This week, my friend Sarah over at A Taste of Home Cooking is celebrating her SIXTH Blogiversary! In honor of the occasion, she asked six blogger friends to make one of her recipes and guest post on her site. I am thrilled to be a part of that group.
I chose to make Sarah’s Philly Cheesesteak Sloppy Joes. It was an easy choice considering they are by far the most popular recipe on her site. To see what we thought of them (hint: YUM!) and to get the recipe, head on over to A Taste of Home Cooking.
And don’t forget to wish Sarah a happy sixth blogiversary!
It has been hot as hell in Chicago this week. So hot that I probably could have cooked these burgers just by setting them outside for a bit. Burgers are a Summer staple so we decided to revisit them for this week’s recipe swap.
I chose not to stand outside in front of a hot grill in the 100+ degree heat but instead cooked these up inside on my cast iron grill pan. The horseradish flavor was prevalent but not overwhelming. We like things hot so I wish I would’ve used a little bit more or used a hotter variety. I also changed up the recipe just a little bit by adding some cheese to the patty itself and a couple shakes of Worcestershire for just a little extra zing.
We kept it simple as far as toppings go, just dressing it with a super ripe tomato on a pretzel bun but I was longing for a couple of cool, creamy avocado slices to tie it all together.
Horseradish Havarti Burgers.
- 1 Lb. Ground Beef
- 1/4 Cup Prepared Horseradish
- 1/4 Cup Fresh Parsley, chopped
- 4 Shakes Worcestershire Sauce
- 8 Slices Havarti Cheese, divided
- Hamburger Buns
- Condiments of choice
Preheat grill or place a cast iron grill pan over medium-high heat.
Combine the ground beef, horseradish, parsley, and Worcestershire in a bowl. Tear 4 slices of Havarti into small pieces and mix into the beef mixture. Form into 4 patties.
For medium rare, cook for 4 minutes per side, topping each burger with a slice of Havarti 1 minute prior to removing patties from the heat.
Transfer to buns and dress with the condiments of your choice.
The Jey of Cooking | http://www.thejeyofcooking.com
The Swap theme this time around was another Blogger’s Choice. I was assigned Sweet Beginnings, which was awesome since I’ve had my eye on a bunch of Jaida’s recipes for a while now. Sadly though, the Husby has been out of town for the past two weeks (which is our time frame for the swap) so I had to choose something that would be easily adaptable for one.
I typically have a really hard time cooking for just myself when DH is away. It’s so much easier to just pick up something prepared at the grocery store or place a call for delivery. But this week was different. After gorging myself on all the delicious food in Seattle at BlogHer Food this weekend, I was determined to get in the kitchen and take control of what I was eating.
I found some ground beef in the freezer so off I went to search the site for a great recipe. I loved the sound of this burger, and it turned out that I was only missing one ingredient so I just made an easy substitution! So while the Fruitaholic dined on some avocado, blueberries and bacon (this child’s eating habits are quite interesting), I happily munched away on my burger.
The creamy avocado provided a nice contrast against the crisp bacon, and the flavor of the patty was out of this world. I didn’t want to buy a full container of chipotle mayo so I mixed a chopped chipotle pepper and a bit of its sauce into some greek yogurt instead of mayo. I also mixed some of the chipotle pepper and cilantro into the ground beef as well. What can I say? I like things spicy!
And speaking of BlogHer Food, I was lucky to meet the fine folks over at Ziplist. The Erins were incredibly nice and welcoming and I thank them for allowing me to crash their party! Ziplist allows you to save a recipe to your recipe box and even create a shopping list to take with you to the grocery store, so make sure to head over and check them out. They have a database full of thousands of recipes from your favorite bloggers and food sites. It’s free so what do you have to lose?!
I have much more to tell you about BlogHer Food in the near future but for now, tell me: What do you think of the new formatting here on TJOC?
- 1 Lb. Lean Ground Beef
- 1 1/2 Tbsp. Worcestershire Sauce
- 1 Chipotle in Adobo, seeded and chopped + 1 Tbsp. Sauce,
- 2 Cloves Garlic, chopped
- 1/4 Cup Cilantro, chopped
- 1/4 Cup Greek Yogurt (or Lite Mayonnaise)
- 1 Chipotle in Adobo, seeded and chopped + 1 Tbsp. Sauce
- 4 Slices Bacon, cooked
- 4 Slices Pepper Jack Cheese (I shredded about a cup)
- 4 Burger Buns
- 1 Avocado, sliced
- 1/2 Cup Cilantro, chopped
Heat your grill or a grill pan over medium-high heat.
In a medium bowl, combine the beef, Worcestershire sauce, chipotle and sauce and cilantro. Form the mixture into 4 patties. Cook for 4-6 minutes per side to your desired amount of doneness.
While the burgers are cooking, combine the yogurt/mayo and chipotle and mix well. Set aside.
Toast the buns. Spread the sauce on the bottom bun. Assemble the burgers in the following order: bottom bun, patty, cheese, avocado slices, 2 half strips of bacon, cilantro, top bun.
The Jey of Cooking | http://www.thejeyofcooking.com
Whenever the Husby and I get a date night, there’s a pretty good possibility you’ll find us at a steakhouse. Sure, we sometimes try out that hot new restaurant that opened a year ago but haven’t had a chance to go to yet, but at a steakhouse, we are almost always guaranteed a good, solid meal. We love steak, but rarely do I ever make it at home. So I was thrilled when I got Jessy’s Steak Marsala recipe for the Special Occasion swap. Steak at home, eaten at my own dining room table (ok, on the couch in front of the tv) and we don’t even need a babysitter? Count me in. I drool over most of the recipes Jessy posts, so I knew this would be a winning dish.
It’s not so often that we get to have date nights lately, so this was a nice way to spend some quality time with each other, no special occasion necessary.
Steak Marsala – slightly adapted from Gourmet Day to Day
- 4 Cuts of Steak (I used sirloin), about 6-8 oz. each
- Salt and Pepper, to taste
- 8 Slices Thick Sliced Bacon
- 2 Cups Baby Bella Mushrooms, sliced
- 3 Garlic Cloves, minced
- 1 Shallot, minced
- 1 Tbsp. Tomato Paste
- 1 1/2 Cups Marsala Wine
- 1 Lemon, juiced
- 5 Tbsp Butter, room temperature and sliced into Tbsps.
- Chopped Fresh Parsley, for topping
Pat the steaks dry with a paper towel then season both sides evenly with salt and pepper. Heat a cast iron grill pan over high heat. Add the steaks to the pan and cook 6 minutes, then flip and cook an additional 5-6 minutes for medium rare. Adjust according to your preferred level of doneness. Transfer the steaks to a plate and cover with foil. Set aside.
Heat a large skillet over medium. Using kitchen shears, snip the bacon into small pieces and add to the pan. Brown until crispy. Transfer the bacon pieces to a paper towel lined plate, reserving the drippings in the pan. Add the mushrooms to the skillet and saute until they release their moisture and begin to shrink, about 5 minutes. Add the shallots and garlic and cook an additional 2 minutes before adding the tomato paste. Stir to coat, then return the bacon to the pan.
Take the skillet off of the heat and add the marsala, then return to heat, stir and allow the sauce to thicken and reduce by half, about 4-5 minutes. Remove from heat and add the lemon juice. Add one tablespoon of butter at a time, stirring and allowing each piece to melt before adding the next.
Serve a generous portion of the sauce over the steaks. Garnish with parsley.