Greek Casserole with Turkey, Rice, and Feta

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This Greek inspired casserole is loaded with ground turkey, a quick cooking tomato sauce, rice, and feta. Bonus? It's healthy and weeknight friendly!

I gotta be honest.... this recipe almost never made it to the blog. Casseroles are really (really) difficult to photograph and it just wasn't that attractive (though most casseroles don't have much visual appeal!). I ultimately decided it should be shared because it's DARN TASTY.

Simply brown ground turkey and onions, simmer it in a flavorful tomato sauce until everything is delicious, then stir in cooked rice, feta, and parsley. Bake. If you can think ahead of time and cook the rice the night before, you can have this on the table even faster!


This may remind you of your favorite stuffed pepper recipe - except without the work!

 
Greek Casserole with Turkey, Rice, and Feta
2 teaspoons olive oil
1 onion, chopped
1 lb lean ground turkey
3 garlic cloves, minced
3/4 teaspoon ground oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) can crushed tomatoes
2 cups cooked brown rice (can sub white rice)
1 cup crumbled feta cheese, divided
1/4 cup chopped flat leaf parsley

Preheat oven to 350 and lightly spray a 2-quart baking dish with cooking spray. Set aside.

In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chopped onion and ground turkey. Cook, breaking up the meat, until the meat is browned through and the onion is soft, about 5 minutes.

Add the garlic, oregano, red pepper flakes, salt, and pepper. Stir to combine and cook 1 minute. Add the crushed tomatoes, bring to a boil, and let simmer for 10 minutes.

Stir in the cooked rice, 1/2 cup of the feta, and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of feta.

Bake until bubbling, about 20 minutes. Serve hot. 

Source: slightly adapted from Cookin' Canuck

Kentucky Hot Brown

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The Kentucky Hot Brown - an open faced sandwich of thick sliced turkey, Mornay sauce, bacon, and tomato - is famous for a reason! It's sinfully delicious and so easy to make!

Over the summer, I hosted two chef camps for kids that focused on food around the country. Each day, we created (and enjoyed!) cuisine from a different region. On our "deep south" day, one of the dishes we made were these delicious sandwiches! Kids love assembling things and since most of the recipe is assembling, they loved it. And who doesn't like a cheesy turkey sandwich?

Tip: This calls for 4 oven safe gratin dish; if you don't have one, simply place all 4 sandwiches in a baking dish that will hold them fairly tightly (so the sauce isn't too shallow once poured in). It won't be as pretty but it'll taste just as delicious!

 
Kentucky Hot Brown
6 tablespoons butter
6 tablespoons flour
2 pints heavy cream
6 ounces grated Pecorino Romano cheese
salt and pepper
4 slices hearty bread, toasted
1 lb roasted turkey, sliced thick (1/2-3/4 inch thick)
8 slices thick cut bacon, cooked until crisp and then crumbled
4 slices ripe tomato, optional
2 tablespoons minced parsley
Dash of paprika

Preheat broiler to high.

Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk to combine. Cook, whisking constantly, until it is pale golden brown, about 1 minute. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and then remove from heat. Whisk in the grated cheese, then season to taste with salt and pepper.

Place 1 slice of toast in the bottom of each gratin dish. Divide the turkey between the 4 dishes and layer it on the toast. Ladle the sauce over each sandwich, completely coating them. Place the sandwiches under the broiler until spotty brown and bubbly, about 2-3 minutes.

Add a slice of tomato on top, if using, and sprinkle with crumbled bacon. Sprinkle with parsley and paprika. Serve hot.

Source: adapted from Serious Eats

Italian Nachos with Sausage and Chicken (Johnny Carino's Copycat)

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Crispy wonton chips are topped with sweet Italian sausage, shredded chicken, olives, tomatoes, peppers, and then smothered in a creamy alfredo cheese sauce. This restaurant copycat is easy to make at home and is a crowd pleaser!

Y'all, I miss Johnny Carino's. They are nowhere to be found near me anymore! I know they are a typical chain Italian place but they had some dishes no one else had - including these nachos! For one, wonton chip > tortilla chip anyday but then that alfredo cheese sauce? Yup. Amazing.

At Johnny Carino's, you can choose chicken, sausage, or both. Obviously we go with both in our house but you could up the amount of either and eliminate the other if you'd like. I typically use shredded rotisserie chicken and, if I've just pulled some from the fridge or freezer, I warm it up in the skillet with the browned sausage.

We love these nachos and consider them a great weeknight dinner! You could easily use them as a twist on the traditional nacho bar, too, and just keep the cheese sauce warm in a small crockpot. They are so delicious!

The chips and cheese sauce cook quickly so prep your meats and toppings ahead of time so you're ready to serve as soon as the cheese is finished.

Italian Nachos (Johnny Carino's Copycat)

1 package wontons, cut on the diagonal to make triangles
1 lb ground sweet Italian sausage, browned and cooked through
1 boneless/skinless chicken breast, grilled and thinly sliced or 1 cup shredded rotisserie chicken
1/2 cup sliced black olives
1/2 cup sliced pepperoncini peppers
2 Roma tomatoes, diced
1/4 cup sliced jalapeno peppers
oil, for frying

For the cheese sauce:
4 tablespoons butter
1 teaspoon minced garlic
3 tablespoons all purpose flour
2.5 cups half & half
2.5 cups grated Parmesan cheese
salt and pepper

In a Dutch oven, add about 1 inch of oil and heat over medium-high until hot enough to fry (around 350 degrees). Once ready, add a batch of sliced wontons - being careful to not overcrowd the pan - and cook about 15-20 seconds on each side, or until brown and crispy. Remove with tongs to a paper towel lined plate. Repeat until all chips are fried.

To make the cheese sauce, melt the butter over low heat in a medium saucepan. Add the garlic and then sprinkle in the flour; whisk to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat and add the grated Parmesan. Season with salt and pepper and stir until the cheese is melted and the sauce is smooth.

Spread wonton chips on each plate then top with sausage, chicken, and desired toppings (olives, tomatoes, jalapenos, etc). Drizzle with the warm cheese sauce and serve immediately.

Source: adapted from Get Off Your Butt and Bake

Cowboy Chili

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This quick cooking and hearty chili is bursting with beef, beans, tomatoes, and a few of my favorite Texas ingredients!

Chili is a staple during football season - probably because it's easy to feed a crowd (and keep warm for an entire game!) and so darn versatile. This chili is thick enough to be scooped with Fritos (hello!) or just as tasty dished into bowls and topped with gooey melted cheese. There is nothing worse than a thin chili :)

My husband is a huge Cowboys fan so it made sense to whip up a Cowboy Chili for football season! Texas chili typically has no beans but this Cowboy Chili has two kinds: traditional kidney beans and a Texas favorite, Ranch Style! To kick up the spice a tad, and as another nod to a Texas favorite, I included a can of Rotel along with a can of fire roasted tomatoes. If you love spice, you could sub Rotel for the fire roasted, too. To thicken it up, I used a Mexican food staple and added a masa harina and water slurry. It gives the chili a slight corn flavor in the backgound and thickens it up nicely.

Cowboy Chili
1 lb lean ground beef
1 medium onion, chopped
1 garlic clove, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 (15 ounce) can Ranch Style Beans
1 (14.5 ounce) can diced fire roasted tomatoes
1 (12 ounce) bottle beer, preferably dark like a porter, stout, or brown ale
1 (~15 ounce) can dark red kidney beans, drained and rinsed
1 can Rotel tomatoes (original kind)
1/3 cup water
2 tablespoons masa harina (*see note below)
salt and pepper, to taste
shredded sharp cheddar cheese, for topping

In a large Dutch oven over medium-high heat, combine the ground beef, onion, and garlic. Cook, stirring often, until the ground beef is browned and the onions are soft and translucent. Drain any excess fat and return to heat.

Add the chili powder, cumin, salt, and pepper; stir to combine and let cook 1 minute. Add the Ranch Style Beans (and its liquid), fire roasted tomatoes (and its juices), and bottle of beer. Stir to combine. Add the drained and rinsed kidney beans and Rotel tomatoes (and its juices). Stir, bring to a boil, and then reduce heat and simmer for 20 minutes.

In a small bowl, whisk together the water and masa harina. Add to the chili and stir to combine. Let simmer 3-4 minutes. Taste and add salt and pepper to taste, along with additional chili powder if desired. *If chili is still not thick enough for your taste, combine another 1/3 cup water and 2 tablespoons masa harina in a small bowl, whisk, and add to the chili.

Ladle into bowls and top with cheese before serving. Chili will continue thickening as it cools.


Football season is well underway! To celebrate, I've joined a group of bloggers from all over the country to bring you football-inspired recipes. Last month, we shared our favorite tailgating recipes (I shared these amazing Texas Toothpicks!) and now we're sharing more than 60 recipes that are perfect for game day! Click on their links to check them out!

Note: This post is in no way sponsored, endorsed, or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos, or other symbols referenced are properties of their respective organizations. We are just big fans - and we want to share our love for our teams, the game, and the food that brings us all together on game day.

 

Red Sea Party Punch by Celebrating Family
Bird Gang Sonoran Nachos by Love Bakes Good Cakes
GameDay Cheesecake Bars by Body Rebooted
Healthy Dirty Bird Dip by Dash of Herbs
Purple Potato Salad by The Culinary Compass
Chocolate Blackberry Cheesecake Parfait by Mom's Messy Miracles
Easy Buffalo Chicken Sliders by Beer Girl Cooks
Quick and Easy Baked Buffalo Chicken Sliders by The Life Jolie
Blackened Steak + Blue Cheese Nachos by Feast + West
Easy Pimiento Cheese Crackers by Family Food on the Table
Chicago-Style Deep Dish Breadsticks by Honey & Birch
Italian Beef by Bread Booze Bacon
Welcome to the Jungle Cocktail by Love & Flour
Bengal Striped Bundt Cake by Foodtastic Mom
Polish Boy Potato Skins by A Mind Full Mom
Sweet and Salty Brownies by The Secret Ingredient Is
Cowboy Cookies by The BakerMama
Cowboy Chili by See Aimee Cook
Green Chili Pulled Pork Poutine by Cake 'n Knife
Blue and Orange Jello Shot Gummies by Sustaining the Powers
Greek Town Loaded Potato Skins by The Mexitalian
Marbled Scotcharoos by Club Narwhal
Beer Cheese Fondue by Off the Eaten Path
Easy Beer Cheese Soup by Hello Little Home
Chicken Stack Sandwich by Around My Family Table
Bratwurst Sandwiches with Pub Mustard by What A Girl Eats
Game Day Cupcakes by Polka Dotted Blue Jay
Brownie Batter Dip by The Crumby Cupcake
Chocolate Coconut Cupcakes by Two Places at Once
Tomahawk Cooler by Mixplorology
Spicy Jalapeno Popper Cheese Dip with Real Cheese by Simplify, Live, Love
Game Day Snack Tray by Coffee Love Travel
Bacon Mac Cups by West via Midwest
South Beach Punch by 2 Cookin Mamas
Miami Mahi Mahi Sandwich by foodbyjonister
Swedish Meatball Dip with Tater Tot Dunkers by Peanut Blossom
Fruity Dessert Pizza with Peanut Butter Chocolate Glaze by Bucket List Tummy
New England Rum Punch by Order in the Kitchen
Crawfish Etouffee by The Speckled Palate
Cajun Crawfish Fritters with Remoulade Dipping Sauce by For the Love of Food
Reuben Sliders with Homemade Russian Dressing by A Dish of Daily Life
Big Blue Cheese Steak Stromboli by Simple and Savory
Spinach & Artichoke Bites by Lauren's Kitchen
Herb Pesto Arancini by A Little Gathering
Beluga Lentil Hummus by Culinary Adventures with Camilla
Philly Cheesesteak Nachos by And She Cooks
Philly Cheesesteak Cheesecake by Nik Snacks
Game Day Cookie Cups by Me and My Pink Mixer
Primanti Style Sliders by Macheesmo
Pineapple Salsa by Living Well Kitchen
Tex Mex Cream Cheese Wontons with Bacon by Shaws Simple Swaps
Blue Cheese Blitz Dip by Cafe Terra
Chicken Adobo Fries by Brunch-n-Bites
Game Day Candy Bark by Life's Ambrosia
Chicken Teriyaki Pizza by Loves Food, Loves to Eat
High Seas Sour Cherry Slush by Lizzy is Dizzy
Buffalo Chicken Deviled Eggs by Casa de Crews
Avery Williamson American Cake by Loaves & Dishes
Game Day Sriracha-Honey Nut Mix by An Oregon Cottage
Double-Stuffed Potato Skins by A Simpler Grace
Red Skin Potato Chili Nachos by A Joyfully Mad Kitchen

Dan Dan Noodles (30 minute recipe!)

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This savory, creamy, and slightly peanuty noodle dish is like a combination of all your favorite Asian dishes! It's family friendly and weeknight friendly, too!

I'm not going to pretend that this noodle dish isn't completely Americanized. It totally is. But it's sooo good and super simple to whip up even after a busy workday. I actually made this for dinner the night before I left for summer camp a couple of months ago. I knew I'd be eating more than my share of kid friendly fare so I wanted something Asian inspired before loading up on the bus. This hit the spot! It was simple and fast (helpful, since I was packing at the last minute!) and SO tasty.

While the pasta cooks, you brown some ground beef and then simmer it in a sauce of peanut butter, soy sauce, chili garlic sauce, brown sugar, and more. All staple ingredients that you likely already have on hand! Start to finish, you're done in 30 minutes or less - including the time you're waiting on the water to boil. (Does anyone else get incredibly impatient waiting on water to boil?)

Time saving tip: use your microplane grater to grate the garlic cloves and ginger right over the pan! 

 

Dan Dan Noodles

12 ounces dried spaghetti noodles

1.5 cups low sodium chicken broth

1/4 cup creamy peanut butter

1/4 cup low sodium soy sauce

1 teaspoon chili garlic sauce (or more, to taste)

1 tablespoon cornstarch
1 tablespoon brown sugar
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 pounds lean ground turkey or beef
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1/2 cup chopped cilantro

Cook the spaghetti noodles according to package directions. Once al dente, drain and rinse with cool water. Return the noodles to the pot and set aside.

In a medium bowl, whisk together the broth, peanut butter, soy sauce, chili garlic sauce, cornstarch, brown sugar, rice vinegar, and sesame oil until smooth. Set aside.

In a large non-stick skillet over medium-high heat, add the ground meat, salt, pepper, garlic, and ginger. Cook, breaking the meat into small pieces, until no longer pink, around 6-7 minutes. Drain any excess grease, leaving the meat in the pan.

Reduce the heat to medium, whisk the sauce to recombine, and pour the sauce over the drained meat. Bring the mixture to a simmer and cook for 2-3 minutes or until the sauce has thickened slightly. Stir in the cilantro.

Pour the sauce over the pot of noodles and, using tongs, gently combine. Serve immediately.

Source: Mel's Kitchen Cafe

Philly Cheesesteaks

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Wafer thin roast beef, caramelized onions, and sauteed bell peppers are piled into a hoagie roll and topped with melted provolone cheese. There's good reason why Philly is famous for these - they are delicious!

Over the summer, I hosted another round of chef camps for children and this year opted to cook from various regions of the country. For the north east, I sought recipes that I knew 5-7 year olds would be willing to try :) Since I'd never really made Philly Cheesesteaks (or, admittedly, been to Philly and tried an authentic one!), I went in search of one online that claimed to be authentic. I put it on our personal menu weeks out to try it and both me and my husband devoured them.

Oh. my. gosh. Perhaps one of the BEST sandwiches ever!! Plus, it's done in just one skillet in a few short minutes!

I knew the kids would love them, and they are incredibly easy to make, so I threw it on our chef camp menu. We opted on an onion and pepper free version for them and most scarfed it down. 

This recipe comes together amazingly fast because your deli does the hard work. You want to look for the rarest roast beef they have - ask the deli employee for help finding it. Because you're cooking the meat, you need it rare so you don't have dry, tough, overcooked beef on your sandwich. I also let the deli counter slice my provolone thin so that it would melt down easier. Pre-packaged would be fine but tends to be thicker.

Be sure and have all your ingredients ready as this comes together in 15 minutes or less!
 

Philly Cheesesteaks
4 large hoagie rolls
1 lb very rare deli roast beef, sliced wafer thin
1 white onion, thinly sliced
1 green bell pepper, thinly sliced (optional)
2 teaspoons minced garlic
1 lb provolone cheese, thinly sliced

Heat a large pan over medium-high heat. Once hot, drizzle in olive oil until the bottom is thinly coated. Add the onions and bell peppers, if using, and cook, stirring occasionally, until caramelized. This will take 6-8 minutes. Once caramelized, add the minced garlic, salt, and pepper to the pan. Stir and cook for 30 seconds.

Push the onion/pepper mix to the side of the skillet and add the sliced meat to the remainder of the pan. Cook, flipping the meat and chopped it into smaller pieces with a spatula, until the beef is no longer pink, about 2 minutes. Mix the meat, peppers, and onions together and taste for proper seasoning. Lower the heat to low.

Divide the mixture into four piles in your pan - one for each hoagie roll. Take a look at the shape of your roll and try to replicate it as much as possible with your meat. This will make flipping it easier.

Top all 4 portions with equal amounts of provolone and allow to melt.


Gently hollow out some of the top half of a roll and place on top of the melted cheese. Repeat with the remaining 3 piles of beef. Once the roll adheres to the cheese, quickly flip it over and add the bottom half of the roll. Flip back over, so the top half is back on top, and serve immediately.


Source: adapted from Food.com

Blueberry Peach Cornmeal Cobbler

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Sweet summer fruit is baked under a simple cornmeal based crust. Don't say "so long" to summer yet!

Though Labor Day may mark the traditional end of summer, I refuse to comply :) The weather here is still very summery and summer fruit is not hard to find. Those of you who hit the farms this summer to stock up on your favorite fruit probably still have some frozen - I know I do!

After we went peach picking early this summer, I set out to make a couple cobbler recipes. One was a very cake-y version and an old favorite of ours. The other, I tried this cornmeal based recipe! Since we also picked blueberries alongside the peaches, I was lucky to use those, too, in this version.

The cornmeal topping is much thinner than a traditional crust and I absolutely loved the texture. The fruit is sweet and delicious! Cornmeal (like corn) has a natural sweetness that lends itself beautifully in a dessert.

Pull out the last bit of summer's bounty and whip up this delicious cobbler!

Blueberry Peach Cornmeal Cobbler
For the topping:
3/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 tablespoons cold butter
1/2 cup heavy cream or half & half

For the filling:
1.5 pounds peaches
1 cup blueberries
1 tablespoon lemon juice
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon

Preheat the oven to 375 and lightly grease a 9-inch cake pan. Set aside.

Bring a large pot of water to a boil and cut an X on both ends of the peaches. Quickly add the peaches to the water, let cook 30 seconds, then remove. Rinse the peaches in cold water then peel off the skin. Slice the peaches and remove the pits. You should have about 4 cups.

To make the topping, mix together the flour, cornmeal, baking powder, sugar, salt, and cinnamon in a bowl. With knives, a pastry blender, or your hands, work the cold butter into the dry ingredients until it’s crumbly. Stir in the heavy cream until all ingredients are combined. The dough will be really sticky.

Place the peaches and blueberries in the greased cake pan. Add the lemon juice, sugar, cornstarch, and cinnamon to the fruit and toss gently so the fruit is well covered. Spoon the batter on top and bake uncovered for 30 minutes or until brown and bubbling.

Source: Homesick Texan

Texas Toothpicks with Buttermilk Ranch

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Crispy jalapeno sticks are quickly fried in a tempura batter and served with a quick and easy homemade buttermilk ranch dressing for dipping. The perfect addition to your next tailgate party!

Though we live in Panther territory now, my husband is still a HUGE Cowboys fan! You can take the Texan out of Texas but you can't take their football team from them :) Obviously anything football related in our house gets themed to our home state so I chose to make a popular Texas appetizer as my tailgate recipe! 

Texas Toothpicks are simply tempura jalapeno sticks - inexpensive, easy to make, and addictive! Texans love ranch so of course it's best dipped in a creamy, cool buttermilk ranch dressing. This ranch takes just a few staple ingredients and about 5 minutes to make.

The toothpicks are crispy on the outside, with a soft jalapeno inside, and, since you remove the stems and seeds, very little heat. 

This is the perfect snack to share while cheering on America's Team! 

Psst - 1 pound of jalapenos is a LOT. Feel free to cut it down for a smaller crowd!

Texas Toothpicks with Buttermilk Ranch
For the toothpicks:
1 lb jalapenos, stemmed, seeded, and sliced into long thin strips
1 cup all purpose flour
2 eggs
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 cup cold beer
vegetable oil, for frying


For the ranch (best prepared 2+ hours in advance and refrigerated):
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayo (not Miracle Whip!)
1 teaspoon dried parsley
1.5 teaspoons dried dill
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper, to taste

To make the toothpicks, preheat the oil in a Dutch oven or deep pot until it reaches 365 degrees.

In a medium mixing bowl, whisk together the flour, eggs, and spices. Slowly pour in the beer and gently whisk together, being careful to not eliminate all the bubbles.

Once the oil is ready, dip each jalapeno strip in the batter until well coated and carefully place it in the oil. Fry several at a time, being careful to not overcrowd the pot.

Let fry until golden brown and crispy on all sides. It will not reach a deep brown color. Remove with a slotted spoon onto a paper towel lined plate. Salt, to taste, while hot. Continue with remaining strips.

To make the ranch dressing, whisk together all ingredients in a medium bowl. Taste and adjust seasonings, if needed. If too thick, add a touch of buttermilk to thin slightly. Cover and refrigerate at least 2 hours to help flavors meld. Can be stored in the refrigerator for up to 7 days.


Just in time for football season, I've joined a group of bloggers from all over the country to bring you 64 tailgating recipes for your next football party. Click on their links below to join in!

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Skillet Sausage Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake 'n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy chicken roll ups with cream cheese and veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
The Best Tex-Mex Arrachera Fajitas by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren's Kitchen
Loaded Tailgate Tots by Life's Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom's Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover's Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

One Pot Mac and Cheese

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This super creamy mac & cheese is cooked in just one pot - noodles and all! Who doesn't love a big bowl of mac & cheese?

Typically when I cook dinner, I look for the most efficient way of making a dish - without sacrificing any flavor. Not only do I just prefer to have less pots on the stove, but I also know my husband appreciates it when he does the dishes later that night. I know I can't be the only one so I was stoked to find a true one-pot recipe for macaroni and cheese.

I'm a huge mac & cheese person; I will happily order it at my favorite noodle place as my lunch and never miss the meat and veggies. But making it at home can be a drag, especially if I'm doing a baked version. The roux, the cheese sauce, the noodles, it all just seems to take a lot of effort after a long workday.

This version cooks completely on the stove and in one pot. Now, it does require some attention; you will have to stir constantly and it will thicken quite a bit once it begins to cool so it's not the best recipe to take to a potluck. A baked mac & cheese is perfect for that occasion ;) But if you're looking for a quick side dish, this is the mac & cheese for you. We LOVED it.

It's incredibly creamy and cheesy - two things that are important for a good mac & cheese!

One Pot Mac & Cheese
1 pound small pasta
~3 cups water
2-3 cups low fat milk
1 teaspoon mustard powder
2 teaspoons salt, plus more to taste
1 tablespoon butter
1 teaspoon garlic powder
8 ounces sharp cheddar, shredded
Fresh ground pepper, to taste

Place the dry pasta in a colander and rinse under water. Let drain.

In a medium pot, combine the water and drained pasta. Place on medium heat and bring to a low simmer. Stir frequently!

Once simmering, add 2 cups of the milk and bring it back to a simmer then turn the heat to low immediately. Continuing stirring frequently to avoid the milk burning to the bottom of your pan. As you stir, add additional milk as needed to ensure the pasta does not dry out. Depending upon the pasta and milk you use, you may need to add quite a bit more milk to keep the pasta cooking. Cook about 10 minutes or until the pasta is tender and the milk mostly absorbed but not completely gone.

When the pasta is cooked, add the mustard powder, salt, and cheddar. Stir until evenly melted into the pasta. Add more milk, if needed, to loosen. Taste and adjust salt and add pepper.

Remove from heat and serve immediately. It will begin to thicken quickly once it starts to cool off.

Source: adapted from Plain Chicken and White on Rice Couple

Loose Meat Sandwiches (aka Maid-Rites)

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An Iowa classic! Seasoned ground beef, topped with mustard and pickles, is served on a hamburger bun. This Midwest favorite is easily whipped up in 30 minutes (or less!).

Y'all... I must admit that one of my very favorite sitcoms is Roseanne. I've seen every episode a bajillion times and can't help but stop and watch it anytime it's on. Except the season after they win the lottery; it's a disgrace. If you're unfamiliar with Roseanne, a major plot-line is that Roseanne opens a loosemeat sandwich restaurant. Incidentally, the restaurant they based it off is located in Iowa - home of the loosemeat sandwich!

Though originally created at a restaurant in Sioux City, Iowa, Maid-Rite made them famous (and more readily available) which is why many people just called them "Maid-Rites" now.

Over the summer, I hosted two cooking camps for kids and each day we cooked from a different region. We made this on the Midwest day and they were a hit! They couldn't be easier, either ;) My kids not only loved making them, but they also loved eating them for lunch!

Serve them with a spoon so you can shovel in all that goodness that will fall right out of your bun!

Loose Meat Sandwiches
1 lb ground sirloin
1 tablespoon Crisco
2 teaspoons salt, plus more to taste
1 onion, finely chopped
1 tablespoon yellow mustard
1 tablespoon white vinegar
1 tablespoon sugar
water, to cover
pepper, to taste
hamburger buns, buttered and toasted
yellow mustard, for serving
dill pickle slices, for serving

In a large cast-iron skillet over medium heat, melt the Crisco. Once melted, lightly salt the bottom of the pan. Add the beef and, using a wooden spoon, break up the meat until it's small crumbles. Add the chopped onion and cook, mixing it into the beef, until the onions are softened and the beef is browned.

Once it's browned, drain off any fat and return the skillet to the heat. Add the mustard, vinegar, sugar, and just enough water to barely cover the meat.

Cook, at a simmer, until the water is cooked out, about 15-20 minutes. Add salt and pepper to taste.

Scoop the beef onto the toasted buns and then top with mustard and pickles. Serve with a spoon - you'll need it!

Source: slightly adapted from Food.com

Kentucky Derby Pie

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This pecan pie meets chocolate chip cookie pie is sinfully delicious and so easy to make. It's gooey, chocolately, sweet, and will quickly become a family favorite!

I realize that the original Derby Pie is made with walnuts (not pecans) and some bourbon but 1) I like pecans better and 2) this is so good, you won't miss the bourbon... but if you do, you can always throw some in. I'm not much of a baker but I couldn't believe how ridiculously easy this pie is. I included it in the children's cooking camp I hosted this summer and the kids easily threw several pies together with minimal supervision. So if 7 year olds can make it, I know anyone can!

Every single person who snagged a slice requested the recipe - it's that good! If you like pecan pie or chocolate chip cookies, you'll love this. It's like pecan pie and chocolate chip cookie pie got married and created this beautiful love child. You must try it!

Kentucky Derby Pie
1/2 cup butter, melted
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup all-purpose flour
1 cup chopped pecans
1 cup semi-sweet chocolate chips
1 frozen deep dish pie crust

Preheat the oven to 325.

In a large mixing bowl, combine the melted butter and sugar, mixing well. Allow butter to cool a minute or two and then add the eggs and vanilla. Mix well. Add salt and flour, mixing well.

Fold in the pecans and chocolate chips.

Pour the mixture into the deep dish pie crust and bake for 1 hour. Let cool for 1-2 hours before slicing.

Source: adapted from Cupcakes and Kale Chips

Brown Sugar Salmon with Caramelized Pineapple Quinoa

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Brown sugar and honey marinated salmon is baked and served on a bed of coconut milk quinoa and caramelized pineapples. This sweet, Asian inspired meal is quick and delicious!

Last week, I was at camp with my church kids on the beach - which is amazing in itself - but it also makes me crave all things seafood. Is there anything better than fresh seafood right on the coast? I didn't have any control over the camp food menu but the trip sure inspired me to stock my menu this week full of seafood - salmon included! I love salmon any way it's prepared but this may just be my new favorite way.

The marinade gives a sweet and teriyaki-like flavor to the salmon but that brown sugar glaze takes it over the top. And paired with quinoa? Sold! I don't eat much raw pineapple but I can throw down some cooked pineapple and it paired beautifully with quinoa.

Set this to marinade before you leave for work and you can whip up dinner in minutes when you get home. Just don't overcook the salmon!

Brown Sugar Salmon with Caramelized Pineapple Quinoa
For the salmon:
1 pound salmon
1/4 cup packed brown sugar
1 tablespoon honey
1/2 cup reduced sodium soy sauce
1/4 cup fresh pineapple juice
1 teaspoon dijon mustard
1 teaspoon toasted sesame oil
1 tablespoon olive oil
1 teaspoon freshly grated ginger
2 cloves garlic, finely minced
1 teaspoon red chili pepper flakes (optional)
1/2 of a whole pineapple, peeled, cored, and cut into small chunks

For the quinoa:
3/4 cup uncooked quinoa
1 cup coconut milk
1/2 cup water
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
lime juice, to taste
salt


In a large bowl, whisk together the marinade: brown sugar, honey, soy sauce, pineapple juice, dijon mustard, sesame oil, olive oil, ginger, garlic, and red pepper flakes. Place the salmon in a ziplock and pour the marinade over top. Seal and place in the refrigerator for up to 8 hours (at least 1 hour).

Once ready to cook, preheat oven to 400 and spray a rimmed baking sheet with cooking spray. Use tongs to remove the salmon from the marinade and place it skin side down on the pan. Scatter the pineapple chunks around the salmon. Brush leftover marinade over top of both salmon and pineapple and sprinkle a little brown sugar for extra caramelization. Bake for 15-20 minutes or until salmon flakes easily. Flip the oven to broil and broil a minute or two for additional caramelization on top.

While the salmon bakes, prepare the quinoa. In a medium saucepan, bring the water and coconut milk to a boil. Reduce heat to low, add quinoa, and cover. Simmer until all liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff with a fork and add red onion and cilantro. When pineapple is finished cooking, add it to the quinoa along with salt and lime juice to taste.

Serve salmon alongside quinoa, drizzling with extra honey is desired.

Source: slightly adapted from Ambitious Kitchen

Chicken Meatloaf with Zucchini and Dill

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A flavorful - and healthy - twist on the traditional meatloaf! Lean ground chicken is combined with lots of shredded zucchini, garlic, lemon, and fresh chopped dill. A great way to use summer produce!

I'm always jealous of those of you with amazing gardens! Every few years, I get a bee in my bonnet, buy pots, plants, and give it the old college try... for about a week. Then I forget to water them (a must in the south!) and they are quickly tossed in the trash.

For those of you blessed with a green thumb (and a memory to water your plants!) that might be frantically looking for ways to use up zucchini, this is another great recipe to try! Similar to a zucchini brownie, you grate the zucchini and it keeps your food moist and delicious. And no one likes a dry meatloaf (or brownie!).

Meatloaf and mashed potatoes are one of my favorite cold weather dishes and this light, veggie stuffed chicken version is perfect for the hot weather! I served this alongside potato salad and cowboy beans (pictured). So good!

Psst - you can totally throw in other fresh herbs if you 1) aren't a dill fan or 2) have others on hand.

 

Chicken Meatloaf with Zucchini & Dill

2 medium zucchini

4 tablespoons chopped fresh dill

4 cloves minced garlic

1/2 teaspoon lemon zest

1 lb ground chicken (92% lean)

salt and pepper, to taste

Preheat oven to 400.

Grate zucchini then place it in a clean towel and squeeze dry. 

In a large mixing bowl, combine the grated zucchini, dill, minced garlic, lemon zest, ground chicken, and salt and pepper. Gently mix together, being careful to not overwork the meat, and form into a 4x8 inch loaf. Place on a baking sheet and bake for around 45 minutes or until the temp reaches 160 degrees.

Let rest 5 minutes then slice and serve.

Source: adapted from Rachael Ray Magazine

Green Pea Dog Treats

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These easy, 4 ingredient dog treats will make your dog jump for joy! Not only will they love them, but they are cheaper and healthier than anything store bought!

Y'all! I've been so busy lately and away from home so I haven't gotten a recipe posted in a couple of weeks :( This week is the second of the summer children's cooking camps I host so look for a slew of recipes born out of that soon. We've been making 4-5 recipes a day! I hope to get back into the swing of things soon :)

Now while cooking for our family is what I spend most of my time in the kitchen doing, I do love to whip up dog treats occasionally. We have 3 dogs that are spoiled rotten so it's fun to switch things up and give them a fun treat. Since I don't like green peas, they had never really eaten them so I wasn't sure how these would go over. I do know they are NOT fans of green beans but love most other (safe) veggies.

Thankfully, they were a huge hit! Course I made them post for pics first ;) Winston sat so patiently for his picture but you can tell how focused he is. He found it worth the wait; he usually rolls his eyes when I ask him to do tricks but he performed his entire repertoire just to get his paws on a few more of these!

 

This would be the perfect recipe for young kids to help with - it's simple and just 4 ingredients! 

 

Green Pea Dog Treats
1 (10 ounce) steam-in-the-bag frozen sweet peas, steamed and cooled slightly
1 cup flour
1 egg
2 cups breadcrumbs

Preheat oven to 375.  Lightly spray a baking sheet and set aside.

In a food processor, pulse half of the steamed peas until smooth.


In a medium mixing bowl, combine the remaining peas, egg, flour, and pureed peas. Gently combine. Add the breadcrumbs to a small mixing bowl. Roll the pea mixture into 1 inch balls and coat evenly with breadcrumbs. Lay on the prepared baking sheet and lightly spray tops with cooking spray.

Bake until golden brown and crispy, about 40 minutes. Let cool before serving and refrigerate leftovers.

Source: inspired by Rachael Ray Magazine recipe

Cowboy Beans

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Cowboy beans are slow cooked and slightly sweet, a tad spicy, a little smoky, and 100% delicious! They are perfect alongside burgers, brisket, or ribs!

I haven't found cowboy beans on any menu here in North Carolina yet but you can definitely them in Texas and parts of the Southwest! They aren't baked beans, which are pretty sweet, and not like ranch style beans, which have a chili sauce flavor, but instead are a great blend of savory and sweet.

Traditionally, beef (often ground) is thrown in with the pinto beans but I loved this twist of using beef jerky instead! It softens up and gives loads of flavor and texture. And who doesn't love beef jerky? Coffee is always present, though you coffee haters would never know, and the beans end up in a thick, BBQ type sauce, thanks to the molasses and mustard.

Can't you see a group of cowboys whipping up a pot of these out on the trail?

 

Cowboy Beans

1 lb dried pinto beans

1/2 yellow onion, diced

2 cloves garlic

3 ounces beef jerky, diced

1/2 cup brewed coffee

2 tablespoons molasses

2 tablespoons yellow mustard

1 tablespoon chili powder

salt and pepper

In a large Dutch oven, cover the beans with 1 inch of water and bring to a boil. Reduce the heat to low and let simmer for 15 minutes, uncovered. Drain and rinse.

Preheat the oven to 250. Return the beans to the pot and add the onion and garlic. Cover with water by 1 inch and bring to a boil. Remove the pot from the burner, cover, and bake in the oven for 1 hour.

Remove the pot from the oven and stir in the beef jerky, coffee, molasses, mustard, and chili powder. Return to the oven, uncovered, and increase temperature to 350. Let cook until the beans are tender and the liquid is thickened and reduced, 1.5 to 2.5 hours. If the beans are still tough, add water to the pot to keep the beans from drying out and let it bake longer.

Once the beans are done, add salt and pepper to taste. Serve immediately. 

Source: slightly adapted from The Homesick Texan's Family Table

Stacked Jalapeno and Cheese Enchiladas

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A West Texas twist on the traditional rolled enchilada! Corn tortillas are softened and stacked between layers of grated cheese and jalapeno salsa verde then topped with a fried egg.

Because I was born and bred in North Texas, rolled enchiladas were the norm but I loved the opportunity to enjoy them stacked when possible! They are easier to prepare and less dripping in a heavy sauce like a rolled enchilada. Stacked enchiladas are more readily found in West Texas (or New Mexico).

This version is simply cheese and salsa verde. The salsa verde is made with tomatillos, jalapenos, onion, garlic, and cilantro. Super simple and incredibly bright and fresh - much better than anything jarred you'll find! I know you're tempted to save a step and buy it in a jar but with this few ingredients, make the salsa fresh so it'll really shine.

Along with the salsa verde, you'll load it up with shredded cheese (Texas, y'all), chopped onions, more jalapenos, then smother the entire thing in sour cream before sticking a fresh fried egg right on top.

An over easy egg will result in delicious yolk running all over your plate (yum!) but you can cook yours however you prefer. It's all good.

Never had stacked enchiladas? You gotta try them!

 

Stacked Jalapeno & Cheese Enchiladas

For the salsa:

1.5 lbs tomatillos, husked and halved

1/2 yellow onion, peeled and cut into wedges 

2 cloves garlic

2 jalapenos, stemmed and halved

3 cups water

1 cup chopped fresh cilantro

salt

For the enchiladas:

2 tablespoons vegetable oil

16 corn tortillas

4 cups (1 lb) shredded Monterey Jack cheese

1/4 yellow onion, diced

4 jalapenos, roasted, stemmed, seeded, and diced

1/4 cup sour cream

4 eggs

chopped fresh cilantro, for topping

To make the salsa, combine the tomatillos, onion, garlic, and jalapenos in a large pot. Add the water and bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for 10 minutes, or until the tomatillos turn from bright green to a muted light green.

Turn off the heat and let cool for 10 minutes. Carefully pour the contents of the pot (liquid and all) into your food processor or blender. Add the cilantro and blend until smooth. Add salt to taste. Return to the pot and keep warm over low heat.

Preheat oven to 350. Spread 1/4 cup salsa on each of four overproof plates. Place the plates on baking sheets and set aside.

In a medium skillet, heat 1 tablespoon of oil over medium-low heat. One at a time, heat the tortillas in the oil and wrap in a cloth to keep warm. 

For each enchilada stack, dip a warmed tortilla in the salsa until lightly coated then place on a prepared plate. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Dip another tortilla in the salsa until lightly coated then place on top of the cheese layer. Top with 1/4 cup shredded cheese, 1 teaspoon diced onion, and 1 tablespoons diced jalapenos. Repeat one more time. For the fourth tortilla, dip it in the salsa, lay it on top the cheese layer, then spread 1 tablespoon sour cream over top followed by 1/4 cup cheese. Repeat the same process with the other 3 stacks.

Drizzle the remaining salsa over top the stacks, place the baking sheet in the oven, and bake for 10-15 minutes or until the cheese has melted and is beginning to bubble. 

Meanwhile, heat 1 tablespoon oil over medium-high heat in a large skillet. Fry the eggs to your preference and set aside.

Serve the enchilada stacks warm and topped with a fried egg and chopped cilantro.

Source: slightly adapted from Homesick Texan: Family Table

Shrimp and Spinach Risotto with Orange Gremolata

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Creamy spinach risotto is topped with shrimp and a flavorful orange, parsley, and garlic gremolata. This easy risotto is weeknight simple yet impressive!

When I can't decide what to make for dinner, I often reach for a risotto. While I previously thought risotto was incredibly difficult and time consuming to make, I've since seen the light! A risotto is easy, delicious even in it's simplest form, and can be used with a variety of toppings and additions.

This risotto is made with spinach and mascarpone, which is tasty just on it's own, but the herb topping is a wonderful addition! Because my protein loving husband needs some meat, I added simple broiled shrimp (though you could grill them for even more flavor!).

With or without shrimp, this risotto is one of my favorites.

 

Shrimp & Spinach Risotto with Orange Gremolata

3 tablespoons minced flat leaf parsley

2 teaspoons orange zest

1.5 teaspoons minced garlic

2 cups arborio rice

1 cup white wine

3 shallots, minced

1.5 sticks butter

4 cups chicken stock, warmed

8 ounces baby spinach

1 cup mascarpone 

1 lb peeled and deveined shrimp

salt and pepper

In a small bowl, mix together the parsley, orange zest, and garlic. Set aside.

In a pot over medium heat, combine the rice, wine, shallots, and butter; cook about 5 minutes. Begin adding the stock, 1 cup at a time, stirring often until the cup is absorbed before adding another cup. With the last cup, add the spinach and mascarpone. This process will take 18-20 minutes total.

Just before the risotto is finished, turn the broiler to high and season both sides of the shrimp with salt and pepper. Lay the shrimp in a single layer on a baking sheet and broil, flipping halfway, until the shrimp is pink and cooked through, 3-4 minutes total.

Taste the risotto and add salt and pepper, if needed. Ladle into bowls and top with shrimp followed by gremolata.

Source: adapted from Rachael Ray Magazine

Bacon Burgers with Bacon Onion Balsamic Jam

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Caramelized onions are infused with bacon and balsamic vinegar then spooned on top of a fresh-from-the-grill burger. But don't just whip up a plain burger - mix some chopped bacon into the ground beef prior! The result is a delicious explosion of all things bacon.

In hindsight, I should have posted this recipe last week, in time for the 4th of July cookouts that I'm sure many of us enjoyed, but alas... better late than never! Though I do hope you had a fabulous and safe holiday weekend :) We just returned from a week at the beach so our holiday weekend was low key - just the way I like it!

This burger has been on our menu many times, and previously shared on the blog, but it deserved another shot at the top. If you're a bacon fan, this burger is right up your alley. Between the jam and the bacon mixed into the beef, you can't go wrong. And for those of you that are onions haters like myself? Don't knock it until you try it! I really hate most onions but I LOVE caramelized onions - especially when they are mixed with bacon and balsamic vinegar!

This burger certainly doesn't need any cheese but there's no shame if you melt some over your patty before you pull it from the grill. We love using smoked gouda on this!

Bacon Burgers with Bacon Onion Balsamic Jam
For the jam:
4 slices thick cut bacon, chopped into 1/2 inch pieces
1 large yellow onion, thinly sliced
1/3 cup balsamic vinegar
1/2 teaspoon Dijon mustard
1/3 cup water
salt and pepper

For the burgers:
2 slices thick cut bacon, finely minced
1.5 lb ground beef (85%)
1/2 teaspoon Worcestershire sauce
salt and pepper

4 slices smoked gouda (optional)
4 hamburger buns, split
butter, for toasting

First, make the jam. In a large skillet over medium heat, cook the chopped bacon until lightly browned but not yet crispy, about 8 minutes. Remove to a paper towel lined plate with a slotted spoon. Drain all but 2-3 tablespoons of bacon grease from the skillet. Add the sliced onion to the skillet, season with salt and pepper, cover the pan and cook 2 minutes. Uncover, add a splash of water, and, using a wooden spoon, scrape the browned bits from the bottom of the pan. Cover and cook, stirring occasionally, until the onions are soft and beginning to brown, abut 10 minutes.

Add the vinegar, mustard, and water and stir to combine. Add the chopped cooked bacon and bring the mixture to a simmer. Simmer uncovered until the mixture is thickened and most of the liquid is absorbed, about 2-4 minutes. Transfer the jam to a bowl and let cool slightly.

To make the burgers, combine the minced bacon, beef, Worcestershire, salt, and pepper in a bowl. Mix well. Divide into 4 equal portions and form into patties about 1 inch thick.

Heat a grill to medium-high heat. Grill to desired doneness, about 4-5 minutes per side depending on preference and grill temperature. When the burgers are almost finished cooking, top with the cheese. Lightly butter each bun and toast on the grill, about 1 minute. Assemble the burgers on the toasted buns and top with the onion jam.

Source: slightly adapted from Fine Cooking