Cheesy Stuffed Burgers

As you know from my previous post, we have a freezer full of meat. Lots and lots of meat. One thing I love about buying a cow is how much ground beef we get from it! We won't have to buy ground beef for a year....even after giving some of it away...seriously, it's ridiculous...in a good way!

My husband text me randomly last week and said he wanted to make cheese stuffed burgers, so that we did!

Cheesy Stuffed Burgers

Makes two burgers

1lb ground beef

house seasoning, Montreal steak or seasoning of your choice

4 slices cheddar cheese, each slice divided into four equal parts

1 tablespoon butter, divided

1 egg

2 buns of your choice

1. Season ground beef generously with the seasoning of your choice. Blend together well, add the egg and blend again. 
2. Divide the meat into two equal sized portions, remove a small chunk of the meat from each, this will be used to fill the divot where the cheese/butter is placed.
3. Form two equal sized patties making a divot in the middle. Place the half of the cheese/butter in each and cover with reserved meat to complete the patty.
4. Grill over medium/high heat for approximately 6 minutes on each side.

AHHH MAZING

Look at that deliciousness!

GO make these NOW! You won't regret it!!!

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Slow Cooker Beef Stroganoff

Each year we buy a steer to support the local county 4H Club. I often wonder when restocking the freezer what on earth I am going to do with all of this meat! We have a great butcher and this particular cow must have been well fed because it weighed in around 1400lbs! The steaks look great but seriously...there is only so much you can do with round steak, chuck roasts and rump roasts and honestly, I don't care much for pot roast!

Anyways...I did some googling and came across some slow cooker recipes for Beef Stroganoff and came up with this...

Easy Slow Cooker Beef Stroganoff

• 2lbs round steak, cut into one inch cubes
• 1 cup beef broth
• 1 can cream of mushroom soup
• 1/2 onion, sliced
• 2 cups sliced mushrooms
• salt & pepper, to taste
• 4oz cream cheese
• 1 cup sour cream
• 1 package homestyle or egg noodles, cooked according to package directions

Place the first six ingredients into the slow cooker, cover and cook on low for 8 hours. About 30 minutes before you plan to eat, stir in the cream cheese and sour cream. Serve over noodles.

I think it turned out good. I just don't LOVE this type of meal per say...My husband sure liked it though!

Until next time...



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Crockpot Jambalaya

Since I eat lunch at my desk everyday and lack of dining options in the area...I am always trying to think of things that I can bring to work that don't include lean cuisines, ham sandwiches or cup o' noodles...We are in full swing vegetable mode and I brought way more than I needed home the other day. I decided to test out my new crock pot, so I threw together some jambalaya and let it cook overnight...I woke up four or five times last night because it smelled SO GOOD! I'm not sure if it is a true jambalaya but it sure tastes good to me.

Crock pot Jambalaya

1 package boneless skinless chicken breast, cut into 1" cubes

1 lb andouille sausage

3 cubanelle peppers, diced

4 round tomatoes, diced

1 whole onion, sliced

3 cups chicken broth

3 tablespoons hot sauce, I use Louisiana

3 bay leaves

1 tablespoon cajun seasoning

2 teaspoons cayenne pepper

2 teaspoons garlic powder

salt/pepper, to taste

3/4 cup white rice, uncooked

 

Place all ingredients, except rice, in the crock pot. Cover and cook on low for 6 hours. Add the rice and cook an additional hour or until the broth has absorbed into the rice. You want it to be sticky.

 

Printable Recipe!

 

Sorry for the lack of pictures...I was throwing this together at 9:30 last night and wasn't feelin' it!

We are a pretty tight clan here at SMP so I brought it to the office to share...it must have been good because when I went to get some, it was almost gone!

I hope you guys enjoy!

 

 

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Chicken Stir-Fry...my way...or your way...you decide!

Last night I knew the husband would be stuck at the greenhouse rather late...It actually gave me a chance to get a few things done at home...like finish planting my flower pots...until I ran out of soil...vacuum, wash towels...you know, all that fun stuff. 

I also knew that since he wasn't going to be home for dinner, I wanted something quick and easy. My fridge was in need of a bit of a cleaning, so I thought to myself...How bout a stir-fry??? 

Really, you can't go wrong. Open your veggie drawer, see what ya got and there ya have it!!!!!

As most of you know, we like a lot of spice, so I used House of Tsang Spicy Szechuan Sauce and added some Sriracha too. But you can use whatever flavor floats your boat!

I'm not gonna lie...I had stir-fry on my mind when I went to the store last week....because I don't normally buy bok choy on a regular basis!

Spicy Chicken Stir Fry

1 package boneless, skinless chicken breast, cut into 1" pieces

2 tablespoons canola oil

1 tablespoon minced garlic

1 tablespoon ginger paste

1 whole yellow onion, sliced

1 bunch bok choy, roughly chopped

1 bunch broccolini, stems trimmed

1 can bean sprouts, drained or 1 cup fresh

1 cup edamame, shelled

1 cup bottled szechuan stir-fry sauce, or your favorite flavor

1 tablespoon soy sauce

2 tablespoons sriracha sauce*optional*

• Heat oil in a wok or large pan over high heat, add the onions, garlic & ginger paste and cook for 5 minutes.
• Add the chicken, cover and cook for 5 more minutes. Stirring once or twice.
• Next, add the bok choy, broccolini, stir-fry sauce and soy sauce. Mix well, cover and cook for an additional 5-8 minutes(depending how soft/crunchy you like your vegetables).
• Finally, add the edamame, bean sprouts and sriracha sauce. Cover and cook for 2 minutes.
• Serve over hot rice or noodle of your choice.

This would probably serve 4 maybe 6 adults...still working on that cooking for 2 thing ;)

Printable Recipe!!!

Didn't use the bell pepper...my pot was pretty loaded already!

And there ya have it! Delish!!!

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I know I've said this before....

I really need to cut back on my pasta intake...but I can't help it...I LOVE it! How could you not???? There are so many things you can do with it, it's ridiculous! Linguine with Clam Sauce being one of them and also happens to be a favorite of mine! I have made it once or twice before, each a little different and I must say...this was my best yet. It is SO simple and delicious. This version is actually quite light, no butter or heavy cream! Although I did eat a nice chunk of bread and butter with it...oh well, ya win some ya lose some!

Also, I did pretty good with the "trying to cook just for two" thing...this is enough for 2 hearty portions with some pasta leftover for lunch...we destroyed the clams! They were SO good and would make an impressive appetizer prepared this way as well!!!!

Linguine with Fresh Clams

12-18 littleneck clams, scrubbed

1/2 pound fresh chopped clams

2 tablespoons olive oil

1 tablespoon minced garlic

1/2 yellow onion, sliced

1/3 cup dry white wine

1 cup chicken stock

juice from 1/2 lemon

1 tablespoon dried oregano

1 tablespoon crushed red pepper flakes

1/4 cup fresh parsley, roughly chopped plus more for garnishing

salt & pepper, to taste

1/2 lb linguine, cooked al dente

fresh cheese for grating

• Heat olive oil in medium skillet over high heat. Add the garlic & onion, cook until translucent. Approx 8 minutes.
• Add the wine, chicken stock, lemon juice, oregano, crushed red pepper flakes, parsley, salt & pepper. Bring to boil, turn down heat and add the chopped clams. Simmer for about 5 minutes.
• Next, add the clams, cover and steam for approx 8 minutes or until the clams open. Transfer to bowl and discard any clams that do not open.
• Finally, toss the linguine with the sauce right in the pan, serve into bowls and top with the whole clams.
• Garnish with freshly grated cheese and parsley.

Printable Recipe!!!

Don't forget the fresh bread & fresh grated cheese!

There's no more left?!?!?!?! May need to up the clam quantity next time!

Enjoy!!!

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I did it...

FINALLY!!!! 

I managed to make a FABULOSO meal without going to the store...I was so proud...because we all know if I had gone to the store...I would have walked out with over $100 worth of shiat I didn't need! 

I introduce you to...

Lemon Pepper Shrimp & Penne Alfredo

1 box whole grain penne, cooked according to directions

5 tablespoons unsalted butter

3 1/2 cups whole milk

1/2 cup flour

2 teaspoons pepper

2 teaspoons garlic salt

2 tablespoons lemon pepper seasoning

2 fresh basil leaves, roughly chopped

2 cups shredded Italian cheese blend

2 tablespoons olive oil

3/4 pound large shrimp(approx 18-20) peeled, deveined and tails removed

• Coat shrimp with 1 tablespoon olive oil, season with 1 1/2 tablespoons of the lemon pepper and mix together. Set aside in the fridge.
• Heat butter in a medium sized sauce pan over medium heat until melted. Stir in the flour, whisking constantly to make a roux.
• Slowly stir in the milk and cook for 10 minutes. DO NOT LET IT COME TO A BOIL.
• Next, add the pepper, garlic salt, the remaining lemon pepper and fresh basil. Let cook down for about 20 minutes or until it has reached your desired thickness and stir in the cheese. Remove from heat and set aside.
• Heat 1 tablespoon olive oil in a medium saute pan. Add the shrimp and cook for 5 minutes or until the shrimp has turn pink and opaque.
• Toss the sauce with the noodles, top with the shrimp and finish off with some freshly grated parmesan.

This is enough to serve 4-6. And yes, it was just Matt & I last night...I do NOT know how to cook for just 2. SERIOUSLY...need to get on that train...

Printable Recipe!!!

Delish!!!

Well folks, I hope you have a fabuloso weekend! I'm off to DC tomorrow to see my brother, eat at some delish food and hopefully catch up with some friends!

Foodie post upon my return!!!

xo

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One Dish Wonder

I reallllllllllly need to make one dish meals more often...
When I was in South Texas last year I found a one pot meals cookbook at TJ Maxx. I have been eying this particular recipe ever since I opened it and for some reason or another, never got around to actually making it or anything from the cookbook for that matter...I tried to find it online to show you but I can't find it anywhere! I should have taken a picture of it!!!

Here it goes!

Mexican Chicken, Chile & Potato Pot

adapted from : One Pot Meals Cookbook

2 tablespoons vegetable, canola or olive oil

1 package boneless, skinless chicken breast, cut into 1" cubes

1 whole yellow onion, diced

2 cloves garlic, minced 

1 green bell pepper, diced

1 zucchini, diced

2-4 potatoes, depending on the size, diced

1-2 serranos or jalapenos, diced (serranos are a bit hotter than japs)

1 14.5oz can diced tomatoes
2 cups chicken stock

1 bunch fresh cilantro, roughly chopped and separated into two piles

1 tablespoon ground cumin

1 tablespoon dried oregano

2 teaspoons tomato knorr**see note

salt & pepper to taste

• In a large pot heat the oil over medium/high heat and cook the chicken until lightly browned.
• Add the garlic, onion, bell pepper, zucchini and potatoes. Cover and cook for 10 minutes.
• Next add the chicken stock, half of the cilantro, hot pepper, canned tomatoes, cumin, oregano, knorr**, salt and pepper.
• Simmer for 30 minutes or until the potatoes are no longer crisp.
• Serve with warm flour tortillas, fresh avocado slices and garnish with the remaining cilantro and ENJOY!

You can really do a lot with this dish. It would be great with fresh tomatoes instead of canned, green cabbage and the original recipe called for a sweet potato! I just used what I had on hand and it was DELISH!

**You can find tomato knorr in most grocery stores. It will be in the Mexican/Spanish foods section. It is a good staple to have on hand when cooking Mexican cuisine**

Printable Recipe!!!

NOT PICTURED: Oregano, canned tomatoes, knorr, oregano, cumin, salt & pepper
Didn't use the red pepper, but I'm sure it would have been delish!

Just don't make the same mistake I did...opened the wrong end of the oregano shaker!

Mine...

Matt's...he had the right idea by adding the shredded cheese!

I hope you guys like this!!! It is one of my new favorites!!

PS-It's my birthday today and I am spending my afternoon at the dentist...What was I thinking??? 

ADIOS!

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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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