Inspired by my friend Johnny Jalapeno, these burgers have a kick!! These are BIG 1/2 LB burgers so don't be afraid to change things up and make substitutions to your liking. Just ENJOY them!!! Times do not include time of 30 minutes to get meat room temp.
This flavorful marinade is easy to make and adds lots of flavor and tenderness. I use it to marinade skirt steak. It would work equally well on flank steak or flat iron steaks. This amount of marinade works for up to 2 lbs of meat. YUM!!
Way to grill: direct medium-low heat (about 350°F)
Grilling time: 40 minutes to 1 hour
Special Equipment: cast-iron skillet (I wrap mine in foil so it doesn't get smoky and for easy clean up) or sheet pan and 2 foil-wrapped bricks, instant-read thermometer
Originally from the Mayo Clinic, Williams-Sonoma Cookbook.
Using packaged frozen little onions will help streamline the preparation of this Hungarian-influenced combination of greens and poultry without compromising its quality in any way. This is very healthy and freezes well.
This was a great memory of mine that my dad used to make.....unfortunately he kept all his recipes in his head and took them all to his grave with him. With the help of other ZAAR members and several other websites, this is what I was able to recreate.
Awesome on pulled or chopped pork. Especially tasty when served on bakery fresh buns and pork!!
Although throwing an ear of corn on the grill is perfectly fine why not try something different??
These are quick, easy and very flavorful. Feel free to switch up the seasonings to compliment whatever main dish you are serving! The way they are prepared they would go great with beef, pork, fish or poultry. Your tastes may vary slightly.......so do what you like!! ENJOY!!
Ok, so honestly these were pieced together from parts of several recipes...honorable mention goes to Kittencal (onion soup mix) and Rachael Ray (Gouda).
I have always eaten my burgers medium rare.....but these are cooked med- well due to my suspicion of grocery store ground beef. Surprisingly they were very juicy!
Not even close to a boring and salty can of peas and carrots, this is a wonderful and healthy fresh mix of veggies. Easy to prepare and cook, these go well with a variety of meats from pork loin to grilled chicken. I have even prepared them for a large Thanksgiving get together and they were a hit!!
Inspired by my Dad's somewhat tamer spaghetti sauce, this is my spiced up twist on an old classic. It is easy to make, SMELLS great and makes enough for dinner plus 2 frozen dinners for two (for those nights you just don't have time to cook from scratch). This sauce comes out THICK and CHUNKY, so adjust if you like a thinner sauce. I also make this a day in advance of when I want to eat it as I like the flavor after it has been refrigerated over night and then reheated.
For the serious Mexican food lover...these burritos are full of flavor!!! This recipe is very adaptable to your personal taste, so don't be afraid to change the fillings to your liking. The beef can be made in large batches if you want to have a burrito bar for a dinner party or an office party. ENJOY!!!