Thursday, October 23, 2014

Super Easy Asian Yellow Rice

Going out to eat at Chinese restaurants is one of my favorite things to do! I know I can always find something delicious on the menu! When I can't go out, I love to try those same menu items at home. I've had great success with Asian dishes and have learned that all you need is the proper ingredients and a great recipe! I always keep a bottle of good quality 'pure' sesame oil on hand because it really makes all the difference! Plus fresh veggies, poultry, seafood and beef...depending on what I'm making. Some of the most favorite recipes I've made so far are Sweet and Sour Chicken...Easy Lo Mein...Poor Man's Mongolian Beef and Asian Spaghetti and Meatballs. Now I'm adding this Asian yellow rice to my list!

 I love this next recipe because you just mix everything together in one pot, cover and let simmer until the rice is cooked! This is the perfect side dish to so many Asian style recipes. And it's ready in about 15 minutes! I found this recipe on a blog called Yeahilike by Stella San. I tweaked her recipe by adding sesame oil, chicken broth and celery. These minor changes really made this rice dish very similar to the yellow rice I always get with my 'combo meals' from my local Chinese take-out place! A nice change of pace from the usual 'fried rice' because it's a much lighter, fresher taste.

Super Easy Asian Yellow Rice
Super Easy Asian Yellow Rice

1 & 1/2 cups quick cook white rice
1 tsp. pure sesame oil
1 tsp. ground turmeric
1/2 cup milk
15 oz. can low sodium chicken broth
1 large yellow onion, chopped
1 carrot, peeled and diced thinly
1 celery rib, chopped fine
1/4 cup frozen petit peas
1-2 tsp. kosher salt, according to taste

Mix all the ingredients together in a medium size saucepan with a lid.
Bring to boil then reduce heat to a simmer.
Cover and let simmer for about 5-10 minutes or until
rice is cooked and all the liquid is absorbed.
Fluff with a fork and serve warm as a side dish.
Serves 4-6 people

Recipe adapted from Yeahilike blog


Sunday, October 19, 2014

Pot Roast with a Dijon Cream Sauce

This is a recipe that I saw floating around Facebook. What caught my eye about this pot roast recipe was the cream sauce. I've never made a pot roast with a cream sauce, but I loved that idea. This was originally written as a crock pot recipe, but since it called for searing the meat before adding it to the crock pot, I just decided to cook it in the same pot on the stove top. I don't like to wash extra pots if I don't have to. I've converted many crock pot recipes into stove top recipes simply by simmering the ingredients in a large covered pot for 3 hours on the stove top, instead of cooking on low in a crock pot for 6 hours. Works perfectly every time!

I usually make my pot roasts in the oven such as in these 2 very easy scrumptious recipes I've posted below!

Marsala Pot Roast
Click here for recipe
Portuguese Pot Roast
Click here for recipe
But this stove top method below is just as easy! The cream sauce comes together quickly and easily from the pan no extra pots or pans to wash...YAY! The meat is so tender that it falls apart when thinly sliced! Perfect for sandwiches! The cream sauce has a nice tanginess from the sour cream and a richness from the Dijon mustard and white wine.  The onions and garlic are almost totally melted down from the long slow simmering process, but the big flavors still remain! I served mine with oven roasted broccoli, but potatoes would be another great choice! You will be dipping every last slice of this pot roast in that luscious cream sauce AND you will probably be going back for more. This recipe makes about 2 quarts of cream sauce so you'll have plenty to enjoy with every bite!

Pot Roast with a Dijon Cream Sauce
Pot Roast with a Dijon Cream Sauce

4 lbs. beef bottom round roast, trim most of the fat
kosher salt and pepper to taste
1 Tbls. butter
1 large sweet onion, sliced thin
4 large cloves garlic, minced
1/2 cup dry white wine, not cooking wine
1 Tbls. Dijon mustard
3/4 cup sour cream, I used fat free
3 Tbls. flour

Season all sides of the trimmed beef with a light
 sprinkling of kosher salt and pepper.
Melt butter on medium heat
in a very large pot with a lid or in a Dutch oven.
Sear the beef on all sides in the melted butter. Then remove the beef from the pot and quickly add the onions to the pot. Stir and cook the onions until lightly browned, about 1-2 minutes.
Then stir in the garlic, wine and mustard with the onions.
Now add the seared beef back into the pot with the onion mixture.
Reduce heat and bring to a simmer.
Then cover pot and simmer for 2 & 1/2 - 3 hours.
Then remove beef to a cutting board and tent it with foil.
In a small bowl mix together the sour cream
and the flour until well combined.
Add this sour cream mixture to the pot and whisk until thickened.
Taste and add salt and pepper if needed.
Keep this cream sauce warm while you slice the beef.
Serve the warm sliced beef with the cream sauce on top.
Serves about 4 - 6 people

Wednesday, October 15, 2014

Slow Cooker Mexican Beef Stew

On those rare days when I just don't feel like hovering over lots of pots and pans on the stove, I will automatically get out my slow cooker! It's my way of getting a scrumptious meal prepared with very little effort! And I never use my slow cooker without these Reynolds slow cooker liners because when I do, I know I won't have to scrub my slow cooker!

This slow cooker recipe was posted on by the Reynolds wrap company. As soon as I saw the recipe I printed it out because I love a good beef stew! But I never thought to try one with Mexican flavors! Very cool idea Reynolds!

This stew was just what I wanted...easy, hearty, tender beef stew full of lots of simple Mexican ingredients and seasonings! This is a very mild stew. If you like spicy flavors, add some cayenne pepper. I tweaked the recipe slightly by adding more garlic, onions and toppings that I know my family loves! I served this stew with a nice scoop of white rice in the center and topped it with chopped green onions and cheddar cheese. Try my version or the Reynolds version. Or maybe create your own version! Either way you can't go wrong! I'm sure you and your family will love this stew as much as we do!

Slow Cooker Mexican Beef Stew
Slow Cooker Mexican Beef Stew

1 & 1/2 lbs. beef stew meat, cut into smaller bite sized pieces
2 Tbls. flour
2 Tbls. corn oil
15 oz. can black beans, drained and rinsed
2 large carrots, peeled and chopped
1 large onion, chopped
4 large cloves garlic, minced
14.5 oz. can diced tomatoes, undrained
14.5 oz. can low sodium beef broth
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 cup frozen corn kernels
Toppings - cooked white rice, chopped green onions,
shredded cheddar cheese

Line your 5 - 6 quart slow cooker with Reynolds slow cooker liners
Coat the beef pieces with the flour.
Heat the oil in a large skillet on medium heat.
Add the beef pieces in batches as to not crowd the skillet.
Cook the pieces on both sides until browned.
Place the beans, carrots, onion and garlic in the bottom of the prepared slow cooker.
Top with the browned beef pieces.
Then add the tomatoes, broth, chili powder, cumin, salt and pepper.
Cover and cook on low for about 6 hours or until beef is fork tender.
Then add in the corn, cover and cook for 10 more minutes.
Serve warm with toppings.
Serves 4-6


Monday, October 13, 2014

Bloody Fingers - Halloween Food

Around this time of year I always start looking for new creepy Halloween foods to make for my two girls. My kids still get a kick out of this stuff, even though they're in their 20's.  I try to surprise them with something different every year! Well these Bloody Fingers got a big smile and a  thumbs up this year! Ha ha...get it...'thumbs up'? 

This is very similar to the Mummy Dogs that I posted *here* last October. Personally, I like these bloody fingers better than the Mummy Dogs simply for the gore factor! The taste is great too! Who can resist hot dogs baked in crescent rolls?

So now these Bloody fingers will be on my list of creepy Halloween food to make every year!

Bloody Fingers - Halloween Food
Bloody Fingers

10 hot dogs
1 tube refrigerated  crescent roll dough

Preheat oven to 375 degrees F.
Cut a thin square layer off the tip of each hot dog to create
the look of a missing finger nail, as seen in photo.
Open the tube of crescent roll dough and
separate each crescent roll at the perforated marks.
Cut each crescent roll into thin strips about 1/4" wide.
You will have short and long strips.
Slightly stretch and wrap each piece around each hot dog,
as shown in photo. You will need about 4-5 strips per hot dog.
Make sure to leave the nail exposed.
After all the hot dogs are wrapped with the dough strips
place them all on a cookie sheet with room between each.
Bake for about 15 minutes or until golden brown.
Then remove from oven and drizzle with
 ketchup to resemble dripping blood.
Serve warm.


Saturday, October 11, 2014

Pumpkin Pie Dip

Pumpkin Pie Dip

I love all things pumpkin flavored such as cookies, smoothies, latte's, muffins and now dip! I think this is a genius idea! It's so quick to cooking required! Just mix all the ingredients together and chill until ready to serve! Then dig in to this heavenly creamy pumpkin dessert with your favorite cookies or crackers. I used graham crackers at first. Then I tried this dip with unsalted saltine crackers. Both were very good, but I think I liked the unsalted crackers better because the graham crackers were a little too sweet with this dip.

I found my new favorite pumpkin creation on a food blog called The Cookie Rookie. She made her pumpkin pie dip in cute little individual mini pie crusts and served them with vanilla wafers for dipping. Another very smart idea! I like the way she thinks! Go check out her recipes. She has tons of delicious things going on over there.

I made her recipe as written but cut the recipe in half because I didn't realize how much I would love it. Of course I regretted that choice as soon as I tasted this dip. Needless to say, that dip was gone within 24 hours and eaten by only 2 and my hubby! I think it's suppose to serve at least 6...Ooopsy!

 I used homemade pumpkin puree instead of canned because that's all I had. I also used my homemade pumpkin pie spice blend because I'm too cheap to spend $7 on store bought when I have those individual spices in my cabinet already! The link to my pumpkin pie spice blend is in my ingredients list below,  along with the link to homemade pumpkin puree. Give this recipe a try, but double the recipe as I wrote it, if you want to share it with more than 2 people...*smiles*

Pumpkin Pie Dip
Pumpkin Pie Dip

4 oz. cream cheese - I used low fat
1/2 cup canned pumpkin puree - I used homemade puree
1/2 cup powered sugar
1 1/2 tsp. pumpkin pie spice - I used my spice blend
1 tsp. ground cinnamon
1/2 tsp. pure vanilla extract
1/2 - 1/4 container Cool Whip - I used lite
cookies, graham crackers or unsalted plain crackers for dipping

In a medium size mixing bowl, use an electric hand mixer to mix
 the first 7  ingredients together until smooth.
Pour into a serving bowl, cover and chill until ready to serve.
Serve with your favorite plain cookies, graham crackers
 or even unsalted plain crackers for dipping.
Makes about 1 1/2 - 2 cups of dip.

Thursday, October 9, 2014

Pumpkin Pie Spice Blend

If there's one thing I've learned while on my recipe journey, it's that you can make (from scratch) just about any ingredient you'll need for recipes! I never thought to make my own spice mixtures until chatting with so many experienced home cooks on various cooking websites! Why spend $7 for a bottle of a spice mixture if you have the individual spices already in your kitchen cabinet? You just need to find out what spices are in the blend you need and mix up a batch for the recipe you'll be using. Google is great for that info! That's where I researched what I would need to make this pumpkin pie spice blend.

This pumpkin spice blend recipe will work in any recipe that requires 'Pumpkin Pie Spice' as an ingredient. I've used this blend in not only pumpkin pies but also in cookies, muffins, coffee, smoothies, latte's and even dips! Yum...pumpkin pie dip is heavenly! I'll be posting that recipe within the next few days!

You can even quadruple this recipe if you want to make and store this spice in your cabinet for future use.

Pumpkin Pie Spice Blend

1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Mix all 4 ingredients together.
Add it to your recipe as needed.
Can easily quadruple this recipe and store in an air tight
container for use as needed.

Saturday, October 4, 2014

Sauteed Chicken in a White Wine Cream Sauce over Linguini

Don't let the title fool you! It sounds fancy schmancy but it's so easy to make! I created this recipe because sometimes I just get huge cravings for creamy pasta dishes! Sometimes these cravings include chicken. And sometimes I come up with these recipes while sipping a glass of wine!
So that's how this next recipe was born!
This delicious meal comes together in less than 30 minutes!

Sautéed Chicken in a White Wine Cream Sauce over Linguini

8oz. linguini pasta- cooked according to package-drain and set aside
3 boneless, skinless chicken cutlets - cut into bite sized pieces
3 large cloves garlic-minced
3 green onions-chopped 
2 Tbls. butter + 1 Tbls.
2 Tbls. extra virgin olive oil
1/4 cup flour
1 cup half n' half
1 cup dry white wine ( I used a Chardonnay)
salt and pepper to taste
1/4 cup fresh grated parmesan cheese
1/4 cup chopped parsley

Cook the linguini according to package direction.
While linguini is cooking make the
chicken in the white wine cream sauce...
In a large deep skillet, over med heat, saute chicken, green onions and garlic in 2 Tbls. butter and 2 Tbls. olive oil,
until chicken is no longer pink inside.
Then remove everything from skillet except drippings and small bits.
 Set aside cooked chicken mixture.
Now add the remaining 1 Tbls. butter to the pan and let melt. Add in flour and stir. Cook flour for about 2 minutes, stirring constantly. Then stir in wine. Cook for about 1 minute, then slowly stir in half n' half, salt and pepper to taste. Cook while stirring constantly. Sauce should become smooth and thickened. Add cooked chicken mixture back into the pan.
Stir well to coat chicken in cream sauce.
 Pour over warm cooked linguini and serve warm with grated cheese and parsley on top.
Serves 4 - 6 people.

Friday, October 3, 2014

Slow Cooker Chicken and Dumplings

I came upon this super easy recipe many years ago on a cooking site called GroupRecipes. The recipe was posted by one of my favorite cooks on that site named Frankieanne. She helped me to realize how easy it is to make big fluffy dumplings! Before trying her recipe I thought that making perfect dumplings was something that took many years of practice....or that you had to be a southerner to have the ability to make perfect dumplings with ease! This worked for me the first time I made it and has worked every time since! I've made this at least a dozen times over the years. I've even added shredded cheddar cheese to the dumplings and served them on top of chili. The only change I made to her recipe was to use thyme instead of rosemary in my soup and in the dumplings. And I don't use a whole cut-up chicken. I just use skinless thighs and some thin sliced cutlets.

This recipe can also be made on the stove top in a large soup pot with a lid. Follow the same directions but cover and let simmer for about 3 hours on the stove top instead of 4 hours in the slow cooker.

Slow Cooker Chicken and Dumplings

1/2 cup flour
1 tsp. kosher salt
1/2 tsp. black pepper
  5 skinless chicken thighs and 1 lb. of thin sliced cutlets
3 Tbls. olive oil
2-4 large carrots-peeled and chopped 
2 celery stalks-chopped 
1 large onion - thinly sliced
1 tsp. dried thyme
2 cups low sodium chicken broth
1 cup peas, frozen petite
1 cup flour
2 tsp. baking powder
1/2 tsp. dried thyme
1/2 tsp. kosher salt
1/2 cup milk - I use low fat
1 large egg-lightly beaten
Combine flour, salt and pepper in a bag. Add chicken pieces and toss to coat. Heat oil in a large non-stick skillet over medium high heat. Brown chicken pieces in oil on all sides (8 to 10 minutes).
Set aside.
Put carrots, celery, onion and thyme in slow cooker. Set browned chicken pieces over vegetables. Pour 1/2 cup chicken broth into skillet and cook over medium high heat, scraping up brown bits. Pour pan juices into slow cooker along with remaining broth. Cover and cook on High for 4 hours or on Low for 8 hours. Add peas and stir gently to combine.
DUMPLINGS: In a bowl, stir together flour, baking powder, thyme and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not overmix - lumps are fine). Drop dumpling mixture, by the heaping spoon full, over chicken pieces. Should make about 12 dumplings. Cover and cook on High for 25 minutes.
Serves about 4 - 6 people


Monday, September 29, 2014

Mexican Steak Soup

As the weather gets cooler I start to crave soups and stews! But I get bored with the usual soup recipes, so I decided to change things up a bit and make a steak version of my favorite Chicken Tortilla Soup recipe. This worked out just how I wanted! I love the tender pieces of stew meat soaking in the cumin/chili flavored beef broth along with the crunchy whole baby corn, black beans, onions, garlic and salsa! Topping it with the shredded cheddar cheese is a must! This soup has tons of Mexican flair! You'll really feel like you went south of the border for this meal!

My family loved this soup recipe and told me I can make it again...which means I'll be making it once a week for a very long time! This is a very mild soup, so use a hotter salsa if you like it spicy.

Mexican Steak Soup

1 1/2 lbs. beef chuck stew meat chunks - cut into small bite sized pieces
2 Tbls. corn oil
1 very large onion - diced
3 large cloves garlic - minced
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 Tbls. chili powder
15 oz. can black beans - drained and rinsed
2 - 15 oz. cans low sodium beef broth
16 oz. jar chunky salsa - I use mild 
15 oz. can whole baby corns - cut into bite sized pieces
2 cups shredded cheddar cheese
optional toppings - sour cream, fresh chopped cilantro

Sprinkle the beef pieces with the salt and pepper.
In a very large soup pot heat oil on medium.
Saute the seasoned beef pieces until no longer pink.
Then add in the onions, garlic, cumin and chili powder.
Cook and stir until onions are tender.
Now add in the black beans, beef broth, salsa and baby corn chunks.
Stir and bring to a boil,then lower heat to a simmer.
Cover pot and let simmer for 2 hours
or until meat pieces are very tender.
Before serving taste soup and add more salt if needed.
Serve warm with shredded cheddar and optional toppings if desired.
This recipe makes about 8-10 large bowls of soup.
Leftovers reheat perfectly on the stovetop or microwave.

Thursday, September 11, 2014

Hearts of Fire Sparkling Cocktails

Lately I've been loving the taste of Fireball Cinnamon Whisky because of its sweet and strong 'hot cinnamon' flavor. I was first introduced to this liquor when a cocktail waitress suggested I try a concoction that she said tastes like an 'apple pie in a glass'. That drink consisted of apple beer and the cinnamon whisky. The waitress was so right. I was in love with that drink at first sip. From then on, I made sure to always have apple beer and cinnamon whisky in my home for when that 'apple pie cocktail' urge hits me!

Fast forward a few months...I was contacted by the Community Manager from The website makes wedding planning so very easy! Take a peek at all their super creative ideas and gorgeous photos! I was asked to create a romantic cocktail for the website. I gladly accepted the assignment and immediately knew I would incorporate the cinnamon whisky into my cocktail creation. So I put my thinking cap on and came up with this tasty little libation!

A delicious 'hot cinnamon' champagne cocktail to sip and enjoy with someone special! Make sure to savor every last drop so you can revel in the taste of the sweet cherries at the bottom!

Hearts of Fire Sparkling Cocktail
serving size - 1 drink

1/2 oz. Fireball Cinnamon Whisky
4 ozs. Pink Champagne - chilled
a splash of Grenadine syrup - chilled
2 maraschino cherries
confetti heart cake sprinkles - garnish

Place 2 maraschino cherries at the bottom of each champagne glass.
Slowly pour the cinnamon whisky, pink champagne
and grenadine into each glass.
Sprinkle the top of each cocktail with
 a few heart shaped cake sprinkles.
Sip and enjoy!

This post belongs to the My Recipe Journey website.

Sunday, August 17, 2014

Flip Flop Sandwiches!

These are just so easy to make and so darn cute! My family thought it was very creative. I made these using sliced turkey breast, American cheese and mustard. And some where made with ham and cheese. The green straps and orange colored embellishments are sliced green onions and carrots. The flip flop shape is created easily by using a cookie cutter. I never realized there are so many different kinds of cookie cutter shapes! I think you can find just about any shape you'll need here at Karen's Cookies. That's where I bought my flip flop cookie cutter for only $1.99 plus shipping.

 I wish I could take credit for these adorable little sandwiches, but I'm not that artistically inclined! I found this sandwich idea on a blog called Pretti Mini. They made their flip flop sandwiches for a little girls 'Enchanted Spa Party'. Her themed parties are truly amazing! Go check out all the cute party ideas on that website!

Flip Flop Sandwiches

sliced bread - white or wheat
sliced deli meats/cold cuts of your choice
mustard or mayo
sliced cheese of your choice
green onion tops - cut into thin strips
baby carrots - cut into thin rounds
flip flop shaped cookie cutter

Make sandwiches as you normally would.
Then press the cookie cutter into the center of each sandwich
 making sure to cut all the way through the sandwich.
Remove cookie cutter carefully.
Remove the flip flop shaped sandwich from the center
and place on a platter.
Don't throw away the extra sandwich pieces.
Cut them into small squares and serve as tea/finger sandwiches.
Take 2 strips of green onion and have the 2 pieces meet at one end.
Place the 2 strips that meet at the top of the flip flop.
Top with a carrot round where the green onion meet and push
a toothpick completely through the carrot, green onion strips and the sandwich.
Spread out the green onion strips to form a V shape for flip flop straps.
Trim whatever hangs over the sides with kitchen scissors.
Serve and enjoy!


Monday, August 11, 2014

Bacon Grilled Cheese Roll Ups - Baked

This is for all the grilled cheese lovers out there! Another fun way to make a classic grilled cheese sandwich, but with an added bonus of crispy bacon! I think this would also be great served as horderves at parties! Now, I know that grilled cheese sandwiches are usually 'grilled', hence the name, but I baked mine in the oven to make it a little easier. Each roll up consists of 1 piece of sliced white bread(crust removed), 1 slice of American cheese and 1 strip of bacon(cooked half way).

Place a piece of cheese on a slice of bread, roll it up, wrap the slightly cooked bacon around it, secure each end with toothpicks, place on a baking sheet, bake at 350 degrees for 20 minutes. Then let cool slightly, remove toothpicks and serve warm.

My hubby found this recipe on Facebook. I think men are just naturally drawn to any food photos with bacon! I then traced the recipe back to this food blog called
Spend with Pennies. I'm a huge fan of that blog!
 Lots of yummy very cool recipes in there...check it out! And read the comments posted by her readers who have tried different variations of this recipe.
Here is how I made the Bacon Grilled Cheese Roll Ups...
Bacon Grilled Cheese Roll Ups - Baked

6 slices white bread-crusts removed
6 strips of bacon-cooked half way
6 slices American cheese
12 toothpicks

Preheat oven to 350 degrees F.
Slightly flatten each piece of white bread.
Place a slice of American cheese on each slice of bread.
Tightly roll each slice of bread with the cheese.
Wrap each roll with a slice of the precooked bacon
and secure each end of the bacon through the roll with a toothpick.
Place on a baking sheet and bake on middle rack uncovered for
20 minutes or until bacon is crisp and bread has browned.
Allow to cool slightly before removing toothpicks.
Serve warm.
Serves 2-3 people

Monday, July 28, 2014

Where's the Crust Pizza?

I know this looks like your average homemade pizza, but don't let that fool you! The ingredients that make up this crust are the complete opposite of traditional pizza dough, but it totally works! I don't know is very scientific sometimes, I know! In this crust is cream cheese, eggs, grated parmesan cheese, garlic powder and pepper. That's it! The flavor is very yummy and cheesy, which I like. It's not a dry crunchy crust. Only the edges have a slight crisp to them. The crust is nice and thin. The flavor of this pizza reminds me of lasagna. We love this pizza and I've made it often. But you need to make the crust and let it cool completely and until it firms up before adding the toppings of sauce, cheese and sausage or whatever other toppings you like. The first time I made this pizza I didn't do that and we couldn't pick up each slice. It was basically a soupy mess...a delicious mess though! Then after it's baked you need to let it cool slightly again before serving or it will be too mushy to eat.

This is the crust after it's baked and cooled and
before the sauce and toppings are added.

I found this very cool recipe *here* and made it as written except I tweaked the direction to simplify them and to include the part about letting the crust cool
before topping and baking again. Give this recipe a try. It's so worth it!
Where's the Crust Pizza?

8 oz. cream cheese - I used fat free
2 large eggs
1/4 cup grated parmesan cheese
1/4 tsp. pepper
1 tsp. garlic powder

1/2 cup pizza sauce
2 cups smoked sausage - diced or
other toppings of your choice
1 1/2 cups shredded mozzarella

Preheat oven to 350 degrees F.
Lightly grease a 9" x 13" casserole baking pan.
In a medium size bowl mix together the crust
 ingredients until thoroughly combined.
Evenly spread the crust mixture into the baking pan.
Bake for 15 minutes or until the edges are nicely browned.
Remove from oven and let crust cool completely,
at least 30 - 40 minutes.
Then add the pizza sauce, diced smoked sausage
 or other toppings.
Sprinkle evenly with the shredded mozzarella.
Bake again for 10 minutes or until cheese browns.
Remove from oven and let cool slightly
before slicing and serving.
Serves 4

Tuesday, July 15, 2014

Greek Burgers!

Or Gyro Burgers...or Greek Gyro Burgers! I wasn't sure what to name this delicious creation! How I came up with this one was to just take my favorite Greek Gyro Recipe and tweak it into a burger version! I'm on a burger journey these days. I've written about quite a few tasty and unique burgers that I've tried such as Grilled Asian Burgers... Cheesy Taco Burger...Smoky Spicy Turkey Burger and Quinoa Burgers. I loved all of those and now this Greek burger will be on the menu for a long time! I baked this burger in the oven but it would be even more delicious grilled! So try it either way!

I loved the garlic, onion and oregano that is minced and mixed into the meat. And the creamy, garlicky, feta dressing just ties it all together to give it that Greek Gyro taste. This is so much easier than making a gyro and less messy to eat!

Greek Burgers

1 lb. 93% lean ground beef
1 lb. ground pork
1 large onion - chopped
2 large cloves garlic - chopped
2 tbls. real bacon bits - jarred
2 tsp. kosher salt
1/2 tsp. pepper
1 tsp. dried oregano
8 burger buns
lettuce & tomato - for topping

Place the chopped onion, garlic and bacon bits 
into a food processor and mince finely.
In a large bowl add the minced ingredients into
 the beef and pork. Season with the salt, pepper and oregano.
Mix until well combined. Then form into 8 equal burger patties.
Cover and let chill for a few hours
to let the flavors absorb into the meat.
These burgers can either be grilled on a barbecue
or baked in the oven at 400 degrees for about
 30 minutes or until cooked through.
While the patties are chilling make the feta dressing.

 Feta Dressing:
1/4 cup olive oil
2 tbls. fresh squeezed lemon juice
2 tbls. apple cider vinegar
1 tsp. sugar
2 cloves garlic - chopped
1 tsp. dried oregano
1/2 tsp. kosher salt
1/2 tsp. pepper
6 oz. container crumbled feta cheese
1/2 cup sour cream

Dressing Directions:
In a food processor puree the first 9 dressing ingredients.
Then add in the sour cream and pulse to mix well.
You want a nice thick dressing so it will stay on top of the burgers.

When burgers are cooked place in burger buns
 and top with feta dressing, thin sliced tomatoes and lettuce.

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