Dinners, Sandwiches

Recipe—Lamburgers

Growing up my dad used to live on the edge of Wyoming, right up against the Idaho border. I would go out and visit him several times a year. He lived in this gorgeous 3-story ranch house right next to a sheep farm. I always loved looking at the sheep. Especially in winter when those cute little white fluffy lambs were out in a snow-covered field. It wasn’t until I was a young teenager that I discovered that those cute little fluffy white sheep were raised to be someone’s dinner. I was appalled that anyone could eat such a cute little creature! That is, until I got my first taste of lamb. Yum-o! Sorry lamby, you taste too good not to eat.

Lamb is absolutely delicious and, in my opinion, like no other meat. It has this absolutely delicious rich flavor that is unlike any other meat. I have been wanting to try making lamburgers at home for sometime now but it can be difficult to find ground lamb. Just about every year my dad purchases and entire lamb from the sheep farm. When I saw him a couple of weeks ago he happened to still have some of the ground lamb leftover from his last purchase, so I bummed it off him just so that I could make these exotic burgers. These were mind blowing good. I felt so bad for my husband because he happened to have a cold when I made them and was unable to taste much of anything. Looks like I am going to have to make them again very soon. Aw shucks!

INGREDIENTS
1/2 c mayonnaise
2 tsp cumin
1–1 1/2 lb ground lamb
salt and pepper
olive oil
block of feta cheese sliced
red onion slices
green leaf lettuce
4 burger buns

STEPS

  • In a small bowl combine the mayonnaise and cumin and set in the fridge until ready to use.
  • Season the ground lamb with salt and pepper.
  • Form the ground meat into 4 thin patties.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the meat patties to the hot skillet and cook for 3–4 minutes.
  • Flip the patties and add the slices of feta cheese to the patties.
  • Continue cooking the lamburgers for another 4 minutes.
  • While the meat is cooking, lightly toast the buns in the oven.
  • Reduce the heat to low, and while the cheese finishes melting spread a good amount of the cumin mayonnaise onto the cut side of both the top and bottom buns.
  • Arrange the lettuce and red onion on the bottom half of each bun.
  • Top with the most delicious lamburger patty ever.
  • Add the top of the bun to your masterpiece and enjoy!
Dinners, Sandwiches

Recipe—Jalapeño Cheddar Chicken Burger with Guacamole

This chicken burger is the love child of Mexican and American cuisine. It is delicious. Or should I say was delicious, because my husband and I each devoured ours. The entire thing. This had to be the most flavor packed chicken burger I have ever had. Usually when I think of turkey or chicken burgers I think of dry flavorless patties. Not the case with these bad boys! These jalapeño cheddar chicken burgers were incredibly moist and definitely not short on flavor. If you are looking for a way to spruce up the average burger, or even to cut some calories give these burgers a try. They are definitely unique and unlike any chicken burger you have probably ever had before, the perfect burger to enjoy with a refreshing Corona on a warm summer day. Ahhhhhh yeaaahhhhh. That’s what I’m talking about.

Note: These can definitely be cooked on the barbeque. I used my skillet because ground chicken tends to stick easily due to the low fat content.

INGREDIENTS
1 lb ground chicken
1/2 c yellow onion, finely chopped
1/4 c fresh cilantro, finely chopped
2 tsp garlic, minced
2 tsp jalapeño, chopped
1 tsp ground cumin
1 tsp paprika
1/2 c shredded cheddar
kosher salt and pepper
2 tbsp olive oil
2–4 buns

FABULOUS TOPPINGS
guacamole
slices of cheddar cheese
lettuce
sliced tomatoes
sliced red onion

STEPS

  • Preheat oven to 350º.
  • Combine ground chicken, onion, cilantro, garlic, jalapeño, cumin, paprika, cheddar, salt, and pepper in a bowl.
  • Using your hands mix everything together.
  • Form the mixture into 2–4 patties depending on the size you want.
  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the patties and cook for 5–7 minutes per side or until cooked through.
  • While the patties are cooking toast the buns in the oven or 4–5 minutes.
  • Place each patty on a bun and garnish with whatever your heart desires. (I would use all the garnishes I recommended if I were you.)
Salads, Sandwiches

Recipe—Low-Carb Egg Salad Wraps

I am constantly on the hunt for tasty low carb recipes. This wonderful blog I follow, Low Carb Jabberwockey, is always giving me inspiration for new ways to try classic recipes, but without the carbs. The other day she posted a recipe for an egg salad wrap, basically egg salad on a leaf of romaine with tomatoes and avocados. Genius, I thought! Well it just so happens I had an abundance of hard-boiled eggs after Easter. Imagine that! I decided to take the Jabberwockey’s idea and make it my own. These turned out phenomenal! I think this is a great recipe regardless of if you are watching your carbs. Who needs boring ol’ sliced bread anyways? Not this gal!

INGREDIENTS
6 hard-boiled eggs, chopped
1 celery stalk, diced
1 tbsp green onions or chives, chopped
1/4 tsp salt
1/8 tsp pepper
1/4–1/2 c mayo
2 tsp yellow mustard
4 leaves of romaine lettuce
8 slices of bacon, cooked
1/2 avocado, sliced

STEPS

  • In a medium bowl mix together eggs, celery, green onions, salt, pepper, mayo, and mustard.
  • On each piece of lettuce place 2 strips of bacon.
  • Top the bacon with a spoonful of the egg salad and a couple of the avocado slices.
  • Grab a napkin and enjoy!
Sandwiches

Recipe—Chicken and Cheese Stuffed Sammy

I am in love with almost any recipe that can be prepared in advance and then just tossed in the oven. This recipe is one of those! I recently made it when a couple of friends would be stopping by for lunch. It was a quick visit so I knew I didn’t want to be in the kitchen while they were there. I assembled the whole thing that morning and then just put it in the oven when they arrived. Not only is great if you are having a couple of guests over for lunch but it is perfect for a picnic or even camping. You can make the sandwich ahead of time and then just toss the foil wrapped sandwich on the grille and turn it once or twice to keep the bottom from getting too crisp.

This sandwich is made in one large sourdough loaf that can be cut into 3-5 individual servings. It is literally packed with delicious flavors that go together really well. There’s just something perfect about the combination of hearty chicken pieces and thinly sliced pastrami, especially when smothered with gooey melted Swiss cheese and pressed together with perfectly toasted bread. I promise that you won’t find anything like this is your local deli. De-lish!

INGREDIENTS
large sourdough loaf
Dijon mustard
mayonnaise
1 1/2 c Swiss, shredded
1/2 lb sliced pastrami
2 c shredded rotisserie chicken
1/2 c roasted red bell peppers
3 thin slices of red onion
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cut an oval out of the top of the loaf and remove it.
  • Tear out the inside of the bread leaving 1/2” thick bread shell.
  • Spread mayonnaise and Dijon mustard on the inside of the loaf and the underside of the lid.
  • Sprinkle half of the shredded Swiss in the bottom of the bread shell.
  • Layer in pastrami, shredded chicken, roasted red peppers, onions, and remaining cheese.
  • Season with salt and pepper.
  • Place the sandwich lid back in place and wrap tightly in foil.
  • Bake for 20–22 minutes or until the cheese is melted and all of the ingredients are warmed through.
  • Remove sandwich from foil and place on cutting board.
  • Cut into desired number of servings.
Uncategorized

Crowd Pleasing Super Bowl Recipes

DivaDiCocina_SuperBowl

Super Sunday is right around the corner! The Super Bowl is the biggest football game in America. It’s when we get together with family and friends to watch two rival teams have it out on the field (and of course over indulge in delicious food).

Whenever we have a Super Bowl party we typically serve one dish per quarter. Appetizers during the first two, a main course for the third, and of course a super ice cream sundae during the fourth.

I have put together some of my favorite recipes that are perfect for your big bash. Enjoy the game!

Appetizers

DivaDiCucina_QuesoFundido

Queso Fundido

DivaDiCucina_Poppers

Western Bacon Jalapeño Poppers

DivaDiCucina_BuffaloCauliflowerBites

Buffalo Cauliflower Bites

DivaDiCucina_CheesyMushrooms

Cheesy Stuffed Mushrooms Wrapped in Bacon

DivaDiCucina_ShrimpCups

Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Warm-ups

DivaDiCucina_Chili

Chili (The Classic Kind)

DivaDiCucina_ChickenEnchiladaSoup

Crock-Pot Chicken Enchilada Soup

Meals

DivaDiCucina_FrenchDip

Crock-Pot French Dips

DivaDiCucina_PhillySloppyJoes

Philly Cheesesteak Sloppy Joes

DivaDiCucina_ShreddedBeefTacos

Crock-Pot Shredded Beef Tacos

DivaDiCucina_HotHam&Swiss

Hot Ham and Swiss Sammies

DivaDiCucina_BBQChickenSando

Crock-Pot Pale Ale BBQ Chicken Sandos

DivaDiCucina_PopperGrilledCheese

Jalapeño Popper Grilled Cheese

Sandwiches

Recipe—Hot Ham & Swiss Sammies

I think I have mentioned before that ham and mayo on a croissant was my favorite sandwich as a kid. And by favorite I mean that was one of the only sandwiches I would eat. I have grown up haven’t I? Well this is my favorite childhood sandwich on steroids, and it is AWESOME! I know you may look at the poppy seed sauce and wonder what that’s all about. Well the sauce bakes to the top of the croissant making an ordinary croissant extraordinary. It does not leave the croissants soggy. It actually gives them a nice caramelization and lots of added flavor. Since these make a good size batch and they can be assembled ahead of time they are perfect for a luncheon or shower. These may be my ultimate in comfort food sandwiches this winter, just throw in a bowl of soup and call it dinner.

Note: These can be assembled and kept in the fridge up to 24 hours before baking. How handy is that?!?

SANDWICH INGREDIENTS
9 medium sized croissants cut in half
1 lb thin sliced deli ham
9 square slices of Swiss, cut in half horizontally
mayonnaise

POPPY SEED SAUCE INGREDIENTS
1 1/2 tsp poppy seeds
2 tsp yellow mustard
4 tbsp butter, melted
2 tsp yellow onion, finely minced
1/4 tsp Worcestershire sauce

STEPS

  • Preheat oven to 350º.
  • Spread each half of the croissant with a thin layer of mayonnaise.
  • Place a piece of Swiss on the bottom half of the croissant.
  • Evenly distribute the ham among the nine sandwiches.
  • Top the ham with a second piece of Swiss cheese and then the croissant top.
  • Place the finished sandwiches edge to edge in a large baking dish or on a cookie sheet. It’s okay if they are snug.
  • In a small bowl whisk together all the poppy seed sauce ingredients.
  • Spoon the sauce over the top of each sandwich and allow the sandwiches to sit for at least 10 minutes.
  • Cover the baking dish with foil and bake for 15–18 minutes or until the cheese is melted.
  • Remove the foil and allow the sandwiches to cook uncovered for an additional 5 minutes.
  • Serve warm and enjoy!
Sandwiches

Recipe—Jalapeño Popper Grilled Cheese

This was one of my recipes in the running for the Hot and Spicy Week I did back in September but I just had too many good jalapeño recipes to share so this one got the boot. Well my jalapeño plant was still producing in November thanks to this unseasonably warm weather so here it is, the jalapeño popper grilled cheese sammy! It is creamy, cheesy, and spicy, all the qualities a person looks for in a popper. Enjoy!

INGREDIENTS
2–3 large jalapeños, roasted
2 tbsp butter, softened
4 large slices of sourdough
1/3 c cream cheese
8 slices cheddar cheese

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter.
  • Place two slices of bread butter side down in the skillet.
  • Top the bread in the skillet with the sliced cheddar cheese.
  • Add the roasted jalapeños to the sandwich.
  • Spread the remaining two slices of bread with cream cheese on the sides without butter.
  • Place the bread cream cheese side down on the sandwich.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.