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 seven 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

Ingredients:

        2 strips Bacon, cut into 1 inch pieces

        1/2 small Onion, diced

        1 clove Garlic, chopped
        1/4 lb Ground Beef

        1 Tbs Ketchup

        1 tsp Mustard

        1/2 tsp Worcestershire Sauce

        Salt and Pepper to taste

        2 slices Bread

        1 Tbs Butter

        1/4 cup Cheddar, shredded

        1/4 cup Mozzarella, shredded

        1/4 cup Lettuce, shredded

        1/4 cup Tomatoes, diced

        1 Tbs Pickle, diced

Directions:

1. Cook the bacon in a pan over medium heat.
2. Set aside on paper towels to drain, reserving 1 tsp of grease in the pan and the rest elsewhere.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic and saute until fragrant, about a minute.
5. Add the ground beef and cook draining any grease when done.
6. Mix in the ketchup, mustard, worcestershire sauce, salt and pepper, simmer to reduce, remove from heat and set aside.
7. Heat a clean pan over medium heat.
8. Butter the outside side of each slice of bread, place one slice in a pan buttered side down.
9. Sprinkle on half of the cheese.
10. Top with the the bacon, beef, lettuce, tomato and pickle followed by the remaining cheese and slice of bread, buttered side up.
11. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Makes 7 servings.

Enjoy!

            Ingrid

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. 

From Together We Will Lose It

FAT FLUSH WATER 

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

Water:

1 slice grapefruit

1 tangerine

½ cucumber, sliced

2 peppermint leaves

Ice – as much as you like

Directions:

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!

From  All-Natural Weight Loss: 

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!

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.

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.

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.

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.

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.

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.

The traditional: Apple/Cinnamo:

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.

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.

From A Sweet Simple Life:

Sassy Water  

Ingredients:

        2 lemons

        1/2 cucumber
        10-12 mint leaves
        3 quarts water

Directions:

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.

Yields: 10-12 glasses

Enjoy!

            Ingrid

Sate Ayam & Gado Gado

This is one of my favourite dishes.  It's from Indochef and so delicious that I just can't get enough. Sate Ayam is similar to kabobs, but so much better!! Gado-Gado is an Indonesian vegetable salad. The vegetables used are a suggestion, you can use nearly anything that is available to you. Use at least 3 different vegetables.
 

Sate Ayam and Gado Gado

Sate Ayam 

Ingredients:
        

        1 lb Chicken

Marinade:

        1 Onion
        1 clove Garlic
        1 oz Dark Soya Sauce
        1 tsp Coriander Powder
        1 teaspoon Lemon Grass
        1 teaspoon Hot Chili Paste
        1 glass Red Wine (optional)
        1 oz Water

Directions:

1. Dice the meat into 3/4 inch square cubes.
2. Put onto bamboo skewers (about 4 per stick).
3. Combine all the marinade ingredients into a food processor and make into a smooth paste.  
4. Pour this over the prepared sate's and leave to marinade for at least 2 hours.
5. Cook the sate's on the barbeque or under the grill for 5-10 minutes until done.
6. Serve with hot Peanut Sauce.
7. 
   

Gado-Gado:

Ingredients:

        White Cabbage, diced

        Green Beans

        Bean Sprouts

        2 Eggs, hard boiled

        Peanut Sauce

        Tomatoes

        Prawn Crackers

Directions:

1. Separately cook all the vegetables lightly.  They must still retain a nice crunch.
2. Drain and arrange the vegetables in layers on a dish.
3. Pour the peanut sauce over the vegetables.
4. Decorate with the sliced egg and tomatoes.
5. Just before serving, sprinkle the crackers over the sauce.

Best enjoyed when the salad is cooled down.

Enjoy!

            Ingrid

Spice Tips and Health Benefits

It’s important to periodically check your seasonings to make sure that they aren’t getting too old. Here is a guide, according to McCormick spices. 
• Extracts: 4 years (except for pure vanilla, which lasts indefinitely)
• Ground spices: 2-3 years
• Herbs: 1-3 years
• Seasoning blends: 1-2 years
• Whole spices (such as cinnamon sticks and peppercorns): 3-4 years

When you think of herbs and spices, you probably think of cooking and adding them to add some flavor to your cuisine. Instead of being stored in your kitchen cabinet, you might want to consider keeping them in your medicine cabinet. Herbs and spices have been used for centuries for teas, compresses and other medicinal purposes. 

Herbs and spices come from plants, so what’s the difference between them? 
• Herbs – the leafy, green part of a plant.
• Spices – the bark, berries, fruit, root, seeds or other parts of the plant.. 
Together, along with healthy food choices can help support your health and wellness. Use herbs and spices to replace regular table salt and artificial chemicals. 

While you think of using cinnamon in your baking or on your oatmeal, cinnamon has been shown to lower your glucose, triglyceride and cholesterol levels. It can also help with menstrual cramps and acts as a blood thinner. If you have frequent UTIs, you might want to increase the cinnamon in your diet. Dill, peppermint and thyme are herbs that are loaded with antioxidants. Other alternative, holistic, disease-fighting and natural healing ingredients hiding in your kitchen includes: 

• Allspice - Digestion. If you experience flatulence and/or diarrhea, you might want to give allspice a try. It's also helpful in a compress for arthritis.
• Basil - Multi-use. Basil is loaded in vitamins A & C, as well as phosphorus and calcium, iron, magnesium and potassium. It can have a positive impact with your eyesight, hair and your cardiovascular system. Use in a tea to help with digestive issues, headaches or fever.
• Cardamom - Indian spice. Great to use when you are experiences indigestion, gas and colic. Also has a warming effect on your body.
• Chili Powder - Anti-inflammatory. Capsicin, has anti-inflammatory benefits that can help relieve achy joints and arthritic swelling. 
• Coriander - Also known as cilantro. Frequently used in Mexican food and is a great source of iron, magnesium and manganese as well as phyto chemicals. It is also great to help remove toxins from the body. 
• Curry Powder - Protects your brain. Contains curcumin which may help fight Alzheimer's. 
• Feverfew - Migraines. If you suffer from migraines, make a tincture of feverfew to see about getting relief.
• Garlic - Helps your heart. Garlic consumption has the potential to lower your triglyceride and total cholesterol levels. It also increases your "good" cholesterol.
• Ginger - Anti-inflammatory. Create a compress and use on your chest for allergies, colds, and bronchitis, on your abdomen for cramps and on inflamed joints. Also great in a tea.
• Ginkgo Biloba. - Memory-boosting. Not only does Ginkgo biloba help boost your memory, but it is also a great anti-inflammatory and helps with asthma, tinnitus, fibromyalgia and helps you deal with altitude sickness.
• Oregano - Loaded with antioxidants. It may be good on Italian food, but it has antioxidant activity than any other herb. 
• Rosemary - Anti-inflammatory. Rosemary may help your circulation, your immune function as well as potentially reduce the severity of asthma attacks.
• Tumeric - from Indian medicine. This herb is a member of the ginger family and as been used for generations in Indian medicine. It has the potential to prevent Alzheimer's.
• Wasabi - Ulcer prevention - This Japanese horseradish is thought to be able to kill the bacteria that causes ulcers. In addition, it may fight tooth decay. 

Spices don't just spice up what you eat, but they can spice up your life and enhance your overall health and well being, both inside and out. 

Enjoy!

            Ingrid

Grilled Shrimp with Avocado Salsa

I am a serious seafood lover. So when I found this recipe at Woman Know Thyself's Facebook page, I had to borrow it. It is so amazingly delicious!

Grilled Shrinp with Avocado Salsa

Ingredients:

For the Shrimp:

        16-20 count Prawns, peeled and deveined

        18 Cherry Tomatoes

        2 Tbs Fresh Thyme

        3 Tbs Shallots, minced

        1 Tbs Cumin    

        2 Tbs Basil, chopped

        ¼ cup Extra-Virgin Olive Oil

        Kosher or Sea Salt and Cracked Black Pepper to taste

        ½ Lemon (use while grilling)

For the salsa:

        1 ripe avocado, diced

        1 small red onion, diced

        1 small roma tomato, seeded and diced

        2 tablespoons cilantro, chopped

        ½ lemon, juiced

        2 tablespoons olive oil

        1 tablespoon white vinegar

        Kosher or sea salt and cracked black pepper to taste

Directions:

For the Shrimp:

1. Soak the skewers in water for six hours before using.
2. Marinate the shrimp in all the ingredients, except the cherry tomatoes and lemon, for at least 4 hours before grilling. 
3. Skewer the prawns with the tomatoes and grill, 3-4 minutes each side. 
4. Season with the lemon juice, salt and pepper while grilling.

For the Salsa:

1. Mix all the ingredients lightly and let set in the refrigerator for 15 minutes.

Enjoy!

            Ingrid

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

            Ingrid

Bacon Roses: A creative treat for your loved one

The photo for this cute idea had been making it's rounds on Facebook.  I was lucky enough to find it in Pinterest via wacky owl and originally posted it in my family blog, Walking Between the Grapevines.Walking Between the Grapevines .

Bacon Roses

All you need to have bacon slices, bunch or artificial roses, baking tray. Drill gun and baking accessories. 

Just cut thin and even layers of bacon and wrap each layer in the form of a rose flower. 

Put them in a baking tray having small separate baking compartments. Place the tray in the oven and bake the bacon well before ending. Pull out the golden brown bacon roses from the baking tray and let them cool by putting them on the surface on a paper towels.

Now, take the artificial bunch of roses and remove the roses carefully from the bunch. Detach the lower part of the artificial flower and stopper from the artificial branches. 

Now, reattach the lower part with the artificial branches and insert the bacon roses on the pointed ends of the branches. 

Put the branches having the bacon roses on them in a glass vase and enjoy your wacky but tasty creation.

Enjoy!

            Ingrid

Peanut Butter Cup Brownie Bottom Cheesecake

I found this recipe floating around the inter-web so I'm not sure who to give credit for it.  I do have to say to whoever came up with this recipe:

☆.•♥•This is HEAVEN in a Cheesecake form•♥•☆

Peanut Butter Cup Brownie Bottom Cheesecake

Ingredients:

Brownie Crust:

        6 Tbs Unsalted Butter, melted
        1 1/4 cups Sugar
        1 Tbs Vanilla Extract
        2 Eggs
        1 cup Flour
        1/3 cup Unsweetened Cocoa
        1/2 tsp Baking Powder
        1/2 tsp Salt

        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

Cheesecake Filling:

        2 lbs Cream Cheese, softened
        5 Eggs, at room temperature
        1 1/2 cups Brown Sugar, firmly packed
        1 cup Smooth Peanut Butter (not natural-style)
        1/2 cup Whipping Cream
        1 Tbs Vanilla Extract

Decoration:

        1/2 cup Whipping Cream
        1 cup Semi-Sweet Chocolate Chips
        1 cup Peanut Butter Chips

         6 Peanut Butter Cups, cut carefully in half


Directions:

1. Heat oven to 350°F .
2. Grease 9-inch Springform pan with butter.
3. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. 
4. Add eggs; stir until well blended. 
5. Stir in flour, cocoa, baking powder and salt; blend well. 
6. Spread in prepared pan.
7. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. 
8. Meanwhile make cheesecake layer (see below).
9. Immediately after removing brownie from oven, sprinkle milk chocolate chips, peanut butter chips and peanut butter cups over brownie surface. 
10. Spoon cheesecake mixture over chips. 
11. Turn down oven 325°.

Cheesecake Filling: (makes extra)

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; 
4. Mix until smooth.
5. Stir in vanilla.
6. Pour filling into prepared crust.

IF SOME BATTER IS LEFT OVER, EITHER STORE OR PUT IN SMALLER SPRINGFORM PAN.

Directions, continued:

1. Double-wrap Springform pan with aluminum foil to prevent water seeping inches.
2. Place Springform pan into a larger baking pan.
3. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the Springform pan.
4. Bake at 325 degrees 1-1/2 hours, or until firm and lightly browned.
5. Remove from the oven and allow to cool on a wire rack for one hour.
6. Run a knife along the edge of the cake to loosen it from the pan somewhat.
7. Refrigerate for at least 4 hours before decorating.

Decoration: (makes a lot extra-try using it on individual slices after cutting).

1. Remove cake from pan and put on a pretty plate.
2. Bring whipping cream to boil in a small saucepan.
3. Remove from heat and add semi-sweet and peanut butter chips. 
4. Stir, stir, stir until melted and smooth.
5. Drizzle over cake
6. Add peanut butter cup halves around the edge of the cake.

Enjoy!

            Ingrid