French Onion Fajita Burger


IMG_1673French Onion Fajita Burger for the win!!!  This juicy burger is topped with caramelized onions, bell peppers, mushrooms, jalapenos, raw onions, a slice of pepper jack cheese, a scoop of french onion dip, mayo, and is served on a buttery, toasted ciabatta bun!  The spicy and sweet flavors fight together to create an explosive flavor profile!


1 lb ground Angus beef, divided into 4 patties

Chili powder



1 1/2 sweet yellow onion, sliced (1/2 is for raw onion topping)

3 tbsp jarred red bell pepper slices (or one fresh red bell pepper, sliced)

6 slices of jarred jalapenos (or 1/2 a raw jalapeno, seeds removed)

3 large mushrooms, sliced

2 tbsp of vegetable oil

4 slices pepper jack cheese

4 ciabatta buns (or large ciabatta loaf sliced into 4 buns)

Butter spread

French Onion Dip




Season the 4 hand shaped patties with the chili powder, salt, and black pepper on both sides.  Place the patties on a plate and cover.  Refrigerate for at least 30 minutes to an hour to let the seasonings soak in, the longer the better.

Heat the vegetable oil in a large skillet on medium heat, then toss in the onion, red bell pepper, jalapenos, and mushrooms.  Cover and cook on medium for approximately 20 minutes until onions are turning a gold color.

Turn the heat up to medium high heat and cook veggies for 5-7 minutes stirring once or twice.  A coating should start to form on the pan from the rapidly frying veggies.  Carefully add in 1/4 cup of water to the skillet.  Stir in the water while scrapping the bottom of the skillet to get those flavors mixed in.  Continue cooking until the liquid is cooked out and the veggies are fully caramelized.  You are looking for a golden brown color, not just golden.  It’s worth the wait trust me!

Set veggies aside in a glass dish.

In the same skillet you used for the veggies, add a tbsp of vegetable oil to coat pan.  Heat skillet to medium high heat.  Lay patties down in the skillet and sear for 6 minutes.  Turn heat down to medium heat and continue cooking for another 6-7 minutes until the edges start to brown.  You want to cook it through more than half way before flipping it over.  Flip the burgers over and finish cooking for about 6-7 minutes.  Check the middle to make sure the burgers are done completely.

Once the meat is cooked take the skillet off the burner, lay a slice of pepper jack and a scoop of veggies on each patty and cover with the lid.  This will melt the cheese and keep the veggies heated.

While the burgers cook, butter the ciabatta buns on the inside.  In another heated skillet on medium high, lay the buns butter side down and cook until they are crispy and golden.

Spread the bottom of each bun with mayo.  Spread the top of each bun with a spoonful of french onion dip.  You want the dip to be dripping down on the veggies.  Using a spatula transfer the veggie topped meat to the bun and serve!!!



Cream Cheese Taco Bread

This zesty bread is a Tex Mex delight!  I’ve mentioned before that stuffed breads are one of my favorite things to experiment with in the kitchen.  Today I will be sharing my recipe for Cream Cheese Taco Bread!  Great for parties! 🙂

I always recommend using frozen bread dough to make stuffed bread treats.  Canned breads in the refrigerated section just don’t hold up as good and certainly don’t taste as good.  Try it out!!  I use it for piggies in a blanket and many other treats!

Cream Cheese Taco Bread

Cream Cheese Taco Bread

  • Servings: 15-20
  • Difficulty: easy
  • Print



  • 1 lb of ground beef
  • 3 frozen bread dough loafs, thawed
  • 1 packet of taco seasoning
  • 3 teaspoons of Tabasco sauce
  • 1, 2.25 oz can of chopped black olives
  • 1/2 tsp red pepper flakes
  • 12 oz of cream cheese, softened (1 1/2 sticks of it)
  • 1/2 diced yellow onion
  • 1 can of Rotel, drained
  • Grated cheddar

Directions: *Note: The dough takes 4-6 hours to thaw.

Preheat the oven to 350°F

Brown the meat with the taco seasoning, onions, Rotel, Tabasco sauce, olives, and pepper flakes.

Once the meat is fully cooked, add in the cream cheese and stir until melted and combined.

Prepare 2 baking sheets with parchment paper.

Gently stretch dough out by slowly working it out with your fingers.  You want to double the area it covers on the pan.

On the outstretch dough sections, sprinkle an even layer of grated cheddar.

Spoon in the meat filling on top of the cheese layer, making sure not to touch the edges of the dough.  Moisture on the edges makes it difficult to seal the bread.

Bring the edges of the bread together and close to seal all of the ingredients.  Make sure the seam is sealed perfectly by pinching the dough together.  You can lay the bread in any shape you want, seam side down.  Sometimes I make a ring shape so that I can put a dip bowl in the center.

On the top of the prepared dough sprinkle red pepper flakes and cheddar.

Slide the stuffed dough in the oven and bake for 10-15 minutes until the outside is golden and the cheddar on top is bubbling.

All photos are property of Katy from


Lemon Buttermilk Pie


This lemon buttermilk pie is such a refreshing dessert!  There really isn’t much to it!  It tastes great hot or cold!  Give it a try!


3/4 cup sugar

1 cup buttermilk

1/2 cup Bisquick biscuit mix

1/3 cup butter, melted

1 teaspoon vanilla extract

3 eggs

1 1/2 tbsp fresh lemon juice

1/2 tsp fresh lemon zest

1 Frozen deep dish pie shell



Preheat oven to 350 F.

Using a hand mixer, blend all ingredients for at least 1 minute.

Place pie shell onto a thin pizza pan for easy transport.

Pour mixture into pie shell.

Bake for 35-45 minutes.  Do a toothpick test at 35 minutes to check the progress.

Egg in a Basket

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This is an excellent treat to serve friends and family that are in town for the holidays!!  Cheesy, buttery, crispy, fluffy breakfast delight!!  My husband had never had one of these until yesterday and he absolutely LOVED it.  In fact he begged me to make it again the next day!

The version I did is very simple and only has 6 ingredients.  It is a buttery piece of toast with an egg cooked in the center then topped with a thin layer of cheese and smothered.  Try out an Egg in a Basket! 🙂


-5, 1 inch thick slices of french bread (I do not recommend using regular sandwich bread)

-5 eggs


-5, 1/2 slices of pepper jack cheese or Gouda (preference)


-fresh cracked pepper



Cut a golf ball size hole in each slice of bread.

Heavily butter each side of the bread.

On medium heat, toast the bread slices in a skillet on both sides until beautifully golden.

Once both sides are crisp and golden, crack and egg into the hole of each slice of toast while they are still in the skillet.

Season with salt and pepper.

Cover the skillet with a lid for about 5-6 minutes the egg should cook almost all the way but remain runny in the middle.  Cook longer if you do not want a runny yolk.

Place a half slice of cheese on each toast and smother by putting the lid back on the skillet.

Serve immediately once cheese has melted.


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