THE BLUES HAVE IT!

Blue Cheese Stuffed Burgers


Not for the faint of heart or appetite, our blue cheese stuffed burgers, topped with caramelized red onion and sautéed cremini mushrooms, are a hearty dinner for yourself and your guests.  The magic of this meal is the complexity of flavors created by use of spices and herbs. It's easy! Here's how we did it:

Ingredients

1 lb ground beef
1/3 c seasoned breadcrumbs
4 T crumbled blue cheese
Salt & pepper
1/2 lb cremini mushrooms, chopped
1 red onion, sliced very thinly
Butter and extra virgin olive oil for sautéeing
Pinch granulated sugar for caramelizing
Whole wheat hamburger rolls (optional)
Vine ripened or heirloom red tomato (optional)
Dry white wine for deglazing
Pinch each of oregano and thyme for seasoning
Onion and garlic salt for seasoning


Process
1. Mix breadcrumbs into beef. Divide into four sections.
2. Add 1 T of blue cheese into center of each patty, fold over and seal.

3. Sprinkle with salt, pepper, oregano. Set aside.


4. Heat sauté pan with 1 T butter and 1 T extra virgin olive oil. Thinly slice red onion, and add to hot sauté pan. Sauté until limp, then deglaze with white wine. When wine has evaporated, lower heat, and allow to sauté gently until brown and caramelized.


5. In another sauté pan, heat 1 T butter and 1 T extra virgin olive oil. Add chopped creminis, and sauté until until soft (about 7 minutes). DO NOT ADD SALT OR PEPPER until cooking is complete. It will rob the mushrooms of their natural flavor. When mushrooms are done, sprinkle with thyme, salt and pepper. Set aside.

6. In third sauté pan, heat 1 T butter and 1 T extra virgin olive oil and add burgers to hot pan. Sprinkle with more salt, oregano, onion salt and garlic salt. AlsSear 6 mins on one side, flip and another 5-6 minutes on the other side.

7. Serve on toasted whole wheat buns. Note: Adding tomato slices on bottom of bun will absorb juices of burger and "cook" the tomato. Absolutely delicious!

Serve with a green salad and watch them disappear!



The Galette Takes the Cake!


It's almost too easy to make this delightful, light and flavorful apple galette. And it takes less than an hour, start to finish. Using less sugar and pastry than a traditional apple pie, an added bonus is fewer carbs, with no loss of flavor.

Ingredients

2 Granny Smith Apples
2 T granulated sugar
1/2 t ground cinnamon
Sprinkling of lemon juice
1-2 T butter, cut in small dice
1 refrigerated Pillsbury pie crust 
1 egg and t milk or half and half for egg wash

Process

1. Preheat oven to 425F.
2. Roll out pie crust onto parchment-lined cookie sheet.
3. Core and slice apples super thin and place in circle around crust, leaving about 1" rim on outer edge.

4. Sprinkle with granulated sugar and cinnamon, fresh lemon juice and dot with butter.

5. Brush outer rim of crust with egg wash (1 egg + 1 t milk or half and half, beaten slightly with fork).


6. Fold over outer edges in decorative fashion, and brush with egg wash.


7. Bake @ 425F for 30 minutes. Turn once for even browning, reduce heat to 375F. Bake for 10 minutes. If needed, reduce heat toe 350F and bake for another 10 minutes. Cool on rack.


Serve warm or cool. We love it topped with vanilla bean ice cream!

Bon Appetit!