This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!
Makes four burgers
INGREDIENTS
1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
salt
pepper
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns
DIRECTIONS
Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.
Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!
Enjoy,
I don’t know about your house, but at my house there always seems to be a bag of Dorito’s hanging around so when I was looking for something easy to make Dorito salad was it. Everyone has their own way of making it, but this is mine.
INGREDIENTS
Shredded lettuce
Diced cherry tomatoes
1/2 cup Monteray jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1 1/2 pounds ground beef
1 package low sodium taco seasoning
1 can black beans, rinsed and drained
1 can of corn, drained
French dressing
Crushed Dorito’s
DIRECTIONS
In skillet, brown ground beef over medium heat. Drain liquid from the bottom of the pan and add the taco seasoning mix well and add corn and beans to warm through. remove from heat. Shred lettuce, dice tomatoes, grate cheese (or use shredded).
Time to build your salad. Starting with the lettuce, add tomatoes, cheeses, ground beef, beans and corn. Add French dressing and crushed Dorito’s.
Enjoy,
I knew that we were having a busy week. Jim would be in and out of the house along with the kids. So for this particular dinner I wanted something easy and no fuss that everyone could have when they were ready in between meetings and various places to go. I also wanted something easy for me so I would not be in the kitchen the entire evening. With all of that in mind… I put my slow cooker to work!
These BBQ chicken tacos are full of flavor and texture. You can make your own corn salsa but I came across a bottle of corn salsa in my grocery store aisle and used that. We all enjoyed the taco version of this recipe, but I also made this into a taco salad the next day for lunch and that was just as delicious!
INGREDIENTS
1 package of store bought taco shells (crunchy or soft)
4 boneless, skinless chicken breasts
1 bottle of your favorite BBQ sauce
Shredded lettuce
1 cup diced tomatoes
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
store bought or home made corn salsa
DIRECTIONS
Put your slow cooker on low. Add the chicken and your favorite BBQ sauce and cook until chicken is cooked through. I cooked mine for 6 hours on low. When the chicken is cooked through, take the chicken out of the slow cooker and shred using two forks then place back into the slow cooker and mix well covering the chicken with the BBQ sauce. Chop Lettuce, slice tomatoes, shred cheese or use packaged shredded. Open corn salsa. At this point everything is ready. When you are, just warm taco shells slightly in the oven or microwave according to package directions and build your taco starting with lettuce then adding chicken, cheese, corn salsa and tomatoes.
Enjoy,
NOTE
To make taco salad I added everything in the same order as I made the taco but also crushed up some tortilla chips and put those on top you could also crush up left over taco shells if you wanted and add those to the top.
As you could guess by the title this recipe came about during Halloween due to the amount of garlic in the recipe. It is requested MANY times through the year… not just during Halloween. This week is Robby’s birthday and as you can guess this was his dinner request. I have been making this for a very long time and is always a favorite.
INGREDIENTS
2 whole garlic heads
Olive oil
1 pound Jimmy Dean hot sausage
1 teaspoon fresh rosemary
2 Tablespoons butter
1/3 cup flour
5 cups 1 % milk
1 cup fresh Parmesan
1 cup Gruyere cheese
dash of nutmeg
salt
pepper
1 pound uncooked penne pasta
DIRECTIONS
Pre heat oven to 350 degrees. Slice the top of the garlic heads off, drizzle with olive oil. Wrap garlic in foil and bake for one hour. Cool ten minutes, separate cloves and squeeze garlic into a small bowl. Set aside. Increase oven temperature to 400 degrees
Cook pasta until al dante. Brown sausage in a LARGE saucepan over medium heat, stirring to crumble. Once cooked through. remove sausage from pan and stir in rosemary. In the same pan melt butter over medium heat, add flour to the butter stirring with a whisk. Gradually add the milk whisking until slightly thick. (about 10 minutes). Stir in roasted garlic, cheeses, nutmeg, salt and pepper. Mix sausage, pasta and cheese sauce together and place in a 13×9 pan and bake for 15 minutes until bubbly.
Take out of oven and let rest for five minutes. The sauce will thicken as it sits.
Enjoy!
Ever since I made the hot cheesy party ring I have wanted to make a sandwich using the same bread and ring So after some thought here it is! IT IS easy and full of flavor. I will say that the next time I make it I will make it in the traditional loaf method as directed on the french bread dough instructions. BUT… I will make not one… but TWO! 🙂
INGREDIENTS
1 tube refrigerated french bread dough
1 teaspoon melted butter
Dry Italian seasoning
3 slices mild cheddar cheese (sliced in half)
1/2 red onion, thinly sliced
1 tomato sliced
1 cup shredded romaine lettuce
12 pieces hot Calabrese
12 pieces hot Capocollo
12 pieces Pepper Salami
1/2 cup robusto Italian dressing (or any Italian dressing you have on hand)
DIRECTIONS
Preheat the oven to 350 degrees. Take the dough out of the tube and connect the ends of the dough making a ring. Stretch slightly. Place dough in prepared bundt pan. Brush the melted butter on the top of the dough and add your dry Italian seasonings on top of the butter. Bake the dough for 26-30 minutes or until the dough is brown and cooked through. Take out of the oven and cool completely on a cooling rack.
Slice dough horizontally and start to layer the sandwich. Place the cheese on the bottom of the bread then layer all of the meat. On top of the meat add the shredded lettuce and then about 2 tablespoons of the italian dressing. Continue layer with the onion and tomato.
On the cut side of the TOP of the bread, spread the rest of the Italian dressing. Place the top of the bread on the sandwich, slice and enjoy!
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