Posts Tagged ‘onions’
Today I am sharing a very special local dish from where I grew up, known as the Garbage Plate. Not a very appetizing name right? Let me explain… A Garbage Plate is a combination of one selection of typically cheeseburger, hamburger, red hots, or white hots. But you can also choose Italian sausage, chicken tender, haddock, fried ham, grilled cheese, or eggs (yes eggs and it’s called a Breakfast Plate – it’s delicious). Then you choose two sides of either home fries, French fries, baked beans, or macaroni salad. On top of that are the options of mustard and onions, and a proprietary hot sauce, made with spices and slowly simmered ground beef. And then it’s all served with Italian bread and butter on the side. I like to use the bread to swipe up any remaining sauce when I’m finished! There’s actually a specific way to put it all together too. Click HERE to see how!
Are you hungry yet? Okay I know what you are thinking, and yes, it is definitely more popular to the college student crowd. Although I’ve actually eaten it sober many many more times than under the influence. Nick Tahou Hots is the originator of a the Garbage Plate and it’s popularity has spawned several imitators in the Greater Rochester area, including Mark’s Texas Hots (“The Sloppy Plate”), Gitsis Texas Hots (“The Gitsis Plate”), Empire Hots (“The Trash Plate”), Fairport Hots (“The Hot Plate”), Tom Wahl’s (“55 Junker Plate”), Jimmy Z’s (“Five Star Plate”), and others. Another fun fact, Health.com named the Garbage Plate the fattiest food in the state of New York, which is not all that surprising.
As for me and my history with the Garbage Plate, I used to get it with baked beans instead of mac salad, but I slowly converted over the years to enjoying the mac salad more. Today my perfect Garbage Plate is cheeseburger with mac salad, home fries, and a huge amount of ketchup. I go though half a bottle in one sitting, no lie. After cutting up the cheeseburgers and mixing it all together I swear it all gets absorbed and nearly disappears. Here is my plate before being cut up and mixed. I thought of posting a mixed picture but it’s not really a pretty sight.
As for my Memphian friends who I subjected this upon, they all loved it! Granted most of them had a half sized plate, but that’s really how much you should eat unless you like testing out how clogged you can get your arteries in one sitting. The bonus to this meal was the Genesee beer, found at a local grocery store! Never thought I’d see the day that a Rochester brewery would have a market in the south.
One year ago: Baked Oatmeal with Blackberries and Bananas
Two years ago: Chocolate Chip Cookie Dough Cupcakes
HOMEMADE GARBAGE PLATES
Makes 4 garbage plates (serves 4 garbage-plate-pros or 8 regular people)
1 medium yellow onion, chopped
1 clove garlic, minced
1 Tbsp olive oil
1 lb. ground beef
1 cup water, plus more if needed
1/4 cup tomato paste
1 Tbsp brown sugar
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp allspice
1/4 tsp cinnamon
1/4 tsp ground cloves
8 beef patties, cooked
8 slices of American cheese (preferably white but did yellow this time)
4 cups macaroni salad
4 cups home fries (cubed hash browns), cooked
1 medium yellow onion, diced
Ketchup, mustard and Tabasco sauce
1 loaf of fresh Italian bread, sliced and buttered
1 case Genny Light/Genesee beer
- In large skillet, fry chopped onion and garlic in oil until soft. Add meat, stirring constantly with fork to keep its texture fine. Once the meat browns, add water and tomato paste. Simmer 10 minutes. Add sugar and spices. Simmer 30 minutes, adding water if necessary to keep it moist but not soupy*.
- To assemble the garbage plate, melt one slice of cheese on each beef patty. Place 1 cup of macaroni salad and 1 cup of hash browns each onto four plates. Place 2 beef patties on top of the heaps, in the center. Spread mustard and diced onions over the beef patties. With a ladle, cover the center of the heap with plate sauce. Top with ketchup and/or Tabasco sauce, and garnish with buttered bread. (Also, here’s a slide show of how to put together a garbage plate.)
- Best served with Genny Light or Genesee beer.
*I like to prepare my sauce the day before. I feel like the flavors mix together better if they sit in the fridge overnight. But you must resist the urge to spoon off the grease that settles on top before reheating it!
Source: Adapted slightly from The Lynches.
To say my weekend was eventful is an understatement, even for a birthday weekend. Friday night I watched the Grizzlies beat the Clippers and advance into the second round with a couple friends. I even brought along my giant margarita glass that I haven’t used since my 22nd birthday (6 years ago) and we all had a good time taking turning drinking that mammoth beverage. Saturday I went to see Iron Man 3, and had dinner and drinks with friends. I didn’t lay myself down into my own bed until almost 5am. Needless to say I slept in until about 1pm on Sunday and still managed to get my butt in gear for the final day of Beale Street Music Fest.
Today, my energy stores are pretty low and I anticipate many early to bed evenings this week to recharge. A good dose of healthy food probably won’t hurt either after all the dessert and other ridiculousness I consumed this weekend as well. Speaking of eating healthier things, I know that I may have scared a few of you already with the green tortilla chip coated chicken I shared last week, but I promise there’s nothing to be afraid of with these burgers either.
These edamame burgers are full of flavor and also surprisingly filling. My favorite part about them is not needing to shove my hands into raw meat! Don’t get me wrong I adore a full on meat patty, but trying to turn on the faucet and dispense soap in order to clean off your hands, all without contaminating other surfaces is an awkward task.
SPICY EDAMAME BUGERS
Makes 4 burgers
1/4 cup chopped white onion
2 garlic cloves
15 oz. shelled edamame, cooked and roughly chopped
2 Tbsp chopped fresh cilantro
1/3 cup bread crumbs
1 egg, lightly beaten
1/4 tsp red pepper flakes (or more to taste)
1/4 tsp salt
Generous sprinkle of pepper
4 toasted burger buns
- In a food processor, blend together onion, garlic, 2/3 of the edamame, cilantro, 1/2 of the bread crumbs, egg, red pepper flakes, salt and pepper until a thick paste forms.
- In a medium bowl combine this paste with the remaining edamame and bread crumbs. Fold together until just combined and then form 4 patties. Wrap in plastic and freeze them for later or cook them immediately.
- To cook, heat a little olive oil in a pan over medium heat. Lightly dredge the patty in flour. Cook in the oil until warmed through and crispy on both sides.
- Serve on toasted buns with your favorite toppings.
Source: Adapted slightly from A Beautiful Mess.
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
Two years ago: Black Forest Stuffed Cupcakes
ASIAN FRIED QUINOA
1-1/2 cups quinoa
3 cups water or vegetable stock
3 Tbsp grape or olive oil
2 cups diced onions, about 1 ½ med onion
1/4 cup chopped shallot
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded Napa cabbage
1 cup diced sugar snap peas
3 Tbsp low sodium soy sauce
2 eggs, lightly beaten
- In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
- Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
- Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.
Source: Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, page 310.
Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.
Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.
I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.
HOISIN GLAZED CORNED BEEF
1 medium onion, cut into wedges
8 medium red potatoes, quartered
1 pound carrots, cut into 1/2-inch wide sticks
3-4 cups water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1-3 lb corned beef brisket with spice packet
1 small head cabbage, cut into wedges
1/4 cup Hoisin sauce
1/4 cup honey
2 Tbsp soy sauce
1 tsp fresh ginger, minced
couple dashes of pepper
- Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket and cabbage.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
- In a small bowl, mix hoisin sauce, honey, soy sauce, pepper, and ginger together. Take half of this glaze and reduce it down in a small saucepan till it’s a bit thicker (you can add more honey of you want it thicker). Keep warm.
- Preheat the oven to broil. Remove brisket from cooking liquid, and place in a high-temp safe baking dish or cast iron pan. Spread some of the hoisin glaze all over the brisket. Put under broiler until a nice crispy top is achieved, I’d say about 4 minutes or until your likeness. Serve with remaining glaze
1 pound red potatoes, cooked*
1/4 head of a small cabbage, cooked* and sliced thinly
4 green onions, sliced
1/4 cup heavy cream
2 Tbsp unsalted butter
Salt and pepper to taste
Minced parsley, for garnish (optional)
*I used the potatoes and cabbage that slow cooked with the corned beef
- Mash the potatoes in a large bowl. Mix in the cabbage, green onions, heavy cream, butter and season with salt and pepper to taste. Serve with parsley if desired.
Source: Adapted from Closet Cooking.
I’m not sure what has changed in my schedule these days, but lately feel as though I have a lot less time than before. Yes, I come into lab late at night sometimes and on weekends for various experiments, but that’s nothing out of the ordinary. Even more strange is that I feel like I spend less time cooking/baking than I used to, and have missed a day or two here and there at the gym (which is so not like me). Where has all the time gone??
With this mysterious change in time, recipes that require less time are even more enticing than usual. Enter this quick and healthy chowder. Chowders are definitely comfort food, and they become even more comforting when they are healthified! This recipe caught my attention because of my my happy experience with cauliflower pizza crust. It’s made with cauliflower and milk instead of potatoes and heavy cream, which magically tastes almost like the real thing but with less carbs.
BACON-CHEDDAR CAULIFLOWER CHOWDER
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
Salt & pepper
4 cups shredded or grated cauliflower (1/2 large head)
2 Tbsp water
2 Tbsp all-purpose flour
2 cups reduced sodium chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided
2 green onions, chopped (optional)
- Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
- Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion, celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
- Add cauliflower to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
- Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened (if desired, puree half the soup with a blender or immersion blender). Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
Source: Iowa Girl Eats
Over the holidays, I got to cook for Luke for the very first time. So today I am sharing my first ever baby food recipe. And to add to the list of firsts, it was his first taste of chicken! This little man eats everything from tofu and salmon, to kale and beets so I was pretty sure these baby chicken fingers would not be turned down.
Look at that happy carnivorous face! Even though these were made for tiny hands (to mash up and destroy before eating evidently), Kate and I enjoyed a couple ourselves. Shh! Don’t tell Luke. But the recipe made so many that he will be happily eating these for awhile. It’s like I am still feeding him without actually being in Boston.
Baby chicken fingers with apple – Luke tested and Kate approved! P.S. I will be posting more pictures of this adorable munchkin in a few days.
Two years ago: Homemade Vanilla Extract
BABY CHICKEN FINGERS WITH APPLE
Makes about 4 dozen
16 oz. ground chicken
2 medium carrots
2 medium apples
1 garlic clove
1 small onion
1 egg yolk, beaten
1/2 cup fresh breadcrumbs
Pinch crushed, dried thyme
Pinch freshly ground black pepper
- Preheat oven to 450 degrees.
- Peel and grate the carrot, apple, garlic and onion (made easy with a food processor fitted with a shredding disk).
- Place into a mixing bowl, along with the ground chicken.
- Add the beaten egg yolk, breadcrumbs, thyme and black pepper. Mix well.
- Take small balls of the mixture and roll into 48 little “sausages”. About 2 inches by 1/2 inch.
- Place on a pan without them touching and bake for 10 mins on each side. Allow to cool.
- Serve, or store some in the freezer for future use.
Source: Adapted slightly from Homemade Baby Food Recipes.
I hope you all had a fabulous pre-holiday weekend. My family does most of the celebratory activities tonight and will probably see Les Miserables tomorrow since we already saw the Hobbit over the weekend (woohoo!). But last week I made these sloppy joes using ground turkey for my brother’s birthday (with my early Christmas present – my first All Clad ccopper core pan!).
I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well. It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!
One year ago: German Pancakes
Two years ago: Chocolate Gingerbread Sandwich Cookies
TURKEY SLOPPY JOES WITH KALE CHIPS
1 bunch kale, tough stems and ribs removed, leaves torn into pieces
2 Tbsp vegetable oil, divided
Salt and pepper
1/2 medium white onion, diced small
1 medium sweet potato, peeled and diced small
2 cloves garlic, minced
1 lb. ground dark-meat turkey
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup ketchup
3 Tbsp Worcestershire sauce
4 large hamburger buns
- Preheat oven to 350 degrees. Toss kale with 1 tablespoon oil and season with salt and pepper. Rub the leaves with your fingers to evenly coat. Bake on two rimmed baking sheets until crisp, 15 minutes.
- Meanwhile, in a large skillet, heat remaining tablespoon oil over medium-high. Add onion and sweet potato and cook until softened, 8 minutes.
- Add garlic and cook until fragrant, 30 seconds; season with salt and pepper.
- Add turkey and cook, breaking up meat with a wooden spoon, until browned, 6 minutes. Add tomatoes, ketchup, and Worcestershire and cook until heated through. Serve on buns alongside kale chips.
Source: Adapted slightly from Everyday Food, October 2012.
My committee meeting went well yesterday! Insert ginormous sigh of relief. Albeit, a short-lived relief because I still have a lot of work to do. But I will spare you all the science jargon that follows with the rest of that train of thought. All you need to know is that I am moving along in a positive direction, hopefully ending in May.
Now to celebrate, let’s all eat a big juicy BBQ burger topped with bacon, cheese AND an onion ring! I used Alexia’s frozen onion rings, because after trying them I was instantly converted from an onion ring hater to an onion ring lover. Seriously these things rock, and I usually dislike the texture of onions in any form. Even the majority of other onion rings, frozen or at a restaurant, do not appeal to me, but Alexia’s are a whole different story.
Don’t forget the pretzel buns – the best burger buns ever created.
One year ago: Red Velvet Crème Brulee Cupcakes
ONION RING TOPPED BBQ BACON BURGER
1-13.5 oz. package frozen onion rings (such as Alexia brand)
2 slices thick cut bacon
1/2 lb. ground beef
1/4 cup finely diced onion
1/4 cup BBQ sauce + more for the burgers
Salt & pepper, to taste
2 slices cheddar cheese
2 hamburger buns
Lettuce, tomato, pickles, etc.
- Cook onion rings according to package directions. While those are in the oven, cook your bacon to desired doneness and drain on paper towels.
- For the burger patties, in a small bowl, stir ground beef, onions, BBQ sauce, salt and pepper together until combined. Divide into two equal patties. Spray a nonstick skillet with cooking spray and cook patties on medium heat for approximately 7 minutes per side. Place a slice of cheese on top of each and remove from pan.
- To assemble burgers, place cooked patty onto hamburger buns and top with more BBQ sauce, cooked bacon, onion rings and any other desired toppings. Serve immediately with any remaining onion rings and/or fries.
Source: Adapted slightly from Lauren’s Latest
The end of October is upon us folks. As much as I am disturbed by that fact, The Secret Recipe Club is here to save the day. This month I was assigned to Colie’s Kitchen. At first I really wanted to be a kid in the kitchen and make her Mall Style Pretzel Dogs, but I then found myself torn between the Gnocchi with Spicy Tomato and Wine Sauce and Scooter’s Spaghetti. I hope your powers of observation figured out which one won the battle. I mean come on, it has cream cheese in it which is like peanut butter in a dessert to me = weakness.
While making this I had the pasta boiling, the beef browning and the vegetables cooking in the microwave all at the same time. They all had about 5 minutes of time to get going, so I prepared as much as I could in advance and then threw it all together at once to cut down on time in the kitchen. I think everyone can appreciate a little less time spent cooking and more time enjoying your efforts afterwards.
Not to my surprise, the cream cheese mixture was my favorite part. It added such a creamy deliciousness that I could not stop eating it (and made me think about making lasagna with cream cheese instead of ricotta). The original recipe said it serves 10 but there’s no way that was happening for me. Maybe if you served it with a side salad or veggies. Or maybe I just have the appetite of a 16 year old boy.
Serves about 8 alone or 10 when served with a side)
8 oz. uncooked spaghetti (I used elbow noodles)
1 pound ground beef
1 large can (26.5 oz.) spaghetti sauce
1 Tbsp unsalted butter
1/2 cup chopped green peppers
1/3 cup chopped onions
8 oz. reduced fat cream cheese, room temperature
2 Tbsp milk
Fresh grated Parmesan cheese, to taste
1 small can (3 oz.) French fried onions
- Preheat oven to 350 degrees. Lightly grease an 9 x 13-inch baking dish and set aside.
- Cook pasta to al dente, drain and set aside.
- While the pasta cooks, brown ground beef in a large skillet. Drain excess grease. Add spaghetti sauce to skillet and heat on low while you prepare the rest.
- While the beef cooks, combine onions, peppers and butter in small glass bowl. Cover and microwave 3-4 minutes on high until soft.
- Add cream cheese and milk to vegetables and stir well.
- Assemble in the following order: half of that spaghetti sauce, pasta, cream cheese/vegetable mixture, remainder of the spaghetti sauce, Parmesan cheese (amount subject to your own taste)
- Bake for 25 minutes. Top with French Fried onion and continue baking 5 more minutes.
Source: Adapted slightly from Colie’s Kitchen.
Fried rice is one of my favorites although I’ve only made it myself a handful of times. It is likely due to Qing bringing in fresh homemade fried rice for us at work sometimes, and I am convinced I cannot make it any better. One of these days I need to watch her make it. She uses Asian BBQ pork which you can only buy at the Asian grocery store – another place I need to check out evidently.
Meanwhile while planning to invade her kitchen, I took a stab at fried rice again with this pineapple and pork chop version. Granted there is no competition when it comes to Qing’s fried rice, but it was still quite good. Next time I would use less onion, but that may just be my preference. But I really thought the grilled pineapple was a must for the flavor of this dish. Start up your grill!
Be sure to check out the original post by The Pioneer Woman for great step-by-step photos.
One year ago: White Chocolate Coconut Chili Macadamia Nut Cookies
PORK CHOPS WITH PINEAPPLE FRIED RICE
1/2 whole pineapple, cut into spears and skewered
2 cups cooked white or brown rice
6 whole pork chops
1 Tbsp unsalted butter
1 Tbsp canola oil
1 large onion, sliced
8 Tbsp reduced sodium soy sauce (more to taste), divided
1 Tbsp rice wine vinegar
2 Tbsp honey
1 Tbsp Sriracha, or other hot sauce
Salt to taste
3 garlic cloves, minced
1 cup chopped carrots
1-1/2 cup frozen peas
- Grill (or saute) pineapple spears until they have good marks/color on the outside. Slice, then set aside.
- Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
- Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
- When the onions are starting to soften, add 6 tablespoons pf the soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
- Add a small amount of oil to the same pan (without cleaning it) and return it to the stove top over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add carrots, peas, and remaining 2 tablespoons of soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
- To serve, pile rice on a plate, then top with pineapple chunks, pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
Source: Adapted slightly from The Pioneer Woman.