Bronco Burger

Ingredients

5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1 egg
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos® corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Directions

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.

In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Source

Vegetarian Chili

Ingredients

1/4 cup olive oil
2 medium sized yellow onions, chopped
4 cloves garlic, minced
1 package (14 oz.) firm tofu
1/2 tsp. salt
1 tbs. black pepper
2 tsp. paprika
2 cans (14.5 oz) diced tomatoes
1 can (12 oz) tomato paste
2 cups vegetable stock
2 cans (15 oz) kidney beans rinse and drained
1 can (15 oz) black beans, rinse and drained
1 can (15 oz) white beans, rinse and drained
1 can (15 oz) whole sweet corn, rinsed and drained
1 cup The Heat is On Peanut Butter
Crushed red pepper (optional)

Directions

1. In a large stockpot, heat the olive oil over medium heat. Add the onions, garlic, tofu, salt, pepper, and paprika and saute until the onions and garlic are translucent.

2. Add the diced tomatoes and their liquid to the pot and simmer for 5 minutes. Add the tomato paste and veggie stock and simmer for 10 minutes. Add the kidney beans, black beans, white beans, and corn and simmer for 10 minutes.

3. Reduce the head to low and stir the peanut butter into the chili. Add additional crushed red pepper to increase the spiciness if desired.

Source: The Peanut Butter & Company Cookbook, Quirk Books, 2005.

Review: Really easy to make. The longer it simmers the better. Cutting the tofu was fun because it was spongy. The peanut butter really thickens the chili up. I had it over rice the first night. To change things up I got spaghetti to have it Cincinatti style. I also had it over mashed potatoes which I was not too crazy about. Also, I got cornbread to have it over and I also will make nachos. I also plan on taking boxed mac and cheese, adding chili, putting cheese on top and baking it.

The Heat Is On Sandwich

Ingredients

• 2 tbs. The Heat Is On peanut butter
• 2 slices white bread (any variety is fine)
• 2 tbs. pineapple preserves
• 6 pz. ( 1 small cutlet) grilled chicken breast cut into 1/2-inch strips

Directions

1. Spread the peanut butter on one slice of bread and the pineapple preserves on the other.
2. Lay the chicken on the peanut butter and top with the other slice of bread, preserves side down. Slice in half diagonally.

Source: Personal Library: The Peanut Butter & Co. Cookbook, Quirk Books, 2005.

I made this sandwich a lot last year when I was on my peanut butter kick. This is one of my favorites too! Instead of pineapple preserves I just used pineapple rings or crushed pineapple.  Grilling the pineapple rings would be extra good! Last year I used left over grilled chicken, this time I used those prepackaged turkey cutlets by Purdue.