Homemade Cheese Burgers

This recipe is easy and tasty! It's a go to recipe in my house. I prefer making burgers from scratch than buying them frozen. It really doesn't take that much time to make. You can even make them the night before and leave them in the fridge, or you can make them ahead of time and freeze them and you'll have fresh hamburgers for whenever you need them or when your family wants to eat something quick.  My hubby just loves them! This was the first time I made them for my toddler to taste. He loved them! Kept asking for more! 

Ingredients:

2 pounds of ground beef

3 Tablespoons of Steak Sauce

6 egg yolks

1/2 teaspoon of ground black pepper

1 teaspoon of salt

1 1/2 ounces of white onion

3 Tablespoons of cilantro

2 dashes of Worcestershire Sauce

Procedure:

1. Mix all ingredients in a bowl.
2. Let it rest for 10-15 minutes in  the fridge.
3. Make patties.
4. Cook them on the skillet.
5. Put cheese on top and bake at 350 degrees until the cheese has melted. 
6. Serve on top of a bun and enjoy!

Put the ground meat in a bowl.

Add the Steak Sauce.

Add the six egg yolks.

Add the ground black pepper.

Add the salt.

Add the chopped white onion.

Add the chopped cilantro.

Mix all the ingredients well.

Once mixed put the meat in the fridge for 15 minutes.

Line a cookie sheet with parchment paper.

Mold the patties.

Aren't they beautiful!

Cook the patties on a skillet or a grill skillet. 

Once cooked, put them on a new sheet of parchment paper.

Normally I use the grill skillet but today I used the regular skillet.

Put the cheese on top of the cooked patties.

Put the in a 350 degrees oven for 5-8 minutes.

Nothing better than a simple cheeseburger!

Vegetable Fritatta

I made this recipe for my hubby a while back, like... almost a year. It was before I got pregnant. I was on bed rest for a while and couldn't cook. After that I was too tired to even think about making elaborate recipes or anything that took more than half an hour to make, so my hubby had to eat spaguettis with chicken, mashed potatoes with chicken, quesadillas, sandwiches, rice with chicken or take out. He really loved this recipe though so I decided to make it again for him.

The first time I heard the name fritata I thought the recipe was gonna be hard to make. Sometimes they make the names more difficult than the recipe. So I took a aimple recipe and studied the basics. In a frittata the essential elements are: eggs, vegetables and the baking time. From there you can make a lot of variations. Have fun and make yourself, your partner, kids and friends some delicious and easy meals.
The traditional fritatta uses more eggs than what I used in this recipe. If you google images of fritatta recipes you will see that classic fritattas tend to be bigger and fluffier than in my recipe. The reason for the change is that I prefer using fewer eggs. But when my whole family comes for a visit, I just inclrease the eggs to make a bigger fritatta! So here is my combination for an all vegetable fritata. Hope you guys enjoy it as much as my husband and me!

Ingredients: (to taste)

Butter
Eggs
Garlic
White onion
Tomatoes
Green pepper
Red bell pepper
Cilantro
Salt
Ground black pepper


Procedure:  ( It's important to use an oven safe pan for this recipe!)

Put the butter in the pan. When the butter is melted add the garlic and cook it for a little while.

While that is in the skillet, cut the tomatoes, onions, cilantro and bell peppers.
Put all the ingrdients in, except for the cilantro. When the onions look transluscent add the cilantro. 

Mix up the eggs then pour them onto the vegetables and cook for two minutes.

Put the pan in the oven at 350 grades for 15 to 20 minutes. Take the pan out of the oven and it will look like the picture above or bigger depending on the quantity of the eggs.

Awesome Guacamole!

When I was a little kid (I think I was in second grade) I discovered the awesome flavor of avocado! So I decided to eat nothing but rice mixed with avocado all week long. And why wouldn't I? I'd just discovered that awesome buttery flavor. I had to, I needed to eat it every day! After making my mom buy lots of avocadoes and devouring it for lunch and dinner for seven straight days, (despite my mom's best efforts to get me to eat something else) I finally got an overdose of avocado! After that week I didn't even want to smell one!

So after nearly twenty years of not eating them I decided to bring them back into my menu. Oh avocado, I'm sorry for ever letting you go. What the hell was I thinking!! May I say, I've missed you!! We are a match made in heaven. Not that long ago I posted a refreshing salad. That recipe had avocadoes in it too. It just make me love them even more! So, avocadoes are in season rith now, and what better way of paying them a tribute than by making a sinfull, luscious and awesome guacamole!! After expressing my definite love for avocadoes... here is my recipe!

Ingredients:

white onion (half of a big one or a whole small one)
cilantro
tomato (large)
avocado
lemon juice
salt
pepper

Procedure:

First gather all your ingredients. 

Now start chopping your cilantro, white onion, and tomatoes.

Separate de avocado from the skin. The best way to do it is to scoop it with a spoon:

Cut the Avocado in half, take out the seed with a knife and put the spoon between the skin and the meat of the avocado. Carefully passit all the way and the skin comes right off!

Put the avocado in the bowl where you are gonna make the guacamole. With the same spoon roughly chop the avocado.

Then add the other ingredients to the bowl and start mixing. Add lime juice to taste. The juice is important because it keeps the avocado from going brown with oxidation. Finally add salt and pepper to taste.

Finally,time to eat! You can eat it on tortilla chips, in tacos, burritos, with meat (like in the picture) or just enjoy it by itself!

Refreshing Summer Salad

I've been away for a while, but I haven't been idle. After two miscarriages I've managed to navigate my way through a succesful pregnancy and now my new baby boy has arrived. It's been a difficult, but rewarding process. Unfortunately that means I've been out of the kitchen for months. Luckily I've spent what little free time I've had thinking and planning a lot of new recepies. Now I'm getting geared up for another journey through food, and to kick things off I decided to try something healthy for my newly expanded family. So here's a new salad recipe for you guys. I decided I wanted something simple and refreshing since this new mommy is hot and VERY busy. It turned out to be a big hit with my hubby who was super excited that I was back in the kitchen! I hope it turns out to be a big hit for you guys too!

Tip:

You can add half an avocado to this recipe. Just cut it into squares and add it before putting the salt and pepper in the salad.

Ingredients:

1 tomatoe
1 cucumber
Cilantro (to taste)
Salt ( to taste)
Pepper (to taste)

Procedure:

First clean all your fruits and vegetabables. Cut the tomatoes (the fruit) in little squares.

Put them in the bowl.

Cut the cucumber down the middle (lengthwise)

Seed the cucumber and cut it in little squares

Put them in the bowl

Cut the cilantro

Put it in the bowl. Salt and pepper to taste.

Bon appetit!

Chimichurri

This is a sauce used for grilled meat. It’s originally from Argentina but it’s used throughout South and Central America. I love using this sauce with churrasco.  Tomorrow is my Birthday celebration at my parent's house and I'm gonna use this to make some amazing chicken skewers. Hope you guys enjoy this as much as we do.

Ingredients:

½ cup of olive oil

1/3 cup white vinegar

1 small or medium onion, peeled and finely chopped

2 Tablespoons of cilantro, finely chopped

4 cloves (crushed) of fresh garlic

½ to 1 Tablespoon of oregano

Salt to taste

1/3 teaspoon of ground black pepper

Procedure:

Mix the olive oil and wine vinegar in an osterizer, remember that they won’t really mix together. 

Start adding all the other ingredients until they've mixed together. Add the onion.

 

The cilantro.

 

The garlic.

 And finally the oregano, ground black pepper and the salt to taste.

Mix it all!

Funnel the mixture into a bottle with a cover. Let stand for at least two hours. You may refrigerate for as long as three days. Always remember to mix the bottle before each use.

Use it on steaks, roasts or simply as a marinate. Enjoy!

 Special Thanks to my Dad, who took the pictures! :)