June 14, 2011: Patty Melt Recipe

Nearly everyone grills hamburgers over the summer – but why not mix things up a bit and make patty melts instead? This recipe is a nice change from boring hamburgers yet it's still a breeze to make and clean up.

Patty Melts

1 ½ lbs. ground beef (80% lean is preferred)
1 T. bottled steak sauce
1 t. Worcestershire sauce
1 T. Montreal steak seasoning
8 slices sturdy bread (rye, multi-grain, or whole wheat)
8 slices cheese of your choice (Swiss, cheddar, American)
Caramelized onions (you may want to use this recipe for balsamic caramelized onions, peppers, and mushrooms)
3 T. softened butter
3 T. mayonnaise

Combine all ingredients and mix with your hands. Form into thin, bread-shaped patties. Grill over medium heat about 3 – 4 minutes per side (for medium). Remove from grill.

To assemble patty melts, place a slice of cheese on one slice bread. Top with burger patty and about a quarter cup of caramelized onions. Add one more slice cheese and top with slice of bread. Repeat with remaining ingredients.

Note: I don't think any condiments are necessary but you may want to spread a bit of Dijon mustard on the inside of the sandwich for extra flavor.

Mix together butter and mayonnaise. Brush on one side of each sandwich. Place assembled sandwiches on a Panini press or griddle heated to medium, buttered side down. Brush tops of sandwiches with remaining butter mixture. Cook until golden and crispy on both sides, flipping once (about 1 - 2 minutes).

Serves 4

June 11, 2011: Balsamic Caramelized Onions, Peppers, and Mushrooms Recipe

This recipe is a really versatile one – it lends flavor, color and a dash of that “something extra” to nearly any main dish. I used this combination of caramelized veggies on top of the balsamic marinated sirloin steak sandwiches I shared with you yesterday.

Balsamic Caramelized Onions, Peppers, and Mushrooms

1 small white or yellow onion, thinly sliced
1 T. olive oil
½ bell pepper (color of your choice), thinly sliced
5 large mushrooms, thinly sliced
¼ cup balsamic vinegar
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a heavy saucepan. Add onions and stir frequently, cooking just until golden. Reduce heat and continue to cook for 5 minutes. Add bell pepper, cook until softened. Add mushrooms, cook a few more minutes, just until the mushrooms begin to release liquid.

Add the balsamic vinegar, salt and pepper. Continue to cook until almost all of the liquid is evaporated, about 10 minutes.

Tip: This topping is great served over meat, pierogis, fajitas, or fried potatoes.

May 18, 2011: Ham and Cheese Frittata Recipe

Looking for a breakfast recipe that is easy to prepare and feeds several people? A frittata is a wonderful way to feed your family before church or treat overnight guests with a morning meal sure to please anyone.

This recipe is based on a Lorraine Frittata, which uses bacon and Swiss cheese. My version, with ham and cheddar, is a bit lower in calories since it uses less fat and olive oil is a healthier alternative to bacon grease.

Ham and Cheese Frittata served with garlic cheddar biscuits and heirloom tomato slices

Ham and Cheese Frittata

½ pound sliced ham, diced (luncheon meat works great)
2 T. olive oil
1 large white onion, thinly sliced
Freshly ground black pepper
8 eggs, beaten with a generous splash of half-and-half
1 cup sharp white cheddar cheese, grated.

Spray an ovenproof skillet (cast iron is ideal) with cooking spray, such as Pam and heat to medium. Add the ham and cook for about 2 minutes, until the ham starts to brown. Remove ham from the pan. Add the olive oil. When hot, add the onion slices. Fry for about 5 minutes on medium heat, then reduce heat to low and cook about 15 minutes longer, until the onions are caramelized. Grind pepper over the onions. Add the cooked ham back to the skillet.

Heat oven to 450 degrees. Slowly pour the beaten eggs into the pan. Cook, stirring often with a spatula, until almost set. Remove from heat and sprinkle the grated cheese over the top.

Place the pan in the oven and bake for about 5 minutes, just until cheese is melted and eggs are set.

Serves 4.