DAY 56 RECIPE: SUPER CHEESE CHEESBURGERS

Love Love Love Burgers! So versatile, so easy. And I love Love Love Cheese, so these are awesome! Cheesey pockets all through, tasty and amazing! Enjoy!
DAY 56 RECIPE:

SUPER CHEESE CHEESEBURGERS


INGREDIENTS:
PATTIES:
1 LB Lean Ground Beef
1 Egg, slightly beaten
1/2 Cup Cubed Cheddar Cheese
2 Tsp Thyme
1 Tsp Ketchup
1 Tsp Mustard
1/4 Tsp Nutmeg
1 Tsp Worcestershire Sauce
1 Tsp Salt
1/2 Tsp Pepper
1/2 Cup Fine Bread Crumbs
EXTRAS:
4 Buns, of your choice
4 Square Slices Cheddar Cheese (sandwich size)
Onions slices, tomato slices, Lettuce, Bacon, Mushrooms, condiments, etc. etc. Whatever kind of burger toppings you like:)

DIRECTIONS:
In a bowl combine all patty ingredients together. Mix together with your hands; just until everything comes together nicely. Over mixing makes for tough burgers.
Shape into 4 equal sized burger patties. About an 1/2 to 3/4 inch thick.
NOW, you can cook them either by grill or frying pan. Either way, make sure your grill or fry pan is at a medium heat, and then put the patty on. Cook about 6 minutes per side.
For the last minute or so of cooking, put the cheese SLICES on top so they have time to nicely melt.
When the patties are done cooking and the cheese is melted, slide them on to your bun and top as you like:)

DAY 55 RECIPE: SWEET AND SOUR PORK

A good way to use leftovers! I ade a pork roast the other night, had a decent amount leftover and thought I could try to make something aside from sandwiches with it. So I made this sweet and sour pork. Super easy prep. Takes a bit of cooking time, but not much effort! Can always be made with other kinds of pork, even if it is not cooked yet , you can cut it into strip and just extend the initial saute time a bit.
Hope you enjoy this! I think next time I make chow mein I will make this as a side dish!  Enjoy!
DAY 55 RECIPE:

SWEET AND SOUR PORK


INGREDIENTS:
1 Tbsp Vegetable Oil
4 Cups Strips or chucks of cooked Pork (leftover pork roast or chops, loins, etc. No bones)
3 Tbsp Pineapple Juice
1/2 Cup Water
2 Tbsp Vinegar
2 Tsp Soy Sauce
3 Tbsp Brown Sugar
1/4 tsp Salt
1/2 Tsp Garlic Powder

1/2 Onion, thinly sliced
1 Small Green Pepper, thinly sliced.

2 Tbsp Corn Starch
2 Tbsp Water

DIRECTIONS:
combine pineapple juice, 1/2 cup water, vinegar, soy sauce, brown sugar, salt and garlic powder in a small bowl. Stir until sugar is dissolved. Set aside.
Over medium high heat in a large, fairly deep non stick fry pan heat oil.
Add pork and sauté 4 - 5 minutes, until barely browned.
Reduce heat to low and add sauce. Stir a few times, cover and let simmer for 1 hour.
After 1 hour add onions and peppers, cook about 6 - 7 minutes.
Mix together corn starch and water until smooth. Immediately add to pan and stir frequently for about 5 minutes or until sauce is desired thickness. Serve:)

DAY 54 RECIPE: SESAME SNAPPER FILLETS

Fish. Hmmm. Not something we had a lot of when I was growing up. Now I hear more and more about how everyone should have more fish and it is so amazingly good for you. I am going to be trying to make more fish I think. It is so quick, pretty simple, and really versatile
Serve this with some brown rice and steamed veggies and you have a healthy, feel good, quick and nice dinner.

DAY 54 RECIPE:

SESAME SNAPPER FILLETS


INGREDIENTS:
3 Tbsp Canola Oil
1 Tbsp Sesame Oil
2 Garlic Cloves, crushed
1 Tbsp Sesame Seeds
2 Snapper Fillets , about 1/2 lb total
1 Tsp Salt
1 Tsp Pepper
Sauce:
4 Tbsp Butter
1 Tsp Sesame Oil
1 Tbsp Lemon Pepper
1/2 tsp Salt

DIRECTIONS:
In a non stick fry pan heat canola and sesame Oil (1 tbsp) over medium heat. Add crushed garlic cloves, and cook for about 2 minutes. Remove garlic.
While oil is heating sprinkle salt and pepper on each side of each fillet. On one side of each fillet pat on sesame seeds (1/2 Tbsp on each one).
Add fillets to oil (after garlic is removed), sesame seed side up. Cook 3 minutes, turn and cook for 3 more minutes.
While fish is cooking, make the sauce.
In a small sauce pan over medium low heat melt butter. Add sesame oil (1 tsp), lemon pepper and salt. Continue to cook, stirring constantly for about 2 minutes.
Spoon over cooked fillets and serve.

DAY 53 RECIPE: PORK ROAST WITH BROWN SUGAR GLAZE

This is a really nice, slow cooked pork roast, moist and fragrant. Nice Sunday Dinner! Prep is easy and quick, roasting time is lengthy, but worth it! Hope you all enjoy!

DAY 53 RECIPE:

PORK ROAST WITH BROWN SUGAR GLAZE


INGREDIENTS:
1 -3 Lb Pork Shoulder Roast
2 Tbsp Oil
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
2 Cups Chicken Broth
1 Large Onion, Cut into large pieces
1 Large Apple, Cut into large pieces
1 & 1/2 Cups Brown Sugar
2 Tbsp Flour
2 Tsp Mustard
2 Tsp Rosemary
1/2 Tsp Cinnamon
2 Tbsp Pineapple Juice

DIRECTIONS:
Mix together oil, salt, pepper and garlic powder. Rub all over the entire roast.
Heat a large pan over medium high heat. Place roast in it, and sear each side, until just browned.
Remove roast.
Pre heat oven to 350 degrees.
In a large Dutch Oven, place onion and apple pieces in a single layer. Pour chicken broth over top. Place roast on the top. Cover with lid or tinfoil. Place in oven for 1 hour.
In the meantime, mix together brown sugar, flour, mustard, rosemary, cinnamon and pineapple juice.
After the roast has been in the oven for 1 hour, brush about 1/2 of the glaze all over the roast. Return to oven, uncovered, and bake 30 minutes more. Once again,remove roast from oven and brush with remaining glaze. return to oven for another hour(or until roast is fully cooked, no pink left inside.). Remove roast from pot and place on a serving platter. Tent with tin foil and let sit 15 - 20 minutes before carving.