Budget Cooking...Comfort & Gourmet!

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Friday, June 3, 2011

Carribean Style Burgers

I was inspired to share this recipe inspired by Brenda180 from YouTube.
She hails from New York City by way of Trinidad.
I have been making these burgers for two months. My family cannot get enough of them. I do not think we will ever go back to regular burgers.

I have used ground turkey for the meat as well as ground chicken. They both taste great.

I did not have the Trinidad Congo Pepper, so I substituted Jalepeno Pepper once and Jamaican Scotch Bonnet Pepper other times. If you use the Jamaican pepper, please be sure to use rubber gloves with flocked backing. I made the mistake of NOT using them the first time and the capsaicin made my hands throb all the way to the bone for hours. You can neutralize the heat on hands by pouring lime or lemon juice on them and then washing well with soapy water. I also used lemon juice to neutralize the heat on my cutting board. Please be careful not to touch your eyes.

INGREDIENTS

1 pound ground meat (chicken, turkey or beef)
1 cup Old Fashioned Oats (you can omit this if you like. I used it to stretch the recipe for a family of five)
1 egg
2 packets of Sazon (if you do not want to use this, you can substitute 1 tsp Lawry's Season Salt)
1/4 tsp Sea Salt
1/2 tsp black pepper
5 chopped garlic cloves
1 Jalepeno or Scotch Bonnet Pepper, chopped.
1/2 Bell Pepper chopped
1/4 Onion Chopped.
Fresh Thyme to taste (you may substitute dried herbs if you do not have fresh)
Fresh Oregano to taste

Dress/Garnish
Whole Wheat Kaiser Rolls
Mayo
Ketchup
Mustard (I used Spicy, but you can use Honey Mustard or whatever kind you like)
Lettuce
Tomato

DIRECTIONS

1. In a medium bowl, mix ground meat, seasonings, herbs and chopped veggies.
2. Add Old Fashioned Oats and egg.
3. Form into patties.
4. Cook burgers for 4 minutes until brown on each side.
5. Add water and steam for 4 additional minutes.
6. When water evaporates, the burgers are done.















Please enjoy Brenda's Video

Monday, March 7, 2011

Cooked Onions in Sauce (for Hot Dogs)



INGREDIENTS

1 1/2 tsp Olive Oil
1 Large Onion, (Thinly Sliced )
1/2 Tsp Sea Salt

1/4 tsp Crushed Red Pepper Flakes
2 tablespoons Tomato Paste
2 tsp Honey
1/4 cup White Wine Vinegar
4 cups Water (3 cups & later 1 cup of cold Water)
1 tbsp Cornstarch


DIRECTIONS
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add Sea Salt, Crushed Red Pepper Flakes, Tomato Paste, Honey and Vinegar. Stir.
4. Add 3 cups of Water. Reserve 1 cup.
5. Dissolve Corn Starch in 1 cup of Cold Water. Add to saucepan.
6. Cook on medium heat for 45 minutes until desired thickness is achieved.
7. Serve HOT over Hot Dogs or Hamburgers.

Enjoy!


Broiled Chicken Hot Dog
topped with Homemade Cheese Sauce and
Cooked Onions in Sauce on Whole Grain Bread.
YUM!











Monday, February 21, 2011

Crab Rangoon & Sweet Chili Sauce

I was inspired to make this recipe by fellow blogger & supporter,  Mz. More

http://www.youtube.com/user/GlamMzMore













INGREDIENTS

Sweet Chili Sauce
Fresh Ginger Root (grated)
5 Garlic Cloves (pressed)
1 tbsp Crushed Red Pepper
1 tsp Oyster Sauce
1 tsp Rice Vinegar
2 tsp Honey
1/4 cup Boiling Water
1/2 tsp sea salt





DIRECTIONS 

Pulse grated Ginger Root, pressed Garlic, Crushed Red Pepper flakes in Food Processor.
Put ingredients in a glass jar with a spoon. Add boiling water. It's important to let the spoon remain in the jar as it absorbs the potential energy from the hot water. Otherwise, the glass would shatter. Add remaining ingredients. Stir well. Please let ingredients sit for an hour. It tastes better if you let them sit overnight.
Left Over sauce should be good in the fridge for about one week.
Credit Recipe Source












































My daughter made these. Much neater than the ones I made. *smiles*

















INGREDIENTS
Imitation Flake Crabmeat
1 egg ( beaten)
8 oz Tofutti Better Than Cream Cheese
Salt & Pepper to taste
Scallions (sliced)







DIRECTIONS



1. Flake Crab Meat, set aside.
2. Heat Neufchatel Cream Cheese in microwave for 30 seconds. This will make mixing it easier.
3. Add flaked Crab Meat to Cream Cheese.
4. Add sliced Scallions with tops. 
5. Add Salt & Pepper
6. Add Pressed Garlic Clove. Mix Well.
7. Assemble Won Ton wrappers.
8. Using a small Stainless Steel Scoop, Add mixture to center of square.
Try not to over stuff them. Otherwise the filling can come out while cooking. (No Bueno)
I found adding just 1/2 of the stainless steel scoop worked best.
9. Brush edges with egg.
10. Fold edge over to form a triangle. Try to push out as much air as possible.
11. Seal edges.
12. Fry until desired brown color.
13. Serve with Chili Sauce
Enjoy!


Thursday, February 10, 2011

Loaded Potatoes and Pan Seared Tilapia

INGREDIENTS

Potatoes
Sea Salt
Fresh Cracked Black Pepper
2 oz. Cheese (shredded)
4 Scallions, (Washed, Dried, Snipped with Tops)
Bacon (Cooked and Snipped)

Tilapia
Lemon Pepper Seasoning















DIRECTIONS

1. Grate Cheese, Set Aside.
2. Render fat from Bacon. Set Aside.
3. Wash and Prick Potatoes.
4. Cover with Oil if Desired.
5. Microwave Potatoes.
6. Slice in Half.
7. Scrape with Fork.
8. Add Sea Salt and Fresh Cracked Black Pepper.
9. Sprinkle Potatoes with Grated Cheese.
10. Add Snipped Bacon.
11. Return to oven to keep warm. (200 Degrees Fareinheit)
12. Just Before Serving, Snip Scallions over Potatoes. Dollap with Sour Cream If Desired.
















Season one Side of Tilapia with Lemon Pepper Seasoning. Stack the Fillets. This will Coat both sides with Seasoning.
Heat Reserved Bacon Fat. Add Tilapia to Pan.
Cook Tilapia Until Opaque. You will Need To Flip It.
It takes about 4 - 6 minutes to cook the fish.

Serve with Loaded Potatoes and Garden Salad.
Enjoy!


Sunday, February 6, 2011

Saturday, February 5, 2011

Touchdown Taco Dip






INGREDIENTS

16 oz Vegetarian Chili pureed
8 oz Neufchatel Cream Cheese
1 cup Light Sour Cream
2 Tablespoons Taco Seasoning Mix Click HERE for recipe
2 Pressed Garlic Cloves
2 ounces Cheddar Cheese (shredded)
1/2 cup Pitted ripe Olives (sliced)
2 tablespoons fresh snipped Cilantro
2 Roma Tomatoes, (seeded and chopped)
1/4 cup thinly sliced scallions with tops

DIRECTIONS
1. Preheat Oven to 350 degrees F.
2. Spread pureed Vegetarian Chili over bottom of pan.
3. In a large bowl, combine cream cheese, sour cream & taco seasoning.
4. Add pressed garlic. Mix well.
5. Spread over beans.
6. Sprinkle with shredded cheese
7. Bake 15-18 minutes or until hot.
8. Sprinkle Tomatoes, Onions, Olives and Cilantro Slice Olives.
9. Garnish with additional sour cream if desired.
10. Serve with baked Tortilla Chips.
Enjoy!




This is a tweaked recipe from Pampered Chef Stoneware Sensations Cookbook.

































Hot Wings and Blue Cheese Dip

INGREDIENTS
Oil for frying Chicken
4 lbs Chicken Wingettes

Seasoning
1 Tsp Salt (optional)
1/2 Tsp Cayenne Pepper
2 Tbsp Paprika
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
Louisianna Hot Sauce


DIRECTIONS
1. Fry Chicken in hot oil. Drain and coat with seasoning while hot.
2. Douse with Hot Sauce.















INGREDIENTS
3/4 to 1 cup of Light Mayonnaise
Blue Cheese Crumbles
2 rounded kitchen spoons Light Sour Cream
1 Tbsp Lemon Juice
Fresh Cracked Black Pepper *optional.

DIRECTIONS
1. Place Mayonnaise in a bowl.
2. Add Blue Cheese Crumbles. Mix Well
3. Add Light Sour Cream. Mix Well.
4. Add Lemon Juice.
5. Add Pepper.

Serve with Hot Wings & Celery
Enjoy!




 

Friday, February 4, 2011

Coming Soon...Super Bowl Recipes

This weekend in the US, households will be enjoying snacks while watching the SuperBowl.
I will be sharing a couple of our family's favorite recipes.

Hot Wings



















and


Touch Down Taco Dip





 
 
 
 
 
 
 
 
 
Please be on the lookout for these upcoming posts. Thanks for your support.

Monday, January 31, 2011

Sunday, January 23, 2011

Hearty Beef Stew


















INGREDIENTS

1/4 c Oil (I used Canola)
Unseasoned Meat Tenderizer
1/3 cup Flour
about 1lb each of Beef Stew Meat and Meaty Soup Bones
5 Garlic Cloves, Smashed and Chopped
1 Onion, Quartered and Diced
1 lb Carrots, Rough Cut
1 bunch of Celery Hearts, Sliced
1 32 oz Can Diced Tomatoes with Juice
1 15 oz can of Tomato Sauce
2 tsp Red Wine Vinegar (optional)
Black Pepper, to taste
Garlic Powder
Onion Powder
Thyme
Celery Seed
4 cups Boiling Water
4 Beef Boullion Cubes
Traditional Beef Stew require the addition of Worcestershire Sauce. I didn't have any on hand.

I chose not to add salt to this recipe. The canned vegetables already contain salt. There is salt in the Unseasoned Meat Tenderizer. There is also sodium in the Beef Boullion Cubes. Taste this to see if you prefer additional salt.

Enjoy!


















DIRECTIONS

1. Wash and Prepare Vegetables. Set Aside
2. Wash Meat. Sprinkle with Unseasoned Meat Tenderizer and Black Pepper.
    Toss Meat in Flour. Set Aside.
3. Heat Oil in Heavy Bottomed Dutch Oven
4. Brown Meat on Both Sides. Remove From Pan. Set Aside.
5. Saute Mire Poire in the Oil.
6. Add Garlic. 
7. Add Herbs.
8. Add Diced Tomatoes with Juice and Tomato Juice.

9. Dissolve Boullion Cubes in Water. Add to Pot.
10. Dissolve Corn Starch in Cold Beef Stock. Add to Pot.
11. Add Reserved Browned Stew Meat to the Pot. Cover with Lid. Reduce heat to low. Simmer for   
2 hours.
You may serve this over rice, cubed baked potatoes or cooked egg noodles.