Friday, May 27, 2016

Bold and Spicy Chipotle BBQ Onion Ring Burger (Burger Week) #burgers

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This Bold and Spicy Chipotle BBQ Onion Ring Burger is the last burger recipe for our Week of Burgers.  It's a great homemade version of a burger that the kids tried at a fast food restaurant a while back.  

One day the kids and I were out running errands when we realized that it was lunch time.  We only wanted a quick bite so we swung through the drive thru of a Burger King.  We don't eat much fast food, so they were pretty excited to try something new.  My son saw a burger called a "Rodeo Burger", so we were curious and ordered it.  It was only a dollar so we figured we were not going to waste too much money if it turned out to be really bad.    

To our surprise it was simply a burger with some BBQ sauce and an onion ring.  I was not that impressed with their skimpy burger, but I did like the concept.  I never thought to put BBQ sauce on a burger before and the onion ring was also a nice touch.  

I knew I had to make a homemade version of this burger and make it my way... hearty!   

I made the burger in the recipe very simple.  I remember several chefs (Bobby Flay, Michael Symon) recommend that all a good burger needs was good quality ground beef and some simple salt and pepper.  So I followed those directions when it came to preparing the actual burger.  Then I made my own BBQ sauce with a chipotle peppers in adobe and some spicy onion rings to really make the burger special. 

These burgers were fun and definitely hearty.  Make sure to make extra onion rings.. those were a family favorite. I love that a trip to a fast food drive thru inspired this dynamite burger.  Now we have a new favorite burger around this house.



Burgers:
85/15 good quality ground beef
salt and black pepper

Directions:
Season beef with salt and black pepper.  Gently mix and form into large patties. Make the patties thinner in the middle and thicker around the edges for even cooking.  Cook to your desired level of doneness and serve with burger fixings. 


Spicy Onion Rings
Recipe by Ramona from Kitchen Simmer

Ingredients:
Thick slices of onions from 1-2 yellow onions
Oil (canola) for frying
Italian breadcrumbs as needed

Egg Wash:
1 egg
1 Tbs milk
1 Tbs Sriracha sauce
1 tsp onion powder
1/2 tsp paprika powder
salt and black pepper 

Note: This is enough egg wash for about 1 onion. If you decide to make more than one onion, adjust the recipe by doubling it as needed. 

Directions:
Step 1:  Peel onion and slice into thick round slices. Pull onion rings apart carefully.  

Step 2:  Mix egg wash and place breadcrumbs into a dish.  

Step 3:  Dip onion ring into egg wash and coat well.  Then dip into breadcrumbs and coat well.  Coat all rings once for a light coating then dip again in egg wash and bread crumbs for a second coating. 

Step 4:  Fry Onion rings in frying oil (375 degrees) until golden brown.  Drain and sprinkle with a little salt if you desire.  Serve immediately.  Enjoy.


Bold and Spicy Chipotle BBQ Sauce 
Recipe by Ramona from Kitchen Simmer

Ingredients:
2 (8oz) cans of tomato sauce
1/2 medium onion  
1-3 chipotle peppers and some sauce from can of chipotle in adobe
2-3 cloves fresh garlic
2 tsp Worcestershire sauce
1-2 Tbs brown sugar (or Splenda for low sugar version)
1-2 Tbs balsamic vinegar
salt to taste

Directions:
Step 1: Place  all ingredients in blender and blend until smooth.  Step 2: Place blended sauce in saucepan and cook covered on medium low heat for 30-40 minutes.  Stir occasionally while cooking.  Taste for seasoning and adjust as needed.  Allow to cool and store in fridge.  

*** I recommend making sauce the day before so the flavors have time to develop**





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, May 25, 2016

Greek Style Spinach and Feta Burgers (Burger Week) #burgers

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Greek style burgers filled with spinach and feta is our second fun burger to try this week.
 
I am not very adventurous when it comes to cheese.  I like the basics: mozzarella, Parmesan, cheddar, American, Swiss.  Now,  anything with mold or a fancy stinky cheese is not something I go for at all.  I consider feta cheese adventurous in my book. :) 
 
I bought some feta cheese recently and then I realized that I better find a recipe to use it up before it became a moldy stinky cheese.    I decided to make a Greek style burger and this is what I came up with... kind of like a burger meets a spanakopita. 
 

Greek Style Spinach and Feta Burgers 

Recipe by Ramona from Kitchen Simmer

 
Ingredients:
1lb ground beef or lamb (lean)
1 cup fresh baby spinach chopped
1 Tbs finely minced mint
1 tsp finely minced fresh oregano or 1/2 tsp dried
1 Tbs finely minced fresh parsley
1/2 small red onion chopped small
salt and black pepper to taste ( I used McCormick burger seasoning)
1-2 cloves of garlic grated

Sauce:
2-3 Tbs mayo
1 Tbs sriracha
salt and black pepper
2 Tbs of feta 


Directions:
Finely chop spinach,onions, mint, oregano and parsley.  Add it to the ground meat with the, grated garlic, feta cheese, salt and black pepper.
Make four equally sized burgers.  Try to make the center thinner so the burger cooks evenly.  Cook for several minutes on each side with some a little oil in a skillet or cast iron pan.   Make sauce if your desire. Serve in burger bun with more feta cheese and cucumbers. Enjoy.

Note:  My husband and kids ate it with a bun, I ate this burger with a salad for a low carb meal option.

Here is a burger  cooking guide from: http://www.cookscountry.com/how-to/burgers/

MEDIUM-RARE BURGER: 125 to 130 degrees, 2 to 3 minutes per side
MEDIUM BURGER: 135 to 140 degrees, 3 to 4 minutes per side
MEDIUM-WELL BURGER: 145 to 160 degrees, 4 to 5 minutes per side
WELL-DONE BURGER: 160 degrees and up, 5 minutes and up per side





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, May 23, 2016

Green Chili Burger (Burger Week) #burgers

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These Green Chili Burgers are a wonderful Tex-Mex inspired burger to have on your Memorial Day cookout.
 
My grocery store had Hass avocados 2 for a $1 recently.  I can't resist a good deal so I bought about six of them.  Then I had to come up with a bunch of recipes to use them in!  That always happens to me when I buy on impulse because I see a good deal.  I once bought 24 pounds of sweet potatoes because it was 3 pounds for a dollar!  We ate sweet potatoes in everything that month.   I think I need help.  LOL! 

Okay... let me get back to this fun burger.  My husband loves a big juicy burger, so I thought this Green Chili Burger would be a perfect burger to top with some beautiful green slices of avocado. 

I set out to make the burger and lunch was ready in less than 20 minutes.   Of course, my husband had to wait patiently for me to photograph the burgers for the blog before he could get the green light to eat them.  Life is not so easy when you are married to a food blogger... Photos always come first!  When he finally got his hands around one of these burgers, he said the wait was worth it and had a big smile on his face.



Green Chili Burger  
Recipe by Ramona from Kitchen Simmer
 
Ingredients:


Hamburger Ingredients:
1 1/2 pounds ground beef
4oz can diced green chilies
1 tsp cumin powder
1/2 tsp garlic powder
salt and black pepper to taste
red chili flakes to taste (optional)

Toppings and Condiments
4oz Monterey Jack Cheese or as needed
Hamburger buns (as needed)
Lettuce 
Tomato slices
Sliced avocado (squeeze some lime juice to keep from browning)
prepared salsa (bottled or fresh)
Mayonnaise


Directions:

Mix all hamburger ingredients together.  Form into 4-6 equal size patties (depending on the size of burger you want).  Heat skillet and cook burger 4-5 minutes on each side to cook them well done.

Flip burger and place about one ounce of shredded Monterey Jack cheese on top of each burger.  Tent with foil and cook burger and melt cheese.   Toast hamburger buns, apply mayonnaise on each bun then layer with lettuce, tomato, avocado and salsa.  Enjoy. 





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, May 16, 2016

Banh Mi Bacon Wrapped Hot Dog

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Bacon wrapped hot dogs with a Banh Mi Slaw and toppings will never let you look at a regular hot dog the same way again. 

I loved the fresh and spicy slaw that provides a really spicy flavor punch against the pork-iclious hot dog and bacon combination. 

I made them on an indoor grill pan, but you can certainly make them on the outdoor grill too since we are entering grilling season.  

Then I topped it with my favorite condiment ever... sriracha and it was all about enjoying each bite.  These dogs are so fun and delicious, they are meant to be savored.



Ingredients:
Hot dogs  (favorite brand- I used all-beef)
Hot dog buns
bacon (one strip for each hot dog)

Broccoli Slaw:
2 cups of bagged broccoli slaw *
2 Tbs rice wine vinegar
1/2 tsp sugar ( or to taste)
salt and black pepper to taste (or you can substitute grated carrot, thinly sliced cabbage, grated broccoli stems, onions)

Garnishes:
thin strips of English cucumber
thin strips of sliced jalapeno (seeds removed)
sliced scallion (green onions)
sriracha 


Directions:

Wrap bacon around hot dogs tightly.  Place on a lightly greased cast iron grill pan that has been heated on medium heat.  


Place bacon press on top of wrapped hot dogs.  Grill on each side until fully cooked.   Serve on toasted hot dog buns with broccoli banh mi slaw and garnishes.  Serve hot. Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, May 11, 2016

Thai Red Curry Shrimp

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Spicy shrimp in a creamy red curry and coconut gravy is a what I call great Asian comfort food that is ready in minutes.  This kind of meal is my go to when I don't have a lot time to cook on a week night or even on a busy weekend night.
 
I always have cleaned frozen shrimp in my freezer so I can quickly pull them out and place them in some cool water to quickly defrost in minutes. Then I grab some store bought bottled red curry paste (I recommend Thai Kitchen brand), ginger, garlic and some canned coconut milk and I have a meal that my family will devour just as fast as I can cook it. 
 
If you love Thai food, always try to keep your favorite Asian ingredients handy to keep you inspired on those busy nights when homemade take out is faster, healthier and much more budget friendly than calling the restaurant for take out. 
 
Thai Red Curry Shrimp

Ingredients:
1lb of deveined and cleaned shrimp 
1-2 cloves garlic minced
1 inch fresh ginger minced or grated
1 bell pepper chopped into large pieces
1-2 stalks of celery chopped into large pieces
1 onion chopped into large pieces
2 Tbs Thai red curry paste
2-3 Tbs Fish sauce
1 can Coconut milk
1 Tbs brown sugar
1 bunch of scallions chopped
1 heaping handful of Thai basil leaves or regular basil leaves
 
Directions:
In a large wok or skillet heat 1 heaping Tbs of canola oil.  Saute peppers, celery, onion, ginger and garlic for 1-2 minutes.  Then add cleaned shrimp and saute for another minute.  

 



Next add Thai Red Curry Paste, brown sugar and red chili flakes.  Saute for 3-4 minutes.  Finally add fish sauce and coconut milk.  Simmer for 3-5 minutes until shrimp is cooked.  Taste for seasoning and serve with rice or noodles.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, May 9, 2016

Mango Strawberry Colada

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A tropical Mango Strawberry Colada is a perfect quick breakfast or refreshing drink to sip while enjoying this spring/summer weather. 

I always have a variety of frozen fruit in my freezer.  I buy fresh fruit a lot, but sometimes we can't get to all of it in time so when they need to be used up fast, I clean and wash them and pop them in the freezer to make smoothies.  I love using frozen fruit in my smoothies because this avoids the need of using ice to make the smoothie frosty and cold.  The smoothie is full of flavor and does not get watered down by ice.

Today, my smoothie was all about the abundance of mangoes that I acquired at the Asian market this week.   I also had a bunch of strawberries in my freezer so it was a marriage made in fruit colada heaven. 

I decided to use my coconut milk beverage to make this into a colada. I love using coconut milk for healthy, dairy-free meals and drinks.  This smoothie only takes a few minutes to prep and blend up... and then I take my time enjoying every sip. 



Mango Strawberry Colada
Recipe by Ramona from Kitchen Simmer


Ingredients:
2 cups fresh mango chunks
11/2 cups frozen strawberries
2 cups mango juice or pineapple juice 
2 cups coconut milk
agave syrup or sweetener to taste 

Directions:
Place all ingredients in blender and blend until smooth.  Drink immediately.  Enjoy.  





Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, May 6, 2016

Grilled Hot Dogs with Pineapple Relish

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This spicy, sweet and tangy tropical pineapple relish will be a wonderful change from all those boring store bought sweet pickle relishes that we typically put on  top of our hot dogs. Grilling season is just about to start so forget about stocking up on pickle relishes and run out and get some fresh pineapples instead.  

My son decided to be picky and said he didn't want to try it.  So, I just said take one bite and if you don't like it I won't make you eat anymore.  He reluctantly took the bite and I could see his face wanting to immediately say he didn't like it... suddenly his eyes got big and he gave me a big thumbs up.  He loved it and ended up eating the entire hot dog... good thing I had another hot dog ready for myself.  

I love the versatility of this relish because you can pair it with any grilled meat, seafood or even with rice and curry as a tasty condiment. It's a fresh and fun way to kick off grilling season so make some homemade pineapple pickle relish today.


Pineapple Relish
Recipe by Ramona from Kitchen Simmer
Ingredients:
Half a fresh ripe pineapple cored and diced small
2-3 Tbs red onion diced finely
1-2 green chilies (serrano or jalapeno) diced finely
1 tsp fresh ginger grated
1 tsp fresh garlic grated
1 Tbs vinegar (I used Chinese Rice Wine Vinegar
1 Tbs sugar (or to taste)
1 tsp red chili powder or cayenne powder (or to taste)
salt to taste

 Directions:

 Prepare all ingredients and put into a pan on medium heat.  Cook for 20 minutes, stirring occasionally until pineapple is cooked.  Taste for seasoning and adjust salt and sugar as needed.  Serve at room temperature or chilled.  Keep refrigerated for one week.  Use on top of hot dogs, sausages, burgers, chicken, fish etc... Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.