Aunt Betty's Best Brown Sugar & Pecan Topped Sweet Potatoes

Yes, I know the holidays loom close. Closer than I would like.  And yes, I am behind on posting and keeping  you all up to date and filled with new and exciting recipes.  Problem is, my family really doesn't want "new and exciting" this time of year. They want all the tried-and-true comfort foods I have prepared for decades.  I get tired of making the same old thing, but I suppose I look forward to them as well.  Eating those comfort foods brings back many fond memories of my own childhood and young adulthood, of special times with my grandparents, extended family and favorite foods galore.  Yes, I do look forward to them and if you could see the smile on my face right now, you'd understand.

So today I share with  you one of my 'tried-and-true' favorites.  A must at our Thanksgiving table, near or far.  I hope you enjoy.

AUNT BETTY'S BEST BROWN SUGAR & PECAN TOPPED SWEET POTATOES

3 cups cooked, mashed sweet potatoes
3/4 stick margarine
1/2 cup milk (or evaporated milk)
2 eggs
1 cup sugar
1 tsp vanilla

Topping:
1/2 cup chopped pecans
1 cup brown sugar, packed
1/3 cup all purpose flour
1/4 stick margarine

Combine first 6 ingredients and place in a greased baking dish.  Blend together the topping ingredients and sprinkle on top of the potato mixture.  Pat down slightly with the back of a spoon or spatula.  Bake in a 350 degree oven for 45 minutes.

For a little extra somep'n-somep'n, about 2 Tbs maple syrup added to the potato mixture and some drizzled on top really enhances the flavors!

TILAPIA VERACRUZ

Tilapia Veracruz

I was inspired by a recipe in my Cooking Club of America magazine, and made this winner of a dish with a spicy flair, reminiscent of the food in Veracruz, Mexico. Start to finish is less than 30 minutes. Even the hubs gave it two thumbs up. I served it with some wild & long grain rice and a mixed stir-fry medly of vegetables.  And it has been so hot here in north Texas I want in/out of the kitchen as quickly as possible.  

2 tilapia fillets (about 6 oz) or any other fish such as halibut, cod, haddock (crappie or catfish would be good too)

Tilapia Veracruz - Aunt Betty's Kitchen, Sept 2013

1/8 tsp sea salt
1/2 tsp black pepper, divided use
1 can Rotel tomatoes with green chiles, drained (hot or mild); or plain diced tomatoes, drained
1/2 tsp granulated sugar
2 Tbs diced green salad olives
2 Tbs olive oil
1 jalapeno, seeded, deveined & minced (omit if using hot rotel)
2 medium garlic cloves, minced or a heaping tsp of the pre-minced stuff
1/4 tsp ground cumin
2 Tbs chopped fresh cilantro

Preheat oven to 450 degrees. Coat an 8" square baking dish or pan with cooking spray. Lightly sprinkle fish with the the salt and 1/2 of the black pepper. Set aside.

Combine tomatoes, sugar, olives, olive oil, jalapeno, garlic and cumin in a small bowl. Add remaining black pepper and a teeny pinch of salt, if desired (I though it was already salty enough w/ olives). Pour half into the bottom of prepared pan. Add fish fillets. Pour remaining tomato mixture over the fish.

Bake in preheated oven 12-14 minutes or until fish just begins to flake. Sprinkle with chopped cilantro for serving and a wedge or two of fresh lime or lemon.

NOTES: *You could also substitute 1-1/2 C fresh halved grape/cherry tomatoes for canned tomatoes or just add some. I added the sugar to help combat the high acidity of the tomatoes.

Sunday At the Giacometti's: Holy Cannoli!

Homemade Cannoli!!!!!   An easy step-by-step guide.  Definitely have to do this since I miss the taste of a wonderful cannoli.  You just can't get these in podunk north Texas.  Hooray for my friend Barbara Giacometti!

Homemade Cannoli - Sunday at the Giacometti's
Photo & recipe courtesy Barbara Giacometti

Sunday At the Giacometti's: Holy Cannoli!

PEPPER STEAK, TEXAS STYLE

*FAST* *EASY* *SATISFYING* *SPICY* *DELICIOUS*|

Photo courtesy of Campbell's

We had steak on the grille over the weekend and the sirloin I had was so big, I cut and saved part of it for 'something else." This was the something else. It is delicious, has that Texas "zing" to it with the addition of the Rotel and to us, it was absolutely perfect and delicious. 

start to finish: about 30 minutes
Yield: 4 generous servings




1 pound sirloin steak, cut across the grain into small strips
black pepper
1-2 cloves garlic, minced (or 2 tsp of pre-minced)
1 medium onion, sliced thin
1 med-large bell pepper, sliced thin
1 can Rotel diced tomatoes & green chiles (hot or mild--your choice)
1 Tbs soy sauce
3 Tbs cornstarch
1-1/2 cups beef stock (1 can)
3 Tbs cooking oil, divided use (I used EVOO &  Sesame oil)
1-1/2 cups regular rice
3 cups chicken stock/broth (2 cans) or water

*If you want to serve a salad with this dish, prepare it first*

Cut & prepare prepare onion and bell pepper. Set aside.

Combine raw rice and chicken stock or water in a micro-safe bowl and cook on high, covered, 20 minutes. (If you use Minute Rice, start it 5 minutes before stir fry is ready). While rice is cooking:

Combine beef stock, soy sauce and cornstarch in a medium bowl. Whisk to combine well. Set aside.

Cut sirloin into about 1/4" strips (across the grain) and sprinkle with black pepper.
Heat a wok or large skillet over medium high with 2 Tbs. oil. When hot (almost smokin') carefully put in your sirloin and brown. This should not take more than about 2 minutes, stirring frequently. Remove meat and keep warm.

Add 1 Tbs oil to the skillet/wok. ((This is where I added my sesame oil and a few shakes of some of Angostura Teriyaki Sauce I had hanging around in the pantry. You can skip this part if you don't have any)). Add prepared bell pepper, onion, garlic and soy sauce. Stir around for about 1-1/2 to 2 minutes until veg starts to soften. Add Rotel and your beef stock mix. Stir to combine and get it boiling. Lower heat to simmer. Mixture will begin to thicken. Stir if it needs it.

Ding! Rice should be ready. Set the table right quick.

Add your cooked sirloin to the hot mixture. Stir around. Let it heat for 1-2 minutes. Ready to serve over hot, cooked rice.

I served with a side salad and some of my delicious toasted English Muffin Bread (recipe posted elsewhere on this page). A wonderful meal.

Adapted from a recipe Easy Pepper Steak by Campbell's
(C) ~~Aunt Betty's Kitchen, August 20, 2013

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THANKS FOR SHARING RECIPES FROM MY KITCHEN!

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SHARP & SPICY PIMENTO CHEESE

Recipe & Photo courtesy of Southern Plate.com

I love homemade pimento cheese. I love spicy foods (hey! I'm in Texas, what do you expect?)  I captured this recipe from www.SouthernPlate.com and was drawn to it by the lovely picture of her Grandmama about to dive in!  This is a sure winner.  Give it a try!
Sharp & Spicy Pimento Cheese

Ingredients

• 1 pound block Sharp Cheddar Cheese*
• 1 cup mayo
• 1 teaspoon Cayenne Pepper
• 1/2 teaspoon salt
• 2 teaspoons hot sauce
• 7 ounce jar pimentos, drained

Instructions

1. Grate all cheese and place in large mixing bowl with mayo and pimentos. Stir well to mix.
2. Add hot sauce and cayenne pepper. Stir until well combined.
3. Cover and refrigerate several hours or overnight. Serve on toasted bread, plain bread, or your favorite crackers.
*Can use pre-grated cheese if you prefer

CAROLE'S ENGLISH MUFFIN BREAD

Carole's English Muffin Bread

Yes folks, the most bread-challenged person in the world actually made bread that looks, feels and tastes like bread.  I am known far and wide of my inability to make things bread.  I gave this recipe a shot because it looked easy, required no kneading (they say I tend to overwork the dough).  So I have reached a milestone in my cooking career today and I feel so proud.  Definitely try this.  It does have a texture similar to english muffins, but all slathered with butter--well, it is delicious!

August 19:  Got up today and there is less than half a loaf of one loaf left.  Guess the hubs liked it! <3

Carole’s English Muffin Bread

5 1/2 cups warm water
3 packages RAPID RISE yeast
2 Tablespoons salt
3 Tablespoons sugar * (if you aren't much of a salt eater, reduce to 2 Tbs)
11 cups flour (I used sifted flour….but Carole said her Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

KITCHEN NOTES:  I combined and sifted all the dry ingredients together in a very large bowl (my ancient Tupperware gargantuan bowl) and then added the warm water.  (Not over 110 degrees or it will kill the yeast). Begin to combine with a large balloon whisk and then use a heavy duty rubber spatula to thoroughly combine. *Next time I make this (and I will) I will be reducing the salt to 2 Tbs. I just thought it had a bit too much of a salty taste for me.  And I did moisten my fingertips after I had it all portioned out and kind of gently smoothed out the tops. I also brushed the bread a second time with butter as soon as it came out of the oven...just for good measure. Use for sandwiches, breafast, toast or anything you would use bread for. 

Look, it is actually rising!

(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)

This recipe is from the blog One Good Thing -http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

Sunday At the Giacometti's: Summer Baby Peppers with Sausage and Italian Mount...

Everything Barbara Giacometti prepares and shows us makes my mouth absolutely water.  Reminds me so much of the food I ate all the time while living in Italy.  Definitely putting this winner in my arsenal

Sunday At the Giacometti's: Summer Baby Peppers with Sausage and Italian Mount...:   I came across these lovely peppers at a local farmers market.  I was looking for an appetizer I could serve ahead of a grilled menu...

My Sister's Famous Oatmeal Cookies

SHIRLEY'S FAMOUS OATMEAL COOKIES
Sister says she doesn't feel guilty eating these because they have "good for you" ingredients. But she just HAD to add chocolate chips.  LOL.  All things are better with a little chocolate.

Preheat oven to 350 degrees

1 cup vegetable oil

1 cup brown sugar

1 cup sugar

2 eggs

1 cup flour

1 tsp. salt

1 tsp. baking soda

½ tsp. cinnamon

1 tsp. vanilla

1 cup coconut

1 ½ cups finely chopped pecans

½ cup wheat germ

3 ½ cups oatmeal

½ cup coarsely chopped pecans (optional)

½ cup dark chocolate chips (optional)

Combine oil and sugars; add eggs, flour, salt, soda, and vanilla. Mix well. Add coconut, pecans, wheat germ and oatmeal to make stiff dough. Add oatmeal gradually so dough isn't too stiff or dry.

My beautiful baby sister, Shirley

Drop dough by teaspoonfuls onto cookie sheet lined with aluminum foil.

Bake 10-12 minutes at 350 degrees. For chewy cookies, bake the minimum time. For crisper cookies, bake the maximum time.

FALL PUMPKIN DECORATION

This is a cool idea. Paint mason jar rings orange, clip them all together in the middle with zip ties or yarn or twine. Stick a few cinnamon sticks in the top. Voila! Easy decoration!

AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL

This is absolutely delicious, and combines two of my favorite summer fruits into one luscious dessert. Don't forget some vanilla ice cream!



AUNT BETTY'S BLACKBERRY-PEACH COBBLER WITH PRALINE PECAN STREUSEL~~posted August 15, 2013

3/4 cup firmly packed light brown sugar
1/2 cup butter, melted
1/8 tsp salt
1-1/2 cups flour
1 cup coarsely chopped pecans

To make Streusel: Stir together brown sugar, melted butter and salt in a large bowl. Add flour and pecans, stir until blended. Let stand 20 minutes or until mixture is firm enough to crumble into small pieces.

Cobbler: 
4 cups peeled, sliced fresh peaches
1/2 cup sugar
3 TBS flour
1/4 tsp nutmeg
2 cups fresh blackberries

Stir together peaches, sugar, flour and nutmeg in large saucepan; bring to a boil over medium-high heat. Reduce heat to medium and boil, stirring frequently so as not to scorch--about 6-7 minutes or until juices have thick Remove from heat and stir in blackberries.Spoon mixture into lightly greased 9-inch square pan. Crumble streusel over hot peach mixture. Bake at 375 degrees for 30-35 minutes until bubbly and golden brown.
Image courtesy of Taste of Home. Looks very similar to my cobbler

MAKING & FREEZING PESTO

With a bounty of basil from my garden this year, I used this recipe to make enough pesto to last me the entire year. And I still have plenty of fresh!  I froze minced basil in EVOO in ice cube trays to equal 2 Tbs portions. Easy to drop into a dish.  You can freeze this pesto recipe the same way.  Thanks to The Yummy Life for a wonderful tutorial for the newbies and the pesto recipe!

http://www.theyummylife.com/How_to_make_Pesto

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

AUNT BETTY'S SLOW COOKER TANGY PULLED PORK SANDWICHES

Aunt Betty's Slow Cooker Tangy Pulled Pork Sandwiches

~~ August 15, 2013


Want an easy prep, fix and forget meal for dinner? This is it. I do sometimes add about 1 Tbs of Adobo sauce to mine when I fix these. We like stuff spiced up. You and your family will love this!  And the small pork tenderloins are on sale often.







1 (1 pound) pork tenderloin
1 cup ketchup
2 Tbs plus 1-1/2 tsp brown sugar
2 Tbs plus 1-1/2 tsp apple cider vinegar
1 Tbs plus 1-1/2 tsp Worcestershire sauce
1 Tbs spicy brown mustard
1/4 tsp black pepper
4 Kaiser rolls, split

Cut tenderloin in half and place in 3 quart slow cooker. Combine ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper. Cook on low 4-5 hours until tender. Meat should reach 170 degrees internal temperature.

Remove meat and shred using two forks. Return to slow cooker and heat through. Serve over split Kaiser Rolls.

Set out the Cajun or Louisiana Hot Sauce and give a few shakes if you like a more spicy version, and/or add 1 Tbs Adobo sauce when you put the meat in your slow cooker.

Yield: 4 servings

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Sunset Passion Colada

Yum, yum, yum.  End of Summer Party here we come!

Sunset Passion Colada

1 cup crushed ice
1-1/2 ounces Malibu (Coconut) Rum (or 1/4 to 1/2 teaspoon of rum extract for non-alcoholic version
3 ounces piña colada mix
2 ounces strawberry drink mix liquid (used to make daiquiris and margaritas)
strawberry or pineapple to garnish

Blend together ice, rum, and piña colada mix. Pour into glass. Top with strawberry drink mix. Garnish and serve.

Source: http://www.inthekitchenwithjenny.com/

FoodThoughtsOfaChefWannabe: Bacon Cheddar Burger Roll

Meet Chris, a foodie, a blogger and a chef wanna-be.  Check out her blog, too, and tell her Aunt Betty sent you!

I surely think this is a grand idea, and the ingredient possibilities in the middle are endless.  What a wonderful, quick way to feed a crowd and nobody has to hang out by the grill all day.  I can get Mr. Jim to put it on the smoker making it even more delicious!

I think this could just as easily be sliced, and served with potatoes and veggies.  It is all up to you guys!!

2lbs ground beef

2 tbsp. of your favorite seasoned salt

1 tsp black pepper

1 tbsp onion powder

1 egg

1/2 cup bread crumbs

8-10 strips of bacon, cooked crispy and crumbled

2 cups grated or cubed cheddar cheese

Mix all ingredients except bacon and cheese.  When they are thoroughly combined, turn your mixture out until a sheet of tin foil.  Flatten it out, as thick or thin as you want, just remember you will be rolling it and you need it to stay together so not to thin!  When it is pressed out to your liking, top it with the cheese and bacon.  Then using your foil as support, start rolling the meat.  Just keep pulling over the foil and then pull it out so it doesn't get stuck, continue until it is all rolled up.

When it is done, carefully move it to a cookie sheet.  *or start with the foil already ON the cookie sheet so you don't have to transfer it*  Make sure it is seam side down and close up any holes that might have been made.  



Place it in a preheated 375 degree oven for 40-50 minutes.  Let cool for 10 minutes before slicing.

I hope you enjoy this recipe and make sure to let me know if you make it and how you adjust it to your taste!!

Your "now loves burgers" Chefwannabe

http://www.foodthoughtsofachefwannabe.com/2013/08/bacon-cheddar-burger-roll.html

APPLE ZUCCHINI MUFFINS

Moist & delicious. Another wonderful way to use up bountiful zucchini from your garden!

Ingredients

2 c. self-rising flour
1/4 c. granulated sugar
1/2 c. brown sugar
1 tsp cinnamon
2 lrg Large eggs
1/2 c. vegetable oil
1 tsp vanilla
1 c. finely minced apples
1 c. shredded zucchini

Directions

Preheat oven to 350 degrees. Grease a 12-muffin tin. In medium-sized bowl, combine flour, sugars and cinnamon, stirring well. In large mixing bowl, beat Large eggs, oil and vanilla. Stir in apples and zucchini. Add in dry ingredients and stir just to combine. Spoon into muffin tin. Bake 20-25 min.

Cost per recipe $2.79
Source:  http://cookeatshare.com/recipes/apple-zucchini-muffins-68197#ixzz2c11uLluC

ZESTY QUICK PICKLES

Are you still getting gobs of cucumbers off your vines?  Try this easy recipe to put some up and enjoy later!


· PREP TIME: 10 min
· COOK TIME: 5 min
· TOTAL TIME: 15 min
· YIELD: 4 pint jars
· DIFFICULTY: easy



Ingredients:

2 c Water
2 c Vinegar (I used half white and half apple cider)
2 1/2 tbsp Sea salt
4-8 tsp Pickling spice, 1-2 per jar
8 cloves Garlic, 2 per jar
4 Bay leaves, 1 per jar
4-8 sprigs fresh Dill
1 Onion, sliced or quartered
8-12 small, pickling Cucumbers, quartered

Directions:

Over medium-high heat bring water, vinegar, and salt to a  simmer

While the water is heating ensure your jars are sanitized, clean and dry

Divide the cucumbers, garlic, and onion amongst the jars

Add the pickling spices and dill to each jar

Once the brine is simmering use a funnel to pour it evenly into the jars leaving about a 1/2 inch room at the top of each.  Wipe the jar rims before sealing.

Screw lids tightly on and let come to room temperature

Refrigerate the jars for at least 48 hours

They will keep in the fridge for 3-4 weeks!

You should be able to keep these pickles in a cool, dark place for several months once jars have sealed.  I always bring my liquid to a full, rolling boil, then reduce to low flame while canning. To sanitize your canning jars, run them through the dishwasher.

Published on August 12, 2013by thefreckledfoodie http://www.thefreckledfoodie.com/zesty-quick-pickles/

FRESH PEACH BREAD PUDDING

Fresh Peach Bread Pudding

It can't get more comforting than this!  Peaches combined with warm bread pudding.  An awesome combination.  And if you still have fresh peaches this is the perfect dish.

Fresh Peach Bread Pudding

Ingredients2 tablespoons butter
1/2 challah bread, torn into small pieces*
5 peaches, cut into large chunks
4 eggs
3/4 cup sugar
2 cups cream
1/4 teaspoon salt
1/2 teaspoon almond extract





Directions

Preheat oven to 350°F.

Take 1/2 Tbs butter and grease a 9" x 9" pyrex baking dish: set aside. 
Whisk eggs and sugar in a large bowl: set aside.

Heat the remaining 1-1/2 TBS butter over medium heat and add peaches. Cook about 5 minutes then add cream and mix. Turn off and remove from heat. Quickly add egg/sugar mixture, vanilla and salt.

Put the challah into the dish and pour the liquids over. Mix it all up.Bake for 40 minutes covered. Uncover and bake for 15 minutes more or until golden browned.

NOTE: If you do not have Challah bread or can't get it, use a dense bread.  Obviously you can substitute canned peaches.  At least 2-3 cups.

Recipe source: http://www.food.com/recipeprint.do?rid=461814

CILANTRO LIME SHRIMP

CILANTRO LIME SHRIMP

Ingredients

•  2 tsp olive oil 
•  2 lb shrimp, shelled and deveined 
•  6 cloves garlic, crushed 
•  1/3 c. chopped fresh cilantro 
•  1 lime 
•  salt & pepper 

DIRECTIONS
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro.   Excellent served with rice or pasta.

Serve hot, Enjoy !!Recipe From Metabolic Cookbook http://tiny.cc/Metabolic

Oven-Roasted, Bacon Wrapped Pork Loin

OVEN ROASTED, BACON WRAPPED PORK LOIN


Preheat oven to 375F

1/2 pork loin (the large kind)
2 slices bacon, cut in half
salt & pepper
garlic powder
onion powder
baby carrots
4-6 russet potatoes, peeled and quartered

Gravy:
1 can Cream of Mushroom Soup
1 can French Onion Soup
1 can mushroom pieces & stems * optional
Milk

Season meat with salt, lots of black pepper, garlic powder and onion powder on both sides.  Place in greased 9x13" roasting pan or Pyrex dish.  I just used spray oil.  Lay the 4 pieces of bacon across the top of the loin.

Add carrots and prepared potatoes around the meat.  Bake at 375F and cover with foil after 1 hour. Cook pork about another hour to hour + 20 minutes to 170 degrees internal temperature.  Remove from oven, let meat rest at least 10 minutes before slicing.

To prepare Gravy:  Just as you take the loin out of the oven, combine gravy ingredients in a medium saucepan over medium heat.  Stir to combine. Thin to your taste with milk.  Serve on the side or drizzle over meat and potatoes when serving.  Either way, it is delicious.  And a side of bread and gravy is good soppin' as well!

Serve with a beautiful salad, some toasty bread and you've got a perfect, easy meal.

EMERIL LAGASSE'S OVEN-CRISPY FRENCH FRIES WITH PAPRIKA-PARMESAN SALT
I love everything about Chef Emeril's cooking. We're having blue cheese bacon burgers tonight & these fries will be a perfect accompaniment. They are wonderful with lots of things... not just burgers!

2 large baking potatoes (about 1 1⁄2 pounds, scrubbed well
1⁄4 cup olive oil
1 tablespoon Emeril's Original Essence or Creole Seasoning
3⁄4 teaspoon salt
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1 tablespoon sweet paprika
1⁄2 teaspoon garlic powder
1⁄4 teaspoon onion powder

1. Preheat the oven to 425°F.

2. Pat the potatoes dry and cut them lengthwise into 1⁄2-inch-thick slices. Turn each side flat and slice again lengthwise into even 1⁄2-inch-thick fries. Place the potatoes in a mixing bowl and add the olive oil, Essence, and 1⁄4 teaspoon of the salt. Toss well to combine. Then transfer the fries to a large baking sheet and arrange them in one even layer so that they are not touching. Roast, scraping the potatoes from the baking sheet with a metal spatula and turning them over halfway through, until golden brown and crispy, 30 minutes.

3. While the potatoes are cooking, combine the cheese, paprika, garlic powder, onion powder, and the remaining 1⁄2 teaspoon salt in a small bowl and stir to blend.

4. When the potatoes are crisp and brown, remove them from the oven and transfer to a serving platter. Sprinkle the potatoes with the Paprika-Parmesan Salt, and serve hot.

Yield: 4 to 6 servings

EMERIL'S ESSENCE-CREOLE SEASONING
2 1⁄2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

This creole seasoning would be great on baked sweet potato fries as well. Get that ying-yang thing going on!

Source: http://www.emerils.com/recipe/8395/Oven-crispy-French-Fries-with-Paprika-parmesan-Salt

Weeknight Gogonzola Burgers on Fresh Onion Rolls

WEEKNIGHT GORGONZOLA BURGERS on FRESH ONION ROLLS
~~Aunt Betty's Kitchen, August 2013

              ***BIG, BOLD & BELLY-LICIOUS! ***




For whatever reason, I'm on a big hamburger kick. So this week, I put my George Foreman to work (too hot to fire up the grill outside) and made delicious burgers and fries for tonight's dinner. I did fix Emeril's Oven Roasted French Fries that I posted earlier and they were delicious.





For the Patties:
1 pound ground chuck
salt & pepper
garlic powder
onion powder
Gorgonzola Crumbles


Fixins:
1 purple onion, SLICED
2 roma tomatoes, sliced longways
green leaf lettuce
mustard
Miracle Whip or if you must, Mayonnaise
Sliced dill pickles
Crispy bacon slices, optional*

**ABSOLUTELY NO KETCHUP.... PUH-LEEZ**

Prepare your hamburger by seasoning with salt, pepper, garlic powder and a little onion powder. Grab a fistful of meat and prepare a hole in the middle. Insert about 1 Tbs +/- Gorgonzola crumbles in the middle and finish hand shaping into patties the size you prefer. Be sure and keep the cheese covered. We like a good hearty size, about 1/2" thick (about 1/4 pound each burger) (Hey, we live in Texas... it's a beef state!)

I prepared my patties earlier in the day and layered them in between wax paper to let the meat re-chill and firm back up. You can go ahead and drop them on the grill, in a skillet or on your George Foreman. Either way works. 

Cook until they no longer sizzle and are done inside. No raw hamburger!

I toasted the onion rolls on my cast iron griddle with a little butter. As soon as the patties come off the fire, immediately put another Tbs of Gorgonzola cheese on top of the hot meat. Dress up your burger your way and dive in!

YIELD: 4 hearty burgers or 6 regular size

Gorgonzola is similar to but different from Bleu Cheese. A wonderful flavor with a hamburger.

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.¸.•°*”˜˜”*°•. `⋎´THANKS FOR SHARING