Southwest Chipolte Grilled Burger

In our house it is never to early in the season to start up the grill.  You can never go wrong with a good hamburger fresh off of the fire.  So if you love a tasty burger with lots of flavor fire up the mesquite and give this one a try.  You'll love it.  This recipe makes four 1/4 LB burgers.
  

1LB Ground Beef or Ground Turkey
1/4 Cup Southwest Marinade
1/4 Cup Chipolte Pepper Marinade
1/2 Cup Mushrooms Chopped
4 Slices crisply cooked bacon
1/2 Cup Minced Onion
4 Onion Rolls


Many big seasoning companies will make this particular marinade combination.  I found these at my local Kroger store.  Mix the two marinade packages together in a large bowl.  This way the southwest blends with the chipolte to create a smooth flavor.   Add 1/2 cup total of mixture (or simply 1/4 cup of each if  you prefer).  Crumble bacon and add with all vegetables to meat.  There is no need to add salt or pepper unless you prefer.  The two seasonings have all the flavor you are looking for.  Form patties and let set in refrigerator for at least an hour before grilling.  This will infuse the seasoning and allow the patties to keep their shape when cooking on the grill.  Cook at least 10 minutes an each side turning once.  Slice buns in half  and place face down on grill for 2 minutes until toasted.

Place patty on bun and add your favorite condiments such as:

Avocado
Jalapeno
Ketchup
Mustard
Cheese
Relish
Lettuce
Tomato

Brisket & Asiago Pocket

If you have not had a chance to taste the wonderful flavor of Asiago Cheese yet I would recommend you try some.  It has a very different flavor that lingers like any good cheese will.  Of course that may just be my opinion.  I happen to enjoy cheese.  This is another quick and easy meal made from left over pulled brisket that had been cooked in my crock pot.  It went very well with the Sunday afternoon football game.


1 large red pepper chopped
1 medium onion chopped
2 jalapeno peppers chopped
6 cloves garlic minced
2 tbs Worcestershire sauce
1/4 teaspoon liquid mesquite smoke
2 large tomatoes diced
1 tbs Salt and 1 tbs pepper
1/4 cup mesquite seasoning

6 cups pulled beef brisket
2 1/2 cups shredded asiago cheese
4 pita pocket bread

Saute pepper, onion and garlic in large skillet for 2 to 2 1/2 minutes until slightly tender.  Add sauce and smoke stirring gently.  Stir in tomatoes and seasonings allowing to slightly warm. Slowly fold in brisket with vegetables.  Cover and simmer on low stirring only occasionally for 10 minutes.

While meat is simmering cut 4 pita pocket bread slices lengthwise down the center.  Locate the opening line down the top of the bread and gently slice open with a sharp pointed knife.  Avoid puncturing the exterior of the bread if possible.  Drop a sprinkle of asiago cheese on the bottom of the bread. Place approximately 1 1/4 cups of meat into each pocket and top with another sprinkle of cheese.

 

Sandwich de Puerco Y Asiago

To me it is one of the most versatile ways to cook meat.  Pulled Pork will go on just about anything.  It makes a great pizza, chalupas, enchiladas and of course tacos.  Here is an idea that turned out so good my husband couldn't stop talking about it.  The meat was so tinder it melted in your mouth and had just the right flavor.  The secret to good pulled pork is the right combination of spices.  Make sure you let it cook long enough so that it falls apart.  I usually start if first thing in the morning and let it simmer in the crock pot all day.

2 to 3 LBS Pork Ribs, or Roast
3 Cups Water
4 Cloves Minced Garlic
3 Chopped Jalapeno Peppers
2 Cups Minced Onion
1/2 Cup Worcestershire Sauce
2 TBS Mesquite Flavored Liquid Smoke
1/2 Cup Chili Powder

I like to start by poking the meat with a carving fork to allow the juice to flow throughout.  Place all of the ingredients (except chili powder) in a crock pot and simmer on medium heat for 4 to 6 hours (the longer the better). Remove meat from crock pot and place on a large baking dish or cookie sheet.  With two forks pull the meat apart in sections until it is fine and completely shredded.  Sprinkle with a dash of chili powder and stir in.  Let set for 15 minutes to cool.

4 to 6 Sesame Seed Hoagie Buns
1 16 oz container shredded Asiago Cheese
1 Large Tomato sliced and split length wise (to fit properly on bun)
1 Large Avocado sliced
2 Cups diced cooked chilies (I used my own home canned Hatch Chilies)
Mesquite BBQ Sauce

Once meat is cooled and ready for use split buns in half and place in oven top down to toast the insides.  Remove from oven and place a tablespoon of cheese directly on one side of warm bread.  Top with meat and sprinkle a slight drizzle of BBQ sauce.  Layer with tomato, avocado and chilies.

Awesome Cheese Steak

I don't know many that shy away from a tender, juicy cheese steak sub.  There are only two basic tips for one pleasing Cheese Steak.  Tender meat full of flavor, and one nice soft bun. I happen to use a wheat bun with sesame seeds that I found on the discount rack. My daughter prefers to use a nice warm slice of French Loaf about six inches long and lightly toasted.  For an amazing flavor I used grilled steak.  Pepper Jack cheese gave the sub a zesty taste. Make sure to compliment the meal with your favorite cheese. This will make two sandwiches.




1 LB cooked Shredded Beef Steak
2 TBS Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
2 Cloves Minced Garlic
1/4 Cup Worcestershire Sauce
4 Slices Pepper Jack Cheese
Honey Mustard

2 6" Hoagie Sandwich Buns

Heat Olive Oil in sauté pan.  Stir in onion, green pepper and garlic.  Cook for 5 minutes stirring constantly.  Add meat and Worcestershire sauce.  Cover and let simmer.  Lightly  toast your choice of buns in heated oven for about 2 to 3 minutes.  Remove and spread honey mustard on the bottom bun.  Top with beef.  Split Pepper Jack cheese down the middle and place both slices on top of the sandwich.  Place back in oven until cheese is melted.

 

Chorizo Sándwich de Bolsillo

I don't know about you but I work my tail off.  When I get home from the office all I want to do is get a quick, tasty meal on the table.  One the whole family will enjoy.  Well, here ya go.  This delicious Chorizo Sandwich de Bolsillo (Sausage Pocket Sandwich) is ready in 20 minutes and it's as tasty as tasty can be.  This will make four sandwiches.

1 LB Spicy Summer Sausage
1/4 Cut diced chillies
1/4 cup diced onion
1/4 Cup tomato sauce
2 Cups Rice
Garlic Salt and Lemon Pepper to taste
2 Pita Pockets cut in half

GARNISH:
Sliced Avocado
Shredded Mexican Blend cheese
Sour Cream
Shredded Lettuce
Diced Tomato

Slice sausage and brown it in a skillet.  Add chillies, onion, tomato sauce and rice. Cover and let simmer.  Carefully open Pita Pocket with a sharp knife.  Place sausage inside and add your favorite topping.

TIP: I make up several cups of rice at one time and place 1 to 2 cup portions in freezer bags.  They are always ready when I need them for a quick dish.

 

Ham and Cheese Chili Dogs

My husband has some of the most unique ideas when it comes to food. Sound a little crazy I know, but this is so good and easy the family will truly be surprised. 


8 Slices Ham 1 1/2" thick and 6 inches long

1 8 count package hot dog buns
Chili
Fiesta shredded cheese
Home make relish

Place the buns on a cookie sheet and let them toast nice and golden.  Place the ham slices on cookie sheet with buns and allow to warm.
Homemade Bean Less Chili
1 lb ground meat
2 Tbs Flour
1 4 oz Can Tomato Sauce
2 Tablespoons Water
11/2 cup Chili Seasoning Mix
1 Tsp Red Chili Sauce (more if you go for spicy)
Salt & Pepper

Brown meat in large kettle.  Mix flour into meat string quickly to avoid lumps.  Pour in Tomato Sauce and water continuing to stir briskly until mixture is smooth. You might need to add more water at this point if the gravy is too thick.  Add chili seasonings, salt and pepper. Let simmer for thirty minutes while hot dogs cook.

Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion                                       

Mix all ingredients and let set in refrigerator for at least an hour before serving.

Place relish spoonful of relish on bottom of each bun.  Add Ham and top with chili and cheese.  Return to oven until cheese is melted and gooey. ENJOY!

Sweet Potato Fries
2 Large Sweet Potatoes (Baked)
Cooking Spray
Seasonings

Leaving skin on slice cooked potato into strips and place on a cookie sheet coated with cooking spray.  Lay potatoes on pan, topping with additional cooking spray.  Add seasonings (ie, garlic salt, onion powder, sea salt etc) and bake at 400 for approximately 10 minutes or until brown flipping occasionally.  Using baked potatoes cuts down on cooking time and adds a crispier texture to the fries.

From Scratch Sloppy Joes

Sloppy Joes are just plain good anytime.  I find the store bought mixes lacking in a lot so I just make my own from scratch.  Of course, I serve them on Homemade Buns.  You can also find that recipe on this blog (and they are worth a try).  This will make eight sandwiches

2 Lbs Ground Hamburger
2 Garclic Cloves Minsed
1/4 Cup Hatch Chili Peppers
1 Cup Catsup
2 TBS Brown Sugar
2 Tps Mesquite Flavored smoke
1 Tbs Mesquite Flavored Seasoning
2 TBS Worcestershire Sauce


Brown meat in skillet with garlic and chilis.  Once browned drain grease and add remaining ingredients.  Stir generously and allow to simmer for 15 to twenty minutes.  Serve on buns with jalapeno, pickles or avacodo.

Homemade Sandwich Buns

Homemade Buns

I won't kid ya.  This is not a ten minute job but the effort is  worth it.  These buns are fresh, soft and tasty.  The work with any sandwich you can think of, including Hamburgers.   I love them for lunch with ham and cheese.  For breakfast they are really good with egg white and turkey bacon.  You can make them sliders, or full size buns for ease and they freeze well.  This makes 1 1/2 to 2 dozen buns.



Home Made Buns                
3/4 Cup Milk
1 Egg

Egg White and Turkey Bacon on Homemade Bun

2 Tbs Butter
2 Tbs Sugar
1/2 Tsp Salt
2 3/4 Cups Flour
2 Tsp Active Dry Yeast
1/4 Cup Warm Water
Place yest and warm water in a bowl for five minutes to activate the yeast.  Whip egg and milk together in mixing bowl.  Add yeast and dry ingredients kneading all items together.  Dough should be stiff and easily from a ball. If too moist add more flour until texture is proper.  Leave dough in bowl and cover with a warm towel until doubled (approximately 30 minutes).  Remove dough from bowl and lay on a well floured surface.  Knead until all air bubbles are removed.  With a rolling pen that has been floured make a round form 1 1/2 inch thick.  Pick a glass that is either 3 inches across (for sliders) or at least 5 inches for larger guns.  Dip glass in flour and place as close to edge of dough as possible.  With a knife trace the edge of the glass.  Remove glass and place the etched bun on a pan coated with cooking spray.  Continue process until all dough is used.  Take remaining  dough and roll again to form more buns.  Place tray in a warm room (or oven that is heated to no more than 150) and let raise until doubled (about 20 minutes).  Cook on 400 for 15 minutes or until golden brown.  Remove from oven and brush tops and bottoms of buns with butter  to keep from hardening.

TIP:  If you happen to have a bread maker place all ingredients in kneading pan and allow to knead on highest speed through course. Run maker to rise through first cycle and remove from pan.  Knead dough on floured surface and continue with remaining process.

Bologna and Cheese Panini

This is a bologna and cheese sandwich you won't forget.  The secret to a good panini is the bread.  The texture of good Italian bread makes this a toasty treat.  Italian Bread is sold in many forms from loaves to rolls.  Use whatever is most convenient for you.  Make sure the bread is toasted evenly all over.  Allow to cool for a few minutes so cheese is melded to the sandwich.  It's so easy you will want to try it again.  Makes one sandwich.

Bologna and Cheese Panini

 2 Slices Italian Style Bread
 2  Slices of Bologna
 2 Slices of Pepper Jack Cheese
 Dijon Mustard or Honey Mustard (your choice)
 Butter





Butter one side of the bread and cover the over side with Mustard.  Place the slice of bread on an indoor grill (such as a George Foreman) with butter side down.  If you do not have a grill place bread in a skillet.  Add one slice of cheese, both slices of bologna with remaining slice of cheese last.  Do not place cheese along the edge of the sandwich to prevent spill over while cooking.  Top with remaining slice of bread butter side up.  Press grill down until sandwich is flattened.  If you use a skillet press the sandwich with a strong spatula.  Cook sandwich for approximately 10 minutes or until golden brown all over.  If you use a skillet turn sandwich after 5 minutes, or golden brown,  and cook other side. Remove from grill or skillet and let set for at least five minutes.  Slice and serve.

Ultimate Salmon and Avocado Deli

The flavor of the grilled salmon combined with the veg's and condiments is so good. Use any bread and condiment that fits your taste is appropriate. I grilled the salmon, but it can just as easily be baked in the oven or tossed in a frying pan. Either way you've got one tasteful sandwich. Throw one together while you kick back and watch baseball on Saturday afternoon.

1/2 Lb Salmon (fresh, not frozen)
Cajun seasoning
Lemon Pepper
Soy Sauce

Drizzle soy sauce over the top of salmon. Coat thoroughly with Cajun seasoning and sprinkle on lemon pepper. Toss on grill and cook between 4 to 7 minutes depending on how well you enjoy the meat. Remove and set aside.

1 Sour Dough Deli Roll
Sliced Tomato
Lettuce
Sliced Red Onion
Sliced Avocado
Hidden Valley Farmhouse Hickory Bacon Dressing
Mustard (optional)

Slice deli roll and toast on grill top side down while salmon is cooking. When cooled spread one side with dressing and one with mustard. Lay salmon on bottom slice of bread and top with vegetables.

Chili Cheese Dogs

When I can't get my husband to eat anything else he'll always appreciate a good chili cheese dog.  I make the chili from scratch. Do not hesitate to use a can of your favorite chill without beans. This will serve four (if they don't go crazy for them)

1 8 count package hot dogs
1  8 count package hot dog buns
Chili
Fiesta shredded cheese
Home make relish

Grill the dogs for about ten minutes if you have time. If not heat on the stove in boiling water or in the oven on a warm pan for 15 minutes.

Homemade Bean Less Chili
1 lb ground meat
2 Tbs Flour
1 4 oz Can Tomato Sauce
2 Tablespoons Water
11/2 cup Chili Seasoning Mix
1 Tsp Red Chili Sauce (more if you go for spicy)
Salt & Pepper

Brown meat in large kettle.  Mix flour into meat string quickly to avoid lumps.  Pour in Tomato Sauce and water continuing to stir briskly until mixture is smooth. You might need to add more water at this point if the gravy is too thick.  Add chili seasonings, salt and pepper. Let simmer for thirty minutes while hot dogs cook.

Home Made Relish
1/2 Cup Dill Pickles (diced)
2 Jalapeno Peppers (diced)
3 Large Garlic Cloves (crushed)
1/4 Cup Diced Onion                                       

Mix all ingredients and let set in refrigerator for at least an hour before serving.

Place chili, cheese and relish on the bottom of a hot dog bun and top with hot dog. ENJOY!

Pulled Pork Sliders on Homemade Buns

Bless my husband for putting up with my whimsical ideas.  I decided to explore the idea of home made sandwich buns several months back.  After a few attempts I finally achieved what I believe is a good bun.  Not only are they soft, but they freeze well too.  I like slider buns, but my husband prefers the larger hamburger buns.  This recipe will make 9 slider buns, or six larger buns.  This is a lengthy process but you will appreciate the results.

Pork Sliders on Homemade Buns

Begin by placing 2 pounds of pork meat in a slow cooker
2 cloves of crushed garlic, 1 tbs salt and 1 tbs pepper.
Cook on high for at least four hours.

Home Made Buns                
3/4 Cup Milk
1 Egg
2 Tbs Sugar
1/2 Tsp Salt
2 Cups Flour
2 Tsp Active Dry Yeast
1/4 Cup Warm Water

Place yest and warm water in a bowl for five minutes to activate the yeast.  Whip egg and milk together in mixing bowl.  Add yeast and dry ingredients kneading all items together.  Dough should be stiff and easily from a ball. If too moist add more flour until texture is proper.  Leave dough in bowl and cover with a warm towel until doubled (approximately 30 minutes).  Remove dough from bowl and lay on a well floured surface.  Knead until all air bubbles are removed.  With a rolling pen that has been floured make a round form 1 1/2 inch thick.  Pick a glass that is either 3 inches across (for sliders) or at least 5 inches for larger guns.  Dip glass in flour and place as close to edge of dough as possible.  With a knife trace the edge of the glass.  Remove glass and place the etched bun on a pan coated with cooking spray.  Continue process until all dough is used.  Take remaining  dough and roll again to form more buns.  Place tray in a warm room (or oven that is heated to no more than 150) and let raise until doubled (about 20 minutes).  Cook on 350 for 15 minutes or until golden brown.  Remove from oven and brush butter on buns.

                                                   Pulled Pork

                                                    2 Lbs Cooked Pork
                                                    1/2 Cup Ketchup
                                                    2 Tbs Brown Sugar (more if you prefer sweeter sauce)
                                                    1 Tbs Mesquite Smoke Flavoring
                                                    1 Tbs Worchestire Sauce
                                                    2 Tsp each salt, pepper, garlic powder, onion powder
                                                    2 Tsp Red Pepper Sauce (optional)

Pork should be cooked so that it falls apart easily.  Remove from crock pot and shred with two forks.  Remove all broth from the pan and set aside.  Once pork is nicely shredded place back in crock pot and add all of the remaining ingredients.  If too dry add a couple spoons of broth. Continue simmering pork in crock pot on low for one hour.

Garnish sandwiches with your choice of avocado, jalapeno or Home Made Relish.


                                                    Homemade Relish

                                                    1/4 Cup Dill Pickles (diced)
                                                    1 Jalapeno (diced)
                                                    2 Large Garlic Cloves (crushed)
                                                    1/4 Cup Diced onion

Mix all ingredients and let set in refrigerator for at least an hour before serving.

Chicken Panini

Panini is easy to make, and so good.  You can use any bread, meat and cheese that suits your taste.  I like to use sliced french bread because it has the right texture.  This is my favorite Panini to prepare. It is simple with the right flavor.  This recipe is for one sandwich.

Chicken Panini

Two Slices French Bread

1 Thick Sice Leftover Chicken Breast

1 Slice Pepper Jack Cheese

Butter

Mayonnaise, Mustard, Blue Cheese Dressing, or Ranch Dressing (your choice if desired)

Butter one side of each slice of bread.  Add your choice of condiment on the other side of each slice, or omit completely if preferred.  Place one slice of bread, butter side down, on a George Foreman (or similar) grill.  Layer 1/2 slice of cheese, all of the chicken breast, and other 1/2 slice of  cheese.  Top with remaining slice of bread butter side up. Press grill lid down tightly until closed to flatten sandwich.  Leave sandwich on grill until golden brown.

Classic Patty Melt

When you'd rather taste the patty and not the bread this is the one you want. The Patty Melt is such a classic.  The taste is unbelievable.  The cheese oozes over a thick patty of beef covered with sauteed onions and mushrooms.  This recipe will make four burgers.

Patty Melt

1 1/2 lb Ground Beef
2 tbs Worcestershire sauce
1 tbs garlic salt
1 tbs lemon pepper
1 medium onion sliced
1 lb mushroom sliced
8 slices sandwich thins
4 slices Swiss cheese

Mix ground beef with next three ingredients and form into four patties at least 1 1/2 inches thick.  Cover and set in refrigerator for 30 minutes.  Place onions and mushrooms in foil and drizzle with olive oil.  Place on heated grill at least 15 minutes before meat is added.  Leave vegetables sauteing until meat is cooked.

Cook hamburgers on grill until done topping with cheese just before removed from heat.   Toast bread on grill and  place each patty on one bottom slice of bread topping with sauteed vegetables.  Serve with jalapeno slices and sweet pickles if desired.

Lighten it up:

Use ground turkey in place of ground beef.  Replace thin sliced bread with Potato Bread and Swiss cheese with fat free cheese.