Fried Cheesy Pickles

I love pickles. I love cheese. I don't know if I love them together but I'm about to find out! A couple of Facebook friends posted the recipe, which I, of course, altered slightly. They're very carb-friendly as cheese and pickles have just few carbs. I used what I had in the house, which was shredded cheddar and bread and butter pickles. I may have overdone it on the chili pepper but otherwise, they're actually delicious. I will be making these again and I don't have to worry about sharing, my kiddo strongly dislikes pickles! I can see putting other things in the middle, like ham and tomato, which would make for a nice appetizer or snack. There are more cooking experiments to come!

Ingredients:

Shredded cheese of choice
Sliced pickles of choice
Garlic powder, to taste
Red chili pepper, to taste
Pepper, to taste

Directions:

1) Preheat oven to 400F. Spray the bottom of the muffin pan if  you're not using a non-stick pan.

2) Mix the cheese with the spices then spread some cheese on the bottom of the muffin pan.

3) Dry the pickles then put on top of the cheese.

4) Cover the pickle with the remaining cheese.

5) Bake for 15 minutes, or until crispy. 

6) Allow to cool. Put on a paper towel to absorb the excess grease then eat.

If you try the recipe, let me know what you think of it in the comments!

Stuffed Burgers

The menu last night was hamburger, mashed potatoes and corn. Not very exciting, I know, but it is one of my regular meals as it is reasonably cheap and not awful on the carbs, especially if I have broccoli instead. And, no judging me on the potatoes mixed with corn. I've been doing that since I was a little kid and love it this way.

I had a hamburger a few nights ago with shredded Mexican cheese (four kinds of cheese) and Bacos. I mixed it in with the meat and cooked it up, much like the burgers I would buy from a local grocery store. It was good but I wanted to try something different. I decided to make stuffed burgers.

Ingredients:
1/4 lb. hamburger
1/4 cup shredded cheese
1/4 cup Bacos

Directions:
1. Divide the hamburger into 2/3 for the "bowl" and 1/3 for the top.
2. With the larger amount of hamburger make a "bowl" then fill with the shredded cheese and Bacos. I layered them so that there would be cheese above and below the Bacos.
3. Flatten out the smaller amount of hamburger then lay on top of the "bowl" and pinch the sides together to create a full hamburger.
4. Cook until it is a done as much as you like.

Update:
I'm still working on my timing so mine was a bit more pink than I like but it was definitely edible. I would also encourage you to use thicker shredded cheese so it takes longer to melt and will be gooier when you cut it open.

If you try the recipe, let me know what you think of it in the comments!