Quesadilla Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as the start of my Cheeseburger Paradise series, is one favorite I can never have enough of: the Quesadilla Burger.  All the savory parts of a quesadilla (salsa, crispy tortilla and melted CHEEEEESSSE!!) plus the all-american, all time favorite, hamburger patty.  It's a toss up between this burger and my Nacho Burger, but whichever is your favorite, both are sure to be hits at your next BBQ or cooking for your man!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 large flour tortilla

2 tbsp chunky salsa (medium or hot, depending on preference)

2 tbsp. sliced yellow onion

2 tbsp. sliced green pepper

2 tbsp. sliced red pepper

1/2 tbsp extra virgin olive oil (as needed)

1/4 cup shredded pepper jack cheese

1/4 cup shredded (medium or sharp) cheddar cheese

1/2 tbsp. butter

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. In a skillet (or same one use for pan frying), add onion, green pepper and red pepper slices and oil (if needed because patty was not pan fried) over a medium heat.
5. Saute for approximately 8 minutes or until vegetables soften, meanwhile butter one side of tortilla.
6. Remove vegetables from skillet, place tortilla, butter-side down, into skillet.
7. Cut burger patty in half to make two "moons" to place on one side of the tortilla.
8. Build burger in skillet: On top of burger side add salsa, veggies, and layer with cheese (both kinds) generously, careful not to let topping spill out over the edge of the tortilla.
9. Fold tortilla over, and cook for a few minutes or until tortilla half on the bottom is a crisp, golden brown.
10. Use a large spatula to flip the over to the other side and cook until it's even to the other side with crispiness.
11. Remove from skillet.  Cut in half and serve...Enjoy!

Pizza Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with pizza, it gets even better.  Here, as a feature to my Cheeseburger Paradise series, is a classic favorite: the Pizza Burger.  When there is a conflict over pizza or burgers, this one is a sure crowd-pleaser for everyone!!!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat bun (or other desired bun)

2 tbsp preferred pizza sauce

1 tbsp. chopped yellow onion

1/4 cup mozzarella cheese (low-skim)

4 + pepperoni slices

1/2 tsp. oregano, sweet basil, garlic powder

salt & pepper to taste (optional)

Any other preferred pizza toppings.

1. Season your hamburger patty with seasonings and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3.  Remove patty from barbecue or pan and set aside.
4. Build burger: Place patty on bottom bun, add pizza sauce and chopped onion.
5. Add cheese and top with pepperoni and other additional toppings.
6. Place burger back into skillet and cover for a few minutes until cheese is melted and flavors are blended.
7. Remove from skillet.  Cut in half and serve...Enjoy!

Nacho Burger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses. I especially love CHEESEBURGERS!! And when I combine my love of cheeseburgers with Mexican favorites, it gets even better.  Here, as a feature to my Cheeseburger Paradise series, is burger combo to one of my favorite cheat meals, Nachos; and this is the Nacho Burger.   We have the cheese, the crunchiness from the tortilla chips, the heat from the jalapenos and then the juicy meat of the patty...simply perfect!! It's a toss up between this burger and my Quesadilla Burger, but whichever is your favorite, both are sure to be hits at your next BBQ, cooking for your man or to satisfy those cheat meal cravings!

Ingredients:

1 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat hamburger bun (or other desired bun)

1 tbsp chunky salsa (medium or hot, depending on preference)

1-2 slices (cover patty size) pepper jack cheese

1/4 cup crispy tortilla chip strips

2 tbsp cup queso cheese dip

1 tbsp. sliced marinated jalapenos

1 tsp. red pepper flakes

salt & pepper to taste (optional)

Optional garnishes:

salsa

sour cream

guacamole

ketchup

1. Season your hamburger patty with red pepper flakes and salt & pepper as desired.
2. Grill patty on barbecue or pan fry to slightly under desired rareness.
3. Remove patty from barbecue or pan and set aside.
4. Build burger: Top burger with sliced pepper jack cheese, add salsa, and add tortilla strips ensuring they don't spill over.
5. Spoon queso cheese over tortilla strips/ burger (spill over if you like it messy!)
6. Sprinkle jalapeno slices over to desired heat, put on top bun...Enjoy!

Oozy Floozy Cheeseburger

Although my aim is to eat as healthy as possible, like all of us, I have my weaknesses.  I especially love CHEESEBURGERS!! Most of us know how tasty the traditional, albeit controversy, Juicy Lucy/ Jucy Lucy is, thanks to the show Man vs. Food.  But to put the controversy to rest, I came up with the Oozy Floozy.  You can follow this recipe to get your classic Juicy Lucy or top the "Floozy" off with your favorite burger toppings; either way, all are sure to be hits at your next BBQ, cooking for your man or to satisfy that cheat meal craving!

Ingredients:

2 lean beef hamburger patty (or other, turkey, vegetarian, etc.)

1 whole wheat bun (or other desired bun)

Slices yellow onion, tomato, and lettuce leaves

2  slices of cheddar cheese 1/4" thick, squares to fit in burger

1/4 tsp. garlic powder
1 tbsp Pinot Noir wine

salt & pepper to taste (optional)

Any additional preferred burger toppings.

1. Season your hamburger patties with seasonings (for an Oozy Floozy, add Pinot Noir) and salt & pepper as desired.
2. Place cheese slices in center of patties and press the two patties around the edges as tightly as possible.
3. Grill patty on barbecue or pan fry to slightly under desired rareness.
4.  Remove patty from barbecue or pan and set aside.
5. Build burger: Place patty on bottom bun, add lettuce, onion, tomato and other condiments to top bun.
6. As is, most burgers will be on the pink side, which for rare, medium-rare lovers this is perfect, but for the complete Oozy Floozy, pop the patty in the microwave for 30-60 seconds and then build the burger with condiments and toppings.  This browns the meat completely (which I personally prefer) without burning the outside and makes the cheese extra "oozy"... Enjoy!

Boyfriend BBQ Dish

When it comes to summer, our men love to BBQ.  I created this menu to combine the best flavors of sunny days and to share the romantic act of cooking a meal together.  Most of it can be made ahead of time, and the finishing touches done over the BBQ by your man while you either tell him how sexy he looks over the pit or set the table area.  It may be an old-fashioned scene but a lovely one nonetheless.

On the Menu

1st Course - Starters: Home-style Cornbread Muffins & The PERFECT Potato Salad 

2nd Course - Main Dishes: Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce  & Citrus Grilled Chicken with Bacon Peach BBQ Sauce 

3rd Course - Side Dishes: Parmesan Crusted Corn on the Cob & Baked Beans 

4th Course - Recommended Dessert: Peaches & Ice Cream with Peach Schnapps Compote 

1st Course - Starters:  As always, I like to start a Sexy Dish Dinner with yummy breads and soup and/ or salad.  Click here for my golden Home-style Cornbread Muffins.

The PERFECT Potato Salad Ingredients 4-6 Servings

5-6 red potatoes, washed and cut into 1" cubes

6 cups water

2 celery stalks, ends removed and sliced

1/4 cup red onion, minced

2 cups olive oil mayonnaise

3/4 cup real bacon bits

2 tsp. dill

squeeze of lemon juice

salt & pepper to taste

1. Put potatoes and water in a pot large enough to submerge all potatoes (add water if necessary) and bring to a boil.
2. Boil for about 10-15 minutes, or until potatoes are softened.
3. Drain and allow potatoes to completely cool.
4. Mix all the other ingredients in with the potatoes.  

2nd Course - Main Dishes:

Sweet and Spicy Baby Back Ribs with Dr. Pepper BBQ Sauce Ingredients

1 package of pork baby back ribs

3/4 cup brown sugar

1 cup Dr. Pepper

1/4 cup brown mustard

1 small can Hot chipotle peppers in Adobo sauce

1 tbsp. white wine

3 gloves garlic, minced

1. Preheat oven to 375 degrees F and prepare a baking pan/ sheet by lining with tin foil.
2. In a medium sauce pan, mix all of the ingredients (except for the ribs themselves) over a low heat to blend the flavors together to make a sauce.
3. Brush both sides of the ribs with sauce and lay in baking pan and cover with additional tin foil.
4. Cook in the oven for approximately 50-60 minutes.
5. Remove ribs from oven and finish ribs off by grilling on each side for approximately  10-15 minutes, or until the rib meat pulls away from the bone.
6. While the ribs grill, bring remaining sauce to a boil until sauce thickens to a BBQ sauce/ thin ketchup consistency.
7. Pour remaining BBQ sauce over grilled rib and serve.

Citrus Grilled Chicken with Bacon Peach BBQ Sauce Ingredients

2 cups peach preserves/ jam

2 tbs. low-sodium soy sauce

3 tbsp. olive oil

1 tbsp. Dijon mustard

1 clove garlic, minced

1 jalapeno, minced 

3 chicken breasts

4-6 slices of bacon, cooked & crumbled

2 peaches, pitted and halved

Salt & Pepper to taste

1. Preheat your grill to medium heat.
2. In a bowl, mix the first six ingredients together.  
3. Prepare chicken breasts by removing any excess fat/ tendon and season with salt and pepper as desired.
4. Grill salt and peppered breasts for approximately 12-15 minutes (almost done/ some pink) or until internal temperature is about 145-150 degrees.
5. Brush both sides of each breast with peach glaze and cook on grill for about 5 minutes each side.  
6. Repeat brushing both sides with peach glaze of each breast and continue cooking until done (about another 6-7 minutes each side or until each breast has an internal temperature of 165 degrees).
7. Place each half of the peaches on the grill and cook for about 5 minutes.
8. Serve chicken breast with grilled beach half and sprinkle the top with bacon crumbles.

3rd Course - Side Dishes: For baked beans, I don't get too fancy, I use a baked beans from a

can.  They taste good, it's quick and it's easy.  Even if you are looking for healthier versions of baked beans, there are several low sugar, no salt added canned options in the markets these days.

Parmesan Crusted Corn on the Cob Ingredients

1-2 ears of corn, shucked and broken in half

2-3 tbsp. of olive oil mayonnaise

3/4 cup Parmesan/ Romano cheese

1 tbsp. garlic powder

1/2 tbsp. chili powder

2-3 pinches of salt and pepper (or to taste)

1. Preheat oven to 350 degrees.
2. On a flat plate, mix Parmesan/ Romano cheese, garlic powder, chili powder and salt and pepper.
3. Brush each cob with mayonnaise and roll in cheese mixture to coat the cob.
4. Repeat with each of the cobs.
5. Place cobs on a baking sheet and roast for approximately 30 minutes or until the cheese becomes a golden crust.

Island Time Sunday BBQ Dinner

No summer is complete without barbecues, family and friends.  In my family, one tradition we treasure is our annual Island BBQ!  Filled with exotic flavors and traditional island fare, this delicious menu of tropical dishes will make you feel like you're somewhere on the shores of the Caribbean Islands.

On the Menu

1st Course Starters: Yellin' for Melon Salad & Caribbean Cornbread 

2nd Course Appetizer: Jamaican Jerk Chicken Strips

3rd Course Main Dish: Barbecued Pork with Grilled Pineapple & Rum Glaze

4th Course Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

5th Course Recommended Dessert: Sweet Plantains with Rum Infused Whipped Cream

Recommended Beverage: Pina Colada Martini

Starters: Yellin' for Melon Salad & Caribbean Cornbread 

Check out this delicious recipe for my Caribbean Cornbread blending both peppery and sweet flavors. And although for this particular BBQ I used a regular chunk fruit salad but if you're looking for something more sophisticated, click here for my Yellin' for Melon Salad. Both are perfect starters to this Island BBQ dish.

Appetizer: Jamaican Jerk Chicken Strips (Night Before Prep)

Ingredients:

3-4 pounds chicken thighs (bone in, skin on is preferred but can use boneless, skinless)

1 large yellow onion rough chopped

1 large garlic head, clean to the cloves

2-3 chili peppers, stemmed (Habanero or Scotch Bonnet)

4 tablespoons soy sauce

2 tablespoons oil (olive oil)

1 whole lime, juiced

3 tablespoons honey

2 tablespoons allspice

2 inch piece of peeled fresh ginger

3 teaspoons ground cinnamon

3 teaspoons ground nutmeg

1 teaspoon ground cloves

1 teaspoon black pepper

1 teaspoon red pepper flakes

4 teaspoons salt

1/2 cup of dark rum

1. Place all ingredients except chicken in food processor and process until almost smooth.  
2. Place chicken into seal-able plastic bag, pour in processed ingredients and marinate for at least four hours up to 24 hours in the refrigerator.  
3. For best results, cook on a charcoal grill.  (Can also be cooked on gas grill or oven)
4. Serve as whole pieces or cut into appetizer strips or bites.

Main Dish:  Barbecued Pork with Grilled Pineapples & Rum Sauce (Night Before Prep)

Ingredients:

1 pork tenderloin roast

2 cups pineapple juice

1 cup dark rum

2 tablespoons soy sauce

1 pineapple, peeled, cored and sliced into rings 

1. Poke holes in the pork roast with a fork, place in seal-able plastic bag. 
2. Add pineapple juice, half of the rum and soy sauce.  
3. Mix and marinate for at least four hours and up to twenty four hours in the refrigerator.  
4. Cook on grill or in the oven until the internal temperature is 170 degrees. Reserve remaining marinade.
5. While pork is cooking, pour marinade into sauce pan and bring to a boil.
6. Simmer until reduced by half and add the rest of the rum.  
7. Continue to reduce until reduced by half again.  
8. When roast is done place the roast in serving dish and pour sauce evenly over the pork roast.
9. Place pineapple rings on grill, and cook for a few minutes on each side (until there are grill marks).
10. Place grilled pineapples along the top of the pork and serve.

Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

Coconut Rice Ingredients:

1 cup long grain rice (you may use a Jasmine rice if you like)

2 tablespoons light olive oil or butter

1 medium onion, minced

1 clove garlic, minced

1 can coconut milk (light if you prefer)

1 cup water

1 teaspoon ground allspice

1 jalapeno pepper finely chopped

Salt and pepper to taste (may use red pepper flakes if you like it spicier)

1/3 raisins

1. Add butter or oil in a small saucepan over medium heat. 
2. Stir in onion and garlic, cook until soft and onions are translucent. 
3. Stir in rice, coconut milk and water. 
4. Add allspice, salt and pepper and bring to a boil.
5. Reduce heat to medium-low, cover and simmer until the liquid is almost completely evaporated. 
6. Add the raisins.  
7. Continue to cook until rice is tender and the liquid is completely evaporated.

Island-Style Black Eyed Peas (Hoppin' John) Ingredients:

1 tablespoon olive oil
1/2 lb.  bacon, chopped
1 onion, chopped
1/2 cup celery, chopped
1/4 cup jalapeño pepper, chopped
1 tablespoon chopped garlic
3 cups of cooked black-eyed peas (if canned, rinse)
1/2 cup chicken stock

Salt, black pepper, and cayenne to taste
3 tablespoons finely chopped green onion
1 1/2 cups steamed white rice 

1. Saute bacon pieces in a skillet until almost crisp over medium heat.
2. Drain excess fat.
3. Add the onion, celery, jalapeno and garlic and cook for about 4-6 minutes. 
4. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil.
5. Reduce the heat and simmer until the liquid evaporates.
6. Can be served by itself or over rice.