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Tuesday, January 3, 2017

Cheddar BLT Burgers With Tarragon Russian Dressing


12 cup mayonnaise

  • 13 cup ketchup
  • 1 Tbsp red wine vinegar
  • 1 Tbsp grated onion
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped tarragon
  • 1 tsp Worcestershire sauce
  • 12 oz thickly sliced bacon
  • 1 lb 514 oz ground beef chuck
  • 1 lb 514 oz ground beef sirloin
  • 1 tsp kosher salt
  • 12 tsp freshly ground pepper
  • 2 Tbsp unsalted butter, melted
  • 1 3 ounces sharp cheddar cheese, cut into 6 slices
  • 6 hamburger bun, split and toasted
  • 6 iceburg lettuce leaves
  • 6 slice of tomato
  • 6 slice of red onion

  • Directions:

    1. In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.
    2. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
    3. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
    4. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion and bacon. Close the burgers, cut in half and serve right away.


    Bacon And Cheddar Zucchini Bread

    Bacon and Cheddar Zucchini Bread

    It takes just 10 minutes to prepare then you can relax while it’s baking!  You must save yourself a slice for yourself straight from the Oven – nothing beats warm bread!


    3 eggs
    1 Tablespoon sugar
    1/2 cup or 120 ml oil
    Half (about 1 cup) of a whole zucchini, washed and shredded
    1 cup or 200 g cooked and drained chopped bacon (cooled)
    1 cup or 100 g grated Cheddar cheese
    6 Tablespoons of milk
    1 1/2 cups or 190 g All Purpose flour
    1/2 tsp baking soda
    1/2 tsp baking powder
    Pinch of salt
    1 Teaspoon Black Pepper

    1.In a mixer, add eggs, sugar, oil and mix for 5 minutes . Switch off mixer and using a wooden spoon, add the zucchini, bacon and cheese. Combine well. Then add 6 Tablespoons of milk.
    2. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
    3. Pour the batter into the lined bread pan and bake at 325 F / 170 C for 1 hr 20 minutes. Test with a toothpick the center is cooked.

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    Cheesy Garlic Zucchini Bread

    Cheesy Zucchini Garlic Bread

    You'll love this Easy Cheesy Garlic Zucchini Bread and it's the perfect accompaniment to Soups or Stews, or a delicious snack warm from the oven. Try the Bacon and Cheddar Zucchini too! We've also included a video with a hugely popular Alfredo Zucchini Bread that is out of this world tasty

    • 3 cups all purpose flour
    • 4 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon garlic powder
    • 1 cup shredded zucchini
    • ¾ cup shredded cheddar cheese
    • ¼ cup of finely chopped green onion
    • 1 Tablespoon fresh dill (or 2 teaspoon dried dill)
    • 2 large eggs
    • 1 cup buttermilk
    • 4 tablespoons (1/2 stick) of butter, melted 

    1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9x5 inch) or 4 small loaf pans.
    2. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, cheddar cheese, green onion and dill. Stir together.
    3. In separate small bowl, combine the eggs, buttermilk and butter.
    4. Pour the wet ingredients to the ingredients in the large bowl. Gently stir together just until moistened.
    5. Pour into loaf pans and bake. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean. Or bake 4 mini loaves for about 20-25 minutes or until a toothpick comes out clean. Let cool for 10 minutes. Remove from pan to cool completely or serve warm.

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    Cheesy Garlic Pullapart Bread Tasty And Delicious

    Stuffed Cheesy Bread on Crack Recipe

    Now you can dazzle your family and friends with the best Cheesy Garlic Pullapart Bread. It will be the perfect accompaniment to all your favourite dishes and if you are a Garlic Bread lover this takes it to a whole new level. Watch the video too!


    1 Italian loaf, about 12 inches long 
    1 stick butter, melted
    1/8 cup olive oil
    3 tsp minced onion
    2-3 cloves garlic, grated
    1 tbsp dijon mustard
    1 tbsp poppy seeds
    3 tsp chopped parsley (add more if you wish)
    12 oz grated cheese (I used a mix of white cheddar and monterey jack.)

    Preheat the oven to 350 F. 

    Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl. 

    Cut the bread into cubes with X slices without cutting all the way through the bottom crust. 

    Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese. (It seems like a lot of work and trouble but it's all worth it. Yes.)
    Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

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    Sunday, December 18, 2016

    One-Pot Jerk Chicken And Rice

    One-Pot Jerk Chicken and Rice

    Classic jerk chicken flavors in an easy-to-make one-pot meal!

    1       cup jasmine rice
    3       pounds chicken, drumsticks and breasts or thighs
    4       scallions
    4       cloves garlic
    2       tablespoons fresh ginger
    2-3    habanero peppers, seeded
    2       tablespoons brown sugar
    2       limes, juice only
    1       tablespoon fresh thyme
    2       teaspoons ground allspice
    1/2    teaspoon ground nutmeg
    1/2    teaspoon salt
    2      tablespoons soy sauce
    1/4    cup canola oil
    1/2    white onion, diced
    2 1/2  cups chicken stock
    4        bay leaves
    Scallion, for garnish

    Rinse rice in a mesh strainer with cold water. Set aside.

    • In a mini food processor, add scallions, garlic, ginger, habanero peppers, brown sugar, lime juice, thyme, allspice, nutmeg, and salt. Pulse until combined into a paste.
    • In a medium bowl, add the spice paste, soy sauce, oil, and chicken. Mix well and let sit for at least 30 minutes or overnight.
    • Heat a large skillet with high walls over medium-high heat. Add chicken pieces and let cook for 7-8 minutes until they start to brown. Turn chicken pieces and cook for another 4-5 minutes. Remove chicken from skillet and turn heat down to medium-low. It’s okay if the chicken isn’t cooked through at this point.
    • Add onions to the skillet and cook them for a few minutes, scraping up any bits stuck to the pan.
    • Add rinsed rice to the skillet along with chicken stock and stir to combine. Bring mixture to a slight simmer, turn heat down to low, and nestle chicken pieces back into the skillet along with bay leaves. Cover skillet and simmer for 20-25 minutes until rice is cooked and liquid is evaporated.
    • Check the skillet occasionally and if it is dry, add more stock.
    • Serve chicken and rice with fresh chopped scallions.
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    Step By Step  

    As prepared by Macheesmo,

    A one-pot meal that brings some serious flavor!

    Let’s get this out of the way right away: Authentic jerk chicken is almost impossible to replicate at home. It involves a very specific kind of grill and wood and is just one of those things. But, that doesn’t mean that we can’t pay homage to the delicious traditionally Jamaican dish by bringing the flavors into the kitchen for a much quicker and more realistic one-pot chicken and rice dish!

    Since we are taking some necessary shortcuts on the cooking, let’s not take shortcuts on the rub. I like to use fresh, real herbs and aromatics for my jerk rub. This means fresh peppers, garlic, ginger, scallions, thyme, and limes.

    When dealing with the spicy peppers, remember to remove the seeds and stem and wash your hands well after you are done!

    Jerk Chicken
    Add these things to a small food processor along with allspice, nutmeg, sugar, and salt and process it until it’s in a coarse paste.

    Jerk Chicken
    Combine that spicy paste with the soy sauce and oil in medium bowl and coat the chicken well with the spice rub. Let this all marinate together for at least 30 minutes but overnight would be ideal.

    Jerk Chicken
    When you’re ready to cook, add the chicken to a large high-walled skillet over medium-high heat and brown the chicken on all sides for 7-8 minutes. The goal here isn’t to cook the chicken completely, but just give it some color.

    Jerk Chicken
    Then remove the chicken pieces and add the onion. Use the onion to scrape up any bits stuck to the pan. Then add the rice (rinse it first with cold water) and chicken stock. Stir that all together and bring the mixture to simmer.
    Nestle the chicken pieces back in the skillet along with a few bay leaves. Turn the heat down to low, cover the skillet with a lid, and let it simmer for about 20 minutes until the rice is cooked.
    Check the skillet occasionally and if it seems really dry, add more stock.
    Serve the finished chicken and rice dish with fresh scallions. It’s just spicy enough to wake up your taste buds and it’s all in one pot so clean up is easy!
    Jerk Chicken

    Nick thinks you’d have to be a jerk to not share this jerk! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.

     Go to their website to find ore wonderful recipes just like this one.


    Thursday, November 17, 2016

    Peach Hand Pies

    Dessert is ready in 30 minutes with these Glazed Peach Hand Pies! The flaky crust and spicy cinnamon filling are the perfect combo in a hand pie, plus they’re baked not fried!

    • 2 boxes (14.1 oz each) refrigerated pie crust
    • 1 can (21 oz) peach pie filling
    • 1 tsp cinnamon
    • 2 1/2 cups powdered sugar
    • 1/4 cup milk
    • 1 egg white, beaten
    1. Preheat oven to 425°F. Remove pie crusts from package and allow to come to room temperature while you prepare filling.
    2. Dump pie filling in a shallow bowl and dice peaches using a fork and knife (you want them to be small pieces). Add in cinnamon and mix until blended. Set aside.
    3. Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.
    4. Using a 1 tbsp cookie scoop, drop peach pie filling into center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with fork once, to prevent bursting.
    5. Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper lined baking sheet (1 inch apart) for about 15 minutes, until browned.
    6. While pies are baking, whisk together the powdered sugar and milk until smooth. Remove cooked pies from baking sheet and drop (while warm) into glaze, coating it completely. I use two forks to flip it in the glaze and remove carefully. Return to parchment paper and allow to set (about 5
    Click Here to visit their website for more recipes like this.


    Sesame-Ginger Chicken Meatballs

    These super quick, juicy little Asian-inspired meatballs are great wrapped in lettuce cups or served with steamed rice.


  • – Canola oil, for brushing
  • 1 lb ground chicken, preferably dark meat
  • 12 cup plain dry bread crumbs
  • 13 cup minced scallions, plus thinly sliced scallions for garnish
  • 3 Tbsp minced peeled fresh ginger
  • 1 large egg
  • 2 garlic cloves, minced
  • 2 tsp toasted sesame oil
  • 2 tsp soy sauce
  • 14 tsp kosher salt
  • – Asian chile sauce, for serving 
  • Directions:

    Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together the rest of the ingredients except the chile sauce. Form the mixture into 1 1/2 -inch balls and arrange on the baking sheet. Brush the meatballs with canola oil and bake for about 13 minutes, until browned and cooked through. Transfer the meatballs to a platter and serve with Asian chile sauce.