Juicy Lucys

Since grilling out is a favorite pasttime of mine, I've made my own burger patties more times than I can count. I've tried the "fancy" recipes with Worcestershire sauce or diced jalapenos or dry onion soup mix. The consensus?  Meh.

But THIS recipe... so simple. So amazing. I will never make another burger recipe again. And you can make it any time of year because they're not grilled!

This is the "Juicy Lucy" burger - made famous by a bar in Minneapolis. And all you need is straight up beef and cheese. But I wouldn't skimp on the diced onion topping, fried up all fatty in vegetable oil.

As my husband put it, "This is like what a $20 gourmet White Castle burger would taste like." Boo yah.

Cheese oozing out of the burger in all its glory.

Jamie was pretty psyched about his burger.

Matt's Bar's Juicy Lucys

Makes 6 burgers.
Note: Since it was just Jamie and I, I used 1# of beef & 3 slices of cheese. This made 3 burgers. Original recipe below

2 1/2 pounds 80% lean ground beef/chuck
6 slices American cheese
1 T vegetable oil
1 onion, diced
Kosher salt and freshly ground pepper
Dill pickle slices, for serving
6 soft hamburger buns (I used "take and bake" ciabatta rolls... they were perfect!)

1. Divide the meat into 12 loose balls, then form into 1/4 inch thick patties.  Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2 inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. (Note: Make sure you do this well or the cheese will melt out all over the pan! That's what happened during my first trial in Chicago!) Repeat with the remaining meat and cheese to make 6 cheese-stuffed patties. Season both sides of the patties with salt & pepper.

2. Warm the vegetable oil in a skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.

3. Add the patties to the skillet and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release the steam; cook 7 more minutes for medium well. (Note: My patties were starting to burn but were still bloody in the middle, so I turned down the heat and threw a lid on the pan for a few minutes. Then they were cooked perfectly!)

4. Put about 3 pickle slices on each bottom bun. Top with sauteed onion, patty, and top bun. 

Apple-Cheddar Soup with Bacon & Cheesy Dijon Croutons

This recipe has a unique flavor, along the lines of a beer/cheese soup. It's garnished with bacon bits, chives, and homemade croutons. The husband and I were both fans!

 

 

Apple-Cheddar Soup with Bacon & Cheesy Dijon Croutons

Serves 4.

Adapted from The Food Network 

Ingredients
 4 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped 

2 medium potatoes, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 1/2 cups shredded extra-sharp cheddar cheese  

2 slices rye bread, toasted
2 teaspoons dijon mustard
Chopped fresh chives, for topping

Directions

Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 3 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potatoes and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes (may take longer... Make sure it's all very tender or you will end up with a grainier/crunchier soup) Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree, or better yet, use an immersion blender if you have one. Return to the pot and season with salt and pepper to taste.

Meanwhile, preheat the broiler. Spread the pre-toasted bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Shrimp Francese

 I adapted this recipe to include pasta; the original is carb-free. I also threw shaved Parmesan into the mix, otherwise it could be dairy-free. (But in Wisconsin who really wants to forgo cheese?!?)

Pan fried shrimp

Final Product

Shrimp Francese 

4 servings

Adapted from The Food Network 

Ingredients
1 lb large or extra-large shrimp, peeled and deveined (about 20 shrimp) 

3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley
Pure olive oil, for frying
1 1/2 cups all-purpose flour
2/3 cup low-sodium chicken broth
3/4 cup dry white wine
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 tablespoons cold unsalted butter, cut into small pieces
2 5 -ounce packages baby spinach

4 servings thin spaghetti 

Shredded or Shaved Parmesan for topping 

Directions
Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. (I had pre-cooked large shrimp, so I skipped this step). Pat dry.

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain. Meanwhile, bring a large pot of water to boiling and add the pasta.

Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the pasta among plates. Top with spinach and shrimp mixture (including the sauce) and parmesan cheese.

One-Skillet Sausage & Polenta Parmesan

 

 

One-Skillet Sausage & Polenta Parmesan

Adapted from The Food Network

Ingredients

2 tablespoons extra-virgin olive oil
1 17 -ounce tube prepared polenta, sliced into 8 rounds (I used basil & garlic flavored)
8 ounces sweet or hot Italian sausage, casings removed
6 ounces cremini mushrooms, diced
2 cloves garlic, chopped
1 28 -ounce can whole plum tomatoes, crushed by hand
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh parsley, plus more for topping
1 cup shredded mozzarella cheese
4 tablespoons shaved or shredded parmesan cheese

Directions

Preheat the broiler. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the polenta and fry until golden, about 3 minutes per side. Transfer to a plate.

Add the sausage to the skillet and cook, stirring and breaking it up with a wooden spoon, until just browned, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until they soften, about 3 minutes. Add the garlic and cook 1 minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until slightly thickened, about 5 minutes. Stir in the parsley.

Arrange the polenta rounds in the skillet on top of the sauce. Place the mozzarella slices over the polenta and sprinkle with the parmesan. Broil until the cheese is browned and bubbling, about 3 minutes. Top with more parsley and pepper to taste.

Grilled Lime Coconut Chicken with Coconut Rice

I have made this amazing recipe two different ways; the way outlined below, and then making it more like a Thai Curry, where I dice up the chicken (after it's grilled) and double up the marinade/sauce, mixing it all together with the rice. Either way is quite delicious.

I adapted the original recipe to include potatoes, broccoli, more coconut milk, and use less chicken.

Also, a note on why my photos always suck. It's a pretty understandable explanation -- I get way too excited to eat the food and don't take the time to secure a proper photograph! My apologies. But please realize that I only post recipes that are worth making, so even when my photos don't look appetizing, the actual food IS!

Grilled Lime Coconut Chicken with Coconut Rice
Adapted from Mel's Kitchen Cafe

Ingredients

Chicken and Marinade/Sauce:

• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 1 to 1.5 pounds boneless, skinless chicken breasts
• 1 large sweet potato
• 1 large baking potato
• 2 cup frozen or fresh broccoli
• 1/4 cup chopped fresh cilantro 
• Fresh limes, cut into wedges 

Coconut Rice:

• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

Directions

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Meanwhile, poke the potatoes all over with a fork and microwave until tender (about 6-8 minutes). Remove peels (should come off easily) and dice potatoes. Warm frozen broccoli, or steam fresh broccoli.
5. Place the grilled chicken on a serving platter or plate and drizzle with a bit of the sauce and sprinkle with fresh cilantro. Toss the potatoes and broccoli in the rest of the sauce. Serve with lime wedges and coconut rice.

Sausage & Basil Stuffed Tomatoes

You might say I'm dreaming of summer days with this recipe, which calls for fresh tomatoes and basil. Annnnd, you'd be right.

BUT, it's a baked dish with italian sausage and cheese, so I'm not straying TOO far from reality and my recent comfort food kick.

Sausage & Basil Stuffed Tomatoes
Adapted from The Food Network 

Ingredients

8 medium tomatoes or 3-4 large tomatoes, preferably with stems intact
4 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
3/4 pound sweet Italian sausage, casings removed
1 teaspoon herbes de Provence (I just mixed oregano, thyme, & sage)
1 small green bell pepper, diced
1/2 large onion, diced
1 stalk celery, diced, plus a handful of celery leaves
1 small clove garlic, minced
2 cups bread cubes (from about 1/2 baguette)
1 cup fresh basil
1/2 cup walnut pieces
1/3 cup grated parmesan cheese

Directions

Preheat the oven to 400 degrees F. Using a serrated knife, slice off the top quarter of each tomato and reserve the tops. Scoop out the pulp from inside each tomato and transfer it to a food processor. Add 2 tablespoons olive oil and the cayenne to the food processor and process until smooth; pour into a 9-by-13-inch baking dish.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sausage, herbes de Provence, bell pepper, onion, diced celery and garlic. Cook, stirring, until the sausage browns, about 5 minutes. Transfer the sausage mixture and bread cubes to the food processor and pulse until chopped. Pack the tomatoes with the sausage-bread mixture so the stuffing is domed on top. Put the stuffed tomatoes in the baking dish on top of the sauce.

Place the basil, walnuts, cheese and celery leaves in the food processor and chop. Sprinkle onto the tomatoes. (I had extra and threw it all over the dish). Put the tomato tops, cut-side down, between the stuffed tomatoes. Bake until the stuffing is golden, about 20 minutes. Cover each tomato with a top and serve with the sauce.