One day in the New York Times newspaper, they featured a recipe by Kay Chun for Korean Cheeseburger with Sesame-Cucumber Pickles. This simple, yet delicious recipe was packed with tons of flavor.
For the recipe you’ll need distilled white vinegar, kosher salt, freshly ground black pepper, turbinado sugar, Persian cucumbers, low-sodium soy sauce, scallions, fresh garlic, mayonnaise, roasted sesame seed oil, ground beef (preferably chuck or sirloin), American cheese, hamburger buns, butter lettuce, sliced onions and sliced tomatoes.
Recently Whole Foods had a great special on Bell&Evans skinless, boneless chicken breasts for $2.99/lb. One can never have enough chicken on hand, nor enough recipes in which to change this blank canvas into a new masterpiece. For our Sunday supper, I found an interesting recipe on the website Epicurious for Magic Crispy Chicken. The premise is that with less than 10 ingredients, this recipe comes out very crispy. I must say that mine was not crispier than other recipes I’ve made. I did to pulse the panko crumbs finer in my food processor; perhaps that made a difference? However, the flavor was delicious.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.