Wednesday, March 27, 2013

Cheese Stuffed Guacamole Burgers

Now that the temperatures are slowly becoming warmer outside, that means burger and hot dog season is just around the corner. So I came up with a recipe that mixes the taste of cheese melted perfectly with guacamole, and  grilled onions. 

          Cheese Stuffed Burger Ingredients
- 1 lb ground chuck
- Buns
- 2 tbs. Worcestershire sauce
- 2 tbs. garlic powder
- 2 slice or 1/4 c. of shredded cheese
- 1 container of store bought guacamole
- 1 tomato (sliced)
- 1/3 c. of water
- 1 tbs. of pepper
- 1/2 tbs of salt
Servings: Makes 4 burgers

Start by putting your ground chuck in a bowl and add a 2 tbs. of Worcestershire sauce, 2 tbs. of garlic powder, 1/3 c. of water, 1 tbs. of pepper, and 1/2 tbs. of salt. Once its mixed, take a handful of meat, sized the way you want and shape it into a  burger. Then, use your thumb and press down into the center of the meat to create an indent. 

In the indent, place your slices of cheese. Place a little bit of meat over the top to cover the cheese, and press down to keep   the cheese inside. Next, grill until cooked.

Grilled Onions Ingredients
- 1 onion (sliced)
- 1 tbs. basil
- 1 tbs. oregano
- 1/4 c. olive oil
- Dash of sugar
- Dash of pepper & salt

For the onions, after they're sliced, heat up a small skillet on medium heat with olive oil and start cooking.  Then, add all of your ingredients and cook them until soft. Once they're finished, put those on a plate. 

Next, take your bun and toast it in the skillet. It will season the bun to make these burgers to die for. Last but not least, put your burger together. Spoon out some guacamole onto the bun, add a tomato slice, and your grilled onions and you get a great cheese stuffed guacamole burger.

Saturday, March 23, 2013

Crunchy Homemade French Fries

 French fries are a beloved snack when it comes to fast food. Yet, how do you enjoy it without having to go out to eat? 

  Now I have a solution for an easy recipe that works great if you have leftover potatoes to use. These french fries will remind you of an American tradition that's crunchy and savory.

Crunchy Homemade French Fries Ingredients
- 4 medium sized potatoes (gold or Yukon)
- 1 c. of water
- 1 c. of flour
- 1 tsp. garlic powder
- 3 tbs. of oregano
- 3 tbs. of basil
- 1 tbs. of salt
- 2 tsp. of chili powder
- 2 1/2 c. of oil (to fry)
- Dash of cayenne pepper
- 1 tbs. of kosher salt

Start by peeling all of your potatoes, and then slice then about a quarter inch thick. Then, take your knife and slice those pieces longways to get the sized french fry you'd like. Then, place them in cold water to keep them fresh.

In the meantime, use a skillet to do the deep frying if you don't have a deep fryer. Put 2 1/2 c. of oil in a medium skillet and heat up the oil to about 350 degrees. I use my meat thermometer to see how hot the oil is.

 As your oil heats up, mix together in a bowl, 1 c. of flour, 3 tbs. of oregano, 3 tbs. of basil, 1 tbs. of salt, 2 tsp. of chili powder, a dash of cayenne pepper and then slowly add your 1 c. of water. Mix it well with a whisk, and taste. Add any extra ingredients depending on your taste buds.

Then, take each individual fry and place it into the batter, making sure to cover it with your mix. By this time, your oil will be ready for frying.

Take each fry and place it into the batter. Use tongs to keep each fry separate from each other, so they don't clump together. Fry until they are golden brown. This should take about 10 minutes. 

After they're done, put the fries onto a paper towel, and then place a paper towel on top of them to drain the extra oil. Let them cool for a few minutes, and sprinkle your 1 tbs. of Kosher salt over the top of them. Then, pick your favorite dipping sauce, mine is honey mustard and Bon Appetite!

Saturday, March 16, 2013

Healthy Breakfast Surprise

If you want an easy start to your day, then look no further than this healthy breakfast surprise. After you look at the ingredients, you'll see what's healthy and what's the surprise. 

Healthy Breakfast Surprise Ingredients
              - 1 English muffin
              - 1 tbs. of butter
              - 2 eggs
              - 1 tbs of milk
              - 1 slice of bacon
              - 1 slice of cheddar
              - 1 slice of tomato
              - 2 tbs. of store bought guacamole
              - Salt & pepper to taste
                Makes 1 Sandwich 

Start by cracking your eggs in a bowl, and add your 2 tbs of milk. Then whisk your eggs using a fork. I use a fork because its faster and easier than a whisk when it comes to eggs. Then, melt 1 tbs. of butter in a small skillet, making sure to move it around the entire pan.

Then, pour your mixture into a small, medium heated skillet. Watch the eggs until the mixture solidifies and use a wooden spoon to scrape the eggs from the bottom of the pan, and separate the pieces.

While these continue to cook, start heating up your 1 slice of bacon in the microwave. I cook mine on 80% power for about 2 minutes.

In the meantime, go back to your eggs and add a little bit of salt and pepper to taste. Then, remove your eggs from heat. After, your bacon is done and once its cooled, break the bacon into small pieces.
Take your English muffin and put it into the toaster. Once its toasted, take one half and spread your 2 tbs. of store bought guacamole and put your slice of cheddar on top. On the other half, spoon the eggs and sprinkle your bits of bacon. Then, put your sandwich in the microwave for 25 seconds on 80%, or until the cheese is melted. Last but not least, put your tomato slice on one half and put your sandwich together. You'll definitely want to make seconds on this recipe.

Thursday, March 14, 2013

Strawberry Daiquiri Cupcakes

 After spending a lot of time experimenting in my kitchen during my stay-cation, I came up with a great dessert, inspired by my favorite alcoholic drink, the Strawberry Daiquiri.

  This recipe will definitely grab your sweet tooth and take it on a roller coaster of great flavor. These cupcakes are filled with my homemade strawberry compote and even alcohol.

 Strawberry Daiquiri Cupcakes Ingredients
- 1 pkg of Duncan Hines Red Velvet Cake
- 1 container Pillsbury Vanilla Frosting
- 2 tsp. rum
- 1/3 c. of Daily's Strawberry Daiquiri mix
     Makes about 20 cupcakes

First, preheat your oven as directed on the cake mix box. I used Duncan Hines red velvet cake mix, but you can use any brand. Then, follow the directions on the back of the box. But, only use 1/4 c. of water instead because you'll be adding other wet ingredients to the batter. 

After you're done mixing the ingredients, add the 2 tsp. of rum and the 1/3 c. of Daily's Strawberry Daiquiri mix. If you don't want alcohol in these, you can simply use rum extract. Then, line your muffin pan with cupcake liners and spoon the batter into them about 1/3 full. Then, cook the cupcakes as directed on the box. Now, it's time to make the strawberry filling.

Strawberry Compote Ingredients     
    - 1 c. of Frozen strawberries (thawed)(halved)
   - 1/4 c. of Daily's Daiquiri mix
   - 2 tbs. sugar
   - 1 tbs. cornstarch

For this part of the recipe take a medium sized saucepan and start to whisk 1/4 c. of Daily's Strawberry Daiquiri mix and a 1 tbs. of cornstarch over low heat. You want to get rid of any clumps that the cornstarch may create. 

Once that's done, then you can whisk in the 1 c. of thawed strawberries that are cut in half and the 2 tbs. of sugar. Then, bring this to a boil until it thickens, which will take about 5 minutes.

 At this point, your cupcakes will be done and you want to let them cool for 5 minutes. Then its time to put the compote in the cupcakes. My secret was I turned one of my cake frosting tips upside down and pressed it to the top of each cupcake. Then rotate 360 degrees, and pull up, most of the cake will come out. Be sure not to insert all the way to the bottom to avoid leaking. Also, you may have to pick out some leftover cake pieces inside to get a big enough hole.

 Next, spoon your filling into each cupcake to the top. Finally it's time to frost. All you have to do is take about 2 tbs. of leftover compote and mix it in a bowl with your container of Pillsbury Vanilla frosting. Then, frost each cupcake how you like. Top with a decorated strawberry for presentation. Take a bite and you'll feel like you're on the beach.