Wednesday, August 17, 2011

Green chili, black bean, bacon cheese burger

Tonights dinner was hamburgers. I didn't want just regular hamburgers, I didn't have many vegetables since I we are running a little low until pay day. I read a stuffed burger recipe that used green chili's and onions. I thought this was a great idea.  Hidden veggies! I'm all about that! Again using what I have on hand to create a dinner that is healthy and that my kids will eat. Tricky, tricky, tricky. Next to the whole wheat homemade buns, I thought this would be a delicious addition.

1 1/2 lb ground beef 85/15
1-4oz can of green chili's drained
1 pkg beefy onion lipton soup
1/2 a can of black bean refried beans
4-5 dashes of Frank's Red Hot pepper sauce
salt and pepper to taste
cheese slices
 bacon slices - browned

Mix the ground beef, green chili's, lipton soup, refried beans and Red hot pepper sauce. Don't over mix as it can make the the burgers tough. Heat a non stick skillet on med-high heat.

Form into meat patties. Once formed, place burgers in hot skillet, browning on each side approx. 3 minutes each side.

Should not move until ready to flip to create a nice crust. After flipped add cheese slices to melt while the other side cooks. 

Once the burgers are browned with cheese on top. Place bacon on burger and on bun of choice. Top with lettuce, tomato, onion and any other toppings desired.
This is a pretty yummy burger. All of my children ate their burger without complaint. It was full of nutrients and very tasty. As far as I'm concerned is that it's pretty healthy.

Whole Wheat Hamburger Buns

Whole Wheat Buns
This recipe is terrific without adding the salt, it rises perfectly. This recipe is designed for 1.5 lb size, most machines can easily accommodate this amount of flour.
1 cupwater
2 cupsall-purpose flour
1 cupwhole wheat flour
3/4 tspsalt
1/4 cupshortening
1/4 cupsugar
3 tspdry yeast
1Place all ingredients into your bread maker as manufacture directs.
2Set machine to dough, press start.
 my finished dough from my bread maker
3When dough is finished in the machine, gently roll out dough on a floured surface into a 12-inch rope.
4Divide the dough into 8 pieces for hamburger buns, or 12 pieces for hot dog buns with a sharp knife.
5Grease a baking sheet, or use parchment paper. Roll pieces of dough into balls for hamburger buns or 6 inch rolls for hot dog buns. Place them on your prepared baking sheet.
 My dough ready for rising
6Let rise in a warm oven for 10-15 minutes until almost doubled. (hint: To warm oven slightly, set oven to lowest setting for 2 minutes, then turn off.)
 my hamburger buns risen waiting for preheated oven
7Remove the buns for the oven and pre-heat your oven to 400*. Bake your buns for 12-15 minutes until golden brown. Remove from oven, and cool on racks.
 my fresh baked hamburger buns
8These freeze very well. Make a double batch!
Servings: 12
Yield: 12 Hot Dog buns or 8 Hamburger buns

I got this recipe from THIS site.

I added the listed salt amount. I followed this recipe by the book. Nothing changing.

Strawberry syrup

I found some frozen strawberries in my freezer. I had purchased on discount some yellow pound cake, and I had a thought... strawberry short cake. But I didn't have enough strawberries to go around to the whole family. It was only like a cup of strawberries. So I had this great idea. "Make a syrup/jelly for and it should be yummy!" So that's what I did.


1-2 cups of strawberries rough chop
4 cups water
2 cups sugar
2 tsp balsamic vinegar
2 tsp corn starch and cold water

add the water, and sugar to the strawberries in the small sauce pan. bring to a boil. add the balsamic vinegar and corn starch/cold water mixture. stir until thickened about 10 minutes. Serve on short cakes, pancakes, pound cake or whatever.

This was heavenly. I have never used balsamic vinegar in my strawberry dishes, but from now on, it's a must!

I served this on sliced pound cake with whipped cream.

Chicken Fried Chicken with chicken gravy and Country Green Beans with Bacon

I have been on vacation for quite a while. My kids started school yesterday and I wanted to treat them to a nice home cooked dinner. That being said. I have only been home a week, and I'm trying to clean up the house from traveling, and my wonderful husband didn't even do dishes while I was away for two weeks. So, I've been trying to dig out of the mess that was and is my house. I don't like having a messy kitchen, it just makes it so hard to get anything done. Especially in my small kitchen. My counter tops have been taken up with mail, dishes, trash, and just stuff... It's been fend for yourself for a few days, while I have been trying to motivate myself to get it cleaned up so I can cook again. I'm back to using plastic and paper for eating off of while I'm trying to dig my way back to normal. I think it also doesn't help that since I sold my kitchen table, I haven't replaced it yet. While I have more room, I have no space. Does that make sense? It does to me. Well. I finally broke down and made a home cooked meal. It was so tasty! I made chicken fried chicken (using chicken breast cutlets) and country green beans with bacon. mmmmm I made extra so I could have seconds and leftovers for lunch today. My husband had two pieces of the chicken. One son had two pieces too... I had one and a half. I made a total of 9 chicken fried chicken's and can I just say, some of the best yet! I think part of what helps them be so tasty is that I brined them for 1 hour before I breaded and fried/baked them. I have a recipe for brining here.

Ingredients for Chicken Fried Chicken
9 chicken breast cutlets
1 brine (can be found here)
2 1/2 cups self rising flour
1 cup corn meal
4 Tbsp seasoning of choice 
1 1/2 cup buttermilk
1 egg
10 shakes of tabasco sauce
3 tbsp salt (kosher)
3 tbsp black pepper
5 shakes of the cayenne pepper
oil for frying

Directions for Chicken Fried Chicken

Brine chicken cutlets in brine in refrigerator for 1 hour. Remove chicken from brine. Set aside. 

Heat oil in skillet, while dredging chicken cutlets:
Flour Dredge: combine corn meal, self rising flour, seasoning of choice, salt, cayenne, and black pepper. 

Buttermilk dredge: combing buttermilk, egg and tabasco sauce, mix well.

After chicken has been removed from brine, dredge in flour, then buttermilk, then flour again. Set aside. 
repeat until all the chicken cutlets have been dredged. 

check oil to see if it's hot enough by sprinkling a little water in the pan to see if it dances. if it dances then it's hot enough.

*My pan holds three chicken cutlets at a time. 
Preheat oven to 400F. 

While the chicken cutlets are frying about 3 minutes on each side. Until browned. Place foil on a cookie sheet and set aside. After removing browned chicken cutlets from oil. Place on prepared cookie sheet. Once all chicken cutlets are browned from frying. Place cookie sheet with cutlets in the oven to finish cooking for 23 minutes (depending on oven). My cutlets were moist and crispy. 

In a different skillet combine 4 tbsp butter (melt) and 4 Tbsp flour, whisk and then add milk consistently mixing with a whisk until boiling and desired thickness. Add salt, pepper and seasoning to taste. Set aside until chicken cutlets are cooked through. 

Remove cutlets from oven. Serve Warm/Hot. Top with gravy. Enjoy! :)
Country Green Beans with Bacon

3 cans cut green beans (do not drain)
5-6 pieces cut cooked bacon
2 tsp apple cider vinegar
4 tbsp butter

Combine all ingredients and simmer 10 minutes. (the longer the simmer, the better the flavor)

This is so tasty, I love the slight tang and flavor of bacon that are present in this dish.