A Grandma's spin on crafts, games, recipes & lifestyle

Category: Dinner

Grilled Hamburger Bowls

What a fun way to serve up hamburgers that closely resembles a shepherd’s pie!  This recipe is great whether you are doing family night or if you are trying to wow your dinner guests!  It is truly one that is simple but looks elaborate!  Have you made any yet?  No?  Then let’s dive into the details of grilled hamburger bowls!

It’s very easy to get caught up in making the biggest and best grilled hamburger bowl, so you must remember that once it is created and grilled…you must eat it!  Keep that in mind!  My suggestion here is to go a bit smaller in diameter if you are doing individual bowls OR create a big monster that can be split between two people!

Creating the Grilled Hamburger Bowl ~

Season your hamburger liberally with your choice of spices.  One of our favorites is Montreal Steak Seasoning.  We use this on SO many dishes!   Another fantastic option is Blues Hog Bold & Beefy!


Section off the amount of hamburger you wish and roll into a ball.  Select a bowl and press it down into the ball of meat.    As you can see from the picture, I used more of a “cereal” bowl.  I will use a bowl with a flatter bottom the next time!  Regardless, you will most likely need to firm up the shape of the hamburger bowl with your hands for final stage.

This is how it should look when you are done shaping ~

Cut a piece of foil about the length of a cookie sheet.  Turn it length-wise and do a tri-fold so that you have one long strip that will fit completely around the outside of the bowl.  This will help the bowl hold its shape while cooking as well as balance the heat while cooking.  (It is also a great idea to have a piece of foil underneath to help with transition to/from the grill later!

Get Those Mushrooms Simmering ~

Rinse a package of sliced mushrooms.  Place in skillet on low heat.  For extra flavor, pour a can of french onion soup (undiluted) over the top.  We absolutely love cooking our mushrooms this way and use them as a side dish or as a topper for many meals.  If you want less onion, pour about 1/4 cup of water over the mushrooms and season with more Montreal Steak Seasoning.  Cook until softened.  While these are simmering, you can get started on the next step.

Prepare The Mashed Potatoes ~

Clean  red potatoes and cut into small chunks.  Place in boiling water and cook until softened.  Blend softened potatoes with a half stick of butter, milk, and salt and pepper to taste.  When using red potatoes, I leave the skins on.  If using white or Russet potatoes, I would peel them.  This obviously is according to your preference.

While the potatoes are boiling, you can start with the next step.

Let’s Get These Hamburger Bowls Stuffed ~

We are ready to fill these babies with all the goods!  Start out by filling the bottom with a handful of shredded cheese of your choice.  We used Cheddar Jack, but, of course, the sky is the limit here!

Next, add in your assorted veggies.  I cut fresh broccoli florets in small pieces.  Throw those over the cheese.  Top with sliced onions and the cooked mushrooms once done.  You can add any veggies you prefer.  Some great options are:

  • zucchini/squash slices
  • peas
  • carrot bites
  • green beans
  • white navy beans
  • peppers
  • turnips

Top With Fancy Mashed Potatoes ~

Once the potatoes are cooked and mashed, it is time to add them over the veggie mixture.  I love any opportunity to use my Easy Accent Decorator from Pampered Chef!  (I’ve included a link here to my favorite consultant, Rose Berg, in case you need a great gal!)  This baby is good for so much more than just icing…like this fun recipe, deviled eggs, etc!  It comes with 6 fun tips!

Easy Accent Decorator

Load your decorator up with potatoes and start adding some potato swirled fun to the top of your burger bowl.

Not only is this so satisfying to create but it is so much fun to serve up looking all fancy!  Now, I know not everyone has a decorating tool, so you can either create your own by snipping off a small tip from a zip lock baggie or you can just dollop potatoes on with a spoon!  Once again, I am all about options!

Let’s Grill! ~

Grill on medium indirect heat for 45 minutes or bake at 350 for 30 minutes or until meat is cooked through.

These are seriously so darn good…add this to your recipe list….it will be sure to quickly become a family favorite!

Happy Grilling~

Mimi

 

 

 

 

 

 

French Onion Smothered Chicken

Nothing says “cozy meal” more than a warm baked dish of chicken covered in caramelized onions and ooey gooey cheese….lots of ooey gooey cheese.  This French Onion Smothered Chicken recipe pairs well with a dollop of buttery mashed potatoes.  Yum!  Read on for this amazing family recipe that even the kids can’t get enough of!

Caramelized onions are such a wonderful addition to so many meals.  In fact, I have posted other recipes on my blog in the past.  Recipes such as Grilled Caramelized Onion, Apple and Canadian Bacon Flatbread, (which can be prepared on grill or stove top) and Caramelized Onions and Provolone Cheese Stuffed Chicken Breasts, are both delicious recipes!  If you haven’t worked with caramelized onions much, you will be amazed at the aroma that consumes your house when making this fantastic recipe.

Steps for French Onion Smothered Chicken ~

Preheat oven to 350°.

Wash your chicken breasts and pat to dry.  Brown chicken breasts in olive oil (or oil of your choice).  If your chicken breasts are large, cut through them lengthwise to make thinner cutlets.  Season both sides of chicken liberally with salt, pepper and McCormick’s Montreal Chicken Seasoning.

We prefer crispy edges, so I brown chicken longer to achieve this bit of crunchiness.  The amount of time needed to brown your chicken will, therefore, depend upon the amount of crispiness you or your guests prefer.  I have found that many people like a bit of crunchy around the edges.

While Chicken is Browning ~

One of the best smells when cooking is that of caramelized onions.  Yum!  If I close my eyes, I can bring that smell to my mind any time…they are just that amazing!  I mentioned this earlier, but seriously….it is the best!

You will need to slice 4 medium onions.  This can be done to the thickness you prefer.  Melt butter in a separate skillet from the chicken.    Place sliced onions in butter and cook until browned and soft, stirring occasionally.  This will take 10-15 minutes.  They will have a rich dark brown color when finished.

Spray your baking dish with cooking spray.  Place browned chicken in bottom of the dish.  Sprinkle one packet of Lipton Recipe Secrets Onion Recipe Soup & Dip Mix all over browned chicken.  **I always keep a couple of Lipton Onion Soup and Dip Mixes on hand….it literally comes in handy for so many recipes.

Once Onions are Caramelized ~

Once the sliced onions are cooked through, add beef broth and balsamic vinegar.  Cook this mixture on medium until it is slightly thickened.  This gives you that wonderful caramelized onion taste.

Remove the caramelized onion mixture from heat and gently pour over the chicken.  **I added some extra beef broth to ensure there would be ample “onion gravy” to pour over the mashed potatoes as well.  In my opinion, there is never enough gravy!

Completely cover with shredded mozarella cheese and bake for about 30 minutes or until cheese has a nice browned texture.  **You can mix shredded parmesan cheese in to for a slightly different flavor.  Honestly, so many different cheeses could be substituted here, but we do love melted mozzarella!

Serve warm over a dollop of buttery mashed potatoes.  I love to make homemade mashed potatoes, but if you are in a pinch for time, you can’t go wrong with Bob Evans Refrigerated Mashed Potatoes.  Have you tried these yet?  Wow!  They are delcious and so very much like homemade!

Other Side Dish Options ~

As stated earlier, the french onion smothered chicken pairs very well with mashed potatoes.  However, there are many other sides that would complement this yummy dish as well.

Garlic Butter Rice by Hinz Cooking is a delicious option.  This is a simple side dish that is loaded with flavor and only uses several ingredients.  Another easy, yet flavorful side dish option is garlic parmesan roasted broccoli  by Easy Family Recipes.  This is a another wonderful dish with only a few ingredients.  An extra bonus with this recipe is that it is low carb and gluten free!  A third side dish idea is creamy garlic parmesan orzo by The Carefree Kitchen.  I have become a HUGE fan of orzo…have you cooked with it?  These are just a few delicious side ideas, however, the beauty of this meal is that so many sides would pair nicely with it!

This savory dish is most definitely going to become a family favorite.  Even if someone doesn’t like onions, this will many times still appeal to them.  A caramelized onion is such a different flavor from a raw or slightly cooked onion.  Enoy!

 

Happy cooking~

Mimi

Chipotle Cheesesteak Sandwich

The addition of the new griddle grill has been VERY fun so far!  Brad is having so much fun creating…and we are having so much fun indulging!  Our family loves cheesesteak sandwiches so of course he got to work on this new family favorite.   I hated to have him cook on Father’s Day, but it’s what he loves.  His chipotle cheesesteak sandwich has been added to the growing list of family favorites!

Ingredients for Sandwich ~

  • Beef shaved steak
  • Onion
  • Bell pepper
  • Provolone cheese
  • McCormick’s steak seasoning
  • Sub buns

Pretty simple ingredients for such an awesome sandwich.   I sometimes feel if it is that delicious, it has to be difficult to make…right?  (Kind of like rice krispie treats🤣)   These of course can be done on in indoor griddle as well, but I’m telling you, you HAVE to consider getting an outdoor griddle grill.  They are simply so much fun!

Prepping for the Chipotle Cheesesteak Sandwich ~

The amounts of the ingredients are obviously going to depend on the number of people you are serving.  We were cooking for 8 for this occasion.  I bought the beef shaved steak at Kroger in the packaged meat section.  Sometimes I can find it at the meat counter of other groceries and get the exact amount I want.  However, it is often hard to find (at least where we live).  You can also sometimes find it frozen.

(Four of these packages were used for our party of 8.)

We used red, green and yellow bell peppers.  You can certainly use just green, but we prefer the beauty of all the colors.  Five bell peppers were sliced and placed in a bowl for cooking time.  Slice 1-2 onions depending on the size and the flavoring you wish.  There is a package of sliced peppers and onions in the frozen section that you can use as well to save on prep time.  It is usually called the 3 Pepper Blend (depending on brand).

Griddle Time ~

The steak was liberally seasoned with McCormick’s Steak Seasoning.  For those of you who have been following me for a while, you already know Brad is what we would consider a “heavy seasoner.”  Believe me, it always tastes amazing!  After placing the meat on the grill, he chopped it while grilling.  His preferred method was cooking the meat in one sandwich proportion at a time.  It was then smothered with peppers and onions and topped with provolone cheese.

The buns were placed on the grill right before serving to give them a crispness.  You can choose to skip this step if you prefer, but I would highly recommend it crispy.  It keeps the bread from getting soggy and just tastes better!  There are many types of sub buns in the bread aisle at the grocery store, but we prefer the ones found in the deli.

The above pictue is Italian Beef (which will be coming soon!).  I have included this picture for you to see the bun.  As you can tell, we love these buns for so many different recipes….too bad they aren’t Keto-friendly!  Oh well, they are too good to pass up!

Chipotle Mayo Recipe ~

You guys, this sauce is a must to top off these delicious sandwiches.  I made a large bowl of this sauce and poured half of it into a squeezy bottle for easy application.  I was going to use the remaining for refills when needed, however, it ended up being a “dip” for chips and veggies.  Everyone loved it that much!

You can of course scale the sizing down if you do not wish to make as much.  I would go ahead and make more if I were you though.  Seriously, the kids all wanted a small bowl of it to take home with them for lunches the next day.

  • 2 cups Hellman’s Mayonnaise
  • 1 can of Chipotle Peppers in Adobo Sauce
  • 2 tsp. Adobo All Purpose Seasoning

Place all of these ingredients in a small blender and blend until thoroughly mixed.  I have discussed it before, but I LOVE our personal Ninja for blending sauces.  Check out the Ninja Personal Blender…it’s good for sauces as well as smoothies!

Those Squirt Bottles I mentioned ~

I use squirt bottles for so many things in the kitchen, so I love to have several.  They can be used for baking or for cooking reasons.  Squirt bottle set is a MUST in my book for many cooking needs!

This is a set I am getting ready to purchase as I love the labels.  I have a simpler set that I started out with and I tape on labels.  For instance, on Lauren’s birthday, she wanted a hot dog bar.  We made several fun sauces so each one needed to be labeled.

I also have special squirt bottles for cookie decorating.   Who knew there were so many types of squirt bottles out there, right?  These have metal tips for more intricate designs, which we use a lot when decorating cookies.   Squirt bottles for cookie decorating…makes precise decorating so much easier!

It seems crazy to write so much about sqeezy bottles, but I truly find SO many uses for them!  Do you use them in your kitchen?

Back to those YUMMY Chipotle Cheesesteak Sandwiches ~

The chipotle mayo recipe does not have to be used.  The sandwiches are delicious on their own.  Maybe you have a favorite condiment you love to use on sandwiches?  Many places slather plain mayo on the bread, which is good as well.  Also, you may be saying, “I just don’t like spicy!”  I promise you, this recipe is not spicy….it is just really flavorful!

I would love to hear any variations you may have cooked up!  Let me know in the comments below!

Happy grilling –

Mimi

 

 

Hobo Foil Packet Dinners

If you grew up camping like I did, then you are no stranger to hobo foil packet dinners.  The thing I don’t understand though is why they were only considered a camping food back then.  Not only are these dinners simple and delicious, they can be cooked over the open fire, on the grill or in the oven!  How’s that for versatility?

Over the years, we have tried numerous types of packets.  In fact, one of our favorite family meals now is to lay out a variety of ingredients and let everyone make their own.  This ensures that everyone…even the pickiest of eaters…is happy with their own individual meal.  Once they are done eating, wrap that foil up and toss in the trash.

Recap…individual dinners made to each person’s taste, simple to cook various ways and easy to clean up…what are you waiting for?  (*Read on for the special ingredient we use!)

Ingredients ~

Basically, the sky is the limit for the ingredients.  However, I am going to list some ingredients that we have used.

  • hamburger – pattied up or crumbled
  • kielbasa – diced
  • shrimp
  • chicken – chunked
  • shaved beef
  • onions
  • potatoes – quartered
  • carrots
  • asparagus
  • peas
  • mushrooms
  • zucchini
  • squash
  • bell peppers – all colors
  • anaheim peppers
  • jalapenos
  • thick cut green beans
  • corn
  • capers
  • cheese – we use shredded and, of course, different varieties

As stated earlier, one thing that makes the hobo foil packet dinners so much fun is to offer several ingredients.  Choose from the list above or add some of your own favorites.  Put each of the ingredients in small bowls for everyone to choose from.  (*Still looking for that special ingredient?)

*Notice in this one, we used the shaved beef…delicious!

Assembling the Foil Packets ~

Do yourself a favor and invest in heavy duty foil.  This makes the cooking process go much smoother.  If you do not have heavy duty foil, then you will want to double up.  When doubling up, I prefer to cut two pieces of foil the same size and criss cross them (in the shape of a cross) before adding my ingredients.  This allows all sides of the packet to be closed up securely.

Spray the cut foil pieces with non-stick cooking spray before assembling.  NOW….are you ready for that special ingredient I alluded to earlier???  Condensed soup is the ticket to a fantastic hobo foil packet dinner.  The difference you will see with this addition is incredible!  We have used several varieties in our dinners.

  • Cream of Mushroom
  • Cream of Chicken
  • Cream of Celery
  • Cream of Asparagus
  • Cream of Mushroom with Roasted Garlic
  • Cream of Chicken with Herbs
  • Cream of Onion

Obviously, we prefer to use the cream style soups.  I have heard there is also a cream of bacon and cream of shrimp.  We have never used these (I don’t believe I have ever seen them in the stores in our area), but I believe they would be fantastic as well.  Campbell’s Soup is our go to but obviously you can use the brand of your preference.  From all of the soups listed, I would have to say Cream of Mushroom and Cream of Chicken are our top choices.

 Next Step ~

Once you have made your soup choice, slather 1 to 2 tablespoons across the bottom of the prepared foil pieces.  You are now ready to add your favorite ingredients.  Start with your favorite meat and then pile on your choice of  accompaniments.  There is no specific amounts to use, just create your masterpiece with enough room to fold it up securely.

Before closing, sprinkle with salt, pepper, garlic powder, onion salt, dry onion soup mix or any seasoning you prefer and another dollop of the soup.

Be sure to completely cover all food when bringing the sides of the foil up and over.  There are several methods of folding the foil, just be sure to wrap it up securely.

*Pro Tip* – Write the names on top of each packet with a sharpie to be sure of which packet belongs to who to extinguish any later arguments!

Cooking the Hobo Foil Packet Dinners ~

Our preference for cooking is on the grill or over the open fire.  I absolutely love when Brad cooks them over the open fire.    These take about an hour, depending on the size of your packets.  (Somehow, ours always end up bigger than we intended!)  You will just need to be sure the meat is cooked completely through.  Grilling will take about 30 to 40 minutes.

Brad uses a cast irong camping tripod for so many different meals.  I’ve included a link to one, but it is a great idea to check out several to meet your individual needs.  As you can see, his also as a grate that attaches to it, which he uses often.  Check out firepit tripods here…Brad uses his for so many campfire recipes!

As stated earlier though, you can also do these in the oven.  With this method, place the packets on a baking sheet (just to catch any spillage that may leak out), and bake at 350℉ for 40 to 60 minutes.  When opening the packets to check if done, be careful as the heat pours out at first opening.

Cajun Style Hobo Foil Packet Dinner ~

This one has quickly become a family favorite.  This is one of the times  we do one large family packet instead of offering choices.  Most of the time we love to make our own spice blends, but we have decided why fix it if it isn’t broken…simply follow the recipe on the back of the McCormick Jazzy Tasty Seasoning packet.  I’m telling you, it is AMAZING!

Click Here to order McCormick Jazzy Tasty Seasoning and make your own Jazzy Shrimp Boil foil packets!

As always, I am including a link to order it for simplicity.  Sometimes I struggle finding this one…maybe everyone has has figured out this little secret too!  😉

Get creative with this fun cooking idea.  We have yet to serve hobo foil packet dinners where anyone was unhappy.  In fact, most people usually call us later to get the finer details so they can make them at home for their family and friends.

Happy Cooking~

Mimi

 

 

 

 

 

%d bloggers like this: