Sunday, April 23, 2017

Jalapeno Pimento Cheese Beef Patty Melts

Yum
 

I remember the first time I had a patty melt... I was an adult at a work luncheon.  A co-worker ordered one and I asked what it was.  They described it perfectly by saying it was like a burger and a grilled cheese got married then had this delicious "love child".

That was over 20 years ago and I have been hooked on them since.  I introduced them to my kids a few years ago (they are lucky they didn't have to wait until they were 20).  They loved them because they both love burgers and grilled cheese.   

They also love my spicy pimento cheese with jalapenos.  So I decided we needed to take the already delicious patty melt and give it a spicy makeover.  Wow! These were great!   You must use a hearty sliced bread so your bread can stand up to all those yummy ingredients. 

Another trick I have learned from watching cooking shows is to grilled the patty right onto some sliced onions.  The onions get  caramelized and cooked right along with the burger and give it great flavor. 

So if you love burgers, grilled cheese and want something a little spicy in your life... this patty melt is calling your name. 



Ingredients:
1lb lean ground beef
salt, black pepper to taste to season the ground beef
1/4 tsp garlic powder 
1 large onion sliced thin
Jalapeno Pimento Cheese (see recipe below)
Thick sliced bread (I used potato bread)
butter as needed

 Directions:
Make the Jalapeno Pimento Cheese spread and set aside. 

Take the lean ground beef and season it with salt, black pepper and granulated garlic. Gently mix until combined then divide into four equal portions.  Form into thin patty rectangle shape or shape of your bread.

Heat a griddle or skillet on medium heat with a little canola oil.  Place a layer of onions where the patties will be placed.  Place a patty over each pile of onions.   Top with more onions. 

Cook on each side (about 5 minutes ) for fully cooked burgers.

To make patty melts:  Apply some jalapeno cream cheese on both sides of bread and place a cooked burger with onions in the middle.  

Apply butter on the outside of bread (both sides) and grill on medium low until bread is golden brown and jalapeno cheese has started to melt. 

Serve immediately.  Enjoy.


  
 Jalapeno Pimento Cheese:
2 cups sharp cheddar cheese
1 cup mozzarella cheese
1/2 cup cream cheese
1tsp garlic powder
1/2 tsp black pepper
red chili flakes to taste
1/4 cup chopped jalapeno
1 small jar pimento peppers

Directions:  Soften cream cheese by bringing it to room temperature for an hour.   Then add all the other ingredients to the cream cheese and mix well until spreadable.






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.

Saturday, April 15, 2017

Curried Deviled Eggs (Mayo-Free)

Yum

These Curried Deviled Eggs are going to be a spicy hit at your Easter celebration.  

Eggs were on sale everywhere this past week because tomorrow is Easter.  I cannot resist a good sale so I bought several cartons and had to come up with a fun deviled egg recipe to enjoy this Easter. 

My kids love deviled eggs and they love curry so this was an experiment that ended with some tasty results.  My daughter popped 5 deviled eggs as soon as I gave the "go ahead" to eat them after taking my photos.  You can say she enjoyed them!

The great part about these eggs is they are are not laden with mayonnaise, instead I used creamy Greek Yogurt.   No one missed the mayo for sure... they  loved that I used the Greek Yogurt and made these eggs a little more guilt free. 

"🐇Hoppy🐇 Easter🐇"!!  Have a wonderful day with your family and friends.



Curried Deviled Eggs (Mayo-Free)
Recipe by Ramona from Kitchen Simmer

Ingredients:
12 large eggs boiled (See my egg boiling tips here)
1 large bell pepper (red or yellow) or mixture of both colors
1 medium sized onion 
1 cinnamon stick (1 inch) optional 
1 tsp curry powder (I used McCormick)
1/8 tsp cumin powder
1/8 tsp turmeric powder
1/8 tsp red chili powder
1/4 tsp rice vinegar
salt and black pepper
1/2 cup Greek Yogurt
1 Tbs honey mustard dressing

Directions:
Step 1:  Boil eggs according to my directions here http://www.kitchensimmer.com/2015/01/tuesday-tips-how-to-boil-egg-perfectly.html

Then peel and cut the eggs in  half either lengthwise or around the middle. 

Step 2: Finely mince onion and bell pepper, I did this in a food processor.  In a frying pan, add 1 Tbs canola oil.  Then add the cinnamon stick and minced onion and peppers.  Saute with a little salt and pepper for several minutes. 

Next add curry powder, red chili powder, cumin powder and turmeric powder.  Fry for about 1 minute.  Then add vinegar and stir well.  Turn off stove and allow mixture to cool.  Once cool, remove cinnamon stick.
Step 3: Separate the yolks from the whites.  Use a fork to crush yolk.  Add the cooled curried mixture to yolks.  Then finish off with Greek Yogurt and Honey Mustard dressing.  Mix well.  Taste for seasoning and adjust salt as needed. Fill whites with curried yolk mixture. **I piped it using a pipping syringe.  Chill until you serve.  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, April 10, 2017

Sausage Pepper and Onion Breakfast Rolls

Yum

Sausage, onion and peppers wrapped up in a warm flaky crescent roll will be a great hit for breakfast or brunch.  

My kids are home for spring break, so I decided to wake them up with the aroma of sausage and peppers cooking up this morning.  They love pigs in blankets so I thought why not make something similar with breakfast sausage. 

These tasty roll ups were a hit for breakfast this morning.  I fried an egg so they would have a yummy yolk to dip into as well.  Spicy, savory and easy to make and eat is my kind of breakfast for sure. 

I used a variety of sweet peppers, but my kids and I love spicy flavors too so I threw in a large jalapeno with the seeds to give this a real spicy kick.

I am not a big fan of breakfast foods, but I really loved these and had to force myself from eating too many of these breakfast rolls.  Spring break is off to a good start. 


 

Sausage Pepper and Onion Breakfast Rolls
Recipe by Ramona from Kitchen Simmer

Ingredients:
1 package breakfast sausage links
1 large onion sliced
1 cup peppers (variety) sliced
salt and black pepper
2 tubes crescent rolls  
American cheese slices as needed
Eggs as needed

Directions:
1.  Brown the sausage 1/2 way in a large skillet.  Then add the sliced onions and peppers** with a little salt and black pepper to season onions and peppers.  Cook until sausage is cooked through and peppers and onions have wilted.

** The peppers you use are your choice.  I used a variety of red and orange mild sweet peppers and one spicy jalapeno pepper.


2.  Open crescent roll tube.  Lay one crescent roll out and place a small slice of cheese.  I took one slice of American cheese and portion it out into 1/3 pieces.  Next place one sausage link and some of the peppers and onions.  Finally roll up each on into a crescent shape.  Place on a baking sheet and bake according to crescent roll instructions on tube (about 10-15 minutes in a 375 degree oven).  

3.  Optional:  Fry a egg sunny side up or over easy to make a great dipper for your roll. 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, March 31, 2017

Asian Curried Tuna Pasta

Yum

 
Asian Curried Tuna Pasta is a quick and satisfying meal that comes together in just minutes.  What I love about this pasta dinner is it uses pantry and freezer items that I always keep in stock so I can whip this up in a jiffy.   

I always have dried pasta and cans of tuna in my pantry.  I also love to have frozen veggies on hand and of course a variety of spices and curry powders.  It's a meal my kids and husband can all enjoy and I don't have to make any last minute trips to the grocery store to get dinner on the table.

I used to make this pasta dish when I first lived alone and had to cook for myself.  It was a budget-friendly and easy one pot dish that totally satisfied my need for curry, spice, something comforting like lean protein, pasta and veggies. 

The first time I made it for my family, the kids begged me to make it again a few days later.  I guess they really loved it so the next day I went to the store and stocked up on tuna fish.  I have a feeling this dish will be making an appearance more often. :)


Ingredients:
1lb box pasta ( I used elbow macaroni)
2-3 cans white or light tuna (packed in water) drained

1 Tbs grated fresh ginger **(see note)
1-2 cloves garlic grated
1-2 tsp Oriental Curry Powder
3-4 Tbs soy sauce (or to taste)
red chili flakes to taste
1 onion finely chopped
1-2 green chilies sliced
1 sweet bell pepper (any color)
1 cup frozen green peas
salt and black pepper to taste
scallions greens (garnish) -optional 


**Note:  I peel and place ginger in freezer safe bags in the freezer.  I just have to grate it into any dish and I have the flavor of fresh ginger any time. 

 


 Directions:
Boil pasta to al denta texture in salted water. Drain and set aside.  Chop all vegetables and have ready.  In a large pan heat 1 Tbs canola oil and saute ginger and garlic for 30-45 seconds.


Then add all the chopped vegetables (except the peas).  Saute for 3-5 minutes with a little salt and black pepper.  Next add the drained tuna, curry powder and red chili flakes.  Saute for another minute.


 Next add the soy sauce and mix well.  Then add the boiled macaroni and frozen peas.  Mix all ingredients well.  Taste for salt and seasoning.  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.

Monday, March 27, 2017

Strawberry Cheesecake Trifles

Yum

 Strawberries are without a doubt one of my family's favorite fruits.  I am so happy when spring arrives and fresh, juicy strawberries are on sale at the grocery store.  We are also big fans of cheesecakes and trifles.  So I had to put them all together to make a perfect spring dessert.  
 
Of course, since we love all these so much, I was sure we would overindulge and eat all of the dessert in one sitting if I made one giant trifle.  I prevented this by making little mini trifle desserts by putting them in little dessert glasses.  You don't have to run out and buy these special little dessert glasses, you can use a small sized drinking glass that you may already have sitting in your cupboard.  
 
These little cuties didn't last long with the four of use around and when they hinted they wanted more of this strawberry cheesecake trifles made; I could not say no because they are so easy to make. 
 
I think these mini trifles are a perfect spring dessert to enjoy when you wanted a little dessert after dinner or even a little sweet treat snack. 
 

Ingredients:
2 bricks (8oz) soften cream cheese
2/3 cup up to 1 cup of sugar ** (or splenda for low carb)
1 tub whipped topping
Fresh strawberries chopped as needed
1 cup crushed graham crackers
1 Tbs melted butter

Note:  Add sugar to taste.  I like things less sweet, but so I only add 2/3 cup. 

Directions:
Blend softened cream cheese with sugar using an electric mixture until smooth.  Then fold in the whipped topping.    In a separate bowl mix graham cracker crumbs with melted butter and set aside.  To assemble the mini trifles fill cheesecake filling into a pastry bag or zip-top bag so you can easily fill the mini glasses without making a mess.

To assemble trifles place a teaspoon of graham cracker mixture at the bottom.  then pipe some cheesecake mixture. Next add chopped fresh strawberries and more cheesecake filling.  Sprinkle a dusting of graham crackers on top to garnish.  Chill and serve. Makes about a 10-12 mini trifles (depending on the size of your glasses and how much you fill them)  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, March 20, 2017

Quinoa and Sausage Breakfast Bowl

Yum


As much as my kids love pancakes for breakfast, they also really love a savory breakfast.  I am a savory breakfast person so this is my go to way of eating in the morning.  I also like to try and start the day with as much healthy food as we can eat.   That's why this quinoa breakfast bowl is so great.  It's full of healthy grains, protein and veggies. 

In our house, school day mornings are always a mad rush to get everyone dressed and fed before heading out the door for school.  I need a breakfast that takes no time to make since I'm busy packing lunches for the kids.  So this dish can be made the night before (or days before) and I don't have to think about in the morning madness.  The kids can simply heat up a bowl full and all I do is fry a quick egg to top it off.  It's an easy meal to get the day off to a good and healthy start.

You can actually eat this breakfast bowl any time of day so it's pretty versatile as well.  I hope you give this breakfast bowl a try... it really fuels your day. 


Ingredients:
3-4 cups cooked quinoa (See my instructions on how to cook quinoa perfectly here)
1 package breakfast sausage links cut into small bite size pieces
1 medium onion chopped small
1 large carrot peeled and cut into small dice
1 red or green bell pepper chopped small (or you can use sweet peppers)
1 medium zucchini cut into a small dice
1 tsp dried thyme
1 tsp granulated garlic
red pepper flakes to taste (optional)
1-2 Tbs soy sauce

Directions:
1.  Cook quinoa (follow directions here)

2.  Cut sausage and brown well on medium high heat in 1-2 Tbs canola oil.  

3.  Add cut onion, carrots, peppers and zucchini to browned sausages and saute until softened. 

4.  Season with thyme, granulated garlic, red pepper flakes.  

5.  Add cooked quinoa to pan and toss well with sausage and veggies.  Season with soy sauce to taste.  

6.  Cook eggs (any style: fried, boiled, scrambled or poached) to top each bowl full of the quinoa and sausage. 







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.