Roadhouse Burger Recipe

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This grilled Roadhouse burger is delicious. It is so thick it is hard to eat, but well worth the effort, because it is loaded with delicious condiments, with a garlic sauce defiantly highlighting the burger.

My son was home for the weekend when he made these I knew once the weather was nice enough I would fire up the grill and grill them myself. You can see the original recipe on my Sons blog at Blogchef.net

Roadhouse Burger Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Garlic Sauce
  • 6 tablespoons mayonnaise
  • 2 garlic cloves (pressed)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Burgers
  • 1 ½ pounds ground beef
  • salt and pepper (to taste)
  • 4 slices Swiss cheese
  • 8 slices bacon
  • 4 onion hamburger buns
  • 4 large frozen onion rings
  • 2 large onions (thinly sliced)
  • ½ cup water
  • 1 tomato sliced
  • 2 tablespoons vegetable oil
Instructions
  1. In a small bowl mix together the mayonnaise, garlic, lemon juice and 1 teaspoon of olive oil. Salt and pepper to taste; refrigerate until needed.
  2. Deep fry onion rigs in a deep fry at 375F until golden brown; set aside. (I placed these in the oven on warm)
  3. In a non stick skillet over medium high heat using the vegetable oil cook onions covered until onions begin to turn golden brown. Remove cove, add the water, and continue cooking until water is evaporated. Remove onions and set aside.
  4. In the now empty skilled cook bacon until browned and crispy; drain on paper toweling and set aside.
  5. Preheat and prepare grill on medium high heat. Form burger into 4 patties and generously season with salt and pepper. Just before burgers are done place the slices of cheese on the burgers, close lid, and continue grilling until cheese is melted. While burgers are grilling place buns cut side down on the grill to toast them. (these brown quick so watch them closely)
  6. To put it all together coat bottom half of buns with the sauce, place the cooked onions on the bun followed by the burger, bacon and then the tomato. Spread more sauce over the tomato and then top with a deep fried onion. Place top half of the bun on the mixture and enjoy.

 

Chocolate Zucchini Bread Recipe

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This Chocolate Zucchini Bread Recipe is a chocolate lovers dream. Cocoa and chocolate chips go into this recipe to create a rich chocolate flavor, and the zucchini turns into a nice and moist delicious treat.

If you looking for a great end of the summer recipe give this Chocolate Zucchini Bread Recipe a try; its delicious.

Chocolate Zucchini Bread Recipe
 
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Ingredients
  • ½ cup butter (melted plus extra for coating baking dish)
  • ½ cup cocoa powder (plus extra for dusting baking dish)
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1 cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • ⅔ cups chocolate chips
Instructions
  1. Preheat oven to 350F.
  2. Lightly coat a loaf pan with butter and dust it with cocoa power. (I used a butter flavored cooking spray for this)
  3. In a large bowl mix together the flour, cocoa powder, baking soda, cinnamon, and salt.
  4. In another large bowl whisk the eggs, and mix in the sugar until smooth. Add the melted butter and vanilla extract and mix until smooth. Mix in the zucchini and then gradually add in the flour mixture – mixing until just moist and then fold in the chocolate chips. Pour batter into loaf pan and bake for 50 minutes or until a knife inserted comes out with just a few crumbs left on it.
  5. Let the bread cool slightly and then transfer to a cooling rack.

Adapted from blogchef.net – check out the cool Facebook video to see this recipe come together.

Blackberry Muffins Recipe

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blackberry muffin picture recipe

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Fresh from the blackberry patch and into the oven – these Blackberry Muffins are moist, and delicious.

This is a simple recipe that requires very little prep, and cooking time. Serve them warm topped with butter and they turn into a special breakfast treat!

Blackberry Muffins Recipe
 
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Serves: Makes 10
Ingredients
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup sugar
  • 4 tablespoons unsalted butter (½ stick melted and cooled)
  • 1 large egg
  • ¾ cup plus 2 teaspoons milk
  • 1 ½ cups fresh blackberries
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl whisk together the flour, baking powder, salt, and sugar.
  3. In another bowl beat the egg, and then mix in the milk, and butter.
  4. Slowly mix the milk mixture into the dry ingredients until just moist, and then gently fold in the blackberries.
  5. Spray a 12 cup muffin tin with cooking spray and divide the muffin batter between 10 of the cups – fill the other 2 cups half way with water.
  6. Bake for 20 – 25 minutes until muffins are nicely browned and a tooth pick inserted comes out clean.
  7. Remove muffins from tin; let cool slightly and serve warm.

Adapted from Rasa Malaysia

Fresh Blackberry Cream Cheese Pie Recipe

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blackberry pie recipe picture

blackberry pie picture 2

Fresh blackberries, cream cheese, and a hint of lemon make this no bake blackberry pie a delicious treat.

Blackberries are very abundant her in Upper Michigan this year and I like to use as many of them fresh as possible. It has been years since I have eaten a no bake blackberry pie. I was getting ready to bake a regular blackberry pie, but it was so hot outside I was reluctant to fire up the oven for a long period of time – so I decided to do a little surfing and came across this  Blackberry Cream Cheese Pie recipe. This is not exactly a no bake, but close, the pie crust is prebaked. You can substitute a graham cracker crust if you want to turn this into a 100 percent no bake recipe.

If you have blackberries available give this Fresh Blackberry Cream Cheese Pie recipe a try; it’s delicious!!

Fresh Blackberry Cream Cheese Pie Recipe
 
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Recipe type: Dessert
Serves: 1 pie
Ingredients
  • 1 regular pie crust or graham cracker crust (store bought or your favorite recipe)
  • 5 cups fresh blackberries (divided)
  • ½ cups Water
  • 3 tablespoons Cornstarch
  • ⅔ cup granulated sugar
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese (softened)
  • 1 tablespoon milk
  • 1 teaspoon grated lemon zest
  • Whipped cream and additional Berries for garnish
Instructions
  1. Bake pie crust according to package directions for single crust; set aside to cool.
  2. Place 3 cup of berries and water into a medium saucepan and cook over medium high heat until mixture comes to a boil – continue cooking until berries start to soften, stirring occasionally; set aside to cool.
  3. While berry mixture is cooling using an electric mix in a medium size bowl mix together the cream cheese, milk and lemon zest until smooth; set aside.
  4. Press the cooled berries through a sieve over a bowl to remove the seeds and return the berry juice to the sauce pan and mix in the cornstarch, sugar and lemon juice until cornstarch is dissolved. Bring mixture to a boil over medium heat and boil for 2 minutes stirring constantly to thicken; off heat and set aside to cool.
  5. Spread cream cheese mixture evenly over the bottom of the pie crust followed by 2 cups of berries. Spoon the cooled berry sauce evenly over the top of the berries; refrigerate for at least 1 hour.
  6. Serve garnished with fresh berries and whipped cream.

Adapted from Tasty Kitchen

Sauteed Chanterelle Mushrooms and Zucchini Recipe

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Sauteed Chanterelle Mushrooms and Zucchini Recipe

Wild Chanterelle mushrooms and zucchini fresh out of the garden adds up to a delicious summertime treat. This is a simple side dish recipe that doesn’t require much prep or cooking time. If you’re not a mushroom forager purchase them from the store and substitute Portabella mushrooms for the Chanterelle’s.

Sauteed Chanterelle Mushrooms and Zucchini Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces Chanterelle mushrooms (large ones sliced or quartered)
  • 1 medium onion (coarsely chopped)
  • 1 garlic clove (crushed and minced)
  • 1 zucchini (cut into ½ inch chunks)
  • salt and pepper
Instructions
  1. In a large skillet over medium high heat melt the butter, and then add the oil. Place all the ingredients in the skillet except for the salt and pepper. Cook until the mushrooms have given up there moisture and the mixture starts to brown; salt and pepper to taste.
  2. Serve Hot

Sauteed Chanterelle Mushrooms and Zucchini Recipe 2

Simple Grilled Pork Chops Recipe

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simple grilled pork chops recipe

These pork chops turn out tender, moist, and delicious. This recipe uses anchovy paste, and honey to aid in the browning of the chops. I have never used anchovy paste as an ingredient so it made me a little nervous as to exactly what kind of flavor impact it would have on the chops – but it did not turn out to be an issue; they were very good.

This recipe takes a little bit of time, mainly due to the brining time required, but once there placed on the grill they cook quickly.

The next time your fire up the grill give this Simple Grilled Pork Chops Recipe a try; it’s a simple recipe and well worth the effort.

Simple Grilled Pork Chops Recipe
 
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Author:
Recipe type: Grilling
Serves: 6
Ingredients
  • 6 boneless pork chops (3/4 to 1 inch thick)
  • 3 tablespoons salt
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons honey
  • 1 teaspoon anchovy paste
  • ½ teaspoon pepper
Instructions
  1. In a large bowl dissolve salt in 1 ½ quarts of cold water. Cut slits in chops about 2 inches apart through the outer layer of silver skin and fat. (This will help keep the chops from bulging on the grill) Place chops in brine at room temperature for 30 minutes).
  2. While chops are brining in a small bowl mix together the honey, oil, pepper and anchovy paste until well combined.
  3. Preheat and prepare grill over medium high heat.
  4. Spread ¼ teaspoon of oil mixture over one side of each chop and place oil side down on the grill grates. Grill until well browned and slightly charred. Place the remaining oil mixture on the uncoated side of the chops, flip, and continue grilling until chops are well browned and done. (145F.) if chops brown too quickly move chops to a cooler side of grill to finish off.
  5. Serve hot.

Adapted from Cooks Country

simple grilled pork chops recipe picture 2

Sauteed Summer Squash Recipe

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sauteed summer squash recipe picture 3

This Sauteed Summer Squash Recipe is quick and simple to put together and a great way to use up that extra zucchini. The squash is sliced thin so it cooks quickly. This is a delicious side dish that would go great with almost any grilled meat or fish.

If you have summer squash on hand give this one a try; its really good.

Sauteed Summer Squash Recipe
 
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Author:
Recipe type: side dish
Ingredients
  • 1 clove garlic (crushed and minced)
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 yellow summer squash
  • 2 zucchini (you can use two of the same if that is all you have available)
  • 7 teaspoons olive oil
  • 1 tablespoon parsley
  • salt and pepper
Instructions
  1. In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
  2. Trim the ends off the squash and using a vegetable peeler shave the squash off length wise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
  3. Add 2 tablespoons olive oil, ¼ teaspoons salt, ⅛ teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
  4. In a 12 inch skillet over medium high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
  5. Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.

Adapted from Cooks Illustrated

Peach-Glazed Grilled Chicken Thighs

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Peach-Glazed Grilled Chicken recipe

Peach-Glazed Grilled Chicken recipe 2

When I first looked at this recipe I thought, It looks OK, but it was much better than that. The peach preserves, fresh peach, along with a little heat from a jalapeno and cayenne pepper turned this dish into a delicious combination of flavors. It does take a little time to prepare because of the brine time, but it is well worth the effort.

Fire up the grill and give this one a try – it’s really good!

 

Peach-Glazed Grilled Chicken Thighs
 
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Recipe type: Grilling
Ingredients
  • 3 pounds bone-in chicken thighs (skin removed) Removing the skin is optional.
  • Salt and pepper
  • 1 cup wood chips
  • 1 cup peach preserves
  • ⅛ teaspoon cayenne pepper
  • 1 (13 by 9-inch) disposable aluminum pan
  • 1 peach, halved and pitted
  • 1 jalapeno chili
  • 2 tablespoons cider vinegar
Instructions
  1. Trim chicken and pat dry with paper toweling. Place chicken in a large bowl and season with 2 teaspoons salt and ⅛ teaspoon of black pepper. Cover bowl with plastic wrap and refrigerate for 1 – 24 hours.
  2. While chicken is in the brine, place wood chips in a pan with cold water and let them soak; at least 15 minutes.
  3. Place wood chips on a large piece of heavy duty aluminum foil folding to form a packet. Cut strips in the top of the foil to release the smoke. Place the packet between the grates and primary burner.
  4. Preheat and prepare grill for high heat; oil grates. Continue heating on high covered until foil packet starts to smoke.
  5. While grill is preheating in a small bowl mix together the peach preserves and cayenne pepper. Spray the disposable pan lightly with cooking spray and spread the preserves mixture over the bottom. Arrange the chicken thighs (skin side down if keeping skin on), jalapeno pepper, and peach halves (cut side up) in the pan.
  6. Peach-Glazed Grilled Chicken prep
  7. Reduce heat to medium and place the pan on the grill opposite the wood chip packet; cook covered for 10 minutes. Flip chicken and turn pan 180 degrees, cover, and continue cooking until thighs reach 170F.
  8. Roll the chicken, jalapeno, and peach peach halves in glaze to coat and then place them on the grill grates. Leave the pan on the grill for a few minutes to caramelize the glaze (if needed).
  9. Grill chicken, peach halves, and jalapeno on one side until nicely browned, flip, and continue grilling until peach halves, jalapeno, and chicken are nicely browned and chicken is 175F. Place chicken back in the pan with the peach glaze, tent with aluminum foil, and let rest for 10 minutes.Peach-Glazed Grilled Chicken grilling9. Remove any loosened skin from the peaches and chop up the peach. Remove the seeds and any loose skin from the jalapeno and cut it into small pieces. Place the cut up peach and jalapeno in a small bowl. Place the chicken on a serving platter and pour the glaze from the pan into the bowl and stir in the vinegar.
  10. Pour glaze over chicken and serve hot.

Adapted from Cooks Country

Fresh Chanterelle Mushrooms with Shallots Recipe

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chanterelle mushrooms in a wicker basket picture

chanterelle mushrooms recipe

Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.

This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!

Fresh Chanterelle Mushrooms with Shallots Recipe
 
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Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
  • 1 small shallot (minced)
  • 1 garlic clove (minced)
  • salt and pepper
Instructions
  1. Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.

Adapted from Epicurious

Strawberry Rhubarb Custard Ice Cream Recipe

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strawbberry rhubarb custard ice cream recipe

strawbberry rhubarb custard ice cream recipe

Strawberry season is here in Upper Michigan so I thought it would be a great time to post this Strawberry Rhubarb Custard Ice Cream Recipe. The sweet strawberries with the sour flavor of the rhubarb makes for a delicious combination of flavors – and the opportunity to use fresh fruit makes it even better.

This is a simple recipe, but it is a little time consuming, but worth the effort.

Strawberry Rhubarb Custard Ice Cream Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 3 cups whole milk
  • 12 ounces of heavy cream
  • 1 cup sugar (divided)
  • ¼ teaspoon salt or to taste
  • 2 tablespoons corn syrup
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon vanilla
  • Ingredients of Rhubarb Swirl
  • 1 cup strawberries (diced)
  • 3 rhubarb stalks (sliced)
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. To make the swirl combine all the ingredients into a medium size saucepan and cook over medium heat until rhubarb is tender and syrup forms; set aside to cool in the refrigerator.
  2. In a small bowl whisk together the egg yolks, ¼ cup sugar, and the cornstarch; set aside.
  3. custard egg mix
  4. In a large pot or saucepan (be sure to use a large enough pan for this the mixture will boil up pretty high)mix together the milk, cream, ¾ cup sugar, salt, and corn syrup. Bring the mixture to a boil over medium heat, reduce to simmer. Mix 1 cup of the milk mixture slowly into the egg mixture to temper the eggs, and then mix the egg mixture back into the milk and cream mixture to form the custard. Continue cooking on simmer stirring constantly with a wooden spoon until custard thickens; remove from heat and stir in the vanilla. (custard is ready when you slide your finger across the spoon and the streak it makes stays in place).
  5. cooking custard
  6. Pour the custard into a food grade zip lock bag and place it in a large bowl seam side up. Surround the bag with ice cubes and water – mostly ice cubes and let the mixture cool for 30 minutes.
  7. cooling custard
  8. Process custard in ice cream maker according to ice cream maker directions.
  9. Layer the ice cream in a dish starting with the strawberry rhubarb sauce. (A 9x5 glass bread pan is just the right size for this)
  10. ice cream mix
  11. Cover with plastic wrap and freeze for 3 – 4 more hours.

Note: I prepared this recipe as written and thought it was really good – but if I make this again I will use 1 teaspoon vanilla and 1 tablespoon of cornstarch in place of the amounts it calls for; I do believe that is a typo in the recipe.

Adapted from  A Cookie Named Desire