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Monthly Archives: October 2013

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Who doesn’t love cheese and bacon on their burgers? Why not stuff it inside the burger instead? It tastes so much better that way! And they’re smothered in Worcestershire Sauce. Need I say more?

Ingredients

  • 4 oz pepper jack cheese*
  • 4 oz smoked Gouda cheese*
  • 8 oz bacon/turkey bacon
  • 2 pounds lean ground beef
  • 8 hamburger buns
  • Worcestershire sauce
  • Tomato, lettuce, red onions, or your favorite burger toppings

* I made 4 pepper jack and 4 smoked Gouda burgers, but you can do all pepper jack or all smoked Gouda if you like. Or pick any cheese you love.

1. Cut the cheeses into small pieces, the smaller the pieces the better they melt. I didn’t cut mine small enough, and the Gouda didn’t melt well in chunks that large. Cook the bacon in a large skillet or grill plate over medium-high heat. When crispy, remove to a plate covered with paper towels. Cut or tear the bacon into small pieces, about the same size as the cheese.

2. Divide the cheese into 8 even piles, 4 piles of pepper jack and 4 piles of smoked Gouda. Divide the bacon into 8 even piles. Divide the ground beef into 8 even pieces.

3. Place 1/8 of the ground beef onto a cutting board. Using your hands, press the beef into a patty about 1/4 inch thick. Place a pile of cheese and bacon into the middle of the patty. Bring the edges of the patty into the center and seal the top completely. Repeat with the remaining ingredients.

4. Place the patties onto a plate, seam side down. Generously coat with Worcestershire sauce. Allow the patties to sit and absorb the Worcestershire sauce for 10 minutes.

5. If you’re cooking the burgers indoors like I did, place a grill plate on to the stove and raise heat to medium-high. I cooked my bacon on the grill plate so that I could cook the patties in the bacon grease – I couldn’t resist : ). Cook the patties until they are deep brown but not burned, about 10 minutes, flip, and repeat. I like my burgers medium-rare, feel free to cook your burgers longer. If you’re cooking outside, prepare your grill as usual.

Remove from heat, place on a bun, and top with your favorite toppings

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Recipe found on Grilling 24/7

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Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

  • 1 pkg square wonton wrappers (produce isle in Walmart)
  • 1 pound reduced fat ground pork
  • 1 onion, small dice
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp hoisin sauce
  • 1/2 tsp oyster sauce (optional)
  • 1/2 tsp soy sauce
  • Bowl of warm water
  • 5 cans chicken stock, reduced sodium
  • 5 green onions, chopped
1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

  • Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
  • Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
  • Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
  • Dip your finger into the warm water and dab the lower left hand corner.
  • Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration: http://www.youtube.com/watch?v=d_hjHe-RiYg.

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Based off of the recipe found on My Simple Food

 
 

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Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.

Ingredients

  • 8oz small shrimp, cooked, deveined, tails removed
  • 1 large avocado
  • 1 large carrot
  • 1 small cucumber
  • 2 celery stalks
  • Bunch of cilantro
  • 1 head of butter lettuce
  • Rice paper spring roll wrappers (Aisan isle at Krogers)
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp rice vinegar
  • 1 tsp – 1 tbsp water
  • Large, flat bowl of warm water
  • Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Recipe created by Me! : D

 
 

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Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Makes 20 meatballs.

Meatball Ingredients

  • 2 tbsp green onions
  • 2 tbsp chopped fresh basil
  • 2 tsp oyster sauce
  • 2 tsp hoisin sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 lbs ground pork
  • 1 egg white

Sauce Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Preheat oven to 350. Line a cookie sheet with parchment paper. Add the meatball ingredients to a medium mixing bowl and stir until well combined. Roll the meatball mixture into 1 inch balls, about the size of a ping-pong ball. Place the meatballs on the cookie sheet 1-2 inches apart.

2. Bake for 20 minutes, turning the meatballs over half-way.

3. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

4. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Based off of the recipe found on Can You Stay for Dinner?

 
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Posted by on October 15, 2013 in Appetizer, Asian, Pork, Sauce

 

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Hoisin Dipping Sauce

This sauce is great for dipping meatballs in. It also works as a great marinade for steaks, fish, chicken, or pork, and as a sauce to pour over cooked meat. It’s best served fresh and hot off the stove.

Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, grated or finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

2. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated.

3. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Hoisin Dipping Sauce
Hoisin Dipping Sauce

Recipe created by Me! : D

 
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Posted by on October 14, 2013 in Asian, Dip, Sauce

 

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Chinese Pork Lettuce Wraps

To make this recipe gluten free, use a gluten free hoisin sauce or omit the Hoisin Sauce altogether.

Ingredients

  • 8 oz ground pork
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 1 tsp chili powder
  • 3 cloves garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 large carrot, peeled and grated
  • 6 green onions, chopped
  • 1/4 cup water
  • 1 head butter lettuce

1. Add the pork to a large skillet and cook over medium-high heat until browned, about 15 minutes. Make sure to break up the pork into small pieces.

2. Stir in the soy sauce, hoisin sauce, and chili power. Stir in the water and cook until almost completely dissolved, about 7 minutes.

3. Add the garlic, ginger, and green onions, stir, and cook for 3 minutes. Add the carrots, stir, and cook for 3-5 minutes or until the carrots begin to soften.

3. Tear off one leaf at a time from the butter lettuce head and gently wash each leaf. Leave in the hard stem, you’ll need it to hold the cup together. Spoon 2-3 tbsp of the pork filling into each lettuce cup. Enjoy!

Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps

Based off of the recipe found on What’s Gaby Cooking

 

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Herb Crusted Salmon (Medifast & GF)

Herb Crusted Salmon

Herb Crusted Salmon

Herb Crusted Salmon

Ingredients

  • 5 salmon filets
  • 1 tsp olive oil
  • 1/2 tsp Italian seasoning
  • 1 cup parsley
  • 2 cloves of garlic
  • Dijon mustard
  • 1/4 tsp pepper

1. Preheat oven to 450. In a food processor, pulse the parsley until fine. Add the garlic and pulse until fine. Add the olive oil, Italian seasoning, and pepper and pulse until combined.

2. Line a cookie sheet with parchment paper. Place the salmon on the cookie sheet. Squirt 1 tsp of Dijon mustard on each filet. Use the back of a spoon to spread the Dijon. Sprinkle 1 tbsp of the herb mixture on each filet. Gently press the herb mixture onto the filet. Continue to add more herbs until each filet is covered.

3. Cook for 10 – 12 minutes.

Based off of the recipe found on Martha Stewart

 
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Posted by on October 12, 2013 in Gluten Free, Medifast, Seafood

 

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