One of my favorite burger combos would be spicy brown mustard on the bottom, pickles, a medium to medium rare patty topped with smoked cheddar, bacon, bbq sauce and diced red onion. I still had some wood in the smoker box on the gas grill from my bbq pork last weekend so it added a little more smoke to the picture.
I know there is nothing special about taco salad, every body makes one. The only thing different about mine is that i make a salad dressing with lime juice, cumin, cilantro, honey and olive oil. I put on the lettuce, tomatoes, radish, and avocado and add some dressing then top the salad with the taco filling, cheese, sour cream and broken chips. For the filling I brown my ground beef and add in a diced poblano and saute that. I a can of black beans and the sauce and simmer about 10 minutes.
I used cauliflower in place of the lamb. I sprayed the cauliflower with cooking spray then added the spice mix. I followed the recipe except I left out the maple syrup and I cooked the first round for 30 minutes instead of an hour. It was still a little sweet on the front side for me. The comes up on the back side. It was good but not what my palate expected. Next time I will cut the brown sugar by half. https://www.foodnetwork.com/recipes/ina-garten/lamb-and-chickpea-curry-7601772
We are having breakfast sandwiches this week. I sauteed some onion and mixed mushrooms,added some spinach that I defrosted and squeezed dry and some roasted peppers. I took 8 eggs and 1/2 c of heavy cream and whisked until blended. I folded in the veg. I lined a 1/4 sheet tray with parchment sprayed with cooking spray and pour the egg mixture on top. Bake at 350 for 20 minutes. I cut it into squares and refrigerated. I will heat that with some ham and cheese on top in the microwave and put it on a toasted english muffin.
Sunday brunch on Monday morning! What a treat. I sauteed some spinach and poached my eggs in advance. I put all the ingredients for the hollandaise in the blender adding fresh dill to the recipe and just melted the butter. When we were ready to eat I reheated the water the eggs were cooked in and put them back in to get warm, I warmed the spinach and heated my ham in that same pan. I turned the butter up to get it to a bubble. I plated the muffins, topped with spinach, ham and the eggs. I turned on the blender and poured in the sizzling butter. Over top goes the hollindaise and at the bottom of my feta there is always some super fine stuff almost I sprinkled that over the top. YUM! https://www.foodnetwork.com/recipes/ina-garten/eggs-benedict-and-easy-hollandaise-sauce-3772150
This lasagna is so creamy. I cut the recipe in half and used and 8×8 instead of the 9×13. I roasted some green beans with some sliced lemon. I tossed them in a dressing of grainy mustard, lemon juice and olive oil . Then tossed them with toasted walnuts and dill. Really nice combination. The acid cuts the rich lasagna. https://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-and-mushroom-lasagna-8761471
This is a new one for me. I took of my favorites and mashed them together. I used my key lime pie recipe and used lemon juice. I bought a walnut graham crust. And then I made my lemon fluff, whipped topping and lemon curd folded together and added some lemon zest. I will try to remember take a picture of a slice. I am hosting a BBQ dinner for my sweetheart and his friends at the race track tonight.
I am flying solo for 2 nights until I follow my sweetheart to the race track. Fresh spinach and artichoke ravioli with pesto, peas, fresh spinach and walnuts. I put my peas in when the pasta is done and save some of the pasta water then drain the pasta and peas. I pour them back into the pot with some of the water and a few tablespoons of pesto and toss. I add in some toasted walnuts and fresh baby spinach. Plate and top with some olive oil and parmesan.
Today was a long day and I wanted an easy dinner. I had one of the heirloom tomatoes left and decided to make a fancy grilled cheese. Nice Italian bread, smear on some jarred pesto, add tomato slices, sliced fresh mozzarella and basil and toast your sandwich. I used my waffle maker/sandwich press. I took some arugula and tossed it with some lemon vinaigrette, salt, pepper and some grated parm. When the sandwich was toasted I opened the non cheese side and piled on the arugula for a nice bright peppery pop. My other 2 amazing veg dishes will have to wait until Sunday and Monday. Racing is in our future for the next few days. Stay tuned for a Cauliflower and chickpea curry and a mixed mushroom lasagna with some fancy green beans.
When we order take out Mexican from our local place my sweetheart always orders the spinach enchiladas. I used a canned refried bean with fire roasted chiles and a microwave pouch of brown rice which I added cumin, cilantro and salsa to.
12oz of frozen spinach
1/4 of a chopped white onion
cumin
Chipotle chili powder
Salt
4oz Cream Cheese
Tortillas
Shredded jack cheese
Green enchilada sauce( I use frontera)
Sour Cream
I put the spinach in the microwave until it is no longer frozen, about 3 minutes. I let it cool then squeeze out all the water. I put some olive oil in a large non stick skillet and saute the onions until tender, add your spinach and saute a few minutes, add cumin, chipotle powder, salt and cream cheese stir until the cream cheese is incorporated. Take it off the heat and set it aside. Wrap your tortillas in plastic wrap and microwave for 12 seconds until soft enough to bend without breaking. Spray a baking dish with some cooking spray. Whisk your green sauce and sour cream together and add cilantro if you like.Pour some sauce in the bottom of your baking dish. Sprinkle some cheese on each tortilla, add your spinach filling and roll them closed and place them seam side down in your dish. Pour your sauce over the top and cover with foil I bake 20 minutes covered and top them with more cheese and bake for 20 minutes uncovered.
Sophisticated Southern Girl 