Pocket Burgers

I often watch The Chew on ABC.  I always see things I want to try but most of the time I forget about them before I make my next menu.  This one stuck in my head.  It was an episode that had Mario Batali's kids cooking up some of their favorites.  The boys actually have their own cookbook called The Batali Brothers Cookbook.  This is not their exact recipe, but the same concept.  I used my family's favorite spices and stuffers to adjust to our taste.  I am sure that the original recipe is great too!  My father-in-law REALLY enjoyed these, he has already requested them again for the next cook out.  The burger was awesome alone, but the Onion Straws on top

Sorry for the lack of pictures, this was a two hands in raw meat kinda job.

Ingredients:

• 1 1/2 Pounds of Ground Beef
• 1/2 teaspoon Garlic Powder
•  A pinch of Crushed Red Pepper ( I crumble it between my fingers)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• Your favorite toppings- lettuce, tomato, pickles, onion, ketchup, mayonaise, mustard, BBQ Sauce. 

Stuffer Options

• Cooked Crumbled Bacon & Shredded Cheddar (my mother-in-laws favorite, she adds a little BBQ sauce on top)
• Sauted Onion & Blue Cheese Crumbles
• Sauted Mushrooms and Swiss Cheese
• Really you can add whatever you have on hand.  I am sure that my Bother-in-law will come up with some crazy combinations!

Divide the hamburger in to 5 equal parts.  Take one part at a time and divide that in half.

Flatten each of those parts put the stuffers in the center of one of the part and place the other on top.  Gently seal together the top and bottom with your fingers.  Repeat with all 5 of the burgers.  In a small bowl combine the garlic powder, salt, pepper, and crushed red pepper.  Sprinkle on both sides of all of the burgers.  Grill each side until they have reached desired temp.  

I also made Onion Straws with a horseradish dipping sauce.  Some of these went on the plate, Some went on my burger.  YUM!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Chicken Salad Lettuce Wraps

Last weekend, my husband wanted Picnic Perfect Chicken Salad Sandwiches, I on the other hand felt like I had had enough bread.  I decided to try something different, I made a lettuce wrap with the chicken salad.  There was really nothing too it (except a lot less calories)!  I will definitely be making these again!!  SOON!

Ingredients:

• Picnic Perfect Chicken Salad
• Romaine Lettuce

Follow recipe for Picnic Perfect Chicken Salad, but instead of putting it on a croissant, bread, or pita wrap it in a leaf of Romaine Lettuce.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Mini Strawberry Cheesecake Cream Pies

This dessert is part cheesecake and part mouse, but all delicious!  Our strawberry picking at Wegmeyer Farms in Hamilton, Virginia was a great success and I have been making all kinds of yummy treats for my family.  I am sad that the season is coming to an end.  Fresh picked strawberries have become a new family favorite!

Ingredients:

• About a Cup of Strawberries (enough to make 1/2 cup puree) plus a couple to cut up for garnish
• 8 oz Block of Cream Cheese (I used 1/3 les fat, just don't use fat free)
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup plus 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla
• 6 Mini Graham Cracker Pie Crusts (or one large one)

Place about a cup of strawberries into a small food processor and pulse until no large chunks remain, but don't make it completely pureed.  Pour into measuring cup to make sure you have a 1/2 cup.  Set aside.

In medium size bowl, combine cream cheese, vanilla, and 1/3 cup powdered sugar.

Add Strawberry puree to cream cheese mixture and mix on low until thoroughly combined.  Set aside.

In large bowl, (not because you are making a lot, but because you don't watch it to splatter everywhere) combine 1/2 heavy whipping cream and 2 tablespoons of powdered sugar.  Mix with electric mixer until it becomes stiff like whip cream.

Fold in whip cream with the strawberry cream cheese mixture with rubber spatuala.  Then evenly distribute pie filling into mini graham cracker crusts or one large crust.  Chill for at least 30 minutes and serve.

Herb Butter Corn On the Cob

In my opinion nothing says summer quite like corn on the cob.  I love that it is only the first of June and we have already had it twice!  I typically either boil the corn or soak it in water for about 10 minutes and cook it on the grill.  Both are yummy!  The Herb Butter Steak House Steak recipe is one of our most popular recipes so I figured I would see what else I could do with the butter.  The whole family liked this variation.  Next,  I will try it with potatoes (don't act so surprised, if you follow me you know I will do anything with potatoes)

Ingredients:

• 4 Ears of Corn on the Cob
• Herb Butter (I only make half of the recipe for the corn)
• Sea Salt

Cook the corn on the cob as you normally would.  This time, I boiled it.  I place the corn in the pot of water, bring it to a boil, and cook for 5 minutes after water comes to a rolling boil.  Remove corn from water and roll in Herb Butter.  Sprinkle with a little sea salt and enjoy!

I know corn on the cob is meant to be eaten off the cob, but sometimes my family likes it cut off.  Either way is fine with me.

 I served this with Skinny Spinach Mac & Cheese and Sweet Cajun Chicken.  Both of which are MUST MAKES!

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Derby Dessert

The Kentucky Derby is always the first Saturday in May, this is so good I am sure I will make it more often than once a year!  When I think of the Derby I think of two things- Big Fancy Hats and Derby Pie.  This famous dessert was originally made by a restaurant in Kentucky and their recipe is a family secret.  This is my take on their secret.  This is actually a recipe that Tracy's mother-in-law has been making for over 30 years and it is still a favorite.  I like to serve mine with a scoop of vanilla ice cream.  YUM!!!!

Ingredients:

• 1 Tablespoon Bourbon
• 1/4 cup of Butter (softened)
• 1 teaspoon of Vanilla Extract
• 3 Eggs
• 1 cup Sugar
• 3/4 cup Light Karo Syrup
• 1/2 Pecans
• 1/4 teaspoonSalt
• 1/2 cup Semi-Sweet Chocolate Chips
• Perfect Pie Crust

Prepare the Perfect Pie Crust as directed in a previous post or you can cheat and use a store bought crust.  Preheat oven to 375.  Cream together butter, sugar, eggs, and karo syrup.

 Then add in salt, vanilla, and bourbon.  Last, stir in pecans and chocolate chips.

 Pour into unbaked pie crust.

 Bake for 40-50 minutes.  Let cool for about an hour.  Enjoy!

  

Lemon Orzo Pasta Salad with Asparagus and Tomatoes

 Summer is just around the corner so it is time to add in some lighter side dishes into the rotation.  A cold salad always makes me think of a picnic and I wish summer was one giant picnic!  I think that I could grill outside every night!  BTW is orzo a pasta or a rice?  Whatever it is is delicious!  The orzo salad is very simple compliments almost anything.

Ingredients:

• 1 Cup of uncooked Orzo
• Cherry Tomatoes
• Fresh Asparagus
• 2 Tablespoons of Extra Virgin Olive Oil
• 1/2- Lemon juiced and zested
• 1 teaspoon minced garlic
• 3/4 teaspoon dried parsley or a couple tablespoons of fresh
• Sea Salt
• Pepper
• Fresh Grated Parmigiano Reggiano

Serves 6

Bring two medium pots of water to a boil.  In one pot, cook the orzo according to the directions on the box.  Drain and place in In the other pot, blanch asparagus for 2-3 minutes.

Make sure you don't over cook it.  After it is cooked place asparagus in a bowl of ice to stop it from further cooking and keep them green.
In a small bowl combine lemon juice, zest, garlic, and dried parsley.  Pour over orzo and stir in asparagus, tomato halves, and parmesan cheese.  Salt and pepper to taste.

This can either be served warm or cold.  We prefer to serve it cold.

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Secret Fruit Salad

This recipe  has been floating around Pinterest for awhile, but I just finally got around to making it. I found the original Secret Fruit Salad recipe on Rachel Schultz's Blog.  It is delicious- just make sure you let it refrigerate to let the fruit juices mix with the pudding mix.  I pretty much kept the recipe the same, I just changed up the berries.

Ingredients:

• 1/2 Pineapple cut in chunks
• 1 lb of Strawberries cut into halfs or quarters
• 1 bunch of Grapes
• 1 pint of Blueberries
• 2 Tablespoons Instant Vanilla Pudding Mix Powder

serves about 10

Wash all fruit well and cut into desired sized pieces.  

Place in large bowl and toss with Dry Pudding Mix.  Make sure you let the Fruit Salad refrigerate at about 12 hours to let all of the fruit juices to create the yummy vanilla dressing!

Strawberry Spinach Salad with Raspberry Vinaigrette

I used to be completely against both fruit and nuts in my salad, recently I opened my eyes to the endless combinations and my taste buds are extremely happy! This salad dressing is so good the sweet and tangy flavors compliment each other perfectly.  Make sure you try this SOON!

Ingredients:
Salad

• Fresh Spinach washed and dried
• Strawberries cleaned and sliced
• Sunflower Seeds
• Blue Cheese Crumbles

Dressing

• 1/3 Cup Raspberry Wine Vinegar
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 teaspoon dry mustard
• 1/2 cup vegetable oil
• 1  teaspoons poppy seeds

Place all dressing ingredients in a container or jar that can seal tightly.  Shake well.  Refrigerate about 20 minutes.  

When ready to serve, place spinach in large bowl.  Toss with dressing.  Top with strawberries, sunflower seeds and blue cheese crumbles.

Store left over dressing in sealed container in refrigerator.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Fresh and Fancy Fruit Salsa with Cinnamon Dippers

I am in LOVE with this fruit salsa!  I love that I can throw this together with whatever fruit I have on hand and I love that I can make a large batch for a big group or I can make it as a snack for just my family (or myself).  

Ingredients:
Salsa

• 1 Fuji Apple
• 2 Bananas
• 1 Kiwi
• About 10 Strawberries
• 2 Handfulls of Grapes
• 2 Handfulls of Blueberries
• 1 Tablespoon Lime Juice
• 2 Tablespoons Sugar
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg

Combine Lime Juice, cinnamon, sugar, and nutmeg in a small bowl- set aside.  Peel and dice apple (I dont always do this), bananas, and kiwi.  Cut grapes into halves or quarters. Leave blueberries whole.  Mix all fruits together. Gently stir in lime juice mixture until all fruit is covered.  Refrigerate for about 15 minutes to let the juices mix with the fruit.  Serve with Cinnamon Dippers. 

Ingredients:

Cinnamon Dippers

• 8 Flour Tortillas
• 1/2 cup melted Butter ( I usually skip this and just use Spray Butter.  It is easier and a lot less fat)
• 1 tablespoon cinnamon
• 3 tablespoons sugar

I keep a shaker of cinnamon sugar on had so I just use it instead of mixing it separately

Preheat oven to 350.  Combine cinnamon and sugar in small bowl- set aside.  Cut your tortillas into dippable triangle shapes and place on baking sheet lined with parchment paper.  Sprinkle each dipper with a generous amount of the cinn-sugar mix.  Bake for 7-9 minutes.

Cool and serve with Fresh & Fancy Fruit Salsa.  

Note:  If you don't have time to make the cinnamon dippers you can serve it on graham crackers too!

Deviled Eggs

Deviled Eggs make me think of two things- Springtime and Family Picnics.  I think our grandmothers could whip them up with their eyes closed, but I am not sure they ever thought to top them with delicious things.  The possibilities are endless, these are a few of ours.
Ingredients:

• Hard Boiled Eggs
• Mayonnaise
• Mustard
• Dill Pickle Juice
• Pepper

Toppings:

• Bacon- cooked and crumbled
• Dill Relish
• Paprika
• Cinnamon Sugar Pecans (yes, I made them myself.  I will post recipe soon)
• BE CREATIVE! Black olives, Lobster, Pimentos, or Pickles!

I begin by hard boiling the eggs.  There are dozens of ways to make them and for years every time I made them, I would have to call my Grandma Lois and ask her how long to cook them.  I am not sure if I really forgot each time or if I used it as an excuse to call and chat with her.  I put them in a pot with water covering them, bring to a rolling boil, and then turn off stove and cover for 7 minutes.  Then remove from water.
 My mother-in-law taught my kids how to crack them.  Each person gets an egg and then you hit them together, whoever's egg breaks is the loser and the winning egg attempts to break another one and so on and so on.
Just like my grandmother, I don't measure how much stuff goes into the yolk mixture.  The consistency is the most important thing.  In the egg peeling process, one egg white usually gets busted up which leaves me with an extra yolk.  Having the extra yolk allows me to make sure that I have plenty of filling to make the eggs look extra full.
Then let your creativity show!
This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!