bkyrd Recipes

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Featured Recipe

Herb-Baked Onion Bloom

Original Recipe By Lorna Kelso

Throwing a party can be stressful. Planning the entertainment, planning the events, and most of all planning the menu. Sometimes that menu can be easy, sometimes it can be very difficult, but all the time you can count on this simple little appetizer recipe to make things easier! Lorna Kelso made this herb-baked onion bloom for just these sorts of occasions.

Ingredients:

  • 1 medium onion (from your bkyrd box)
  • 1 Tbsp. butter or margarine
  • 1 tsp. dried thyme or oregano
  • ½ tsp. dried rosemary
  • Salt and pepper to taste
  • Parsley or paprika (optional)

Directions:

Cut ½ inch off the top of onion and remove peel. Cut 12-16 vertical wedges from top, leaving base intact. Set “bloomed” onion on a piece of foil large enough to wrap the entire vegetable. Top onion with butter and and next three ingredients, then wrap foil around and pinch edges together tightly. Place upright on a pan and bake at 425 degrees for about 30 minutes or until tender; “petals” should still have body. Sprinkle with minced parsley or paprika if desired. May be kept in warm location for up to an hour before serving.

Send us what your creation looks like via Twitter, @eatbkyrd, or on Instagram, @eatbkyrd!

herb-baked onion bloom recipe
A photo of disappearing chocolate marshmallow brownies

Disappearing Marshmallow Brownies

By Nell Wallace, 1966

Brownies are one America’s favorite desserts. If you are throwing a party and you need guests, offering them free brownies is one way to get them to come. This recipe for Disappearing Marshmallow Brownies is the perfect recipe to make the perfect brownie. Offer these at your next gathering and your guests will leave with a very satisfied appetite.

“This recipe was adapted from the winner in Pillsbury’s 17th Bake Off. I found it in a sack of flour. I alway double it and use a 9 x13 pan. I’ve overbaked it and underbaked it, but it always disappears!” – Nell Wallace

Ingredients

  • 1/2 C butterscotch pieces
  • 1/4 C butter or margarine
  • 3/4 C all purpose flour
  • 1/3 C packed brown sugar
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 t vanilla
  • 1 egg
  • 1 C miniature marshmallows
  • 1 C (6 oz. pkg.) semi-sweet chocolate pieces
  • 1/4 C chopped nuts

Directions

Melt butterscotch pieces and butter in 3 qt. heavy sauce pan over medium heat, stirring constantly. (It will burn easily.) Remove from heat; cool to lukewarm. Lightly spoon flour into measuring cup. Level off, add dry ingredients, vanilla, and egg to butterscotch mixture in saucepan; mix well. Fold into butterscotch batter, marshmallows, chocolate pieces and nuts. Mix just till combined, about 5 strokes. Spread in greased pan. 350′ for 20-25 minutes. DO NOT OVER BAKE. Center will be jiggly, but becomes firm upon cooling.

“These have been used over and over for cubs, boy scouts, Weblos, 4-H, etc. and are always the favorite treat on the plate.” – Nell Wallace

Let us know how this recipe worked out for you! Send us your response to our Twitter or Instagram, @eatbkyrd.

Turkey Chile Casserole

By April Smith, 1968

This turkey chile casserole recipe has been around since 1968. I think by this time it is safe to say it is timeless! Classic recipes like this are hardly heard of very often. Check it out and let us know how it works for you!

“I found this in a 1968 issue of Sunset and have been using it regularly ever since. It is a great way to use left-over turkey.” – April Smith

Ingredients:

  • 4 C diced, cooked turkey
  • 4 oz. green chiles (discard seeds) finely chopped.
  • 1 medium-sized onion, finely chopped
  • 10 1/2 oz. of cream of chicken.
  • 9 corn tortillas.
  • 4 T soft butter
  • 1 lb. sharp cheddar cheese, shredded.
  • 1 C regular strength chicken broth

Directions:

Combine the turkey, chiles, onion, and chicken soup. Spread tortillas with butter, cut each in half, and arrange 6 halves over the bottom of a 9 x 13 in. baking pan. Spread a third of the turkey mixture over tortillas, top with a third of the cheese. Repeat layers of tortillas, turkey, and cheese two more times. Carefully pour over the chicken broth. Cover and bake in a 350′ oven for 25-30 minutes. Cut in squares with a sharp knife and use a spatula to remove each serving. (Sometimes I make this in a smaller, deeper casserole–it’s less firm, but also good.)

Makes 6-8 servings.

Let us know how this turkey chile casserole recipe worked for you by letting us know through Twitter, @eatbkyrd, or through Instagram, also @eatbkyrd.

persimmon-tree-istock

Persimmon Cookies

Persimmons- Diospyros kaki- may be native to China, but lately California’s persimmons are all the rage. Hot summers help bring deep flavor to this berry, usually the size of an apricot. Light yellows to dark orange-reds, the entire fruit is edible Read More…