Tailgate with Hearty Burger Bites

Try these delicious burger bites at your next tailgate party. You actually don’t have to make them ”bites” but if you have two bites its a half of burger. They are filling; half will leave you room for all of the beer and other good stuff.

These burgers are Free Graze, frozen Kobe beef burgers. They take 4 minutes on each side at 400 – 450. The good stuff includes a wheat bun with chipotle mayo, grilled sweet potato slices (10 minutes on grill), havarti cheese and a friend egg. Put a cast iron griddle on the grill top and fry away. Slice sandwich into quarters and you will have a hearty, flavorful burger bite that will keep them coming back for more.

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Simply Amazing Vegetable Lasagna

With no idea what to make for dinner this veggie lasagna came to be by just throwing it together. No formal recipe; just a lot of fun and creativity. And what do you know, it couldn’t have come out better.

Ingredients

  • 1/2 head broccoli, finely chopped
  • 2 large carrots, finely chopped
  • 16 oz Diced Tomatoes
  • 1 Large Yellow Zucchini, sliced
  • 1 jar of your favorite pasta sauce
  • 1 clove garlic, minced
  • 15 oz Whole Ricotta
  • 16 oz Mozzarella
  • 1 egg
  • 1 tablespoon fresh parsley
  • Mueller’s Oven Ready Lasagna Noodles
  • Parmesan cheese for serving

Makes a Square 9 x 9 pan lasagna. Serves 6.

Directions

Preheat oven to 375 F. Stir together diced tomatoes and pasta sauce; set aside. Stir egg into ricotta cheese; throw in the parsley, garlic and a pinch of pepper and mix together.

Spread a few spoonfuls of sauce onto bottom of pan. Lay 4 noodles across. You have to break off an inch of each noodle. Drop a spoonful of ricotta on each noodle and spread. Add a thin layer of broccoli then carrots. Lay out single zucchini slices in a row on each noodle. Spread some sauce, sprinkle out mozzarella. Place 4 more noodles and repeat. End with sauce on noodles, then slices of zucchini sprinkled with lots of cheese. Bake covered for 30 minutes. Uncover and continue to bake for 15 minutes. Sprinkle with shaved parmesan for serving.

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Grilling for Survival When Disaster Strikes

It’s time to set aside all of the glamorous recipes, meals and desserts and think about what you would do if disaster hit. I am bringing this up because I do live in a hurricane prone area and it is hurricane season. However, disaster can strike anywhere at anytime. I am sharing grilling for survival because it is what I had to do last summer.

The key element here is survival. It’s not about just having a grill, it’s about having the tools to go along with your grill it that make life easier. Whether it’s a propane or charcoal grill you must have CAST IRON COOKWARE. The essentials are a cast iron griddle, cast iron fry pan and a cast iron dutch oven. These key elements will allow you to make breakfast, lunch and dinner and not have to eat just grilled meats, fruits and vegetables.

Granted I love grilled food as much as the other guy, but being able to make french toast, eggs, pancakes and bacon during the aftermath of a storm with no power makes life bearable. Having cast iron cookware and a grill is like having a cooktop and oven. Read More



The Benifits of Enamel Cast Iron

The featured photo is 8 thighs added to a dutch oven, braised then simmer while covered on the cooktop for about an hour.

Enameled cast iron is everywhere; from Walmart to Williams Sonoma. The quality and names will vary but  the reasons to use it are still the same. There are many benefits to cooking with enamel cast iron. I have been using Le Creuset for a few years now and love it.

The benefits to cooking with enameled cast iron is versatility, easy clean up, even heating with no rusting. I love that I can braise on the cooktop then go directly to the oven. From the oven to the table. It makes a nice presentation because of  it features a plethora of beautiful colors, shapes and sizes.

If you are considering purchasing enameled cast iron, I encourage you do so. You will be very happy and will probably build a collection. I prefer Le Crueset; however, it is costly.

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 You probably will want to start with this 5.5 quart. I mostly use this for chickens and stew. The sizes vary. They are pretty heavy so if you are unable to carry or lift things over 7 lbs it is not a wise to use. Shop now:  Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red) the Cherry Red is my favorite since I chose to bring red into the color scheme of my kitchen. But, there is an array of blues, purple and green.

To explore recipes this is the perfect book to add to your collection. You definitely need a book because there is so much you can do with this pot. You want to make sure you’re getting the most for your money. I’m sure you will enjoy your Enameled Cast Iron Dutch Oven.

To keep it simple, use a whole roaster chicken; add 2 tablespoons of olive oil to brown, then add:

  • 1 large red onion chopped
  • 4 Sprigs of rosemary
  • 1 Lemon sliced
  • 2 tsp. salt
  • 5-6 red potatoes sliced in half

Bake at 375° for one hour covered. Then another 30 minutes uncovered. Remove and let chicken rest in the pot for about 10 minutes.  You can add optional carrots or other vegetables of your choosing.