Basic BBQ Burgers

Making hamburgers is one of those things that most would just assume is easy.  6 years ago, I tried making my soon to be husband burgers by just shaping the ground beef in to a patty.  That didn’t taste the best, but it worked ok.
Then I asked my mom how to make burgers.  She said something along the lines of “I just use some egg, bread crumbs, onion soup mix, and seasonings.”  Well, I tried that too…..and I could never get the proportions right.
So, I went searching for a recipe.  I found a recipe that I liked but I have spent that last 3 years or so, perfecting it just how I like it.  I like my burgers to not be overly seasoned.  I think the yummiest part of eating a burger is all the fixin’s you put on them.  You don’t want an overly powerful burger to hide that.

I used Ranchline beef again.  It is so yummy!  And I was amazed that these burgers did not shrink when I cooked them.  That is sign of really good meat.  Check out their website, it is so handy that they ship right to your door.  They also have a great special going on for the 4th of July right now.

I like to use my mixer to make these.  I do not like the feeling of raw hamburger.  YUCK!

Delicious burgers ready to go on the grill.  NUM NUM

This picture is before we added all the yummy fixin’s.  I like mayo, katchup, lettuce, tomato, onion, and pickles on mine.  Heavy on the mayo-katchup combo. 
Basic BBQ Burgers
1 lb ground beef
1/4 cup dried minced onion
1/2 cup quick cook oats (do not use old fashioned)
1/4 cup sour cream
1/2 tsp garlic powder
1/4 tsp ground black pepper
1 Tbsp Worcestershire sauce
1 tsp seasoning salt ( I use Johnny’s)
1, Mix all ingredients together until well blended.
2. Shape in to 3 or 4 patties. 
3. Grill on BBQ on both sides until done in the middle.  Usually takes about 10-15 minutes depending on your grill.
4. Serve with lots of yummy toppings and enjoy!

Lemon Loaf (I LOVE LEMON)

Yes, I typed that in all caps…..I tend to get excited about lemon treats. 

This is nearly identical to the recipe for the Meyer Lemon Loaf.  I liked that recipe, but it didn’t have enough “lemony zip” for me.  So, I found another recipe that uses regular lemons and the measurements are a bit different. 


I usually like to shop at Safeway.  They have a Starbucks at the front of the store.  So, as a little “mom vacation”, I go alone and get a hot coffee and a piece of their lemon loaf.  It is not a good thing for my waist line that this recipe is as close as it gets to the Starbucks Lemon Loaf.  This was seriously…..seriously, so good. 

This makes 2 loafs and takes a bit of time.  My little sister and I turned on season 2 of Gilmore Girls and baked while we laughed.  Have you seen that show?  It is by far my favorite.
Recipe from Sweet Pea Kitchen: her source is at the bottom.
Gather your Supplies:
For the Lemon Loaf:

• 1 ½ cups cake flour
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 2 ¼ cups sugar
• 8 large eggs, at room temperature
• ¼ cup grated lemon zest (from about 4 lemons)
• ¼ cup fresh lemon juice
• 2 cups (4 sticks) unsalted butter, melted and cooled
• ½ cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract

For the Lemon Syrup:

• 1/3 cup fresh lemon juice
• 1/3 cup sugar

For the Lemon Glaze:

• 2 cups confectioners’ sugar, sifted
• 4 to 6 tablespoons fresh lemon juice

Enjoy your time in the kitchen

1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2. In a medium bowl, sift together both flours, baking powder, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine sugar, eggs, lemon zest, and lemon juice. With the mixer still running, drizzle the butter into the bowl. Add the sour cream and vanilla and mix to combine. Transfer the mixture to a large bowl. Remove bowl from mixer.
4. Sprinkle in the flour mixture over the batter, one third at a time, folding gently after each addition until just combined. Do not overmix.
5. Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
6. While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
7. Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.
8. To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

Source: Baked: New Frontiers In Baking

Citrus and Garlic Shrimp Linguine

I really love summer meals.  They tend to be light and fresh and easy to prepare.  I have made this meal many times in my nearly 6 years of marriage.  My husband and I both really like shrimp and I LOVE anything with lemon.  Really…..I love lemon.

Another perk about this, is how quick it is to prepare.  From the time I put the noodles in the boiling water to the time I had dinner on the table was just about 20 minutes.  That is awesome.
This recipe comes from the Taste Of Home Cookbook.  It is in the seafood section.  If you don’t have the cookbook, buy it.  It is so worth it.  I has every tip about cooking I have ever seen and it is really great for trying new meals that are not over the top or difficult to make.  But I really love how it teaches all of the basics.
Citrus and Garlic Shrimp Linguine
1 pkg Linguine (1 lb)
1/2 cup olive oil
1/2 cup orange juice
1/3 cup lemon juice
3 to 4 garlic cloves, peeled
5 tsp grated lemon peel (about 2 small lemons)
4 tsp grated orange peel (I just needed about a half an orange)
1 tsp salt
1/4 tsp pepper
1 lb uncooked shrimp, peeled and tail off.  (I buy frozen shrimp)
parmesan cheese for garnish
1. Cook linguine according to package.
2. In a blender, combine the olive oil, lemon and orange juice, garlic, grated lemon and orange peel, salt and pepper.  Cover and blend well.  It will look a bit frothy and smooth.
3. Pour the citrus and garlic mix into a large skillet and heat through over medium heat.  Add shrimp and cook for 5 minutes until shrimp is cooked. 
4. Drain pasta and toss with shrimp and citrus mixture.  Serve with parmesan cheese.

Blondies: 4 ways

Today while the girls napped, I experimented in the kitchen.  Science experiments with lots of sugar and butter are my favorite kind.

I will give you the base recipe and directions.  You choose your chip combination.  I did one with butterscotch chips, one with semi sweet chocolate chips, one with white chocolate chips, and one with a combo of white chocolate and butterscotch chips. 
Blondies
Gather your ingredients:
6 Tbsp butter, softened
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
1 1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup “chips” (chocolate, butterscotch..etc)
1/2 cup pecan chips
Now,enjoy your time in the kitchen
1. Preheat oven to 350 degrees
2. Spray 7X11 baking dish with pam or crisco spray
3. Cream butter and sugar together.
4. Add in eggs one at a time and mix well.
5. Mix in vanilla.
6. Add dry ingredients and until combined.
7. Stir in by hand chips and pecans. 
8. Spread in baking dish and bake for 20-25 minutes, until toothpick inserted in center comes out clean.
9.  Cool completely and cut in to bars.  Enjoy with ice cream.

Baja Fish Tacos

There is nothing really special about this recipe.  It is really the sauce that makes them so good.  I used frozen, panko crusted tilapia and just served it with all the fixings. 
Baja Fish Taco Sauce
1 cup Greek Yogurt (plain)
1 cup real mayonnaise
3 limes, juiced
1 tsp dill weed
1 tsp oregano
1 tsp cumin
2 tsp cayenne pepper (you can add as much to your “spicy” liking)
Mix all of these ingredients together and chill while you cook the fish and chop your toppings.
I served my tacos in warmed corn tortillas with guacamole, cheese, chunky salsa, shredded cabbage, and sauce.
Side it with Mexican rice and refried beans and you have a full meal.

Family Style Chicken Pot Pie

Comfort food.  Oh, how I love comfort food.  Chicken Pot Pie is one of my favorites when it comes to comfort food.  Both my girls and my husband gobble it up.

I have a great recipe for pie crust, but today, I used pre-made (gasp!!).  I also used a foil pie pan to cut down on dishes since we have guests.  And, if you make this pie, just cover it and freeze it before baking.  Then thaw and cook according to directions.

Look at that delicious filling.  You can double this and freeze it in a zip lock.  Then just thaw it and pour it in a pie crust and bake.  Easy peasy!!


Family Style Chicken Pot Pie
Gather your supplies:
2 pie crusts
1 cup diced peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 garlic clove minced
1 Tablespoon butter
1 cup chicken broth
2 Tablespoons all-purpose flour
1/2 cup milk
1 1/2 cup cooked chicken, shredded or diced
1/2 cup frozen peas
1/2 cup frozen corn
1/2 tsp salt
1/4 tsp dried tarragon
1/4 tsp ground black pepper
Enjoy your time in the kitchen:
1. Sauté the potatoes, carrots, celery, onion, and garlic in butter for 5-6 minutes.
2. Add broth.  Cover and cook for 10 minutes until vegetables are tender.
3. In a small bowl, combine flour and milk until smooth.  Gradually add to vegetable mixture.  Bring to a boil, cook for 2 minutes until thick.
4. Add remaining ingredients and simmer for 5 minutes
5. Place 1 pie crust in pie plate.  Fill crust with filling and top with second crust. 
6. Bake at 350 degrees for 45-60 minutes.

Campfire Cookies

I love the idea of camping.  I like the first 4 or 5 hours of camping.  I do NOT like sleeping in a tent.  I do ok if sleeping in an RV of sort.  I much prefer day camping or camping in my back yard. 
However, I LOVE s’mores.  My friend and I used to roast marshmallows over her stovetop in college.  Nursing school made us a little crazy….we resorted to stovetop s’mores and very weird hours of the night.

Even if you do go camping, and you do make the real thing, these are a pretty tasty treat to have at home.



I think of s’mores…..I think of the movie The Sandlot.  Have you seen it?  If not, add it to your summer “must watch list”

The recipe comes from fahrenheit350.blogspot.com
Campfire Cookies
Cream together:
1 cup butter flavored Crisco
1 cup packed brown sugar
Add in and beat thoroughly:
2 eggs
2 tsp vanilla
Mix in:
2 cups flour
1/2 tsp salt
1 tsp baking soda
Stir in:
1 cup semi-sweet chocolate chips
1 cup miniature marshmallows
Drop by spoonfuls on to half a graham cracker and bake at 350 degrees for 12 minutes.

Anything Is Possible…..Kona Inspired

You all saw last week that I posted about orphans.  This guy is working hard to do something about it.  He is hoping to race in the Ironman in Kona as a media athlete and share his story and share the cause.  Reece's Rainbow is something that, now that I know about it, I cant help but share it.  Here is a little blurb from his blog and the video.  Watch the video, vote for their video, and share it with everyone you know. 
http://rodsracing.org/  (Click to watch the video)
“I was unaware of the current situation of children with Down syndrome in many foreign countries. It is common practice that when a child is born with Down syndrome, they are placed into an orphanage. This is where they stay typically for 5-6 years at which time they are moved to an institution. Many of the children do not live more than a year once they are placed in an institution because of the harsh circumstances they face.
Reece's Rainbow is not an adoption agency, but more of a tool to help these children find their forever families. One important fact I learned after researching Reece's Rainbow is this; there are many families currently ready and willing to adopt, but they simply don't have the funds to do so. An international adoption has an average cost of $30,000+. In fact, Reece's Rainbow has gone as far as saying that there are so many families that want to adopt these children that if the cost of adoption were taken care of, there wouldn't be a need for Reece's Rainbow because there would be no more children left to adopt!
When I first read this, I was excited! It seems like there can be something done about that! That brings us to the purpose of our blog. As a family, we may not be able to raise enough money for all 400+ children all at once, but we can focus on one child at a time. We can also focus on sharing these children's story with as many people as possible in turn giving them the opportunity to act on the same promptings we felt when we first looked into the eyes of all these orphans. This is what we've focused on since November of 2011 and we have proven that the financial burden truly is the only thing standing in the way of these children finding a family! With the help of so many wonderful people coming forward, we've seen success first hand. You can read our success stories HERE. “
Brady is hoping that his video will receive enough votes to get him to Kona to help raise awareness.  What an awesome thing to see.  Would you watch the video, vote and share it with your friend?