Cheeseburger Wraps

I remember seeing this idea online a few years ago, sorry I cannot remember where, and I have been making my own stance on it ever since – Cheeseburger Wraps!

This is basically all of the elements of a cheeseburger, in non-burger form, served in a wrap.

I start with softening off a chopped onion, before adding minced beef and browning.

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Then, I drain most of the liquid from a tin of tomatoes, before adding in the nice chunks. I guess you could use fresh tomatoes chopped up for this. Allow to bubble together for a bit. Now for the fun! Pour in American-style mustard and ketchup – or any other condiments you like on your burger – and I add a little bit of dried basil too, along with some garlic powder and a good grind of black pepper.

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Now, add a couple of chopped gherkins – or dill pickles as some people call them – and finally, it’s time for the cheese. Personally, if it’s a cheeseburger, it has to be plastic cheese in my view, otherwise known as cheese squares.

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Allow it the cheese to melt and then serve in wraps – you may need a fork or a spoon, as they can get quite messy.

Of course, you could serve this with pasta or rice for an equally yummy dinner.

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Breakfast Muffins

Like many of us, I am partial to the occasional takeaway breakfast. But I’m also aware of how unhealthy they are and that they’re pretty expensive, so, I thought, ‘why not have a go at home?’.

So, I did! Only, we had this for dinner instead of breakfast. This is what I did.

I started with a pack of sausage meat, which I bought from the butcher, to which I added one very finely chopped rasher of bacon, some onion salt, black pepper and an egg and squished it all together with my hands until nice mixed.

Then, I made round patties, the size of an English breakfast muffin, and added it to a hot oiled saucepan – listen for that satisfying sizzle! Give it a couple of minutes on each size to cook through properly.

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Take a toasted muffin, put a slice of cheese of your choice on the bottom half, then the sausage patty and finally a poached egg, before topping with the other half of the muffin.

And there you go, a takeaway breakfast muffin at home!

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I used egg poacher silcone cups to get uniform eggs, which made it easier to stack my muffins. They’re really easy to use, just pop them in boiling water and poach away!

Pasta Chicken Corden Bleu

Now, I’m not really sure I should be calling this Pasta Chicken Corden Bleu as it doesn’t involve any breadcrumbs, but hey-ho, I think it fits! This is such an easy meal to whip up and if, like me, you opt for supermarket budget ingredients – with the exception of the chicken, which I got from the butcher – it can be super cheap too.

Start off by slicing up a leek and sautéing that off with a minced garlic clove. When the leek has sweated down, add two diced chicken breasts and allow to colour before putting in one rasher of very finely chopped bacon.

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After allowing the meat a little time to cook, add a handful of slice mushrooms of your choice – I used white mushrooms.

Now, take a small tub of soft cheese and put that in the pan and allow it to melt down, before adding a generous handful of grated cheddar cheese and let that melt together with a teaspoon or two of Dijon mustard. This will help to create a thick and very cheesy sauce. When it’s all melted together, grind in black pepper.

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Serve with pasta – personally, I like a drizzle of olive oil too.

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Chicken Pizza Pasta

So, this was an unusual one, inspired by something the other half had seen online in one of those quick videos that does the rounds on social media, but I strive to please!

I’ve taken to calling this chicken pizza pasta!

Start by taking two chicken breasts – mine were skinless, but it doesn’t matter – and slash it a few times, leaving little pocket openings. Into these slashes, put sliced of red onion, tomato and pepper. Put the chicken onto a foiled baking tray and then add a little chopped bacon – I just used one rasher between the two breasts. Now, go crazy with grated mozzarella and top with some mixed herbs. Pop the tray into the oven on 200C for 25minutes.

Whilst the chicken is doing its thing, cook some pasta. I also whipped a sauce, using the remains of our home-grown tomatoes and aubergine. I chopped up the aubergine and fried it in some good olive oil, whilst the tomatoes softened in a pan with some salt, pepper and a touch of sugar. Once the tomatoes were soft, I squashed them up with a wooden spoon, added some salt, pepper and a splash of Worcestershire sauce, before adding in the aubergine and a few chopped mushrooms.

When the chicken is cooked, hopefully everything else will be ready too. Put some pasta on a plate, top with some of the tomato sauce and then your star, the chicken breast ie the pizza!

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Warm Steak Salad

So, this evening, I presented Mr Doubtful, with a warm steak salad. Now, he is not a salad man, nor is he keen to see potatoes missing from his dinner, so this was quite a challenge, but I was determined to make sure he liked this.

The salad was just a bag of leaves from the supermarket – nice and easy! I took two red onions and thinly sliced them, before putting them in a pan with a little oil and putting it on a low heat and let them start to slowly soften.

In a separate frying pan, I put some chopped up chorizo I found loitering in the fridge and let that start to cook off to release its oils, before adding the steaks – Sir’s goes in before mine, as I like mine nice and rare, where as he likes his ruined, sorry, I mean well done – although I’m slowly bringing him round to medium, which is what he had today. Let the steaks have a good cook on one side, before turning them. I go by the feel and look of meat, so I can’t give you a time. Whilst the meat is cooking, continue to give the onions the occasional stir to make sure they don’t catch.

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In a jug, make a little dressing, with a few glugs of good olive oil, a couple of teaspoons of Dijon mustard, a drizzle of honey and a squeeze sour cream – or yoghurt if you have that in the fridge instead. Add some salt and pepper and give it a taste after giving it a mix together. You can add a bit more of this or that until you are happy.

Pour a few drops over your salad leaves, before adding some chunks of cheese. We had a nice soft blue cheese and a soft goats’ cheese. The chorizo should be ready to add to the salad now too.

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Check on your steaks and if they’re done to your liking, take them out of the pan and let them rest, whilst you finish the onions. By now, they should be nice and soft, add some brown sugar and a glug of balsamic vinegar and allow to cook for another 5-10 minutes until caramelised and sticky. Add these to the salad, slice up the steaks and serve on top with some extra dressing.

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Even Mr Doubtful enjoyed this!