Allrecipes Allstar Spotlight: Mackenzie Burgess’ Delicious and Easy Recipes
Welcome to our Allrecipes Allstar spotlight! Today, we’re diving into the culinary world of Mackenzie Burgess, a registered dietitian nutritionist and recipe developer who brings a fresh and innovative approach to everyday cooking. Mackenzie’s recipes are not only delicious but also focus on using simple ingredients and providing healthy, balanced meals. Whether you’re a seasoned chef or a beginner in the kitchen, Mackenzie’s recipes are designed to be accessible and enjoyable for everyone.
In this article, we’ll explore some of Mackenzie’s most popular recipes, complete with detailed instructions, tips, and variations. Get ready to be inspired and elevate your cooking game with Mackenzie Burgess!
## About Mackenzie Burgess
Mackenzie Burgess is a registered dietitian nutritionist, recipe developer, and food blogger known for her approachable and healthy recipes. She has a passion for making nutritious food accessible and enjoyable for everyone. Her recipes often feature simple ingredients, easy-to-follow instructions, and creative ways to incorporate more fruits, vegetables, and whole grains into your diet. Mackenzie’s expertise and relatable style have made her a favorite among home cooks seeking delicious and healthy meal options.
She has appeared in major publications like Food Network, EatingWell, and of course, Allrecipes.
## Featured Recipes
Let’s explore some of Mackenzie’s standout recipes that are sure to become staples in your kitchen:
### 1. Sheet Pan Lemon Herb Salmon with Asparagus
This recipe is a weeknight dinner dream! It’s quick, easy, and packed with flavor and nutrients. The sheet pan method makes cleanup a breeze, and the combination of lemon, herbs, and salmon is simply irresistible.
**Ingredients:**
* 1.5 pounds salmon fillet, skin on or off
* 1 pound asparagus, trimmed
* 2 tablespoons olive oil
* 2 lemons, one thinly sliced, one juiced
* 2 cloves garlic, minced
* 2 tablespoons fresh herbs (such as dill, parsley, thyme), chopped
* Salt and pepper to taste
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Sheet Pan:** Line a large baking sheet with parchment paper for easy cleanup.
3. **Season the Asparagus:** In a bowl, toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread the asparagus in a single layer on one side of the prepared sheet pan.
4. **Prepare the Salmon:** Place the salmon fillet on the other side of the sheet pan. Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and chopped herbs. Season with salt and pepper.
5. **Add Lemon Slices:** Arrange lemon slices over the salmon and asparagus.
6. **Bake:** Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork and the asparagus is tender-crisp. Cooking time may vary depending on the thickness of the salmon.
7. **Serve:** Serve immediately, garnished with extra herbs and lemon wedges, if desired.
**Tips and Variations:**
* **Vegetable Variations:** Feel free to swap out the asparagus for other vegetables like broccoli, bell peppers, or zucchini.
* **Herb Variations:** Experiment with different herbs to create your own unique flavor profile. Rosemary, oregano, and chives are great options.
* **Spice It Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Make it a Meal Prep:** This recipe is great for meal prepping. Simply divide the cooked salmon and asparagus into containers for easy lunches or dinners throughout the week.
### 2. Peanut Butter Banana Baked Oatmeal
This baked oatmeal recipe is a hearty and delicious breakfast option that’s perfect for meal prepping. It’s packed with wholesome ingredients like oats, bananas, and peanut butter, making it a satisfying and nutritious way to start your day.
**Ingredients:**
* 3 cups rolled oats
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 2 cups milk (dairy or non-dairy)
* 1/4 cup maple syrup
* 2 eggs, lightly beaten
* 2 ripe bananas, mashed
* 1/2 cup peanut butter
* 1/4 cup chopped nuts (such as walnuts or pecans), optional
* 1/4 cup chocolate chips, optional
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Combine Dry Ingredients:** In a large bowl, combine the rolled oats, baking powder, salt, and cinnamon.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the milk, maple syrup, and eggs. Add the mashed bananas and peanut butter, and mix until well combined.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. **Transfer to Baking Dish:** Pour the mixture into a greased 9×13 inch baking dish.
6. **Add Toppings (Optional):** Sprinkle the top with chopped nuts and chocolate chips, if desired.
7. **Bake:** Bake for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
8. **Cool and Serve:** Let the baked oatmeal cool slightly before cutting into squares and serving.
**Tips and Variations:**
* **Fruit Variations:** Add other fruits like blueberries, raspberries, or chopped apples to the oatmeal mixture.
* **Nut Butter Variations:** Use other nut butters like almond butter or cashew butter in place of peanut butter.
* **Sweetener Variations:** Adjust the amount of maple syrup to your liking, or use other sweeteners like honey or agave nectar.
* **Make it Vegan:** Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg).
* **Storage:** Store leftover baked oatmeal in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
### 3. Chickpea Pasta Salad with Lemon Vinaigrette
This vibrant and refreshing pasta salad is perfect for picnics, potlucks, or a light lunch. It’s packed with protein, fiber, and healthy fats, thanks to the chickpea pasta, fresh vegetables, and tangy lemon vinaigrette.
**Ingredients:**
* 1 pound chickpea pasta (such as Banza or Tolerant)
* 1 cup cherry tomatoes, halved
* 1 cup cucumber, diced
* 1/2 cup red onion, thinly sliced
* 1/2 cup Kalamata olives, halved
* 1/4 cup fresh parsley, chopped
* 1/4 cup fresh mint, chopped
**For the Lemon Vinaigrette:**
* 1/4 cup olive oil
* 3 tablespoons lemon juice
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Cook the Pasta:** Cook the chickpea pasta according to package directions. Drain and rinse with cold water. Set aside.
2. **Prepare the Vegetables:** While the pasta is cooking, prepare the cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
3. **Make the Lemon Vinaigrette:** In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. **Combine Ingredients:** In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
5. **Dress the Salad:** Pour the lemon vinaigrette over the pasta salad and toss gently to coat.
6. **Chill:** Chill the pasta salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
7. **Serve:** Serve the chickpea pasta salad cold, garnished with extra parsley and mint, if desired.
**Tips and Variations:**
* **Vegetable Variations:** Add other vegetables like bell peppers, zucchini, or spinach to the salad.
* **Cheese Addition:** Add crumbled feta cheese or goat cheese for a creamy and tangy flavor.
* **Protein Boost:** Add grilled chicken, shrimp, or tofu for extra protein.
* **Herb Variations:** Experiment with different herbs like basil, oregano, or thyme.
* **Make it Ahead:** This pasta salad can be made ahead of time and stored in the refrigerator for up to 3 days.
### 4. One-Pan Lemon Herb Roasted Chicken and Vegetables
This one-pan wonder is perfect for busy weeknights. It’s a complete meal that’s packed with flavor and nutrients, and the cleanup is a breeze. The combination of lemon, herbs, and roasted chicken is a classic that everyone will love.
**Ingredients:**
* 1 whole chicken (about 3-4 pounds)
* 1 pound baby potatoes, halved
* 1 pound carrots, peeled and chopped
* 1 red onion, cut into wedges
* 2 lemons, one sliced, one juiced
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons fresh herbs (such as rosemary, thyme, oregano), chopped
* Salt and pepper to taste
**Instructions:**
1. **Preheat the Oven:** Preheat your oven to 400°F (200°C).
2. **Prepare the Chicken:** Pat the chicken dry with paper towels. Season the inside and outside of the chicken with salt and pepper.
3. **Stuff the Chicken:** Stuff the cavity of the chicken with lemon slices and 2 cloves of minced garlic.
4. **Prepare the Vegetables:** In a large bowl, toss the baby potatoes, carrots, and red onion with olive oil, remaining minced garlic, lemon juice, chopped herbs, salt, and pepper.
5. **Arrange on Baking Sheet:** Spread the vegetables in a single layer on a large baking sheet.
6. **Place Chicken on Top:** Place the chicken on top of the vegetables.
7. **Roast:** Roast for 60-75 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork or thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The vegetables should be tender and slightly browned. Turn the vegetables halfway through to ensure even cooking.
8. **Rest:** Let the chicken rest for 10-15 minutes before carving.
9. **Serve:** Carve the chicken and serve with the roasted vegetables.
**Tips and Variations:**
* **Vegetable Variations:** Add other vegetables like Brussels sprouts, sweet potatoes, or parsnips to the pan.
* **Herb Variations:** Experiment with different herbs to create your own unique flavor profile. Sage, marjoram, and savory are great options.
* **Spice It Up:** Add a pinch of red pepper flakes for a touch of heat.
* **Basting:** Baste the chicken with pan juices every 20-30 minutes to keep it moist and flavorful.
### 5. Black Bean Burgers
These homemade black bean burgers are a delicious and healthy alternative to traditional beef burgers. They’re packed with protein, fiber, and flavor, and they’re perfect for vegetarians and meat-eaters alike.
**Ingredients:**
* 1 tablespoon olive oil
* 1/2 cup onion, chopped
* 2 cloves garlic, minced
* 1 red bell pepper, chopped
* 1 (15-ounce) can black beans, rinsed and drained
* 1/2 cup cooked brown rice
* 1/4 cup rolled oats
* 1/4 cup chopped cilantro
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Burger buns and toppings of your choice
**Instructions:**
1. **Sauté Vegetables:** Heat the olive oil in a skillet over medium heat. Add the onion, garlic, and red bell pepper and cook until softened, about 5-7 minutes.
2. **Combine Ingredients:** In a large bowl, mash the black beans with a fork until mostly smooth. Add the sautéed vegetables, cooked brown rice, rolled oats, cilantro, chili powder, cumin, salt, and pepper. Mix well until combined.
3. **Form Patties:** Divide the mixture into 4 equal portions and form into patties.
4. **Cook the Burgers:** You can cook the burgers in a skillet, on a grill, or in the oven.
* **Skillet:** Heat a tablespoon of olive oil in a skillet over medium heat. Cook the burgers for 5-7 minutes per side, or until heated through and slightly browned.
* **Grill:** Preheat the grill to medium heat. Grill the burgers for 5-7 minutes per side, or until heated through and slightly browned.
* **Oven:** Preheat the oven to 375°F (190°C). Place the burgers on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and slightly browned.
5. **Serve:** Serve the black bean burgers on burger buns with your favorite toppings, such as lettuce, tomato, onion, avocado, and salsa.
**Tips and Variations:**
* **Spice It Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the burger mixture for extra heat.
* **Binder Variations:** Use breadcrumbs or cornmeal in place of rolled oats.
* **Vegetable Variations:** Add other vegetables like corn, zucchini, or carrots to the burger mixture.
* **Flavor Boost:** Add a tablespoon of lime juice or Worcestershire sauce to the burger mixture for extra flavor.
* **Freezing:** These black bean burgers can be frozen for later use. Wrap the patties individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw in the refrigerator before cooking.
## Conclusion
Mackenzie Burgess’ recipes are a testament to the fact that healthy eating can be both delicious and accessible. Her focus on simple ingredients, easy-to-follow instructions, and creative flavor combinations makes her recipes perfect for busy weeknights, meal prepping, and anyone looking to incorporate more nutritious meals into their diet. Be sure to check out Mackenzie’s Allrecipes profile and other media appearances to find more inspiration and delicious recipes. So, get cooking and enjoy the culinary delights that Mackenzie Burgess has to offer!