The Perini Ranch Burger

So pretty much all summer we've been out of town. Not the out of town vacation type thing, but just gone. My house and my car and my life definitely show it. And not that I'm organized anyway, but everything is pretty nearly a disaster around these parts.

But since I like to cook and I miss my blog, here is a new post... two weeks later......

If you haven't been to Perini's in Buffalo Gap, you're missing out. It's an Abilene National legend, and up until a few weeks ago we were too scared to go when it was on our tab. I had been once with a sweet family friend who paid for my dinner - I had no idea what it cost, but according to all the hype, it was expensive. 

One Saturday morning we ventured out to the Buffalo Gap Flea Market. After walking around looking for really cool stuff but only finding sickly looking puppies and completely drenching my outfit in sweat, we took off and headed for Perini Ranch. 

It's a really neat place. Lots of cool outdoor seating and patios, a real rustic "ranch" feel. 

And no air conditioning.

Despite the fact that I was about to have a heat stroke, we ordered the Perini Ranch Burger, the one that was featured on the Today Show, the one that everyone told us about, the burger to top all burgers.

And it was only nine bucks!

It lived up to all the talk, so we went back. And ate it again. 

Partially because it is one of few menu items we can afford, but mostly because of it's utter deliciousness.

Since we are now on a much tighter budget, I decided to attempt to make a copycat version. 

Here's what you'll need:

King's Hawaiian Sandwich Buns - splurge for these - they make the burger, but are about $3.50/4

Ground Beef

Red Onion

Green Chiles

Monterey Jack or Provolone Cheese

Kosher Salt

Black Pepper

Garlic Powder

Season the meat with the salt, garlic powder, and pepper  -I don't measure, so just go with what you think looks good! Squish it all together until thoroughly mixed, then use your fingers to score the meat into even portions.

I made the patties then put an almost hole in them. I heard it was supposed to keep them from shrinking up - didn't work out so great for me. I'll probably try it again though, with a real hole. I just chickened out this time on puncturing it all the way through. I'm not so good at burgers and everytime I make them they fall apart. Purposely making a hole does not sound appealing to someone whose burgers fall apart on their own accord anyway.

Throw 'em on the grill and cook to your desired temperature.

Top with cheese. 

While the burgers are cooking, slice the red onion, then chop it up.

Toss it in a skillet with the entire can of green chiles and sautee.

We aren't afraid of calories at this house, so I buttered the buns and stuck them in the oven while these veggies were cooking. 

I figure since we're going to eat vegetables we can eat a little butter, too, right?

Once the patties were finished and topped with cheese, I stuck mine on a bun, covered it in the green chile/onion mixture and topped it with none other than Perini's own Barbeque Sauce. 

Not too bad if I do say so myself.

Enjoy!!

Italian Nachos

When I go to Carinos, I should probably skip the entree and just go with the Italian Nachos. 

I order them, I eat them all, then put my food in a to go box.

So last night I attempted to make them.

(No step by step pictures because it was 7:45 when I started cooking, 

and also I'm no good at frying things and was fearful of starting a fire. )

Here's what you'll need:

1 lb. Italian Style Sausage - I used Owen that comes in a roll so I didn't have to un-do the "casings"

Won-Ton "Wrappers"

Mozzarella Cheese

Parmesan Cheese

A jar of your favorite Alfredo Sauce

and some mild banana pepper rings, or a fresh one if you're feeling crazy

Preheat oven to 350 degrees.

Start up the sausage in a frying pan on the stove. Brown.

While your sausage is cooking, heat oil to 325 degrees and fry up those little won-tons until they get slightly browned. Drain.

Put won-tons in a baking dish, top with sausage, drizzle with alfredo, sprinkle with cheese (if you're cooking for my family, lots of cheese. We like our cheese.), and top with banana peppers and parmesan cheese. 

Cook until the cheese melts and enjoy!!

Martha, where's the cheese?

We don't eat eggs in our house.
Not even CK likes them, who usually will try everything at least once.
When I get a breakfast burrito, I pick out most of the eggs.
When I get a breakfast sandwich from a fast food place, I order "minus eggs".
The only reason I buy eggs at the grocery store is for cakes and brownies,
you get the picture.

But when I saw this fabulous and super cute looking complete breakfast in a muffin tin,
I knew I had to make it.

Source: marthastewart.com via Rachael on Pinterest

Even though they were a "Martha Stewart - domestic goddess" recipe, I tried my hand at them,

,

and they were surprisingly a hit.



 I would recommend using half an egg per personal muffin sized breakfast,



 if you can get half an egg....?





Mine look a little different, because I used cheese.



A lot of cheese.



To cover up the egginess.



While she may be a domestic diva, she missed it on that.



Gotta have some cheese.






And to be honest, I overcooked them,



because you can't see when the egg whites set when they are



covered with cheese.

It was worth it.

Creamy Lemon Chicken with Asparagus

DISCLAIMER: THIS PROBABLY HAS A MILLION CALORIES

and my serving suggestion after we tasted it is that it should SO go with pasta, so add in a little extra fat and just go for it, it will be worth it!!

Here's what you need:

2 chicken breasts

1 1/2 medium lemons

1/4 cup heavy whipping cream

1 1/2 tbs chopped garlic (it would probably be better fresh, but I was out) 

asparagus

parmesan cheese for sprinkling

parsley and salt to taste

Place the chicken in a pan. Cover with the juice of one lemon and 1 tbs. garlic. You can add in the parsley here if you want! Cook on medium high heat until the top of the chicken begins to turn white.

Flip the chicken over and add in the asparagus. Let cook for about 3-4 minutes. 

Pour in 1/4 cup Heavy Whipping Cream and bring to a low boil, stirring occasionally.

Squeeze in 1/2 of another lemon (if you like things "lemony") and throw it in the pan to cook with the chicken. 

Top with parmesan cheese and cream sauce and serve. 

Or put it on the noodles. It's not like anyone around my house is watching their weight. 

I'm glad this turned out to be a hit. As I was cooking it I was looking up the number for Lucy's. But even the hubs liked it!!! (-asparagus)

Bacon Wrapped Brown Sugar Pork Chops and Mango Pico

Here's what ya need:

Pork Chops

Bacon

Brown Sugar

Honey

Mango

Cilantro

Garlic

Jalepeno Pepper

Lime

Onion

Olive Oil

To make the Mango Pico:

Chop a medium sized mango into small pieces, add 1/2 of a small lime's juice, two tsp. chopped cilantro, 1/8 an onion chopped, 1/4 of the jalapeno finely chopped (NO SEEDS),  then drizzle honey over the top. Stir and refrigerate for at least an hour.

Butterfly the pork chops (if they're thick ones) and lay sliced jalapeno pepper in the middle. Squeeze lime juice then close. 

Drizzle a teensy bit of olive oil on top, cover completely with brown sugar, wrap with bacon and cover in honey. 

Grill for about 15 minutes or until done.

Top with mango pico and serve. YUMMMMMM!

Cilantro Lime Grilled Chicken Salad Recipe

OK,  I missed on the pictures today, but I think you get the jist.

Here's what you'll need:

Chicken Breast

Lettuce of any kind

Cilantro

Honey

Limes

Black Beans

Apple Cider of Red Wine Vinegar

Dijon Mustard

Sugar

Sesame Oil

To make the dressing mix 1/2 cup honey, 1/2 cup dijon mustard, 3 tbs Vinegar, 3ish tbs sugar, 2 tbs sesame oil, and a 1/4 of a limes juice squeezed in. Stir it up and taste it. (I probably stuck my finger in and licked it too many times as this was a meal that we were eating with company!)  At this point I added more honey and sugar, but that's because I had to make it as unhealthy as possible for Jared. Refridgerate while your chicken is cooking up!

Next, cover chicken breast with 1/4 of a fresh limes juice and cilantro then drizzle with honey. Grill until done.  (I didn't time it - you've probably cooked chicken before... take your best guess. I always cut mine to check it out anyway!)

Wash and tear lettuce, add grilled chicken, dressing, and if you need some more calories and a little crunch, throw in some tortillia strips and there you have it! 

Note: Jared did not eat this. Apparently, it was too green. He made himself nachos with the chicken I made and some queso. 

I sort of stole this from Rachael Ray...

but I added a few things. And my husband eats it - even though it has spinach in it!!


It all started with this... Rachael Ray - Lazy Baked Greek Chicken

Here's what you need to do it "Rachael Fra...zier" style - yeah I tried to make our names rhyme.

*2 Chicken breasts
*10 oz. Frozen spinach
*1/2 cup Panko Breadcrumbs
*2 1/2 tsp. Olive Oil
*1 tsp Fresh or pre-chopped garlic
*2 Slices Provalone Cheese
*1/4 cup Feta Cheese
*Spaghetti
*Your fave spaghetti sauce

Step 1: Sautee the garlic in 1 tsp olive oil on medium high heat for about 3 minutes or until garlic begins to brown... and preheat your oven to 350

Please disregard the nasty burn stain thing on my oven - it is clean! I can't get this to come off... leave a suggestion in my comments if you have a trick. The magic eraser did not work for me!

2. Add half of your somewhat defrosted spinach and cook for about 3 more minutes....

3. remove from the pan and add to the feta cheese in a small bowl

4. in a separate bowl, mix 1 1/2 tsp. olive oil with your Panko breadcrumbs

(do you like my bowls?? they're made from recycled stuff and they are way fab!)

5. split the chicken in half and put the spinach, garlic, and feta mixture inside

6. top with breadcrumb mixture and put it in the oven for around 20-25 minutes 

7. while the chicken is in the oven, bring water to a boil for the spaghetti and cook it till it tastes right

8. the last few minutes the chicken is in the oven top it with your provalone cheese

9. remove from the oven and lay on top of your spaghetti covered in your favorite sauce

yummmmmy

If you make it, let me know how it goes!