Look at what's cookin

My adventure's in feeding my family

The Ultimate Sriracha Burger August 24, 2012

Filed under: The Sriracha Cookbook — kariryerson @ 12:00 am

This combines the husbands two favorite things, burgers and Sriracha. Since I only made it for the two of us I did one third recipe instead of the full but I am posting the full since this is great for a party. We love this stuff. Drool.


  • 3 pounds ground beef (preferably chuck, 80/20)
  • 1/4 cup soy sauce
  • 10 tablespoons Sriracha
  • 4 teaspoons freshly ground black pepper
  • 4 slices thick-cut bacon
  • 2 large sweet onions
  • 3/4 cup blue cheese dressing
  • 8 sesame seed buns
  • 8 thick slices Swiss cheese
  • 1 large beefsteak tomato, sliced
  • Arugula or romaine lettuce


In a large mixing bowl, combine the ground beef, soy sauce, 5 tablespoons of the Sriracha, and the pepper. Do not overmix. Form the mixture into 8 patties, and set aside, on a parchment-lined baking sheet, covered, in the refrigerator.
Preheat a charcoal or gas grill to medium high heat.
In a medium frying pan over medium-low heat, cook the bacon, turning as necessary. While the bacon is cooking, peel and quarter the onions. Cut each section into 1/4-inch slices. Once the bacon is cooked through and slightly crispy, remove the slices from the pan, cut each in half crosswise, and drain onto paper towels, reserving the remaining bacon fat in the pan. Cook the sliced onions in the bacon fat over medium-low heat until they caramelize, 20 to 25 minutes.
Grill the burgers, turning once, 4 to 41/2 minutes on each side or until a meat thermometer registers 130° to 135°F for medium-rare.
While the burgers are cooking, in a small bowl, combine the blue cheese dressing with the remaining 5 tablespoons Sriracha. Lightly toast the buns on the grill during the last minute of cooking time.
To assemble, spread the blue cheese mixture on both halves of each hamburger bun. Stack a burger patty, Swiss cheese slice, bacon, caramelized onions, tomato slice, and a small handful of arugula between each hamburger bun.

Flank Steak with Lime Marinade August 22, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

This recipe comes from Martha Stewart, and let me tell you I don’t like her one bit. She annoys me. But this recipe looked so good I just had to try it. I love flank steak and the hubs hates vinegar so it was nice to come across a recipe that covered both of us.


  • 1/3 cup (about 4 limes) freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 scallions (about 1/3 cup), thinly sliced
  • 2 tablespoons minced, peeled fresh ginger
  • 1/2 teaspoon red-pepper flakes
  • 1 1/2 pounds flank steak
  • Vegetable oil, for grates
  • Coarse salt and ground black pepper


In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

Savory Monkey Bread with Dill Butter August 20, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

I will admit I was worried when I first saw this recipe. Dill can be a bit overwhelming in flavor, even fresh. So I bought “baby” dill which is much milder in flavor. The bread turned out to be mild in flavor, mild enough to pair with fish. I made a half batch but am posting the full recipe I found here.


For The Yeast

  • 2 tablespoons warm water (about 110-115 degrees)
  • 1 1/2 teaspoons dry active yeast
  • 1 teaspoon white sugar

For the Dough

  • 2 ¼ cups bread flour
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 egg
  • 1 tablespoon butter, melted
  • 2 tablespoons fresh dill, torn into small pieces

For The Dill Butter

  • 8 tablespoons melted butter (6 tablespoons for the dill butter, 2 tablespoons for brushing during baking)
  • 2 tablespoons fresh dill, torn into small pieces
  • Sea Salt


Make the Yeast: Combine the yeast, sugar, and warm water in a small mixing bowl. Set aside for ten minutes at room temperature to allow the yeast to proof. You should see bubbles forming at the surface.

Make the Dough: Whisk the flour and salt in the bowl of an electric mixer. Attach the dough hook and slowly add the yeast mixture to the flour, followed by the milk, egg, 1 tablespoon of melted butter and 2 tablespoons of dill. Mix on medium speed just until the dough releases from the side of the bowl, then knead dough lightly with your hands. Transfer the dough to a lightly greased bowl, cover with plastic wrap and place in a warm place to rise for 30 minutes.

Make the Dill Butter: While the bread is rising, stir two tablespoons of dill into six tablespoons of melted butter. Set aside.

Assemble the Monkey Bread: Preheat oven to 375 degrees. After the dough has risen, punch it down and roll into 1-inch balls.

Roll each ball in the dill butter and place the balls in individual ramekins. I generally use 1-cup ramekins and place about 7-8 in each one. They will rise before baking and again in the oven, so don’t overfill your ramekins. (FYI, I have experimented with other sizes of serving dishes and been pleased with the results, so just use what you have.)

Allow the monkey bread to rise in a warm place for 20 minutes. Brush the bread again with the dill butter and sprinkle with sea salt. Bake for approximately 12 minutes, brushing twice throughout the baking with the remaining two tablespoons of melted butter. (Bread should feel very soft and springy when done.)

Serve immediately.


Pan-baked Pork Chops with Herby Potatoes, Parsnips and Pears August 18, 2012

Filed under: Jamie Oliver — kariryerson @ 12:00 am
This is another recipe from one of my many Jamie Oliver cookbooks but in this case we just weren’t fans. Maybe it was because we ate it in the hot summer and it seems more like a winter dish or maybe it was because we both didn’t care for the pears in the dish. The chops were tasty though.
  • 4 Pork chops
  • 6 cloves garlic
  • 2 sprigs of thyme and/or rosemary
  • 3 quartered lemons, seeds removed
  • olive oil
  • pepper
  • 3 pears
  • 3 parsnips
  • 10-12 yukon gold potatoes


In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.

Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.

Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.

Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat.


Tagliatelle with tomato sauce, spinach and crumbled ricotta August 16, 2012

Filed under: Jamie Oliver — kariryerson @ 12:00 am

For Christmas I got a couple new Jamie Oliver cookbooks. Yes it is July and now I am finally using them. His recipes are always tasty and have fresh ingredients. Since there are normally so few, make sure to buy the best quality to make it that much yummier. This recipe is from The Naked Chef Takes Off, one of his first books. I made the pasta from scratch but I didn’t take pictures of the process because one I start I get on a roll and don’t want to stop! Also, to make the ricotta a little firmer (this recipe calls for fresh, not ricotta salata) I line a colander with a paper-towel and dump in the ricotta. I let it sit in the fridge for about 4 hours before using.


  • 1 large clove of garlic, chopped
  • a pinch of dried red pepper
  • olive oil
  • 2 14oz cans of whole plum tomatoes
  • Red wine vinegar, to taste
  • Salt and Pepper
  • 1 lb fresh tagliatelle pasta
  • 9 oz fresh spinach
  • 9 oz fresh ricotta


Fry the garlic and dried chilli in a little olive oil until softened. Add the tomatoes, bring to the boil, then reduce the heat to a simmer. The tomatoes should remain whole until they have cooked down into a thickish sauce. Break them up with a fork or spoon. Remove from the heat and season carefully to taste with a little red wine vinegar, salt, freshly ground black pepper and some good olive oil.

Cook the tagliatelle in salted boiling water until al dente. At the same time steam the spinach in a colander above the pasta. Drain the tagliatelle and stir into the tomato sauce. Serve with a generous amount of spinach on top and scattered with the ricotta. Finish with a drizzle of peppery extra virgin olive oil.


Raspberry Lemon Loaf

Filed under: Uncategorized — kariryerson @ 12:00 am

This was very tasty but too mushy for my taste. There was too much syrup but if I cut back on that I would make this again. Lemon and raspberries are made to be eaten together. I found the recipe here.


For the Loaf:

  • 1 ½ cups all-purpose flour + 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup low-fat buttermilk
  • 1 ¼ cups sugar
  • 3 large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/4 cups raspberries, fresh or frozen, thawed and rinsed, divided

For the Raspberry Topping:

  • 1/2 tablespoon lemon juice
  • 1/2 tablespoons framboise liqueur or water
  • 1/2 tablespoons sugar

For the Lemon Syrup:

  • 1/3 cup freshly squeezed lemon juice
  • 1/3 cup sugar


Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, whisk together the buttermilk, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.

In a separate bowl, mix 1 cup of raspberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour into prepared loaf pan.

In a small blender, blend the lemon juice, remaining ¼ cup raspberries, framboise liqueur, and sugar. Blend until smooth.

Strain through a fine mesh strainer to remove seeds and drizzle lightly on top of the batter. Use a toothpick to swirl into the batter.

Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.


Potato and Cheese Pierogies August 14, 2012

Filed under: Uncategorized — kariryerson @ 12:00 am

I love pierogies. Especially the ones filled with cheesy potatoes. There is something about potatoes and dough in one meal. Carb lovers heaven. I make my filling extra cheesy (because you can never go wrong with more cheese). This was a very time consuming recipe but well worth it. The original can be found here.


For the dough:

  • 3-1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 3/4 to 1 cup water

For the filling:

  • 1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup grated dry farmer’s cheese
  • Kosher salt and freshly ground pepper to taste


For the dough:
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.

Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.

Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.

For the filling:
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.

While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.

When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.

Assemble and cook:
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.

On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working.

Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.

As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.

Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.

Sauté and serve:
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior.

Makes about 3-1/2 dozen