background preloader

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 This recipe said it originally made four burgers, but that seems impossible to me.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

Bloomin' Onion Bread My husband and I waited tables at Outback Steakhouse while we were in college and ate our share of Bloomin’ Onions. But the funny thing is we never actually ordered them. If a table ordered a Bloomin’ Onion and canceled the order, the onion would sit in the window until another table ordered one which was usually just a matter of minutes. But every once in a while there would be a lull where no orders would come in and the “Bloom” was pronounced “dead”, meaning it would not be served to customers, and all the servers got to eat it. I don’t know if there are other servers out there but I still have reoccurring nightmares where I’m in the weeds with all of my table – everyone needs a drink refill and all of my orders are wrong. This naughty Bloomin’ Onion Bread has cheese stuffed in every crack and is cut just like the Bloomin’ Onion from Outback. Ingredients Instructions Preheat oven to 350 degrees. Notes

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.

TFF & FIC - Grilled Cheese Forever! This past month has been bewildering for me. It's gone by so fast, and I feel like I've accomplished so little! But I've enjoyed a lot of it, so I should satisfy myself with that. I do have one teensy regret though; that I couldn't celebrate Grilled Cheese Month the way it deserves to be celebrated! My original plan to was make one new grilled cheese sandwich every week (which would've been easy enough, because the Lord knows about my undying love for grilled cheese!). Anyway, back to grilled cheese (see?! The thing with Tyler is that he has excellent timing (hmmmmmmmmm, perhaps in more ways than one, eh?!). And now see the magic that Mother Nature has crafted, yet again! Tyler's Mozzarella Grilled Cheese Sandwiches (find original recipe on Food Network's site)Serves: 2 Click Here For Printable Recipe Basil pesto:1/2 cup pine nuts2 cups fresh basil leaves1 cup fresh Italian parsley leaves1/2 cup Parmesan or Romano2 garlic cloves1/4 teaspoon salt1/2 cup extra-virgin olive oil Method: 1. 2.

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

Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. It all started when I first tried adding some jam to one then I moved on to chutneys and now it was time to try a pesto grilled cheese sandwich. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients 1 tablespoon butter2 slices bread1/2 cup graviera or gruyere, grated1-3 tablespoons spinach (aka spanakopita) pesto directions

The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!

{meeeeeeeeeaaaat} How To Cook Steaks On Your Stovetop That Taste Better Than in a Fancy Restaurant | off the (meat)hook Is there anything more satisfying than a perfectly seasoned steak cooked to your exact liking? For a meat-lover like me, there is not. Unfortunately it can be hard to get that steakhouse taste at home, unless you know a couple of culinary secrets. Here is my tried and true method for cooking steaks. Once you start making them this way, you will never go back to your old habits! 1. 2. 3. 4. 5. 6. 7. 8. If you liked this post, you may also enjoy… Cauliflower Crust Pizza A co-worker of mine is currently on a special diet and has been experimenting with several low-carb dishes. One day a few weeks ago, she dropped by my office to tell me about a recipe she’d found – pizza crust made of cauliflower! Yes, it sounded a little strange, but I was definitely intrigued. She offered to bring a piece to the office the next day for me to sample and even day-old and reheated, it was really good! My husband is a pizza fanatic, so this new discovery was particularly exciting. With a hefty dose of veggies, I feel good about eating it myself and feeding it to him, which means he can get his pizza fix a lot more often now. I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. I’m interested to see what some of you think, so please, if you give it a go, come back and leave a comment! Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Enjoy!

Mexican Tortilla Pizza Taco Bell is my absolute favorite fast food place in the world. Oh stop, don’t judge me for it. It's a chain I have loved since the age of 14 and the older I got my affinity towards TB only grew stronger. My most favorite items are the Bean Burrito, 7-Layer Burrito, and Mexican Pizza with Beans! Since I do watch what I eat most of the time, I can't afford to eat Taco Bell as often as I'd like to, however I am capable of replicating some of their delicious dishes at home. Recently I whipped up their Mexican Pizza with Beans which resulted in a crispy outer shell by baking the tortilla. NUTRITION: Whole Wheat Tortillas are a great source of Protein and Fiber. INGREDIENTS (makes 4 pizzas): 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. My cousin, Ajay, has yelled at me many times for this – WHATEVA! TELL ME: What's your favorite Mexican Restaurant and how are you celebrating Cinco De Mayo this year?

Baked Chicken and Spinach Flautas Am I the only one who was craving flautas/taquitos after seeing this post on The Kitchn last week? They looked amazing! We went through a phase a few years ago where we loved the frozen ones, but now they kind of weird me out so it’s been forever since I’ve had them. I’ve actually been meaning to experiment with a baked version for a while, but I never got around to it. You guys, these are so good. I was worried that the flautas wouldn’t be filling enough on their own, so I served them with some refried beans. Baked Chicken and Spinach Flautas 1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon ground Cumin 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced 3 cups Baby Spinach, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa, for serving

Related: