How to Make Delicious Homemade Chicken Shawarma

The delightful medley of fragrant, exotic spices, the rich savory chicken flavor, the smoky undertones of a street rotisserie… When the craving for an amazing chicken shawarma meal strikes, we can’t all rush out to the nearest street market to enjoy traditional shawarma, as much as we might want to.

But fear not, this recipe is here to bring your heart joy by providing you a way to enjoy some of the most delicious food on the planet – made easily in your own home!

The method is very different, but the flavor is similar and very tasty. I have been sitting on my hands to stop me from sharing this recipe sooner – it’s one of my great favorites, and is adapted from Janna Gur’s “Homemade Shawarma”, in The Book of New Israeli Food.

HOMEMADE CHICKEN SHAWARMA

INGREDIENTS:

3 lbs deboned chicken thighs or about 5 lbs chicken legs

Marinade:
½ cup vegetable or olive oil

2-3 Tbsp mild yellow curry powder

2 Tbsp soy or tamari sauce

1 Tbsp garam masala (mild Indian spice mixture, if desired)

1 Tbsp powdered chicken bouillon

1 tsp ground black pepper

1 tsp ground paprika

INSTRUCTIONS:

Place all the chicken in a very large bowl or container.
In a separate small bowl, mix all marinade ingredients and stir/whisk till smooth. Add to chicken and mix well, making sure every piece is covered.
Cover. Marinate in the fridge a minimum of 5 hours or overnight.
Preheat oven to 400 degrees F/ 200 degrees C.
Arrange all pieces on a foil-lined large baking sheet with sides. Bake for about 45 minutes or till chicken is done. Inhale the glorious aroma while it’s baking.
If using thighs, thinly slice chicken before serving. If using legs, leave them whole (or debone, if desired).
Serve with rice pilaf and a salad; over couscous with sliced tomato, cucumber, peppers and onion; with tabbouleh; in a pita with tomatoes, cucumbers and plain yogurt; with a buttery orzo and spinach; rolled up in a wrap; or with whatever sides strike your fancy.

I hope you try this wonderful, easy chicken soon – and please let me know how you liked it!

_{To get this and other delicious recipes and encouraging articles, sign up to get them delivered straight to your inbox if you haven’t already!}

Best Fudgy Brownies – Make Chocolate Bliss Now!

Crackly top, rich, fudgy middle, studded with melty chunks of chocolate… Start your chocolate-happy moment right now!

I have strong opinions about brownies. I like mine gooey, preferably with no edges (I know, so controversial, right out of the gate!), and chocolate chips are always a good thing. If you’re looking for cakey or drier brownies, this is not your recipe.

The ‘secret sauce’ is an additional tablespoon of oil as well as a smidge more sugar. And to get that lovely crackly top, be sure to beat the liquid-egg mixture well before adding the dry ingredients.

INGREDIENTS

½ cup unsalted butter, melted (1 stick)
1 Tbsp cooking oil (vegetable, olive or coconut are fine)
1 ⅛ cup granulated sugar
2 large eggs
2 tsp vanilla extract
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp salt
½-¾ cup semi-sweet chocolate chips, if desired

INSTRUCTIONS

Preheat oven to 350 degrees F/ 180 degrees C.
Lightly grease an 8×8” square baking pan with cooking spray, set aside.
In medium saucepan melt butter. Remove from heat, combine with oil and sugar, whisk well for about a minute. Add eggs and vanilla, beat for another minute.
Add flour, cocoa powder, and salt. Gently mix until just combined (do not overmix at this point).
Pour/scrape batter into prepared pan, smoothing the top evenly. Sprinkle over the chocolate chips at this point, if desired.
Bake for 25-28 minutes. Brownies will NOT test done, don’t even bother. If the top is set, remove from oven and let rest till room temperature. Cutting before it cools will not work well.

Eat with a sigh of blissful contentment, chocolate craving appeased for today.

^{Liked this recipe? Wondered where it has been all your life? Please share it, thanks!}

_{If you haven’t already, sign up to get fabulous recipes, encouraging articles, and homely helps delivered straight to your inbox to make your life easier.}

Best Hasselback Potatoes: Easy, Elegant & Delicious for Your Next Meal

These are the beauties we enjoyed tonight – with garlic, onion, and Parmesan this time. Crisp skin, meltingly tender and flavorful interior – a new favorite!

I love potatoes. They’re filling, affordable, and (of course) deliciously versatile! Feeding my family of ten every day equals a lot of meals. So I’m grateful for great side ideas like Hasselback potatoes, which seem fancy but are really quite simple. And – no peeling is a plus!

(Just make sure you plan ahead for enough time to bake them – they take about an hour in the oven, plus a little time for prep, so start them early!)

Whether with a steak, steamed lobster, chicken nuggets or barbecue meatballs (or whatever your preferred main dish), these are a great option!

HASSELBACK POTATOES

(makes 6 potatoes)

Ingredients:

6 medium russet potatoes, scrubbed clean, dried
4-5 Tbsp butter, melted
⅓ cup olive oil
2 tsp salt (or 1 Tbsp kosher salt)
½ tsp ground black pepper
1 tsp granulated garlic
1 tsp granulated onion, optional
1 Tbsp fresh chopped rosemary, optional
2 Tbsp grated Parmesan, optional

Preheat oven to 450 degrees F. Line baking sheet with foil.
Scrub and dry potatoes. Set aside.
In a small bowl, combine melted butter, olive oil, salt, pepper, garlic, onion, rosemary, and Parmesan (if using). Stir to mix.
One at a time, place the potatoes in between the handles of two wooden spoons or large chopsticks of the same size. With a sharp knife, carefully cut the potatoes into thin slices, leaving the bottom of the potato connected. The wooden spoon handles assist with this endeavor.
Place potatoes on prepared baking sheet and brush with butter/seasoning mixture, carefully getting between each slice, and continue till all potatoes are coated.
Bake potatoes till tender and skin is crisp, about 55-60 mins.

Bon appetit!

Let me know when you try them and what you think!

– Maria

Chocolate (Mint) Truffle Tart – Make Your Mouth Happy Now

(Unapologetically adapted from a recipe in epicurious to make it simpler, more efficient, and more delicious. You’re welcome.)

This is one of my simplest, most-delectable, most-requested desserts, as well as one of the most elegant. I’ve been asked what bakery I purchased it from. After tasting this, you’ll want to keep chocolate graham crackers and whipping cream on hand as staples, just for this recipe. At least, that’s why I sure do.

Makes one 9-11″ round tart (depending on how large your pan is). Because you’ll need a tart pan of some kind here. Mine is 11″ round fluted, 1″ deep. Initial recipe called for 9″ round, 1″ deep fluted pan. It’s your chocolate tart = It’s your call. (Sometimes I’m kind of convention-bucking like that.)

INGREDIENTS:

For crust:

* 9 chocolate graham crackers (this is one of the packs inside the box), finely ground/crushed (1 cup)

* 5 Tablespoons butter, melted

* 1/4 cup sugar

For filling:

* 1 1/4 cups heavy cream

* 1 1/2 cups semisweet chocolate chips (9 oz)

* 2 large eggs

* 1/2 teaspoon vanilla

* 1-2 teaspoons peppermint extract (depending on your minty preference – I like it stronger)

* 1/4 teaspoon salt

For glaze:

* 2 Tablespoons heavy cream

* 1/3 cup semisweet chocolate chips (2 oz)

* 1 teaspoon light corn syrup

* 1 Tablespoon warm water (the temperature is important!)

PREPARATION:

Make crust:

– Preheat oven to 350 degrees F with rack in middle.

– Stir together all crust ingredients (I use my food processor for this part) and press evenly up sides and on bottom of tart pan (I use a fork for this part).

– Bake for 8 minutes. (I know that’s oddly precise. I have reasons, Grasshopper.)

– Set aside to cool while you prepare the filling.

Make filling:

– Dump chocolate chips into a medium-ish microwaveable bowl. Pour heavy cream on top. Microwave on high about 1 minute. Take out, stir, and return to microwave for 30 seconds more. Stir till smooth (I use a whisk).

* Should you be lacking in a microwave: Bring cream to boil in small saucepan. Pour over chocolate chips in bowl, let stand 5 minutes. Gently stir till smooth.

– In another smallish bowl, whisk together eggs, salt, vanilla, and peppermint extracts. Stir into chocolate mixture. Mix till smooth.

– Pour/scrape chocolate mixture into crust.

– Bake for 17-18 minutes AND NOT A MINUTE MORE! This is if you are looking for that delectably melty chocolate-truffle texture. Set aside on rack to cool completely, about 1 hour.

Make glaze:

In small microwaveable bowl, dump the 1/3 cup chocolate chips and pour in the heavy cream. Microwave for about 30 seconds (watching because the cream will boil over!), and stir till smooth. (Again, non-microwave people: small saucepan on stove, heat cream, turn off heat, mix in chocolate till smooth, continue with recipe.) Stir in corn syrup, then warm water.

Pour glaze onto tart, then tilt and rotate tart (carefully) so glaze coats top evenly. Let stand till glaze is set, about 1 hour. If the tart cools too much during this time, the glaze will set more quickly but will lose that patent-leather shine. (I don’t know if this is deeply important to you but I thought I’d mention it.)

Note: Tart is exquisite the day it is made, but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.

VARIATIONS!

Because this tart is ridiculously and wonderfully adaptive to suit all your chocolate dreams.

* Chocolate, Straight Up – Omit peppermint extract, increase vanilla to 1 tsp. No apologies – this is chocolate heaven. Use bittersweet chocolate (no more than 65%) in the filling if you have it!

* Chocolate-Orange – Omit peppermint extract, add 1-2 tsp orange extract, and 2 tsp finely grated orange zest to filling. Sprinkle additional orange zest over glaze before serving, if desired.

* Chocolate-Mocha – Omit peppermint extract. Add 1 Tbsp finely ground espresso to filling. Decorate with chocolate-covered coffee beans on glaze, if desired.

* Chocolate-Bourbon– Omit peppermint extract. Add 1-2 Tbsp bourbon whiskey (such as Jack Daniel’s) to filling.

* Mayan Chocolate (one of my personal favorites) – Omit peppermint extract. Add 2 tsp ground cinnamon, 1/2 tsp ground cayenne, and use Mexican vanilla if you have it. Decorate top of tart with a couple cinnamon sticks, or one or two small dried red peppers if you’re feeling feisty and your guests won’t be too scared. (Invite me!)

I’m so excited for you to try this -Let me know how it turns out!

_{Pssst! Want to get recipes, great, thoughtful articles, and sincere encouragement delivered straight to your inbox? Sign up to be included in Maria’s email list, if you haven’t already!}

Overnight Almond Breakfast Rolls – Make Your Mouth Happy!

(Bread machine version – see below for handmade instructions)

-Makes about 24 rolls, or more if you cut them thinner.

Delicious, fragrant, sweet, soft almond rolls are worth the little extra effort it takes! My family loves these overnight almond rolls so much, they have been requested for our Christmas morning breakfast for two years now. Maybe you might want to start your own Christmas Almond Roll tradition!

This batch makes a lot, so be prepared to give some away, or maybe halve the recipe if you’re cooking for a smaller crowd.

The sweet dough recipe is my go-to for everything from the traditional cinnamon rolls to raisin buns to Hot Cross Buns. I’ve adapted it from Peter Reinhart’s recipe in Artisan Breads Every Day. Try it – you’ll be a huge fan too!

Be sure to make your marzipan ahead of time so that it can be chilled before you use it.

– One recipe Sweet Roll Dough (see below)

– 1/3 cup butter, melted and divided into two equal portions

– 3/4 – 1 cup granulated sugar, divided into two equal portions

– 1 cup sliced or slivered almonds

– One recipe prepared and chilled Almond Marzipan (see below)

– Almond Glaze

– 1/4 cup (ish) sliced almonds, for sprinkling on top

Sweet Roll Dough:

INGREDIENTS:

2 cup + 2 Tbsp lukewarm whole or lowfat milk (about 95 degrees F)

2 tsp salt

6 Tbsp sugar

1/2 cup vegetable oil or melted butter

6 1/4 cups all-purpose flour

5 tsp instant yeast

DIRECTIONS:

– In your bread machine bucket (technical term), pour in the liquids: milk and oil, add the sugar and salt, stir gently with something non-metal. (I don’t want you to scratch the non-stick lining of your bread machine bucket.)

– Add the flour, then the yeast on the very top.

– Turn the bread machine to the dough setting and punch that button! Then go do something else for a bit (my dough setting is an hour and a half).

For Handmade/Mixer Sweet Dough Recipe, follow these instructions:

To make the dough, combine the flour, salt, and sugar in a mixing bowl. Whisk the yeast into the milk until dissolved, and then pour the mixture into the dry ingredients, along with the oil. If using a mixer, use the paddle attachment and mix on the lowest speed for 30 seconds to 1 minute. If mixing by hand, use a large wooden spoon and stir about 1 minute. The dough should form a soft, coarse ball.

Switch to the dough hook and mix on med- low speed or by hand for 4 minutes, adding flour or milk as needed to create a smooth, soft, slightly sticky ball of dough.

Increase the speed to medium or stir by hand 2 minutes more, until the dough is soft, supple, and tacky but not sticky.

Transfer the ball of dough to a lightly floured surface and knead 1 minute, then form into a ball. Place the dough in a clean, lightly oiled bowl large enough to hold the dough when it doubles in size. Cover the bowl tightly with plastic wrap and refrigerate overnight or for up to four days.

On Baking Day
Remove the dough from the fridge about 3 hours before you plan to bake. Divide the dough in half and form each piece into a ball. Cover each ball with a bowl or plastic wrap and let rest 20 minutes. Proceed with recipe as directed.

And now, back to our usual program (the directions):

– When it’s ready, tip the dough out onto a lightly greased surface (I use my dining room table), divide in two with a sharp knife and roll out into a 12×15″ rectangle. If dough starts to resist or shrink back, let it rest for a minute, then continue rolling. Dough should be between 1/4″ and 1/2″ thick.

-Using about 1/4 cup of the melted butter, spread evenly on dough rectangle, leaving length of the bottom inch bare and butter-free (so that it will stick to the rest of the dough when it’s rolled up).

– Sprinkle about 1/2 cup or so of sugar lightly over melted butter, again avoiding bottom inch.

– Using the prepared and chilled marzipan, slice long wedges off the log, then roll them thinly using a rolling pin. This works most easily with cold marzipan, and it will become more sticky and difficult to roll the warmer it gets, so work quickly!

– Taking the thin marzipan strips, break or cut them into large pieces and place evenly over melted butter and sprinkled sugar.

– Sprinkle slivered or sliced almonds evenly over marzipan.

– Beginning from top, begin gently rolling dough down over filling in a tight roll, carefully keeping roll even and gently sealing ends by pinching. When you reach the bottom edge of dough, help roll keep shape by gently pinching the edge to the dough underneath.

– With serrated knife, carefully slice 1 1/4″ slices (or thicker, if you like) and place on greased baking sheet (I use sided 11×17″ baking sheets – but remember to use what will fit inside your fridge!). If they seem sticky, lightly spray rolls with oil and then gently cover with plastic wrap and place in fridge overnight.

– Repeat with second half of dough.

In the Morning:

– Take rolls out of fridge, uncover, and let sit on counter while you preheat the oven to 400 degrees F.

– Bake rolls for about 13-15 mins, but not much longer (or they get dry), unless they were quite large. Rolls should be turning a light gold on top and a little on sides.

– Remove and let cool slightly before icing with Almond Glaze while warm. Sprinkle on a few more sliced almonds before icing sets.

Almond Marzipan:

INGREDIENTS:

3/4 cup plus 1 Tbsp finely ground almond flour

9 Tbsp powdered sugar

1 1/2 Tbsp corn syrup

1/2 tsp almond extract

1/2 tsp rose water – food grade (optional)

DIRECTIONS:

– In a medium bowl, mix all ingredients till dough is smooth and holds together, forming a ball. If it’s too dry, add a tiny bit more corn syrup. Only add just the littlest smidge till it forms a thick dough. If it is too sticky, add a little more almond flour.

– Tip out marzipan ball and knead on a clean surface for about 30 seconds. Shape into a log, wrap it in plastic wrap, and refrigerate till it firms up.

– Marzipan can be stored in the refrigerator for up to 2-3 weeks, or up to 3 months in the freezer (wrap and bag it well!).

Almond Glaze

1/4 cup melted butter

2 cups powdered sugar (more if needed)

dash salt

1 tsp almond extract

1/2 tsp vanilla extract

2-3 Tbsp milk, more as needed to achieve desired drizzling consistency

– Mix all ingredients till smooth. Taste, adjust as needed (More salt? More almond extract? More powdered sugar? More milk?). Drizzle (or spread) over almond rolls.

ENJOY.

If you try these, let me know how they turn out for you!

– Maria

Make Easy Buttermilk Biscuits Today! (Plus a Quick Shortcake Variation!)

This image has an empty alt attribute; its file name is buttermilk-biscuits.jpg

Hot, flakey biscuits with a tender, steaming center and a slightly golden, crisp exterior, spread with melted butter and fragrant-sweet honey or jewel-toned jam… Who’s hungry to get baking?

I used to find biscuits rather painful to make in large quantities for my large family (biscuits for ten hungry people means a LOT of biscuits), with all the cutting-in of shortening and scrubbing out of measuring cups and such.

But now, thanks to this recipe that uses oil instead of shortening, mixing is a snap. Then a quick rolling out, cutting up, and then the blissfully brief baking time (12-15 mins) means that you and I can enjoy the delightful biscuit-joy much sooner. And much more often.

(As a quick side, I’m using this dough to make pigs-in-a-blanket tonight – one of my kids’ favorites!)

Heat up that oven, lovely, and let’s get baking!

Makes 12+ biscuits – Recipe adapted from Bob’s Red Mill recipe

INGREDIENTS

2/3 cup buttermilk (As a quick substitute, I use whole milk or cream mixed with about 2 Tbsp vinegar or lemon juice, stirred and left for about 5 mins)
1/3 cup canola or vegetable oil
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt

DIRECTIONS

1. Preheat oven to 425 degrees F. In a small bowl, stir together buttermilk and oil. In a medium bowl, combine flour, baking powder, and salt.

2. Add milk mixture to flour mixture, combine till well mixed. Shape into a ball, place on floured surface and knead 4-5 times (too much kneading will make the dough tough).

3. Roll dough out to desired thickness (I aim for 1/2″ to 3/4″), and using a cookie cutter (or just a round glass dipped in flour), cut out 12 or so biscuits. (My mom used to use a sharp knife and make rectangular biscuits – whatever floats your biscuit boat.) Place about 1″ apart on a baking sheet.

4. Bake in center of preheated oven for 12-15 minutes or till biscuits are starting to turn light brown. Serve with butter and jam. And honey. Or lemon curd. And whipped cream. Or for lunch with tuna fish. Or chicken salad. Or with Chicken a la King. Or as a side to a hearty beef stew or a vegetable-rich broth or a creamy chowder or spicy chili… (I’ll stop now.)

This image has an empty alt attribute; its file name is biscuits-3.jpg

* Quick & Easy Shortcake Adaptation!

For when you have fresh fruit and want a delicious, quick (and easy!) dessert or brunch option:

To flour mixture, add 2 Tbsp white sugar.

If desired, add 1/2 tsp vanilla to buttermilk/oil mixture.

Proceed as directed. After baking, quickly halve and butter shortcakes, then top with sliced fruit or berries sweetened as desired, with whipped cream or a small scoop of vanilla ice cream.

UBER-EASY Option for when you DON’T have Fresh Fruit: Substitute freezer jam. Then top with whipped cream. I do. It’s amazing. No one complains – they’re too busy snarfing it up and making happy, thankful sounds.

Enjoy as soon as possible.

Happy baking! (Let me know how your biscuits turn out! And then please post a link to this article on your social media, thanks!)

– Maria

*To not miss a single recipe and have them sent directly to your inbox, be sure to sign up in the box on the right!

How to Make Your Meal Plan a Monthly Success!

(Confessions of a Mama of 8)

Stress, frustration, tears, and woe: this was my frequent reality at dinner time because food wasn’t ready, my people were crying from hangriness and low-blood sugar, and I was trying to fight through a new recipe. With meat that wasn’t thawed yet because I had forgotten to plan ahead.

If any of this rings a bell with you, read on!

I never used to meal plan until this past year. In fact, I’ve been trying to figure out a meal planning method that actually worked for my life (feeding 10 people daily, wide-range of cuisines we love, lots of littles, a couple picky-eaters) that I could maintain.

It is with great joy I now share with you the successful method I have found, hoping you find some helpful ideas too! Adapt and modify it as you need for your own life. This is supposed to lessen your stress, not increase it.

1. Schedule about 30 minutes to meal plan for the first time (this is only because of the extra time making the Menu Guide List that you will use each time thereafter). After this first time, it should be relatively faster – more like 15 mins, or less!

2. Assess your current season of life. Be very honest. Do you have infants, young children, erratic schedules, late night commitments, or heavy workloads?

Do you deal with special food requirements due to allergies/sensitivities, or super picky people? Is it easy for you to get to the store/get groceries or will you be trying to use produce or food you raised or already have a lot of?

Is it cold outside (scheduling soups, stews, chilis, etc) or warm (planning salads, outdoor grilling, lighter fare)? What do you have on hand in your pantry/freezer?

3. Make your Menu Guide List, keeping your current season and what you already have on hand in mind. This means simplify and go for maximum efficiency over fancy or complicated meals.

Try to get at least 10-15 regular meals that you and your family eat and generally enjoy. Ask your children for their suggestions and input, if you want (I do – it helps me remember meals I forget about, and also lets them feel involved and less likely to complain about what’s planned!)

Some friends I have use a smaller number of repeating meals. I tend to go bigger – often using up to 20 meals. Make this list ideal for you, and keep it in a place you can reference often!

*UPDATE your Menu Guide List as your life/schedule/the weather changes. Be honest about meals that just aren’t working well for you anymore, and need either updating or replacing.

An important category to include on your Menu Guide List is your Hero Meals! These are the 3-4 meals that you can make quickly or easily that are generally well-liked by a majority of your family, which you always have ingredients for, that you can make without stress. If it’s something that you find easy and enjoyable, put it on the list. Try to get at least 3. And find a cape to wear when you make them – one of our favorites are these amazing baked hamburgers!

4. Find a calendar format you want to use (Google calendar, a paper calendar, a monthly planner, your phone, whatever you find works well for you), and note the days that already have appointments or commitments – anything that will impact your time to prepare an evening meal.

5. Begin putting in your Hero meals on the days that will contain the highest stress-level or the shortest available prep-time.

6. Fill in any days that are “Family Tradition” meal days – like Taco Tuesdays, or Pizza Fridays, or Leftover Mondays… whatever it is that you routinely make or eat on a specific day, write those in! Our Friday tradition is this amazing al fresco-style supper!

7. Plug in the meals from your Menu Guide List on the rest of the days, trying to keep a rational flow – For example, if you’re having a roast on one night and you know you’ll have leftovers, plan a basic stew or nachos with the leftover meat within a day or two afterwards.

CONGRATULATIONS! You did it! An entire month of meals planned and suddenly you’re feeling empowered and positive about the weeks to come because you know that you have a plan in place!

A few final important notes:
– Always have a “Magic Hat Meal” or two as a backup, for emergencies or unexpected life happenings. These are the freezer-to-table-type meals that can be prepped in 30 mins or less (for example, chicken nuggets, mac and cheese, frozen pizza, frozen potstickers, jarred spaghetti sauce and a box of pasta, pancake mix…).

Because life happens and sometimes we all just need to grab something from the freezer or pantry that will feed our family with the minimum amount of effort. Like pulling it from a magic hat.

– Thaw meat often and early. Always have something in the fridge that is thawing or ready to cook. Look ahead at the next few days on your plan and pull out whatever it is you will need and put in a pan in your fridge. Why the pan? Because thawing = leakage. Ask me how I know this.

– Tweak or ditch the plan if you need to. It’s just a plan! You can always go back to it as written the next day. The plan was made for you, and not the other way around. So give yourself grace and hold it all with open hands. You got this!

I’d love to know what you think – so please connect with me and give me your thoughts and any suggestions you might have as well! Let me know what you and your family do that works for you! Please share this post on your social media if you found it helpful, thanks!

[Easy] Best Baked Burgers! Be a Dinner Hero Tonight!

Juicy, mouth-watering burgers, prepped early, then baked and served hot from the oven, means you get to hear the cheers without a lot of last-minute work. One of my family’s favorite dinners!

My kids love burgers!

I love this recipe because it’s delicious, easy, and I can prep it early – even a day before – and then bake the foil-wrapped burgers for about fifteen minutes, and suddenly I feel like a hero!

Saving yet another day with an amazing, scrumptious, low-stress dinner. No cape necessary. (But no judgment if you want to wear one while serving.)

Boom.

_{(adapted from justapinch.com)}

Who knew one little foil packet could contain such happiness? (Well, my kids do, now!)

INGREDIENTS:

12 hamburger buns
12 hamburger patties, made, seasoned, and cooked any way you like (I make my own – see bottom for recipe)
12-24 slices cheese (Cheddar, Swiss, Havarti, Pepper Jack… whatever you want!)
1 lg onion, sliced
1-2 Tbsp butter (or olive oil)

SUPER SAUCE:

1 cup mayonnaise
2 Tbsp ketchup or barbecue sauce
2-3 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
4 Tbsp finely diced dill pickle (about 4-5 baby dills, or 2-3 medium pickles) – I add more!
1/2 tsp granulated garlic
1/2 tsp paprika (I use smoked paprika)
dash hot sauce or cayenne powder, optional

Mix together in bowl, stirring well. Set aside if using shortly or refrigerate till ready to use.

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Prepare and cook the burger patties till almost done, set aside. (They will continue to cook in oven.)

3. Melt butter (or heat olive oil) in saute pan on stove on med-low heat. Add sliced onions, stir. Cook till softened and golden, about five-ten minutes. Sprinkle lightly with salt, if desired. Set aside.

4. Spread sauce on top and bottom of hamburger buns, then place a slice of cheese on each side. Or only one side, depending on how cheesy you feel.

5. Placed cooked hamburger patty on one side of bun and top with a spoonful of caramelized onion and then the other side of bun.

6. Wrap in foil (I use about 12″ square and wrap on the diagonal, but you do what you want.), and bake in oven for 12-1 5 minutes, till cheese has melted.

7. Serve warm with whatever sides make your heart sing: fries and salad, chips, potato salad, steamed broccoli, sautéed green beans… Go side crazy.

8. Be a hero. I always feel like I’m one to my kids when I serve this meal! They get so happy unwrapping that foil to eat the juicy, cheesy, delicious burgers inside. And I get happy hearing about their feelings of happiness.

Enjoy (the burgers and the compliments)!

*BONUS RECIPE!

HAMBURGER PATTIES A LA MARIA

2 lbs ground sirloin or lean ground beef
1 packet dry onion soup mix
2 cups old fashioned oatmeal (Don’t judge. I’m trying to stretch my beef to feed my horde. Leave this out, and the egg, if you are a purist and don’t need the extra stretch. Note that you will likely have fewer/thinner patties.)
1 egg
1/2 cup mayonnaise
2-3 tsp minced garlic
1 Tbsp Worcestershire sauce
1/3 cup diced bacon (optional)

1. Mix all ingredients gently but thoroughly.

2. Divide into twelve equal parts, shape into balls. Gently press into evenly flattish patties with hands, maybe about 1/3 of an inch thick. Make an indentation in the center (this is to help them cook through the middle). I put my finished patties on a baking sheet until I’m ready to cook them.

3. Cook on medium heat on the grill or griddle or skillet till done, turning once, about 2 mins or less each side. (I use my big electric griddle and cook about 8 at a time.)

4. Place on a paper-towel-lined baking sheet, set aside till assembling hamburgers.

Cinnamon-Swirl Apple Fritter Bread

(Adapted from: Home is Where the Boat Is)

Makes 1 9×5″ loaf

Ingredients:

1/3 cup light brown sugar
3 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 medium Granny Smith apples, peeled and chopped
2/3 cup sugar plus 2 Tbsp
1/2 cup (1 stick) butter, softened
2 large eggs, room temp
2 tsp vanilla extract
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 cup milk

Glaze:

1 cup powdered sugar
pinch salt
2-3 Tbsp milk

Directions:

Preheat oven to 350 degrees F.
Grease and lightly flour 9×5″ loaf pan.
In small bowl, mix brown sugar and 1 1/2 tsp cinnamon, all the nutmeg, and all the cloves. Set aside.
In another bowl, toss chopped apples with 2 Tbsp granulated sugar and 1 1/2 tsp cinnamon, set aside.
In medium/large bowl, beat butter and remaining 2/3 cup granulated sugar together with mixer until light and fluffy, about 3-5 minutes. (I usually get impatient around 2, but can make it to 3.5 if I’m trying hard. Props to you if you make it to 5! Write and tell me, I’ll send you some applause and a gold star.)
With mixer on medium, add the eggs one at a time (I often forget and dump them both in together, don’t be like me); add vanilla extract.
In yet another bowl (I know. What are we up to now, four different bowls?) whisk flour, baking powder and salt together.
Add flour mixture to creamed butter mixture, beat till blended. Mix 1/2 cup milk into batter till smooth.
Pour half the batter into prepared loaf pan; top with half the chopped apple mixture.
Sprinkle half the brown sugar/cinnamon mixture on top of the apples.
Pour/spread remaining batter over apple layer, top with remaining chopped apples, then remaining brown sugar mixture.
Gently pat apples into batter. Using a table knife or slim spatula, swirl brown sugar mixture through apples (don’t get too carried away… a moderate, restrained swirlage goes a long way here).
Bake until toothpick inserted in center comes out clean, approximately 60-70 mins. (Cover with foil during last 10 minutes of baking time to prevent overbrowning if needed.)
Let loaf rest in pan for 15 minutes, then remove gently and let cool completely on wire rack.
Make glaze: Mix powdered sugar, pinch salt, and 2-3 Tbsp milk to desired consistency, stir till smooth. Drizzle bread with glaze.

Make Breakfast Easy: Scrumptious Breakfast Cookies – 7 Variations to Try!

Today I made Tropical Breakfast Cookies, rich with golden chunks of dried pineapple, gems of dried apricot, flakes of coconut, and the buttery crunch of cashews.

Many breakfast cookies are rather dense, fibrous, and wodgy.

Not these! Here I present cookies that are tender, flavorful, yet hearty and satisfying. Follow the base recipe, then include whatever ingredients you like for the variation you choose! Scroll down for all the scrumptious options… one for every day of the week!

Base Breakfast Cookie Recipe Ingredients:

2 1/2 cups old fashioned oats
3/4 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsp ground flax (optional)
1 egg
3/4 cup milk
2 Tbsp vegetable, canola, or coconut oil
1 tsp vanilla

For the Tropical Cookies:
1/2 cup diced dried pineapple
1/2 cup diced dried apricot
1/2 cup chopped cashews
1/2 cup dried shredded coconut (I used mildly sweetened)

Directions:

Preheat oven to 350 degrees F/180 degrees C.
Line a large baking sheet with foil, lightly spray with oil. (Hey, that rhymes!) Or just grease a baking sheet.
In a large mixing bowl, mix together all dry ingredients. Add liquids/egg, and any additions. Stir well.
Using a 1/4 cup measuring cup, scoop out the dough and plop it out in evenly spaced scoops on the prepared baking sheet. Pat each scoop down gently with the back of the cup to flatten a bit.
Bake for 15-17 minutes, or till edges are golden. Let the cookies cool for a minute or two, then transfer to a cooling rack (or if you’ve got a hungry horde like me, simply start chucking cookies at any empty plate on the table!).

These freeze beautifully. I usually get about 15-18 from a single batch.

TRY THESE SIX OTHER SCRUMPTIOUS VARIATIONS!

Lemon-blueberry: Add 2 tsp lemon zest, 1 cup dried or fresh blueberries, 1 tsp lemon extract. (If you use frozen blueberries instead of dried, note that the baking time might increase a minute or two.)

Apple-Cinnamon: Add 1 tsp ground cinnamon, 1/2 tsp nutmeg, a pinch of cloves, 1 cup peeled, chopped apple

Chocolate-Peanut butter: Add 1/2 cup creamy or crunchy peanut butter, 1/4 unsweetened cocoa powder

Cranberry-Chocolate-Almond: Add 1/2 cup dried cranberries, 1/3 cup mini chocolate chips, 1/3 cup sliced almonds

Banana Bread: Add 1 mashed banana, 1/2 cup chopped walnuts or pecans, 1/2 tsp ground nutmeg

Carrot Cake: Add 1 cup grated carrot, 1/2 cup raisins, 1/2 tsp cinnamon, 1/4 tsp cloves, 1/4 tsp nutmeg