Garlic Dijon Burgers

According to Wikipedia, Memorial Day began in 1868 as a day to honor the Union soldiers who died in the Civil War.  Today, we honor all those who have lost their lives in service for our country, and it has also become a tradition for many to visit the graves of their loved ones as well.

We’re coming up to another Memorial Day weekend, and you know what that means.  Get out the grill!  If you’re like me, you don’t want another boring burger.  I have been frying these burgers inside, but with summer around the corner, we’ll be doing these on the grill.


Garlic Dijon Burgers

  • 1 1/2 lb ground beef
  • 3 Tbsp creamy Dijon mustard
  • 6  cloves garlic, minced
  • 1/2 C onion, minced
  • 1 Tbsp seasoned salt
  • 6 slices Monterey Jack cheese

Mix beef, mustard, garlic, onion, and salt together.  Form 6 patties.  Cook 5 minutes on each side.  Place one slice of cheese on each patty and cover with top bun while cheese melts, approximately 1 minute.

Music to Cook By . . . 


Until next time, Happy Cooking!  :)

“A hero is someone who has given his of her life to something bigger than oneself.” — Joseph Campbell

Tex-Mex Tater Tot Casserole

Tex-Mex Tater Tot Casserole

  • 1 – 1/2 lb ground beef
  • 1/2 C onion, diced
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp black pepper
  • 1/2 tsp garlic salt
  • 1/4 crushed red peppers
  • 1 1/2 C mild salsa
  • 1 C corn
  • 1 banana pepper, chopped
  • 1 C water
  • 1 can chili beans
  • Frozen tater tots
  • 1/2 C shredded Mexican blend cheese
  • 1/2 C shredded cheddar cheese


Preheat oven to 400 degrees.  Brown ground beef in large skillet; drain.  Stir in onion, garlic, cumin, chili powder, black pepper, and garlic salt.  Cook until onion is tender.  Add salsa, banana pepper, and water.  Bring to low boil.  Reduce heat to simmer.  Stir in shredded Mexican blend cheese.  Pour mixture into 9×13 baking dish.  Top with tater tots. Bake 25 minutes.  Sprinkle with 1/2 C shredded cheddar cheese.  Bake 5 minutes longer.


Music to Cook By . . . 


Until next time, Happy Cooking!  :)

Art is like a border of flowers along the course of civilization.  - Lincoln Steffens

Baked Fried Chicken

Baked Fried Chicken

  • 2 boneless, skinless chicken breasts
  • 1 Tbsp garlic salt
  • 1 C all-purpose flour
  • 1 Tbsp black pepper
  • 1 1/2 tsp ground mustard
  • 1 1/2 tsp dried thyme
  • 1 1/2 tsp dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp ground ginger
  • 1 egg
  • 1/8 C cooking oil


Preheat oven to 350 degrees.  Beat egg. Mix dry ingredients together.  Heat oil in cast iron skillet.  Dip chicken breasts into beaten egg.  Dredge chicken in flour mixture until thoroughly coated. Cook in skillet 10 minutes, turning once.  Spray baking sheet with cooking spray.  Place chicken on baking sheet and bake 30 minutes.

Music to Cook By . . . 

Until next time, Happy Cooking!  :)

“Don’t cry because it’s over, smile because it happened.”  ― Dr. Seuss

Beef Enchiladas ( Just in time for Cinco de Mayo)


Tomorrow, Americans will flock to Mexicans restaurants and bars to celebrate a quasi-holiday which is not celebrated in Mexico (except in tourist areas).  According to, Cinco de Mayo is the anniversary of the defeat of the Mexican army at the Battle of Puebla in 1862. Not the kind of thing you usually celebrate, right? But just like St. Patrick’s Day, restaurants and bars in the U.S. have appropriated the day and turned it into a commercial success.

We don’t do anything for Cinco de Mayo, but I made these enchiladas yesterday and thought it would be the perfect time to share.

Beef Enchiladas

1 – 19 oz. can Old El Paso enchilada sauce

1 1/2 lb. ground beef

1/2 onion, minced

1 clove garlic, minced

1/4 tsp cumin

1/4 tsp chili powder

1/4 tsp black pepper

12 corn tortillas

1/4 C cooking oil

Sour cream

2 C Fiesta Shredded Chicken (this is the Wal-Mart brand)

Salsa (optional)

Preheat oven to 350 degrees.

Brown ground beef; drain.  Add onion, garlic, cumin, chili powder, pepper, and 1/8 C enchilada sauce.  Stir until well blended.

Heat oil in skillet.  Cook tortillas less than one minute each.

Pour 1/2 C enchilada sauce in casserole dish.  Place tortilla in dish.  Layer ground beef mixture, sour cream, and cheese.  Roll tortilla together and place seam side down.  Repeat until all tortillas have been filled.  Bake at 350 for 12 minutes or until cheese is melted.

Top enchiladas with sour cream and salsa if desired.


Music to Cook By . . . 


Until next time, Happy Cooking!  :)


Homemade Barbecue Sauce (Great for Chicken!)


It’s that time of the year.  Spring has sprung, the birds are chirping, the bees are buzzing, . . . and the grill has been brought out of the garage.  Whether you use a gas grill or go old-school with charcoal, everyone (I think) enjoys grilling this time of the year.

There are countless recipes and methods for barbecued and grilled foods, too numerous to list here.  Around here, hubs and I prefer simple marinades, dry rubs, and/or sauces.  Nothing too elaborate, just good food cooked outdoors.

With that, I offer up to you the sauce we have been using this Spring.  It is great for grilled chicken.  Just brush it on each side in the last few minutes of grilling.

Homemade Barbecue Sauce

1/2 onion, minced

1 clove garlic, minced

1 C ketchup

1 Tbsp extra virgin olive oil

1/3 C apple cider vinegar

1/2 C brown sugar

1 tsp Worcestershire sauce

1/4 tsp celery seed

1/2 tsp hot sauce

Over medium heat, cook onion and garlic in EVOO until tender.  Stir in remaining ingredients.  Reduce heat and simmer until sauce thickens.  

This recipe makes enough sauce for 4-6 pieces of chicken.

The Grillmaster at work


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Until next time, Happy Cooking!  :)

I grill, therefore I am. –  Alton Brown