Fried chicken with blue cheese sauce


For the blue sauce:

85 ml (⅓ cup) of cream 15%
Approximately 60 g of Danish blue cheese
2 green onions, chiselled
For chicken:
6-8 chicken drumsticks
250 ml (1 cup) flour
1 pinch of sugar
Salt and pepper, to taste
2 eggs
1 cup Italian breadcrumbs
1 cup of panko

Preparation :

In a small cauldron over medium heat, remove the cream and blue cheese
Whisk warmly, until blue cheese is completely melted
Place the green onions in the bottom of a small bowl (or a ramekin) and pour the sauce over
For chicken:
In a small bowl, place flour, salt, sugar and pepper and mix
In a second small bowl, beat the eggs
In a third small bowl, place Italian breadcrumbs and panko breadcrumbs and mix
Pass each chicken pestle into the flour bowl, then into the egg bowl, then into the breadcrumbs bowl by tapping the pestles between each ingredient (to remove excess flour, egg or breadcrumbs)
Repeat last operation a second time for even more crispy frying
Immerse battered chicken drumsticks in fryer preheated to 350 ° F and cook for about 12 minutes (or until chicken is golden brown)
Serve immediately, accompanied by the blue sauce

Mushroom and Cheese Briouat Recipe


– 500g of pastilla leaves
– 500g of peeled shrimp
– 50g of Chinese vermicelli
– 12 kiri
– 1 can of mushrooms
– 1 tablespoon of butter
– Liquid dough with flour and water
– Salt pepper


– Soak the vermicelli for 2 minutes in boiling salted water, drain, cut into pieces with a pair of scissors, salt and pepper.
– Drain mushrooms and cut into pieces.
– Cut each kiri in 4.
– Heat the butter in a frying pan and sauté the mushrooms for 2 minutes, add the shrimp and cook, stirring with a wooden spoon, salt and pepper.
– Cut the pastilla leaves in 4, take each strip of leaf lengthwise, put 1 teaspoon of mushroom mixture and a teaspoon of Chinese vermicelli and a piece of kiri at the end of this Rectangle, fold and fold to form a triangle, stick the end with the flour-water paste making sure to lock the stuffing. Repeat this until the filling of the stuffing and the pastilla leaves.
– Fry these triangles until golden.
– Serve immediately.

Cheese and Parsley Slippers Recipe


– 250g of flour
– 80g of butter
– 1 small glass of milk
– 1/4 teaspoon herbs of Provence
– 1 sachet of pastry yeast
– Salt

Prank call

– 1 can of mushrooms, thinly sliced
– 1 egg yolk
– 1 small bunch of chopped parsley
– 1 green pepper, diced
– 100g of grated red cheese
– 1 piece of butter
– Salt pepper


– Put the sifted flour, salt, yeast, Provence herbs and butter cut into pieces in a hollow dish, sand with hands until obtaining the consistency of bread crumbs, add cold milk. Mix until the dough has a homogeneous consistency, allowing the dough to stand for 40 minutes.
– In a frying pan, melt the butter. Sauté the mushrooms sliced ​​until the water evaporates, salt, let the mixture cool.
– In a bowl mix the grated cheese, diced green pepper, chopped parsley, mushrooms, egg yolk, salt and pepper.
– Spread the dough with a 2mm roll on a floured worktop, cut discs with a serrated round cutter.
– Place 1 tablespoon of stuffing on each disc, brush the edges of the disc with the egg yolk with water, fold in half to form a slipper, weld the edges by pressing with your fingers, continue Same operation with the other discs.
– Brown the slippers with the egg yolk and garnish them with the sesame seeds, place them on a plate covered with parchment paper.
– Cook the slippers in a preheated oven at 200 ° C until golden brown.
– Serve immediately.

Recipes Potato and Cheese Croquettes


– 1 potato
– 1 carrot
– 1 green pepper
– 1 small chopped onion
– 1 can of tuna
– 3 tablespoons grated red cheese
– 1 tablespoon chopped parsley
– 1 egg
– Breadcrumbs
– Oil
– Salt, pepper, hot pepper


– Peel the potato and grate it with a large hole grater, drain it.
– Peel the carrot and grate it with a small hole grater, drain it.
– Wash and pepper the pepper and cut into very small pieces.
– In a bowl mix grated potato and grated carrot, chopped onion, pepper pieces, chopped parsley, grated cheese, egg, tuna, season with salt, pepper and hot pepper.
– Make balls with this mixture and flatten them in the shape of the croquettes, pass them in the breadcrumbs on both sides and place them in a dish in oiled oven, pour all the croquettes with the oil .
– Cook in a medium oven, turning until cooked through.
– Serve immediately.


Fried Cheese and Sausage Bread Rolls

  • 10 slices of loaf bread
  • 1 sausage (Italian, Spanish, sweet or salty, so long as it’s firm), about 120 grams
  • block of cheese (whatever variety, so long as it melts fast), about 150 grams
  • 1 egg, beaten
  • ½ c. of flour stirred with ½ c. of yellow cornmeal
  • about 2 c. of cooking oil
  1. Cut the crusts off the bread then flatten with a rolling pin.
  2. Cut the sausages and cheese into strips a little shorter than the width of the bread.
  3. Arrange a strip of sausage and cheese at the center.
  4. Brush the far edge with the beaten egg. Roll the bread, pressing to seal.
  5. Repeat with the rest of the bread, sausage and cheese.
  6. Brush each rolled bread with egg. Brush inside the open edges (the sides) too. Roll in the flour-cornmeal mixture. Sprinkle the open edges with the flour-cornmeal mixture too to seal the cheese inside and prevent it from oozing out when it melts during frying.
  7. Heat the cooking oil. Over medium-high heat, fry each rolled bread. One by one, for best results, turning the bread in the hot oil for even browning.
  8. The frying part should be very, very short. Just long enough to brown the bread but not get it soaked in too much in oil. And just long enough to heat the sausage and melt the cheese BUT NOT liquefy the cheese totally.
  9. Drain the fried bread on a stack of paper towels.
  10. Cut the fried cheese and sausage bread rolls diagonally into two. Serve hot. They go well with potato salad.


Recipe Rolls of cheese with mushrooms

For the Rolls :



– 3 fillets of meat
– 3 slices of cheese
– 7 fresh mushrooms
– 5 tablespoons liquid cream
– 5 tablespoons olive oil
– Flour
– Salt pepper


– Peel the mushrooms and cut into thin strips.
– Spread the meat fillets and flatten them with a rolling pin as thinly as possible, salt and pepper them.
– Sprinkle each fillet of flour on both sides.
– Heat the olive oil in a frying pan, add the fillets of meat and cook for 2 minutes on two sides, remove the meat and add the mushrooms and let return for a few minutes stirring with a wooden spoon.
– On each filet of meat place 1 slice of cheese. Roll them tight and then fix them with wooden spikes.
– Pour the mixture of mushrooms in an ovenproof dish and cover with the liquid cream, arrange over the rolled meat. Cover the dish with aluminum foil.
– Bake in a preheated oven at 200 ° C for 40 minutes. Remove the aluminum foil and leave the meat rolls browned.
– Serve immediately.


Cheese Brioche Recipe

For the Brioche : 



– 250g of flour
– 70g of melted butter
– 1 tablespoon yeast baker
– 1 sachet of pastry yeast
– 1 tablespoon caster sugar
– 1 egg
– Milk to gather the dough
– 4 squares of kiri cheese
– 80g of grated Gruyère cheese
– Salt


– Put in a bowl the sifted flour, dig a well in the center, add the egg, salt, sugar, melted butter, baker’s yeast and pastry, add the warm milk gradually and gather the dough, knead vigorously With the palm of the hand for 15 minutes until a soft and soft dough is obtained.
– Form the dough into a ball and put it in a glass bowl and cover it with a cloth and place it near a heat source to double the volume for 2 hours.
– Shape small balls of the size of a nut,
– Cut each square of cheese into four, stuff each paste dough with the cheese and close well so that the stuffing does not come out, arrange them side by side in a cake pan in buttered and floured crown, cover and let rise Second time in a warm place until the dough swells and reaches the edge of the mold.
– Cook in a medium warm oven until golden brown, sprinkle with grated Gruyère cheese and return to the oven for the cheese to be melted.
– Serve warm.


Shrimp and andouille over green chile cheese grits

For the shrimp and andouille over green chile cheese grits



4 cups water
1 cup yellow grits (not instant)
1 cup (4 ounces) grated sharp white cheddar
1 tablespoon unsalted butter
1 jalapeño, seeded, diced
¼ cup heavy cream or milk
freshly ground pepper

8 ounces andouille sausage
3 garlic cloves, minced
1 pound shrimp, peeled and deveined
¼ cup beer
¼ cup low-sodium chicken broth
1 tablespoon butter
4 large eggs
1 tablespoon chopped fresh tarragon


1. In a medium saucepan over medium-high heat, bring the water and 1 teaspoon salt to a boil. While continuously stirring, add the grits. Reduce to the heat to low to maintain a very slow simmer. Cook, stirring occasionally in the beginning and more frequently as the mixture thickens, for about 30 minutes, until the grits are softened. Stir in the butter, jalapenos, cheese, heavy cream or milk, and pepper. Cover and set aside.

2. In a large skillet over medium heat, cook the sausage, stirring occasionally, until cooked through and lightly browned, about 8 minutes. Add the garlic; cook and stir until fragrant, about 1 minute. Add the shrimp, beer, and stock; cook, stirring frequently, until the shrimp are cooked through, about 5 minutes.

3. Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the eggs and season with salt. Cover the pan, reduce the heat to low, and cook until the whites are set and the yolks are soft, about 5 minutes.

4. Serve the shrimp mixture over the grits, topped with an egg and sprinkled with tarragon.


Paneer (Cottage Cheese) Bhurji

  • 200 gm of paneer (Cottage Cheese)
  • 1 tomato, finely chopped
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 2 Tbsp coriander powder
  • ½ Tbsp of cumin powder
  • ½ Tbsp of red chili powder
  • ¼ Tbsp of turmeric powder
  • 2 Tbsp oil
  • ½ Tbsp of cumin seeds


  • Salt to taste
  1. Heat oil in a pan and add the cumin seeds. When the seeds begin to crackle, add green chili, onion, and tomato. Sauté well.
  1. Then add the spices and salt. Cook for a few minutes..
  1. Now add the crumbled paneer (Cottage Cheese) and sauté for another two minutes.


Olive cheese puffs

A Simple List of Ingredients:
1. Pitted Olives
2. Grated Cheddar Cheese
3. Plain Flour
4. Unsalted Butter
5. Salt
6. Iced Water

Bismillah, let’s begin!
Place 5 ounces grated Cheddar cheese into a food processor.

Add 8 ounces plain flour.

Add 1/2 teaspoon salt.

And, add 2 ounces chilled and cubed unsalted butter.

Pulse the mixture in the food processor until combined.

Add iced water to the dough, a teaspoon at a time ..

.. until a firm dough forms.

Bring the dough together with your hands, and place onto a sheet of clingfilm.

Wrap the dough in the clingfilm, and chill in the fridge until you are ready to use it.

When you want to bake, remove the dough from the fridge, and take a few handfuls of pitted olives (without the stone).

To make one olive puff, take a pinch of dough ..

.. place an olive on top of the dough ..

.. and wrap and roll the dough around the olive.

Carry on making the olive puffs and place them onto a greased and lined baking tray.

Bake the Olive Cheese Puffs in a preheated oven at Gas Mark 5 for 10-15 minutes until golden brown.

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Allow to cool slightly, and serve. Store in an airtight container for a savoury snack.


Jalapeno popper grilled cheese sandwiches

A Simple List of Ingredients:

1. Cream / Soft Cheese
2. Paprika
3. Onion Granules
4. Garlic Salt (or a mixture of garlic powder and salt)
5. Black Pepper
6. Pickled Jalapenos
7. Bread
8. Butter
9. Mature Cheddar Cheese

Bismillah, let’s begin!
Our first job is to mix together the jalapeno cream cheese. We’ll be using cream/soft cheese, pickled jalapenos, onion granules, pepper, paprika and garlic salt.
Into a mixing bowl, place 200 grams Cream/Soft Cheese, at room temperature. Full fat or light both work here but be sure that the cheese is at room temperature!
Next, the flavourings. Add:
1 teaspoon Paprika
1 teaspoon Onion Granules
1 teaspoon Garlic Salt (or a mixture of garlic powder and salt)
1/4 teaspoon Black Pepper
Give everything a good mix.
Then, taste and adjust the spices accordingly. Go easy on the salt though because we will be adding lots of cheese to our sandwiches later.
For the jalapenos, I went with pickled jalapenos. I find them easier to work with but you can use fresh, if you like.
Take Pickled Jalapenos, to taste.
Give them a chop and add to the cream cheese. Stir and taste. Add more, if you want it spicier.
Before assembling the sandwiches, place a frying pan over a low heat to heat up.
To make the sandwiches, we’ll need:
The jalapeno cream cheese we just made
Soft Butter
6 slices Bread
140 grams Mature Cheddar Cheese, grated
To make one sandwich, take 2 slices of Bread.
Spread one side of each slice with Soft Butter. The more butter you spread, the more golden your sandwich will be. Just saying.
Turn both slices over.
Spread the second side of each slice with the Jalapeno Cream Cheese.
Then, onto one slice, place Grated Cheddar Cheese.
Place the second slice on top with the butter side facing up.
So, both of the sides facing out should be buttered on the sandwich.
Use a spatula to carefully place the sandwich into the now-hot pan. There is no need for any oil here because both sides of the bread have been buttered.
I found that over a low-medium heat, 2 minutes per side was enough for each sandwich.
After 2 minutes on the first side, carefully flip and listen out for the sizzle.
A final 2 minutes and we are done!
Once both sides are deep golden and the cheese has melted, remove carefully with a spatula.
You can add any extras you like to these sandwiches – I went with sliced tomato and dried oregano.
Cook the remaining sandwiches in the same way.
I made three sandwiches from this recipe with a little of the cream cheese leftover. If you add less cream cheese, you may find that you can make more. And of course, you can double the recipe as you like!
These are going to be good! I kept them on wire racks to keep them crispy on both sides!
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Serve immediately with whatever you like – for me, cucumber, tomato and sour cream sweet chilli crisps. Enjoy!


Chicken Plait with Cheese Pastry

A Simple List of Ingredients:
For the Chicken Filling:

1. Vegetable Oil
2. Ginger Paste
3. Garlic Paste
4. Chicken Mince
5. Salt
6. Crushed Red Chilli Flakes
7. Ground Cumin
8. Ground Coriander
9. Ground Turmeric
10. Water
11. Frozen Peas

For the Cheese Pastry:

1. Plain Flour
2. Salt
3. Crushed Red Chilli Flakes
4. Mustard Powder
5. Butter
6. Cheddar Cheese
7. Water
8. An Egg Yolk

Bismillah, let’s begin!
Let’s begin by cooking our chicken filling because it has to be completely cool before using in the pastry. So, into a large pan over a medium flame, drizzle in a few tablespoons of Vegetable Oil.
Then, we’re going to add in our ginger and garlic to get things going.
Add in 1 teaspoon Ginger Paste and 1 teaspoon Garlic Paste to the hot oil.
Let them sizzle and fry for a minute or two.
Next, throw in 1 pound Chicken Mince.
With the heat still on medium, break it up with a wooden spoon.
Stir-fry until the chicken loses its pink colour.
Like so!
Now that the chicken has been cooked for a while, it’s time for the spices.
We’ll be using:
1 teaspoon Salt
1 teaspoon Crushed Red Chilli Flakes
1 teaspoon Ground Cumin
2 teaspoons Ground Coriander
1/2 teaspoon Ground Turmeric
Add the spices to the chicken. Remember, you can adjust the spices to your own taste. And, you can also sub my spices for any other ground spices you have in the cupboard!
Stir-fry the spices for a few minutes to wake them up and let them release their flavour.
Next, pour in 200ml Water.
And, add in 120 grams Frozen Peas. Again, add any veg you like but I am definitely a pea addict!
Give everything a good stir.
And, bring to the boil!
Cover the pan with a lid and leave to cook on the lowest heat for 10 minutes.
Then, uncover.
Turn the heat to medium-high and stir to dry out the excess liquid.
Until all the liquid has gone!
Give it a taste and adjust the seasoning, if needed. Turn off the heat and set aside to cool completely before using in the plait.
While the chicken filling cools, we can make our cheese pastry. Into a large bowl, sift in 230 grams Plain Flour.
If you’re feeling super lazy, feel free to skip the sifting!
Next, seasonings –> salt, crushed red chilli flakes and mustard powder. Feel free to leave the chilli and mustard out, if you wish.
We enjoy the pop of extra flavour so in goes:
Pinch of Salt
1/4 teaspoon Crushed Red Chilli Flakes
1/4 teaspoon Mustard Powder
Stir together.
Then, add in 112 grams Butter, cubed.
Rub the butter in with your fingertips until the mixture resembles breadcrumbs.
This is a cheese pastry so in goes 112 grams Cheddar Cheese, grated.
Stir in the cheese.
In a small bowl, beat together 75ml Water and 1 large Egg Yolk.
Pour the liquid in, a little at a time.
Begin to bring the mixture together with your hands.
Until it just begins to form a ball – you may not need all the liquid. If you find that you need more liquid, add a splash of water.
Wrap the pastry in clingfilm.
Chill in the fridge for 15 minutes. Guys, we recently rediscovered 5 Alive after so many years and it has changed so much! The taste is no where near to how I remember it!
Once the pastry has chilled and the filling is cool, it’s time to assemble. Pre-heat the oven to 200C Fan and grease a large baking tray.
Place the pastry on a floured surface.
Start rolling until …
… you have a rectangle measuring roughly 15×9 inch. It should be about 1/8 inch (1/2 cm) thick.
Place the filling in the centre leaving a large gap on either side.
Using a pizza cutter or a knife, cut diagonal strips on either side of the filling.
Again, it doesn’t have to be perfect!
Begin at the top by folding the top flap down.
Then, begin to plait the strips – one from each side each time. Make sure to press down firmly on each side.
Keep going until you get to the end.
At the bottom, fold the flap up.
And, fold over the final strips.
Alhamdulillah, we did it!
Gently move it onto the greased baking tray – if you think your tray will stick, feel free to line with paper.
To glaze the plait, beat 1 Egg.
Brush the glaze all over.
Then, bake in the preheated oven at 200C Fan for 35 minutes.
Once baked, it should be golden all over and crispy. Let it cool for a torturous 15 minutes before digging in!
Before we cut into it, let’s take a look at that beautiful colour.
You can see where the cheese has melted into the pastry as it baked.
It’s going to be good! Grab your favourite sauces and mint yoghurt chutney and eat!
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Take your slice – this chicken plait won’t last long! Enjoy!



Salmon Spinach & Cream Cheese Tarts


  • 375g pack fresh ready-rolled puff pastry
  • 150g young leaf spinach
  • 200g tub light cream cheese
  • 100g smoked  salmon or smoked trout


1. Preheat the oven to 200°C/fan180°C/gas 6. Unroll puff pastry, cut into 2 x 15cm circles and place on a baking sheet. Prick the pastry several times and bake for 8 minutes, until risen and golden.

2. Meanwhile, put spinach in a colander, pour over boiling water to wilt, then refresh under cold running water. Squeeze out the excess liquid.

3. In a bowl, mix cream cheese until smooth, add smoked salmon, cut into strips, and the spinach. Season with plenty of freshly ground black pepper and mix together.

4. Spread evenly over each cooked pastry base, leaving a small border all around. Return to the oven for a further 5-7 minutes, until the topping is piping hot. Divide between plates and serve with a mixed salad and some lemon wedges to squeeze over, if you like.



Fish, cabbage and Swiss grilled cheese sandwich


3/4 lb halibut, haddock, cod, or other mild white fish
1 Tbsp olive oil
1/2 tsp Old Bay Seasoning
1/4 tsp fresh black pepper
1/2 Tbsp grainy Dijon mustard
1 Tbsp mayonnaise
1-1/2 cups shredded cabbage or cole slaw mix
4 slices firm bread
8 slices Swiss cheese
2-3 Tbsp butter


Preheat the oven to 425°F. Line a small rimmed baking sheet with aluminum foil.

Dry the fish. In a small bowl, mix the olive oil, Old Bay Seasoning and black pepper, and rub the mixture on all sides of the fish. Place the fish on the prepared baking sheet, and roast in the oven for 15 minutes (or more, if the fish is very thick). Remove from the oven and set aside to cool slightly.

While the fish is cooking, in a mixing bowl stir together the mustard and mayonnaise, and fold in the cabbage until it’s well combined. Set aside.

Set a large nonstick frying pan on the stove; it should be large enough to hold two sandwiches at once.

Begin the sandwich assembly: Set out the 4 slices of bread, and place a slice of cheese on each piece of bread. Divide the fish into two pieces, and place one on each of 2 slices of bread. Top the fish with cabbage. Close each sandwich, pressing slightly to flatten the fish.

In the frying pan over low-medium heat, melt half of the butter. Place the two sandwiches in the pan, and weight down slightly with another frying pan or a plate. When the sandwiches are browned on the bottom, add the remaining butter to the pan and turn the sandwiches to brown the second side.

Serve hot.


How to prepare macaroni and cheese


  • 1 (16 ounce) package elbow macaroni

  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon white pepper

  • 3 cups milk

  • 1 pinch ground nutmeg

  • 1/4 teaspoon Worcestershire sauce

  • 1 teaspoon salt

  • 3 cups shredded sharp Cheddar cheese, divided

  • 1 teaspoon Dijon mustard

  • 1/2 cup panko bread crumbs

  • 1 tablespoon butter, melted


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil.

  3. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.

  4. Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes.

  5. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.

  6. Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.

  7. Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta.

  8. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.

  9. Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.


Cheese Fatayer


Beef and Mac-N-Cheese Goulash


  • 1 lb ground beef
  • 1 (15 oz) can tomato sauce
  • 1 cup water
  • 1 (15 oz) can kernel corn, drained
  • 1 package macaroni and cheese, prepared
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • Salt and pepper to taste


Prepare the macaroni and cheese according to directions.

Brown the ground meat, seasoned with salt and pepper to taste. Add onion and green pepper; sauté for 10 minutes. Add the tomato sauce and water and cook for 30 minutes on low heat, stirring to prevent scorching or sticking. Stir in the corn and prepared macaroni and cheese and remove from heat. Serve and enjoy!


Lamb Burger on Roasted Garlic Corn Bread with Caramelized Onion and Feta Cheese

Albania Burgers
1 pound ground lamb
Salt and pepper
4 Roasted Garlic Cornbread rounds (recipe below)
Roasted Garlic Aioli (recipe below)
Crumbled Feta Cheese
Caramelized Onions (recipe below)
Chopped parsley (optional)

Mix lamb with salt and pepper then divide into four patties.  Flatten patties and cook on an indoor grill to desired temperature.

Place cornbread round on each plate, spread aioli on cornbread. Place warm patty on top of aioli, sprinkle with feta, then spoon onion mixture on top of burger.  Sprinkle with parsley (optional) and serve.

Caramelized Onions
2 Tablespoons olive oil
2 large onions halved and sliced thin
¼ teaspoon rosemary
Zest of ½ lemon

Heat oil to shimmering, add onions and reduce to lowest temp possible on a standard burner.  Cover and cook for approximately one hour until golden and sweet.  Resist the urge to open the lid and check constantly, keep temp low and leave it alone.  Add lemon zest and rosemary and cook for 10 more minutes.

This can be made ahead and stored in the refrigerator, just make sure the onions are at room temperature or warm when you assemble your burgers

Roasted Garlic Aioli
4 large cloves of roasted garlic
½ cup mayonnaise
1 Tablespoon olive oil
Pinch salt

Blend all ingredients in mini food processor.  The aioli is best if you make it ahead and let sit covered in the refrigerator for at least ½ hour.  It can be made a day or two ahead of time and stored in the refrigerator.

Roasted Garlic Cornbread
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 Tablespoons salted butter
2 cloves roasted garlic
½ cup plus 2 Tablespoons buttermilk
2 eggs
1 cup fine milled corn meal
½ cup all purpose flour
1 teaspoon double acting baking powder
1 Tablespoon salted butter

Preheat oven to 400 degrees. Cut kernels off of the cobs.  Melt butter in an 11-12 inch oven proof sauté pan.  Sauté corn over med high heat stirring regularly until lightly browned (about 5 minutes), add roasted garlic and sauté for one minute more.  Transfer corn mixture to a food processor and add buttermilk and eggs.  Blend together until combined (corn will still be somewhat lumpy).

In a large bowl, mix dry ingredients then stir in corn mixture.

In same pan, heat 1 Tablespoon butter over high heat until just starting to brown, add corn batter and smooth the top so that it’s relatively flat.  Transfer immediately to oven and bake on middle rack for 15 minutes or until center is firm.

The cornbread should easily slide out of the pan once it has cooled a bit.  Then use a small bowl or glass to cut 4 rounds.


How to prepare cheese potato pancakes


  • Potatoes, peeled and grated

  • Cheese

  • Parmesan cheese

  • Onions, chopped

  • Garlic powder

  • All-purpose flour

  • Eggs, beaten

  • Salt

  • Freshly ground black pepper

  • Vegetable

  • Dipping sauce

  • Sour cream

  • Chili garlic sauce


  1. Grate cheese and potatoes and transfer the potatoes into a kitchen towel and squeeze as much liquid as you possible can.

  2. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper and eggs. Stir to combine.

  3. Heat oil over medium high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan.

  4. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.

  5. Cook until browned about 4 minutes per side.

  6. Repeat with remaining potato mixture.

  7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.

  8. Prepare the dipping sauce by mixing sour cream with  chili garlic sauce.

  9. Serve the potato pancakes while still warm.


Easy Broccoli, Cheese and Ham Muffins

  • 15 MIN
  • Total Time35 MIN
  • Servings12

A great on-the-go breakfast!


1 bag (12 oz) frozen broccoli & cheese sauce
1 1/2 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons vegetable oil
1 egg
1/2 cup diced cooked ham
1/2 cup shredded sharp Cheddar cheese (2 oz)


  • 1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 Cook broccoli as directed on bag.
  • 3 In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
  • 4 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.