Outside-In Burgers

After the Peachtree Road Race, Alex and I had some close friends over for some fun in the sun and a cookout.  Our pool time was cut short by a rain shower, but we still had a great day celebrating. 

The Johnson Family

Mary and Mark

Brody playing in the puddle after the rain

"Yum!  Cupcake!"

"That's good!"

"What?"

"Alex, I am tired and don't want to play games."

These burgers were easy to make and are now my favorite!  Don't pass on making this fun ketchup.  It adds a great kick!

Outside-In Burgers with Adobo Ketchup

Source:  Adapted from Food Network

Ingredients

Adobo Ketchup:

• 2 1/2 tablespoons paprika
• 2 teaspoons salt
• 1 teaspoons chili powder
• 1/4 teaspoons cayenne pepper
• 2 cups ketchup

Burgers:

• 1 cup shredded white cheddar cheese
• 1 cup diced red onion
• 1 1/2 pounds lean ground beef
• 3/4 teaspoons black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1 egg, lightly beaten
• buns

Directions

Adobo Ketchup:

Mix all ingredients together and set aside.

Burgers:

Preheat the grill to medium-high.

In a bowl, combine the cheddar cheese and onions. Set aside until ready to use.

Mix together the ground beef, pepper, salt, garlic, oregano, cumin and egg until thoroughly combined, but not overworked. Form into 4 equal-sized balls. Flatten out each ball to 1/4-inch thick and put two tablespoons of the onion and Cheddar mixture in the middle. Fold the burger meat over the onion and Cheddar, Enclosing it securely in the middle of the meat and form it back into a ball. Flatten into 3/4-inch thick burger patties. Grill for 5 to 6 minutes turning only once.

Toast the buns on the grill over indirect heat. Add the burgers to the buns and serve with the ketchup.

Cilantro Steak with Garlic Rice Pilaf

I have a really complicated way of deciding which dish we will cook first during the week...by the meats expiration date.  Yep, that is it.  Whatever expires first gets cooked first.  I do this because I hate freezing meat if I don't have to.  Of course the stuff we buy in bulk has to be frozen, but for the fresh stuff I try to cook it before the expiration date.  I hate freezing because I always forget to get it out in time to defrost it.

I made the Garlic Rice Pilaf from the previous post that you can find here.  I decided to make it with brown basmati rice instead of white.  Traditionally you rinse the basmati rice before cooking, which we normally do, but since you put it in the pan, dry, to cook with the oil first I didn't want to rinse it.  Anybody know why you do normally rinse it?

Anyway, this was an awesome dish.  The flavor is amazing, even reheated.  It is super fast.  Just make the cilantro sauce while the meat is cooking.  We used a grill pan on the stove because the weather was gross and Alex didn't feel like dragging out the grill.

Enjoy!

Cilantro Steak

• 1 1/2 lb. flank steak
• 5 tbsp olive oil, divided
• 2 tsp. steak seasoning
• 1 1/2 cup of firmly packed cilantro leaves
• 2 cloves of minced garlic (I did three because we love garlic!)
• 2 tbsp fresh lime juice (approximately 2 limes)
• 1/2 tbsp salt

Directions:

Brush steak with 1 tbsp. oil; sprinkle ~ 1 tsp. steak seasoning on each side of steak.  Let sit at room temperature for 10 minutes.   

Heat a cast iron grill pan over medium high heat; cook steak in pan 7 to 9 minutes on each side or to desired degree of doneness.

Process cilantro, next 3 ingredients, and remaining 4 tbsp. oil in a food processor until smooth.  Cut steak diagonally across the grain into thin slices.  Serve sauce with steak. 

Italian Pasta Casserole

I miss Mexico!  I loved how wherever we walked we always saw animals.  I think over half of my 150 pictures were of animals.  They are beautiful and I loved hearing them while we were lying in bed in the morning. 

Iguanas are everywhere sunbathing.

Peacocks were everywhere too.  This one gave us the full show from feathers down to his back view and then he twirled around like he was showing off.

I did not love hearing the Howler Monkeys while I slept.  The first morning I woke up at 3AM having no clue what that noise was outside.  It sounded like a lion roar.  (Not that I have ever heard a lion roar in real life.)  Apparently these little guys (they sound big) come out late at night and early morning.  They don't enjoy our company during the day.  As soon as I realized there were monkeys I made it my mission to see them before our trip came to an end.  Our third day at the resort we got to see them.  We just left our room and were headed to dinner when we heard their howl.  We saw some people gathered around an area taking pictures so I ran over.  Sure enough there were about five up in a tree.  They were crazy, jumping around and pulling off branches.  They looked like they were having a party.  It made my day and trip!

It is hard to see them with the sun in the background, but there are two in this shot. 

I might be small, but I am loud when I jump!

Our first night at dinner (Monkey arm shot (ha ha))

We all went into the town of Playa Del Carmen one night to explore the local environment.  We also wanted some truly authentic food while in Mexico.  There were all sorts of people on the streets providing entertainment.  The first thing we stumbled upon was a man with two spider monkeys.  We were so excited.  The guy wanted you to pay him to take pictures with the monkeys which we were happy to do!  Alex said that was the best experience of his life.  Not sure I would say that, but it was definitely fun!

Look at that big smile!

That monkey was ready to move on to the next person...ME!

I was so afraid it was going to go to the bathroom on my head!

Mary and Mark with the monkeys.  I love Mary's face in this one because she has no clue what is happening on her head.  

Back to food.  This was an easy dish to throw together.  Took a little while to cook, but it is nice because you make your own spaghetti sauce so you know it is fresh.

I used brown rice pasta in this dish and it tasted great.  Way healthier than normal pasta.  Great served with a salad.

Pasta Casserole

Source:  Annie's Eats

Ingredients:

• 1 lb. ground beef
• 1 6 oz. can tomato paste
• 1 15 oz. can tomato sauce (great bulk buy at Sam's)
• 1 tsp. sugar
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• Kosher salt to taste
• 1/3 cup water
• 1 lb. penne pasta
• 1 cup sour cream
• 4 oz. cream cheese, softened
• 1 large egg
• 1/2 cup chopped green onions
• 4 oz. mozzarella cheese, shredded

Directions:

Cook ground beef over medium heat until no longer pink.  Drain excess fat.  Return to pan.  Add tomato paste, tomato sauce, sugar, basil, oregano, salt to taste, and water.  Reduce the heat to a simmer and let cook for 15-20 minutes.

Meanwhile, cook pasta according to directions.  Drain well and set aside.

Preheat oven to 375 degrees.  Spray 9x13 baking dish with cooking spray.

In a bowl, combine the sour cream, cream cheese, and egg.  Stir until well blended.  Add green onions and stir.

To assemble, spread a very thin layer of sauce on bottom of baking dish.  Next, add half of the pasta.  Spread half of the cream cheese mixture over pasta, then top with half of the remaining sauce.  Repeat with pasta, cream cheese mixture, and remaining sauce.  Spring shredded mozzarella evenly over the top.

Bake for 30 minutes or until cheese is bubbling and browned. 

Let it cool for 5 minutes before serving.  Enjoy!

Mexican Mac 'n Cheese

How could I resist this recipe!  A Mexican twist on any recipe should be excellent.

This was super easy to make and had a great flavor.  It makes a ton so get ready for leftovers too.  I think I might actually have to freeze some since we have so much.

I served it with a simple salad.

My allergies have really kicked in this week with the warm weather.  That means I haven't been exercising like I should because I just feel drained.  Hopefully my body will adjust and I can get back out there this weekend.  Any tips of what you do when your feeling a little sluggish and do not want to exercise?

Hope you enjoy the recipe.

Taco Mac
Source:  Adapted from annies-eats.net

Ingredients:

• 1 lb. lean ground beef
• 8 oz. dry pasta (gluten free)
• 1 onion, chopped
• 1 garlic clove, minced
• 1-14 oz. can of diced tomatoes
• 4 tbsp. taco seasoning
• 3 oz. cream cheese
• 1/2 cup sour cream
• Salt and Pepper to taste
• Shredded cheddar cheese for topping

Directions:

Bring a pot of water to a boil for pasta.  Cook pasta according to package directions.  Scoop out a 1/2 cup of pasta water before draining.  Set aside.

While pasta is cooking, in a large skillet cook ground beef over medium high heat.  When beef is almost cooked through add chopped onions.  Cook until translucent and beef is done.  Next, add minced garlic.  Cook ~30 sec. or until fragrant.  Mix in tomatoes and taco seasoning.  Cook for 5 minutes over medium heat.    Stir in cooked pasta, cream cheese, sour cream, and reserved pasta water.  Stir until cream cheese is melted and sauce is well mixed.  Add salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce sauce.  Top with shredded cheddar cheese and cilantro (I forgot this part:).  

Ginger Beef Stir Fry

I love making stir fry.  It is a great way to clean out your refrigerator.

We made this recipe with ribeye vs. sirloin because it is what we had in the freezer.

I do not like red peppers, which the original recipe called for, so I added more broccoli and carrots.  Use whatever you have at home: mushrooms, peppers, onions. etc.  You can make this with chicken instead of beef or even make it vegetarian and leave out the meat all together.  Once you have the basic ingredients on hand this is an easy go to meal during the week.

We added the chopped peanuts and they gave it a great texture.

When using green onions I typically use the whole thing, green and white parts.  We were fortunate enough to have some fresh garlic grown in my father-in-laws garden.  Have I ever mentioned I love garlic:)

I topped mine with a little extra soy sauce and some sriracha (thai hot sauce).

I used basmati rice as a side.

Just a few pics of our sweet dogs.  Jackson is always trying to get some love/attention even while we eat.  Tini is always looking for food.  She pretends she could care less that you are sitting there eating, all the while hoping that maybe something will fall off your plate.

Ginger Beef Stir Fry
Source: Annie's Eats

Ingredients:

• 1 tsp. cornstarch
• 1/4 cup cold water
• 3 tbsp. plum sauce
• 1 tbsp. grated fresh ginger
• 1 tbsp. low sodium soy sauce
• 1/4 tsp. red pepper flakes
• 1 lb. boneless sirloin steak, cut into thin strips
• 1 tbsp. vegetable or canola oil
• 1 red bell pepper, seeded and sliced thin
• 1 1/2 cup small broccoli florets
• 1 carrot, peeled and cut
• 4 green onions, chopped
• 1 clove garlic, minced
• 3 tbsp. salted peanuts, chopped (optional)
• Rice for serving
• Sesame seeds for garnish

In a small bowl, combine the cornstarch and water; whisk until smooth.  Next add, plum sauce, ginger, soy sauce, and red pepper flakes.  Stir and set aside.

In a large skillet or wok cook steak strips over medium high heat until no longer pink.  Remove to a plate and set aside, draining excess fat from the skillet if necessary.  Add the oil to the skillet and heat through.  Add the red pepper, carrots, and broccoli (or any vegetables of your choice) and stir fry until crisp-tender, about 5 minutes.  Mix in the green onion and garlic and cook just until fragrant, about 30 seconds.  Return the steak pieces to the pan.  Add the sauce to the pan, stirring well to coat everything.  Cook until slightly thickened, about 2 minutes more.  Stir in the peanuts and serve over rice.

Sprinkled with sesame seeds.

Mini Taco Meatloaves

For starters I have never been a big fan of meatloaf.  I don't like to look at large chunks of meat...I know I am weird!  It is totally psychological.  I also avoid it these days because most call for bread crumbs which does not go along with a gluten free diet.  This one uses tortilla chips...perfect!

Anyone who hangs around me long enough knows that I love Mexican food!!!  So to find a meatloaf that is more Mexican definitely caught my eye.  I at least had to give it a try.

Alex and I in North Carolina for Christmas with the snow!

I brag on my husband a lot, but this one takes the cake!  He was home before me the other night and knew I was starving so he did most of the prep work for this recipe.  This alone is not atypical behavior, but earlier that day he was working one of his board and train dogs that decided to run away.  When he grabbed the leash it wrapped around his finger and snapped it.  Poor guy probably fractured it because of the bruising he has.  So back to cooking, he made this recipe one handed!  What an awesome husband!

His poor finger!

We both have a bad habit of not reading recipes correctly and adding to much of something here and too little there.  The recipe called for 1kg ground beef.  This equals 2.2 lbs of meat.  Alex just assumed since a km is less than a mile when you run that surely this would convert to less than 1 lb!  He totally ignored the fact that I defrosted two 1 lb freezer bags of ground beef:)

All of this made me a little nervous that this was going to taste strong since we only had half of the main ingredient.  At this point I was so hungry I didn't care!  The conclusion, I actually thought it tasted great!  I wouldn't make it with 2lbs.  I liked the flavor with just one.  It does have a kick to it, but I loved it.  If you like milder flavors then I would double the meat.  (Don't worry you can freeze the left overs for another day).

Alex was shocked that he liked it too.  He told me when we got married that he would never eat meatloaf.  Guess I found a way around that!

I used a large muffin pan for the individual portions because I do not own a mini meat loaf pan.  It provided nice portion sizes.

I love the sauce you make to go on top.  It adds a nice sweet/spicy kick to the overall recipe.  Hope you enjoy!

Mini Taco Meatloaves
Source:  The Cottage Kitchen Blog
Serves: 6-8 (Mine made 12 muffin size meatloaves)

Ingredients:

1 kg ground beef (Or 1 lb if you are cooking it the Tutterrow way!)
2 cups tortilla chips (crushed)
1 cup cheese (grated)
1 cup salsa (again I used the fresh salsa from Trader Joe's)
1 large egg
1 taco seasoning envelope

Topping
1/2 cup ketchup
1/4 cup brown sugar (packed)
2 Tbsp hot sauce (we used texas pete)

Preheat oven to 350.

In a small bowl whisk together the "topping" ingredients and set aside.

In a large bowl mix together the beef, crushed tortillas, cheese, salsa, egg, and taco seasoning until well combined.

Divide the mixture and press firmly into your preferred baking pans (spray with PAM first).

Bake for 20 minutes, remove, and spread a heaped teaspoon of the topping onto each meatloaf (I just covered them to my liking:)

Bake for another 20 minutes or until cooked through completely.

Yummy!