Tuesday, July 24, 2012

The Texican Burger

The Texican Burger

  • 4 burger buns
  • 4 ground beef patties (~1/3 lb each)
  • Worcestershire
  • Salt
  • Pepper
  • 1/2 cup grated Monterrey Jack cheese
  • 1/2 cup refried beans
  • Fresh Jalapeno slices
  • For the pico de gallo:
  • 2 roma tomatoes, seeded and chopped
  • 1/3 cup finely chopped red onion
  • 1 jalapeno, seeded and finely chopped
  • Small handful of cilantro, chopped
  • Juice of 1/2 a lime
  • Salt
Heat your grill to high.
To make the pico de gallo, stir together all the ingredients in a bowl and set aside.
Each side of the patties should get a dash of Worcestershire and a pinch of salt and pepper.
Cook the patties to desired doneness.
Before removing them from the grill, top each with ~2 Tbsp of grated cheese and let cook 1 minute more to melt the cheese.
To assemble the burger, spread ~2 Tbsp refried beans on to the bottom bun, top with the cooked burger, fresh jalapeno slices, and a generous scoop of pico.

Enjoy!

The Year of the Rabbits

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:: rabbits :: model a door :: tree :: new motor :: the boys :: breaking an egg :: lightening ::

Monday, July 23, 2012

New Kitchen Lights

We recently got puck lighting for under the cabinets. I think they turned out really well and I love the lightening in more each day! We also put up some backslash but as you can see it still needs some works since the ones behind the oven fell down. Hopefully next week we can finish it up.

Wednesday, July 18, 2012

Pulled BBQ Chicken Sandwiches

Pulled BBQ Chicken Sandwiches
Mel's Kitchen Cafe

  • 1 small to medium yellow onion, thinly sliced into half moons
  • 2 pounds boneless, skinless chicken breasts, fresh or frozen
  • 1 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons molasses
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • Whole wheat hamburger buns or rolls

Scatter the onions on the bottom of a slow cooker. Place chicken on top of the onions.
In a medium bowl, combine the ketchup, vinegar, mustard, molasses, onion powder, cumin, garlic powder, Tabasco and salt. Pour the sauce over the chicken. Cover the slow cooker and cook on low until the chicken is fork-tender and the sauce has thickened slightly, about 5-6 hours (add an additional hour if using frozen chicken breasts).
Remove the chicken from the slow cooker and shred the meat. Return it back to the slow cooker, mixing it with the sauce. Serve the chicken hot on whole wheat rolls, if desired.
Enjoy!

Tuesday, July 17, 2012

Peach Cobbler


Peach Cobbler

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 Tbs baking powder
  • pinch salt
  • 3/4 cup milk 
  • 3 cups sliced fresh peaches
  • 1/2 tsp ground cinnamon
  • 1/2 cup firmly packed brown sugar

Preheat the oven to 350.
Melt the butter in a small saute pan set over medium-high heat until it bubbles and turns a nutty-brown color.  Watch it carefully to prevent it from burning.
Pour the butter into an 8-inch square baking dish.
In a medium bowl, stir together the granulated sugar, flour, baking powder, salt, and milk.  Pour the mixture over the butter, but do not stir.
Arrange the peaches evenly on top of the batter, and sprinkle with cinnamon and then the brown sugar.
Bake the cobbler for 40-45 minutes, until the top is golden brown.  Miraculously, the batter will migrate from the bottom of the pan to the top to cover the peach slices.  Serve warm with vanilla ice cream, or at room temperature.

Enjoy!

Monday, July 16, 2012

A Hot Summer

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
:: rearranged office :: new bed frame :: garden :: beer bottling :: lights in kitchen :: food :: the boys ::