Friday, May 29, 2015

Dinner Tonight: Peanut Butter & Bacon Burger


Last Friday, I told you about the yummy food truck that came to my dad's 60th birthday party and served us sliders.  I enjoyed two different versions that night...first, I had their Strawberry Jam & Goat Cheese Burger (see my version here) and then I had one of their Peanut Butter and Bacon Burgers.

I could pretty much slather peanut butter on cardboard and eat it...loooove it!   Needless to say, on top of a burger with bacon only made my love of PB grow even more.  This weekend, try my version of their PB & Bacon Burger...I promise you, you only thought peanut butter was meant to be with jelly.  It is actually meant to be with beef and bacon.

Enjoy!


This recipe is for four half pound burgers.


Shopping List
2 pounds of ground beef
2 tablespoons steak seasoning
2 tablespoons Worcestershire sauce
about a tablespoons or so of creamy peanut butter per burger
8 pieces of bacon, cooked until crispy and then crumbled
1 red onion, chopped
a handful of basil leaves, chopped
burger buns


Preheat your outdoor grill or indoor grill pan to medium-high.

In a mixing bowl, combine your ground beef, steak seasoning and Worcestershire sauce.  Divide mixture into four patties.  Lightly press down the centers of each burger so that when they cook up, they are flat and not bulging in the center.

Grill each patty until it's done to your liking.  We typically grill our burgers 6 minutes per side to get a nice medium burger.  Remove from grill and assemble.

Take your bun and add the patty, a nice dollop of peanut butter, some crumbled bacon, sliced onion and a sprinkle of basil.  Serve and enjoy.


My dad on his 60th birthday with the Easy Sliders truck.  Peanut butter and bacon on their burgers...just genius.

Have a happy Friday!  Grill out tonight!




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Thursday, May 28, 2015

Raspberry Lemon Rolls


The other morning, I was wanting to make something just a little different for breakfast...so, I took fresh raspberries, a little lemon and a can of Crescent rolls and made these delicious rolls.  As Kensington would say, "easy peasy lemon squeezy". 


This recipe makes 8 rolls.


Shopping List
1 can of refrigerated Crescent rolls
1 (6 oz) container of fresh raspberries
1 lemon, the zest and juice


Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (for easy clean up) and lightly spray with cooking spray.  

Unroll the can of crescent rolls into one rectangular sheet on your baking sheet.  Press the perforations together so that your rectangle doesn't come undone.  Set aside.

In a bowl, mash your raspberries with a potato masher or big spoon.  Add in about half a  tablespoon of lemon zest and then a tablespoon of lemon juice.

Spread your raspberry mixture down the center of your rectangle.  Roll the dough starting with one of the short ends to form a log.  Once your dough is a log, slice it into 8 pieces and place them on the baking sheet.

Bake your pinwheel shaped rolls 12 to 14 minutes.

Remove from oven and serve immediately.


Mix and match this with any fruit you love...blackberries, blueberries or strawberries would all be delish too!  

Enjoy!


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Wednesday, May 27, 2015

Lettuce Wrap Pasta Salad


I would like to go ahead and declare myself the Pasta Salad Queen.  I totally dig me a pasta salad...especially for lunch!

During the summer, I typically make a pasta salad and then eat on it several days in a row.  I'll take it in my cooler to the pool, eat it on the patio if we're home or even add it as a side dish to our supper.  Pasta Salads are the perfect blank canvas for everything but the kitchen sink.

For this one, I took my favorite flavors from a lettuce wrap and turned it into a pasta salad.  Yum!

This recipe will serve four as a main course or six if you're using it as a side dish.  If you like your pasta salad a little "saucier", you can double the sauce ingredients.

Shopping List
1 pound of a short cut pasta
1 garlic clove, finely chopped
1/2 a cup Hoisin Sauce
3 tablespoons Soy Sauce
1 (8 oz) can of sliced water chestnuts, drained
1 cup of raw cashews
1 red bell pepper, chopped
about 8 green onions, chopped
3 cups of fresh spinach leaves, chopped into bite-sized pieces
Toasted sesame seeds to garnish


Bring a pot of water to boil over medium-high heat.  Once boiling, drop your pasta and cook until just shy of al dente (about 4 minutes).  Immediately drain your pasta water and then run cold water down on top of the pasta.  Rinse with cold water and then drain.  Reserve your cold cooked pasta.

In a small bowl, add in your chopped garlic.  Next, whisk in your Hoisin and Soy Sauces.  Set aside.

Add your water chestnuts, cashews, chopped bell pepper, onions and spinach leaves to your pasta.  Next, drizzle your sauce down over everything and toss together.

To toast up your sesame seeds, add a couple of tablespoons of seeds to a dry skillet and toast over medium-high heat for about a minute.  Garnish pasta with toasted sesame seeds.

Cover and refrigerate at least an hour before serving.


I keep this in the fridge at least three days and munch on it as the days go by.  If you want your cashews and sesame seeds to stay nice and crunchy, you can leave them out and then just garnish with them each day.

All I need now is my sunscreen, a pool and my friends.  Lunch is served!


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