Smashed Burgers - Oh the Juiciness

 

Ingredients List

– Ground Beef (about 1 lb, for 4 patties) I like to use 80/20
– Burger Buns (4, K man like Franz Hawaiian Hamburger Buns)
– Lettuce (1 cup, shredded)
– Tomato (1, sliced)
– Onion (1, sliced)
– Cheese (4 slices)
– Mayonnaise (1/2 cup for the sauce)
– Ketchup (1/4 cup for the sauce)
– Pickles (1/4 cup, chopped for the sauce)
– Salt and Pepper (to taste)

How to Make Juicy Smashed Patty Burgers with Secret Sauce?

1. Make the Sauce: In a bowl, combine the mayonnaise, ketchup, chopped pickles, and a pinch of salt and pepper. Mix well and set aside while those flavors meld together.

2. Form the Patties: Take your ground beef and divide it into 4 equal balls.

3. Cook the Patties: Fire-up the Blackstone Grill - Add the meatballs to the stone and smash them down with a spatula to form nice, juicy patties. Cook until they are browned and cooked through, about 4-5 minutes per side depending on thickness.

4.Toast the Buns: While those delicious patties are sizzling away, toast your burger buns until they’re golden.

5. Assemble the Burgers: Here comes the fun part! Spread the secret sauce generously on the bottom bun. Add a layer of lettuce, place the cooked patty on top, then add a slice of cheese, some juicy tomato, and onion. Top it off with the other half of the bun.

6. Serve Warm: Plate these beauties up and enjoy your Juicy Smashed Patty Burger with Secret Sauce while they’re still warm and the cheese is melty!

– Don’t overwork the meat when forming patties. Keep it loose for ultimate juiciness!
– Feel free to add your own twist to the sauce. A dash of hot sauce gives it a nice kick!
– If you want to elevate your burger experience, consider adding avocado slices or sautéed mushrooms.

I’m so excited for you to try this recipe! I promise once you get one bite of that juicy burger topped with that creamy, tangy secret sauce, you’ll be hooked just like we are. So fire up those Blackstone's and let the deliciousness unfold! 

Let me know how your burger adventure goes, and remember – no burger is ever complete without some good company so head on over to our place!  We can't wait for you to join us!

Shredded Beef Sliders - Thank you Jason

 

2 package 12 count King Hawaiian Sweet Rolls

6-8 slices mozzarella cheese

4 cups shredded beef

1 medium white onion, finely diced

¼ cup freshly chopped cilantro

1 medium jalapeno pepper, seeded, very finely diced

1 cup queso fresco, crumbled

Shredded beef juice, warmed (this is the juice that is with the meat when you make it) This is for dipping.

For Shredded Beef

2-3 lbs beef chuck roast

2 at oz cans fired roasted tomatoes

2 cups beef broth

1 package fajita simmer sauce

1 small yellow onion, chopped

Instructions
Prepare beef ahead of time

Preheat oven to 300

Using a large dutch oven, add 3 tablespoons of olive oil over medium high heat

Slice roast into large cubes. Season generously with salt and pepper

Cook beef until all sides are a dark brown.. Remove from Dutch oven.

Add chopped onion and cook until slightly softened. Add beef broth and deglaze the Dutch oven.

Add in tomatoes and simmer sauce. Bring to a low boil. Cover Dutch oven and place into the oven.

Cook at 300 for 1 hour then lower heat to 275. After 3 hours, begin checking the meat for doneness. It’s done once it’s easy to shred  with shredding forks. Remove the beef from the oven and shred. Place in a separate bowl and add about 1 cup of the liquid to the beef. It should all get absorbed by the shredded beef.

 

Set aside and save the liquid.

Prepare the sliders.

Preheat oven to 300

Make a simple salsa by combining onion, cilantro and jalapeno. Set aside

Slice the rolls in half and place the bottoms in a 13 X 9 baking dish

Top each bottom with a square of mozzarella cheese, a large spoonful of the beef, a spoonful of the salsa, and a sprinkle of queso fresco.

Top each bottom with a top bun and brush the top with some of the cooking liquid from the beef.

Cover with foil and place into the oven for 15 minutes.

You can serve with the left over cooking liquid.

Creamy Tomato Soup

 

Ingredients:

1 medium white or yellow onion

1 cube butter

2 14-5 ounce cans diced tomatoes

1 46 ounce bottle or canned tomato juice

3  tablespoons sugar

1 tablespoon chicken base

Freshly ground black pepper

1 cup apple juice

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

Directions:

Dice the onion, melt the butter in a large pot. Toss in the onion and cook until translucent.

Dump in the cans of diced tomatoes and stir to combine. Add the tomato juice.

Now add the sugar - taste as needed if you want it sweeter.

Next add the chicken base

Add the freshly ground black pepper. Stir to combine then bring to almost a boil and turn off the heat. 

Add the apple juice and stir in the cream. Top with the basil and parsley and stir. 
ENJOY!!!!

What Do You Know About Martin Luther King Jr.

By Kaliyah Onate-Thompson - 3rd Grade 

Martin Luther King Jr. was important for many reasons. First, life was so unfair for black people. Back in the day, black people had to sit in the back of the bus. Kids were segregated at school. 

Second, Martin Luther King  Jr. was about peace. He gave good speeches. The black people protested and wouldn't ride in the buses. 
 

He always had kind words. He had a dream for people to be happy and love everyone. 

In conclusion, Martin Luther King Jr. was always the best!

Southwestern Salad Tostada

 

For Tostadas:   2 tbsp avocado oil 6 corn tortillas kosher salt

For Dressing:

½ cup sour cream

2 limes juiced

¼ cup fresh cilantro leaves

1 clove garlic

¼ tsp salt

¼ tsp pepper

For the Salad

Romain lettuce chopped

¾ cup cherry tomatoes sliced

1 avocado diced

½ cup jicama diced small

½ cup corn – which I can’t have!

½ cup black beans

¼ cup shredded Mexican cheese

Kosher salt & Pepper

 Preheat oven to 425° F and drizzle 2 Tbsp avocado oil on a large baking sheet.

Rub both sides of each tortilla in the oil and sprinkle with salt

Bake for 5 minutes on the first side, flip and bake for 3-5 minutes more until deep golden brown and crispy

In a blender or food processor, blend together the ingredients for the dressing

Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking. Season with salt and pepper to taste.

Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt and pepper on top.  Bon Appetite!

35 minute total prep and cook time Recipe makes 6 tostadas  

Chinese Chicken Cabbage Stir-Fry

 

Chinese Chicken Cabbage Stir-Fry

Ingredients:

·        1 tbsp butter

·        1 medium onion, sliced

·        2 cloves garlic, minced

·        1/2 head green cabbage, shredded

·        6 chicken thighs, thinly sliced

·        1 orange pepper, diced

·        1/2 cup chicken stock

·        2 tbsp oyster sauce

·        1 tbsp soy sauce

·        Pinch of salt and pepper, to taste

·        Step 1:

·        Thinly slice the chicken thighs into strips. This ensures they cook quickly and evenly in the stir-fry.

·        Step 2:

·        Slice the onion and orange pepper, and mince the garlic. Preparing these ingredients ahead of time allows for a more organized cooking process.

·        Step 3:

·        Shred the green cabbage. The cabbage should be in bite-sized pieces to ensure it cooks evenly and blends well with the chicken.

·        Step 4:

·        In a large skillet or wok, melt the butter over medium-high heat. Once the butter is sizzling, add the sliced chicken thighs. Season with a pinch of salt and pepper and stir-fry the chicken until fully cooked through and lightly browned, approximately 5-7 minutes. This step is crucial for ensuring your chicken remains juicy.

·        Step 5:

·        Transfer the cooked chicken from the skillet and set it aside. In the same skillet, add the sliced onion and stir-fry until it begins to soften, about 3 minutes. Next, add the minced garlic cooking for an additional minute while stirring frequently to release their flavors.

·        Then, add the shredded cabbage and diced orange pepper. Pour in the chicken stock and stir to combine. Add the oyster sauce and soy sauce, ensuring the vegetables are coated evenly. Cook for an additional 5-7 minutes, until the cabbage is tender yet still slightly crisp.

·        Finally, return the cooked chicken to the skillet, mixing it with the vegetables and sauce. Cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if required.

·        Transfer the stir-fry to a serving dish. Serve hot, either on its own or over a bed of steamed rice or noodles.