Rice Flour Crepes with Black Beans & Guacamole

Due to the fact that rice flour pairs perfectly with taco-worthy fillings such as avocado, beans, cheese etc. gave me inspiration for this meal. This flour is a staple of South east Asia, Japan & India. Rice flour or rice powder is very different from rice starch, which is produced by steeping rice in a strong alkaline solution.

The technique of frying with rice flour has become universal. Rice absorbs less oil than other flours while frying, resulting in fewer calories from fat and a less oily product. Even many fast food restaurants dust their french fries with rice flour to give them that characteristic, satisfying crunch. By blending traditional wheat or cornstarch batters with rice flour will lighten the batter up and reduces some of the ‘gumminess’.

Rice flour is well suited to crepes but it is important to make them in thin, crisp rounds. If they are too thick the most likely they will crack if you are wrapping filling inside.

The recipe I’m using for my crepe stacks is pretty much a basic crepe recipe with rice flour substituted for all purpose flour. For the classic Asian rice ‘crepe’, coconut milk and turmeric are generally used.

This combination of flavors was very interesting. The recipe seems kind of long but it comes together fairly quickly. It certainly will be a ‘keeper’ for us.

Print Recipe
Rice Flour Crepes with Black Beans & Guacamole
Course Main Dish
Cuisine American, Asia, Mexican
Servings
Course Main Dish
Cuisine American, Asia, Mexican
Servings
Instructions
Rice Flour Crepes
  1. In a pitcher, whisk all ingredients together until smooth. Refrigerate for at least 30 minutes while preparing the rest of the recipe.
Crepe Filling
  1. In a large skillet, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserve, soy sauce, ginger & red pepper flakes. Remove from heat & set aside.
Guacamole
  1. In a bowl, coarsely mash avocados, lime juice, salt, garlic, onion & cilantro with a fork. Cover & refrigerate until ready to use.
Black Beans
  1. In a bowl, combine all ingredients except chicken broth (or water). In a food processor, pulse 1/2 cup of the mixture with broth until smooth. Add to mixture in bowl & stir to combine well.
  2. Heat griddle to a medium-high temperature. Using a 1/4 measure, pour batter on griddle. With bottom of 1/4 cup measure, enlarge crepe by making circular motion in the batter. Cook each crepe for about 2 minutes until bottom is lightly browned. Lay on a plate until ready to use making sure not to let them dry out.
Assembly
  1. On each serving plate lay one crepe. Spread each with some of the guacamole, top each with some of the turkey filling, black beans, diced fresh tomato & a sprinkle of smoked Gouda cheese. Repeat with 2 more layers on each plate. End with a swirl of guacamole for some eye appeal. Serve extra beans on the side if you wish.

Scalloped Potato Roll

I guess this meal could be classed as making the most of a traditional comfort food. Scalloped potatoes seem to feed both stomach and soul. Maybe that comes from so many of us having childhood memories of this dish. It seems most of the recipes now contain cheese. From what I remember, it was basically thin sliced potatoes and onions placed in a baking dish alternated with flour, butter, hot milk, salt & pepper and topped with buttered bread crumbs. It tasted so creamy and good!

Meatloaf and scalloped potatoes seem to be synonymous with each other. When I saw this recipe for scalloped potato roll on the internet, I felt it certainly kicked the two up a notch. You can use whatever ground meat that you prefer. I like a combo of beef, veal and pork. Beef is necessary for texture as well as flavor, veal contains a high level of gelatin keeping meat tender and the pork adds flavor. Just a little side note for what its worth — if you only have ground beef on hand, add half a teaspoon of unflavored powdered gelatin to 454 gm. The gelatin will act much like veal, keeping the texture softer and moister.

This meal looks like a lot of work but it really isn’t. The combo of roasted potatoes, ground meat, three cheeses and spinach or chard is excellent.


Print Recipe


Scalloped Potato Roll


Instructions
  1. Preheat oven to 350 F. Line a 11 X 7-inch baking sheet with parchment paper. Sprinkle half of the Parmesan cheese evenly over parchment. Peel & slice potatoes 1/8-inch thick. Rinse & pat dry on paper towels. Place the potatoes over the Parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes. Sprinkle the rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake 30 minutes, until golden. The potatoes should be slightly crispy & flexible .

  2. In a saucepan, heat 2 Tbsp of olive oil & saute onions until caramelized, about 15 minutes. Add ground meat, scramble fry with onions. Mix in tomatoes, 3 Tbsp parsley, paprika, 1 tsp salt & 1/2 tsp pepper. Stir, cooking until meat is browned & cooked through. Remove from heat & place in a bowl.

  3. Add 2 Tbsp of olive oil to the saucepan. Add spinach (or chard); cook until wilted. Add 1 tsp of salt & the garlic; stir to combine then remove from heat. Combine ricotta with spinach mixture & spread evenly over potato 'sheet' followed by the meat mixture & then topping all with the mozzarella.

  4. Take one end of the potato sheet, holding the parchment paper begin rolling upward, making sure the ingredients are not coming out the ends. Once the filled potato sheet is completely rolled, arrange it in the center of the parchment on the baking sheet & bake for about 15 minutes. Sprinkle with remaining parsley & a bit more cheese if you wish.

Stuffed Baked Potatoes with Garlic Shrimp

Shrimp makes for a unique and elegant twist on a stuffed baked potato. For most part, a baked potato with a pat of butter and a little salt is just great on its own. But stuff them, with an assortment of savory ingredients such as shrimp, oysters or ground meat and it easily constitutes a whole meal.

I think my first encounter with this idea came when the Wendy’s restaurant chain introduced the  Stuffed Baked Potato  to their menu in 1983. Their original goal was to give the customer another choice or alternative to the same old ‘fries’. I think it retailed for 99 cents at the time. The one I remember having a couple of times was with the cheese sauce and fresh broccoli. It tasted great to me, not being a fried food lover.  Of course, since then the whole concept has been ratcheted up in both flavor and eye appeal.

For Canadians, barbecue season lasts until the first snow falls (sometimes even a bit after). This is a meal that can easily be cooked on the BBQ as well as in the oven and it is soooo– good! 

Print Recipe
Stuffed Baked Potatoes with Garlic Shrimp
Course Main Dish
Cuisine American, Ecuador
Servings
Course Main Dish
Cuisine American, Ecuador
Servings
Instructions
Stuffed Baked Potatoes
  1. Preheat oven to 400 F. Rub potatoes with oil & place on a baking sheet. Bake about an hour or until soft to the touch. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, fry bacon until crisp. Drain on a paper towel & crumble. Saute green onions in 1/4 cup butter until tender. In a small dish, stir Ranch dressing powder (mix) into sour cream & add to potato pulp along with milk, salt & pepper. Fold in half of the cheese. Divide mixture between potato shells & drizzle with remaining butter. Place baking pan on BBQ where the heat is lower & warm potatoes through while shrimp is cooking.
Garlic Shrimp
  1. In a foil BBQ pan, Gently combine shrimp, olive oil, garlic, oregano, basil, parmigiana-reggiano, salt & pepper. Roast until pink, firm & cooked through, about 6-8 minutes.
To Serve
  1. On each serving plate, place a stuffed potato, top with shrimp & garnish with crumbled bacon & remaining cheese.

Shrimp Etouffee

Today, July 25th, is my sister Loretta’s birthday. I am truly grateful for having the privilege of Loretta in my life. More than family, she has always been a friend. Her support, encouragement and selfless love have always been a constant throughout my life. Loretta and her precious little Dachshund ‘Amigo’, have spent a lot of time over the years ‘house sitting’ for Brion and I so we could enjoy some holiday time.  Her own ‘personalized’ bedroom at our house is there any time they can come to visit.

Loretta shares our love of seafood, so I’m making a shrimp etouffee for supper. This year, we have the pleasure of Loretta & Amigo being here with us on this date, making the meal extra special.

The word etouffee means ‘smothered or braised’. Classic seafood etouffee consists of butter, flour for a roux, onion, celery, green pepper, garlic & salt. One constant always remains in any etouffee and that is that it served over a plate of hot rice. Etouffee starts with roux, the color tends to be warm brown and most often butter is used rather than oil. The sauce will benefit greatly from using a shrimp stock.

                                                HAPPY BIRTHDAY, LORETTA!

           OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY

Print Recipe
Shrimp Etouffee
Instructions
Shrimp
  1. Remove shrimp shells (heads & tails) & devein. Rinse shrimp & lay on paper towels & refrigerate. In a saucepan, pour chicken stock over shrimp shells & bring to a boil. Allow to a simmer & cook for 10-20 minutes; remove from heat. Pour stock through a wire-mesh strainer over a measuring cup. Add a little water if needed to equal 1 1/2 cups.
Spice Blend
  1. In a small bowl, whisk together SPICE BLEND mixture
Roux
  1. In a heavy skillet, melt butter; sprinkle with flour & stir quickly to combine butter & flour evenly into a thick, smooth roux. Continue cooking, stirring often, as the roux turns from white to golden brown, about 2 minutes. Add spice blend, onion, green pepper, celery & garlic & stir quickly, mixing the vegetables into the roux. Cook until everything is fragrant & softened, 1-2 minutes more.
  2. Slowly add the stock, stirring & scraping to mix it in evenly. When the sauce is bubbling & boiling gently, lower the heat. Cook, stirring now & then, until sauce is thickened & smooth, about 15 minutes.
  3. Scatter in the shrimp & allow them to cook undisturbed until the sides are turning visibly orange to pink, about 1 minutes. Toss well & continue cooking, stirring often, until the shrimp are pink, firm & cooked through & nicely flavored by the sauce. Add green onions & parsley; stir well. Transfer the etouffee to a serving dish. Serve hot over rice.

Roasted Okra Fries with Chicken Wings

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast, the country’s birthday is marked with colorful parades, firework displays and singing of the national anthem, O Canada!

This is the date of the historical event in which Canada gained its independence from Great Britain in 1867. 

Canada Day has been called a few names in the past. It used to be known as Dominion Day, the First of July, Confederation Day and July the First. 

Food and drink are almost as synonymous with Canada Day as the colors of red and white. Barbecues are definitely the preferred choice of food event for the day. For us it will be chicken wings with some tasty little roasted okra fries.

Print Recipe
Roasted Okra Fries with Chicken Wings
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Roasted Okra Fries
Chicken Wings
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Roasted Okra Fries
Chicken Wings
Instructions
Chicken Wings
  1. Preheat oven to 375 F. Line a baking sheet with foil & spray with cooking spray.
  2. In a large, resealable plastic bag, combine oil & spices. Add chicken wings; toss to coat evenly. Place wings on prepared pan & bake for 30-35 minutes or until chicken is no longer pink inside. Remove from oven, wrap in foil to keep warm until served.
Okra Fries
  1. Adjust heat to 400 F. Line a baking sheet with parchment paper. Place okra on baking sheet; drizzle with olive oil & massage into each piece. Sprinkle with salt & pepper. Roast for 20-25 minutes, turning once or twice, until lightly browned & softened.
Recipe Notes
  • If you prefer, okra fries can be breaded with cornmeal as well before roasting.
  • Both chicken wings & okra fries can easily be done on the BBQ if you prefer, rather than turning on the oven.

Chicken Fajitas

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

Print Recipe
Chicken Fajitas
Instructions
  1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Recipe Notes

Savory Portobello & Pork Crepe Stacks

Savored for centuries, crepes are popular not only throughout France but worldwide. Crepe making has evolved from being cooked on large cast- iron hot plates heated over a wood fire in a fireplace to pans or griddles that are gas or electrically heated.

Around the 12th century, buckwheat  was introduced to Brittany, France from the east. Buckwheat could thrive on the  desolate, rocky Breton moors and was high in fiber, protein and essential amino acids. At that point, all crepes were being made from buckwheat flour. White flour crepes appeared only at the turn of the 20th century when white flour became affordable.

Almost every country in the world has its own name and adaptation of crepes including Italian crespelle, Hungarian palacsintas,  Jewish blintzes, Scandinavian plattars,  Russian blini  and Greek kreps.

Although crepes are simple in concept, by creating fillings that are complex in flavors, takes this entree to a whole new level.

 On July 25/2016, I posted a blog featuring both sweet and savory crepes you might enjoy to read. For something different today, I made ‘crepe stacks’ which have a savory filling of my own ‘design’. Hope you find time to make some.

Print Recipe
Savory Portobello & Pork Crepe Stacks
Smoked Gouda cheese gives such a nice flavor to these crepes.
Cuisine American, French
Servings
Ingredients
Crepes
Gouda Sauce
Cuisine American, French
Servings
Ingredients
Crepes
Gouda Sauce
Instructions
Crepes
  1. In a large container with a cover, beat eggs well on medium speed. Gradually add dry ingredients alternately with milk & oil. Beat until smooth. Refrigerate at least 1 hour before cooking.
Gouda Sauce
  1. In a saucepan, melt margarine; add flour while stirring for a couple of minutes. Gradually whisk in milk, chicken broth & spices. Add cheese; cook, stirring until cheese is melted. Set aside to cool slightly then place in food processor. Process until smooth & fluffy.
Filling
  1. In a bowl, combine water & seasonings. Add ground pork & mix well. In a skillet, saute mushroom slices in margarine; remove from skillet & set aside. Scramble fry pork until no longer pink. Spoon onto paper towels to drain. Add to Gouda sauce.
To Assemble:
  1. Place one crepe on each dinner plate. Top with slices of sauteed mushrooms & some pork/Gouda sauce. Repeat 3 more times on each plate. Garnish if you prefer. It may be necessary to reheat for a couple of minutes in the microwave before serving.

French Crepes in Paris, France

Today, July 25th, we celebrate my sister Loretta’s birthday.

                  ‘To have a sister like you is like finding a treasure in ones life’.                                                          ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’

In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.

The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris  to the fullest.

Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.

Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe,  which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.

Print Recipe
French Crepes
Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
Servings
Ingredients
Basic Crepe Batter
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Servings
Ingredients
Basic Crepe Batter
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Instructions
Crepes
  1. Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
  1. In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
  1. In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
  2. Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
  1. In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
  2. In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
  • I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me.  Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
  • Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.

Chicken Wing Drummettes

Chicken wings — versatile, affordable and one of North America’s most  undisputed favorite ‘finger foods’. Even if they are classed as an appetizer, there is no problem fitting them in as the main course of a meal. The thing I like about them is how many different flavors you can give them. Gone are the days when everything had to be deep fried to taste good. Whether you prefer to barbecue them outdoors or bake in the oven, ‘wings’ taste great!

It seems like the grocery store meat counters have endless amounts of chicken wings in stock at this time. Of course, like most things nowadays, you have your choice — full wings, wing drumettes, wing tips and split wings. Good grief, we are so spoiled for choice! Then we go to cook them and there is more choice.

When I needed to make some of these tasty little morsels for company ‘finger food’ gatherings three of my favorites were ‘Parmesan’, ‘Rosemary’ and ‘Savory’ wings. I hope you enjoy them as well.

Print Recipe
Chicken Wing Drummettes
Make everyone happy -- make some of all three kinds!
Servings
per recipe
Ingredients
Parmesan Wings
Rosemary wings
Servings
per recipe
Ingredients
Parmesan Wings
Rosemary wings
Instructions
Parmesan wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine parmesan cheese, parsley & spices in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for 45-55 minutes or until cooked.
Rosemary wings
  1. Preheat oven to 375 F. Line a 11 x 17 x 1-inch pan with foil; spray foil with baking spray. In a resealable plastic bag, combine oil & spices. Add chicken; toss to coat evenly. Place drumettes on prepared pan. Bake for about 45 minutes or until cooked.
Savory wings
  1. Preheat oven to 350 F. Line a 11 x 17 x 1-inch baking pan with foil. Place a 10 x 18-inch wire (cooling) rack on top. Combine bread crumbs & seasoning mix in a large resealable plastic bag. Dip each chicken drumette in melted butter. Place a few in the bag at a time. Toss to coat evenly. Arrange drumettes in a single layer on wire rack. Bake uncovered for about 45 minutes or until cooked.
Recipe Notes
  • Whenever I have made wings, I prepared them to baking point early on in the day and popped them in the oven just prior to serving time.

Gourmet Stuffed Potatoes with Caramelized Onion-Apple Burgers

CELEBRATING FATHER’S DAY!

Father’s Day, a time to honor our fathers and father figures who have influenced our lives. Honoring your father on Father’s Day doesn’t require his physical presence. I feel what is more important is the just act of doing it

….. ‘Remembering you is easy, we do it every day.      Missing you is the heartache that never goes away’.

My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.

Since both of our Dad’s were ‘meat & potatoes’ kind of men, it seems fitting that my Father’s Day  blog recipes would center around just that. When I made the Caramelized Onion-Apple Burger combination for us, I made it with ground pork but I’m sure it would taste great with either ground beef or chicken. The Gourmet Stuffed Potatoes are definitely a tried & true recipe that has been around forever but are always enjoyed. 

Print Recipe
Caramelized Onion-Apple Burgers with Stuffed Potatoes
Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Servings
Ingredients
Caramelized Onion-Apple Burgers
Onion-Apple Burger Filling
Gourmet Stuffed Potatoes
Instructions
Caramelized Onion-Apple Burgers
  1. To Caramelize Onions/Apples: Heat oil in a large skillet. Add onions & apples; sprinkle with salt. Cook & stir about 15 minutes or until both are tender. Reduce heat; sprinkle with vinegar. Cook, stirring until golden. Stir in brown sugar; cook & stir until caramel brown in color.
  2. To Make Stuffed Burgers: Place ground meat in a large bowl & combine with spices. Mix well. Shape into 8 thin patties. Divide onion/apple mixture into 8 portions. Place one portion on each of 4 patties ( reserve other 4 portions for later use). Top with remaining 4 patties & press gently to seal enclosing filling completely. Place burgers on preheated, greased barbecue grill over medium heat, close lid & grill, turning once. Cook approximately 14 minutes total. Top with remaining onion/apple mixture. Serve on buttered, lightly grilled Ciabatta buns.
Gourmet Stuffed Potatoes
  1. Pierce potatoes with a fork; rub with oil if desired. Bake at 400 F. for 1 hour or until tender. Let stand until cool enough to handle. Cut a slice off the top of each potato lengthwise. Scoop out pulp, leaving a thin shell. Place pulp in a large bowl & mash.
  2. In a small skillet, saute onions in 1/4 cup butter until tender. Stir Ranch salad dressing mix into sour cream & add to potato pulp along with cream, salt & pepper. Fold in cheese & bacon bits. Spoon into potato shells. Place on a wire rack in a foil baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Place pan on barbecue to heat through while meat is cooking. If you prefer, you can always put them in the oven at 350 F. for about 20 minutes instead.