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.
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.
Top with another 1/8 pound of pork.
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.
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.
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.
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.
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.
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.
lemon, garlic, salt, pepper, or any desired seasonings
Cut open top of shells and remove the first few segments of shell.
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.
I was working on using up some leftovers tonight and threw together a quick dish with some of my goodies in the fridge.
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 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.
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.
1 chicken – about 4 pounds
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.
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.
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.
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.
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.
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.