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Cheesy Herb & Roasted Garlic Burgers with Beer and Bacon Jam with Poutine and Broccoli Salad




Remember when you used to say TGIF?

It seems so long ago...


I am changing it to ONIF (OH NO IT'S FRIDAY!!!)


That's right. I said it. Weekends suck!


It just means there are more people home to cook for, clean up after and drive to and from activities.


As you know we have a seasonal business. That means we are BUSY right now :) This is good of course but it also means that Ninja and Dad work weekends most often and I am Mom, coach, chef, chauffeur and housekeeper.


This morning the rain finally cleared up and HBear had soccer. 






After soccer I had to run to Walmart for a few things so we had McDonalds for lunch. Oh yeah I am an A+ Mom! LOL


We quickly ran home for a change of clothes and a bum change and then it was off to HBear's dance class.




Of course HBear had to sit out during rehearsal due to the fact that her McDonald's was "jumping around in my belly" and now ALL the dance moms know what a stellar Mom I am! LOL


Total change of subject but yesterday I googled my blog. I was on my phone and I don't have the shortcut so I actually had to look for it lol. I was amazed to see that I have been featured on other people's blogs!!!

HERE and HERE and HERE

That is pretty exciting!!

I even saw a post on Google+ that described my beer and bacon jam as an amazing treat for the experienced chef! WTF? Hee Hee 

Which leads to me to this... 

Ok so obviously I have made these before... they are soooo good I need to post them again LOL You can find the original post HERE. I did change it up a bit this time and made MORE of this amazing bacon jam. I mean come on, it is called bacon jam, how can you go wrong? LOL

When my sister and BIL were here over Easter weekend Ninja got this dinner ready while we went for pedis/manis. :)

Cheesy Herb & Roasted Garlic Burgers with Beer and Bacon Jam
Adapted from Rock Recipes


Combine:
1 1/2 pounds ground beef
1 1/2 pounds ground pork
12 ounces Shredded Creamy Garlic Cheese
1/2 teaspoon salt
2 teaspoons black pepper
2 heads of roasted garlic, mashed
1 1/2 tablespoons smoked paprika
3 teaspoon fresh thyme
8 tablespoons Worcestershire sauce

Mix everything in a bowl.

Without overworking the meat, form into good size patties for the BBQ. 




Grill!




Bacon and Onion Jam
Adapted from Rock Recipes

Makes about 2 cups.

1 pound bacon ends
3 tablespoons butter
4 red onions, finely diced
6 cloves minced garlic
1 tsp freshly ground black pepper
1/2 cup maple syrup
1/4 cup red wine vinegar vinegar
8 ounces dark beer
1 teaspoon thyme, chopped

Make sure the bacon is cut into 1/4 inch pieces and fry slowly over medium low to medium heat until all the fat has been rendered out and the bacon is crispy.


Drain off the fat and add the butter, onions, garlic and pepper.

Cook over medium low heat for about 20 minutes until the onions have reduced considerably and caramelized.

Add maple syrup, red wine vinegar, beer and thyme.


Simmer and reduce mixture for several minutes until it reaches a jam-like consistency. Serve warm.



This jam will last for several days sealed in the fridge.

Poutine
Adapted from Echoes of Laughter

6 russet potatoes, cut into fries
1 tablespoon oil
1 teaspoon salt
1 packet of gravy
2 cups Kraft Creamy Herb & Garlic Shredded Cheese

Preheat oven to 400.

Lightly drizzled fries with oil, sprinkle with salt and put onto a greased cookie sheet.



Bake for 30-35 minutes or until golden and crispy.


Make gravy according to package directions.

Sprinkle with shredded cheese. Spoon hot gravy over fries, so that the cheese can melt over the fries.


Broccoli and Cheese Salad
Adapted from Great Aunt Maryelle

Salad:
3 cups broccoli small florets
1/2 red onion, chopped
1/4 cup Soy nuts
1/2 cup raisins
1/2 cup Feta cheese, crumbled (add as much as you want… in this case more is better!)

Dressing:
1/4 cup mayo
1/2 cup sour cream
2 tablespoon sugar
1 tablespoon lemon juice
Salt and pepper, to taste

Mix all the dressing ingredients together.

Mix all the salad ingredients together.


Toss salad with dressing and keep in fridge at least 4 hours.



I didn't take good pictures because it is so hard to when 5 adults and 3 children are trying to get to the table and eat. By the time I got the kids dished and cut up... half the food was gone already LOL. The pictures do not do this meal justice!!! This salad was served at my Mom's celebration of life and EVERYONE has asked me for the recipe. Yup it was that good!
Lovely Ladies Linky

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