Pimento Cheeseburgers

Pimento Cheeseburgers ~ The Peachy Pair

We’re ba-ack!

Thanks for bearing with us as we took a little break from sharing with you.  We both have full time jobs and quite frankly, this started to feel like a job instead of a passion.  So, we stepped back, took a break, and decided to come back with a less rigorous schedule so we don’t get burned out again.  You might not see us post as often, but hopefully you will enjoy and benefit from what you see!

Now, let’s eat!

Y’all know I love me some pimento cheese!  So when I saw this recipe for Pimento Cheese Patty Melts in Eating Well Magazine, I knew this was a must try.  Instead of a Patty Melt, I decided to go burger, because, you know, burgers.  And of course, you can make extra Pimento Cheese for crackers, veggies, chips, whatever!

Glen isn’t a pimento cheese fan, so he just ate the burger plain and it was still delicious!  You can definitely use this as your go to burger recipe, too!

Pimento Cheeseburgers

Ingredients

  • 1/4 cup grated onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound lean ground beef
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons reduced fat mayonnaise
  • 2 tablespoons chopped jarred pimentos
  • 2 tablespoons chopped green onions
  • 4 whole wheat hamburger buns

DSC_0553

In a medium bowl, combine the onion, Worcestershire sauce, paprika, garlic powder, salt, and pepper. 

DSC_0555

Add ground beef and gently mix. 

DSC_0556

Form into 4 burgers.  Spray a large skillet or grill pan with cooking spray and heat over medium high heat.  Add the burgers

DSC_0557

and cook 4 to 5 minutes on each side. 

DSC_0560

Meanwhile, combine the cheese, mayo, pimentos, and green onions in a small bowl. 

DSC_0559

Preheat broiler.  Place buns on baking sheet.  Top each of the bottom buns with a burger topped with pimento cheese (or sliced cheese or your choice). 

DSC_0561

Broil for about 2 minutes to melt cheese. 

DSC_0565

Pimento Cheeseburger
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
442 calories
24 g
88 g
25 g
28 g
9 g
165 g
591 g
4 g
1 g
13 g
Nutrition Facts
Serving Size
165g
Servings
4
Amount Per Serving
Calories 442
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 9g
47%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 88mg
29%
Sodium 591mg
25%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
6%
Sugars 4g
Protein 28g
Vitamin A
12%
Vitamin C
13%
Calcium
21%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1/4 cup grated onion
  2. • 1 tablespoon Worcestershire sauce
  3. • 1 teaspoon paprika
  4. • 1/2 teaspoon garlic powder
  5. • 1/4 teaspoon salt
  6. • 1/4 teaspoon freshly ground black pepper
  7. • 1 pound lean ground beef
  8. • 1/2 cup shredded sharp cheddar cheese
  9. • 2 tablespoons reduced fat mayonnaise
  10. • 2 tablespoons chopped jarred pimentos
  11. • 2 tablespoons chopped green onions
  12. • 4 whole wheat hamburger buns
Instructions
  1. In a medium bowl, combine the onion, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Add ground beef and gently mix. Form into 4 burgers. Spray a large skillet or grill pan with cooking spray and heat over medium high heat. Add the burgers and cook 4 to 5 minutes on each side. Meanwhile, combine the cheese, mayo, pimentos, and green onions in a small bowl. Preheat broiler. Place buns on baking sheet. Top each of the bottom buns with a burger topped with pimento cheese. Broil for about 2 minutes to melt cheese.
beta
calories
442
fat
25g
protein
28g
carbs
24g
more
Adapted from Eating Well Pimento Cheese Patty Melt
The Peachy Pair http://www.thepeachypair.com/

Roasted Green Beans with Mushrooms, Balsamic, and Parmesan

Roasted Green Beans with Mushrooms, Balsamic, & Parmesan ~ The Peachy Pair

I am trying to buy whatever vegetables are on sales at Publix each week and then searching for recipes to match.  A couple of weeks ago green beans and mushrooms were on sale and to pinterest I went! 

Now, you might remember that Glen is not a fan of mushrooms.  Like at all.  I don’t think it’s so much the taste, but the idea of eating a fungus.  His loss. 

So, I warned him ahead of time and painstakingly picked mushrooms out of his green beans before dinner.  The things we do for the men we love.  😉

I followed the recipe from KalynsKitchen.com to the letter for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan.  So, click on the red link for the step by steps, but check out my pictures below!  This could not have been easier, especially because I bought already trimmed green beans. 

DSC_0545 DSC_0546 DSC_0547 DSC_0548 DSC_0550DSC_0551DSC_0552

 

Mexican Corn Casserole

Mexican Corn Casserole ~The Peachy Pair

Something I am trying to be better about is eating vegetables.  And eating different vegetables.  Expand my horizons.  Be adventurous.   Eat things like….

Corn.  Ok, so I think corn is technically a starch and everyone on the planet likes it.  Except me.  And I don’t think my mom is huge fan. 

I have been doing better about eating things with corn in it.  If it’s mixed in with other stuff, it’s not so bad.  But before Easter, I was at Publix and saw one of their Apron recipes for Corn Casserole with Bacon.   Corn, cheese, and bacon.  I love 2 out of 3, so how bad can it be?

When I actually decided to make the recipe, I changed it up pretty much altogether.  Left out the *gasp* bacon.  I used things I had on hand and made it a little Mexican, since we ate it with Gorditas. 

Mexican Corn Casserole

  • 2 package frozen whole kernel corn (10-12 oz)
  • 1 large egg
  • 1 cup pepper jack cheese, shredded
  • 1/8 cup all purpose flour
  • 1 tablespoons sugar
  • 1 tablespoon unsalted butter

DSC_0535

Preheat oven to 325 degrees.  Microwave corn on high for 2 minutes or until mostly thawed. 

DSC_0537

In a small baking dish, combine corn, egg, half cheese, flour, sugar, butter, and pepper. 

DSC_0538

Top with the rest of the cheese

DSC_0539

and bake for 30 minutes. 

Mexican Corn Casserole ~ The Peachy Pair

Mexican Corn Casserole
Serves 4
Write a review
Print
Prep Time
5 min
Cook Time
32 min
Total Time
37 min
Prep Time
5 min
Cook Time
32 min
Total Time
37 min
175 calories
6 g
79 g
13 g
9 g
8 g
51 g
170 g
3 g
0 g
5 g
Nutrition Facts
Serving Size
51g
Servings
4
Amount Per Serving
Calories 175
Calories from Fat 112
% Daily Value *
Total Fat 13g
19%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 79mg
26%
Sodium 170mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
0%
Sugars 3g
Protein 9g
Vitamin A
7%
Vitamin C
0%
Calcium
22%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 package frozen whole kernel corn (10-12 oz)
  2. • 1 large egg
  3. • 1 cup pepper jack cheese, shredded
  4. • 1/8 cup all purpose flour
  5. • 1 tablespoons sugar
  6. • 1 tablespoon unsalted butter
Instructions
  1. Preheat oven to 325 degrees. Microwave corn on high for 2 minutes or until mostly thawed. In a small baking dish, combine corn, egg, half cheese, flour, sugar, butter, and pepper. Top with the rest of the cheese and bake for 30 minutes.
Adapted from Publix Apron's Corn Casserole with Bacon
beta
calories
175
fat
13g
protein
9g
carbs
6g
more
Adapted from Publix Apron's Corn Casserole with Bacon
The Peachy Pair http://www.thepeachypair.com/

Healthy Habit: May

1101-healthy-habits-logo-mApril showers are hopefully heading out to welcome in some May flowers! I don’t know about where you live, but this was a wet April and I’m ready for a change. This month we bring to you the next in Cooking Light’s 12 Healthy Habits. Did you miss January’s (Eat More Fruits and Veggies), February’s (Get Moving), March (Get Cooking!), or April (Whole Grains) habits? Check them out by clicking on the links above.

Breakfast - The Peachy PairMay’s challenge to us is to eat breakfast daily. I have to say that I consider my calendar pretty full and sometimes I run out the door with out even grabbing a snack. Some will find this easier than others.

The word on the street is that Breakfast is the most important meal of the day. Not only does it provide essential nutrients and energy to get you going, it jumps of your metabolism first thing so you can start burning those calories.

Smiling cereal

This is your opportunity to get out of your rut. Try some new breakfast ideas. Maybe grab some English muffins (whole grain ones!) and make yourself a different breakfast sandwich each day this next week. Be creative. Use this next weekend to plan the work week and make it easier on yourself.

Breakfast-Egg-Muffins-300x288As always, click here or the link below to download the healthy habit tracking sheet from cooking light. They can help to keep you on track.

12HH Tracking Sheet – May

gadgets-hamilton beach sandwich makerChristmas a year ago my Mom got us a little breakfast sandwich maker. The thing is great! They have since updated it so you can do two at once. That’s nice since it takes about 5 minutes to cook one and then one person is waiting for the others to cook. Go to the store and see if you can make life easier and more fun.

Good luck this month! Eat breakfast and have fun with your new creations!

Lemon-Glazed Zucchini Bread

Lemon Glazed Zucchini Bread  ~ The Peachy Pair

Happy National Zucchini Bread Day!  Are you a fan?  Well, you should be!  Especially if you find a great, healthy recipe like the one I found a few years ago in Cooking Light Complete Cookbook. 

I’ve made this a couple of times (and featured it on a previous blog I wrote).  When I lived with my mom I made it once, and she requested it again.  It’s that good!

It’s also relatively easy, for baking.  You know I’m not much of a baker, but I sure an follow directions well!  I also enjoy making this as muffins, but I went old school loaf this time around. 

Lemon-Glazed Zucchini Quick Bread

  • 2 1/3 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely shredded zucchini (about 1/2 of a zucchini)
  • 1/2 cup 1% low fat milk
  • 1/4 cup canola oil
  • 2 tablespoons grated lemon rind (about 2 lemons worth)
  • 1 large egg
  • Cooking spray
  • 1 cup sifted powder sugar
  • 2-3 tablespoons fresh lemon juice

DSC_0494

Preheat the oven to 350 degrees.  Combine flour, sugar, baking powder, ground cinnamon, baking soda, salt, and ground nutmeg in a large bowl. 

DSC_0496

Make a well in the middle. 

DSC_0497

In a separate bowl, combine zucchini, milk, oil, rind, and egg. 

DSC_0499

Add to center of dry mixture

DSC_0500

and mix until just combined.

DSC_0501

  Pour the batter into a 8 x 4 inch loaf pan that has been sprayed with cooking spray. 

DSC_0503

Bake for 50-55 minutes, or until just set.  Cool for 10 minutes in the pan on a cooling rack. 

DSC_0507

Remove from pan and cool completely. 

DSC_0515

Meanwhile, combine powder sugar and lemon juice (start with 2 tablespoons and add as needed). 

DSC_0511 DSC_0513

Drizzle over loaf. 

DSC_0518

Lemon-Glazed Zucchini Quick Bread
Serves 14
Write a review
Print
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
198 calories
37 g
14 g
5 g
3 g
1 g
69 g
141 g
20 g
0 g
4 g
Nutrition Facts
Serving Size
69g
Servings
14
Amount Per Serving
Calories 198
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 14mg
5%
Sodium 141mg
6%
Total Carbohydrates 37g
12%
Dietary Fiber 1g
3%
Sugars 20g
Protein 3g
Vitamin A
1%
Vitamin C
5%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 2 1/3 cups all purpose flour
  2. • 3/4 cup granulated sugar
  3. • 2 teaspoons baking powder
  4. • 1 teaspoon ground cinnamon
  5. • 1/2 teaspoon baking soda
  6. • 1/2 teaspoon salt
  7. • 1/4 teaspoon ground nutmeg
  8. • 1 cup finely shredded zucchini (about 1/2 of a zucchini)
  9. • 1/2 cup 1% low fat milk
  10. • 1/4 cup canola oil
  11. • 2 tablespoons grated lemon rind (about 2 lemons worth)
  12. • 1 large egg
  13. • Cooking spray
  14. • 1 cup sifted powder sugar
  15. • 2-3 tablespoons fresh lemon juice
Instructions
  1. Preheat the oven to 350 degrees. Combine flour, sugar, baking powder, ground cinnamon, baking soda, salt, and ground nutmeg in a large bowl. Make a well in the middle. In a separate bowl, combine zucchini, milk, oil, rind, and egg. Add to center of dry mixture and mix until just combined. Pour the batter into a 8 x 4 inch loaf pan that has been sprayed with cooking spray. Bake for 50-55 minutes, or until just set. Cool for 10 minutes in the pan on a cooling rack. Remove from pan and cool completely. Meanwhile, combine powder sugar and lemon juice (start with 2 tablespoons and add as needed). Drizzle over loaf.
Adapted from Cooking Light Complete Cookbook
beta
calories
198
fat
5g
protein
3g
carbs
37g
more
Adapted from Cooking Light Complete Cookbook
The Peachy Pair http://www.thepeachypair.com/