Stuffed Burgers and Skillet Potatoes

  As you may have taken notice, we have been trying to join in more and more challenges across blogland, in order to expand our culinary tastebuds, aside from the customary steak and potato dinners that we most usually turn to (if Michael had his way). That and the fact that we will be moving into a new home in approximately two (2) weeks. Well, this was our attempt at joining more food blogging challenges like, Burger Club , a new challenge started by Cinnamon Girl aka Reeni at Cinnamon Spice and Everything Nice . Well, to quote Reeni, "The future of the Burger Club is up in the air right now as I use this time to figure out a way to get more people involved. My original intention was to rate award-winning and popular burger recipes to see if they lived up to their hype. Depending on the response to this free-for-all the burger club may see its end...or live on in free-for-all form." Even though this is the first time we are participating, I would really like to see this one continue. At least through the summer, as I know we cook burgers on the grill almost every Saturday or Sunday as a quick summertime ritual. In the wintertime when it's snowing, not so much. How about you? Do you cook some sort of "burger" often during the summer? If so, then why not head on over to the Burger Club and let Reeni know that you'd like to participate. We are also joining Robyn at Our Homeschool Home for next weeks event of On the Grill , for the first time. Stop by and check out anything and everything assiciated with a cook out.

  This is also an attempt to use up some of our food before the move. We had a tub of this garlic herb cheese deep in the recesses of the refrigerator. I couldn't even tell you what I was giong to make with it. We also had several bags of ground beef and ground chuck in the freezer. So this is how this burger was born.

Quick and simple, that seems to be my motto as of late. This really is a method more than a recipe. I made 4 patties,with a pocket (indentation) in the middle of them. Filled the pocket of two of the patties with the garlic herb cheese. Seal with the patties that have no cheese. Sprinkled with Paula Deen's House Seasoning , which we keep on hand in a large canister to fill a smaller shaker with. Then throw on the grill and cook to your desired temperature. We served these on french bread with crisp romaine leaves and sliced red onions. These were delicious.

Cyndi's Skillet Potatoes. I owe these to my cousin. She made these for us years ago and I have been making them ever since. Thank you Cyndi!

Easy-peasy. These are usually made with Lipton Onion Soup Mix. Since I didn't have any on hand... I made my own with beef bouillon, onion bouillon, and dehydrated minced onion. 

Slice idaho potatoes into steak fry planks. Saute in a little canola oil and butter until tender.

Add onion soup mix and sour cream and simmer over low heat until liquid reduces to half.

Garlic and Herb Cheese Stuffed Burgers

Courtesy of Recipe Addict

Ingedients

1 pound ground beef or chuck

4 tablespoons Alouette garlic and herb cheese

2 teaspoons house seasoning

1/3 loaf french bread, cut in half

4 romaine lettuce leaves

sliced red onions

Directions

Make 4 patties,with a pocket (indentation) in the middle of them. Fill the each pocket of two of the patties with 2 tablespoons of the garlic herb cheese. Seal with the patties that have no cheese. Sprinkle with Paula Deen's House Seasoning . Then throw on the grill and cook to your desired temperature. Served these on french bread with crisp romaine leaves and sliced red onions.

Makes 2 Servings

I am submitting this to Reeni for the current round of   Anything Goes-Burger Club .

I am also submitting this to Robyn at Our Homeschool Home for next weeks On the Grill .

Cyndi's Skillet Potatoes

Courtesy of Cyndi Hooper and Recipe Addict

Ingredients

1 tablespoon canola oil
1 tablespoon butter
2 large Idaho potatoes, sliced into 1/2 inch steak fries
1 package Lipton Onion Soup Mix, or make your own Dry Onion Soup Mix
1 pint sour cream

Directions

In a large non-stick skillet heat oil and butter over medium to medium-high heat. Add sliced potatoes and cook until tender. Add onion soup mix and sour cream, stirring gently so as not to break up potatoes to severely. Reduce heat to low and cover, simmering potatoes for 20 minutes. Remove cover and stir once more. Cook over low, uncovered about another 10 minutes to reduce liquid. Potatoes should not be too soupy, a little on the drier side.

Makes 4 Servings

 
 

 
 
Garlic Herb Cheese Stuffed Burgers
 
Cyndi's Skillet Potatoes
Carla and Michael

Hoppin John, It's a Southern Tradition

  This weeks theme over at IHCC's Mark Bittman Challenge is BACON!!! As some of you may know, Mr. Bittman has been changing his dietary preferences over the last many years. His latest, more recent style of foods has been to, eat less meat, incorporate more vegetables and fruits. He is currently writing for  Cooking Light Magazine and Runner's World Magazine . I'm telling you this because even though I have 5 of his cookbooks and am a subscriber of Cooking Light Magazine, I was having a hard time finding a recipe with bacon in it that I liked. Until I ran across this little jewel, Hoppin John from days gone by, in How to Cook Everything. There are many variances on this recipe, as explained here by wikipedia. It's definately a southern tradition. So since I had some leftover black eyed peas, this was the perfect accompaniment for our roast pork with chimichurri sauce.

Black eyed peas, bacon, onion, thyme, red pepper flakes, salt, pepper, and water.

Very simple ingredients.

BUY THE BOOK

Hoppin John

Adapted from Mark Bittman's How to Cook Everything

Ingredients

1 cup Black eyed peas, washed, picked over, and soaked (I used canned, undrained)

4 ounces slab bacon or 1 smoked ham hock

1 large onion

1 4-inch sprig fresh rosemary, 2 sprigs fresh thyme, or 1/2 teaspoon dried rosemary or thyme

1/8 teaspoon red pepper flakes

salt and freshly ground black pepper

1 1/2 cups long grain rice

Directions

Put the peas in a medium pot with the bacon or ham hock, onion, herb, and water to cover by at least 2-inches. Bring to a boil over medium high heat.

Turn heat down to medium and cook, skimming any foam that arises, until the peas are tender, 1 to 1 1/2 hours. Remove the meat and reduce the liquid to about 3 cups; as the liquid is reducing, cut the meat into chunks, removing extremely fatty pieces if you like. Return the meat to the pot.

Taste the cooking liquid and add salt and pepper if needed. Remove the rosemary or thyme sprigs if you used fresh herbs.Stir in the rice and cook, covered, until the rice is done and the liquid is absorbed, 15 to 20 minutes. At this point, you may let this dish sit for 15 to 29 minutes before serving.

Makes 4 to 6 servings

Notes: I had canned black eyed peas and leftover cooked rice. I added the black eyed peas uncooked with the bacon, onion, and thyme sprigs and let them simmer for about 1/2 hour. Then added the cooked rice and red pepper flakes, and about 2 - 3 tablespoons of water and let that simmer about another 20 minutes.

It was still delicious. I have to restock my dried beans and peas. I always have plenty of canned beans on hand, just for those quickie through together meals.

This is a good old southern dish. I have eaten a whole lot of blackeyed peas in my life. Oh, oh, oh, and guess what? I got the picky man to eat a bowl of this too, and he liked it. You know the guy that really isn't too fond of legumes, unless they're in Chili. Ha haa. My next adventure with black eyed peas will be to try fritters. Those I have never eaten, nor made. I'll let you know how that goes, down the road from now.

I am submitting this to IHCC's Bacon Theme this week.*

I am also submitting this to Andrea at  My Kitchen, My World for this month's U.S.A. Challenge.*                

      

* Stop in and see what everyone else is cooking up.

 

 

 

If you like or even love legumes, and have never tried this dish, you should definately try it. This could be a meal all on it's own, especially if made with the ham hock. Or leave it out if you don't eat pork products.

Carla and Michael

Southwest Bean Salad

I was in the grocery store last week picking up some last minute items when I saw a can of Southwest Bean Salad. I gave it a glance and didn't even note who it was made by or exactly what the ingredients were in it, though I did note in the picture on the label that there was corn and black beans. I knew I had all kinds of beans at home so I started thinking, why not just customize my own. Now I was on a mission! I scanned the internet, gave up and went into the kitchen. This is what I came up with. I am sure it was much better than that can I had in my hand back in the store. This salad says "summer days" to me. Not to mention it went great for our 4th of July cookout.

Southwestern Bean Salad

Compliments of RecipeAddict

Ingredients

1 cup fresh, or thawed frozen corn

1 cup black beans, rinsed and drained

1 cup kidney beans, rinsed and drained

1 cup pinto bean, rinsed and drained

1 cup black eyed peas, rinsed and drained

1 large or 2 small tomatoes, diced

1/2 jalepeno pepper, minced

1/4 large red onion, diced

1 large garlic clove, minced

1/4 cup champagne vinegar

2 tablespoons extra virgin olive oil

1/4 cup lime juice

1 teaspoon dried cilantro (I wish I had of thought to grab some fresh)

Directions

In a large bowl, whisk vinegar, oil, lime juice, and garlic together. Rinse and drain all of your beans. Add to dressing. Add in the tomatoes, jalepeno, onion, and cilantro. Stir to combine. Refrigerate for 8 hours to allow the flavors to marry.

Makes 6 to 8 Servings

This recipe can be made with a vast array of beans and or spices. I have to go stock up on some different varieties of beans now. We hope you are keeping cool during these hot and humid summer months.

I am submitting this to Deb at Kahakai Kitchen for Souper Sundays .

And also to Reeni at Cinnamon Sice and Everything Nice for the July Side Dish Showdown .

And also to Siri's Corner who is hosting this month's My Legume Love Affair for Susan at The Well Seasoned Cook .

If you're not already blogging along with us, what are you waiting for? Stop on by and have some fun. 

 

 

Carla and Michael

Spring Chicken and Risotto

  Spring is here, though it feels like summer already. Although we haven't had much in the way of April showers, we do have May flowers. Something to smile about after a rough week.

  You may have noticed that we've been participating in the I Heart Cooking Club challenge lately. We are going to be participating in more challenges as we go along. Starting this week we will be joining Reeni at

Cinnamon Spice and Everything Nice forSide Dish Showdown which is featuring Spring Vegetables for the month of May. Also, we will be joining Ivonne at Creampuffs in Venice for Magazine Mondays . You can visit their home pages and read about these wonderful challenges by clicking on the appropriate links.

That being said, I am sending this lovely recipe for Risotto with Spring Greens over to Reeni for the Side Dish Showdown and Ivonne for Magazine Mondays. Michael was making simple herb roasted chicken with the herbs we grow in our garden, so I wanted something to compliment it. I thought this risotto I had marked in the June 2009 issue of Oprah Magazine sounded perfect.

Minimal ingredients. Arborio rice, boullion, spinach, shallot, green onion, Parmesan cheese, olive oil, butter and salt.

Start by heating your stock in a small sauce pan. In another pan saute shallot in olive oil until soft. Add rice and saute, stirring to coat with the oil, 2 to 3 minutes. Pour a ladleful of hot stock into the rice mixture and stir until stock is absorbed. Continue doing this, 1 ladleful at a time for approximately 14 minutes. Stirring all the while until the rice becomes creamy. Then add your greens and continue to add the stock for another 2 minutes. Add butter and salt.

I topped this with fresh scallions.

A variety of fresh herbs from our garden was mixed with extra virgin olive oil.

Then brushed under the skin.

And on top of the skin.

So simple, yet so delicious.

Risotto with Spring Greens

Adapted from Oprah Magazine June 2009

Ingredients

8 cups unsalted chicken stock, preferably homemade(I made vegetable stock from a base-see photo)

3 Tbsp. olive oil
1 shallot, chopped
2 cups Italian Arborio or carnaroli rice
2 cups chopped fresh spring greens, such as spinach, chard, turnip greens, or arugula
4 ounces prosciutto, diced into 1/4-inch pieces (I omitted)
1 Tbsp. butter
1/2 tsp. sea salt
Freshly ground pepper
Pecorino Romano or Parmesan cheese, grated

Directions

Add chicken stock to a pot and bring to a simmer.

Heat olive oil in a large, heavy pot over medium-high heat. Sauté shallot until just soft. Add rice and sauté, stirring frequently, 2 to 3 minutes.
Pour a ladleful of hot chicken stock into the mixture; stir constantly until the stock evaporates. Pour another ladleful in and stir until stock is absorbed. Keep doing this for 14 minutes longer. Add just enough hot chicken stock each time to keep the rice from sticking. Slowly, the rice will become creamy.
After that 14 minutes, when the rice is getting softer but is still not entirely cooked in the center, add greens. Continue adding stock for another 2 minutes, then add prosciutto. Stir another minute and continue adding chicken stock until the rice has just the right texture: Each grain should retain its shape, but the overall risotto should have a velvety creaminess. Add butter and salt.
Season to taste with pepper, and serve with lots of grated cheese.
Makes 4 Servings
Note: I cut this recipe in half
 

Michael, Whiskey Willie (mom and dad's baby boy on the left), and Angel.

(we hope to be adding Willie to our family in the near future)

We will forever miss them so.

Michael and Carla

Our Easter Ham Dinner and All The Fixins

  After all of the years that we have had Easter ham at our house with just the two of us, I must tell you this one turned out to be the best one yet. I am not comparing this one to all of the many Easter hams we have shared with our families over the years (my mom makes a killer fresh ham). Only the ones we have cooked for ourselves. We have had some disasters over the years. One we cooked too long and nearly buned it up beyond being palatable, one we used the packaged "honey dijon" sauce packet and could barely taste the ham over the too powerful sauce mix. This one, a Johnsonville Smoked Spiral Cut ham was to die for I am not kidding you. I can not get enough of it. It has made the most fabulous breakfasts and sandwiches for lunch. We have sliced it for sandwiches, diced it for casseroles and have a giant ham bone all waiting in the freezer for many more fabulous meals.

  I am currently looking for a good casserole recipe, mind you not the ham, potato and "---" brand soup one either. I want something fabulous. So if you have one hiding in your arsenal of fabulous recipes please email me.

  Well back to our dinner, the ham cooks itself. So on to the fixins. For our side dishes we were tiring of the typical mashed potato and veggie. I was looking for a sauce for the asparagus other than the basic cheese or hollandaise sauce. Then I found this Asparagus with Cream Sauce and Michael made us a Basic Cauliflower Mash, of which you can do anything your heart desires to. He used a bit of part skim ricotta cheese in place of cream to keep it on the light side. Michael said he loved the asparagus cream sauce. I myself have always loved mashed cauliflower. Many restaurants have incorporated this into thier "light" menu. We hope you had a wonderful Easter Sunday. We did.

Michael and Carla

Jacket Potatoes with Bacon, Mushroom and Peppercorn Sauce

  I have to start out by telling you that even though we seem to eat a varied diet, we are set in our old stand bys in some areas. Notice the steamed broccoli in many of our pictures? Mike is set on his few choices of vegetables that he will eat. Most definately no brussels sprouts or okra, ever! Only sometimes (once in a blue moon, and you know how often that is) will he have yellow squash, zucchini or eggplant, those of which have to be cooked casserole style and smothered in cheese for him to eat. I on the other hand will eat any vegetables, even if only served with a little salt, pepper and butter. I too have become stuck though, stuck in my choice of baked potato toppings. Never varying from the same old choices of butter, sour cream, salt and pepper, shredded cheese, bacon and green onions. I have never been sure if I could eat a baked potato that was not fully loaded. Well all that has changed thanks to this recipe from Paula Deen . I am in love with the idea of trying new toppings for my taters now.

  This sauce takes only 15 minutes to assemble, much less time than it will take your potato to cook. The logest time you'll spend for this recipe, aside from waiting on the potato to bake is slicing your mushrooms if you didn't buy them already sliced ; ) !

Simple ingredients.

Comes together in a flash.

Ingredients

4 medium-sized russet or other baking potatoes, well scrubbed

12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water-I used my three color grinder instead set for large grind
1 cup cream
Salt and pepper
Butter, for topping
 
 
 
Directions
 
Preheat the oven to 375 degrees F. Scrub potatoes and bake in your prefered method until soft, about 1 hour.

Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.
Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce


  The reviews are varied. Some say she used cornstarch to thicken and added chives. I didn't think it really needed the cornstarch (and I am not a big fan either, although next time I might try thickening with my potato starch) and I didn't have any fresh chives on hand. None the less I was sold!





  Also, a little tidbit. Drumroll please! I have mastered the art of grilling on our new gas grill thank you very much Mr. Michael. That is a steak that was cooked by yours truly. Although I do have to use our digital themometer if you don't eat your steak medium rare or for meats other than steaks, at least until I get a feel for textures. Still, I am very proud of myself as I have been intimidated by the gas grill in the past. And yes, just in case you wanted to know, I am also intimidated by the pressure cooker! Baby steps folks, one step at a time.

Michael and Carla