Bloody Mary Cheeseburgers

 Bloody Mary Cheeseburgers

Hi everybody :)
When I first saw this recipe, I knew I would be making it soon. Bloody Mary Cheeseburgers, don't worry there's no alcohol in the recipe. Although, I did thought about adding some :) I opted out. The burgers and special sauce are prepared with spicy ingredients that mimic the Classic Bloody Mary Cocktail without the vodka. Let's get it started... 

Bloody Mary Cheeseburgers 
For the Burgers:
1 1/2 pounds ground beef chuck
Kosher salt and coarse black pepper
2 tablespoons Worcestershire sauce
2 rounded tablespoons prepared horseradish (I used 1 tbsp.)
1 tablespoon Tabasco sauce (I used 1/2 tbsp. Sriracha Sauce)
A small handful celery tops and leaves, finely chopped
1/4 cup Heinz organic ketchup or Heinz chili sauce
1/2 cup Ritz cracker crumbs or fine breadcrumbs
1 egg yolk, lightly beaten
1 tablespoon EVOO – Extra Virgin Olive Oil
4 slices sharp cheddar cheese (Colby & Monterey Jack Cheese)
4 brioche burger rolls, split (I used Hamburger Buns.)
For the Sauce:
3/4 cup Heinz ketchup
1 rounded tablespoon horseradish (I used 1/2 tsp.)
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
2 teaspoons Tabasco sauce (I used 1/2 tsp. Sriracha Sauce) 
2 tablespoons minced celery tops
Coarse black pepper, to taste

Place beef in mixing bowl, season kosher salt and pepper. Add Worcestershire, horseradish, Tabasco, celery tops and leaves, ketchup or chili sauce, cracker crumbs and egg yolk. 

Combine and form 4 large patties that are thinner at the center than the edges for even cooking. 

(I wrapped the burgers in plastic and refrigerate for 3 hours.)

Combine sauce ingredients in small bowl. 

Heat skillet or griddle pan over medium-high heat. Add oil and wipe around pan. Add burgers and cook 8-10 minutes, turning once. Top with cheese in last minute or 2 of your cooking time. 

 (I used Colby & Monterey Jack Cheese.)
 Serve on rolls topped with special sauce.

Source: Rachael Ray Show

What I Did and/or Think:
The changes I made are in Bold, Italic, & Purple. 
The Taste: The burgers were great, but I really LOVE the sauce on top. It was spicy, but not too spicy and really made the burgers popped, so don't leave the sauce off. 

ENJOY! Come again...
Linked to:
Flour Me With Love: Mix it up Monday! Watch Out Martha 
Recipe Sharing Monday @ Jam Hands 

The Chicken Chick: Clever Chicks Blog Hop 

Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms  
 

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Broccoli-Stuffed Potato & Grilled Steak: A Steak & Potato Kind of Day

Hi everybody :)

I having a steak and potato kind of day. Steak and potatoes is one of my favorite meals. I'm sure it a lot of people favorites. I bet you might have an steak and potatoes variation in your meal planing rotation. Here's one of mine...

The Broccoli-Stuffed Potato
4 large baking potatoes, bake; see this
2 tablespoons + 2 teaspoons I Can't Believe It's Not Butter Spread, divided
2 1/2 cups frozen broccoli

1/4 package Southern Mills Cheddar Cheese Sauce Mix; prepared or 1/2 cup prepared cheese sauce
1/4 cup shredded cheddar cheese

Lawry's Garlic Salt to taste
 
I used Amy's quick and easy baking method  for baking the potatoes; set aside to cool slightly.

Meanwhile, steam the broccoli for 6 - 8 minutes, or until tender. Chop fine. Carefully scoop the potatoes flesh into a bowl, leaving the skin intact.  

 Add the broccoli to the potatoes along with the cheese sauce. 

Top with shredded cheese and bake for 8 minutes or until cheese melts.

Source: slightly adapted The-Super So Fat, Low Fat Cookbook

The Grilled Steak

2  (12 - 14 oz.) Ribeye steaks
2 cloves garlic
salt & pepper to taste
Worcestershire sauce, 2 dashes on each side
pinch Lawry's perfect Blend SWEET BASIL, CITRUS & GARLIC RUB   

Marinade steaks overnight. Preheat grilled to 375 F. (I used the Super Pot.) Grilled steaks 8-10 minutes on each side or according to how you like your steaks. 

Remove from grill & cover with foil for about 8-10 minutes. Served.

 ENJOY! Come again... 
Linked to:
Strut Your Stuff Saturday @ Six Sister's Stuff 
Show and Tell Saturday: Be Different...Act Normal 
Scrumptious Sunday Recipe Link Party  @ Addicted Recipes 
Everyday Moms Meals   
Marvelous Mondays @ This Gal Cooks
Mop Up Mondays - I Should be Mopping the Floor    
House Wives of Riverton Round-Up  
 

Fruit-Glazed Pork Chops: Tackling the Unknown

Fruit-Glazed Pork Chops

Hi everybody :)

Do you enjoy trying new things; or are your shy about experiencing the unknown? Me?... I guess I'm a little of both.  

Yesterday phone conversation with my daughter, got me to thinking...  

She's much more adapted to trying new things than she think she is.  She away at college, staying on her own, miles away from her family and friends, and experience the unknown  on a daily basis. Yet she think she shy away from trying new things,  go figure.  Alas... On my Very, very, small scale of tackling the unknown  and experiencing, I'm grilling in my Super Pot today. This is the first time I'm using it for that purpose. We're having Fruit-Glazed Pork Chops.  My love of dinner in a hurry and something different for tonight led me to this recipe.  I thought it would be the perfect recipe to try to test the pot grilling capabilities. 
 
Fruit-Glazed Pork Chops adapted Taste of Home: Quick Cooking Annual Cookbook (2010)

1/3 cup hickory smoke-flavored barbecue sauce (I used Sweet Baby Rays Sweet & Spicy)
1/2 cup apricot or peach preserves (I used cherry preserves)
1 tablespoon corn syrup
1 teaspoon prepared mustard
1/4 teaspoon ground cloves (I used allspice)
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper

In a small bowl, combine the barbecue sauce, preserves, corn syrup, mustard and cloves; set aside. (I added 2 tablespoons bourbon to this)

 

Coat the grill rack with cooking spray before starting the grill. Sprinkle the pork chops with salt and pepper. 

Grill  the pork chops, covered, over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with the sauce mixture
Yield : 6 servings.

 
 

 

 

 

What I Did and/or Think:
The changes I made to the recipe is in Italic stated above.  I think this is a great recipe  to change out the flavor of the preserves, so have fun. I didn't have apricot so I went with cherry, and to make it a little more interesting I added bourbon to the sauce :) I made extra sauce to serve with the chops also.


The Taste: I LOVE the taste of the pork chops, tender and juicy with a hint of spicy sweetness. This is going in the REPEAT file for sure!


And as for tackling the unknown... I concluded, whatever you're tackling or taking on, be it great or small, accomplishing your goal in the end is what really counts :)

 













ENJOY! Come again...

Linked to:

Full Plate Thursday @ Miz Helen's Country Cottage 
Hookin' Up # 121 @ House of Hepworths 
Creative Juice Thursday @ Momnivore's Dilemma 
Tastetastic Thursday @ A Little Nosh
 Sweet Treat Thursday @ Something Swanky
 Foodie Fridays @ Designs By Gollum
 I'm Lovin' It Fridays @ Tidy Mom 
Food-Tastic Fridays @ Not Your Ordinary Recipes
Foodie Friday @ Simple Living 
  @ 21st Century Housewife

Me & My George Foreman Grilled Lemon-Orange Glazed Chicken

Grilled Lemon-Orange Glazed Chicken

 

Grilled Lemon-Orange Glazed Chicken

Hi everyone! 

I know everyone has heard of Pinterest by now. I pinned so many grilled chicken recipes that I was inspired come up with my own. I wanted something fast and easy to cook to avoid the heatwave we're having in Georgia, so I came up with this:

For the Chicken:
1 tsp. lemon pepper
1 tsp.rosemary garlic seasoning
1/2 - 1/4 tsp. sea salt
4 boneless skinless chicken breast

Mix seasonings together, rub on chicken breast. Place in zip lock freeze bag and let marinade for at least 2 hours. (This would be great if you did it at night before going to bed, so it would be ready the next day.)  Grilled according to instructions, about 5 minutes set aside.

For the Lemon-Orange Glaze:
1/2 cup Orange Marmalade
1/2 tsp. lemon zest
1/2 tsp. lemon juice
about 1/4 - 1/3 cup simple syrup (2 parts water and 1 part water or equal parts of both, heated to dissolve sugar, and cooled to room  temperature; can be made in advance and refrigerated)
1 tsp. cornstarch

Combine first 3 ingredients in a small saucepan over low heat until well mix and marmalade melts. Combine the simply syrup and cornstarch add to marmalade mixture, heat until thicken about 1 minute. Pour over warm chicken.

 

Grilled Lemon-Orange Glazed Chicken

I love how this turned out. Lemony sweet and tangy orange. I think I'll try this glaze on my favorite fish, salmon, next.  I served it with streamed broccoli and rice along the side.

Do you love Pinterest? What recipes inspired you?

Grilled Chicken, Rice & Broccoli

ENJOY!