SHRIMP & ORZO

1 CUP UNCOOKED ORZO

2 TABLESPOONS OLIVE OIL, DIVIDED

SALT & PEPPER TO TASTE

1 POUND MEDIUM SHRIMP, PEELED & DEVEINED

1 CUP CHOPPED VIDALIA ONION

1 TABLESPOON MINCED GARLIC

1/4 TEASPOON CRUSHED RED PEPPER

1 CAN DICED TOMATOES, DRAINED

1/4 CUP SHREDDED ROMANO CHEESE

1/4 CUP FRESH BASIL, CHOPPED

COOK PASTA ACCORDING TO PACKAGE DIRECTIONS.

HEAT 1 TABLESPOON OF OIL IN A LARGE PAN AT MEDIUM-HIGH HEAT. 

SEASON SHRIMP WITH SALT & PEPPER AND SAUTE UNTIL COOKED THROUGH.

REMOVE SHRIMP AND SET ASIDE.

HEAT REST OF OIL IN SAME PAN AND SAUTE ONION, GARLIC, AND RED PEPPER; 2 MINUTES, STIRRING OFTEN.

ADD TOMATOES AND COOK UNTIL TOMATOES BEGIN TO SOFTEN, STIRRING.

MIX ORZO, TOMATO MIXTURE AND SHRIMP TOGETHER.

SEASON WITH SALT & PEPPER TO TASTE.

PLATE UP EACH SERVING TOPPING WITH BASIL AND CHEESE.

DRIZZLE PESTO SAUCE ON PLATE FOR GARNISH.

MAKES 4 SERVINGS.

HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.

HIGH FIBER HEALTHY TACO SALAD

1/2 CUP SALSA
2 TABLESPOONS FAT-FREE SOUR CREAM


1/2 TEASPOON CANOLA OIL
1 MEDIUM RED ONION, CHOPPED
2 TEASPOONS MINCED GARLIC


1 POUND GROUND TURKEY


2 LARGE TOMATO, DICED
1 CUP CANNED KIDNEY BEANS, RINSED
2 TEASPOONS GROUND CUMIN
2 TEASPOONS CHILI POWDER
SALT & PEPPER TO TASTE


4 TABLESPOONS FRESH CILANTRO, CHOPPED


6 CUPS ROMAINE LETTUCE, SHREDDED


1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED




COMBINE SALSA & SOUR CREAN IN A LARGE BOWL.


HEAT OIL IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT.


ADD ONION & GARLIC AND COOK, STIRRING OFTEN, UNTIL SOFTENED, 1 TO 2 MINUTES.


ADD TURKEY AND COOK, STIRRING OFTEN, UNTIL COOKED THROUGH.


ADD TOMATO, BEANS, CUMIN & CHILI POWDER; COOK, STIRRING, UNTIL TOMATO STARTS TO BREAK DOWN.


REMOVE FROM HEAT, STIR IN CILANTRO AND 2 TABLESPOONS OF SALSA MIXTURE.


COAT LETTUCE WITH REMAINING SALSA MIXTURE.


DIVIDE LETTUCE BETWEEN 4 PLATES, TOP WITH COOKED MEAT AND SPRINKLE WITH CHEESE.


MAKES 4 TACO SALADS.

HOT & HEALTHY EGGPLANT PARMIGIANA ROLL

1 LG EGGPLANT, CUT INTO 1/4 SLICES
3 LG EGGS, LIGHTLY BEATEN INTO EGG WASH
SEASON TO TASTE
6 FRESH BASIL LEAVES (OPTIONAL)
4 CUPS ITALIAN BREAD CRUNBS
1/2 CUP OLIVE OIL
6 WHOLE GRAIN ITALIAN ROLLS, WARMED
1 CUP 2% MOZZARELLA, SHREDDED
2 CUPS HEATED MARINARA SAUCE


COMPLETELY COVER AND SOAK EGGPLANT SLICES IN WARM WATER FOR 1 HOUR.


REMOVE FROM WATER, PAT DRY WITH PAPER TOWEL AND DIP IN EGG WASH.


THEN COVER EACH ENTIRELY WITH BREAD CRUMBS.


DISCARD EXCESS EGG WASH AND BREAD CRUMBS.


IN A LARGE SKILLET OVER MEDIUM HEAT, ADD A LITTLE OLIVE OIL TO COAT THE BOTTOM.  ADD SLICES AND COVER UNTIL THEY BEGIN TO BECOME TRANSLUCENT.


TURN EACH SLICE AND COOK COVERED UNTIL ALL IS COMPLETELY TENDER.


REMOVE FROM FRYING PAN AND PLACE ON PAPER TOWEL PLATE TO SOAK UP EXCESS OIL.


DIVIDE  THREE SLICES EACH ON WARMED ITALIAN ROLLS.


LAYER A SPOON OF HOT MARINARA AND COVER WITH MOZZARELLA.


ONCE CHEESE MELTS SERVE.


COULD ALSO TOP WITH SOME FRESH BASIL. 


MAKES 6 AWESOME ITALIAN SANDWICHES.

VEGGIE CHILI MAC

I TRIED THIS THE OTHER NIGHT AND IT WAS FANTASTIC! TONS OF FIBER!!!! WOW!!!!


3/4 POUND WHOLE GRAIN RIGATONI
1 TEASPOON OLIVE OIL
3 GARLIC CLOVES, CHOPPED
1 SMALL YELLOW ONION, CHOPPED
1 POUND VEGGIE CRUMBLE
1 3/4 TEASPOON GROUND CUMIN
1 CUP CORN KERNELS
1 SMALL ZUCCHINI, SLICED HALF MOONS
1 CAN 28OZ DICED TOMATOES
1/4 CUP CHEDDAR CHEESE, GRATED




IN A LARGE POT OF BOILING SALT WATER, COOK PASTA ACCORDING TO PACKAGE INSTRUCTIONS.  DRAIN AND RETURN TO POT.  MEANWHILE, IN A LARGE SKILLET HEAT OIL OVER MEDIUM.  ADD GARLIC AND ONION AND COOK UNTIL ONION IS TRANSLUCENT, 3 MINUTES.


INCREASE HEAT TO MEDIUM-HIGH, ADD VEGGIE CRUMBLE, AND HEAT THROUGH ABOUT 5 MINUTES.  ADD CUMIN AND COOK UNTIL FRAGRANT, 1 MINUTE.  SEASON WITH SALT AND PEPPER.  ADD CORN AND ZUCCHINI AND COOK UNTIL ZUCCHINI IS CRISP & TENDER, ABOUT 2 MINUTES.  ADD TOMATOES AND JUICE, BRING TO A SIMMER, AND COOK UNTIL MIXTURE IS HEATED THROUGH, ABOUT 3 MINUTES.  SEASON TO TASTE WITH SALT & PEPPER.  DIVIDE PASTA AMONG FOUR BOWLS, TOP WITH VEGGIE MEAT SAUCE, AND SPRINKLE WITH CHEESE.


MAKES 4 SERVINGS.

ISLAND OF CAPRI SANDWICH

2 TEASPOONS WHITE WINE VINEGAR 
2 TOMATOES, 1/4 INCH SLICES
1 LOAF FRENCH BREAD
1 CLOVE GARLIC, HALVED
1 UN-PEELED EGGPLANT, CUT CROSSWISE 1/2 INCH SLICES
1 WHITE ONION, 1/4 INCH SLICES
VEGETABLE COOKING SPRAY
2 TABLESPOONS CHOPPED FRESH BASIL
1 TABLESPOON CHOPPED KALAMATA OLIVES
2 SLICES PROVOLONE CHEESE, HALVED


DRIZZLE VINEGAR OVER TOMATO SLICES, AND SET ASIDE.
SLICE BREAD IN HALF LENGTHWISE; PLACE, CUT SIDE UP, ON A BAKING SHEET.


BROIL BREAD 3 INCHES FROM HEAT FOR 30 SECONDS OR UNTIL LIGHTLY BROWNED.


RUB GARLIC ON CUT SIDES OF BREAD HALVES; DISCARD GARLIC.


ARRANGE EGGPLANT AND ONION SLICES IN A SINGLE LAYER ON A BAKING SHEET COATED WITH COOKING SPRAY; LIGHTLY COAT EGGPLANT AND ONION WITH COOKING SPRAY.


BROIL 3 INCHES FROM HEAT 5 MINUTES; TURN SLICES OVER, AND BROIL AN ADDITIONAL 5 MINUTES OR UNTIL LIGHTLY BROWNED.


ARRANGE EGGPLANT AND TOMATO ON BOTTOM HALF OF BREAD.


TOP WITH BASIL AND OLIVES, SET ASIDE.


ARRANGE ONION SLICES AND PROVOLONE CHEESE ON CUT SIDE OF TOP HALF OF BREAD, AND BROIL 3 INCHES FROM HEAT UNTIL CHEESE MELTS.


PLACE ON TOP OF BOTTOM HALF.


CUT AND SERVE.


MAKES ENOUGH FOR 2.

BLACKENED FLANK STEAK SALAD

RUB:

2 TABLESPOON PAPRIKA

4 TEASPOONS GROUND BLACK PEPPER

3 TEASPOONS SALT

2 TEASPOON GARLIC POWDER

2 TEASPOONS CAYENNE PEPPER

1 TEASPOON DRIED OREGANO

1 TEASPOON DRIED THYME

DRESSING:

1/2 CUP OLIVE OIL

4 TABLESPOONS BALSAMIC VINEGAR

2 TEASPOON DIJON MUSTARD

12 CUPS SPING MIX

1 GREEN BELL PEPPER, THIN JULIENNE 

1 SMALL RED ONION, THINLY SLICED

1 1/2 POUNDS FLANK STEAK, GRILLED & CUT INTO BITE SIZE PIECES

6 TABLESPOONS BUTTER, MELTED

12 TABLESPOONS CRUMBLED BLUE CHEESE

8 GRAPE TOMATOES, HALVED

MIX ALL RUB INGREDIENTS IN A SMALL BOWL.

WHISK OIL, VINEGAR AND MUSTARD IN LARGE BOWL TO BLEND.

SEASON WITH SALT & PEPPER.

ADD PEPPERS AND ONIONS TO DRESSING AND SET ASIDE.

SPREAD SPICE MIXTURE OUT ONTO A PLATE.

COAT BOTH SIDES WITH SPICES.  

DIP ENTIRE FLANK STEAK IN BUTTER AND GRILL TO DESIRED DONENESS.

TRANSFER TO CUTTING BOARD; LET STAND 2 MINUTES.

THINLY CUT ACROSS GRIAN INTO STRIPS AND THEN BITE SIZE PIECES.

DIVIDE SPRING MIX ON 4 PLATES AND TOP WITH STEAK, TOMATO HALVES, ONIONS & PEPPERS AND BALSAMIC DRESSING.   

SPRINKLE WITH CHEESE AND SERVE.

MAKES 4.

BBQ CHICKEN SANDWICH

THIS RECIPE IS BEST BECAUSE IT REQUIRES NO ATTENTION ONCE PUT INTO CROCK.  BEST WHEN SERVED WITH YOUR FAVORITE COLESLAW RECIPE.


6 CHICKEN BREASTS, BONELESS/SKINLESS
1 12-OZ BOTTLE FAVORITE BBQ SAUCE
1/2 CUP ITALIAN DRESSING
1/4 CUP BROWN SUGAR
2 TABLESPOONS WORCESTERSHIRE SAUCE


6 BUNS OF CHOICE


PLACE CHICKEN IN CROCK POT.


IN A MEDIUM BOWL, MIX THE NEXT 4 INGREDIENTS.


POUR OVER CHICKEN.


COVER AND COOK 3 TO 4 HOURS ON HIGH OR 6 TO 8 HOURS ON LOW.


SHRED CHICKEN IN CROCK WITH TWO FORKS.  TOP WITH COLE SLAW AND SERVE ON A BUN.  CHEESE OPTIONAL.


MAKES 6 SERVINGS.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

CHICKEN AND DUMPLINGS

3 LARGE CHICKEN BREASTS
2 CELERY RIBS, SLICED
4 CARROTS, PEELED AND SLICED
1 MEDIUM ONION, DICED
2 14 1/2 OZ CANS CHICKEN BROTH
1 TABLESPOON FRESH PARSLEY, CHOPPED

2 CUPS BISQUICK
2/3 CUP MILK

COMBINE CHICKEN, CELERY, CARROTS, ONION, BROTH AND PARSLEY.

BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR ABOUT 2 HOURS OR UNTIL CHICKEN IS DONE.

REMOVE CHICKEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE.

SHRED OR CHOP CHICKEN.

RETURN TO SOUP AND SALT AND PEPPER TO TASTE.

RETURN TO SIMMER.

IN A BOWL COMBINE BISQUICK AND MILK UNTIL SOFT DOUGH FORMS AND LET SIT FOR A FEW MINUTES TO RISE.

GENTLY DROP DOUGH BY SPOONFULS INTO SIMMERING BROTH AND COOK UNCOVERED FOR ABOUT 2 MINUTES.

SERVE IMMEDIATELY.

MAKES 4 TO 6 SERVINGS.

FRESH VEGETABLE NOODLE SOUP

2 TABLESPOONS COOKING OIL


2 ONIONS, CHOPPED
3 CARROTS, CUT INTO 1/2 INCH HALF MOON SLICES
2 RIBS CELERY, CUT INTO 1/2-INCH SLICES


48-OZ VEGETABLE BROTH


1 15-OZ CAN DICED TOMATOES, UNDRAINED
1 TABLESPOON TOMATO PASTE
1 CUP POTATOES, 1/2-INCH DICE
1 CUP GREEN BEANS, HALVED
1 1/4 TEASPOON SALT


1 CUP EGG NOODLES


1/3 CUP FRESH PARSLEY, CHOPPED


IN A LARGE SAUCEPAN, HEAT OIL OVER LOW HEAT.  


ADD FIRST 3 INGREDIENTS AND COOK, STIRRING OCCASIONALLY, UNTIL VEGETABLES START TO SOFTEN, ABOUT 10 MINUTES.  


STIR IN BROTH AND NEXT 5 INGREDIENTS.  


BRING TO A BOIL.  


REDUCE HEAT AND SIMMER, PARTIALLY COVERED, UNTIL THE VEGETABLES ARE ALMOST TENDER, ABOUT 20 MINUTES.


STIR IN EGG NOODLES.  BRING SOUP TO A SIMMER UNTIL NOODLES ARE TENDER, ABOUT 5 MINUTES.  


STIR IN THE PARSLEY AND SERVE HOT.

CHICKEN, ARTICHOKE AND MUSHROOM SOUP

3 (4-OZ) CHICKEN BREAST, SKINNED/BONED
2 1/2 CUPS WATER


VEGETABLE COOKING SPRAY
3/4 CUP ONION, CHOPPED
1/2 CUP CELERY, CHOPPED
3 (10 1/2-OZ) CHICKEN BROTH
1 BAY LEAF
SALT AND PEPPER TO TASTE
1/8 TEASPOON GROUND NUTMEG
3/4 CUP MUSHROOMS, THINLY SLICED
1 (14-OZ) CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED

COMBINE CHICKEN AND WATER AND BRING TO A BOIL IN A SMALL POT.  REDUCE HEAT, COVER AND SIMMER FOR 20 MINUTES OR UNTIL TENDER.  REMOVE CHICKEN FROM BROTH;  COOL SLIGHTLY AND SHRED.  RESERVE BROTH.


SPRAY LARGE STOCK POT WITH NON-STICK;  PLACE OVER MEDIUM-HIGH HEAT UNTIL HOT.  ADD ONION, CELERY AND COOK STIRRING CONSTANTLY, UNTIL CRISP TENDER.  

ADD RESERVED CHICKEN BROTH, CANNED CHICKEN BROTH, AND NEXT 4 INGREDIENTS.  BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER 15 MINUTES.  

ADD MUSHROOMS, AND COOK 10 MINUTES.  ADD SHREDDED CHICKEN AND ARTICHOKE HEARTS, AND COOK UNTIL THOROUGHLY HEATED.  TOP EACH SERVING WITH PARMESAN CHEESE.

MAKES 8 CUPS.

SOUTH WESTERN CHICKEN CAESAR SALAD

1/2 CUP OLIVE OIL MAYONNAISE
1 1/2 TABLESPOON LOW SODIUM CHICKEN BROTH
1 TABLESPOON SOY SAUCE
1 TABLESPOON FRESH LEMON JUICE
1 1/2 TEASPOON MINCED CANNED CHIPOTLES  (IN ADOBO)
1 TEASPOON BROWN SUGAR


1 LARGE HEAD ROMAINE LETTUCE, CUT INTO BITE-SIZE PIECES
2 MEDIUM TOMATOES, SEEDED AND DICED
1 CAN BLACK BEAN, DRAINED AND RINSED 

1 SMALL RED ONION, SLICED THIN
1/2 CUP FROZEN CORN, THAWED AND DRAINED
4 TABLESPOON PARMESAN CHEESE, GRATED


4 CHICKEN BREASTS, GRILLED & SLICED INTO STRIPS


WHISK FIRST 6 INGREDIENTS IN A MEDIUM BOWL TO BLEND.  SEASON DRESSING TO TASTE WITH SALT AND PEPPER.


MIX LETTUCE, TOMATOES, BLACK BEANS, RED ONION AND CORN IN A LARGE BOWL.  ADD DRESSING AND 2 TABLESPOONS PARMESAN CHEESE AND TOSS TO COAT.  TOP WITH SLICED CHICKEN BREAST AND SPRINKLE WITH REMAINING 2 TABLESPOONS PARMESAN CHEESE.


SERVE.


MAKES 4 SERVINGS.

SEAFOOD PASTA SALAD

1-16 ounce package multi colored bow tie pasta 
2 stalks celery, diced
1/2 pound crab meat, chopped 
1/2 pounds large Shrimp, tail off and deveined 
1/2 cup frozen green peas
1/2 cup red bell pepper, diced 
1/2 cup mayonnaise 
1 tablespoons white sugar 
1 tablespoons white vinegar 
2 tablespoons milk 

Season to taste with fresh chopped dill, salt & pepper. 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain. 

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost. 

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving. 

Serves 4

FREDDY'S FRIED SHRIMP AND CRAB STUFFED CAJUN CHICKEN SANDWICH

THIS IS MY VERY OWN CREATION.  BE SURE TO WORKOUT PRIOR AND AFTER CONSUMING THIS ONE.


4 LARGE BONELESS/SKINLESS CHICKEN BREASTS, POUNDED


1 SMALL BAG SHRIMP, DEVEINED AND TAIL OFF
1 SMALL CAN OF CRAB MEAT, DRAIN AND RINSE
1/2 CUP OINION, DICED FINE
1/4 CUP RED BELL PEPPER, DICED FINE
1/4 CUP YELLOW BELL PEPPER, DICED FINE
1/4 CUP CELERY, DICED FINE
PINCH GARLIC POWDER


1 EGG, BEATEN
2 TABLESPOONS MILK


1 BAG PANKO BREAD CRUMBS (ASIAN SECTION)
SPICE UP WITH CAYENNE TO YOUR TASTE
SALT AND PEPPER TO TASTE


HOT OIL, ENOUGH FOR FRYING


4 HOGGIE ROLLS
4 SLICES TOMATO
4 GREEN LEAF LETTUCE LEAVES, RIB REMOVED
SPICY MAYO, OPTIONAL


PLACE CHICKEN BREASTS IN BETWEEN PLASTIC WRAP ON COUNTER AND POUND OUT UNTIL 1/4 INCH THICK.


IN A MEDIUM BOWL, MIX SHRIMP, CRABMEAT, ONION, BELL PEPPER, CELERY AND GARLIC POWDER.  SPREAD STUFFING EVENLY ON CHICKEN BREAST AND ROLL UP TIGHTLY, SECURE WITH TOOTH PICKS.


DIP THE CHICKEN ROLLS IN THE EGG AND MILK MIXTURE THEN GENTLY COVER WITH PANKO BREAD CRUMB MIXTURE.


FRY (10 MINUTES) OR BAKE AT 350 FOR ABOUT 25 MINUTES OR UNTIL THE COATING TURNS GOLDEN BROWN AND THE MEAT RUNS CLEAR WHEN STABBED WITH A FORK.


PLACE EACH STUFFED CHICKEN ROLL ON A HOAGIE ROLL TOPPED WITH LETTUCE AND TOMATO.


MAKES 4 SANDWICHES

SPICY BLACK BEAN BURGER WITH AVOCADO RELISH

4 TABLESPOONS AVOCADO, FINELY CHOPPED
4 TABLESPOONS TOMATO, FINELY CHOPPED
4 TEASPOONS RED ONION, FINELY CHOPPED
2 TEASPOON LIME JUICE, DIVIDED
2 PINCHES CRUSHED RED PEPPER
2 SPICY BLACK BEAN BURGERS
2 PINCHES CUMIN
2 HAMBURGER BUN, SPLIT AND TOASTED

IN A SMALL BOWL COMBINE AVOCADO, TOMATO, ONION, 1/2 TEASPOON LIME JUICE AND RED PEPPER.  SET ASIDE.

BRUSH BLACK BEAN BURGERS ON BOTH SIDES WITH THE REMAINING LIME JUICE.  RUB CUMIN ONTO BOTH SIDES AND COOK ACCORDING TO PACKAGE.

BIULD BURGERS IN BUN, TOP WITH RELISH AND SERVE.

MAKES 2 SERVINGS.

Short Rib Mushroom Burger

12 ounces Favorite BBQ Sauce


2 1/2 Pounds Ground Beef (chuck and sirloin)
1 1/2 Cups Shredded Short Rib Meat
1 Cup cooked sliced Mushrooms
1/4 Stick Butter
6 4-inch Sourdough Rolls (halved horizontally)
Fresh Watercress
6 1/4-inch Slices American Cheddar Cheese


In a small mixing bowl combine the short rib meat and mushrooms.  Divide the ground beef into 12 equal portions and form each portion into a patty shape.  Divide the short rib mixture evenly and place on top of 6 of the patties.  Place the remaining 6 patties on top of the short rib mixture and press together to form a complete hamburger patty.


Rub each half of the hamburger rolls with softened butter and grill lightly over medium heat.  Grill each burger over medium heat until desired doneness.  Once burgers are cooked, place a slice of cheese over each.  Place watercress onto each burger bun and top with burger.


Drizzle each burger with BBQ sauce and top with other half of bun.


Serve immediately.


Makes 6 Burgers.

CHIPOTLE BACON QUESADILLA BURGER

1 1/2 Cups Mayonaise

1/2 Teaspoon Dried Chipotle Seasoning

12 4-ounce Fully Cooked Beef Burgers

24 6-inch White Flour Tortillas

1 1/2 Pounds Cheddar Jack Cheese,  Shredded

24 Slices Fully Cooked Applewood Bacon

24 Tomato Slices

1 Head Iceberg Lettuce Shredded 

1 1/2 Cups Roasted Tomato Salsa 

Combine mayo, seasoning in a bowl and whisk to blend.  Cover and chill to hold.

To assemble each burger brush 2 flour tortillas lightly with oil.  Place tortillas, oiled side down, on flat work surface.  Spread 1 tablespoon chipotle mayonnaise on each tortilla;  top each side with 1 ounce shredded cheese.  On bottom half of quesadilla layer 1 burger pattie; close with top half of quesadilla.  

Grill on preheated griddle over medium-high heat for 3 minutes on each side or until golden and cheese is melted.

Open quesadilla and layer over burger pattie in this order:  

2 strips bacon

2 slices tomato 

2 ounces shredded lettuce

2 tablespoons salsa

Close quesadilla and slice in half;  arrange on plate.

Serve with corn tortillas, guacamole and fresh salsa.

Makes 12 servings.