Tuesday, February 26, 2013

Southwest Burgers & Low Fat Cornbread

 I have to be honest.  When I found this recipe online, I wasn't sure how good it was going to be.  And once I had it cooked and in front of me, it looked like it might be too dry or bland.  BOY WAS I WRONG!

Southwest Burgers & Low Fat Cornbread

Total Time: 50 min
Prep: 15 min
Cook: 35 min
Yield: 8

1 1b package Marie Callender’s Low Fat Southwestern Corn Bread Mix
1 pound lean ground beef*
1 cup yellow onion, finely chopped
½ cup crushed baked tortilla chips (1 ounce chips)
¼ cup orange bell pepper, finely chopped
1 egg white
2 teaspoons Spice of Life’s “Southwestern Mesquite” spice**
Fresh ground pepper, to taste
8 tomato slices from 2 large tomatoes
Tostitos Chunky Salsa, Medium
½ cup fat free sour cream
½ cup green onions, chopped
Sharp cheddar cheese, Topping

1. Preheat oven to 375 degrees. Coat bottom and sides of a cast iron skillet with cooking spray.  Whisk together the cornbread ingredients and water until the lumps disappear.  Pour the batter into the cast iron skillet.  Bake for about 25 minutes until an inserted toothpick comes out clean.
2. While the cornbread is baking, add the beef, onions, tortilla chips, red peppers, egg white and all the spices including fresh ground pepper to a large mixing bowl. Shape the beef mixture into 8 patties. Tip: Break up the beef before adding the other ingredients so everything combines better; otherwise, the onion and pepper won’t adhere to the beef.
3. Place all 8 burgers on a grill and continue to cook each for around 10-12 minutes.  Flip the burgers and cook the opposite side for another 10-12 minutes.  Before removing them from the grill, slightly cut open each burger to make sure there is little to no pink remaining. ***
4. Cut the cornbread into 8 slices (one for each burger patty).
5. Place one slice of cornbread on each plate. Place a burger patty on top of each cornbread slice. Top each with cheese, sour cream, salsa and scallions.  Enjoy!

*I used ground beef because that’s how I prefer my burgers.  For an even healthier option, substitute ground turkey or chicken for the beef.
**Make your own southwestern mesquite spice blend using: ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder and ½ teaspoon cumin
*** This burger can also be made using a panini grill, George Forman grill or nonstick pan.  Just coat the grill with cooking spray. It only takes 4-5 minutes total with this type of grill because both sides of the burger are cooked at once. To cook in a nonstick pan, coat the pan first with cooking spray and cook burgers on each side about 4-5 minutes.

This was such a fantastic meal, and my husband couldn't stop raving about it either!  If you like southwestern flavors, you will love this recipe!  And believe it or not, even though these look small and simplistic, I was full  after eating just 2 of these delicious burgers and cornbread.

I'm curious to know what you all think about this recipe.  What do you like?  What would you change?  Have a great day everyone!

Sunday, February 24, 2013

Enjoy Breakfast for More Than Just Breakfast


I love breakfast foods so much I could literally eat it for every meal of the day!   Now my husband, normally he could go for weeks without having anything for breakfast (including breakfast for lunch or dinner).  Then, he actually came across this book online, and his mindset totally changed!  You can tell just by the cover that this book offers much more than the typical scrambled eggs with toast and jam.  

Italian Stuffed French Toast
Italian-Style Stuffed French Toast (picture c/o Eat. Drink. Smile.)
These recipes will appeal not only to women but more importantly to men!  So for all you ladies out there like moi that want to cook Breakfast for Dinner, I think there is finally a solution to our problems!

Bacon Old Fashioneds
Bacon Old Fashioneds (picture c/o Eat. Drink. Smile.)
I think at this point it is a must to buy this book!  Once we start experimenting with the recipes, I will let everyone know the verdict!  Have a blessed Sunday!

Saturday, February 23, 2013

Mixed Berry & Apple Pie

I made this pie for my husband for Valentine's Day, and he loved it!  And the best part is that it's done in the skillet so it cooks the pie crust more evenly and allows the crust to brown slightly before the bottom cooks and starts to bubble up around the sides.

Tip: This recipe includes making your own pie crust, but if you are in a hurry (like I was on Valentine's Day), you can just buy a refrigerated pie crust from the grocery store.

Mixed Berry & Apple Pie

Total Time: 45 min
Prep: 15 min
Cook: 30 min
Yield: 8

For the Pie Crust (optional)
2 ½ cups flour
Pinch of salt
2 sticks of butter, cold
¼ cup cold water
For the Filling
2 tablespoons cornstarch
½ tablespoon cinnamon
½ tablespoon nutmeg
¼ cups sugar
¼ teaspoon salt
5 medium-sized golden delicious apples, peeled, cored and cut into 1/4-inch thick wedges
2 tablespoons butter, softened
1 package (12 oz) frozen mixed berries, thawed
1 egg, beaten
½ teaspoon cinnamon
½ teaspoon sugar
*Pillsbury refrigerated pie crust

For the Pie Crust – Makes 2 (Optional)
1. In the bowl of a food processor, pulse together flour and salt.  Add butter and blend until it resembles a coarse mixture.
2. With the machine running, slowly add water and process until dough forms.  Add more water if dough seems too dry.
3. Divide the dough into two equal size balls and flatten into disks.
4. Wrap each disk in plastic wrap and chill at least 1 hour before rolling out.
5. On a floured surface, roll out only one of the pie crusts; refrigerate the other pie dough for another use, or freeze it.
For the Filling
1. Preheat oven to 400.
2. In a large bowl, whisk together the cornstarch, cinnamon, nutmeg, sugar, and salt.  Add the apples and toss to coat.
3. Melt the butter in a large iron skillet over medium heat.  Mix in the berries and let them cook down for 4 minutes.  Stir in the apples and continue to cook for 2 more minutes.  Remove from heat and let cool for a minute or two.
4. Roll out the pie crust and lay over the fruit filling, tucking the sides in.  Brush the top of crust with egg wash.
5. Combine the cinnamon and sugar in a small bowl and sprinkle the top of crust with the mixture.
6. Place the iron skillet in the oven and bake for 25 to 30 minutes, or until crust is golden brown and fruit is bubbling. 

My husband is not a huge dessert person, but when I do make him something sweet, he usually prefers pie.  So I'm always looking for new pie recipes, especially ones that use healthy substitutes.  What is your or your family's favorite kind of pie?
Related Posts Plugin for WordPress, Blogger...