Mini Queso Burgers On Pretzel Buns

I found this recipe over in the Land of All Things Great and Wonderful, also known as Pinterest.  We actually had these during the Super Bowl and the blog sat in my drafts just waiting...

So here is it's turn to shine!  These are really good and, like in the photo from pinterest (they didn't make it to pose for pictures), we topped it with a small piece of bacon ... Perfect!

Mini Queso Burgers

Ingredients:

        1-1/2 lb. Ground Sirloin
        1 lb. (16 oz.) VELVEETA^®, cut into ½-inch cubes
        1 can (10 oz.) RO*TEL^® Diced Tomatoes & Green Chilies, undrained
        12 Hamburger Buns (I like to use pretzel bread)
        12 leaves Leaf Lettuce
        1 large Tomato, cut into 6 slices (for the minis, I use Roma Tomatoes)

Directions:

1. Heat skillet to medium heat.
2. Shape meat into 12 patties.
3. Cook 3 minutes on each side or until done (160ºF).
4. Meanwhile, microwave VELVEETA^® and RO*TEL^® in microwaveable bowl on high 5 minutes or until VELVEETA^® is completely melted.
5. Stirr after 3 minutes.
6. Cover bottom halves of buns with lettuce, tomatoes and burgers.
7. Top each burger with 1 Tbsp. VELVEETA^® dip.
8. Cover with tops of buns.

Enjoy!

            Ingrid

Stampot Sla

I thought I had  posted this already, but here it was in my drafts.  Stampot is literally "mash pot". a traditional Dutch dish of potatoes mashed with other vegetables, while sla translates to lettuce. Hence, the name of this dish.  Stampot Sla is an excellent summer dish, super easy to make and loved by my family - including the fussy eater.

Stampot Sla

 

Ingredients:    

              

            2 lb Potatoes, peeled and halved

            1 Vegetable stock cube

            1 Head Butter Lettuce

            5 Eggs

            1 Tbsp Butter

            1 Tbsp Hand-hot cream (or milk)

            Salt and White Pepper, to taste ( I didn't use any)

Directions:

1. In a large soup pot, cover the potatoes with water. 
2. Add a stock cube and bring to a boil.
3. Meanwhile, wash the lettuce thoroughly, spin dry and slice the individual leaves into strips.
4. When the potatoes are soft, drain them well.
5. Pat them dry and give them a shake in the pot.
6. Mash with a potato masher or ricer.
7. Add an egg, the butter and cream (or milk).
8. Now fry the four eggs in a frying pan, but be careful to leave the yolks runny and intact. 
9. Add some lettuce to the mash and mix it in using a wooden spoon. 
10. Season to taste.  

Serve the stamppot on a bed of sliced lettuce with an egg on top.  Pierce the yolk and allow the runny liquid to dribble down the mound. 

Serves 4

Note: I didn't use salt or pepper and the potatoes were delicious.  The vegetable stock seemed to season the potatoes perfectly. 

Enjoy!

            Ingrid

Tri-colour Rotini Salad

Having a houseful of teens, I don't always cook from scratch.  I do sometimes use "cheats" to prepare dishes. Sunday was one of those days. I decided we would have some pasta salad for a side with supper. 

Since we had picked up some Gia Russo Dressing for Pasta Salad from our local grocery store after church last week, I thought it would be a good time to try it. 

The recipe called for one bottle for every 14 ounces of pasta.  It was a big hit!  I recommend you try it if it's available in your area.

Enjoy!

            Ingrid

Bulgolgi

I have loved bulgolgi for the last 25 years.  Ever since I lived at Kirtland Air Force Base in Albuquerque and the new neighbours moved in.  He had been stationed in Korea and his wife managed to get herself and their son there during his tour so they could be with him during his "remote" tour. When they moved to our close-knit neighbourhood, they learned we loved block parties!  She shared with us this traditional Korean dish and it became the featured menu item at all of our parties. 

Her version was lost to my ex but I was able to find, and tweak, this one from World Food and Drink. Bulgolgi is a sweet dish but, if you are brave, you'll go for the burn and spread some bean paste on the chard before adding the meat.

Bulgolgi

Ingredients:

        2 lbs Beef Sirloin, thinly sliced
        3 cloves Garlic, finely chopped 
        3 Scallions, minced
        1 Onion, minced
        1/3 cup, plus 2 Tbs Soy Sauce
        2 Tbs Sesame Oil
        2 Tbs Honey
        Black pepper to taste

Paste Ingredients:

        1/2 tsp Sugar
        1 Tbs Bean Paste
        1/2 Tbs Sesame Oil
        1 head of Chard (lettuce)

Directions:

1. Beat sirloin until tender
2. Combine remaining ingredients. The mixture should be thick.
3. Pour the marinade onto the meat and coat by hand. Make sure the meat has all been coated with the marinade.
4. Cover with plastic wrap and let stand for 1 hour.
5. Cook the meat in one layer on the grill. The inside should be cooked thoroughly with the outside caramelized.

Paste mix:

1. In a different bowl, combine the sugar and bean paste.
2. Add sesame oil and mix well.

Spread paste on chard leaves and top with marinated meat, onions and bell peppers.

Note: I prefer to use chard leaves since they are more pliable.

                   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

If you can't find bean paste in your area, then you can substitute it with a Homemade Chili Paste.  It won't taste the same but will still work.

Ingredients:

        1 Tbs Soybean Paste (can be omitted, but will alter the taste)

        3 Tbs Red Chili Pepper, finely ground

        1 tsp Sugar

        3 cloves Garlic, minced

        1 tsp Soy Sauce

        1 tsp Korean Rice Wine or Cooking Wine

        1 tsp Sesame Oil

        Water, as needed

Directions:

1. In a small bowl, mix all ingredients except sesame oil, adding just enough water to form a thick paste.
2. Allow to sit at room temperature for at lest 1/2 hour.
3. Add sesame oil (and more water, if needed), mix well and let sit another 10 minutes.
4. Refrigerate until use.

Enjoy!

            Ingrid

Cah Kangkung Udang

I want to apologize.  I can't believe it's been so long since I did a food blog.  I promise I will try not to have the blogs so few and far between anymore.

Doesn't this look amazing?

My son, William, saw this on another food blog I used to use, and wanted to make it on his night to cook.  He did an awesome job with just a little help from me.  It was delicious!

Cah Kangkung Udang is an Indonesian dish made by a wonderful Indonesian woman I knew.

Cah Kangkung Udang

• Ingredients:

        7 ounces Large Shrimp

        10 oz Spinach

        1 Onion

        2 Chilies, or adjust to taste

        2 cloves Garlic

        1 Tbs Butter

        2 Tbs Soy Sauce

        1 Tbs Sesame Oil

        1 Tbs Oster Sauce

Directions:

1. Wash spinach and cut to size. 
2. Finely chop onion and garlic.   
3. Seed and chop the chilies elongated  
4. Heat the butter in a pan. 
5. Put chopped onions, garlic and chilies in the hot butter.  
6. Saute until fragrant. 
7. Add the shrimp.  
8. Stir well. 
9. Add soy sauce, sesame oil and oyster sauce.  
10. Cook briefly (1-2 minutes). 
11. Add the spinach. 
12. Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Enjoy!

            Ingrid