Mexican Street Burgers

 You can make this spicy or leave out the spices.   I do both, because some of my family likes spice and some do not.  I have different toppings that would be awesome on this burger.  Just choose your favorite or mixed a couple.  I like the cilantro mayo and fresh salsa on mine.

MEXICAN STREET BURGERS

(serves 4)

Cilantro Mayo Ingredients:

*1/2 cup mayo

*1/2 garlic bulb, roasted and chopped and made into a paste

*1/4 cup fresh cilantro, chopped fine

*roasted small jalapeño pepper, chopped small (I remove the seeds and only use a small amount)

Salsa Ingredients:

*1 small tomato chopped

*2 tablespoons chopped white onion

*2 tablespoon chopped fresh cilantro

*1 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 tablespoon lime juice

Burger Ingredients:

*1 1/2 pounds ground beef 

*1 teaspoon Worcestershire sauce 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*2 teaspoons taco seasoning

*4 hamburger buns (I make my own hamburger buns)

*4 slices pepper jack cheese

*4 slices ham (optional)

*lettuce (whatever type you prefer)

*small red onion, sliced

*salsa (whatever is your favorite.  I make my own salsa)

Cilantro Mayo Directions:

~In a small bowl, mix all ingredients.

~Cover and refrigerate for at least 1 hour (I make mine the night before or int the morning).

Salsa Ingredients:

~In a small bowl, mix all the ingredients together.

~Cover and refrigerate for at least 1 hour.

Burger Ingredients:

~Mix ground beef, Worcestershire sauce, salt, pepper, and taco seasoning together.

~Form into two patties (Make them thin or thick, whatever you prefer).

~Grill burgers to desired doneness.

~Place cheese on burgers and allow to melt a little bit.

~Durning the last few minutes of cooking the burger toast the inside of the buns (optional).

~Also during the last few minutes of the burgers cooking heat up the ham on the grill.

~Spread a little cilantro mayo over bottom of bun.

~Place the ham on bottom bun.

~Place burger over ham.

~Top burger with onion, lettuce and salsa.

~Spread some cilantro mayo on toasted side of top bun.

~Place top bun on burger and enjoy.

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Extra Burger Toppings:

Mexican Street Corn 

*4 large ears of corn, grilled and kernels cut from cob (or 3 cups of frozen corn kernels, thawed)

*2 tablespoons mayo

*3 tablespoons sour cream

*1/2 tablespoon olive oil

*zest from 1/2 lime

*juice from 1/2 lime

*2 teaspoons chili powder

*1/2 teaspoon kosher salt

*1/4 teaspoons ground black pepper

*2 teaspoons dried cilantro (or 1/4 cup fresh, chopped small

Directions:

~Mix all the ingredients together until well incorporated.

~Cover and refrigerate for at least 1 hour for best taste.

Guacamole Topping:

*1 ripe avocado, peeled and diced small

*2 small tomatoes, diced small

*1/4 cup red onion, chopped small

*1/2-1 teaspoons garlic, minced

*1 teaspoon lime juice

*1/2 teaspoon salt

*1/4 teaspoon ground black pepper

Directions:

~Mx all the ingredients until well blended.

Bean Salsa

*1 medium tomato, diced small

*1/2  medium red onion, chopped small

*1 1/2 cups red kidney beans, rinsed and drained

*1/2 cup fresh coriander, chopped

*2 tablespoons olive oil

*zest from 1/2 lemon

*juice from 1/2 lemon

Directions:

~Mix all the ingredients until well mixed.

Mexican Coleslaw:

*2 carrots, peeled and shredded 

*half of cabbage, shredded

*4 green onions chopped (including the greens)

*1 clove garlic, minced

*1/4-1/2 cup fresh cilantro, chopped

*1/4 cup apple cider vinegar

*2 tablespoons olive oil

*1 teaspoon dried cumin

*1 teaspoon dried oregano

*zest from one lime

*juice from one line

*1/2 cup sour cream

Directions:

~In a large bowl, whisk minced garlic, cilantro, apple cider vinegar, olive oil, cumin oregano, lime zest, lime juice, and sour cream together.

~Add in cabbage, carrots, and red onion and mix until well coated.

~Refrigerate for at least 1 hour for best taste. 

Mixed Berry Bars

 Quick and easy to make.  Good while they are at room temperature, but I really like them better when they are cold.   It's also good with a dollop of whip cream or a scoop of vanilla ice cream on top.

MIXED BERRY BARS 

(serves 16)

Ingredients:

*1/2 cup butter, softened

*1 cup light brown sugar, packed

*1 egg, room temperature

*1 teaspoon vanilla extract

*1 1/4 cup all-purpose flour

*1/4 teaspoon salt

*1/2 teaspoon baking powder

*1/2 teaspoon ground cinnamon

*2 cups old fashion oats (do not use instant)

*1 cup of mixed berry jam (homemade or store-bought)

Directions:

~Preheat oven to 350 degrees.

~Grease (or use cooking spray) a square 9-inch baking pan.

~In a large mixing bowl, cream butter and brown sugar together until light and fluffy.

~Add in egg and vanilla extract and mix util will incorporated.

~Add flour, salt, baking soda, and cinnamon and mix until well mixed.

~Press 2/3 of mixture into the bottom of prepared pan to form a crust.

~Spread jam evenly over over crust.

~Add remaining crust, by dropping small pieces evenly over top of jam (you will be able to still see small pieces of jam peeking through).

~Bake in preheated oven for 25-30 minutes (or until topping is a golden brown and jam is bubbling).

~Remove from oven and place pan on a cooling rack.

~Cool before cutting.

~Store covered and in the refrigerator.

Smoked Hassleback Sweet Potatoes

 Throw these in when smoking a turkey.  Super easy to make.

SMOKED HASSLEBACK SWEET POTATOES:

(serves 4)

Ingredients:

*4 medium sweet potatoes (about the same thickness)

*1/4 cup butter, melted

*1 teaspoon pumpkin pie spice

Directions:

~Slice potatoes 3/4 of the way through, about every 1/8 inch (your potato will fan like an accordion).

~In a small bowl, mix pumpkin pie spice and melted butter.

~Brush half of it over potatoes, making sure it goes down in the slices.

~Set smoker to 275 degrees.

~Add wood chips (I use apple for this).

~Place in smoker on grill (can place on a cookie sheet if you want.

~Bake for 1 hour and then baste the rest of the butter pumpkin pie spice over potatoes.

~Bake for another hour or until potatoes are tender.

Smoked Turkey

 To get a turkey to be really moist when smoking it, brining is a must.  Smoking a turkey at 275 degrees will take about 20-25 minutes per pound.

SMOKED TURKEY

Ingredients:

*10-15 pound turkey

*1 medium yellow onion

Brine Ingredients:

*1 quart water

*1/2 cup kosher salt

Injection Ingrediens:

*1/2 cup chicken or turkey stock

*1/2 cup butter, melted

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

Seasoning Ingredients:

*Salt & Pepper

*Onion & Garlic Powder

Brine Directions:

~In a large bag (or bucket), mix water and kosher salt together.

~Place turkey in bag and seal.

~Refrigerate for 24-48 hours.

Injections Directions:

~Remove turkey from brine and rinse.

~Remove any giblets and neck from thawed turkey, cut off tail and excess fat.

~Take paper towel and pat turkey dry inside and out.

~Mix turkey/chicken stock, melted butter, salt, pepper, onion powder and garlic powder together.  

~Fill the marinade injector with mixture.

~Pierce the skin of the turkey and press the injector down into the breast, legs, and thighs, slowly drapes the injector tool to empty the marinade.  Repeat abut every 2 inches.

~Cover with plastic wrap and refrigerate for 3-4 hours.

Smoking Directions:

~Let turkey sit at room temperature for 1 hour.

~Sprinkle turkey with desired amount of salt, pepper, onion powder, and garlic powder.

~Heat smoker up to 250-275 degrees.

~Set vents to 25 % open.

~Fill water tray half way with water or cola.

~Spray smoker rack with cooking spray to prevent sticking.

~Place turkey on the bottom rack and close door to smother.

~Place wood chops in smoker (I check every hour to see if I need to add more.  If it stops smoking you need more) (I use hickory and apple).

~Baste turkey every hour.  I baste with melted butter and turkey stock mixture or BBQ Sauce.

~Cook for 5-7 hours or until the thickest part of the thigh reaches 180 degrees.

~Remove from smoker and allow to rest for at least 15 minutes before cutting.

Brownie Cookie

These are a fudge soft cookie.   You can change the 1 cup chocolate chips to whatever flavor chips you like.

BROWNIE COOKIE

(makes 3 dozen)

Ingredients:

*1 (12 ounce) package semi sweet or bittersweet chocolate chips

*1/2 cup butter, softened

*1 teaspoon instant coffee (optional)

*1/4 cup unsweetened cocoa

*3 large eggs, room temperature 

*1 cup granulated sugar

*1/4 cup light brown sugar

*1 tablespoon vanilla extract

*1/2 teaspoon baking powder

*1/2 teaspoon salt

*1 cup flour

*1 cup pecans, chopped

*1 cup chocolate chips 

Directions:

~In a small saucepan, melt chocolate chips, instant coffee, unsweetened cocoa, and butter over low heat, stirring constantly.

~Remove from heat and set aside.

~In a large mixing bowl,  beat eggs, granulated sugar, brown sugar, vanilla, baking power and salt on high speed for 5-6 minutes.

~Lower speed and mix in melted chocolate mixture.

~Stir in flour until just combined.

~Stir in pecans and chocolate chips (the batter will be thick).

~Cover bowl and refrigerate for 30 minutes.

~Preheat oven to 350 degrees.

~Line baking sheet with parchment paper or spray with cooking spray.

~Scoop cookies onto prepared cookie sheet about 2-inches apart.

~Flatten cookie just a tad.

~Bake for 8 minutes, or until edges are set, but center is still a little wet (do not overtake).

~Leave on cookie sheet for 2 minutes and then place on a cooling rack.

Mozzarella Cheese

 Mozzarella Cheese is so easy to make.  It only takes about half hour.   I have seen some people use vinegar instead of Rennet, but I've never tried it.  You can get Rennet on line or in health food stores.  You can find citric acid in the grocery store in the canning section.   Both the rennet & citric acid goes a long way.  You can use pasteurized whole milk, but not ultra patronized.    

MOZZARELLA CHEESE

Ingredients:

*1 cup chlorine-free water

*1.5 teaspoons citric acid

*1/4 cup chlorine-free water

*1/2 teaspoon rennet

*1 gallon whole milk (raw milk is best, but not necessary)

*1 tablespoon kosher salt 

Directions:

~In a small bowl, mix 1 cup water and citric acid together until dissolved. 

~In an another small bowl, mix 1/4 cup water and rennet together. 

~Pour milk into a large bowl.

~Vigorously stir in citric acid mixture.

~Heat up mixture over medium low heat until it reaches 90 degrees (stirring often).

~Remove milk from heat.

~Stir in rennet mixture for about 20-30 seconds.

~Cover and sit for 10 minutes.

~Using a sharp knife, cut the curd into squares and about 1-inch wide (like a checkerboard).  Make sure your knife is long enough to cut all the way to the bottom of the pot.

~Place pot back on burner and cook over medium-low heat, until mixture reaches 105 degrees (gently stir often, careful not to break up curd).

~Remove from heat and allow to sit for 5 minutes.

~Remove curds from pot and place into a mesh strainer (keep the liquid "whey").

~Let drain for about 1 minute, and then gently squeeze mixture to remove any extra liquid.  

~Heat up whey to 180 degrees.

~Place curds into a clean bowl.

~Pour hot whey over curds.

~Allow to sit for 20-30 seconds or until soft and pliable. 

~Remove mixture from whey and sprinkle salt over it.

~Pull the mixture to stretch it.

~Fold and stretch mixture until it is until mixture is smooth (about 4-6 folds).

~Shape mozzarella cheese into a ball.

~Once you have aa ball, set in into ice water.

~Allow to sit for 10 minutes before using (you and cover refrigerate at this time for up to 4 days).

Lollipops

 You can pour this into heat proof sucker mold or pour in into to little circles on greased aluminum foil.  You don't have to add the food coloring.

 

Ingredients:

*2 cups granulated sugar

*2/3 cup light corn syrup

*3/4 cup water

*food coloring (optional)

*2 (.125 fl oz) lorain oil flavoring unless it's a strong flavor like cinnamon, then just use 1 bottle (in the candy making isle) 

*Sucker sticks

Directions:

~Lightly spray heat proof candy molds with cooking spray (or spray aluminum foil with cooking spray).

~Place sucker sticks in molds.

~In a heavy bottom 2-quart saucepan, mix 2 cups sugar, 2/3 cups corn syrup, and3/4 cup  water together.

~Stir over medium heat until the sugar has dissolved.

~Insert candy thermometer.

~Bring mixture to a boil without stirring (using a wet pastry brush, brush down sides to avoid crystals forming).

~Cook until temperature reaches 260 degrees (Do not stir).

~Continue cooking until temperature reaches 300 degrees.

~Remove from heat.

~After bilingual action has stopped pour in flavoring.

~Carefully pour into prepared molds or alumium foil

~Allow to cool completely before removing from molds (do not store in refrigerator).

Asian Chicken Salad

Yummy!  What a great salad.  Add more veggies to it if you want or delete what you don't like.

ASIAN CHICKEN SALAD

(serves 4)

Marinade Ingredients:

*4 boneless, skinless chicken breast (1/2 inch thick)

*2 tablespoons freshly squeezed lemon juice

*2 tablespoons olive oil

*1/2 teaspoon salt

1/2 teaspoon ground black pepper

*1 teaspoon garlic powder

*1/2 teaspoon onion powder

Dressing Ingredients:

*1/2 teaspoon grated garlic (about 1 clove)

*1 1/2 teaspoon grated ginger

*2 teaspoons granulated sugar

*1 1/2 teaspoon soy sauce

*3 tablespoons rice vinegar

*1 tablespoon sesame oil

*4 tablespoons olive oil

*1/8 teaspoon salt

*1/8 teaspoon ground black pepper

Salad Ingredients:

*2 (5 ounce containers) mixed greens

*1 cup slaw mix

*1 red bell pepper, sliced thin

*1 small cucumber, sliced thin

*1 small carrot, peeled and sliced thin

*1 celery stalk,  sliced thin

*2 radishes, sliced thin (optional)

*3-4 green onions, sliced thin (include the tops)

*1/2 cup chow mein noodles

*sesame seeds

Marinade Directions:

~Mix all marinade ingredients together in a medium bowl or zip loc bag.

~Place chicken in marinade and coat chicken.

~Cover bowl or zip up bag and refrigerate for at least 4-8 hours.

Dressing Directions:

~Mix all dressing ingredients together and refrigerate for at least 2 hours (I make this when I do the marinade).

Making the Salad:

~Grill the chicken over medium heat for about 4 minutes per side or until chicken his done (internal temperature 165 degrees).

~Remove from pan and cover for 10 minutes.

~In a large bowl, mix the salad ingredients.

~Pour on desired amount of salad dressing and mix well.

~Plate salad.

~Cut up chicken in thin strips and place on top of salad.

Honey Maple Oat Bread

I love honey oat bread.  Adding maple flavoring was a entirely new twist to it.   It also is really good for French toast.

H0NEY MAPLE OAT BREAD 

(makes 2 loafs or 12 mini loafs)

Bread Ingredients:

*2 1/2 cups boiling water

*1 cup rolled oats (not instant)

*1/2 cup brown sugar

*1 teaspoons maple flavoring

*1 1/2 tablespoons honey

*1/4 cup butter

*1 tablespoon salt (sounds like a lot, but it's not)

*1 1/2 teaspoons ground cinnamon

*1 tablespoon active dry yeast

*5 cups all purpose flour (plus 1/2 if needed for kneading)

Topping Ingredients:

*1/8 cup honey

*1/2 teaspoon cinnamon

*1/4 cup rolled oats (not instant)

Directions:

~In a large mixing bowl, combine, 2 1/2 cups boiling water, 1 cup rolled oats, 1/2 cup brown sugar, 1 teaspoon maple flavoring, 2 1/2 teaspoons honey, 1 tablespoon salt, and 1 1/2 teaspoons cinnamon. 

~Stir until butter is melted.

~Allow to cool to about 115-120 degrees.

~Add in 1 tablespoon yeast and 5 cups flour.

~Stir unit mixed.

~Knead dough until with dough hook for 7 minutes at low speed or by hand for 10-12 minutes (add up to 1/2 cup of flour as needed.   Dough should be tacky, but not sticking to your hands or the sides of the bowl).

~Place in a greased bowl and cover with a damp tea towel or plastic wrap.

~Place in a warm draft free area and allow to rise until doubled in size (about 1 hour).

~Preheat oven to 350 degrees.

~Gently punch down dough and place a a clean counter top.

~Divide dough in half.

~Roll dough to fit a greased 8 1/2 by 4 1/2 inch pan  (or dived each half into 6-8 pieces for mini loafs and place into a greased mini loaf pan).

~Cover with a damp tea towel or plastic wrap and place in a warm draft free area and allow to rise until doubled in size (40-60 minutes).

~In a small bowl, mix 1/8 cup honey and 1/2 teaspoon cinnamon.

~Using a pastry brush, gently coast the top of the bread with the cinnamon honey.

~Sprinkle oats over top.

~Bake in preheated oven for 20.

~Turn pans and bake for another 15-20  minutes or until they are a golden brown and have a hollow sound when you tap the top (if the bread looks to brown when turning, place a piece of tented aluminum foil over  it.

~Remove from oven and pan.

~Place on a cooling rack to cool.