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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Mmm… Bacon and Tomato Pasta Salad

The store deli had an interesting pasta salad that we brought home for a quick side.  They called it a bacon and tomato pasta salad and I found it delicious.  This is an attempt at a copycat recipe.  I went to Google for some ideas and this came up.  It seemed incomplete as the Kroger salad had some dried herb flakes that I decided must be basil.  I added a lot of basil, maybe 2 tablespoons or so to my small test batch.A lot of the recipes I turned up in the search included ranch dressing, and I think that may be the way to go in the future.  After sitting overnight in the fridge the pasta shells I used had absorbed most all of the liquid and were looking dry.  I added more mayo cut with half and half and chopped another tomato to fold in.  It’s an interesting dish, and fun to experiment with.  The Kroger deli used rotini but just about any bite size pasta will work.

More Tacos

Had just enough pork belly left for a few tacos, a reprise of the BLTs from the other day.  These are delicious, I think I like them better in these homemade tortillas than the traditional toasted bread slices.

B.E.L.T. Tacos

B is for bacon but this one is sous vide pork belly, sliced about a quarter inch and crisped a bit.  SVPBLET just doesn’t roll off the tongue quite right.I really like this taco rack.  I bought it thinking to use it to oven crisp store bought tortillas but it’s perfect for holding these home made tortillas for dressing.  My perfect BELT would have the egg yolk still runny, this time I scrambled and chopped a couple of eggs to make them easy to build with.The sauce is half mayo/half sour cream and that seems to work pretty well, it is spread on the tortilla about like you would spread mayo on toast for a traditional BLT sammich.Enjoy!

Snow Alert Means Soup Time: Hearty Spinach-Tomato

Spinach Tomato Soup

French Toast Alert System may be activated, but I have my own comfort snow foods. Big pot of soup on the stove:

Tomato-Spinach Soup

  • 1 lb ground beef (or 1/2 ground beef, 1/2 spicy Italian sausage)
  • 1/4 of a small onion, chopped
  • 24 oz diced tomatoes (fresh or canned)
  • 2 cups loosely packed baby spinach, cleaned
  • 8 oz sliced carrots (I use frozen)
  • 1 cup green beans
  • 1 cup water, more as needed
  • 2 tsp crushed garlic
  • 1 tsp dried basil, crushed
  • 1 tsp dried oregano, crushed
  • 1/4 tsp red pepper flakes (opt)
  • salt and pepper to taste
  • Grated Parmesan for garnish
  • spinach chiffonade for garnish

blender, saucepan

In saucepan, brown ground beef and onions. In a blender, blend together spinach and tomatoes, until smooth*.  Add to beef mixture, along with vegetables and spices.  Bring to low boil, stirring frequently, reduce heat and let simmer for 15 to 20 minutes.  Serve with Parmesan and spinach chiffonade.  Makes 4 generous servings.

*Blending the spinach, tomatoes together gives you a nice hearty tomato base for the soup.  You can add some additional spinach leaves at the end if you like, letting them get limp but not overcooked.

Dinner Menu: Pasta with Marinated Vegetables and Bruschetta

Photo courtesy FoodNetwork

Photo courtesy FoodNetwork

Just finished giving the Beast a bath. He hasn’t been in the tub all summer because he loves sprinklers, his pool and my neighbor hosing him down. The first thing I noticed: he’s grown. I’ll post pictures later.

Keeping in the vegetarian theme, here is this week’s dinner menu.

On the board:

  1. Pasta w/ Marinated Vegetables
  2. Tomato & Olive Oil Bruschetta
  3. Grapes

Pasta w/Marinated Vegetables

  • 10 oz Rotini pasta
  • 1 tray ice cubes
  • 1 tbsp olive oil
  • 1 small eggplant, peeled & chopped
  • 4 mushrooms, sliced
  • 2 zucchini, sliced
  • 10 to 12 cherry or grape tomatoes, halved
  • 6 oz jar marinated artichoke hearts
  • 1 red onion, sliced in rings
  • 2 oz black olives
  • 2 oz grated parmesan

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 oz fresh basil, minced
  • 1 tsp minced oregano leaves
  • 1 to 2 tsp crushed garlic
  • Salt & pepper to taste

Saucepan, skillet, bowl, serving bowl

Mix together dressing and refrigerate. In saucepan, cook pasta according to package directions, drain, rinse in cold water and toss with ice cubes. Set aside and let cubes melt. While pasta is cooking, in skillet, heat oil and sauté eggplant, mushrooms and zucchini until tender. Remove and cool in refrigerator while preparing remaining vegetables. In bowl, toss all vegetables with dressing. Remove any un-melted ice cubes from pasta, and toss with vegetables, refrigerate 10 minutes. Add cheese.

Tomato & Olive Oil Bruschetta

  • 1 loaf Italian bread, sliced in half lengthwise
  • 2 tbsp olive oil (more if needed)
  • 2 tsp crushed garlic
  • 4 basil leaves, chopped
  • 2 Roma tomatoes, sliced
  • 3 green onions, chopped

baking sheet and bowl

Gently toss 1 tbsp of olive oil, 1 tsp crushed garlic, basil, tomatoes and green onions and set aside. Mix togethere 1 tbsp oil and 1 tsp garlic. Spread on sliced sides of bread. Broil bread until golden brown on top (watch carefully). Layer tomato mixture on each half of the bread and then slice each half into quarters or eighths.

Shopping List:

  • 10 oz Rotini pasta
  • 1 small eggplant
  • 4 mushrooms
  • 2 zucchini
  • 10 to 12 cherry or grape tomatoes
  • 6 oz jar marinated artichoke hearts
  • 1 red onion
  • 1 loaf Italian bread
  • Large bunch of basil
  • Small bunch oregano
  • 2 Roma tomatoes
  • 3 green onions
  • Grapes or any in season fruit

Also: crushed garlic, olive oil, red wine vinegar

 

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Friday Recipe Exchange: Not Afraid to Experiment

Spinach Tomato Soup

What a week we’ve had here. I retreated to the kitchen often, cooking truly reduces my stress and helps me refocus. And since everyone needs to eat, I have a perfect excuse to retreat and regroup.

Cool weather blew in today, signalling the start of soup season, a great time of year. I have quite a few soup recipes and I began the season with one of my favorites, Tomato-Spinach, pictured above and recipe here.

Next up, Pumpkin Bars, because I needed something to share with friends and this recipe makes a lot. Click here for recipe and photos.

JeffreyW went to the Farmer’s Market and made Refrigerator Pickles, there are plenty of great photos and the pickle recipe here. He went on to use the beans he purchased to make Three Bean Salad, here.

And finally, for the pet lovers, some Bixby pictures and a bit of an update.

It’s the last official weekend of summer, how will you usher it out? What’s on your plate for the weekend? We are going to head up to the mountains to take in some color, which is predicted to be a short show this year.

Sausages with Grapes

For tonight’s featured recipe, I decided to experiment with flavors I would have never thought of on my own. Facebook and blog friend Michael F, shared a recipe on Facebook from Italy, in Italian no less, and the photo intrigued me. I let google translate the recipe (which was a hoot) and went about putting my touches into it.

It was so unusual, my most reliable recipe testers politely declined my dinner invite. Totally understandable. But I will tell you I was pleasantly surprised how well this turned out. If you like pork and apples, this has a similar flavor palate. It was also quick and easy to prepare. I’m glad I decided to experiment.

All right, if you’re up for something new and different, here you go, tonight’s featured recipe.

Sausage and Grapes

  • 8 links Italian sausage (I used spicy, but you could use any style sausage you favor)
  • 1/2 sweet onion, finely diced
  • 2 tsp fennel seeds
  • 1 cup green seedless grapes, washed, dried and halved lengthwise
  • 1 cup red seedless grapes, washed, dried and halved lengthwise
  • salt and pepper to taste (I used none, didn’t need it)
  • angel hair pasta
  • freshly grated Parmesan

skillet

Slice sausage links into four pieces each, add to skillet and fry on medium high for about 10 minutes. Add onion and fennel seeds, cook another 5 minutes, stirring frequently, until onions are translucent. Add grapes, stir until well mixed, cover and let simmer for an additional 10-15 minutes while pasta cooks.

Cook pasta according to package directions until al dente. Drain well.

You can toss with the sausage mixture, or serve separately. Serve with Parmesan.

The pasta was my addition. When I asked Michael what would be a good side, he suggested eggplant or roasted potatoes. Roasted zucchini spears would probably work well, too.

Here is the original recipe.

That’s if for this week. Have a great weekend. – TaMara

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