Posts Tagged ‘ground beef’
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
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.)
During my undergraduate career at Ohio State in Columbus, OH I met and became friends with a lot of people from the state of Ohio. However, despite this I never met anyone that ever heard of the famous peanutbutter from Bearden’s in West Cleveland. I even asked those whom I know are from that area and they were clueless. Apparently the next time I visit those friends we will have to fix that issue and hunt down that restaurant. In the meantime, I made it at home!
This burger is proof that I have a deep love for peanut butter and will put it on just about anything. Yes you heard me. Peanut butter melting on top of a burger was as glorious and a gooey peanut butter cookie fresh out of the oven – at least to me. But the burger is only a part of an entire meal. It is the star but there are other necessary players in order to complete this belly-fulfilling-journey. Emphasis on the FILLING.
What’s a burger without fries? I personally prefer my fries to be crispy and often order my fries to be double fried at restaurants, but these slim fries are baked which means they are a little healthier and easier to control how crispy they get. Of course being slim fries they got crispy faster than thick fries would, which was also fine by me! Definitely a good fry recipe for all kinds of burgers.
Last but not least there’s the milkshake. Paired with a peanut butter burger it’s a no-brainer to choose chocolate. Unless you are me and tend to not enjoy chocolate shakes. However, in this situation paired with the peanut butter, it was perfect. Especially with the malted powder, which I used vanilla instead of chocolate just due to my personal preferences. I did drizzle some fudge sauce over the top but I think it would’ve been prettier if I had put a dollop of whipped cream on top first.
Overall, this was a fantasticly indulgent meal and much needed fat-kid food to sooth my recent stress levels. Would I put peanut butter on my burger again? You bet I would! Maybe next time I will get daring and do it with cheese too.
One year ago: German Chocolate S’mores Gooey Cake Bars
It’s June’s edition of Pass the Cook Book Club! This month we cooked burgers from Bobby Flay’s Burgers, Fries, and Shakes and I have to say if the burger I tried is any indication of the rest of the cookbook, then it’s a dangerous one!
This burger was so insanely good, I had to put comfy pants on afterwards. Bobby certainly knows what he’s doing when it comes to burgers and you really cannot go wrong with half an inch of cheese and crunchy potato chips. Of course then there’s the sauce which you’ll want extra of so I doubled the recipe for you. Thanks to Kita and Bobby, I look forward to being in a bathing suit this weekend even less than before but it was absolutely worth it. I almost paired it up with onion rings but decided it had enough going on already, but I couldn’t skip the Bobby Flay milkshake O:-). Post soon!
Today I am sharing a very special local dish from where I grew up, known as the Garbage Plate. Not a very appetizing name right? Let me explain… A Garbage Plate is a combination of one selection of typically cheeseburger, hamburger, red hots, or white hots. But you can also choose Italian sausage, chicken tender, haddock, fried ham, grilled cheese, or eggs (yes eggs and it’s called a Breakfast Plate – it’s delicious). Then you choose two sides of either home fries, French fries, baked beans, or macaroni salad. On top of that are the options of mustard and onions, and a proprietary hot sauce, made with spices and slowly simmered ground beef. And then it’s all served with Italian bread and butter on the side. I like to use the bread to swipe up any remaining sauce when I’m finished! There’s actually a specific way to put it all together too. Click HERE to see how!
Are you hungry yet? Okay I know what you are thinking, and yes, it is definitely more popular to the college student crowd. Although I’ve actually eaten it sober many many more times than under the influence. Nick Tahou Hots is the originator of a the Garbage Plate and it’s popularity has spawned several imitators in the Greater Rochester area, including Mark’s Texas Hots (“The Sloppy Plate”), Gitsis Texas Hots (“The Gitsis Plate”), Empire Hots (“The Trash Plate”), Fairport Hots (“The Hot Plate”), Tom Wahl’s (“55 Junker Plate”), Jimmy Z’s (“Five Star Plate”), and others. Another fun fact, Health.com named the Garbage Plate the fattiest food in the state of New York, which is not all that surprising.
As for me and my history with the Garbage Plate, I used to get it with baked beans instead of mac salad, but I slowly converted over the years to enjoying the mac salad more. Today my perfect Garbage Plate is cheeseburger with mac salad, home fries, and a huge amount of ketchup. I go though half a bottle in one sitting, no lie. After cutting up the cheeseburgers and mixing it all together I swear it all gets absorbed and nearly disappears. Here is my plate before being cut up and mixed. I thought of posting a mixed picture but it’s not really a pretty sight.
As for my Memphian friends who I subjected this upon, they all loved it! Granted most of them had a half sized plate, but that’s really how much you should eat unless you like testing out how clogged you can get your arteries in one sitting. The bonus to this meal was the Genesee beer, found at a local grocery store! Never thought I’d see the day that a Rochester brewery would have a market in the south.
One year ago: Baked Oatmeal with Blackberries and Bananas
Meatloaves. Yes dad, if you are reading this I willingly made myself meatloaf for dinner. But I discovered the secret to overcoming their mushy texture which is the primary reason for my distaste for them all my life – minis! When you make them mini it’s just like eating a meatball and are less mushy. After I discovered this fact while reviewing The New Way to Cook Light cookbook, I decided to try out another mini recipe.
Since I recently received a ginormous shipment of Chobani Greek yogurt, I decided to make some mini meatloaves using some of it. Fittingly, I made Greek meatloaves with the Greek yogurt! With the additional flavors of mint and cucumber this meal is perfect for the spring-time and can be ready in under 30 minutes. Did I mention that I have now enjoyed my second meatloaf in my entire life? Crazy!
One year ago: Homemade Imo’s Pizza
My committee meeting went well yesterday! Insert ginormous sigh of relief. Albeit, a short-lived relief because I still have a lot of work to do. But I will spare you all the science jargon that follows with the rest of that train of thought. All you need to know is that I am moving along in a positive direction, hopefully ending in May.
Now to celebrate, let’s all eat a big juicy BBQ burger topped with bacon, cheese AND an onion ring! I used Alexia’s frozen onion rings, because after trying them I was instantly converted from an onion ring hater to an onion ring lover. Seriously these things rock, and I usually dislike the texture of onions in any form. Even the majority of other onion rings, frozen or at a restaurant, do not appeal to me, but Alexia’s are a whole different story.
Don’t forget the pretzel buns – the best burger buns ever created.
The end of October is upon us folks. As much as I am disturbed by that fact, The Secret Recipe Club is here to save the day. This month I was assigned to Colie’s Kitchen. At first I really wanted to be a kid in the kitchen and make her Mall Style Pretzel Dogs, but I then found myself torn between the Gnocchi with Spicy Tomato and Wine Sauce and Scooter’s Spaghetti. I hope your powers of observation figured out which one won the battle. I mean come on, it has cream cheese in it which is like peanut butter in a dessert to me = weakness.
While making this I had the pasta boiling, the beef browning and the vegetables cooking in the microwave all at the same time. They all had about 5 minutes of time to get going, so I prepared as much as I could in advance and then threw it all together at once to cut down on time in the kitchen. I think everyone can appreciate a little less time spent cooking and more time enjoying your efforts afterwards.
Not to my surprise, the cream cheese mixture was my favorite part. It added such a creamy deliciousness that I could not stop eating it (and made me think about making lasagna with cream cheese instead of ricotta). The original recipe said it serves 10 but there’s no way that was happening for me. Maybe if you served it with a side salad or veggies. Or maybe I just have the appetite of a 16 year old boy.