Rarebit Smash Burgers

So, on this rare occasion I got to watch Rachel Ray. She had made these burgers that looked so tasty & let me tell you, they were. They were very moist & flavorful. We weren't a big fan of the potatoes, so when we make them next time, we will skip the potatoes. Now, while this recipes calls for bacon, you only use the fat to fry the potatoes in it. We thought that was a waste of bacon & crumbled it on top of the burger & potatoes.

Serves 4

2 large Russet potatoes
EVOO, for the pans
4 slices bacon, cut into 1/2-inch pieces
Salt and freshly ground pepper
1 cup sour cream
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
1 clove garlic, finely grated or pasted
2 tablespoons prepared horseradish
4 tablespoons chopped fresh parsley
Splash of half-and-half or whole milk
2 pounds 80-percent ground beef (if you grind your own, use 1/2-pound each skirt steak, brisket and sirloin)
About 3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon cayenne pepper or 2 teaspoons hot sauce
1 small white or yellow onion, very thinly sliced
1/2 cup Irish stout, such as Guinness
1/2 pound sliced Cotswold or extra-sharp yellow Cheddar
Brioche or potato rolls, lightly toasted
Bread-and-butter pickles, for topping
Watercress, for topping

Directions

Peel the potatoes, then slice into thin wedges or cut into 3/4-inch dice. Heat a skillet over medium-high heat and add a drizzle of EVOO. Add the bacon and cook until crisp, then drain on a paper-towel-lined plate. Add the potatoes to the fat in the skillet and season with a little salt and lots of pepper. Cook until browned, 5 to 6 minutes. Cover with foil and cook for 5 minutes. Remove the foil and cook until crisp, 7 to 8 more minutes.

Mix the sour cream, chives, dill, garlic, horseradish, 2 tablespoons parsley and half-and-half or milk in a small bowl. Season with salt and pepper.

Mix the beef, Worcestershire sauce, dry mustard cayenne or hot sauce and the remaining 2 tablespoons parsley in a large bowl. Sprinkle with salt and lots of pepper.

Heat a cast-iron skillet or griddle over medium-high heat. Brush with oil, then add the beef mixture in 4 loose balls of equal size (do not shape them with your hands). Flatten with a spatula into 3/4-inch-thick patties. Scatter the onion slices over the top and press in with the spatula. Cook for 3 minutes, then flip and press the onion into the patties. Cook for 2 more minutes. Douse the pan with the beer and lay the cheese over the patties. Cover and cook until the cheese melts, about 1 minute.

Serve the burgers on the rolls with pickles and watercress. Drizzle the horseradish sauce over the potatoes and serve on the side.

Beef Stroganoff

Beef Stroganoff in the crockpot, sounds pretty yummy. This recipe is pretty good. I know that sometimes crockpot recipes don't always look all that appealing. Some are bland looking, some are chunky and some of the sauces just are not smooth. This sauce is not smooth, which bothered me. I could not get the cream cheese to dissolve all the way into the sauce. It made me mad. However, the little specks of cream cheese did not affect the taste.

Serves 6-8

3 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3 tabls of Worcestershire
1/2 cup water
8 oz of cream cheese
1 tsp Garlic Salt (I used granulated garlic)
couple dashes of Hot Paprika

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles, or mashed potatoes & don't forget the bread to mop up the sauce.

Bacon Cheeseburger Taco's

Now, the name of the recipe is what caught my attention. Something a little different on this particular dinner night. Now, while this recipe is good, and I suggest you give it a try. I honestly think this is a better dip recipe, than a dinner recipe. But, that is just my opinion.

Servings 6-7 Taco's

1 pound lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/3 cup water
1/2 cup Old El Paso® Cheese 'n Salsa dip (from 15-oz jar)
1 box (7.4 oz) Old El Paso® hard and soft taco shells (6 hard corn shells and 6 soft flour tortillas)
1 1/2 cups shredded lettuce
1 large tomato, seeded and chopped (1 cup)
6 slices bacon, crisply cooked, crumbled

In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium; cook 3 to 4 minutes, stirring frequently, until thickened. Stir in dip until well mixed.
Heat taco shells and tortillas as directed on box.
Fill heated taco shells and tortillas with warm beef mixture, lettuce, tomato and bacon.

Note- Can't find the Cheese 'n Salsa dip (in the chip isle)? Try 4 oz Mexican prepared cheese product, cubed, or another soft cheese that melts easily. If you prefer less spice, use regular prepared cheese product.

Pepperoncini Chicken

So, while looking for new recipes, I ran across this recipe. I thought it sounded interesting....so, why not try it. The original recipe called for beef, but i am sure you can use beef, pork or chicken. I am sure you could substitute banana pepper rings in place of pepperoncini's. I served the chicken mix on onion rolls with some tater tots & green bean fries. We also thought it need some cheese to balance out the sandwich.

Serves 4-6

1.5-2 Pounds Boneless Skinless Chicken Breasts
1 Packet Hidden Valley Ranch Dry Dressing Mix
16 oz jar Pepperoncini- Diced; Reserve Liquid
Sliced cheese of your choice; swiss, colby, cheddar (optional)

Directions:

Place chicken breasts, diced pepperoncinis, some of the pepperoncini juice (about half of what is in the jar) and the ranch packet in slow cooker. Turn to low; cook for 4 to 5 hours. Drain juice and reserve. Shred chicken with a fork and add reserved juice as desired. Serve as sandwiches on a nice, fresh bun or roll.

Potato Soup

Well, I'm not going to say I have the best potato soup recipe, but it does taste pretty tasty. The last time I made it, the girls were fighting & I got distracted & added a can of cream of chicken soup instead of cream of celery. Well, it was a very tasty mistake. Please note, all cream of soups are interchangeable. You can use what your family likes. I really like to have bread to mop up the "sauce" that is left over in the bowl.

Serves: 5-6

1 medium onion; diced
2 ribs of celery; diced
1 tablespoon veg. oil
1 can cream of chicken soup
2 cups chicken stock
1 cup 1/2 & 1/2 or milk
5-6 baking potatoes; peeled & diced
4 oz velveeta cheese, chunked

Garnish (optional)
Cheddar cheese
Green onion
Bacon (I really recommend the bacon)

Saute the onion & celery in the vegetable oil until soft, about 4-5 minutes. Add cream of soup, chicken stock & 1/2 & 1/2 or milk & potatoes. Simmer until potatoes are soft or just firm to the bite. Add velveeta cheese, serve once cheese is melted. Top with cheddar cheese, onion & bacon & maybe some cheese-it's if you want.

Mini Thai Chicken Pies

This was a simple, easy & quick dinner recipe. Something a little cheesy with some Asian flare. Please note- while this recipe calls for Thai curry paste, it did NOT have any curry flavor (I don't like curry). Serve these mini Thai Chicken Pies, with a side of Pad Thai noodles. Makes for a yummy meal.

Servings: 3 (Three pies each, because 2 was not enough)

Thai Chicken Mixture

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro (I omitted this because I don't like cilantro)
1 teaspoon Thai red curry paste
1 tablespoon fresh lime juice
1 cup shredded mozzarella cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Garnishes (Optional, but I did like it on the pies)
1/2 cup salted cocktail peanuts
1/4 cup sliced green onions (4 medium, if desired)


Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan. Serve with sliced green onions.

Shredded Beef For Burritos

You ever find yourself asking, "what can I do with a roast"? Knowing very well, that you don't want another post roast. Well, this is something different. Next time, I will be adding 2T of taco seasoning to the sauce that the meat cooks in. While the meat did have flavor, I thought it could use more.

Sorry, for no picture, when I make this next time, I'll try & nab one.

2-3 pound roast
salt, pepper & garlic powder
1 can green enchilada sauce
1 can rotel
2 chopped Serrano peppers (optional)

Brown on each side a 2-3 lb roast that has been seasoned with garlic powder, salt & pepper in frying pan with oil. Put roast in crock pot & add one can of green enchilada sauce, one can of rotel tomatoes, 2 chopped Serrano peppers. Cook on low for about 6 hours. The meat can be shredded with a fork. Serve with flour tortillas, sour cream, guacamole, lettuce, tomatoes, onions, cheese, cilantro, lime, hot sauce – anything you like on your burritos.