Pimento Cheese-Bacon Burger With Tomatoes And Pickles

Pimiento Cheese-Bacon Burger 

With Tomatoes And Pickles 

Ingredients:
6 oz. extra-sharp white Cheddar, coarsely grated
6 oz. extra-sharp yellow Cheddar, coarsely grated
1/2 cup drained and finely diced roasted red peppers
1/2 cup mayonnaise
Dash Worcestershire sauce
Large pinch cayenne powder
1/4 tsp. each salt and freshly ground pepper
1 1/2 lbs. ground beef (80/20 percent)
2 tsp. Lawry’s seasoning salt
2 T. grapeseed or other vegetable oil
4 hamburger buns, split and toasted
4 slices thick-cut bacon, cooked until crisp
4 slices sweet onion, grilled
4 thin slices ripe beefsteak tomato
1 large dill pickle, thinly sliced
4 Romaine lettuce leaves

Directions:
Place white and yellow Cheddar cheese in the food processor; top with roasted peppers, mayonnaise, Worcestershire, cayenne, salt and pepper. Process until as smooth as you desire. Cover the bowl and refrigerate for at least 30 minutes; keeps 1 week.

Preheat grill. Divide the ground beef mixture into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 to 6 minutes each side to desired doneness.

3. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just softened, about 1 minute. Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce.

Tip: The Pimiento Cheese may also be served as a spread or dip.

Taco Bread

Taco Braid

Ingredients

1 canister refrigerated pizza crust

2 tablespoons olive oil

1/2 cup chopped onion

1 lb. Super Lean Ground Beef

3 tablespoons Homemade Taco Seasoning

1/2 cup water

1 cup Fiesta Blend shredded cheese, divided

1 tomato, diced, plus additional for top, if desired

2 tablespoons unsalted butter, melted

2 cups chopped Romaine lettuce

Sour cream and taco sauce for serving, if desired

Homemade Taco Seasoning

Ingredients

Place ingredients in a bowl or small jar and mix well.
1 tablespoon chili powder
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
½ teaspoon paprika
1 ½ teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Directions:

Prepare a rimmed baking sheet by lining it with parchment.

Preheat oven to 375 degrees F.

In a large skillet heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 3 - 5 minutes. Add the Ground Beef and cook until brown. Add the Homemade Taco Seasoning and water and mix until well incorporated.

Reduce heat to low and simmer for 5 - 7 minutes.

Meanwhile, transfer the piece of parchment to your work surface.

Place the pizza dough on the parchment and roll it so that it measures 10 X 15 - inches. With a pizza cutter, make slices 1 1/2 - inches thick and 3 - inches in along both long sides of the dough.

Place the ground beef down the center of the dough. Cover the beef with 3/4 cup of cheese and then add the diced tomato.

Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it. Repeat the wrapping with the remaining slices just until the last two.

Fold the remaining end up and wrap the last two slices over it to secure. Gently brush the top and side with the melted butter.

Sprinkle the remaining 1/4 cup of cheese on top. Transfer the parchment on to the rimmed baking sheet. Bake for 20 - 25 minutes, until golden brown.

Allow to cool for 5 minutes before serving. Cover with chopped Romaine lettuce and additional tomato, if desired. Serve with sour cream and taco sauce. Enjoy!

Cobb Salad

Cobb Salad 

Named for Bob Cobb who made it for his original Brown Derby Restaurant in Los Angeles Restaurant where the chain began. 

Ingredients:

6 oz bacon (6 slices) chopped and browned
1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped

Cobb Salad Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove pressed and minced
1/3 cup extra-vrigin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.

Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Grilled Romaine Lettuce

Ingredients:
For the dressing:
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste

For The Salad:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½ cup grated Parmesan

Directions:
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)

Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.

Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Buttermilk Chicken Caesar Salad ....

Buttermilk Chicken Caesar Salad

Unlike traditional Caesar salad, this salad uses no oil in the dressing.  Low in calories, BIG on flavor.

Ingredients:

1 1/2 cups low-fat buttermilk

2 Tablespoons lemon juice

1 garlic clove, passed through a garlic press

1/4 cup grated Parmesan cheese

coarse salt and fresh ground pepper

3 boneless chicken breasts
2 slices multi grain bread
1 tablespoon olive oil
1/4 cup light mayonnaise
2 medium heads romaine lettuce, cut into pieces
1/2 small head radicchio thinly sliced

Directions:

In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan. Season with salt and pepper. Place chicken in a resealable bag; reserve 1/2 cup for salad dressing, add remaining buttermilk mixture. 

Refrigerate chicken in marinade for at least 15 minutes or up to 24 hours.

Heat broiler with rack or use grill. 

Make croutons. Place bread on prepared baking sheet. Brush both sides with olive oil and sprinkle with salt and pepper. Broil until toasted about 1 to 2 minutes per side; cut into 1 inch pieces. Reserve baking sheet.

Transfer chicken to baking sheet: discard marinade. Broil until opaque, about 14 to 16 minutes. Let rest 5 minutes; thinly slice crosswise. 

In a large bowl, stir mayonnaise and reserved buttermilk mixture. Add romaine, radicchio, chicken, and croutons; toss to combine. Serve immediately.

Tip:

The longer the chicken soaks in the marinade, the lactic acid in the buttermilk makes the chicken tender.