It’s summer and it’s hot out so avoiding the elaborate dinner becomes almost a necessity for most of us. Bon Appetit is here to help you out with 50 easy weeknight summer dinners so you don’t have to slave in the kitchen to have a good meal. Check it out!
Source: 50 Easy Weeknight Summer Dinners, So You Can Relax – Bon Appétit
Summertime and seafood go together really well and there’s nothing better than making use of shrimp for one of your weeknight meals. Shrimp is easy to make, very versatile and just takes a few minutes to cook so you can have a great meal on the table in no time at all. NYT Cooking has 20 great shrimp recipes you can try for all kinds of occasions to make something fun, different and delicious with your shrimp. Check it out!
Source: Our 20 Most Popular Shrimp Recipes Right Now – Recipes from NYT Cooking
The warm weather has really started to kick in here lately, with temperatures regularly up in the 90’s now as July gets underway. That means the house is going to be warm and humid and you are not going to feel like doing much cooking when it comes to making dinner. Sure it could be easy to just go out and grab something or order in a pizza or sandwiches, but you can still make something quick, easy and tasty all on your own. I am one of those people who could eat sandwiches pretty much any time of the day so I have no problem having one for dinner now and then, especially when it gets warm out. When I saw this recipe from Bon Appetit for what they call the Ultimate BLT, well it seemed like the perfect time to give it a try. I mean, it is bacon after all, how could you go wrong? You get lots of options with this one so you can be as plain or adventurous as you like.
The Ultimate BLT
¼ cup (packed) dark brown sugar (optional)
4 teaspoons chipotle chile powder (optional)
4 teaspoons smoked paprika (optional)
1½ teaspoons kosher salt, divided (optional)
¼ cup pure maple syrup (optional)
2 tablespoons plus 2 teaspoons Dijon mustard (optional)
¼ teaspoon cayenne pepper (optional)
2 pounds thick-cut bacon
2 heads of romaine lettuce, separated into individual leaves
4 large beefsteak tomatoes, sliced ¼-inch thick
16 ½-inch slices of your favorite bread, toasted
2 avocados, sliced (for serving)
Mayonnaise (for serving)
Flaky sea salt, freshly ground pepper
Place racks in the upper and lower thirds of your oven and pre-heat the oven to 400 degrees.
I love a good hamburger (and probably even a bad one). Burgers make a quick and easy meal, taste great and we always seem to think about them more in the summertime because it is the perfect time to grill. I like to cook burgers all year-long and since I don’t have an outdoor grill to use I make use of my trusty cast iron skillet, nonstick skillet or cast iron grill pan to get the job done for me. Having the same old traditional hamburger can get a little boring at times so I do like to vary things up now and then. That is why when I saw this recipe from the Tasting Table I knew I wanted to give it a try. The original recipe calls for using ground chicken, but I find ground chicken to be pretty bland. Ground turkey may not sound that much better to some people, but I use it a lot more because it seems to hold up better and takes on other flavors really well so I decided to substitute that into this recipe. Besides, I had just gotten some ground turkey on sale at the grocery store so this was the perfect way to use it.
Turkey Burgers with Caramelized Pineapple
For the Turkey Patties:
1¼ pounds ground turkey
¼ cup crème fraîche or sour cream
1 tablespoon chopped parsley
2 teaspoons chopped chervil
2 teaspoons kosher salt
2 eggs
1 shallot, minced
Freshly ground pepper, to taste
For the Caramelized Pineapple:
2 cups (12 ounces) finely chopped pineapple
1 cup white wine vinegar
2½ tablespoons honey
½ yellow onion, minced
1 cup water
Kosher salt and freshly ground pepper, to taste
For Assembly:
2 tablespoons olive oil
4 hamburger rolls, toasted
Arugula, for garnish
To make the turkey patties: In a medium bowl, add all the turkey patty ingredients and mix them together until they are incorporated completely. With your hands, form 4 equal-sized patties from the mixture and place the patties on a plate; cover the plate with plastic wrap then chill the patties in the refrigerator for 1 hour. This will help them to firm up and hold together nicely during cooking.
Meanwhile, make the caramelized pineapple: In a large skillet set over medium heat, combine the pineapple, white wine vinegar, honey and onion. Bring the mixture to a simmer and cook until the vinegar has completely evaporated, about 20 to 25 minutes.
Once the pineapple begins to caramelize, stir in the water. Simmer the mixture until the pineapple thickens to form a compote, another 6 to 8 minutes. Season the pineapple with salt and pepper to taste.
Cook the burgers: In another large skillet, heat the olive oil over medium-high heat. Add the turkey patties and cook, flipping once, until the patties are golden brown and their internal temperature reads 165 degrees on an instant-read thermometer inserted into the center of a patty, about 4 to 5 minutes per side.
5. Assemble the burgers: On each toasted bun bottom, place a turkey patty, then top each with a spoonful of the caramelized pineapple, a handful of arugula and the other bun half and serve.
This is probably one of the best turkey burger recipes I have tried. The turkey was cooked just right and it was moist and flavorful, something I always worry about with turkey burgers. I think the sour cream really helps to add moisture and flavor to the burger. The pineapple is great as well, though I did find that it took me more than 25 minutes to completely get all of the vinegar evaporated in the initial step. I took me more like 30 to 35 minutes, but it was okay with me. The pineapple came out nicely caramelized and was great on the burger. I could see using that type of pineapple for other dishes, like a pulled pork sandwich or even as a side dish for a pork dinner. Sean added a piece of cheddar cheese to his burger to round things off and really enjoyed it. I even I had enough turkey to make a couple of extra burgers that we could have for lunch the next day since I did not make them too large.
That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!
I have found over the last several months that I really like making bread. I have a good quality bread maker and use it often, but there is also something about making it all yourself from scratch that I get real enjoyment out of. From the time the yeast begins to bloom and you get that great aroma to getting your hands into the dough and kneading away (don’t forget how great of a workout kneading dough for 10 minutes can be for you) to shaping the dough and smelling it baking in the oven to the time you cut into that first piece and see the steam rise from the loaf as you put some soft butter on the warm bread, it can all be quite wonderful. Needless to say I have tried a lot of different bread recipes in this time frame, but the one I always seem to go back to is this one from King Arthur Flour. King Arthur Flour has been a fantastic source for me for inspiration, baking products and recipes and this bread recipe has turned into my favorite. I make this one about every 10 days or so because it gives me two loaves of bread and it is better than anything you can find yourself buying at any grocery store. The best part about it? It is really easy to make yourself.
French-Style Country Bread
1 cup cool to lukewarm water (90°F to 100°F)
1/2 teaspoon active dry or instant yeast
1 1/4 cups unbleached bread flour or organic bread flour
1/4 cup (1 ounce) white whole wheat flour or whole wheat flour
all of the starter (above)
1 cup lukewarm water (100°F to 115°F)
3/4 teaspoon active dry or 1/2 teaspoon instant yeast
1 tablespoon sugar
3 3/4 to 4 cups unbleached bread flour or organic bread flour
1 1/2 to 2 1/4 teaspoons salt, to taste
To make the starter: Stir all of the starter ingredients together in a large bowl to make a thick, pudding-like mixture. Cover the starter with plastic wrap and let it rest for at least 2 hours. For the best flavor, let the starter rest longer; overnight (up to 16 hours) is best. If you plan on making the dough in a bread machine, place the sponge ingredients in the bucket of your bread machine and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover, then let the starter rest as directed above.
To make the dough: Stir down the starter with a spoon and add the water, yeast, sugar, 3 1/4 cups of the flour, and the salt. The dough will be a loose, messy mass. Let the dough rest for 12 to 15 minutes, then stir it again; it should become more cohesive and a bit smoother. The dough will handle better once it has had time for the flour to absorb the water while resting and relaxing. By using this method, you’ll tend to add less flour, and have much bigger holes in your finished bread.
Knead the dough, adding more flour as necessary, to make a soft dough, about 10 to 12 minutes.
Place the dough in a lightly greased bowl or plastic container, cover the container with lightly greased plastic wrap, and let the dough rise until it has almost doubled in size (depending on the weather, this could be 1 to 2 hours). If you are going out, or if you prefer, let the dough rise slowly in the refrigerator. If your dough has been refrigerated, allow it to come to room temperature before shaping it. It will warm up and rise at the same time.
Deflate the dough gently, but don’t knock out all the air; this will create those “holes” so important to French bread. For one large loaf, form the dough into a round ball; for two loaves, divide the dough in half and shape into two balls.
Place a semolina or cornmeal-dusted piece of parchment paper onto a baking sheet. Gently place the ball(s) of dough on the baking sheet, seam-side down.
Cover the bread gently with lightly greased plastic wrap and let it rise until it is puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes.
Preheat your oven to 475°F.
Slash or cross-hatch the bread with a sharp knife or lame. Dust the dough with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz the oven with water every few minutes for the first 15 minutes of baking.
Bake the bread for about 25 to 30 minutes, or until it’s a rich golden brown, and its interior temperature registers at least 190°F on a digital thermometer. The smaller loaves will bake more quickly, so keep your eyes on them.
Remove the bread from the oven, and cool it on a rack. Store the bread loosely wrapped in paper for a couple of days at room temperature; wrap it in plastic and freeze for longer storage.
If you are normally intimidated by the idea of making a starter or making your own bread, don’t be. This recipe makes things simple for you to do and you come out with bread that you will be proud to call your own. The crust of the bread comes out perfectly (spraying mist in the oven makes a big difference here) and the bread itself has the flavor, smell and look that is divine. The bread is great for sandwiches or to serve with any type of meal, makes great toast and is really great any time you want some. I typically leave one loaf out and freeze the other but I still find they are gone in about two weeks. I purchased a lame (pronounced lahm) from King Arthur so that I could score the bread and I am still learning and working with it, but you can create your own great looks and patterns on the bread with it (just be careful; they use razor blades and are incredibly sharp). You could certainly use your bread machine to do all of the kneading and the rise for you if you wanted to, but I love to do that part myself. It makes me feel like I am really creating something of my own. As I said, I make this recipe a lot and highly recommend it.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Shrimp is always one of my favorites things to cook with. Sean and I both love to have it in different ways, so I am always trying to come up with something new to do with Shrimp to bring out the flavors. Bon Appetit has put together 39 shrimp recipes so you can have appetizers, entrees and sandwiches for any meal. Check it out!
Source: Shrimp Recipes – Bon Appétit
Tacos make a a great dinner any night of the year. They are full of flavor, use fresh ingredients and are pretty easy to make. You can also use any type of protein you like best or go with just vegetables and still have a great dinner. Since today is Cinco de Mayo, it seems like as good a day as any to check out these 25 taco recipes put together by Bon Appetit. You’ll find everything you need to know or want to try right here so you can have a Cinco de Mayo dinner tonight or just have a good taco recipes on hand any time you feel like one. Check it out!
Source: Cinco de Mayo Taco Recipes – Bon Appétit
As the temperatures start to get warmer, I know my thoughts begin to drift more and more to summer. That means spending more time outside and less time in a hot kitchen. For me, there is no better option at mealtime then than sandwiches. I love sandwiches and am happy to eat them for lunch or dinner (and even breakfast sometimes). There are all kinds of great combinations that can make for satisfying and fulfilling meals for you and your family in the summer or anytime. Bon Appetit has put together 28 fantastic sandwich ideas for you to bust out when you want something different. Check it out!
Source: Grab Your Summer Sunglasses and Make These 28 Sandwiches Slideshow Photos – Bon Appétit
Even though everyone tells you breakfast is the most important meal of the day, many of us end up skipping breakfast because we feel too rushed, too tired and just want something easy to start the day. That might be excuse for most of us during the week, but on the weekends it can be your time to relax and have a good breakfast with the family. NYT Cooking has put together all kinds of great breakfast recipes so you can make different pancakes, eggs, smoothies, frittatas, breakfast sandwiches and more for everyone to enjoy. Take an idea and make something this morning. Check it out!
Source: Breakfast Recipes – NYT Cooking
Rotisserie chicken can be a great weeknight dinner savior. You can pick them up at nearly deli counter or supermarket today and all you need are a couple of easy side dishes like mac and cheese, mashed potatoes, French fries, some veggies or a salad and you are good to go. But what about leftovers? Sure, there are bound to be leftovers from the chicken and the great things is there are lots of good things to do with all of them besides making yourself some sandwiches or chicken salad. Bon Appetit gives you some guidance on what you can do, right down to using the bones from some great stock. Check it out!
Source: How to Use Your Rotisserie Chicken Leftovers – Bon Appétit
Fun, unusual and forgotten designations on our calendar.
Happily Ever After Lives Here
a little bit naughty a little bit nice
Letting Life Lead
Simple and delicious dinner inspiration
onedadskitchen 