Smash Burgers with Quick Fondant Potatoes and Acorn Squash

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Smash burgers are a classic form of burger that doesn’t need any altering. You simply form balls, place them onto a hot skillet or flat top, smash them thin with your spatula, then season with salt and pepper and cook one minute per side. These burgers are always delicious and are super easy to make. You can also make a lot with only a little bit of meat, which is another huge plus! Beyond that, I also made fondant potatoes and squash to go with these burgers. Fondant potatoes usually take a while to make since you cut your potatoes into large patties then cook them covered for almost an hour. This recipe makes it all so much easier, and adds a different flavor and texture with added squash. The savory broth adds amazing flavor to these potatoes and makes fondant potatoes one of my very favorite forms of potatoes. We also served this meal with a side of sliced dill pickles, and they were delicious! This recipe makes 8 burgers, which is 8 adult servings, and 5 servings of the fondant potato and squash side.

Smash Burgers with Quick Fondant Potatoes and Acorn Squash Recipe Card Download

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What You Will Need

4 Potatoes, Peeled and Roughly Cubed
1/2 Acorn Squash, Cored, Peeled, and Cubed
2 Tbsp Oil
1 1/2 Cup Chicken Broth
1 1/2 Lb Burger
2 Tbsp A1
Medium Mixing Bowl
Salt and Pepper
Sliced Onion, Ketchup, Mustard, and A1 to Serve
8 Burger Buns
2 Large Frying Pans

Directions

1. Place potatoes and squash in one frying pan. Add oil and place over medium heat. Cook for 10 minutes stirring regularly. Begin heating second frying pan over medium heat.

2. Mix together Burger and A1 in a medium bowl. Form into 8 equal sized patties. Add broth to potatoes and squash, and boil until most/all liquid is gone.

3. Begin by adding 2 balls of meat into second pan, and smash into a very thin patty. Add salt and pepper and cook for 1 minute, then flip. Salt and pepper the second side, cook for another minute, then remove patties from heat and place on serving plate. Repeat for remaining burgers.

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February 2, 2021 0

Cheese Steak Sandwiches

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Cheese steaks are classic and great for parties or just a quick dinner. For this recipe I used thin sliced venison, but beef would work just as well. I also had just run out of lettuce, so there is only a tomato on this these sandwiches. Otherwise, the process is very straight forward. If you have any questions, feel free to ask them below! This recipe makes 4 sandwiches, 2-4 adult sized portions.

Cheese Steak Sandwiches Recipe Card Download

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What You Will Need

Thin Cut Steak (if doing at home, best to cut while still frozen, then let thaw), about 1 1/2 Pound
1/2 sliced Onion
1/2 Tbsp Oil
1/2 Sliced Tomato
1/4 Cup Mayo
2 Cup Shredded Lettuce
8 Sliced of Toast
4 Slices of Cheese
Large and Small Frying Pan

Directions

1. Start by placing small frying pan over medium-low heat. Add your oil and your onion. Stir every 1-2 minutes. Place your large frying pan over medium heat. Add your steak and cook 3 minutes on each side. While that’s happening assemble your sandwiches, toast and cheese, then toast, mayo, lettuce, and tomato on top. Once the onion and steak is cooked, place steak and onions on cheese, then top with tomato, lettuce, and top toast.

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January 6, 2021 1

Grilled Ham and Cheese with Mustard

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Grilled sandwiches are always great this time of year, and grilled ham and cheese is a classic. But that isn’t the reason I made this recipe. This recipe is different because it uses a new way to grill your sandwich. Instead of smearing mayo or butter onto your bread, this sandwich was made by adding oil and butter into the pan to accomplish the same thing. This is a special technique because normal butter would begin to burn very quickly, so butter and oil is used to give you more time before the butter is so hot it begins to burn. Otherwise, mustard, ham and cheese is a great sandwich to try this technique with and you won’t be disappointed! The recipe below is enough to make 2 sandwiches, enough for 2 adults.

Grilled Ham and Cheese with Mustard Recipe Card Download

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What You Will Need

1 Tbsp Butter
2 Tbsp Oil
4 Slices of Bread
1 Cup Shredded Mozzarella
1 Cup Shredded Sharp Cheddar
4 Slices of Ham
2 Tbsp Yellow Mustard
Frying Pan
Spatula

Directions

1. Assemble your sandwich, by layering with bread, cheddar, ham, mozzarella, mustard, then top bread. Heat pan over medium heat. Add oil and butter and heat until butter is melted.

2. Add sandwich and cook on the first side for 3-4 minutes until browned, flip your sandwich and cook for another 3-4 minutes until browned, and press on the sandwich. Remove from pan and plate.

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December 10, 2020 2

Pumpkin Seed Butter

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Almost any seed or nut can be turned into this peanut butter state. Most nuts and seeds have oils that come out once they are crushed and with just a bit of additional oil, you can get a nice and smooth peanut butter alternative. For this recipe, I used the roasted pumpkin seeds I made a week ago. These pumpkin seeds were crisper than store bought seeds and had more of a roasted flavor. The quality and flavor of your seeds will greatly affect you butter. This recipe was made with 1 cup of seeds, made 1/2 cup of butter, and is enough for 2 sandwiches.

Pumpkin Seed Butter Recipe Card Download

What You Will Need

1 Cup Roasted Salted Pumpkin Seeds
2 Tbsp Oil
1 Tbsp Sugar
Blender
Storage Container

Directions

1. Add Seeds to Blender. Add sugar, then blend for 3 minutes on high. Slowly add oil 1/2 Tbsp at a time, and blending 1 minute between additions. Blend until desired texture is reached. Transfer to a small storage container and store in the fridge.

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November 20, 2020 0

Tilapia Wrap with Coleslaw

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These wraps are great for dinner or leftover as a lunch. This fish filling tastes great warm or cold. The tilapia is pan cooked with spices so the flavor penetrates the fish. Peppers and onions add some bright flavor to the fish, and the coleslaw adds some much needed acidity, but also some cooling base, if you wanted to make your fish even spicier. To make your fish spicier, simply add a drop or two of hot sauce, some cayenne pepper powder, or some red pepper flakes. This recipe makes 4 full wraps. I used 12 inch tortillas, but if you use 8 inch, you could probably get 5 wraps total. Here is also a link to my coleslaw recipe if you’d like to make your own!

Tilapia Wrap with Coleslaw Recipe Card Download

What You Will Need

2 Tilapia Fillets, thawed
4 Flour Tortillas
4 Cups Coleslaw
1/3 bag frozen peppers and onions, about 6-7 Oz, thawed
1 Tbsp Cumin
1 Tbsp Chili Powder
1/2 Tbsp Paprika
1/2 Cup Water
2 Tbsp Oil
Large Frying Pan

Directions

1.Heat pan over medium heat. Once hot add oil and tilapia. Sprinkle with half your spices, and cook for 3 minutes on your first side. Flip, sprinkle with remaining spices, and cook for another 3 minutes.