Tuesday, April 22, 2014

Tina’s Easy Taco Bake

This recipe is fun and versatile to suit your taste buds, it’s inexpensive, easy, and quick cleanup too!!!

Use a refrigerated pie crust to hold ground beef, cheese, salsa and seasoning in this easy-to-assemble main dish.

Tina's Easy Taco Bake


·         1 lb lean ground beef
·         1 Refrigerated pie crust
·         ¾ cup Thick 'n Chunky salsa
·         2 tablespoons taco seasoning mix (from 1-oz package)
·         1 cup shredded Cheddar cheese (4 oz)


1.       Heat oven to 375°F. Place refrigerated pie crust in ungreased 10-inch pie plate; press over bottom and up sides to form crust.

2.       In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese.

3.       Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired.

Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices.

Saturday, April 12, 2014

Margarita Burgers

Fire up your BBQ and prepare for this taste explosion! This Margarita Burger is sure to put your backyard grill on the map.
Margarita Burger


For the Burgers

·         1-1/2 lb. Ground beef
·         Small onion, finely chopped
·         2              Cloves garlic, finely minced
·         3 tbsp. Fresh cilantro, minced
·         1 tbsp.  Paprika
·         1 tbsp.  Chile powder
·         1 tsp.     Cumin
·         1 tsp.     Oregano
·         1 tsp.     Allspice
·         1 tsp.     Ground black pepper
·         1 tsp      red pepper flakes

For the Marinade

·         1 cup     Tequila
·         ¼ cup    lime juice
·         ¼ cup    orange juice


·         4  Ciabatta rolls or crusty sandwich rolls
·         2 tbsp.  melted butter


1                  Mix all burger ingredients in a medium bowl.

2                  Form four patties to fit the shape of the Ciabatta rolls.

3                 Mix the marinade ingredients into a shallow dish which can hold the four patties in one layer. Marinate at least two hours. Turn patties if not covered by the marinade.

4                  Grill or broil patties to desired doneness.

5                  While patties are cooking, cut ciabatta rolls in half lengthways, brush the tops with the melted butter. Place under broiler for one minute.

6                  Place one patty in each roll. Serve with your favorite toppings.

Happy Grilling

Tuesday, April 8, 2014


We all have our creature comforts and creating new ways to prepare hamburger is a favorite of mine. I think it’s because I’m passionate about letting people know you can turn plain hamburger in mouth-water meals. Today’s recipe would fall in the “savoring every bite” category - BBQ Meatball Subs.

I warn you, these spicy, beer-spiked meatball subs can be messy sandwiches to eat. But don’t you think those are usually the best?
BBQ Meatball Sub


·         1 lb. ground beef
·         1/3 cup plain bread crumbs
·         1 tablespoon of your favorite lager beer
·         1 tablespoon sriracha sauce
·         1 tablespoon soy sauce
·         1/2 teaspoon salt
·         1 egg, slightly beaten

Pickled Topping
·         1/4 cup unseasoned rice vinegar
·         1/4 cup sugar
·         1 cup coarsely grated carrots
·         1 cup thinly sliced cucumber

·         3/4 cup ketchup
·         1/2 cup lager beer
·         1/4 cup honey
·         2 tablespoons soy sauce
·         1 tablespoon sriracha sauce

·         2 baguettes (18-inches each)
·         24 large fresh cilantro sprigs


1.       In medium bowl, mix vinegar, sugar and 1 teaspoon salt. Add carrots and cucumber. Cover and refrigerate until ready to assemble sandwiches.

2.       Heat oven to 375°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.

3.       In large bowl, stir meatball ingredients until well mixed. Shape into 30 (1-inch) balls; place in pan.

4.       Bake 25 to 30 minutes or until meatballs are no longer pink in center.

5.       Meanwhile, in 3-quart saucepan, stir sauce ingredients until well blended. Heat to boiling over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally. Add hot meatballs to warm sauce; stir to coat.

6.       To make each sandwich, cut each baguette into 3 (6-inch) pieces. Split each piece in half. Place meatball mixture on bottom half of each baguette piece. Using slotted spoon top with carrot-cucumber mixture. Add cilantro sprigs and baguette tops.

Happy Cooking

Sunday, April 6, 2014

Garlic Butter Burgers

There are lots of ways to grill burgers and we’re always trying new ways to try to make ours even better. One way of preparing them is placing a slice of garlic-herbed butter within the burger - it adds awesome flavor and keeps it moist on the inside.
Garlic Butter Burgers

This really isn’t a recipe, more just a method for grilling one tasty burger.  Give it a try.

Step 1: Shape your hamburger patty and then make a depression in the center.
Step 2:  Place the slice of herb butter in the depression.
Step 3:  Mold the ground beef around the butter, sealing it well so the butter won’t seep out.  Season with salt and pepper. 
Step 4:  Grill then enjoy.

How to make garlic-herbed butter

This easy to make garlic butter recipe is perfect for your burger. Garlic butter will keep in the fridge, and can be made well in advance.

Makes 1/2 cup of Garlic-Herbed Butter

Garlic Butter


·         1 stick unsalted butter
·         3 garlic cloves, crushed and minced fine
·         1/2 tsp. Worcestershire sauce
·         1/4 tsp. white pepper (may substitute black)
·         1/4 tsp. salt, or to taste
·         1 tbsp. fresh chopped parsley


1.       Put the butter in a bowl and leave at room temperature until it is soft enough to work. Add all the other ingredients and mix to combine thoroughly. Using a spatula scrap the butter mixture on to a square of plastic wrap. Shape into a log, and roll the mixture up in the plastic, twisting the ends.

2.       Refrigerate until firm. When ready to use, remove wrap and slice into rounds.

Happy Cooking

28 Best Burger Toppings to Add Sizzle to Your BBQ

Just in time for National Burger Month, our list of the 28 best toppings takes boring burgers to brilliant! The combos work well for all your classic beef burgers.
Keep this list handy for when it's time to fire up the grill -- because life's too short to settle for just mustard and ketchup.

1.       Mozzarella cheese, marinara sauce, and grilled mushrooms
2.       Blue cheese and BBQ sauce
3.       Salsa, Monterey jack cheese, and jalapenos
4.       Barbecue sauce, fried onions, Swiss cheese, and bacon
5.       Honey mustard, brie cheese, and Granny Smith apples
6.       Avocado, Swiss cheese, and sprouts
7.       Guacamole and red onion
8.       Bacon, sour cream, cheddar cheese, and chives
9.       Pesto and Parmesan cheese
10.   Herbed goat cheese, roasted red pepper, and horseradish
11.   Watercress and horseradish
12.   Mozzarella cheese, heirloom tomato slices, and fresh basil leaves
      13.   Garlic aioli and caramelized onions
       14.   Wasabi mayo and avocado
       15.   Grilled onions and mushrooms, and cheddar cheese
16.   Grilled eggplant, Parmesan, and marinara sauce
17.   Goat cheese and sun-dried tomatoes
18.   Grilled peppers and onions, and herbed mayo
19.   Roasted tomatoes, garlic aioli, and sage pesto
20.   Spicy curry mayo and mango slices
21.   Buffalo sauce and blue cheese dressing
22.   Pepper jack cheese and roasted red peppers
23.   Chili and cheddar cheese
24.   Mango chutney, cucumber, and fresh spinach leaves
25.   Ham slice, Swiss cheese, and honey mustard
26.   Fried egg and bacon
27.   Fried green tomatoes and mayo
28.   Ham, Monterey Jack cheese, mustard, and dill pickle relish
Happing Grilling

Tuesday, April 1, 2014

Bacon Wrapped Burgers

A unique burger that you won’t find at your local burger joint. With rich depth of flavor, yet still deceptively simple and easy to put together. There is nothing like it.
Bacon Wrapped Burger


For the burgers:

·         1 lb. extra lean ground beef
·         1/4 cup crumbled gorgonzola cheese
·         Pinch each salt and pepper
·         4 slices center cut bacon

For the balsamic glaze:

·         1/2 cup good quality balsamic vinegar


1.       Begin with the balsamic glaze by pouring balsamic vinegar into a small sauce pan over high heat. Bring to a boil and reduce to medium-medium high to simmer. Stir occasionally until sauce has reached desired thickness.  20-30 minutes should be all you need. Once desired consistency is reached, remove from heat immediately. 

2.       In a large bowl, gently combine ground beef, gorgonzola cheese, and salt and pepper until ingredients are just incorporated. Form into 4 equal-sized patties. Press your thumb down into the center of each patty to create a small indent. Wrap each burger with a slice of bacon.  

3.       Grill over medium heat beginning with the edge of the bacon side facing down until burgers have reached desired doneness, about 5 minutes each side. Transfer to buns and add lettuce and tomato. Drizzle with balsamic glaze.

Happy Cooking
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