Alysha Yoder
Maple Bacon Chipotle Burgers
Makes 4 burgers
These unique burgers are well worth all the work! They combine a little spice, a little sweet, and a little salty giving you a flavor packed burger! These are perfect for all your burger lovers out there who are looking for something a little different.
1 lb thick cut bacon
¼ cup 100% pure maple syrup
1 lb ground beef (make sure it has fat in it to ensure juiciness so 80/20 or 85/15 work best!)
½ cup creamy peanut butter
1 tsp chipotle powder
4 slices sharp cheddar cheese
4 hamburger rolls (would recommend brioche buns)
Salt, pepper, and garlic powder to taste
Optional Toppings: lettuce, tomato, onion, and pickles
1. Preheat oven to 375°.
2. Place bacon strips evenly on baking sheet, drizzle with 1/4 cup of maple syrup, and place in oven. Cook until golden brown and crispy (about 30-40 minutes).
3. As soon as you take the bacon out of the oven, place cooked strops on a plate so most of the fat stays on the baking sheet. (Note, don’t drain the fat on paper towels with this bacon like most. Because of the sugar in the maple syrup, it will cause them to stick to the paper towels and make a mess.)
4. In a bowl, combine peanut butter and chipotle powder (if you want the peanut butter ‘liquidy’ put in the microwave for 30 seconds). Set aside.
5. Heat up the grill.
6. For burgers, divide meat into four patties (place a divot in the center to ensure juiciness). Salt, pepper, and garlic powder each side to taste.
7. Grill until cooked to preferred doneness.
8. Toast buns.
9. Top each burger with cheddar cheese.
10. Remove from grill.
11. Top each burger with cooked maple bacon pieces, peanut butter, and preferred additional toppings.
Tip: If you want to be a little ‘extra,’ instead of toasting buns on the grill, you can brush maple syrup on top of your hamburger, sprinkle with sesame seeds and chipotle powder, and bake for 5 minutes, or until sesame seeds are toasty.
Healthier Buffalo Chicken Dip
An easy and healthier alternative to your fat loaded cream cheese based buffalo chicken dip. This takes less than 30 minutes to make and is a tailgating appetizer that is sure to be a crowd pleaser!
Greek Yogurt Ranch
2 cups nonfat Greek yogurt
2 Tbsp ranch powder
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp dried dill
1 Tbsp dried chives
1 tsp garlic salt
1 Tbsp lemon juice
Buffalo Chicken
1 tsp butter
1 whole sweet onion, finely chopped
1 lb ground chicken
10-15 whole cloves garlic, minced *you measure this with your heart
¼ cup buffalo sauce
1 tsp ground black pepper or to taste
Optional Garnishes: buffalo sauce to taste, thinly sliced scallions or chives, and crumbled blue cheese or feta
1. In a bowl, combine all the above Greek yogurt ranch ingredients. Mix everything until well combined. Cover and refrigerate until ready to use.
2. In a pan on medium heat, add in butter and finely chopped onions. Saute until onions become golden brown.
3. Add your ground chicken. Cook until lightly browned.
4. Then add in your minced garlic and hot sauce. Stir until combined and let simmer for 5 minutes.
5. To serve, take a big scoop of Greek yogurt ranch and make a divot in the center where the meat will be.
6. Spoon buffalo chicken mixture into yogurt divot.
7. Top with whatever garnishes you’d like, drizzle with hot sauce, and serve with your veggies and pita chips. Enjoy!
Tip: Try air frying pita chips for a healthier option! It’s great to use herbs from summer herb gardens instead of dried.
Alysha Yoder
Spicy Pork Ramen Bowls
Makes 4 bowls
This dish always has me reminiscing about my time in Japan, and in the States, I’m always on the hunt for great tan tan ramen (a type of spicy ground pork ramen). This is my adaptation from the many versions I had all over Japan and brings me back to slurping a bowl of it down in many ramen shops. Unlike most ramen, this uses sesame paste to give the broth its creamy texture. The caramelized pork pairs so well with the spicy broth, leafy greens, and the delicate noodles!
For the pork
1 lb ground pork
2 Tbsp mirin
1 heaping Tbsp spicy bean paste (la doubanjiang)
½ Tbsp fermented hot chili paste (gochujang)
1 heaping tbsp fresh grated ginger
10 cloves crushed garlic
For the broth
1 Tbsp white sugar
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 Tbsp chili crunch
3 Tbsp sesame paste, tahini (can sub w/ peanut butter)
6 cups chicken broth
1 12-oz can of evaporated milk
For the bowls
8-9oz ramen or thin Asian style egg noodles
Optional Garnishes: bok choy, leafy spinach, scallions, crushed peanuts, chili crunch, and chili oil
1. Mix all the pork ingredients together until well combined.
2. Cook on high heat, stirring occasionally, until pork begins to become golden brown and caramelized.
3. Remove from heat, and set aside.
4. For the broth, mix all the ingredients together except the chicken broth and evaporated milk to make the broth base.
5. In a saucepan, simmer the chicken stock on the stove. Once simmering, turn off from heat and stir in your evaporated milk.
6. Cook your noodles according to your package instructions.
7. To assemble, place two tablespoons of the broth base at the bottom of a wide bowl, add two cups of your broth, and mix until smooth.
8. Place a forth of your cooked noodles in your broth, and top with a forth of the caramelized pork.
9. Top with your garnishes (we used scallions, bok choy, and chili crunch).
Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for over 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients but worldwide as well.
