Hubby's Hamburgers

The hubby makes the BEST hamburgers that I have ever had in my life.  Seriously!  I'd always had lean burgers with bread crumbs, eggs, etc.  The hubby looked at me like I was crazy the first time we made burgers together.  He has since taught me, and I am NEVER going back!  He was reluctant to give up his recipe at first, and then he began giving me hamburger commandants which I had to write down so I could remember them!

 {Hubby's Hamburgers}

 {Pat out meat when it is COLD}

 {Grill on LOW on top shelf and coat with steak seasoning}

 {Perfect hamburgers every time!}

{Add whatever toppings you want!  We love Beer Cheese with pretzel buns!}

One year ago:  Pork Souvlaki Kebabs

Hubby's Hamburger Patties

Makes 8-4 oz burgers or 4-8 oz burgers

2 pounds ground beef 80/20
2 tablespoons steak seasoning

1. Separate meat into even amounts of patties you want; make sure that the meat is cold.
2. Pat them out so they are roughly the same size and shape.
3. Heat grill to LOW.
4. Place patties on the top shelf of the grill and coat with steak seasoning (some of it will fall off when you flip them).
5. NEVER EVER NEVER EVER NEVER EVER EVER EVER EVER PRESS THEM (verbatim from hubby).
6. Flip only once when browned on one side.
7. If a fire flares up, squirt with water.
8. Cook until desired temperature is reached; it takes about 20 minutes for well done burgers.
9. Serve.

What kind of toppings do you love on your burgers?

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National Ice Cream Month Recap Celebration

Originally posted on HerKentucky!

In honor of July being National Ice Cream Month, below are links to some delicious ice cream or frozen yogurt recipes!  Check back for more ice cream recipes and local ice creamery reviews throughout this month!

Red Velvet Cake Batter Ice Cream or Cake Batter Ice Cream

Coconut Ice Cream with Chocolate and Roasted Almonds

Berry Ricotta Ice Cream

Banana Bread Ice Cream

Banana Ice Cream or Nutella Banana Ice Cream

Chocolate Chip Cookie Dough Frozen Yogurt

Frozen Berry Cake

So go make yourself one or two recipes this month!  Not that anyone needs much of an excuse to make or eat ice cream!

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July 4th: Frozen Berry Cake

What's the 4th without a themed cake?  I threw my hat into the ring with this re-vamp of a family favorite that was a bit more cumbersome to make!  Plus this is much healthier than the old version because it uses real fruit purees!

 {Frozen Berry Cake}

 {Greek Gods Honey Vanilla yogurt is my absolute favorite!  I really loved it in this cake, but please use your favorite!}

 {Strawberry and Blueberry Filling}

 {Baked and cooled crust}

 {Add blueberry filling and freeze until solid}

 {Add strawberry filling and freeze until solid}

 {Frozen Berry Cake side view}

One year ago:  Grilled Corn
Two years ago:  Triple Berry Summer Buttermilk Cake

Frozen Berry Cake

Makes 15 servings

2 cups flour
1/2 cup brown sugar
6 oz pecans, finely chopped
1 cup butter, melted
20 oz frozen blueberries, slightly thawed
20 oz frozen strawberries, slightly thawed
1 cup sugar, divided (optional--might need more)
6 cups vanilla Greek yogurt. divided
pinch of salt
Whipped cream (optional)

1. Preheat oven to 350.
2. Whisk flour, brown sugar, and nuts together; add butter and stir until combined.
3. Press crust into the bottom of a 9x13 casserole dish.
4. Bake for 20 minutes; cool completely.
5. Place blueberries in a food processor and puree; add yogurt and a pinch of salt.  Add sugar to taste; I only used about 1/2 cup for each berry.
6. Repeat with strawberries.
7. Once crust has cooled, pour blueberry filling over it and freeze until set.
8. Pour strawberry filling over blueberry filling and freeze until set.
9. Place in fridge about 1 hour before serving to make it easier to cut.
10. Serve with whipped cream. 

Another cake that I didn't take ANY leftovers home!  This will be a refreshing and cool treat for the family after all that grilling, running around, swimming, and setting off fireworks!

Have a safe and happy 4th of July!

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July 4th: Guacamole

What's a cook-out without some snacks?  This guacamole is healthy and so easy to make!  Plus, support your local farmers, like I did, and buy your tomatoes at the farmer's market!

 {Guacamole with crackers}

 {When buying avocados, make sure to give it a light squeeze; it should yield slightly.  If it's hard as a rock, then place in a paper bag for a few days to ripen}

 {Mixed guacamole can be served immediately or stored (see below)}

 {When covering guacamole, place plastic wrap right on top of the guacamole to prevent oxidation}

{Guacamole top view}

One year ago:  Old-Fashioned, Homemade Lemonade
Two years ago:   Lemonade Popsicle
 
Guacamole

Makes 8-1/2 cup servings

3 ripe avocados, peeled and de-seeded
2 fresh KY Proud large tomatoes, diced
1/2 red onion, finely diced (about 1/4 cup)
3 cloves garlic, minced
2 teaspoons lime juice
1/4 teaspoon ground cumin

1. Mix all ingredients together until well combined.
2. Season to taste with salt and pepper.
3. Serve immediately if you wish.  If not, store with plastic wrap on surface on guacamole to prevent oxidation (browning).

This is another recipe that can be made the night before, OR it will only take about 10 minutes to cut and mix together.  There is no way to prevent oxidation while it is being served so just keep giving it a stir every 15 minutes so it stays that nice, vibrant green!
 

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