Modifed Cheeseburger

This is a different take on the Jucy Lucy we saw on Man vs. Food.  We figured it you stuff a hamburger with cheese why not other ingredients as well.  What came out of this was one fantastic hamburger

Ingredients:
1/3 pound 80/20 ground chuck per burger
Cheddar or American cheese
Slices Portabella Mushrooms
Chopped Onion
Salt and pepper to taste


Saute the onions and mushrooms until they are soft.

Make 1/2 pound into balls. Split the balls into half and press each half until it is about 1/4” thick.

 

Break the cheese into quarters and place on a patty. Add the onions and mushrooms.  Leave space around the edges to press the patties together.

Place the second patty on top of the first and press the edges together. Make sure there are not any gaps for the cheese to escape.  The toothpicks are so we can tell the difference between the types of burgers.

Grill at 400° until desired doneness. For medium rare I cook the burgers 5 to 6 minutes a side. Turn once while cooking.

Hoisin Glazed Baby Back Ribs

Even though this was not my best efforts this is one of our favorite rib recipes.  I would recommend this for any rib lover out there.

Ingredients:
Glaze:
1 cup hoisin sauce
1/4 cup honey
1/4 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder

3 racks baby back ribs, 1-1/2 to 2 pounds each
Kosher salt
Freshly ground black pepper
1 tablespoon sesame seeds

In a small saucepan over medium heat, combine the glaze ingredients. Bring to a simmer, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from the heat.

Remove the thin membrane from the back of each rack of ribs. Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling.

Liberally season the ribs with salt and pepper. Grill over indirect low heat (250°F to 350°F), with the lid closed, until the meat is very tender and has shrunk back from the ends of the bones, 2-1/2 to 3 hours. About 15 minutes before the ribs are done, begin occasionally brushing them with the glaze on both sides.

Transfer the ribs to a baking sheet and tightly cover with aluminum foil. Let rest for 30 minutes before serving. Sprinkle the ribs with the sesame seeds.

Chicken Quesadillas

This was very good.  This will definitely become a frequent meal at our house.

Ingredients:
1 pound skinless, boneless chicken breast
Fajita Seasoning
1 tablespoon olive oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
1 tablespoon bacon bits

Preheat the grill to medium

Cover the chicken with the fajita seasoning. Place on the grill and cook until done, about 15 minutes

Dice the chicken breasts into 1/2" pieces

Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.

Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.

Grill quesadillas on the grill for about 90 seconds a side