Recipes

Cheesy Eggs and Bacon Burgers

Cheesy Eggs and Bacon Burgers

Serve this delicious burger to experience a whole new breakfast experience. It is so delicious, I guarantee you will want to enjoy it every morning.
Couverts4
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Ingredients

  • 1 ½ pound of ground lean bacon
  • Dash of salt and dash black pepper
  • 2 eggs beaten
  • ½ teaspoons of cheddar cheese shredded
  • 4 English Muffins toasted and split open
  • Grape jelly for serving

Instructions

  • In a bowl, add in the ground bacon.
  • Season with a dash of salt and black pepper.
  • Stir well to mix.
  • Shape into 8, 4 ounce balls.
  • Flatten slightly into a patty.
  • In a skillet set over medium to high heat, add in the beaten eggs.
  • Season with a dash of salt and black pepper.
  • Cook for 2 to 3 minutes or until scrambled.
  • Remove from heat.
  • Add in the shredded cheddar cheese and stir well to mix.
  • Set aside.
  • Fill the patties with the egg mix and roll the meat mix around it.
  • Flatten again to form a patty.
  • Place the patties onto a preheated outdoor grill.
  • Cook for 6 minutes on each side or until cooked through.
  • Remove and transfer immediately onto the toasted English muffins.
  • Spread the grape jelly over the top and serve immediately.
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Course; Bacon / Burgers / Pork

Barbecue Havarti Burgers

Barbecue Havarti Burgers

This is the perfect burger dish for you to make whenever you want to impress your friends and family during your next barbecue. Made with homemade sweet potato fries, this is a burger that is impossible to resist.
Couverts4
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Ingredients

Instructions

  • Prepare the burgers.
  • In a bowl, add in the ground beef.
  • Season with a dash of salt and black pepper.
  • Add in the barbecue sauce.
  • Stir gently to incorporate.
  • Shape into 4 to 6 patties.
  • In a skillet set over medium heat, add in the olive oil and butter.
  • Once melted, add in the patties.
  • Cook for 4 to 5 minutes on each side or until cooked to your desired doneness.
  • Top off the patties with the sliced Havarti cheese.
  • Cook for an additional minute or until melted.
  • Remove and set onto the brioche buns.
  • Set aside.
  • Prepare the sweet potato fries.
  • In a bowl, add in the spiralized sweet potatoes.
  • Cover with water and set aside to soak for 45 minutes.
  • Drain and squeeze out the excess moisture.
  • Pat dry with a few paper towels.
  • In a stock pot set over low to medium heat, add in 2 to 3 inches of vegetable oil.
  • Heat the oil until it reaches a temperature of 350 degrees.
  • Place a few paper towels onto baking sheet.
  • In a bowl, add in the white sugar, smoked paprika, powdered garlic, powdered onion, dash of salt and onion.
  • Stir well to mix.
  • Add the spiralized sweet potatoes into the oil.
  • Fry for 2 to 3 minutes or until slightly crispy.
  • Transfer onto the baking sheets and repeat.
  • Transfer into the seasoning mix and toss to coat.
  • Place back onto the baking sheets.
  • Top off the burgers with the spring greens.

Notes & Wine Advice

Serve immediately with the sweet potato fries.
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Course; Beef / Burgers

Buffalo Chicken Burger

Buffalo Chicken Burger

If you love the flavor of buffalo chicken, then this is one burger dish I know you won’t be able to resist. Made with blue cheese, buffalo sauce and ranch dressing, you will love these burgers with every bite you take.
Couverts4
Preparation 30 minutes
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Ingredients

Instructions

  • In a bowl, add in the ground chicken, onion, pressed garlic, egg, plain breadcrumbs, minced dill weed and minced parsley.
  • Season with a dash of salt and black pepper.
  • Stir well to mix.
  • Shape into 4 patties.
  • In a skillet set over medium heat, add in the olive oil.
  • Add in the chicken patties.
  • Cook for 10 minutes on each side or until cooked through.
  • Pour 1 to 2 tablespoons of the buffalo sauce into the skillet and gently coat the burger patties.
  • Cook for an additional minute.
  • Transfer onto the hamburger buns.
  • Top off with the ranch dressing, blue cheese crumbles, chopped green onion, mozzarella cheese and extra buffalo sauce.
  • Serve.
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Course; Burgers / Chicken

Basil Peach Pork Burgers

Basil Peach Pork Burgers

Not all burgers have to use lean ground beef in order to be incredibly delicious. These pork burgers are seasoned with garlic and grilled to absolute perfection.
Couverts4
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Ingredients

Instructions

  • Preheat an outdoor grill to medium heat.
  • In a bowl, add in the lean pork, chopped parsley, minced garlic, dash of salt and black pepper.
  • Stir well to mix.
  • Divide the mix into 4 patties.
  • Place the burger patties onto the grill.
  • Cook for 5 to 6 minutes on each side or until cooked to your desired doneness.
  • Transfer immediately onto the hamburger buns.
  • Top off with the goat cheese, basil and sliced peaches.
  • Serve immediately.
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Course; Burgers / Pork

Big Boy’s Blue Cheese Dressing

Big Boy’s Blue Cheese Dressing

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Ingredients

Instructions

  • Use electric mixer to combine all ingredients until smooth.
  • Tightly
  • cover and refrigerate.

Notes & Wine Advice

Use within 10 days.
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Course; Dressing

Almost Snickers

Almost Snickers

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Ingredients

  • 12 ounces Low fat ice cream — softened
  • 1 cup Low fat Cool Whip
  • 1/4 cup Crunchy peanut butter
  • 1 package Sugar free Chocolate pudding
  • 3 ounces Grape Nut cereal

Instructions

  • Mix together ice cream, Cool Whip, peanut butter and pudding.
  • Fold in Grape Nuts.
  • Spread in 8×8 inch pan and freeze.
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Course; Candy

Croissan’wich

Croissan’wich

Couverts4
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Ingredients

Instructions

  • Prepare the rolls by first unrolling the dough out of the can.
  • Separate the dough into four sections, each made up of two triangles.
  • Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle.
  • This will make one bigger triangle.
  • Loosely roll the dough, from the wide end, all the way up.
  • Now, bring the ends around so that they overlap and the roll is in the shape of a circle.
  • Press the ends together
  • and place the roll onto a baking sheet.
  • Repeat with the remaining dough, then bake following the directions on the package (bake at 375 degrees for 11 to13 minutes).
  • When the rolls are done baking build the sandwich using the above steps 2 through 5 in the recipe for the biscuit sandwich clone.
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Course; Sandwiches

BK Broiler

BK Broiler

This grilled chicken sandwich was introduced by America’s number-two burger chain in 1990, and soon after the launch the BK Broiler was selling at a rate of over a million a day. Not good news for chickens. This one’s easy to duplicate at home. To clone the shape of the chicken served at the burger giant, you’ll simply slice the chicken breasts in half, and pound each piece flat with a mallet. Pounding things is fun. Let the chicken marinate and then fire up the grill. The recipe makes four sandwiches and can be easily doubled if necessary for a king-size munch fest.
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Ingredients

Marinade

Rest of the recipe

Instructions

  • Make the marinade by combining the ingredients in a medium bowl.
  • Prepare the chicken by cutting each breast in half.
  • Fold a piece of plastic wrap around each piece of chicken and pound
  • the meat with a tenderizing mallet until it is about 1/4 – inch thick and about the same diameter as the hamburger buns.
  • Place
  • the chicken into the marinade, cover it, and chill for at least four hours.
  • Overnight is even better.
  • Preheat your barbecue or indoor grill to high heat.
  • Grill the chicken for 3 to 4 minutes per side or until done.
  • Toast the faces of the hamburger buns in a pan or griddle, in a toaster oven, or facedown on the grill.
  • Watch the buns closely to be certain that the faces turn only light brown and do not burn.
  • Build each sandwich from the top down by first spreading about
  • a tablespoon of the mayonnaise on the toasted face of a top bun.
  • Spread about 1/3 cup of chopped lettuce over the mayonnaise.
  • Arrange two tomato slices on the lettuce.
  • Place a chicken breast on the toasted face of the bottom bun.
  • Flip the top part of the sandwich over onto the bottom and scarf out.

Notes & Wine Advice

Tidbits
Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.
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Course; Chicken / Sandwiches

Big King

Big King

The Burger Wars are becoming the biggest food fight since that cafeteria scene from the movie "Animal House". The two burger giants, McDonald's and Burger King, have each been cloning the other's top products in the bloody battle for the big burger buck. Burger King stepped up first with the Big King -Burger King's version of the McDonald's Big Mac. Yes, it had two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun; although everything was arranged a bit differently, and there's no middle bun in there.  Then McDonald's rolled out the Big N' Tasty, which bore a striking resemblance to Burger King's Whopper, with fresh lettuce, tomato, and onion on top of a huge beef patty. Who's winning this fight by leveraging the popularity of the other company's product?  Nobody, really. McDonald's chose to alter its Big N' Tasty recipe by making it smaller n' cheaper, then changed the name to Big Xtra!, while Burger King bailed out on the Big King altogether.  But thisfood fight is far from over. More recently Burger King tweaked its french fry formula in an unsuccessful attempt to steal away fans fromMcDonald's winning fried spuds recipe. And McDonald's has added more breakfast sandwiches to compete with Burger King's wider wake-up selection. So the war continues.  And thebattlefield is splattered with ketchup.
Couverts4
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Ingredients

Spread

Instructions

  • Prepare the spread by combining the ingredients in a small bowl.
  • Set this aside until you are ready to use it.
  • Preheat your barbecue or indoor grill to high heat.
  • Divide the ground beef into 8 even portions (3 ounces each).
  • Roll each portion into a ball, then press each ball flat to form a patty about the same diameter as the bun.
  • Grill the beef patties for 2 to 3 minutes per side, or until done.
  • Lightly salt and pepper each side of the patties.
  • As the meat cooks, brown the faces of the buns in a hot skillet, toaster oven, or face down on the grill.
  • Watch the buns closely so that they do not burn.
  • Build each burger by first spreading a tablespoon of the spread on the face of the top bun.
  • Arrange about 1/3 cup of lettuce evenly over the spread.
  • On the bottom bun stack a patty, then a slice of American cheese, another patty, and another slice of cheese.
  • On the top slice of cheese arrange 2-3 separated onion slices (rings), then 2 pickle slices.
  • Turn the top part of the burger over onto the bottom and serve.
  • You may also want to zap the sandwiches in the microwave, individually, for 15 to 20 seconds each.
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Course; Beef

Best Eggnog ever!

Best Eggnog ever!

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Ingredients

Instructions

  • Separate eggs into 2 stainless steel or glass bowls.
  • Beat yolks with 1-1/2 cups sugar (reserve other 1/4 cup) until thick and creamy.
  • Clean beaters, beat egg whites until thick, beat in reserved sugar and beat until whites hold their peaks.
  • In a large punch bowl combine yolks and whites by mixing gently on low speed.
  • Add cream, combining gently.
  • Stir in the booze and sprinkle nutmeg on top.
  • Let sit in fridge for 2 hours.
  • A foamy crust will form.
  • Serve in glases making sure some liquid and foam are in each glass.
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Course; Dessert