Stuffed Burgers

So I got this recipe from my mom and it was oh so delicious.... but I decided to put a new twist on it :)

You will need:

1.5 pounds ground beef
4-5 good sized strawberries
1 jalapeno
8 slices of pepper-jack cheese
creamy horseradish
canned mushrooms
diced green chiles
any seasonings and garnishes for your burgers you may want
4 buns


1. Take your strawberries and jalapeno and dice them really fine and combine them with your ground beef in a bowl


2. take a bit of the beef mixture roll it into a ball in your hand and then pat it out to make a patty. Repeat. It helps it you kind of make a lip around the bottom patty.


3. Spread a a bit of the horseradish on both patties and then add a slice of pepperjack cheese, a little bit of green chiles, and a few mushroom pieces. I did put two pieces of cheese in mine which is fine if you are planning on grilling them on a regular grill or even in a pan but if you are cooking them in a george foreman I don't recommend putting the other slice of cheese in but waiting until after and topping it. My grill kind of squished them and the cheese ran out :(


4. Slap the two patties together and seal them all up, season them if you would like, and throw them on the grill.

5. Top with whatever garnishments you want. Salsa is a great one. Tonight we just did lettuce, tomato, pickle, onion, avocado, ketchup, mayo and mustard.

Ta-Da :)

Some may wonder why the heck I put strawberries in but they make the burgers really juicy and they give it just a bit of a sweet flavor. I know it sounds weird but seriously try it. When I use them with the jalapenos I don't season at all and they are oh so yummy.

Spicy Chicken Mac :)

Ok I know that I'm lame and have never posted on here but I made something pretty good tonight! I have always seen the commercials for Rotel + Velveeta Spicy Mac but I could NOT for the life of me find the recipe.... so I made my own! But beware it's spicy :) I like it like that though!

1 12oz package of Wacky Mac or any type of pasta you'd like
16 oz Velveeta (the mexican kind)
1 Can of Rotel
1 lb. Chicken (I used tenders but doesn't matter what you use)

Cube the chicken and place in skillet until cooked thoroughly. Add Rotel and let simmer for about 10 minutes.

Cube Velveeta and when chicken/Rotel mix is done simmering add a few cubes at a time stirring frequently.

While chicken is cooking in a deep sauce pan cook the pasta until done. Drain.

After the cheese is all melted with the chicken & Rotel add to the pasta. Stir well & it is ready to serve.

Fast, Easy & Spicy!!

(If the flavor is a little too dull for you add salt to taste!)

Yummy Hawaiin Chicken

Lawry's Hawaiian 30 minute Marinade
1 Lime
1 Cup Rice
1 Chicken Breast
2 Cups Green Beans
1/2 Can Chopped Pineapple

1. Marinade chicken in Lawry's from 30 min to 12 hours (I like to throw it in a bag, in the morning).

2. Cook rice according to directions.

3. Zest, and juice a lime.

4. Steam green beans with 1/4 can of pineapples.

5. Grill /pan fry/foreman chicken with 1/4 can of pineapple.

6. Add lime zest and lime juice to the rice once cooked.

7. Plate everything!!!!

8. Yum.

Serves 2.

Easy Chicken Salad

Canned chicken
Mayo
Sweet pickle relish
Onion Powder

Drain chicken, flake in bowl
add mayo, relish and onion powder to taste :)

Red-skinned Galic Mashed Potatoes

perfect with the grilled pork tenderloin!!

1-1/4 lbs red skinned potatoes, washed and quartered - do not peel
2-1/2 cups water or enough to cover potatoes completely
3 cubes chicken flavored bouillon
6 to 8 cloves of roasted garlic
3 oz package of cream cheese, softened to room temperature
3 TBL butter
Half & Half or milk
2 TBL chopped fresh parsley

Place washed, unpeeled potatoes in large saucepan. Add water, bouillon and roasted garlic, bring to boil. Reduce heat, cover and cook for 15-20 minutes or until potatoes are tender but not mushy. Drain well

Mash potatoes with a potato masher (or beat with electric mixer for whipped, I prefer mashed potatoes, not whipped) Add cream cheese and butter to potatoes. Gradually add enough half and half or milk to make potatoes light and fluffy. Stir in parsley and serve immediately.

**If you prefer a stronger garlic flavor, do not add the garlic to the water when boiling. Drain the potatoes, mash then add cream cheese, butter and garlic to potatoes.

Grilled Pork Tenderloin

I love to grill in the winter :)

1/2 cup chicken broth
1/2 cup white wine (buy good wine, not the cheap cooking stuff)
3 TBL soy sauce
1 tsp grated fresh ginger or 1/4 tsp ginger
Dash of Chinese 5 spice (you can't skip this ingredient)
1-1/2 pound pork tenderloin
1 tsp cornstarch

Combine chicken broth, wine, soy sauce, ginger and 5 spice in a marinating dish or in a gallon zip lock bag. Shake until all ingredients are combined. Add pork tenderloin. Marinate at room temperature for 20-30 minutes or overnight in the refrigerator. Rotate 2 or 3 times.

Remove tenderloin, reserving marinade. Grill tenderloin for approximately 20 minutes or until slightly pink in the center; turn every 5 minutes to cook evenly. Remove from grill and wrap in foil to finish cooking and seal in the juices.

In a small sauce pan, bring remaining marinade to a slow simmer. Gradullay add the cornstarch. Serve over sliced tenderloin medallions. GREAT with garlic mashed potatoes.

Death by Chocolate

This is a dessert a co-worker of mine brings to all of our pot-luck luncheons. (We force him, he has no choice) The directions below are for a crowd, but you could cut it in half for a smaller group.

18oz box devil's food cake mix
7-1/2 cups milk
3/4 cup Kahlua
6 Heath candy bars
4 4-oz boxes of instant chocolate pudding
2 8-oz cartons of cool whip

Make the cake according to package directions. Bake in a 13 X 9 inch pan for 30-35 minutes. After cake cools, poke holes in the cake. Pour the Kahlua over the cake. Cover with a towel and place on counter overnight - do not refrigerate.

Layer 1
Cut the cake in half. Put half the cake in the bottom of a big punch bowl.

Layer 2
Combine the pudding mix and the milk. layer half on top of the cake

Layer 3
Break up the wrapped Heath bars until broken into smaller pieces. and place 3 of the bars on top of the pudding.

Repeat layers until all ingredients are gone.

Top with Cool Whip