Big Papi’s Cheeseburger
1 Green peeper, cut into strips
1 Red Pepper, cut in strips
1 Onion, sliced, separated into rings
1/2 cup Barbecue Sauce (what ever your is – I’m using Guy Fieri’s KC Style)
1/4 cup Steak Sauce (whatever your favorite is – I’m using Heinz 57)
2 lbs. ground sirloin
8 slices of your favorite cheese (I’m using Swiss and Havarti)
8 hamburger buns
8 slices of tomatoes
8 strips of bacon cooked
Heat grill to medium
Place veggies (except tomatoes & lettuce) in the center of a large heavy duty sheet of foil.
Mix BBQ & Steak sauce; drizzle 1/2 cup over vegetables. Fold the foil to make a packet.
Grill 15 minutes.
Meanwhile, mix meat and 2 tbsp. of remaining BBQ sauce mixture
Shape into 8 1/2 inch thick patties concaving the center of the patties for more even cooking.
Turn packet over add burgers to grill cook 4-5 minutes on each side or until done (160F) halfway through cooking and brushing with remaining BBQ mixture
Remove packet from grill. Top burgers with bacon and then cheese grill 1 min. or until melted.
Fill bun with cheeseburger vegetables, topping with lettuce and tomato and of course a Big dill pickle and a cold draft beer.
Tonight, I’m serving with French fried potatoes side salad and fruit compote and of course a Big dill pickle and a cold draft beer.
Low Country Chicken Pilau
4 boneless chicken breasts skinless grilled (seasoned with a garlic & pepper blend or garlic powder, black pepper, and salt if desired)
1 green pepper, diced
1 onion, diced
1/2 cup celery, finely chopped
1/2 cup green onions, chopped
1 tsp. curry powder
1 lg. can plum tomatoes|
4 ounces Canadian bacon cut in small strips (about 1/2 cup)
1 tsp. mace
1/2 tsp. salt
1/2 tsp. coarse pepper
1 garlic clove, mashed
1/2 c. raisins
1 1/2 tbsp. chutney
1 tbsp. fresh tarragon or 1/2 tbsp. dried
1 teaspoon parsley, finely chopped
2 cups long-grain white rice cooked
salt and pepper to taste, optional
Saute pepper and onion in same skillet 5 to 7 minutes.
Add curry and saute 3 minutes.
Add remaining ingredients and simmer over low heat uncovered, stirring occasionally for 7 to 10 minutes.In a large bowl add chicken, veggies and toss to blend.
Serve over rice.
Tonight I’m serving with a side salad and fresh fruit compote.
Shrimp and Veggie with Cheese Tortellini’s
1 lb unpeeled medium shrimp
1 (9 ounce) package fresh tortellini, with cheese filling uncooked
1⁄3 cup butter or 1⁄3 cup margarine
1 shallot, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/2 green pepper seeded and sliced
1/2 red pepper seed and sliced
1/2 sweet onion sliced
1⁄2 cup grated Parmesan cheese
Peel/devein shrimp and set aside.
Cook the tortellini by following the package directions; drain and set aside.
In a big skillet over medium-high heat, melt the butter.
Add in the shrimp, shallot,peppers,onion and basil.
Saute/stir for about 5 minutes.
Add tortellini and Parmesan cheese; toss; season with salt and pepper if desired, then serve.
Tonight, I’m serving with garden salad and fresh fruit compote.
Grilled London Broil Ala Big Papi
1 1⁄2 lbs top-round London broil beef (about 1 1/4 inches thick)
5 cloves garlic
1 teaspoon salt
1⁄4 cup dry red wine
1⁄4 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon honey
Make marinade: Mince and mash garlic to a paste with salt and in a blender blend with remaining marinade ingredients.
In a heavy-duty sealable plastic bag combine London broil with marinade.Seal bag, pressing out excess air, and put in a shallow baking dish.
Marinate steak, chilled, turning occasionally, at least 4 hours and up to 24.
Bring steak to room temperature (which should take about 1 hour) before grilling.
Remove steak from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side for medium-rare.
I am laying 2 strips of thick cut bacon on top of the steak as it cooks, remove the bacon when flipping the steak over to cook the other side and then place the bacon back on top of the cooked side. The fat burns off but the flavor of bacon remains.
Transfer steak to a cutting board and let stand 10 minutes.
Holding a knife at 45 degrees angle, cut steak across grain into thin slices.
Tonight, I’m and serve with saute Onions and mushroom, Oven roasted or grilled potatoes garden salad and fresh fruit.
Pancetta and Cheese Chicken
1/4 cup Swiss, Monterey Jack or part-skim mozzarella cheese
2 tablespoons Pancetta (Italian bacon) or ham, chopped
2 teaspoons Dijon mustard
4 boneless, skinless chicken breast halves, (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
freshly ground pepper to taste
Preheat oven to 400°F. Use a baking sheet with sides and lightly coat it with cooking spray.
Mix cheese, Pancetta/ham, mustard and pepper in a small bowl.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up the breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.
Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.
Tonight, I’m serving with Jasmine rice, asparagus, garden salad and fresh fruit compote.