Tag: summer

Summer in the City

1 Comment

A summer BBQ isn’t the same without a burger, in my mind anyways. So I decided to try making some stuffed burgers. I was in the mood for some jalapeno cheddar stuffed burgers and also wanted to try tomato basil mozzarella stuffed burgers, sadly I wish that one had more flavour so I’m going to tweak that one a bit. So right now I’m going to focus on the jalapeno cheddar burgers. It’s easier than you think and so worth the effort.

Recipe:

  • 2 pkgs 375g lean ground beef
  • several dashes of worcestershire sauce
  • grated cheddar cheese
  • 2 small diced jalapenos
  • 1 egg
  • 1 tsp minced garlic
  • black pepper to taste
  • 1 tsp paprika
  • 1/2 tablespoon chipotle pepper puree

Directions:

In a large bowl add all ingredients and mix together well. I like to use a burger press, so I will put plastic wrap to line it and form the burgers if I’m making them in advance and freezing them. I use a scale to weigh the meat patties so they are the same size, I add the shredded cheese and diced jalapenos, I add the top, making sure it is all covered and even. I then flatten the burger into the press so that any spot is filled.

I salt the burger patty when I am ready to cook it as it helps create a crust and doesn’t dry out the burger. You can BBQ it or pan fry them, I wouldn’t add any oil to the pan if frying. You can sautee mushrooms and melt more cheese on top of your burger, I’m not an onion person at all but you can also sautee onions or diced onions. Whatever you like on your burger. Hope you are staying safe and enjoying your summer.

Chrissie xo

About Last Night

Leave a comment

I’m not going to sugar coat it, it’s been too hot to cook! Not that I’m complaining, but sometimes you feel uninspired or sometimes your recipe doesn’t come out as you’d hope or would’ve liked. However, yesterday I had some veggies that were in need of attention and a craving for some Chinese inspired beef stir fry with peanut sauce, well not only did it definitely hit the spot it was so easy and so good and worth the heat in the kitchen.

Beef Stir Fry Recipe:

  • Inside round fast fry steaks (I used 3 large as was cooking with leftovers for frozen meals)
  • 3 celery stalks chopped
  • 2 carrots julienned
  • 1 onion large dice
  • 2 cloves of garlic
  • 1 tablespoon chili garlic sauce
  • 1 medium green pepper julienned
  • 1 medium red pepper julienned
  • 1 can (8oz) of bamboo shoots
  • 1 tomato large dice
  • 1/2 can (400ml) of coconut milk (I use the other half for coconut rice)
  • 2 1/2 heaping tablespoons of peanut butter (I like crunchy)
  • 5 Thai chilis (these are hot – use as many or as few as you’d like) finely chopped
  • soy sauce (to taste – I use this to marinate and while cooking)
  • fish sauce (to taste – I use this to marinate and while cooking) optional
  • green onions (which I forgot to add)
  • chili oil (to taste – I use this to marinate and while cooking)

Directions:

Thinly slice beef, add to a bowl and marinate with soy sauce, chili garlic sauce and fish sauce (if using). I like to let this marinate for at least 2 hours, but can be done up to 30 minutes in advance. Once all veggies are prepped, you can add a couple do drops to the wok, add the beef and lightly cook. Remove from heat, add onion and let soften before adding garlic and other veggies, while tossing together, add soy sauce, fish sauce and chili oil to taste. Add beef back to wok and toss together until cooked. Remove from heat again. In empty wok, add coconut milk, peanut butter, thai chilis and a few drops of chili oil. Stir to combine. If too thick add a few tablespoons of water one at a time until desired thickness. If too thin, let it simmer and thicken. Once sauce is to your liking, add all ingredients back to your wok and stir. Alternatively, you can add sauce on top when plating (I like it mixed together). Serve over rice or with rice noodles. I also served with egg rolls I made a few weeks ago (see Prep Day post) and froze. Enjoy.

Chrissie xo