Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's post includes Bistro Onion Burgers and Homemade Ginger Tea. Enjoy!

CAULIFLOWER CORNBREAD MUFFINS

This recipe, from the Food Network Kitchen, begins, “Whipped egg whites make this gluten-free cornbread rise just like the real deal, and the consistency is right on, thanks to cauliflower rice. We spiced it up further with Cheddar and jalapenos.”

Total Time: 1 hour 50 minutes; Active Time: 40 minutes; Yiel: 12 servings; Level: Easy

To view this online, click here.

Ingredients

Nonstick cooking spray, for the muffin tin

4 cups riced cauliflower (about 1 pound)

1 1/4 cups yellow cornmeal

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1 tablespoon baking powder

6 large eggs, yolks and whites separated

1 1/2 cups shredded sharp Cheddar (about 3 1/2 ounces)

2 jalapenos, 1 finely diced and 1 thinly sliced

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.

Place the cauliflower in a large microwave-safe bowl and cover with plastic wrap. Microwave until warm and tender, 3 to 4 minutes. Let cool for 10 minutes, then transfer to a clean kitchen towel and squeeze tightly to release as much moisture as possible.

Wipe the bowl clean and add back the cauliflower. Add the cornmeal, butter, sugar, baking powder, egg yolks, 1 cup of the Cheddar, the diced jalapeno, 1 teaspoon salt and a few grinds of black pepper and stir until well combined.

Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 3 to 4 minutes. Fold half of the whites into the cauliflower mixture until combined. Repeat with the remaining egg whites.

Pour a scant 1/2 cup batter into each muffin cup and sprinkle with the remaining 1/2 cup Cheddar. Place a few jalapeno slices on top of the batter in each cup. Bake until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool for 10 minutes, then remove the muffins to a rack to cool completely. Serve at room temperature.

ITALIAN MAC & CHEESE

This recipe, from Delish, begins, “This is our new Italian dreamboat.”

Yields: 4; Prep Time: 15 minutes; Total Time: 35 minutes

To view this online, click here.

Ingredients

1 lb. Italian sausage

1 large onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

10 oz. shells

16 oz. marinara or tomato sauce

4 c. low-sodium chicken broth

1/2 c. half-and-half or heavy cream

1 c. shredded mozzarella

Freshly chopped parsley, for garnish

Directions

In a large skillet over medium heat, brown sausage until golden.

Add onion, garlic and bell pepper and cook until soft, 5 minutes.

Add shells and stir until coated in sausage and peppers, then pour over marinara and chicken broth. Simmer until shells are al dente and almost all of the liquid is absorbed, 20 minutes.

Stir in half-and-half and mozzarella. Garnish with parsley and serve.

BBQ CHICKEN BURGERS WITH SLAW

This is from Rachael Ray of The Food Network show 30 Minute Meals.

Total: 30 min; Prep: 10 min; Cook: 20 min; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon butter, cut into pieces

1 small red onion, 1/2 finely chopped, 1/2 thinly sliced

2 cloves garlic, finely chopped

2 tablespoons tomato paste

1 teaspoon sugar

1 tablespoon Worcestershire sauce, eyeball it

1 tablespoon hot sauce, eyeball it

1 1/4 pounds ground chicken

1 tablespoons grill seasoning (recommended: McCormick brand) a palm full

3 tablespoons extra-virgin olive oil, divided

2 tablespoons honey, eyeball it

1 lemon, juiced

3 rounded tablespoons sweet pickle relish

2 cups shredded cabbage mix

Salt and pepper

4 cornmeal Kaiser rolls, split

Directions

In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

Serve burgers on bun bottoms topped with slaw and bun tops.

HOMEMADE GINGER TEA

This is from Jolinda Hackett on The Spruce Eats Jolinda wrote, “Wondering how to make a simple and easy homemade ginger tea? Why go out and buy stale old tea bags when you can easily make your own fresh and homemade ginger tea at home using fresh ginger? Treat yourself to a cup of piping hot ginger tea, a healthy drink that's great for digestion.

”Here's how to make the tastiest and most soothing and healing ginger tea you've ever had! There's really no comparison.

“This healing ginger tea recipe actually comes from the raw food and natural health retreat center I used to work at in Thailand, where we served it to our guests bright and early every single morning, seven days a week. The secret to the perfect healing ginger tea? Lots and lots of fresh ginger, simmered for a long time to bring out the flavor, and the lime, which compliments the ginger perfectly, and plenty of natural agave nectar or honey for a refined sugar-free sweetener (or you might prefer it unsweetened, depending on your health goals - It's still delicious, I promise!). Try this simple ginger tea for an immune system boost or for an invigorating way to start the morning.

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 2 servings of ginger tea

To check this out online, click here.

Ingredients

About 2 inches of fresh raw ginger (use more or less, depending on how strong you want it!)

1 1/2 to 2 cups water

1 to 2 tablespoons honey (or agave nectar, to taste)

Optional: 1/2 lime (juiced, or to taste)

Directions

First, prepare the fresh ginger by peeling it and slicing it thinly to maximize the surface area. This will help you make a very flavorful ginger tea.

Boil the ginger in water for at least 10 minutes. For a stronger and tangier tea, allow to boil for 20 minutes or more, and use more slices of ginger. You really can't over do it, so feel free to add as much ginger and simmer it for as long as you want.

Remove from heat and add lime juice and honey (or agave nectar) to taste.

The secret to making a really flavorful ginger tea is to use plenty of ginger-more than you think you will need-and also to add a bit of lime juice and honey to your ginger tea. You will also probably want to add more honey than you think you will need as well.

Enjoy your hot ginger tea! A homemade ginger tea is excellent in soothing stomach aches and in aiding digestion.

MORGAN’S VEGGIE PATTIES

This comes from Guy Fieri of The Food Network show Guy’s Big Bite. It’s a little labor-intensive (you’re not going to have this on the table 20 minutes after getting home from work), but it’s well worth it.

Total: 1 hr 21 min; Prep: 45 min; Inactive: 30 min; Cook: 6 min; Yield: 4 servings; Level: Intermediate

To view this online, click here.

Ingredients

2 ounces olive oil

3 tablespoons diced red onion

2 tablespoons diced black olives

2 tablespoons diced red bell peppers

1 teaspoon diced jalapeno

1 1/2 tablespoons diced garlic

1 tablespoon diced artichoke

4 ounces black beans, drained

4 ounces chickpeas, drained

4 ounces white beans, drained

6 ounces rolled oats

1/2 teaspoon Hungarian paprika

1/2 teaspoon chili powder

1 teaspoon dried oregano

1 tablespoon minced fresh parsley leaves

1/2 teaspoon red chili flakes

1/2 teaspoon ground cumin

1/2 teaspoon celery salt

1/4 teaspoon ground sage

2 tablespoons seasoned bread crumbs

1 egg

Directions

In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

BISTRO ONION BURGERS

This comes from FamilyTime, and begins, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.”

Serves: 6 servings; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 pounds ground beef

1 envelope (about 1 ounce) dry onion soup and recipe mix

3 tablespoons water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomatoes slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.