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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Brussels Sprouts & Carrots Casserole

Brussels Sprouts & Carrots Casserole

Hi everybody :)

I've been loving brussels sprouts so much lately I came up with a new version of my favorite casserole, Cheesy Green Bean Casserole, featuring it along with carrots. The brussels sprouts and carrots are first steamed, than cooled.  Mix with the remaining ingredients and baked into a cheesy casserole topped with a cornbread topping, much like a squash casserole. Here's what I did...
Brussels Sprouts Au Gratin
5 bacon slices, cut into pieces
1 medium onion, sliced 
2 pounds Brussels sprouts, trimmed 
1 1/2 cups carrots, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can (14.5 oz.) cream of chicken or mushroom soup
 1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce
1/4 teaspoon ground nutmeg 
1/2 cup French Fried Onions, cheddar flavored
2 tablespoons butter, melted 
Topping:
1 1/2 cups cornbread crumbs (homemade or store-brought)
1/2 cup shredded cheddar cheese
1/2 cup French Fried Onions, cheddar flavored, crushed

2 tablespoons butter, cold; cut into small pieces 

Heat oven to 350 degrees F. Coat a casserole dish with cooking spray. 
Cook bacon and onion over medium heat in small saucepan until golden brown, set aside.

Place Brussels sprouts and carrots in saucepan with enough water to cover. Simmer, uncovered, 5 to 10 minutes, until tender. Drain. Place in drainer, run cold water over it to cool.

Place in a large bowl, brussels sprouts and carrots. Halved brussels sprouts, add the remaining ingredients, set aside.

Mix topping ingredients together until well blended. 

Put brussels sprout mixture into prepared casserole dish. Sprinkle with cornbread mixture Cover and bake 25 minutes, until cheese is melted or heated and bubbly hot.

Source: partly inspired by Food Network here, Yum-Yum Brussels Sprouts, and Cheesy Green Bean Casserole 
What I Think:
I love the flavor combination of the brussels sprouts and carrots. But, I think next time I make this I will add 2 tablespoons of brown sugar to the onion/bacon mixture to give it a more caramelized flavor for added sweetness. All in all this was a very tasty casserole and definitely worthy of a REPEAT.    
ENJOY! Come again... 
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Green Bean Casserole: My Way, Cheesy Green Bean Casserole

Green Bean Casserole, My Way

  Cheesy Green Bean Casserole

Hi everybody,

Everybody has a special way of preparing this classic dish to make it their very own, today I like to share my way. I like mines extra cheesy with bits of bacon throughout.  Here's how I do it...

Cheesy Green Bean Casserole

1 large onion, sliced

1/2 cup mushrooms, sliced

1 Large can Green Beans, drained

2 cans (10.3/4 0z.) cream of chicken soup

1 package (2.8 oz.) Oscar Mayer Real Bacon Recipe Pieces

1 package Southern Mills Cheddar Cheese Sauce Mix + 1 cup water  or  1 cup prepared cheese sauce  

1 (6oz.) canister Cheddar French Fried Onions, divided

1/4 teaspoon Worcestershire Ground Pepper Blend

1/2 teaspoon Rosemary, Basil and Citrus Salt or Lawry's Seasoned Salt 

3 tablespoon butter, melted

1/2 cup cheddar cheese (I like mild)

Saute onions and mushrooms until tender. Remove from heat.

In a large bowl mix green beans, onions/mushroom mixture and bacon bits. 

Add soups, cheese sauce, and 1/2 of French Fried Onions mix well. Add seasonings and butter, pour into a greased 13 by 9" baking dish. 

Cook at 350 for 25 minutes. Top with cheese and remaining French Fried Onions and cook 5 more minutes.

Green Bean Casserole has always been one of my favorites for family-get-togethers. I love this cheesy version of the classic casserole. 

BTW, Breakfast Is Served Sunday will not be posted tomorrow, it will resume next month. 

ENJOY! Come again...

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  @ 21st Century Housewife
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12/10/2021 Update: Cindy's daughter, Trina, here. I made my own version of this recipe using 2 bags of frozen green beans. Our oven isn't working, so I cooked the casserole in our Cuisinart 1800W 4lb Air Fryer Toaster Oven. I'm new at blogging, but I plan on experimenting often in the kitchen, especially with the Cuisinart. Also, to the people still reading and enjoying my mom's blog throughout years of inactivity, thank you all so much.

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 Barley Chili: Chili with a Healthy Twist!

Chicken Barley Chili: Chili with a Healthy Twist!

Back of the Box Recipe Part 2

Hi everybody :)

As promised when posting Hearty Vegetable Barley Soup last week, I said was going to do a chicken chili with barley, well  here it is.  

I been reading up on barley lately and discovered  the healthy benefits of eating it. Like oatmeal, it's heart healthy, loaded with fiber and niacin. It's low fat, sodium and have no cholesterol. Barley can be use in the place of rice or pasta in soups or stews or served as a side dish.

Like with the Hearty Vegetable Barley Soup, this recipe comes from the back of  a QUAKER Medium Barley's box too. Let's get it started...
Chicken Barley Chili
Ingredients

1 (14 1/2 oz.) can Tomatoes, diced, undrained,
(may use seasoned tomatoes)
1 (16 oz.) jar/can Salsa or tomato sauce (I used mild salsa with a little medium salsa)
l (14 1/2 oz.) can Fat free Chicken broth
1 cup QUAKER: Medium Barley
4 cups Water
1 tablespoon  Chili powder
1 teaspoon Cumin
1 (15 oz.) can Black beans, drained, rinsed
1 (151/4 oz.) can Corn, whole kernel or corn with peppers, undrained
3 cups Chicken breast, cooked, cut (I used  chicken tenderloins and boneless/skinless chicken thighs)
(about 1 1/2 lbs.)  into bite-sized pieces
Reduced or no fat Cheddar cheese (optional)
Reduced fat or fat free sour cream (optional)

In 6-quart saucepan, combine first 7 ingredients. Over high heat bring to a boil: cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. 

Add beans, corn and chicken; increase heat to high until chili comes to a boil. 

Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. 

If desired, top with shredded cheese and sour cream. MAKES 11 (1 CUP) SERVINGS.

What I Did and/or Think:
I'm loving barley more and more each day. The chili was GREAT! Not too spicy for me because I used mild salsa and topped it off with a little medium salsa, but if you like the heat, use hot salsa.  

If you'll love the Hearty Vegetable Barley Soup, then you're going to LOOVVVVE  this! Both soups are wonderful, the healthy side-effects do not effect their taste at all :)  Cold days ahead, this chili will be in my weekly forecast :)

This IS my new way of making chili! REPEAT, REPEAT, REPEAT!

Chicken Chili with Sour Cream & Cheese and Herbed Oatmeal Pan Bread 





OR

 
 Chicken Chili  (Plain)






ENJOY! Come again...

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Red Potatoes, Green Beans, & Ham: Home Cooking Favorites

Red Potatoes, Green Beans & Ham

Hi everybody :)

If I was asked what's was one of my favorite comfort foods, this  recipe would most definitely be among the top ten. It's an old childhood favorite. When I was little, my mom would make this and sometimes she would put a cheese sauce or slice cheese over the top to make it extra special. 

Although I'm cooking this in my Super Pot, it can be done over the stove top too.  A great dinner in under 30 minutes, try it, it may become one of your favorites also :)

 













Here is how it's done...

Red Potatoes, Green Beans & Ham

Ingredients: 

1 1/2 lbs. red potatoes, washed & diced ( about 5 medium potatoes)
1 lb frozen green beans
1 cup cubed fully cooked ham 
1/2 cup diced onion
2 cloves garlic, finely chopped
2 tablespoons olive oil 
1 cup chicken stock or water 
Butter to taste
Salt and Pepper to taste
Prepared Cheese Sauce or slice cheese, optional (I used Kraft Cheez Wiz)

In saucepan, (I used my Super Pot)  heat oil over medium heat. Add onion and garlic, cook 1 to 2 minutes, stirring  occasionally, until garlic is tender but not brown. 

Add green beans, potatoes, ham, and stock.  

 Reduce heat to simmer, cover and cook until potatoes are tender, about 20 to 25 minutes. 

 Add butter and seasonings. Serve with cheese sauce, if desired. 

BTW, this can also be made with white potatoes.

ENJOY! Come again... 

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