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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Monday Night Football Burgers On Pretzel Buns With Roasted Sweet Potato Wedges

 

Monday Night Football Burgers On Prezel Buns With Roasted Sweet Potatoes

Next, to having pizza or wings, burgers are really another great choice to have when you’re watching the Monday night game.

I came across these amazing pretzel buns, at the grocery store. They’ll make the perfect vessels for my burgers. These are my Monday Night Football Burgers On Pretzel Rolls With Roasted Sweet Potatoes.

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Today I’m using ground beef for my burgers. You could substitute, ground pork, chicken, or turkey for this recipe, any choice you make will be delicious.

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Monday Night Football Burgers On Prezel Buns With Roasted Sweet Potatoes

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: 12-inch cast-iron skillet, 2 rimmed baking sheet pans, large mixing bowl

Ingredients:
2 pounds ground beef (80% lean to 20% fat ratio)
2 tablespoons garlic powder
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper
8 to 10 dashes of Worcestershire sauce
1/4 cup of barbecue sauce (favorite brand)
2 tablespoons of grilled steak seasoning blend
2 tablespoons of dried parsley
10 tablespoons of unsalted butter (1 stick plus 2 tablespoons)
1  cup of Monterey Jack cheese, shredded
1 large heirloom tomato, sliced thick
1/2 red onion, thinly sliced
2 cups of mixed greens

Ingredients For Roasted Sweet Potatoes:
2 large sweet potatoes, peeled and cut into thick wedges
2 tablespoons of vegetable oil
2 tablespoons light brown sugar
1 tablespoon Kosher salt
1 teaspoon of fresh ground black pepper

Directions:
Preheat oven to 450-degrees F.

Start by adding to a large mixing bowl, ground beef, garlic powder, Kosher salt, fresh ground black pepper, Worcestershire sauce, barbecue sauce, grilled steak seasoning blend, and dried parsley.

Using a fork, mix all the ingredients together without over mixing. You just want everything to be combined evenly through the meat. Gently pat the mixture down into the bowl, using your hands to score the meat into 4 sections. This helps to ensure the burgers are relatively the same size. Take one of the sections, making a nice patty with your hands. Using your thumb push down in the center forming a dimple. This will ensure they will cook evenly.

In a preheated cast-iron skillet over medium-high heat, melt and swirl 2 tablespoons of butter all over the bottom of the pan. The objective is to form a nice crust on the outside of both sides of the burgers.

Set all 4 patties into the cast-iron skillet. After about 6 minutes, (these burgers are pretty thick) flip them and add 2 more tablespoons of butter in the center of the pan to help form the crust on the other side of the burger patties. Remember you only flip the burgers one time. Cook the burgers on the other side for another 5 to 6 minutes. Transfer the cooked burgers to a sheet pan and cover with foil to stay warm.

Start by covering a sheet pan with foil. Before using the same skillet, take a paper towel and wipe out some of the burnt bits on the bottom of the pan. On medium heat, melt 2 tablespoons of butter swirl the butter all over the skillet. Once the butter has melted add the pretzel buns to the skillet. Allow them to absorb the butter and toast for 1 to 2 minutes. Transfer the toasted buns to the covered sheet pan. Repeat the process for the remaining two buns.

While the burgers are cooking, rub 2 tablespoons of vegetable oil all over the bottom of a rimmed baking sheet. In a small mixing bowl, add 2 tablespoons of brown sugar, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper.

Spread the sweet potatoes wedges onto the baking sheet pan sprinkling them with the seasoning blend, toss to evenly coat all the wedges.  Roast for 20 to 25 minutes, turning them halfway (15 minutes)through the cooking process until caramelized on the outside and fork-tender. Remove the pan of potatoes from the oven, transfer the potatoes to a large serving bowl. While hot, sprinkle the sweet potatoes with Kosher salt.

Set the oven to the broil position:
Evenly divide the shredded Monterey cheese between the four burgers. Place under the broiler to melt the cheese. Keep a close eye on them, 1 to 2 minutes.

I sliced up some of my favorite toppings, mixed greens, sliced heirloom tomatoes, and thinly sliced red onions. It’s time to build the burgers. Nice toasty buns, delicious perfectly cooked burgers, then the toppings. Finally the roasted sweet potatoes. These are my Monday Night Football Burgers On Pretzel Buns With Roasted Sweet Potatoes.

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Everything Sides

 

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

I have four side dishes here that are super easy to make and really delicious. Sautéed Spinach With Garlic, Roasted Organic Baby Carrots With Curry And Ginger, Brown Sugar Glazed Roasted Sweet Potatoes, Fennel And Tangelo Salad With A Citrus Vinaigrette.

Side dishes can really compliment whatever entrée you may be serving. They can also echo those flavors you add to your star ingredient. I wanted to talk about a few really delicious sides and are no trouble to put together, yet still have that WOW factor.

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Sautéed Spinach With Garlic

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Sautéed Spinach With Garlic

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Roasted Organic Baby Carrots With Curry And Ginger

 

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Roasted Organic Baby Carrots With Curry And Ginger

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Brown Sugar Glazed Roasted Sweet Potatoes

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On the left side is the brown sugar mixture for the sweet potatoes, and on the right side is my curry and ginger mixture for the organic baby carrots.

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Brown Sugar Glazed Roasted Sweet Potatoes

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Fennel And Tangelo Salad With A Citrus Vinaigrette

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Fennel and Tangelo Salad With A Citrus Vinaigrette

 

Equipment: 2 rimmed baking sheet pans, Chef’s knife, 3 small mixing bowls, whisk, mandolin, 12-inch sauté pan

Spinach:
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yields: 2 servings

Ingredients For Sautéed Spinach With Garlic:
1 16-ounce bag of prewashed spinach
2 tablespoons of olive oil
3 cloves of garlic, minced
1 tablespoon of crushed red pepper flakes
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Carrots:
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 2 to 4 servings

Ingredients For Roasted Organic Baby Carrots With Curry And Ginger:
1 bunch (1 pound) of baby organic carrots with leafy tops
1/4 cup of olive oil
1 tablespoon of mild curry powder
1 tablespoon of ground ginger
1 tablespoon of Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Sweet Potatoes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields: 4 servings

Ingredients For Brown Sugar Glazed Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into thick wedges
1/4 cup of olive oil
2 tablespoons of light brown sugar
2 tablespoons of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Italian flat-leaf parsley for garnish

Fennel And Tangelo Salad:
Prep Time: 20 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings

Ingredients For Fennel And Tangelo Salad With A Citrus Vinaigrette:
2 fennel bulbs, sliced thin
1/2 a red onion sliced thin
2 tangelos, *supremed and reserve the juice (1/4 cup)
1 teaspoon of Agave nectar
1 teaspoon of Kosher salt
1/2 teaspoon of fresh ground black pepper
1/2 cup of *E.V.O.O
2 tablespoons of finely chopped Italian flat-leaf parsley for garnish

Directions For Sautéed Spinach With Garlic:
Start by mincing 3 garlic cloves. Next, add oil to a cold sauté pan. Add the minced garlic and crushed red pepper flakes to the pan. On medium heat, bring the oil up to temperature and sauté the garlic for 1 minute until fragrant. Add the spinach leaves, to the pan, in batches. As soon as all the leaves have wilted down, 3 to 5 minutes, season with the Kosher salt and fresh ground black pepper. Toss through one more time until all the leaves are coated then turn off the heat. My Sautéed Spinach With Garlic is so flavorful, you just may change your mind on how you feel about spinach. Transfer the Sautéed Spinach With Garlic to a large serving bowl. Serve hot.

Directions For Roasted Organic Baby Carrots With Curry And Ginger:
Preheat oven to 450-degrees F
Start by trimming the tops of the carrots leaving around 2 inches intact. In a small bowl, add the mild curry powder, ground ginger, Kosher salt, and fresh ground black pepper, whisk to combine.

Using two rimmed baking sheets pans, divide the carrots between the two pans. Drizzle the olive oil over all the carrots. Sprinkle the curry and ginger spice mixture over each of the carrots. Toss the carrots together allowing for the spices to coat the carrots really well. Place the pans in the center rack of the preheated oven. Roast for 20 minutes until fork tender. Transfer the Roasted Organic Baby Carrots With Curry And Ginger to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley.  Serve hot.

Directions For Brown Sugar Glazed Sweet Potatoes:
Preheat oven to 450-degrees F.
Start by peeling two sweet potatoes. Slice in half and cut into large wedges. In a small bowl add brown sugar, Kosher salt, and fresh ground black pepper, whisk to combine.
Transfer the potato wedges to a rimmed baking sheet pan. Drizzle the sweet potato wedges with olive oil. Sprinkle the brown sugar mixture over all the potato wedges. Toss really well to coat, then spreading them out into one even layer.

Place into the center rack of a preheated oven, roast for 15 to 20 minutes. Halfway through turn the sweet potato wedges over to caramelize on the other side, roast until fork tender. Transfer the Brown Sugar Glazed Sweet Potatoes to a large serving platter. Sprinkle with chopped Italian flat-leaf parsley. Serve hot.

Directions For FennelAnd Tangelo Salad With A Citrus Vinaigrette:

Start by using a mandolin to shave the fennel and red onion. Arrange the shaved fennel and red onion on a large serving platter. *Supreme two tangelos and place the segments on top.

In a small mixing bowl with the reserved tangelo juice, add Kosher salt, Agave nectar, fresh ground black pepper, and the *E.V.O.O., whisk to combine. Spoon the citrus vinaigrette over the Fennel And Tangelo Salad. Garnish with freshly chopped Italian flat-leaf parsley. My Fennel And Tangelo Salad With A Citrus Vinaigrette is light and refreshing.

*Supreme is a technique that removes the membrane from the citrus fruit so it can be served in slices/segments.

*E.V.O.O. is Extra Virgin Olive Oil.

 

 

 

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Baked Cavatappi

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I think everyone loves a baked pasta dish. Maybe it’s because it brings us back to a childhood memory, a special event where everybody gathers together to celebrate something special. Whenever I mention the words”taste the love”, it really shows how much love I put into making my Baked Cavattapi.

Now because there are a few different parts to this recipe that doesn’t mean it’s hard to do. You’ll see what I’m talking about moving forward. The great news is that this dish can be made in advance, or even frozen when stored properly.

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Are you feeling this? The whole house is smelling like my grandmother’s kitchen.

 

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Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Yields: 8 to 10 servings
Equipment: 9 x 13 baking dish, deep-sided 12-inch frying pan, 6-quart Dutch oven with lid, large mixing bowl, mini food processor, 6-quart stockpot

Ingredients For The Meat:
2-pounds ground pork
1-pound (5 links) sweet Italian sausage, casings removed
2 tablespoons olive oil
1 tablespoon whole fennel seeds
2 tablespoons garlic, minced
2 tablespoons dried oregano
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon dried parsley flakes

Ingredients For The Tomato Sauce:
3 tablespoons olive oil
1 12-ounce jar roasted red peppers, puréed
1 28-ounce can San Marzano tomatoes
1-28-ounce can crushed tomatoes
1 red onion, finely diced
2 tablespoon garlic, minced
1 tablespoon tomato paste
1 teaspoon crushed red pepper flakes
1 teaspoon dried rosemary
1 tablespoon dried oregano
1tablespoon light brown sugar
1/2 cup chicken broth, unsalted
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper

Ingredients For Pasta:
1 1/2 pounds of Cavatappi (1 1/2 boxes)
1 8-ounce container Mascarpone cheese, room temperature
2 15-ounce containers Ricotta cheese, room temperature
1 1/2 cups Mozzarella, freshly grated, reserve 1/2 cup
1/2 cup Parmigiano-Reggiano cheese, freshly grated, reserve 1/4 cup
4 tablespoons of freshly chopped Italian flat-leaf parsley, reserve 2 tablespoons for the top
1 stick of unsalted butter, half to *dot the top and half to grease the baking dish

Directions For Meat-Filled Tomato Sauce:
Preheat oven to 350-degrees F.
In a 12-inch deep sautépan, on medium-high heat, add of olive oil and whole fennel seeds cook until fragrant, 1 to 2 minutes. To the pan add both the ground pork and sweet Italian sausage. Using a wooden spoon break up all the meat. Add the minced garlic, dried oregano, Kosher salt, freshly ground black pepper and dried parsley flakes.

Sauté until the meat is completely browned, around 10 minutes Using a slotted spoon to strain off any excess grease, transfer the browned meat from the pan to a large mixing bowl, set aside.

In a mini food processor, add roasted red peppers, in batches if need be, process until all the peppers are puréed and have a crushed tomato-like consistency. Transfer the processed peppers to a small bowl and set aside.

Preheat a  Dutch oven, on medium heat, add the olive oil. Next, add the diced red onions, Kosher salt, black pepper, crushed red pepper flakes, minced garlic, dried oregano, dried rosemary, tomato paste, and light brown sugar. Sauté for 2 to 3 minutes. Stir until onions are soft and translucent and spices are fragrant. Add the chicken broth. Simmer to reduce the broth by half. Finally, add both cans of tomatoes, breaking up the San Marzano whole tomatoes with the back of a wooden spoon.

Simmer the sauce on low heat for around 25 minutes. Add the browed meat to the sauce and allow to cook together for 1 hour more.

While the sauce is simmering start the pasta.

Note: Undercook the pasta by 3 minutes according to the directions on the box. Pasta will continue to cook in the oven.

In a large stockpot of boiling salted water add the pasta, stirring occasionally. Undercook the pasta by 3 minutes, then drain. Using the same pot add back in the drained cooked pasta, Mascarpone cheese, Ricotta cheese, Mozzarella cheese, Parmigiano-Reggiano cheese, 1 1/2 ladles of the meat sauce, and chopped Italian parsley. Mix to combine.

First, butter the baking dish. To assemble, add 1 ladle of the meat sauce to the bottom of the baking dish. Move the sauce around so it covers the bottom of the dish. Add a layer of the half the pasta mixture. Top with half of the reserved Mozzarella and Parmigiano-Reggiano cheeses. Next, add a third of the meat sauce mixture spreading the sauce evenly over the top of the pasta. Repeat. End with the meat sauce on top.

For the top of the dish, sprinkle the remaining Mozzarella and Parmigiano-Reggiano cheeses evenly all over the top. *Dot the top of the dish with small pieces of unsalted butter.

Tip: Before covering the dish, spray the underside of the foil with non-stick cooking spray so it will release without taking your cheese with it.

Bake at 350-degrees F. covered for 40 minutes, then uncover and bake for another 10 to 15 minutes.

Let rest for 20 minutes before cutting. Serve hot.

*Dot: to scatter bits of butter over food. Refer to the picture above.

 

 

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