Blackberry Ribs

I haven’t cooked ribs often, but apparently that should change, as these are Very Good, and not too tricky! They are sweet, fruity, just baaarely spicy, and a delicious mess to eat. The original recipe was for spare ribs, and I only saw pork back ribs, but the ones I got were BOGO, and I just might make this recipe a second time with the second rack!

The very definition of OH, RIGHT! VEGETABLES!

Ingredients:

  • 1 tablespoon chili powder
  • 3 minced garlic cloves
  • 1/2 teaspoon salt
  • 1 1/2 pounds spare rib or 2 pounds pork back ribs
  • 2 cups fresh blackberries
  • 1/3 cup ketchup
  • 1/3 cup maple syrup
  • 2 1/2 teaspoons ginger powder
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon sriracha, or your favorite hot sauce (I used gochujang – it’s a good move)

Preheat oven to 400. Line a rimmed baking sheet with foil. In a small bowl, combine the chili powder, garlic, and salt, and stir to mix.

Rub the mixture all over both sides of the ribs.

Place the ribs meat-side-up on the lined sheet, and bake 50 minutes for spare ribs, 70 for pork back ribs.

While the ribs cook, combine the berries, ketchup, syrup, ginger, vinegar, and hot sauce in a blender and blend until smooth. (An immersion blender is fine here too, as would be a food processor.)

color-check: black berries blend up red

Pour the mixture through a strainer into a saucepan, using a spatula to squeeze the juice through and leave behind the seeds.

Good riddance!

Cook the liquid over medium-high heat for 10 minutes, stirring constantly once it begins to bubble. Set the mixture aside to cool.

And bubble it does…

Once the ribs have cooked their 50 or 70 minutes, remove them from the oven. Pour about 1/3 of the berry mixture into a separate cup and brush both sides of the meat all over with the sauce. (You can use more than 1/3 now, you’re just trying to avoid sticking a brush that’s touched potentially-undercooked meat back into sauce that you’ll eat without additional cooking – food safety!)

Turn the sauced ribs meat side up again, and bake an additional 10 minutes.

Remove from the oven and cut into pieces, brush with some more sauce, and serve with the remainder for dipping.

Very yum!

Blackberry Ribs

From Schooner Farms.

  • 1 tablespoon chili powder
  • 3 minced garlic cloves
  • 1/2 teaspoon salt
  • 1 1/2 pounds spare rib or 2 pounds pork back ribs
  • 2 cups fresh blackberries
  • 1/3 cup ketchup
  • 1/3 cup maple syrup
  • 2 1/2 teaspoons ginger powder
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon sriracha, gochujang, or other hot sauce

Preheat oven to 400. Line a rimmed baking sheet with foil. In a small bowl, combine the chili powder, garlic, and salt, and stir to mix. Rub the mixture all over both sides of the ribs. Place the ribs meat-side-up on the lined sheet, and bake 50 minutes for spare ribs, 70 for pork back ribs.

While the ribs cook, combine the berries, ketchup, syrup, ginger, vinegar, and hot sauce in a blender and blend until smooth. Pour the mixture through a strainer into a saucepan, using a spatula to squeeze the juice through and leave behind the seeds. Cook the liquid over medium-high heat for 10 minutes, stirring constantly once it begins to bubble. Set the mixture aside to cool.

Once the ribs have cooked their 50 or 70 minutes, remove them from the oven. Pour about 1/3 of the berry mixture into a separate cup and brush both sides of the meat all over with the sauce. Turn the sauced ribs meat side up again, and bake an additional 10 minutes. Remove from the oven and cut into pieces, brush with some more sauce, and serve with the remainder for dipping.

 

Advertisements
Posted in Uncategorized | Leave a comment

Crock Pot Creamy Spaghetti Squash with Peas and Bacon

This is basically the spaghetti squash/crock pot version of spaghetti carbonara, and it’s totally good! It’s one of those semi-rare crock pot recipes that you can’t just plop in and come back to in 8-10 hours, but I’ll give some tips for adjusting the timing a bit at the end.

So many peas, my mom is hating this from afar!

Ingredients:

  • 1 spaghetti squash, about 5 pounds
  • 1 cup water
  • 5 slices of bacon, diced
  • 2 cups fresh or frozen peas
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces cream cheese
  • 1/2 cup powdered Parmesan cheese, plus extra for topping

Stab the spaghetti squash all over with a fork. Place the squash and the cup of water in the crock pot. Cover, and cook on high for 3 hours.

While the squash cooks, cook the bacon. You don’t need to get it fully crispy – it will cook further in the crock pot.

When the 3 hours are up, remove the squash from the crock pot, leaving the water in the crock. Cut the squash in half. Working around the seeds, scoop out the spaghetti strands and put them back in the crock pot.

Add the bacon, peas, cream cheese, salt, and pepper. Cover and cook an additional 45-60 minutes.

Stir in the Parmesan, then cover and cook an additional 15 minutes, until the cheese has had a chance to melt. Serve with a bit more cheese, if desired, and enjoy.

 

If you want something you can do within an hour and a half after you’re home from work, you can cook the squash the night before, and combine the squash, bacon, peas, cream cheese, salt and pepper in the fridge overnight. The next day, cook for a full hour, then add the cheese and cook the remaining 15 minutes. I recommend combining them in a separate bowl, rather than the crock pot crock. While you could keep the mixture in the fridge in the crock (I actually checked the crock pot website and they’re ok with crocks going straight from the fridge into the heater part) it will add a fair amount to your cook time if the crock needs to come from cold to hot as well.

Once it’s made, leftovers nuke back up just fine.

Crock Pot Creamy Spaghetti Squash with Peas and Bacon

From Cooktop Cove.

  • 1 spaghetti squash, about 5 pounds
  • 1 cup water
  • 5 slices of bacon, diced
  • 2 cups fresh or frozen peas
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces cream cheese
  • 1/2 cup powdered Parmesan cheese, plus extra for topping

Stab the spaghetti squash all over with a fork. Place the squash and the cup of water in the crock pot. Cover, and cook on high for 3 hours. While the squash cooks, cook the bacon.

When the 3 hours are up, remove the squash from the crock pot, leaving the water in the crock. Cut the squash in half. Working around the seeds, scoop out the spaghetti strands and put them back in the crock pot.  Add the bacon, peas, cream cheese, salt, and pepper. Cover and cook an additional 45-60 minutes.

Stir in the Parmesan, then cover and cook an additional 15 minutes, until the cheese has had a chance to melt. Serve with a bit more cheese, if desired, and enjoy.

Posted in Dinner | Tagged , , , | Leave a comment

BBQ Chicken Pot Pie

Combining everything good, with not-a-ton of hands-on time? Sign me up! This makes a lot of food for a single person to eat alone, but I have enjoyed the challenge.

Ingredients:

Chicken Layer:

  • 3 chicken breasts
  • 3/4 cup smoky flavored BBQ sauce
  • 1 (8.6 ounce) can BBQ beans (the recipe is adapted from one by Bush’s baked beans, and they do have those smaller sized cans)
  • 1 14.5 ounce can fire-roasted corn

Cornbread Layer:

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 cup shredded cheddar cheese, divided

Around 2 hours before you want to eat, preaheat your toaster oven (or real oven) to 400 degrees. Seal the chicken breasts in foil (one large packet is fine), and place on a pan. Cook for 50 minutes.

When the chicken is most of the way cooked, combine the butter, eggs, honey, and buttermilk from the cornbread in a medium bowl and whisk well to break up the eggs.

Add the cornmeal, salt, and baking soda and powder and whisk well to break up any chunks of cornmeal. Stir in 1 cup of the cheese. Set aside.

When the chicken is cooked through, transfer to a medium bowl and shred using 2 forks.

2 of the 3 already shredded.

While you shred the chicken, preheat your oven (if it’s not already warm) to 350 degrees. Stir in the BBQ sauce, beans, and corn.

Spread the chicken mixture evenly in a 9×13″ casserole dish.

Whisk the cornbread mixture up again quickly, then pour evenly on top of the chicken mixture.

Bake 30-40 minutes, until the cornbread is cooked through. Mine looked golden, but was still pretty jiggly at 30, and had set up and was done at 35.

Sprinkle the remaining 1/2 cup cheese over the hot cornbread, then serve.

BBQ Chicken Pot Pie

Adapted from Bush’s Beans and the Gluten Free on a Shoestring Cookbook.

Chicken Layer:

  • 3 chicken breasts
  • 3/4 cup smoky flavored BBQ sauce
  • 1 (8.6 ounce) can BBQ beans (the recipe is adapted from one by Bush’s baked beans, and they do have those smaller sized cans)
  • 1 14.5 ounce can fire-roasted corn

Cornbread Layer:

  • 4 tablespoons unsalted butter, melted and cooled
  • 2 eggs, room temperature
  • 1/4 cup honey
  • 1 3/4 cup buttermilk, room temperature
  • 2 cups coarsely ground yellow cornmeal
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 1/2 cup shredded cheddar cheese, divided

Around 2 hours before you want to eat, preaheat your toaster oven (or real oven) to 400 degrees. Seal the chicken breasts in foil, and place on a pan. Cook for 50 minutes.

When the chicken is most of the way cooked, combine the butter, eggs, honey, and buttermilk from the cornbread in a medium bowl and whisk well to break up the eggs. Add the cornmeal, salt, and baking soda and powder and whisk well to break up any chunks of cornmeal. Stir in 1 cup of the cheese. Set aside.

When the chicken is cooked through, transfer to a medium bowl and shred using 2 forks. While you shred the chicken, preheat your oven to 350 degrees. Stir in the BBQ sauce, beans, and corn.

Spread the chicken mixture evenly in a 9×13″ casserole dish. Whisk the cornbread mixture up again quickly, then pour evenly on top of the chicken mixture. Bake 30-40 minutes, until the cornbread is cooked through.

Sprinkle the remaining 1/2 cup cheese over the hot cornbread, then serve.

Posted in Dinner | Tagged , , , , , , | 4 Comments

Lemon Bliss Bundt

This blog post started off roughly, as both my camera battery and the overhead lights in my kitchen were dead, so pardon any even-worse-than-usual pictures, but I couldn’t wait any longer to try this cake! And luckily batteries and bulbs were good to go by the time it came out of the oven. (But then another down-turn in luck for this post, as I put in the date for it to post yesterday, but hit ‘save draft’ not ‘schedule’. Whoops.)

This cake is tasty but mild, until you douse it with a lemon glaze that soaks lemon flavor all the way through. Even then, though, it’s the optional lemon icing that really provides the seriously lemon-y zing, even though it’s only got a fraction of the lemon juice of the glaze.

Ingredients:

Cake:

  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk
  • zest of 2 medium lemons

Glaze:

  • 1/3 cup freshly squeezed lemon juice
  • 3/4 cup granulated sugar

Icing (optional):

  • 1 1/2 cups powdered sugar, sifted
  • pinch of salt
  • 2 to 3 tablespoons freshly squeezed lemon juice

If you get 2 lemons you should be good for all the juice you need, but if they’re only ~50 cents, it can’t hurt to buy a third to make sure you have what you need without running back to the store.

To make the cake, first preheat the oven to 350 degrees. Combine the baking powder and flour in a medium bowl and set aside.

Cream together the butter, sugar, and salt in a large bowl until light and fluffy. Especially if you’re using a hand mixer, give it a few more minutes than you initially think, until the color has lightened.

Had to buy a new hand mixer that morning, mine died back in Wyoming!

Add the eggs one at a time, beating after each.

Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until combined after each addition. Stir in the lemon zest.

Grease a 10-12 cup bundt pan well, then gently transfer the batter to the greased pan and smooth the top. Bake 45-60 minutes, until the cake passes the toothpick test. (Mine was done at 45.)

While the cake bakes, combine the lemon juice and sugar of the glaze. Heat, in the microwave or over the stove, just enough to dissolve the sugar without cooking the lemon juice. I microwaved 30 seconds, stirred well, then microwaved another 20. Line a baking sheet with foil and place a wire rack on top.

When the cake is fully baked, run a thin knife between the cake and the pan to help it separate. Invert onto the cooling rack, and remove the pan if the cake comes out. If the cake doesn’t come off, let it rest 5 minutes, then try again, giving it up to 10 minutes before you really start prying/jiggling.

Didn’t come out 100% perfectly, but I’ve done worse…

Once the cake it free from the pan, brush the glaze all over the still-hot cake, on both the top, outside, and inside. As the glaze is absorbed into the cake, add more until it has all sunk into the cake. Let the glazed cake cool completely.

Once the cake is cooled, in a medium bowl combine the powdered sugar and salt. Beat in 2 tablespoons of lemon juice, adding just as much of the additional tablespoon as necessary to create a thick glaze.

Drizzle over the cake, then serve or let sit for an hour to let the glaze set before serving.

Lemon Bliss Bundt

From King Arthur Flour.

Cake:

  • 2 teaspoons baking powder
  • 3 cups all-purpose flour
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs, at room temperature
  • 1 cup whole milk
  • zest of 2 medium lemons

Glaze:

  • 1/3 cup freshly squeezed lemon juice
  • 3/4 cup granulated sugar

Icing (optional):

  • 1 1/2 cups powdered sugar, sifted
  • pinch of salt
  • 2 to 3 tablespoons freshly squeezed lemon juice

To make the cake, first preheat the oven to 350 degrees. Combine the baking powder and flour in a medium bowl and set aside.

Cream together the butter, sugar, and salt in a large bowl until light and fluffy. Add the eggs one at a time, beating after each. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until combined after each addition. Stir in the lemon zest.

Grease a 10-12 cup bundt pan well, then gently transfer the batter to the greased pan and smooth the top. Bake 45-60 minutes, until the cake passes the toothpick test.

While the cake bakes, combine the lemon juice and sugar of the glaze. Heat, in the microwave or over the stove, just enough to dissolve the sugar without cooking the lemon juice. Line a baking sheet with foil and place a wire rack on top.

When the cake is fully baked, run a thin knife between the cake and the pan to help it separate. Invert onto the cooling rack, and remove the pan if the cake comes out. If the cake doesn’t come off, let it rest 5 minutes, then try again, giving it up to 10 minutes before you really start prying/jiggling.

Once the cake it free from the pan, brush the glaze all over the still-hot cake, on both the top, outside, and inside. As the glaze is absorbed into the cake, add more until it has all sunk into the cake. Let the glazed cake cool completely.

Once the cake is cooled, in a medium bowl combine the powdered sugar and salt. Beat in 2 tablespoons of lemon juice, adding just as much of the additional tablespoon as necessary to create a thick glaze. Drizzle over the cake, then serve or let sit for an hour to let the glaze set before serving.

 

Posted in Brunch, Dessert | Tagged , , | Leave a comment

Chocolate Chip Chocolate Frosted Flake Cookies

Hello from my new kitchen! I’ve moved to Ohio for a new job running a historic farm – if that’s something you’d like to follow along with you can check it out over here (haven’t started work yet, so for now it’s mostly moving stuff).

The maintenance guy in my new building is super helpful, so to say thanks I made these cookies. I took inspiration from potato chip cookies, but then went in a sort of different direction, and I definitely think it works. A good combo of sugars!

Ingredients:

  • 1 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate frosted flakes (I’m not sure if these are a Walmart exclusive, but you should definitely be able to find them there if not elsewhere)
  • 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth.

First use of this hand mixer – last one died in WY, after traveling with me from DC to Greece and Turkey. A solid life.

Add the eggs and vanilla and beat to combine.

Add the flour, baking soda, and salt, and beat until just combined.

Mix in the cereal and chocolate chips. (By now this is a bit thick for a hand mixer, so stir by hand if necessary. A stand mixer should be able to do it just fine.) Cover the bowl and refrigerate 1 hour, or however long it takes you to go get fingerprinted for your new job.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely.

Bake 12-15 minutes, until browned around the edges.

These pretty huge ones needed 15 minutes, I did smaller ones too and they still needed 12+.

Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.

The taste of these is great immediately, but I preferred the texture once cooled.

Chocolate Chip Chocolate Frosted Flake Cookies

  • 1 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups chocolate frosted flakes
  • 12 ounces semisweet chocolate chips

In a large bowl, cream together the butter and sugars until smooth. Add the eggs and vanilla and beat to combine. Add the flour, baking soda, and salt, and beat until just combined. Mix in the cereal and chocolate chips. Cover the bowl and refrigerate 1 hour.

Once chilled, preheat the oven to 350 degrees and grease or line baking sheets with parchment. Scoop the dough onto the pans, spacing widely. Bake 12-15 minutes, until browned around the edges. Let cool briefly on the pans, then use a spatula to transfer to a wire rack to cool completely.

 

Posted in Dessert | Tagged , , , | 2 Comments

Maple Apple Upside-Down Cake (gf optional)

The blog where I read this recipe made it quite clear that she had had a bad experience using a springform pan for this recipe, and not to trust them. I foolishly thought that my (actually sort of tart-pan-ish, removable bottom) pan would be fine – it held water without leaking, after all! But no, when the heat was on, my overconfidence proved unfounded, and just a physics-defying amount of syrup leaked out. A big day for proving the value of silicone oven liners, anyway! It’s possible that I am cursed when it comes to upside-down cakes?

Burnt syrup – turned the oven up as soon as the cake was out to make dinner, this came out later.

So, step one for this cake is finding a 10″ single piece cake pan. It’s all downhill from there!

Ingredients:

  • 1 cup pure maple syrup
  • 3 Granny Smith apples, peeled, cored and cut into eighths
  • 2 cups all-purpose flour, gluten-free or regular (I used the King Arthur all-purpose gf flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling (which comes with a dramatic level of bubbling up), reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

It may seem like nothing’s happening for a long time, and then BAM boiling!

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla.

In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes.

Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan.

Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers.

Gently transfer the prepared batter over the apples and spread evenly.

Bake until golden and passing the toothpick test, about 90 minutes.

Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.

Maple Apple Upside-Down Cake

From Valerie’s Keepers.

  • 1 cup pure maple syrup
  • 3 Granny Smith apples, peeled, cored and cut into eighths
  • 2 cups all-purpose flour, gluten-free or regular
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/3 cups sugar
  • vanilla ice cream or whipped cream, for serving (optional)

Grease and flour a 10″ cake pan well, then set aside.

Bring the syrup to boil over high heat in a saucepan. Once it reaches boiling, reduce the heat and simmer until reduced to roughly 3/4 cup, about 20 minutes.

While the syrup cooks, preheat your oven to 350 degrees, and you can start working on the batter. In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another bowl, whisk together the eggs, buttermilk, and vanilla. In a large bowl, beat together butter and sugar on medium speed until fluff, about 3 minutes. Add the liquid ingredients and the dry ingredients in alternating additions to the sugar mixture in thirds, beating after each addition.

When the syrup has reduced, pour it into the prepared pan. Arrange the apples in a circular pattern to cover the bottom of the pan, overlapping as necessary, and being careful not to burn your fingers. Gently transfer the prepared batter over the apples and spread evenly. Bake until golden and passing the toothpick test, about 90 minutes. Remove from the oven and cool on a wire rack at least 45 minutes. Flip the cake out onto a plate/platter, and serve with vanilla ice cream/whipped cream as desired.

Posted in Dessert | Tagged , , , | 2 Comments

Tuna Burgers

Some really easy patties that taste great and seem like they’re probably decently healthy. I quite liked the texture of these – sort of creamy inside (although if that sounds gross to you, just ignore it, there’s probably a better word to use there…). I’ll definitely be making these again, and why not, they come together so quickly!

Totally a balanced meal. Totally.

Ingredients:

  • garlic – 2 cloves, chopped + sauteed
  • shallot – 1 clove, chopped + sauteed
  • 1/2 cup baby spinach
  • 2 5 ounce cans cans tuna, packed in water, drained
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • dash each salt and pepper

Heat a bit of olive oil in a pan over medium-high heat and cook the garlic and shallot for a minute or two until softened. Add the spinach and continue to cook until wilted.

Transfer the cooked vegetables to a medium bowl and add the remaining ingredients, stirring to combine.

Use your hands to shape the mixture into 4 patties.

Heat some more oil in the pan, then cook the patties until browned on each side, 3-4 minutes per side.

Serve on a bun, on a salad, or with whatever sides you desire. Yum!

Tuna Burgers

From Guaca-Molly.

  • garlic – 2 cloves, chopped + sauteed
  • shallot – 1 clove, chopped + sauteed
  • 1/2 cup baby spinach
  • 2 5 ounce cans cans tuna, packed in water, drained
  • 1/2 cup bread crumbs
  • 1 egg
  • 2 tablespoons mustard
  • 1 tablespoon plus 1 teaspoon olive oil
  • dash each salt and pepper

Heat a bit of olive oil in a pan over medium-high heat and cook the garlic and shallot for a minute or two until softened. Add the spinach and continue to cook until wilted. Transfer the cooked vegetables to a medium bowl and add the remaining ingredients. Stir to combine, then use your hands to shape the mixture into 4 patties. Heat some more oil in the pan, then cook the patties until browned on each side, 3-4 minutes per side.

Serve on a bun, on a salad, or with whatever sides you desire. Yum!

Posted in Dinner, Lunch | Tagged , , | Leave a comment