Oh, SO Yummy Chicken Burgers topped with Blue Cheese and Bacon

 ½ cup Mayonnaise

Zest of 1 lemon

 

2 tablespoons olive oil

1 cup onion, very finely diced

2 tablespoons water

 

1 teaspoon *Penzeys Justice seasoning- optional but delicious addition

½ - 1 teaspoon garlic powder

½ - 1 teaspoon onion powder

½ - 1 teaspoon dried basil

1-2 teaspoons lemon zest

Cayenne pepper to taste

½ teaspoon freshly grated black pepper

½ teaspoon salt

1 tablespoon Dijon Mustard or more if desired

½ cup panko breadcrumbs

¼ cup olive oil, more if needed

2 pounds ground chicken, I used Springer Mountain brand

 

Blue Cheese

Cooked Bacon Slices

Brioche Hamburger Buns

 

In a small bowl and the mayo and lemon zest and mix well.  Leave in the refrigerator until ready to use.  I usually make this several hours before dinner time.

In a small pan add 2 tablespoons olive oil, onions, and water.  Cook over medium-high until all water evaporates; then turn heat to low and cook onions until they are very soft and clear.

In a large bowl mix, cooked onions and everything else but the ground chicken together. Add the chicken and then gently mix only until herb/onion mixture is blended in, do not overwork the chicken or you will have tough burgers! Form chicken into burgers and cook them on the grill or on a grill pan.  I use a digital meat thermometer to make sure they are cooked through! As soon as you remove the burgers from the grill place some blue cheese on top of each burger.  Serve the burgers on toasted Brioche Buns topped with lemon mayo. Then to the burger, we added the bacon,  lettuce, tomato, and dill pickle chips.

 *Penzeys Justice seasoning is a mixture of dried shallots, garlic, green peppercorns, chives, and green onions. I use it often and it adds an amazing flavor depth to many recipes!

Baked Chicken Meatballs

Ingredients:

1-pound ground chicken 

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil (optional – makes meatballs more moist and yummy)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

additional seasonings are optional!

 

Directions:

Prep: Preheat the oven to 400 degrees. Line a baking sheet with foil and a little cooking spray. Mix: Mix all the ingredients together in a mixing bowl. Roll: Roll the mixture into about 30 small balls. Place on the baking sheet.  Bake 25 - 30 minutes. 

Classic Sloppy Joes ~ T's Version

My version of a Cook’s Illustrated Recipe

2 tablespoons water

1 teaspoon baking soda

1-pound fresh ground pork

1-pound fresh ground turkey

1 teaspoon salt

4 teaspoons oil

1 onion, finely chopped

¼ teaspoon baking soda

4 garlic cloves, grated

4 teaspoons brown sugar

4 teaspoons paprika

¼ teaspoon salt

½ teaspoon red pepper flakes

½ cup plus 2 tablespoons tomato paste

½ cup ketchup

2 ½ tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 ½ teaspoons cornstarch

2 tablespoons water

8 Brioche Buns, or buns of your choice

Combine 2 tablespoons water and 1 teaspoon baking soda in a large bowl; to the bowl add the ground pork, ground turkey, and the salt mixing together well and set aside.

Heat the oil in a large skillet over medium heat. Add in the onion and ¼ teaspoon baking soda and stir to coat. Cook, stirring occasionally, 3-4 minutes. Add in the garlic and cook for 1 minute. Now add the sugar, paprika, salt, and red pepper flakes, cook for 1 minute. Add in the tomato paste and cook, stirring constantly, for 3-4 minutes. Add in the beef pork and turkey cook while breaking up the meat, until the pork and turkey are no longer pink, about 5 minutes. Add in the ketchup, vinegar, and Worcestershire sauce and stir until well combined. Combine the water and cornstarch in a small bowl and stir into the meats. Cook stirring constantly until sauce thickens about 2 minutes. Taste the mixture and season with salt and pepper as needed. If desired you can add extra vinegar.

I made this recipe to freeze for 2 people and froze the leftovers for enjoying over the next couple of months. Over the last few years, we usually just eat our Sloppy Joes on a plate without bread but decided it was time for a treat and bought beautiful Brioche Rolls, yummy!  I spread a thin layer of Dijon mustard on the bun. I must say the sweet rolls with the Sloppy Joe mixture was a great combination! 

Mexican Chorizo Meatloaf

 Meatloaf:

2 tablespoons olive oil

1/2 cup finely chopped onion

1 medium carrot, grated

1 rib celery, finely chopped

1 clove garlic, minced

1 – 1 ¼ pound ground turkey

8 ounces soft Mexican chorizo, removed from casing and crumbled

2- 4-ounce cans diced roasted green chiles

3/4 teaspoon kosher salt

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 large eggs, well beaten

1/4 cup ketchup

1/4 cup sour cream or Mexican sour cream

3/4 cup Panko breadcrumbs

Salsa-Glaze:

2 tablespoons olive oil

2 cloves garlic, minced

1/4 medium white onion, minced

1 cup tomato sauce

1 tablespoon tomato paste

1/4 cup brown sugar

1 tablespoon yellow mustard

One 4-ounce can diced roasted green chiles

1 canned chipotle chile in adobo sauce

Kosher salt

Directions

For the meatloaf: Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl, combine the sautéed vegetables, ground turkey, chorizo and green chiles.

In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.

Put the mixture into a sprayed loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 1 hour. Remove from the oven and carefully pour off any accumulated pan juices.

Salsa-glaze:

Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and sauté until softened, 3 to 4 minutes. Stir in the tomato sauce, tomato paste, sugar, mustard, green chiles and chipotle chiles. Bring the mixture to a simmer over medium-low heat.  Using hand blender blend well and return to the stove and simmer until meatloaf is ready.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with parsley.

**If you do not like spicy leave off the cayenne pepper!!

T’s Delicious Burgers without Beef

1 teaspoon onion powder

½ pound ground turkey

½ pound ground pork

2-3 tablespoons fresh parsley, finely minced

2 teaspoons fresh Mexican Tarragon, finely minced or 2-3 teaspoons fresh minced herbs of your choice

½ teaspoon fresh ground black pepper

½ teaspoon salt

1 eggs, beaten

¼ cup bread crumbs

½ teaspoon paprika

Mix all ingredients, form into patties, cover and chill for 1 – 4 hours.  Grill and enjoy!

Optional toppings:

Sharp cheddar cheese slices, Blue cheese crumbles, or cheese of your choice.

Mayonnaise, Dijon Mustard, Avocado slices, bacon strips, tomato slices, lettuce or spinach and dill pickles slices.

T’s Spaghetti with Delicious and Tender Meatballs with CheeseCube

Serves 4-6

For the gravy:

2 tablespoons good quality extra virgin olive oil

1 large and 1 small onion, chopped fine

2 cloves garlic, minced

2 cans crushed Italian tomatoes

2 tablespoons brown sugar

1 tablespoons dried oregano or to taste

2 tablespoons dried basil or to taste

pinch red pepper flakes

¼ teaspoon fresh cracked pepper

¼ cup fresh basil

 Put the 2 tablespoons olive oil in a large heavy pot and sauté onion until very tender. Add garlic and cook for just a minute, you do not want to brown the garlic it will become bitter; then stir in all the canned tomato products, brown sugar, spices, and fresh basil.  After sauce starts to boil turn heat down to simmer and cover the pan.  You can adjust herbs to your desired amounts!

 For the meatballs:

1 pound ground turkey

1 package Sweet Italian Sausage

1 cup homemade bread crumbs or Panko bread crumbs

2-3 eggs, lightly beaten

¼ cup lowfat milk

1 teaspoon dried basil

Pinch oregano

¼ teaspoon fresh ground black pepper

Dash cayenne pepper

¼ cup Parmesan cheese

Mix all together well, if to dry a little more milk, if to wet add a little more bread crumbs.  Roll into 1 ½ inch balls and place on a baking sheet lined with non-stick foil.  Bake in a 350-degree oven for 30 minutes.  Remove from oven and place meatballs on paper towels.  Then using a large spoon transfer the meatballs into your spaghetti sauce, let sauce simmer for at least 6 hours.  I usually make mine in the morning and let it simmer most of the day.

This freezes very well!

Teri’s Cajun Pot Roast

1 beef chuck roast

¼ cup onion, celery, carrots, and red peppers, diced

1 clove garlic, minced

1 teaspoon white pepper

½ teaspoon black pepper

1 teaspoon dry mustard

Dash salt

¼ teaspoon cayenne pepper

1 tablespoon Olive oil

1 tablespoon butter

Flour – for roast

1 cup red wine

1 cup beef broth, or more if needed

2 sprigs fresh rosemary, 1 tablespoon minced fresh sage, 3-4 sprigs of fresh thyme or you can use about 1 teaspoon each of dried herbs

Very lightly coat roast with a little flour.  Put oil and butter in Dutch oven and when butter has melted add the floured roast.  Brown the roast on both sides and then remove from the pan.  Make a long slice (lengthwise) or two into the roast without going all the way through the meat; mix all the veggies, garlic, salt, peppers, and dry mustard together and spoon the mixture into the opening, place roast back in the pan and sprinkle any leftover veggies around the roast.  Pour in the wine and beef broth to almost cover the roast.  Add the herbs, cover and bake in a 350 degree oven for 2 ½ -3 hours.  Checking after an hour to see if you need to add more beef broth.  

BBQ Pulled Pork - Slow Cooker Method

BBQ Pulled Pork Slow Cooker Method

1 large onion – chopped

1- 3-4 pound boneless pork loin

Put chopped onion in the bottom of crockpot.  Then place a 3-4 pound boneless pork loin roast on top of onions.

Mix together following and spread over pork roast.

2 tablespoons brown sugar

2 teaspoons paprika

1 teaspoon salt

½ teaspoon pepper

Then mix these ingredients together and drizzle over pork roast:

1/3 cup cider vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon red pepper flakes

1 teaspoon sugar

½ teaspoon dry mustard

½ teaspoon garlic powder

1/8 teaspoon cayenne pepper

 Cook 4-5 hours on high or 7-8 on low.

  Pour over your favorite BBQ sauce, I use 1 bottle Sweet Baby Ray’s BBQ Sauce – Hickory & Brown Sugar Varity.  Using a fork pull pork apart while mixing in the BBQ sauce.  Cook on low for 30 minutes to an 1 hour more.  Serve on buns for a BBQ sandwich.

* For a 6 pound roast just double ingredients!

*I use a boneless pork loin roast but you can also use a boneless pork butt or shoulder.

Taco Meat

Taco Meat

2 pounds ground chicken, turkey or ground beef

Seasoning Mix - mix together and set aside

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ teaspoons paprika

Pinch oregano

Dash red pepper flakes

2 teaspoons corn starch

 

 

½ cup water

 

Cook meat in a large skillet until cooked through.  Add seasoning mixture to meat and then stir in water.  Bring to a boil and then lower heat and simmer for 15 minutes.  Serve in tacos or on tortilla chips for taco salad.