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Ravens tailgate recipe | The ultimate stuffed burger
Nov 08, 9:11PM
 The Ultimate Stuffed Burger (John Thomas, grilling24x7.com / November 4, 2013) |
There are a couple of ways to make a juicy fail-proof burger for a tailgate. The easiest and most consistent way to do it is to stuff the burger with cheese. A stuffed burger is juicy by nature because the inside is oozing gooey cheese rather than dense beef. This gives you more flexibility at the tailgate because you can keep the burgers warm on the grill longer without worrying about drying them out. The addition of bacon and jalapenos to the cheddar cheese center of this burger provides a unique texture along with a spicy kick that will change the way you view a typical burger.
The Ultimate Stuffed Burger
Makes 10 burgers
2 8 ounce blocks of sharp cheddar cheese
Jar of sliced jalapeno peppers
Peppered Bacon (cooked in advance, at least 10 slices)
2 1/2 to 3 pounds 80-85% ground beef
Worcestershire sauce
2 packs of fresh potato rolls (at least 10 rolls)
For the dry rub:
1 1/2 Tablespoon kosher salt
3 tablespoons black pepper
3 teaspoons garlic powder
3 teaspoons onion powder
Begin by slicing the cheddar cheese block into small cubes about 4-5 mm in size. The purpose of slicing small cubes rather than using shredded cheese is that the cubes melt very well within the burger. Next, finely dice about a 1/2 cup of sliced jalapeno peppers and crumble the cooked bacon. Take about a 1/4 pound of ground beef and roughly form a thin patty of beef in your hand. Take some of the cubed cheese, diced jalapeno peppers and crumbled cooked bacon and generously place it in the center of the patty. Bring the sides of the patty up and over the cheese mix. This may require some squishing and reforming as you go. Finally, pinch the top of the burger closed and make sure it is sealed well all around. The best burger will be one that is heavily filled with cheese, bacon and jalapenos. Don't be afraid to overstuff the burger.
After all of the burgers are formed, prepare the dry rub by mixing the rub ingredients together. Sprinkle the rub all over each side of the burger. It is important to apply a heavy layer of rub on the burgers to create a nice crust when grilled. Place the burgers in an aluminum tin (refrigerate overnight if convenient). An hour or so before the tailgate, generously pour Worcestershire sauce all over each burger in the tin.
When you arrive at the tailgate, prepare the grill for a medium or medium-high heat. Grill the burgers over direct heat until the beef is cooked through and the cheesy inside is completely melted. When the burgers are finished, move them away from the direct heat and grill the potato rolls for about 30-45 seconds to get them warm and toasted. Add the burgers to the toasted buns and serve. These burgers don't require any of the typical burger condiments because the stuffing provides amazing texture and flavor.
John Thomas is the author of the Baltimore-based grilling blog http://www.grilling24x7.com.
Recipe for Blue Ribbon celebration
Nov 08, 9:11PM
Posted: Friday, November 8, 2013 3:14 pm | Updated: 3:17 pm, Fri Nov 8, 2013.
When: Monday, Nov. 25, at 6 p.m. in the Bergman gymnasium;
Special guests: State Sen. Johnny Key and state Rep. Kelly Linck;
Awards: National Blue Ribbon School Flag to fly outside and a plaque;
Entertainment: Dan Benton Band to play during reception
Posted on Friday, November 8, 2013 3:14 pm. Updated: 3:17 pm.
Quick & Easy Tomato Soup Recipe - your homebased mom
Nov 08, 9:09PM
I have always loved tomato soup. Growing up my favorite lunch and sometimes dinner was a bowl tomato soup and of course it was always accompanied by a grilled cheese sandwich. We didn't have a lunch room at my elementary school so I walked home for lunch every day and many times I came home to a bowl of tomato soup and a grilled cheese sandwich. It always tasted wonderful, especially when I had to walk home through 10 feet of snow for blocks. (at least that is what I use to tell my kids!)
That tomato soup always came out of a can. And I loved it.
I have shared several tomato soup recipes with you before (see below). Some of them use fresh tomatoes and others canned tomatoes. But sometimes when you've got that craving for tomato soup and you don't have a lot of time you just need to open a can of tomato soup!
Today I want to show you how you can easily do that and just dress it up a bit so it doesn't taste like you are eating tomato soup straight out of a can.
To dress up the soup I sauteed some onions in olive oil, added in the soup mixed with a can of milk (you can also use water). I then dressed it up with some dried basil, rosemary and some Parmesan Cheese. So yummy and of course I served it with a grilled cheese sandwich! No one will know it came out of a can.
For other yummy tomato soup recipes try these:
Ingredients
- 1 Tbs olive oil
- 1/4 C chopped onion
- 2 tsp minced garlic
- 1 (10.75 ounce) can condensed tomato soup
- 1 can milk or water
- 2 Tbsp grated Parmesan cheese
- 1 tsp dried basil
- 1/2 tsp dried rosemary
- salt and ground black pepper to taste
Instructions
- Heat olive oil in a saucepan over medium heat.
- Cook and stir onion and garlic until onion is tender, about 5 minutes.
- Add in tomato soup and milk and bring to a boil.
- Add Parmesan cheese, basil, and rosemary.
- Season with salt and black pepper.
- Reduce heat to low and simmer for 5 to 10 minutes more.
2.2
Copyright © YourHomeBasedMom
Recipe adapted from allrecipes.com
Enjoy!
Leigh Anne
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Spiked (or not!) Horchata Recipe - A Beautiful Mess
Nov 08, 8:42PM
Is it possible to even say the word "horchata" without getting that Vampire Weekend song stuck in your head? Not possible, I say! I'm not complaining though. It's a cute song. (link if player doesn't load)
Easy Horchata, Serves two tall glasses or four small glasses
Adapted from Allrecipes (we love their recipe, but cut the sugar in half, because we found it too sweet)
1 cup uncooked white rice
5 cups water
1/2 cup milk
1/2 tablespoon vanilla
1/2 tablespoon ground cinnamon
1/3 cup white sugar
Pour the rice and water into a blender and blend for one minute. Let rice and water sit in the blender for 3 hours.Using cheesecloth over a fine mesh strainer, strain the rice water into a pitcher then throw the rice away. Add milk, sugar, cinnamon and vanilla. Mix well and chill before serving.
If you're making the spiked version I would personally enjoy it without sugar, since the Rumchata is already so sweet. I'm a fan of semi-sweet cocktails, and you can always add more sugar later if you choose to!To make a delicious spiked version, add 3 ounces RumChata to your iced horchata. Enjoy!
Enjoy! Elsie
Credits// Author: Elsie Larson, Photography: Elsie Larson and Emma Chapman, Recipe Testing: Laura Gummerman.
Thanksgiving recipe video: Pumpkin-thyme dinner rolls
Nov 08, 8:37PM
Thanksgiving is just days away, and it's never too soon to start planning your menu! Food editor Russ Parsons and I will be demonstrating videos of classic dishes on the blog every couple of days to get you in the mood. We're beginning with a Test Kitchen favorite: pumpkin-thyme dinner rolls.
This recipe, from food writer Regina Schrambling, is a reminder that a well-made roll is something special. Crisp on the outside but tender at the center, and terrific enough to have been named one of our best recipes of the year in 2002, they adapt easily to even the most crowded holiday schedule. Make the dough the day before and give it a long, slow rise in the refrigerator, then bake when the oven is free before dinner.
I demonstrate the rolls in the video above, and the recipe follows.
PHOTOS: 97 great Thanksgiving recipes!
Slow-rising pumpkin-thyme dinner rolls
Total time: 30 minutes, plus 2 hours standing and 8 hours chilling
Servings: 12 cloverleaf or 18 dinner rolls
2 (¼-ounce) envelopes active dry yeast
1/4 cup warm water (110 to 115 degrees)
2 eggs, at room temperature
1 cup canned pumpkin puree
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup sugar
2 teaspoons coarse salt
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
1/4 teaspoon cayenne pepper
3 cups flour, plus up to 1 cup more
Olive oil, for greasing bowl
2 tablespoons melted butter
1. Sprinkle the yeast over the water in a large mixing bowl and stir to dissolve. Using a wooden spoon, beat in the eggs, pumpkin, soft butter, sugar, salt, thyme and cayenne. Add 3 cups of flour and beat until smooth, gradually adding more flour as needed to make a soft, sticky but still manageable dough. Make sure the dough is well mixed. Oil a larger bowl and scrape the dough into it, turning to oil all sides. Cover with a dish towel and let rise in a warm, draft-free spot until doubled in bulk, about 1½ hours. Punch the dough down, cover tightly with plastic wrap and refrigerate overnight.
2. For round dinner rolls, grease 2 (8-inch) cake pans with melted butter. Punch the dough down again and shape into round rolls, arranging them in pans with about one-half inch between each. For cloverleaf rolls, butter a 12-cup muffin tin, tear off tablespoon-sized balls and place 3 in each muffin cup. (If the dough is too sticky to handle easily, lightly butter or oil your hands.) Cover the rolls with a dish towel and let rise in a warm spot until doubled in bulk, about 30 minutes.
3. Heat the oven to 375 degrees. Bake the rolls until browned, 20 to 25 minutes. Serve hot or warm.
Each roll: 188 calories; 317 mg sodium; 40 mg cholesterol; 7 grams fat; 4 grams saturated fat; 26 grams carbohydrates; 5 grams protein; 1.59 grams fiber.
ALSO:
Pumpkin Pie Spice Mini Cheesecakes, no bake recipe ...
Nov 08, 8:28PM
Pin it.
Pumpkin Pie Spice Mini Cheesecakes
When it comes to the holidays, my main mantra is keep it simple. To complicate and overthink the holidays is just asking for a package full of stress. No thank you. I try to stick to a simple meal plan with a few simple splurges so I can spend more time with my family instead of slaving over the stove or trying to master the perfect dessert.
And as far as desserts go – cheesecake is probably at the top of my list. I prefer it over pie or cake. But making it from scratch hasn't worked so great for me. It usually ends up with the wrong consistency or with a huge crack through the middle of the cake.
So this recipe for Pumpkin Pie Spice Mini Cheesecakes are the perfect solution. They are SIMPLE (less than 4 total ingredients) and so flavorful. It took me under 20 minutes to mix them together and pop them in the fridge – and that includes the time to fill mini muffin cups!
INGREDIENTS
One box of no-bake cheesecake mix
Found in the cake mix aisle at your local grocery store. Look for one that calls for milk as the main filling ingredient.
International Delight Pumpkin Pie Spice Creamer, 1.5 Cups
Basically I follow the instructions on the no-bake cheesecake mix and substitute International Delight Pumpkin Pie Spice Creamer for the milk! So your quantity might vary slightly.
CRUST
Melted butter, 5 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity
Sugar, 2 Tablespoons
Follow the instructions on the no-bake cheesecake mix for the exact quantity.
INSTRUCTIONS
1.) In a mixing bowl, pour in the package of crust (crushed graham crackers) from the box of no-bake cheesecake mix. Add the specified melted butter and sugar to the crust mix. Stir until it crumbs are evenly coated and moistened.
2.) Place mini cupcake liners in a mini muffin pan (similar to this one on Amazon: Wilton Recipe Right 24 Cup Mini Muffin Pan
3.) Using a spoon, scoop about a Tablespoon-ish of crust into each mini muffin pan. Using your thumb press down on the crust to get a firm base for your cheesecake. They don't have to be perfect, have you ever seen anyone critique the looks of crust when they are shoving cheesecake into their face? I think not.
4.) In another mixing bowl, add the package of filling from the box of no-bake cheesecake mix. Add your International Delight Pumpkin Pie Spice creamer and mix according to the package!
5.) Using a spoon, scoop the cream cheese filling into the mini cupcake liners, on top of the crust.
6.) Once you've filled all 24 mini cupcake liners, pop the cheesecakes into the fridge and let them chill for at least an hour. I would even consider doing this the night before to have them really set up.
7.) Top with whipped cream, cinnamon, a pecan – whatever you like! I have an awesome recipe for Homemade Vanilla Whipped Cream, with a dash of cinnamon that would really take these up a notch!
This recipe is so easy and flexible! You could use any flavor International Delight creamer as a substitute for the milk in this recipe and it would taste amazing. I think the Almond Joy, Peppermint Mocha or York Peppermint creamers would all be especially good during the holidays and you can get creative with a topping (like crushed candy canes, chocolate shavings or even mini York mints).
I topped mine with the Homemade Vanilla Whipped Cream and then Pumpkin Spice powder (found in spice aisle), a pecan and/or cinnamon/sugar mix (which I also found in a grinder in spice aisle).
I also made version without the pecan for people who prefer. Although I haven't tried it, I bet the cheesecakes would freeze just fine (without any toppings) until you're ready to pull them out? Let me know if your try this!
Did you know you can use International Delight in replace of milk or water in most recipes? This is especially great for those of you who have dairy allergies!
Here are other International Delight recipes that I've posted:
- Pumpkin Pie Spice French toast (using ID Pumpkin Pie Spice Creamer)
- Iced coffee smoothie with banana and oatmeal (using ID Iced Coffee)
- White Chocolate Cranberry Delight Cake recipe (using ID White Mocha Creamer)
- International Delight Iced Coffee Ice Cream Float (using ID Mocha Iced Coffee)
This recipe is proudly sponsored by International Delight! As a valued partner of International Delight I am compensated for posts such as these. All content, photos, opinions and recipe ideas are solely mine. I'll be posting a recipe every Friday in November as a way to #DelightInTheSeason
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