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A Life From Scratch.

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Our weekend in one word? PARTAY…! 

And now, our kitchen line up for the week:

Sunday we celebrated the birthday boy at Lindy’s Landing! Thanks to all his friends and family who came out.

Mondays and Wednesdays for a while around here will need to be quick as they are football nights. Let’s go with t-ball tacos for one, and philly cheese steak sandwiches for another.

Grilled shrimp & asparagus with a shallot vinaigrette sounds perfect for Tuesday.

Thursday let’s go all out.

Friday looks like we are back at Lindy’s with the St. Marks crew. Coconut shrimp, please!

What’s cooking in your kitchen this week?
C

Happy Friday.

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Homemade Queso Fundido

Let’s end this week with a bang, shall we? I’ve been known to do that around here.

I feel like, at times, a photo is worth 1,000 words and this would be one of those moments. Do I really need to expand on melted gooey cheese, sautéed sausage, and veggies all hanging out in a hot skillet ready to be smeared into a warm tortilla?

I didn’t think so.

Get this homemade queso fundido going in your kitchen – ASAP. Report back, I’d love to hear if it made you as happy as it made us. Happy weekend friends!

Homemade Queso Fundido
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Ingredients
  1. 1/2 pound Hot Breakfast Sausage Or Chorizo
  2. 1 whole Medium Onion, Finely Diced
  3. 2 whole small Bell Peppers (any Color Combination), Seeded And Finely Diced
  4. 1 pound Monterey Jack, Grated (OR Mozzarella, Or Other Stringy Melting Cheese), Grated
  5. Sprinkle Of Chili Powder
  6. 3 whole Roma Tomatoes, Diced
  7. 1/4 cup Cilantro, Chopped
  8. Tortilla Chips For Serving
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat.
  3. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.
  4. To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.
  5. Into the oven it goes for 5-6 minutes.
  6. Top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips.
Adapted from Pioneer Woman
Adapted from Pioneer Woman
A Life From Scratch. https://a-life-from-scratch.com/

I promised…

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Alright everyone – I know I promised you on Facebook this recipe this week. So without further ado, here they are..!

Every once in awhile a burger comes around that just rocks our world. One summer it was the brie-rugula burger, we couldn’t get enough. Last summer we fell into a turkey burger routine. This summer? Hands down the BLT chicken burger.

So many good things going on here. First of all the burger itself is simple, which I just love. I feel like sometimes things can get overly complicated in the meat part of a burger recipe and no one wants to dice up a ton and add a million different ingredients. Nope. This one keeps it simple.

Then, you get to make a little burger assembly platter which would be so fun for company or hey – even just yourself. Take advantage of beautiful summer heirlooms, fresh garden lettuce, and don’t skip the basil mayo! Slather. it. on. It’s worth every calorie.

And last but not least, you get to assemble and eat it. Obviously the best part.

BLT Chicken Burgers
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Ingredients for burgers
  1. 1 pound ground chicken
  2. ½ cup shredded cheddar cheese
  3. ⅓ cup finely grated parmesan
  4. 1 teaspoon minced garlic
  5. ½ teaspoon salt
  6. ½ teaspoon pepper
Ingredients for basil mayo
  1. ⅓ cup mayonnaise
  2. ¼ cup finely chopped fresh basil
  3. ½ tablespoon lemon juice
Ingredients for assembly
  1. 4-6 burger buns, toasted if desired (we go bunless!)
  2. 8 slices of bacon, cooked
  3. 4-6 romaine lettuce leaves
  4. 1 large tomato, sliced
Directions for Chicken Burgers
  1. Mix ingredients together lightly and form into 4-6 thin patties. Refrigerate, covered, until ready to grill.
  2. To grill, preheat to medium. Grill burgers, flipping once, until browned and cooked through (8-10 minutes).
Directions for Basil Mayonnaise
  1. Mix ingredients together. Cover and refrigerate until ready to serve.
Directions for Assembly
  1. Spread buns with basil mayonnaise. Top with bacon, lettuce, chicken burgers and tomato. Serve immediately.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. https://a-life-from-scratch.com/

 

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An open summer weekend followed by a busy week! Here is our kitchen line up for the week:

Sunday night is dinner at Grandad and Grandma Ginger’s! So fun! I’m bringing this watermelon pico de gallo, which might just be the most beautiful summer appetizer ever. I can’t wait to try it out. Steaks and shrimp on the grill as well, delicious.

Monday M flies away, yet again, to NY. I’ll be chasing B around at L’s first football practice of the season – eek! Football already, really?! My favorite salmon of the summer will go on the grill when we get home, along with some veggies from the garden.

Tuesday night is a girls dinner out, yippee! M? I will have your go-to Italian sausage, baked potato, and green pepper ready for the grill.

OMG how good does this recipe from Half Baked Harvest look? I can’t believe I have to wait until Wednesday to eat it! Can’t. come. soon. enough.

These pork tacos are fantastic and seem like a good fit for the grill on Thursday.

Friday we are off to a pool party to celebrate 2 cute little ones – cannon ball!

That’s our line up this week – tell me, what are you making?
C

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