Black & Blue Burgers

What a name!  They aren't actually that color nor are they bruised.  However, they were good!  Hmmm . . . I just discovered I forgot to take a picture of the finished product before consumption.  We used ground elk.  Really took away the wild game taste.

Ingredients:

1 1/2 lbs lean ground beef
1 pkt Black & Blue Cheese Ball Mix
2 tsp Garlic Garlic Seasoning
1/3 c light mayonnaise
2 Tbsp Bacon pepper Jam
6 slices 2% milk Cheddar cheese
6 whole wheat hamburger buns, toasted
Lettuce leaves, tomato slices, optional

Instructions:


1.  In large bowl, combine first 3 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Heat a large skillet over medium heat.  Add patties.  Pan-fry, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.

3.  Meanwhile, in small bowl, combine mayonnaise and Bacon Pepper Jam.  Set aside.  Top burgers with cheese.

4.  Spread toasted buns with bacon pepper aioli.  Top with burgers, lettuce and tomatoes, if desired.

Makes 6 servings.  Serve with a green salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place Bacon Pepper Jam in a quart freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Skillet Chicken with Light Bacon Cream Sauce

This was fantastic!  I used chicken breasts (cut in half) instead of the thighs.  I can see this being made with pork chops or even with cubed steak.  I skipped the tomatoes.  Also, I used turkey bacon instead of real bacon and I cut it up into pieces instead of crumbling it.  Of course, as always, I used our Avocado Oil instead of the vegetable oil.  And in our house we have unsweetened vanilla almond milk.


Ingredients:

1 1/2 - 1 3/4 lbs boneless skinless chicken thighs, seasoned with salt and pepper
1/4 c all-purpose flour
1 tbsp Onion Onion Seasoning
2 Tbsp vegetable oil
3/4 c chicken broth
1/2 c 2% milk
1 pkt Artichoke & Spinach Warm Dip Mix
4 slices bacon, cooked and crumbled (about 1/2 c)
1 medium tomato, seeded and chopped
1/4 c chopped fresh parsley, optional

Instructions:


1.  In a gallon freezer bag, combine chicken, 1/4 c flour and Onion Onion Seasoning.  Toss to coat.

2.  In large skillet, heat 2 tablespoons of oil over medium-high heat.  Remove chicken from bag; reserve bag with flour.  Add chicken to skillet; saute until browned on both sides, about 7-9 minutes.

3.  Meanwhile, in small bowl, whisk together broth, milk, Artichoke & Spinach Warm Dip Mix and any remaining flour mixture from bag.  Add to chicken in skillet.

4.  Reduce heat and simmer until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and sauce has thickened, about 5-7 minutes.  Remove from heat.  Stir in bacon, tomatoes and parsley, if desired.

Makes 6 servings.  Serve with mashed cauliflower or potatoes and Vidalia Onion Spinach Salad.

Make Ahead & Freeze:  Place step 1 ingredients in a gallon freezer bag.  Place bacon in a quart freezer bag.  Place both bags and unopened packet Artichoke & Spinach Warm Dip Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1. 

Potato Crusted Salmon

We love having salmon.  This was so moist and flaky, the way fish should be.  If you don't like salmon, use your favorite fish.



Ingredients:

1/3 c light mayonnaise or mayonnaise
1 pkt Artichoke & Spinach Warm Dip Mix
6 (4 oz) salmon fillets
1/2 c shredded Parmesan cheese
1 tsp Onion Onion Seasoning
Olive oil spray

Instructions:

1.  Preheat oven to 425 degrees F.  In small bowl, combine mayonnaise and Artichoke & Spinach Warm Dip Mix.  Place salmon, skin-side-down, on a foil-lined baking sheet.  Spread mayonnaise mixture over the tops of salmon.

2.  In medium bowl, combine crushed chips, cheese and Onion Onion Seasoning.  Press into salmon.  Lightly spray tops with olive oil.


3.  Bake salmon until internal temperature reaches 145 degrees F on an instant-read food thermometer, about 10-15 minutes.


Makes 6 servings.  Serve with steamed broccoli.

Pork & Apple Burgers

It's grilling time . . . how about a variation on your burgers?  This was very good.  We didn't have it as a sandwich as we try not to eat very much breads.  We also didn't have the onions.  I used ground turkey instead of pork.  I also used our Avocado Oil instead of the vegetable oil.  Love the fact that we can modify our recipes to meet our dietary needs.


Ingredients:

1 1/2 lbs ground pork
1 small Granny Smith apple, cored and grated
1 c shredded Cheddar cheese
3 Tbsp Bayou Bourbon Glaze
1 Tbsp Onion Onion Seasoning
1 Tbsp vegetable oil
1 large onion, thinly sliced
6 hamburger buns, toasted
6 Tbsp Vidalia Onion Dressing

Instructions:


1.  In large bowl, combine first 5 ingredients; salt and pepper as desired.  Form into 6 patties.

2.  Prepare grill or large skillet to medium heat.  Place patties on grill or in skillet; cook, turning once, until internal temperature reaches 165 degrees on an instant read food thermometer (about 10-12 minutes).


3.  Meanwhile, in large skillet, heat oil over medium heat.  Add onions; salt and pepper as desired.  Saute until lightly golden (about 8-10 minutes) or until desired doneness.

4.  Place burgers on toasted buns and top with sauteed onions and drizzle with Vidalia Onion Dressing. 

Makes 6 servings.  Serve with a cucumber & tomato salad.

Make Ahead & Freeze:  Prepare burgers through step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.