Bacon Blue Cheese Hamburger

 1 1/2 pounds Ground Beef, 80/20

4 slices Apple Smoked Bacon

2 Eggs

1 teaspoon Dried Oregano

1 tablespoon Ancho Powder

1 teaspoon Salt

1 teaspoon Black Pepper

1 small Sweet Onion, thickly sliced

4 tablespoons  Blue Cheese Crumlbes

4 Brioche Buns

2 tablespoons Olive Oil

Preheat a grill to medium-high heat.  Spray the grill with non-stick cooking spray.

In a food processor, blend the bacon.  In a large bowl, mix ground beef, blended bacon, eggs, oregano, ancho powder, salt, and pepper.  Don't over mix the meat.

Form four patties.  Brush meat patties, and sliced onions with olive oil on both sides.

Grill the patties for about ten minutes, flipping once, top with blue cheese crumbles.  Grill onions for about 6 minutes, flipping once.  Toast Brioche buns lightly.

 

 Serve with whatever condiments you like; mayo, ranch, blue cheese dressing, mustard.  

*Apple smoked bacon  adds great amount of moisture to the meat patties, as well as puts a new twist on a bacon burger :)

Stuffed Peppers with Chipotle Tomato Sauce

6 Bell Peppers

1 pound Ground Beef (90/10)

1/2 cup chopped Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 cup Green Onion, chopped

1 1/2 cups cooked Quinoa 

1/4 cup Low Fat Sour Cream

2 tablespoons Olive Oil

Salt, Pepper, to taste

Cut off top of peppers and reserve them; scoop the seeds out and white membranes.

Preheat a skillet to medium-high heat, add one table spoon of olive oil.  Saute onions for 2-3 minutes, add ground beef.  Season with salt and pepper, and saute for about 8-10 minutes.  Turn the heat off.  Add garlic, cilantro, green onion, quinoa, and sour cream.  Adjust seasoning as needed.

Preheat an oven to 425 degrees F.

Stuff peppers with beef-quinoa mixture; cover with the pepper tops.  Arrange stuff peppers in a baking dish.  Brush them with the rest of the oil.  Cover with some foil and bake for about 30 minutes.  Turn on a broiler.

Uncover the peppers and cook for another 2 minutes, until tops are golden brown.

Serves 4-6

To serve:  Scoop some Chipotle-Tomato Sauce on the bottom of a plate and place Stuffed Pepper in the center.

Chipotle-Tomato Sauce

2 pounds Tomatoes, halved

1 Sweet Onion, chopped into large pieces

5 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

2 Chipotle Adobe Peppers, plus 2 tablespoons of Liquid

1/2 cup Cilantro, chopped

Salt, Pepper to taste  

Preheat an oven to 400 degrees F.  Arrange tomatoes, chopped onion, and garlic cloves on a baking sheet.  Season with salt and pepper, and drizzle with olive oil.  Bake for 30 minutes.  Let it cool for about 15 minutes.  In food processor, blend roasted veggies.  Add cilantro and adobe peppers.  Blend together for another minute.  Adjust seasoning as needed.  

Preheat a skillet to low heat.  Transfer the sauce into a skillet and warm it up while peppers are baking.

*Can be made a day ahead.  Just warm up the sauce in a skillet before serving. 

Cilantro MeatBalls with Red Pepper-Pineapple Chutney

Meat Balls

1 pound Organic Beef, 85/15

1 small Onion

1 Jalapeno

3 Garlic Cloves

1/2 cup Cilantro, chopped

1 Egg

Salt, Pepper, to taste

In a food processor, blend onion, jalapeno, garlic, and cilantro.  Add vegetable mixture, egg, salt, and pepper to the meat.  Mix well and form meatballs.  Makes about 22-25 meatballs. 

Preheat an oven to 400 degrees F.  Arrange the meatballs on a baking tray.  Bake for 20-25 minutes.

Red Pepper-Pineapple Chutney

1 20 oz can Crushed Pineapple, with Juice

1/2 cup Red Pepper, finely chopped

2 Garlic Cloves, chopped

1 tablespoon Ginger, grated

1 tablespoon Agave Nectar

1 tablespoon Apple Cider Vinegar

Pinch of Cayenne

Salt, Pepper, to taste.

In a small pot, combine all of the ingredients.  Bring them to boil, turn the heat to low, and simmer for about 30 minutes.  Serve with the meatballs.

Serves 4

Meat Balls with Smoked Bacon

One Pound Ground Beef (85/15)

2 slices Smoked Apple Bacon

1 Roasted Pepper, from a jar

1/2 cup Parmesan Cheese

1/2 cup Panko Crumbs

1/2 cup chopped Basil

2 Garlic cloves

1 Egg

1/4 teaspoon cayenne

Salt, Pepper to taste

Pre-heat oven to 400 degrees. In a food processor, blend bacon, roasted pepper, basil, and garlic. Add the mixture to the meat, as well as cheese, panko, egg, cayenne, salt, and pepper. Form the meat into medium size balls. Bake for 20 minutes.

Makes about 14 meat balls.

*Remember that parmesan cheese is salty so make sure not to over salt them.



Speedy Chili

1 can Black Beans, 15 oz

1 can White Beans, 15 oz

1 can Kidney Beans, 15 oz

 One pound Ground Beef (85/15)

1 can Marinara

1 1/4 cup Red Wine ($2.99 special from Trader Joe's)

2 cups Stock (Beef or Vegetable or Water)

1 small Onion, diced

Salt, Pepper to taste

2 tablespoons olive oil for frying

Dry Spices

2 Tbs Paprika

1 Tbs Cumin

1 Tbs Garlic Powder

1 tsp Cinnamon

1/4 tsp Cayenne Pepper

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add onion and cook for about 3 minutes. Add ground beef and season with the Dry Spices, salt and pepper to taste. Cook 6-8 minutes.

Meanwhile, drain and rinse the beans.

Pour red wine, stir and scrape the bottom of the pan to get all the flavors to blend together. Let it simmer on low for 3-5 minutes, so the alcohol cooks out.

Add marinara, stock (or water), and beans. Season again with a little salt and pepper.

Bring it to a boil uncovered. Turn it to low heat, cover up, and cook for about 30 minutes.

Top it with Avocado Sour Cream and Chives

Serves 6-8

*Find recipe for Avocado Sour Cream under "Recipe Book"