These beef burgers are filled with piquant pepper jack cheese, then cooked and topped with guacamole and crispy bacon.

Ingredients:

2 large avocados, preferably Haas, peeled and pitted
1 Tbs. fresh lime juice
Kosher salt, to taste
1 1/2 Tbs. chopped fresh cilantro
1 1/2 lb. ground beef
2 oz. pepper jack cheese, grated
Freshly ground pepper, to taste
4 hamburger buns
8 bacon slices, cooked until crispy

Directions:

Prepare a medium-hot fire in a grill. Place a cast-iron griddle on the grill to preheat. 

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro. Set the guacamole aside. 

Divide the ground beef into eight 3-oz. portions and shape each into a ball. 

Using a stuffed burger press according to the manufacturer’s instructions, make 4 burgers, stuffing each with 1/2 oz. cheese. Season the burgers with salt and pepper. 

Place the burgers on the griddle and cook, turning once, about 4 minutes per side. Place the burgers on the buns and top each with 1/4 cup guacamole and 2 bacon slices.

Serve immediately. Serves 4.

Williams-Sonoma Kitchen.

Ingredients:

• 8 eggs
• Salt and freshly ground pepper, to taste
• 1 1/2 tsp. unsalted butter
• 2 1/2 tsp. vegetable oil
• 3 cups cooked macaroni, chilled
• 6 oz. ham, cut into 1/4-inch cubes
• 3/4 cup fresh or frozen peas, blanched if frozen
• 8 oz. cheddar cheese, cut into 1/2-inch cubes

Directions:

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source:  Culinary S.O.S. L. A. Food Times

My friend, Barb, is a huge fan of Louie’s Seasoning.  You can buy it at your local grocery or it’s available on their website.

Ingredients

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

Directions

Ingredients

Crust
1 cup butter (melted)
4 cups vanilla wafer crumbs
Filling
2 cups heavy cream
3 cups cream cheese
1 1/2 cups peanut butter
1/2 cup confectioner’s sugar,10x
1 tbls + 1tsp pure vanilla extract
Caramel Topping
2 cups Reese’s Peanut Butter Cups, chopped into 1/4" pieces
1/2 cup peanuts, finely chopped

Preheat convection oven to 350 degrees. Combine melted butter and wafer crumbs in a large bowl and mix by hand until a wet crumb forms. Shape the crust by pressing into the pie pan, making sure you form the crumb into the sides. Bake for 8 minutes and cool to room temperature.

While the crust is baking and cooling, make the filling. Beat the heavy cream in the mixer using a whisk attachment on medium until stiff peaks form, about 10 minutes. Set aside.

In a separate bowl, beat the cream cheese with the paddle attachment on medium-high until smooth and creamy. Lower mixer speed to medium and add the peanut butter, sugar, and vanilla. Gently fold the whipped cream into the cream cheese mixture until completely combined. Set aside.
Take the cooled crust and drizzle about 3 tablespoons of caramel onto the bottom. Next fill, spread and smooth the filling in the pie shell. Sprinkle the chopped Reese’s Peanut Butter Cups and peanuts all over the top of the pie. Store in a covered container and refrigerate for at least 5 hours before serving.

Source:  The Today Show

Ina and her guest cook, Amelia Durand whipped this up.  I'm such an Ina fan, and this looks amazing.  What would the world be without the Barefoot Contessa, the woman is a wonder.  ~ jan

Ingredients

• 1 tablespoon olive oil
• 1 pound sausage, such as kielbasa or andouille, sliced
• 1 pound smoked ham, cubed
• 1 tablespoon butter
• 1 medium onion, diced
• 1 cup diced celery
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 1 cup seeded and diced tomato
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne
• 2 teaspoons diced fresh oregano
• 1 teaspoon diced fresh thyme
• 2 tablespoons tomato paste
• 6 cups chicken stock, preferably homemade
• 3 cups long-grain rice, rinsed
• 3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 6 to 8 dashes hot sauce, optional (recommended: Tabasco)
• 1/2 cup chopped scallions, divided
• 3/4 cup chopped fresh parsley, divided
• 1/4 cup freshly squeezed lemon juice
• 1 pound medium shrimp, deveined (20 to 24 count)

Directions

Ingredients

• Vegetable oil
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions

My friend, Seana, from Napa Valley, sent me her much loved recipe for Salsa Deviled Eggs.  Can't wait to try it, has to be a winner, Seana is a world class cook.  ~ jan

SALSA DEVILED EGGS

Makes 20

10 hard boiled, extra large eggs, peeled, halved

1/3 cup mayonnaise

1 tsp Dijon mustard

1/4 cup finely chopped, drained, oil packed sun-dried tomatoes

1 Tbsp finely chopped pickled jalapeno peppers

6 green onions, thinly sliced

6 Kalamata olives, pitted and chopped

Remove yolks from eggs and place in medium bowl. Blend in mayonnaise and mustard. Stir in all remaining ingredients. Spoon mixture into pastry bag fitted with large plain or star tip. Pipe mixture into egg white halves. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

1. Heat oven to 450°F.
2. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.
3. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.
4. Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.
5. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.
6. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.
7. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
8. Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.