Are you looking to dress up your burgers with a little class? These burgers are adapted from a recipe that I found in Better Homes and Garden, the June 2011 publication. The blue cheese adds an elegance to the burger and packs a flavor punch that can't be beat! The recipe is simple and doesn't take a lot of time. It also looks gourmet. What more can a cook want?
I like to let my beef sit at room temperature for about 45 minutes for even grilling.
When mixing the ingredients for the beef together, I like to use my hands. The key to tender burgers is not to over mix, as this will toughen up the proteins in the beef.
You can use any kind of ground beef that you desire, but I found that 1/2 sirloin, 1/2 chuck provides the right balance of fats for an awesome juicy burger.
Preparation and cook time is 30 minutes.
Click here for a printable version of this recipe.
A few years ago, I had a houseful of guests to feed. This recipe came in handy for an easy tasty lunch. Not only are these deli sandwiches delicious, but they are convenient too. You can make them ahead of time, so that you have a break from the kitchen and are able to spend time with your company. If you are going on an outing (or a picnic), you can slice them and then wrap them individually with plastic wrap. Pack your cooler and enjoy summer and friends with these great sandwiches!
Make sure your ingredients are patted dry - especially the spinach and peppers.
This recipe can easily be doubled if needed.
If you are not a fan of sundried tomatoes, you can use regular tomatoes as a replacement. You will need approximately 1/2 cup pesto instead of a 1/3 cup. Spread the pesto on both sides of the loaf if you omit the sundried tomatoes.
Preparation time is 20 minutes. Chill time is from 4 to 24 hours.
I love slow cooker recipes; especially for those busy days where the thought of preparing dinner sounds exhausting. This one is extra nice, because the prep work is fast and easy. You can easily throw this together before you go to work or start your day. I adapted this recipe from the May 2011 edition of Woman's Day Magazine. I love the versatility of this recipe as well (see tips). If you make these yummy hoagies, please let me know what you think!
Sometimes, I do not drain the tomatoes, and I add up to a pound more of the sausages. If you decide to try this, just make sure you serve it with a slotted spoon.
For those who do not eat pork, I have made this with an Italian poultry sausage. The results were excellent!
You can also serve this open-faced sandwich style. Toast thick slices of bread, and place the meat-veggie mixture on the toast. Top with cheese.
You can use any cheese you desire: asiago, goat cheese, feta, mozzarella...
When I make my oven roasted salmon, I make to roast enough salmon to have extra in order to make salmon salad. This salmon salad sandwich is absolutely yummy! I like to do my sandwich open-faced on sourdough bread. It is so pretty! It makes a nice elegant lunch for guests or a special treat for yourself! You can can also put a nice rounded scoop on a lettuce leaf in order to make it gluten free and eliminate the bread.
The ingredients are simple - just some good quality mayonnaise, toasted walnuts, dried cranberries, sliced green onions, salt, and freshly ground black pepper. I do not have exact measurements so I will walk you through how I do my salmon salad process. It is easy! First, as you can see by the picture above, I have about 8 ounces of cooked salmon.
Using my hands, I gently break the salmon into medium-sized chunks, discarding the skin. I place the chunks in a medium-sized mixing bowl.