What to do with 1/2 lb leftover hamburger meat

I had a pound of ButcherBox ground sirloin and made the Pasta With Roasted Pepper and Manchego Pesto but only used 1/2 of the hamburger so I decided to make some burritos with the left over. that was good but I thought what else so I decide to make some instant pot chili with beans which were added after it had all cooked. Lyn has a friend, Richard, who is great at making several meals out of one. I said this is Richard approved. I also tried to crisp the burrito rather than have is a a soft shell. crisping under broiler ater a light spray of avocado oil proved to be a good thing to do.

If you are interested in trying their organic meat please use my code we can both save some money. Hey, I love ButcherBox and I think you will too! They deliver 100% grass-fed beef, organic chicken, and heritage breed pork directly to your door with free shipping. Not ordering here would be a missed steak! I’m giving you $30 off your first box! You can thank me later..

Taco seasoning
I usually make a batch and store in jar and use in many dishes.
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Morale is 1 pound can go a long way. I also have some chili frozen.

Cashew Cauliflower Bake

Cashew Cauliflower Bake

I got some cauliflower with my last Misfits order and we wanted something different I found this from https://www.lordbyronskitchen.com/cashew-cauliflower/ .

Note: if you want to try out Misfits please use my code COOKWME-FG1DCQ so we both may save some money. Everyone who signs up with your link will save $10 on their first order—and thank you later. YOu can either go with surprise what’s in box or choose what you want froma list. Hint sign on at exactly the right time to get widest variety of choices, mine is 4PM and Google reminds me every Friday which is my day for Wednesday delivery.

Once you make this recipe for the first time, be prepared to make it over and over again.  You and your family will both love it. Heck you can always add or substitute some precooked chicken. Cashew Cauliflower is the vegetarian equivalent of the classic Chinese buffet favorite, Cashew Chicken.

This was a wicked easy bake. Other than getting vegetables on the table, and cutting down on your meat consumption, the only thing in this recipe that you might need to buy is the cashews.  I promise you that nearly every other ingredient in the list below is already in your pantry.

There are only two of us so I cut this in half not knowing how it would taste now I wish I had not.

HERE’S WHAT YOU WILL NEED:

  1. Cauliflower – Pick the largest one you can find. Because, you’re going to regret not having more if you buy a little cauliflower.
  2. Cornstarch – This is used to coat the cauliflower and is also used in the sauce.
  3. Sauces – Soy sauce and ketchup are both used. One adds a familiar salty taste, while the other adds color, sweetness, and a deep tomato-y flavor.
  4. Brown Sugar – We use brown sugar for sweetness, but it will also help to thicken and caramelize the sauce.
  5. Garlic and Ginger – What’s an Asian-inspired dish without these two?
  6. Cashews – I used roasted, unsalted cashews. If you use salted, the overall dish might be a bit too salty in the end.
  7. Dried Red Chili Flakes – These are optional. I like a bit of heat, but they can be omitted.
  8. Optional- I added some cut up asparagus last night (2nd batch) was good addition. I needed to remember spring is around the corner.

Whoops forgot to Put the measurements in

For the Cauliflower:

  • 1 large cauliflower, washed, and cut into florets
  • 1/2 cup cornstarch

For the Sauce:

  • 1/2 cup water
  • 1 teaspoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes
  • 1 cup cashews, roasted and unsalted

How

PREPARE THE CAULIFLOWER FIRST:

  1. Preheat oven to 350 degrees. Lightly grease a shallow baking dish with olive oil. Set aside.
  2. Place the cauliflower into a large bowl and add in the 1/2 cup of cornstarch. Using your hands, gently toss the cauliflower florets until completely dusted with the corn starch.
  3. Remove the florets from the bowl, lightly shake off the excess corn starch and place into the greased baking dish.
  4. Bake cauliflower at 350 degrees for 10 minutes.

NOW LET’S PREPARE THE SAUCE:

  1. In a bowl or large measuring cup, whisk the water with the cornstarch until the cornstarch is dissolved.
  2. Add the remaining sauce ingredients and whisk to combine. Set aside.
  3. Note: last night I tried again and made sauce for 4 even though I only had 1/2 head. I had to cook a little longer once I added the sauce but was definitely worth it.

FINISHING UP:

  1. Remove the cauliflower from the oven and pour the sauce over top. Move the cauliflower around gently with a small wooden spoon to get the sauce underneath the florets. Bake for 5 minutes.
  2. Remove from oven, add the cashews, and once again, lightly stir cashews into the cauliflower and sauce. Bake for an additional 15 minutes.
  3. Serve immediately.

IMPORTANT: READ THIS!

It is imperative that you shake off the excess cornstarch before attempting to bake the cauliflower. Once you have tossed the cauliflower with the half cup of cornstarch, depending on how big or small your cauliflower was, you might have an excess amount of cornstarch.

HOW TO REHEAT LEFTOVER CASHEW CAULIFLOWER:

  • Actually, this will be the last thing, and then I promise you can get to the recipe.  If you plan to make this ahead of time, keep in mind that the cauliflower will not hold up well to being reheated, but there is a way to get around that problem – somewhat!
  • Do not reheat this in the microwave!  It will become a steamy mush. Instead, carefully position each floret onto a greased baking sheet.  Leave room between each floret.  
  • Spray the top of the cauliflower with a little bit of cooking spray and place under the broiler.  Just a minute or so and you’ll have a reheated cauliflower dish without the mushy microwave mess.
Pasta With Roasted Pepper and Manchego Pesto

Pasta With Roasted Pepper and Manchego Pesto

Makes 4 servings

Melissa, my pseudo adopted daughter,  and family sent us a nice cheese package for Xmas and one was manchego cheese. Lyn saw this recipe in the Boston Globe and we tried and will try again and again. Of course, I cut it in half since there were only two of us but here is the complete recipe for 4.

From Milk Street: The idea for this pesto came from Spanish romesco, a heady sauce that counts nuts, olive oil, smoked paprika, and dried ñora peppers among its ingredients. In keeping with the Spanish theme, we use manchego cheese, a semi-hard aged sheep’s-milk cheese with grassy notes, a subtle piquancy, and a salty-savory finish. A generous dose of oregano adds bold herbal flavor and freshness.

2¾ ounces manchego cheese (without rind), chopped into rough 1-inch pieces

1/3 cup whole roasted or raw almonds

2 tablespoons fresh oregano

Note: I used a heaping tablespoon of dried, since my fresh is buried under 15″ of snow

1½ teaspoons smoked paprika                

Kosher salt and ground black pepper

1/3 cup extra virgin olive oil

¾ cup drained roasted red peppers, patted dry

1 pound Fusilli pasta (you could use whatever pasta you like)

In a food processor, pulse the manchego to the texture of coarse sand; transfer to a bowl. Process the almonds, oregano, paprika, ¾ teaspoon salt, and ½ teaspoon pepper until finely chopped, scraping the bowl. Add the manchego and half the oil, then process until smooth. Add the peppers and remaining oil; pulse until creamy.

Cook the pasta in a large pot of salted water until al dente. Reserve 1 cup water, then drain. Toss the pasta with the pesto, adding cooking water as needed to help the sauce cling. Season with salt and pepper.

What is Fusilli (foo-SILL-ee) it is a type of Italian pasta shaped like curly spirals or little springs. Fusilli is often served with thicker sauces like meat sauces and heavy cream sauces, since the grooves in the pasta trap sauce. The word fusilli comes from “fuso” meaning spindle—a spindle rod is traditionally used to spin the strips of pasta into a spiral shape.

Crispy Baked Chicken Thighs

Crispy Baked Chicken Thighs

I had some bone in chicken thighs in the freezer and was looking for ideas on line and found fitfoodiesfind which looked simple and delicious. I was being lazy so simple fit the bill.

I like dark meat rather than white meat to me it remains moist and I reserve cooking them when Lyn is fasting, I call them my bachelor nights.  The one key difference between the two is the fat content. Chicken thighs are fattier than the breasts and are also moister in comparison. However, both thighs and breasts have the same relative content of iron, sodium, and good cholesterol, they differ in the amounts of calories, fat and saturated fats.

Anway…. This baked chicken thigh recipe has the crispiest skin and the juiciest inside. You can’t go wrong with this recipe any day of the week.

Pictures borrowed form fitfoodiesfind

INGREDIENTS

  • 1.5lb. – 2 lbs. bone-in and skin-on chicken thighs (~4 large chicken thighs)
  • 1.5 tablespoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon honey
  • 2 tablespoons olive oil

How

  • Preheat the oven to 400ºF and line a baking sheet with aluminum foil and place a metal cooling rack on top of the aluminum foil. 
  • Add the granulated garlic, salt, and pepper into a small bowl. Set aside.
  • Next, prep chicken thighs by using kitchen shears to trim any excess skin. Next, draw out moisture from the chicken thighs by patting them with a paper towel.
  • Sprinkle the spices on the chicken thighs and use your hands to massage the spices into the chicken. Be sure the chicken thighs are covered with spices. Let the chicken sit for 10-15 minutes in the dry rub.
  • Place the chicken thighs on top of the metal rack.
  • In a small bowl, whisk the olive oil and honey together and drizzle the mixture over the chicken thighs.
  • Place the chicken in the oven and bake the chicken thighs for 30-35 minutes or until they reach 160ºF.

Remove the chicken from the oven and let the chicken rest for at least 5 minutes.