Good Food Every Day

Oklahoma-Style S'mack Burgers with Ranch-Flavored Tater Tots
Total: 30 min Active: 30 min Yield: 4 servings

Ingredients

Sauce:
1/2 cup sour cream
1/4 cup ketchup
3 tablespoons relish
About 2 teaspoons Worcestershire sauce

Burgers:
1 large or 2 medium onions, Vidalia when in season or yellow
1 1/2 pounds ground beef, 80/20
Kosher salt and coarse black pepper
About 1 tablespoon canola, peanut or other neutral oil
8 slices American cheese
4 large soft rolls
Sliced dill/gherkin pickles
Chopped iceberg lettuce

Ranch Flavored Tater Tots:

About 1/2 cup powdered buttermilk (see Cook's Note)
1 tablespoon (scant palm full) dried chives
1 tablespoon dried dill
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon dried parsley
1 teaspoon fine sea salt or kosher salt
1 teaspoon black pepper
1 large bag extra-crispy tater tots, Ore-Ida preferred brand

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Vegetarian Muffuletta
Active Time 25 MIN Total Time 1 HR 5 MIN Serves: 4

Ingredients
1 cup olive oil
10 garlic cloves
3 thyme sprigs
1/2 teaspoon crushed red pepper
1 1/2 pounds eggplant, cut into 8 (1/2-inch-thick) eggplant rounds
4 red bell peppers, halved lengthwise and seeds removed
4 large portobello mushroom caps (14 ounce total)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped pitted Castelvetrano olives (from 1 1/4 cups unpitted olives)
1 1/4 cups jarred giardiniera (mixed pickled vegetables), chopped, plus 3 tablespoon brine from jar
2 tablespoons drained capers
4 round seeded crusty rolls, split
8 sharp provolone cheese slices

How to Make It
Step 1 - Stir together oil, garlic, thyme sprigs, and crushed red pepper in a small saucepan. Cook over low heat, undisturbed, until garlic is softened and golden brown in spots, about 15 minutes. (To maintain a gentle simmer, position saucepan over stovetop burner so that heat source only partially touches bottom of saucepan.) Remove from heat; let cool 15 minutes. Remove and discard thyme sprigs.

Step 2 - Preheat oven to 450°F with racks in middle and lower third positions. Brush eggplant rounds, bell pepper halves, and mushroom caps all over with 3/4 cup garlic oil; season vegetables on both sides with salt and black pepper. Divide mixture evenly among 2 wire racks set inside 2 rimmed baking sheets, and arrange in an even layer. Roast until vegetables are tender and browned in spots, about 25 minutes, turning vegetables and rotating baking sheets between top and bottom racks halfway through cook time.

Step 3 - While vegetables roast, make olive relish: Mash garlic cloves in remaining garlic oil in a small bowl until mostly smooth. Stir in olives, giardiniera, giardiniera brine, and capers.

Step 4 - Spread about 2 tablespoons olive relish over each bottom roll half; top with 1 mushroom cap, 2 eggplant rounds, 2 bell pepper halves, and 2 cheese slices. Spread each with about 3 tablespoons olive relish, and top sandwiches, pressing down. (Reserve remaining relish for another use.) Serve immediately. Or, for the full New Orleans experience, wrap sandwiches individually in parchment paper followed by aluminum foil. Place on a baking sheet, and top with another baking sheet topped with a cast-iron skillet, a brick, or other heavy items such as large unopened cans. Let stand 1 hour at room temperature. Unwrap sandwiches, and serve.

Fried Eggplant Sandwiches

Ingredients

1 large eggplant (about 1 pound), trimmed and cut into scant 1/2-inch rounds
Kosher salt, freshly ground pepper
Vegetable oil, for frying
2 large eggs
1/3 cup flour
1 ½ cup panko-style breadcrumbs
4 tablespoons Parmesan cheese
4 sesame seeded hamburger buns, split
One 24 oz. jar Tomato Basil sauce, warm
8 thin slices provolone cheese (4 ounces)
1 cup fresh basil leaves

Instructions

Season eggplant slices evenly with salt and pepper. Arrange on a paper towel-lined baking sheet and let sit 15 minutes.

Meanwhile, heat ½-inch of oil in a large heavy-bottomed pot to 350°. Whisk eggs in a shallow bowl, place the flour in another shallow bowl, and the panko in another.

Pat eggplant dry, pressing between the paper towels to remove excess moisture. Dredge eggplant in flour, tapping off excess. Dip in eggs; coat with panko, patting to adhere.

Working in batches, carefully fry eggplant in oil, maintaining the temperature at or around 350, until the eggplant is tender and the crust is deep golden brown and crisp on all sides, about 7 minutes, turning halfway through. Transfer to a wire rack to cool, season immediately with salt and sprinkle with parmesan. Repeat with remaining eggplant.

Preheat the oven to broil with a rack in the top third. Arrange the buns cut side up on a rimmed baking sheet. Broil until golden about 3 to 4 minutes. Remove the top buns to plates.

Spoon a tablespoon of Tomato Basil sauce over each bottom bun and stack one eggplant slice on top of the sauce. Spoon another tablespoon of sauce over each eggplant slice. Top with another eggplant slice and spoon another 2 tablespoons on top of each slice. Top with provolone cheese and broil until cheese is golden and bubbly, about 3 to 4 minutes.

Top with basil and close the sandwich. Serve with extra warm tomato basil sauce.

Hummus Havarti Veggie Sandwich
Prep Time: 25 mins Total Time: 25 mins

Ingredients

2 hearty sandwich buns
¼ to 1/3 cup pesto
½ cup hummus
4 slices Havarti cheese
2 cups arugula microgreens
1 heirloom tomato, thinly sliced
1 cucumber, thinly sliced
1 carrot, peeled into shavings
1 avocado, thinly sliced
a few thin slices red onion

Instructions

Note: if you’d like to make your buns “seedy,” brush them with olive oil and sprinkle them with everything season and pepitas. Pop them in a 325-degree F oven for 10 minutes and you’re good to go!

To assemble the sandwiches, spread the hummus on the bottom layers of the buns and top it with the pesto. Add on the Havarti slices, then layer on the tomato, cucumber, shaved carrot and avocado with sprinkles of salt and pepper as you go. You can add a little more pesto on top if you’d like too!

If you'd like to make sure your veggies are super thin, you can use a mandolin to slice them. It totally depends on your preference of how thick you like the vegetables.
Serve immediately.

Chicken Salad Party Sandwiches
Total Time Prep/Total Time: 25 min. Makes 16 servings

Ingredients

4 cups cubed cooked chicken breast
1-1/2 cups dried cranberries
2 celery ribs, finely chopped
2 green onions, thinly sliced
1/4 cup chopped sweet pickles
1 cup fat-free mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon coarsely ground pepper
1/2 cup chopped pecans, toasted
16 whole wheat dinner rolls
Leaf lettuce

Directions

In a large bowl, combine first five ingredients. Mix mayonnaise, curry powder and pepper; stir into chicken mixture. Refrigerate until serving.
To serve, stir in pecans. Spoon onto lettuce-lined rolls.

Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Broccolini Cheesesteaks

Ingredients

2 large carrots, peeled, thinly sliced
2 bell peppers, ribs and seeds removed, chopped
1 large white onion, chopped
1 tsp. crushed red pepper flakes
¾ cup plus 3 Tbsp. extra-virgin olive oil, divided
4 bunches broccolini, trimmed (about 2 lb.)
3 garlic cloves, thinly sliced
Kosher salt
2 Tbsp. plus 2 tsp. sherry vinegar
4 seeded hoagie rolls (about 8" each)
8 1-oz. slices provolone cheese

Recipe Preparation

Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Grilled Vegetable Avocado Quesadillas
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Servings: 2 people

Ingredients
Chipotle Cashew Cream:

1 cup raw cashews soaked 2 to 8 hours
1/3 cup water
2 chipotle peppers in adobo sauce chopped
1/4 teaspoon sea salt to taste

Grilled Vegetable Quesadillas:

2 California avocados mashed
2 bell peppers color of choice, cored and halved
2 medium zucchini squash sliced lengthwise
1/4 red onion sliced
2 large gluten-free flour tortillas
olive oil for grilling

Instructions
Prepare the Cashew Cream Sauce:

Add the ingredients for the chipotle cashew cream sauce to a blender or food processor and process until completely smooth - you may need to stop the blender and scrape the sides a few times. Transfer to a jar and refrigerate until ready to use. Note: the sauce will thicken in the refrigerator.

Prepare the Quesadillas:

Mash the avocados in a bowl and sprinkle with sea salt to taste.

Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.

Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.

Heat a large skillet to medium-high and add enough oil to lightly coat the surface.

Place one large flour tortilla on the hot skillet and spread half of the mashed avocado mixture over the whole tortilla. Cook for about 30 seconds to 1 minute.

Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.

Serve quesadillas with chipotle cashew cream sauce and chopped green onion.

Vegan Philly Cheese Steak Hoagies
Prep time 5 mins Cook time 20 mins Total time 25 mins Serves: 2

Ingredients

1 tbsp grape seed oil
1 large onion, sliced in half and then into slices
1 large bell pepper, sliced into long thin strips
2 portobello mushroom caps, stems removed, cut into long thin strips
8 oz shiitake mushrooms, stems removed
1 cup - ½ cup banana peppers
2 hoagie rolls
1½ tbsp Montreal steak seasoning
vegannaise, optional

Instructions

In a large, heavy skillet, heat oil.
Add onions and peppers, sauté on medium high, stirring often to prevent burning, until lightly browned (about 8 minutes).
Add shiitakes and portobellos, continue cooking until mushrooms are browned and softened, another 5-8 minutes.
When vegetables are softened and nicely browned, add Montreal steak seasoning. Mix well.
Serve into toasted hoagie rolls and top with banana peppers.

Nutrition Information
Serving size: 580 Calories: 433 Fat: 10.8 Saturated fat: 1.6 Carbohydrates: 74.4 Sugar: 16.2 Sodium: 2477 Fiber: 14.4 Protein: 17

Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce + Crispy Onions.
Prep time: 30 MINUTES cook time: 30 MINUTES total time: 1 HOUR yields: 4 GOOD SIZE BURGERS

Ingredients

Crispy Onions
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
Pinch of pepper + cayenne pepper
Oil, for frying

Whiskey Glaze
¼ cup whiskey
¼ cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon pepper

Burgers
1 ½ pounds ground beef
4 ounces blue cheese, cut into 4 cubes
Salt and pepper, for sprinkling
4 good quality buns, toasted

Guinness Cheese Sauce
4 tablespoons unsalted butter
4 tablespoons flour
½ cup Guinness beer
½-1 cup milk
8 ounces sharp cheddar cheese
Salt and pepper, to taste

Instructions

To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quickly. After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn. To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until ready to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then in close the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and cover with foil to allow the burgers to rest while you prepare the cheese sauce. To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and ½ cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper. To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun…give it a good squash and eat.

Roasted Raspberry & Chocolate Grilled Cheese Sandwich

5 oz raspberries
1 tsp sugar
½ tsp vanilla extract
4 slices bread
1 ½ Tbsp butter
4 oz brie
2 oz dark chocolate

Bring all ingredients to room temperature.
Toss raspberries with sugar and vanilla.
Place berries in baking dish and bake at 450° F for 15 minutes.
Butter one side of each slice of bread.
Divide brie between bread slices, on the non-buttered side.
Now add the chocolate and roasted raspberries.
Form sandwiches and grill until golden brown and cheese is melted.
Share the second sandwich with someone worthy of its deliciousness.