Sunday, January 25, 2015

Mini Burger Bites with Smokin' Chipotle Ketchup

They may be small, but these hearty little patties 
cook up quick and pack a cheesy flavour punch. 

Your whole family will love the great saucy taste.

Mini Burger Bites


  • 2 lb. lean ground beef 
  • 2 Tbsp. ketchup
  • 3 Tbsp. brown sugar
  • 1 Tbsp. ground black pepper 
  • 2 Tbsp. kosher salt
  • 1 clove garlic, finely minced
  • 1 green onion, finely sliced
  • 1 tsp. onion powder
  • 1/2 cup shredded mozzarella and cheddar cheese

Chipotle Ketchup

Smokn' Chipotle Ketchup

  • 1 cup ketchup
  • 1 Tbsp. pureed chipotle chilies


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix beef, ketchup, brown sugar, pepper salt, garlic, green onion and onion powder together. Work together with your hands, insuring that all ingredients are incorporated.
  3. Form meat into balls, a bit smaller than a golf ball.
  4. Flatten with your hands to create a burger shape.
  5. Preheat your grill pan or barbecue to a high heat. Grill burgers until seared and grill marks appear, about 1 minute per side and transfer to a baking sheet.
  6. Finish cooking through in the oven about 5-10 minutes, or until cooked through and no longer pink in the middle. Top with grated cheese and continue cooking until cheese melts.
  7. In a small bowl mix together ketchup and chipotle chilies. Reserve until ready to serve.
  8. Place each burger on a mini hamburger bun. Top with Chipotle Ketchup.

Happy Cooking

Sunday, January 4, 2015

Brians BBQ Bow-Tie Dinner

Dress dinner up with this quick and simple dish - a tasty dinner that's ready in 30 minutes!
This was a big hit. Everyone in my family loved it. The guys were scraping their plates clean. I'd suggest using Bull's-Eye Texas Style BBQ Sauce or any other kind of smokey barbecue sauce for great flavour.

Brian's BBQ Bow-Tie Dinner

  • 1 lb lean (at least 80%) ground beef
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 1/2 cups uncooked mini bow-tie (mini farfalle) pasta (5 oz)
  • 2 1/2 cups beef-flavored broth (from 32-oz carton)
  • 1/2 cup barbecue sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen corn (from 12-oz bag), thawed
  • 1 1/2 cups shredded Cheddar cheese (6 oz)


  1. In 12-inch non stick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Add bell pepper; cook and stir 1 minute. Stir in pasta, broth, barbecue sauce, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; cook 15 minutes, stirring occasionally, until pasta is tender.
  3. Stir in corn and 1 cup of the cheese. Top with remaining 1/2 cup cheese. Cover; cook 3 to 4 minutes longer, until corn is hot and cheese is melted.

Expert Tips
Buy a block of Cheddar cheese when it's on sale; shred and store, tightly sealed, in the freezer. It will be handy whenever you need it for a recipe. Store-bought beef broth can be overly salty. Always look for the reduced-sodium varieties.

Happy Cooking

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