Craving That Diner Classic? Try Our Copycat Patty Melt!

 

 There's just something comforting about a classic diner. The worn booths, the friendly banter, and of course, the reliably delicious food. One dish that always hits the spot is the humble yet perfect patty melt. That juicy burger patty, the melty Swiss cheese, and those perfectly griddled rye bread slices... chef's kiss.

If you're like us and find yourself craving that diner goodness but can't quite make it out, we've got you covered! We've cracked the code and are bringing you a copycat recipe that will transport your taste buds straight to your favorite greasy spoon.

Our Famous Copycat Patty Melt

Yields: 2 servings Prep time: 10 minutes Cook time: 15 minutes

Ingredients:

• 1 tablespoon butter, plus more for the bread
• 1 small yellow onion, thinly sliced
• 1 pound ground beef (80/20 recommended)
• Salt and freshly ground black pepper
• 4 slices rye bread
• 4 slices Swiss cheese
• Thousand Island dressing (optional, for serving)

Instructions:

1.      Caramelize the onions: Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are deeply golden brown and caramelized (about 15-20 minutes). Set aside.

2.     Prepare the patties: Divide the ground beef into two equal portions and gently form them into oval patties, slightly larger than your bread slices (they will shrink during cooking). Season both sides generously with salt and pepper.

3.    Cook the patties: Heat the same skillet over medium-high heat. Add the patties and cook for 3-4 minutes per side for medium-rare, or longer to your desired doneness. In the last minute of cooking, place a slice of Swiss cheese on top of each patty and cover the skillet to allow the cheese to melt.

4.    Assemble the melts: While the patties are cooking, lightly butter one side of each slice of rye bread. Place two slices of bread, butter-side down, in a clean skillet or griddle over medium heat. Top each slice with a patty and melted cheese, then a layer of caramelized onions, and finally, another slice of Swiss cheese. Place the remaining two slices of bread, butter-side up, on top.

5.    Grill the melts: Grill the sandwiches for 3-4 minutes per side, or until the bread is golden brown and crispy and the cheese is melted and gooey.

6.     Serve: Slice the patty melts in half diagonally and serve immediately. Enjoy with a side of fries and a dollop of Thousand Island dressing, if desired, for the full diner experience!

Enjoy this taste of diner nostalgia right in your own kitchen. We think you'll agree, this copycat patty melt is a winner!

 

Taste of South America in Your Kitchen: Try this Delicious Seco de Carne!

  

Are you looking for an explosion of flavor that will transport you directly to the Andes? Today, I bring you a traditional and comforting recipe from South America that is sure to become a favorite in your home: the delicious Seco de Carne.

Seco de Carne is a savory and tender stew, popular in several Andean countries, including Ecuador and Peru. Its name comes from the "dry" cooking of the meat ("seco" means dry), although it is actually cooked in an aromatic liquid that infuses it with a unique flavor. The combination of meat, onions, peppers, tomatoes, and Andean herbs creates a dish full of character and tradition.

Ingredients:

• 1 kg (about 2.2 lbs) of beef (skirt or shoulder), cut into cubes
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 1 green or red bell pepper, sliced into strips
• 2 medium tomatoes, peeled and chopped
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of achiote or sweet paprika
• 1/4 cup of fresh cilantro, chopped
• Salt and pepper to taste
• Beef broth or water (enough to cover the meat)
• Optional: A splash of chicha de jora or beer

Instructions:

1.      Season the meat: In a bowl, season the beef cubes with salt, pepper, and cumin.

2.     Make the aromatic sofrito: In a large pot or deep skillet, heat the oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then, add the pepper strips and cook for another 3 minutes. Stir in the minced garlic and cook for one more minute until fragrant.

3.    Add color and flavor: Add the chopped tomatoes and the achiote or sweet paprika. Cook over low heat, stirring occasionally, until the tomatoes have broken down and the mixture has thickened slightly, about 8-10 minutes.

4.    Brown the meat: Turn the heat up to medium-high and add the beef cubes to the pot. Cook, stirring occasionally, until the meat is browned on all sides.

5.    Slow and flavorful cooking: Pour in enough beef broth or water to cover the meat. If you like, add a splash of chicha de jora or beer for a special touch. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for at least 1.5 to 2 hours, or until the meat is very tender. Stir occasionally and add more liquid if necessary to keep the meat covered.

6.     The finishing touch: Once the meat is tender and the sauce has thickened, remove from the heat and stir in the fresh chopped cilantro. Taste and adjust the seasoning with salt and pepper as needed.

Serve the Seco de Carne hot, traditionally accompanied by white rice, boiled potatoes, or mashed potatoes, and sometimes with a fresh salad or avocado. This dish is perfect for sharing with family and enjoying the authentic flavors of South America!

Go ahead and try making this delicious Seco de Carne and let us know what you think in the comments! Enjoy your meal!

 

Kid-Approved Cheesy Chicken and Veggie Pasta Shells!

  Looking for a meal that's both delicious and sneaks in some veggies? These Cheesy Chicken and Veggie Pasta Shells are a guaranteed hit with the little ones (and the big ones too!). They're easy to make, customizable, and oh-so-cheesy!

 

Yields: 4-6 servings

Prep time: 15 minutes

Cook time: 20 minutes

 

Ingredients:

 

1 pound small pasta shells

 

1 tablespoon olive oil

 

1 cup cooked chicken, diced

 

1 cup frozen mixed vegetables (peas, carrots, corn are great!), thawed

 

2 cups milk

 

1/4 cup all-purpose flour

 

1 cup shredded cheddar cheese (or your kid's favorite!)

 

Salt and pepper to taste

 

Optional: Sprinkle of dried parsley for garnish

 

Instructions:

 

Cook the Pasta: Cook the pasta shells according to package directions until al dente. Drain and set aside.

 

Sauté Chicken and Veggies: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced cooked chicken and thawed mixed vegetables. Cook for 3-5 minutes, stirring occasionally, until heated through.

 

Make the Cheese Sauce: In a separate saucepan, whisk together the milk and flour until smooth. Place over medium heat and cook, stirring constantly, until the sauce begins to thicken.

 

Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

 

Combine Everything: Add the cooked pasta shells and the chicken and veggie mixture to the cheese sauce. Stir gently to coat everything evenly.

 

Serve and Enjoy! Serve the cheesy pasta shells warm. Garnish with a sprinkle of dried parsley, if desired.

 

Tips and Variations:

 

Sneak in more veggies: Feel free to add other finely chopped vegetables like broccoli or zucchini along with the mixed veggies.

 

Different protein: You can easily swap out the chicken for cooked ground turkey or ham.

 

Make it cheesy-er! Add a little more cheese for an extra gooey dish.

 

Get the kids involved: Let them help stir the pasta or sprinkle on the cheese!

 

This Cheesy Chicken and Veggie Pasta is a winner for busy weeknights or a fun weekend meal. We hope your kids love it as much as ours do! Happy cooking!

A Culinary Discourse: Crafting the Perfect Ham and Egg Omelet

 

 There are few breakfast dishes as universally comforting and satisfying as a simple ham and cheese omelet. It’s a classic for a reason—the fluffy, golden eggs embracing savory pieces of ham and gooey, melted cheese create a symphony of textures and flavors that can brighten even the sleepiest morning.

 

What makes this omelet so special? It’s the perfect marriage of simplicity and deliciousness. With just a few key ingredients and a little bit of technique, you can whip up a breakfast (or even a light lunch or dinner) that feels both indulgent and wholesome.

 

The Magic Ingredients:

 

Eggs: The foundation of any great omelet. Use fresh, good-quality eggs for the best flavor and texture.

 

Ham: Diced or chopped cooked ham adds a salty and savory punch. Feel free to use leftover ham or your favorite deli variety.

 

Cheese: Cheddar, Swiss, Monterey Jack, Gruyere – the possibilities are endless! Choose a cheese that melts well and complements the ham.

 

Butter: For cooking the omelet and adding a touch of richness.

 

Salt and Pepper: To season everything perfectly.

 

Crafting Your Perfect Omelet:

 

While it might seem intimidating at first, making a great omelet is all about technique. Here’s a basic guide:

 

Prep your ingredients: Whisk the eggs in a bowl with a pinch of salt and pepper until just combined (don't over-whisk). Dice your ham and have your cheese ready.

 

Heat your pan: Place a non-stick skillet over medium heat. Add a pat of butter and swirl it around until melted and the pan is evenly coated. The pan should be hot enough that a drop of egg sizzles gently.

 

Pour in the eggs: Pour the whisked eggs into the hot skillet. Let them cook undisturbed for about 30 seconds, or until the edges start to set.

 

Create the curds: Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan so that the uncooked egg flows underneath. Repeat this process until most of the egg is set but the top is still slightly wet.

 

Add the fillings: Sprinkle the diced ham and shredded cheese over one half of the omelet.

 

Fold and finish: Carefully fold the other half of the omelet over the filling. Cook for another minute or two, until the cheese is melted and gooey and the omelet is lightly golden brown.

 

Serve immediately: Slide the omelet onto a plate and enjoy it while it’s hot!

 

Tips for Omelet Success:

 

Don't overcrowd the pan—cook one or two omelets at a time for best results.

 

Use medium heat to prevent the eggs from cooking too quickly and becoming dry.

 

Don't overcook the eggs! An ideal omelet is still slightly moist in the center.

 

Get creative with your fillings! Add sautéed vegetables, herbs, or different types of cheese to customize your omelet.

 

The ham and cheese omelet is more than just a meal; it’s a comforting classic that’s perfect for any occasion. So grab your ingredients, master the technique, and enjoy the simple pleasure of this delicious dish!