Pub Burgers

Ingredients:
For the burgers:
hamburger buns

1 lb ground beef or sirloin

4 tbsp butter, melted and cooled slightly

1 tsp vegetable oil

salt

pepper

For the sauce:
3/4 cup mayo
2 tbsp soy sauce
1 tbsp worchestire sauce
1 tbsp brown sugar
1 tbsp chopped chives
1 tsp ground pepper
1 clove garlic, minced

What you'll do:
Adjust oven rack to the middle position and heat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Gently toss the meat with a fork to combine. Divide meat into 4 lightly packed balls. With your hands, gently press and flatten into patties. Refrigerate patties until you are ready to cook, patties can be kept in the fridge for up to one day. In the meantime, for the sauce, whisk all ingredients together in a bowl.  Transfer desired amount of sauce to a separate bowl for finished burgers - the other sauce will be used for basting.

Grill Cooking - Grill Burgers as normal - basting with sauce.  Add Cheese/Toppings.

Stovetop Cooking - When ready to cook, season patties on one side generously with salt and pepper. Flip over and do the same on the other side. Heat oil in a 12 inch skillet over high heat until it is just steaming. Cook burgers for about 2 mintues without moving. Flip burgers and cook on this side for 2 more minutes. Transfer patties to a rimmed baking sheet and bake for about 3-6 minutes or until an instant-read thermometer registers 130 degrees for medium. Transfer burgers to a plate and let rest for 5 minutes. Toast buns, add desired toppings, and serve.

Source: adapted from http://daintychef-krissy.blogspot.com/

Crockpot Pulled Pork

This was my first experience using a Spice Rub - wow, was it ever amazing. This was honestly the best pulled pork I've ever had. I applied the rub and then left it in the fridge for 48 hours - surprisingly minimal rub was wasted when I unrolled it to put it in the crockpot. I made a 8 lb roast, I used the remaining pork for two other recipes that week and froze the leftovers. This recipe is a must-try....it was amazing!


Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper

1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional)
2 cups barbecue sauce

1. Mix all spice rub ingredients in small bowl.

2. Massage spice rub into meat. Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and ¼ cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender. ( I cooked a 7.9 lb roast for 10 hours).

4. Transfer roast to cutting board; discard liquid in liner. “Pull” by tearing meat into thin shreds with two forks or your fingers. Discard fat.

5. Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Originated from: http://www.crumblycookie.net/

Sun-Dried Tomato Pesto Pasta with Chicken

This recipe combines two of my favorite things: Sun-Dried tomatoes and Pesto. This recipe is adapted from Giada De Laurentiis

12 ounces farfalle pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan cheese
2 boneless skinless chicken breasts, cooked and sliced
8 oz. frozen spinach
1-2 roma tomatoes, seeded and diced
1/4 cup goat cheese, crumbled

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.

Add the pasta to the pesto, grilled chicken, spinach and diced tomato. Toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper.  Serve with crumbled goat cheese on top.

Originated from: http://joelens.blogspot.com/

Grilled Chicken Fajitas

These were very good. I've used the chicken marinade quite a few times now and I'd highly recommend it.

Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper.  Reserve ¼ cup of the marinade; set aside.  Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes.  Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil.  Season with salt and pepper.

Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes.  Empty the coals into the grill, spreading them in a single layer.  Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire.  Place the grill grate over the coals and allow to heat for 5 minutes.  Scrape the grate clean with a grill brush.  (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes.  Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade.  Place the onion rounds and peppers on the cooler side of the grill.  Cook the chicken until it is well browned, 3-4 minutes.  Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.)  Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed.  When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side.  Cook until warm and lightly browned, about 20 seconds per side.  When the tortillas are done, wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl.  Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions.  Add 2 tablespoons of the reserved unused marinade and toss well to combine.  Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl.  Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Originated from: http://annies-eats.net/

Avocado & Mango Salsa

This is a refreshing twist on Salsa - perfect for a spring/summer side dish.

1 mango, peeled and diced
1 avocado, peeled and diced
1 plum tomato, diced
1 clove garlic, minced
1 jalepeño, seeded and diced
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/4 cup chopped red onion
1 tbsp olive oil
salt and fresh pepper to taste

Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving.

Originated from: www.skinnytaste.com

Cheesy Grilled Banana Peppers

A healthier version of traditional Poppers - even better as their made on the grill.


4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)

*You can substitute whatever breadcrumbs you have on hand.


Directions

Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.

Originated from: www.recipes.sparkpeople.com

Crockpot Ranch Pork Chops

These were so simple and so good.

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup
1/2 cup Sour Cream

Mix Ranch, soup and sour cream together - pour over pork chops and cook on low for 4-6 hours or high for 3 hours.