Cheesy Fries Burger!

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Guys, I made the most ridiculous burger last night and it was probably one of the best burgers I’ve ever made. For my meat I added in some Sriracha sauce, a couple dashes of Worschestire Sauce, and some garlic. I really want to get one of those patty makers. I tried using a medium sized jar ring and that worked, but then the burgers shrank and didn’t quite fit the bun when they were cooking in the oven. Do any of you have any tricks for getting the right size burger?

I baked some crispy curl fries in the oven and made some cheese sauce for the top of them. Arby’s has a good frozen crispy curl and they are seasoned. Those went on top of the burger and then the cheese sauce with some crispy bacon of course! Can’t forget the bacon. These were delicious and I’d definitely make them again. Can you just see the cheese sauce oozing out of the burger in all it’s glory?

Cheesy Fries Burger!
 
Ingredients
  • 4 Hamburger Buns
  • 4 Hamburgers (however you make them)
  • Recipe for Cheese Sauce (see below)
Instructions
  1. Directions
  2. Bake 4 cups curly fries as the label directs. Meanwhile, make the cheese sauce: Melt 1 stick butter in a saucepan over medium-high heat. Sprinkle in ¼ cup flour and whisk until smooth, 2 minutes. Gradually whisk in 1 cup milk and a pinch of nutmeg; whisk until smooth, 3 minutes. Add 8 ounces cubed Velveeta cheese and whisk until melted, about 5 minutes. Whisk in ¼ cup lager beer or chicken broth, 1 teaspoon hot sauce and ½ teaspoon kosher salt. Add the fries and toss. Top on burgers.
  3. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cheesy-fries.html?oc=linkback

This burger was on the front cover of Food Network’s magazine and when I saw it, I knew I had to make it once. Just making it once is fine, went to the gym today to burn off all those calories! :)

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Baked Sriracha Honey Wings

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Baked Sriracha Honey Chicken Wings (in this case drumsticks) is gonna be your favorite new wing! The Sriracha gave the wings a spicy flavor and the honey made it sweet. I just love the combination of sweet and spicy. I’ve got to tell ya, I’ve never really made buffalo wings at home before. I always loved the buffalo wings at Buffalo Wild Wings and going there to watch sports. Mostly hockey games. Now since I know the method of creating these, I can come up with my own flavor combinations! It has also been awhile since I’ve used my broiler too. 4 to 5 minutes will do the trick of getting them crispy on the outside.

I got 4 pounds of chicken wings/drumsticks for under 4.00! Thought that was a really good deal.

Recipe adapted from The Comfort of Cooking

Baked Sriracha Honey Wings
 
Ingredients
  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
  • Glaze
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • ¼ cup honey
  • ¼ cup Sriracha*
  • 1 tablespoon soy sauce
  • Juice of 1 lime
Instructions
  1. Preheat oven to 400 degrees F. Lightly coat a large baking sheet with nonstick cooking spray.
  2. In a small bowl, mix butter, vegetable oil, garlic powder, salt and pepper. Pat dry chicken wings with paper towels and place on baking sheet. Pour butter mixture over wings and toss well to coat. Arrange wings in a single layer on baking sheet and bake until browned and crisp, 45 to 55 minutes.
  3. Meanwhile, make the sauce: Melt butter in a small pot over medium heat. Whisk in flour. Stir in honey, Sriracha, soy sauce and lime juice. Bring to a boil then remove from heat.
  4. Place cooked wings in a large bowl. Pour sauce over wings and gently toss to coat. Transfer wings to a serving platter. Sprinkle with cilantro and sesame seeds, and serve with lime wedges, if desired.

 

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Beefy Cheesy Nachos

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Today has been pretty awful. I’ve had a sinus headache pretty much all day and my eyes have been really dry and itchy. Stupid allergies. Almost a burning feeling. NOT fun. Do you know what really bothers me too? When I take the time to message someone and ask them a simple yes or no question and they don’t even take the time to respond to it. It really bugs me when people ignore me like that, and then all these thoughts run through my head like why are they ignoring me, there’s something wrong with me etc…. Am I the only one that thinks that way or are these people just rude?

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I was in the mood for nachos tonight. I just love nachos. My favorite are at Moes Mexican Restaurant. Their queso dip is the bomb. I didn’t feel like making any queso dip for this recipe and just melted some cheese on top. I took some ground beef, cooked that in a pan and added some taco seasoning. Enchilada sauce would be good with these too. I topped mine off diced avocado, tomatoes, jalapenos and green onions. I’ve been quite a fan of jalapenos on top of mine. They aren’t too spicy. Just use whatever you like.

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Beefy Cheesy Nachos
 
Ingredients
  • 1 bag of tortilla chips
  • 1 pound of ground beef, cooked
  • 1 cup of monterey jack cheese
  • 2 ripe roma tomatoes
  • 1 avocado
  • jalapeno
  • additional toppings
  • sour cream
  • salsa
  • queso dip
Instructions
  1. Brown the ground beef in a skillet and add in the taco seasoning.
  2. Layer some tortilla chips on a plate and then add some ground beef. Top with cheese. Melt in microwave.
  3. Top with the remaining ingredients and enjoy!

 

Amatriciana Sauce

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Do you like spicy? Amatriciana Sauce is the sauce for you! Bacon is cooked in a pan until golden crisp. Don’t drain the bacon fat either. That is the other part of the beauty of this sauce. Smoky bacon and spicy red pepper flakes. Top this sauce with some parmesan cheese and fresh parsley or basil. I’d definitely make this dish again. Found this recipe in Food Network’s magazine and the couple who made this is Debi Mazar and Gabriele Corcos from Cooking Channel. They have a show called Extra Virgin. I know I know… I watch way too many cooking shows. I like to watch that show because Debi has a pretty fashionable wardrobe. It’s kind of fun to see the different kinds of outfits she wears while cooking in the kitchen. I’m also jealous they live in Tuscany.

I also made this garlic cheese bread from the Pioneer Woman. Yet another tv on Food Network. Dear Lord, somebody tell me to stop watching cooking channels! Now I better go and clean the kitchen because red sauce splattered everywhere on my stove. lol.

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Amatriciana Sauce
 
Ingredients
  • 1 28 -ounce can whole peeled tomatoes
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • ¼ pound guanciale or pancetta, diced
  • 3 cloves garlic, chopped
  • 1 teaspoon red pepper flakes
  • 6 fresh basil leaves, torn
  • Kosher salt and freshly ground pepper
  • 1 pound bucatini or spaghetti, cooked until al dente
  • 1 tablespoon finely chopped fresh parsley
  • Grated parmigiano-reggiano or aged pecorino cheese, for serving
Instructions
  1. Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
  2. Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
  3. Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.

 

 

Alton Brown’s Stovetop Mac and Cheese

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Did you know Alton Brown’s Stovetop Mac and Cheese is one of the most searched for recipe on foodnetwork’s website? Well, it is and I can see why! This recipe was so good, I made it twice it one day! I’m not joking either! The second time I made it with some crumbled bacon on top and that brought this mac and cheese over the top! Everyone make fun of me and laugh, I am a fan of the boxed mac and cheese in the grocery store. I like how creamy  those boxed mixes are and how easy they are to make. However, I am not a fan of the macaroni that gets baked in the oven. That stuff is terrible in my opinion (Sorry in advance). I’ll probably never buy a box of that stuff again after making this recipe. I’ll just have to make sure there’s some cheddar cheese and elbow macaroni in my house at all times!

I also like this recipe because you can easily make enough for 1 person.  It also comes together in under twenty minutes. If you want bacon on top, just make sure and have some already made.

Dear Alton, I really miss your show called Good Eats on Food Network. Please bring it back!

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Alton Brown's Stovetop Mac and Cheese
 
Alton Brown's Stove Top Mac and Cheese
Author:
Recipe type: Side
Cuisine: Mac and Cheese
Ingredients
  • ½ pound elbow macaroni
  • 4 tbsp. butter
  • 2 eggs
  • 6 oz. evaporated milk
  • ⅛ tsp. ground cayenne pepper
  • 1 tsp. kosher salt, plus more for boiling
  • freshly ground black pepper
  • ¼ tsp. stone ground mustard
  • 10 oz. shredded sharp cheddar cheese
Instructions
  1. Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted.
  2. Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

 

Mexican Pizza

Mexican Pizza

Hello everyone! Yay for the weekend. The husband is gone, so I plan on making all food with dairy in it. It will be a fun filled cheesy and stinky weekend. Stinky as in turning on my Scentsy candles all over the house. I just got my Nature Box in the mail, and oh man, am I in love with their dried pineapple rings! I should have ordered just a box of those. Also got the bbq kettle kernels, and blueberry almonds. Those were also good. My favorite is the dried pineapple. Any kind of dried fruit is good in my opinion. Should try making some dried pineapple one time.

I started off my cheesy weekend with this Mexican bean pizza!.I tried making the pizza look all fancy on top by  squirting the sour cream on it. (That’s what she said) I’ve been meaning to get one of those squirt bottles that hold hot sauces in them and tried just using a piping bag. The piping bag worked alright, but I think the bottle would be better. I’m trying to learn the ins and outs of decorating my food better to make it look more appealing. I topped my bean pizza with melted cheese on top, lettuce, tomatoes, green onions, sour cream and hot sauce. Hope you like it!

Mexican Pizza 2

Ingredients

1 can of Pillsbury Pizza Dough

1 cup of refried beans

1 cup of colby monterey jack cheese

1 tomato, diced

1 – 2 cups of shredded or chopped lettuce

3 green onions, diced

Mexican Hot Sauce

Sour Cream

Directions:

Preheat oven to 400 degrees. Place pizza dough on a baking sheet. Spread the beans over the pizza leaving enough room for the outer pizza crust. Sprinkle the cheese on top of the beans. Bake in oven for 14 minutes or until the edges of the crust are brown.

While the pizza is baking in the oven, prep the veggies. Top the pizza with the lettuce, tomatoes, and green onions. Use whatever Mexican ingredients are your favorite for extra ingredients.

Sour Cream Noodle Bake

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I’ve been going through some of my older recipes and re-taking pictures. I don’t ever feel like going back and posting a new photo on an old post. and I know I’ve posted this recipe before but it is so good, that I thought I’d share it again. And re-take the photo. I’ve been trying to use a different lens of mine that allows more light in my camera. I’m starting to like it more, but now I have to figure out how to crop the photos better.

I haven’t made the Pioneer Woman’s Sour Cream Noodle Bake in a LONG time and did this ever taste good after a 30 minute workout on the treadmill followed by an hour of Body Pump class. Mmmmmm, I deserved it right? :) This is a casserole packed with egg noodles that have sour cream, cottage cheese, and green onions and then there is a meat mixture of ground chuck and tomato sauce. Does anybody know what the difference is between ground chuck and 80% ground beef? Is it just where the it came from in the cow? I always use no-salt added tomato sauce now to save on the salt in-take. My blood pressure is happier when I do that. :) Then the casserole is topped with melted cheese on top. Ben doesn’t get any of this too because of the cheese and sour cream in it, so I will be taking this for lunch the next couple of days. :)

 

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Ingredients from Ree Drummond

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Crusty French bread, for serving

Directions

Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

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Grilled Pineapple

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Grilled Pineapple is a super healthy dessert that can be made on the grill. If you’ve never had grilled pineapple or have tried grilling fruit before try it soon. You can top the pineapple with low fat ice cream/low fat vanilla frozen yogurt/cool whip topping. I used light cool whip topping for mine.

It felt like it was Summer here today with a high of 56 degrees. It has been  a long Winter here and everybody is sick of it. On Wednesday it’s supposed to get to 66 degrees outside but usually after it starts warming up there’s a storm after that. Either a mixture of sleet/snow/freezing rain etc… Just wish it would warm up for good already so we can grill and smoke some more!

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Ingredients

1 fresh pineapple – peeled, cored and cut into 1 inch rings

1/4 teaspoon honey

3 tablespoons melted butter

Directions

Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.

Preheat an outdoor grill for high heat, and lightly oil grate.

Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

Top with ice cream!