Tuesday, July 22, 2014

Spicy Mac

After a busy day it's enjoyable to have something simple to cook on a work night. This dish is so delicious! I recommend it esp. if you just want something simple, easy to cook with lots of flavor.

This supercharged version of the all-time favorite macaroni and cheese includes ground beef and spicy sauce.  Best of all, it's on the table in just 35 minutes.

Spicy Mac


·         1 pound ground beef
·         1 can (10 1/2 ounces) Condensed Beef Broth
·         1 1/3 cups water
·         2 cups uncooked medium shell-shaped pasta
·         1 can (10 3/4 ounces) Condensed Cheddar Cheese Soup
·         1 cup Picante Sauce


1.       Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat.  Pour off any fat.

2.       Stir the broth and water in the skillet and heat to a boil.  Stir in the pasta.  Reduce the heat to medium.  Cook for 10 minutes or until the pasta is tender, stirring often.

3.       Stir in the soup and picante sauce and cook until the mixture is hot and bubbling.

Happy Cooking

Thursday, July 17, 2014

The Chorizo Burger

OK, this is one of those recipes with long ingredients but barely any work.
I warn you, it’s going to be very messy and drippy… and soo goood!


The Chorizo patty:
  • 1 lb. of ground beef
  • 2 cloves of garlic, grated
  • 1 1/2 tsp of Mexican chili powder
  • 1 1/2 tsp of sweet paprika
  • 1 tsp of hot paprika, or cayenne powder
  • 1 tsp of red wine vinegar
  • 1 tsp of tequila
  • 1 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1/2 tsp of dried oregano
  • 1/4 tsp of ground cumin
Garlic shrimps:
  • 8 large shrimps (2 for each burger), peeled and deveined
  • 3 sprigs of fresh thyme leaves
  • 1 clove of garlic, minced
  • 1/2 tsp of extra virgin olive oil
  • 1/3 tsp of salt
  • 1/8 tsp of freshly ground black pepper
Paprika mayo:
  • 3 tbsp of mayonnaise
  • 1 tbsp of tomato paste
  • 1 1/2 tsp of paprika
  • 1 tsp of yellow mustard
  • Juice of 1 juicy lime
  • 4 burger buns
  • 1/2 heaping cup of shredded manchego cheese

To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.

To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.

To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.

    To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties.

    I like to dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts (you can take this as optional).

    Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom.

    Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each). Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.

    Keep the chorizo drippings in the skillet and cook the shrimps on high-heat, about 1 min on each side until just cooked through. Then set aside.

    Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimps lengthwise and place over the patty. Close it off with the top bun.

    Happy Cooking

Wednesday, July 16, 2014

A Simple Step to Make Tender, Juicy, Flavourful Burgers Every time!

I’m very picky when it comes to my burgers. If they’re not tender, juicy and flavorful, they’re just not worth it. 

After many trials, I discovered the solution to making great BBQ burgers at home is to use readily available 85% lean ground beef and a panade — a mixture of bread and milk that keeps meat tender and juicy.


·         2 pieces white sandwich bread, crusts removed and cut into 1/4-inch pieces
·         1/3 cup low fat milk
·         3/4 cup of your favorite Draught Beer Blend Barbecue Sauce, divided
·         1-1/2 lb. lean ground beef
·         1 tsp. cracked black pepper
·         1 Tbsp. oil
·         1 large onion, sliced
·         1 pkg. (227 g) sliced fresh mushroom s
·         6 sesame seed hamburger buns
·         6 lettuce leaves
·         6 Monterey Jack with Jalapeno Natural Cheese Slices


1.       Heat barbecue to medium heat.

2.       Reserve 2 Tbsp. barbecue sauce for later use.

3.       Begin by making the panade and flavoring. Simply mash the bread and milk together with a fork until it forms a chunky paste, then stir in the pepper and ¼ cup barbecue sauce. Then break the meat up with your hands. Gently mix everything together until just combined. Try not to over mix or your burgers may be tough.

4.       Shape into 6 (1/2-inch-thick) patties. Grill 7 to 9 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last few minutes.

5.       Meanwhile, heat oil in large skillet placed on side burner of barbecue. Add onions; cook 2 min. or until tender. Add mushrooms; cook 2 min. or until softened. Stir in reserved barbecue sauce.

 Fill buns with lettuce, burgers, cheese and mushroom mixture.

Happy Cooking

Tuesday, July 15, 2014

Campfire Chili

There’s nothing like cooking outdoors! And you can have dinner ready in just 20 minutes!
Campfire Chili

Enjoy this mouth-watering and easy beef chili made using simple ingredients.


·          1 lb ground beef
·         1/2 cup Chunky Salsa
·         1 can kidney beans, drained
·         1 can Spicy Chili Beans, undrained
·         1 can diced tomatoes, undrained


1.       In large saucepan, brown ground beef; drain.

2.       Stir in all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes.


Camping Tip:  Cook the ground beef at home; drain it and place it in a plastic bag in the freezer. Toss the bag of frozen meat in the cooler and use it like an ice pack. When you’re ready to prepare the chili, combine and cook the meat with the other ingredients.

Happy Cooking

Monday, July 7, 2014

The OMG Burger

Sometimes we just need to eat a good loaded burger... and The OMG Burger is so delicious that you really have to make it to know. And yes, you need both hands to eat it.

Let’s start with the layers. There’s the burger bun layered with a little Chipotle Habanero mayo, then spinach, then the nicely done Burger patty, then some roasted mini peppers, then pickled Jalapenos, then more chipotle habanero mayo, some fresh cilantro and bun.

The OMG Burger


·         1 lb. of ground beef
·         1 Egg
·         1/2 teaspoon garlic powder or 3-4 cloves garlic minced
·         1/2 teaspoon spice mix of choice
·         1 Tablespoon onion flakes
·         1/2 teaspoon cumin powder
·         1/2 teaspoon cayenne or other chili to taste

Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest.


Baby spinach/greens
Roasted Mini Peppers
Pickled Jalapeno
Chopped fresh Cilantro
Chipotle Habanero Mayo/cream(Recipe below)




1.       Combine all ingredients in a mixing bowl

2.       Shape into patties

3.       Place on your BBQ grill or pan fry to desired doneness

Chipotle Habanero Mayo:

Mix 1 Tablespoon Chipotle habanero sauce with 4 Tablespoons of mayo or coconut cream.

Assemble the burger:

Top the bun with spinach/greens, some mayo, onion rings, burger patties, roasted peppers, pickled jalapenos, more chipotle habanero mayo, fresh cilantro and bun.

P.S. Remember the napkins for this one!

Happy Cooking

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