It's getting to be that time of year again for grilling burgers, etc. Here's one of those recipes from a prior season that I had made up last October. I know I'm behind . . . that's what happens when you lead a very busy life. And that's the advantage of these meals - they can be made up in advance or they're quick fixing. Love my Tastefully Simple Meal Solutions (TS2U). This was one of those nights that I forgot to take a picture of the complete meal. Oh oh . . . I know that I didn't do the hot dogs or criss-crossed the cheese to make it look like a turtle. But it was very delicious. We usually don't use buns but have it as a patty. We usually use 99% ground turkey. I just like trying various seasonings.
Ingredients:
1 1/2 lbs lean ground beef
1 pkt Smoky BBQ Cheese Ball Mix
1 1/2 tsp Garlic Garlic Seasoning
8 all beef hot dogs
6 slices American cheese
3 hamburger buns, halved, toasted
6 lettuce leaves
Instructions:
1. In large bowl, combine first 3 ingredients; salt and pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Place burgers on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Add hot dogs to grill. Grill, turning occasionally, about 3-4 minutes or until desired doneness.
3. Meanwhile, if desired, slice each cheese slice into 6 strips. Basket weave strips together and place on burgers. Continue grilling until melted. Remove from grill.
4. Slice 6 hot dogs in half; slice each half in half lengthwise creating 4 sections each. If desired, cut 2 small triangles in the rounded end of each section creating turtle toes. Cut remaining 2 hot dogs into thirds. If desired, cut a slit into the round end or end end of the hot dog sections to create a mouth.
5. Place lettuce leaves on toasted buns. Top each bun with 4 hot dog "legs", cut side-down, and 1 head. Top with burgers.
Makes 6-8 servings. Serve with Vidalia Onion Broccoli Slaw.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place hot dogs in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
We decided to make this as taco meat instead of patties. Still, very delicious. Gives a variety to tacos. I used our Mom's Favorite Taco Seasoning rather than a packet.
Ingredients:
1 1/2 lbs lean ground beef
3/4 c Corn Black Bean Salsa, divided
3/4 (1.25 oz) pkt taco seasoning (3 Tbsp), divided
1 tsp Garlic Garlic Seasoning
6 slices pepper jack or Monterey Jack cheese
6 (6-inch) flour tortillas, warmed
1/2 c sour cream
shredded lettuce, tomato slices
Instructions:
1. In large bowl, combine ground beef, 1/2 cup Corn, Black Bean Salsa, 2 tablespoons taco seasoning and Garlic Garlic Seasoning. Form into 6 oblong patties.
2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes. Top with cheese.
3. Meanwhile, in small bowl, combine sour cream, remaining 1/4 cup Corn, Black Bean Salsa, and remaining 1 tablespoon taco seasoning. Spread on tortillas. Top with burgers, lettuce and tomatoes.
Makes 6 servings. Serve with chips and remaining Corn, Black Bean Salsa.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Corn, black Bean salsa and taco seasoning in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
We used chicken instead of turkey. this turned out great. Loved the slaw. We didn't use the salt & pepper seasoning. I used Avocado Oil instead of the vegetable oil.
Ingredients:
1 1/2 lbs boneless skinless turkey breast tenderloins (about 2) or chicken breasts, cut into 6 pieces
2 large eggs, beaten
1 Tbsp Garlic Garlic Seasoning, divided
1 1/4 c plain panko bread crumbs
1/2 c grated Parmesan cheese
1 (14 oz) pkg tri-color coleslaw mix (without dressing)
1 med sweet and tangy apple, diced
1/2 c dried cranberries
3/4 - 1 c Vidalia Onion Dressing
3-5 Tbsp vegetable oil, divided
Instructions:
1. Pound turkey to 1/2 inch thick; season with about 1 teaspoon salt and 1/2 teaspoon pepper or as desired.
2. In a gallon freezer bag, combine seasoned turkey, eggs and 1 teaspoon Garlic Garlic Seasoning. Seal well; toss to coat. In another gallon freezer bag, combine bread crumbs, cheese and remaining 2 teaspoons Garlic Garlic Seasoning; salt and pepper as desired.
3. In large bowl, combine remaining ingredients except oil. Toss to coat; salt and pepper as desired. Set aside.
4. In large skillet, heat 3 tablespoons oil over medium-high heat. One at a time, remove turkey from eggs and place in bag with bread crumbs; toss to coat, pressing bread crumbs into turkey. Remove from bag and carefully place in hot oil. Repeat with remaining turkey.
5. Cover and saute until golden brown on both sides, turning over halfway and adding additional oil if needed, about 6-8 minutes. Serve topped with Vidalia Apple Slaw.
Makes 6 servings. Serve with a green salad.
Make Ahead & Freeze: Prepare through step 2. Place Vidalia Onion Dressing in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.
Some days we really don't want burgers. Makes great meatloaf! Love the variety of flavorings and the fact that you can customize to meet your own needs and tastes. You don't have to use pork . . . you can use any other type of ground meat.
Ingredients:
1 1/2 lbs ground pork
1/2 c shredded carrots
1/2 c Honey Teriyaki Sauce, divided
1 3/4 Tbsp Onion Onion Seasoning
1/2 c mayonnaise
6 Hawaiian sweet hamburger buns, toasted
shredded leaf lettuce, spicy sandwich pickles
Instructions:
1. In medium bowl, combine pork, carrots, 1/4 cup Honey Teriyaki Sauce and Onion Onion Seasoning; salt and pepper as desired. Form into 6 patties.
2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise with 2 tablespoons Honey Teriyaki Sauce. Brush burgers with remaining Honey Teriyaki Sauce. Place on buns with lettuce, pickles and honey teriyaki mayonnaise.
Makes 6 servings. Serve with Carrot & Apple Salad.
Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Honey Teriyaki Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
This was an interesting dish to make. Never thought of having bread on a kabob. It turned out really well and tasted great! I usually use Tastefully Simple's Avocado Oil as a substitute for olive oil. Make sure you soak the wooden skewers.
Ingredients:
3 Tbsp Dried Tomato & Garlic Pesto Mix
3 Tbsp water
2 Tbsp olive oil
2 lbs boneless skinless chicken breasts, cut into 48 cubes, seasoned with salt and pepper
1 c grated Parmesan Cheese
1 (11 oz) pkg refrigerated breadstick dough (12 sticks)
12 (12 inch) wooden skewers
3 Tbsp butter, melted
1 tsp Garlic Garlic Seasoning
Instructions:
1. Prepare Dried Tomato & Garlic Pesto Mix according to package directions using water and olive oil. Let cool. Place in a gallon freezer bag with seasoned chicken. Seal well; toss to coat. Add cheese; toss to coat.
2. Preheat oven to 375 degrees F. Remove chicken pieces from bag, shaking off excess cheese; set chicken aside.
3. Separate breadsticks. Loosely weave 1 breadstick and 4 cubes of chicken onto each skewer in an "s" pattern. Place on a greased large baking sheet. In small bowl, combine melted butter and Garlic Garlic Seasoning; brush on skewers.
4. Bake 15-17 minutes or until internal temperature of chicken reaches 165 degrees F on an instant-read food thermometer and bread is golden brown.
Makes 6 servings. Serve with steamed California-blend vegetables.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
We enjoy eating steak occasionally. This was very delicious. I used the butter on my baked potato & veggies as well as the steak itself.
Ingredients:
3. Heat a large non-stick skillet over medium heat. Add steaks. Cook until desired doneness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), turning over halfway and brushing with pan drippings occasionally, about 15-20 minutes.
