Tuesday, June 30, 2015

BBQ Bacon Burgers

Burgers and hot dogs are every day staples here in the summer.   Always looking for ways to make them tastier, something different!   I saw this recipe on the Six Sisters' blog, and followed it back to the Taste of Home website.   

Just a few changes on this one- none of us eat mayo, so I swapped it out for sour cream. In a total bonehead move, I cooked the bacon, set it aside to cool and completely forgot to mix it into the rest of the ingredients.   I served it on top.   I used thin cheddar slices on mine, the guys like American cheese on theirs.  

This was the best homemade burger I've had in a long time.   The patties grilled up juicy and delicious.   The sour cream/barbecue sauce topping was perfect.    My husband wolfed down two in record time and said that he hoped this will make the regular rotation.   It definitely will!   Thanks to Joan S for sharing this amazing recipe! Excuse the terrible pictures, this was one I was most definitely more interested in eating than photographing.    :)



                     
* Exported from MasterCook *

                         BBQ Bacon Burgers


     1/4           cup  sour cream
     1/4           cup  barbecue sauce (used Sweet Baby Ray's)
  1 1/2      teaspoons  dried minced onion
  1 1/2      teaspoons  steak seasoning (used Penzey's Northwoods Seasoning)
  1              pound  ground beef
 sliced cheese  (used American for 3 burgers, thin slices of cheddar for 1)
  4                     hamburger buns -- split, buttered and toasted
  4                     bacon strips -- cooked
                        Lettuce, tomato and sliced red onion

Heat grill to high, then turn down to medium, spraying the surface with nonstick spray or rubbing it down with olive oil.

In a small bowl, combine sour cream and barbecue sauce.  Remove 2 tablespoons of the mixture to another bowl, add the dried onion and Northwoods.   Add beef and mix lightly until combined.   Form into 4 patties (I use a square burger press).

Grill the burgers with the cover down for about 5 to 7 mins per side.  Top with cheese.  Cook 1 to 2 minutes more until the cheese is melted.  While the cheese is melting, lay the buttered buns on some foil to toast.   Assemble burger- spread each bun with some of the sour cream mixture. Add lettuce, sliced onion and tomato to the top half.   On the bottom place the burger and top with the bacon.   Devour, then cry because it's gone  :)

Source: "http://www.tasteofhome.com/recipes/bbq-bacon-burgers"



Linked to The Weekend Potluck #177  :)

Monday, June 29, 2015

Boston Terriers

It's only a few weeks into vacation and my family is already tired of "summer" foods.    I love the ease of tossing a few burgers or hot dogs on the grill, so I have to find ways to make them more interesting.     Since the challenge ingredient on Taste of Home Cook's Corner is beans this week, I thought I'd give these Boston Terriers a try.   

I used a can of navy beans that I drained and rinsed well.    I chopped up my bacon too much, next time I would leave it in bigger pieces, it pretty much disappeared in the final product.    Overall, this was a nice, easy from scratch-ish BBQ baked bean.      :)



Boston Terriers

1 onion, diced (I used a Vidalia)
1/4lb bacon, chopped
1c white beans (I used canned Navy, drained and rinsed)
1/2c ketchup
1/2c water
1T brown sugar
1T mustard
1T apple cider vinegar
Hot dogs (we prefer all beef, Ball park or Oscar Meyer)
New England Style Rolls, buttered and toasted to golden brown

Saute bacon and onion together until the bacon is brown and the onion is translucent.   Add beans, ketchup, water, mustard, brown sugar and vinegar.     Add hot dogs and simmer until mixture becomes thick.     Place hot dog into toasted roll, and top with the bean mixture.

Source:  http://www.foodnetwork.com/grilling/grilling-central-burgers-and-hot-dogs/easy-hot-dog-topping-ideas.html 



Sunday, June 28, 2015

BBQ Chicken Panini

Trying to clear some food from the freezer and I keep pushing around some chicken that I cooked in the crockpot, shredded and then mixed in barbecue sauce.    I saw this idea on Pinterest, and thought it would be a perfect meal for Date Day.      Thanks so much to Carrian at Oh Sweet Basil for the inspiration!


BBQ Chicken Panini

4 slices Italian bread (I used Wonder Italian Bread)
1 1/2c shredded cooked chicken, mixed with bbq sauce (I like Jack Daniels or Sweet Baby Ray's)
1/2 small red onion, thinly sliced
4oz shredded Mexican Blend Cheese- approximate (life is too short to measure cheese)
Butter

Heat panini press.   Assemble the sandwiches by laying out 2 slices of bread.   Top each slice with shredded cheese.   Divide the bbq chicken mixture between the two sandwiches.   Add sliced red onion.    Sprinkle on more shredded cheese.   Top with the remaining 2 slices of bread.    Spread butter on the bread, and then place it buttered side down on the panini press.  Quickly butter the top slice of bread, and close the press.     Cook for 3 to 4 minutes, or until golden brown on both sides and the cheese is melted. 


Linked to The Weekend Potluck #176

Tuesday, June 23, 2015

Strawberry Lemonade Popsicles

When this week's ingredient for the Taste of Home Cook's Corner Challenge was announced, I was so excited.   I've been waiting for strawberry season for what seems like forever!   The warm temperatures, coupled with the fact that I am out of eggs, knocked out almost all the baking recipes I wanted to try.     Then I ran across these Strawberry Lemonade Popsicles from Sweet & Savory on Pinterest.   I love an excuse to break out my popsicle molds!  



I know the saying is "A watched pot never boils" but I think time seems to pass much more slowly when you are waiting for something to freeze    :)     These would also be great with blueberries and orange juice.      Thank you so much to Shinee at Sweet & Savory for this simple and delicious recipe!



                     
* Exported from MasterCook *

         Strawberry Lemonade Popsicles



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3           cup  sugar (I used a heaping 1/3 c)
1/3 cup water
                        About 6 strawberries
  1                cup  fresh lemon juice (from about 4-6 lemons)
     1/2           cup  water

For the simple syrup, bring 1/3 cup of water to a boil in a small saucepan.   Stir in sugar until it is completely dissolved.     Let cool completely off the heat.

Dice up the strawberries.   Set up popsicle molds and add strawberry pieces to each.    Stir together simple syrup, lemon juice and 1/2 cup water.    Pour into the molds.   Place sticks or tops into molds and freeze completely.     To remove the popsicles from the molds, run briefly under warm water.


Source:
  "http://www.sweetandsavorybyshinee.com/strawberry-lemonade-popsicles/"

Wednesday, June 17, 2015

Chocolate Fudge Waffles

Today, finally, was the last day of school for my son.   Every year I make him a special treat to celebrate, and this year I chose Chocolate Fudge Waffles from Handle the Heat.   No changes at all to this one, except I did use the oil instead of butter.   I served them with ice cream and fun toppings.    I have a Belgian style waffle iron (the Presto FlipSide) and I used about 1 cup of batter per waffle.  I got 2 full size waffles and one half waffle. 

Thank you so much to Tessa at Handle the Heat for this fun recipe!



                      
* Exported from MasterCook *

                         Chocolate Fudge Waffles


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  eggs -- at room temperature
 1/4 cup vegetable oil (can also use 4T unsalted butter, melted & cooled)
  1           teaspoon  vanilla
  1                cup  buttermilk
  1                cup  all purpose flour
     3/4           cup  sugar
     1/2           cup  unsweetened cocoa powder (used Penzey's)
     1/2      teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/4      teaspoon  salt
     1/4      teaspoon  nutmeg
     1/2           cup  chocolate mini-chips
                             Ice Cream & assorted toppings
     

Preheat waffle iron. 

Whisk together eggs, oil, and vanilla. Stir in buttermilk.  Add flour, sugar, cocoa powder, baking powder, baking soda, salt and nutmeg and stir to combine.    Stir in chocolate chips.

Spray waffle iron with nonstick spray or brush with butter.  Add 1 cup of batter to iron and cook waffles according to your model's directions (mine cooked for 4 minutes).   Serve warm with ice cream and toppings of your choice.

Source:
  "http://www.handletheheat.com/fudge-waffles/"



Shared on Taste of Home's Cook's Corner Weekly Challenge, ingredient Buttermilk 

Linked up to The Weekend Potluck #175 at The Country Cook  :)

Wednesday, June 10, 2015

Rhubarb Upside Down Cake

Another week, another challenge on Taste of Home's Cook's Corner community.   This week's ingredient was rhubarb.    My guys love upside down cake, so when I saw this recipe from the Kitchen Magpie, it went right to the top of the to try list.    No huge changes to this one, except I only put 1 cup of rhubarb into the cake itself, and I used Chobani Lemon Greek Yogurt (about 5oz) and sour cream (about 3oz).

I do not have a 13x9 serving platter, so I covered a cutting board with some foil and used that to turn the cake out, and then put it on top of a half sheet pan.

We all loved this one, I'd definitely make it again.   Huge thanks to Karlynn at The Kitchen Magpie for this fantastic recipe!


                     
* Exported from MasterCook *

              Rhubarb Upside Down Cake

                   
1/4           cup  melted butter or margarine
  1                cup  packed brown sugar
  2               cups  sliced fresh strawberries
  2               cups  chopped fresh rhubarb
                         Cake
     1/2           cup  butter
     3/4           cup  brown sugar
     3/4                white sugar
  1                     egg
  1                     egg yolk
  1           teaspoon  vanilla
  2               cups  flour
  1           teaspoon  baking soda
     1/2           tsp  baking powder
  1                cup  greek yogurt -- used lemon chobani (5.3oz) and sour cream to fill the measuring cup
  2               cups  finely chopped rhubarb tossed and coated with a tablespoon of flour -- used 1 cup

Heat oven to 350 degrees.  Grease the sides of a 13x9 pan, and then pour the melted butter into the bottom.    Sprinkle the brown sugar evenly over the bottom of the pan.    Top with sliced strawberries and then rhubarb, pressing them down slightly.

Cream together butter and sugars.   Add eggs and vanilla.   Combine until light and fluffy. 

Whisk together the flour, baking soda and baking powder.    Add alternately with the greek yogurt/sour cream to the butter mixture.     Use a spatula to spread the mixture gently in the pan.   

Bake for 40 to 45 mins, it should be golden brown and an inserted toothpick should come out clean.



Source:
  "http://www.thekitchenmagpie.com/rhubarb-upside-down-cake/"




Linked to the Weekend Potluck # 174 @The Country Cook!

Thursday, June 4, 2015

Challenge Accepted! Radish Cucumber Salad- Taste of Home

I've been a member of the Taste of Home online community since 2002.   One of the fun things there are the challenges issued by the Community's manager, Sue.    She issued a challenge this week to make something from the front or back page of our grocery store circular.    I chose radishes, and zeroed in on this simple recipe from Reminisce May/June 2002.

Since I'd already prepped all my veggies when I brought them home from the store, this came together superquick.   I left the cucumbers and radishes in larger chunks, and I also added some red, yellow and orange bell pepper that I needed to use up.    I enjoyed it as a nice light dinner by piling it inside a tortilla.    I used about half of the olive oil mixture, it seemed like plenty to me with the larger chunks of veggies.





                      
* Exported from MasterCook *

                          Radish Cucumber Salad


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2        mini  cucumbers -- cut in 1/4" slices
  2                     radishes -- cut in 1/4" slices and then quartered  2        tablespoons  chopped red onion
2 tablespoons diced bell pepper (red, yellow, orange)
  1         tablespoon  olive oil
  1 1/2      teaspoons  lemon juice
     1/8      teaspoon  garlic salt -- (1/8 to 1/4)
     1/8      teaspoon  lemon-pepper seasoning

1. In a serving bowl, combine the cucumber, radishes and onion. In another bowl, combine the remaining ingredients. Pour over vegetables and toss to coat. Serve immediately. Yield: 2 servings.

Nutritional Facts

1 serving (1 each) equals 77 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 143 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.


Source:
  "http://www.tasteofhome.com/recipes/radish-cucumber-salad"


Linked to Weekend Potluck #173  :)