Mix up your burgers with these Spicy 50/50 Burgers made with ground beef and chorizo. Don’t forget the cheese, cilantro and a toasted bun.
This month for Pass the Cookbook Club, Julie (White Lights on Wednesday) picked recipes from Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners. This cookbook is a collection of recipes that can be made from 5 fresh ingredients (along with a few kitchen & pantry staples) in 5 minutes. The italicized items in each recipe are the “5” fresh ingredients.
The moment I saw the recipe for the burgers I knew I had to make them. Not only are they perfect for Memorial Day, they are also made with half beef and half chorizo. With all the flavors already involved in the combination of those two meats there was no need to add anything else to the mixture except for a little salt and pepper. Topped off with a slice of cheese, fresh cilantro, and a toasted bun there’s not much left to be desired – except maybe some avocado slices which I went ahead and put on there as well. Served with Healthier Elote (Mexican street-style corn) and Baked Sweet Potato Fries seasoned with chili powder and brown sugar.
The only other thing I changed to the recipe was the step that said to flatten the burgers once they were on the hot pan. I refused to follow this step as I prefer thicker burgers. Also, I have to point out that while yes it only takes 5 minutes to cook these burgers, it does take slightly longer than that to prepare from start to finish. But still quick and easy!
Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.
St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.
P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!
One year ago: Raw S’mores Cookie Dough Bites
Corned beef for St. Patrick’s Day is like turkey for Thanksgiving – you just gotta have it! My favorite slow cooker corned beef recipe gets a new twist with rutabaga in place of the potatoes.
Happy St. Patrick’s Day! Every year I say I am going to make something different, such as an Irish beef stew, shepherd’s pie, or some kind of sausage dish, but always end up resorting to my tried and true slow cooker corned beef. I do change it up with a different glaze or an alternative cabbage preparation but this year had just a small new twist with rutabaga in place of the potatoes and roasted Brussels sprouts instead of cabbage.
Stick around tomorrow and Thursday for recipes that use up any leftovers you may have after today’s feast!
One year ago: Hidden Pot o’ Gold Cupcakes
Two years ago: Split-Pea Soup
This month I had the pleasure of browsing through the recipes by the very person who gave us The Secret Recipe Club – April of Angels Homestead! Some recipes of hers that I enjoyed included a festive Shamrock Pizza for St. Patrick’s Day, Creamy Salsa Verde, and even a recipe for 2-Ingredient Banana Pancakes using just banana and egg whites. She also just celebrated her 4th blogiversary last week, so head on over and check out her blog (there’s even a giveaway).
I chose to make her recipe for smoked sausage with bell peppers and onion. This recipe takes less than 30 minutes to prepare and couldn’t be easier, making it a perfect weeknight meal. Caramelize the peppers and onion, then add the sausage until heated through. There is no need for a sauce and just some garlic for seasoning. The sweet bell peppers, onion and smoked sausage bring plenty of flavor and moisture all on their own.
Two years ago: Grilled Balsamic Chicken with Mozzarella and Pesto
As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.
Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!
Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.
One year ago: Brussels Sprouts with Honey Vinaigrette
After sharing my dad’s cookie recipe yesterday, I figured I should go ahead and share another one of his recipes. Over the years, this skillet lasagna was a popular request for when I came home for the holidays (followed by a request for his apple harvest oatmeal or applesauce pancakes in the morning). The entire recipe is cooked in one large skillet and takes under 30 minutes making it an easy decision for a weeknight meal.
In packing news, I’ve already gone through two rolls of packing tape! I knew I should’ve purchased the bulk package. I ran out of the second roll while packing up my root beer collection. Which by the way, taking that down and the shelving, aside from being a pain in the butt, left that wall feeling very barren and sad. Packing is super lame.
Every day that goes by is a day closer to my last day living in Memphis. 6.5 years ago I couldn’t wait for this day but now, nothing could have possibly prepared me for the emotional roller coaster created by this reality. I have even added Tennessee to my job searches, despite my desire to be relieved of the infernal summers here. As far as packing goes, I still only have two boxes packed because I find the idea of living in a packed up apartment depressing. Just seeing those two boxes and the three empty shelves that correspond to their contents makes me sad. I am not sure what would be better: pack and move earlier to rip off the band-aid, or continue slowly to get used to it? I’ll stick to the latter for now.
If you’re still with me and reading this after that whiny rant, then reward yourself with a homemade version of hamburger helper. It will comfort your worries away, if only for dinnertime. And I will try to be less of a Debbie Downer.
One year ago: Pumpkin Pie with Brown Sugar-Walnut Topping
Two years ago: Berry Detox Smoothie
Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For the a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the name of this version)! He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty!
But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us. So while lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.
It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.
One year ago: Sweet Potato Pie Dip with Pie Crust Dippers
Secret Recipe Clubbing time! This month I was assigned to Bobbi’s Kozy Kitchen and it is cozy indeed! With recipe like redneck eggs benedict and shrimp with tomatoes and feta cheese (except I would made it with chicken) my eyes were even comforted by the sheer appearance and thought of eating them. From the awesome list of recipes I decided upon her Sloppy Joses with Avocado Cream. I can never turn down avocado!
In case you haven’t figured it out, the Sloppy Jose is a Mexican version of a homemade Sloppy Joe. Not only is this baby topped with an avocado cream sauce, but it’s made with bacon, jalapeno, and even beer. I even sprinkled some cotija cheese on top for fun since I had some handy. My favorite part was actually mixing the bits the dropped out from my sandwich into the potato salad I served it with. (Potato salad compliments of my dad, who gave it to me when he visited for my defense a week ago.)
Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.
The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).
One year ago: Crunchy Oven-Fried Ravioli