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...
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Turkey or Chicken Club Sandwiches

  Turkey or Chicken Club Sandwiches

Hi everybody,

My smiley face is not in its place today because I'm deeply saddened. Before I get into my post...

I would like to send out my condolences to all those dealing with the terrible losses that hit the school of Sandy Hook Elementary in Connecticut. The tragic senseless killings are affecting us all. The killing of innocence little children is unimaginable, unthinkable, and unspeakable; yet it happens.  My thoughts and prayers are with those families, for their lives are forever changed, because they have experienced the unimaginable, the unthinkable, the unspeakable.

If you so happen to see a child nearby;
Show him or her some love, 
Give a child a hug today...
And pass the love along.     

Concluding, on to the recipe, this is a simple, basic, whatever you like on your club sandwich recipe. I used the two smaller Sourdough French Rolls  for the bread, but you can use whatever bread you like. Here's what I did...

Turkey or Chicken Club Sandwiches

Ingredients

Sourdough French Rolls or Bread of your choice
Turkey or Chicken; Deli Slices, I used Smoked Turkey Breast with Sun-dried Tomato
Shredded Lettuce (not shown)
Tomato Slices
Cheese Slices, your choice
Mayonnaise
Chives or Onion Slices
Guacamole, homemade or store-brought
Honey Mustard
Dill Pickle, slices
Salt & Pepper to taste (not shown)
Garlic & Herbs Butter, homemade or store-brought

Split rolls in half horizontally, butter halves with garlic butter and toast lightly.

In a small bowl mix together 2 tablespoon chopped chive and 1/4 cup mayonnaise.

Spread on the toasted sides of the breads along with honey mustard and guacamole.

Add turkey slices to one halve of the toasted bread along with lettuce and tomato, sprinkle with salt & pepper, if desired and top with cheese slices.

Place top halve over the cheese slices and serve with dill pickles slices.

This is my favorite way to eat my club sandwich, but this "recipe" can easily be adapted. 

ENJOY! Come again... 

Linked to:
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Flour Me With Love: Mix it up Monday!

Caramelized Onions Cheese & Chive Sourdough Biscuits

Caramelized Onions Cheese & Chive Sourdough Biscuits

Hi everybody :)

I'm been missing posting these pass couple of days because I've have these back pains, and the pain medication makes me drowsy. I hate been unable to do anything :(  I'm feeling a little better now, so on with my post. 

I been working on my sourdough experiments, whenever I was not laying down because of the pain. This recipe idea came from a King Arthur magazine. They had a picture of these caramelized onion sourdough biscuit using their starter mixture.  When I saw the Golden Sourdough Biscuit recipe in TOH, I adjusted it to make these biscuits. 

Caramelized Onions Cheese & Chive Sourdough Biscuits

Golden Sourdough Biscuits  adapted The Taste of Home Baking Book
Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1/2 cup buttermilk
1 cup Sourdough Starter (at room temperature) Sourdough Starter - Taste of Home 
Additional butter, melted

Additional Ingredients
1 Onion, small; sliced thinly about 1/4 cup
1 tablespoon brown sugar
2 teaspoons butter
2 tablespoons Chives
1/3 cup Cheddar Cheese

In a small saucepan, place butter, brown sugar, and onion over medium heat. Stirring until butter melt and sugar dissolved, reduce heat to low. 

 Cook for about 20 minutes, covered until onions are golden brown.  Set aside to cool.

In a bowl, combine the flour, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Add the additional ingredients with the caramelized onions. 

 Combine Sourdough Starter and buttermilk; stir into crumb mixture with a fork.
Turn onto a well-floured surface; knead 10-12 times. Roll to 1/2-in. thickness. 

Cut with a floured 2 1/2-in biscuits cutter. Place 2 in apart on a grease baking sheet.

Bake at 425° for 12 to 15 minutes or golden brown. Yield: about 1 dozen. Brush tops with melted butter. Remove from pan, cool on wire rack.

What I Did and/or Think:

The changes I made are in Bold, Italic and Purple.
The Taste: I love the savory flavor of the biscuit. The caramelized onions added a little sweetness, the cheese and chives blended well together. They smelled delicious while cooking too, which is always a plus :). 


I thought the biscuit would be perfect with sliced ham, so I made ham sandwiches, using deli ham, cheddar cheese, and honey mustard. DELICIOUS! REPEAT!

ENJOY! Come again...

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Chicken Salad Sandwich with Mini Hoagie Roll

Chicken Salad Sandwich with Mini Hoagie Roll

Hi everybody :)

Going by what I already had on hand, I search for the perfect recipe. It was a hard search but I manage to come up with something, I really need to go shopping soon :) When I saw the chicken salad recipe I made some changes to it according to my likes.

Here's What I Did...

Chicken Salad slightly adapted Taste of Home Quick Cooking Annual Cookbook (2010)

Ingredients

About 6 Mini Herbal "Hoagie" Rolls or whatever rolls you like
3 cups cooked chicken, rotisserie or canned (well drained, if using canned) (I love using the breast meat)
1/4 cup chopped celery (I also added 1/4 teaspoon celery seeds)
1/4 cup sliced almond
1/2 cup dried cranberries or raisins
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lemon juice (not shown)
1  teaspoon Salad Supreme
1 teaspoon dried ranch dressing mix (not shown)
Tomato Slices,  optional
Fresh Spinach Leaves, optional
Cheese Slices, optional

Split rolls in half horizontally, butter and toast each halves lightly; if desired.

Combine the first 4 ingredients in a medium bowl. 

In a smaller bowl combine the mayonnaise, sour cream, lemon juice, Salad Supreme and dressing mix.  

 Pour over chicken mixture; toss to coat. 

Place salad mixture on top of the bottoms. Top with Spinach Leaves, Tomato Slices, and Cheese Slices. Replace the tops.

What I Think:

Although, my first choice would have been a roast beef sandwich, like Heather suggested :) The chicken salad turn out to be very tasty. I love the sweet tartness the craisins (dried cranberries) added.  The rolls were still delicious.  So... great combination right? Wrong. 

I think these two different flavors were definitely GREAT, BUT NOT TOGETHER, so they will be REPEATED, BUT SEPARATELY, next time :)

****Update: I made this sandwich again left out the tomato slice and cheese, added 2 tablespoon  guacamole dip on it, DELICIOUS!!!

Now, I'm craving that roast beef sandwich :)
 
ENJOY! Come again...

Linked to:
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Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations 
Link it Up Thursday @ Seven
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Think Tank Thursday: Saving 4 Six   

Tuna Melt Sandwiches with Tomato Onion & Herb Rolls

Tuna Melt Sandwiches with Tomato Onion & Herb  Rolls

Hi everybody :)

I couldn't wait to make sandwiches with the Tomato, Onion & Herb Rolls. I know they would have been great for roasted chicken or turkey breast sandwiches but,  I had all the ingredients for a tuna melt. Which I think would be great too, so tuna melts it is. Here's what I did...

Tuna Melt Sandwiches with Tomatoes Rolls

3-4 Tomato, Onion & Herb Rolls or whatever bread your like, but these are delicious
2 cans (5 oz.) water-packed chunk light tuna, well drained
1/4 cup mayonnaise
1/4 teaspoon celery seeds
1 teaspoon Mrs Dash Onion & Herb Seasonings, optional
1 tomatoes,  sliced thin
Cheese Slices (I used Grilled Cheese Melts)

Slice the rolls in half, horizontal, place on bottom halves in an 9 x 9 inch pan. 

Combine the tuna with mayonnaise and seasoning, if using, in a small bowl. 

Spread tuna mixture on top of each bottom halves.

  
Place 2 slices of tomatoes on top of tuna mixture overlapping each other.

 
Top each with a slice of cheese.

Place in the oven under the boiler until cheese melts about 15 seconds. Remove, and top with the top halves of the rolls. Heat 15 seconds more, if desired.

What I Think:

They were as delicious as I thought they would be, maybe even better. I didn't use much seasoning in the tuna mixture because the rolls were very flavorful. I'm going to, no, I have to try this with some type of pizza dish next :)  So I'll be making some more dough soon.

ENJOY! Come again... 

Linked to:

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