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.
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.
Part of the greatness of a homemade Thanksgiving dinner is the leftovers if you ask me! I love turkey sandwiches the next day and I could eat dressing all of the time. Here are a couple of different things I did with our leftover turkey and sides last week.
Sauté mushrooms in olive oil until desired tenderness. Stir in remaining ingredients and heat through. Check for flavor; season as needed ~ assuming your gravy and such was flavored well to begin with you likely won’t need anything else at all! This would be great over rice but I decided to fry up some dressing patties to go along with instead.
I simply took some of the left over dressing and pressed it into patties; this probably wouldn’t work with a dry stuffing but a sticky moist dressing is perfect. Fry for 3 – 4 minutes each side in some olive oil until browned and heated through.
My other favorite of the week was of course a turkey sandwich. This year I added some cranberry sauce and a little dressing to the usual bread, mayo, and turkey…. yummy!
I have been trying to perfect wraps for lunch the past couple of days. The flavor is perfect. the combination is excellent, but my execution is sub par. I think I should have actually bought the bigger wrap shells, but I wanted to try out the whole wheat version and they were a little smaller than the wraps but bigger than the taco shells. Anyway here is my wrap; tasty even if not the prettiest ever.
juice of 1/2 lime
salt and pepper to taste
3 tortilla wraps
leftover roasted chicken ~ about 1/2 cup or so
salsa ~ a spoonful or so for each taco
Mash avocado with lime juice, salt and pepper; divide among shells.
Add chicken to each and a spoonful or so of salsa.
Lettuce would be a nice touch now ~ you’ll notice I forgot the lettuce in my pictures but we unrolled them and added it before eating! Fold in sides and roll up. I had to spread my filling around a little bit to accommodate the rolling. Secure with toothpick if desired.
I love hard-cooked eggs. I try to keep some on hand for adding to tossed salads or a quick breakfast. One of my favorite sandwiches is a hard-cooked egg with bacon on toast and of course the right combination of condiments. Anyway, today I thought I would make some egg salad. I went with a chunky version, but you could easily mash this up or use a food processor to make everything smooth. This is a very creamy, wet version so just back off on the mayo and relish if you prefer it to be a bit thicker or add a few more eggs to the dressing listed below.
Homemade Egg Salad Recipe
6 hard-cooked eggs
1/4 cup mayonnaise
1/4 cup pickle relish
1 Tbs yellow prepared mustard
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 Tbs finely chopped celery if desired
I have seen several different ways to cook eggs. I usually begin with submerging them in cool water to cover. Over medium high heat bring to a light boil. Reduce to a simmer and cook 15 minutes. Immediately add cool water and drain; cover eggs with cool water, changing water as necessary until completely cool. Refrigerate until ready to use.
To make the salad ~ Peel and chop hard-cooked eggs. Add remaining ingredients and stir.
We had a craving for some meatballs today. I’ve done a couple of different variations on meatballs but these were perhaps the best I’ve done so far. Very moist and cheesy; the spaghetti was terrific and I am sure the meatballs sandwiches will be delicious too.
Italian Cheesy Meatballs
1 1/2 pounds ground beef
4 slices white bread
1 Tbs Worcestershire sauce
1/2 cup spaghetti sauce
3 cloves minced garlic
1 tsp marjoram
1/2 cup mozzarella cheese
Combine all ingredients well.
Form into balls or I prefer to flatten a bit into patties; this will make them easier to eat when we make our meatball sandwiches and easier to catch on the spaghetti.
Bake at 375 degrees on foil lined baking sheet for about 30 minutes depending on size. Mine were rather large; I made 14 so adjust time accordingly.
Remove from baking pan and place in sauce pan of spaghetti sauce; heat through. The longer they soak in the sauce the better. Serve with spaghetti or on sub buns for amazing meatball sandwiches!
We are always experimenting with different barbecue sauces; I think this one that Charles made is a keeper. He’s actually made it twice now. It originally was created one evening a couple of weeks ago as he went to make bbq sauce only to find I had used all of our vinegar. We had the sauce with some fantastic pork that we’d smoked earlier in the week ~ with any luck I’ll share that recipe soon too.
Honey Jalapeno BBQ Sauce
1/3 cup brown sugar
1/3 cup vinegar pickle juice from a jar of pickled jalapeno
1 Tbs granulated sugar
2 Tbs honey
1/4 tsp ground coriander
1/2 tsp crushed red pepper
1/4 tsp granulated garlic
dash Worcestershire sauce
juice of 1/2 lime
1 1/4 cup ketchup
Combine all ingredients except ketchup in sauce pan over medium heat; bring to simmer and reduce heat to low and cook for about 5 minutes for flavors to release. Add ketchup and heat through. Serve hot or cold.
There isn’t much better in the summer than a BLT with garden fresh tomatoes. My tomatoes are still a week or so off though and the farmers at the farmers market weren’t selling them either so I did have to settle for a store-bought tomato not quite as tasty as the home-grown kind but much better than they used to be. As for the avocado, last summer I was spreading the mayonnaise on my sandwich when I looked over and saw the avocado setting there all lonely; it just seemed like a natural addition and I don’t think I’d have it any other way. Next time I might even try using homemade guacamole!
BLT and A ~ Bacon Lettuce and Tomato …. plus avocado
lime, salt, and pepper for the avocado
Cook bacon as desired ~ here’s the link to my baked bacon technique. While bacon is cooking slice tomato and remove lettuce leaves. Mash avocados with fresh squeezed lime and a bit of salt and pepper to taste.
Once bacon is cooked remove from baking sheet and drain on paper towels. Toast bread; spread toast with mayonnaise on one piece if desired and plenty of avocado on the other. Add bacon, lettuce, and tomato.
Charles picked up a package of grouper at the grocery the other day and had his heart set on a great fish sandwich. I had in the past used cornmeal when I fry my fish along with the flour and seasonings but I didn’t have any in the house. I have to confess I think I might have liked this better. The flavor was superb; I made a horseradish tartar sauce to go along with that I will share tomorrow. I really enjoy the way grouper tastes. It makes a great sandwich and has a fantastic texture. I think I will have to make this again in a day or so.
Fried Grouper Fish Sandwich
12 ounces grouper
1/4 cup flour
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 tsp dill weed
oil for frying
Thaw fish if frozen and pat dry.
Mix flour with seasoning. Heat 1/4 inch or so of oil over medium high heat; dip fish into flour mixture and press gently to coat.
Cook fish for a total of 4 – 5 minutes. I flipped mine over after about 2 1/2 minutes and sprinkled on a little more salt. Drain on paper towels and serve. I had 4 fillets which made 2 tasty sandwiches!
I can’t remember the last time I made sloppy joes. To be honest I didn’t set out to make them today, but I couldn’t decide what to do with my package of ground beef and this sounded easy and delicious. This is mom’s recipe with a couple of changes ~ I like to spice mine up a bit.
1 1/2 pounds ground beef
1/2 medium onion – diced
1 cup ketchup
2 Tbs brown sugar
3 Tbs yellow mustard
2 Tbs vinegar
3 Tbs Worcestershire sauce
1/4 tsp each ~ salt, pepper, and crushed red pepper
Cook beef and onion until meat is cooked through and onions are tender; drain and add remaining ingredients Bring to simmer and reduce heat; cook for 15 minutes to combine flavors.