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Gobble Down These Kickin’ Turkey Burgers with Caramelized Onions and Spicy Sweet Mayo

I have been on something of a turkey burger kick lately, wanting to try out different recipes that can bring flavor to a healthier alternative to the regular beef hamburgers. I have tried a few different things, and then I found this recipe at allrecipes.com for a very easy turkey burger that makes use of two things I really like on a burger – caramelized onions and a nice, spicy mayonnaise. The recipe itself can’t get much easier than this and you can make the mayo ahead of time so you have it ready to go when you put the burgers on the table.

Kickin’ Turkey Burgers with Caramelized Onions and Spicy Sweet Mayo

For the Spicy Mayo:

1 cup mayonnaise

1/4 cup coarse-grain mustard

1/4 cup honey

1 tablespoon prepared horseradish

Hot sauce, to taste

1 teaspoon cayenne pepper

For the Turkey Burgers:

1 1/4 pounds ground turkey

1/2 onion, grated

1 jalapeno pepper, seeded and minced

2 tablespoons barbecue sauce

2 tablespoons Worcestershire sauce

1/4 teaspoon liquid smoke

1 tablespoon Montreal Chicken seasoning

1 teaspoon dry mesquite seasoning

For the Caramelized Onions:

1 tablespoon olive oil

1/2 onion, sliced

Hamburger buns, for serving

For the mayonnaise, combine the mayonnaise, coarse-grain mustard, honey, horseradish hot sauce and cayenne pepper in a bowl until it is well blended. Adjust seasoning with the hot sauce to suit your tastes. Cover the mayonnaise and refrigerate it until the burgers are ready.

For the turkey burgers, combine the ground turkey, grated onion, jalapeno pepper, barbecue sauce, Worcestershire sauce, liquid smoke, Montreal Chicken seasoning and the mesquite seasoning together in a large bowl. Form the mixture into 5 or 6 patties.

For the caramelized onions, heat the olive oil in a medium skillet set over medium heat until it is shimmering. Add the sliced onions and cook and stir the onions until the onions have softened and turned translucent, about 5 minutes. Reduce the heat to medium-low and continue cooking and stirring until the onions are very tender and dark brown, about 15 to 20 minutes more.

In a large skillet set over medium heat, add 1 tablespoon of vegetable oil and heat until it is shimmering. Add the turkey patties to the skillet and cook, turning them once, until they reach an internal temperature of 180 degrees when an instant-read thermometer is inserted into the middle of the burger, about 5 to 6 minutes per side. Serve the turkey burgers on the hamburger buns and top each burger with caramelized onions. Pass the spicy mayo around the table for additional topping.

You can always add any of your own favorite toppings to the burgers as well, such as any type of cheese, pickles, tomato, lettuce, bacon or anything that you might like. The spicy mayo turned out really well and added great flavor to the burgers. I have even used it on other sandwiches for topping it tastes great. The burger itself was moist and flavorful and had a really nice smoky taste with a hint of heat from the jalapeno and the mesquite seasoning. Of course, everyone in my house loves caramelized onions and that just made the burger even better for everyone. It’s definitely a great recipe to try when you want to jazz up your turkey burgers. The tropical slaw recipe from yesterday would quite nicely with these as a side dish.

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!

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Posted by on September 4, 2014 in Cooking, Dinner, Grilling, Lunch, Poultry, Sandwiches, Sauce, Turkey, Vegetables

 

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For a Fun Side, Try This Caramelized Onion Focaccia

Focaccia bread is one of the great additions to all kinds of meals or it can be perfect for you to use for sandwiches of all kinds. There are lots of different ways you can make it, from having a plain and simple bread to one loaded with all kinds of toppings. There are lots of different things I would like to try on focaccia but I was looking for something pretty simple to start with for my first time out giving this type of bread a try. I found this recipe on Williams-Sonoma’s website and the original recipe calls for a bacon, Gruyère and caramelized onion focaccia, so I decided just to go with the caramelized onions as a topping as I thought it would be a nice side for the pork dinner I was making that night anyway. It gave me a good starting recipe that if I liked I could use again as the basis for one with other toppings.

Caramelized Onion Focaccia

1 package (2 1/4 teaspoons ) active dry yeast

2 teaspoons firmly packed light brown sugar

1 cup warm water (110°F/43°C)

3 cups all-purpose flour

6 tablespoons olive oil, plus more for brushing

1 teaspoon kosher salt

2 yellow onions, halved and thinly sliced

In the bowl of a stand mixer, dissolve the yeast and 1 teaspoon of the brown sugar in the warm water. Let the mixture stand until it is foamy, about 10 minutes. Add the flour, 4 tablespoons of the olive oil and the salt. Attach the dough hook to the stand mixer and knead on medium-low speed until the dough is smooth and elastic, about 10 minutes. Form the dough into a ball, put it back into the bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in size, about 1 hour.

 Meanwhile, in a large cast-iron frying pan add 1 tablespoon of butter and melt it over medium heat. Add the onions and saute over medium-low heat until they start to wilt, about 3 minutes. Stir in the remaining 1 teaspoon of the brown sugar and a pinch of salt and continue to cook until the onions are golden brown and caramelized, about 20 minutes. Remove the onions from the heat and allow them to cool.

 Oil a rimmed baking sheet with the remaining 2 tablespoons of olive oil. Dump the dough onto the prepared pan and press it into a rough rectangle. Using your fingers, stretch the dough into a rectangle about 10 by 14 inches Cover the dough loosely with a kitchen towel and let it rise in a warm, draft-free place until it is puffy, about 1 hour.

 Position a rack in the middle of the oven and preheat the oven to 425 degrees. Dimple the surface of the dough with your fingertips. Gently brush the dough with olive oil, then sprinkle the dough evenly with the onion mixture. Bake until the bread is golden, about 15 to 18 minutes. Cut the focaccia into squares and serve them while warm.

This bread is perfect as a side dish for any meal, or as an appetizer before the meal. If you want to add the cheese and bacon, add the Gruyère into mixture when you add the olive oil and salt when you are making the dough. The bacon can be added when you are sauteing the onions and added as a topping. You could certainly add some extra cheese as a topping as well if you wanted. I thought it was perfect with just the onions this time and it was great to use the squares for sandwiches later on for lunches.

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!

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Posted by on May 3, 2014 in Breads, Cooking

 

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Having an Easy London Broil Meal

London broil is one of those  cuts of meat that cries out for seasoning and marinade. When you cook it and season it right it can be a great meal at a very reasonable price. Leave it plain and overcook it and you might as well just eat a sneaker. I had picked up a London broil on sale recently and decided to make it for dinner last night using this recipe I picked up from Food Network. All that’s really required is the time to let the meat sit in the marinade; the cooking time itself is only about 15 minutes.

London Broil with Herb Butter

3/4 cup beef broth

3 tablespoons extra-virgin olive oil

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

1 top round London broil steak (about 2 pounds)

4 tablespoons butter, softened

1 1/2 tablespoons chopped fresh chives

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

Kosher salt and freshly ground pepper

1 tablespoon fresh lemon juice

Prepare the steak: Pour the beef broth into a medium bowl and whisk in 2 tablespoons of the olive oil, the soy sauce, Worcestershire sauce, lemon juice, 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the steak in a large resealable plastic bag, pour in the marinade and seal, squeezing out the air. Refrigerate the steak for at least 4 hours and up to 1 day.

Prepare the herb butter: Mix the butter with the chives, parsley, tarragon, a pinch of salt, 1/2 teaspoon of pepper and the lemon juice in a bowl.

About 30 minutes before cooking, remove the meat from the bag and discard the marinade. Dry the steak well with paper towels and bring it to room temperature. Heat a large skillet over high heat, about 2 minutes. Rub the steak with the remaining 1 tablespoon of olive oil. Sprinkle 1 tablespoon of salt over the surface of the pan; add the meat and set a heavy skillet on top to weigh it down. Sear the steak for about 7 minutes; turn the steak, replace the weight over the steak and cook until a thermometer inserted into the side of the steak registers 110 degrees for medium-rare, about 5 minutes.

Transfer the steak to a cutting board, brush with some of the herb butter, tent with aluminum foil and allow the steak to rest for about 10 minutes. Thinly slice the steak against the grain and top with more of the herb butter.

The herb butter adds a really nice flavor to the steak and the marinade is tasty but not overpowering at all. You want to make sure that you don’t overcook this cut of meat. It gets very chewy pretty quickly, even if you marinade to help break the meat down some before cooking. I actually added 1 tablespoon of Montreal steak seasoning and rubbed it into both sides of the steak before cooking just to get some extra flavor and it was great. I served this steak with mashed potatoes, some mixed vegetables and I whipped up some caramelized onions right in the pan I had cooked the steak in.

Caramelized Onions

1 onion, sliced

1/4 cup beef broth

1 tablespoon balsamic vinegar

1 tablespoon butter

Add the sliced the onions to the pan you cooked the steak in along with the beef broth. Turn the heat to high and scrape up any browned bits on the bottom of the pan. Cook until the onion is softened, about 3 minutes. Add the balsamic vinegar and stir, allowing to cook down, about 1 minute. Add the butter to the pan and swirl to melt and coat the onions.

It’s a quick little side dish that makes up some great onions. You can try it anytime you cook any type of beef or change things up and use chicken broth when you make some chicken.

That’s all I have for today. Check back next time to see what recipe comes along. I am starting to plan some things out for next week so check and see what I decide to make. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on August 31, 2013 in Beef, Cooking, Dinner, Sauce, Vegetables

 

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7 Ideas For Dinner Tonight, Starring Caramelized Onions | Food Republic

7 Ideas For Dinner Tonight, Starring Caramelized Onions | Food Republic.

We love caramelized onions in this house. They can add so much flavor to nearly add dish that you want to add them to, as evidenced here in this blog post from Food Republic with 7 different ideas for using caramelized onions in your dinner. They really can go with anything. I personally love them as a side with any steak or burger, they can mix nicely in with potatoes, rice or polenta and can go with any entree. Check it out and see if you like anything.

 
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Posted by on November 27, 2012 in Cooking, Cooking Websites, Dinner, Vegetables

 

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Don’t Forget Your Thanksgiving Appetizers

Yesterday I covered the side dishes I am making for Thanksgiving, and on Monday it was the soup for the day, and Sunday I wrote about the turkey, stuffing and gravy. There’s not much left to write about  unless you want to make some appetizers for everyone before the meal. Here’s my advice on appetizers for the holidays. You have enough going on in the oven and on the stove, so try to do things that you don’t have to cook at all if you can avoid it. It’s just one less thing you have to cook for the day and you may not have the room or time to do it anyway. You can go simple, and just do a nice selections of cheeses and crackers, maybe some sliced apples and pears, some grapes and some pepperoni or sliced dry sausage. I am trying to keep it simple by doing some shrimp cocktail and some homemade horseradish cocktail sauce.

Shrimp Cocktail

2 teaspoons fresh lemon juice

2 bay leaves

1 teaspoon salt

1 teaspoon black peppercorns

1 teaspoon Old Bay Seasoning

1 pound extra-large shrimp, peeled and deveined

1 cup Horseradish Cocktail Sauce (recipe to follow)

Bring the lemon juice, bay leaves, salt, peppercorns, Old Bay and 4 cups of water to a boil in a medium saucepan for 2 minutes. Remove the pot from the heat and add the shrimp. Cover and steep off the heat until the shrimp are firm and pink, about 7 minutes. Drain the shrimp and plunge them immediately into ice water. Drain and refrigerate the shrimp until thoroughly chilled, about 1 hour. Arrange a platter and serve with the cocktail sauce.

Horseradish Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice

2 tablespoons prepared horseradish, plus extra for seasoning

2 teaspoons Tabasco or other hot sauce, plus extra for seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

Stir all of the ingredients together in a small bowl. Season with additional horseradish and hot sauce as desired.

The cooked shrimp and the cocktail sauce can be refrigerated separately for up to 1 day, so you can make them ahead if you want to. If you get uncooked shrimp that is already peeled and deveined, you can save yourself some extra work and make things a little quicker for yourself.

You’re likely to have some people who don’t like shrimp cocktail, so you’ll need to have some other things available too. You can always put out an array of different chips and snacks or vegetables and have some dip for them. Instead of using the soup packet for your onion dip this year (I have nothing against it, I do it a lot, but it is often a little stale and always very salty), how about making a simple onion dip on your own. It’s not really any work and it tastes a lot fresher. You can just use straight sour cream or try this dip base and add the onions to it.

Simple Onion Dip

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon fresh lemon juice

1/2 cup caramelized onions

2 garlic cloves, minced

Salt and pepper, to taste

Stir all of the ingredients together and season with salt and pepper to taste. Refrigerate the dip for at least 1 hour so all of the flavors can blend together nicely. The prepared dip can keep covered and refrigerated for up to 2 days.

For the caramelized onions, if you have never done it before, simply melt 1 tablespoon of butter with a tablespoon of vegetable oil over high heat. Add about 4 onions, halved and sliced thin, 1 teaspoon of light brown sugar and 1/2 teaspoon of salt. Cook until the onions are soft, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deep brown, about 40 minutes. Take them off the heat, stir in 1 tablespoon of water, season with salt and pepper, and you’re done.

Yes, it takes some planning ahead if you are going to use caramelized onions, but they are so tasty, not just for dips but as a condiment for nearly anything.

If you want to make something ahead of time and like nuts, you can try this recipe for spiced nuts. I tried this with some mixed nuts and a spice blend I got from PepperMary’s Spice Blends and boy was it good. I used the Cajun Blend for the nuts, but Mary was kind enough to send me samples of her other spices, which I plan to try after Thanksgiving on some fish that I got. Thanks Mary, they are awesome. I also used the Mesquite Blend on a London broil I marinated last night for dinner and it had a nice taste and kick to it. Give her stuff a try if you get the chance.

Spiced Nuts

1 egg white

1 tablespoon water

1 teaspoon salt

1 pound of mixed nuts, unsalted

2 tablespoons sugar, maple syrup or honey

4 teaspoons PepperMary Cajun Spice blend (or other spice blend you like) or:

2 teaspoons cumin, 1 teaspoon cayenne pepper and 1 teaspoon paprika

Adjust 2 oven racks to the upper and lower-middle positions and heat the oven to 275 degrees. Whisk the egg white, water and salt together in a medium bowl. Add the nuts and toss to coat. Drain in a colander for 5 minutes.

Toss the sugar, maple syrup or honey with the spice blend or desired spices with the nuts. Spread the nuts evenly on two parchment paper-lined baking sheets. Bake until the nuts are dry and crisp, about 50 minutes, stirring occasionally and rotating the baking sheets halfway through. Remove from the oven and let the nuts cool completely on the baking sheet, about 30 minutes. Break the nuts apart and serve.

These can also be made ahead and stored at room temperature wrapped tightly in plastic wrap for up to 1 week.

If you still aren’t sure what to make, you can always try going for an antipasto platter. This lets you put out a variety of meats, cheeses, olives and vegetables that people like and you can pretty much choose what suits your crowd the best. I put together just a few ideas in this one.

Antipasto Platter

1/2 pound soppressata salami or other dry sausage, skin removed and sliced thin

2 cups mixed olives, black and green, marinated, such as Kalamata, Nicoise or others

1 jar marinated roasted red peppers

1 jar marinated artichoke hearts

1/2 pound fresh mozzarella, sliced thin

Arrange all the items on a platter for people to choose as finger foods. You could always add other cheeses, like marinated mozzarella, or other meats like ham, or even some marinated and grilled vegetables like eggplant, asparagus or zucchini, and some sliced tomato. The options are endless with this. Have some good extra-virgin olive oil on hand if you want to do any marinating of anything.

Okay, I think that covers the appetizers. There are a lot of other choices out there, that I didn’t go into, but I could be here all day writing suggestions and I still have prep work myself to do. Later on today, I will post a couple of dessert options if you are still looking for ideas. Check back and see what I have. Until then, enjoy the rest of your day!

 

 
 

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A Couple of Meat-Free Meals

Yesterday was our meat-free meal day, and we actually had two ideas for the meal, one I had planned, and then one my sister-in-law had suggested that sounded really good as well. My idea was Lentils and Rice with Caramelized Onions. it’s a great one pot meal, completely vegetarian if that’s what you are looking for, and very filling and satisfying.

Lentils and Rice with Caramelized Onions

3 tablespoons olive oil

1 medium onion, chopped, plus 1 large or 2 medium onions, halved and sliced

1 teaspoon minced garlic

1 teaspoon ground cumin

Salt and freshly ground black pepper

2 cups lentils, washed and picked over

6 cups water, vegetable, chicken or beef stock (your preference), warmed

1 cup long-grain rice

Chopped fresh parsley for garnish

Put 1 tablespoon of the oil in a large, deep saucepan over medium heat. When hot, add the chopped onion and cook until it begins to become tender, about 5 minutes. Add the garlic, cumin, and some salt and pepper and cook for 3 minutes more. Add the lentils, stir, and add 4 cups of liquid. Cook, stirring occasionally, until the lentils begin to soften, about 20 minutes. Add enough of the stock or water so that the lentils are covered by about an inch of liquid. Stir in the rice. Cover and turn the heat to low.

Meanwhile, put the remaining 2 tablespoons of oil in a medium skillet over medium-high heat. When hot, cook the onion slices, stirring frequently, until they are dark brown but not burned, about 15 minutes. Scoop out the onions and let them drain on paper towels while you finish cooking the lentils and rice.

Check the rice and lentils after 20 minutes. When both are tender and the liquid is absorbed, the dish is ready. If the lentils and rice are not tender, add more liquid, cover, and cook for a few more minutes. If the rice and lentils are soft and there is much liquid remaining, raise the heat a bit and cook, uncovered, stirring, until it evaporates. Taste and adjust the seasoning if necessary and serve, garnished with the caramelized onions and parsley.

The lentils and rice make for a very hearty meal. The second meal for meat-free night is Browned Cabbage and Noodles. Michelle loved the sound of this one so we thought we would give it a try.

Browned Cabbage and Noodles

3 pounds cabbage

1 tablespoon salt

1 1/2 sticks butter

3 tablespoons grated onion

2 teaspoons sugar

1/2 teaspoon freshly ground black pepper

1 pound broad noodles, cooked and drained

Wash the cabbage and grate very fine. Mix in the salt and let stand for 2 hours. Rinse, drain and dry the cabbage (you could skip this step if you wanted and just go straight to cooking).

Melt half the butter in a deep large skillet or Dutch oven. Mix in the cabbage, onions, sugar and pepper. Cook over low heat for 1 1/4 hours, stirring frequently. Add the remaining butter after 1 hour. Toss in the cooked noodles until thoroughly mixed with the cabbage. Cook over low heat for 5 minutes.

This recipe serves 6 to 8, so you can adjust the recipe down a bot if you are cooking for a smaller crowd, like I do. There’s not many ingredients in this one, but it does take some time to make it. It’s also a great one pot dish, and I really like those as it cuts down on the clean up afterwards.

So that was Wednesday’s meal, nice and easy. Check back later today for tonight’s meal of Sesame Chicken Stir Fry with Fried Rice and Steamed Vegetables. It promises to be quite tasty. See you later!

 
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Posted by on March 1, 2012 in Cooking, Dinner, Rice, Vegetables, Vegetarian

 

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Jennifer Probst

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