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The Top 7 home cooks had to create an apple dish but could not make dessert. See their tangy creations here!

Submitted by statelysandwiches

It’s not very often I read a sandwich description that leaves me wondering how those ingredients found their way onto the same plate. The Vermonter was one of the few state sandwich combinations that made me raise an eyebrow. It starts out pretty standard with sliced ham, turkey, and Vermont cheddar (of course). Green apples add a nice crunch but the twist is that these ingredients are all held together with cinnamon raisin bread. The Vermonter takes sweet and savory very seriously.

When I opened this week’s Plated box, I immediately knew I was going to create a variation of The Vermonter. The flavors create an unexpected bite and one that leaves me asking for a second helping.

THE VERMONT BURGER
4 Italian Sausages
1 pound Ground Turkey
Pinch of Garlic Salt
Pinch of Cumin
1 Egg
1 small Onion
Vermont White Cheddar Cheese
1-2 Green Apples
8 slices Cinnamon Raisin Bread
Butter
Olive Oil
Salt and Pepper to taste

HONEY MUSTARD SAUCE
1.5 tablespoons Dijon Mustard
1.5 tablespoons Honey
1 teaspoon Mayonnaise
1 teaspoon Lemon Juice
Salt and Pepper to taste
Remove sausage from casing and combine with the next four ingredients. Place in the refrigerator.

Slice onion. Heat one tablespoon of olive oil over low heat. Add onion and cook until caramelized.

Preheat oven to 400 degrees. White cheddar is crumbly so rather than full slices, simply cut enough small cracker-sized slices to cover bread. Cut green apple into thin slices. Lightly butter both sides of the cinnamon raisin bread and set aside on a baking sheet.

Combine all ingredients to make honey mustard sauce and set aside.

Remove ground meat from the refrigerator. Form thin burger size patties and cook on the stovetop for 4 minutes a side or until cooked through.

Meanwhile, place bread in the oven. Once lightly toasted, remove from the oven and top one side of the bread with cheese. Return to the oven until cheese melts.

Top the bread with the cooked burger, honey mustard sauce, caramelized onions, and green apple slices. Enjoy!

Submitted by hipsterfood

When I got this week’s mystery box, I found myself a little stumped. The only non-animal-based ingredients were yellow squash, corn on the cob, onion, green beans, and a variety of apples. But the longer I thought about it, I realized that all of these ingredients are a part of all of my favorite fall meals. And what’s my favorite fall food of them all? (Besides pumpkin chai?) Hand pies!

This hand pie is savory and sweet, like Thanksgiving stuffing & cranberry sauce. The black beans add a much needed bite and give it another great fall flavor as well. Try these out for a burgeoning-September-weeknight meal and enjoy!

This filling recipe makes enough for about a dozen hand-sized hand pies.

Ingredients
1 medium white/yellow onion, diced
1 cup diced yellow squash
1 corn cob, kernels shaved off
1 handful green beans, 1 inch pieces cut on a bias, ends trimmed
1 granny smith apple, diced small
1 can black beans, drained and rinsed
salt, pepper, 1/2 tsp each cinnamon, cumin, paprika
2 tbsp coconut oil

Dough recipe can be found here.

Instructions
1. Put the onion, corn, oil, cinnamon, cumin, and paprika in a hot sauté pan and cook down until the onions are translucent, stirring to prevent burning.
2. Add the squash, apple, green beans, and black beans, and mix together. Cook on medium heat for 5-10 minutes and pour in about 1/4 cup water.
3. Let it cook down for 5 minutes, then mash it up a little with a potato masher or fork. Toss on some salt & pepper to taste.
4. Preheat the oven to 425°F. If you don’t already have the dough prepared, do so now. Spread out the dough into a rectangle, about 1/4 inch thick. Top half the dough with the filling, then fold the dough over and crimp the edges with your fingers. (Be gentle or the dough may break.) Slice a couple of holes in the top to let some of the air out during cooking.
5. Place the hand pies on a greased baking sheet. Bake until golden, about 20 minutes. Eat them while they’re still warm!

Roasted Green Bean Salad and Creamed Corn with Poblanos

Submitted by dinnerwasdelicious

Our Plated MysteryBox was full of beautiful Late-Summer produce. Everything from Apples to Zucchini. We wanted to make a dish that celebrate the beauty of these perfect veggies and put together two side-dishes that celebrated the best parts of our faves: Sweet Corn and Green Beans.

Even though we are carnivores through-and-through:  we kept things vegan. Where’s no better way to highlight the essence of a vegetable than staying plant-based. Without the (amazing) flavor meat and dairy bring to your cooking, you can’t just throw some bacon on it to make your meal delicious. You have to unlock what is inherently delicious about what you’re eating.

We did this by roasting and making a stock. It’s pretty obvious that roasting brings out toast-y caramelized flavors in you food but it also remove water. This concentrates the goodness that’s already there, giving you more bang for your culinary buck. We roasted the green beans to add that crunchy, nutty flavor to the salad. For the sweet corn, we extracted as much of its natural flavor and sweetness by simmering the corncobs in water, making a stock. We were amazed at how much intense flavor the corncobs held— and how dang tasty the stock ended up. We’re never throwing corn cobs away ever again. Next time, we’re thinking risotto.

Roasted Green Bean Salad

2 lbs Green Beans— washed with the ends snapped
3 tbsp + 1 tsp Olive Oil
2 tbsp Balsamic Vinegar
1 tbsp Grainy Dijon Mustard
1 tbsp Honey — we know that some vegans don’t eat honey (swap for a pinch of Brown Sugar or ½ tbsp Agave), but beekeepers (like our fave:
Bike-A-Bee)
 are an important part of keeping dwindling pollinator communities vibrant and healthy.
1 small Clove Garlic— grated or otherwise smashed to oblivion.
Pinch of Salt
Tons of Black Pepper

Preheat your oven to 475°. Toss the Green Beans with 1 tsp Olive Oil and arrange in a single layer on a cookie sheet. Roast until GBD, about 15 minutes.

Whisk together the remaining ingredients to form a thick, mustardy vinaigrette. Toss with the Green Beans. You can serve still warm, or chill things down in the fridge for a few hours before digging in.


Creamed Corn with Poblanos

6 large ears of Sweet Corn
1 gal Water
1 Poblano Pepper— roasted, seeded, and finely diced
⅓ Red Onion— finely diced
3 tbsp Olive Oil
3 tbsp of Parsley (or Cilantro, if it doesn’t taste like dish soap armpits to you!)
Salt and Black Pepper, to taste

Cut the Corn from its Cob, place in a large bowl and set aside. Break the Cobs in half and place in a large stock pot. Cover with 1 gallon of Water— or until the Cobs are covered by about an inch. Heat until almost boiling over high heat, and drop the the temperature down very low to keep the Cobs hardly simmering. Let the Cobs hang out like this until the water is reduced by half— about an hour and a half.

Remove the Cobs from the pot, and reduce the Corn Stock down to about four cups of liquid over very low heat. This takes a while but it’s
 so worth it.

Once the Corn Stock has reduced down to about four cups of liquid, preheat your oven to add 2 cups of the Corn and puree, using a stick or counter-top blender). Combine with the Olive Oil, Poblano Pepper, Red Onion, and remaining Sweet Corn. Season with Salt and Pepper. Simmer until the Red Onion becomes tender and the Corn becomes thick and creamy.

Once the Corn Stock has reduced down to about four cups of liquid, preheat your oven to add 2 cups of the Corn and puree, using a stick or counter-top blender). Combine with the Olive Oil, Poblano Pepper, Red Onion, and remaining Sweet Corn. Season with Salt and Pepper. Simmer until the Red Onion becomes tender and the Corn becomes thick and creamy. Serve piping hot, with a sprinkle of Parsley or Cilantro on top.

Thyme infused meatballs, corn and apple hash, pan roasted squash.
Submitted by frenchcuisse
Meatballs - (Italian sausage) I just added chopped thyme. Once the meatballs are almost cooked, I basted it with butter and a few sprigs of thyme.
Corn and apple hash - Cut the corn, dice the apple and onion. Sauté in a pan, add a couple knobs of butter, salt and pepper.
Squash - Cut in half, salt and pepper, and sear in a pan. Finish in the oven until tender.
Green beans - Blanch the beans, sauté in a pan with butter, salt and pepper.
Basket - Apples , sausage, ground turkey, green beans, ear of corn, yellow squash, onion.
Thyme infused meatballs, corn and apple hash, pan roasted squash.
Submitted by frenchcuisse
Meatballs - (Italian sausage) I just added chopped thyme. Once the meatballs are almost cooked, I basted it with butter and a few sprigs of thyme.
Corn and apple hash - Cut the corn, dice the apple and onion. Sauté in a pan, add a couple knobs of butter, salt and pepper.
Squash - Cut in half, salt and pepper, and sear in a pan. Finish in the oven until tender.
Green beans - Blanch the beans, sauté in a pan with butter, salt and pepper.
Basket - Apples , sausage, ground turkey, green beans, ear of corn, yellow squash, onion.

Thyme infused meatballs, corn and apple hash, pan roasted squash.

Submitted by frenchcuisse

Meatballs - (Italian sausage) I just added chopped thyme. Once the meatballs are almost cooked, I basted it with butter and a few sprigs of thyme.

Corn and apple hash - Cut the corn, dice the apple and onion. Sauté in a pan, add a couple knobs of butter, salt and pepper.

Squash - Cut in half, salt and pepper, and sear in a pan. Finish in the oven until tender.

Green beans - Blanch the beans, sauté in a pan with butter, salt and pepper.

Basket - Apples , sausage, ground turkey, green beans, ear of corn, yellow squash, onion.

Submitted by Notions & Notations of a Novice Cook
This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.
TURKEY-APPLE MEATBALLS:
1lb ground turkey 1 egg 3/4 cup breadcrumbs 1 apple, cored and grated 1 1/2 tablespoon cajun seasoning 1/2 teaspoon salt 2 tablespoon olive oil OPTIONAL: Bamboo skewers
Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.
 GREEN BEANS SUCCOTASH:
2 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 3 medium tomatoes, chopped 2 cups of corn from 2-3 ears of corn 2 cups chopped green beans 1/2 teaspoon salt 3 tablespoon water
Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.
Serve the succotash with the meatball skewers.
Enjoy!
Submitted by Notions & Notations of a Novice Cook
This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.
TURKEY-APPLE MEATBALLS:
1lb ground turkey 1 egg 3/4 cup breadcrumbs 1 apple, cored and grated 1 1/2 tablespoon cajun seasoning 1/2 teaspoon salt 2 tablespoon olive oil OPTIONAL: Bamboo skewers
Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.
 GREEN BEANS SUCCOTASH:
2 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 3 medium tomatoes, chopped 2 cups of corn from 2-3 ears of corn 2 cups chopped green beans 1/2 teaspoon salt 3 tablespoon water
Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.
Serve the succotash with the meatball skewers.
Enjoy!

Submitted by Notions & Notations of a Novice Cook

This week’s mystery box challenge comes with these ingredients: 4 apples (assorted variety), sausage, ground turkey, green beans, ears of corn, onion and yellow squash. I’m not going to lie, I had trouble with these. I made a fresh corn polenta topped with sticky sausages, apples and onions and decided that that was more of a cold day preference, so I submitted these instead - turkey meatball skewers with a green bean succotash. Please don’t mind the rather blurry phone picture (my camera called in sick), this is a simple dish that’s quick to put together to be enjoyed in the last days of summer.

TURKEY-APPLE MEATBALLS:

1lb ground turkey
1 egg
3/4 cup breadcrumbs
1 apple, cored and grated
1 1/2 tablespoon cajun seasoning
1/2 teaspoon salt
2 tablespoon olive oil
OPTIONAL: Bamboo skewers

Combine all the ingredients except the oil in a bowl and mix until combined. The mixture will be a little soft and sticks to your hands. Heat the olive oil in a skillet over medium high heat and using your hands or a small ice cream scoop, drop the meatballs into the oil. Cook for a minute or two on each sides. Thread 3 into a skewer and keep warm.


GREEN BEANS SUCCOTASH:

2 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
3 medium tomatoes, chopped
2 cups of corn from 2-3 ears of corn
2 cups chopped green beans
1/2 teaspoon salt
3 tablespoon water

Heat oil in a skillet over medium heat. Add in the chopped onions, galic and salt. Cook until soft amd fragrant, about 5 minutes. Add in the rest of the ingredients and cook for 15 minutes, or until the corn and beans have softened but still has a bite to them.

Serve the succotash with the meatball skewers.

Enjoy!

Sage Meatballs with Apple Chutney
Submitted by cookingwithleftovers

With beautiful apples in this basket, I decided to use them twice- in the meatballs and with a dipping sauce. Add sage to a mixture of sausage and turkey, and make them bite sized, so you can just pop them in your mouth, even as a cold midnight snack. I use my fingers, no toothpicks necessary…

Ingredients:

    1 pound ground turkey
    2 links sweet Italian sausage, uncased (1/2 pound?)
    1 cup diced, peeled apple (1/2 Granny Smith)
    1 cup onion, diced
    1/4 cup bread crumbs
    1 egg
    1 tablespoon fresh sage, diced

Apple chutney:

    2 cups diced, peeled apple (1 apple- mine was a Granny Smith-Pink Lady combo)
    1 cup water, divided
    1 tablespoon brown sugar
    1/2 tablespoon cinnamon
    1/2 tablespoon soy sauce

MIx the meatball ingredients together, season, and form into tiny balls. Don’t overmix… I made tiny balls with a 1 tablespoon scoop. It was the perfect size. Put onto a greased HOT grill (or in the oven). 425 degrees, for 8 minutes, flipping once. Makes about 30 count.

To make the dipping chutney, cook the apple and 1/2 cup water down with the spices in a sauce pan for 10 minutes or so, until the apples mash up nicely. Add to a food processor (or immersion blender), with the other 1/2 cup water and blend up until just slightly chunky.

Then try not to eat them all at once… Save some for a midnight snack.

Think Courtney needs Christian or is it the other way around?
Think Courtney needs Christian or is it the other way around?
Think Courtney needs Christian or is it the other way around?

Think Courtney needs Christian or is it the other way around?

The MasterChef home cooks created four amazing dishes using four different parts of chicken! See their beautiful creations here.

Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours! Get a FREE Plated Box now and get cooking with this code: MASTERCHEF
Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours! Get a FREE Plated Box now and get cooking with this code: MASTERCHEF

Try your own MasterChef Mystery Box at Home for FREE! Plated is now offering 50 free boxes to MasterChef fans. Click here to get yours!

Get a FREE Plated Box now and get cooking with this code: MASTERCHEF