October 16, 2017

Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce

What a great change up for a burger.

Super easy to make with a few simple ingredients.

My original recipe calls for cornbread crackers. I didn't have any so I substituted saltines, which worked out wonderfully. Instead of adding the 1/2 teaspoon of salt, I kept that to a pinch because of the additional salt in the cracker.

So good. Especially with the tartar sauce.

Linked with Foodie Friday and Weekend Potluck.

Grilled Shrimp Burgers with Sweet & Spicy Tartar Sauce
Makes 4 Burgers

1 1/4 lb. med. shrimp, peeled & deveined
1 x-large egg, lightly beaten
1 tbsp mayonnaise
2 tsp lemon juice
1/2 tsp salt
1/8 tsp ground red pepper, or more to taste
3 tbsp celery, finely chopped
2 tbsp green onion, chopped
1 tbsp fresh parsley, chopped
1 1/4 cups crushed cornbread crackers, appx 1 sleeve
4 hamburger buns (I like an onion bun or a Kaiser)
Bibb lettuce

Sweet & Spicy Tarter Sauce

1 cup mayonnaise
2 tbsp fresh parsley, chopped
2 tbsp horseradish
1 1/2 tsp Cajun seasoning
1 1/2 tsp lemon juice
1/4 tsp smoked paprika
Pinch of red pepper, if desired
Mix together, cover and chill 30 minutes to 24 hours.

Cut shrimp into 3rds.

Line a baking sheet with tinfoil and spray with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4 inch wide, 1 inch thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees (medium-high heat). Grill burgers, covered with grill lid, 5-6 minutes or until burgers lift easily from cooking grate using a large spatula. Carefully turn burgers, and grill 5-6 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.

Grill buns on grill 1-2 minutes or until lightly toasted. 

Serve on buns with tarter sauce and lettuce.

July 6, 2017

Best Baked Beans Ever

I know I have these Baked Beans posted on another post 
but decided they needed a page of their own.

Outdoor barbecues, camping trips and picnics are in full swing right now 
and this is the perfect dish to include. Anyone that's had them says the same thing. 
Their favorite baked beans so far.

They truly are the best I've ever tasted and super easy to make.

Give them a try. I know you'll be happy you did.

Baked Beans

1/2 pound bacon, diced
1 medium onion, chopped
2-3 cloves of garlic, minced
2 tbsp molasses
1/4 cup packed brown sugar
1/2 cup barbecue sauce
1/4 cup white vinegar
2 tsp Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 (16 ounce) pork and beans, undrained
1 (16 ounce) can pinto beans, rinsed and drained
1 (16 ounce) can chili beans in sauce, drained (do not rinse)

Heat oven to 350*.

In a large skillet cook bacon, remove from pan with a slotted spoon and set aside. 

In the same skillet, drain part of the grease and cook the onion with a pinch of salt until it gets some color and is tender. Add the garlic and continue to cook 2-3 minutes. Place onion mixture into a large bowl and mix with all other ingredients, except beans and bacon, mixing well, then stir in beans and bacon.

Place in a greased 2-1/2-qt. casserole and bake covered for 40 minutes, uncover and cook an additional 25-30 minutes.

NOTE:  Make sure you pay attention to the cans of beans. To drain or not to drain.....that's the question.