Sweet Jalapeno Jam and Goat Cheese Burgers

(photo credit)

Lately we have really cut back on meat in our house. We have several reasons for doing so that I won't bore you with; however last night I was really craving a good burger and I wanted it with cheese - Goat Cheese!

First lets talk about Goat Cheese...here are some facts:

1. Compared to cow's milk products (ie. cream cheese), goat cheese is lower in fat, cholesterol, and calories.

2. It has a full, rich and creamy flavor

3. Made from pasteurized goat's milk it has a low lactose content and is easy to digest.

4. Goat Cheese comes in all forms: crumbled, soft spread, even slices!

Here is the recipe I ended up making for dinner. I used 1 lb of elk meat that my dad had stocked our freezer with after his hunting trip to Montana last fall. I adapted this recipe from Erika Smith - to see her original recipe click HERE.

Sweet Jalapeno Jam and Goat Cheese Burgers

Ingredients
1 Tbsp. Onion Onion™
1 Tbsp. Garlic Garlic™
1/2 Tbsp. chili powder
1 lb. elk meat
2 Tbsp. EVOO
1 Tbsp. Everyday Grillin'™ Seasoning
4 oz. goat cheese, slices
4 Tbsp. Sweet Pepper Jalapeno Jam
4 buns (we used oro wheat thins)

Directions
Mix first 5 ingredients until well combined. Form 6 patties and season each with Everyday Grillin'™ Seasoning. Place patties on open grill at a medium temperature; cook for 4-5 minutes on each side or until middle temperature reaches 160°. While still on grill add 1 ounce goat cheese to each burger, close grill and melt cheese; approximately 2 minutes. Remove from grill and place burgers in buns; top each with 1 tablespoon Sweet Pepper Jalapeno Jam.

Hoppin' Jalapeno & Bacon Party Pretzels

(shuttershock)

I am loving the recipes that come from my Tastefully Simple Business! I am proud to be joining a company of not only affordable and amazing gourmet products but a group of individuals who LOVE to cook and be creative in their kitchens.

As consultants we talk about the versatility of the products but until you really dive in and start using the products you don't realize the full meaning of the concept "versatility!"

One of our top selling products this season is our Hoppin' Jalapeno & Bacon! It makes a great dip and seasoning but also awesome in a Bacon Wrapped Jalapeno! Today, however I am making party pretzels. Take note that you can do these with any of our other seasons (i.e. Fiesta Party - Garlic Garlic - Onion Onion - Bacon Bacon, etc).

Hoppin' Jalapeno & Bacon Party Pretzels

Submitted by Beth Sanders (OH)

Ingredients

1 packet Hoppin' Jalapeño & Bacon™ Dip Mix

2/3 cups Roasted Garlic Infused Oil

16 oz. bag small twist pretzels

Directions

Combine first 2 ingredients; mix well. Pour over pretzels in gallon size resealable plastic bag; shake until coated. Store in airtight container. Makes 8-10 servings

Visit my website for more info on products and other fantastic recipes: www.tastefullysimple.com/web/hgunn

Last night I had a dear friend and sister back home commit suicide. There is so much unknown. Hear our Prayers Lord.

We pray for blessings, we pray for peace

Comfort for family, protection while we sleep

We pray for healing, for prosperity

We pray for Your mighty hand to ease our suffering

All the while, You hear each spoken need

Yet love us way too much to give us lesser things

Cause what if Your blessings come through raindrops?

What if Your healing comes through tears

What if a thousand sleepless nights

Are what it takes to know You’re near?

What if trials of this life

Are Your mercies in disguise?

We pray for wisdom, Your voice to hear

We cry in anger when we cannot feel You near

We doubt Your goodness, we doubt Your love

As if every promise from Your Word is not enough

And all the while You hear each desperate plea

And long that we'd have faith to believe

Cause what if Your blessings come through raindrops

What if Your healing comes through tears?

What if a thousand sleepless nights

Are what it takes to know You’re near?

And what if trials of this life

Are Your mercies in disguise

When friends betray us, when darkness seems to win

We know the pain reminds this heart

That this is not, this is not our home

It's not our home

Cause what if Your blessings come through raindrops

What if Your healing comes through tears?

And what if a thousand sleepless nights

Are what it takes to know You’re near?

What if my greatest disappointments

Or the achings of this life

Is the revealing of a greater thirst

This world can’t satisfy?

And what if trials of this life

The rain, the storms, the hardest nights

Are Your mercies in disguise?

http://www.youtube.com/watch?v=eOOFAaUGfRE&feature=related

(Blessings by Laura Story)

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

I LOVE Asian Food! I could eat it every day considering it has little to no dairy in it and I smell it constantly from the Chinese Restaurant across the street from our house. Here is a Vietnamese recipe I found in Fine Cooking Magazine that I couldn't wait to try out. It ended up being AMAZING!

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

Ingredients:

2 Tbs. soy sauce
2 Tbs. fresh lime juice
1 1/2 Tbs. light brown sugar
1 Tbs. fish sauce (I omitted this, we don't care for it - tasted great w/out)
5 cloves garlic, minced
3 Tbs. peanut or canola oil
Kosher salt and freshly ground black pepper
1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
1 medium yellow onion, sliced into 1/4-inch-thick wedges
3 Tbs. chopped salted peanuts, preferably toasted
2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

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Directions:

In a small bowl, combine the soy sauce, lime juice, and sugar; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Artichoke & Spinach Frittata

(image from Tastefully Simple)

Tonight I have a team meeting for my Tastefully Simple Business. I am taking this recipe to share w/ the members. Can't wait to see what they think!

Artichoke & Spinach Frittata

Ingredients
4 oz. shredded Swiss cheese
14.5 oz. can artichoke hearts, well-drained, chopped and patted dry
2 pkts. Artichoke & Spinach Warm Dip Mix
4 eggs
1 cup lactaid milk

Directions
Combine all ingredients and whisk until smooth. Bake at 350 degrees for 35-45 minutes or until set.

4th of July - Almond Berry Pound Cake

Happy 4th of July !!!

Today we are celebrating with friends at a BBQ. I made my traditional Berry Flag Cake. Normally I use a standard cake mix or make one from scratch (white or yellow) but this year I wanted to incorporate Tastefully Simple so I used our amazing Absolutely Almond Pound Cake! YUM!

Almond Berry Pound Cake

1 mix Absolutely Almond Pound Cake

(from Tastefully Simple: www.tastefullysimple.com/web/hgunn)

3/4 cup butter and 1 cup water - to add to the cake mix

whip cream

blueberries and strawberries

Directions:

Bake cake as directed on mix, reduce the bake time if cooking in glass pan. Place in fridge or freezer to cool and set. (this makes it so it doesn't crumble!) Before serving cover with whip and decorate w/ berries! Enjoy!

Kale Chips

The two Kale recipes posted are older recipes from our first years of marriage. Here is the second one because we bought way more Kale than I thought we did! :) Good problem to have in this house of Kale lovers!

Kale Chips

1 bunch kale (prepared and washed)
2 tablespoons olive oil
¼ teaspoon celtic sea salt

1. Preheat oven to 350°
2. Chop kale into ½ inch pieces
3. Place kale in a large bowl
4. With hands massage oil and salt into kale
5. Place kale on parchment lined baking sheet
6. Bake at 350° for 10-15 minutes until kale is dark green and crispy
7. Cool and serve

Kale and White Beans

We had a wonderful morning at the Boulder Farmer's Market w/ friends. Purchases today were bundles of kale and turnips and some really HOT green salsa for Kevin. Here is what we are having for lunch tomorrow:

Kale with White Beans and Garlic

1 cup dried cannellini (white kidney beans) or great northern beans
6 cups water or broth
1 onion - chopped fine
1 1/2 lbs kale - stems removed and chopped
salt and pepper
1/2 cup EVOO (extra virgin olive oil)
8 large garlic cloves - sliced
1/2 teaspoon hot red pepper flakes (optional)

Cook beans in crockpot with broth and onion on high for 6 hours or on low for 10-12 hours.

Pour beans from crockpot to a large pot on stove, heat until boiling. Add chopped kale (remember to remove stems) and salt and pepper to taste. Simmer, stirring down every few mins, until the kale is tender, about 10 mins.

Meanwhile heat the EVOO in a small heavy sauce pan over low heat. Add garlic and cook until tender, stir so it does not burn. Mash the garlic with a fork and add hot pepper flakes. Pour this over the beans and kale and serve hot.

*** Serve this dish with plenty of bread to sop up the delicious juices ***