Taco Burgers

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One day a week is burger night at our house so I am always on the lookout for new burger recipes.  Usually I just copy what I see on restaurant menus.  This week I got a new cookbook ~ 1,000 Easy Recipes; Super Fun Food for Every Day ~ that is put out by the Food Network and found this recipe in it.  It IS easy and Mr. Meat Eater and I both enjoyed the burgers.

The burgers really taste like tacos in a bun.  The next time I make these, I might mix the spice in the burger instead of just sprinkling it.

Taco Burgers

VIEW PRINTABLE RECIPE HERE!

1 1/2 lbs ground chuck
1/2 tsp kosher salt
Cumin
Oregano
Chili powder
White cheddar slices
Burger rolls
Guacamole, optional
Lettuce, optional
Salsa, optional
Sour cream, optional
Tortilla chips, optional

Mix the ground beef with the kosher salt and form into 4 patties. Don’t forget to make the indentation so they don’t puff up during grilling.

Sprinkle one side with cumin, oregano, and chili powder to taste.

Grill until they are done to your likeness. Place a slice of cheese on the burger and let melt while still on the grill.

Serve on buns with your favorite toppings.

Makes 4 burgers.

Happy Cooking!

Opening Day!!!

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Finally, baseball season is back!  I love baseball and I am a Mets fan and Mr. Meat Eater is a Yankees fan so we watch both teams when they play via MLB Extra Innings.  One of the things I love about baseball is that I can walk out of the room and do something and come back and chances are nothing has happened, LOL!

Baseball makes me think of hot dogs which makes me think of a hot dog restaurant called Brownies in the town where I grew up ~ Amsterdam, New York.  They made the best hot dogs with meat sauce (mustard and onions first, of course) and fries with gravy.  I really, really miss that place and don’t have any idea if it is still there or not.  Somehow I doubt it.

In my quest to find a meat sauce for hot dogs that I can make just like Brownies, I came across this one.  It tasted nothing like Brownies but Mr. Meat Eater loved it.  Probably because it tastes more like chili than anything else.  I thought it was good but I wanted it to taste like I remember and it didn’t so I was disappointed.

If anyone has a good tried and true recipe for meat sauce for hot dogs, please send them to me and I’ll try them over the summer ~ a_recipe_day at yahoo dot com.

Hot Dog Meat Sauce

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) can tomato sauce
1/2 cup diced onion
1/4 cup water
1 tbsp minced fresh garlic
3/4 tsp chili powder
1/2 tsp salt
3/4 lb ground beef
8 hot dogs
8 hot dog buns

Combine first 6 ingredients in a bowl and set aside.

Brown ground beef in a skillet and drain. Add the tomato sauce mixture and simmer for 15 to 20 minutes. Removed from heat and set aside.

Grill, boil, or pan fry the hot dogs ~ I also grill the top split buns.

Serve hot dogs with your choice of condiments and the meat sauce.

Makes 8 servings.

Happy Cooking!

Creamy Lemonade Pie from Simple Shortcut Recipes

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Day 9 of 10 days of recipes from by Gooseberry Patch.  If you would like a chance to win a FREE copy of this cookbook, please follow the link and comment on THIS POST!  I’ll be choosing a winner tomorrow so please get your comments in before NOON!

Wow, is this a fabulous pie!  I love citrus anything so that’s why I chose this recipe and it really delivers that wonderful lemon flavor.

I made my own graham cracker crust because I’m not fond of the purchased ones.  I just followed the recipe on the box of graham crumbs.  Otherwise, I made the recipe as posted using sugar free pudding mix and the less fat cream cheese.

This pie would be just perfect for Easter or for a hot day in the summer.  I know it’ll be on my list to make often.

Creamy Lemonade Pie
Submitted by Kathy Grashoff, Fort Wayne, IN

VIEW PRINTABLE RECIPE HERE!

1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz) pkgs cream cheese, softened
3/4 cup frozen lemonade concentrate, thawed
1 (9 inch) graham cracker pie crust

In a bowl, combine the evaporated milk and the dry pudding mix. Beat with an electric mixer on low speed for 2 minutes until thickened.

In a separate bowl, beat the cream cheese until light and fluffy, about 3 minutes. Gradually add the lemonade concentrate.

Stir cream cheese mixture into pudding mixture, mixing well.

Pour into a crust.

Cover and refrigerate for at least 4 hours before serving.

Makes 8 servings.

Happy Cooking!

Strawberry Dip from Simple Shortcut Recipes

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Day 5 of recipes from from Gooseberry Patch.  If you want to enter a giveaway for a FREE copy of this cookbook, comment on the post HERE!!

This is really delicious recipe that is perfect for Spring.  It’s super easy to put together.  I am looking forward to going to the strawberry patch and coming home and making this to go with the fresh strawberries.  I used light cream cheese and just sprinkled the ginger in the mix.

Strawberry Dip
Submitted by Deborah Patterson, Carmichael, CA

VIEW PRINTABLE RECIPE HERE!

1 (8 oz) pkg cream cheese, softened
1 (7 oz) jar marshmallow creme ~ I use Kraft
1 tbsp lemon juice
ground ginger to taste
whole strawberries, cleaned and hulled

Combine all the ingredients ~ except strawberries ~ in a small mixing bowl. I used a hand mixer since it was easier than mixing by hand. Whip until smooth.

Serve with strawberries.

Makes 8-10 (or more) servings

Happy Cooking!

Will I Ever Find the “Right” Burger Recipe?

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I am forever trying to recreate restaurant burgers with little success.   I’m sure part of the problem is using the correct type of ground beef and I just won’t buy really fatty ground beef so I should just give up this quest of mine.  I saw this recipe in the latest issue of Simple and Delicious and it was like I had to try again to find that elusive burger.  This recipe wasn’t it BUT it is a very delicious burger in it’s own right.  Friday is usually burger night at my house (at least in the summer) so with some tweaking, I made these over the Labor Day weekend.  They are easy and good.

If YOU have that perfect recipe, please send it my way so I can stop searching!

I will be starting a Gooseberry Patch giveaway later this week so watch for it!

Almost Steak House Burgers

5 tbsp mayonnaise
4 1/2 tsps prepared horseradish
3 tbsp butter, softened (may need more)
garlic powder
4 hamburger buns, split
1 1/2 lbs ground beef
1/4 cup steak sauce
4 1/2 tsps onion soup mix
4 slices Swiss cheese

Mix the mayo and horseradish in a small bowl; cover and refrigerate until serving.

Spread the insides of the burger buns with the softened butter and then sprinkle with the garlic powder. Set aside.

Combine the beef, steak sauce, and onion soup mix and shape into four patties. Remember to make a dent in one side with your thumb so you won’t get that burger bump.

Grill burgers until they are done to your liking, adding a slice of Swiss cheese towards the end of cooking. Grill the buns for a few minutes while the burgers are cooking making sure they don’t burn.

Serve burgers on the buns, adding the mayo/horseradish mix on top and your favorite toppings like lettuce and tomato.

Makes 4 burgers.

Happy Cooking!

Easy Chicken Chili

4 Comments

Don’t faint ~ it’s actually a NEW post!!!! I needed a long break from thinking about food ~ as much as I love to cook, I do need a break from even thinking about it once in awhile.

Quite a bit has happened since I’ve been gone from the blog. The most important being my daughter got engaged and Mr. Meat Eater was out of work and is now back at work. The wedding date is June 9, 2012, and we are very excited and I’m sure you will get sick of me talking about it in the months to come. As for Mr. Meat Eater ~ he can never fully retire or we will kill each other.

I loved this recipe ~ it’s a bit spicy but not bad and you can always make it spicier if you prefer by adding hot sauce before eating.  It’s easy to make but it needs to simmer on the stove for about an hour so keep that in mind.

Easy Chicken Chili

2 poblano chili peppers, chopped
1 large red bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 tbsps olive oil
2 (14.5 oz) cans zesty chili style dice tomatoes (I used Del Monte)
3 cups chopped cooked chicken (I used a rotisserie chicken)
1 (16 oz) can navy beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (12 oz) can beer or 1 1/2 cups chicken broth (I used beer)
1 envelope white chicken chili seasoning (I used McCormick brand)

Put the olive oil in a Dutch oven and heat. Saute the first 4 ingredients over medium-high heat for 8 minutes or so or until tender.

Add the diced tomatoes and the next 5 ingredients and bring to a boil over medium-high heat. Reduce to low and simmer, stirring occasionally for 1 hour.

Serve with desired toppings.

Makes 4-6 servings

Happy Cooking!

Strawberry Cake

11 Comments

I made this cake for my daughter’s birthday at her request.  Actually, she asked for a strawberry cake so I was unsure whether she meant a cake with strawberries or a strawberry flavored cake.  I went with the cake with strawberries.  I hunted around for a recipe and found this recipe posted by BecR on Food.com .  It is fabulous.

It’s an easy cake to make and it looks like you were working all day.  I made the cake layers from a box but you can make homemade or buy the layers in a bakery.

In the second not-very-good picture, I just wanted you to be able to see where exactly to put the strawberries. I should never be allowed to cut cakes or pies, LOL!

Strawberry Cake

2 pints fresh strawberries, sliced
3 tbsps sugar
2 (9 inch) white cake layers, already baked
6 ozs cream cheese, softened
1/3 cup confectioner’s sugar, sifted
3/4 tsp vanilla
1 1/2 cups heavy cream

Make or purchase the white cake layers and allow to completely cool if baking.

Mix the strawberries with the sugar in a medium bowl and set aside at room temp for about 30 or so minutes. Put aside a few strawberries for garnish if you so desire.

Using a mixer on medium, whip the cream cheese and powdered sugar and vanilla until creamy, about 2 minutes. Beat in the cream until it starts to thicken, then increase to high and beat until soft peaks form. Do not over mix.

To assemble the cake: Place one layer on serving plated and layer half of the sweetened strawberries over the top and press gently. Spread about 1/3 of the frosting CAREFULLY over the strawberries to within about 1/2 inch of the sides.

Place the second layer on top and press down gently. Do the same with the strawberries. Frost the sides and top of the cake.

Decorate the cake as desired.

Store in the fridge.

Makes 8 servings

Happy Cooking!

Raspberry Coffee Cake

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I have another recipe for a raspberry coffee cake that involves my springform pan and while it’s not hard to make it seems more complicated than it needs to be.  This recipe takes all the yumminess of that more complicated recipe and makes it so much easier.  I think it tasted better because it WAS so easy.  Try it and see what you think!

Raspberry Coffee Cake

1 (8 oz) pkg cream cheese, softened (I used light)
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
powdered sugar for dusting (optional)

Beat cream cheese, butter, and sugar together until creamy. Add the eggs, milk and vanilla and beating until mixture is smooth.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Add this to the cream cheese mixture at low speed until the mixture is well blended.

Spread into a greased 9×13 pan. Spoon preserves over the top and swirl carefully with a knife. I used more than 1/2 cup preserves ~ more like 3/4 cup.

Bake at 350º for 30 minutes or until the cake begins to leave the sides of the pan.

Cool and sprinkle with powdered sugar if desired. Cut into squares.

Makes 12 ~ 15 servings.

Happy Cooking!

Holiday Frittata

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I actually make frittatas for dinner quite often ~ especially when I don’t feel like cooking.  They are very easy, always delicious, and I can use of bits and pieces of veggies in my fridge.  I can also use meat or not depending on how I feel.  This recipe (from allrecipes, I think) is super easy and would be great on a holiday morning.

Holiday Frittata

1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsps butter
1/2 cup chopped tomatoes (I used mushrooms instead)
1/4 cup minced fresh parsley
6 eggs, lightly beaten
2 cups shredded mozzarella (I used cheddar)
1/2 cup bread crumbs
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper

In a frying pan, melt the butter and saute the onion, green pepper, and garlic for 5 minutes or until tender. Remove from heat and stir in the tomatoes and parsley and set aside.

In a large bowl, mix together the remaining ingredients. Stir in the veggies.

Pour into an ungreased 9 inch pie plate and bake, uncovered, at 350º for 25-30 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Makes 6 servings.

Happy Cooking!

Grilling Pizza

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We LOVE grilled pizza.  In fact, we make it about once a week.  We usually make pepperoni but sometimes we throw on whatever veggies we have on hand.  It’s really not hard to make.  I know the first time I did it, I was convinced the dough was going to fall through the gates and make a huge mess of the grill but it’s never happened.

I use my usual dough recipe ~ Pizza Dough I always make it in my bread machine but I’m sure it would work making it by hand although I have never done it.  I would think that frozen dough, dough from a can, and the dough you can sometimes buy at a pizza place would work as well but I haven’t tried it.

When the dough is done in the machine, I take it out and put it in a greased bowl and cover it with greased plastic wrap and let it rise until doubled.  I punch it down, and take it out of the bowl onto a floured surface and roll it out.  I brush olive oil on the WRONG side of a cookie sheet and put the rolled out dough on it.  I take it out to the preheated grill (Somewhere between 375º and 400º) and slide it onto the grill.

Dough ready to go on the grill:

Dough on the grill:

I close the grill and let it cook for a few minutes.  Using tongs with rubber ends, I check the bottom of the dough every few minutes and when it looks crisp and has grill marks, I carefully turn it over.  Don’t be surprised if the top of the dough bubbles up ~ you don’t have to pop them as they will go away on their own.

The dough after is it turned over:

Now I am ready to add toppings:

I use my regular pizza sauce recipe ~ Super Easy Pizza Sauce I put toppings on in this order:  sauce, cheese (2 cups) and half a bag of pepperoni.  I like to put the cheese under the toppings since it helps them to stick but you can do it in whatever order you like.  It also has to be done rather quickly so the bottom of the crust doesn’t burn.  I may help to turn your grill down a bit.

Toppings on and ready to finish baking:

Close the lid and let it continue baking until the cheese is nice and melted and it looks done.  Here’s the finished pizza:

Using the tongs again, slide the pizza back onto the back of the cookie, let it sit for a minute or two and it will be easier to cut.

A couple of things I have learned along the way:

*Use tongs with rubber ends.  Regular tongs will rip the dough.

*Saute any veggies that you want to put on the pizza.  It cooks so quick that the veggies will still be very crunchy (unless you want it that way, then don’t saute).

*The dough can be made early in the day and put in the fridge until later.  Make sure it has come to room temperature and has risen some before rolling it out.  Cold dough will not roll out ~ it will keep shrinking back.

*Don’t be afraid of trying this ~ my DH and I have lots of fun doing it and we’ve done it enough that we have it down to a science, LOL!

Happy Cooking!