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

Tag: 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

 

 

 

 

 

 

Pita Bread Stuffed Grilled Cheese

Scoop it, dip it, stuff it…yep, I’m talking pita bread here!  What a fun and versatile bread.  My personal favorite is stuffing it with lots of goodies, so what could be better than some hot oozy cheese!  Pita bread stuffed grilled cheese…BLT (actually BST (spinach) and/or Caprese Style.  You have got to read on for this delightful recipe that can be made for breakfast, lunch or dinner!

BLT or Caprese Style? ~

We took it a step further and offered options.  I prepared all of the ingredients ahead of time and displayed on cutting boards and in bowls.  With this method, each person got to personalize their pita bread stuffed grilled cheese.  Of course, you do not have to always do it this way, but it is definitely a fun option.

BLT (BLS for Spinach) ~

Ingredients ~
  • Bacon, cooked and crumbled
  • Cheese – mozzarella, pepper jack, provolone – shredded
  • Spinach – chopped
  • Onions – diced
  • Tomatoes – chopped
  • Seasonings
    • Garlic powder/salt
    • Everything But the Bagel
    • Onion Powder
    • Italian Seasoning
  • Butter or Olive Oil
Directions ~
  1. Brown bacon and crumble once cooled.
  2. Chop spinach
  3. Dice onion
  4. Place all ingredients in separate dish or lay out on cutting board
  5. Have each person choose their ingredients and put in medium size bowl.  Stir until well blended.
  6. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  7. Stuff pita bread filling to the back and moving forward until stuffed plump.
  8. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  9. Cook until desired doneness and serve!
*Notice the small bowl to the right.  This is the bowl we used to mix the individual ingredient choices.

You can offer choices of condiments for dipping as well.  Options such as ranch dressing or sour cream pair well with the BLT pita bread stuffed grilled cheese.

Most of the family chose this style but DEFINITELY used different ingredients.  Max had bacon and mozzarella only with no spices. Uncle Eli stuffed his with bacon, onion, spinach, mozzarella balls and pepper jack cheese.  He then seasoned the outside with the Everything But The Bagel seasoning.    Lauren chose bacon, spinach, tomatoes, mozarella and pepper jack cheese and then seasoned with garlic.

As you can see, each person’s individual tastes took a big part in making these a success!

Caprese Style ~

Ingredients ~
  • Spinach – chopped
  • Mozarella balls
  • Mozarella – shredded
  • Fresh Basil – chopped
  • Tomatoes – chopped
  • Balsamic reduction
Directions ~
  1. Chop spinach.
  2. Chop fresh basil.
  3. Chop tomatoes.
  4. Slice pita bread so that it opens to a pocket.  *It is better to have ones that are NOT already split in the middle for easier grilling.
  5. Stuff pita bread filling to the back and moving forward until stuffed plump.
  6. Cover both sides of pita with butter or olive oil. *I buttered one side, added preferred spice and then placed on griddle.  I then buttered the other side while it was on the griddle.
  7. Cook until desired doneness and serve!

As you can see, the steps are the same.  Only the ingredients are different.  I drizzled mine with a balsamic reduction and it was FAB!  *I actually keep the Alessi brand of Balsamic Reduction on hand for many different recipes – delish!

I’m going to be honest here, we made these for dinner just last night!  The funny part is I made one again for brunch this morning!  I kid you not…I am obsessed!  They just add a different element from the traditional grilled cheese.

Now, I’m including links to some of the ingredients I mentioned.  You, of course, can get them at the store.  I am including these more for you to have a visual.

I seriously LOVE this sxxx…Alessi Balsamic Reduction! I have it in the fridge at all times.  In the summer, I love to throw together a quick spinach, mozzarella, tomato and fresh basil salad.  I also use it in a lot of appetizers!

If you have not yet tried Anything But the Bagel Seasoning, do yourself a favor and do so!  Try this test…pull up Pinterest, type in Anything But the Bagel Seasoning and look at the results.  One would think you would get a lot of results with just the seasoning…but NOOO…you get all kinds of recipes using the seasoning.  I’m telling you, this seasoning is awesome for so many things!

Did you love the cutting board in the pics as much as I do? Check out the link here for own charcuterie cutting/serving board!   This board is so versatile and fun!

 

 

Velvety Potato Leek Soup

What a tantalizing soup to serve with salad and a sandwich or just a crusty piece of bread!!!  Make it lunch or dinner….just MAKE it!   Blend the sweet delicate flavor of leeks with potatoes to create this creamy soup.  Velvety potato leek soup will quickly become a family favorite!

Have you cooked with leeks before?  They are a member of the onion family and look like a very large green onion.  Leeks add a mild yet sweet flavor to any dish.  You will, however, need to take time to clean them as dirt and grit get caught in the layers easily.  It is best to clean them by cutting off the end and then slice in half length-wise from root to top.  Pull the layers of the onions apart and run each under the water to clean thoroughly.

Velvety Potato Leek Soup Ingredients ~

  • 1 Stick Butter
  • 2 Medium Leeks (sliced)
  • 1 Medium Onion (diced)
  • 3 Green Onions (diced)
  • 5 Russet Potatoes (peeled & sliced or cubed)
  • 32 Ounce Chicken or Vegetable Broth
  • 1 1/2 tsp. Thyme
  • 3 Cloves Fresh Garlic (minced)
  • 2 Cups Heavy Cream
  • Salt & Pepper to taste

Directions ~

Melt stick of butter in stock pan. Add sliced leeks, green onions, garlic and onion to pan.  Saute over medium heat until vegetables are translucent (be careful not to brown).

Add potatoes, thyme and broth and bring to a boil.  Reduce heat to medium and simmer until potatoes are softened (about 20-25 minutes depending on thickness of potatoes).

Using a food processor or immersion blender, blend about 3/4 of the soup until it is pureed.  *You can puree the whole batch, but I prefer to leave a small portion of it a bit chunky.  If you are using a food processor, ladel portions at a time to the processor depending upon the size of your processor bowl.

Return puree to pot and add heavy cream.  Season with salt and pepper to taste.  Cook over low heat until heated through.

Garnishments ~

  • crumbled bacon, bacon and more bacon!!!
  • shredded gruyere, parmesan or cheese of your choice
  • sprinkle of cayenne pepper
  • chives
  • cracked black pepper

Notes ~

You can omit the heavy cream or substitute half and half for a more low-fat version of velvety potato leek soup.  The soup will still have a creamy texture to it as the pureeing process creates a creamy a nice cream consistency.

Slice or dice the potatoes to your preference.  Whichever method you choose, you will not want them to be real thick or it will take longer for the potatoes to soften while cooking.  The picture belows shows slices, but I actually prefer dicing the potatoes.  Small chunks of potatoes give a nice texture for that 1/4 of the soup I do not puree.

Don’t let the idea of pureeing turn you away.  This soup is super easy to make and is well worth that extra step.  I love my Ninja.  Get your Ninja Mega Kitchen System Here!

  • Includes: 1500-Watt Motor Base, 72-Oz. Total Crushing Pitcher, 8 Cup Food Processor Bowl, Dough Blade, (2) 16-Oz. Nutri Ninja Cups with To-Go-Lids

As mentioned earlier, you can also use an immersion blender instead.  Check out the immersion hand blender here!

  • Hand-held immersion blender for mixing soups, sauces, smoothies, and more

Both of these gadgets have numerous benefits, you only need to decide which one works best for you!  In fact, maybe you already have one of these.  MAYBE, you have it tucked away and haven’t used it in a while.  Do me a favor, get it out and use it for this amazing recipe!

Serve this luscious soup with a leafy green salad or a side of pasta salad.  Add  some crusty bread that is great for dipping for a hearty and cozy dinner.  What’s even better is that this fun idea is coming to you right before St. Patrick’s Day.  Afterall, it is also called Irish Potato Leek soup!  Enjoy!

Happy Cooking ~

Mimi (Shelly)

 

 

Homemade Sausage with Fennel

Pappy on the Penarve is at it again….this time making homemade sausage with fennel….AH…MAZING!!!!!  He has been perfecting this recipe for quite some time, and the end result is worth all of the work.  Let me tell you, there are quite a few steps to the end result…but oh is it worth it!!  That being said, it would be a great idea to purchase quite a bit of meat to work with so you can store some for later!  By doing this, it makes the time spent making this delicious sausage even more worthwhile!

In our recipe a KitchenAid mixer with the meat grinder attachment is used.  I absolutely love my KitchenAid and use it for so many different recipes.  Check out the Black Storm KitchenAid Professional Series Mixer ~ it is a FANTASTIC addition to any kitchen!

There are, of course, other great meat grinder options:

This electric meat grinder gets great reviews…check it out here!

This manual meat grinder has a suction base and gets great reviews…check it out here!

These grinders work for so much more than just making sausage.  I grew up with my mom making homemade ham salad.  We still put in requests for her secret recipe to this day!  Yes, I said secret!  And yes, that recipe will be coming soon so stay tuned!

Back to the Homemade Sausage with Fennel ~

As stated earlier, buy the pork shoulder butt in bulk.  When we find it on sale, we go hog wild….yes, pun intended! 🤣  The savings you will notice will astound you!

What you will need ~

  • The fattest pork shoulder/butt you can find…seriously buy that fatty stuff!
  • Fennel seed – if you are like Brad (Pappy), you will want an abundance of this!
  • Salt
  • Pepper
  • Garlic Powder
  • Red Pepper Flakes (optional)
  • Red Wine or cooking wine (we used a nice Cab)
Step 1 ~

Cut the pork shoulder/butt into chunks for grinding and place in a disposable foil pan.

Step 2 ~

Cover the meat with foil and move to the freezer to get to a cold state.  This helps the grinding process go much smoother.  Brad kept it in the freezer for about 1 hour.

Step 3 ~

Grind the meat chunks.

Step 4 ~

Generously season the ground pork shoulder/butt.

Step 5 ~

*After completely blending, make 1 or 2 small patties.  Fry these patties for tasting.  This is an important step before moving on!  This will enable you to decide if it is seasoned to your liking.  If you are preparing meat to store for later use, you will want to be sure you are happy with the flavor.

Step 6 ~

Add additional seasoning if you prefer.  Cover ground meat and place back in freezer for about an hour.

Step 7 ~

Remove from freezer and prepare your mixer for the final prep stage of your homemade sausage with fennel.  *If you don’t have a mixer with sausage stuffer capabilities, you can make it into patties.  We actually prefer to make different types of sausages for various serving options.  When using the sausage stuffer, it is helpful to watch videos first to aid in the process.  I have provided a link from KitchenAid.com right here ~  Use this handy link from KitchenAid to view how to use the sausage stuffer attachment!

If you are making into patties, there are many options on that process.  I prefer rolling the sausage out and using a glass or biscuit cutter to be the best option for more uniform patties.  However, sometimes we just form them with our hands as we did in the picture above.  If you choose to roll out it, there are different methods, I like the method that HappyMoneySaver.com uses here ~  Happy Money Saver describes the rolling out and cutting process in detail here!

 

Freezing Homemade Sausage with Fennel ~

We love the Food Saver Vacuum Sealer for so many freezer foods.  It does such a great job protecting food from air and freezer burn.  It is also ideal for food prep.  You can double so many of your recipes and save half of them for later, making busy nights or lunch time woes a cinch!    Get your own Food Saver Vacuum Sealer here…you will love it!

Like so many kitchen gadgets, you may ask yourself, “Will I really use this?”  From experience, this is one gadget we are very happy to have and we find ourselves using it often.

We will use this sausage for breakfast and dinner ideas.  Our favorite is grilled sausage with peppers and onion served with a side of rice.  However, we will definitely be looking for new fun ideas to use this yummy sausage as well.

 

Meal prep has become widely popular for busy families and lunch preparation.  This homemade sausage with fennel is an ideal recipe for just that!  Not to mention the savings you will see.  For this recipe we bought almost 10 pounds of pork for $9.  Seriously $9!  The amount of sausage links it yields (depending on how big you choose to make each one) is phenomenal!

I hope you enjoy this recipe as much as we do!  Let us know in the comments below!  Also, follow MimiBlog with the link and you can stay up to date with all the great recipes!

Have a great week!

 

%d bloggers like this: