Killer Burger Sauce

 

Killer Burger Sauce Recipe

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Servings: 4

Ingredients

• 1/2 Cup Mayonnaise
• 2 Tablespoons BBQ Sauce
• 2 Tablespoons Ketchup
• 1/4 teaspoon Mustard, or Dijon Mustard
• 2 Tablespoons Sweet Pickle Relish
• 3 teaspoons Worcestershire Sauce
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• Salt and Pepper to taste

Instructions

For the Sauce

• In a small bowl, whisk together the mayonnaise, bbq, ketchup, and mustard.
  1/2 Cup Mayonnaise,2 Tablespoons BBQ Sauce,2 Tablespoons Ketchup,1/4 teaspoon Mustard
• Stir in the relish, Worcestershire, and seasonings.
  2 Tablespoons Sweet Pickle Relish,3 teaspoons Worcestershire Sauce,1/4 teaspoon Onion Powder,1/4 teaspoon Garlic Powder,Salt and Pepper to taste
• Set aside until you’re ready to assemble.
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Strawberry Poppyseed Salad

 

Strawberry Poppyseed Salad

Ingredients

Stovetop Candied Almonds (see note 1)

• 1 cup sliced almonds
• 1/4 cup + 2 tablespoons granulated sugar

Creamy Poppyseed Dressing

• 1/3 cup mayo full-fat
• 2 tablespoons whole milk
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 tablespoon poppy seeds

Salad

• 8 cups (5 ounces) baby spinach or mixed greens
• 2 cups strawberries stems removed and sliced
• 1 large ripe avocado diced, or 2 small avocados
• 1/3 cup crumbled feta cheese

Instructions

• Add almonds and sugar to a medium pan over medium heat. Stir constantly for 3–4 minutes, until the sugar melts and coats the almonds. Watch closely to avoid burning. Remove from heat, stir to coat evenly, then spread on parchment to cool. Break apart once hardened.
• Dressing: Zest the lemon to get 1/2 teaspoon. Add the zest, mayo, milk, cream, sugar, vinegar, salt, and pepper to a small blender. Blend until smooth. Stir in the poppy seeds.
• Salad: Add greens to a large bowl. Top with strawberries, avocado, feta, and almonds. Drizzle on dressing only for what you'll eat that day—you’ll likely have extra (see note 2). Toss and serve right away.

Notes

Note 1: This makes extra almonds—store leftovers in an airtight container for up to 2 months in the freezer or 2–3 weeks in the pantry. Great for snacking or topping other salads.

Slow Cooker Costa Rican Red Beans

 These are so easy and so yummy! They are creamy and tasty. I like them with chopped avocado, too.

Slow Cooker Costa Rican Red Beans

1 ½ c. dried red beans, rinsed

3 c. water (may need an extra ½-1c. water)

1 can (13.5 oz) coconut milk

3 celery stalks, diced

1 bay leaf

1 tsp chili powder

1 tsp dried thyme (1/2 tsp ground)

1 tsp salt

½ tsp black pepper

Combine all ingredients in a slow cooker. Cover and cook on high for 7-8 hours, until the beans are tender. Remove the bay leaf and serve with rice and avocado.

Yield: 3-4 cups

 

From 100 Days of Real Food: On a Budget by Lisa Leake

Strawberry Scones

 

Strawberry Scones

Ingredients

Strawberry Scones

• 2 cups flour see note 1
• 1/4 cup + 1 teaspoon granulated sugar divided
• 1/4 cup light brown sugar lightly packed
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter frozen
• 1/2 cup chopped strawberries see note 2
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract 
• 1/2 cup honey vanilla Greek yogurt 
• 1 large egg
• 2 to 3 tablespoons heavy cream 

Glaze

• 2 tablespoons milk or heavy cream
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

• Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
• In a large bowl, toss together flour (see note 1), 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
• Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
• Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
• In another bowl, mix together vanilla extract, almond extract, Greek yogurt, cream and egg. Whisk until well combined and smooth.
• Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be.
• Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
• Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
• Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
• For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)

Hot Honey Chicken Bowls

 

Hot Honey Chicken Bowls

Prep Time1hour hr 15minutes mins

Cook Time30minutes mins

Total Time1hour hr 45minutes mins

Ingredients

Chicken

• Salt and pepper
• 5-6 boneless skinless chicken tenders
• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 3/4 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Roasted Sweet Potatoes

• 2 large sweet potatoes peeled and cut into 1/4th-inch thick half moons (or quarters)
• 2 tablespoons olive oil
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 teaspoon garlic powder

Slaw

• 1/2 cup mayo
• 1 tablespoon yellow mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or white sugar
• 3 cups red cabbage
• 1 cup shredded carrots

Sauce

• 1/2 cup mayo
• 3 tablespoons yellow mustard not Dijon
• 2 tablespoons honey
• 1 tablespoon red wine vinegar
• 1/4 to 1 teaspoon red pepper flakes depending on how hot you like it!

For Serving

• 1 1/2 cups uncooked quinoa prepared to package directions
• Fried onions 

Instructions

• Sweet Potatoes: Preheat oven to 425°F. Toss sweet potatoes with olive oil, seasonings, and salt and pepper (about 3/4 tsp salt, 1/4 tsp pepper). Spread on a sheet pan in a single layer. Bake for 27–35 minutes, flipping every 10–15 minutes, until charred and tender.
• Prepare Chicken: Trim excess fat from chicken thighs and pat dry. Combine chicken, olive oil, and balsamic vinegar in a bowl; toss with tongs to coat. Sprinkle seasonings over chicken and add salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Toss again until evenly coated. Place flat, smooth-side down in Air Fryer. Air fry at 400°F for 10–12 minutes, flipping halfway, until the internal temperature reaches 160°F. Rest chicken for 5 minutes, then thinly slice. (For oven instructions, see Note 1.)
• Slaw: Whisk mayo, mustard, vinegar, and honey in a large bowl. Season with salt and pepper (about 1/2 tsp salt, 1/4 tsp pepper). Add cabbage and carrots; toss with tongs to coat. Chill until ready to serve.
• Sauce: Combine all sauce ingredients in a small bowl. Adjust salt and pepper to taste (about 1/4 tsp each). Whisk until smooth, then refrigerate to let flavors meld.
• Assembly: Divide cooked quinoa among 4 bowls. Add chicken, sweet potatoes, and slaw. Top with fried onions. Drizzle with sauce just before serving.