Cheese Stuffed Burgers

Cheese Stuffed Burgers recipe page Yield: 6 servings

Ingredients

  • 1 1/2 pounds hamburger (or ground turkey, but the burger will be a bit dry)
  • 1/3 cup bread crumbs (fresh - from a slice of soft fresh bread)
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 mounded tablespoons chevre (goat) cheese (or 1 cup grated cheese such as Monterrey jack or cheddar)
  • 6 hamburger buns

Procedure

  1. Place hamburger, bread crumbs, egg, salt, and pepper into a medium mixing bowl. Use a wooden spoon to stir ingredients just until combined. Do not overmix.
  2. Divide meat into six equal portions.
  3. One portion at a time, place the meat in your hands and roll into a ball. Hold the ball in one hand, and use the other hand's thumb to make a deep well (a hole) in the ball. Stuff 1/6 of the cheese into the hole, and then carefully seal it up, so no cheese is visible. Squeeze the stuffed ball gently between your hands and shape it into a hamburger patty 3 1/2 to 4 inches in diameter. Repeat with remaining meat and cheese.
  4. Chill for at least 30 minutes.
  5. Preheat large skillet over medium heat or have your grill/BBQ thoroughly heated.
  6. Cook/grill as you would any other burger - but try to turn only once (which helps keep the burger from breaking apart).

Notes

For a really juicy-decadent burger, stuff it with a tablespoon of butter. Obviously this is not one of my “healthier” recipes.


Andy Broder - KitchenThink

Chili Pie

Chili Pie recipe page Yield: 1 Pie - 4 to 6 servings

Ingredients

  • 2 cups leftover chili
  • 1 large or 2 medium tomatoes, cut into very thin slices
  • 3 10-inch flour tortillas
  • 1 cup grated cheddar or Monterrey Jack cheese (about 4 ounces)
  • 2 green onions, sliced very thin

Procedure

  1. Preheat oven to 375 F.
  2. Spray an 8 or 9 inch pie plate with vegetable spray.
  3. Place 1 tortilla in the pie plate, cover with 1 cup of the chili, then place 1/3 of the tomato slices in a layer on top of the chili. Sprinkle with 1/3 of the grated cheese.
  4. Place the second tortilla on top of the cheese layer and spread the remaining chili evenly over the top. Top with 1/2 of the remaining tomato slices and 1/2 of the remaining cheese.
  5. Top with the third tortilla, the remaining tomato slices, the remaining cheese, and the green onions.
  6. Place in the preheated 375 F oven for 10 minutes then lower the heat to 350 degrees and bake for 20 minutes more .
  7. Remove from the oven and let stand at room temperature for 5 minutes before serving.

Notes

In case you want to make chili today and the pie tomorrow, my basic chili recipe is among Kitchen Think’s recipes.


Andy Broder - KitchenThink

Effervescent Cantaloupe Soup

Effervescent Cantaloupe Soup recipe page Yield: 6-8 servings

Ingredients

  • 2 large cantaloupes, skinned, seeded, and cubed
  • 2 limes, juiced
  • 12 ounce can coconut milk
  • pinch Salt
  • pinch cayenne
  • 2 cups sparkling apple cider
  • 1/2 honeydew melon
  • 1 bunch mint

Procedure

  1. Thoroughly puree the cantaloupe, lime juice, coconut milk, salt, and cayenne. This works in a blender or food processor. Strain to remove any large bits.
  2. Make melon balls from the honeydew, set aside in the refrigerator until service.
  3. Just before service gently stir the sparkling apple cider into the soup.
  4. Garnish with the honeydew melon balls and a sprig of mint.

Andy Broder - KitchenThink

Bacon-Wrapped Chorizo Stuffed Fig

Bacon-Wrapped Chorizo Stuffed Fig recipe page Yield: Makes 36

Ingredients

  • 12 slices of bacon
  • 1/2 pound bulk chorizo (I like soy chorizo - all the flavor, half the fat)
  • 1/3 cup breadcrumbs
  • 36 figs
  • 36 toothpicks, soaked in water for at least 20 minutes

Procedure

  1. Preheat oven to 375 F.
  2. Cut each slice of bacon into 3 pieces, approximately 1 x 4 inches
  3. Fill a medium skillet with 1 inch of water and bring to a boil over high heat. Add the bacon and stir frequently for 90 seconds. Remove the bacon with a slotted spoon and drain on paper towels.
  4. Dispose of the water and, in the same pot, cook the chorizo over medium high heat for 5 minutes. Stir several times a minute.
  5. Transfer the chorizo to a cool bowl and stir in the breadcrumbs.
  6. Use a paring knife to make a slice from the bottom of the fig toward the stem - you should end up with a fig that you can open up, somewhat like a book.
  7. Spoon 1/2 teaspoon chorizo into each fig.
  8. Wrap each stuffed fig with a piece of bacon and secure with a pre-soaked toothpick.
  9. Place the figs on a baking sheet. Bake at 375 F until bacon crisps, about 12-15 minutes.
  10. Serve hot or warm.

Notes

If you don’t parcook the bacon it’s hard to get it crispy without overcooking the figs.


Andy Broder - KitchenThink

Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes recipe page Yield: 8 servings

Description

Sugar plumps cellulose. Sprinkling a little sugar in the hollowed-out tomato before stuffing. This helps hold it's shape. Not only are these tomatoes great as tapas, they make a nice side dish.

Ingredients

  • 8 medium tomatoes, firm
  • 4 teaspoons granulated sugar
  • 1 shallot, minced
  • 8 ounces fresh mushrooms, chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 12 ounces baby spinach

Procedure

  1. Preheat oven to 425F.
  2. With a grapefruit knife remove the core of each tomato, and hollow out the inside being sure not to pierce the bottom.
  3. Sprinkle 1/2 teaspoon sugar into each tomato, and invert to drain until ready to stuff.
  4. Heat a skillet over medium high heat. Add olive oil and shallots. Stir for 1 minute and add mushrooms. Cook, stirring occasionally until the mushrooms begin to brown.
  5. Remove from heat and add the spinach. Toss the spinach in the skillet until wilted and immediately transfer to a cool bowl.
  6. Place 1/8 of the mixture into each of the tomatoes, pressing down firmly.
  7. Coat a mini muffin tin with vegetable spray and put the tomatoes into the tin. The muffin tin helps keep the tomatoes upright and holds their shape.
  8. Bake at 425 F for 12 to 15 minutes. The tomatoes should be a little shorter but still holding their shape.

Andy Broder - KitchenThink

Jicama and Grapefruit Salad

Jicama and Grapefruit Salad recipe page Yield: 8 - 10 servings

Ingredients

  • 1 medium jicama, peeled and cut into very thin julienne strips
  • 2 medium grapefruit, supreme cut, then diced – reserve extra juices
  • 1/4 cup olive oil
  • 3 – 4 tablespoons grapefruit juice (and cider vinegar to make up difference, as necessary)
  • 1 tablespoon agave nectar
  • 1/2 teaspoon kosher salt – or smoked salt if available
  • 1/4 teaspoon white pepper
  • 3 tablespoons prickly pear syrup (or pomegranate molasses)

Procedure

  1. Place jicama in a large bowl.
  2. In a small bowl whisk together the olive oil, grapefruit juice, agave nectar, salt and pepper.
  3. Pour over the jicama and toss to combine. Add the grapefruit and toss gently.
  4. Drizzle with the Prickly Pear Syrup and serve

Notes

For a bit more tang and less sweetness use pomegranate molasses instead of prickly pear syrup.


Andy Broder - KitchenThink

Wine-Sizzled Beef and Chevre Phyllo Triangles

Wine-Sizzled Beef and Chevre Phyllo Triangles recipe page Yield: Makes 16

Ingredients

  • 2 tablespoons butter
  • 1/4 cup minced onion
  • 1/2 pound hamburger, or ground turkey
  • 2/3 cup red wine, such as cabernet
  • 1/4 cup fresh bread crumbs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 ounces Chevre, goat cheese, broken into small pieces
  • 4 sheets phyllo dough
  • 1/3 cup melted butter

Procedure

  1. Heat a large skillet over medium high heat. When hot add butter and onion. Stir frequently for 2 minutes and add ground beef.
  2. Stir occasionally until beef is browned.
  3. Add wine and increase heat to high. Stir frequently until all excess liquid has evaporated -- about 10 minutes.
  4. Remove from heat and transfer to a large bowl. Stir in breadcrumbs, salt and pepper, and Chevre.
  5. Set aside to continue cooling and preheat oven to 375 F.
  6. Brush 1 sheet of phyllo with butter.
  7. Use a pizza cutter and cut it lengthwise into 4 strips, about 3 inches wide.
  8. Place a mounded tablespoon of filling on the end of a strip. Fold it over and over, like folding a flag, to get a triangle of layered phyllo.
  9. Repeat with remaining dough and filling.
  10. Place triangles on a parchment lined cookie sheet and bake in preheated oven until golden brown and flaky, about 12 - 15 minutes.
  11. Serve hot.

Notes

The triangles can be assembled a day ahead. Keep in a single layer in the refrigerator until ready to bake.


Andy Broder - KitchenThink

Andy’s Basic Pizza Crust

Andy’s Basic Pizza Crust recipe page Yield: 3 to 4 10-inch thin-crust pizzas

Description

If you live in Arizona, the temperature that water comes out of the tap in July and August is the perfect temperature for working with instant yeast. This recipe is a tad yeast-heavy, so that the dough is ready to make pizza in 45 minutes. A lot of pizza dough recipes use about half as much yeast. If you have 6 to 8 hours to let the dough rise that's great - and you can do that with this recipe. But if it only takes an hour to make the dough you can have pizza without having to plan ahead.

Ingredients

  • 1 cup warm water (110 °F)
  • 1/4 teaspoon granulated sugar
  • 2 and 1/2 teaspoons yeast
  • 3 cups flour
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil

Procedure

  1. In a small bowl combine water, sugar, and yeast. Stir with a fork to dissolve yeast, and set aside for 5 minutes.
  2. Place the flour and salt in a food processor fitted with the blade attachment. Pulse several times to combine.
  3. Add the yeast mixture, and olive oil. Process just until the dough comes together.
  4. Transfer the dough to a clean work surface. Knead for 1 minute.
  5. Place the dough into an oiled mixing bowl. Cover with plastic wrap, and place in a warm spot until the dough has doubled in size, about 45 minutes.
  6. Punch down the dough, cut it in quarters, shape each quarter into a disc.
  7. Assembly and Baking:
  8. Place pizza stone on rack near bottom of oven.
  9. Preheat oven to 500 F.
  10. On a sheet of parchment paper, roll the pizza dough into a 10- to 12-inch circle. Cut away excess paper.
  11. Brush with olive oil, then add the sauce (if using sauce), and then add toppings.
  12. Slide the pizza and paper onto a peel.
  13. Slide the pizza onto the hot stone and bake 8-10 minutes, until the bottom is golden brown and cheese is bubbly.
  14. Use the peel to remove the pizza.

Notes

Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

  1. A thick layer of toppings on a thin crust pizza may result in a soggy crust.
  2. If you don’t have a pizza peel use the back side of a cookie sheet.

Andy Broder - KitchenThink

Bananas Foster Pie with Gingersnap Crust

Bananas Foster Pie with Gingersnap Crust recipe page Yield: 8 servings

Ingredients

  • 10 ounces dry gingersnap cookies
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • Vegetable oil spray
  • 1/4 cup butter
  • 4 bananas, sliced
  • 3/4 cup dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons orange marmalade
  • 2 tablespoons brandy
  • 1/3 cup milk
  • 1 1/2 cups fresh bread crumbs

Procedure

  1. In food processor, pulse ginger snap cookies, sugar and butter to a uniform mealy consistency.
  2. Press into bottom of a 9-inch pie dish.
  3. Chill while making the filling.
  4. Preheat oven to 350 F. Preheat a large skillet over medium high heat.
  5. When skillet is hot, add butter, bananas, brown sugar, cinnamon, marmalade, brandy and milk.
  6. Cook for 5 minutes, stirring occasionally.
  7. Remove the skillet from heat and add the breadcrumbs. Stir to incorporate
  8. Fill the chilled crust with the filling, spread evenly.
  9. Bake at 350 F for 40 minutes. When filling is firm, tart is finished. Cool to room temperature before serving.

Andy Broder - KitchenThink

Baklava Strudel

Baklava Strudel recipe page Yield: Makes 16 pieces

Description

When I first made this simplified version of baklava I didn't use any ricotta, and it was too dry. Traditional baklava has sugar or honey syrup poured over it when it comes out of the oven. I like the ease of making a small quantity of strudel-style baklava, so I added the ricotta for a better mouth feel. It's not traditional, but it's tasty.

Ingredients

  • 1/2 cup blanched almonds, coarsely chopped
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup unsalted pistachio nutmeats, coarsely chopped
  • 1/2 cup granulated sugar
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • 1 cup ricotta cheese
  • 1/2 cup unsalted butter, melted
  • 8 sheets phyllo dough

Procedure

  1. Preheat oven to 350 F.
  2. In a medium bowl combine all nuts, sugar, honey, cinnamon, and ricotta. Set aside.
  3. Separate one sheet of phyllo from the stack. Brush with butter, and top with a second sheet. Repeat with a third and fourth sheet.
  4. Mound half the filling along one of the long sides of the dough. The mound should be about 1.5 inches wide and an inch thick. There should be 2 inches between the filling and all edges of the dough.
  5. Fold the uncovered long edge of the dough over the filling. Then roll the filled dough until 4 inches of the surface remain. Fold over the sides (to keep the filling from coming out during baking) and continue to roll. This is similar to making a burrito or a wrap. Transfer to parchment-lined baking sheet. Brush the top with butter.
  6. Make a second strudel with the remaining ingredients.
  7. Bake at 375 F until dough is golden brown, about 20 to 25 minutes.
  8. Cool for 30 minutes before slicing each strudel log into 8 portions, serving 2 pieces per person.

Notes

A fine tooth serrated knife makes it easier to slice the strudel without too much damage to the phyllo.


Andy Broder - KitchenThink

Apple Tart with a Sweet Pretzel Crust

Apple Tart with a Sweet Pretzel Crust recipe page Yield: 1 tart

Description

I had apples. I had pretzels. I wanted something sweet, and was willing to cook, but not go to the store. This recipe is a blend of sweet and salty in about the same proportions as my laziness was to my sweet tooth's motivation .

Ingredients

  • 2 cups pretzel sticks, be generous, not stingy
  • 6 tablespoons butter, melted
  • 1/2 cup granulated sugar
  • 2 tablespoons sherry or marsala
  • 4 apples, peeled, cored, and cut into thin slices, 6 - 8 slices per quarter
  • 2 tablespoons melted butter
  • 1/2 cup confectioner’s sugar
  • 1/4 teaspoon fresh grated nutmeg

Procedure

  1. Preheat oven to 350 F.
  2. Put pretzels in a food processor and turn to crumbs. You can also fold them into a non-terry cloth kitchen towel and crush them with a rolling pin.
  3. Add 6 tablespoons melted butter, granulated sugar, and sherry. Process until the mixture holds together when squeezed. Add a tablespoon or 2 of water as necessary.
  4. Press the crust into a 9-inch lightly greased tart pan.
  5. Place the apples into a bowl and toss with 2 tablespoons melted butter.
  6. Add 1/4 cup confectioner's sugar and nutmeg. Toss to combine.
  7. Sprinkle half the remaining confectioner's sugar on top of the crust.
  8. Layer the less attractive slices on the crust - with the long side of the slice parallel to the side of the tart pan.
  9. Place remaining slices on top in a fanned out pattern.
  10. Top with remaining confectioner's sugar.
  11. Bake until apples are golden brown, 45 - 50 minutes.

Andy Broder - KitchenThink

Grilled Chicken with a Lemon, Caper and Rosemary Glaze

Grilled Chicken with a Lemon, Caper and Rosemary Glaze recipe page Yield: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced, plus a second lemon to finish the dish
  • 2 tablespoons chopped rosemary
  • 3 large boneless skinless chicken breasts, butterflied
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon capers, rinsed
  • 1 teaspoon chopped rosemary
  • 1/3 cup water

Procedure

  1. Place oil,2 tablespoons lemon juice, 2 tablespoons rosemary, and chicken in a medium bowl. Toss to coat chicken . Cover and refrigerate for at least 30 minutes and up to 2 hours.
  2. While chicken marinates, place zest, sugar, salt, pepper, capers, 1 teaspoon rosemary, and water in a small pot. Set over medium heat and bring to a boil. Cook until thick and syrupy, about 5 to 8 minutes.
  3. Preheat grill or grill pan. Use medium high heat.
  4. Cook chicken about 4 minutes per side. After the first 2 turns brush each side with the glaze.
  5. Cook another 2 to 3 minutes per side, until cooked through.
  6. Place on a serving plate and finish with a squeeze of fresh lemon juice.

Andy Broder - KitchenThink

Brown Butter Sole Amandine

Brown Butter Sole Amandine recipe page Yield: 4 servings

Ingredients

  • 4 large sole fillets
  • salt and pepper
  • 1 cup flour
  • 4 tablespoons butter
  • 1 lemon
  • 1/2 cup almonds
  • 1/4 cup chopped parsley

Procedure

  1. Season fish on both sides with salt and pepper by gently rubbing the s & p into the fish.
  2. Dust fish on both sides with flour, shaking off any excess. Set on dry plate or pan in a single layer.
  3. Heat large skillet over medium high heat and add 2 tablespoons butter. When butter is sizzling place filets in the skillet and cook until golden brown firm to the touch, about 2 to 3 minutes per side.
  4. Squeeze a little lemon juice over fish.
  5. Add remaining butter to pan. When melted add almonds. Cook until butter and almonds start to brown. Immediately pour butter and almonds over fish
  6. Sprinkle fish with chopped parsley and serve immediately.

Notes

This recipe also works well with tilapia, snapper, and catfish. Cooking time will vary with type of fish.


Andy Broder - KitchenThink

Broccoli Hash

Broccoli Hash recipe page Yield:

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 2 tablespoons zaatar* or dried thyme
  • 2 pounds broccoli, 1/2-inch dice (if including stems, peel the stems before dicing)
  • 2 large cooked red potatoes, cut into 1/3-inch dice**
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/2 teaspoon hot red pepper flakes (optional)

Procedure

  1. Preheat a large skillet over medium heat. When hot add butter and onion. Stir occasionally until onion just begins to brown -- about 2 to 3 minutes. Add the zaatar or thyme and stir for 10 seconds before adding the broccoli.
  2. Add broccoli. Stir occasionally for 7 to 8 minutes. If you stir too often the none of the broccoli will brown (and we want this). If you don't stir enough it will stick.
  3. Add potato, and stir to just to combine - so it doesn't break apart. Season with salt and pepper. Add red pepper flakes if using.
  4. Reduce heat to low. Cover and cook for 5 minutes.
  5. Uncover, and stir constantly for 30 seconds. Serve.

Notes

*Zaatar is a Middle East dry spice blend, with all sorts of variations, but the main ingredient is usually thyme.

**I like to steam the potatoes whole, and then dice. If you cut the potatoes first they tend to get mushy. For this recipe, since the potatoes will cook further, err on the side of undercooking.


Andy Broder - KitchenThink

Chicken Parmesan Bocconcini

Chicken Parmesan Bocconcini recipe page Yield:

Ingredients

  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 egg
  • 1/2 cup fresh breadcrumbs (soft crumbs from a slice of fresh bread)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons tomato paste
  • 2 tablespoons mayonnaise
  • 1 cup finely grated parmesan

Procedure

  1. Preheat oven to 350 F.
  2. Place all chicken, egg, breadcrumbs, salt, pepper, oregano and garlic into a food processor fitted with the blade attachment. Pulse until the mix has the consistency of ground beef. Do not over-process.
  3. In a small bowl thoroughly mix the tomato paste and mayonnaise.
  4. Form balls 3/4-inch in diameter. Roll each ball in the tomato-mayo mix, and then roll each ball in parmesan. Place on a parchment-lined baking sheet and bake in the preheated oven until cooked through -- about 15 to 18 minutes.
  5. Serve warm.

Andy Broder - KitchenThink