Stuffed Pork Burgers

I decided to stuff my pork burgers tonight with a bit of goat cheese.  It was quite tasty; so much so that my mind was reeling with other ideas for stuffing; blue cheese, cheddar, bacon, jalapeno to name a few.

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  • 1 pound ground pork
  • 4 o.z. soft goat cheese or any kind of cheese
  • salt and pepper and a bit of cayenne if desired

Take about 1/8 pound of the pork and make a thin patty.  Crumble about 1 o.z. of the goat cheese on top.

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Top with another 1/8 pound of pork.

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Cook as desired.  I went with a skillet tonight as it was dark and cold out; it took about 12 – 15  minutes over medium heat. A grill would work nicely too.

Enjoy ~ Kimberly

Lemon Pepper Seasoning

I am finishing up on some Christmas gifts and made a few seasonings today.  One of which is a lemon pepper seasoning.  This will be great on fish or chicken; actually I can’t really think of anything it wouldn’t be good on even vegetables would be delicious with this combination.DSCN3422 (480x640)

  • 1 Tbs lemon zest ~ dehydrate if making ahead
  • 1 Tbs black peppercorns
  • 1 Tbs french thyme
  • 2 Tbs kosher salt
  • 1 tsp garlic powder
  • 2 tsp paprika

In spice grinder combine lemon zest, peppercorns, and thyme until desired size.  Combine with remaining ingredients and use as seasoning for your favorite foods.

 

Enjoy ~ Kimberly

Creamy Hamburger Beef and Mushrooms

Just a quick post for the yummy dinner Charles made today.  Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.

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  • 6 o.z. Portobello mushrooms
  • 1 1/2 pounds ground beef
  • 1/2 medium onion
  • 2 stalks celery
  • 1/2 tsp brown mustard seed
  • 1/2 tsp crushed red pepper
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1 tsp garlic
  • 1/4 tsp cayenne
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 Tbs flour
  • 1/4 cup water

Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock.  Simmer for 10 – 15 minutes. Stir in cream and add to skillet.  Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined.  Serve with noodles or rice.

Enjoy ~ Kimberly

Lobster Tails broiled with butter

It may sound like a fantastic splurge for have lobster tails for dinner, but at the grocery the other day they had frozen raw lobster tails for $6 each.  I couldn’t resist picking up a couple for dinner.  Oh so delicious.  They were about 6 o.z. each and we thawed them before cooking. I let Charles do all the hard work; he cut the shells open and made a tasty butter with lemon and garlic to drizzle over them.

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  • lobster tails
  • butter
  • lemon, garlic, salt, pepper, or any desired seasonings

Cut open top of shells and remove the first few segments of shell.

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Drizzle with butter; plain or seasoned to your liking and broil 2 – 3 inches from heat or about 1 minute per ounce; we did ours for about 7 minutes; shells will turn bright and meat will be white and lightly toasted. Serve with extra butter for dipping.

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Enjoy ~ Kimberly

Sausage and Chicken Fajitas

I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.

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  • smoked sausage – about 4 o.z.
  • cooked chicken – about 1 cup cooked
  • onion – 1/4 cup or so
  • 2-3 little bell peppers or one large one
  • 1 jalapeno
  • 1 tsp cumin
  • salt and pepper
  • 1 – 2 tomatoes cut into wedges

In skillet combine sausage, chicken, onion, peppers, and jalapeno.  Saute for about 8 minutes until heated through and peppers and onion are desired tenderness.  Add cumin, salt and pepper; stir.  Toss in tomatoes just before serving.  Serve with tortilla shells and desired toppings.

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Enjoy ~ Kimberly

Lime and Thyme Baked Chicken

I am sure I’ve posted a roasted chicken before but today’s was so tasty I must share this recipe. Just a simple thyme and lime combination that added so much flavor.  It always amazes me how well citrus flavors go so well with poultry and really shine through.

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  • 1 chicken – about 4 pounds
  • 1 lime
  • 1 tsp thyme
  • 1/4 tsp cayenne pepper
  • salt and pepper to taste

Pat chicken dry and season with thyme, salt, and pepper. Squeeze a bit of lime juice on to chicken as well and place remaining lime inside cavity.  Bake at 375 degrees for about 1 1/2 hours. Allow to rest for 5 – 10 minutes before carving.

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Enjoy ~ Kimberly

Pork and Sauerkraut ~ Slow cooker version

Just a quick post for an easy pork and sauerkraut.  It was nice to come home and have dinner ready after a busy day at work.

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  • 1 pound baby potatoes
  • 1 pound pork ~ I used boneless country-style rips
  • 1 jar sauerkraut
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Place potatoes in bottom of slow cooker.  Next add pork and seasonings.  Cover with jar of sauerkraut and cook on low for about 7 hours.

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Enjoy ~ Kimberly

Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Tuna Salad Sandwich

Just a really quick post today.  I needed to make some lunch for Charles to take to work and I’d neglected my weekend grocery run this week so I decided tuna was the way to go.  I think he has a toaster at work so he can toast his bread otherwise I’m sure it will be great on fresh bread too.  I just went with a simple version.

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  • 1 can tuna; 5 o.z.
  • 2 Tbs mayo; more or less to taste
  • salt and pepper
  • 2 Tbs celery

Drain tuna and flake into bowl.  Add remaining ingredients; I usually start with about half of the mayo and add more accordingly.  Season with salt and pepper to taste.  I served it with some lettuce, cheese, and wheat bread.

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Enjoy ~ Kimberly

Chicken and Pasta Salad with balsamic vinegar

Thought I would make a fast and easy lunch today with some leftover chicken and pasta.  The chicken was already seasoned so I didn’t add any additional spice.  Quick to throw together and best of all it made a couple of meals for me today.

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  • 1 cup cooked pasta
  • 1/3 cup diced tomato
  • 1/2 cup diced cooked chicken
  • 1 green onion ~ sliced
  • 1 Tbs balsamic vinegar

Mix together all ingredients and serve!  Doesn’t get much easier than that.

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Enjoy ~ Kimberly