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
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 salt and pepper. 3. Add ground beef to mirepoix, breaking it up. Season with salt and pepper. Brown until liquid is absorbed and crust starts to form. 4. Add white wine and cook until liquid is absorbed. 5. Add tomato puree and cook until boiling. 6. Preheat oven to 350 degrees. 6. Add chicken broth and bring to a boil. 7. Cook in oven for 1-1.5 hours. 8. Towards end of oven cooking time, boil water for pasta. 9. Remove sauce from oven and immediately stir in milk. 9. Keep sauce on a low simmer while pasta cooks. 10. Cook pasta to just under al dente. Finish cooking pasta in sauce. 11. Turn off heat. Stir in butter, oil, and cheese. 12. Serve with cheese and parsley.