Jalapeño Cream Cheese Stuffed Burgers

I love the combination of cream cheese and jalapeño. They balance each other out so well, and are just a classic combo. Naturally when I sought to make stuffed burgers cream cheese and jalapeño came to mind. The preparation is simple, if not a little time consuming. 

You start with two pounds of ground chuck. Split this into ten equal portions. Roll each portion into a ball. Now you have ten medium sized meatballs. Press each ball into a thin patty. Make it as thin as you can. 

Season each patty with salt, pepper and garlic powder on both sides. Set them aside and prepare your filling. 

The filling is simply one large jalapeño, seeded and diced, half a small onion diced and 4 oz of cream cheese, softened. Mix them all together. 

To stuff the burgers, place a large dollop of the filling onto the center of five of the patties. Carefully top each patty with another patty. Press the edges together to seal but don't don't DON'T press on the middle. You'll lose your filling if you do. Top with a nice brushing of worcestshire sauce.

Grill your burgers for about five minutes on each side. I served them on a bun with mayo and a slice if cheese. Ketchup and mustard are too strongly flavored, they would detract from the filling. These ate definitely the best burgers I've ever tasted. Another great meal from my kitchen to yours!

Southwestern Corn and Potato Chowder

Winging it in the kitchen doesnt always yield delicious results. There are times my husband looks at his plate in horror and quietly slips away to make a grilled cheese. Tonight was not one of those night.

I boiled five cups of cubed potatoes in two cups of milk until tender. I then added one cup of shredded cheddar cheese, 1/4 cup diced onion, 1/4 cup diced green pepper and half a cup of jarred salsa con queso cheese dip.
Once everything is incorporated well add one more cup of milk. Then I added a cup of corn, a cup of grilled sliced pork chunks and a tablespoon of butter.

The result was a delicious and satisfying meal from my kitchen to your table.

Strawberry Banana Bread

I am not a baker. My sister is the baked goods queen, champion of cookies, sultina of sweets. I have been obsessed with Pinterest lately, and it's a bakers paradise. So I have been dabbling in a little baking. Today I was very successful.

What you'll need:

2 bananas, mashed
1/3 cup melted butter
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup sliced strawberries
1 1/2 cup all purpose flour
A pinch of salt
2 teaspoons baking powder

Mix your mashed bananas with your butter. Add your sugar, salt vanilla and egg. Mix well. In a seperate bowl mix your flour and baking powder. Add your wet mix to your dry and mix well. Fold in your strawberries and pour into a greased loaf pan. Bake for 65 minutes at 350° or until a toothpick comes out clean. Let rest in the pan for at least fifteen minutes before removing the loaf from the pan. And there you have it! A delicious and easy dessert from my kitchen to your table!

Cornbread Ham and Bean Bake

I had half a pound of leftover ham in my fridge and I was low on ideas. I also happen to be low on groceries. So when I grabbed a family size can of baked beans and a can of kidney beans I wasnt too hopeful.

I fried one inch ham cubes in butter and honey. Then I added both cans of beans, half a cup of honey mustard, half a cup of brown sugar, half a cup of bbq sauce and half a cup of diced white onion. I simmered it for twenty minutes before turning off the heat.

I prepared homemade cornbread but any premade mix will do, as long as its big enough to make two loafs. I made sweet cornbread because thats what I love but a cheesy spicy cornbread would be just as tasty.

Pour your bean mixture into a 9x13 baking dish and top it with your cornbread batter and bake for 25 minutes at 400°. You know have a delicious and easy meal from my kitchen to your table.

Slow Roasted Lamb Tacos

This isnt a quick process. But it is SO good and SO easy. Lamb shoulder is tender and delicious, and slow roasting it just amplifies its delicious qualities.

I put my roast in the crock pot on low with two eigthed onions, a cup of chopped cilantro and season it with salt, pepper, cumin, garlic powder and smoked paprika.

Now let it cook on low for 18 hours. Yes eighteen. What does that mean? Well if you wanna eat at 5pm the next day, throw it in at 11pm. The night before. Of course you cant just leave it be. You have to add a little water or lamb stock every so often. Fresh outta lamb stock but loathe to water down all that flavor? Vegetable stock works great too.

As you know shoulder roasts have bone. Fight the temptation to take the bone out. Fight it! Bones keep meat moist! The bone can be removed at the last minute.

After the meat is prepared, whip up some mango cilantro sauce (thats another blog) and chop up any fixings you desire. We had lettuce, black olives, onions, cheese, sour cream and taco sauce. Spread refried beans onto your tortilla then top it with your fixings. Drizzle on your mango cilantro sauce and you have an amazing slow roasted lamb taco from my kitchen to your table.

Mango Cilantro Sauce

This sauce is pretty universal. I put it on pork, lamb, tacos, in meatloaf, on a salad, everything. Sometimes I add jalapeno, sometimes I add pineapple.

Cut up one large mango into large chunks. Chop a half cup of fresh cilantro, half a cup of onions and two cloves of garlic. Put all the componants into a food processor and puree. Now you have a light fresh tasting sauce that really adds to any dish from my kitchen to your table.

Sweet and Sour Pork Sandwiches

Sometimes we need to try something new. At least in my house we do. So since I have been trying to do things a little healthier, I decided to make my own sweet and sour sauce. Its very simple.

Pour one can of diet orange soda, a quarter cup of soy sauce and one teaspoon of ginger paste. Fresh grated ginger works just as well. Let this come to a simmer before adding bite size chunks of pork tenderloin. Simmer the meat covered for 30 minutes or until the internal temperature of the pork is 165°. Uncover and allow the sauce to thicken.

I added half a cup of crushed pineapple before spooning onto a split cibatta loaf. I topped it with white american cheese before popping it into a 400° oven for ten minutes.

The result was a delicious easy meal from my kitchen to your table.