Meatloaf Burgers

Beef, Meat | March 19, 2017 | By

Ahhh burgers. There is a reason why there are so many burger joints, burger festivals, and burger varieties. Cheeseburger, double-burger, triple-burger, Hawaiian burger, jalapeno burger, veggie burger, and the list go on. Now there is a new one to add to the list: the meatloaf burger.

Think about it. There is a reason why so many moms throughout the years made meatloaf a dinner staple. Meatloaf is savory and delicious and many kids’ favorite dish. The De Nigris balsamic ketchup is a perfect compliment with its tomato sweetness and savory-plus-sweet balsamic for just the right kick. This recipe puts it both inside the burger and outside for a completely balanced taste.

Now that we think about it, perhaps the right thing to do is to cook up a pot of mac-n-cheese and serve it on the side with these meatloaf burgers.  Now we’re talking.

MEATLOAF  BURGERS

Makes 4 burgers

Ingredients

  • 1 pound ground chuck
  • 1 teaspoon onion powder
  • 1/8th teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 egg
  • ½ cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • ¼ cup De Nigris Balsamic Ketchup + ¼ cup extra for topping

Instructions

  1. Preheat oven to Bake 350 degrees.
  2. Mix meat, onion powder, black pepper, salt, egg, panko, garlic powder and ¼ cup De Nigris balsamic ketchup in a medium-size mixing bowl.
  3. Roll mixture into four patties. Cover sheet pan with parchment paper and place patties on sheet pan. Bake for twenty minutes or until internal temperature reaches 160 degrees.
  4. Heat gas grill to 400-500 degrees. Place burger on grill and brown on one side for five minutes, flipping once. Top with remaining ¼ cup De Nigris Balsamic ketchup for five minutes. Remove from heat.
  5. Serve with all the fixings that you love on your burger, invite friends over, and enjoy!

Post by The Women Bloggers member and De Nigris friend Lyndi Fultz who writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie

Grilled Bacon Wrapped Chicken Thighs with Fig Condiment Spray

chicken thighs with fig spray - main

Everywhere I turn these days someone is screaming “IT’S GRILLING SEASON!” For me, EVERY season is grilling season! Yes, Yes, it can be quite the challenge when it is snowing outside, yet somehow I manage. How about you? Are you finding yourself grilling outside more often now that it is officially summertime?

Last week, I popped into my local Walmart and purchased the new De Nigris Fig condiment with balsamic vinegar sprays. I had two things on my mind: grilling and salad-making. I loved the idea of drizzling olive oil on my salad and spritz-spritz-spritz a delightful and complimenting vinegar. I was also intrigued by the idea of spritzing while grilling, knowing that it would add a depth and keep things moist. Immediately my mind went to grilled stone fruit and at least something wrapped and grilled with bacon. I mean, who doesn’t love grilling with bacon?

Today’s recipe is both beautiful and tasty. There is a quick marinade involved and then you are ready to grill. These bacon wrapped chicken thighs just begged me to use the fig condiment spray for just a light touch of sweetness.

chicken thighs with fig spray - grill

GRILLED BACON WRAPPED CHICKEN THIGHS WITH FIG CONDIMENT SPRAY

Serves 4-6
Ingredients

  • 2 tablespoons of De Nigris Bronze Eagle balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ¼ teaspoon black pepper
  • ½ teaspoon sea salt
  • 6-8 boneless chicken thighs
  • 8 slices bacon (turkey bacon used for this recipe)
  • De Nigris Fig Condiment with Balsamic Vinegar of Modena spray

Instructions

  1. Wisk together balsamic vinegar, olive oil, Dijon mustard, honey, pepper and salt and pour into gallon sized plastic storage bag.
  2. Place chicken in bag and fully coat with marinade and let rest for 15-30 minutes.
  3. Heat gas grill to 400 degrees.
  4. Remove chicken from back and wrap each thigh with a piece of uncooked bacon, overlapping the ends and coat bacon with remaining marinade.
  5. Grill 15 minutes on side, spritzing chicken with De Nigris fig condiment spray. Flip chicken and spritz with spray. Cook for another 15 minutes or until chicken temperature reaches 165 degrees. Remove from heat and tent in foil for 10 minutes.
  6. Enjoy!

chicken thighs with fig spray - product shot

Many Walmart stores throughout the U.S. will have in store demos this weekend just in time for your 4th of July food prep. For a list of stores, click here.

You can buy now online by visiting our e-store! A taste of Italy delivered to your door!

The Women Blogger member and De Nigris friend Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

 

 

Italian Tacos

Beef, Meat, Sauces | January 5, 2016 | By

Don’t laugh. Yes, I know that tacos are not an Italian “thing.” Yet we live in an age where we can experiment and meld cultures. Traditional Mexican dishes show up in the most unusual places including pizzas and mock-cauliflower pasta dishes. Why can’t tacos have an Italian flair?

Think about the last time you had a calzone. Tangy and spicy marinara sauce with perfectly seasoned ground beef, a healthy heaping of mozzarella cheese, and all rolled up within a dough blanket. Why not carry the same concept to a taco?

These are the thoughts and internal questions that keep me up at night.

Then, we tried my hunch. I had pasta set aside just in case my little experiment failed. I knew my husband would tell me honestly because I know I can self-talk myself into anything. He loved it. I loved it. It works!

This recipe uses plain flour taco tortilla without any heat added to it. Next time I might warm them up a bit on the stove and pre-heat the mozzarella a bit. Just to take it to the next level.

Italian tacos - up close

Italian Tacos

Serves 4-6 hungry and satisfied people

Marina Sauce
● ½ sweet onion, chopped
● 3 tablespoons olive oil
● 1/2 cup chicken broth
● 8 teaspoons DeNigris Gold eagle balsamic vinegar (added in 2 teaspoon increments in stages)
● 3 minced garlic gloves
● ½ teaspoon sea salt
● ¼ teaspoon black pepper
● 1 teaspoon Italian seasoning blend
● 1 teaspoon sugar
● 1 can of crushed tomatoes (28 oz)

Tacos
● 1 pound lean ground beef
● 1 tablespoon olive oil
● ½ teaspoon sea salt
● ¼ teaspoon black pepper
● 8 oz mozzarella ball
● 10 flour taco tortillas
● whole ricotta cheese, as garnish

Instructions

Marinara
Sautee onions, 3 tablespoons olive oil, ¼ cup broth and 4 teaspoons of balsamic vinegar in sauce pot on medium-high heat and cover for 5 minutes.

Add garlic, salt, pepper, Italian seasoning, sugar, and additional ¼ cup broth. Stir, cover, and cook for additional 5 minutes. Add 2 more teaspoons of balsamic vinegar and stir, cover and cook for additional 5 minutes. Turn heat to low while preparing meat.

Tacos
Brown ground beef with olive oil in large skillet on medium-high heat. Cover for 20 minutes.

Remove lid and break up beef into small crumbles. Add salt and pepper and lower heat.

Grate mozzarella.

Layer tortillas with beef, sauce, and mozzarella and add garnish of ricotta. Serve and enjoy!

Italian tacos - product shot

Lyndi-Fultz-nwafoodie-profile-pixDe Nigris friend and Arkansas Women Blogger member Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.

Balsamic and Maple Dijon Pork Tenderloin

Meat | November 11, 2015 | By

As fall starts to show her colors and the crisp weather brings our family indoors to dine, my taste buds start to crave more hearty, rustic meals. I want dishes that burst with flavor but fit easily into my hectic daily routine of work, school and taxiing kids to sports.

Amid the daily grind of homework, permission slips and wondering WHERE ON EARTH all the clean socks have gone, I hope to nourish my family, equip my children with some basic kitchen skills and hospitality that include others in our home.

Last night, we had friends over for supper and I put Balsamic Maple and Brown Sugar Pork Tenderloin, my slow cooker and my 5-year-old daughter to work. This was the perfect dish to help her gain confidence in the kitchen and as our guests ate, they raved about the flavorful pork. My daughter beamed with pride as I told our friends that all compliments should go to her and not me!

This meal will fill your hustling and bustling home with a savory smell that denotes effort and care, but is so simple that even a 5-year-old can prepare it all by herself! Maybe you can give it a try tonight.denigris7

Balsamic and Maple Dijon Pork Tenderloin
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Balsamic and Maple Dijon Pork Tenderloin
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Place tenderloin in crockpot. Sprinkle with salt and pepper.
  2. Combine together garlic, mustard, honey, brown sugar, DeNigris white vinegar, thyme, maple syrup.
  3. Pour over pork. Turn pork to coat.
  4. Cover and cook on high for 3-4 hours.
  5. Remove pork and cover with foil to keep warm.
  6. Put juices in pan and bring to a boil over heat. Simmer for 8-10 minutes and then add in cornstarch that has been mixed into cold water. Whisk into juices and cook for one minute longer until thickened.
  7. Pour juices over pork.
  8. Serve with mashed potatoes, green beans, crusty bread and butter!
Recipe Notes

Kitty Hurdle
used for this recipe:

ThreePack-SpraysClick to Buy De Nigris White Balsamic Vinegar

headshotsmallKitty Hurdle lives, writes (and eats!) in Oxford, Mississippi where she and her family serve with a campus ministry. You can follow get to know her more on Instagram @kitty_hurdle.

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