by  tasteandtellblog

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Blue cheese stuffed hamburgers are topped with a homemade chipotle bbq sauce, bacon, tomatoes and lettuce.

Ingredients

For the BBQ Sauce:
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons minced chipotle peppers in adobo
• 2 teaspoons apple cider vinegar
• 1 ½ teaspoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• Salt and pepper, to taste
 

For the Burgers:
• 1 1/4 lb ground beef
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 1/3 cup crumbled blue cheese
• Olive oil

For Serving:
• 4 sesame seed buns
• 8 slices of cooked bacon
• Tomatoes
• Lettuce

Instructions

1. Heat the olive oil in a medium pan over medium heat. Add the onion and cook until translucent, 4-5 minutes. Add in the garlic and stir until fragrant, about 1 minute. Add in the ketchup, brown sugar, honey, chipotle peppers, apple cider vinegar, Worcestershire sauce and dry mustard. Bring to a bubble and let simmer to combine the flavors, about 20 minutes. Taste and season with salt and pepper.
2. In a medium bowl, combine the ground beef and Worcestershire sauce. Season with salt and pepper. Mix together then form into 8 thin patties. Place 1/4 of the cheese on top of 4 of the patties. Take the other patties and place on top of the cheese and pinch the edges to seal the cheese into the center. Drizzle with olive oil.
3. Heat a grill or indoor grill pan over medium high heat. Grill the burgers until cooked through, 5-7 minutes on each side.
4. Assemble burgers on the buns, topped with the bacon, bbq sauce, tomatoes and lettuce.

 By administrator

• Type : American Recipes
• Servings: Yields 24 cupcakes 
• Prep Time: 20 minutes Cook Time: 30 minutes
• Make Ahead: Undecorated cupcakes, if tightly wrapped, can be kept in the freezer for two-three months.

Ingredients:

• 1 box Devil’s Food cake mix + ingredients needed to make the cake according to package instructions
• 1 cup strong coffee, cooled
• 1 pound (two 8-ounce packages) cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 1/2 pounds powdered sugar, sifted
• ¾ cup shredded coconut

Directions:

1- Before mixing cake batter, replace one cup of the water called for in the cake mix instructions with the coffee.

2- Mix the cake batter according to package instructions. Pour batter into a cupcake pan and bake as directed; allow to cool.

3- Toast the coconut in the oven. Preheat the oven to 350 degrees F. Spread the coconut onto a baking sheet, bake in the oven for 2 minutes, check and toss the coconut then bake another 2 minutes or until all the coconut is slightly toasted.

4- To make the frosting, use a stand or hand mixer to cream together the cream cheese, butter, vanilla and coconut extracts. For this, medium-low speed is best; beat for about 2 minutes.

5- Slowly add the powdered sugar while the mixer is on low and mix until smooth.

6- Frost the cupcakes and sprinkle with the toasted coconut.

By SteamyKitchen

Type : American Recipes

Servings: 6-10 

Prep Time: 10 minutes Cook Time: 20 minutes per pound

Ingredients:

• 1 (6-10 pound) standing rib roast
• salt and freshly ground black pepper
• 1/3 cup miso paste (or 1/2 cup Miso & Easy), divided
• 5 large carrots, halved
• 8 stalks celery, halved
• 2 onions, halved
• 1 cup red wine
• 2 cups good quality beef stock

Directions:

1- Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

2- Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

3- While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

4- Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste (or 3 tablespoons Miso & Easy). Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

5- Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.