Burger and Fries Friday: Cuban-Style Burgers

You guys, this is a good burger. A really, really good one. I can see how Bobby Flay won his Burger Throwdown with this recipe. It really is that good! All the flavors work so perfectly together. It's just like a Cuban sandwich on a bun. Except I'm going to go out on a limb and say that this is even more delicious than a traditional Cuban sandwich.

I made a few changes to the recipe, because I have to be me. I added hamburger seasoning and Worcestershire sauce to the burgers themselves, and I used honey mustard instead of Dijon, because Joe doesn't like any other kind and I can't get enough of the stuff lately. I also used garlic powder instead of roasted garlic in the mayonnaise, just for convenience's sake. These changes are reflected below. The only thing I'd do differently next time is that I'd wait to put the mayo and mustard on the burgers until after I'd already pressed them. These burgers were supposed to be pressed, panini-style, but the sauce on them made them all slippery. I think the whole "pressing" aspect would have worked better if the sauces were left off until afterwards.

Other than that one little thing, though, these burgers were absolutely perfect. Joe proclaimed them "the best burger we've had in a while," and I couldn't get enough of them either. Even Andrew seemed to enjoy the few bites he got. These are definitely going to become a staple in our house!

Pressed Cuban-Style Burgers

Source: adapted from Food Network

1 pound ground chuck

Hamburger seasoning

1 tablespoon Worcestershire sauce
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/4 cup honey mustard
4 hamburger buns
4 slices thinly sliced smoked ham
8 slices thinly sliced Swiss cheese
8 sandwich-style pickle slices

1. Combine ground chuck, hamburger seasoning and Worcestershire sauce. Form the meat into 4 burgers. Cook in a saute pan over high heat to desired doneness.

2. Meanwhile, combine the mayonnaise and garlic powder in a small bowl and season with salt and pepper, to taste. Spread both sides of each bun with mayonnaise and honey mustard.

3. Place a slice of cheese on the bottom portion of each bun, place the burger on top of the cheese, top the burger with a slice of ham, then another slice of cheese, then the pickle slices.

4. Place the tops of the bun over the pickles and cook on a sandwich press -- or wrap the burgers in aluminum foil and cook in a hot skillet over high heat with a heavy skillet placed on top of the burger -- to press the sandwich. Cook until golden brown and cheese has melted.

Cajun Chicken Pasta

This is a Red Lobster copycat recipe, but I can't confirm how much it does or doesn't taste like the original; I haven't had Red Lobster's version enough for the taste of it to really be imprinted on my tastebuds. What I can confirm, however, is that this pasta is absolutely delicious. It's full of flavor, with the perfect amount of spice, and a decadent creamy sauce that balances the whole dish perfectly. With 2 cups of cream and a lot of butter, it's certainly not something you'd want to eat every day, but this could easily be lightened up by using half-and-half instead. Plus, the pasta is full of vegetables, which redeems it a little bit, right?

Regardless, both Joe and I really loved this pasta. It's hearty and yummy and works great as leftovers, which is always a plus in our house.

Cajun Chicken Pasta
source: adapted from Recipezaar

2 boneless skinless chicken breast halves, cut into thin strips
2 teaspoons cajun seasoning
2 tablespoons butter
1 medium green pepper, thinly sliced
1 medium red pepper, thinly sliced
1 pound mushrooms, sliced
1 green onion, sliced
2 cups heavy cream

1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces linguine, cooked and drained
Finely chopped fresh parsley

1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag, toss or shake to coat.

2. In a large skillet over medium heat saute chicken in butter until almost tender, about 5 to 7 minutes.

3. Add peppers, mushrooms and onion; cook and stir for 2 to 3 minutes. Reduce heat.

4. Add cream and seasonings; heat through.

5. Add linguine and parsley and toss; heat through.

Homemade Taco Seasoning

Saturday evening was one of Joe's favorite nights at our house: taco night. He becomes a little boy whenever tacos are involved; he simply can't get enough of them. I always make fun of him for his excitement, even though secretly I love taco night, too.

Anyway, when I looked in the cupboard, I discovered a mini-crisis: I didn't have an envelope of store-bought taco seasoning mix like I thought I did. I've always hesitated to make my own taco seasoning at home -- could a homemade mix ever taste as good as the store-bought version? But at that point I didn't have a choice. I remembered (and actually located -- a miracle) a recipe I printed off a while ago for homemade taco seasoning, so I decided to give it a shot. And I'm so glad that I did! This stuff is every bit as flavorful as the store-bought mixes. I'm not looking back, baby!

It seems like a lot of people I talk to are looking for a homemade taco seasoning mix, so that's why I'm posting this. I promise you that it's delicious, and a nice alternative to the high-sodium store-bought mixes. I think I'm going to make a big batch of this so I always have it on hand.

Homemade Taco Seasoning
Source: Nothing But Crumbs

Single Serving (enough for 1 pound of ground meat):

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes (omitted)
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon corn starch

Bulk:

3/4 cup chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon crushed red pepper flakes
1 tablespoon dried oregano
2 tablespoon paprika
1/4 cup + 2 tablespoons cumin
2 tablespoons salt
2 tablespoons white pepper
1/4 cup corn starch

Mix all ingredients together. Use 3 tablespoons (single serving) and 2/3 cup of water for each pound of browned meat.

Awarded!

We had a really delicious dinner last night, but I can't post about it yet because I didn't get a chance to upload my photos. Or rather, as I was uploading the photos, my camera battery died. Woe! You'll just have to wait until tomorrow. I know, how can you stand the suspense? ;)

In the meantime, though, I'll use this lull to pass on an award I recently received from FinsMom, the author of a food blog I recently discovered, Latest Addictions, which is quickly becoming one of my favorites. She shares recipes that somehow manage to be both healthful and decadent, and I never fail to leave her blog without salivating. Thank you so much for this award!

So here are the rules:

1. Accept the award, post it on your blog along with the name of the person who has granted the award, and his or her blog link.
2. Pass the award to 15 other blogs that you’ve recently discovered.
3. Remember to contact the bloggers to let them know they have been chosen for this award.

Here are the blogs I'd like to pass this award on to:

1. The Friday Friends
2. Katie's Korner
3. Dinner at Our House
4. Mrs. Ca Cooks
5. mocha me
6. My Tasty Treasures
7. Daily Sweet Pea
8. Food for a Hungry Soul
9. Sara's Kitchen
10. Get Off Your Butt and Bake!
11. Mommy's Kitchen
12. Nett's Nook
13. Rachel vs. "The Kitchen"
14. Recipes of a Cheapskate
15. The Sisters' Cafe

Blueberry Cream Cheese Pie

One of the things I've been craving the most lately is blueberries. I can't seem to get enough of them in any way, shape, or form -- in muffins, in bread, in salads, in handfuls. My grocery store had a really good sale on blueberries recently, so needless to say I stocked up. And then I found myself with an abundance of blueberries, more than we could possibly eat. And it was then that Deborah very fortuitously posted a recipe for blueberry cream cheese pie on her blog. And I knew that I had to have it immediately.

This pie is soooo good, there are really no words to describe it. Basically it's a no-bake cheesecake, but the filling is fluffier and lighter than a traditional cheesecake. You could make this pie with absolutely any fruit topping; I'm going to try strawberries next. Cherries or blackberries would also be delicious. This is the perfect summer dessert!

Blueberry Cream Cheese Pie
Source: adapted from Deborah's Culinary Confections, original recipe from Allrecipes

1 8-ounce block cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 16-ounce tub whipped topping, thawed
1 9-inch prepared graham cracker crust
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh blueberries

1. In a medium mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Spread evenly into graham cracker shell and set in refrigerator to chill.

2. In a large saucepan combine the sugar, cornstarch, water, and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat. Cook for 2 minutes or until thickened, stirring frequently. Allow blueberries to cool, then spread over cream cheese pie layer. Refrigerate until serving.

Country French Omelet

My feelings about Ina Garten are hard to put into words; I adore her, but I sort of hate her at the same time. She seems sort of stuck-up, but also there's something really warm and welcoming about her. I think maybe I'm just jealous of her perfect house and her amazing kitchen and her obvious wealth, etc. etc.

So while my feelings about Ina herself may be a little mixed, my feelings about her food are definitely not: I love it. I've loved every single one of her recipes that I've tried, and I appreciate the fact that they're so simple to prepare and are made with such readily available ingredients. I was browsing through one of her cookbooks a couple of weekends ago, and when I saw this omelet I knew I had to try it. And I'm so glad I did. Joe and I were both absolutely blown away by this meal. It's made with simple ingredients, but the final dish is just so unbelievably good. You could play with the ingredients a lot, which is something I'll surely do in the future, but I'd suggest making it Ina's way at least once. Yummy!

Country French Omelet
Source: Barefoot Contessa Back to Basics by Ina Garten

3 slices thick-cut bacon, cut into 1-inch pieces
1 cup diced, unpeeled Yukon Gold potatoes
Kosher salt and freshly ground black pepper
5 extra-large eggs (I used six large eggs)
3 tablespoons milk
Dash of hot sauce
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives

1. Preheat the oven to 350 degrees.

2. Add the bacon to a 10-inch skillet and cook for 3 to 5 minutes over medium-high heat, until the bacon is browned but not crisp. Take the bacon out of the pan and set aside on a plate.

3. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-high heat for 8 to 10 minutes, or until very tender and browned. Remove to the same plate with the bacon.

4. Meanwhile, in a medium bowl, beat the eggs, milk, hot sauce, salt, and pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan.

5. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

Weekly Meal Planning

Late last night we returned home from a long day trip to Michigan, and our whole family is just exhausted after spending eight hours in the car in one day. So this week's menu is all about meals that are quick, comforting, and easy to prepare. I think it's going to take me at least a week to catch up after all of yesterday's activity!

Monday -- Soup or Salad: Buffalo chicken tenders salad

Tuesday -- Pasta: Cajun chicken pasta, breadsticks

Wednesday -- Grilling: Hot dogs with Dr. Pepper BBQ sauce, grilled corn on the cob

Thursday -- Quick and Easy: Sloppy joes, potato chips

Friday -- Burgers and Fries: Pressed Cuban-style burgers, steak fries with cilantro-lime mayonnaise

Saturday -- Regional or International: Feta, herb, and sun-dried tomato-stuffed chicken, cucumber-orzo salad

Sunday -- Comfort Food: Philly cheesesteak mac and cheese

Burger and Fries Friday: Waffle House Burgers

There's something I haven't told you guys. It's not that I've been intentionally holding this little factoid back, it's just that it hasn't come up in our conversations. Okay, here goes: When I was younger, from the ages of 16 to 22, I was a waitress. Probably not earth-shattering news in and of itself, but the place I waitressed? It was the Waffle House. And let me tell you, I really loved that job.

One of the things I loved about it -- aside from the (mostly) positive interaction with people -- was the food. I probably gained more weight during those six years than at any other point in my life, and I think I can include my first pregnancy in that estimate! As employees, we could eat almost everything on the menu for free, and the burger I'm sharing with you today was one of my favorite things to eat during my shifts.

True to the Waffle House's reputation, this burger is not in the least bit healthy. It's buttery and greasy and represents pretty much everything in the world that's bad for you. But it's so delicious that I find it hard to care.

Aside from when I'm grilling, this is the only burger I make using pre-shaped burger patties. I get beautiful ground chuck patties from our local butcher, and they're perfect for this burger. The bottom line is, this one is so good that it doesn't actually need anything in it to make it taste better. Every bite is a little taste of nostalgia for me, taking me back to my first job, when things were simpler and all I had to worry about was the next tip I'd be stuffing in my apron.

Waffle House Burgers

Source: Cassie

4 pre-shaped ground chuck patties

Salt and pepper

Vegetable oil and butter

1 large onion, thinly sliced

4 teaspoons Worcestershire sauce

4 slices tomato

Thousand Island salad dressing

4 hamburger buns, split, buttered, and grilled

1. In a small saucepan, melt 2 tablespoons butter. Add onion and salt and pepper to taste and cook until onions begin to caramelize.

2. Meanwhile, melt vegetable oil and 1 tablespoon butter in a large skillet. Season burger patties with salt and pepper on both sides. Cook to desired doneness. Top each patty with 1 tablespoon of Worcestershire sauce, then top with cheese to melt.

3. Assemble burgers by placing a slice of salted tomato, the caramelized onions, and the Thousand Island dressing on top of each patty.

"Olive Garden Salad Dressing"

I put the title of this recipe in quotes, because to be completely honest, this salad dressing tasted absolutely nothing like Olive Garden's famous dressing, at least not to my tastebuds. That's not to say it's not a delicious dressing in its own right -- it is -- but it just didn't fulfill that craving I sometimes have for Olive Garden's dressing.

The website where I found this copycat recipe also has another recipe for this dressing, which I have a feeling probably tastes a bit more like the original -- but it contains raw egg, which my pregnant self can't have right now.

This truly is a very good salad dressing, as long as you don't have expectations that it's going to taste like the original. For my part, when I'm craving Olive Garden's dressing, I'm just going to go to the restaurant across the street from where I work and buy a bottle of it.

"Olive Garden Salad Dressing"
Source: Group Recipes

1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup (I used sugar)
2 tablespoons Parmesan cheese
2 tablespoons Romano cheese
1/4 teaspoon garlic salt (or 1 garlic clove, minced)
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice

Mix all ingredients in a blender or food processor until well-combined. Serve over salad.

Tuscan Garlic Chicken Pasta

I'd been looking forward to making this meal for a long time, pretty much ever since Lisa introduced me to the recipe section of Olive Garden's website way back when. I've only had this dish once in the actual restaurant that I can recall, but I remember thinking it was pretty good.

That's exactly what I'd call this at-home version of the dish: pretty good. It wasn't fantastic, but it wasn't terrible either. The chicken had a nice crispy skin and was very flavorful, but Joe and I were both underwhelmed by the pasta. We both found it too bland for our tastes. I think the sauce needed some red pepper flakes, or even just some black pepper, to spice it up a bit.

It wasn't bad, though, and it wasn't nearly as expensive to make at home as it would have been to order in the restaurant. Overall this was a decent dish -- but it's probably not something I'll rush to make again.

Tuscan Garlic Chicken Pasta
Source: Olive Garden

4 boneless, skinless chicken breasts

1 1/2 cups flour, plus 1 tablespoon

1 tablespoon salt

2 teaspoons black pepper

2 teaspoons Italian seasoning

1 pound fettuccine pasta, cooked according to package directions

5 tablespoons olive oil

1 tablespoon garlic, chopped

1 red pepper, julienne cut

1/2 cup white wine

1/2 pound whole leaf spinach, stemmed (I used baby spinach)

2 cups heavy cream

1 cup Parmesan cheese, grated

1. Pre-heat oven to 350º.

2. Mix 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

3. Heat 3 tablespoons oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 minutes). Add more oil for each batch as necessary.

4. Place cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°.

5. Heat 2 tablespoons oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 tablespoon flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

6. Coat cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.