Loaded Burger Bowls

Special House Sauce:

3/4 c mayonnaise

2 Tbs ketchup or BBQ sauce

1 Tbs mustard (yellow or Dijon)

1 Tbs pickle juice brine from a pickle jar

1 tsp Worcestershire sauce

1/2 tsp garlic powder

1/4 tsp sweet or smoked paprika

Cayenne pepper, to taste

Bowl Ingredients:

4 to 6 c chopped or shredded lettuce

1 cup diced tomatoes

1 to 1.5 c shredded cheddar cheese

1 c thinly sliced red onions (or caramelized or pickled onions)

1 c diced avocados

Optional: French fries or tater tots

Beef:

1.5 tsp coarse salt

1 tsp garlic powder

1 tsp sweet or smoked paprika

1/2 tsp onion powder

1/8 tsp black pepper

1 to 1.5 lbs ground beef

For the sauce, mix all the ingredients until well-combined and creamy.  The sauce can be made several days ahead of time and refrigerated.

For the bowl ingredients: prep and chop all the bowl ingredients and set aside (or refrigerate if prepping ahead of time).  If cooking fries, get those in the oven/air fryer!

For the beef, add the beef to a medium bowl.  Sprinkle in the seasonings and mix until evenly combined.  Pat the beef mixture into a large, thick patty, about 3/4-inch to 1-inch thick.  Heat a nonstick or cast iron skillet over medium heat (if the beef is extra lean, add a drizzle of olive oil to the pan).  Place the beef patty in the hot skillet and let cook, undisturbed, for 1 to 2 minutes until well-browned (you want the beef to get delicious little crispy bits on the outside).  Carefully flip and cook for another minute on the other side.  Once both sides are browned, break the meat into 1-inch pieces and continue cooking until no longer pink.  Drain excess grease.

Serve the beef in bowls with the prepped vegetables and drizzle special house sauce on top!

From Mel's Kitchen Cafe

Orange Thai Beef Skewers

Marinade:

1 orange

1/4 c soy sauce

1/4 c seasoned rice wine vinegar

1 Tbs honey

1 Tbs sesame oil

1 tsp ground ginger

1 tsp coriander

4 cloves garlic

2-4 tsp Sriracha chili sauce

Steak:

1.5 lbs flank steak (freeze for 20 minutes before cutting to make it easier to slice)

skewers-- if using wooden or bamboo skewers, make sure to soak for at least 30 minutes before using

Zest the orange into a medium bowl.  Then cut the orange in half and add all of the juice.  You should have at least 1/4 c orange juice (more is fine!).  Add in the other marinade ingredients, adding the Sriracha to your liking.  Whisk to combine.

Slice the flank steak across the grain into about 1/4" slices, place in a zip-lock bag and pour the marinade in.  Gently knead the marinade into the meat, and place the bag in the fridge.  Marinate for at least 4 hours, or up to overnight.

Preheat your grill.  Thread the strips of meat on the skewers just like you're stitching.  Avoid over-crowding and stretch the meat out a bit on the skewer to ensure even doneness.  Place them on the grill and flip halfway through.  They'll cook quickly-- only 3-4 minutes per side.  Serve immediately!

From Our Best Bites

Easy Ice Cream Dessert

3 quarts ice cream (favorite varieties are cookies and cream OR chocolate and peanut butter)

40+ Oreo cookies (3 sleeves, or one box plus some more) (OR Nutter Butters!)

5 Tbs melted butter

12 oz. jar hot fudge sauce

optional: melted peanut butter!

Mash up all the Oreos, then measure three cups of crumbs into a bowl and stir in melted butter until the crumbs are evenly moistened.  Press the crumbs into the bottom of a 9 x 13 pan (make sure it's a LARGE 9 x 13 pan, not a "not quite that size" pan) and place in the freezer for 20-30 minutes.  While it's setting, take the ice cream out of the freezer so it will soften and be easier to handle.  

After 20 minutes, scoop half the ice cream into the pan and spread around evenly.  It doesn't have to be pretty!  Warm the hot fudge sauce (don't let it get hot, just gooey) and spread around in an even layer (you can add softened peanut butter to this layer, too, if desired!).  Sprinkle about 3/4 c of the Oreo crumbs over the fudge, then scoop the rest of the ice cream on top and spread.  Top with the remaining Oreo crumbs, cover with aluminum foil or plastic wrap, and put everything back into the freezer to set.

If it's had time to hard-set before serving (this will keep in the freezer for up to two months), you might want to take it out 20 minutes before serving so it's easier to cut and serve.  

From Mel's Kitchen Cafe