A Twist on Cheeseburgers!

Good evening,

I hope you have all had a great week of cooking and baking!  Remember if you ever want to share some of your recipes, please do so in the comment box.  Also, if you try one of the recipes on my blog, let me know how it came out.  This week, the feature recipe is a Bacon Cheeseburger Wrap.  I really wanted a hamburger for dinner, but my husband wanted a wrap.  I decided to combine the two and make a bacon cheeseburger wrap.  It came out delicious.  Would I replace it with a traditional burger ALL the time?  No, but anytime I want a burger with a twist, I know what to make.  It's super easy and takes little to no time.

Once again, I have also listed our weekly menu plan.  Happy cooking and baking everyone!!!

Bacon Cheeseburger Wraps

Ingredients:

1 lb ground beef or ground turkey

1 pack of bacon (not the thick cut bacon...you can also use turkey bacon)
2-3 tablespoons ketchup

2-3 tablespoon honey mustard (I used spicy honey mustard)

1 small finely chopped onion (or you can use onion powder)

season all, garlic powder, and black pepper

6 flour tortillas
1 bag of shredded cheddar cheese
If you like:  tomatoes lettuce and/or any other toppings you may like on your burger

Directions:

1. You can prepare your bacon one of two ways: cook it on top of the stove or bake it in the oven.  I like to put my bacon in the oven (less greasy).  When you are done cooking your bacon, place on the side while you prepare the rest of your meal.  

2. In a skillet, brown your ground beef.  While it is in the pot, season with garlic powder, season all, and black pepper.  Cook the meat until it is no longer pink.   

3. Add ketchup, mustard, onion, and more seasoning if you need.  Let this cook for about 3-5 minutes.  

4. I like to put my tortillas in the oven just to warm them up a little.  Take a tortilla; in the middle of the tortilla, add some shredded cheese, then add a spoon full of the meat (don't be shy with the meat).  Next,  add the bacon and all your toppings (lettuce, tomato, pickles, etc.).

5. Now here is the part that always gets me lol. Roll the tortilla up like a burrito.  When I go to Subway, I always carefully watch them and I am still no good at it.  I do recommend tucking in the sides and then rolling.  After I rolled up the wrap, I did place it on my Cuisine indoor grill to give it that grilled look, but you do not have to do that. 

6. ENJOY!!!!!

Week of January 27th Menu Plan: This week I am not cooking everyday, I am making enough for leftovers, especially since my husband has decided to take salad for lunch everyday! 

Monday and Tuesday: Cajun Chicken Pasta (Louisiana Style), salad, and dinner rolls
Wednesday and Thursday: Mini meat loafs, mashed potatoes, and corn 
Friday: Date night with the hubby, so kids are eating cheese pizza
Saturday: Oven fried tilapia with baked potatoes
Sunday: Superbowl Fiesta (Mexican inspired Superbowl party)

Something savory and sweet just for you!

Last week I made my absolute favorite meal so far.  I LOVE seafood (well select seafood) and I have  really been craving a good pasta dish.  I searched and searched for a good recipe, but couldn't find one that caught my eye.  Finally, I found a recipe that looked good, but needed to be modified  to meet the needs of my family.  The same day I made the pasta, I also made my very first ice cream cake.  It turned out REALLY well and my whole family demolished it.  I know these are two recipes you are going to LOVE.  I have also included this week's menu for the Harrell house!  Happy cooking/baking!

Parmesan Shrimp Pasta with a kick

 
Ingredients:
Linguine noodles
1/4 cup of butter
2 TBSP of canola oil
1 medium onion diced
2-3 TBSP of minced garlic
1 large red bell pepper diced
1 pound of medium shrimp, peeled and de-veined
1 jar of Garlic Roasted Parmesan sauce
1/2 cup of grated Parmesan cheese
1/2 cup of cream
1 teaspoon of cayenne pepper
season all, black pepper, and garlic powder
creole seasoning

Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Meanwhile, melt butter together with the canola oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Season the onion with garlic powder and season all.  Stir in garlic and red pepper.  Cook over medium-high heat until soft, about 2 minutes more.

3. Before you add shrimp, season lightly with creole seasoning.  Stir the shrimp into the pot with garlic, onions, and red pepper.  Cook until firm and pink.  Then pour in Parmesan sauce, Parmesan cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.

4. Season with cayenne, season all, and black pepper pepper to taste.  You can either stir drained pasta into the sauce and serve OR put some pasta in a bowl and top with the sauce.  Either way, be sure to sprinkle with chopped parsley.  Enjoy!!!

Dessert Time: Oreo Cookie Ice Cream Cake

This picture is from the she wears my hat blog...although I did not use this recipe

Ingredients:
Oreo Cookies (about 15-20)
Vanilla Ice cream (about 5-6 cups)
Wax Paper or foil

Directions:
1. Line a baking dish with foil or wax paper.  Place cookies in a zip lock bag.  Release all the air and then seal tight.  Use something to crush the Oreo cookies up.  At the bottom of your pan, place some of the Oreo cookies as your first layer. 

2. Then place about 1/3 of your ice cream on top of the cookies. Spread evenly on top of the cookies.   Repeat until you have enough layers (probably about 2-3 layers). 

 3. Cover with a piece of foil or wax paper and freeze until the cake is firm.  When you take out of the freezer to serve, sprinkle a little more of the crushed Oreo cookies on top.  After you serve the desired amount, place the cake back in the freezer!

Weekly Menu Plan for January 20-24
Monday: Red Robin for daughters birthday!
Tuesday: Ham and Cheese Sliders(made a few last week to see if I would like the recipe and I do)

Wednesday: My homemade AWESOME Lasagna
Thursday: Leftover Lasagna
Friday: Moe's for dinner since mommy has Bunco :)
Saturday:  Grilled Chicken Bacon Sandwiches w/ oven made potato wedges
Sunday: Smothered Pork Chops

Next week featured recipe: Bacon Cheeseburger Wraps (Can easily use turkey bacon turkey ground beef if you are on a diet or don't like ground beef)

We had a great week of really good meals.  Today was probably one of the highlights though.  I will post tonight's recipes next weekend: Lunch: Ham and Cheese melts in a buttery biscuit, Dinner: Shrimp pasta, and Dessert: a delicious Oreo cookie ice cream cake.  Everyone was licking their dinner and dessert bowl :). 

This week's featured dish is actually my brother's recipe.  This is my absolute favorite dish that he makes.  It is really simple and doesn't take long at all.  I have listed my weekly menu below as well.  If there is a recipe you would like from the weekly menu plan, let me know and I will add it!  Have a great week of cooking/baking!

Recipe: Jeffery's Tasty Tilapia

Ingredients:

Tilapia Fillets (we use about 7-8 pieces)

1/2 of a medium onion diced

1/2 of a bell pepper diced

Garlic and Herbs Marinade

1/4 stick of butter

Season all, black pepper, and garlic powder to taste

Directions:

1.  Preheat oven to 350

2. Clean your fish 

3. Place cleaned fish on a shallow baking pan

4. Then pour the marinade over the fish (until all pieces are covered)

5. Lightly season your fish with the seasonings listed above to taste (Remember fish is already salty, so do not over season).

6. Place diced onion and bell pepper on top of fish

7. Place a piece of butter in every corner of the pan and the middle too (provides extra juice/gravy)

8. Bake in the oven uncovered for 20 minutes

9. When the fish is done, take the juice/sauce and base your fish

*We love this fish over a bed of herbs and butter rice as well as either  asparagus or salad.  

Enjoy!

Week of January 13th Menu Plan: 

Monday: Steaks with mashed potatoes and salad

Tuesday: Cheeseburger wraps

Wednesday: Roasted Chicken Pasta

Thursday: Chicken Fried Steak with gravy

Friday: Chicken and beef taco's 

Saturday: Eat Out Night

Sunday: Baked Chicken, Corn on the cob, and collard greens

 

I'm Back...Happy 2014

Hi everyone,

I know it has been a VERY LONG time since I have last posted but so much has happened in my life.  Nick and I moved to a new state, we have a new baby, and I am no longer a stay at home mom (full time teacher now).  I cannot promise that I can post everyday, but I can try to post at least once a week. For this post, I would like to share two recipes and my weekly menu.  I hope you all have enjoyed and will continue to enjoy learning some new recipes.

In 2006, while living in Fort Riley, Kansas, my then neighbor gave me a great recipe for taco soup.  I have tweaked the recipe and made it my own; I think my taco soup is pretty darn good if I do say so myself.  Although it is very tasty, lately it feels like we have had A LOT of taco soup.  Yesterday, I knew I wanted some type of soup, but I also had a taste for nachos.  So, I looked through Pinterest and google to find some inspiration.  I did find a recipe and of course I tweaked it here and there to make it my own.  So, the first recipe is called crock pot Nacho Bell Grande Soup.  Enjoy!

Crock-Pot Nacho Bell Grande Soup

Ingredients:

2lbs of ground beef

1 medium onion chopped

1-2 cloves of garlic, minced or 2 tbsp of minced garlic

1 package of low sodium taco seasoning (I love McCormick)

1 (10oz) can of condensed cheddar cheese soup

1 (10oz) can of diced tomatoes with green chilli's (undrained).  I like Rotel

1.5 cups of milk

1 cup of shredded cheddar cheese 

Salsa (any kind you like)

Sour cream (optional)

Directions:
1. Spray your cooking pan with Pam or some type of cooking spray.  Cook ground beef, onion, and garlic over medium high heat until thoroughly cooked.  I seasoned my meat with season all, garlic powder, black pepper, a dash of crushed red pepper flakes, and accent.  When your meat is cooked, drain.

2. Spray crock pot with non-stick spray.  Place meat mixture in slow cooker.  Add taco seasoning, cheddar cheese soup, Rotel, milk, and shredded cheese.  Stir together and cook on low for 3-4 hours.  

3. Stir before serving.  When I serve mine, I add salsa and sour cream on top.  You can use taco shells, tortilla chips, or my favorite Dorito chips.  Hope you enjoy :)

The second recipe is a dessert recipe I received from my mother in law.  I love this cake.  It almost tastes like a lemon cake.  This recipe is for an orange cake.  It is super good and I know you will love it as much as my family does.  

Orange Cake

Ingredients:
1 box of yellow cake mix
1 box of instant lemon jello pudding
3/4 cups of oil
4 eggs
1/2 cup of water
1/4 cup of orange juice with no pulp
dash of milk

Directions: 

1. Grease and flour a pan (I used my square Pampered Chef stone).  Preheat oven to 350 degrees or 325 for glass pans.  Mix all your ingredients together well (I just add a dash of milk to make sure my cake is moist).  Bake cake for 35-40 minutes.  

2. Immediately after you remove the pan from the oven, punch holes over the entire cake (you can you a fork or a toothpick).  Pour the following topping all over the cake.  It will be absorbed leaving only a slight glaze.  

Glaze topping ingredients:

2 cups of powdered sugar

1/3 cup of orange juice

2 tsp of water

2 tbsp of softened butter

*Mix butter with powdered sugar before adding juice.

 

Weekly Menu Plan: January 6-13th

Monday: Spaghetti and meatballs

Tuesday: Sweet and Sour Chicken Drumsticks

Wednesday: Bacon Cheeseburgers

Thursday: Baked Chicken Wings

Friday: Homemade Cheese Pizza

Saturday: Open (Eat out, order in, etc.)

Sunday: Shrimp Pasta