Perfection is farmhouse burgers with tomato bacon jam, fit for a king, queen or anyone who just really likes burgers.
A few years ago, we went to this local brewery for dinner. It’s not often that I gravitate towards burgers but one caught my eye in such a way I could absolutely not resist. It was a farmhouse burger, loaded with bacon jam and topped with a drippy, perfectly fried egg and some peppery arugula. Could you resist it? Nope.
I couldn’t either and it was probably one of the best burgers I’ve ever had. Kita of GirlCarnivore is hosting Burger Month this August and asked for some amazing burgers to round out an even more amazing collection. It was fate, kismet, serendipity. The burger – it had to be made.
Instead of a bacon jam, I used my famous tomato bacon jam. It gave the burger a saucy, smoky edge. And the drippy egg made it even more perfect. This recreation was, dare I say, better than the original. Make this today and I promise you won’t be sorry.
Farmhouse Burgers with Tomato Bacon Jam
- 1 recipe of tomato bacon jam
- 1 lb. ground beef
- 4 eggs
- 4 slices colby jack cheese
- 1-2 large handfuls of arugula
- 4 burger buns
- Split the burgers into four equal portions. Form the portions into patties and sprinkle evenly with salt and pepper.
- Heat a griddle over medium high heat. Place the patties on the griddle and cook for approximately 5 minutes. Flip and cook on the other side until cooked through. Add slices of cheese and allow them to melt.
- While the burgers cook, fry four eggs and set aside gently.
- To assemble the burgers, place the patties on the bun. Spread a generous spoonful of bacon jam on top. Top with a fried egg, arugula and the top of the patty.
And because Kita is amazing, she set up this amazing giveaway for you! So be sure to enter!!!!!
Giveaway Code ::
a Rafflecopter giveaway
A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&†Woodbridge Wines
“By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Korean beef bulgogi is a perfect 30 minute meal for busy nights, busy parents and hungry kids!
In our old office, there was a little sundry shop on the first floor. Every morning, it smelled like fresh, hot bacon. Every afternoon, some different lunch specialty. It was hard to resist and my wallet got a great workout. Out of all the things this woman made, my most favorite was the beef bulgogi. Beef bulgogi is a traditional Korean dish. It’s thinly sliced meat, marinated in a fantastically flavorful mixture for hours. It gives the meat time to soak up those juices, to really absorb the flavors and become moist. Until now, I’ve only ever made with chicken. A quick flick through these pages will show you that I’m kind of a ground beef gal. I think the reason is ground beef is simple to understand. Brown, season, done.
When stepping out of that realm, there is a whole world of beef I wasn’t privy to. Different cuts, different styles, different cooking methods. But beef is a really great ingredient to work with once you understand it. Plus the health benefits are fantastic. I know red meat has a bad rap. But it’s just misunderstood. A lean cut of beef can have up to 25 grams of protein and 10 nutrients. And now I’ve tried beef in this bulgogi and I’m never going back.
The method is simple. Cut any visible fat from your sirloin (mine had very little to start). Marinate your meat with some peppers and onions for a few hours and then just cook it up in a pan. It’s a great, quick 30 minute meal perfect for busy nights and leftover lunches. Now, get yourself some beef and get to cooking.
- 1 lb. thinly sliced sirloin steak
- 1/3 cup soy sauce
- 1/3 cup sugar
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. ginger
- 2 tsp. cornstarch
- Place all ingredients except cornstarch in a large zip-top bag and remove the air. Seal and then toss all to coat everything evenly. Refrigerate for at least 4 hours.
- Heat 1 Tbsp. of olive oil a sauce pan over medium high heat. Add ingredients from the bag.
- Cook until the steak has browned and is completely cooked through. The liquid mixture should be bubbling and very hot.
- Place the cornstarch in a small dish. Add 2 Tbsp. of the hot liquid from the pan and whisk with a fork.
- Add the cornstarch mixture to the pan and stir well. The cornstarch will thicken the liquid. Cook two more minutes until thick and completely cooked.
- Serve over rice.
Crispy zucchini with honey mustard aioli is a perfect use for all that zucchini you have laying around!
Zucchini is NOT hard to come by during the summer months. If you don’t watch where you are going, you’re likely to trip over some, it’s that abundant. And I’m so tired of seeing zoodle after zoodle after zoodle. We need to liven things up a little. Zucchini is so healthy anyway, no one says you can fry it a little and make it a fun, crispy snack that still has less calories than a giant honking bag of potato chips, right?
Of course, if you’re going to enjoy crispy zucchini coins like they are crispy potato chips, you’ll need the right dipping sauce. Dipping sauce is crucial when it comes to any recipe that is meant for dipping. If it wasn’t already apparent, I’ve been living off this honey mustard aioli for the better part of a year. It’s zesty with a nice zing from the mustard, but has just a touch of sweetness from the honey. Creamy, smooth and perfect with my crispy zucchini coins. Folks, there isn’t much better when it comes to enjoying summer produce.
Crispy Zucchini with Honey Mustard Aioli
- 1 large zucchini sliced into coins
- 1 1/2 cup panko breadcrumbs
- 2 eggs, whisked
- oil for frying
- For aioli:
- 1/2 cup mayo
- 2 Tbsp. stone ground mustard
- 1-2 tsp. honey
- Heat 1/4 inch oil in a large pan over medium.
- While the oil heats, prepare the zucchini. Dip the slices into the egg, then the panko to coat. Set aside until the oil is hot.
- Once hot, place the zucchini coins into the oil, ensuring not to crowd the pan. Cook until golden brown, then flip and cook until golden on the other side. Remove to a paper towel-lined plate. Repeat with the remaining zucchini.
- To prepare the aioli, simply combine all ingredients until well mixed.
Be sure to check out some dishes from my other Foodie Mama friends!
Grilled Zucchini Bruschetta
Double Chocolate Zucchini Muffins
Zucchini Mushroom Chicken Copycat
Pulled tandoori chicken nachos have just the right amount of spice and coolness to keep any nacho lover happy for hours on end.
Nachos are one of those universally liked by all foods, if only for their versatility. If you don’t like beef, simply omit and add extra beans. Fans of buffalo chicken can rejoice over having their very own plate of spicy goodness to dive into, extra blue cheese please. Really, you can make anything into nachos so long as you are willing to put up with the ridiculously sloppy mess that inevitably follows with every single bite. Wear a lobster bib and you’re good, right?
I discussed these nachos with my friend Kiera for a good week before making them. We talked about different toppings and sauces, cheeses and veggies to go along with it. We laid out a plan and then the time came to cook them. I took some serious liberties with our “recipe” in that I really changed every single thing. While I still have to make the actual nachos we talked about one day, this version – these pulled tandoori chicken nachos – were spectacular! One of those eat until you literally can’t fit one more bite into your mouth nachos. Unbotton the top button of your jeans, make room on the couch for a food coma nap, run an extra three miles that night nachos.
It’s the combination of perfectly spiced pulled chicken with cool Greek yogurt (standing in for sour cream) and light Monterey Jack cheese that does it. The chicken is spicy, but not overly so. The cheese is just enough that it doesn’t overpower that chicken flavor. Each chip gets a perfect chicken to cheese to sour cream ratio, leaving not one chip naked and none soggy from too much ingredient. That’s important with nachos. So set out to make these today. You likely have all the ingredients on hand and it takes less than 30 minutes. Enjoy!
Tandoori chicken recipe from the Big Man’s World.
Pulled Tandoori Chicken Nachos for #WeekdaySupper
- 1 lb. chicken breasts
- 4 cups chicken stock
- For the tandoori sauce
- 1/2 cup Greek yogurt
- 1 tsp sea salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp black pepper
- For nachos:
- 15 to 20 tortilla chips
- 1 cup grated monterey jack cheese
- 1/4 to 1/2 cup Greek yogurt
- Green onions
- Bring chicken stock to a boil in a large pot over high heat. Add in the chicken and then turn the heat down and simmer for 15 to 20 minutes until chicken is cooked through. While the chicken cools, prepare the sauce.
- Combine smoked paprika, cayenne pepper, cumin, garam masala, black pepper, Greek yogurt and salt until well mixed.
- Using two forks, shred the chicken. Toss it with the sauce.
- Cover a baking pan with foil. Turn the oven to broil.
- Place the nachos on the baking pan, then top them with chicken and cheese. Broil two to three minutes until cheese is melted.
- Drizzle with Greek yogurt and green onions.
Buffalo chicken poutine is a perfect way to trash up your smothered french fries. Spicy, cheesy and crisp!
If there’s one thing us Americans are really particular about, it’s our french fries. Some like them curly, others steak. I’m a fan of crinkle cut but only if they are extra crisp. And even in fast food terms, people break it down further by choosing to side with McDonald’s over Burger King or Wendy’s over Arby’s. Then there is the topic of loaded fries: chili, bacon, cheese, gravy, mayo, ketchup. Toss any number of ingredients onto a fry and you have something entirely different going on.
In Canada, there’s a popular dish known as poutine which I equate to a really done up version of loaded fries. Gravy and cheese curds are poured over top of french fries leading to what I think is probably the most epic French fries ever. It’s my goal to try an authentic, straight-from-Canada version one day. Until then, here’s my take on it!
Buffalo chicken poutine seemed almost like a natural progression because you have all the good things in there. A little bit of rotisserie chicken, a gravy made with spicy hot buffalo sauce, some cheese – of course – all thrown over some crispy crinkle fries. You can call this the trashy meal of champions, if you want. I’d be ok with it. I made it for lunch over the weekend and the plates were licked clean – a true testament to its deliciousness!
- 1 large bag frozen french fries
- 3 Tbsp. butter
- 4 Tbsp. flour
- 2 cups chicken broth
- 1/2 cup buffalo sauce
- 1 cup monterey jack cheese
- 1/4 cup blue cheese
- Cook the french fries according to package instructions.
- While they cook, make the buffalo gravy. Head the butter in a skillet. Once melted, add in the flour and whisk until smooth. Slowly add in the broth, whisking to avoid lumps.
- Add in the buffalo sauce and stir until fully combined.
- Once the fries are finished, divide them between two plates and top with monterey jack cheese. Drizzle buffalo sauce over top.
- Crumble blue cheese on top of the fries.