Mushrooms, Steaks & Garlic Scapes!

My friend and her husband grow their own garlic and hooked me up with a bunch of garlic scapes. Have you guys ever cooked with them before??? I hadn't even heard of them until she asked me if I wanted some and they are AWESOME! I read that you can freeze them, I will definitely be doing that!


This should last me a while!

Ever since she dropped them off, I have been trying to think of ways to use them...I bought some nice filet's from Sam's Club on Friday that needed to be cooked...
I remember one time my Mom asked my brother what he wanted for dinner and he said "How bout steaks?" and my Mom's response was "Well, that's not really a Monday night kinda thing." It must have stuck with me because, rarely, do we have steak on Monday's...Weird, I know...
ANYWAYS...I decided to make a nice butter to go on top of the steak and some yummy mushrooms for the side...here it goes...

Garlic Scape & Rosemary Butter

4 garlic scapes, finely chopped

1 tablespoon fresh rosemary, finely chopped

1/2 stick butter, room temperature

Using a fork, mash the butter with the garlic scapes and rosemary until blended.

Printable Recipe!!!

I didn't take any pictures while preparing the butter...oopsie
But this is right after I put it on the meat. How GOOD does that look???
Mmmm

Mmmm Mushrooms

Inspired by : Michael Chiarello 1/2 yellow onion, finely diced 4 garlic scapes, finely chopped (or regular garlic) 1 1/2 pounds whole button mushrooms, washed 2 tablespoons olive oil 1 tablespoon steak seasoning such as Montreal or Adams Reserve House Seasoning Heat oil in a skillet over med/high heat. Add the onion and garlic scapes, cook until the onions are lightly browned. Remove onions from the pan, set aside on a paper towel lined plate. Next, add the mushrooms and let caramelize for approx 8 minutes. DO NOT STIR THEM AROUND. Finally, add the onions back to the pan, season with seasoning and stir together. Printable Recipe!!! Clearly, I had too much oil... Not too bad for a Monday night!  I hope ya'll enjoy! PS- Don't forget to enter my giveaway, if you haven't already. You have until Thursday to enter! Just click here.

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Grilled Pizza...take 1

Hello there! On Friday night Matt and I attempted to grill pizza...It wasn't a complete success but it was close! There a a few kinks we need to work out...first off, I had put all the toppings out on our bar we have outside, it was a little chilly and I think they got too cold therefore, the cheese didn't melt quite enough before the bottom of the crust was done...oopsie. Second, I think we had the temperature of the grill right, it was about 400 degrees but the coals themselves were too close to the rack. But other than that the flavor of the pizza was AMAZING!

I'm not going to go into too much detail here because I want to try it again...but here are some pictures for your viewing pleasure ;)

Be sure and use Rustic Pizza Sauce which you can find here...

Oopsie...this was the first one...it didn't taste all that burnt...I'm serious!

This was the second one we made, not burned but it was thicker than we wanted...

See what I mean about the cheese?? I would have liked it to melt more and be hot, not warm...

All in all, it wasn't a complete success or failure. We will probably try it again this Friday...I will let you know how take 2 turns out :)

FINALLY...perfect night for a fire

My hubby!

That's all I've got for now! Happy Tuesday!!!!

xo

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Chicken and Avocado Panini with Jalapeno Mayo

Last night was an easy night...Matt was working late and I was doing stuff around the house...which included putting groceries away, even though I told myself it was clean out the pantry week!?!?! I am sure I'm not the only one who tries this and FAILS...Yesterday's trip to the store cost me $200 and I don't even know what I got!!!! SERIOUSLY, this has to STOP!
My first mistake was going to Family Fare on my way home. I think they jack their prices up just because they know that is the only option, besides Harding's...and let's just say that particular one isn't the cleanest..
Anyways, now I am just rambling and will get to the point. DINNER! Super easy and super delish!!!

Chicken and Avocado Panini

2 chicken breasts, pounded out to 1/2" thick

1 whole avocado, sliced

1 cup shredded monterey jack cheese

jalapeno mayo, as little or as much as you like, recipe below

4 semi-thick slices ciabatta or bread of your choice

butter for the outside of the bread

panini grill

Heat the panini grill to medium/high heat.

Season the chicken with the seasoning of you choice. I used Adam's Reserve kicked up chicken.

Place chicken on hot grill, close and cook until no longer pink. Approx 8 minutes on medium/high heat.

Remove the chicken from grill and set aside.

Butter the outside of the bread, start with the jalapeno mayo on the bottom next put the chicken, half of the avocado, half of the cheese and finish the with other slice of bread.

Repeat for the second sandwich.

Place on the hot panini grill, cover and cook until toasted to your liking. Approx 5 minutes, I gave it a good press or two to really smash it down.

NOTE: If you don't have a panini grill, you could easily do this in a pan/skillet using something heavy to press it down. For example, another pan or wrap a brick with heavy duty foil and that would work perfectly.

Printable Recipe!!!

Voila!
Served with a leafy green salad w/ balsamic vinaigrette

Jalapeno Mayo

1 1/2 cups mayo

2 whole fresh jalapenos, diced

juice from 1/2 a lime

1 tsp salt

1 tsp pepper

1 tsp dried oregano

Mix all ingredients together well.

Put on your favorite sandwiches!

Can be kept in the fridge for up to two weeks.

Printable Recipe!!!

I am now wishing that I hadn't sent my other half with the husband this morning...because it is sounding pretty dang good right now!!!

I just checked the weather and it is looking promising for the weekend...I am keeping my *fingers crossed* hoping I didn't just jinx it by saying that!

Have a fabuloso day!Pin It

Tangy Turkey Burgers with Mushrooms & Onions

Who doesn't love a good burger?? I know I do! I concocted these bad boys up last Summer and had a taste for them yesterday. I don't know what it is about turkey but I prefer to use it instead of ground beef when making burgers at home...maybe it's because you can't really find it on menus around here??? 

These are so easy to throw together, saute some veggies, slap on the grill and you're done. The steak seasoning and the hint of hot sauce really give it a great flavor. Not to mention the juicy onions and mushrooms to top it off! I like to put A1 sauce on mine...Sooo soooo delish!

I was really lazy last night and served them with good ole' frozen Ore-Ida fries...baked and topped with some seasoned salt. 

I don't have much time today, so I will quit yappin now! Here it goes...

Tangy Turkey Burgers

1 lb ground turkey

1 tablespoon steak seasoning

1 teaspoon seasoned salt

1 clove garlic, minced or crushed

a few dashes of black pepper

a few dashes of hot sauce, I like Louisiana 

1 small onion, sliced

1 1/2 cups sliced mushrooms

olive oil

provolone cheese slices

onion buns or bun of your choice

In a medium sized bowl add the first 6 ingredients and mix together by hand.

Form into 3-4 patties, depending on how big/small you want them.

Heat a few splashes of olive oil in a medium pan over high heat. Add the onions and cook for about 4 minutes, then add the mushrooms.

Cook until tender, approx 10 minutes.

Grill over medium-high heat for about 10-15 minutes, depending how thick the patties are, flipping once halfway through.

After you flip them, top with the mushrooms, onions and cheese. Continue to cook for about 4 minutes.

Remove from grill and ENJOY!

Sorry for the lack of pictures while actually on the grill....

I hope everyone has a fabulous Friday!

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Spring has FINALLY sprung...Sort of...

This past weekend Spring decided to FINALLY show up...even though it only lasted until Sunday night. Saturday was a bit chilly in the morning but come afternoon, the sun was shining and I think we almost reached 70! It was a perfect day to bring the pit out of hibernation...

Ahh..the pit!!!

It was built by my Uncle Stevie somewhere around 10 years ago...maybe more. It is built directly into a trailer for easy transport! When Matt & I bought our house a few years ago, it would make frequent trips to and from my parents house and somehow has become a permanent fixture in our backyard...along with the gas grill, the mini pit and the caja china...BBQ much???

I looked all over my laptop for a picture of them all together...but of course, couldn't find one...I will take one this week and post it...

Well anyways...where was I going with this...Oh yeah, My Mom & I were CRAVING ribs...and who other to turn to, besides my Dad...who is in Texas right now...was Matt! So he fired up the pit and they may have been the best ribs.ever...or because I hadn't had them in so long...but who cares, the were AWESOME!

A few weeks ago I posted about Matt's Bourbon BBQ Sauce...since he is so busy at the greenhouse now, I knew he wouldn't have time or want to mess with it and frankly, neither did I...So this is what we do to zest up a bottled sauce...

Zested Up BBQ Sauce

enough for 2 slabs of ribs and 1 whole chicken

1 cup stubb's original bbq sauce

1/2 cup beer

1 tablespoon yellow mustard

1 teaspoon garlic powder

Mix all ingredients together and simmer for 10 minutes.

NOTE* You want the sauce to be warm to hot when you sauce the meat.

Feel free to use any beer of your choice or BBQ sauce but we LOVE Stubbs and Johnny Harris(but that doesn't need any zesting up)..we don't drink bud light but have some on hand for friends...

stir and simmer!

pure deliciousness!!!

I also made my Aunt Bea's BBQ beans...I'm not sure if I have ever mentioned this but, I have a large three ring binder filled with various family recipes, clippings from magazines, newspapers and recipes I have printed from the internet...It is my go to cookbook anytime I am looking for something great to make....
I came across this recipe and though I don't remember eating them as a kid, my Mom assured me I did and she then remembered how delicious they were...My Aunt Bea informed me yesterday that the recipe is over 40 years old, she hadn't made them in ages and that I inspired her to do so! Maybe these pictures will help get the ball rolling a little faster...

NOTE* The original recipe calls for 1/2 small box of brown sugar. I did not add this. The canned beans themselves already have a bit of a sweet flavor and I was afraid it would be too much for me.

BBQ Beans

1lb lean ground beef

1 large yellow onion, diced

3 11oz cans pork and beans

1 22oz can bush's grillin beans, I used the Southern Pit Barbecue

The following ingredients, I did NOT measure out...

yellow mustard, a few squirts

Worcestershire sauce, a couple shakes

ketchup, a few squirts

bbq sauce, stubbs, about 2 tablespoons

salt & pepper, to taste

1. In a large cast iron skillet or pan, brown the ground beef and onions. When done drain grease and return to pan.
2. Add the remaining ingredients and mix together well. 
3. Slowly bring to a boil and then turn down and simmer for about 30 minutes, stirring occasionally to keep from sticking to the bottom.

Printable Recipe!!!

MMMMMMMMMM Gooooood!!!!!!

Kinda makes ya want to cookout this weekend huh????
I hope ya'll enjoy them as much as we did!
Until next time...

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This one's for the guys!

Matt LOVES to BBQ...rain, shine or snow and around here we have all three! Two Christmas' ago, my Dad received a La Caja China from a friend...at first we were all like "What the heck??" but once it was put together it became an instant hit!!! Needless to say Matt had to have his own, so for his birthday last June, my parents got him one, except they got him the bigger version. Score!!!
What is it you say? La Caja China, also known as a Chinese roasting box, is designed to BBQ a whole pig but will cook practically any other meat as well. The initial market for these was geared toward the vast Cuban-American population in Miami but quickly sparked the interest of BBQ enthusiasts everywhere. Last Fourth of July Matt roasted a 70lb pig in less than 4 hours!!!! Yes! and it was OUTSTANDING!!! I just searched high and low for a pic on my laptop and can't find one...but don't worry, we will be doing that again this Fourth of July without a doubt...along with the huge party that comes with it!

Matt has been pretty busy at the Greenhouse these past few weeks, so he hasn't had a chance to BBQ as much as he likes...so a couple of weekends he made a slab of ribs, a whole chicken and even made his own sauce!!! I gotta tell ya...when he was making the sauce it was hard for me not to try and jump in and give my two cents...not that I knew what I was doing but I'm just so used to being the one standing where he was :) But I assure you, he knows what he's doing.

Anyways...here it goes!

La Caja China Ribs -n- Chicken

recipe by : Matt

1 slab of baby back ribs

1 whole chicken, cut in half

your favorite poultry/rib rub

24 lbs charcoal, kingsford is Matt's preferred brand

lighter fluid

Season the meat generously with the seasoning on both sides.

Place the meat on the grill rack, bone side up, place the cover over the box and add approx 16lbs of charcoal in two separate piles and light. 

After 20 minutes, spread the coals evenly across the top. Your actual cooking time starts now.

After 45 minutes, lift up the top, flip the ribs and chicken. Replace cover. Add approx 8 more lbs of charcoal evenly across the top and continue cooking until internal temp of the chicken reaches 165 degrees.

If you want to sauce your  meat while still in the box, approx 10 minutes before the meat is done, sauce it. Otherwise, you can sauce it once you bring it inside.

Printable Recipe!

So guys...go out there and buy yourself a Caja China...you will not regret it! 

Matt's Bourbon BBQ Sauce

Recipe by: Matt

3/4 cup bourbon, preferably Maker's Mark

1/2 yellow onion, finely diced

2 tablespoons minced garlic

2 cups ketchup

1/8 cup yellow mustard

1 cup apple cider vinegar

2 tablespoons worcesteshire sauce

2 teaspoons liquid smoke

2 tablespoons molasasses

1/4 cups brown sugar

1 tablespoon salt

1 tablespoon black pepper

hot sauce, to taste

In a medium sauce pan ad the bourbon, onion and garlic. Cook down for approx 10 minutes.

Add the remaining ingredients and simmer for at least 30 minutes. The longer the better.

If you prefer a smooth sauce, run through a strainer and discard onion and garlic.

Printable Recipe!

INSERT PICTURES HERE...

I SADLY...deleted the pictures of the sauce...oopsie....I was clearing out the photos on my iPhone yesterday and thought I had already transfered them...but turns out I didn't. FAIL!!!! But I promise you...this sauce is the way to go...

ENJOY!!!

*Caja China information courtesy of  www.lacajachina.com and  www.squidoo.com*

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