- There's nothing more satisfying,
or comforting than a juicy hamburger.
Today we're gonna keep it light
by making turkey burgers with a cheese skirt.
So with that I'm gonna add half a pound of this
into my bowl, and then to infuse this delicious,
smoky burger flavor into it, I like adding a little bit
of Worcestershire sauce, Dijon mustard,
a tiny pinch of thyme, garlic, and salt.
Now this is actually my favorite seasoning
for any burger, you can use this for lamb,
beef, impossible burger if you have that.
But I usually have ground turkey at home,
so we'll use that today.
And then with my hands, I'll just mix, mix, mix (laughs).
A little delayed there, and also because I'm making sliders.
This is 1/2 a pound and it should fee 2 1/2 people.
Half because we have Erisy.
and it should be a pretty good meal.
So we're gonna cook this in a cast iron.
I'm gonna turn it on the heat to medium high
and let it get really hot.
Then add a little bit of oil
and then we're just gonna pat our burgers
into small patties.
So what I like to do with my burger is actually
just roll it into a ball.
And once the pan's really hot, I'll just drop it in
and then we'll let it sizzle at the bottom
and then we'll smash them down.
I like building a crust around the burger
so that it's nice and crispy.
Alright so the bottom looks pretty cooked.
And I don't wanna burn it either so I'm gonna flip it.
Ooh look at that crust right there.
Once I flip the burger, I'm gonna add some cheese
and this is excellent as a topper for turkey.
I just have like white cheddar.
I'll place the cheese slices on top of the burger
and then with a lid, I'm just gonna close it up
so it melts nicely.
After a minute or so, I will open it up
and our burgers are done.
So once I take the lid off, I'm actually gonna try
to push the cheese together and see if I can make
one of those cheese skirts.
I don't think I added enough cheese to this, so maybe not,
but we're just gonna give it a minute to see.
Actually, yeah it is kinda forming.
So I have these Hawaiian dinner rolls
that are perfect for sliders.
And what I'm gonna do is put my condiments in there first.
I'm gonna add some mayo and ketchup on each side.
And then with my spatula,
I'll carefully lift up the cheese skirt.
(gasps) Amazing!
This actually the first time I've ever tried this.
So I'm really happy that it worked.
I love having pickles on top.
So I'll just grab one, maybe two.
And there's my mini burger or turkey sliders
with the cute little skirt.
Alright I'm gonna put this in my burger basket.
And then do the other one.
Ooh actually if I have like those party toothpicks,
that would be perfect here.
Just 'cause I wanna feel fancy, I'm gonna look for it.
Boom, perfection!
Finding joys in little things these days.
I cannot believe that the cheese skirt worked out.
Now if you guys were to attempt this at home,
I recommend cheddar, which is what I use.
White cheddar or yellow cheddar.
I probably wouldn't recommend American cheese,
just 'cause there's too much,
like I don't really know what's in there.
But if you guys try it out, let me know
if it worked for you.
One little cheese skirt fell down.
So it's like a cheese chip.
(chip crunching)
Mm, nice and crunchy.
All right I'm gonna go in right here.
The lightness from the turkey is not fatty at all
but the cheese skirt is crunchy and it adds a nice
nutty flavor and then the pickles, that tangy crunch,
it never disappoints.
If you guys are looking for something
to uplift your mood, this burger will do it.
(pleasant music)
Mm.
This was exactly what I needed.
There's nothing that warms your soul
quite like a bowl of soup, except this time,
I'm using frozen pot stickers and mushrooms
as a hack to make this hearty, miso dumpling vegetable soup.
So I'm gonna start off by showing you the two frozen items
that I'm gonna use.
This chicken Gyoza pot stickers,
which I literally always have two of these bags
in the freezer.
They are a complete lifesaver,
whether you decide to steam, pan fry
or in this case, throw into a soup.
And then frozen mushrooms are also a staple for me
because number one, I can never
finish a pack of fresh mushrooms
and this one is an assorted variety that has every type
and I can just use as much or as little as I want
without worrying about it spoiling.
So first in my pot, I'm gonna add some miso ginger broth
that I found at Trader Joe's.
You can definitely use just plain chicken broth
if you'd like, but I thought this would add
a little bit of flavor to our soup.
Let it come to a boil and then
I'm gonna add our pot stickers.
Like always, if you guys want the recipes
to any of the dishes in this video,
I will have them listed with photos
on my blog at dzunglewis.com.
So be sure to check out the link in the description box.
Then some fresh broccoli, our mushrooms
and right before we turn off the heat,
I'm gonna add one baby bok choy that I've already chopped,
along with some soy sauce and some sesame oil.
Turn off the heat and our soup is ready to serve.
I just want the broccoli to retain a crunch still.
The pot stickers to be cooked through
and just wilt the baby bok choy slightly.
The ginger miso broth gave it a very delicate, light flavor
and the pot stickers here, well it speaks for itself.
Its so hearty and filling, along with the fresh
and frozen vegetables.
You really can't tell that the mushrooms were frozen at all.
They just have so much flavor and the crunch
from the broccoli is still there.
(upbeat music)
This one pot pasta combines all of your favorite
Mediterranean flavors into one simple dish.
It's the Spaghetti Alla Puttanesca.
And if you happen to be an olive lover, this one's for you.
So it's really quite simple.
I start by adding a drizzle of olive oil into my pot.
And then I am gonna turn on my heat to medium.
And now I'm gonna ad some coarsely chopped garlic
and all I did was smash it down
and just rough chop the garlic.
And this will really infuse that nice garlicky flavor
into our sauce without burning it when we saute.
And now I'm gonna add some anchovies.
I like using anchovy filets and if you haven't
really used any before, I highly recommend it.
I like the ones packed in oil.
It just adds so much umami and flavor into your dish
and it's quite big.
So I'm gonna add maybe four pieces.
The anchovies are really delicate.
So they break down very easily with the oil and the garlic.
So just kinda mash them down with your spoon
until they become kinda like a paste.
Alternatively, you can always use anchovy paste.
About one tablespoon or fish sauce.
Now I'm gonna add some capers.
And the capers will give this dish that defining taste.
It's a little bit briny, a little bit vinegary.
And it blends together perfectly with our olives,
which I'm gonna be using two varieties here,
a black one and a Calamata.
The black one is a little bit more mild,
whereas the Calamata that was soaked in olive oil
has that kinda more pungent, kiki olive taste.
Then to finish off our sauce,
I'm gonna add one large can of crushed tomatoes.
One cup of water,
and finally our uncooked spaghetti.
I'm using half a pound here or you can just measure
with a pretty medium sized handful.
I'll break the spaghetti in half
and then I'll just submerge it into the sauce
and let it come to a boil.
And simmer for 10 minutes
or until the spaghetti is al dente.
So just be sure to occasionally mix the spaghetti
so the ones at the bottom don't burn.
Also if you see that the sauce is absorbing too quickly
and the spaghetti's not fully cooked yet,
just add a little bit more water.
Almost ready.
This looks so good.
Our noodles are fully absorbed and cooked.
You still have a lot of sauce left over for the final dish.
What I like to do now is just drizzle it
with a little bit more olive oil so it gets nice and glossy,
along with a hint of parsley, chopped
so that we add a little bit of freshness.
One more mix and we are ready to serve.
(pleasant music)
Get some olives in there.
If you want it to have a spicy kick,
you can always add a pinch of red chili pepper flakes,
which I'll do to one of them.
And then I like to add some shaved Parmesan right on top.
And then another fresh sprinkle of parsley.
Ill be honest, I wasn't always an olive lover.
But this dish right here really changed my mind.
I worked at a pasta restaurant in college
and I resisted it for the longest time
because I didn't like olives
and the thought of anchovies kind of scared me.
But when I tried it, my mind was blown.
Let's see if it's blown again.
Mm, it's salty.
It's briny and I love the fact that
we cooked the spaghetti in the actual sauce
because it absorbed all of the flavor.
And it's perfectly al dente and soft,
just how I like my pasta.
- [Male] Hey Ollie, ready?
Go!
(female laughing)
- Growing up in an Asian household,
it wasn't unusual for me to have my eggs with rice.
So this one was inspired by my childhood.
A little bit of soy sauce, sesame oil
and a hint of sugar and honestly, it transforms
your eggs with rice.
I'm gonna heat my pan up to medium high
and add half a tablespoon of butter.
And let it get hot and then I'm gonna add
one clove of minced garlic.
I'll saute it for about a minute,
and then I'll add in my seasoning.
Add a little bit of sugar, sesame oil and soy sauce.
Give it a mix.
Turn off the heat and then we'll add our eggs.
You guys have also been keeping up with my blog
so I have all the recipes listed on there
if you want the exact measurements.
And like our last two, just fold it over
until it's nice and silky.
Again if you like it a little bit more on the cooked side,
kinda like Tamago, just keep it on the heat
for a little bit longer.
For this dish, because we're not adding any other additions,
it's a little bit more forgiving.
And the reason why I added the seasonings in first
was so that it would kinda open up
and really infuse our eggs with flavor.
This looks so silky and velvety.
Just give it a few more folds.
I'm leaving our eggs a little bit runny here
so that it would seep into our rice more,
like a sauce.
Okay, perfect.
Let's plate this baby.
So I'll have my bowl of steaming hot rice
all ready to go and now, I'm just gonna pile on my eggs.
But wait, we're not done.
I like to top it with a little bit of sesame seeds, toasted.
And finally some roasted seaweed.
I'm stealing this one from Erisy.
The baby shark.
She won't mind too much.
I'll just grab a few and cut them up into strips,
right on top.
Comfort and nostalgia all in a bowl.
Now I make this for breakfast
and I grew up eating stuff like this for breakfast
but this can certainly be a breakfast for dinner
type of meal too.
(pleasant music)
A bowl of ramen is universally loved.
At least I know I love it.
I grew up on the package variety,
which isn't so great for you.
But what's great about this ramen noodle soup
is that I infused Thai flavors and fresh ingredients,
and best of all, it comes together in about 30 minutes.
So I'm gonna share my recipe
for this Thai curry, ramen noodle soup.
So the cooking process is super simple.
I'm gonna start off by cooking off our chicken.
To the pot, I'm gonna add a drizzle of olive oil.
Let it get hot and then I'm gonna add my chicken.
Here I have one chicken breast
that I've already thinly sliced.
I'll season it with some salt and pepper.
And then we're gonna cook it up for about five minutes,
until it's fully cooked through.
I'll remove the chicken from the pot and now,
we get on to the spices.
I'll add another drizzle of olive oil.
Let it get hot and then I'm gonna add in
a stalk of lemongrass that I've already smashed.
So smashing the lemongrass helps it to release the oils
and really infuse our broth with so much flavor.
Then I'll add one cup of sliced mushrooms.
I'm using Cremini mushrooms here.
Half of a bell pepper that I thinly sliced.
Some minced garlic, and then I'll continue sauteing
for a few minutes.
Once it's nice and fragrant, I'm gonna add in
my red curry paste.
So you can find this Thai red curry paste
at any grocery store nowadays in the Asian aisle.
I really like it because it's super convenient.
Then we'll add one cup of coconut milk,
four cups of chicken broth,
one tablespoon of fish sauce,
one tablespoon of brown sugar
and two Kaffir lime leaves.
These are Kaffir lime leaves.
They're actually ones that I picked
from my parent's house before we moved and,
I've kept them in the freezer.
They smell so good still.
If you can't find Kaffir lime leaves,
they also sell them dried.
But you can also substitute for fresh lime leaves.
I'm gonna give it a final mix.
And now we're gonna bring the broth to a boil.
Then let it simmer for about 15 minutes,
before we add our noodles in.
Okay our broth is done.
So now I'm gonna add in some fresh noodles.
I got these fresh noodles at the market.
This is actually from Sun Noodles,
and if you guys are from Hawaii or have been to Hawaii,
these are super popular.
They're used in all the Saimin dishes there.
So now I'm just gonna take one whole packet
and then we're gonna add it directly into the soup
and then bring it back to a boil
for like three minutes.
So since the noodles are fresh, they cook really fast.
But if you wanna substitute for dried ramen noodles,
you can certainly do that in the same pot.
Just cook it for a little bit longer
according to the package's direction.
All right so now we're gonna serve it.
I'm just gonna dd the noodles into the bowl first,
with the chicken that we cooked earlier.
Gonna add it right on top.
And then I also sauteed some spinach.
I always like to add some greens to my ramen,
either bok choy, kale, whatever I have available.
And then I squeeze the lime before I add the soup.
What I like to do is just squeeze it in
and throw the whole rind into the bowl.
And then we ladle in our broth.
This is a hearty, flavorful bowl of ramen
that came together in less than 30 minutes.
Finally we'll garnish it with some cilantro.
You can leave this out if you're not a cilantro fan.
But I definitely love it, so in it goes.
Now we give it a try.
Get a piece of chicken and maybe mushroom in there.
Perfect bite.
Mm!
The richness from the coconut milk and all the spices
from our curry paste, Thai curry paste,
just really compliment each other.
It's so hearty and rich.
Mm!
And my favorite part is the whole lime that's in there.
It just makes it so tart.
(pleasant music)