The Ultimate Man Burger
4 lbs ground brisket or chuck
kosher salt and freshly ground black pepper
8 hamburger buns, split

toppings:
8 thin slices Swiss cheese (or your fave cheese)
sauteed mushrooms
sliced purple onion
sliced Heirloom tomato, drizzled with olive oil, sea salt, and fresh chopped chives
thick slice bacon, cooked, one piece cut in 1/2 per burger
herbed horseradish mayo (recipe below)

In a large bowl, lightly season ground meat with salt and pepper and mix in gently with your hands.  To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it between your hands until it’s about 1/2 inch thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator. Prepare the grill for high heat (450-500 degrees). Carefully wipe grate with oiled paper towels. Grill burgers 5-7 minutes, topping with cheese during the final minute. Transfer burgers to a clean plate.  Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers. Assemble burgers and add favorite toppings.  Serve Horseradish mayo spread on bun, top burger with onion, tomato, sauteed mushrooms and bacon.

Herbed Horserasdish Mayo
1/2 cup mayo
1 to 2 tbsp prepared horseradish
2 tablespoons minced flat-leaf parsley, basil, or chives
1 tablespoon extra-virgin olive oil
a squeeze of fresh lemon juice
kosher salt
freshly ground black pepper

In a small serving bowl, stir together mayo, horseradish, herbs, oil, lemon juice, and salt and pepper to taste.

This recipe is from 30A Eats.

Jodi’s Famous Snack Mix
1 can of cocktail peanuts
1 big bag of plain M&M’s
1 big bag of peanut M&M’s
1 large box of raisins
1 bag of semi sweet chocolate morsels

Mix even amounts of all ingredients in large bowl.  Enjoy!

Cheesy, Salty snack mix
6 cups original Bugles
5 cups nacho cheese-flavored Bugles
4 cups miniature cheese crackers
1 package (6 ounces) of cheese crackers
3 cups miniature pretzels
2 cups Crispix
2 cups lightly salted cashews
3/4 cup butter-flavored popcorn oil
2 envelopes (1 ounce each) ranch salad dressing mix

In a large bowl, combine the first seven ingredients.  Combine oil and dressing mix; pour over cracker mixture and toss to coat. Transfer to three greased 15x10x1 inch baking pans.  Bake at 250 degrees for 40-45 minutes or until crisp, stirring occasionally. Cool on wire racks. Store in an airtight container.

Sam’s Firecrackers
1 box mini-saltine crackers
1 pkg. dry ranch dip mix
3 tbs. crushed red pepper
2/3-1 cup canola oil

Mix oil, ranch mix and pepper in measuring cup or small bowl. Put all crackers in the largest bowl you have. Pour oil mixture over crackers and begin carefully and lightly stirring with hands(being careful not to break crackers) until all crackers are covered. You can serve right away and they’ll be a bit greasy, or put the crackers on paper towels in another bowl for about an hour to dry a bit.

Reese’s Peanut Butter Popcorn
Freshly popped Popcorn
3-4 tablespoons Peanut Butter
1-2 drops of vanilla
small amount of honey
chocolate, melted
bag of mini Reese’s peanut butter cups

Mix peanut butter, vanilla and honey in pot and heat on stove (until melted), but don’t over heat. Pour the hot mixture over fresh popcorn, and carefully toss to coat.  Then, lay the popcorn out on a big sheet of wax paper to cool.  While it’s still warm and cooling off, drizzle melted chocolate (or chocolate sauce) across.  Sprinkle in some mini Reese’s peanut butter cups…..as many or few as you’d like.  Let it cool/dry, and keep in airtight container.  Give to Daddy’s!Cheesy Buffalo Chicken Sticks
1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)
3/4 cup buffalo wing sauce (look for “wing sauce” not “hot sauce”)
2 cups  shredded cooked chicken
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
2 green onions, thinly sliced
Heat oven to 400 degrees F (200 degrees C). Then, spray a baking sheet (with sides) with cooking spray.  Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet then bake for 8 minutes. While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated. Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top. Bake pizza 6 to 10 minutes until cheese has melted and starts to bubble.


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