Grilling Menu: Stuffed Jalapeno-Cheddar Burgers and Cajun Sweet Potato Fries

Stuffed Burger Uncut Snap

I make these all the time because they really are easy and a great way to have a cheeseburger without losing half the cheese to the grill. And the sweet potato cajun fries are the perfect sweet, spicy combo.  Grill some peaches, pears or plums and dinner is done. Enjoy.

On the board tonight:

  1. Jalapeno-Cheddar Stuffed Burgers
  2. Kaiser Rolls
  3. Cajun Sweet Potato Fries
  4. Grilled Sweet Corn  (pull husks back, clean off silk, wash, pull husks up & grill-yum!)
  5. Plums

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Stuffed Peppers

These came out well but they really needed more gravy.  I used this recipe and will use it again, adding another can of tomato bits or sauce to the casserole dish before it goes into the oven.  These three took a good hour at 350 to give me an internal temp of 160, they were on the large side for green peppers.Like I said, they really, really needed more gravy.  I may have cooked the veggies down a little too far.  I added about half of them into the meat/rice mixture and used the rest to top off the peppers.  Maybe I should have left it soupier and added that to the bottom of the dish.  Next time, I fix.

Hamburger Helper

A sheet of puff pastry is what I’m talking about!  One pound of browned ground beef with gravy made from the drippings and beef broth, toss in a bag of frozen mixed veggies, cover with egg washed dough sheet –  20 minutes at 400 and Bob’s Your Uncle!

Friday Recipe Exchange: What’s Cookin’ This Week

Chicken Biscuit Pie_Snapseed1

I thought this week I would again just review what I had cookin’ in my kitchen. And tonight’s feature recipe was inspired by a photo request mid-week. We get requests from time to time to use our photos. No surprise they are almost always JeffreyW’s. I believe there is even a Wikipedia entry that features one of his photos. This week it was a request to use his Enchilada Pie photo, seen below.

First up this week was Chicken and Buttermilk Biscuit Pie, pictured above and recipe here.

Next was Cream of Potato Cheese Soup, (full dinner menu, recipes and shopping list are here).

Bixby has been out of homemade treats since just before Christmas, so I decided it was time to make a batch of Pumpkin-Peanut Butter Cookies, recipe here. I had forgotten how much he liked them – he barely let me finish making them – bugged me the entire time. Speaking of cookies, the next night it was Dark Chocolate Chip Cookies (recipe here). I baked a dozen and then froze the rest as individual cookie dough balls to be baked later.

Speaking of Bixby, here is an update for the pet lovers, with bonus video.

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You can see why there was a request to use Jeffreyw’s photo above. Here is his recipe for Enchilada Montadas. For tonight’s featured recipes, a variation on enchiladas and black beans that is quick and easy to put together:

Enchilada Pie

  • 1 pound ground beef
  • ½ large onion, chopped
  • salt & pepper to taste
  • ¼ teaspoon oregano
  • ¼ teaspoon cumin
  • 20 oz. enchilada sauce
  • 8 oz. tomato sauce
  • 10 corn tortillas
  • 8 oz cheddar cheese, grated

skillet & 8×8 glass baking dish, lightly oiled

Add beef and onion to skillet and cook until beef is browned and onions are translucent. Add spices and sauces; let simmer while you prep tortillas. Tear tortillas into strips and use some to cover the bottom of a well-oiled casserole dish. Layer a portion of the beef mixture and cheese on top, then repeat (tortillas, beef, cheese) to fill up casserole; finish with layer of cheese. Bake 30 minutes at 350°

Black Bean Confetti

  • 14 oz can black beans
  • ½ green pepper, chopped
  • ½ red pepper, chopped
  • 1 tomato, diced
  • 1 stalk celery, diced
  • ¼ cup chopped fresh cilantro
  • ½ to 1 tsp cayenne pepper
  • salt & pepper to taste
  • Dash of limejuice

saucepans & large serving bowl or platter

In saucepan, add ingredients (except limejuice) and heat on medium. Toss with limejuice and serve.

That’s it for this week. There seems to be a pretty big game this weekend – I was asked who I was cheering for, since I have family and friends in New England and of course live in Colorado – my response: unless it’s the Red Sox, I am Switzerland. So good to everyone. And to those in the path of the big storm, stay safe and warm. – TaMara

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Food Pr0n – Gyros

DSC_1337 (1600x1060)I was tempted to use the entire 16 inch tannour loaf as a single gyro but better sense prevailed. (Note:  That photo is of a typical tannour oven of a design thousands of years old, my loaf was made by more modern methods.) This one uses 1/4 of the loaf.  Note the cunningly deployed mint stem used as a toothpick.  LOL  I think about buying some foil/paper wraps that street vendors use to hold one together.  Every time I make these things and try to get a photo I am reminded that I have yet to do so.DSC_1336 (1600x1060)The slices of lamb/beef meatloaf are about the best that you can do at home, a serious gyro vendor will have a vertical rotisserie going.  There are recipes all over the web for the meatloaf: I’ve used Alton Brown’s recipe to good effect.  His uses all lamb, I’ve gone half and half with ground beef and added a few more spices – cinnamon and allspice.  I add dill to his tzatziki sauce but mint works.

Hamburger Noodle Bake

DSC_0333 (1600x1060)Like I said before, a family favorite.  This one uses those ridged elbow macaroni we found at the local Amish store, the only place we’ve seen it aside from pictures online.  We made a mornay sauce of Swiss cheese and added a goodly dollop of sour cream.  The ground beef was browned with celery and onion.  We added a generous slug of buttermilk to the white sauce before mixing in the cheese, and stirred in a cup of the pasta water, too.  I think it baked for a half hour at 350, covered, and then was topped with some shredded “pizza style” cheese and baked for another 10-15 minutes to toast that off.  That cheese was a mix of mozzarella and provolone plus others I can’t recall at the moment.

Mmm… homemade pita for gyros

DSC_0228 (1600x1060)We had gyros yesterday using store bought pita loaves and they just weren’t that good.  I’m guessing the turnover on flat breads isn’t very high and they were a tad stale.  I’ve made pitas before but it’s been a while so I looked up a recipe.  The NY Times recipe came up first and it looked to be easy.  We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour.  The only thing you need to watch for is getting them too brown.  The recipe warns:  “The pita should be pale, with only a few brown speckles.”  The brown parts are very dry and fragile and crack apart rather than fold.  I have a pizza stone in my oven, big enough to do two of these at a time without crowding.  A couple of them puffed up like little pillows but most of them just blistered here and there.DSC_0230 (1600x1060)The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce.  I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.