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Giant Birthday Burger

Mr.Picky requested only one thing for his birthday. . . .a giant birthday burger.  This was exciting and intimidating all at the same time. I asked if he wanted to invite anyone for his birthday dinner he was worried I wouldn’t make it large enough. Needless to say when it was all said and done we managed to eat under half. My picky guy who never eats leftovers at that burger for the next few days and loved it.

Giant Burger

 

I started out by trying a new hamburger bun recipe out.  Only instead of making small buns, I used the whole recipe to create a large bun.  I used a large dinner plate as my template and let the burger expand from there.

Giant Burger Bun

This looks flat but with the bun recipe it will plump right up.

This recipe for hamburger buns will now be the only bun recipe ever eaten in our home.  It was easy and the best bun we have ever eaten.  Not only did it hold together but it was not too fluffy and bready nor was it crumbly or dry.  The perfect bun.  I will post the recipe within a few days!  Did I mention I think it would make great dinner rolls and only takes about an hour to make, with rise time.

Baked giant burger bun

Baked giant burger bun

While my bun was cooling on a wire rack I started preparing my burger patty.  I used 1 1/2 pound of ground beef.  I added a dash of Worcestershire sauce and an envelope of french onion seasoning because this is how Mr.Picky loves his burgers.  I again used the same oversized dinner plate to flatten and shape my patty.

Ready to bake!

Ready to bake!

I baked 1 pound of bacon until crisp and sliced up all the fixings.

Giant Burger

Ready to bake the patty and compile the burger.

I baked the patty in the oven at 400 degrees for about 15 minutes or until desired pinkness.  Flip the burger 3/4 of the way through cooking and add sliced cheese to melt in the last-minute.

Perfect Sunnyside up eggs to top the burger.

Perfect Sunnyside up eggs to top the burger.

Once the burger was out of the oven I used a large skillet to make 5 eggs over-easy to add to the burger.

Load it up with your favorites!

Load it up with your favorites!

I sliced the bun in half and started building my burger on a cutting board.  At first I wasn’t sure what to put this monster burger on and then it was only obvious since I would be slicing it to eat anyway.  I spread mayonnaise on the bottom bun, then iceberg lettuce (one of the few things it tastes good with), tomatoes, salt and pepper, and bacon.  Although you do not see bacon covering the whole thing it is ok, you slice the burger like a pizza so there is plenty.

Giant Burger

We are almost done!

Place your cooked patty with or without cheese on top of the bacon followed by the eggs.  To finish the top bun I added some ketchup and placed it on top.

Giant Burger

The meal is now complete. . . now eat!

I served our giant burger with fries and some fry sauce.  We went all out for the birthday boy.  Of course you can add whatever condiments or toppings you would like.  Now go get a slice of that birthday burger!

Giant Burger


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Taco Crescent Ring

Taco RingThere is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago.  Well I am still making it but I have my version.  It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces.  It is not by any means healthy or by scratch.

I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary.  This is not a usual purchase and I know they are loaded with all kinds of junk.  Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.

I was in need of a quick dinner and had everything on hand.  So this recipe was prepared once again to everyone’s satisfaction.  I thawed the meat from the freezer and the rest of the ingredients are usually on hand.

Taco RingTaco Crescent Ring:

  • 2 tubes of crescent rolls
  • 1 lb. ground beef or turkey
  • 1/2 cup onion, chopped
  • 1 (16 oz.) can of refried beans (black or pinto)
  • 1 recipe of my taco seasoning or a taco seasoning packet
  • 2 cups cheddar cheese or mexican cheese blend
  • 1/2 cup water
  • tomatoes, diced
  • sour cream
  • lettuce, shredded
  • salsa
  • olives,sliced

Brown ground beef and onion in a skillet and drain any extra fat.

Add in water, taco seasoning, and refried beans.  Stir and heat until combined.  Set aside to cool slightly.

Taco Ring

On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape.  Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.

I will sometimes roll or press the rolls together to get a good base for the filling if needed.

Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.

Taco Ring

Sprinkle with the cheese.

Taco Ring

Starting anywhere began folding the pointed edge of the outside triangle into the center.  Slight press or tuck under the inner circle to hold the filling together.  Not all of the filling will be covered and that is the pretty part.

Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.

 

Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
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Buffalo Turkey Burgers

Blue cheese or ranch dressing atop a turkey buffalo burger, yes please!  Mr.Picky loves spicy food, and loves burgers.  I tried this recipe out a couple of years ago and have continued to put it into dinner rotation.  If you have children it is ok, just don’t dip the burgers in the sauce at the end.  This recipe came out of Rachel Ray 365: No Repeats cookbook.  Mr.Picky prefers to eat these as little sliders on a small french roll.  The burger size depends on what we have to put them on, in the picture we served full size burgers on a crusty bun.

Buffalo Turkey Burger

Buffalo Turkey Burger:

Burger:

  • A drizzle of olive oil
  • 1 package (20 oz.) ground turkey breast
  • 1 1/2 tsp poultry seasoning
  • 1 Tbs grill seasonings, like Montreal Steak Seasoning
  • 2 garlic cloves, grated or chopped
  • 4 scallions, finely chopped
  • 1 celery rib with greens, finely chopped

Burger Dip:

Blue Cheese Topping:

  • 1 cup sour cream
  • 1/2 cup blue cheese
  • Salt and Pepper to taste

In a small bowl combine sour cream, blue cheese and salt and pepper.  Set aside in fridge while making burgers.  If you do not care for blue cheese, simple use ranch.

Drizzle about a tablespoon of oil in a  mixing bowl and burger ingredients.  Form into patties, depending on size of bun.

Buffalo Turkey BurgerIn a nonstick skillet over medium-high heat cook the burgers for about 6 minutes on each side, again depending size.  Either transfer all burgers to a plate or in a separate pan prepare your buffalo dipping sauce.

Melt butter on low and add the buffalo sauce.  Dip patties in the sauce mixture until coated.

Place burger on bottom bun and top with lettuce and blue cheese dip.

7 Layer Salad

7 Layer Salad

This recipe is very familiar to me, we ate it growing up for dinner in the summer time.  Mr. Picky loves this salad, he often requests it.  It is probably the easiest way to get him to eat his vegetables and go back for seconds and thirds.  Okay so the vegetables are covered with mayonnaise, cheese, and bacon but who am I to judge.

The best part of this salad is that it tastes best if made 4-24 hours ahead of time.  Which makes it perfect for summer or to take along to a potluck.  Make it the night before a busy day and come home to dinner done.  I have seen the ingredients vary from recipe to recipe but this is how I make it.

7 Layer Salad:

  • 1 head of iceberg lettuce(not the same if you substitute, you really need this to make the salad have it’s crunch)
  • 1 green pepper, chopped
  • 1/2 onion (either red or green onions 3-4 stocks), chopped
  • Frozen Peas (16 oz.), thawed and rinsed
  • 1 cup cheddar cheese (shredded), I only had a blend on hand this day
  • 5-6 slices bacon, cooked until crisp and chopped

Dressing:

  • 3/4 cup mayonnaise
  • 1/4 tsp ground white pepper
  • 1 Tbs sugar
  • 2 Tbs powdered parmesan cheese (what I call “fake” parmesan out of a can)

Wash, chop, and dry your lettuce.  You want to have nice bite size pieces of lettuce.

Whisk together mayo, sugar, pepper and powdered parmesan cheese.  Set aside, this will be your dressing layer.

In a large glass bowl you are going to layer your salad in the following order.  A clear glass trifle bowl works great so you can see all the layers.  I don’t have one  but will be on the look out the perfect one to add to my collection of bowls.

Helping hands making 7 layer salad.

Helping hands making 7 layer salad.

Layering: Lettuce, green pepper, onions, peas, mayo dressing, shredded cheese, and then bacon.

Cover and refrigerate for  4 to 24 hours.  The salad really needs to chill for at least 4 hours or it will not taste the same.  When serving be sure to scoop all the way down through your layers.

Even though we are a small family of four this salad lasts in our fridge for a few days just dishing it out as we want.

Individual 7 Layer SaladsAfter making this the other night for dinner Mr.Picky decided he wanted bowls of it packed for his dinners for the week.  So away I went making generous Tupperware filled with 7 Layer Salad.  No complaints from me, he is eating vegetables and I only had to make one thing for three dinners.

Chopped Salad with BBQ Ranch Dressing

BBQ Ranch Chopped SaladI love me a big salad, and I love a chopped dressed salad even better.  I have made this chopped salad on various occasions.  My inspiration is my favorite salad at a restaurant I love.

We were headed to my sister-in-laws birthday and I was bringing a green salad.   Tired of the normal green salad with different dressings, I made everyone step out of the box and brought this.  It was a success.   Mr.Picky even asked for me to make it again, and I saw many go up for seconds.  We had grilled chicken so I just topped my salad and had that for dinner.

Of course cut this recipe in half for a normal meal or dinner, but this is written to feed 10-12 people.

Chopped Salad with BBQ Ranch Dressing:

  • 2 heads of romaine or iceberg lettuce (not my usual lettuce picks but you really need a good crunchy lettuce)
  • 2 medium tomatoes, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 small jicama, thinly sliced or cubed
  • 1 avocado, diced
  • 1/2 can black olives, drained and sliced
  • 3 boiled eggs, chopped or sliced
  • 1/2 large bunch of cilantro, chopped or torn
  • 1 red or orange bell pepper, diced
  • 1/2 cup cheddar or mexican blend cheese, shredded

Dressing:

  • 1/2 cup Healthier Ranch recipe, bottle ranch, or packet mixed with mayo and sour cream
  • 3 Tbs BBQ sauce, your favorite
  • 1-2 Tbs milk, if needed to thin dressing

*I have also added black beans and grilled chicken to this salad if we are eating as a main dish.  Some crispy fried onions or crispy fried jalapenos are great on top as a garnish.

Combine all the salad fixings in a large bowl.

Whisk together dressing or put ingredients in a jar and shake, until smooth.

Dress salad just before serving with dressing, add a bit at a time until the salad is coated evenly.

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