Posts Tagged ‘mayonnaise’

by Sarah Steimer

Salmon burgers with quick pickles and sriracha mayo

I honestly think pickles will make any dish better, and this was no exception to that made-up rule. Burgers in the summer are the best, so why not switch it up with a little seafood? Pick a Saturday or Sunday, get all your ingredients fresh and make these in the afternoon with a nice beer.


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 by Sarah Steimer

Miso and sriracha deviled eggs

These might be my favorite deviled eggs of the group. I love the saltiness of the miso and soy sauce complimenting the easy smoothness of the egg white. Definitely something that could make your Easter table a little more exciting.


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by Sarah Steimer

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.

This spread is fantastic. Bill and I actually used the leftovers on a fresh baguette, along with a few thin shavings of Parmesan.


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by Sarah Steimer

If you cut these spring rolls in half, they would make an awesome appetizer for a party. Nearly everyone (well, meat-eaters specifically) loves a BLT, and this spring roll version is a pretty unique spin. Plus the aioli is out of this world.

  • 4 rice papers
  • 2 cups cooked rice or bean noodles
  • 3-4 large leaves Swiss chard, roughly chopped
  • 1 regular tomato, cored and sliced thin (using just the flesh will allow for a less runny spring roll)
  • 4 slices of thick bacon OR 8 slices of thin bacon, cooked

Dip one of the rice papers in warm water for about 10 seconds, getting both sides wet. Place the paper flat on a cutting board, allowing

I retained the traditional tomato and bacon for these rolls, but chose Swiss chard as my “lettuce.” Another good green would be spinach or even bok choy – which would make it a little more Asian-inspired.

about 1/2 – 1 inch to hang off the edge so it is easier to grab.  Layer the noodles, chard, tomato slices and bacon on the lower one-third of the roll. Use enough of each ingredient to evenly distribute everything among all four rolls – NOTE: You may not use all the noodles.

Starting at the bottom, pull the flap up and over the filling, tucking it underneath the ingredients. Fold the left and right sides over and continue to roll the paper and ingredients. Here is a helpful video if these directions are not clear.

Continue for all four rolls.

For the wasabi aioli

  • 1/2 cup good mayonnaise
  • 1-2 teaspoons wasabi paste or powder
  • 2 teaspoons lemon juice
  • 1 small clove garlic, minced
  • 1 teaspoon sugar
  • 1 teaspoon light soy sauce
  • 1 teaspoon rice vinegar

Whisk all ingredients together until smooth. Serve as a dipping sauce with the spring rolls.

Makes four spring rolls and a little more than 1/2 cup aioli.

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Caitlin Saniga

These muffins were an endangered species by the time I got around to taking a photo of them. I made a batch during a late-night baking session, and by the morning there were only four left.

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup milk
  • 1/2 cup mayonnaise
  • 3/4 cup crumbled cooked bacon (about 12 strips), drippings reserved
  • 1/2 cup sliced sun-dried tomatoes (press out at much oil as you can with paper towels)
  • 1/4 cup minced fresh parsley

This is just my opinion, but the butter was overkill. By the time you bake these muffins in a bacon grease-coated pan, they’re pretty much good to go. One idea I had for these is slicing the muffins in half and adding cooked egg and cheese. I know, I know. I’m always dreaming up breakfast sandwiches!

Preheat the oven to 400 degrees.

In a large mixing bowl, combine the flour, baking powder and sugar. In a small mixing bowl, whisk together the milk and mayo until smooth. Form a well in the dry ingredients mixture, and pour the wet ingredients into it. Stir until just moistened. Fold in the bacon, tomatoes and parsley.

Use leftover bacon grease to lightly coat a 12-cup muffin pan. Fill the cups with batter so they are two-thirds full. Bake for 20 minutes, or until a toothpick comes out clean. Cool the muffins for 5 minutes in the pan before transferring them to a wire rack to cool completely.

Makes 1 dozen.

Recipe adapted from: Taste of Home

* Power Trio is our July guide that features BLT recipe ideas — including bacon, leafy greens and tomatoes, minus the two slices of bread. See all of our Power Trio BLT recipes here.

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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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California roll burger

by Sarah Steimer

The crab on top of this burger makes it extra rich, but also very summery. Other topping options could include pickled ginger, fish roe or other items usually offered at sushi restaurants.

  • 1 pound ground beef
  • 1/2 teaspoon fish sauce
  • salt and pepper to taste
  • 6-8 ounce crab meat (tail, claw, whatever)
  • 1-2 tablespoons mayonnaise
  • 1/4 cup mayonnaise
  • 1/2-1 teaspoon wasabi powder or paste (I added even more)
  • lettuce or spinach
  • tomato, sliced
  • avocado, sliced
  • nori strips (just take nori paper and slice into thin strips)
  • cucumber, sliced thin
  • sriracha (optional)
  • hamburger buns

Using your hands, combine the ground meat, fish sauce, salt and pepper. Form into four patties.

This is one tall burger – I highly recommend a soft bun so you can easily squash it down and jam it into your trap.

Mix together the crab meat with the 1-2 tablespoons of mayonnaise and set aside. Combine the 1/4 cup of mayonnaise with the wasabi, adjusting to your taste, to make the wasabi-mayo spread. Set aside.

Grill the patties to your desired “doneness” and remove from the heat. Pat off any excess grease with a paper towel – unless you enjoy that grease.

Place the tomato and lettuce/spinach on the bottom half of the hamburger bun (you’ll have too much balanced on top of the patties to add this later). Next add the hamburger patty, crab, nori strips, cucumber slices and avocado. Spread the wasabi-mayo on the top half of the bun, along with a swirl of sriracha if you so please.

Makes four burgers.

Recipe adapted from: Use Real Butter


Greek turkey burgers with pickled onions and tzaziki sauce

by Caitlin Saniga

I love that these burgers are bursting with flavor. And if you’re wondering about the bread I used, it’s double-round sandwich flatbread I saw on sale at Kroger. It was perfect for these burgers!

Pickled red onion (make ahead if using):

  • 1 red onion, sliced into 1/4-inch rings
  • 1/2 cup apple cider vinegar
  • 1/2 teaspoon salt

Tzaziki sauce:

  • 1 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 cup chopped cucumber
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill weed


  • 1/2 cup feta cheese
  • 1/2 cup chopped kalamata olives
  • 1/3 cup fresh chopped parsley
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1.5 pounds ground turkey (pork or lamb works, too)
  • 4 buns, pitas or flatbreads for serving
  • greens for serving

These super-easy pickled onions are a great way to get into pickling. They take minimal prep time, and most of the magic happens in the fridge. They last about 3 weeks.

To make the pickled onions: Bring a small saucepan of water to a boil. Add the onions, put the lid on and blanch for 1 minute. Drain in a colander. Put the onions back in the pan. Add the vinegar, salt and just enough water to cover the onion. Cover and bring to a boil. Simmer for two minutes.  Pour the onions and brine into a jar, cover and store in the fridge to chill. It’s best to make these a day before the burgers.

To make the tzaziki sauce: Mix all of the ingredients in a small bowl and store in the fridge to chill. This can be made up to a day in advance.

To make the burgers: Start up the grill or preheat a countertop grill (Foreman-style works.) if that’s how you plan to cook the burgers. (You can also make these in a pan.)

In a large bowl, mix the feta, olives, parsley, garlic, oregano, basil, pepper and salt. Add the ground meat and use your hands to thoroughly mash together the mixture. Shape the mixture into 4 round patties.

These burgers pack really nicely. I should know! I’ve been taking them for lunch at work for the past week. For picnics at the park, I suggest assembling the burgers with buns and greens, wrapping them in foil and packing the onions and tzaziki sauce separately to avoid mushy buns.

Grill or pan-fry the burgers until the internal temperature is 165 degrees, about 7-9 minutes on each side or 7 minutes on a countertop grill.

Serve on buns, pitas or flatbreads with pickled onion, tzaziki sauce and greens.

Makes four burgers.

Recipe adapted from: Food o’ del Mundo

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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