Saturday, July 29, 2017

Gouda & Caramelized Onion Stuffed Burgers

This beautiful, delicious, mess of a burger, could very well be one of the best things that you ever bite into!  They take a little more time to make than a regular burger, but are so worth it.  Loaded with cheese, inside and out, stuffed with sweet caramelized onions and topped with bacon...they pretty much have it all goin' on!

You can make them early in the day, or even they day before - they actually cook up better if made ahead of time. It keeps the cheese from getting too oozey (as if oozey cheese were a bad thing!)  Just keep them in the refrigerator until you're ready to cook.  Don't use lean beef for these beauties, you'll want to make your burgers with 80 to 85% lean beef for maximum juiciness.

Serve with an ice cold beer and you have the perfect summer meal!
Recipe developed for Beemster
Makes 4 Servings

Preparation: 15 minutes
Cook Time: 30 minutes

1 tablespoon olive oil
1 large sweet onion, sliced
1/2 teaspoon salt
1 1/3 pounds ground beef
1 1/4 cups shredded Beemster Vlaskaas (Gouda), divided
8 slices bacon, cooked
4 hamburger buns

Heat oil in a large skillet over medium heat and cook onion and salt for 20 minutes, stirring frequently, until onions very tender and become a deep caramel color.

Form ground beef into 8 4-inch patties. On center of 4 patties, arrange 1½ tablespoons onions and 3 tablespoons Beemster. Place remaining patties on top and press to seal edges.

Place burgers on hot grill and cook over medium heat turning once, until burgers are cooked to desired doneness.

Top with bacon and remaining Beemster and grill until cheese is melted.

Serve on buns with lettuce, tomato and any remaining caramelized onions.

Monday, July 24, 2017

“Un-Fried” Ice Cream

Fried ice cream is a fun and delicious dessert, but a little difficult to make at home.  Here's a shortcut version of this classic Mexican dessert.  It's made with (surprise!) toasted Cream of Wheat that gives you the flavor of fried ice cream complete with the crunch.  An easy ice cream dessert that is a perfect partner for all of the beautiful summer berries that are so plentiful right now.  So simple to make you don't even need to wait for a special occasion...go ahead and make it tonight!
Recipe developed for Cream of Wheat

Prep Time: 10 minutes
Cook Time: 8 minutes
Freeze Time: 1 hour
Makes: 6 servings

1 cup uncooked Cream of Wheat Maple Brown Sugar Hot Cereal
3 cups vanilla ice cream or frozen yogurt
Caramel sauce
Fresh berries

Preheat oven to 400°F.  Spread Cream of Wheat in an even layer on baking sheet and bake 5 to 8 minutes or until golden, stirring twice.  Remove from baking sheet and cool completely.

Shape ice cream into 12 1/4-cup balls, then freeze 1 hour or until firm.  Roll ice cream balls in Cream of Wheat until evenly coated.  Freeze until ready to serve.

Arrange ice cream on serving plates. Drizzle with caramel sauce, and arrange berries on the plate. Garnish, if desired, with whipped cream.

Friday, July 21, 2017

Grilled Steak Sandwich with Smoked Gouda and Red Onion

Summertime means lazy days and nights.  We have to eat, but who wants to spend tons of time on dinner, when you could be dipping your toes in the water?!  This simple steak sandwich uses just a few ingredients, but they're flavor packed to make this sandwich extra delicious. Smoked Gouda adds that creamy cheesiness that we all love plus delicious smoky flavor.  Garlic ciabatta takes it up a notch with yummy hunks of roasted garlic nestled into the bread. All you need to do is spend a few minutes at the grill to cook the steak and onion to perfection!
Recipe developed for Beemster

Prep time: 10 minutes
Cook time: 15 minutes

1 1/2 pounds skirt steak
salt and pepper
1 large red onion, sliced
1 tablespoon olive oil
1 loaf garlic ciabatta
2 cups grated Beemster Smoked

Season steak with salt and pepper. Brush onion with oil. Grill steak to desired doneness. Grill onion until tender.

Cut ciabatta lengthwise in half. Evenly arrange Beemster on both sides of ciabatta. Place on top rack of grill and grill until Beemster is melted.

Slice steak and arrange on bottom ciabatta and top with onion ciabatta top. Slice and serve.

Thursday, July 6, 2017

Summer Cauliflower Rice Salad

There are so many things that I love about summer, it's hard to know where to start.   Long days that end in gorgeous sunsets, moonlit nights with soft warm breezes.   Chill time with family and friends. And then there's the summer food.  If you're lucky enough to live in New Jersey like I do, there's no end to great summer food, whether it's sausage sandwiches on the boardwalk, crabs and clams that you've pulled from the bay or fresh fruits and veggies from the local farmers market.  But one thing summer food shouldn't be, is fussy.

Here's a side salad that takes full advantage of the great produce showing up a farmers markets and farm stands right now, yet it's light and fresh and so easy to pull together.  It's a great recipe to make in the morning, so it's ready to go alongside whatever you're grilling after the beach.  You can add some cut up cooked chicken or shrimp to make this a main dish too.
Recipe developed for Green Giant

Prep time: 20 minutes
6 servings

1 (12-ounce) package Green Giant® Riced Cauliflower, cooked according to package directions and cooled
1 (9-ounce) package Green Giant Valley Fresh Steamers Niblets Corn, cooked according to package directions and cooled
1 cup quartered grape tomatoes
1 medium zucchini, chopped
1/4 cup chopped red onion
1/4 cup chopped fresh basil
2 cloves garlic, chopped
2 tablespoons extra virgin olive oil
2 tablespoons white balsamic vinegar

Combine Green Giant Riced Cauliflower, Green Giant Corn, tomatoes, zucchini and red onion in a large bowl. Stir in remaining ingredients. Season to taste with salt and cracked black pepper. Serve immediately or chill until ready to use. Garnish with additional basil and sprinkle with freshly grated Parmesan cheese, if desired.