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Long Boy "Burgers"

Long Boy "Burgers"
When I saw this recipe in Cook's Country, I knew this would be a home run with Ryan. Meatloaf and burgers are some of Ryan's favorite foods and since I don't make either very often they have risen to special treat status. While I was a bit hesitant about this dish (since I don't particularly like meatloaf or burgers), I was pleasantly surprised in the end. I preferred BBQ sauce to the extra ketchup and the zing of some jalapenos, but Ryan was happy with these "burgers" just the way they were. This recipe said it originally made four burgers, but that seems impossible to me. Would I make this again? Long Boy "Burgers" Ingredients: 2-4 (6-inch) sub rolls, split in half lengthwise 1 1/4 cup cornflakes, crushed 1/2 small onion, minced 1/2 cup whole or lowfat milk 6 tablespoons ketchup, separated 1 tablespoon Worcestershire sauce 1 teaspoon minced fresh thyme 1/2 teaspoon garlic powder 1 large egg, lightly beaten Salt and pepper 1 1/2 pounds 90% lean ground beef 2 cups shredded cheddar cheese Related:  Main Dishes

Slow Cooker Chicken Caesar Sandwiches For some reason, during this pregnancy half the food I crave is really bad for me. The other half is really, really bad for me. For example, my husband bought one of those huge bags of chocolate at Costco for his seminary students. You know those big bags of assorted miniature candy bars that they sell around Halloween. I, of course, found his hiding spot and snuck a treat for myself and the kids every once in while. Oops. So after a slight reprimanding by my husband on self control, rebutted by me explaining that “chocolate makes me happy and doesn’t he want me to be happy? I don’t know what it is about Costco but I seem to be a magnet there for unnecessary comments. Well this time as I was checking out, I was immediately stopped by the checker as she said, “Whoa…don’t lift any of that. “Nope.” I didn’t have the heart to tell her that I actually am a lot smaller this pregnancy than any of my other pregnancies. “Are you sure?” Oh man, Do I really have to answer that? Ingredients Notes

Big Fat Bacon Sliders Sunday afternoon, I made sliders. I wrapped bacon around each diminutive patty of hamburger, then cooked them in the oven and squeezed them between small, warm rolls. And I wasn’t the least bit sorry. Monday, I still was not sorry. Yesterday, I featured hamburger recipes from across the web. Today I’m featuring my sliders. Tomorrow, I’ll share something other than burgers. I promise. I think. Throw some ground beef into a bowl. Add ground black pepper. I threw in lemon pepper. Worcestershire works. See that veiny hand? Mix the meat thoroughly, then grab a little wad. Roll it into a neat ball approximately the size of…well, nothing I can think of. It’s just a ball. Set them aside on a plate. Grab a package of thin/regular bacon. Wrap a half a piece of bacon around each orb of hamburger. Yes, I said orb. Pull just slightly as you wrap the bacon around, so that it fits snugly (but doesn’t squeeze) around the bacon. Flatten each patty as much as you can without squeezing the burger out of the corners.

The Best Pot Roast....EVER! I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast.

Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes These baked sweet potatoes are stuffed with feta, olives and sun-dried tomatoes and brimming with the tastes of the Mediterranean. I know Thanksgiving and the holidays are just around the corner but I have to confess, the thought of sweet potato casserole at the dinner table makes me cringe a little. Found most often cloaked under a layer of sticky sugary marshmallows, the poor things become hopelessly lost, just too sweet for their own good and cloyingly so. Instead, what if we contrasted the naturally sweet root vegetable with some bright and savory flavors? I think it’s time to give sweet potatoes a makeover, don’t you? Let’s free them of their sugary sweet shackles and give them a new look. You all know by now that I like a simple recipe, one that puts fresh, flavorful ingredients at the forefront whenever possible and this one is no different. These orange-skinned beauties are also brimming with a host of Vitamin C, potassium and beta-carotene. (This recipe was featured on Dr. Notes

Mexican Dorito Casserole I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Mexican Dorito Casserole Serves about 6 Ingredients 2 c. shredded cooked chicken1 c. shredded cheese (or more if you are a cheese hound)1 can cream of chicken soup1/2 cup milk1/2 cup sour cream1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)1/2 packet taco seasoning (or more- to taste)Bag of doritos DirectionsPre-heat oven to 350-f degrees.In a mixing bowl, combine all ingredients except doritos.In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture.

Recipe for Grilled Pork Chops with Asian Black Bean-Garlic Marinade I'm pretty sure this is my first new grilling recipe for 2011! Even though my grill is on a covered deck where I could use it all year, the weather in Salt Lake has been so cold and rainy this spring that I've been thinking more about soup than grilling. Then a couple of very cute boys stayed at my house a few weeks ago and my nephew Ethan washed off the grill so we could cook hot dogs. Not a very gourmet start to the grilling season, but I made up for it this week with these grilled pork chops with a very interesting Asian-flavored marinade. If you're not a pork eater, I think this would also taste wonderful on beef. The Black Bean Garlic Sauce that's used in the marinade is something you may have had in Chinese food from a restaurant, and I loved the way it was used in this marinade that I adapted from a recipe found in The Bon Appetit Cookbook: Fast Easy Fresh. Cook pork chops about 6-8 minutes on the first side, rotating once if you want to get criss-cross grill marks.

Pork Tenderloin with Pan Sauce This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

Julia's Provencal Tomato Quiche Years after she passed away, Julia Child is once again the talk of the town. I went to see the movie Julie and Julia this weekend, and quite enjoyed watching Julia Child's larger than life personality artfully brought to life by Meryl Streep. What I love about Julia Child has nothing to do with French cooking, really. It is the way she grabbed life with both hands and simply went on to do whatever she felt like, without being self-conscious in the least. V and I have spent so many lazy Saturdays going about our chores with the TV tuned to PBS in the background. Last week, I hauled home a mighty tome from the library- Julia Child's The Way To Cook , published in 1989, a cookbook that focuses on techniques. The recipe I chose was one that sounds perfect for the season- Provencal Tomato Quiche . Adapted from Julia Child's The Way To Cook 1. 2. 3. -2 cloves of garlic , minced -2 medium onions , sliced thinly until the onions are cooked but not browned. 4. 5. 6.

Drunken Pork Chops - absolutely scrumptious! I had an epiphany the other day. I am like the ying to Pioneer Woman's yang. She grew up on a golf course and was a total foodie. She then got married and moved to a ranch in the middle of nowhere. She had to learn to make hearty, down-home food and incorporate some of her former foodie style now and then. I grew up on a ranch in the middle of nowhere, eating and cooking down home, hearty food. This meal from my friend Melissa is a total nod to the down home, hearty food of my youth. Super easy and super flavorful....don't wait to try this gem! Seriously Scrumptious Drunken Pork Chops5-6 pork chops- bone-in or boneless, your choiceSalt and pepper to taste1 bottle of beer (The darker beer the better. This recipe was linked up at: Mommy's Kitchen Sunday Potluck!

Cayenne Cinnamon Baby Back Ribs with Maple Glaze Recipe Friday, May 6, 2011 Cayenne Cinnamon Ribs with Maple Glaze Sticky, sweet, salty, spicy ribs that are so crazy simple to make (the only cooking equipment you need is tin foil and an oven!) We normally enjoy our baby backs fall off the bone – they are so tender that when you lift up the bone, the meat really does fall off. But I remember chatting with Dr. And yeah, okay, I can see the satisfaction of having to pulling the meat off the rib bones with a slight tug….something about that must be deep deep deeeeeep inside our veins that brings us back to Man. Instead of the usual 4 hour low-and-slow roasting of the baby back ribs, these ribs bake at a higher temperature (375F) and for only 1 hour. Yes, they were BETTER than fall-off-the-bone – it must be the cave-girl inside me. Cayanne-Cinnamon Baby Back Ribs with Maple Glaze The ingredients for the rub is simple: Brown sugar, garlic powder, cayenne, paprika and cinnamon. Removing the membrane makes for more tender ribs. Turn the ribs over. Pull!