Cajun Burgers

I was at home a few weeks ago and my Dad was raging about some hamburgers he had made.  He talked about them so much that I decided I needed the recipe.  I can't really take credit for making these because my husband actually made them while I was out running errands one night, but I CAN tell you that they were FANTASTIC!!!  I expected them to be spicy because of their name, but they aren't.  They are SUPER juicy and have a definite "restaurant" taste to them.  The ingredient list is long, but you will have almost all of these things in your pantry, so don't be afraid.  I will definitely be making these the next time we have friends over to cook out!!

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Cajun Burgers

1 large green pepper, chopped

1 large onion, chopped (We didn't include this because we did the green onions and it seemed like a lot!)

6 green onions, thinly sliced

6 garlic cloves, minced

1 egg

2 tbsp Worcestershire sauce

1 tbsp dry bread crumbs

1 tbsp soy sauce

1 tbsp cream cheese, softened

1/4 tsp cornstarch

1/4 tsp salt

1/4 tsp pepper

1/4 tsp seasoned salt

1/4 tsp dried thyme

1/4 tsp ground mustard

1/4 tsp hot pepper sauce

2 pounds ground beef

8 hamburger buns, split

condiments of your choice

In a large bowl, combine the first 16 ingredients.  Crumble beef over mixture and mix well.  Shape into eight patties.  Grill over medium heat or broil 4 inches from the heat for 5-7 minutes on each side or until a thermometer reads 160 degrees and juices run clear.  Serve on buns.

Seriously, how good does this look?!?  You will definitely impress your friends with this one!  Enjoy!  :)

Spicy Avocado Chicken Enchiladas

I pinned this recipe from TheNoviceChef recently and couldn't wait to try it.  I will warn you...it took TIME...like A LOT of time.  Way more than what I anticipated.  BUT, as my friend Cara would say, the juice is worth the squeeze!!  If you have some time, definitely give this one a try!

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Spicy Avocado Chicken Enchiladas

for the sauce:

1 tbsp butter

1 Serrano pepper, minced

2 garlic cloves, minced

1 tbsp flour

1 cup chicken stock

1 tsp cumin

1/4 tsp salt

1/4 tsp fresh ground pepper

1/4 cup chopped cilantro

1 cup medium salsa verde

1/2 cup fat free sour cream (I didn't realize this said fat free and used regular)

for the enchiladas:

3 cups chopped cooked chicken breasts (the recipe called for 4 breasts, but 3 would have been enough)

8 oz. Cabot Monterrey Jack Cheese, shredded and divided 

1 small yellow onion, chopped

3 avocados, peeled and chopped

8-10 flour tortillas 

Preheat the oven to 375.  In a medium sauce pan, melt butter over medium-high heat.  Saute serrano pepper and garlic for 1 minute.  Stir in flour, constantly stirring, and cook for 2 minutes.  Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil.  Once boiling, whisk in the sour cream, salsa verde and cilantro.  Remove from heat.

Spray/grease a 9X13 baking dish.  Add 3/4 cup sauce to the bottom of the pan.  Add chicken, cheese, onion, and avocado to the center of each tortilla.

 Roll up and place seam-side down in the dish.  Pour the remaining sauce over the enchiladas.  top with leftover cheese and bake for 15-20 minutes or until bubbling.  Serve immediately.

 See, don't they look fantastic?!?

These really taste like you could have ordered them at a restaurant...they are SO GOOD!!!!!  Enjoy!  :)