Friday, June 12, 2015

Old Style Diner Burgers

I've been thinking about experimenting with burger recipes for a while now. I decided that I would begin with old-school and try a recipe for burgers the way we had them at 1970's diners. This recipe for old style diner burgers was simple, but so yummy!   

Old Style Diner Burgers
Makes 6-8 patties

2 1/2 pounds ground beef
Fresh ground sea salt to taste
Fresh ground black pepper to taste
6-8 slices cheddar cheese


12-16 slices bread, (Use less bread if you double up the burgers.)


1. Lay out two sheets of plastic wrap.
2. Divide your ground beef into 6-8 even mounds
3. Shape each mound of beef into a good, tight ball with your hands.
4. Place ball onto sheet of plastic wrap and lay the second sheet on top.
5. Roll ball flat with rolling pin, about 1/3 inch, into a thin patty. Roll from all directions to make into a patty.
6. Sprinkle with salt and pepper.
7. Repeat with remaining balls.
8. Heat griddle over medium-high heat.
9. Flip patty into hot pan.
10. Do this with as many patties as fit onto griddle. 
11. Cook patties for about 3-4 minutes. Pressing down with spatula.
12. Reduce heat slightly, flip over and top with cheese.
13. Cook another 3-4 minutes, until cheese starts to melt.
14. Remove from pan and repeat with remaining patties. (Keep warm in 200 degree oven if needed)
15. Toast your bread.  I used wheat bread. You can use hamburger buns but these are thinner patties, so they may get lost in the breading.
16. Smear bread with mayonnaise.
17. Place patty on bread. Add toppings.

Tip: Great with a side of your favourite cut of fries. 

Wednesday, June 10, 2015

Asian-Influenced Pork Loin

My family loves pork tenderloin. but so many times it ends up drier than I like inside.  They don't complain, but I just am not pleased. This recipe, that I found on Taste of Home website, turned out so juicy and tender with  tender and juicy. As usual, I tweaked the recipe to suit what I have on-hand. 

Asian-Inspired Pork Tenderloin

Prep: 15 min. Bake: 1 hour  Makes:  8-10 servings


1 boneless whole pork tenderloin (3-4 pounds)
1/2 teaspoon fresh ground sea salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1 tablespoon butter
1 medium onion, finely chopped
1/2 cup ketchup (I used homemade - recipe below)
1/2 cup light corn syrup
1 tablespoon hoisin sauce
1- 1/2 teaspoons Chinese-style mustard
1 teaspoon oyster sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon sweet & spicy Saigon seasoning


1. Sprinkle pork roast with salt, pepper and garlic powder. Place in a shallow roasting pan. Bake, uncovered, in a 350 oven° for  50 minutes.
2. Meanwhile, in a saucepan, saute onion in butter until tender. Stir in the remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 20 minutes, stirring often. 
3. Brush sauce over pork. Bake 10-15 minutes longer, or until thermometer reads 145°.  Let stand for 10 minutes before slicing. 

Homemade Ketchup
1 cup tomato sauce (I was out, so I made some from scratch) 
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
1/2 teaspoon salt
pinch ground cloves

Mix all ingredients until well combined.

Tomato Sauce Sustitute
1 part tomato paste
1 part water

Mix well.

Monday, June 8, 2015

Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Man-Pleasing Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe. So I came up with this one that was a complete hit, except for the mushroom haters. Ken has Type 2 Diabetes so I have to use healthy whenever possible. 

Homemade Cream of Mushroom Soup
Melt butter (I used unsalted) 
Add chopped mushrooms and saute until slightly brown
Add chopped garlic, flour, 1 cup milk
Heat to a nice roux.

Chicken in Sour Cream
Original recipe makes 4 servings

8 chicken thighs
1 tablespoon vegetable oil
1 pinch ground black pepper
1 pinch salt
1 pinch paprika
Homemade Cream of Mushroom Soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream (I used light)
1 tablespoon lemon juice
1 teaspoon dried dill weed

Place chicken in a 9 x 13 inch greased baking dish. Sprinkle with salt, pepper, and paprika to taste.
Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Monday, December 8, 2014

Eggnog Fudge

I Love eggnog!
I Love fudge!

When I found this recipe over at An Affair From the Heart and originally from Chocolate, Chocolate and More  I just had to share it with you all.  I can't wait to try it out!

Eggnog Fudge-Smooth and creamy. A subtle eggnog flavor but not overwhelming, the perfect Christmas Fudge.

1/2 cup butter
2 Tablespoon heavy whipping cream
3/4 cup eggnog minus 2 Tablespoons
2 cups sugar
1 – 10 ounce bag white chocolate chips
1 – 7 ounce jar marshmallow fluff
1/2 teaspoon nutmeg
2 teaspoons vanilla extract
Line a 9×9 baking dish with foil and butter well.

In a medium saucepan combine butter, eggnog, cream and sugar.  Bring to boil over medium heat stirring occasionally.  When it boils, reduce the heat and continue cooking until candy thermometer registers 234 degrees. (soft ball stage)  Remove from heat and stir in white chocolate chips.  Stir until combined, add marshmallow, nutmeg and vanilla, stir until smooth.
Spread into prepared pan, garnish with a sprinkle of nutmeg on top.
Let cool at room temperature and then place in refrigerator.
Store in refrigerator for up to 3 weeks.

Tuesday, September 23, 2014

Man-Pleasing Chicken

My Love pointed out this recipe to me. It was posted over at Witty in the City and looked to delicious to pass up. It was amazingly delicious that I've made it several times since. 

1.5 pound package of chicken thighs, six pieces serves three people
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice/rice wine vinegar
salt and pepper
fresh rosemary

1)Preheat your oven to 450ºF

2)Then, mix together dijon mustard, maple syrup, and rice wine vinegar. 

3)Put a 1.5 pound package of chicken thighs into a foil-lined, oven-proof baking dish. 

4)Then, salt and pepper the thighs. 

5)Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. 

6)Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. A meat thermometer is essential in cooking because it allows to check for doneness without cutting into the meat and losing its precious juices. 

7)Let the chicken rest for 5 minutes before serving. 

8)Plate the chicken, making sure to spoon some extra sauce over the top. 

9)Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. 

Wednesday, May 22, 2013

Bacon Double Cheeseburger Grilled Cheese Sandwich

I found this recipe at Closet Cooking and made it for dinner last night. I had to make enough for 7 of us, so I never was able to get a photo of a finished product. So I'll show you the original photo from Closet Cooking.  This recipe was so delicious and the kids went for seconds!

To Quote Kevin at Closet Cooking:
All of the flavours of a bacon double cheese burger in a grilled cheese sandwich with plenty of ooey gooey melted cheese!
Bacon Double Cheeseburger Grilled Cheese Sandwich
  • 2 strips bacon, cut into 1 inch pieces
  • 1/2 small onion, diced
  • 1 clove garlic, chopped
  • 1/4 pound ground beef
  • 1 tablespoon ketchup
  • 1 teaspoon mustard
  • 1/2 teaspoon Worcestershire sauce
  • salt and pepper or steak seasoning to taste
  • 2 slices bread
  • 1 tablespoon butter
  • 1/4 cup cheddar, shredded
  • 1/4 cup mozzarella, shredded
  • 1/4 cup lettuce, shredded
  • 1/4 cup tomatoes, diced
  • 1 tablespoon pickle, diced
  1. Cook the bacon in a pan over medium heat, set aside on paper towels to drain reserving 1 teaspoon of grease in the pan and the rest elsewhere.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about a minute.
  4. Add the ground beef and cook draining any grease when done.
  5. Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
  6. Heat a clean pan over medium heat.
  7. Butter the outside side of each slice of bread, place one slice in a pan buttered side down, sprinkle on half of the cheese, then top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
  8. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Servings: makes 1 serving

Thursday, April 25, 2013

Healthy Water Recipes

The weather is getting warmer and, if you are like me, you are breaking out the cold beverages.  I thought I would share some great drinks that you can sip on all day and enjoy their health benefits as well. 


You should drink at least three 8 oz glasses per day, they say the longer it sits, the better it tastes. You can eat them as well but they are intended as flavoring and still work, so that is a personal choice. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days and see what you think!

Ingredients per 8 oz serving

1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like

Wash grapefruit, tangerine cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Stir & Enjoy!

If you really want to cleanse then DRINK, DRINK, DRINK. Here are 8 home-made vitamin water recipes to help you keep the water flowing!

1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

2) The granite : Strawberry/Lime or Raspberry/Lime
Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving.

3) The digestive : Fennel/citrus
First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving.

4) The antiox : Blackberry/Sage
Note that a part from the berries, sage leafs is the herb that has the highest antioxidant content.
Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving.

5) Watermelon : watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving.

6) The exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving.

7) The traditional : Apple/cinnamon
Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving.

8.) The zingibir : Ginger/tea
In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.

Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving.

Sassy Water  
2 lemons
1/2 cucumber
10-12 mint leaves
3 quarts water
Prep Time: 5 minutes
Chill Time: Overnight or 8 hours
Yields: 10-12 glasses
1. Slice cucumber and lemons.  Place in the bottom of the pitcher.   Toss in mint leaves. Add water
2. Chill overnight or for at least 8 hours.  
And finally from Facebook: