Grilled Ham and Pimento Cheese Burgers

Do you remember when I posted a recipe for Bobby Deen's Lighter and Leaner Grilled Pimento Cheese Sandwiches?  Well, I LOVE that sandwich and I eat it often.  Last time I made them, I had some pimento cheese leftover and there was NO WAY I was going to throw that goodness away.

Fast forward to the next night when we were making hamburgers for dinner.  I had this idea of topping my burger with the leftover pimento cheese instead of regular cheese.  Then, I thought about how good ham and cheese are together, so I threw some of that on there too.  That is how this Grilled Ham and Pimento Cheese Burger was created.

I have eaten it a few times and you can never have too much of that pimento cheese.  I know it sounds strange, but don't be afraid of it.

This, my friends, is a GOOD burger.

Grilled Ham and Pimento Cheese Burgers 

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 lb. ground beef

1/2 tsp. Italian seasoning

1/2 tsp. Johnny's Garlic Seasoning (or garlic powder)

1/2 tsp. Mrs. Dash Original (yellow lid)

salt and pepper

1 Tbl. ketchup

1/2 tsp. hot sauce

1 tsp. Worcestershire

1 Tbl. chopped green onions

3/4 Lb. thinly sliced deli ham

1 batch Lighter and Leaner Pimento Cheese 

4 hamburger buns, toasted

Combine ground beef, Italian seasoning, Johnny's Garlic Seasoning, Mrs. Dash, salt, pepper, ketchup, hot sauce, Worcestershire and chopped green onions and mix together until combined.  Divide into four even portions and form into patties.  Grill on the George Foreman until done.  Grill the ham on the George Foreman for a minute until it's warmed through and you have a few grill marks.  Top each bun with grilled ham, a cooked hamburger and pimento cheese.  Makes 4 hamburgers. 

Linked up at Saturday Night Fever 

Serve with:

Crispy Cheddar Baked Fries

Hash Brown Taco Casserole

Be sure to follow me on Bloglovin' and never miss a recipe.

I realized something from my early years of blogging.  I used A LOT of exclamation points.  Like after every.single.sentence.

Here is an example . . . How was your day!!  I really think you will like this!  It's so easy! It's topped with sour cream! You should make it!

Yeah . . . I'm serious - that many exclamation points.  

Anyway . . . I knew I would like this dish before I even tried it.

  Hey, if pasta is great with taco flavors, then potatoes would have to be too, right?

It is rich and creamy and cheesy and has so many different flavors going on.

I even dipped a few tortilla chips in this casserole and decided it would make a good nacho topping.  

Hash Brown Taco Casserole

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
salt and pepper
1/3 c. finely chopped onion
1 clove garlic, minced
1 (15 oz.) can black beans, drained and rinsed
2-3 Tbl. taco seasoning, to taste
1/2 c. water
2 Tbl. chopped cilantro
1/2 c. salsa
3 c. hash browns, thawed (I used O'brien Squares with Onions & Peppers)
1 1/2 c. grated Cheddar cheese

For serving:
sour cream
additional chopped cilantro
additional cheese

Preheat oven to 375 degrees.  Brown ground beef in large skillet over medium heat; season with a little salt and pepper.  Add the onion and saute until tender.  Add the garlic and saute 30 more seconds.  Add the black beans, taco seasoning, water and chopped cilantro.  Stir until well combined and continue cooking until most of the water has evaporated and mixture has thickened.  Stir in the salsa and thawed hash browns.  

Add half of the mixture to a greased 8x8-inch casserole dish.  Top with 3/4 cup of cheese.  Top with remaining meat mixture and remaining cheese.  Bake, uncovered, for 40-45 minutes or until potatoes are cooked through.  Serve with sour cream, chopped cilantro and additional cheese.  Serves: 4 

Slightly adapted from: Fake Ginger and Saturday Night Fever

Six Sisters' Stuff Cookbook Review and 10 Book Giveaway Plus Oven-Baked Tacos

(Image Credit)

The Publisher provided me with a copy of this book for the purpose of this review, but all opinions expressed herein are my own.

A Year With Six Sisters' Stuff: 52 Menu Plans, Recipes, and Ideas to Bring Families Together

This is the newest cookbook from the sisters behind the popular blog, Six Sisters' Stuff.  

I didn't waste any time diving into this cookbook.

I loved their first book, but I think I like this 2nd book better :)  The recipes are all simple, family friendly, dishes with familiar ingredients and there is a mouthwatering photos of every recipe.

The layout is different than their first book.  Rather than being divided into specific categories, it is divided by meal plans.  There are 52 meal plans in the book, each of which contains a main dish, a side dish and a dessert.  Some of the recipes are from scratch while others use mixes and short-cuts.  I think there is a really good variety of dishes.

  First, I made these Oven-Baked Tacos.  I always love new taco recipes.  This one is super simple and perfect for a week night.  Baking the tacos softens the shells a bit which makes them a little easier to eat, plus it melts the cheese which holds the filling together better.  

Then, I tried the Chicken Parmesan Crescents, which is now a family favorite and I made the Banana Crumb Muffins which are delish as well.  

Overall, if you want a cookbook full of dishes that your whole family will love, then this is the book for you.  A lot of the recipes remind me of food I grew up eating.  I love it.

You can purchase it at Amazon, Walmart, Deseret Book, Barnes & Noble and other retailers.

Oven-Baked Tacos

adapted from: Six Sisters' Stuff

(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef

1 medium onion, diced

2 cloves garlic, minced

1 (1 oz.) pkg. taco seasoning

1 (15 oz.) can black beans, drained and rinsed

1 c. chunky salsa

12 hard taco shells

1 1/2 c. shredded Cheddar cheese

Optional toppings: diced tomatoes, lettuce, olives, sour cream, cilantro

Preheat oven to 400 degrees.  In a large skillet over medium heat, saute the ground beef.  Just before it is cooked through, add the diced onion and saute until tender.  Add the minced garlic and saute 30 more seconds.  Add taco seasoning and stir to combine.  Stir in the beans and salsa.  Reduce heat and simmer for 5 minutes.  In a 9x13-inch baking pan, line up all taco shells.  Fill each one with a couple scoops of the beef mixture and pack down into the shell.  Top each taco with shredded cheese.  Bake for 5-10 minutes or until cheese is melted.  Serve with your favorite toppings.  Makes 4-6 servings.    

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Bobby Deen's Baked Spaghetti

Tomorrow is Friday!!!  Any fun plans?

You should make this Baked Spaghetti for your family.

The first time I made this casserole, it blew my expectations out of the water.  I was so surprised how much I liked it.  One, because I thought I added too much pasta and two, because it was baked - I didn't know what to expect.  

I have made it countless times since and it turns out perfect every time.  It is now a family favorite recipe.  I love that you can cut it out of the pan, in squares, and it holds its shape.  It is even good leftover.

Definitely a keeper.  

Bobby Deen's Baked Spaghetti

adapted from: Bobby Deen
(Printable Recipe) or (Printable with Picture)

1 (8 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes, undrained
1 c. low-sodium chicken broth
1 tsp. Worcestershire sauce
splash of white wine vinegar, opt.
1 c. onion, finely chopped
2 garlic cloves, minced
1/4 c. fresh parsley, chopped
salt and pepper, to taste
1/2 tsp. garlic powder, or to taste
2 tsp. Italian seasoning
1 1/2 tsp. sugar
1 bay leaf
1/2 Lb. lean ground beef
8 oz. angel hair pasta 
1 c. Cheddar cheese, grated
1 c. Mozzarella or Monterey cheese, grated

In a large saucepan, combine the tomato sauce, diced tomatoes, chicken broth, Worcestershire, white wine vinegar, onion, garlic, parsley, salt, pepper, garlic powder, Italian seasoning, sugar and bay leaf.  Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.  When sauce is about done, in a nonstick skillet, cook the ground beef over medium-high heat until no pink remains.  Add the meat to the sauce.  

Preheat oven to 350 degrees.  Meanwhile, cook the pasta according to package directions and drain well.  Lightly grease an 8X8-inch casserole dish.  Combine the sauce mixture with the cooked pasta, 1/2 cup of Cheddar and 1/2 cup of Mozzarella or Monterey.  Pour into casserole dish.  Bake, uncovered, for 30 minutes.  Top with remaining cheese and continue to bake until melted and bubbly, about 5 minutes.  Serves: 5-6

Linked up at Weekend Potluck!

Ground Beef Quinoa Tacos

This was one of those add ingredients as you go until it tastes good kind of recipe.  Most of the time the add-as-you-go recipes don't get posted, because I forget exactly how much of an ingredient I added or I forget to figure out how many servings it makes.  This time, I wrote everything down as I went and I am so glad I did, because we loved these tacos.

We even ate them two nights in a row and they might have been even better the 2nd night.

You might also like:
Southwestern Quinoa Pepper Boats
Southwest Quinoa Salad
My Favorite Ground Beef Tacos

Ground Beef Quinoa Tacos

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa
3/4 Lb. lean ground beef
1/4 c. finely chopped onion
salt and pepper, to taste
1 1/2 tsp. ground cumin
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. oregano
1 can mild Rotel, undrained (diced tomatoes and green chiles)
1 can corn, drained
juice of 1/2 a lime
2 Tbl. chopped cilantro

For serving:
10-12 taco shells
sour cream
Feta cheese
lettuce
diced tomatoes
chopped cilantro

Prepare quinoa according to package directions.  This can be done ahead of time and refrigerated until ready to use.  In a large skillet, brown the ground beef. When beef is almost cooked through, add the onions and saute until tender, 3-4 minutes.  Add remaining ingredients, including the cooked quinoa.  Cook until everything is heated through.  Taste and adjust seasonings, if needed.  Serve in taco shells with sour cream, Feta cheese, lettuce, diced tomatoes and chopped cilantro or any other desired toppings.  Makes 10-12 tacos.

Jenn's Notes: If you want to bulk this up even more, you could add a can of black or pinto beans.  Ground turkey can be used instead of ground beef and it still tastes good.  This tastes amazing leftover.   

Linked up at Weekend Potluck!

Fresh Garden Tomato Chili

 

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, finely chopped
1/3 c. finely chopped onion
1 garlic clove, minced
*10 med-large tomatoes, peeled, seeded
    and roughly chopped
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4.    

*For the tomatoes:  Soak in hot water for 2 minutes and use a paring knife to remove the peel.  Cut in half horizontally and remove the seeds.  Remove the stem and roughly chop.  These will break down during the cooking process, so no need to be precise here.      

Linked up at Tuesday Talent Show!

Hash Brown Beef Pie

This reminded me of a "cheater" version of shepherd's pie.  Instead of using creamy mashed potatoes on top, you use frozen hash browns.  I thought it turned out really good and it was so much easier than dicing, boiling and mashing potatoes.  

 The awesome thing about this dish is it's so easy to customize.  Throw in some mushrooms, olives, bell peppers, broccoli or Feta or use ground turkey or chicken and switch up the type of cheese.

I thought it was yummy.

Hash Brown Beef Pie
adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 medium onion, finely chopped
1/2 c. zucchini, diced (un-peeled)
1 (14.5 oz.) can diced tomatoes, drained
3/4 tsp. chili powder, or to taste
1 tsp. Italian seasoning, or to taste
3/4 tsp. garlic powder, or to taste
salt and pepper, to taste
1 c. frozen veggies (corn, carrots, peas)

Topping
3 c. frozen shredded hash browns, thawed & drained
1 c. Cheddar cheese, grated
1 egg, lightly beaten
salt and pepper

Preheat oven to 400 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and zucchini and saute a few minutes or until tender.  Stir in the tomatoes, chili powder, Italian seasoning, garlic powder, salt, pepper and frozen veggies.  Simmer for 5 minutes.  

Divide meat mixture evenly between four ramekins (or a small-medium casserole dish).  Combine all of the topping ingredients and stir until combined.  Spoon evenly over meat mixture.  Bake, uncovered, for 25-30 minutes or until hash browns are lightly toasted and brown.  Serves: 4   

Jenn's Notes: The topping gets pretty firm after baking, so I like to use my spoon and break it up a bit.  That way it is easier to eat.  

Linked up at Nifty Thrifty Sunday! and Inspiration Monday!

Green Chile White Sauce Beef Enchiladas

My families absolute favorite enchiladas our these Chicken Enchiladas with no canned soup.  I came up with this beef version when we were starving and wanted enchiladas, but didn't have time to wait for chicken to thaw and cook.  This beef version is JUST AS GOOD as the chicken version. 

Trust me . . . you have got to try these enchiladas.

Green Chile White Sauce Beef Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 Lb. lean ground beef
1/3 c. finely chopped onion
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
juice of 1/2 lime
2 Tbl. chopped cilantro
1 can black beans, rinsed and drained
salt and pepper

For the Enchilada Sauce 
2 Tbl. unsalted butter
2-3 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1/3 c. green salsa
  or 1 small can diced green chiles
1/2 tsp. cumin
1 c. sour cream (I use light)

To Prepare
2 c. Monterey cheese, shredded
6-8 corn or flour tortillas

Preheat oven to 350 degrees.  Brown ground beef in a large skillet over medium heat.  Add the onion and saute another few minutes.  Add the cumin, chili powder, garlic powder, lime juice, cilantro, black beans, salt and pepper.  Stir to combine.  If mixture seems too dry, add a Tablespoon or two of water.  

Meanwhile, for the sauce: melt butter in a medium skillet over medium heat.  Stir in the flour until a thick paste forms.  Cook for a few minutes to cook out the flour taste.  Slowly whisk in the chicken broth and stir until smooth.  Continue cooking until sauce thickens, whisking occasionally.  Stir in the green salsa, cumin and sour cream.

To prepare:  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide meat mixture between tortillas and top each with a small amount of cheese.  Roll up tightly and place, seam side down, in a casserole dish.  Pour sauce over the top, covering each enchilada completely.  Top with remaining cheese.  Bake in preheated oven for 20 minutes or until heated through and bubbly.  Broil for the last few minutes to brown the cheese on top.  Serve.    

Jenn's Notes:  The number of enchiladas you get will depend on the size of your tortillas and how full you fill them.  I usually make 1/2 with corn tortillas (which are a little smaller) and the other half with flour tortillas.  I can fit 5 enchiladas in an 8x8 casserole dish.  

Southwestern Quinoa Pepper Boats

These pepper boats have become a favorite dish of ours.  The first time I made them as standing up stuffed peppers, but soon realized they are so much easier to make and eat as "pepper boats" and you don't have to worry about picking out peppers with flat bottoms so they stand up.

It's like a flavor fiesta in your mouth and there are so many textures involved.  You get a slight crunch from the pepper, the soft quinoa and beans, then a burst of juicy corn and the gooey melty cheese.

Healthy and delicious meal. 

Southwestern Quinoa Pepper Boats

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. dry quinoa

1/2 Lb. lean ground beef or ground turkey

1/3 c. finely chopped onion

1 (4 oz.) can diced green chiles

1 can corn, drained

1 c. black beans, rinsed and drained

1 (14.5 oz.) can petite diced tomatoes, undrained

1 tsp. ground cumin, or to taste
1 tsp. garlic powder, or to taste

1/2 tsp. onion powder, or to taste

3/4 tsp. chili powder, or to taste

salt and pepper, to taste

3 Tbl. cilantro, chopped

1/3 c. crumbled Feta cheese

3/4 c. Pepper Jack or Monterey cheese, grated

6 red bell peppers 

Preheat oven to 350 degrees.  Cut peppers in half vertically; remove stem and seeds and place pepper halves in a large, lightly greased, baking dish.  Prepare quinoa according to package directions.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the chopped onion and saute a few minutes.  Add the diced green chiles, corn, black beans, diced tomatoes, cumin, garlic powder, onion powder, chili powder, salt, pepper and chopped cilantro.  Stir until well combined.  Add the cooked quinoa and stir together.  Taste and adjust seasonings, if needed.

Fill each pepper boat halfway with filling and top each with crumbled Feta cheese.  Then, fill to the top with more filling and sprinkle evenly with grated Pepper Jack or Monterey cheese.  Place in oven and bake for 30 minutes or until peppers are tender.  Broil for a few minutes at the end to brown the cheese on top.  Serves 4-6.

Jenn's Notes: If you have leftover filling, it tastes great in tacos or enchiladas.  I make extra on purpose, so I can use it for another meal later in the week.

Idea adapted from: Damn Delicious 

My Go-To Sloppy Joes

First things first, Google Reader will be gone on July 1st.  So, make sure and get all your blogs transferred over before that.  You don't want to miss a post!  I used bloglovin' to transfer mine and it couldn't have been easier.  

If you would rather, you can always follow me via email, Facebook, Pinterest or Google +.

Now, this is a recipe I have posted before (my 2nd recipe ever on this blog), but fast-forward several years with an updated photo and a few tweaks to the recipe, I figured it needed to be re-shared.  

I have been making this recipe for the past three years.  It can be made in less than 30 minutes.  

We tried it, loved it and it has been my go-to recipe ever since.  I am not a fan of that "canned stuff", so I was glad to finally find a recipe from scratch that is both delicious and easy to throw together.  If you have never tried pickles on your sloppy joes, you should, it's really good.  

My Go-To Sloppy Joes

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 c. onion, finely chopped

1 green bell pepper, finely chopped

2 cloves garlic, minced

3/4 c. ketchup

1 1/2 Tbl. brown sugar

1 1/2 tsp. chili powder

3/4 tsp. dry mustard

a few dashes of Worcestershire

2 Tbl. tomato paste

salt & pepper, to taste

1/2 c. water, only if needed

hamburger buns, toasted

Mayo or Miracle Whip

sliced pickles, opt.

sliced Cheddar cheese, opt.

Brown ground beef in a large skillet.  When meat is almost cooked through, add the onion, green pepper and garlic and cook a few minutes.  Add ketchup, brown sugar, chili powder, dry mustard Worcestershire, tomato paste, salt and pepper  Stir to combine.  If mixture is too thick, add some water.  Simmer for 5 minutes.  Spread Mayo or Miracle Whip over toasted hamburger buns top with sloppy joe mix, sliced pickles and sliced cheese.  Yield: 4-6 sloppy joes.    

slightly adapted from: Pioneer Woman

Spaghetti a la Philly

Spaghetti sauce mixed with cream cheese?

Need I say more?

What doesn't taste better with cream cheese, I mean really?

This tasted great.  Nuff said.

Spaghetti a la Philly

adapted from: Mommy's Kitchen

(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef or sausage
salt and pepper

1 (24-26 oz.) jar spaghetti sauce

4 oz. cream cheese, cut into cubes

8 oz. spaghetti noodles

Parmesan cheese, for topping

Cook ground beef or sausage in a large skillet over medium heat until browned and cooked through; season with salt and pepper.  Add the spaghetti sauce and cream cheese.  Heat until sauce is warmed and cream cheese is melted.  Meanwhile, cook the spaghetti noodles according to package directions; drain.  Serve sauce over noodles and garnish with Parmesan cheese.  Serve with a side of garlic bread.  Serves: 3-4    

Jenn's Notes: You could also add some chopped onions or peppers if you like.  I used a mixture of hamburger and sausage and it was delicious. 

Smokey Mesquite BBQ Bacon Burgers

My Oven/Range is still broken, but I finally got a tracking number and it looks like the part will be here on Tuesday.  Cross your fingers it comes on time.  Luckily, I have a few recipes saved up.  

Every single time I get on Pinterest I see those yummy looking Smokey Mesquite BBQ Meatball Sliders and I couldn't resist anymore.

I found the Kraft Fresh Take Smokey Mesquite BBQ Mix at Walmart for under $2.  Worth it!  It was hanging up next to the cheese.

I came home from the store and threw it in the pantry.  Several days later, I grabbed it out of the pantry and had a "duh" moment.  Umm . . . . there is a package of cheese in there.  Oops.

The cheese went in the trash, but the smokey bread crumb mix was good to go.

Instead of dealing with meatballs, I went with regular hamburger patties.  These burgers turned out AMAZING.  The smokey bread crumb mix adds a ton of flavor to the burgers and when topped with Cheddar cheese, grilled onions, bacon and barbeque sauce, this is one gourmet burger you are going to want to try.

Perfect recipe for Memorial Day Weekend!

Smokey Mesquite BBQ Bacon Burgers

adapted from: Food Family & Finds
(Printable Recipe) or (Printable with Picture)

1 Lb. ground beef

1/2 pkg. Kraft Smokey Mesquite BBQ breadcrumbs
salt and pepper

1 egg
1 tsp. Worcestershire sauce

1/2 Lb. bacon 
1 medium onion, thinly sliced
Kraft Hickory BBQ sauce
Cheddar cheese, sliced
4 hamburger buns

In a medium bowl, mix together ground beef, breadcrumbs, a little salt and pepper, egg and Worcestershire sauce.  Mix together until combined.  Form beef into four patties, slightly larger than your hamburger buns; set aside.  Cook bacon in a large skillet until crisp.  Discard all but 1 Tablespoon bacon grease.  Add the sliced onions and cook over medium heat until browned and tender.  

Meanwhile, grill the hamburgers on the George Foreman or on a grill pan on the stove.  When done, top each burger with sliced Cheddar cheese and place in a warm oven to melt the cheese and keep warm until the onions are finished cooking.  

Toast the hamburger buns, top with a hamburger, grilled onions, sliced bacon and top with barbecue sauce.  Serves: 4 

ON THE SIDE:

Twice Baked Potatoes

Oven Baked Steak Fries

Loaded Baked Potato Salad

Mom's Macaroni Salad

Easy Chili Cheese Enchiladas

This is one of the easiest enchilada recipes you will ever make.  It might sound a little strange, but it totally works and they are delicious.

It starts off with a can of chili.  I love using turkey chili.  I swear it tastes just like the full-fat beef chili.  Once I tried turkey chili, I never went back.

You heat up the chili, divide it between your tortillas, top with shredded Monterey cheese and a little chopped cilantro.  Roll them up and top with enchilada sauce and Cheddar cheese. 

mmm mmm good!  

"The Mr." was not excited for this dinner, but once he tried them, he was totally on board.  

Serve with a side of your favorite Mexican rice.

Chili Cheese Enchiladas

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (15 oz.) can turkey chili

1 (10 oz.) can mild red enchilada sauce

1 c. Monterey cheese, shredded

3/4 c. Cheddar cheese, shredded

cilantro, chopped

5-6 flour or corn tortillas

sour cream, for serving

Preheat oven to 375 degrees.  Spray an 8''x8'' pan with cooking spray.  Pour about 1/4 cup of enchilada sauce over bottom of casserole dish; set aside.  Heat chili in a medium saucepan over medium heat until warmed.  Microwave tortillas for about 30 seconds or until pliable.  Divide chili evenly between tortillas.  Top each with Monterey cheese and chopped cilantro.  Roll up and place, seam side down, in casserole dish.  Top with remaining enchilada sauce and sprinkle with Cheddar cheese. 

Bake in preheated oven for 25-30 minutes or until heated through and cheese is bubbly.  Broil for the last few minutes to lightly brown the cheese.  Remove from oven and sprinkle with chopped cilantro.  Serve with sour cream and a side of Mexican rice.     

Jenn's Notes: I made three corn enchiladas and only two flour enchiladas, because the flour tortillas were bigger.  

Cajun Sliders

These burgers are SO GOOD.  

I love me a good hamburger, but I have a hard time with homemade ones, unless they are cooked on the barbeque and have that charred smokey flavor, but this burger had so much flavor that I really liked it, despite being cooked indoors.

Ground turkey is mixed in with the beef, along with a yummy sauce mixture creating a super flavorful and juicy burger.  They are topped with roasted red peppers which give them a perfect sweet peppery flavor.  Roasted red peppers are so good that I can eat them plain.   

I didn't have any problems eating two of these and "The Mr." didn't have any problems eating three.  We loved them and I know we will be making them again soon. 

Maybe at my Easter weekend BBQ?

Serve with a side salad, pasta salad or some chips.   

Cajun Sliders

(Printable Recipe) and (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. lean ground turkey
1 Tbl. ketchup
1 tsp. Worcestershire sauce
1/2 tsp. Cajun seasoning, plus more for veggies
1/4 tsp. hot sauce
1/2 tsp. white wine vinegar, opt.
1 clove garlic, grated
black pepper
1 red bell pepper, cut lengthwise into strips
5-6 round onion slices
Monterey cheese, sliced
5-6 hamburger/slider buns
For serving: Light Miracle Whip, mustard, pickles, lettuce

Add ground beef and turkey to a bowl.  In a separate bowl, combine the ketchup, Worcestershire sauce, 1/2 teaspoon Cajun seasoning, hot sauce, white wine vinegar, grated garlic and black pepper; add to the ground meat and mix together until combined.  

Form into patties, slightly larger than your buns, because they shrink a little when cooked.  Cook hamburgers however desired.  I cooked mine on the George Foreman, but you could cook in a skillet if that is all you have.  Top each burger with a slice of cheese.  

Meanwhile, place the sliced red bell peppers and round onion slices on a baking sheet.  Spray lightly with cooking spray and sprinkle with a little Cajun seasoning.  Place under the broiler and heat until browned, tossing once.

Jenn's Notes: The number of sliders you will get obviously depends on the size of your buns.  I was able to get five sliders in the size that I needed. I typed the recipe above exactly as I made it and I thought these tasted amazing. 

Idea from: Bobby Deen