The Ultimate Burger

Is there really anything better than a delicious, juicy burger? As usual, I’m thinking of something other than the standard, ho-hum, boring fare. Instead, I’ve got my mind on something special—my blue cheese bacon burger with lemon aioli is the perfect indulgence. Top with purple onion, tomato and lettuce on an onion roll, and enjoy the ultimate burger experience.

Blue Cheese Bacon Burger

1 lb. ground chuck
1 clove minced garlic
½ teaspoon salt
¼ teaspoon pepper
1 ½ tablespoons finely chopped parsley
1-1 ½ ounces crumbled blue cheese
Olive oil for drizzling
Onion rolls, split
Lemon aioli (recipe below)
Purple onion
Lettuce
Tomato
Cooked bacon slices

Mix first five ingredients together, lightly, making sure not to overwork meat. Measure out ¼ lb. meat mixture, and shape into loose ball. Lightly separate ball and sprinkle in desired amount of blue cheese crumbles. Form back together in ball, and press lightly into patties, closing up any open ends. Drizzle with olive oil and grill 3-5 minutes on each side. Serve on toasted onion rolls, and dress with aioli, bacon, sliced purple onion, tomato and lettuce.

Lemon Aioli

1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil
¼ to ½ lemon, juiced
1/8 teaspoon Cayenne pepper
1 garlic clove, pressed
1 tablespoon thinly sliced chives

Wisk olive oil into mayonnaise. Add remaining ingredients and stir.

Beef, Vegetable and Black Bean Soup

The cold weather lingers, and I continue to crave flavorful, hearty soups. With ground beef and black beans in mind, what started as a Mexican inspired plan ended, instead, in a subtle beef, veggie and bean creation, topped off with a splash of sherry. Perfect for a cold weather lunch or dinner, what satisfies more than a beef soup with veggies and beans?

Beef, Vegetable and Black Bean Soup

Oil and/or butter for sautéing
1 lb. ground beef
½ cup chopped onion
½ cup diced celery
½ cup diced carrots
2-3 cloves pressed or minced garlic
1 teaspoon chopped fresh thyme leaves
2 or 3 cans beef broth (can also use vegetable broth)
2 cans black beans, drained and rinsed
Kosher salt and black pepper
¼ cup hot water or soup stock and 2 tablespoons flour (for thickening)
¼ - ½ cup sherry

In a dutch oven, heat oil and/or butter. Add ground beef, and brown with onion, celery and carrots until vegetables are softened. Add garlic and thyme, and cook for 1 minute. Add broth and black beans, and simmer covered for 30 minutes, stirring occasionally. Mix flour with ¼ cup of hot water or soup broth until smooth to make a slurry (add more liquid if necessary). Add flour mixture to soup and continue to simmer for one minute or so until slightly thickened. Add sherry. Stir and remove from heat. Adjust seasonings and serve.

I Hereby Declare “Friday Night Pizza Night!”

I arrived home Friday after work, greeted by a warm, welcoming fire, a glass of wine, and my wonderful husband. Gary had been to the grocery store that afternoon to pick up items to kick off our newly decreed weekly homemade pizza night. At the inaugural, we agreed to take turns—the first would be Gary’s choice, and he scored, deciding on a wonderful barbecue pizza with bottled barbecue sauce, chicken, smoked mozzarella, caramelized onions, and bacon. Man, was it delicious! Next Friday, I’m trying a Middle Eastern pizza with lamb, pine nuts and other traditional toppings.

I look forward to many fun pizza Fridays—roasted veggie toppings, or chicken cordon bleu, or a Mexican pizza with salsa, black olives, black beans, corn…the possibilities are endless! Easy, store-bought pizza dough makes pizza night effortless, and the fun in creating our own, custom-made recipes is priceless.

Goodbye expensive restaurant take out. Adios boring, mundane, same old same old delivery. So long frozen, bland, cookie-cutter from the box. Hello homemade, fresh, fun, fantastic!!

Cannellini Bean and Tuna Salad

For me, keeping fit has a lot to do with moderation and balance in the food department. After a lunch menu of pasta with white sauce, chicken, spinach, artichokes and provolone, it was time for a lighter dinner. Easy, fast and tasty was in order—a cannellini bean and tuna salad sounded just right. Here’s how it went:

1 can cannellini beans , drained and rinsed
2 (5-oz.) cans tuna in water, drained
1 small can sliced black olives, drained
Diced green pepper (any amount)
Diced pimento or roasted red peppers (ditto)
Drizzle of olive oil (a little or a lot)
Juice of half a lemon (more or less)
Kosher salt and pepper
Italian seasoning (or your favorite fresh, chopped herbs)
Fresh grated Parmesan cheese to finish things off

Toss all ingredients in a large bowl.

There’s no set rule here; make it however you like it, or add any extra, favorite ingredients. With a cup of home-made tomato soup, this is a fitting, balanced way to finish off the day’s meals.

Now…what about tomorrow…? Maybe I'll try this salad for lunch--stuffed inside a whole wheat pita pocket with some romaine. Yes!

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Sometimes nothing can satisfy the palate like a crispy, flavorful salad. Not the boring, run-of-the-mill lettuce, tomato, carrot, cucumber version, but something extra-special.

My Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette elevates salad to a whole new, mouth-watering level. Sweet, herb-roasted shrimp bursts with flavor, perfectly complementing tangy crumbles of velvety blue cheese. Light, refreshing orange vinaigrette perfectly finishes off this deliciously divine salad.

Herb Roasted Shrimp Salad with Blue Cheese and Orange-Thyme Vinaigrette

Shrimp
10 oz. raw, peeled, deveined shrimp
1 tablespoon olive oil
½ teaspoon chopped thyme leaves
½ teaspoon chopped, flat-leaf parsley
¼ teaspoon Kosher salt
1/8 teaspoon pepper

Orange-Thyme Vinaigrette
1 ½ tablespoons white wine vinegar
1 ½ tablespoons orange juice
½ tablespoon orange zest (less if you prefer)
½ tablespoon sugar
¼ teaspoon chopped, fresh thyme
¼ teaspoon Kosher salt
1/8 teaspoon pepper
1/4 cup oil

Salad Ingredients
Romaine lettuce, torn
Red onion slices
Blue cheese crumbles
Cherry tomatoes (halved)
Toasted walnuts
Cooked, crumbled bacon

Preheat oven to 400 degrees.

Place shrimp in bowl, and toss with olive oil, thyme, parsley, salt and pepper. Transfer to sheet pan in one single layer. Roast for 6-8 minutes or until shrimp is pink, firm and fully cooked.

Meanwhile, prepare vinaigrette by whisking first 7 ingredients together in a small bowl. Slowly drizzle olive oil in a steady stream while continuing to whisk.

Arrange salad ingredients on individual plates, using amounts you prefer. Top with shrimp, and drizzle with vinaigrette.

This shrimp amount should allow for 2-3 dinner salads. depending on how many shrimp you prefer.

Seared Pork Chops with Citrus-Garlic Reduction

Tender, juicy and succulent, my seared pork chops are highlighted by an easy citrus-garlic reduction and topped off with fresh parsley and thyme. Serve with creamy mashed potatoes and green beans for a satisfying, good-enough-for company dinner.

Seared Pork Chops with Easy Citrus-Garlic Reduction

Olive oil
4 (1-inch) boneless pork chops, seasoned with salt and pepper
1 clove minced or pressed garlic
2 ounces white wine
1 cup chicken stock
½ lemon, juiced (or to taste)
2 tablespoons butter
Flour, salt and pepper
Fresh chopped parsley and thyme

Preheat oven to 350 degrees.

Season pork chops with salt and pepper. Brown in skillet over medium heat in olive oil for 3 minutes on each side.

After browning, transfer to oven, and cook for 7-10 minutes, depending upon thickness of chops.

When pork chops are done, transfer to platter. Place hot skillet on stove-top over medium-high heat. Add garlic, and sauté for one minute or until fragrant, being careful not to burn. Add white wine, chicken stock, and lemon juice. Simmer for 5 minutes to reduce the sauce slightly. Roll the butter in flour, add to skillet, and stir until melted. Remove from heat; add salt and pepper to taste.

Pour reduction over pork chops, and sprinkle with fresh parsley and thyme.

Diced tomatoes, check! Pasta, check! Stock up on Staples

Keeping staples on hand is the golden rule for any successful cook. Being stocked and prepared makes menu planning and preparation easier, plus it cuts down on trips to the grocery store (shopping less saves time AND money). Here are some go-to ingredients I’m never without:

Diced tomatoes
Jarred/bottled sauces (spaghetti, marinara, taco, chili, etc.)
Canned beans (all kinds)
Pasta (spaghetti, macaroni, penne, bowtie, etc.)
Rice (white, brown, long grain and wild, Arborio)
Cream soups
Broth, broth and more broth (all flavors for soup, chili, stew, etc.)
Dried pinto beans
Packet seasoning mixes (taco, ranch dressing, etc.)
Spices/dried herbs (chili powder, garlic powder/salt, oregano, thyme, etc.)
Bread crumbs (seasoned and plain)
Cake/brownie mixes

Consider recipes you prepare again and again, and make sure those ingredients are at the top of your staples list. Keep a running grocery list in your kitchen and jot down ingredients the moment you are low or run out—never rely on your memory.

Don’t get caught unprepared when you’re inspired to make that special dish or simply craving your favorite meal.