Grilled Ham and Pimento Cheese Burgers

Do you remember when I posted a recipe for Bobby Deen's Lighter and Leaner Grilled Pimento Cheese Sandwiches?  Well, I LOVE that sandwich and I eat it often.  Last time I made them, I had some pimento cheese leftover and there was NO WAY I was going to throw that goodness away.

Fast forward to the next night when we were making hamburgers for dinner.  I had this idea of topping my burger with the leftover pimento cheese instead of regular cheese.  Then, I thought about how good ham and cheese are together, so I threw some of that on there too.  That is how this Grilled Ham and Pimento Cheese Burger was created.

I have eaten it a few times and you can never have too much of that pimento cheese.  I know it sounds strange, but don't be afraid of it.

This, my friends, is a GOOD burger.

Grilled Ham and Pimento Cheese Burgers 

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 lb. ground beef

1/2 tsp. Italian seasoning

1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)

1/2 tsp. Mrs. Dash Original (yellow lid)

salt and pepper

1 Tbl. ketchup

1/2 tsp. hot sauce

1 tsp. Worcestershire

1 Tbl. chopped green onions

3/4 Lb. thinly sliced deli ham

1 batch Lighter and Leaner Pimento Cheese 

4 hamburger buns, toasted

Combine ground beef, Italian seasoning, Johnny's Garlic Seasoning, Mrs. Dash, salt, pepper, ketchup, hot sauce, Worcestershire and chopped green onions and mix together until combined.  Divide into four even portions and form into patties.  Grill on the George Foreman until done.  Grill the ham on the George Foreman for a minute until it's warmed through and you have a few grill marks.  Top each bun with grilled ham, a cooked hamburger and pimento cheese.  Makes 4 hamburgers. 

Linked up at Saturday Night Fever 

Serve with:

Crispy Cheddar Baked Fries

Roasted Red Pepper and Cilantro Lime Rice

This was a make up as you go recipe that turned out so so GOOD!  I was starting to get a little burned out on Mexican rice.  I eat Mexican food about once a week and serving the same old rice was getting old fast.    

I buy my roasted red peppers at Costco.  You get a huge jar full of what seems like a million roasted peppers for less than $10.  Way way cheaper than if you were to buy each pepper individually and you don't have to spend the time roasting your own.  It is so nice to always have peppers on hand and I have been throwing them in pretty much everything (as you probably noticed).  The jar usually lasts a few months.

You know what else would be good in this rice, that I decided just now as I was typing?   Some cheese!  I'm so adding cheese next time :)

Serve alongside:
Baked Honey Lime Chicken Taquitos
Cilantro Lime Fajitas with Mexican Slaw
Crunchy Shredded Pork Tacos
Easy Weeknight Chicken Tacos

Roasted Red Pepper and Cilantro Lime Rice

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 Tbl. unsalted butter

1 c. long-grain white rice

1 large roasted red pepper, chopped (from a jar or homemade)

2 c. water

1 tsp. chicken bouillon powder (I use Shirley J)

2 Tbl. chopped cilantro
juice of 1/2 a lime

1 Tbl. chopped green onion

pepper, to taste

Melt butter in a large skillet over medium heat.  Add the rice and cook, stirring occasionally, until rice is slightly toasted, about 5-8 minutes.  Add the chopped red pepper and cook for another minute or so.  Stir in the water and chicken bouillon powder.  Bring to a boil; reduce heat, cover and simmer for 10-15 minutes or until rice is tender.  Stir in the chopped cilantro, lime juice, green onion and season with pepper.  Serves: 4

Weekly Menu Planning Saturday #8

SUNDAY
Sweet Dijon Pork Chops with Creamy Vegetable Casserole

Creamy Vegetable Casserole

MONDAY (Cinco de Mayo)

Cilantro Lime Fajitas with Mexican Slaw

Marinate the Chicken and Veggies the night before and this will be an easy weeknight dish.

For a refreshing drink:

Watermelon Frosty

TUESDAY

Cheesy Chicken, Bacon, Broccoli  and Rice Casserole
This will also use Dijon and Broccoli

WEDNESDAY

Spaghetti a la Philly

THURSDAY

Chicken Wraps
If you have any leftover slaw, throw it in these wraps and it will be delicious and add a nice crunch.

FRIDAY

Salsa Sloppy Joes with Oven Baked Garlic Parmesan Fries

Use any leftover salsa from Cinco de Mayo

Oven Baked Garlic Parmesan Fries

SATURDAY
Menu-Plan Day and Take-Out Night

FOR DESSERT

Rocky Road Pudding Mousse

Baked Honey Lime Chicken Taquitos with Green Chile Sour Cream

It's almost Cinco de Mayo!  Is anyone planning a party?  

These taquitos are so FLAVORFUL and so DELICIOUS and not to mention - perfect for a crowd or for a small group.  Since they are baked, not fried, you can throw as many as you need on a baking sheet, bake and you are done.  Dinner is served.    

There is NO NEED to ever fry your taquitos.  I used to fry mine, but ever since I tried baking them, that is the only way I do it now.  They still get crunchy and you are saving yourself a ton of calories. 

 These are great on their own, but the Green Chile Sour Cream really takes them over the top.

You might also like:

Baked Creamy Chicken Taquitos with Creamy Cilantro-Lime Ranch

Baked Tex-Mex Taquitos

Green Chile White Sauce Beef Enchiladas

Baked Honey Lime Chicken Taquitos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 large chicken breasts, cooked and shredded
     (it should equal about 3 cups of shredded chicken)
6 Tbl. honey
4 Tbl. fresh lime juice
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
7-8 corn or flour tortillas (I used half corn and half flour)
1 1/2 c. shredded Monterey cheese
chopped cilantro
kosher salt

Green Chile Sour Cream
1/2 c. sour cream (I used light)
2 Tbl. green salsa

Combine honey, lime juice, chili powder and garlic powder.  Pour over cooked and shredded chicken and stir well until all chicken is evenly coated.  Allow to marinate for at least 30 minutes.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with cooking spray.  The filling that oozes out during baking gets really sticky, so don't skip lining your pan with the foil.

Microwave tortillas until pliable, 20-30 seconds.  Divide chicken filling, cheese and cilantro between tortillas.  Roll up tightly and place seam-side down on baking sheet.  Spray tops lightly with cooking spray and sprinkle with a little kosher salt.  Bake for 15-20 minutes or until crisp.  Meanwhile, stir together the sour cream and green salsa.  Serve taquitos with green chile sour cream.  Makes around 7 or 8 taquitos.    

Linked up at Saturday Night Fever!

THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! 

 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   

I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.

THE BEST BLUEBERRY MUFFINS

adapted from: America's Test Kitchen

(Printable Recipe) or (Printable with Picture)

Topping:

1/4 c. sugar

1 1/2 tsp. grated lemon zest

Muffins:

2 c. fresh blueberries, picked over

1 1/8 c. + 1 tsp. sugar

2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

2 large eggs

4 Tbl. unsalted butter, melted & cooled slightly

1/4 c. vegetable oil

1 c. buttermilk

1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

Linked up at Saturday Night Fever! and Weekend Potluck!

Weekly Menu Planning Saturday #7

SUNDAY

ATK's Pork Tostadas

These are also delicious served in regular crunchy taco shells.

MONDAY

Copycat Denny's Moons Over My Hammy

TUESDAY

Two Ingredient BBQ Chicken with Baked Beans
If you have any leftover pork from the tostadas, you can throw it in with the beans.

WEDNESDAY

Banana's Foster Oatmeal

THURSDAY

Chili Cheese Baked Potatoes

FRIDAY

Chicken Enchilada Stuffed Shells

SATURDAY

Menu-Plan Day and Take-Out Night

FOR DESSERT

One Bowl Mini Red Velvet Cupcakes with Whipped Vanilla Frosting

Hash Brown Taco Casserole

Be sure to follow me on Bloglovin' and never miss a recipe.

I realized something from my early years of blogging.  I used A LOT of exclamation points.  Like after every.single.sentence.

Here is an example . . . How was your day!!  I really think you will like this!  It's so easy! It's topped with sour cream! You should make it!

Yeah . . . I'm serious - that many exclamation points.  

Anyway . . . I knew I would like this dish before I even tried it.

  Hey, if pasta is great with taco flavors, then potatoes would have to be too, right?

It is rich and creamy and cheesy and has so many different flavors going on.

I even dipped a few tortilla chips in this casserole and decided it would make a good nacho topping.  

Hash Brown Taco Casserole

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
salt and pepper
1/3 c. finely chopped onion
1 clove garlic, minced
1 (15 oz.) can black beans, drained and rinsed
2-3 Tbl. taco seasoning, to taste
1/2 c. water
2 Tbl. chopped cilantro
1/2 c. salsa
3 c. hash browns, thawed (I used O'brien Squares with Onions & Peppers)
1 1/2 c. grated Cheddar cheese

For serving:
sour cream
additional chopped cilantro
additional cheese

Preheat oven to 375 degrees.  Brown ground beef in large skillet over medium heat; season with a little salt and pepper.  Add the onion and saute until tender.  Add the garlic and saute 30 more seconds.  Add the black beans, taco seasoning, water and chopped cilantro.  Stir until well combined and continue cooking until most of the water has evaporated and mixture has thickened.  Stir in the salsa and thawed hash browns.  

Add half of the mixture to a greased 8x8-inch casserole dish.  Top with 3/4 cup of cheese.  Top with remaining meat mixture and remaining cheese.  Bake, uncovered, for 40-45 minutes or until potatoes are cooked through.  Serve with sour cream, chopped cilantro and additional cheese.  Serves: 4 

Slightly adapted from: Fake Ginger and Saturday Night Fever