Foodie Fridays {Burgers}…

Sorry for the late post!  It has been a full day of meeting a great family and working on the website!

So today’s post is all about burgers!  Burgers are probably my favorite meal, after tacos, and after chips and salsa.  Okay, third favorite meal! 😉

BURGERS … JENNIFER STYLE

  • (1 lb) ground beef, extra lean (96/4)
  • (1/2) green pepper, chopped (optional)
  • (2) garlic cloves, minced
  • Eyeball {Roughly 1 Tbsp} of each:
    • Minced Onion (dried spice)
    • Onion Powder
    • Garlic Powder
    • Basil (this was Raymond’s idea)
    • Chili Flakes
    • McCormick Grillmates Hamburger Seasoning
    • Salt
    • Pepper
  • (1 Tbsp) Oil (I use canola)
  1. Mix all ingredients together in a bowl.  Divide meat according to how many patties you would like.  We made 7 burgers out of 1 lb of meat.  Adding green pepper helps bulk it up.
  2. Grill or broil.
  3. If broil – 5-6 minutes.
  4. Serve on whole wheat hamburger buns, sandwich flats, or english muffins.
  5. We topped ours with smoked gouda cheese, sautéed mushrooms and onions, lettuce, and tomato.

They were delicious! 🙂  Enjoy!

Until next time…

 

Super Bowl Sunday {Recipes}…

I usually dont blog on the weekends, but I wanted to share a delicious {and original} recipe for this weekend’s football game. 🙂  To say that I love to cook might be an understatement.  However, I had hit a plateau with my recipe inspiration {thank you Pinterest for reviving my inspiration}.  You see, I need recipes to cook up great things.  There are only a hand full of dishes that I make without them … you know the kind that comes from your head.  Well chili happens to be one of them.  I made the most delicious pot of chili today and I finally documented it!  I thought I would share with you!

JENNIFER’S CHILI 

  • 2 lbs Ground Beef
  • (15.5 oz) Can of Light Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Dark Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Pinto Beans, rinsed & drained
  • (15.25 oz) Can of Corn, rinsed & drained
  • (2) (14.5 oz) Cans of Stewed Tomatoes, chopped
  • (15 oz) Can of Tomato Sauce
  • (8 oz) Can of Tomato Paste
  • Medium Onions, chopped
  • Large Green Pepper, chopped
  • (8 oz) Package of Mushrooms, chopped (any variety)
  • Cloves of Garlic, minced
  • (1-2) Jalapeños, chopped
  • (2) (12 oz) Beer (any variety)
  • Palmful – Paprika
  • Palmful – Oregano
  • One packet of Chili Mix
  • Salt & Pepper
  • Palmfuls of Sugar (to taste)
  • Ketchup (to taste)
  1. Brown beef in a non-stick skillet.  Pour in large stockpot
  2. Drain & Rinse beans and corn.  Add to stockpot.
  3. Add tomato sauce and paste.
  4. Add onions, green pepper, mushrooms, garlic, and jalapeño.
  5. Chop stewed tomatoes.  Pour sauce from can and tomatoes into stockpot.
  6. Add beers and packet of chili mix.
  7. Simmer on low to medium for 20 minutes.
  8. Taste and add spices, sugar, and ketchup to taste.
  9. Simmer on low for up to an hour.  The longer it simmers the better the flavor — just make sure it doesnt burn.
  10. Serve with cornbread muffins (I prefer Trader Joes variety).
Raymond and I are heading to his brother’s house for the game.  I havent seen Raymond this excited about driving to Dallas (North Carolina) in awhile.  His brother and wife just had  their first baby, which is causing the anticipation I believe.  We also plan to make:
Paula Deen’s Mini Burgers   (with a twist — mushrooms & smoked gouda)
I prefer to bake up cupcakes or Reese Cup Brownie Bites — but since his family has a lot of health problems, Raymond asked me to keep it fairly healthy.  Fine — Ill save the really yummy stuff for another day!
What are you making for the big game?
Go Patriots…Go Giants….I am honestly pulling for them both.  What can I say, I think they are both great!
Until next time…