Father's Day Cheeseburger in Paradise with Salt & Vinegar Potatoes and Ice Cream Sandwiches

As all of my precious reader know - Father's day was this past Sunday, and where there's Fathers there are grills! With my Mother's day Feast fit for a Queen, I had to make something just as good for dear old Dad! So for my amazing Father I constructed a very appropriate and very tasty menu.  

The Cheeseburger I made for my Dad was a Cheddar Jalapeño Bacon Burger. Everyone in my family loves spice so this was the perfect burger to grill up. Not only did this burger have two of my favorite food groups (Cheese and Bacon) but it also had a homemade ranch dressing to go with it!! Throw the diet out the window for this burger folks!! 

I apologize in advanced I wasn't as camera happy as I usually am. That being said, I'm using a new app on my iPhone and the few pictures I did take, came out great!! =) 

I made my hamburger patties a few hours in advanced so the meat would have time to marinate and soak up all the good flavors. 

Burgers:

(Makes 8)

• 2 pounds ground beef ( 90/10: typically hamburger meat should be 80/20 but the onions and jalapeño keep it so moist) 
• 1 small onion, chopped 
• 1/4 cup chopped fresh parsley 
• 4 tablespoons Worcestershire sauce 
• 1 chopped seeded jalapeño
• 1 teaspoon sea salt 
• 1 teaspoon ground black pepper 
• 1/4 teaspoon cayenne pepper

In a large mixing bowl combine the above ingredients. Use a fork to combine it all together but be careful not to over do it- we don't want the meat getting tough!!! 

Make the 8 patties and place in fridge for a few hours. Now would be a good time to cook the bacon. In a frying pan cook bacon very crispy and set aside for later. Make sure the bacon is out of site because somehow I can foresee a few by standers munching on it!!  

Take the patties out about 30 minutes before you plan to grill. Another way meat can get tough is when it's ice cold and comes into contact with heat - so you want the meat just about room temperature!!

Now another reason these burgers are so moist and juicy is because of the Worcestershire Sauce. (You can make this while you're waiting for the meat to get to room temp.!) 

Worcestershire Glaze:

• 1/2 cup Worcestershire sauce 
• 1/4 cup ketchup
• 3 teaspoons (packed) golden brown sugar 
• 3 tablespoons butter
• 2-5 dashes of Frank's Red Hot ( If you like things spicy) 

On medium to high heat bring the mixture to a boil. 

Cook the burgers on the grill with medium heat for 5 minutes, then brush the glaze onto them and flip - cook for a few more minutes depending how rare you like it. Flip and Glaze the other side of the burger, and put cheddar cheese and strips of cooked Applewood smoked bacon on this bad boy. Dress the cheeseburger with the usual burger toppings, red onion, lettuce and tomato... and the dun dun dun SPICY RANCH DRESSING!!

Spicy Ranch Dressing:

This can be made a day or 2 in advanced. I didn't really measure this out, kind of made it up as I went along. If I wanted to recreate it this is what I would do. 

• 1 cup Mayonnaise 
• 1 1/2 cup Plain Greek Yogurt (keep the cals down somehow, somewhere!!)
• 1/2 cup chopped fresh cilantro 
• Juice from 1 Lime 
• 6 -8 Green Scallions finely minced 
• 1 minced and seeded Jalapeño
• 1 teaspoon Paprika 
• Pinch of Sea Salt
• Pinch of Pepper 

I used a Mason Jar to store the dressing! 

Now what goes better with a Cheddar Cheese Jalapeño Bacon Burger !? Salt and Vinegar Potatoes of course! 

This is so easy. Its not fair. These potatoes are that good!

What you will need: 

Salt and Vinegar Potato Wedges:

• 5-8 Russet potatoes (Just depends how big they are and how much you want to make)
• Distilled white vinegar 
• Sea Salt
• Olive Oil 

Preheat the oven to 425 degrees. Cut the potatoes into wedges, and put on cooking sheet lined with tin foil. ( If it's easier to cut the potatoes into disks that would work too!) Drench the wedges in Olive Oil then with a pasty brush, brush on the vinegar. I was pretty heavy handed when doing this because I wanted to taste to be distinct and defined.  ** Disclaimer**When I was doing this it kind of smelt like I was dying Easter Eggs, but to no avail the Easter Bunny did not show up! 

Because I like my potatoes super crunchy, I cooked them for 10 minutes took them out, flipped them then put the oven up to 450 and cooked for another 15 minutes. Just keep an eye on them and you'll be fine. Once out of the oven, Sprinkle with seat salt and brush about 2 more tablespoons of vinegar onto the these hot little wedges. Serve IMMEDIATELY!! 

Now time for dessert. I had these lavish plans on making Oreo Pudding cookies and making ice cream sandwiches. Only problem, I couldn't find oreo pudding mix - the search for that continues on! So I cheated a bit and used a Barefoot Contessa Pre-packaged cookie mix. But boyyy! Let me tell you, am I happy I cheated - these chocolate chunk cookies are not only AMAZING they are SIMPLE to make too! (My two favorite things, Amazing and Simple!!!) 

 So I made the cookies according the the directions and let them cool a few hours. Then I went to the local DQ (Dairy Queen for all of you not in the know) and got a pint of soft serve Vanilla Ice Cream. I paired the cookies up, put the ice cream in-between and put the ice cream smushed cookies into the freezer for an hour... and then it was dooms day, these babies were gone!!

BON APPETIT MY FOODIES !!!

Greek Panzanella Salad

The flavors are so bold and fresh in this salad, its sure to be a crowd pleaser!! 

Lets break this flavorful salad down word for word. The first word, Greek - Greek food has ingredients that are rather close to Italian food. They both typically use pasta, grains, fish, olive oil, fresh herbs, cheeses and most importantly WINE. The second word, Panzanella is derived from the Italians. A classic Italian Panzanella Salad is made up mostly of bread and tomatoes. So we take this bread and tomato summer salad and add bold Greek flavors and we get GREEK PANZANELLA!!! 

This recipe is based off of one of Ina Garten's. I, of course put my own spin on it =P !!

This salad is a great representation of things I like to make in the kitchen. I like to cook food with layers of flavor that develop as time goes on.  I think any meal prepared should be two things -  Simple & Tasty. 

Now onto the recipe to make this 'Greek Panz' as I like to call it; you will need: 

• Extra Virgin Olive Oil 
• 1 fresh French loaf of bread - Any fresh bread will do, foccicia would even be nice in this 
• Sea Salt and Fresh ground pepper 
• 1 hothouse cucumber (If you can't find hothouse, any cucumber will do!)
• 1 red bell pepper
• 1 orange bell pepper 
• 1 yellow bell pepper
• 1 pint cherry or grape tomatoes 
• 1/2 big red onion or 1 small red onion 
• 4 oz. contained of crumbled Feta Cheese 
• 7 oz. container of pitted Kalamata Olives (They are my favorite so I use ALOT)  

I have made many variations of this vinaigrette, depending what I have on hand and what I don't. This is what I usually use: 

Juice from 1 lemon

Sea Salt and Pepper to taste

1/2 cup Red Wine Vinegar

1/4 cup to 1/2 cup of Extra Virgin Olive Oil 

2 teaspoons garlic powder

1 teaspoon onion powder 

Palmful of Dried Oregano 

Fresh Parsley - minced 

Fresh Basil - chiffionaded  

Heaping spoonful of Stone Ground Mustard or Dijon Mustard (If I have it I use it, If I don't- I don't) 

To start the Greek Panz cut the French loaf into cubes. While you are dicing the bread cover the bottom of a large saute pan with olive oil and heat it up. Once the bread is cut the pan should be hot enough to start forming a crust on the bread. 

Bread Before 

Bread After

 While the bread is toasting I like to add a little more Olive Oil & sprinkle some garlic powder, onion powder and salt onto it. Set the bread aside and let it cool. Now you must begin the task of chopping. This salad is so easy to make it just requires of chopping - and I mean A LOT!!


First chop the cucumber.

Ok that's done now halve the Cherry Tomatoes!

Chopping Bell Peppers can sometimes get very messy. I highly doubt my method of chopping a pepper will be taught in culinary school but let me tell you, it gets the seeds out and keeps the pepper in tact. Run your knife around the pepper, basically cutting the top potion of the pepper off (giving him a hat)... 

...but never run your knife fully through the pepper ( you'll hit the seeds!) Once the top is off, the seeds are more often than not attached to the top you just cut off.  Now that all the seeds are gone just dice the pepper into bite size pieces. 

Ok, onto the Red Onion. I use this handy little chopper because my eyes water SO SO SO bad when dicing an onion - If you are dicing by hand you can try the trick of running the onion under ice cold water before chopping. This helps me a little but I guess I just have super senstive eyes when it comes to onions so the chopper it is!!!

Once the onion is in the bowl, drain the Kalamata Olives and add them to the bowl along with the bread bites and Feta Cheese.

To make the Vinaigrette add all the ingredients listed and slowly drizzle the Olive Oil in, creating an emulsion. Pour over the salad and gently toss it. This salad can be served immediately but I prefer to refrigerate the salad for about 2 hours before serving. The vinaigrette soaks into the bread and it has time for all the flavors to come together nicely. 

Blondie Brownie Trifle

With summer BBQ's and the Fourth of July right around the corner I thought my next post should be my Blondie Brownie Trifle. This recipe is derived from one of Paula Dean's. Her recipes tend to be very rich and decadent, great for entertaining! This particular recipe I love because I have lots of nut allergies in my family, the recipe can be easily adapted to include or exclude any nut of your choice! 

First step in building the trifle is to bake the 'Blondie Brownies' 

Blondie Brownies 

• 3 eggs
• 1/2 cup (1 stick) unsalted butter 
• 1 pound light brown sugar
• 2 cups self-rising flour
• 1- 3 tablespoons vanilla extract ( I like alot but you may want to use a little) 

Preheat pan to 375 degrees. Grease (with butter or PAM) and flour a 13 by 9 by 2-inch pan. In a large bowl, beat the eggs and butter together until smooth. Next, add the brown sugar, then slowly add the flour until everything is incorporated well. Lastly, stir in the vanilla. This batter is going to be THICK! 

Spread the batter in the greased and floured pan and bake for 25 to 30 minutes. 

While the brownies are baking away in the oven, make sure 16 oz Cool Whip is thawed and prepare 2 large Instant Chocolate pudding packets. 

When the brownies come out of the oven I like to immediately start assembling the trifle. 

This process is simple enough. Roughly cut the brownies and "smush" them into the bottle of the glass dish, then simply starting layering; after the brownies, put a layer of pudding followed by a layer of cool whip, etc. Until complete.

To add a little something I like to toast some almond slivers and add those in through out the trifle, along with some chocolate chips!!  

Let the trifle cool and refrigerate until serving time!! About an hour or two! 

BON APPETIT!!!

Mother's Day Brunch Fit for a Queen

Sorry everyone I have been MIA .. I promise to start posting more regularly!! But better late than never right???? 

Lets jump right into it... This Mother's Day the Garlic Goddess went all out. I wanted to create a restaurant like brunch, without being too pretentious and use the flavors the Queen of the household loves aka my Mother!! 

So what exactly did the menu consist of you ask? 

I started the brunch with a Watermelon , Feta and Mint Salad... the flavors blend together surprisingly well and make a salad that is sure to stop anyone in their typical brunch tracks!! 

The Watermelon Mint Salad 

• 1 watermelon 
• 1 Vidalia or other sweet onion
• 1/4 cup red wine vinegar
• 1/4 balsamic vinegar 
• Salt and pepper
• 1/2 cup extra-virgin olive oil
• 4 ounce container of crumbled Feta 
• 6 - 10 mint sprigs

Now from here everything is pretty simple. Cut and dice the watermelon into bite size pieces.  Next slice the onion into thin rings and then in half, and into quarters. Mince about 2 tablespoons of the fresh mint. Add the feta cheese to the bowl with everything else. 

In a separate bowl combine the red wine vinegar as well as the balsamic, salt and pepper. Slowly drizzle in the Extra Virgin Olive Oil while whisking, this creates an emulsion. Your last step is to pour the dressing over everything and make sure everyone in the bowl is coated evenly. Use extra mint sprigs for garnish!! ;) 

Next on my Mother's Day Brunch menu was a Tarimsu Bundt cake with Marscapone Cheese and Kahula icing 
Thats right people.. you heard (ok, ok read) that correctly!! 

Tiramisu Bundt Cake

3 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

3/4 cup unsalted butter, room temperature

1 1/2 cups sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups milk (2%)

1/4 cup espresso or very strong coffee

1/4 cup Kahlua

First things first, preheat your oven to 325 degrees!! Grease the bundt pan with butter or PAM and set aside. In a medium sized bowl sift together flour, baking soda, baking powder and salt. In a large bowl beat together butter and sugar until it is light and airy. Next, add the eggs one at a time, after the eggs are successfully incorporated add the vanilla extract. Work in the flour and milk alternating until everything is fully mixed in. Lastly add the kahlua and espresso until everything is well combined. Pour batter into the pan and bake for about 55-60 minutes. 

Cool on wire rack before frosting. 

mmm frosting.. This frosting is d e l i c i o u s and easy.. making it even better!!

Mascarpone Cheese Kahlua Frosting 

• 4-ounce mascarpone cheese - make sure its room temp.!!!
• 1/4 to 1/2 cup Kahlua
• 2 cups confectioners sugar 

Combine all ingredients in a mixing bowl and beat until smooth and lovely. Spread all over the the cake in an even thick layer. 

All this sweetness needs some savory so next up on the menu. Is Egg- In - A - Hole. 

Instead of making the egg in bread, I put a healthier spin on it and used a pepper ring to hold the egg. This is so simple and makes up for the time consuming Budnt Cake! 

The basic ingredients needed depends on how many people you need to feed. 

Egg - In - a - Hole 

• 2-3 bell peppers
• dozen eggs
• salt and pepper 
• Extra Virgin Olive Oil 

Wash and cut the peppers into thin rings. 

Place a ring onto a non stick pan coated with Olive Oil.




Then crack an egg into the rings and cook! Flipping can be a bit tricky, but if you break a yolk or 2 don't worry about it!! 

Mother's Day brunch is a big deal, so what does the Queen like with her eggs? Asparagus. I decided to Grill Prosciutto Wrapped in Asparagus!


Grilled Prosciutto Wrapped in Asparagus 

• 28 asparagus spears, tough ends removed
• 1 tablespoon extra-virgin olive oil
•  Pepper to taste - no salt needed, the Prosciutto is salty enough!! 
• 14-20 slices Prosciutto di Parma, sliced thin

Wash and snap the asparagus ends off. Drizzle with Olive Oil and pepper to taste. Pair asparagus together then wrap in prosciutto. Place on grill until they are crisp and tender about 10 minutes or so. 

Garlic Grilled Toast

The last thing the brunch needed was some crusty garlic toast to dip the runny egg yolk in. I bought a fresh loaf of bread drenched it in Extra Virgin Olive Oil and tossed it on the grill. After the bread came off the grill I took a clove of garlic and rubbed it all over the crusty bread. 

So that was my Mother's Day Brunch fit for a queen!!! Of course along with this lovely meal I served Mimosa and a Crisp White Wine - Sauvignon Blanc. And for all the coffee drinkers I had the Kahlua readily available. 

Stay tuned for my Blondie Brownie Trifle Recipe - perfect for any occasion, especially a summer BBQ!!!