Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
1 ½ oz. cream cheese, softened (we used 2 oz.)
1/3 cup shredded pepper Jack cheese (we finely shredded our cheese)
½ fresh jalapeño, minced (we used ½ of a jalapeño but we included the ribs and seeds from the other half as well)
1 ¼ lb. ground chuck
4 strips bacon (we used Oscar Mayer Naturally Hardwood Smoked Bacon)
4 brioche hamburger buns, halved and toasted (we toasted ours after spreading a thin layer of mayonnaise on the cut sides)
Green leaf lettuce, sliced tomatoes, and pickled jalapeño slices for topping (we didn’t use the sliced tomatoes)
Make the aioli by taking a small container out and add the mayonnaise, garlic and chopped pickled jalapeños to it, stirring to combine. Add your desired amount of salt and black pepper to it afterwards. Put a lid on the container and place the aioli in the fridge until you’re ready to use it.
In a small bowl, mix the cream cheese, shredded pepper Jack cheese and the minced fresh jalapeño together. Leave it off to the side for now.
Season the ground chuck with salt and pepper (we used a teaspoon each of table salt and freshly ground black pepper), mixing to ensure all the meat is equally seasoned. Divide the meat into 8 sections, shaping them into patties afterwards that are a little bigger than the buns you’re using (the burgers will shrink some as they’re cooking). The original recipe suggests doing this on a sheet of parchment paper.
Divide the cream cheese mixture into 4 equal portions, placing one portion each on four of the patties. Make sure that there’s a ½-inch gap between the cheese and the edge of the patties. Take the remaining patties and place them on top of the cheese patties, making sure that the edges are completely sealed.
Pre-heat a large cast-iron skillet to medium-high. Add the bacon into the skillet and cook until crispy, placing it on a paper towel-lined plate afterwards. Don’t drain any of the bacon grease. Place the patties in the skillet, cooking them for 6 minutes, flipping them, and cooking for another 6 minutes. Take them out of the skillet and place them on a paper towel-line pate.
Toast the buns in the skillet*, cut sides down until golden looking. Take them out of the skillet and serve the burgers on the buns as well as the aioli and the toppings.
*I didn’t read far enough ahead and was toasting them in a separate skillet over low heat while the burgers were cooking.
So these burgers didn’t come out looking like we’d expected them to but the flavors are really there ! It’s definitely spicy but you can still taste the bacon. If your burgers don’t split while cooking then you get to look forward to the cream cheese mixture just oozing out when you bite into the burger. The lettuce (and tomato slices if you’re using them) adds a nice fresh component to the burger. We want to try and make this again (possibly next week) to see if we can do better next time.
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Oscar Mayer or Cuisine At Home.
½ tsp. pepper (we used freshly ground black pepper)
8 (8-inch) soft taco-size flour tortillas
1 cup (4 oz.) shredded Monterey Jack cheese with peppers
Toppings: grape tomato halves, sliced green onions, chopped fresh cilantro
Preheat your oven to 350 degrees. Take a large nonstick skillet out and stirring frequently, cook the sausage in it over medium-high heat for 6 to 8 minutes or until the sausage has crumbled and is fully cooked. Take the sausage out of the skillet and place it on a paper towel-lined plate. Drain the sausage of as much grease as possible, pressing it between paper towels. Wipe the skillet clean before moving onto step 2.
Add the butter to the skillet and set the heat to medium. Once the butter’s melted, add in the green onions and 2 tablespoons of cilantro, stirring for 1 minute. Add the eggs, salt and pepper in. Let it cook (don’t mess with it at all) for 2 minutes or until the eggs start to set on the bottom. Gently draw the cooked edges away from the sides of the skillet, forming large pieces. Cook for 4 to 5 minutes or until the eggs are thickened but still moist, stirring occasionally (don’t overstir). Take the skillet off the heat and gently fold in the sausage and 1 ½ cups of the Cheese Sauce.
Take a 13 x 9-inch baking dish out and lightly grease the inside of it. Spoon about ¾ cup of the egg mixture down the center of each flour tortilla, rolling it up afterwards. Place it seam side down in the greased baking dish. Repeat with remaining tortillas. Pour the remaining Cheese Sauce over the tortillas, sprinkling it with the Monterey Jack cheese afterwards.
Stick it in the oven for 30 minutes or until the sauce is bubbly (ours took 25 minutes but our oven runs a little hotter so your sauce may take longer to get bubbly). Serve with the desired toppings.
Take a heavy saucepan out and add the butter to it, setting the heat to medium-low. Once the butter’s melted, whisk in the flour until the mixture looks smooth. Continue whisking constantly for an additional minute. Gradually whisk in the milk, turning the heat up to medium. Whisk constantly for 7 minutes or until it’s thickened. Once thickened, take the saucepan off the heat and whisk in the cheese and remaining ingredients until the cheese has completely melted.
*It’s best to start making the sauce around the time that the sausage goes into the skillet.
This breakfast dish has a lot of ingredients in it that mommy loves so we decided to try it out and it turned out delicious ! You can catch a nice level of flavor from the green onions in the egg mixture but nothing from he cilantro. The green onions don’t overwhelm the eggs. They just add a nice subtle flavor to them. Even though we love the flavors of the yummy sausage, cheese sauce and the Monterey Jack cheese on top of the enchiladas they do start to feel a bit heavy on the tummy but the fresh ingredients help cut through that. The acidity of the tomatoes, “sharpness” of the green onions and the wonderful unique flavor of the cilantro all work so wonderfully with the enchiladas. This is definitely worth fixing again !
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
Chopped fresh cilantro and lime wedges to serve with the finished enchiladas (we didn’t use them)
Move your oven rack down to the lower-middle position before preheating the oven to 300 degrees. Using paper towels, pat the cubed beef dry before seasoning the beef with salt and pepper. Take a large Dutch oven out and pour 1 tablespoon of the oil in, setting the heat to medium-high. Once the oil’s hot enough for it to just start smoking, add half of the beef in, turning the meat when necessary so that all sides get browned (the original recipe says it should take 8 minutes for this to occur but it’s better to go based off the look of the beef rather than the time). Take the browned meat out and place it in a bowl. Pour the remaining oil and repeat the process with the second half of the meat, adding it to the bowl as well once it’s browned.
Pour off all but 1 tablespoon of fat from the pot (we left all the fat in). Toss in the onions as well as ½ teaspoon of salt and stir occasionally for 5 to 7 minutes or until the onions have softened. Now add in the chili powder, cumin, coriander, cayenne and ¼ teaspoon of pepper, stirring constantly for 2 minutes or until the spices get slightly darkened and become fragrant. Add in the garlic and continue stirring constantly for 30 seconds or until fragrant. Stir in the tomato sauce* and wine, scraping up any browned bits from the bottom. Wait for the dish to come up to a simmer (shouldn’t have to wait long).
Carefully add the beef back into the Dutch oven along with any accumulated juices from the bowl. Bring the dish back up to a simmer, putting the lid on the Dutch oven afterwards. Take the Dutch oven and place it in the oven to cook for 2 to 2 ½ hours or until the meat is tender. Once tender, take the Dutch oven out and scoop the beef out, placing it on a plate afterwards.
Move the oven rack up to the middle position and turn the oven temperature up to 375 degrees. Take a 13- x 9-inch baking dish out and grease the inside of it (we used nonstick cooking spray). Take ¾ cup of the sauce from the Dutch oven and spread it out over the bottom of the greased baking dish. Leave the baking dish off to the side for now.
Once the meat’s cooled down enough for you to handle, shred it into bite-size pieces, placing the shredded pieces in a large mixing bowl. Add ¼ cup of the sauce as well as 1 cup of the cheese to the bowl and mix until everything’s combined.
Spray the tortillas on both sides with vegetable oil spray and lay them on a rimmed baking sheet, placing them in the oven just long enough to get them warm and pliable, roughly a minute (we just warmed up or tortillas in a skillet). Spread the tortillas out on a counter and place 1/3 cup of the meat mixture in the center of each tortilla. Tightly roll up the tortilla and place it seam-side down in the baking dish.
Take the remaining sauce in the Dutch oven and pour it over the enchiladas, making sure to spread the sauce out evenly over all of them. Sprinkle the remaining cheese over the enchiladas and cover the dish tightly with aluminum foil. Place in the oven and cook for 20 to 25 minutes or until the enchiladas are heated through and the cheese on top has melted. Serve with cilantro and lime wedges and enjoy !
*The dish becomes a vicious bitch at this point, the sauce will start bubbling and shooting out EVERYWHERE ! It got on the counter, the stovetop, the floor and especially on us (mommy almost shot in the eye by the sauce) so be careful during this part and also make sure you’re not wearing anything you’re not okay with getting stained. Take a look for yourself:
We will say that the dish is worth the mess though !
(We just wanted to show you the awesome fat distribution in the chuck-eye roast.)
So we messed up some. We were trying to clean up as we went while making this and since we didn’t read through all the way, we actually threw away the remaining sauce after getting the ¾ cup needed in step 4. We had some leftover shredded beef though and spread that out over the enchiladas to keep them from drying out in the oven. While they still tasted delicious, we know they would’ve tasted and looked even better had we been able to use the sauce instead. We’ll make this again in the future so we can take a picture and show you what it’s really supposed to come out looking like.
3 ½ lb. boneless pork shoulder roast (trimmed of fat afterwards)
1 (14.5-oz.) can reduced sodium chicken broth
½ cup chopped onion (1 medium)
6 cloves garlic, minced
1 Tbsp. ground cumin
2 to 3 tsp. ground chipotle chile pepper or hot chili powder (we used 2 tsp. of ground chipotle chile pepper)
½ tsp. salt
3 (10-oz. each) cans enchilada sauce (we used hot enchilada sauce)
1 (4-oz.) can diced green chile peppers, undrained
1 Tbsp. snipped fresh epazote or cilantro (we used cilantro)
2 cups crumbled Cotija cheese (8 oz.), divided
10 (6-inch) flour tortillas
Snipped fresh cilantro (optional)
Diced tomato or quartered grape tomatoes (optional)
Take a 3 ½- or 4-quart slow cooker out and add the pork, broth, onion, garlic, cumin, ground chipotle and salt to it. Put the lid on the slow cooker and cook on LOW-heat for 10 to 11 hours or on HIGH-heat for 5 to 6 hours (we cooked ours on HIGH-heat).
Preheat your oven to 400 degrees. Take the pork out of the slow cooker, making sure to not throw away the cooking liquid. Using two forks, pull the meat apart into “coarse strands” (we left them in thick pieces).
Take a large mixing bowl out and mix the pork, ½ cup of the enchilada sauce and 2 tablespoons of the cooking liquid together. Leave the pork off to the side for now.
In a medium-sized bowl, mix together the remaining enchilada sauce, ¼ cup of the cooking liquid (you can throw away any other cooking liquid that’s leftover in the slow cooker), diced green chile peppers, and the cilantro. Take a 3-quart baking dish out and pour ½ cup of the green chile sauce in, spreading it out evenly. Leave the baking dish off to the side just for now.
Divide the pork mixture and 1 ½ cups of the Cotija cheese among the tortillas (roughly ½ cup of the pork mixture will go into each one). Place the pork and cheese near the edge of each tortilla, rolling up the tortillas afterwards. Place each filled tortilla, seam-side down, in the baking dish, keeping the filled tortillas close together. Pour the remaining green chile sauce over the enchiladas. Cover the dish using aluminum foil and place in the oven afterwards to cook for 25 minutes. Take the enchiladas out of the oven just long enough to sprinkle the remaining cheese over the top of them. Stick the baking dish back in the oven without the aluminum foil cover for 5 minutes or until the enchiladas are heated through and the cheese looks like it’s starting to brown a little.
If you’re choosing to do so, sprinkle the optional cilantro and tomato over the top of the enchiladas and enjoy !
¼ cup white wine or chicken broth (we used chicken broth)
12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
½ tsp. seasoned salt, divided
¾ cup water
¼ cup lime juice
1 Tbsp. chicken bouillon granules
1 Tbsp. garlic powder
1 ½ cups (12 oz.) sour cream
½ cup minced fresh cilantro
12 corn tortillas (6 in.), warmed (we only ended up using 8*)
1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
Crushed red pepper flakes, optional
Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.
*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.
As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !
1 package (4.6 ounces) hard taco shells or 12 soft corn tortillas (we used hard taco shells)
2/3 cup crumbled farmer cheese or queso blanco (we used queso fresco)
Take a large nonstick skillet out and pour the oil in, setting the heat to somewhere between medium to medium-high. Once the oil’s hot, toss in the zucchini and scallions, cooking for 5 minutes. Add in the chili powder, cumin, oregano, salt and pepper, stirring constantly for one minute.
Add the beans, corn, spinach and salsa to the skillet, stirring to combine. Continue to stir for 3 to 4 minutes or until the spinach has wilted (ours took less than 3 minutes)
While the spinach is getting wilted, heat up your taco shells or tortillas in the microwave for 45 seconds or however long the package they came in says to. Spoon roughly 1/3 cup of the vegetable mixture into each taco shell, sprinkling the cheese on afterwards and squeezing the lime wedge over the taco. Only thing left to do now is to eat it !
We did have to season this with some kosher salt to bring out the maximum flavor in the dish. This really does taste the best once you have the cheese and lime juice with the taco filling. Choosing to go with the hard tacos shells gave the dish a crunch that’d be missing otherwise.
3 tablespoons bacon grease (we cooked up some thick-cut peppered bacon to get our bacon grease)
½ onion, chopped
2 serrano peppers
2 garlic cloves, minced
2 (15-ounces each) cans pinto beans, including the liquid
¼ cup crumbled cotija cheese (we didn’t measure how much we used)
Pour the bacon grease into a large skillet, setting the heat to medium-high. Once the grease is hot, add in the onion, serranos and garlic, stirring constantly for 2 to 3 minutes or until the onions look slightly translucent. Take the serranos out of the skillet and either throw them away or keep them and chop them up to use as a topping (we kept ours and just sliced them). Add in the beans and their liquid, mashing the beans with a potato masher or wooden spoon (we used a potato masher). Mash until you reach your own preferred consistency, stirring afterwards until the beans are warmed through. Serve right away, topping with cheese and the chopped serrano.
These refried beans are so damn good ! If you choose not to use cotija cheese then you may need to add some salt to the beans but otherwise the cheese will bring all the saltiness you need. Just to give you a heads up, the blistered serranos pack a lot of heat so even just a few slices will probably provide enough spiciness for your individual portion.