What I Made For Dinner: Cheeseburgers & Sides

Today we are just grilling burgers outside since it is such a lovely day.

Cheeseburgers:

Ingredients
1 1/2 lb ground beef (lean)
1 Tbsp Chili Powder
1 tsp paprika
1/2 tsp salt
1 tsp pepper
3 cloves Garlic, Chopped fine
1/2 bell pepper, Chopped fine
1/4 cup Onion, chopped fine

Mix all ingredients together and shape into patties. Place on a tray and refrigerate for 2-3 hours.
Grill and place cheese on 1 minute before finished cooking.

Sweet Potato Fries:

2 Large Sweet Potatoes, Peeled & sliced into fry shape
1 tsp Nutmeg
1/2 tsp Oregano
1/2 tsp cinnamon
1 Tbsp Brown Sugar
1 Tbsp Olive oil

combine all dry ingredients together in a bowl. In a seperate bowl place sweet potatoes & oil together. Toss. Add dry ingredients, toss.
Place on a baking sheet and bake at 400 degrees F until tender (about 20 min)

Grilled Sweet Corn:

4 Ears Sweet Corn
Butter

Boil corn until tender. Place on grill for 1 min to char the outside slightly. Glaze in butter & serve.

What I Made for Dinner: Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Ingredients

4 medium sweet potatoes, peeled and cut into chunks

Salt

4 bone-in pork chops, 1-inch thick

Freshly ground black pepper

2 tablespoons extra-virgin olive oil

2 large onions, yellow or red, thinly sliced

2 Gala or Golden Delicious apples, thinly sliced

2 tablespoons finely chopped fresh thyme leaves

1 lemon

4 tablespoons butter

2 tablespoons all-purpose flour

1 cup apple cider

2 cups chicken stock

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove onions and apples to a bowl; keep warm.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop covered with apples and onions, gravy poured down over top, sweet potatoes alongside.

You can also find this recipe here.

What I Made for Dinner: Glazed Pork Chops

Ingredients

4 boneless pork loin chops (4 ounces each)

3/4 teaspoon rubbed sage

1/2 teaspoon salt

1 tablespoon canola oil

1 tablespoon all-purpose flour

1/2 cup reduced-sodium chicken broth

1 tablespoon cider vinegar

2 medium tart apples, thinly sliced

4 teaspoons brown sugar

Directions

Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.

Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a meat thermometer reads 160°. Yield: 4 servings.

What I Made For Dinner: I made some mashed potatoes & steamed green beans to go with this. YUMMY!

Sneak Attack: Mac N Cheese

Ingredients

1/2 pound macaroni (preferably whole-wheat blend)
1 1/2 cups milk
1/4 to 1/2 cup White or Orange Puree 
1/2 teaspoon salt
2 cups grated colby or cheddar cheese
2 large eggs (optional protein boost)


Directions

Preheat oven to 375 degrees F. Butter a 9-inch-square baking pan.

Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to the package directions, cooking until firm and slightly undercooked. Drain and set aside.

In a large bowl, whisk the milk with the White Puree and salt. (If using eggs, whisk them in with the milk mixture.) Put half of the macaroni into the baking pan, and top with half the grated cheese. Next, pour the rest of the macaroni into the pan, and then pour the milk mixture over the top. Sprinkle the remaining cheese evenly over the top.

Bake the casserole 30 to 35 minutes, or until golden and bubbling. Serve hot.

Roasted Pork Loin

• 
  
• Ingredients
• 
  
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper
• 3 tablespoons butter or margarine
• 6 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1 (4 pound) boneless pork loin roast
• 
  
• 
  
• Directions
• 
  
• In a skillet, combine the first 12 ingredients; saute until the vegetables are tender. Untie roast and separate. Randomly cut 20 deep slits, 1 in. wide, on inside surface of roast. Fill slits with some of the vegetable mixture; retie roast. Place on a rack in a shallow baking pan. Spread remaining vegetable mixture over the roast. Bake, uncovered, at 325 degrees F for 2-3 hours or until a meat thermometer reaches 160 degrees F-170 degrees F. Let stand for 10 minutes before slicing.

What I Made for Dinner: Easy Chicken Stir Fry

Ingredients:
1/2 bag frozen asparagus, chopped (approx 6 oz)
1 bag (12 oz) assorted veggies, frozen (carrots, peas, cauliflower, you can use frozen or fresh and any veggie variety)
1 cup soy sauce (Light, low sodium)
2 Tbsp Worcestershire sauce
1/4 cup Balsamic Vinegar
Salt & Pepper
4 small chicken breasts
1 package (12oz) extra firm tofu, cubed

Directions:

Combine soy sauce, Worcestershire sauce, balsamic vinegar and chicken in a large zip lock bag. Marinade 3-4 hours, turn the chicken over at about 2 hours.

Cut the chicken into cubes & put them in a large greased skillet on Medium heat. Cook until the outside is brown and almost cooked through. Add tofu & marinade and cook on medium for 10 minutes. Add veggies, lower heat. Cook until veggies are done.

Serve over brown rice or noodles.

Steak Tostadas with Cilantro Sour Cream

Ingredients
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish

Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.

Gingerly Glazed Asian Ribs

Ingredients
2 racks baby back pork ribs
1/2 cup hoisin sauce
1/4 cup soy sauce
2 Tbsp grated fresh ginger
2 cloves garlic, chopped
1 cup sushi rice (can also use jasmine or short grain brown rice)
2 scallions, thinly sliced

Directions
Heat oven to 350. Place the ribs in a large roasting pan and season with one teaspoon pepper.

In a small bowl, combine the hoisin sauce, soy sauce, ginger and garlic; spoon half the glaze over ribs. Cover the pan tightly with foil and bake until the ribs are tender, about 40-45 minutes.

Meanwhile, cook the rice according to the directions.

Heat broiler. Spoon off and discard all but 1/2 cup of the pan drippings. Cut the racks of ribs into individual ribs, return to the roasting pan and brush with the remaining glaze. Broil until just beginning to char, 2-3 minutes. Serve the ribs over the rice and drizzle with any cooking juices left and sprinkle with scallions.

Lamb Kebabs with Cucumber-Feta Relish

Ingredients

1 cup jasmine rice or basmati rice
1 1/2 lbs lame steaks (top round or shoulder) bones removed and meat cut into 1 inch cubes
1 tsp dried oregano
Kosher salt & pepper
1/2 seedless cucumber, chopped
1/2 cup crumbled feta
1/4 red onion, chopped
1/4 cup fresh dill, chopped
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice


Directions

Cook the rice according to directions.

Meanwhile, thread the lame onto eight 6inch skewers. Season with oregano, 1/2 tsp salt and 1/4 tsp black pepper.

Heat on grill or grill pan to medium-high. Cook the lamb skewers, turning occasionally, to the desired doneness. It takes about 8-10 minutes for medium rare.

In a small bowl combine the cucumber, feta, onion, dill, oil, lemon juice and 1/4 tsp salt and pepper. Serve kebabs with rice and relish.

Deep Dish Pizza

Ingredients
Olive Oil, for pans
all purpose flour, for work surface
2 balls (1lbs each) thawed pizza dough. You can buy it at the store or make your own 
1 1/2 cups tomato sauce
6 cups shredded mozzarella cheese
Salt and pepper

Directions
Preheat oven to 425. Brush bottoms and sides of two 13x9 inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into 10x14 inch oval. (if the dough isn't holding its shape, let rest for a few minutes)

Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.

Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping. Season with salt and pepper. (if making ahead, refrigerate up to one day.)

Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes. Rotate at least once. (if refrigerated, add 10 minutes cooking time.) Let rest in pans for 10 minutes. Use two wide spatulas to transfer pizzas to a cutting board.

Cheesy Fajita Quesadilla

Ingredients

1/2 lb chicken breasts cut into strips
1 green or red pepper, cut into strips
1/2 cup sliced onions (optional)
1/2 cup salsa
1/2 cup canned black beans, drained and rinsed
6 flour tortillas
1/2 cheese (your choice)

Directions

Spray large skillet with cooking spray (pref. olive oil) Add chicken and cook on medium until done. Add peppers and onions; cook 4-5 minutes or until crisp-tender. Stir in salsa and beans. Cook an additional 3 minutes or until heated through.
Spoon 1/2 cup mixture onto 1/2 tortilla. Sprinkle evenly with cheese. Fold tortilla in half and heat on sperate skillet on medium heat until brown on both sides

Makes 6.

Chicken & Veggie Stir Fry for Two

Ingredients

2 Chicken breasts (small)
1 cup chopped asparagus
2 cups sugar snap peas
1 cup chopped bell peppers
1/2 med red onion, chopped
2 cloves of garlic
1 Tbsp soy suace
1 tsp brown sugar
2Tbsp olive oil
1 Tbsp white cooking wine

Directions

Cut chicken breasts into strips and cook in skillet until brown on both sides. Set aside
Combine olive oil, chopped garlic and onion in a large skillet. Cook for about ten minutes on medium heat. Add asparagus and bell pepper. Cook until asparagus is tender. Add peas and chicken, cook for 2 minutes. Add the remaining ingredients. Cover and simmer on low for 10 minutes.

Salt and pepper to taste. Serve with rice.  Serves 2

Enchilada's

My mom used to always make this recipe when I was a kid. Now I make it for my baby and he loves it.

Ingredients
1/2 Red or Sweet onion
4 Cups sour cream
1 can olives, chopped (more or less to taste)
2 cups cheese plus more for topping. I sometimes make them cheesier and add and extra cup of cheese.
Enchilada Sauce (I use Hatches brand, mild)
8-10 Tortillas

Directions
Preheat the oven to 375.
Saute onions in skillet until cooked, I like them almost caramelized so cook them longer or shorter to your taste. Mix sour cream, olives, cheese and onions together in a bowl. At this point if you want to make chicken enchilada's you would add chicken to the mix as well. I usually just make cheese enchilada's.
Get a 9x13 baking dish and put a small amount of enchilada sauce in the bottom. Fill tortilla's with the mixture, fold and place in baking dish. Cover them with remaining sauce and top with cheese (as much as you like)

Cover the dish with tin foil and bake for 20 minutes. Take the foil off and if the cheese is not melted on the top bake for another 10 minutes uncovered.

Butternut Squash Soup

Ingredients:
2 small butternut squash, peeled (or 1 lg)
Nutmeg (to taste)
1 tbsp unsalted butter
1 onion, chopped
6 1/2 cups chicken stock
1/4 cup tomato soup (for color)
1 tbsp sugar
Balsamic vinegar
Heavy Cream


Directions
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash,stock & tomato soup. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Use broth & cream to help puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste. Add a splash of balsamic vinegar. Serve.

Note: You can add more or less cream to have a thicker or thinner texture

Mac 'n Cheese

Ingredients

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste



Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Pulled Pork

I got this recipe from a friend, it goes great with the Cilantro-Lime Rice recipe!






2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.