Extremely Easy Navajo Tacos

Is there anybody out there that hasn't had a Navajo Taco? You usually find them at fairs or carnivals. They are yummy! It is a scone covered with chili, cheese, lettuce, tomatoes and other delicious toppings on them. Now I have tried to make homemade scones, they ended up tasting like pretzels. Not ideal for Navajo tacos. I was clipping coupons the other day and there was some for Rhodes Rolls. Rhodes Rolls is pre-made dough for rolls, bread, and cinnamon rolls. I am sure there are several other brands of frozen rolls, I just know Rhodes really well since they are based in Utah where I am from.

Navajo Tacos

thawed out rolls, get out however many you are planning to serve

chili

cheese

olives

lettuce

tomatoes

diced chilies

onions

jalapenos 

Now all you have to do to make these scrumptious Navajo tacos is let the rolls sit out just until they are pliable, don't let them rise! Once they get to that point, have a little bit of hot oil a pan, not too hot they will burn quick. 

Stretch out the rolls to make them flat, be careful they will get thin in places. Place them in the oil and let them brown, once the side is brown flip to brown the other side. Place them on a paper towel to get some of the oil off. Heat up the chili and top with the toppings listed above. 

Cheese Steak Sandwiches

Now I know these cheese steak sandwiches aren't from Philly, but they are just as good! In fact they were so good I ate 2! I even got to use up some of the green peppers that were growing in my little garden. Which by the way my garden is dying, I'll post about that later. I love the mixture of sauteed peppers, onions and meat. And all sandwiches are better with melted cheese on them. I highly recommend adding the hot sauce to the mixture. I used the green Tabasco sauce, it added a nice flavor. 

Cheesesteak Sandwiches

1 lb. steak (you really can use any cut; since you’re going to slice it up and season it heavily, there’s really no need to splurge on a fillet mignon.)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
Provolone
Kosher salt and freshly-ground black pepper
Hot sauce (like Tabasco or Cholula; optional,)
4-6 Hoagie rolls

All righty then, onto the recipe. Slice bell peppers and onions. Set aside. Slice meat. Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste. 

Spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

Recipe From: Our Best Bites 

Homemade Corn Dogs

After I called my Mom to tell her I had just made some amazing homemade corn dogs, she informed me she used to make them when I was younger. And here  I had thought I had never had a homemade corn dog. I was real young when she made them. She would make them bite size instead of the whole corn dog.


I am probably never going to buy frozen corn dogs from the store ever again. Not that I do on a regular basis, but my husband craves them every so often. I usually refuse to get them because I don't think there is anything extra special about them. 


Now homemade corn dogs, I will definitely make these for him if he is craving a corn dog. They were delicious! You will want a good quality hot dog, like Nathan's or Hi-Grade (I used all beef BallPark) to make corn dogs, it will make a world of difference. 


The batter is going to be THICK, and that is perfectly normal, it makes it a little hard to just dip the corn dog. I just used my hands to spread it over the hot dog. Use a popsicle stick or I found long wood corn skewers, the corn skewers had a pointy end so just be careful.


Also I thought this would make a mess in the oil when I fried them, they don't! It was a very easy clean up.
Enjoy, you will love them a lot more then the frozen store ones!


Homemade Corn Dogs


1 Tbsp. vinegar or lemon juice
scant 1 cup milk
1 1/2 cup flour
1 cup yellow corn meal
1/4 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
10-12 hot dogs
brochettes or wooden skewers (if real long, cut in half)


Preheat some oil in a deep fryer or large skillet to 365 degrees. You need it to be a couple inches deep and the pan needs to be large enough to fit the corn dogs in. I used my Lodge Dutch oven. You want to completely submerge the corn dogs in the oil. Place 1 Tbsp. of the vinegar or lemon juice in a liquid measure cup. Then add enough milk to measure 1 cup. Stir and let sit for 5 minutes.
Meanwhile, whisk together the flour, corn meal, sugar, baking powder, salt, and baking soda in a large bowl. Add milk and eggs then whisk until well combined. 
Insert skewer in hot dog and dip in batter. Coat hot dog well and fry in 365 degree oil until golden brown. Drain on towels.

Recipe Adapted From: Real Mom Kitchen 

Chicken Fried Steak

For Mother's Day David asked me what I wanted for dinner. Now I don't really have a favorite food, (but if I had to pick one I think I would say sushi) I really like all types and varieties of food. So when he asked I was in the mood for chicken fried steak and homemade mashed potatoes. 
Have I ever mentioned how well my husband can cook?? 
He did not disappoint on this meal! 
I LOVED IT!
The chicken fried steak was perfectly coated and perfectly browned. It had a nice flavor to it, and it was juicy and just perfect all the way around. 
I would have the hubby makes this again before I would go out to a restaurant and pay 10 to 15 dollars for something that he could make just as well or better, at home in our kitchen.
Now I didn't cover my steak with gravy, the hubster and I are still in a working progress on how to make delicious gravy from the drippings. The gravy he made had good flavor, it was just a little too thick.
For those who love a good southern cooked meal every now and then, or even every day, try the chicken fried steak.
It is a very satisfy dinner.


Chicken Fried Steak


3 pounds cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/3 cup for the gravy
2 tsp. seasoned salt, (Lawry's)
3/4 tsp. paprika
1/4 tsp. cayenne pepper
1 1/2 tsp. black pepper
1/2 cup canola or vegetable oil for frying


Begin with an assembly line of dishes for the meat, milk-egg mixture and the flour mixture with  clean plate at the end to receive the breaded meat.
Put the 2 eggs and 1 1/2 cups milk in one of the dishes. Beat them with a fork.
Add the 3 cups flour, seasoned salt, paprika, cayenne, and black pepper in the next plate. Stir it together gently.
Lightly season a piece of meat with salt and pepper, then dip it into the egg-milk mixture. Flip to the other side to coat.
Next, place the meat on the plate of seasoned flour. Turn over to coat thoroughly. 
Now place the meat back in the egg/milk mixture, turning to coat.
And finally, dredge in flour one more time. This repetition will create a nice, thick crust.
Place the breaded meat on the empty plate until ready to fry and repeat the process with the remaining pieces of meat.
Heat the oil in a large skillet over medium-high heat. When the oil is sufficiently heated fry 3 pieces of meat at a time. Cook on one side until golden brown about 2 1/2 minutes.
Turn over and cook for 2 or 3 minutes, until the other side is golden.
Remove to a paper towel-lined late and keep warm. Repeat until all meat is cooked. (We just put ours on a plate that we could put in the oven on warm until we were ready to eat.)
After frying all the meat, pour off the grease into a heat-proof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow the grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease.
Using a whisk, mix the flour with grease, creating a golden brown paste. This is known as a "roux", and you want the roux to attain a deep, rich color, if the paste seems more oily than pasty, sprinkle in another tablespoon of flour. Whisk again and check the consistency.
After a couple of minutes, the paste will start to turn golden brown. That's when it is ready. Whisking constantly, pour in 2 cups milk.
Whisk to combine, then let the gravy come to a slow boil. The gravy will thicken gradually, but if it seems too thick at first, add splashes of milk as needed, whisking to combine. 
As you cook and thicken the gravy, be prepared to splash in more milk if it becomes overly thick. The total cooking process should take 5 to 10 minutes. Generously season with salt and pepper, tasting to ensure that it's seasoned adequately. 
Place the warm meat in a plate with mashed potatoes. Pour gravy over the chicken fried steak and potatoes.

Recipe Adapted From: The Pioneer Woman Cooks

Mexican Stuffed Peppers

Stuffed pepper anyone?? This is was an extremely large stuffed pepper, Dave and I found the two largest ones we could find. :)

I didn't realize how much I enjoyed stuffed peppers until I had one at Dave's brother Kelly's house for dinner one evening. Thank you Kelly for introducing me to some delicious food!

 I really love the stuffed peppers I posted about a while ago. I also really enjoyed the Mexican twist in this new stuffed pepper recipe.

Mexican Stuffed Peppers

1 lb. ground beef

1 onion, chopped

3 Tbsp. (about 1/2 of 1 1/4 oz. pkg) taco seasoning mix

2 cups water

2 small tomatoes

1 cup instant white rice, uncooked

4 large red or green bell peppers

1/2 cup thick and chunky salsa

1 1/2 cups shredded sharp cheddar cheese, divided

Heat oven to 400 degrees.

Brown meat with onions in skillet on medium heat. Stir in taco seasoning mix and 1/2 cup water. Bring to a boil; simmer on low heat 5 min., stirring occasionally. 

Stir 1 cup of the remaining water into seasoned meat in skillet. Add tomatoes; mix well. Bring to a boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Meanwhile, cut tops off peppers; discard tops and seeds or dice up remaining pepper and throw into meat mixture. Mix salsa and remaining 1/2 cup water in bottom of a 9x13 baking dish. Stand peppers in baking dish.

Add 1 cup of cheese to meat mixture; stir. Spoon into peppers; top with remaining cheese. Cover.

Bake 35 to 40 minutes or until peppers are tender. Serve with sauce from baking dish.

Won Tons

I came across the recipe for these delicious crunchy won tons a few months ago on Jamie Cooks It Up. I have been meaning to make the for a long time. I have lots of recipes I have been meaning to make for a long time, you should see my computer file folders, they are loaded with recipes. And I still have yet to make all the recipes in the cook book I made. :) What can I say I love food and I get side tracked easily with new recipes. 

These are a little time consuming, but the recipes makes a lot! About 100 won tons, so you could half this recipe. I didn't so therefore there was too much for me and Dave to eat. We ended up freezing a few little bags of them and we still had some meat mixture left over. I would suggest making these if you are feeding a crowd! The sauce will also last up to 2 months in the fridge.

Won Tons

Filling:

1/2 head green cabbage

2 onions

2-3 large carrots

1 T ginger

1 1/2 t salt

1 t red pepper flakes

1 lb ground beef

1/2 t black pepper

2-3 cloves garlic

1 egg

Shells:

2  50 count pkg won ton wrappers (found in the produce section)

flour and water (1 part flour to 2 parts water)

Dipping Sauce:

1 C rice vinegar

1/2 C soy sauce

1 t red pepper flakes

1 t sesame oil

1/2 t toasted sesame seeds (optional)

1/2 C sugar

1. Chop the veggies up super small. We actually put them in a mini food processor, a few at a time to get them the right size. You want to be careful not to turn them to mush.

2. Mix the veggies, seasonings, and hamburger together. Add the egg and mix well. Adam usually just puts his hands in the bowl and mixes it all up that way. 

3. Mix the flour and water together to make a paste.

4. Lay four won ton wrappers out at a time in a square. Dip your finger in the paste and then coat the inside edges of the wrappers with it. You can see in the picture below which edges have the paste on them.

5. Place about 1 T of meat mixture into the center of each wrapper.

6. Fold the edges of each wrapper together, and press so the paste has a chance to seal. Repeat with all wrappers.

7. In a large skillet heat 1 T olive oil. Fry the won tons over medium heat (covered) for about 5-6 minutes. Remove the lid, turn the won tons over and cook for another 5-6 minutes (uncovered)

8. After all the won tons are cooked (we usually have 2 fry pans and an electric skillet all going at the same time to speed things up) pour the Dipping Sauce ingredients into the hot fry pan. Stir to dissolve the sugar. Let it heat through for about 2 minutes. Pour into a serving dish and you are ready to eat. We serve it with piping hot white rice. (I served my won tons with sesame noodles.)

Cube Steak Sandwich (Marlboro Man Sandwich)

I have been meaning to make this sandwich for months! Sorry you weren't to here to this Mom and Dad, it was delicious!! Marlboro Man from The Pioneer Woman knows what makes a good sandwich. My mouth is drooling for one right now as I look at this picture and think of how it tasted. YUM! I had leftovers and made it for lunch the next day too with pieces of Swiss cheese on top and then broiled it. That was even better then the first day we ate them! And pouring that little bit of extra juice over the meat on the bun gives it so much more flavor. 

Cube Steak Sandwich (Marlboro Man Sandwich)

1 whole large (or 2 small) onions

2 sticks butter 

2 pounds(to 3 pounds) cube steak (tenderized round steak that's been extra tenderized)

Lawry's Seasoned Salt 

1/2 cups (approximately) Worcestershire Sauce

Tabasco Sauce, to taste (I didn't have any, so I left it out)

4 whole French/Deli Rolls (I used French)

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry's

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on a plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

I got 6 sandwiches out of 3 pounds of cube steak.

Mini Meatloaves

Now I know I said previously that I am not the biggest fan of meatloaf except for certain recipes. This is one of those recipes! (And I promise we do more then eat, I just really like to cook and since that is what I have mainly been doing that is what all my post consist of.) 

This recipe comes from Dave's family, and I must say the ketchup sauce on these individual meatloaves is fantastic! I am not a big fan of ketchup sauces, with the brown sugar and mustard, and the few other ingredients they make it more then just ketchup. 

Try these! You'll love them!

Meatloaf:

1 lb. ground beef

1/4 cup salsa

1 Tbsp. chopped onion

1 egg

bread crumbs 

salt and pepper

onion salt

Mix together the above the ingredients. The bread crumbs you want to add just enough to suck the moisture out of the mixture. Be careful though, you don't want to dry it out. Add the salt, pepper and onion salt to your liking. Form into patties. Top with sauce.

Sauce: 

1 c. ketchup

1 Tbsp. apple cider vinegar

2 Tbsp. - 1/4 c. brown sugar (I used 1/4 cup)

squirt of mustard

sprinkle of curry powder

Dissolve sauce ingredients in a saucepan. Top meatloaf with sauce.

Bake at 350 degrees for 45 minutes.

Mushroom and Swiss Sliders with Spicy Fry Sauce

For those of you who love mushroom and swiss burgers these are a must try!!! They were amazing! And they were even more delicious on my homemade hamburger buns, I just made them mini size. I came across this recipe from The Pioneer Woman (I find a lot of recipes from her and so far I have liked everyone I have made.) Now her recipe calls for 2 pounds of meat to make 8 patties, I used just a little more then a pound and I got 8 patties. The spicy fry sauce was spicy to me, but Dave said he had no idea it even had red pepper in it. My mouth is sensitive to heat, but it was just the right amount of spice. The drippings of sauted onion and mushroom that were left in the pan were delicious also! You must try these little burgers, you won't regret it!

Mushroom and Swiss Sliders with Spicy Fry Sauce

1/3 c. mayonnaise

2 Tbsp. Ketchup

1 tsp. Cayenne Red Pepper (less if you're sensitive to spice)

4 Tbsp. butter

1/2 whole medium onion, finely diced

8 ounces white mushrooms, chopped finely 

1/2 c. White or Red Wine (optional) (I didn't use wine)

4 dashes Worcestershire sauce

Kosher salt and freshly ground black pepper

2 pounds ground beef (I only used a pound)

4 Tbsp. heavy whipping cream (I used regular whipping cream)

4 dashes Worcestershire sauce

1 tsp. Kosher salt

freshly ground black pepper

4 slices Swiss cheese, cut into four squares

8 whole dinner (or slider)rolls, split (or homemade buns)

In a small bowl, mix mayonnaise, ketchup and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minutes over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet. Mix ground beef, heavy cream, Worcestershire, salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup (I used a 1/3 cup) of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon a generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooker through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture. Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately. 

Patty Melts, Potato Chips with Dip and Lost Thumb Prints

Hello everyone!! I am excited to say that Dave and I have finally made a real meal! I have been dying to eat more then Mac and Cheese! 

First up:

Patty Melts

Can I just tell you that I LOVE patty melts!! I remember the first time i had one, oh it makes my mouth water! I have been craving one since "Reed's Drive In" in Spanish Fork, Utah. Now that place has a great patty melt!


So here is what you need:
1/2 small onion, sliced
mushrooms (I sliced about 6 to 7)
2 hamburger patties
4 slices of rye bread (I found some Jewish Rye Bread)
 2 Swiss cheese slices


Saute the onions and mushrooms in butter. Remove from pan. Place hamburger patties in pan and cook until your liking. Take one slice of rye bread in pan, place a piece of Swiss cheese on top of bread, layer with patty, top with onions and mushrooms, add the other slice of bread to the top. Flip the sandwich so the top slice of bread gets toasted a little. I left mine in the pan a little longer to get the cheese to melt too. 


I would say for making a patty melt for the first time these turned out pretty darn good! Need maybe a little work on seasoning the meat or the onions and mushrooms, but over all the flavor of just the basic ingredients were great!


Next:
Black Pepper Chips

Ingredients

Peanut oil, for frying

2 large russet potatoes, scrubbed

Kosher salt and

1 teaspoon freshly ground black pepper

Directions

Preheat peanut oil in a deep fryer to 300 degrees F with peanut oil.

Slice the potatoes into very thin 1/8-inch slices using a mandolin with a straight blade attachment or a V slicer. Keep the potatoes in a large bowl of cold water for 30 minutes. Drain the potatoes in a colander and blot dry with paper towels; you don’t want to put wet potatoes into hot oil.

Fry the potatoes in batches, only a handful at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove the chips from the fryer and drain on a paper towel-lined sheet tray. Season the chips with salt and lots of freshly ground black pepper.

Cook's Note: The biggest secret in making crispy chips is to soak the potato chips in cold water to wash away the excess starch. If you don’t have the time, then place all the potato slices in a big bowl of water and gently toss.

This recipe and the dip that follows I came across while watching the Food Network show "Down Home With The Neely's". We didn't use peanut oil, we used vegetable. And we turned the heat up to about 350 on our little fryer. These chips were so good! 

Finally:
Parmesan Sour Cream Dip

Ingredients

1(16-ounce) container reduced-fat sour cream

1/2 cup freshly grated Parmesan

1 tablespoon Dijon mustard

Kosher salt and freshly ground black pepper

Directions

Add all the ingredients to a bowl and mix well. Serve with black pepper potato chips.

Cook's Note: Season lightly with the salt since we are using Parmesan and it'’s a salty cheese.

These dip was perfect for those black pepper chips! It was super easy to make as well.

While Dave and I were getting dinner ready, I put him on potato duty. Barely into the first potato, he grunted, dropped the potato and quickly turned the water on. He had cut his thumb on this:

I even found the little chunk of skin under the blade! Don't worry I sanitized it! So while he was trying to get his thumb to stop bleeding, I took over cutting the potatoes. I found the protective handle but the potato wasn't cutting well so on the last potato I took off the protective handle. And what do you know....I sliced my thumb too! The exact same hand!

Dave holding his thumb above his head

Me with my sad thumb

Our bandaged up thumbs, they wouldn't stop bleeding! My actually still is bleeding as we speak. We went through a few bandages until we put flour on the wounds, it really helped stop the bleeding for Dave, and a little bit for me.

Ha ha I think it is hilarious we both cut the same thumb cutting potatoes. It took us FOREVER to make dinner. I am so grateful I have a thumb! Cause it was difficult without one.

One last picture of our fantastic dinner

Yummy!!

Meatloaf Anyone?

I know what your are thinking, "Seriously, meatloaf? Who eats meatloaf?"

Cause I am one of those people that says that when people tell me they eat meatloaf. Well I think I have changed my ways, at least for this recipe of meatloaf, and actually mine and Dave's Grandmas' recipes, and my Dad's cowboy meatloaf. :) But other then that I am not a huge fan of meatloaf. It can't be to greasy and the texture has to be just right. I like this one because you cook it on a broiler pan and the grease drains. And I like the ingredients The Pioneer Woman uses.

I would recommend doing a few things differently, since it has bacon on it mine was chewy and l like bacon to not be so chewy. I will explain what I did in the recipe part.

Meatloaf

Meatloaf:

1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
¼ teaspoons Seasoned Salt
¾ teaspoons Salt
Freshly Ground Black Pepper
⅓ cups Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon

Sauce:
1-½ cup Ketchup
⅓ cups Brown Sugar
1 teaspoon Dry Mustard
Tabasco To Taste

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon. (I would suggest cooking the meatloaf without the sauce for about 30 minutes and then broiling for about 5, (watch with a close eye) for those of you who don't want your bacon extra chewy. Then again, my bacon was thicker so that could have been my problem. So I would also suggest thin bacon. After the broiler then pour sauce on.)

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. (You might want to do an extra 15 to 30 minutes to make sure the center is done.)  Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

The BEST Burger Ever!

I have eaten a lot of burgers and I am not lying when I say this is the BEST burger ever!

The patties are very easy to make, it's one of those recipes where you just add as much as you want of the spices and sauce to your liking.

The BEST Hamburger Patties

Ground beef

McCormick Montreal Steak Seasoning, to taste

Lawry's Seasoning Salt, to taste

Worchestershire Sauce, to taste (a little goes a long one so go a little easy on this one)

Olive oil

Mix ground beef with steak seasoning, lawry's, and Worchestershire sauce. Form into patties. I have a plastic hamburger patty maker that lets me pick between a 1/4 lb. to 1/2 lb. sized patty. Make sure grill is nice and hot before putting patties on. Cook about a minute. Sprinkle more of the seasoning salts onto the patties on the grill. Drizzle with olive oil, flip patties. Add more seasoning salts and drizzle with olive oil. I will flip them a couple more times during the grilling process. Cook until desired doneness. 

I like to add pepper jack cheese on top of my burger a couple of minutes before I take them off them grill. In this picture I also had sauteed mushrooms, pickles, lettuce, and a tomato.

This is seriously the best way to make a hamburger patty. They are nice and juicy and full of flavor. Makes my mouth water every time I look at the picture above. Delicious!!

Stuffed Peppers

The recipe I use to make these stuffed peppers with is one I found off of the Food Network. It's one of Paula Dean's recipes, I took it and adapted it to my liking. I enjoy these peppers because the filling isn't dry, it is nice and juicy. I like to use green peppers more than the red, I think they have a nicer flavor, but that is just my opinion.

Stuffed Peppers

4 to 6 large bell peppers

1 lb. ground meat (for 6 peppers I suggest doing a pound and a half)

1 medium onion, chopped ( I always use less)

2 garlic cloves, minced

2 tsp. beef bouillon granules

2 tsp. Paula Dean house seasoning ( 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. Keep in airtight container for 6 months.)

1 1/2 cup cooked rice

1/2 cup jarred or canned cheese

1/2 cup sour cream

1 cup diced tomatoes

1 Tbsp. soy sauce

1 cup hot water

Preheat oven to 350. Start by cutting tops off peppers, clean out the inside. Using a hot skillet, saute the ground meat, onion, garlic, 1 tsp. of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole dish large enough to hold all the peppers. Place the stuffed peppers in the dish, cover withe foil and bake for 25 to 35 minutes. Remove foil and spoon the juice from the bottom of the casserole dish over top of peppers. Bake an additional 10 to 15 minutes.