Grilled Pepper Jack Chicken Burgers

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grilled pepper jsck chicken burgers recipe

28 below zero on Tuesday night, 26 below zero on Wednesday night with a high of -1 during the day – what the Hell!!! I am really tired of it like many other people are across the county; so I decided to heat things up a little bit and fired up the grill. Yes it was a cold adventure, but it did a lot to get rid of the winter time blues; give it a try.
This Grilled Pepper Jack Chicken Burgers recipe is simple and quick to put together and the soft pretzel buns are a nice added touch.

grilling grilled pepper jsck chicken burgers recipe

Grilled Pepper Jack Chicken Burgers
 
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Author:
Recipe type: Grilling
Serves: Makes 4
Ingredients
  • 8 slices bacon (cooked until crispy and drained on paper toweling)
  • 4 skinless, boneless chicken breast halves
  • 2 teaspoons poultry seasoning
  • 4 slices pepper jack cheese
  • 4 soft pretzel buns (split)
  • 4 leaves of lettuce
  • 4 slices tomato
  • ½ cup thinly sliced red onion
Instructions
  1. Preheat and prepare the grill for medium high heat.
  2. Pound chicken breasts down to about 1 inch.
  3. Rub the poultry seasoning into the chicken on both sides.
  4. Grill chicken breasts on one side until nicely browned and slightly charred. Flip chicken breasts and continue grilling to an internal temperature of 165F, or until chicken is no longer pink inside.
  5. Place 2 bacon strips topped with a slice of cheese on each chicken breast, close the grill, and continue grilling until cheese is melted.
  6. Split the pretzel buns and place each piece of chicken on a bun, top with lettuce, tomato, onion and serve with your favorite condiments.

 

 

Corned Beef Grilled Cheese Recipe

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corned beef grilled cheese recipe

I was looking for something a little different to put on the supper menu so I gave my son a call at blogchef.net; he said these Corned Beef Grilled Cheese sandwiches were really good, so I decided to give them a try. Jarlsbeg cheese, which is in the original recipe, was not available at my local market, so I substituted Swiss cheese slices.
This sandwich delivers a delicious combination of flavors. To turn lunch into supper I served the Corned Beef Grilled Cheese sandwiches with, fries and an avocado tomato salad.
Give the Corned Beef Grilled Cheese Recipe a try; it’s really good. Enjoy

Corned Beef Grilled Cheese Recipe
 
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Author:
Recipe type: Main
Serves: Makes 2
Ingredients
  • 1 tablespoons unsalted butter
  • Soft spread butter (I used soft spread with olive oil added)
  • 1 small onion (thinly sliced)
  • 1 tablespoon sugar
  • Salt and ground black pepper
  • ¾ cup dark beer (such as porter)
  • 2 ounces deli-sliced corned beef (cut into strips)
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoons stone ground mustard
  • 4 Swiss cheese
  • 4 slices marble rye bread
Instructions
  1. In a large skillet over medium high heat, melt the butter, add the onions sprinkled with the sugar, add ½ teaspoon salt, ⅛ teaspoon pepper, and cook until onions start to brown.
  2. Add the beer to the onion mixture and continue cooking until the mixture is reduced to a light syrupy texture and onions are tender. Remove the skillet from the heat and mix in the meat, Worcestershire sauce, and mustard.
  3. Using the soft spread butter 1 side of each slice of bread. Place 2 slices of the bread in a skillet, or on a griddle, buttered side down over medium heat. Place 1 slice of cheese on the bread and dived the meat mixture between the 2. Top with the other 2 slices of cheese; place the other 2 pieces of bread on top, butter side up, to form the sandwich.
  4. Cook on each side until golden brown and cheese is melted.

 

Reduced Fat Baked Macaroni and Cheese Recipe

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low fat baked macaroni and xheese recipe

I really like Mac and Cheese, so when I saw this recipe for Reduced Fat Baked Macaroni and Cheese I decided to give it a try. I have tried some low fat recipes in the past and was not very satisfied with the results. Basically this recipe is lowering the fat content by using low fat cheese and milk.
If you like macaroni and cheese, and want to lower your fat intake a little bit, give this Reduced Fat Baked Macaroni and Cheese Recipe a try. It’s not quite the same; but is really good.

Reduced Fat Baked Macaroni and Cheese Recipe
 
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Author:
Recipe type: Main
Serves: 4-6
Ingredients
  • 1 pound of elbow macaroni
  • 3 cans 2 percent low fat evaporated milk
  • ¾ teaspoons dry mustard
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 3 cups shredded 50 percent light cheddar cheese
  • 1 cup panko bread crumbs (toasted)
  • 1 tablespoon of unsalted butter (melted)
  • Salt and pepper
Instructions
  1. Cook macaroni according to package direction for al dente. Reserve ½ cup of the cooking water from the pasta – drain and rinse.
  2. Preheat oven to 350F.
  3. In the same kettle used to cook the pasta mix together the milk, mustard, garlic powder and cayenne pepper. Dissolve the cornstarch into ¼ cup of the pasta water until dissolved.
  4. Bring the milk mixture to a simmer and whisk in the cornstarch. Cook until mixture starts to thicken. Remove the mixture from the heat and stir in the cheese and macaroni. Stir in the rest of the pasta water to make the macaroni mixture kind of soupy. (I did not need the rest of the water)
  5. Place the macaroni and cheese in a 13x9 casserole dish. Toss the toasted Panko bread crumbs with the melted butter, salt and pepper to taste, and spread them over the top of the casserole.
  6. Bake for 20 minutes or until mixture is bubbly around the edges.

 

Tennessee Whiskey Pork Chops Recipe

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Tennessee whiskey pork chops recipe

I have a bottle of Jack Daniels Whiskey on hand that I use mostly for cooking so I decide to give this Tennessee Whiskey Pork Chops Recipe a try. I have used Jack Daniels Whiskey as an ingredient in the past and have been very satisfied with the results. I will list a link to these recipes in this post. Chek them out they are well worth the time and effort to prepare.
Grilled Jack Daniels Tennessee Whiskey Burgers
Jack Daniels Barbeque Chicken Recipe
Jack Daniel’s BBQ Chicken Wings Recipe
This Tennessee Whiskey Pork Chops Recipe is a simple recipe that doesn’t require many ingredients and is quick to prepare (they do require at least 1 hour to marinate). Give them a try – they are tender and delicious.

Tennessee Whiskey Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 center cut pork chops (1 inch bone in)
  • ½ cup Jack Daniels Tennessee Whiskey
  • ½ cup apple cider
  • 2 tablespoons brown sugar
  • 4 teaspoons cider vinegar (divided)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon vanilla
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • 2 teaspoons cooking oil
  • 1 tablespoon unsalted butter
Instructions
  1. In a medium size bowl mix together the whiskey, apple cider, 2 teaspoons of vinegar, mustard, cayenne pepper, and vanilla.
  2. Place the pork chops in a 1 gallon zip lock bag, pour in ¼ cup of the whiskey mixture, seal the bag, and work the pork chops through the solution. Refrigerate for 1 – 2 hours; flipping the bag occasionally. Set the remaining whiskey mixture aside.
  3. Remove the pork chops from the bag and pat them dry using paper toweling; salt and pepper the chops. (Discard brine used to marinade)
  4. In a large skillet using the oil brown the chops on both sides. (About 4 minutes on each side) place the chops on a plate and cover tightly with aluminum foil.
  5. Pour the reserved whiskey solution into the skillet, bring to a boil, and reduce heat to medium. Cook until mixture is reduced, and kind of syrupy, to form a glaze. Pour any juices that are collected from the chops into the skillet. Add the butter and remaining 2 tablespoons of cider vinegar. Continue cooking until the glaze is thick and sticky.
  6. Place the chops back in the skillet and flip to coat chops with the glaze. Flip several times while cooking. Cook to a temperature of 145F.
  7. Serve with the sauce over the top.

Adapted from Cooks Country Cookbook

Marshmallow Fudge Brownies with Chocolate Topping

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marshmallow brownies recipe

You will love the rich chocolate flavor of these moist and gooey brownies. When I was preparing this recipe it reminded a lot of s’mores. When these were done, they looked so good; I couldn’t wait for them to cool. Warm they were really good, but a little gooey, because the marshmallow was warm, when they cooled they were delicious.

The next time you’re in the mood for a sweet treat, give these Marshmallow Fudge Brownies with Chocolate Topping a try. Enjoy

Marshmallow Fudge Brownies with Chocolate Topping
 
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Author:
Recipe type: Dessert
Serves: 12 depending on size
Ingredients
  • ⅓ unsalted cup butter
  • 1 chocolate square of unsweetened chocolate (shaved)
  • 1 cup sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 16 large marshmallows (cut in half)
  • Chocolate Topping
  • 1 chocolate square of unsweetened chocolate (shaved)
  • ½ cup brown sugar
  • ¼ cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1⅔ cup powdered sugar
Instructions
  1. Directions for Brownies
  2. Preheat oven to 350F.
  3. Sift the salt, flour, and baking powder into a bowl.
  4. In a small sauce pan over low heat melt the butter and chocolate together, remove from heat, and stir in the sugar. Stir the chocolate mixture into the flour mixture, and then mix in the eggs and vanilla until thoroughly combined. Fold in the nuts.
  5. Pour the brownie mixture into an 8x8 baking dish lightly sprayed with cooking spray. Bake for 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it. (I lined the dish with aluminum foil to make for easier handling)
  6. Remove the brownies from the oven and arrange the marshmallow pieces in a single layer on top. Return the brownies to the oven and bake for an additional 3 minutes or until marshmallows are soft and easy to spread. Gently spread the marshmallows over the top.
  7. While the brownies are cooling prepare the topping.
  8. Directions for Chocolate Topping
  9. in a medium sauce pan over medium high heat mix together the chocolate, sugar, and water. Bring the mixture to a boil, and boil for 4 minutes. Remove from heat and stir in the butter. Mix in the rest of the ingredients until thoroughly combined. Spread the mixture over the marshmallow topping on the brownies.
  10. Cool and serve

 

Venison Stew Recipe

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venieon stew recipe

One of my favorite ways to cook venison is to prepare venison stew. It’s a great way to tender up some of the tough cuts of venison tuning them into a delicious supper. You can change the vegetables in this recipe to whatever combination you like. For the wine I used a homemade cherry wine I had on hand, but if cherry wine is not available, use any good quality red dry wine.
This recipe does require a lot of cooking time depending on how tough of venison cut you are using. It took me about 2 hours to have this dish on the table.
If you have some venison on hand give this venison stew recipe a try; it’s very good.

Venison Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 slices bacon (cut into ½ inch pieces)
  • 1 pound venison stew meat
  • 3 cups beef broth
  • 1 cup cherry wine (dry red wine)
  • ½ teaspoon salt
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon marjoram leaves
  • ¼ teaspoon pepper
  • 1 medium onion (chopped)
  • 1 stalk of celery (thinly sliced)
  • 2 medium carrots (sliced into 1 inch pieces)
  • 1 large potato (cut into 1 inch cubes)
  • Thickening
  • ½ cup cold water
  • 3 tablespoons all-purpose flour
Instructions
  1. In a 4 quart kettle, or Dutch oven, cook bacon over medium high heat until crispy. Remove the bacon from the kettle and set aside on paper toweling to drain. (Cover and set aside)
  2. Place the venison stew meat in the kettle with the bacon fat and cook until venison is browned on all sides. Add the beef broth and wine into the venison and then mix in the seasonings. Bring the mixture to a boil, and then reduce the heat to simmer. Cover and cook until venison is almost tender.
  3. Add the onion, potatoes, celery, and carrots. Continue cooking covered until vegetables are tender. While vegetables are cooking, in a small glass, make the thickening by mixing the flour into the water until flour is dissolved and mixture is smooth.
  4. Add the thickening into the stew mixture and cook until thickened. Stir in the reserved bacon pieces and serve hot.

 

Simple Banana Pancakes Recipe

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banana pancake recipe

If you like banana bread these banana pancakes are a must try. this is a very simple recipe to put together, doesn’t require many ingredients, and is so quick you can have pancakes on the breakfast table in less than a half an hour.
I served this recipe as a breakfast but these pancakes would also make a great desert. Just top them with a blueberry or strawberry topping along with some whip cream and they would be a delicious after dinner snack.
Give this Simple Banana Pancakes Recipe a try; there’re delicious.

Simple Banana Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Makes 6 depending on size
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 2 bananas (mashed)
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Place the egg in a large bowl and whisk the egg until slightly beaten. Add the milk and mashed bananas; mix with a large spoon until thoroughly combined. Gradually add the dry ingredients to the milk mixture, and mix until moistened. Batter will be kind of lumpy.
  3. Lightly oil a skillet or griddle over medium high heat, pour the pancakes to desired size, cook until bubbles form on the top and the pancake is golden brown on the down side. Flip and continue cooking until done. (I used an electric griddle. 300F. seemed to be about right. Adjust the heat if need so the pancakes don’t brown too quickly.)

Adapted from Allrecipes.com

 

Healthy Southwestern Chicken and Pasta Recipe

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southwestern chicken and pasta recipe

In an attempt to keep supper on the healthy side I decided to give this Southwestern Chicken and Pasta Recipe a try. This is a simple recipe that doesn’t require many ingredients, cooks quickly, and has a good combination of flavors. When I prepared this recipe I used mild salsa because I don’t like a lot of heat, but if you want to turn up the heat a little bit just use medium or hot salsa.

5.0 from 1 reviews
Healthy Southwestern Chicken and Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 cup uncooked rigatoni
  • 1 pound chicken tenders (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • ¼ cup salsa
  • 1 ½ cups tomato sauce (unsalted)
  • ⅛ teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can black beans (15 ounces – drained and rinsed)
  • ½ cup frozen corn
  • ¼ cup shredded Colby and Monterey Jack cheese (Co-Jack)
Instructions
  1. Cook pasta according to package directions to al dente. Drain and rinse.
  2. In a large skillet over medium high heat, using the olive oil, cook the chicken until no longer pink inside.
  3. Stir in the salsa, tomato sauce, black beans, pasta and corn. Mix in the seasonings and continue cooking until heated through.
  4. Serve hot garnished with the cheese.

 

 

Pork Chops with Vinegar and Sweet Peppers Recipe

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pork chops with vinegar and sweet peppers recipe

This recipe is a little work because of the prep time involved but it is well worth the effort. One of the things I really liked about this recipe is that you use one pan from the stove top into the oven. I was a little nervous because of the large volume of vinegar this recipe called for, but it all blended very well.
The mixture of pork chops, peppers, and vinegar is delicious.
This one will go on my favorite recipes list because my wife loved it, and says she can’t wait to have it again.
Give this Pork Chops with Vinegar and Sweet Peppers Recipe a try; it’s really good.

Pork Chops with Vinegar and Sweet Peppers Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 bone in pork rib chops or bone in center cut (3/4 to 1 inch thick- pretty much standard cut – I used 3 because it was just the 2 of us for supper)
  • Salt and pepper
  • 3 tablespoons of sugar
  • 2 tablespoons of olive oil
  • 1 large onion (chopped)
  • 1 large red pepper (cut into ¼ inch strips)
  • 1 large yellow pepper (cut into ¼ inch strips)
  • 1 sprig of fresh rosemary
  • 2 garlic cloves (minced)
  • ½ cup water
  • ½ cup plus 2 tablespoons white wine vinegar (divided)
  • 2 tablespoons butter (cut into 2 pieces and chilled)
  • 2 tablespoons fresh parsley (chopped)
Instructions
  1. Preheat oven to 400F.
  2. Place 1 ½ quarts of water in a plastic bowl. Dissolve 3 tablespoons of salt and the sugar into the water. Place the chops in the mixture, refrigerate, for 30 minutes to 1 hour. (This is a good time to prep the vegetables)
  3. vinegar pork chop ingredients
  4. Remove chops from the brine - and pat dry. In a large oven safe skillet over medium high heat using the olive oil heavily brown one side of the pork chops, flip the chops and lightly brown on the other side. Remove the chops to a platter and set aside.
  5. browning pork chops
  6. Add the onion to the same skillet and cook until onion starts to brown. Add the garlic and continue cooking until fragrant; about 1 minute. Add the peppers and sprig of rosemary to the mixture and continue cooking until peppers start to soften. Add ¾ cup water and vinegar to the skillet, bring the mixture to a boil, reduce heat to a high simmer and continue cooking until liquid is reduced to about ⅓ cup. (stir occasionally to remove any bits from the bottom of the skillet)
  7. vinegar pork chop browning ingredients
  8. Arrange and work the pork chops into the pepper mixture, but don’t cover the chops. Place the skillet in the oven and bake until pork chops are done. (145F.) (these cook quick so check the temp about 5 minutes after putting them in the oven)
  9. cooking vinegar pork chops
  10. Remove the chops to a plate and lightly cover with aluminum foil to keep warm. Mix 2 tablespoons of vinegar, and the parsley into the pepper mixture, salt and pepper to taste. Pour the mixture over the chops and serve.

 

Smoky Pork and White Bean Stew Recipe

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Smoky Pork and White Bean Recipe

It’s been really cold here in Upper Michigan so this Smoky Pork and White Bean Stew Recipe sounded like a great way to warm up a cold night.

This Smoky Pork and White Bean Stew Recipe favors a soup texture more than it does a stew. The smoky flavor is created by using smoked paprika as one of the ingredients. I prepared the recipe as written, but if I prepare this recipe again, I would add some additional spices to add a little heat to the dish. This is a simple recipe to put together, and doesn’t require a lot of cooking time.

Smoky Pork and White Bean Stew Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1 pound pork tenderloin (cut into 1 inch cubes)
  • 3 tablespoons of vegetable oil (divided)
  • 1 medium onion (chopped)
  • 4 cloves of garlic (minced)
  • 1 tablespoon smoked paprika
  • 1 can crushed tomatoes (28 ounces)
  • 3 cups chicken broth
  • 1 can white beans (15 ounces - drained and rinsed)
  • ¼ cup fresh parsley.
  • Salt and pepper
Instructions
  1. Place cubed pork in a medium size bowl and toss with salt and pepper to season.
  2. In a Dutch oven or large kettle brown the cubed pork over medium heat using 2 tablespoons of the vegetable oil. Set the pork aside on a dish.
  3. Using the same pan, and the remaining oil, cook the onion until onion starts to brown. Add the garlic and paprika and cook for an additional 1 minute. Mix in the tomatoes, and chicken broth, and then add the pork with any juices back into the pan. Cover and continue cooking until pork is done. Add the beans and continue cooking until beans are heated through. Mix in the parsley and then salt and pepper to taste.
  4. Serve Hot

 

Adapted from Cooks Country Magazine