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 This recipe said it originally made four burgers, but that seems impossible to me.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

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.

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.

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

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.

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!