Gina’s Cheeseburger Frittata Supreme

It’s not only a great option for breakfast, but served with soup or salad, Cheeseburger Frittata would be perfect for brunch, lunch or supper. (And if you wanna enjoy it with a squirt of ketchup, I won’t tell.)

Ingredients:

·         1 lb. ground beef

·         1/4 teaspoon + dashes salt, divided

·         1/4 teaspoon + dashes pepper, divided

·         1/4 teaspoon + dashes garlic powder, divided

·         1 tablespoon olive oil

·         1 medium-large onion, chopped

·         10 large eggs

·         3 tablespoons milk

·         4 ounces  cheddar cheese, shredded, divided

Optional additions:  sautéed mushroom, diced tomatoes

Preparation:

1. Preheat oven to 400°F.

2. Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)

 3. Brown hamburger with a few pinches/dashes of salt, pepper and garlic powder.

4. Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent.

 5. Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: salt, pepper, and garlic powder.

 6. Evenly distribute the browned hamburger on the bottom of the pie pan, and then top with sautéed onions.

 7. Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.

 8. Bake in 400°F oven for 15-20 minutes until set. (I used a 10" pie pan, so adjust cooking time accordingly for different size.)

Happy Cooking ☺

Chili Pot Pie

SOOO Good --- All we could show you was the empty plate.

This is a great way to dress up chili for company. The chili can be made the day before and refrigerated, then the crusty cornmeal topping can be added just before baking,

Ingredients:

·         1/2 lb. lean ground beef

·         1 onion , chopped

·         1 cup chopped celery

·         1 cup chopped carrot

·         1/2 cup chopped sweet green pepper

·         1 can kidney beans

·         1 can diced tomatoes ,  undrained

·         2 tbsp. chili powder

·         1/4 tsp. hot pepper flakes

·         1/2 tsp. salt

·         1/2 tsp. pepper

 Cornmeal Crust:

·         2/3 cup all-purpose flour

·         1/3 cup cornmeal

·         2 tsp. granulated sugar

·         1 tsp. baking powder

·         1/2 tsp. salt

·         1 tbsp. butter , softened

·         1/4 cup shredded Cheddar-style cheese

·         1 egg

·         1/2 cup  milk

 Preparation:

In large nonstick skillet or saucepan, brown beef over medium-high heat, breaking up with  spoon, about 9 minutes. Drain off fat. Add onion, celery, carrot and green peppers; cook for 5 minutes. Add beans, tomatoes, chili powder and hot pepper flakes; cover and simmer for 30 minutes. Stir in salt and pepper. Spoon into deep square 12-cup casserole dish.

Cornmeal Crust:

In bowl, mix together flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Beat egg with milk and stir into flour mixture just until blended. Spread evenly over chili. Sprinkle with parsley.

Bake in 375° oven for about 25 minutes or until crust is golden brown.

Happy Cooking ☺

Rocket Burgers

It doesn't GET any easier than this! And you get moist, juicy, TASTY burgers every time.

This is a great, easy burger recipe. The ground beef is combined with green chile peppers and beef bouillon. This makes them very moist and flavorful. Serve on hamburger buns with your favorite fixings.

Ingredients:

·         1 pound ground beef

·         ½ pound pork sausage

·         1 (4 ounce) can diced green chilies, drained

·         1 teaspoon beef bouillon granules

·         4 slices Monterey Jack cheese

Preparation:

1. Preheat grill for high heat.

2. In a medium bowl, mix the beef, pork sausage, diced green chilies, and bouillon. Shape into 6 patties.

3. Lightly oil the grill grate. Grill patties 6 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

Happy Cooking ☺

Tips on Grilling the Best Burger

Burgers from the grill just taste better.

When a hamburger is done right, you know it--the smoky, char-grilled outside and the juicy inside, all barely contained within a chewy, toasty roll. That's what a burger is all about.

Grilled Burger Basics

•Make sure the grill is the appropriate temperature Medium-low to medium heat is best. Too hot, and burgers burn on the outside before getting done on the inside. Keep the lid closed while cooking; it shortens cooking time and keeps burgers moist.

•Use beef that is no leaner than 85% A little fat keeps burgers moist and flavorful. For ground chicken and turkey, add a little olive oil or broth to the mixture.

•Always clean and oil the grill grate this prevents burgers from sticking, extends the life of your grate, and helps put those beautiful grill marks on your patties.

•Cook burgers properly Cook ground beef to an internal temperature of 160 degrees F (170 degrees F for poultry). For an accurate reading, insert the thermometer into the patty horizontally.

Get the Best Flavor

Meat with a higher fat content will be juicier but will also shrink more when it cooks. If you shop at a grocery store or a butcher that grinds their own beef, choose coarsely ground beef for juicier burgers with a more pleasing texture.

Save the Salt

Here's one common ingredient to leave out. Wait on the salt! Don't combine it into the mixture, especially if you're not going to grill the patties right away. Salt will extract moisture from the meat, leaving you with bone-dry burgers. Instead, sprinkle each burger with salt right before you put it on the grill.

Don't Mix Too Much

Use a light touch when combining seasonings with the ground beef. If you mix it too much, your burgers will be dense and heavy - let the Flavors Mingle.

Leave the meat mixture (or patties) in the refrigerator for several hours to allow all the flavors to mingle. To form patties, wet your hands a little to keep the meat from sticking to them. If you've patties ahead of time, stack them on a plate separated by waxed paper and cover with plastic wrap before you put it in the refrigerator.

Form a Good Patty

Don't form patties too thick or too thin. A 3/4-inch thick patty is ideal. To keep patties from swelling in the middle, make small indentations in the center.

Turn Once

And it's hard to resist, but try not to flatten your burgers with the spatula. It squeezes out flavorful juices.


Happy Grilling
☺☺

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