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Here’s some of my favorite recipes that I’ve been making lately. There may not be a ton of rhyme or reason to them, but it’s just things that I’ve made recently that I either came right back to, or thought to myself ‘I really need to make this again’.

They are some modern faves! (Spoiler alert: it hasn’t been very healthy at my household lately!)

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BREAKFAST BURGER

8 oz. ground beef (80/20)

4 oz. pork breakfast sausage (hot or mild)

3 slices bacon, halved crosswise

1 cup frozen shredded hash browns

Vegetable oil, for the pan

Kosher salt, to taste

Black pepper, to taste

2 slices American cheese

2 brioche buns, split and toasted

1 Tbsp. salted butter

2 large eggs

Ketchup, for serving

Hot sauce, for serving (optional)

In a large bowl, gently combine the ground beef and breakfast sausage. Shape into 2 equal balls, place on a plate, loosely cover, and refrigerate until ready to cook. 

On a griddle or in a large skillet, cook the bacon over medium-low heat until crisp, 6 to 7 minutes. Transfer to a paper-towel lined plate, leaving the drippings in the pan. 

Increase the heat to medium, add the hash browns in 2 piles (1/2 cup each), and let cook, pressing down on the piles with the back of a large (non-slotted) spatula so they come into contact with the pan and spread slightly, until golden brown and crispy, about 5 minutes. If the pan looks dry, add 1 to 2 tablespoons oil. Flip, and let cook 1 minute more, then place a ball of meat on top of each hash brown pile. Working one at a time, place a spatula on top of the meat and use a coffee mug or large measuring cup to press down on the spatula and smash the patties very flat. Season with salt and pepper and let cook until the bottom of the burger and hash browns are golden brown and crispy, about 2 minutes. Flip, press down with the spatula again to make sure the burger has full contact with the hot pan, and cook 1 minute more. Top each patty with a slice of American cheese, cover, and let melt, about 1 minute. Then transfer the patties to the buns. 

Wipe out the pan. Add the butter and melt over medium heat. Add the eggs, season with salt and pepper, and cook to desired doneness, about 4 minutes for medium sunny-side up eggs. 

Top the burgers with the bacon and eggs. Spread the tops of the buns with ketchup. Serve with hot sauce, if you like.

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HOMEMADE 

POTATO CHIPS

2 tsp. brown sugar

2 tsp. kosher salt

1 tsp. crushed red pepper flakes

1 tsp. garlic powder

1/2 tsp. paprika

4 potatoes (Russet or Yukon Gold), scrubbed clean

Vegetable oil, for frying (4 to 6 c.)

In a small bowl, combine the brown sugar, salt, crushed red pepper flakes, garlic powder, and paprika. Set aside. 

Using a mandolin or very sharp knife, thinly slice the potatoes. Add them to a bowl of cold water. Refrigerate for at least 30 minutes and up to overnight. 

When ready to fry, heat 2 inches oil in a large heavy-bottom pot until it registers 350°F on a deep-fry thermometer. 

Drain, rinse, and pat the potatoes completely dry. Working in batches, fry the chips until golden brown, 3 ½ to 4 minutes; stir and move the chips halfway through using a metal spider or slotted spoon. Remove the chips from the oil and place them on a paper-towel lined baking sheet and quickly dust with the spice mix

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HONEY BBQ CHICKEN WINGS

WINGS

3 lb. chicken wings, drumettes and flats, tips removed

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. kosher salt 

1/2 tsp. black pepper

SAUCE

1 cup barbecue sauce

1/4 cup honey

1/2 tsp. garlic powder

1/4 tsp. cayenne, optional

For the wings: Preheat the oven to 425°F. Line a rimmed sheet pan with foil. Spray a wire cooling rack with non-stick spray and place over the lined sheet pan.

Pat the wings dry with a paper towel and place in a large bowl. In a small bowl, combine the garlic powder, smoked paprika, salt, and pepper. Sprinkle over the wings and toss to coat.

Place the wings on the cooling rack, leaving space between each wing. Bake for 15 minutes, flip the wings, and return to the oven for 20 minutes more.

For the sauce: Meanwhile, in a small saucepan, combine the barbecue sauce, honey, garlic powder, and cayenne. Heat over low heat until the honey has melted and the sauce begins to bubble slightly, stirring occasionally until fully combined. 

Heat the broiler to high. Cook until the wings start to get crispy and browned, about 2 to 3 minutes. 

Using tongs, remove the wings from the rack and place in a large heatproof bowl. Pour the hot barbecue sauce over the wings and toss to coat. Place the wings back on the rack and return to the oven under the broiler until the sauce is bubbly and the wings are slightly charred, 2 to 3 minutes.

TFD: "If what you have done yesterday still looks big to you, you haven't done much today."

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