The Best Burgers

 I know what you’re thinking.

I sure do make a lot of promises I could never keep. I make “the best” this and “the best” that, but how could I really know? Have I tried them all?

No. No I haven’t.

Ingredients

1 tablespoon butter

1 medium red onion thinly sliced

1 tablespoon brown sugar

1 teaspoon minced garlic

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lb lean ground pork

1 lb extra lean ground beef

1 egg

1/2 cup fine seasoned bread crumbs see above for gluten free options

2 tablespoons balsamic vinegar

1 tablespoon worcestershire sauce

Barbecue sauce for basting and toppings as desired

Instructions

In a medium pan, melt butter over medium heat and add onions, stirring until coated. Cook over medium heat, stirring occasionally, for 5-8 minutes, until tender and translucent.

Add brown sugar and continue cooking for another 8-10 minutes, until caramelized.

Add garlic, chili powder, salt and pepper and cook over medium heat 1 minute. Remove from heat, scrape into a bowl and refrigerate until room temperature (if you’re making this ahead, be sure to cover the dish after the onions have cooled to store for longer periods of time).

In a large bowl, combine pork, beef, egg, bread crumbs, vinegar worcestershire sauce and cooled onion mixture and mix just until combined — don’t overmix.

Shape into 8 patties for ¼ pound burgers (feel free to make them bigger or smaller according to your preferences).

*Recommended: place on a baking sheet, cover with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. You can also place in the freezer for 2-3 hours. This isn’t necessary but really helps the flavors meld together and helps the burgers stay together when cooked.

In a pan or on a grill, cook burgers for about 4-5 minutes per side on medium-high heat until internal temperature reaches 160 degrees F. Serve as desired with buns, garnishes, sauces, etc.

5 MINUTE RAVIOLI SAUCE (VIDEO)

If you are anything like me, you rely on quick and filling pasta dishes on busy weeknights. They are delicious, always popular with kids and adults alike. They are also economical.

Filled pasta like ravioli and tortellini is even better since they are packed with flavour. Still it’s nice to have a sauce to smother over, especially when it snowing or raining outside.

Ingredients
3 tbsp sun-dried tomato pesto I used Scala brand or Delallo in the US
1 clove garlic minced
3-4 fresh basil leaves sliced
125ml/1/2 cup light/single cream
125ml/1/2cup reserved pasta water
salt to taste
pepper to taste
Parmesan cheese to serve

Instructions
Cook the ravioli according to package directions.
Start the sauce immediately after you add the ravioli to the boiling water. Add sun-dried tomato pesto and garlic to a frying pan over low heat, stir, then add sliced basil leaves and cream, let it simmer for 1-2 minutes.
When the ravioli is cooked, drain but reserve 1/2 cup of water.  Add the ravioli with half of the water directly to the pan with the sauce. Toss to combine and season with salt and pepper to taste. Add the rest of the water only if the sauce is too dry. Serve with freshly grated Parmesan cheese.

15-Minute Sheet Pan Beef and Broccoli

I remember going out for Chinese food growing up, and beef and broccoli was always a family favorite. There’s something about the juicy beef with the crisp-tender broccoli in a flavorful sauce that’s a timeless winner.

Rather than going out, you can make Chinese beef and broccoli at home in 15 minutes. That’s faster than calling for takeout. And it gets better — it’s made on a sheet pan so cleanup is as easy as tossing away a sheet of foil.

INGREDIENTS
 1/2 cup low-sodium soy sauce
 4 to 5 cloves garlic, finely minced or pressed
 2 to 3 tablespoons honey
 2 tablespoons brown sugar, packed
 2 tablespoons sesame oil
 2 tablespoons rice vinegar
 2 to 3 teaspoons ground ginger
 1 teaspoon kosher salt, optional and to taste (soy sauce already has salt)
 1 teaspoon freshly ground black pepper, or to taste
 pinch cayenne pepper or red pepper flakes, optional and to taste
 1 to 1.25 pounds flank steak, sliced against the grain in bite size pieces
 about 4 to 6 cups broccoli florets
 1 tablespoon cornstarch, optional (see step 7.)
 1 tablespoon cold water, optional (see step 7.)
 2 to 3 green onions sliced in 1-inch segments on the bias, optional for garnishing
 1 tablespoon sesame seeds, optional for garnishing

INSTRUCTIONS
Preheat oven to 425F and line a sheet pan with aluminum foil for easier cleanup; set aside.
To a large bowl add the soy sauce, garlic, honey, brown sugar, sesame oil, rice vinegar, ginger, optional salt, pepper, optional cayenne or red pepper flakes, and whisk to combine.
Add the steak, stir to combine, and let it marinate for 10 to 15 minutes (if you have time and can marinate for up to 1 hour, even better).
Using a tongs or a slotted spoon, transfer the steak to the sheet pan with space in between the pieces; set aside.
Add the broccoli (I use 6 cups because we like a lot of broccoli, use less if desired) to the marinade mixture and give it a quick dunk, you just want to moisten it a bit. Using a tongs or a slotted spoon, transfer the broccoli to the sheet pan, and scatter it in between the steak if possible so food isn’t overlapping too much; reserve the marinade.
Bake for about 10 to 12 minutes, or until the steak is cooked through and the broccoli is fork-tender.
While the food bakes, optionally add the reserved marinade to a small saucepan and bring it to a boil over medium-high heat.
Add the cornstarch and cold water to a small bowl, stir to combine, and all the cornstarch slurry to the boiling saucepan, whisking nearly constantly for 30 seconds or until dissolved. The sauce will get very thick quickly because there’s not much quantity. If desired, add about 1/4 to 1/2 cup water as desired for consistency, whisking until incorporated and smooth.
After the beef and broccoli are done, evenly drizzle with the sauce, to taste.
Evenly garnish with optional green onions, optional sesame seeds, and serve immediately.

Easy 30-Minute Southwestern Beef Skillet

I melted the cheese by way of the broiler because there is nothing like the texture and flavor of baked or broiled cheese.

I used small shells but you can use medium shells, small elbow, rotini, bowtie, or your favorite small pasta.

We thought the heat level of the dish as a whole was on the mild side and I used medium heat taco seasoning and fire-roasted green chiles. If you’re very sensitive to heat or serving this to little ones, you may want to use mild versions of those ingredients and omit the sliced jalapeno.

INGREDIENTS
 1/2 pound small-sized pasta shells, cooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted)
 1 tablespoon olive oil
 1 pound ground beef (I used 85% lean)
 1 medium/large sweet Vidalia onion, diced small
 3 to 4 garlic cloves, finely pressed or minced
 one 15-ounce can black beans, drained and rinsed (I used no-salt added)
 one 15-ounce can petite diced tomatoes, do not drain (I use no-salt added)
 one 4-ounce can diced green chiles, do not drain (I used fire-roasted)
 1/2 cup thinly sliced green onions, with 2 tablespoons reserved for garnishing
 one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
 1/2 teaspoon freshly ground black pepper, or to taste
 8 ounces (about 2 cups) extra-sharp cheddar cheese, grated (grate your own because pre-grated cheese in bags doesn’t melt as well)
 1 jalapeno pepper, sliced into thin rounds for garnishing, optional
 2 to 3 tablespoons fresh cilantro, finely minced  for garnishing

INSTRUCTIONS
Cook pasta according to package directions, drain, and set pasta aside.
Preheat broiler to high.
To a very large oven-safe skillet, add the olive oil, ground beef, onions, and cook over medium-high heat to brown the beef, crumbling it with a spatula as it cooks and stirring frequently to ensure even cooking. Cook for about 5 to 7 minutes or as necessary until beef is cooked through and onions are soft.
Add the garlic and cook for about 1 minute, or until fragrant; stir frequently.
Add the black beans, tomatoes, green chiles, green onions, taco seasoning, pepper, and stir to combine.
Add the pasta and stir to combine.
Evenly sprinkle with the cheese, optionally add jalapeno slices, and place skillet under the broiler until the cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
Evenly sprinkle with the reserved 2 tablespoons green onions, cilantro, and serve immediately. Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months.

Sheet Pan Sausage and Vegetables

If you’re looking for an easy dinner and a way to mix things up from your usual sheet pan chicken and vegetables, this is the ticket. Lining the pan with foil means cleanup is as easy as throwing away a piece of foil. Love that part.

This sheet pan dinner recipe is ready in about 45 minutes thanks to using precooked sausage. You can use pork, turkey, or beef sausage. Or kielbasa or polska kielbasa. They’re usually U-shaped rather than links.

INGREDIENTS
 one 12-ounce precooked sausage or kielbasa (pork, turkey, or beef sausage or kielbasa; I used beef polska kielbasa), sliced into 1/2-inch rounds
 1 medium/large yellow bell pepper, diced into bite sized pieces (red, orange, or green pepper may be substituted)
 1 medium/large zucchini, trimmed and sliced into bite sized pieces
 3/4 to 1 cup cherry or grape tomatoes
 about 2 to 3 tablespoons olive oil
 1 tablespoon dried onion flakes
 1 tablespoon smoked paprika (regular paprika may be substituted)
 1 tablespoon dried parsley
 1 tablespoon dried oregano
 1 teaspoon kosher salt, or to taste
 1/2 teaspoon freshly grated black pepper, or to taste
 freshly grated Parmesan cheese, optional for garnishing

INSTRUCTIONS
Preheat oven to 400F. Line a baking sheet with aluminum foil for easier cleanup, and add the sausage, bell peppers, zucchini, tomatoes, and evenly drizzle with olive oil.
Evenly sprinkle with the onion flakes, smoked paprika, parsley, oregano, salt, pepper, and toss with your hands to evenly coat and distribute seasonings. Scatter vegetables in a flat layer and not piled on top of each other.
Bake for about 45 minutes, or until vegetables are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
Optionally sprinkle with Parmesan and serve immediately. Dish is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Baked Zucchini Sticks (Oven or Air Fryer)

Enjoy the look on their faces when they realize they accidentally just ate something healthy and delicious!

The best part is that you won’t believe how easy these zucchini sticks are to make!

Let’s begin by chopping up this wonderful vegetable.

Ingredients
3 medium zucchini
⅓ cup flour
2 eggs
1 tablespoon milk
1-2 cloves garlic minced
1 cup panko can also use breadcrumbs
½ cup Pecorino Romano or Parmesan Cheese freshly grated
2 tablespoons parsley Italian flatleaf, fresh, minced
1 teaspoon oregano fresh , minced
½ teaspoon paprika
salt and pepper to taste
lemon juice Optional
additional grated cheese and minced parsley for garnish

Instructions
If using the oven, preheat to 425°F (220°C). Line baking sheet with parchment paper.
If using an air fryer, preheat to 400° F (200°C).
Rinse the zucchini and trim off the ends. Leave the peel on.
Cut in half. Cut again in half, lengthwise and finally into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
Prepare 3 shallow plates or bowls.
In the first plate, whisk or sift the flour.
In the second plate, whisk the eggs with the milk and the minced garlic.
In the third plate, combine panko, cheese, parsley, oregano, paprika, salt, and pepper.
Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture.
Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.
Continue this process for all of the zucchini sticks.
For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Turn them over after 15 minutes.
For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
Remove from oven and serve with your favorite sauce.

Taco Lasagna Bake

This lasagna taco bake is delicious! Your family will love it.

Ingredients:
6 soft Flour Tortilla
1 1/2 pounds ground beef
Taco Seasoning Packet
1/2 cup water, if needed
2 cups salsa
1 cup Shredded Colby Jack Cheese
CHEESE SAUCE:
1 pint heavy cream
4 TBSP Butter
2 cups Shredded Colby Jack Cheese

Directions:
In a large skillet brown beef, only beef is slightly browned add taco seasoning and mix until combined.  Let fully cook.
In a small saucepan melt butter, add heavy cream. Bring to a soft boil and slowly add shredded cheese until melted.  Remove from heat and let cool slightly.
In a baking dish add a layer of soft tortilla shells, you may need to cut one in half to fit properly. Top with ground beef mixture.  Layer with 1/2 cup to 1 cup of salsa and then add a 1/3 of the amount of cheese sauce.  Repeat layers one more time.  Add a final layer of flour tortillas, ending with the final amount of cheese sauce and shredded cheese.  Bake at 400 degrees for about 20 minutes. Remove from oven and let set for a few minutes before cutting.  Serve.

THE ULTIMATE BAKED SPAGHETTI

I called this The Ultimate Baked Spaghetti because I combined two of my favorite baked spaghetti recipes and made one great recipe. The “ultimate” if you will. This was crazy good. I wanted to eat the whole pan! We ate this for dinner and again lunch the next day.

This Ultimate Baked Spaghetti is very easy to make. Start the spaghetti cooking. While the spaghetti is cooking, whisk together the eggs, parmesan, and melted butter. Toss that with the cooked spaghetti. Top the spaghetti mixture with a combination of cream cheese, sour cream, garlic, and Italian seasoning. Finally, top everything with some cooked Italian sausage or ground beef and jarred spaghetti sauce. You can make it in advance and refrigerate until ready to bake.

Ingredients:
16- oz thin spaghetti
2 eggs
1/3 cup grated parmesan cheese
5 Tbsp butter melted
1 tsp Italian seasoning
1 clove garlic minced
1 (8-oz) package cream cheese softened
1 cup sour cream
1 lb Italian sausage or hamburger cooked
1 (24-oz) jar spaghetti sauce
2 cups shredded mozzarella cheese

Instructions:
Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.
Cook spaghetti according to package directions. Drain. Whisk together eggs, parmesan cheese, and melted butter. Toss with pasta. Place in prepared pan.
Combine Italian seasoning, garlic, cream cheese, and sour cream. Spread over pasta.
Combined cooked sausage or hamburger and spaghetti sauce. Spread over cream cheese mixture. Top with 2 cups shredded mozzarella cheese.
Bake for 45 minutes, or until cheese is melted and bubbly.