Boots McBlog

If you’ve ever hopped over to the “about me” section of this blog,  you’ll see my confession of love… for burgers.   Surprisingly,  I’ve yet to blog a burger recipe.   Here is one of the faves in the McCottage  -  Baby Bleu Burgers.    These mini burgers make a yummy quick weekend meal or a fun hearty party food.     You might want to put these on your Memorial Day menu.

Ingredients:

1.5 pounds  Ground Round

3 Tablespoons William Sonoma Ultimate Burger starter    OR   2 Tablespoon McCorkmick Grill Mates Montreal Seasoning

1 package of Hawaiian Bread Dinner Rolls ( 12 count)

3 Tablespoons Bleu Cheese Salad dressing

12 hot and sweet pickle slices*

3 Tablespoon red onion,  finely diced

To make the mini burgers,   mix ground round with the Grill Seasoning of choice.

(For test purposes:  I used the Ultimate Grill Seasoning available  from Williams Sonoma.  This is a shortcut  mixture of onions, dijon mustard, garlic, and spices.   Another option is to  use McCormick Grill Mates Montreal Seasoning which is available in the spice section of major grocers.  If using the Montreal Seasoning,   add  1 Tbsp of cold water or Worcestershire sauce for juicier burgers)

Divide the meat into 12 small sections.   Form each section into a small meatball and flatten to a burger shape – nearly 1-2 inches in diameter.    Pinch alongside the round edges of the burger to  help seal the edges and prevent breakage on the the grill.

Place the burgers on a medium hot grill and cook for 4-5 minutes per side.  Turning once.   Remove and let rest for 5 minutes.     (  Tip:  A fish grill basket may make it easier to flip these on the grill)

Once the burgers have rested,   you can begin assembly.     Slice each dinner roll in half.   We’ve found that the Hawaiian Bread Rolls have a great texture and sweetness with the spice of the burgers.   Top bottom half of roll with mini burger.   Top with 1-2 tsp of blue cheese dressing,  a  hot and sweet pickle slice, and a 1 tsp of minced red onion.   Finish with top of bun.      Yield:  12 mini burgers

Serve with sweet potato fries for a unique twist on this all american pairing.

Bon Appetit, Y’all!

I still had a few limes on hand from the Cilantro Lime Soup I posted a couple of weeks ago.  Using my Family and Consumer Science education ( that’s what we used to call home economics) to it’s fullest,  I thought there HAD to be a way to use the remaining limes.  Each time I spied the bowl of limes over the last few weeks, I  would remember the lyrics to a silly 1970′s tune, “Put the lime in the coconut and shake it all up.”     Lime and coconut are two great tastes that compliment each other in our favorite tropical treats.   That got me thinking,  ”What happens when you pair lime with the unexpected?”   A few google searches later,  I’ll tell you what happens…an absolutely  delicious and EASY side dish.

Lime, simple syrup, and ….sweet potatoes!    Yes, ma’am – we’re talking Lime Glazed Roasted Sweet Potatoes.

4 – 5 cups of sweet potatoes, peeled and cut into 1/2 inch cubes.

1/2 stick (1/4 cup) butter, melted

1/2 teaspoon sea salt

1/2 tsp fresh cracked pepper

1/4 cup water

2 tablespoons white sugar

1 Tablespoon fresh lime juice

1/2 teaspoon fresh lime zest

2 Tablespoons chopped fresh chives

Preheat oven to 450 degrees.   Toss potatoes with butter, salt, and pepper.

Spread seasoned potatoes on a cookie sheet.  Roast for 20 minutes. Stir potatoes twice while roasting.

Meanwhile,  bring water, sugar, and lime juice to a boil in a small saucepan.  Simmer the syrup mixture until it reduces to 2 tablespoons and becomes a very light caramel color.  ( about 5 minutes)

Using one of my favorite kitchen tools the handy – dandy Arkansas born Microplane,  zest one lime for 1/2 teaspoon of fresh lime zest.

Toss roasted potatoes with  lime syrup, lime zest, and chives.

We paired these divine little potatoes with a hot of the grill rib eye steak and a tossed green salad.   These would also sing alongside Caribbean Jerk Chicken  or grilled salmon.  Put the lime in the potatoes,  you’ll eat this bowl up!

Yield  8  1/2 cup servings,  approx 160 calories

Bon Appetit, Y’all!

xxoo,

boots

While we are just a few weeks away from the “official” start of spring,  there is nothing better than starting to cook with fresh herbs.    This great recipe is light and with only 215 calories per serving, it will get you beach body ready in time for summer.     There are a few local Mexican restaurants that serve a version of this soup and I was determined to find a similar recipe to make at home.   The base for this recipe I found on Epicurious.com.  I made a few tweaks to my tastes.    Way back in my Junior League cookbook days and as a graduate of “Cookbook University”,  I learned,  ”once you make three changes to a recipe,  it becomes your own original recipe”

So,  here’s my “original” version of a very EASY, very delicious soup.

Cilantro Lime Soup

2 Tablespoons Olive Oil

1 Onion, chopped

3-4 garlic cloves

1 TBSP Chili powder

3 skinless chicken breast halves, cut into 3/4 inch pieces

5 cups chicken stock  / canned chicken broth

1 cup  (2 ears) of fresh corn kernals

1 10 oz can of Rotel tomatoes and peppers

1-2  fresh jalepenos, sliced (optional)

1/2 bunch fresh cilantro sprigs, tied together with kitchen string

toppings

1/4 cup chopped fresh cilantro

1/4 cup  fresh squeezed lime juice ( about 3 limes)

1 avocado, sliced

Sour Cream

Preparation:    Heat oil in a heavy, large saucepan over medium high heat.  Add onion and garlic.  Sauté until softened about 3 minutes.

Add Chili powder and stir for one minute.  Add chicken and stir for 2-3 minutes

Meanwhile,   cut corn from the cob.      (A half cup white or brown minute ice could be substituted  for the corn.)  Add corn to  chicken mixture.

Next, add 5 cups of chicken stock or broth to your chicken and onion mixture.    Pro tip : Be sure to use a LIQUID measuring cup as pictured when measuring liquid foods.  The volume of liquid when using the flat dry cup is quite different.

Add 1 can of Rotel Tomatoes to the soup mixture.   When tomatoes are in season 1 cup of fresh tomatoes can be substituted.    I also like my soup on the spicy side.  At this point,  I toss in a couple of  sliced fresh jalepenos.

Add the cilantro bunch to saucepan and bring to a boil.    Reduce heat and simmer until chicken is cooked through about 10 minutes

Discard cilantro sprigs.   Add chopped cilantro, lime juice to soup.   Season with salt and pepper to tast.  Garnish with sour cream and avocado.

This makes an wonderful low calorie meal on it’s own.     When I need something a little hardier, I serve this with a southwestern tossed salad and a wedge of a cheese quesadilla.

¡Salud, Y’all!

“Gimme some Shu-gar!” is an often used phrase here in the South by grandmothers and  those aunties who like to pinch cheeks.  This week in Arkansas,  it’s not relegated to old belles. All of us HOG fans are getting in on the action and wanting some shu-gar.   In case you aren’t a fan of the SEC ( shame on you!), you might have missed that the Arkansas Razorbacks will be taking on some team from above the Mason Dixon in the Sugar Bowl tomorrow.     Our state couldn’t be happier, prouder, or more excited.  To say we are high on the HOGS would would be an understatement.   In true southern style,  tomorrow,  there will be tailgates happening all over our state and beyond to celebrate.   Whether we will cheer from the sidelines in NOLA or from an armchair,  we’ll definitely want to have some delectable treats to ensure we have the energy to keep our “WOO PIGS!”  strong and loud.    And for all you resolutionists,  as your nutritionist,  I can safely say that calories don’t exist on holidays and when the HOGS play the Sugarbowl.

In honor of our big event,  I’d thought we’d need a tailgate treat….so  I took a little pig,  added a little sugar and  now I present to you: Painted Praline Bacon

Start with  1 pound of thick cut bacon

Preheat oven to 350 degrees.  Place a cooling rack over a jelly roll pan.  Lay uncooked bacon strips across the cookie sheet.  (this allows for crisper bacon when baking).   Bake bacon for 30 minutes.

After the bacon has cooked for 30 minutes,  remove from the oven and using a basting brush,  paint the bacon with a lite spread of Dijon mustard

Then sprinkle the mustard topped  bacon with lite brown sugar

After you have sprinkled the bacon thoroughly with brown sugar,  place the bacon back in the oven for another 10-15 minutes until the brown sugar is melted.

If you can stand it,  let the bacon cool for 10 minutes before serving.

This is a perfect treat alongside a breakfast of champions (which we already know the HOGS are) such as eggs benedict   or sprinkled on a spinach salad.

Let’s face it  -   it’s bacon and sugar – we all know that’s just a little piece of HOG heaven whenever and wherever…especially when our team is playing the sugarbowl.

Cheers and WOO PIG,  Y’all!

There’s a little basket I keep on my back gate.   I refer to it as the “happy” basket.    It’s the place where my sweet friends and I exchange notes or treats or whatever it is that we are trying to swap.    I always know the holidays are here when I find in my basket a jar of Mauri’s Sherried Cranberries.    For the past ten years, my family has come to expect I will share them as our pre-Thanksgiving meal appetizer.   I  must admit they are so yummy,  I want to keep them to myself.    Thanks to her gracious heart,  Mauri shared her special holiday recipe with me this year.   The recipe was originally printed in The Cotton Country Collection Cookbook published by Junior League of Monroe, LA.

Sherried Cranberries

1 C sugar

1 c dry sherry

2 c fresh cranberries

1/2 c. chopped walnuts

Dissolve sugar in sherry over low heat, stirring frequently.  Bring to a boil.  Add cranberries; cook until berries pop, about 8 minutes.

Cool and add walnuts.  Place in jars and refrigerate.

Serve these berries over cream cheese with triskets or your favorite cracker.    These are also delicious served over warm brie.   And if you can manage to save a smidge, we’ve discovered they are  the perfect topping for those day after Christmas ham or turkey sandwiches/ paninis.

For gifts,  I’ve  wrapped or topped each of the  jars in ivory burlap tied with silver ribbons.  I picked up several different prisms and pendants in my local craft store to add a little special sparkle to the presentation for each friend.     If you are looking for the perfect delicious , EASY, and different recipe to share with friends this season,  this makes for a berry special treat.

Merry Christmas, Y’all.

boots

xxoo