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Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Salmon À l’Orange

Salmon À l’Orange

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with Creamy Mashed Potatoes & Mixed Greens Almond Salad

Yield: 2

Adapted from: Hello Fresh

Salmon à l’orange a luxurious meal from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.
Prep: 10 Cook: 40

  • 12oz potatoes
  • 1shallot
  • 2oz mixed greens
  • 5tsp red wine vinegar
  • ¼oz thyme
  • 10oz salmon
  • 1orange
  • 1½TBS sour cream
  • 1oz apricot jam
  • 1oz seafood stock concentrate
  • ½oz sliced almonds
  • 2tsp Dijon mustard
  • salt & pepper
  • sugar
  • olive oil
  • cooking oil
  • butter


Cook potatoes:

Wash and dry produce.

Dice potatoes into ½-inch pieces.

Tip: For a smoother texture, peel potatoes first.

Place the potatoes in a large pot with a few thyme sprigs (you’ll use the rest in Step 3) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.

Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Cook salmon & prep shallot:

Meanwhile, pat salmon dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7 minutes. Flip and cook until cooked through, 1- to 2-minutes more. Turn off heat. Transfer to a plate. (Keep empty pan handy for Step 4.)

While salmon cooks, halve, peel, and thinly slice half the shallot. Toss sliced shallot in a small bowl with half the vinegar (you’ll use the rest in the next step), 1 tsp sugar, and a big pinch of salt and pepper.

Prep & mix:

Strip thyme leaves from the remaining sprigs until you have 1 tsp, roughly chopped leaves.

Zest orange until you have 1 tsp. Halve orange, squeeze juice from one orange half into a separate small bowl. Peel remaining orange half, dice into ½-inch pieces.

To bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and remaining vinegar.

Make sauce:

Add chopped thyme to pan used for salmon over medium heat and cook until fragrant, 30 seconds.

Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2- to 3 minutes.

Stir in 1 TBS butter until it is melted and emulsifies the sauce. Turn off heat.

Mash potatoes:

Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Stir in a drizzle of oil and season with salt and pepper.

Keep covered off heat until ready to serve.

Finish & serve:

In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper.

Divide salmon, salad, and mashed potatoes between plates. Spoon sauce over salmon and serve.

Beef and Mozzarella Dip Sandwich

Beef and Mozzarella Dip Sandwich

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with caramelized onions and fries

Yield: 2

Adapted from: Home Chef

Say some nice stuff about the recipe Jed.
Cook: 30 to 40

  • 2russet potatoes
  • 10oz steak strips
  • 2French rolls
  • 1onion
  • 2oz shredded mozzarella
  • 4tsp natural beef flavor demi-glace concentrate
  • ⅓oz butter
  • 2tsp mushroom seasoning
  • salt & pepper
  • olive oil

Prep:

Turn the oven on to 450°F. Let it preheat for at least 10 minutes.

Prepare two baking sheets with foil and cooking spray.

Roast the fries:

Cut potatoes into ¼” fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While the fries roast, continue recipe.

Prepare the ingredients:

Halve and peel onion. Thinly slice.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.

Cook the steak strips:

Place a large non-stick pan over medium heat and add 1 TBS olive oil.

Add onions to hot pan. Stir occasionally until browned, 6-8 minutes.

Add steak strips and half the mushroom seasoning (reserve remaining for sauce). Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes.

Remove from burner. Let the steak rest for at least 3 minutes.

Toast rolls and assemble sandwiches:

Halve rolls, if necessary. Top cut-sides with 2 tsp olive oil. Massage oil into bread.

Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.

Carefully remove it from the oven. Place toasted bottom rolls, cut side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips, then cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.

Make dip and finish dish:

Combine butter and remaining mushroom seasoning in a microwave-safe bowl. Microwave uncovered until butter is melted, 20-30 seconds.

Stir in demi-glace and ¼ cup water. Microwave again uncovered until warm, 30-60 seconds.

Carefully remove it from microwave.

Plate dish as pictured, topping bottom roll with toasted top roll and serving dip on the side for sandwich. Bon appétit!

Tuscan Rosemary Chicken

Tuscan Rosemary Chicken

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with Parmesan Potatoes & Broccoli

Yield: 2

Adapted from: Dinnerly

Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli.
Cook: 30 to 40

  • 12oz potatoes
  • ¼oz fresh rosemary
  • 8oz broccoli
  • 10oz boneless, skinless chicken breast
  • 1oz Better than Bouillon
  • ¾oz parmesan
  • 2tsp garlic
  • salt & pepper
  • olive oil
  • butter

Start potatoes:

Preheat oven to 450°F with a rack in the lower third. Scrub potatoes, quarter, then cut into ½-inch wedges. Transfer potatoes to one half of a rimmed baking sheet. Toss with 1 TBS oil and a generous pinch each of salt and pepper. Roast on lower oven rack until just tender, about 15 minutes (no need to flip).

Prep ingredients:

Meanwhile, pick and finely chop 2 tsp rosemary leaves. Finely chop 2 tsp garlic. In a small bowl, combine rosemary, half of the chopped garlic, and 2 tsp oil, set aside for step 4.

Cut broccoli into 1-inch florets. Finely grate Parmesan. Pat chicken dry, then pound to ½-inch thickness, season with salt and pepper.

Roast veggies:

Once tender, flip the potatoes and sprinkle all over with Parmesan. Transfer broccoli to the open side of baking sheet, then drizzle with 1 TBS oil, season with a generous pinch each of salt and pepper. Roast on lower oven rack until broccoli is tender and potatoes are crisp, 10–12 minutes.

Cook chicken:

While the veggies roast, rub garlic-rosemary mixture all over chicken. Heat 2 tsp oil in a medium skillet over medium-high. Add chicken and cook until golden-brown and cooked through, 3–4 minutes per side. Transfer to plates and cover to keep warm.

Make pan sauce & serve:

Drain all but 1 tsp oil from skillet. Add the remaining garlic and cook over medium-high heat until sizzling, about 30 seconds. Add better than bouillon and ¼ cup water, simmer until slightly reduced, about 3 minutes. Stir in 1 TBS butter. Serve chicken with Parmesan potatoes and broccoli alongside. Spoon pan sauce over top. Enjoy!

Seared Steak & Ranch Butter

Seared Steak & Ranch Butter

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with BBQ-Spiced Potatoes and Broccoli

Yield: 2

Adapted from: Dinnerly

Creamy, tangy, and oniony sauce made by combining ranch seasoning with softened butter. It creates the perfect sauce for these seared steaks and roasted BBQ-spiced potatoes.
Cook: 20 to 30

  • 12oz potatoes
  • 8oz broccoli
  • 2scallions
  • 1tsp ranch seasoning
  • 1tsp BBQ spice blend
  • 10oz sirloin steak
  • salt & pepper
  • 1tsp cooking oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Scrub potatoes, then cut into ¾-inch pieces. Cut broccoli into florets and wash. Trim ends from scallions and thinly slice, keeping dark greens separate. Set aside 3 TBS butter to soften at room temperature until steps 4 and 5.

Roast potatoes:

On a rimmed baking sheet, toss potatoes and broccoli with 1 TBS oil and a pinch each of salt and pepper. Roast on the center oven rack until tender and golden-brown, tossing halfway through cooking time, about 30 minutes.

Cook steaks:

Pat steaks dry and season all over with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.

Make ranch butter:

In a small bowl, stir to combine ranch seasoning and 2 TBS of the softened butter. Season to taste with salt and pepper.

Finish & serve:

Once potatoes are roasted, remove from oven and carefully toss potatoes only directly with BBQ spice blend, scallion whites and light greens, and remaining softened butter. Slice steak, if desired, then spoon or brush ranch butter over top. Serve seared steak and ranch butter with BBQ potatoes and broccoli alongside. Sprinkle scallion dark greens over top. Enjoy!

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 4?

Adapted from: Sun Sentinel

Supposedly a copy of Bonefish Grill’s popular chowder.

  • russet potato, peeled and cubed
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 16-oz can lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine or vermouth
  • 1cube chicken bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add the onion and cook until softened. Remove from heat and stir in the crab meat and parsley.

In a large saucepan or soup pot, melt the butter over medium-low heat and whisk in flour. Stir the mixture until the flour takes on a light tan color. Whisk in the wine or vermouth and stir until the mixture absorbs the liquid.

Crumble the bouillon cube into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes. Serve garnished with chives or dill, if desired.

Herbed Chicken & Roasted Asparagus

Herbed Chicken & Roasted Asparagus

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with Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives

Yield: 2

Adapted from: Hello Fresh

This French-inspired herb-crusted chicken in a pan roasted and finished in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A topping of crisped prosciutto is added to creamy mashed potatoes.
Prep: 10 Cook: 35

  • 12oz potatoes
  • 1shallot
  • ½TBS herbes de Provence
  • 1oz chicken demi-glace
  • 2oz prosciutto
  • 6oz asparagus
  • ¼oz chives
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • 1oz fig jam
  • salt & pepper
  • cooking oil
  • butter


Boil potatoes:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain.

Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

Sear prosciutto:

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer, cook until browned and crispy, 2- to 3-minutes per side.

Tip: If prosciutto starts to brown too quickly, reduce heat to medium.

Turn off heat, transfer prosciutto to a paper-towel-lined plate. Wipe out pan.

Prep:

Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot. Finely chop chives.

Roast chicken & asparagus:

Pat chicken dry with paper towels, season all over with ½ TBS herbes de Provence, salt, and pepper.

Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden-brown, 2 minutes per side. Turn off heat, transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly.

Toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes. Transfer chicken to a cutting board.

Mash potatoes & make sauce:

To pot with potatoes, add sour cream and 2 TBS butter, mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Heat 1 TBS butter and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1- to 2-minutes.

Reduce heat to low and whisk in ¼ cup water, jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1- to 2-minutes more.

Finish & serve:

Slice chicken crosswise.

Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.

Hotel Butter Steak

Hotel Butter Steak

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with Broccoli Amandine & Crispy Potato Rounds

Yield: 2

Every Plate

Pan seared sirloin steak with a dollop of compound butter with finely chopped parsley and garlic. Served with oven roast sliced potatoes and broccoli almandine.
Prep: 10 Cook: 20

  • 8oz broccoli florets
  • 12oz baby potatoes
  • 12oz sirloin steaks
  • 1clove garlic
  • 1oz sliced almonds
  • 1tbs fresh parsley
  • ⅗oz butter
  • salt & pepper
  • cooking oil
  • butter

Prep:

Preheat oven to 450°F. Wash and dry produce. Finely chop parsley. Peel and finely chop garlic. Cut potatoes into ¼-inch-thick rounds. Cut broccoli into bite-size pieces. Place 2 TBS butter in a small microwave-safe bowl; microwave until just softened, 5-10 seconds. Stir in 1 tsp parsley and a pinch of garlic. Season with salt and pepper.

Toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper; spread out evenly across entire sheet. Roast until browned and tender, 18-20 minutes.

While potatoes roast, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until golden brown and fragrant, 5-6 minutes. Turn off heat; transfer to a plate and set aside to cool.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 3-5 minutes per side. Transfer to a cutting board to rest.

Add broccoli to same pan over medium heat. Cook, stirring, until bright green, 2-3 minutes. Pour in ¼ cup water and cover pan. Let steam, shaking pan once or twice, until broccoli is tender, 3-4 minutes. Uncover and add remaining garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

Thinly slice steak against the grain. Divide steak, broccoli, and potatoes between plates. Sprinkle broccoli with almonds. Dollop steak with hotel butter. Garnish with remaining parsley.

French Onion Pan-Seared Steak

French Onion Pan-Seared Steak

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with Parmesan Mashed Potatoes

Yield: 4

Dinnerly

French onion soup lovers, this one’s for you. BUT, instead of cheesy bread, we’re giving you a Parmesan mash that’s sure to have the whole fam joining the clean-plate club. Not to mention, this seared steak is perfect for dipping in the rich onion-based pan sauce, aka, liquid gold.

  • 2potatoes
  • 1yellow onion
  • 12oz sirloin steak
  • ¼oz granulated garlic
  • 1½oz Worcestershire sauce
  • ¾oz parmesan
  • kosher salt & ground pepper
  • 4TBS butter
  • neutral oil
  • red wine vinegar (or white wine vinegar)
  • ⅓cup milk


Cook potatoes:

Peel potatoes (or leave skins on and scrub clean), cut into 1-inch pieces. Transfer to a medium pot with 1 tsp salt and enough water to cover by 1 inch. Cover and bring to a boil over high heat. Uncover and cook until easily pierced with a fork, about 10 minutes. Drain and return potatoes to pot off heat with 2 TBS butter. Cover to keep warm until step 5.

Caramelize onions:

While potatoes cook, thinly slice half of the onion. Melt 2 TBS butter in a medium heavy skillet over medium-high. Add onions, cook, stirring occasionally, until starting to soften, 5–6 minutes. Reduce heat to medium-low, cook, stirring, until deeply browned and jammy, 8–10 minutes, transfer to a plate and set aside.

Cook steak:

Pat steaks dry, then season all over with salt and pepper. Return same skillet to medium-high heat with 1 TBS oil. Add steaks and cook until well browned and medium-rare, 2–3 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest until ready to serve.

Make pan sauce:

While skillet is still hot, return caramelized onions to skillet off heat. Stir in ¼ tsp granulated garlic, Worcestershire sauce, and 1 tsp vinegar until combined. Into pot with potatoes, finely grate Parmesan, if necessary.

Finish potatoes & serve:

Return saucepan with potatoes and Parmesan over medium heat, add ⅓ cup milk. Mash with a potato masher or fork until smooth, season to taste with salt and pepper. Slice steak, if desired. Serve steak with mashed potatoes alongside. Top with French onion pan sauce, a few grinds of pepper, and a pat of butter, if desired. Enjoy!

Side veggies!

As good as steak and cheesy mashed potatoes are on their own, we always try to get our veggies in at dinner time. Roast some broccoli or carrots to serve on the side!

Brown Sugar Bourbon Glazed Chicken

Brown Sugar Bourbon Glazed Chicken

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with Smoky Roasted Carrots & Chive Mashed Potatoes

Yield: 2

Hello Fresh

Tender chicken cutlets soak up the flavors of a sweet and tangy bourbon and brown sugar–infused marinade, roasted alongside carrots tossed with smoked paprika. Fresh chives speckle the creamy mashed potatoes on the side, balancing irresistible flavors for this easy breezy meal.
Prep: 10 Cook: 40

  • 1oz peach jam
  • 10oz chicken cutlets
  • ½tsp smoked paprika
  • 1TBS McCormick grill mates brown sugar bourbon seasoning
  • 5tsp rice wine vinegar
  • 12oz potatoes
  • 12oz carrots
  • ¼oz chives
  • 2TBS crème fraîche
  • salt & pepper
  • cooking oil
  • butter


Mix glaze & marinate chicken:

Adjust rack to top position and preheat oven to 425°F.

In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil. Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4).

Pat chicken dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze, turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

Prep & cook potatoes:

Meanwhile, wash and dry produce. Dice potatoes into ½-inch pieces.

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Tip: Cover pot with a lid to bring water to a boil more quickly.

Reserve ½ cup potato cooking liquid, then drain potatoes and return to pot.

Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

Roast carrots & chicken:

While potatoes cook, trim, peel, and halve carrots lengthwise, slice on a diagonal into ¼-inch-thick pieces.

Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, ½ tsp paprika, salt, and pepper.

Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes.

Glaze chicken:

Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze.

Return to top rack and bake until glaze is tacky, 3 minutes. Transfer chicken to a cutting board.

Finish potatoes:

While chicken roasts, thinly slice chives.

Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through.

Add chives, crème fraîche, and 1 TBS butter. Cook, stirring, until butter has melted, taste and season with salt and pepper if desired.

Finish & serve:

Slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve.