Hatch Chili Cheeseburger Soup ala ~DKBB~

Hatch Chili Cheeseburger Soup ala ~DKBB~

(a twist on a www.tasteofhome.com recipe)

½ lb. ground beef

4 Tbsp. butter, divided
¾ cup chopped onion
½ cup shredded carrots
½ cup diced celery
4 oz. roasted hatch chilis
1 tsp. dried basil
1 tsp. dried parsley
1¾ lb. peeled, cubed potatoes
3 c. chicken broth
¼ c. flour (I use Wondra)
8 oz. pepperjack or hatch pepper shredded cheese
1½ c. milk
¾ tsp. salt
½ tsp. cracked pepper OR white pepper
¼ to ½ tsp. smoked paprika
½ tsp. garlic powder
¼ to ½ c. sour cream

• Cook the hamburger over medium heat; crumble well as it cooks; drain and set aside.
• In a large pot, melt 1 Tbsp. butter over medium heat and sauté onion, carrots, celery, basil and parsley until vegetables are tender; add in chilis, potatoes, broth, and hamburger; bring all to a boil, then simmer, covered, until potatoes are tender.
• Meanwhile, in a small skillet melt remaining 3 Tbsp. butter; add flour and cook and stir until bubbly; add this to the soup and bring all to a boil; cook and stir for a few minutes to incorporate the flour mixture well; reduce heat to low.
• Stir in cheese, milk, salt, pepper, paprika, and garlic powder; cook and stir until cheese is melted in; blend in sour cream.

Cheeseburger Salad ala ~DKBB~

Cheeseburger Salad ala ~DKBB~

(original recipe adapted from The Pampered Chef by The Pioneer Woman)

Photo from The Pioneer Woman

Serves 2-4 (amounts in parentheses serves 6-8)

1 (2) lb. ground beef

2½ Tbsp. (⅓ cup) ketchup

½ (1) tsp. yellow mustard

½ (1) Tbsp. spicy mustard

1 (2) Tbsp. barbeque sauce

2 (4) whole hamburger buns

½ (1) stick butter

1 (2) head(s) romaine or other green-leaf lettuce, torn

½ (1) cup grated sharp cheddar cheese

2 (4) Roma tomatoes, diced

4 (8) whole dill pickle spears, cubed/diced

½ (1) whole onion, thinly sliced or diced

Salt and cracked pepper

• Brown hamburger over medium heat, then remove from heat and drain off the fat; add ketchup, mustards, and barbeque sauce to the meat; stir to combine; taste and add more ow whatever you think it needs; keep warm.
• Cut hamburger buns into 1-inch cubes; melt half the butter in a separate skillet over low heat; add bread cubes and toss to coat; toast croutons in the skillet over low heat 10-12 minutes, adding a bit of the butter every couple of minutes until you’ve used it all (this ensures all the croutons soak up the butter and toast nicely).
• To assemble each salad, pile lettuce on a plate, pile on a good quantity of the meat mixture, top with plenty of grated cheese. Then add diced tomato, chunks of pickles, and slices of onion over the top; sprinkle with warm croutons all around the plate. Top all with salt and pepper as desired.