1. Make patties: mold cold ground beef into patties, handling as little as possible. Cover with Traeger Beef Shake and put back in fridge.
2. Grill patties on high, 8 minutes per side.
3. Butter and toast buns.
4. Make burger sauce: mayo + BBQ sauce or mayo + ketchup + mustard
5. Prep toppings: wash & dry lettuce, slice tomatoes, slice onion, pickles, American cheese
0:30
Go-To
Asian
chicken
rice
Stovetop
https://www.jessicagavin.com/easy-fried-rice/
Crispy Chicken Thighs
Dice 1 lb chicken thighs; toss in 3 tbsp corn starch, salt & pepper; fry in 1 tbsp sesame oil, leaving space between pieces
1 lb Rigatoni
2 chicken breasts
2 tbsp oil
1/2 tsp salt
1/4 tsp pepper
2 tbsp butter
1 onion chopped
3 garlic clove chopped
1/4 cup tomato paste
1 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chili flakes
1 cup white wine
1 1/2 cup cream
3 large handfuls baby spinach
1/2 cup grated parmesan
Juice and zest of 1 lemon
1/2 cup pasta water
1/4 cup parsley, chopped
Heat oil in a large non-stick pan, over medium heat. Add chicken breasts and sear both sides with salt and pepper until golden brown and c
Line bottom of 8x13 pan with stale or day old bread, leave some gaps, about 6-7 slices. I’ve tried french, sourdough or half whole wheat. Better with white.
Top with:
2 c diced ham (or bacon or for vegetarian use 1 c red pepper)
2c shredded cheese (1c each mexi mix & Parmesan)
1 c green onions
Beat 6 eggs
Add 2c whole milk
Pour over bread/veggie mix
Top with:
1c lightly sautéed sweet onion
1/4 c freshly grated parmesan
Sprinkle across top:
2T parsley
1T Mrs Dash (or equivalent)
1t freshly
Go-To
pasta
beef
comfort food
Stovetop
3/19/2022
https://www.pinterest.com/pin/292945150769079411/
Ingredients (Yield about 4 cups of sauce)
• 2 celery stalks
• 1 medium onion
• 1 medium carrot
• 1 ¼ lb. ground beef or meat of choice
• As needed, kosher salt to taste
• ¼ cup olive oil
• 1 cup dry white wine
• 1 cup good quality canned puréed tomatoes
• 1 quart chicken broth
• 1 cup milk
• For serving, butter & parmigiano-reggiano
Directions:
1. Pulse onion, carrot, and celery in food processor until finely chopped.
2. Fry mirepoix mixture in olive oil to caramelize. Season with s
Line bottom of 8x13 pan with stale or day old bread, leave some gaps, about 6-7 slices. I’ve tried french, sourdough or half whole wheat. Better with white.
Top with: 2 c diced ham (or bacon or for vegetarian use 1 c red pepper) 2c shredded cheese (1c each mexi mix & Parmesan) 1 c green onions
Beat 6 eggs Add 2c whole milk
Pour over bread/veggie mix
Top with: 1c lightly sautéed sweet onion 1/4 c freshly grated parmesan