Summer grilling getting a little boring? Trade out those hot dogs and bland burgers for a stuffed burger! They take longer to make, but are completely customizable! The possibilities are endless. Just buy a burger press (I used these http://www.buystufz.com/ ) and start creating those delicious burgers.
For ours, we used ground turkey meat but you can use ground beef as well. Use smalls cubes of cheese, bacon crumbles, peppers, onions, barbecue sauce, or anything else you like…ground chicken stuffed with blue cheese and buffalo sauce is also AMAZING.
So try making stuffed burgers of your own and let me know what deliciousness you create!
One of the most delicious foods I had the pleasure of trying in Holland was a pannekoek, a Dutch pancake. These pancakes are far different from American ones. They are not fluffy, but instead are thin like crepes. Locals fill them with fruits, meats, cheeses, or just top them with powdered sugar.
I tried the bacon and cheese pannekoek and it was AMAZING! If it were any bigger, I don’t think they’d have a plate big enough for it! The batter has a unique and deliciously fresh flavor, while the fillings were cooked perfectly. There was a perfect ratio of pannekoek to bacon and to cheese.
I finished off dinner with a traditional favorite…sprinkled with powdered sugar! There is something so wonderful about a food like this. It’s so versatile and, unlike most foods you eat out, doesn’t make you feel sick afterwards. I ate a LOT of food here, and I felt full and happy. No regrets!
So if you are ever in Holland…I would strongly suggest ordering up some pannekoeken! You won’t regret your decision.
I LOVE POTATOES
4 large unpeeled Idaho or Russet potatoes
1/4 cup milk
1/4 cup butter, softened
1/4 cup sour cream
1/4 teaspoon salt
1 cup shredded Cheddar cheese
4-5 strips bacon
Preheat oven to 375 degrees. Wash potatoes and stab several times with a fork. Place potatoes in preheated oven and bake 1 hour to 1 hour and 15 minutes.
Remove potatoes from oven. When cool enough to hold, cut potatoes lengthwise and scoop filling (potato) into large mixing bowl. Make sure you do not scoop too close to the skin so skin still holds shape.
Mash butter into potatoes. Meanwhile, cook bacon according to package directions. Chop into small pieces.
Add milk, sour cream, and salt. Mix until incorporated. Stir in bacon and cheese.
Scoop filling into potato skin “shells.” If desired, sprinkle tops with more cheese.
Place potatoes on baking sheet. Bake in preheated oven for 20 minutes or until hot.
*If you wish to freeze the potatoes, wrap in foil and place in a Ziploc bag. Freeze before the second bake.