Jalapeno Popper Burger--Revised (Already)

We're totally in love with this burger.  Totally.  Rob requested this the other day and we decided it was obviously missing one more thing...bacon.  You've got to try it!

Classic Coleslaw

I have a roast cooking in the crockpot for some bbq beef sandwiches, which I will post the recipe for later, and while I was planning my meal I came across this recipe on Our Best Bites.  It looked so good I just quickly whipped some up to serve alongside our sandwiches, and possibly on top of them!

I adapted the recipe just a little bit because we like things vinegar-y.  The original recipe called for green pepper but I had red so I substituted and it turned out great, but I think that green pepper would actually be better in this slaw.
This would be a great Fourth of July menu item!

Classic Coleslaw
adapted from Our Best Bites

1 c. mayo (note--on this blog unless I otherwise note, I always use reduced-fat mayo)
2 Tb. dijon or spicy mustard
2-3 Tb. apple cider vinegar ( I use 3)
2 Tb. sugar
1/2 tsp kosher or sea salt
2 Tb. onion, minced (any color)
16 oz bag coleslaw mix or 6 c. shredded cabbage
2 shredded carrots
1/2 bell pepper, finely chopped

In a small-ish bowl combine mayo, mustard, vinegar, sugar, salt.  Mix well and set aside.  In a large bowl combine onion, slaw or cabbage, carrots and bell pepper.  Mix in the dressing and refrigerate one hour--or more--before serving.

Zucchini Fries

This dish could change your life.  If you don't like zucchini I guess it might not be for you...  But really, another winner from the gals at Our Best Bites, these cooks are inspriational.  At-home Moms who cook not just to get by, but to enjoy which is my goal in life!  These fries are so good my husband requested them as part of his Father's Day Dinner.

The original recipe called for panko breadcrumbs and I didn't have that so I used regular bread crumbs and it turned out fantastic.  So use whatever kind you want.


Baked Zucchini Fries

1 lb zucchini
3/4 c. italian bread crumbs (panko or regular)
1/4 c. parmesan cheese (from the can)
1 tsp granulated garlic
2 eggs or 4 egg whites

Preheat your oven to 425.  Lay some foil on the bottom of a cookie sheet and spray with cooking spray.  Combine the breadcrumbs, cheese and garlic on a plate.  Whisk the eggs well in a pie plate or shallow bowl.  Slice the zucchini in half lengthwise and slice each half in half lengthwise.  Then slice the zucchini in strips to create "fries".  Dry the zucchini pieces with paper towels so they're good and dry.  Dip a small handful of the fries at a time, first in the egg, then coat well in the breadcrumb mixture.  (Use only a few Tb of the breadcrumb mixture at a time so it doesn't beccome saturated with egg.  Add more to the plate as you need it.)  Place the coated fries on the baking sheet and spray the tops with cooking spray to help them crisp.  Bake 10-12 minutes, flip and bake another 10-12 minutes.

Strawberry Angel Trifle

This was prettier than it looks in the picture.  As usual.  I found the base of this recipe on a Jell-o box which is super classy, but we really like it.  And, if you're counting calories it isn't too bad!

I made this to take to a friend's house last week and all 5 of our kids were eating seconds before we were on firsts...it was a hit.






Strawberry Angel Trifle

1 20 oz can crushed pineapple, undrained
1 c. milk
1 small pkg. instant vanilla pudding (I used sugar-free)
1 tub whipped topping, thawed
1 angel food cake, cubes
3/4 lb strawberries, sliced

Mix pineapple, pudding mix and milk with a whisk until thickened.  Stir in whipped topping.  Layer angel food cake, pudding mix and strawberries in a trifle bowl.  Repeat layers.  Refrigerate at least one hour before serving.

Red Beans and Rice Redo

I'm going to start a serious of re-do recipes that I loved the actual recipe of the first time but the picture was terrible!  Here's a photo of the red beans and rice that actually makes you want to eat it!

In Southern Arizona it gets hot in the summer.  Which is a total understatement.  I loved this meal this week because I plopped it in the crockpot in the morning and it didn't heat up my kitchen at all.  We LOVE this topped with lots of hot sauce.

Look here for the recipe.

Unstuffed Peppers

I found the base this recipe in another Every Day with Rachael Ray magazine.  A reader sent it in and said it was simple...and it was.  Rob says this is one of his new favorites.  The photo is the first batch and tonight I made it again using one poblano pepper and one  yellow pepper, so good!  Any combination of 2-bell peppers works well in this recipe.






Unstuffed Peppers

1 c. white or brown rice
chicken stock or water & chicken boullion
1 lb italian sausage, hot or sweet
2 bell peppers, chopped (any color)
1 onion, chopped
10-oz package sliced mushrooms
3 garlic cloves, minced
pinch of crushed red pepper
salt & pepper to taste

First get your rice started.  Cook according to package directions (which will vary depending on what type of rice you choose) but substitute chicken stock for the water OR use the suggested amount of water and add a couple boullion cubes.  Once the rice is cooked, set aside.  Heat a large skillet over medium-high and cook the sausage.  Once the sausage is cooked through remove it from the pan.  Keep a little bit of the grease from the sausage in the pan and add a tsp of olive oil if needed.  Once the oil is warm saute the peppers, onion, and mushrooms until soft.  Stir in the garlic, red pepper and add in the sausage and cooked rice.  Combine well and season with salt (as needed) and pepper.  Yum.

Jalapeno Popper Burger

I'm making a summer resolution.  I. Will. Blog. More. Recipes.  I am cooking but somehow don't "have" (make) time to blog the recipes...excuses. That's all I have to say about that.

A few weeks ago I got the "Mexican Pack" from the Bountiful Baskets and there were loads of fresh jalapenos in there so I sauteed some of them up and put them on a burger with caramelized onions and the burgers were awesome!  And then...I read the Everyday With Rachael Ray magazine and saw this recipe and Rob and I were both drooling just looking at the picture/recipe in the magazine. 

Tonight I made the burgers and...YUM-O.  (Sorry, had to quote Rachael Ray here).  I will make these again next week.  And probably again the week after...  I ate my burger on a sandwich thin bun and I used extra-lean beef, reduced-fat cream cheese and reduced-fat cheddar cheese so it wasn't so bad on the calorie count.

Jalapeno Popper Burgers
makes four burgers

3 large fresh jalapeno peppers
olive oil or cooking spray for cooking
4 oz cream cheese, softened
2 Tb grated or finely minced onion
1 garlic clove grated or pressed (or more)
2 Tb cilantro, finely chopped
dash of ground cumin
salt and pepper

1 1/4 lb ground beef

4 thick slices sharp cheddar cheese

4-8 slices cooked bacon

4 bakery rolls (please, please use bakery rolls and not weird packaged hamburger buns.)

In a small bowl mix together the cream cheese, onion, garlic, cilantro and cumin. Set aside. Cut the jalapenos lengthwise and carefully scoop out the ribs and seeds with a spoon.  Slice the jalapenos thinly.  Saute the peppers in a pan over medium-high heat until just tender.  While the peppers are cooking form four equal hamburger patties and season them well with salt and pepper.  Cook the burgers on a grill or in a pan a couple minutes on each side or to your desired done-ness. At the last minute top each burger with a dollop of the cream cheese mixture and a slice of cheese.  Close the grill for a minute until the cheese starts to melt.  Serve on toasted bakery rolls and top with some of the sauteed jalapenos and bacon.

YUM!