(WTNH) - Having children changes your life, but it doesn't have to change what you cook. Kelsey Banfield stopped by to discuss how to fit good cooking into one's life. She demonstrates and show recipes that can be adapted to the time you have-during your child's naptime-all without sacrificing quality or flavor. All the recipes focus on grilled/picnic foods featured in Kelsey's new book, "The Naptime Chef".
- 3 pounds ground round (85% lean)
- 3 tablespoons of your favorite hot sauce (we like Cholula Hot Sauce)
- 3 tablespoons Worcestershire sauce
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup (4 ounces) coarsely grated sharp Cheddar cheese
- 8 potato hamburger buns, lightly toasted
- Lettuce, for serving
- Sliced onion, for serving
- Ketchup, for serving
- Preheat the grill to medium heat.
- In a large bowl, combine the ground beef, hot sauce, Worcestershire sauce, garlic powder, onion powder, salt, pepper, and Cheddar cheese. Mix everything well with your hands until the ingredients are fully combined.
- Form 8 equal-sized burger patties and grill the burgers over medium heat until cooked to desired doneness, about 10 to 15 minutes for medium doneness. For a medium rare burger grill for 8 to 10 minutes, or 15 to 18 minutes for well-done.
- Serve each burger on a potato bun with lettuce, sliced onions, and a dollop of ketchup.
- Make-Ahead Tips: Burger patties can be formed in advance and frozen. To freeze them, wrap them individually in two layers of plastic wrap and an outer layer of aluminum foil. Formed patties will also last on a covered plate in the refrigerator for up to a day before grilling.
- 6 tablespoons unsalted butter, at room temperature
- Zest and juice of 1 medium lemon
- 6 fresh ears of corn
- 1 teaspoon kosher salt
- To make the lemon butter: Use an electric mixer to beat together the butter, lemon juice, and lemon zest in a bowl. Set aside.
- To boil the corn: Shuck the ears of corn and remove all the silk strands. Bring a large pot of salted water to a boil over high heat and add the corn. Boil the corn for 7 minutes, starting to time the cooking after the water has returned to a boil. Remove the corn with tongs and pat dry. Using a knife or spoon, rub some of the lemon butter over the hot kernels, allowing the butter to melt into them and drip onto the plate. Rotate the ear so that all of the kernels are coated. Sprinkle a pinch of salt over the buttered corn and serve immediately.
- To grill the corn: Remove the silk from the tips of the corn ears but keep the rest of the husk intact. Fill a large pot or the kitchen sink with cool water and soak the corn for 20 to 30 minutes. It sometimes helps
- to place a heavy object over the corn to keep it entirely submerged in the water while it soaks. While the corn is soaking, heat a grill to a medium flame. Remove the corn from the water and shake the excess water off, but don't dry it. Place the wet corn on the hottest part of the grill and cook, turning it occasionally, for 15 minutes. The husks will get brown and have grill marks. To test for doneness, peel back the very top of the husk and press on the kernels. They should be tender to the touch, soft enough that they indent when you press on them. Remove the corn from the grill and let cool for a few minutes until they are comfortable to touch. Peel back the husks entirely and rub the lemon butter across the kernels, allowing the butter to melt into them and drip on the plate. Sprinkle a pinch of salt over the buttered corn and serve immediately.
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