May 31, 2016

Bourbon Glazed Kentucky Hot Brown Turkey Burgers

If you follow along with the blog you know every Thanksgiving we have a family tradition to make Kentucky Hot Brown Sandwiches with our turkey leftovers. So last time I visited my parents in Florida I decided to make a burger inspired by our favorite holiday sandwich and this is how the Bourbon Glazed Kentucky Hot Brown Turkey Burger was born. Hope you enjoy it as much as we did and be sure to have extra napkins on hand- it's messy but good!

Ingredients:

Makes 4 burgers

16oz ground turkey
8 pieces of bacon, cooked crisp
1 large tomato, sliced
salt/pepper, to taste
1/2 tsp garlic powder
4 brioche buns, sliced open and toasted
2 tbsp green onions, diced for garnish

For the bourbon glaze:
1/4 cup bourbon
1 tbsp maple syrup
1 1/2 tbsp Saucy Mama Champagne Honey or Dijon Mustard
1 tbsp brown sugar 

For the cheese sauce:
1 cup white cheddar, shredded
2 tbsp Parmesan cheese, shredded
1 cup heavy cream
1 tbsp butter
1 tbsp flour
1/4 tsp nutmeg
1/4 tsp garlic powder
salt/white pepper, to taste

Directions:

  1. Mix the bourbon, maple syrup, brown sugar, and mustard together in a small bowl. Set aside.
  2. Form ground turkey into 4 patties and season both sides with salt, pepper, and garlic powder.
  3. Heat a grill pan or large skillet over medium heat.
  4. Spray with nonstick spray then add burger patties.
  5. Cook for until browned then flip, spraying pan again.
  6. Cook for 2 minutes then baste all burgers with bourbon glaze. Continue to cook until cooked through and browned.
  7. Meanwhile melt butter in a large saucepan over medium heat. Whisk in flour, stirring constantly for one minute. 
  8. Add heavy cream and continue whisking. 
  9. Bring to a boil, and cook for two more minutes, stirring constantly.
  10. Remove from heat, and stir in both the white cheddar cheese and Parmesan. 
  11. Season with salt, pepper, and nutmeg. 
  12. To assemble burgers:  Place a burger patty on top of the bottom toasted bun, add a thick slice or two of tomato, two pieces of bacon {break in half} and then drizzle with cheese sauce and garnish with green onions. Add top bun. 
  13. Repeat with remaining burgers and serve hot with lots of napkins. 
Serve with mashed potatoes for the final Hot Brown ingredient.

I always keep Bourbon in our cabinet and 
sometimes I stock up on these mini bottles to add to sauces and desserts. 
I love using real maple syrup. 
These cute little bottles from Cracker Barrel restaurant are handy to keep for recipes too.
Mix the bourbon, maple syrup, brown sugar, and mustard together in a small bowl. Set aside.
Form ground turkey into 4 patties and season both sides with salt, pepper, and garlic powder.
Add burgers to a grill pan over medium heat.
Cook for until browned then flip, spraying pan again.
Cook for 2 minutes then baste all burgers with bourbon glaze. 
Continue to cook until cooked through and browned.
Meanwhile melt butter in a large saucepan over medium heat. 
Whisk in flour, stirring constantly for one minute. 
Add heavy cream and continue whisking. 
Bring to a boil, and cook for two more minutes, stirring constantly.
Remove from heat, and stir in both the white cheddar cheese and Parmesan. 
Season with salt, pepper, and nutmeg. 
I add traditional {and delicious} Kentucky Hot Brown toppings to my burgers including crispy bacon, thick cut tomatoes, and crunchy green onions. 
To assemble burgers:  Place a burger patty on top of the bottom toasted bun.
Add a thick slice or two of tomato and two pieces of bacon {break in half}. 
How mouthwatering does this look?!
Then drizzle with cheese sauce and garnish with green onions. Add top bun.
Serve with extra napkins and enjoy!
You could even serve with mashed potatoes for the final Hot Brown ingredient.



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May 30, 2016

Daddy's Slow Cooked Southern Lima Beans

Lima Beans, or anything beans for that matter, have always been my Daddy's favorite food. 
So it's only natural that I love beans too and, lucky for me, my food lovin' kiddos do too.
Y'all know I love the ease of Crock-Pot recipes and this simple side dish, on of my Daddy's signatures, is in my Top 10!

Beans, beans good for your heart. The more you eat them, the more you.....love 'em.
What did you think I was going to say?
I have always been a Daddy's girl and my Dad is one of my biggest foodie inspirations!
Not only are his lima beans the bomb, but he makes a darn good steak and rack of ribs too. And you've never had Southern comfort food until you've tried his Kitty Meatloaf. Trust me. {No cats are harmed in the making of said meatloaf}.

Ingredients:

Makes 10 servings
  • 16oz bag dried lima beans, soaked overnight, rinsed, and drained.
  • 1 1/2 32oz boxes of low sodium chicken broth
  • 1 ham hock
  • salt and pepper, to taste
  • garlic powder, celery salt, onion powder, to taste {optional}

Directions:

  1. Pour dried beans in a large bowl. 
  2. Add water to cover and soak overnight.
  3. In the morning, rinse and drain.
  4. Add lima beans to a Crock-Pot.
  5. Cover with chicken broth, I use about a box and a half.
  6. Add a large ham hock nestled in the center of the beans.
  7. Add your seasonings of choice. My Daddy simply seasons with salt and pepper. I like to also add garlic powder. My Mom likes celery salt and onion powder. 
  8. Cover and cook on low for 8-9 hours until beans are soft and the mixture is thick. Add additional liquid if needed. 
  9. Remove the ham hock before serving.
  10. Ladle into bowls and devour! 
Talk about Southern goodness. Nom,nom,nom. 
I use dried lima beans, because even though you have the extra step of soaking them, you get more bang for your buck with the dried ones. Of course, you can use frozen beans too.
Pour dried beans in a large bowl. 
Add water to cover and soak overnight.
In the morning, rinse and drain.
Add lima beans to a Crock-Pot.
I like using ham hocks to flavor my beans and soups but you could sub bacon. 
Cover with chicken broth, I use about a box and a half.
Add a large ham hock nestled in the center of the beans.
Season with salt and pepper. 
Add any additional seasonings you want like garlic powder, onion powder, and celery salt. 
Cover and cook on low for 8-9 hours.
Beans should be soft and the mixture should be thickened. 
Remove the ham hock before serving.
The ham is fatty but darn it smells good!
Try not to gnaw on it like a dog {or at least do it in private}.
Ladle into bowls and serve hot.
You can serve this as a side dish or it's hearty enough to be a meal on it's own.
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May 27, 2016

Sweet Heat Bacon Wrapped Grilled Corn

This spicy side dish features two of my favorites foods: crispy bacon and grilled corn on the cob. Throw in some jalapenos and Sweet Heat Marinade and now you are playing with the big boys! Can you handle the heat?!
It's that time again- the yearly Saucy Mama Recipe Contest!
This year there were three categories: bacon, burgers, and seafood and you could enter up to three recipes. The winning recipe, chosen by the Saucy Mama panel of judges, will compete on Team Saucy Mama at the World Food Championships this year in Orange Beach, AL.  
Naturally, I was game to enter new recipes this year. I knew I would lean towards the bacon category but I was open to all.
 It just depended on what I felt like cooking at the moment...and the Saucy Mama sauces I chose.
Here are the six sauces I chose to work with this year:
  1. Sweet Heat Marinade
  2. Lime Chipotle Marinade
  3. Orange Habanero Wing Sauce 
  4. Poblano Ranch Dressing
  5. Zesty Cocktail Sauce
  6. Champagne Honey Mustard
My favorite Saucy Mama sauce is their Sweet Heat Marinade so of course I knew I wanted to add it to one of my bacon themed recipes. I chose this Bacon Wrapped Grilled Corn because it is a fun summertime side dish with a spicy twist: jalapenos and Sweet Heat Marinade! 

See my other recipe featuring Sweet Heat Marinade: 

I am giving away a 3 pack of Saucy Mama sauces to one lucky reader. 
Enter below!

Ingredients:

Makes 4
  • 1 1/2 lbs bacon
  • 1/4 cup Saucy Mama Sweet Heat Marinade
  • 1 jalapeño pepper, thinly sliced
  • 4 ears corn, shucked

Directions: 

  1. Lay a  sheet of parchment paper on the counter and lay 6 slices of bacon in a row, slightly overlapping one another. 
  2. Cover with another sheet of parchment paper and using a rolling pin flatten the bacon and press it together.
  3. Remove the paper and brush on a tbsp of Sweet Heat Marinade on top of bacon.
  4. Next add a few sprinkling of sliced jalapeño peppers. 
  5. Now lay one ear of corn at the bottom of the bacon and roll the corn up in the bacon.
  6. Repeat with the remaining three ears of corn until all are wrapped in bacon. 
  7. I like to cook on a grill pan or on the grill for about 30 minutes. You can also bake in the oven  at 350 degrees for the same amount of time. 
  8. It is done with the bacon is crisp and the corn is tender.
Lay a  sheet of parchment paper on the counter and lay 6 slices of bacon in a row,
slightly overlapping one another. 
Cover with another sheet of parchment paper and using a rolling pin flatten 
the bacon and press it together.
Remove the paper and brush on a tbsp of Sweet Heat Marinade on top of bacon.
*A little goes a long way- this stuff has a kick to it!
Next add a few sprinkling of sliced jalapeño peppers. 
Now lay one ear of corn at the bottom of the bacon and roll the corn up in the bacon.
Repeat with the remaining three ears of corn until all are wrapped in bacon. 
I like to cook on a grill pan or on the grill for about 30 minutes. 
You can also bake in the oven at 350 degrees for the same amount of time. 
Crispy bacon on the outside and juicy, tender corn on the inside- with a sweet heat kick too!

Enter to win a 3 Pack of Saucy Mama Sauces!

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