Classic Meatloaf Burgers and Seasoned Fries from ABC’s The Chew

Cast of ABC's The Chew #thechew

As a food blogger, I spend a lot of time in the kitchen.  In fact, some days I spend the entire day in the kitchen.  While I absolutely love recipe developing and creating fun new ideas, it sometimes gets kinda boring in there.  I typically have the radio on, but I feel like the stations just replay the same songs again and again. But recently I discovered The Chew, a food show that airs at 1e|12p|c on ABC, and this has been a fun addition to my daily routine!  The hosts are engaging, and the food and recipe topics always sound delicious.  Let me tell you…The Chew has been an entertaining way to break up the day!

While each episode that I’ve watched has been enjoyable, I was particularly struck by one of the episodes earlier this week where the hosts remade a number of different Old Fashioned Favorites, including Oven Fried Chicken and Creamy Peanut Butter Cookies.  But I’ve always had a weakness for a delicious burger and fries.  As a kid, I ordering hamburgers almost exclusively when we would go out to eat.  And I still love a good burger and fries!  So I was particularly intrigued when Carla Hall, one of the hosts on The Chew, used a simple meatloaf recipe for hamburgers.  I loved that Carla put a twist on the ordinary by using meatloaf, a classic winter-time dish, to make delicious burgers, a summer-time staple around my house.  (Ok, who am I kidding?  Burgers are a staple in our house year-round!)  Check out the link below to watch the entire episode, and then Tune In: Fresh Daily. 1e|12p|c on ABC for other episodes.

In the same episode, Carla also demonstrated a recipe for Seasoned Fries.  If you’ve never made homemade fries, then now is the time!  As you know, fries don’t hold their texture well over time, so it’s best to eat them right away…and there’s nothing better than making your own and serving them straight out of the pan!  Carla’s seasoning mix is quite simple, and you can always adapt the various spices to your own tastes.  Some mandolins feature the ability to make fresh-cut waffle fries, but if you don’t have this type of mandolin, then you can easily make “regular” stick fries…trust me, they’ll be just as delicious!

Speaking of delicious grilled food, I’ve also included a clip below where the hosts of The Chew discuss how to keep Grilled Chicken juicy, create a tasty Grilled Cantaloupe + Garden Veggie Salad, and whip up a refreshing Watermelon and Cucumber Drink.  Carla even talks about using peeled cucumbers as ice cubes…creative!!  Put all three of these together, and that sounds like a pretty amazing summer meal!

Hopefully these recipes and ideas have inspired you to create some delicious new summer dishes!  Don’t forget to spend summertime with The Chew!  The show airs weekdays at 1e|12p|c.

Classic Meatloaf Burgers

Yield: 8 burgers


    For the Burgers
  • 1 cup breadcrumbs, finely ground
  • 2 eggs
  • 1/4 cup horseradish
  • 2 Tbsp garlic, minced
  • 1 tsp Dijon mustard
  • 1/4 cup ketchup
  • 1 tsp salt
  • 1/8 tsp finely ground black pepper
  • 1 1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1/4 cup grated onion
  • 1/4 cup grated carrot
  • 8 Hamburger Rolls
  • mayonnaise, to serve
  • honey mustard, to serve
  • bacon, to serve (optional)
  • For the Spicy Ketchup
  • 1/2 cup ketchup
  • 1 Tbsp Dijon mustard
  • 1 Tbsp prepared horseradish
  • pinch salt


    For the Burgers
  1. In a medium bowl, combine breadcrumbs, eggs, horseradish, garlic, Dijon mustard, ketchup, salt and pepper.
  2. In a separate larger bowl, combine ground beef, pork, onions and carrots. Add the breadcrumb mixture, and gently mix with hands until combined. Form into patties and set aside on a parchment lined sheet tray.
  3. Preheat a lightly oiled grill or grill pan to medium-high heat. Grill the burgers for 4-5 minutes per side, cooking to an internal temperature of 155F. Remove and allow to rest.
  4. For the Spicy Ketchup
  5. Mix all ingredients together in a small bowl.
  6. To Assemble
  7. Place burgers on buns and top each with a small amount of Spicy Ketchup.
  8. Finish assembling burgers with desired condiments.


Recipe courtesy of The Chew

Seasoned Fries

Yield: 8 servings


  • 6 Russet potatoes, scrubbed
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp salt (plus more to garnish if desired)
  • 1 tsp freshly ground black pepper
  • vegetable oil, for frying


  1. Preheat oil oil to 325 degrees F.
  2. Cut potatoes into 1/4-inch by 1/4-inch thick matchsticks.
  3. Prepare a sheet pan with paper towels and a cooling rack. Begin to par cook the potatoes in the preheated oil for 6 minutes. The potatoes should take on minimal color. Remove from oil with a large slotted utensil to the prepared sheet pan. Allow par cooked potatoes to cool to room temperature and blot off excess oil with a paper towel.
  4. Increase oil temperature to 360 degrees F. In a large bowl, whisk together the spices. Toss the par cooked potatoes in the spice mixture, working in batches, and place in the oil to fry for 3-4 more minutes or until crispy. Remove to a paper towel lined sheet pan and season with additional salt if desired.


Recipe courtesy of The Chew


The Chew celebrates and explores life through food – from cooking to food trends, restaurants, holidays and more all aimed at making life better, fuller and more fun. Featuring celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz, “The Chew” is a leap forward into a delicious new kind of talk show.

Watch The Chew Weekdays at 1e|12p|c on ABC!

Disclosure: Compensation was provided by ABC via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of ABC.

Bourbon Sour Cherry Pie

Bourbon Sour Cherry PieI’m a big fan of bourbon.  In fact, one of my go-to drinks is a glass of bourbon with a simple garnish of a cherry or two.  I’m also a big fan of sour cherry pie.  So the other day, I got to thinking…what if I combined these two and created a sour cherry pie using bourbon as one of the ingredients?  I hit the kitchen to do a little playing around, and a couple of hours later, I had this Bourbon Sour Cherry Pie.  Inititally, I was a little afraid that the taste of the bourbon would overwhelm the cherry filling.  (After all, you have to heat the bourbon when making the filling…and heated bourbon is a pretty potent smell!)  But once the pie came out of the oven, the bourbon had mellowed a bit and created a nice balance with the sour cherries.  Don’t get me wrong, the bourbon flavor is still there…but it doesn’t overpower the pie like I was afraid it might.  So if you have someone in your life who loves bourbon, give this pie a shot.  It’s different and unique…and quite tasty if I say so myself!

When making fruit pies, I typically just put a full crust over the top.  But this time, I decided to go in a slightly different direction.  I had a bit of extra time, so I went with a lattice top for this pie.  (If you don’t want to make the lattice top, you could certainly just use a full crust instead.)  Lattice topped pies look amazing, and honestly they don’t require that much extra time.  Just roll out the second piece of pie dough like normal, and instead of covering the pie, just cut the dough into 3/4″ to 1″ strips.  The first step is to lay out 5-6 parallel strips of dough across the pie.  Then simply fold back every other strip.  Lay a new strip of dough perpendicular to the first 5-6 strips, and then lay the previously folded strips back down.  Next, fold back the alternating parallel strips, lay down a new perpendicular strip of dough, and continue this process in both directions until the lattice-top is done.  I know this probably sounds really confusing, but it’s not!  (It’s a lot harder to write it out than to do it…trust me!)  Take a look at the collage below for a visual guide in how to make a lattice-top for your pie.

How to Make a Lattice Top for Pies

Bourbon Sour Cherry Pie


    For the Pie Dough
  • 2.5 cups of pastry flour (if you don't have pastry flour, substitute with 1 3/4 cups all-purpose flour and 3/4 cup cake flour.)
  • 1/2 tsp salt
  • 2 sticks (16 Tbsp) unsalted butter, diced and chilled
  • 1/4 cup cold water
  • For the Filling
  • 3.5 Tbsp cornstarch
  • 3 Tbsp water
  • 3/4 cup bourbon
  • 1/2 cup granulated sugar
  • 1/2 Tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1 tsp almond extract
  • 1/2 tsp vanilla extract
  • 5 cups (2-2.5 lbs) sour cherries, pitted and halved
  • 1 egg, for egg wash
  • coarse sugar (such as turbinado or sanding) for garnishing crust


    For the Filling
  1. In a small bowl, combine water and cornstarch. Mix until fully combined.
  2. In a medium saucepan, heat bourbon on medium-high heat. Once it begins to boil, add the water/cornstarch mixture and continue to boil for 1 minute, stirring constantly.
  3. Remove mixture from heat and add sugar, lemon juice, cinnamon, almond extract, and vanilla extract. Stir until fully mixed. Add cherries and stir until coated well. Place filling mixture in the refrigerator until cool.
  4. For the Pie Dough
  5. In a medium bowl, combine flour and salt. Using a pastry blender or two forks, cut in butter until mixture forms small pea-sized balls.
  6. Slowly add water and toss mixture lightly with a fork until dough forms a single ball and pulls away from edge of bowl. If needed, add more water in very small increments until no dry ingredients left in bowl. Divide dough into 2 equal portions. Wrap each in plastic wrap and chill for 20 minutes.
  7. Flour table well and roll out 1 portion of dough into a circle approximately 1/8" thick and 11-12" in diameter. Use caution at this step to ensure that dough does not stick to rolling pin or table. (Immediately dust rolling pin and table if dough begins to stick.) Roll finished dough onto floured pin and unroll into pie pan.
  8. Fill pie pan with Filling.
  9. Repeat rolling process with the 2nd portion of dough, stopping after it has been rolled into a circle. Using a pizza cutter, cut dough into 12-14 strips approximately 3/4"-1" in diameter. Lay 5-7 strips horizontally across the pie, leaving space between each strip. Fold every other horizontal strip back and lay a new vertical strip perpendicular to the original strips. Unfold strips and then fold back the alternate horizontal strips. Place a new piece of vertical dough next to the first. Repeat this process of folding and unfolding every other strip until the lattice design is complete. (See picture tutorial in the post above for help!)
  10. Pinch the edges of the pie dough together, and then use culinary scissors to cut off extra dough. Crimp the edges with a fork.
  11. Beat the egg in a small bowl, and then brush the egg wash across the top of the exposed pie dough. (You will likely not use the entire egg for this.)
  12. Sprinkle pie dough with a generous amount of turbinado or sanding sugar.
  13. Bake at 425 for 45-48 minutes, or until pie crust turns golden brown in color.
  14. Allow pie to cool before slicing.


Note: If bourbon is not your thing, then simply replace the bourbon with 3/4 cup of water. (For added flavor, you can mix the reserved juice from the cherries with water. Just make sure that the total liquid still equals 3/4 cup!)

Make Your Own Citrus Sea Salt Blends: Lemon Basil & Chili Lime

How to Make Your Own Citrus Sea Salt BlendsI am obsessed with spice stores.  Seriously, if I’m in a mall and see a spice store, I’m going in!  And I used to spend a fair amount of money on unique salt blends and rubs.  But then I realized…those blends aren’t that hard to make!  So then I started making my own sea salt blends, and I use them for everything now.  In fact, I don’t often use just plain sea salt anymore.  More often than not, I reach into the pantry and pull out a flavored salt blend.  At any one time, I’ve probably got 4-5 different homemade sea salt blends in my spice pantry.  I picked up some small spice jars at a kitchenware store, and they live at the front of my spice rack because I use them all the time when I’m cooking.  And let me tell you…once I discovered how easy it is to make your own sea salt blends, I’ve never again bought an expensive blend from the store!

How to Make Lemon Basil Sea Salt and Chili Lime Sea SaltThe first sea salt blend in today’s post is Lemon Basil Sea Salt.  This blend derives a nice bright flavor from dried lemon zest and dried basil.  You might be wondering where in the heck to find dried lemon zest and dried basil…you make your own!  Seriously.  It takes less than 5 minutes from start to finish.  Just put the basil leaves and fresh lemon zest on a paper towel and microwave in 30 second rounds until they turn dry and crispy.  It’s that easy!  One of my favorite ways to use the Lemon Basil Sea Salt is on freshly sliced tomatoes.  Just drizzle some good olive oil over the sliced tomatoes, sprinkle some of this sea salt blend over the top, and you’ve got a delicious snack.  I’ve also sprinkled a bit of this blend over dips, such as this Spinach Artichoke Dip, and it works great there, too.  Just remember to be sparing with the amount of salt you use…you can always put more, but you can’t take it away.

How to Make Lemon Basil Sea Salt and Chili Lime Sea SaltAnother easy salt blend that is worth keeping in the pantry is this Chili Lime Sea Salt.  It also features a bright citrus flavor, but the chili powder gives this one a slight kick.  This is honestly one of my favorite salt blends, and I use it in all sorts of Mexican and Asian inspired dishes.  I’ve added it to Stove-Popped Popcorn, homemade salsas, grilled fish and chicken, and Homemade Potato Wedges.  These sea salt blends are incredibly simple and inexpensive to make.  Plus, just imagine the look on your friends’ faces when you serve Grilled Chicken with Chili Lime Sea Salt or Sliced Tomatoes with Lemon Basil Sea Salt!

How to Make Lemon Basil Sea Salt and Chili Lime Sea SaltAs a side note, drying fresh herbs in the microwave is a great way to store fresh herbs before they go bad.  Just store the dried herbs in air-tight containers for up to a year.  (The flavor of the herbs will diminish over time, so try not to dry more than you can use in about 3-4 months time.)  If you experiment with other Citrus Sea Salt Blends, let me know how they turn out…I’m always looking for fun, new ideas!

Lemon Basil Sea Salt


  • 1/4 cup sea salt
  • 1/2 tsp dried basil (5-6 large leaves)
  • 1/2 tsp lemon zest


  1. Remove basil leaves from stem and wash thoroughly. Pat dry with paper towel.
  2. Spread leaves out on a paper towel and microwave for 30 seconds at a time, checking on them in between each round. The basil leaves should be dry and crunchy in texture after about 1 1/2 minutes (or 2-3 rounds).
  3. In a small bowl, crush the leaves together with your fingers until finely crumbled. Set aside.
  4. Repeat process with the lemon zest. The lemon zest should be dry and crunchy after just 1 minute, though.
  5. Add dried zest to the bowl with dried basil and crumble mixture between fingers until well blended.
  6. Mix with sea salt. Store in an air-tight container for up to 12 months.

Chili Lime Sea Salt


  • 1/4 cup sea salt
  • 3/4 tsp dried lime zest (2 limes)
  • 1/2 tsp chili powder


  1. Spread lime zest out on paper towel and microwave for 45-60 seconds, or until dry and crunchy to the touch.
  2. Place dried zest in a small bowl and crumble any larger pieces between fingers.
  3. Add chili powder and sea salt, and stir until well blended.
  4. Store in an air-tight container for up to 12 months.

Fall Off the Bone Pork Ribs + Homemade Spice Rub

Fall Off the Bone Pork Ribs #summer #ribs

When was the last time you made ribs at home?  If you’ve never done it before, then it’s time to give it a shot!  As long as you’ve got a grill (or a smoker), then it’s really not all that hard to make ribs.  In fact, most of the “work” is just preparing the ribs and the grill/smoker.  Then you can just sit back and relax while the ribs cook over low heat for a few hours.  This is a perfect weekend dinner on a warm summer’s day!  Enjoy!

Note: The recipe for these Fall Off the Bone Ribs was originally published on Food Fanatic. Click here to check it out!