Everything Bagel Seasoned Grilled Cheese Sandwiches
Grilled Cheddar and Mozzarella Cheese Sandwiches crusted with grated Parmesan and Everything Bagel Seasoning
My daughter’s 18th birthday brought a crowd of 20 hungry teenagers to my back deck, and grilled cheese was on the menu. Not just any grilled cheese, this is the real deal, all grown up with the most delicious crust imaginable – a melty layer of grated parmesan and Everything Bagel seasoning makes this SPECIAL.
One problem with grilled cheese for 20, is you don’t want to make it ahead as it will get soggy. However, this one can be fully prepped in advance, so the quick cooking can take place right before serving. I found the crust almost stuck better after resting in the fridge for a while. If you absolutely need to make everything ahead, you could try using a rack nested inside a baking sheet, in a 200 degree oven. I didn’t quite have room for 20 that way!
Everything Bagel Seasoning Grilled Cheese
Cheddar and Mozzarella Grilled Cheese, Crusted with Grated Parmesan and Everything Bagel Seasoning
Ingredients
- 4 slices sourdough or French country bread
- 4 Tbsp room temp butter
- 1/4 cup grated parmesan
- 2 Tbsp Everything Bagel Seasoning I like Trader Joe's "Everything but the Bagel"
- 1 cup shredded sharp cheddar
- 1 cup shredded mozzarella
Instructions
- Preheat a cast iron skillet over medium or medium-low heat, depending on how your burner runs - you don't want to burn the bagel seasoning, so go with lower to be safe.
- In a pie plate, combine the grated parmesan and everything bagel seasoning to coat the outside of the bread. Spread a layer of butter on the outsides of the bread for the sandwich (one side only) and then press to adhere to the grated parmesan and bagel seasoning on the outside of the bread.
- Heat 1 Tbsp of butter in the skillet, and lay the bread down, top with cheese (1/2 each of the cheddar and mozzarella), then top with the other slice of bread and cover with tinfoil or a lid to help melt the cheese. Flip after a few minutes when the cheese has formed a golden crust.
- Serve warm with ketchup on the side!
Notes
There are many variations of everything bagel seasoned grilled cheese, and many of them use the bagels themselves. This variation is credit to Half Baked Harvest, using the parmesan to help form a golden crust - it's literally sandwich perfection, and goes great with creamy tomato soup....
Turkey Burger Sliders
Oprah’s favorite turkey burgers, downsized and done right! Hands down the winner for all turkey burgers I’ve come across. These are kid friendly, adult approved, and full of healthy ingredients that come together brilliantly!
This recipe is a spin on the iconic Maralago Turkey Burger, which Oprah made headlines with in 2008, declaring it her favorite turkey burger. It’s deserving of the spotlight, and the reason I know about them is my awesome sister Alyssa! She made these for us when our third child was born (13 years ago) as a prepped meal for easy dinners with a new baby, and we have been making them ever since!
Turkey burgers get a bad rap, and they often should. Unusually dry and bland, they can taste like cardboard. These are the complete opposite – flavorful and juicy, with warm spice and hints from fresh flavors that balance them perfectly. They are easy to prep in advance and cook later, as they benefit from resting in the fridge. They also freeze well, which makes them a great make ahead meal for busy weeknights. They are also a great dinner option to lend a hand to someone in need, whether it’s a new baby, job, or whatever else life is throwing at us lately. (I forgot to put the lemon in this pic!)
Trader Joe’s sells the most adorable tiny seeded slider buns for burgers, and they work great with these turkey sliders. It’s a fun meal that makes a great leftover after school snack too, when downsized like this. The ingredients to the right are for serving and topping – including the TJ’s slider buns.
Turkey Burger Sliders
Oprah's favorite turkey burger, downsized and done right!
Ingredients
- 1/8 cup chopped scallions
- 1/8 cup chopped celery
- 1 Granny Smith apple, peeled and chopped
- 1/8 cup canola oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 lbs dark ground turkey meat
- 1 tsp tabasco
- 1/2 lemon, zest grated and juiced
- 1/2 cup chopped fresh parsley
- 1/8 cup mango chutney SEE NOTES**
- burger buns I use slider buns from Trader Joe's
- 12 slices cheddar or Monterey Jack cheese
- 1/2 cup mayonnaise
- 2 Tbsp mango chutney
- 2 dashes tabasco
- sliced avocado, for serving if desired
Instructions
- To start, you need to soften and cook the vegetables that will make these burgers so tasty! Preheat a 12 inch skillet over medium heat, add the canola oil, scallions, celery, and apples, seasoning with the salt and pepper to release the juices. Cook over medium heat, avoiding browning, just until everything is soft and pliable. Remove, and cool on a separate plate.
- When the vegetables are cooled, add them to the turkey meat in a large bowl, along with the tabasco, lemon zest and juice, parsley, and mango chutney (if you are using Major Grey's brand, be sure to puree it in a blender before incorporating). Form the mixture into 6 large or 12 smaller slider size burgers. and refrigerator for at least one hour, preferably several hours.
- I prefer cooking these in a heavy cast iron skillet vs. a grill, but you can do either. For the skillet, preheat over medium high heat, and for sliders, you will want to cook about 5 minutes per side, tenting with foil to cook through, or using a lid on the pan that vents to prevent steaming (leave a one inch gap at least). For full size burgers, this will take about 7-8 minutes per side. Flip, and cover with cheese at the end to melt during the last minutes of cooking. If you are using a grill, the same cooking times will likely apply over a medium level of heat.
- For serving, I like to combine 1/2 cup of mayonnaise with 2 Tbsp of mango chutney and 2 dashes of tabasco - this is a great spread to go on the buns - like a spicy aioli. I top with micro greens and that's it - avocado is delicious on these as well.
Notes
- This recipe originates from the Maralago resort, and was featured by Oprah as her favorite turkey burger. I have made a couple of minor adjustments.
- The original recipe calls for Major Grey's Chutney, which I find to be too chunky, and it needs to be pureed before incorporating. I prefer Sukkhi brand (Whole Foods carries it) - simply called Mango Chutney - it's already smooth.
- Thanks to my awesome sister, Alyssa, for introducing our family to this amazing recipe!
Make-Ahead Tailgate Dogs
Hot dogs for a day at the game, the beach, boat, or any other time you want a quick and easy meal on the go. Summer is winding down, so let’s make the most of it and keep things simple. Leave more time for the fun stuff!
This is hardly a recipe, but rather a simple suggestion on how to make a fun picnic lunch for whatever your adventures are this weekend. Nothing tastes better than a hot dog on the beach, but it’s not always easy to bring a grill along for the trip. While this won’t be exactly as hot as a fresh off the griddle dog, it’s close and makes a simple lunch that feeds a crowd of all ages. This could also work in a ski lodge for a mid-day lunch – options abound for how to use this recipe – get out there and enjoy the weekend!
While I won’t take any credit for the recipe (it’s just hot dogs and buns), the method of transport is the key here. If you pan grill or fry the hot dogs ahead, wrap them in foil, and then stick them all into a cooler, it becomes a traveling warming oven, and works exactly as you would hope – to keep your hot dogs hot!
Make Ahead Tailgate Dogs
Hot Dogs for the road, grilled and wrapped for the perfect lunch on the go!
Equipment
- a small to medium sized cooler, for keeping the hot dogs warm
Ingredients
- 16 hot dogs
- 4 Tbsp butter
- 16 hot dog buns
- mustard and onions for serving
Instructions
- Preheat a cast iron skillet, grill pan or fry pan over medium heat, melt 2 Tbsp of the butter, and cook the hot dogs until golden brown and slightly blistered, about 7-8 minutes total, turning every few minutes for even cooking.
- Remove the hot dogs from the pan, and grill the buns in the remaining butter in the pan, about 30 seconds a side. Assemble the hot dogs individually, and wrap each fully in it's own tinfoil package. Stack the wrapped hot dogs into a cooler (withOUT ICE!), which will become a warmer for the hot dogs - they should stay warm for several hours, depending on the quality of your cooler.
- Enjoy with the toppings of your choice!
Life is short, so let’s eat hot dogs.
Skillet Pizza with Corn, Bacon and Chives
Easy cast iron skillet pizza with summer produce, bacon bits, and mozzarella. This will become your favorite way to make pizza at home.
This one skillet wonder comes together in minutes for an incredibly delicious end of summer pizza that is perfect for lunch, dinner, or a snack on the beach or boat. A quick white pizza gets a dose of flavor from bacon fat in the skillet, making every bite unbelievably good!
This recipe came to me after I purchased ingredients to make homemade corn chowder (that will come soon), and nobody wanted that. So, I switched directions and used much of the same ingredients for this awesome almost-deep-dish pizza. The cast iron skillet is one of my favorite ways to make pizza, as it gives the crust the perfect golden crunch. The only drawback is I have to usually make two to feed my family – other than that, it’s one of the easiest dinners around – this one feeds 4, or 6 as a side or appetizer. The best part is you brown the bacon bits and corn in the same skillet for baking the pizza, so the clean-up is minimal and the flavors are solid.
Skillet Pizza with Corn, Bacon, and Chives
Easy cast iron skillet pizza with cheddar cheese and fresh summer corn, bacon and chives.
Equipment
- Cast Iron Skillet
Ingredients
- 1/2 lb pizza dough at room temperature
- 4 slices thick cut bacon, chopped
- 1 ear fresh corn on the cob, shucked
- 8 oz mozzarella cheese, grated NOT fresh mozzarella
- 2-3 Tbsp grated Pecorino cheese
- 1 tsp red pepper flakes
- 2 Tbsp chopped fresh chives
- 1 tsp torn basil, for garnish
Instructions
- Preheat the oven to 500 degrees, with a baking rack set in the middle.
- Heat a 11-12 inch cast iron skillet over medium heat, and add the chopped bacon to the pan to brown. As the bacon nears finishing, add the corn cob to the skillet, to sear it on all sides in the bacon drippings. If you have very fatty bacon, you can remove some of the fat before adding the corn - you don't want this to be oily.
- Remove the bacon bits to a paper towel lined plate, and finish searing the corn on all sides until slightly cooked through and golden brown in spots. Remove the corn when finished, and set aside to cool. When the corn is cooled enough, holding the cob sideways on a cutting board, remove the cooked kernals for topping the pizza. I use a chef's knife, rolling the corn cob around to remove all the corn.
- Leave the pan on a very low heat while you stretch out the pizza dough. If there is a lot of reserved fat in the pan, wipe some out, but a little oil or grease is part of the key to making this incredibly crispy crust.
- Using the heat of your hands, stretch out the pizza dough. You may need to use a little flour to keep it from sticking. Alternatively, you can roll the dough out in a traditional way - I find my hands to do the trick with this one. You want a disk that fits in the bottom of the cast iron skillet - it doesn't have to be perfect, but stretch it out to the sides as best you can.
- Make sure you have all of your toppings ready to go - this needs to be assembled fairly quickly as it starts to cook in the pan. When you are ready, add the pizza dough into the skillet (still with the bacon grease!), being careful to spread it out without burning yourself. The skillet is still hot!
- Working quickly, add the shredded mozzarella, the red pepper flakes, and the pecorino, spreading the ingredients all the way to the edge. This cooking method lends to a big bubbled crust, and I like it to have cheese on top! You can let the crust cook for a minute or two over the low heat. Using pot holders, remove the skillet from the burner, and place it in the center of the oven, cooking for about 12 minutes. The pie will be puffed and golden brown when finished.
- When done baking, remove the skillet cafefully with the pot holders again, topping the pizza with the crumbled bacon and chives. You can serve this pizzza hot right out of the skillet, or almost like a cheesy bread at room temperature. It should be very easy to lift out of the skillet, when you want to.
Notes
This pizza uses a method of cooking that almost fries the bottom of the crust, leading to a tasty finished dough all the way through - it works with all toppings!
Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce
Simply grilled fresh striped bass with a homemade cucumber and creme fraiche tartar sauce – a classic from Cru Nantucket!
When your boy catches fish… you open up the Cru Nantucket cookbook and get grilling. This recipe is simple and fresh, easy and light, and a touch decadent with a creme fraiche tartar sauce, made with tons of herbs and grated cucumber. These are the ingredients that let the main ingredient shine – as it should. The first step to this recipe, requires either a good fish market, or better yet, a great friend who knows where the fish are! We are lucky to call this guy exactly that – JB a legit friend with superb fishing benefits. Please note – the fish pictured was let go, as it was above the allowed size, but don’t worry, they caught another one that was just perfect!
The best part about fresh fish is you really don’t have to do much to it for dinner to be incredible. Turning to the experts, I found this recipe in the Cru Nantucket Cookbook. I made a couple of minor tweaks, and this recipe will work for most white fish you can grill – halibut, swordfish, even lobster if you are up for that. Classic summer flavors that just make the fish taste more like itself and fresh.
I think what sold me on this recipe was the counterpart – the cucumber tartar sauce. It’s not just a condiment, but the second star of the dish – boosted with the richness of creme fraiche (the Cru version recommends mayo, but I like the tanginess of the CF) and literally tons of herbs, grated cucumber, and lemon zest, it’s like a tatziki on steroids. It pairs well with the fresh fish, but you could imagine this on a bun with fried chicken, grilled veggie’s or even the old stand by of a frozen fish stick – elevate the ordinary!
Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce
Simply grilled striped bass fillets with a creamy cucumber tartar sauce
Ingredients
- 2-3 lbs striped bass fillets
- 1/2 lemon, to squeeze over the fish when done cooking
- flaked sea salt for finishing
Grilled Fish Marinade
- 1/2 cup chopped chives
- 1/2 cup chopped fresh parsley
- 1 Tbsp lemon zest
- 2 cloves garlic, smashed and minced
- 1/2 large shallot, minced
- 3 Tbsp olive oil
- 1 tsp red pepper flakes
- salt and pepper
Creme Fraiche and Cucumber Tartar Sauce
- 1 hothouse cucumber, sliced in half, seeds removed
- 8 oz creme fraiche
- 1/4 cup chopped parsley
- 1/2 cup chopped chives
- 1/4 cup drained capers
- 1/4 cup chopped pepperoncini
- 1 tsp lemon zest
- salt and pepper to taste
Instructions
Grilled Fish Marinade
- Combine all ingredients in a bowl, and stir until well mixed.
Creme Fraiche and Cucumber Tartar Sauce
- This is best made in advance. Mix all the ingredients together and rest in the fridge until ready to serve. This will keep for a week in a sealed container.
For the Fish and Preparation
- Step one - find yourself a great friend who is amazing at fishing.
- Clean your striper filets, deboning if needed - a pair of tweezers works well with this. You can run your hand down the back of the fish to feel for the flexible bones. If they don't pull out easily, do it after cooking - they will slide out easily then.
- Coat the fish with the marinade while you preheat your grill to medium high heat. The fish can sit in the marinade for up to several hours in the fridge, but even a 20 minute rest helps with the flavor.
- When the grill is hot, coat the grates liberally with a neutral oil (I use canola on a paper towel, and run it over the grill with tongs). The fish can stick to the grill, so this is an important step, as this marinade isn't very heavy on the oil.
- Grill the fish, skin side down if you have skin on filets, then flip after 5 minutes or so, finishing with another 5 minutes on the other side. This is a fish you want to cook all the way through - depending on the thickness and the heat of your grill, you may need to adjust the cooking time. You want the fillets to bounce back when touched, and they should flake easily.
- Remove from the grill when cooked, and finish with a squeeze of fresh lemon juice (I used half a lemon for ours). Sprinkle with a little flaky sea salt and serve with the cold tartar sauce.
Notes
This recipe is from Cru in Nantucket, a relatively newer restaurant in the Nantucket scene that has literally become legendary - especially for recipes like this. Their cookbook features many fresh fish recipes, and this is a classic. The cookbook is called Cru Oyster Bar Nantucket Cookbook - pretty easy!
Antipasta Salad
All the best ingredients from your favorite Antipasto platter join in for the ultimate make-ahead summer pasta salad.
This recipe is incredibly forgiving, in that you can pick and choose your favorite parts of a traditional antipasto platter, and toss them together with this easy vinaigrette. You can’t go wrong – and it gets better the next day, so it’s perfect for summer entertaining wherever your days take you!
Antipasta Salad
Antipasto ingredients and flavors make an amazing pasta salad that serves as a full meal.
Ingredients
- 1 lb short cut pasta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1 Tbsp lemon juice
- pinch red pepper flakes
- salt and papper to taste
- 1 Tbsp prepared pesto
- 1 pint grape or small cherry tomatoes
- 1 lb small balls of fresh mozzerella called Bocconcini or Ciglione
- 1/2 cup chopped fresh basil
- 6 oz. thinly sliced pepperoni
- 6 oz thinly sliced salami
- 1/4 cup roasted pine nuts
- 1 14 oz jar marinated artichoke hearts, drained
- 4 oz baby arugula
Instructions
- Cook the pasta until al dente.
- For the vinaigrette, using a small jar with a lid, combine the olive oil, vinegar, shallot, pesto, lemon juice, salt, pepper, pepper flakes, and shake well. Set aside.
- When the pasta is done, toss with most of the vinaigrette to allow the flavors to absorb, and set aside to cool. You don't want hot pasta when tossing other ingredients together.
- When the pasta has cooled, toss all the other ingredients together, and finish with the remaining vinaigrette as needed, and finish with extra salt and freshly ground black pepper.
Notes
This salad is extra delicious made ahead, even the day before. It is filling enough to stand alone as a light meal, but works great with anything off the grill too.
Sicilian Grilled Swordfish with Arugula and Lemon
Simply grilled swordfish with a lemon vinaigrette and wilted arugula salad – easy, fast, and healthy – the perfect summer dinner.
This classic Barefoot Contessa recipe is one I make often, and it never disappoints. It represents the ultimate simplicity of Italian cooking, using only the freshest ingredients with minimal prep and cook time, resulting in a delicious and healthy feast in minutes. This is truly one of the easiest recipes there is – which makes it perfect for this time of year.
Since this takes only minutes to cook, you need to be prepared with the vinaigrette before you grill. Make sure to bring a shallow plate or platter to rest the fish in, which will hold the vinaigrette on the edges – and a fork to prick holes in the fish when done cooking.
Sicilian Grilled Swordfish with Arugula and Lemon
Simply grilled swordfish with lemon vinaigrette and tossed arugula salad
Ingredients
- 2 Tbsp fresh squeezed lemon juice
- 1/4 cup Olive Oil
- 2 tsp chopped fresh oregano or 1 tsp dried
- 1/2 tsp red pepper flakes
- kosher salt and black pepper
- 2 lbs fresh swordfish steaks, sliced 1/2 thick
- 4 oz baby arugula
Instructions
- This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
- Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
- Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
- Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
- When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.
Notes
If you can only get your swordfish in thicker cuts, it's fine to cut them in half to make thinner steaks. This is often what I have to do - just be careful to cut through very evenly - you ideally want 1/2 thickness all around. This is a Barefoot Contessa stand by for me. One of my favorites!
Grilled Chicken Burgers with Bacon, Pepper-Jack and Honey Mustard Sauce
Grilled Chicken Burgers with melty cheese and bacon, slathered in honey mustard sauce!
Celebrating Father’s Day with a Wales family classic – the grilled chicken burger, topped with melty cheese, bacon, and honey mustard sauce. This is a crowd pleaser that makes everyone happy and offers a nice alternative to traditional beef burgers. A shout out to Patti B, who apparently was the genius behind discovering this recipe!
The simplicity of this recipe (which isn’t really much of a recipe, but a list of assembled ingredients) is what makes it so great for a gathering to feed a crowd. Marinade from a bottle, which isn’t always my favorite way to do things, but sometimes life just gets busy and shortcuts like this are invaluable.
This is something I remember eating at my in-law’s house when we were first dating in college – I know I’m not alone in having this food memory there, which makes it a great dinner to serve for Father’s Day. Food definitely plays a huge role in making memories, and this is nostalgic and easy. Happy Father’s Day to this guy – who definitely loves this one!
Grilled Chicken Burgers with Bacon, Pepper Jack and Honey Mustard Sauce
Grilled Chicken Burgers with melty Pepper Jack Cheese, Bacon and Honey Mustard Sauce
Ingredients
- 6 small chicken breast halves, or cutlets
- 1/2 bottle of Ken's Italian Salad Dressing
- 2 Tbsp Worstershire Sauce
- salt and pepper to season
- 6 thick slices PepperJack Cheese
- 12 cooked slices of bacon
- 6 seeded Hamburger buns
Honey Mustard Sauce
- 6 Tbsp Honey Cup Honey Mustard
- 2 Tbsp Helman's Mayonnaise
- salt and pepper
Instructions
- To marinate the chicken, combine the Italian Salad dressing and worcestershire sauce, a little salt and pepper in a glass or ceramic bowl or dish, add the chicken and rest for at least 30 minutes, but up to 8 hours.
- When read to cook, heat either a gas or charcoal grill to medium high heat, or a stovetop grill pan to the same level. Cook the chicken about 6 minutes per side, until fully cooked. In the last minutes of cooking on the second side, place two broken up strips of bacon on each chicken breast, top with cheese, and close the lid on the grill to melt the cheese.
- Assemble the chicken burgers using toppings as you like. I used sliced avacado, gem lettuce and the honey mustard sauce.
- To make the Honey Mustard Sauce, stir the Honey Cup Mustard and mayo together, and season to your liking with salt and pepper.
Notes
These sandwiches can get very thick with the bacon and toppings, so I recommend slicing chicken breasts in half cross wise to make thinner cutlets as needed.
Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons
Samin Nosrat’s genius simple chicken thighs are SO GOOD you will want a conveyor belt to run it into your mouth.
It’s kind of a one ingredient dish – Conveyor Belt Chicken. In Samin Nosrat’s cooking bible (it’s not just a cookbook) Salt Fat Acid Heat, she refers to this “recipe” in a page of text that reads like a book – it’s because there really isn’t an ingredient list, or much for instruction. It’s the kind of recipe that teaches you how to cook – simply. Hot cast iron conducts heat so well for a crispy skin sear that rivals chicken from a fancy restaurant – made in minutes. I LOVE this chicken. My family loves it. Anyway, it’s a good one – make it!
Conveyor Belt Chicken with Chicken Fat Ciabatta Croutons
Crispy Skin Chicken Thighs served with Ciabatta croutons, simple and delicious.
Equipment
- Cast Iron Skillet
Ingredients
- 3 - 4 lbs deboned chicken thighs with skin ON
- 2 tbsp olive oil
- kosher salt and black pepper
- fresh thyme and red pepper flakes
- lemon wedges for serving with the chicken
- 1/2 loaf ciabatta bread torn into croutons about 4 cups of torn bread
Instructions
- You likely will need to debone the chicken thighs, which isn't horrible, but it's a bit of a task. Make sure to check for any small cartilage pieces when finished. If you can buy the thighs deboned from your butcher even better!
- At least 30 minutes before cooking, HEAVILY coat both sides of the chicken thighs with kosher salt and black pepper. I also use thyme and red pepper flakes, but the salt and pepper are great alone too. Set the chicken aside until ready to cook (if more than 30 minutes ahead, place in fridge and remove 30 minutes before cooking). If you have longer, you can salt it up to 8 hour ahead - it just penetrates deeper.
- When ready to cook, heat a heavy cast iron skillet over medium high flame and prepare a smaller skillet to weigh down the chicken during cooking. You can use a second skillet, a foil wrapped brick, a lid with weights - anything to put decent pressure on the chicken to help render the fat during cooking.
- If your chicken thighs have a lot of skin, you won't need oil. However, if skin is minimal (not overhanging the actual chicken thigh itself), heat 2 tablespoons of olive oil in the hot skillet. Place the chicken in the skillet, skin side down, being careful to not overcrowd the pan. Depending on the size of the thighs, this would be 2 or 3 at a time. Place your smaller second skillet on top of the chicken, to weigh it down, and let cook for aboue 5-7 minutes, depending on size. You want the skin brown and crispy, and the thighs cooked almost all the way through before flipping. When ready, flip and cook just 2 minutes more . Remove to a plate and prepare the next round until all the chicken is cooked.
- When through cooking the chicken, leave all the drippings in the pan, and toss in the ciabatta croutons, stirring to coat evenly in the fat. Sprinkle with kosher salt and cook until golden brown and crispy all over. Serve with the chicken thighs, sprinkled with more salt and fresh thyme leaves - a squeeze of lemon juice can brighten things up.
Notes
This recipe is minimalist cooking at its finest - use only the best ingredients, and don't be afraid to use high heat. The pan might splatter, but your weight pan or lid will help keep this in check.
Oven Baked Taco’s with Cilantro Ranch
A home baked version of crispy beef taco’s with a cilantro greek yogurt ranch sauce on the side – a healthy and super versatile make-ahead meal.
Tonight is game 6 of the Bruins vs. Islanders in the Stanley Cup playoffs (GO B’s!!). It’s also baseball playoffs for one of our kids, among other sports practices. This means it’s a make ahead night. Enter, another recipe inspired by Half Baked Harvest – she made a baked taco with ground chicken, and I updated it here with ground beef and pretty much doubled the recipe. These have become a favorite in our house as they are super easy, make-ahead, and keep great for leftovers, though there usually aren’t any. You can use any meat or even chopped vegetables. I have done this with black beans and oven roasted sweet potatoes and it was delicious! If you have varying preferences in your home, make 1/2 with chicken and 1/2 with beef, etc. Since the filling is pre-cooked, everything can be assembled and baked as desired. The best accompaniment is the cilantro greek yogurt ranch. Another genius Tieghan move – taco’s with ranch. THE BEST.
This is a dip to make time and time again – I posted a very similar version of Chive Ranch with the BBQ chicken recently, and this one has the cilantro twist. Other than that, it’s the same easy recipe. Make extra – you will be glad you did.
The taco’s are formed on a sheet pan using soft corn tortillas that are filled with the beef and cheese, coated in olive oil, folded and baked. If you have a hard time keeping them folded before baking, compress them with a wire cooling rack while cooking – I have to do this with mine.
The crispy baked taco’s are great on their own, but served with the ranch and a few drops of taco sauce are even better. These are great warm, cold – however you find them. They make a great lunch for packing up the next day!
Oven Baked Taco's with Cilantro Ranch
A ground beef taco with soft corn tortilla's, baked crispy in the oven, served with a side of greek yogurt cilantro ranch sauce.
Equipment
- baking sheet with a wire rack
Ingredients
For the Taco's
- 2 lbs ground beef, turkey, chicken, or even beans and veggies
- 1 small white onion, chopped
- 4-6 tsp Taco Seasoning - recipe below
- 8 oz grated sharp cheddar or pepperjack
- EVOO for the pan and taco assembly
- 12 soft corn or flour tortilla's - 6 or 8 inch size
Taco Seasoning
- 4 tsp chili powder
- 4 tsp smoked paprika
- 3 tsp ground cumin
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 2 tsp kosher salt
Cilantro Ranch Sauce
- 1 cup greek yogurt
- 1 cup sour cream
- 1 tsp fresh lime juice
- 1 Tbsp chopped cilantro leaves
- 1 Tbsp chopped chives
- 2 tsp dried parsley flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 3/4 tsp black pepper
Instructions
Taco Meat (or veggies)
- Heat a large skillet over medium high heat and saute the chopped onion until just soft. Add the ground beef, chicken, turkey, or veggies, and saute until cooked through. Add a few teaspons of the taco seasoning to a small bowl with some hot water and mix until no dry powder exists. Stir the seasoning into the beef or veggies, and taste to make sure you have enough spice. Add more as needed. This taco seasoning will keep well in a sealed jar for weeks.
Make the Taco's
- Preheat an oven to 425 degrees. Use two sheet pans and cover both with olive oil in a thin coat on the pan. Lay the soft corn tortilla's open faced (6 on each 1/2 sheet pan) slightly overlapping. Add a touch more olive oil on this side of the tortilla's. They will be overlapping, but spread some of the grated cheese on each tortilla, then spoon a few tablespoons of the meat or veggies, a touch more cheese and then fold in half. If your taco's won't stay folded down, you can use a wire baking rack (for cooling cookies) to hold them into their folded position.
- Bake for 12-14 minutes, until the cheese is melted and the outsides of the tortilla's are somewhat crisp. Set aside to eat at room temperature or fresh off the pan. Serve with the Cilantro Ranch Sauce.
Cilantro Ranch Sauce
- Stir all ingredients together, and taste for seasoning. Add salt and pepper, or more lime juice as needed. Keep cool for up to a week - we use this on everything, but mostly it's a great dip for taco's, and veggies!
Notes
This recipe is very versatile. For a veggie taco base, I suggest doing black beans and chopped cut sweet potato (you can roast the sweet potato in the oven for 10-12 minutes at the 425 temp used for the taco's. It's great with chicken and turkey too!
This is a Tieghan Girard recipe (not exactly) - both the taco and cilantro yogurt dip come from her incredible food blog, Half'Baked Harvest!
