I promised you the best burger (and fry) sauce ever, so here you go! 1/4 cup mayonnaise 1 1/2 teaspoons spicy pickle juice 1 1/2 teaspoons ketchup 1 teaspoon yellow mustard 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder ETC. I used dill pickle juice and garlic salt instead of powder because that’s all I had. You can just eyeball the ingredients, no need to do exact measurements. (From Epicurious)
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A twist on your favorite 7 layer dip and my favorite healthy Super Bowl snack. Layer: Onion and chive cream cheese Hummus Tomato, chopped Cucumber, chopped Olives, sliced Green onions, sliced Feta, crumbled Dip with Sea Salt Pita Chips Leftovers are great in a chicken wrap for dinner the next night!
Read More...One week until the Super Bowl! These delicious and easy Chicken Burger Sliders on Sweet Potato Waffle Fries are perfect for the big game (or commercial watching). Sweet potato waffle fries (bake according to package directions) Chicken burger- 1 1/12 lb Ground chicken 1/2 onion, grated 1/4 C Parsley, chopped finely 2 tsp Garlic salt Ground Pepper Combine chicken mixture until combined. Form into small sliders and grill or #Traeger for just a couple of minutes on each side. (They will cook quickly). Layer chicken burger, dill pickle, tomato, and avocado on each waffle fry and top with one more. Serve with Ketchup and mustard.
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Lunch can sometimes be a bummer for Moms but this healthy dish would be delish for breakfast, lunch, or dinner! Grilled or roasted asparagus Prosciutto Shaved Parmesan *Poached or Soft boiled eggs S&P Pesto (optional) – I added a spoonful of pesto which was amazing on top! For DINNER add a chicken breast on top of asparagus with a green salad. *remember you can do your poached egg in the microwave!
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My favorite way to make sweet potatoes on Thanksgiving. In my opinion sometimes there can be one too many casseroles! Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (amazing on the Traeger) 12 large sweet potatoes 3/4 C butter, at room temperature 3/4 C brown sugar 3/4 C flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Bake sweet potatoes for 45-60 minutes at 400. Once cooled slice potatoes in half. Combine streusel ingredients and fill potatoes with filling. Bake for additional 15 minutes. #thanksgiving #sweetpotatoes #sides #yum #foodie #holidays #kristinandrus #lifeatmytable
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My favorite part of the Thanksgiving meal. How can you say no to cornbread, sausage, pecans and more! Ingredients: Pre-prepared cornbread 1 lb Ground sausage Mirepoix mix (chopped onion, carrot, celery) Garlic, minced Parsley, chopped 3 eggs Chicken broth Pecans, toasted Dried cranberries Cut cornbread into bite size squares. Cover in EVOO and S&P. Bake for 20 minutes at 350 or until golden brown. Method: Cook sausage and set aside. Cook mirepoix mix and garlic in same pan as sausage with EVOO (and butter if desired). Add sausage, vegetables, pecans, parsley, and cranberries to cornbread chunks. Add eggs to chicken stock and mix into cornbread to moisten mixture but not so its dripping wet. (I used 1/2-2/3 of a carton for this amount). Bake at 400 degrees covered for 30 minutes then uncovered for 20.
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Healthy and delicious way to use leftovers after Thanksgiving. Ingredients: Turkey broth Garlic Poblano peppers, chopped Onion, chopped Celery, chopped Carrots, chopped (use TJ Mirapeaux mix) Frozen Corn Mushrooms Thyme Turkey Stuffing (Stove Top or homemade) Egg Method: Sauté onion, celery, peppers, and carrots. Add garlic, corn, mushrooms, and thyme (or any other herbs you like). Once vegetables are softened add broth and simmer for an hour. Add leftover turkey and Salt and Pepper as needed. For stuffing dumplings, add an egg to leftover stuffing and season if needed. Combine and make little balls. Place stuffing dumplings into soup and allow to cook for 10 minutes or until cooked through.
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Have you heard about cauliflower rice? Well, it’s all the rage and I have not been able to find it at my Trader Joe’s so I made my own. INGREDIENTS: One bag cauliflower florets (Costco) EVOO Lime juice and zest Cilantro, chopped S&P METHOD: In a blender or Cuisinart pulse cauliflower until rice size (don’t blend to paste). Working in batches works much better then all at once. Sauté with EVOO until warmed through. Add lime juice, zest, cilantro, and S&P.
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As if you needed one more reason to make my cornbread croutons! INGREDIENTS: *Cornbread croutons Tomatoes, chopped Avocado, chopped Grilled or Frozen Corn Black Beans, rinsed and drained Feta Cheese Cilantro Vinaigrette 1 part freshly squeezed lime juice 1 part EVOO or Grape Seed Oil Dash of chili powder and cumin Handful of cilantro, chopped S&P to taste METHOD: Combine all salad ingredients. Combine dressing and pour over salad 20 minutes before serving. *Recipe for cornbread croutons on kristinandrus.com
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Smashed Potatoes are my favorite way to eat potatoes! They’re half French fry, half baked potato, and super flavorful. INGREDIENTS: Small red potatoes EVOO Rosemary S&P Parmesan or Feta METHOD: Boil potatoes until a fork easily inserts. Lay on cookie sheet and cool for 5-10 minutes. Smash with potato masher or spatula Drizzle a generous amount of EVOO (this is how it crisps) Sprinkle Rosemary and S&P Bake at 450 or #traeger on high for 15-20 minutes or until crisp. Add Feta or Parmesan the last 5 minutes of baking. ETC. 📍I really have no idea how long it cooks so watch them. May be 10 minutes may be 30. 😁📍 Feta is optional but really shouldn’t be, it makes it! Unfortunately I was all out when I made it this time. 📍Any cheese would be great. 📍The more olive oil you use, the crispier they’ll be. 📍Don’t crowd the cookie sheet or they won’t crisp. Leave space between each potato.
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