I really like "stuffed" burgers - put a very thin burger on the bottom, put a tablespoon of filling in the middle, put another thin burger on top and blend the edges back together. Filling can be anything - I usually use grilled onions, peppers and mozz cheese, but have gotten exotic with bacon and gorgonzola or sea scallops (didn't actually like that one)
Well, the potato trick does work for me - maybe its only certain things it works with? Worked in salty rice for sure. I have finally learned to add ENOUGH salt to things - always been too conservative. I use Kosher salt a lot - seems less salty to me too. It may be the crystal size - good thought
I am afraid of instant potatoes, quick rice, hamburger- helpers, etc. It always seemed like cheating to me. I think my prejudices are about 20 years out-of-date though, but I am reluctant to try anything that's not from scratch now. I know there is some good stuff out there but hate to experiment. Any suggestions on some good tasting pre-packaged products?
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The best and easiest chicken in the world - season both sides of skinless and boneless breasts with Good Seasons seasoned salt. Heat a little butter and/or oil in a frying pan and put the chicken in - medium heat. When the oil is hot, brown the chicken on both sides (about 2 minutes per side) then pour in a liquid (white wine for me) and cover for about 5-6 minutes or until done. Absolutely perfect! I have some for dinner that night, but always make extra that I cut up and store in refrigerator for a casserole the next day.
You can get fancy and brine ahead of time - helps leftovers stay moist - just be careful with the seasoned salt. Brining really does work - I always brine my turkeys now, and have started brining pork chops too. Doesn't take long - 30 minutes in brine in fridge while everything else is getting set up is plenty of time and makes a world of difference.