Welcome to this week’s edition of College Cooking! Recipes that our (over 21 aged) college kids will love to recreate and eat!

It all started with a TikTok video early this yesterday morning. Not my video. It was from ChefClub. It was one of those videos where you watch entirely too long, knowing full well it’s not going to end well. And it didn’t. But the concept stuck!

The guy in the video poured Jack Daniel’s whiskey into muffin tin cups, topped them with water and froze them.

It’s this next part that stuck.

Once frozen he popped out the whiskey ice cubes and pressed them into the center of burger patties. As he grilled the burgers on the flat top, the ice melted creating steam….which on its own is an acceptable cooking method.

I had to know.

I was the first one through the door at the liquor store – sure, it felt a little strange walking out with a bottle of JD at 9:00 am. Hey, girl on a mission!

Let’s talk Whiskey for a minute. Or is it Whisky? I kept second guessing myself on the spelling so I looked it up. Apparently the spelling of said grain spirit is entirely based on the country of origin. If it’s made in Ireland or the USA it’s Whiskey we an ‘e’. If it’s distilled in Canada, Scotland or Japan drop that ‘e’ and pour yourself a glass of Whisky!

A whiskey infused burger sounded pretty darn good, but I couldn’t get my head around infusing with water. So this is where I changed the ChefClub method and I used Coke instead. Jack Daniel’s Whiskey & Coke. A well documented finely matched pair.

The Preparation

I decided to prepare these Ultimate Jack & Coke Bacon Cheeseburgers two ways. One closely resembling the video I fell pray to. A whiskey ice cubed pressed into the raw burger patty then pan grilled.

The other, a bit more conventional but with the same flavor profile. Add the whiskey & coke directly to the ground beef, then make into patties and pan grill.

The Results

I topped our burgers with Caramelized Onions, Smoked Gouda cheese, Million Dollar Bacon, and Whiskey Mayo.

Here are the results!

Both burgers were very juicy and the toppings were perfectly matched. However, according to our highly skilled taste-testers the burgers with the Jack Daniel’s & Coke put right into the ground beef had a superior flavor profile.

So in the end, while making Jack & Coke ice cubes was fun and certainly grabbed my attention, they are not necessary.

These burgers are really good. A perfect addition to any Game Day spread!

The gentle whiskey aroma is front and center, some from the burger and some from the whiskey mayo. The caramelized onions add a wonderful layer of flavor, as does the smoky gruyere cheese. And let us not forget the million dollar bacon. Baby!

I even made a gluten free version using our new favorite sweet potato ‘buns’.

I hope you’ll give this recipe a try. I’d love for you to share your feedback in the comments below!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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The Ultimate Jack & Coke Bacon Cheeseburger

According to our highly skilled taste-testers the burgers with the Jack Daniel's & Coke put right into the ground beef had a superior flavor profile and paired perfectly with the toppings.

Course Burger

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Caramelized Onions & Million Dollar Bacon 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Burgers

• 1 pound ground beef
• 2 Tablespoons Jack Daniel's Whiskey can sub coke
• 2 Tablespoons Coke
• 2 Tablespoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tablespoon butter for pan frying

For the Whiskey Mayo

• 1/4 cup mayonnaise
• 1 Tablespoon ketchup
• 1 Tablespoon Jack Daniel's Whiskey can sub coke

For the Toppings

• 4 burger buns lightly toasted
• 1/2 cup caramelized onions (1 large sweet onion) see recipe link in post
• 3 ounces smoked gruyere cheese shredded
• 4 strips Million Dollar Bacon see recipe link in post

Instructions

For the Burgers

• Combine burger ingredients (except butter) and form into 4 bun sized patties. Pan fry in butter until deeply caramelized on each side.

  Note: When pan frying or frying on a flat top grill I like to add a little water to the hot pan and cover the burgers at the end to let them steam a bit.
• Top with caramelized onion and shredded gruyere cheese. Cook to desired doneness.

To Build the Burgers

• Lightly toast the burger buns. Whisk together whiskey mayo ingredients. Slather a spoonful on bottom side of each burger bun. Top with cooked burger with onions and cheese. Finish with a slice of million dollar bacon and top bun.

The post Ultimate Jack & Coke Bacon Cheeseburgers appeared first on Lemony Thyme.

I would be entirely happy and comfortable with that big bowl and a spoon.

The fresh herb flavors popping through with hints of smoked gouda in every creamy extremely satisfying bite!

What is Polenta?

Polenta, dubbed “Italian Grits”, is a staple in Northern Italy. Made from ground yellow cornmeal, this grain is wildly versatile. Grits, on the other hand, are a popular breakfast staple in southern cuisine. They are made from either finely stone-ground white corn or hominy. Both are typically served ‘mush’ style or in cake form.

The Fresh Herbs

Adding fresh herbs to the polenta completely elevates the flavor profile.

I chose my favorite blend, I call it the Simon & Garfunkel….parsley, sage, rosemary and thyme.

Each of these individually or any combination will work wonderfully. Simply sauté the chopped herbs in butter for a few minutes to infuse their flavors. Then stir the herby butter into the cooked creamy cornmeal.

The Cheese – Smoked Gouda

For the cheese I like a smoked cheese, again to add another layer of flavor. You could use cheddar, gruyere, even goat cheese would be delicious swirled through creamy polenta.

Perfect Polenta

Polenta is the perfect vehicle to use in place of rice, especially when there’s a savory sauce involved. Or serve this as a gluten free alternative to pasta.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herby Polenta {with Smoked Gouda}

The fresh herbs flavors popping through with hints of smoked gouda in every creamy extremely satisfying bite!

Course Side Dish

Cook Time 35 minutes minutes

Servings 4

Ingredients

• 3 Tablespoons butter
• 2 Tablespoons freshly chopped herbs (like parsley, sage, rosemary, thyme)
• 2 1/2 to 3 cups water, divided
• 2 cups chicken or veggie broth
• 1 cup yellow polenta
• 1 cup shredded smoked gouda cheese
• salt & pepper to taste

Instructions

• In a small saute pan over medium low heat, melt 3 tablespoons butter. Add in chopped fresh herbs and saute for 1-2 minutes. Reserve.
• Bring 2 1/2 cups water and 2 cups broth to a boil in a heavy bottomed large saucepan. Slowly whisk in the polenta, bringing to a low boil stirring constantly. Reduce heat to low, stirring constantly until polenta begins to thicken. Cover and continue to cook over low heat for 25-30 minutes or until polenta is tender, stirring every 3-4 minutes to keep from sticking to bottom of pan. If polenta is thicker than desired you can whisk in more water, a couple tablespoons at a time.
• Stir in melted herb butter and the shredded gouda cheese, stirring with wooden spoon until cheese is melted. Season with salt & pepper to taste. Best served immediately as polenta will thicken as it stands. To reheat stir in a little water, broth or milk. Enjoy!

Notes

Depending on how coarsely ground the polenta is the cooking time and amount of water will vary.  Adjust accordingly.

The post Herby Polenta {with Smoked Gouda} appeared first on Lemony Thyme.

Sometimes you need a deep dish of comfort.  No questions asked.  Bring on the comfort food.  That’s what our Smoky Chicken & Spinach Stuffed Shells were intended to be.  And on that day they delivered.

I’ve come to understand the allure of stuffed shells.  They are the perfect delivery vehicle for just the right amount of savory love.

In this recipe…chicken, spinach, aromatics, and cheese all get cozy under a blanket of creamy cheesy mushroom love.  Smoky cheesy love.

Smoked Gouda is where it’s at.

Boneless skinless chicken breasts baked in Homemade Cream of Chicken Soup will yield an awe-mazing sauce.  Why not cook your chicken into the ‘sauce’ for your dish?  Whether it’s your own cream of chicken soup or prepared, both deliver creamy love.

Chicken breasts baked at 350 degrees, covered in soupy love will be done in about 40 minutes.  Plenty of time to cook large pasta shells and golden mushrooms.  Comfort awaits.

The post Smoky Chicken & Spinach Stuffed Shells appeared first on Lemony Thyme.