Sunday, August 9, 2020
I am a Hoosier from Indiana, but I'm no stranger to Michigan. For years and years, I’ve spent time every summer at our family cottage on Elk Lake. My grandparent bought it when I was very small and now I share it with my sister and brother. After all this time, how could I have missed olive burgers?
It wasn’t until this summer that I kept noticing them on menus every time we ate out. Sometimes the green pimento studded little guys were tucked under a blanket of melted cheese. Sometimes the olives were in a salty mayonnaise sauce. Both versions are pretty good, but an internet search revealed that the sauce version is the original. Apparently, the first olive burgers were served in Flint at a chain called Kewpee - and then the burger’s popularity spread to Lancing and beyond.
Here’s my version of the saucy style of olive burgers. It turns out it tastes yummy as a potato chip dip as well.
Ingredients for Four Olive Burgers:
1 pound ground beef
4 hamburger buns
Kosher salt for seasoning burgers
1/2 cup mayonnaise
1/4 cup sliced pimento stuffed green olives
2 tablespoons brine (liquid) from jar of olives
1 teaspoon Worcestershire Sauce
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce such as Franks
Lettuce, tomato and red onion slices
Heat grill or pan to medium heat and cook on each side About 5 to 7 minutes according to how well done desired.
Toast the buns on the grill or oven during the last 2 or 3 minutes of cooking. Not necessary, but a nice touch. Keep an eye on them though- they can go from toasty brown to burnt black in a matter of seconds!
While the burgers are sizzling, make the sauce.
Just whisk together the mayo, olives, brine liquid from jar, Worcestershire, garlic powder, pepper and hot sauce.
Assemble by placing a burger in each bun. Top with a couple tablespoons of olive sauce. Place lettuce, tomato and red onion slices on top.
Friday, April 10, 2020
Well, we're all cooking at home and it's all about what we have on hand...
A couple days ago, I talked to my neighbor from our driveway as she was sitting in her car. "This stay at home stuff is really cramping my style. I'm used to running to the store everyday to pick up what I want to make for dinner!"
A bit later, Jenn called up for the recipe for the enchiladas that I made her the last time she was home. Then, I had used chicken, but the meat she had on hand was ground beef. No problem! I just told her to brown and drain it and go on with the recipe. I mentioned my earlier conversation with the thought that during this time, the thing to do is "shop" in your own refrigerator and pantry.
So, in this recipe, go ahead and use any meat or cheese that you have. No tomato sauce? Dilute a can of tomato paste with two cups of water or puree a can of diced tomatoes. No can of diced tomatoes? Chop up fresh ones. It's the spices that make this dish yummy and hopefully, they are in your home store! P.S. Pull yours out of the oven before it looks over baked - like the photo here - Ha!
Ingredients for 6 to 8 Red Sauce Enchiladas:
2 cups any kind of meat (shrimp, cooked chicken, browned ground beef, pulled pork)
6 to 8 tortillas (any size, flour or corn)
1 (15 oz,) can tomato sauce
1 (15 oz.) can diced tomatoes
3 cups shredded cheese (Colby jack, cheddar, Monterey Jack)
1/2 cup diced onions
2 tablespoons canned diced green chilies (or sub 1/2 teaspoon red chili flakes)
2 1/2 teaspoons chili powder, divided
2 1/2 teaspoons ground cumin, divided
3/4 teaspoon salt, divided
1/2 teaspoon pepper divided
1/2 teaspoon garlic powder, divided
Add 2 teaspoons chili powder, 2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper to the tomato sauce.
Stir it really well to combine the spices into the tomato sauce. Set aside.
In a bowl mix the meat, tomatoes, onions, green chilies, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 pepper.
Coat the bottom of a casserole baking dish with some of the tomato sauce mixture.
Brush or spread the inside of each tortilla with a bit of the sauce.
Place about 2/3 cup of the chicken mixture and 1/4 cup shredded cheese in each tortilla.
Roll each tortilla and place seam side down in baking dish. If you end up making more than six enchiladas, they could be crammed in lengthwise, below the rolled up tortillas.
Spoon the rest of the tomato sauce mixture over the enchiladas. Top with the remaining cheese.
Bake in a preheated 350 degree Fahrenheit oven for 30 minutes.
Serve with garnishes, sour cream or a side salad. Dig in!
Tuesday, March 10, 2020
These brothy, smoky beans are just great as a side to grilled meats, pulled chicken and pork or even smoked meatloaf. They can be a whole meal if leftover bbq meats are added! I discovered that they are at their tastiest best when left to sit in their seasonings for at least a while before they are heated up. I’m a big fan of using time saving canned beans and broth. I’d love to know if anyone makes these easy and yummy beans; send me an email at email@example.com.
1 (15 oz.) can black beans
1 tablespoon fresh lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon Kosher salt, divided
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 (15 oz.) cans pinto beans
1 cup beef broth
1/4 teaspoon Chilean merken spice mix (or sub 1/4 teaspoon chili powder, 1/8 teaspoon smoked paprika, pinch cayenne pepper)
Limes for serving
Prepare this the night before- or at least the morning of- (but don’t cook it until ready to serve) to make it the most flavorful .
Drain and rinse the black beans and place in a smallish bowl. Sprinkle the lime juice, chili powder, ground cumin, 1/4 teaspoon of Kosher salt, garlic powder and pepper. Give the beans a good stir, cover, and store in refrigerator.
Drain and rinse the two cans of pinto beans. Place beans in medium large bowl. And the remaining 1/4 Kosher salt and the merken (or use substitute spices above). Give it a stir and pour in the beef broth.
Place in the refrigerator.
When ready to cook, add the black beans to the pintos. Either heat the beans in a pot by bringing to a boil and then turning the heat down- or, just heat in the microwave for 5 to 7 minutes until hot.
Serve with lime slices for squeezing.
Thursday, January 30, 2020
Roasted cauliflower is a great blank canvas and the perfect vehicle for an easy spicy sauce to ride around in! But this sauce is equally as yummy when it's on any roasted veggie- especially eggplant.
And by the way (don't we all love that phrase!), after years and years, I finally upgraded my phone all the way to an iPhone 11. Instead of taking the photos on this post with my Canon Rebel, I shot them with the iPhone. Besides that- I didn't even alter them with any of filter or program. (Perhaps you are thinking I should have - Ha!)
Ingredients for 2 to 4 servings:
1 head cauliflower
3 tablespoons tomato paste
3 tablespoons vinegar, (I used red wine vinegar here, but plain is best)
3 tablespoons olive oil, divided
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 cloves garlic, minced or put through a press
A handful of herbs such as cilantro, basil, mint, parsley or dill
Preheat oven to 400 degrees Fahrenheit or fire up the grill to medium high heat.
Wash the head of cauliflower, pull back the large green “leaves” and cut off the stem at the bottom. Slice the head in half and then cut out the core at the bottom of each half. Separate into florets and place on baking sheet. A quarter sized sheet works great.
Drizzle the cauliflower with 1 tablespoon olive oil and sprinkle with Kosher salt.
Put sheet in oven or in grill with door closed. Bake 20 minutes. Gently turn each floret over to allow other side to brown. Continue to bake another 10 minutes. Florets should easily pierce with a fork and have some deep golden brown spots when done.
While cauliflower is roasting, make the spicy tomato sauce.
Combine tomato paste, vinegar, 2 tablespoons olive oil, salt, pepper flakes, cumin, pepper and garlic. Either microwave for 1 1/2 minutes or heat up to just a boil in a pan.
Place roasted cauliflower in bowl, add heated sauce and gently mix to coat.
Serve with handfuls of herbs and a dollop of Greek yogurt.