Burger!!!!!!!!!!!!!

Ingredients:

• 8 slices bacon
• 3/4 cup thousand island dressing
• 1/4 cup finely chopped dill pickles
• 1/4 cup finely chopped red onion
• 1 to 2 jalapeño chiles, seeded and chopped
• 2 pounds ground beef chuck
• Salt
• 8 slices American cheese
• 4 deli rolls, split and toasted
• 2 cups shredded iceberg lettuce
• One 20-ounce bag frozen sweet potato fries, prepared according to package directions

Directions:

1. In a large skillet, cook the bacon over medium heat until crisp; transfer to a plate to drain. In a small bowl, stir together the dressing, pickles, onion and jalapeños. Crumble in the bacon.
2. Preheat a grill or grill pan to medium-high heat. Form the ground beef into 4 patties and season with salt. Add the patties to the grill and cook, turning once, for about 10 minutes for medium-rare. During the last few minutes of cooking, top the burgers with 2 slices of cheese each.
3. Divide the burgers among the roll bottoms and spoon the dressing on top. Pile high with the lettuce and fries and cover with the roll tops.

Buffalo Chicken with Blue Cheese Salad

Ingredients

• 1  tablespoon  paprika
• 1 1/2  tablespoons  olive oil
• 2  tablespoons  hot sauce
• 6  (4-ounce) skinned, boned chicken breast halves
• 1  large carrot
• 1  celery stalk
• 3  cups  cubed red potato
• Cooking spray
• 6  cups  shredded romaine lettuce
• 2  cups  cherry tomato halves
• Blue Cheese-Buttermilk Dressing

Preparation

Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.
Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.
Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.
Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.
Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.

Roasted Red Pepper Chicken

Ingredients

• 4 skinless, boneless chicken breasts
• 1 (12 ounce) jar roasted red bell peppers
• 2 cups bread crumbs
• 3 tablespoons vegetable oil
• 1 cup sour cream
• 1/2 cup feta cheese

Directions

1. With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated.
2. In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side.
3. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done.
4. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.

I love Feta Cheese! yum!

Bacon Wrapped Chicken

 

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• In a bowl, mix cream of chicken soup and sour cream. Set aside.
• Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do
• this 3 more times and place in a 9 x 13-inch baking dish. Pour soup
• and sour cream mixture on top of bacon-wrapped chicken, making sure
• all the chicken is covered. Bake uncovered at 400 degrees F for 1
• hour.
• Serve with baked or mashed potatoes. Use leftover cream sauce over
• potatoes.

I love this ove rice but you can use potatos if you prefer!

Meatloaf

2 eggs
2/3 cup milk
3 slices bread
1/2 cup chopped onion
4 oz of shredded cheese
1 teaspoon salt
1/4 teaspoon of black pepper
1 1/2 lean ground beef

TOPPING:

1/2 cup tomato sauce
1/2 cup brown sugar
1 teaspoon mustard

Beat eggs. Add milk and bread and let stand until bread absorbs liquid. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf. Bake at 350 degrees for 45 minutes. Combine topping and spoon over meatloaf after about 30 minutes. Spoon topping over meatloaf every 10-15 minutes while meatloaf is cooking.
ENJOY!

CHICKEN FETTUCCINE ALFREDO

1/4 c. butter
1/4 c. olive oil
1 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
1/2 c. chopped green onions with tops
2 cloves garlic, minced
1 c. whipping cream
1 pkg. McCormick Pasta Prima Alfredo Sauce
12 oz. fresh mushrooms, thinly sliced
15 oz. can tomatoes, drained and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1/4 c. chopped fresh parsley
2 tbsp. dried basil
1 lb. hot, cooked fettuccine
1/2 c. freshly grated Parmesan cheese

Heat butter and olive oil in a large heavy skillet over medium heat. Add chicken, green onion, and garlic; saute until chicken is lightly browned. Stir in cream, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer 3 to 5 minutes or until sauce is slightly thickened. Stir in parsley and basil. Remove from heat. Toss pasta with sauce, sprinkle with Parmesan cheese. Serves 6 to 8.

Oven-Roasted Prime Rib with Horseradish sauce

Ingredients

• 6 pounds Prime Rib with bone, remove excess fat
• 2 tablespoons fennel seed
• 2 tablespoons whole coriander seed
• 2 tablespoons granulated garlic
• 1 tablespoons caraway seed
• 1 tablespoon black peppercorns
• 1/4 cup coarse sea salt
• 1/4 cup grapeseed oil
• Horseradish sauce, recipe follows

Directions

Preheat oven to 325 degrees F.
In a coffee grinder, pulse spices until well combined and slightly coarse; add sea salt. Rub prime rib thoroughly with spices, coating entirely.
Pour oil over roast. Gently rub in. Sear prime rib in a heavy saute pan on all three sides; about 2 to 3 minutes each side. Place pan in oven. Cook for 1 1/2 hours until you reach an internal temperature of 135 degrees F.
Remove from oven and place on hot grill for an additional 15 minutes to grab grill flavor and caramelize the surface of the meat. Remove from grill and let rest for 10 minutes before slicing. Serve with the Horseradish Sauce.

Horseradish Sauce:

• 2 tablespoons freshly grated horseradish
• 8 ounces sour cream drained
• 1/4 cup fresh lemon juice
• 1 tablespoons Worcestershire sauce
• 1/2 teaspoon black pepper
• Salt
• Dash hot sauce

Halibut Recipe with Spinach and warm bacon dressing

Ingredients:

• 4 (6-ounce) halibut steaks or fillets
• salt and freshly ground black pepper to taste
• 2 teaspoon vegetable oil
• 4 handfuls (about 12-ounces) baby spinach, washed and dried
• 1/2 cup cherry tomato halves
• 4 lemon wedges
• ----------------
• For the dressing:
• 4 strips bacon, cut in small pieces
• 1 tablespoons olive oil
• 1/2 cup cider vinegar
• 4 teaspoons sugar
• 2 teaspoon lemon juice
• 1/2 teaspoon dry mustard
• 1/8 teaspoon fresh ground black pepper
• pinch of salt

Preparation:

Add the olive oil to a saucepan and cook the bacon and the over medium heat until crisp. Turn off the heat. Remove and reserve the bacon pieces, leaving the fat in the pan. Whisk in the rest of the dressing ingredients, and reserve. The dressing does not have to be emulsified, as it will be brought to a boil before serving.

Brush the halibut with the vegetable oil and season generously with salt and freshly ground black pepper. Preheat a cast iron grill pan over medium high heat, and grill the halibut for about 4 minutes per side, or until the desired doneness is reached.

While the halibut is cooking, add the spinach and cherry tomatoes to a large mixing bowl. When the fish is close to being done, bring the dressing to a boil and pour over the spinach. Toss with tongs until the leaves are evenly coated and slightly wilted. Divide onto four plates.

Top with the cooked halibut. Finish with the reserved crisp bacon and a wedge of lemon.

Syrah-Braised Lamb Shoulder

Ingredients

1. 2 tablespoons ground cumin
2. 3 tablespoons extra-virgin olive oil
3. Salt and freshly ground pepper
4. One 5-pound boneless lamb shoulder roast, tied
5. 1 bottle Syrah
6. 4 cups chicken stock or low-sodium broth
7. 12 thyme sprigs, tied with string

Directions

1. Preheat the oven to 350°. In a small bowl, mix the cumin with 2 tablespoons of the oil and a big pinch of salt and pepper. Rub the mixture all over the lamb.
2. Heat the remaining 1 tablespoon of olive oil in a large heavy casserole or Dutch oven. Add the lamb shoulder and brown it well over moderately high heat, about 15 minutes. Transfer the lamb to a large plate. Wipe out the casserole.
3. Return the lamb to the casserole. Add the wine, chicken stock and thyme sprigs and bring to a boil. Cover with a tight-fitting lid and transfer the casserole to the oven. Braise the lamb for 2 1/2 to 3 hours, turning the meat occasionally, until tender.
4. Transfer the lamb to a large platter and cover with foil. Discard the thyme sprigs. Boil the braising liquid until reduced to 1 1/2 cups, about 40 minutes.
5. Remove the strings from the roast. Slice the lamb, transfer to plates or a platter and spoon the sauce on top. Serve with the Herbed Potato Soufflé.