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:

1. Mix ingredients together.
2. Form into patties with greased form or by hand. 
3. Cook to desired wellness. 140° for Medium.
4. 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:

        

        1/4 C Mayo

        1 tsp Pepperoncini Juice
        1/4 tsp Black Pepper

Directions: 

1. Whisk until combined

Buns:

Directions:

1. Toast buns on griddle
2. 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:

1. Toss together.
2. Spray fryer with cooking spray.
3. Preheat air fryer at 400°.
4. Slice sweet potatoes into fries.
5. 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:

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

To Make Au Jus:

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

To Use As Seasoning:

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

Enjoy!

            Ingrid

Matthew's Sweet Potato Casserole

One of our favourite recipes, that became a Thanksgiving staple is this recipe for Sweet Potato Casserole. My oldest decided it was his responsiblity to make this whenever we want it. We just call this Matthew's Sweet Potato Casserole. Even my sweet potato haters love this recipe. No marshmallows come in contact with this perfect casserole.

Matthew's Sweet Potato Casserole

Ingredients:

        4 large Sweet Potatoes (approx. 2 1/2 to 3 lbs.)
        1/2 c Brown Sugar
        1/2 c Sugar
        1 tsp Cinnamon
        3/4 tsp Nutmeg
        2 Eggs, beaten
        1 c Pecans, coarsely chopped
        1/4 c Flour
        1/3 c Brown Sugar
        3 Tbs Butter, melted

Directions:

1. Preheat the oven to 350°.
2. Butter the bottom and sides of the casserole dish. Set aside.
3. Peel sweet potatoes, and cut into large chunks.
4. Place in a saucepan of salted water.
5. Bring the water to a boil over medium high heat, cover, and then turn down to medium low heat.
6. Boil for 20 to 25 minutes or until tender when poked with a fork.
7. Drain the water off the sweet potatoes and then place them in large bowl.
8. Mash the potatoes (we use our Kitchenaid).
9. Add the white sugar, 1/2 c brown sugar, cinnamon, nutmeg, and beaten eggs.
10. Stir until mixed evenly.
11. Pour the sweet potatoes into the buttered casserole dish.
12. Mix the pecans, flour, 1/3 c brown sugar, and melted butter together in a separate bowl.
13. Sprinkle on top of the sweet potatoes.
14. Place the sweet potatoes in the preheated oven.
15. Bake for 30 to 40 minutes.

Enjoy!

            Ingrid