In-N-Out Burger Copycat Recipe

In-N-Out Burger Copycat Recipe

8 burgers or 4 double burgers

Ingredients

• 2 Tbsp vegetable oil and more for brushing griddle
• 2 large onions, finely chopped
• salt
• 1/4 C mayo
• 2 Tbsp ketchup
• 1 Tbsp sweet pickle relish
• 1/2 tsp white vinegar
• 2 lbs. ground chuck (60%)
• 4 hamburger buns
• pickles ( I left off)
• 1 C shredded iceberg lettuce
• 4-8 slices of tomato
• pepper
• 8 slices of American cheese (I used cheddar)

Instructions

• Heat oil in pan and add onions.
• Cook onions covered, over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch them so they don't burn.
• Remove lid and cook for 5 more minutes and then add 1/2 C water. Allow water to evaporate.
• Set aside, onions can be made several days ahead of time and refrigerated.
• Mix together the mayo, ketchup, relish and vinegar in a bowl and set aside.
• Form meat into 8 patties about 4 inches wide and 1/2 inch thick.
• Heat griddle and lightly brush with vegetable oil.
• Toast the buns on the griddle, split side down.
• After they are toasted golden brown spread the bottom bun with 1 Tbsp of the mayo mixture.
• Top with tomato and lettuce.
• Salt and pepper both sides of hamburger patties and cook on the griddle for 3-5 minutes.
• Spread top of patty with 1 1/2 tsps mustard and flip.
• Top patty with cheese and allow to cook until desired doneness.
• Add hamburger to bun and top with caramelized onion.

Am SO going to try this tonight!!  Hope it turns just exactly like in-N-out!!

This was rated a definite 4 stars by the family!! Love!!

Mustard-Roasted Potatoes (Serves 6)

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Photo: Quentin Bacon

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2½ pounds small red potatoes
2 yellow onions
3 tablespoons good olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
¼ cup chopped fresh flat-leaf parsley

Preheat the oven to 425 degrees.

Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in ¼-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.

Serve hot sprinkled with chopped parsley and a little extra salt.

Note: For filming, Ina used small Yukon Gold potatoes.

This simple idea makes a terrific quick and easy weekday dinner, using leftover chicken or pork too. You can use a good bottled barbeque sauce or make your own to control the amount of sugar. Add a little homemade salsa or just serve them with fresh diced tomatoes and avocado as shown here to add some nutritious veggies to the meal.

Makes 6 large taquitos, enough for 3-4 servings. Preheat oven to 350 degrees F.

To a small saute pan over medium heat add:

• 1 medium red onion diced small
• 2 cloves minced garlic
• 2 tbsp olive oil
• pinch salt
• 1/2 tsp black pepper

Saute only until the onions soften but are not browned. Remove from heat and add:

• 2 rare grilled strip loin steaks, diced
• 1/2 cup barbeque sauce
• 1 tbsp chilli powder
• 1 tsp chipotle powder
• 1 tsp smoked paprika
• 1/4 tsp ground cumin
• 1 cup small diced cheddar cheese

Toss together well and divide the filling between the 6 tortillas. Roll the tortillas as tightly as possible and place on a parchment paper lined baking sheet, seam side down. Lightly brush the outsides of the taquitos with olive oil and bake for 20 minutes or so or until the outsides are crispy and golden brown. Serve with diced tomatoes and avocado or your favorite salsa. 

Enchilada Pasta Casserole Recipe

Hi, Have a wonderful Memorial Day weekend!! Am making this today!! 

Enchilada Pasta Casserole Recipe

8K+

INGREDIENTS:

1 pound ground beef
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. cayenne pepper
5 ounces cream cheese
1/4 cup light sour cream
1 can (10 oz.) enchilada sauce (I used the red sauce)
1 cup shredded sharp cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1 cup frozen corn kernels, thawed
1 can (4 oz.) diced green chiles
12 ounces egg noodles
Salt & pepper, to taste

INSTRUCTIONS:

Preheat oven to 350 degrees.

In a large pot, bring water to boil and cook egg noodles according to package instructions.

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.

Add in the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture.

Make sure everything is coated in the sauce.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake for 15 minutes or until cheese has completely melted.

Serve hot. Keep in airtight container for up to 1 week.

No bake YUMMY Strawberry Cheesecake!

No bake YUMMY Strawberry Cheesecake!

1 Keebler Graham Cracker Crust
1 (8oz) tub coolwhip
1 (8oz) philadelphia cream cheese
1/2 cup of sugar
For topping:
1 pt. fresh strawberries

OR
1 Can premade strawberry topping (Comstock brand)

Mix softened cream cheese and sugar in medium bowl until fluffy.
Fold in cool whip.
Pour into crust and garnish with fresh strawberries or strawberry topping. Refridgerate for 1 hour until firm.