Mississippi Burger

Everyone that knows me knows that I absolutely love Mississippi Pot Roast. It is the best  pot roast you could ever eat. I'm linking my post for that amazing dish here. Guess what! This recipe is for it's portable version - Mississippi Burger! This is so similar and packed with flavour.

Mississippi Burgers

Burgers:

Ingredients:

1 lb Ground Beef for 4 burgers
1 Tbs Ranch Seasoning
1 Tbs Aus Jus (I use my own recipe, see bottom of page)

1 Tbs Pepperoncini Juice

Directions:

• Mix ingredients together.
• Form into patties with greased form or by hand. 
• Cook to desired wellness. 140° for Medium.
• Top with pepperoncini and pepper jack on toasted brioche bun (we used a  Colby and Monterey Jack blend on potato buns this go around).

Spicy Mayo:

Ingredients:

2 Tbs Mayo

1 tsp Pepperoncini Juice
1/4 tsp Black Pepper

Directions: 

• Whisk until combined

Buns:

Directions:

• Toast buns on griddle
• Smear  mayo on buns. 

Notes:

-Best with sweet potato fries, but that's up to you which fries you prefer.

-Do not add any other condiments. It's perfect the way it and other condiments will distract from the overall taste.

Fries:

Ingredients for seasoning:
2 Tbs Olive Oil
1 tsp Garlic Powder
1 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Dried Parsley

Directions:

• Toss together.
• Spray fryer with cooking spray.
• Preheat air fryer at 400°.
• Slice sweet potatoes into fries.
• Cook for 12 minutes, shake after 8 minutes. 

Aus Jus:

Ingredients:

12 Beef Bouillon Cubes (or 4 Tbls granules)

4 Tbs Cornstarch
4 tsp Onion Powder
2 tsp Parsley
1/4 tsp Black Pepper
1/4 tsp Garlic Powder

Directions:

• Blend all ingredients in blender for 30 seconds until completely ground, and combined.
• Store in airtight container or Ziploc bag.

To Make Au Jus:

• Measure 4 1/2 tsp into a small saucepan.
• Whisk with 2 C Water over medium heat 15 minutes until bubbly, and thickened.

To Use As Seasoning:

• Measure 4 1/2 tsp to equal 1 package Au Jus mix.

1.  Enjoy!

               Ingrid

Dressed Up Kraft Mac 'n Cheese

My family members are huge Kraft Mac and Cheese fans. That's fine. I mean, who doesn't like to go back to their childhood comfort foods every now and then. Other than the occasional tuna we tended to eat this dish as prepared from the box as a side dish. I decided to do something different and dress it up a little. This was a huge hit and everyone requested that I make it more often. It's so easy and so yummy!

Dressed Up Kraft Mac 'n Cheese

Ingredients:

2 boxes Mac 'n cheese

2 cans Tuna, drained

1-1/2 c Broccoli crowns, cut up

1-1/2 tsp Garlic Powder

4oz Gouda, shredded

1 c Bread Crumbs

Directions: 

1. Preheat oven to 350 degrees. 
2. Cook and Prepare Mac 'n Cheese according to box directions. 
3. Mix in tuna. Make sure to save the juice for any kitties you may have.
4. Stir in broccoli and garlic powder. Mix well.
5. Combine the Gouda with the mix.
6. Top with bread crumbs.
7. Cook for 25 minutes or until cheese is melted and bread crumbs have a golden brown colour.

Enjoy!

            Ingrid

Chicken Schnitzel

With a Mom from Heidelberg, I grew up on schnitzel. My Dad favoured veal schnitzel so that was generally what Mom made. I never cared for veal because I spent a lot of time at the farm with my sister. She always had me taking care of the calves. That is why I don't eat veal. Over the years I always made schweineschnitzel but my oldest isn't a huge fan of pork (unless it's ham or

bacon). I decided to try hähnchenschnitzel and it was delicious! I paired it with fresh cut french fries. The perfect German meal.

Chicken Schnitzel

Ingredients:

6 Chicken Breasts, boneless

Salt

Pepper

3/4 C Flour

2 Large Eggs, beaten

2 C Breadcrumbs, seasoned

1 tsp Garlic Powder

Olive Oil
1 Lemon, zested

2 sprigs Parsley, chopped

Directions:

1. Preheat the oven to 425 degrees. 
2. Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.
3. Place the chicken between two sheets of plastic wrap and pound them until 1/4 inch thick.
4. Lightly season both sides with salt and pepper.
5. Put flour, eggs and breadcrumbs in three separate bowls.
6. Add garlic powder to breadcrumbs and mix to combine.
7. Dredge one piece of chicken in flour; shake off excess. 
8. Dip into beaten egg. Lift up so excess egg drips back in the bowl. 
9. Press into bread crumbs to coat both sides. 
10. Place the breaded chicken, unstacked, onto a plate. 
11. Repeat with remaining chicken.
12. Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.
13. Bake in the preheated oven for 5 to 6 minutes. 
14. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. Cook until internal temperature is 165 degrees.

       Enjoy!

            Ingrid