Wednesday, May 29, 2013

Garlic Cheeseburger Loaves

I love trying new ways to cook a burger. There are so many fun and interesting recipes out there.  I was really excited to try this easy recipe.  Gray and I both enjoyed it and I am sure we will make it again.  Recipe adapted from Go Bold with Butter.

1 pound lean ground beef
4 small sourdough rolls or ciabatta, sliced
2 tbsp Worcestershire sauce
2 tsp garlic salt
freshly ground black pepper
8 tbsp butter (divided)
8 slices medium Cheddar cheese

Move the baking rack to the middle of the oven and turn to broil.  In a mixing bowl mix together ground beef, worcestershire and garlic salt. For 8 small patties.  Slice the rolls in half and place cut side up on a baking sheet. Top with the burger patties then place 1 tablespoon of butter on top of each patty. Broil for 10 minutes, top with cheese and broil until cheese is melted. Remove from oven and serve.  

Monday, May 27, 2013

Spinoccoli Pizza

It's really surprising that it has taken me this long to get this recipe up.  I made it for the first time years ago and it's one we have enjoyed many times since then.  The recipe is slightly adapted from Annie's Eats.

For the white sauce:
1 tbsp butter
1 tbsp flour
3/4 cup heavy cream
1 clove garlic (smashed)
Salt and pepper to taste
6 tbsp grated Parmesan cheese

For the pizza:
Pizza dough (this recipe or store bought)
Olive oil
1/2 cup packed baby spinach leaves
1 cup very small broccoli florets
3/4 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese

Heat oven to 450. In a small saucepan melt the butter over medium heat then whisk in flour.  Continue to stir and let bubble and turn a golden brown color. Whisk in heavy cream, garlic, salt and pepper.  Stir until it thickens up then remove from heat, remove the garlic clove and stir in parmesan cheese.

Roll out the pizza dough on a pizza stone or sheet pan.  Brush the outer crust with olive oil Pour the sauce on and spread evenly over the dough.  Top with spinach, broccoli and cheeses.  Bake for 10 to 15 minutes or until pizza is done. 

Friday, May 24, 2013

Bacon, Onion and Mushroom Quiche

I love quiche and yet I rarely make it which is odd because it's so easy.  This is one of my favorite quiche combinations.

1 pie crust (homemade or store bought)
1 cup sliced mushrooms
1/3 cup diced onion
4 pieces of bacon (cooked and crumbled)
1 cup shredded cheddar
5 eggs
1 cup heavy cream
salt and pepper to taste

Heat oven to 350. Prepare the curst in a pie plate.  In a bowl combine the mushrooms, onions, bacon and cheddar. Season with salt and pepper.  Pour the ingredients into the pie crust.  In a medium size bowl whisk together the eggs and heavy cream.  Pour the mixture over the bacon and mushroom mixture.  Bake for 45 minutes or until the quiche is set and cooked through.

Wednesday, May 22, 2013

Spicy Bean Burritos

When I was putting these burritos together and asking Gray what he wanted on his I told him I felt like the person behind the glass at Moe's!  These are so easy to throw together and I love easy. This recipe is slightly adapted from Smells Like Home.

Bean Filling:
2 tsp olive oil
2 cloves garlic (minced)
1 tsp ancho chile powder
3 tsp minced pickled jalapenos
1 tsp ground cumin
1/4 teaspoon kosher salt
1/3 cup water or vegetable broth or chicken broth
1 15oz can black beans (drained and rinsed)
1 15oxe can pinto beans (drained and rinsed)
1/4 cup plus 2 tbsp salsa
Juice of one lime

For serving:
 6 10-inch flour tortillas (burrito size)
1 cup cooked Rice
Shredded cheese (cheddar, pepper jack, monterey jack, or a mixture)
Other topping suggestions: Sour Cream, Tomatoes, Salsa, Lettuce, Avocado, Guacamole, Diced Onions

In a large skillet over medium heat combine the olive oil, garlic, jalapenos, cumin and salt. Cook for 1 minute. Add in the broth and beans and bring to a boil.  Lower the heat to medium low and allow to simmer for 10 minutes. Remove from heat, stir in salsa and lime juice then slightly mash the beans.

To prepare the burritos, microwave the tortillas one at a time between two damp paper towels for 10 to 15 seconds.  Top with rice, bean mixture, cheese and remaining desired toppings. Wrap up and serve right away.

Monday, May 20, 2013

Caprese Shells and Mini Meatballs

When I saw these mini meatballs I just had to make them.  Something about this meal is just so cute! Right?  I love the combination of tomatoes, fresh mozzarella and basil so this was a huge winner in my book! Recipe is slightly adapted from  How Sweet It Is.

1 lb lean ground beef
1 large egg (slightly beaten)
1 tbsp olive oil
1/3 cup freshly grated parmesan cheese
2 garlic cloves (minced)
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/2 tsp pepper
1/4 cup panko bread crumbs

1 1/2 pounds whole wheat pasta shells
1 tbsp olive oil
2 garlic cloves (minced)
1 (14 oz) can diced tomatoes
1 pint grape tomatos (quartered)
10 fresh basil leaves (chopped)
1 cup ciliegine (mini fresh mozzarella balls) or 1 cup of diced fresh mozzarella
freshly grated parmesan cheese

Heat oven to 400. In a large bowl combine ground beef, egg, olive oil, 1/3 cup of parmesan cheese, 1 minced garlic cloves, dried basil, dried parsley, salt, pepper and panko.  Using a teaspoon form small meatballs and place in a greased baking dish.  Bake for 20 minutes.

While meatballs are baking, boil pasta.  Heat a large skillet over medium heat and saute garlic in olive oil until fragrant (about 1 minute). Toss in the diced tomatoes, grape tomatoes and basil.  Add 1/3 cup of pasta water to the tomato mixture then drain pasta once it is cooked. Add the pasta and meatballs and turn off the heat. Stir in the fresh mozzarella and serve with a bit of parmesan on top.

Friday, May 17, 2013

Blueberry Buttermilk Pancakes

Mmmm, pancakes.  I used to make blueberry pancakes all the time.  I actually remember making blueberry pancakes for my brother and I when I was in high school, it was one of the times I remember thinking that I really wanted to go to culinary school.  Anyways, this blueberry pancakes recipe is awesome and you must try it! It's from Sugar and Spice by Celeste.

2 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tbsp sugar
2 large eggs, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
1 heaping cup of fresh blueberries

In a large mixing bowl combine the flour, baking powder, baking soda, salt and sugar. In a separate mixing bowl mix together the eggs, buttermilk and vegetable oil.  Stir the wet ingredients into the dry until just combined. Fold in the blueberries.  Cook on a skillet over medium heat.  Batter saves in the refrigerator for several days. 

Wednesday, May 15, 2013

BBQ Chicken Flatbread Pizzas

After making the Buffalo Chicken Flatbreads, I knew I had to try a BBQ Chicken version. BBQ chicken pizza might be one of my all time favorite meals in the entire world and this quick recipe makes it even better!

2 Loaves Naan Bread
1 Chicken Breast (cooked and chopped)
2 Tbsp Red Onion (chopped)
1 Cup BBQ Sauce (we prefer Sweet Baby Rays)
1 1/4 Cup Mozzarella Cheese

Heat oven to 425.  Place naan bread on a cookie sheet.  Spread BBQ Sauce evenly on each flatbread.  Top with chicken and red onion.  Sprinkle with mozzarella cheese. Bake for 10 to 12 minutes. Let cool for 2 to 3 minutes before cutting. 

Monday, May 13, 2013

Ooey Gooey Red Velvet Cookies

I saw these on Buns in My Oven and just knew that I had to make them!  I took them to small group one night and everyone just raved about them.  I love anything red velvet flavored so this was a fun way to have that without having to make a huge cake or something complicated!

1 box Red Velvet cake mix
8 oz cream cheese
1/2 cup butter (room temperature)
1 egg
1 tsp vanilla
1 cup white chocolate chips

Heat oven to 350. In a large mixing bowl beat together the cream cheese and butter.  Then beat in the egg and vanilla.  Add the cake mix and beat until combined.  Stir in the white chocolate chips.  Roll a tablespoon worth of dough into a ball and place on a greased cookie sheet.  Bake for 10 to 12 minutes.  Let sit for 3 to 5 minute then remove to a wire rack to cool.

Friday, May 10, 2013

Black Bean and Corn Topped Potatoes

My friend Courtney passed this recipe along to me on facebook one night when I wanted some good meatless recipes.  It has quickly become one of our favorite recipes. This recipe is adapted from My Recipes.

4 Potatoes (baked)
1/2 cup onion (chopped)
2 garlic cloves (minced)
1 tsp cumin
1 tsp chili powder
1 can black beans (drained and rinsed)
1 cup frozen corn
1/2 cup salsa (homemade or store bought)
1/2 cup colby jack cheese

Sautee the garlic, onion, cumin and chili powder for 2 minutes over medium heat.  Add the black beans, corn and salsa, cook for 5 minutes while stirring occasionally. Cut open each potato and top with the black bean mixture and cheese.

Wednesday, May 8, 2013

Guacamole Layer Dip

This is one of my absolute favorite layer dips in the entire world.  My mom made it all the time when I was growing up and it just reminds me of a hot summer night growing up with friends over at my parents house.

1 1/2 cups guacamole (store bought or homemade)
1 cup sour cream
1 cup salsa
1 cup shredded cheddar cheese

Spread the guacamole on a platter.  Next spread the sour cream, then the salsa and finally top with cheese.  Serve right away or refrigerate until ready to serve. 

Wednesday, May 1, 2013

Balsamic Chicken with Mozzarella and Pesto

I had been eyeing this recipe for a while and am so glad I finally made it.  I saw it on Eat Live Run sometime last summer but we didn't have our grill since we were living in an apartment.  Now we finally have our grill so I jumped at the chance to make it!  Gray and I both enjoyed it, it was flavorful and fresh!

4 boneless skinless chicken breasts
2 cups balsamic vinegar
1 large ball fresh buffalo mozzarella
4 tsps Pesto (homemade or store-bought)

Marinate the chicken breasts in 1 cup of balsamic vinegar for 1 hour.  Do not marinate for longer or it will change the consistency of the chicken.

In a sauce pan add a cup of balsamic vinegar and heat over medium high heat until the vinegar has reduced in half.  Turn the heat off and set to the side. Slice the mozzarella into either 4 thick slices or 8 thinner slices.   Heat up the grill and grill chicken until it's done. Remove from grill and place on a lined sheet pan or glass dish.  Top with the slices of mozzarella and place under the broiler until the cheese is melted. Remove from oven and place on plates.  Top with 1 tsp of pesto and drizzle with the balsamic reduction.