Tuesday, May 24, 2016
Oh how we love burger season in our house! They're not only huge hits with my kids (we are burger people!), but they're so simple to whip up on weeknights.
You make a burger, pick one side (we did corn on the cob) and dinner is done.
Since I love, love, love French Onion Soup, I decided to make these French Onion Burgers. I sauteed the onions in beef stock until they were nice and caramelized and then topped the burger with not only them but Gruyere cheese, some fresh rosemary and then piled it all on a piece of crusty French bread (instead of the typical French Onion Soup crouton). Such a good little burger! Make these babies for your family too!
This recipes makes four (half pound) burgers.
2 pounds of ground beef
1 (1 oz) envelope of French Onion Soup & Dip Mix (I used Lipton)
2 large onions, chopped
about 1 cup of beef stock (use broth if you can't find stock)
about 2 cups of grated Gruyere cheese
chopped fresh rosemary to garnish, optional
4 pieces of crusty French bread (or you can use buns)
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat your outdoor grill or indoor grill pan over medium-high heat.
Add your envelope of dry French Onion Soup mix to the ground beef. Divide mixture into four sections and make four patties (make sure to press down each patty a little in the center to avoid the "burger bulge" when they grill). Set aside.
In a large skillet over medium-high heat, add your chopped onions to a drizzle of EVOO. Add in a big pinch of both salt and pepper. Saute the onions until they start to caramelize (about 10 minutes). Once they start to soften, slowly stir in your stock and de-glaze the pan (scrape the little bits of the bottom), Continue to saute the onions at least another 10 to 20 minutes. The longer you saute the onions, the more caramelized they will become in the stock.
Meanwhile, add your burger patties to the grill and begin grilling (we do about 6 minutes or so each side).
When your patties are done, remove from the grill and assemble your burgers. French bread, burger patty, mound of grated Gruyere cheese, lots of your caramelized onions and a sprinkle of fresh rosemary.
If French Onion Soup and a cheeseburger had a baby...it would be this. You'll love it!
Monday, May 23, 2016
Hey there Monday. I need to grocery shop. BIG TIME.
If you're with me and need to do a little grocery shopping and meal planning, you've come to the right place. This week, I have five simple suppers for you to get on the table for your family and then later this week, my Memorial Day Menu! In the meantime, if you need any of these...
Okay, here is your weekly menu. Enjoy!
Crispy Shrimp Tacos are always a hit at my house. I love this because the shrimp is really simple to whip up and then the rest of it is just layering ingredients. Dinner is done!
If you're a Buffalo wings kind of family, then you must make my Buffalo Chicken Paninis! Same flavor but in one simple sandwich.
Every year, I recommend you make my Pasta with Bacon and Corn. This is my FAVORITE supper. I'm telling you...it's so good!
My Green Chile Turkey Over Quinoa can be made over rice or pasta too! All you need is some ground turkey, frozen spinach, a little goat cheese and you're off to a great supper.
Go ahead and make a double batch of my Spinach Enchiladas and freeze one for a meal later this month. You'll be so happy you did! These enchiladas are EASY! Friday nights and enchiladas just go together, right? I would serve mine with a big green salad or maybe a side of guacamole.
Our bar this week is all sorts of festive...
...Red, White & Blue Rice Krispies for your upcoming Memorial Day fun!
And one little lunch recipe to end your day with...
...my Shrimp Stuffed Avocados make a quick lunch or a light supper.
Friday, May 20, 2016
Because I love lemon. And raspberries. And pie. AND...I don't know about you, but this time of year, I always need quick, bright, make ahead desserts for summer entertaining. This one can't be beat! The crust itself is fantastic!
This recipe makes one 9" pie. I used a tart pan but a pie plate will work too. As you can see, this recipe can easily be doubled to make two pies.
1 (7 oz) package of shortbread cookies (I used Pepperidge Farm Chessman)
1 stick of butter, melted
1 (8 oz) package of cream cheese, softened
½ a (8 oz) tub of Cool Whip, slightly defrosted
½ a (14 oz) can of sweetened condensed milk
the zest and juice of one lemon
1 cup of fresh raspberries
Preheat your oven to 350 degrees.
Lightly spray a pie plate with cooking spray. Set aside.
In your food processor, pulse together your shortbread cookies and melted butter until combined. Spread this mixture across the bottom and up the sides of your pie plate until covered. Pop it in the oven and bake 7 to 8 minutes. Remove from oven and cool completely before filling.
To make the filling, beat with an electric mixer your cream cheese, Cool Whip and sweetened condensed milk. Beat in the zest and juice (hopefully 2 to 3 tablespoons of each) of your lemon and then lightly beat your raspberries into the mix. Do not over beat.
Pour this filling into your cooled pie crust, cover and refrigerate at least four hours before slicing and serving.
A little piece of pie for the patio weather.