Thursday, June 26, 2014

Aunt Kim's Blue Cheese Burgers

Ground hamburger, at least 1/4 pound per burger
Crumbled blue cheese (more than you would think)
Onion, sliced thin (again, more than you would think, as they cook way down)
Olive oil, for cooking onions
Pat of butter and pinch of sugar, for caramelizing

1) Begin onions cooking in a very large skillet, totally full, in olive oil. Stir frequently as it cooks.

2) Meanwhile, add blue cheese crumbles to hamburger and mix well. (You want a lot of cheese in there, so that it's speckled heavily throughout. Even if you don't like blue cheese, trust me!)

3) Stir your onions.

4) Shape hamburger/cheese mix into thick patties, one per person.

5) Stir your onions.

6) Grill the burgers as you normally would, but not too overly well-done.

7) Stir your onions. At some point, when they are soft and slightly browned (but not cooked down into mushy "worms," as OG calls them), add a small pat of butter and a sprinkle of sugar. Stir it in, to help aid in the caramelization. Again, not much. It isn't supposed to sweeten them, just aid in the formation of that great almost crispy-brown that comes from caramelization of sugar on something.

8) Serve the caramelized onions over top of the burger, which does not take a bun.

Any kind of side dish will do. We love fresh corn on the cob or some kind of potato and a nice salad.

NOTE: During our family's Elimination Diet, we were allowed goat cheese but not blue cheese. I replaced the crumbled goat cheese for the blue cheese and prepared these exactly the same way. It is a different flavor, milder, but still quite yummy. My family agreed that they like them both ways.

Thursday, June 12, 2014

Roasted Spring Mix

The original recipe appears here, but here's what I did with the ingredients I had on hand. Everyone called it a keeper, and it was so easy!!

1 box/bag mixed baby or spring greens
Olive oil
Red wine vinegar
SPG
Crumbled feta
Shredded Parmesan
Sliced Campari tomatoes
High-quality balsamic vinegar
Walnuts

I hand tossed the greens (enough to totally fill my large Pampered Chef stoneware bar pan)  with a splash of olive oil and red wine vinegar and a light sprinkling of SPG.  I spread them in the bar pan, topped with sliced tomatoes, then topped with crumbled feta and shredded parmesan cheese. I finished with a light drizzle of high-quality balsamic vinegar all over it and a few hand-broken walnuts, then roasted it in the oven for 5 minutes at 400 degrees. Delicious!  See the original recipe for different suggestions for variety. Yum!