Hamburgers with Sauteed Onions with Peppers and Bacon

My husband and I love, I mean love love love Mexican food.  A couple of months ago, we went to the Mexican restaurant, Ninfa's.  We split a hamburger with peppers and bacon and it was delicious.  I knew I had to re-create this burger at home.  It took me several attempts to get the onions and peppers right.  It was either TOO spicy or not spicy enough.  It is now perfection... and SO easy for a weeknight meal. 

Hamburgers with Sauteed Onions with Peppers and Bacon

Fix and grill your burgers any way you like them.  I use 1 pound ground beef, a few dashes of Worcestershire, and 1/4 cup of breadcrumbs.  Shape them in patties (with an indention in the middle) , sprinkle each side with salt and pepper and then grill. 

Jenny

Sauteed Onion with Peppers

Sauteed Onions with Peppers

1 large white onion

1 small poblano pepper

1/2 (and I mean only a half) jalapeno

2 or 3 T. light brown sugar

Olive oil

Coat a large skillet with a generous amount of olive oil and heat on medium.  Cut onion in half, then slice.  Seed the poblano pepper and cut into strips.  Cut 1/2 of jalapeno into rings, include the seeds.  Put onion and peppers in the skillet and sprinkle with brown sugar.  When the mix starts to sizzle, turn the heat down to low and stir occasionally for about an hour.  (Turn the heat up a bit, if taking too long to caramelize). 

Perfect Bacon

I am not sure where I saw this technique for cooking bacon, probably Cook's Magazine, but I am so glad I did.  This is the easiest, cleanest, and absolute best way to make bacon.  The best part is the clean up and the lack of popping grease.  The bacon is always perfectly crisp!  I am telling you, once you cook bacon like this you will never have a skillet of grease again!

You could also add provolone or pepper jack cheese.  My husband doesn't like cheese... I know WHO DOESN'T LIKE CHEESE?

Perfect Bacon

Preheat oven to 425 degrees.  Cover a rimmed baking sheet with aluminium foil, wrapping over the edges.  Place a rack on the sheet and then the bacon on top of the rack. Bake for 20-22 minutes. Turn oven to broil and watch closely for 1-2 minutes.  Take them out of the oven.  I usually turn them over to let the excess grease drain off the tops.  Let cool for a minute and enjoy the crunch!

Chocolate-Orange Peanut Bark and Bourbon Pecan Truffles

With the weather getting colder, I can't help but think about the holidays. I enjoy giving goodies to my neighbors for Christmas, or just because. Last year, I made my daddy's "Sweet Dreams" which are TO DIE FOR. This year, I wanted to try something different, something pretty. I found these two recipes in a Martha Stewart magazine from last year and they turned out wonderful.... and oh so pretty!

Chocolate-Orange Peanut Bark

Chocolate-Orange Peanut Bark


1 navel orange
1 pound semisweet chocolate, finely chopped
1 and 1/3 cups coarsely chopped unsalted peanuts
1/4 teaspoon coarse salt


1. Line a 12 by 17 inch rimmed baking sheet with aluminum foil; chill. With a vegetable peeler, remove zest from the orange in long pieces. With a sharp knife, cut zest into very fine strips, about 1 inch long.


2. Place chocolate in a large heatproof bowl set over (not in) a pan of simmering water; heat, stirring occasionally, until melted and smooth. Mix in half the zest and half the peanuts. Immediately pour onto prepared sheet; with a flexible spatula, spread into a 10 by 12 rectangle. Sprinkle with remaining zest and nuts, and the salt.


3. Chill until firm, about 30 minutes. To serve, break into pieces. Bark can be refrigerated up to 3 days, between layers of parchment, in airtight containers.

Bourbon-Pecan Truffles

Bourbon-Pecan Truffles

1 cup heavy cream
10 oz. semisweet chocolate, finely chopped
2 T. bourbon
1 cup finely chopped pecans

1. In a medium saucepan, bring the cream to a boil. Immediately pour hot cream over the chocolate in a medium bowl; stir until smooth. Stir in bourbon. Chill until thick and set but still pliable, about 2 hours.

2. Line rimmed baking sheets with parchment or waxed paper. Using a 1 inch melon baller, form mixture into balls. Transfer to prepared sheets. Chill 15 minutes.

3. Place pecans in a shallow bowl. Using your hands, roll each ball until smooth, then roll in pecans, pressing lightly to adhere. Return to baking sheets (replace parchment paper). Cover with plastic wrap, and chill until truffles are set, at least 30 minutes.