Chicken Bacon Burgers With Cherry-Chive Mayo

May 16, 2012

Chicken Bacon Burgers with Cherry-Chive Mayo

Servings: 5

TANGY CHERRY-CHIVE MAYO

2/3 cup Smucker’s® Orchard’s Finest® Michigan Red Tart Cherry Preserves
- 1/2 cup real mayonnaise or low-fat mayo
- 2 tablespoons fresh chopped chives

BURGER PATTY

2-3 teaspoons Crisco® Pure Olive Oil
1 cup Jonathan apple, cored and finely chopped
1/2 cup sweet yellow onion, finely chopped
Salt and pepper to taste
2/3 cup panko breadcrumbs
1/2 cup chopped crispy bacon
16 ounce roll ground chicken
1 egg (or egg white)
1 1/4 tablespoons Dijon mustard
1 1/2 teaspoons Montreal steak seasoning

BURGER ASSEMBLY

5 slices provolone cheese, for topping
5 sourdough English muffins, split and toasted
5-10 thin slices red onion
5-10 pieces, red-leaf lettuce

Directions:

1. HEAT broiler on high. Spray broiler pan with no-stick cooking spray.
2. COMBINE the preserves, mayonnaise and chives in a small bowl, set aside.
3. HEAT a large skillet with the olive oil over medium-high heat. Add the apples and onions; season well with salt and pepper.
4. COOK and stir until softened, about 3 to 5 minutes.
5. STIR in the panko crumbs, and then transfer to a large mixing bowl to cool.
6. ADD all the remaining burger ingredients into the apple mixture, season with salt and pepper; mix to combine.
7. FORM the mixture into 5 patties (thinner at the center and thicker at the edges for even cooking). *Mixture should be pretty sticky for a moist burger, but you may sprinkle in a little extra panko crumbs if needed
8. PLACE patties on broil pan on the center rack. Broil for 7-10 minutes, or just until centers are no longer pink, flipping once.
9. PLACE one slice of cheese on top of each patty the last minute of cooking.
10. ASSEMBLE burgers on bottoms of split toasted muffins by layering lettuce, patty, Cherry-Chive Mayo, and 1-2 slices of red onion

Source: Smuckers Recipes

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Kicked Up Philly Cheesesteak + Weeknight Wow Sweeps!

March 14, 2012

Leftovers can be a pain. They tend to grow in my fridge until I run out of room. I am frequently throwing away food because I don’t use it. I should use them during the week for quick dinners, but you know how that goes.

After doing a few recipes using VELVEETA® and RO*TEL®, I found I had a leftovers, but not enough to create a full dish.

I was trying to think of a way to use up the leftovers, without reverting to the old stand by - RO*TEL® dip. So my sister, Natalie, had a genius idea. After she saw my Kicked Up Grilled Cheese post, she said that we should try it on a cheesesteak. Of course – a cheesesteak. What Philly girl doesn’t love a cheesesteak!

So I gave it a go — and of course, it turned out fantastic. Now, I know some of you like your cheesesteaks a particular way — but give this a shot, you won’t regret it.

Since this is really using up your leftovers, you don’t need specific measurements – just use what you have on hand!

All you need:

Minute Steaks
VELVEETA®
RO*TEL® Diced Tomatoes & Green Chilies (drained VERY WELL)
Steak Rolls

Make your minute steaks according to package. Melt your VELVEETA® into cooked steak. You can either add in RO*TEL® and warm – or put steak in rolls and top with tomatoes.

Don’t forget to enter the Weeknight Wow Sweepstakes($1000 given away each week, and one grand prize winner of $15000!)

VELVEETA® and RO*TEL® are hosting an amazing sweepstakes to encourage simple, easy weeknight family meals and entertainment ideas. Winners will be picked each week, and the more points you collect the more chances you have of winning! Grand prize winner will receive $15,000!

This is a sponsored conversation written by me on behalf of VELVEETA/RO*TEL. The opinions and text are all mine.

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Slow Cooker Cream Cheese Chicken Recipe

March 6, 2012

A Recipe – Slow Cooker Cream Cheese Recipe

I cannot believe it is already March. Even though it’s still cold out, we are starting our baseball season. During baseball season, we have tournaments every weekend. This means we usually leave early in the morning and come home for a few hours for dinner – then back to the baseball fields. It is very easy to eat fast food during the spring tournaments so I really have to plan ahead so that we don’t fall into that trap.

I rely on my slow cooker a lot during tournament season. We really enjoy this one dish meal – it includes carbs, protein and veggies. We also try different vegetables – we have used green/red peppers, zucchini, squash and more. We also garnish with fresh parmesan or Romano cheese – which gives it an even richer taste.

Click here for the Entire Recipe.

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Fajita Seasoning Mix Recipe

February 20, 2012

Fajita Seasoning Mix Recipe

One of our staple meals in Fajitas. They are a really simple meal – and most times we used left over meat for our fajitas. We have used chicken, steak and even turkey for our fajitas. For me, the secret to the fajita is in the seasoning. I use a simple mixture of spices, adapted from a recipe I found on food.com.

The next time you are thinking about making fajitas, try making your own seasoning. I promise you won’t go back to the prepackaged. Remember, it is incredibly forgiving- so try adding your own twist.

Fajita Seasoning Mix

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin

Mix all ingredients together.

To use:

Coat your meat and vegetables lightly with olive oil - then coat with the dry mix to prepare for cooking. Tip: for your fajitas shells - dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft. (don’t use this tip if you microwave, use the oven etc).

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Recipe: Slow Cooked Flank Steak

February 9, 2012

As many of you already know, I love to use my slow cooker. I love when I can find a recipe that is easy, quick and well, cheaper than most steaks. Flank steak is a relatively inexpensive cut of meat for the quality. If you cook it right, it can be amazingly tender and juicy.

This recipe adds some kicked up flavor buy using green chilies or you can even use jalapeños to give it a nice zesty flavor.

I hope you are enjoying the recipe series!

You can check out the directions for the delicious Flank Steak here.

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One Dish Meal: Cheesy Beans & Rice Recipe

February 5, 2012

Here is another one of my favorite Weeknight Recipes!

There are some weeknights when dinners are an after thought. I try to meal plan, but it doesn’t always happen. I have some items that I always keep in the house – for the nights when I don’t have a plan. This recipe includes these stockpile items and is super quick to make. I have a rice maker, which makes it even easier to make.

Did I mention that this is one dish meal?

This beans and rice recipe is so easy and versatile – you can make it as a side dish or as a main dish. It is perfect for a cold winter day. It has just enough kick to please your taste buds!

So here is what you need to make this one:

4oz of VELVEETA®
3 Cups of cooked white or brown rice
2 10 oz Can Ro*Tel® Diced Tomatoes & Green Chilies
1 small Can of Red Kidney Beans (drain)
1 small Can of Black Beans (drained)
1 teaspoon cumin
salt and pepper to taste
1 small Can of Pinto Beans (drained)
optional – ground beef or grilled chicken

Combine all ingredients in pot. Do not drain Ro*Tel® Diced Tomatoes, include all contents of the can. Mix all ingredients and cook on med heat for 20 minutes and VELVEETA® is fully melted. Stir frequently. Optional – add beef or chicken to make a one dish meal. Add salt and pepper to taste.

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