Seattle Burger Dog

This “Seattle Burger Dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. The perfect burger dog for your game day party!

Ingredients: Makes 12 Burgers

2 pounds ground beef

2 tablespoon minced garlic

2 medium red onions, sliced

1 package fresh Portobello mushrooms, sliced

2 teaspoons sea salt

2 teaspoon freshly ground black pepper

1/2  cup olive oil

12 Kaiser roll

12 strips thick black pepper bacon cooked, cut in half

lettuce leaves torn into pieces

2 thinly sliced tomatoes

12 slices of pepper jack cheese

Directions

In a large bowl add beef, sea salt, pepper and garlic, mix well.

Refrigerate for up to 2 hours.

Make 12 equal burger dogs by rolling them until you have the shape of a hot dog.

Preheat a grill pan or grill to medium.

Season with sea salt and pepper, and drizzle with 1 tablespoons of the olive oil.

Place the patties on the grill or grill pan and cook for 3 to 5 minutes.

Rotate the burger dogs like you would a hot dog.

Repeat, cooking until the burger dog is cooked through, 10 to 15 minutes total or cook until it is at the desired degree of rareness.

Remove the burger dogs from the grill pan and set it aside

Brush the remaining 2 tablespoons olive oil over the insides of the buns, and cook them on the grill or grill pan until toasted.

Remove from the pan.

To assemble:

Spread Mayo over the inside of the top halves of the buns and over the inside of the bottom halves.

Add a burger dog, 4 pieces of bacon, tomato slices, mushrooms, onions, and lettuce and cheese to each half, and cover with the tops.

Serve immediately.

Chunky Vegetables and Beef Italian Spaghetti Sauce

This great "Chunky Vegetables and Beef Italian Spaghetti Sauce" is one of our family's best kept secrets. Nothing brings good times and good friends together like delicious food made with love. The recipe can be used as a base sauce for a number of Italian recipes.

Ingredients

3 pounds 80% lean ground beef
2 (6 ounce) cans tomato paste
1 (28 ounce) cans tomato puree
2 (28 ounce) cans crushed tomatoes
4 garlic cloves, crushed
1 large yellow onion, chopped

1 large bell pepper (red, green or yellow), chopped

1 package of Portabella mushroom
3 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons white sugar
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
1 cup dry red wine
2 1/2 cups water  

Directions

In a large skillet on low-med heat add your olive oil and saute your onions, bell peppers, mushrooms for about 6 minutes,then add your crushed garlic,cook for 2 minutes longer. 

Combine with all the ingredients in a large crock pot.

Make sure you mix everything very well.

Cover and cook on medium heat for 6 to 8 hours.

Serve over pasta.

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German Style Pot Roast

American Style Pot Roast

Old Fashioned Beef Stew

Barbecued Texas Chili Brisket

Guisado de Pollo (Chicken and Potato Stew)

My family loves "Guisado de Pollo (Chicken and Potato Stew)". It's an inexpensive and absolutely delicious crock pot meal, a classic Mexican comfort food that's sure to win your guest over.

Ingredients

1-1/2 cups fresh Mexican chorizo
1 1/2 pounds boneless, skinless chicken thighs
Sea salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 teaspoon ground cumin
1 teaspoon dried thyme
6 cloves garlic, minced
3 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
4 cups chicken stock
3 sprigs cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
Juice of 1 lime

Directions

In a saucepan over medium-high heat, cook Mexican chorizo until brown, breaking it up with a spoon as you cook. 

Use a slotted spoon to transfer to bowl, and put in crock pot. 

Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15-20 minutes. 

Transfer to a plate and let cool; using a fork, finely shred meat and put in crock pot.
Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8-10 minutes. 

Add pineapple, cumin, thyme, garlic, chipotles, and cook, stirring, until fragrant, about 2-4 minutes.

Transfer to crock pot along with potatoes, stock, cilantro, and tomatoes, and cook at medium-low, until potatoes are tender, about 4-6 hours minutes. 

Add jalapeno 10-20 minutes before serving.

Then add lime juice, and season with salt and pepper before serving.