Jalapeño Cream Cheese Stuffed Burgers

Jalapeno & Cheese Stuffed Burgers // Savvy Eats

It’s official: there’s a new favorite burger in town, and there is no turning back. We stuffed beef patties with a cream cheese and pepper jelly mixture, sealed them shut, and threw them on the grill. First of all, these stuffed burgers are so flavorful and moist on their own that we prefer them without many other adornments. Dan added a slice of tomato, but I ate mine plain, and was perfectly happy. No need for cheese, or ketchup, or mustard or any of your other typical burger toppings.

Secondly, that filling is good enough to be eaten on its own, or spread over crackers. The cream cheese absorbs the heat of the jalapeños in the pepper jelly, and so the end result has the perfect balance of creaminess and spice. We’ve already made these burgers twice, and I’m plotting when we can make them again!

Jalapeño Cream Cheese Stuffed Burgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 3

Jalapeño Cream Cheese Stuffed Burgers

These burger patties are stuffed with a delectable mixture of cream cheese and hot pepper jelly, creating a juicy, flavorful burger. You won't need much in the way of toppings!

Ingredients

  • 3 ounces cream cheese, softened to room temperature
  • 4 teaspoons pepper jelly
  • 1 pound ground beef
  • 1/2 tsp garlic powder
  • 1/4 teaspoon salt
  • Pinch black pepper
  • Burger buns, for serving
  • Sliced tomato, for serving (optional)

Instructions

  1. Heat a grill to medium-high heat.
  2. Whisk the cream cheese and pepper jelly together in a small bowl.
  3. Mix the ground beef with the garlic powder, salt and pepper.
  4. Divide the beef into three equal balls, creating a deep indent in the middle of each patty.
  5. Spoon the cream cheese mixture into the middle of each indent, and pinch the meat together to seal over the filling.
  6. Grill until cooked to your desired doneness, flipping halfway through. Be sure to grill the buns in the last few minutes!
http://www.savvyeat.com/jalapeno-cream-cheese-stuffed-burgers/

PS: Find the pepper jelly recipe here.

Fish Tacos with a Pineapple Slaw #WeekdaySupper #ChooseDreams

Fish Tacos with Pineapple Slaw // Savvy Eats

This post is sponsored by American Family Insurance. Thanks for supporting the brands that make Savvy Eats possible. All opinions are my own.

Tacos are one of our go-to dinner recipes at any time of the year. On weekends, I might spend an hour or more simmering some perfectly seasoned chicken or pork to add to our tacos. But on weeknights, I’m typically looking for something much more simple and quick. Sometimes, that means using leftover chicken or beef from another dinner, some corn salsa and some veggies or guacamole. And sometimes, it means that fish tacos are on the menu. Even with marinating time, I can get a grilled fish taco dinner on the table in under 30 minutes!

For a long time, the idea of fish tacos evoked only greasy, fried filets. In other words, they weren’t exactly the healthy dish I’d want to serve my family on a regular basis. So in recent months, I’ve been playing around with using grilled fish and various vegetables in my tacos instead. Right now, my favorite non-fried fish taco (because let’s face it, fried fish is still delicious as an occasional thing) is grilled tilapia with a cabbage-carrot slaw covered in pineapple jam. The jam adds just a touch of sweetness and depth to vegetables that otherwise don’t have a ton of flavor, and the crunch of the slaw is a nice contrast to the tender, flaky fish.

Fish Tacos with a Pineapple Slaw

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: Serves 2

Fish Tacos with a Pineapple Slaw

Fish tacos are made healthy and fresh when you use grilled fish instead of fried, and add a crunchy cabbage and carrot slaw.

Ingredients

    For the fish:
  • 4 teaspoons lime juice
  • 4 teaspoons extra virgin olive oil
  • 2 teaspoons chili powder
  • Pinch of salt
  • 1 pound tilapia filets
  • For the slaw:
  • 4 tablespoons pineapple jam
  • 1 tablespoon olive oil
  • Pinch of salt
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • For the tacos:
  • 4-6 6" flour tortillas

Instructions

    Marinate the fish:
  1. Whisk the lime juice, olive oil, chili powder and salt together. Dredge the fish through the marinade, coating both sides of each filet, and allow them to rest for 15-20 minutes.
  2. Make the slaw:
  3. Meanwhile, whisk the pineapple jam with the tablespoon of olive oil and the salt. Stir in the cabbage and carrots; allow to rest at room temperature until serving time.
  4. Cook the fish:
  5. Preheat a grill pan over medium heat. Cook the tilapia for 2-3 minutes per side, or until it is cooked through, tender and flaky. Shred the fish.
  6. Assemble the tacos:
  7. Fill each tortilla with some fish and slaw. Serve immediately.
http://www.savvyeat.com/fish-tacos-pineapple-slaw-weekdaysupper-choosedreams/

ChooseDreams

Want to see more family favorite recipes turned healthy? The Sunday Supper Movement has teamed up with American Family Insurance to bring you a whole host of healthy family recipes. Find more recipes on the “Family Favorite Recipes” Pinterest board, and follow American Family Insurance on their website, LinkedIn, YouTube, Google+, Twitter, Facebook and Pinterest.

 

 

Sunday Supper Movement

Looking for other healthy weekday dinners? Try this week’s other #WeekdaySupper recipes from some of my fellow bloggers:

Monday - Feel Good Sloppy Joes by Curious Cuisiniere
Tuesday - Crispy Fish Sticks with Roasted Potatoes by Magnolia Days
Thursday - Roasted Red Pepper Pesto Pasta by The Messy Baker
Friday - Jalapeño Popper Quinoa Bites by Alida’s Kitchen

 

Psst: This post was sponsored by American Family Insurance and Sunday Supper LLC. All opinions are my own.