Grilled cheeseburgers

 

Ingredients

• 1 jalapeno, sliced thin
• 1/2 small red onion, sliced thin , I like to gill my onion ahead of time 
• 12 ounces of ground beef, 80/20, split into 3-ounce portions
• Salt & pepper to taste
• 4 slices of American cheese
• 2 slices of cheddar cheese
• 2 hamburger buns, brioche or potato
• Mayo or melted butter for toasting

Instructions

1. Preheat your skillet or griddle to a medium-heat. Use a slightly lower heat for the second burner, which will be used to toast the hamburger buns.
2. Sear the burgers and toppings. Place the shaved jalapenos and onions into 2 small piles on the hot surface. Immediately place a portion of ground beef on top of each. Season with salt and pepper as desired. Allow the meat to sear for about 3-4 minutes until it gets crispy underneath and can be flipped.
3. Flip the burgers. Using your spatula, scrape underneath and flip each burger. Add the slice of cheddar cheese to 1 of the patties.
4. Toast the buns. Place the curved side of the buns down directly onto the griddle and press down gently. Allow them to toast for about 2 minutes and flip to the flat side which should be buttered (or slathered with mayo). Add a slice of American cheese to each of the buns.
5. Assemble the grilled cheese burgers. Stack the two burger patties so the cheddar cheese is between them, and place them onto a toasted bun with the American cheese. Flip the other bun so the cheese is sandwiching the burgers. It’s time to eat!
6. Keep them warm (optional). Place the burgers in a sheet of aluminum foil and wrap them tight. This helps to keep them warm while also melting the cheese further.

Greek chicken

 

Ingredients

• 11/4 pounds thin boneless skinless chicken breasts
• 1/2 cup olive oil
• the zest of 1 lemon
• 1/4 cup lemon juice
• 1 teaspoon honey
• 1 tablespoon minced garlic
• 2 teaspoons dried oregano
• 1 teaspoon seasoning salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley chopped
• Optional garnishes: lemon wedges, parsley sprigs
• 1 tablespoon paprika 

Instructions

• In a large resealable bag or mixing bowl, combine the olive oil, lemon zest, lemon juice, honey, garlic, oregano, paprika,salt and pepper. Seal the bag and shake to mix all of the ingredients together, or whisk the ingredients together in a bowl.
  
• Add the chicken to the bag or bowl and marinate in the refrigerator for at least 30 minutes or up an hour .
  
• Heat a grill or grill pan over medium high heat. Add the chicken and cook for 7-8 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  
• Let the chicken rest for 5 minutes, then sprinkle with parsley. Serve with lemon wedges and parsley sprigs for garnish if desired.

Autumn Roasted Pork

 

Ingredients

• 1 bone-in pork loin roast (5 pounds)
• 8 medium potatoes, peeled and quartered
• 8 carrots, halved lengthwise
• 2 medium onions, quartered
• 1 small pumpkin or butternut squash, peeled and cut into 1-1/2-inch chunks
• 1 cup water
• 3 tablespoons snipped fresh sage or 1 tablespoon rubbed sage
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 4 medium baking apples, quartered

Directions

• 1. Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. 
• 2. Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

Smothered oxtails

 

Smothered oxtails

• 2 1/2 pounds beef oxtails
• 1/4 cups all-purpose flour
• 2 tbsp Worcestershire sauce
• 2 tsp seasoning salt
• 1 tsp freshly cracked or ground black pepper
• 2 tsp onion powder 
• 2 tsp paprika 
• 3/4 cup vegetable oil
• 3 cups beef broth OR water
• 1 large yellow onion sliced

DIRECTIONS

1. Season the oxtails with all of the spices listed above 
2. Drizzle the worcestershire sauce all over the oxtails, then toss the oxtails to make sure that they are coated.
3. Next, sprinkle 1/4 cup of flour all over the oxtails, and make sure that the oxtails are coated with the flour.
4. Next pour the vegetable oil into a large pan, and place the pan over medium heat.
5. Once the oil is nice and hot, add the oxtails in, and brown them.
6. Once the oxtails are nice and brown add the onions 
7. Add the beef broth 
8. I use a large pot with a lid like a Dutch oven 
9. Bring to a boil
10. Stir occasionally 
11. Be careful to not let it stick
12. Whisk while you pour!Make sure everything is lump free, then turn the heat to low
13. Once the gravy reaches a full boil, reduce the heat lower if necessary 
14. Stir the gravy, and do a taste test.
15. Add as much salt & pepper that you think you may need.
16. Keep checking for tenderness 
17. Make sure that the oxtails are nicely covered with gravy.
18. Let cook for 3 to 4 hours.Once done serve with mashed potatoes, rice, or whatever you’d like.Enjoy!
19. I chose white rice ❤️

Ding Dong Cake

 

Ingredients

For the cake:

• ½ cup unsalted butter softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 ½ cups all-purpose flour
• ½ cup unsweetened dark chocolate cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup strong brewed coffee cooled
• ½ cup milk

For the cream filling:

• 5 Tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter softened
• 1 cup granulated sugar

For the ganache:

• 1 bag semi-sweet chocolate morsels 12 ounce 
• 1 ¼ cup heavy whipping cream

Instructions

For the cake:

• Spray two 9-inch cake pans with baking spray. Set aside. Preheat oven to 350°F.
• In a bowl, combine the flour, cocoa, salt, baking soda and baking powder. Set aside.
• In a measuring cup, combine cooled coffee with milk*. Set aside.
• In a large mixing bowl, beat butter and sugar for 5 minutes with an electric mixer. Beat in eggs, one at a time. Slowly add in dry ingredients and alternate with the coffee/milk mixture (about 3 additions of each).
• Once all the ingredients are added, beat cake mixture for about 2-3 minutes until fluffy (scraping down the sides of the bowl as needed).
• Divide cake batter into the two cake pans. Bake in oven for 25 minutes. Remove and allow to cool about 10 minutes in pan. Invert on a wire rack and cool completely.

For the cream filling:

• In a small saucepan, combine the flour with milk, whisking until lumps removed. Turn on medium heat and continue to whisk until mixture becomes thick, like a pudding.
• Remove from heat and stir in vanilla. Cool completely.
• In a mixing bowl, combine butter and sugar, beat until light and fluffy (about 4 minutes). Slowly add in the COOLED milk mixture, beating until combined. It may curdle slightly in the beginning, that's okay, keep beating until it becomes the texture of whipped cream!

For the ganache:

• In a glass bowl (safe for the microwave) combine semi sweet chocolate with heavy cream. Heat for 1 minute. Remove from microwave and stir until smooth (you may need to heat for another 15-30 seconds). Do not over heat. Set aside while you begin to assemble the cake.

To assemble:

• Place first layer of cooled cake on a cake plate. Top it with ALL of the cream filling. Add the second layer of cake on top.
• Slowly pour the ganache over the cake, using an offset spatula to help cover the top and sides. Allow to set, about 15 minutes. Slice and enjoy!