Stacey's Savory & Sweet Home Cooking

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Grilled Bruschetta Burger w/ Toasted Garlic Bun

Posted by Stacey @ Savory & Sweet on July 30, 2013 at 8:55 AM Comments comments (0)

Makes 4 Burgers

For Bruschetta

3 Small Tomatoes, chopped small

2 Cloves of Garlic, minced

1/2 Small Red Onion, minced,

6-8 Leaves of Basil, chiffonade

1 Tablespoon EV Olive Oil

Salt & Freshly Ground Pepper to taste

For Burgers

1lb Ground Beef (80% lean)

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1/2 Tablespoon Dried Basil

1 Tablespoon Grated Parmesan Cheese

1 Cup Shredded Mozarella Cheese

Sprinkle of Salt & Fresh Ground Pepper

For Toasted Garlic Buns

4 Hearty Burger Buns

4 Tablespoons of Butter

1 Clove of Garlic, minced

1 Pinch of Salt


Place ground beef in a large bowl. Add all the seasonings; garlic powder, onion powder, dried basil, parmesan cheese and salt & pepper. Gently combine beef to make sure seasoning distributes evenly. 

Divide beef in bowl into 4 equal sections. Take each section and gently roll into a meatball shape. Flatten out ball into burger patties. Press in the middle of pattie to make it a bit shallow, (to prevent shrinking while grilling.). Place burgers aside.

Slice tomatoes into quarters. Cut off the corner with the green part from the stem. Take out pulp of tomato and throw away. Slice quarters into long sticks, then chop into small pieces. Place all chopped pieces into a small bowl. Add minced garlic, finely chopped red onion and the chiffonade of basil. Drizzle with EV Olive Oil and season with salt & pepper to taste.

Grill burgers 6 minutes on each side, depending on desired wellness. When there's about 2-3 minutes left, sprinkle with Mozzarella cheese to melt. When done, let rest for 5 minutes.

While burgers are grilling, work on the buns.

Take 4 Tablespoons of butter and minced garlic in a small bowl. Microwave for about 1 minute, untill butter is completely melted. Add a pinch of salt.

Using a brush, butter the top & bottom buns, on the inside and toast until lightly golden brown.

To assemble, place burger on bun, and spoon bruschetta on top of burger. You may need to mold it down with the spoon so it doesn't all fall out.


*You can upscale this burger by using goat cheese instead of mozzarella! Delish! :)

**If you have extra bruschetta left over, it would go well in a pasta dish!

Beef & Black Bean Stuffed Peppers

Posted by Stacey @ Savory & Sweet on May 17, 2012 at 12:20 AM Comments comments (1)

This whole recipe started off as something completely different. I had seen the Vegetarian Stuffed Poblano Pepper's posted by Bev Cooks, and once I stopped drooling, I had my heart set on stuffing some poblano's with some good 'ol meat. However, the lack of poblano peppers and the abundance of gorgeous green bell peppers, led me to this recipe. It was my boyfriends pick since it was his birthday and all, but he seemed happy in the end. That's all that matters.

Makes 6 Stuffed Peppers


3 Green Bell Peppers, seeded & cut in half

1lb Ground Beef

1Pkg Taco Seasoning

1 Orange Bell Pepper, chopped

1 14oz Can of Black Beans

1/2 Red Onion, chopped

1/2 Jalapeno, seeded & finely chopped

2 Cloves of Garlic, minced

1/2 Cup Salsa

1 Teaspoon Cumin

2 Teaspoons Salt

2 Teaspoons Pepper

2 Cups Shredded Cheddar Cheese

Juice from 1/2 of a Lime

1/2 Tablespoon Chopped Cilantro


Preheat oven to 125 degrees or Broil. Place halved peppers in oven and let soften for 5-10 minutes. When done, turn oven up to 400 degrees. (You could also parboil peppers for a few minutes to soften.)

In a large skillet, brown ground beef and drain fat. Stir the package of taco seasoning and 1 teaspoon of salt and pepper. Leave aside off heat, to slightly cool.

In a bowl, combine orange pepper, onion, beans, jalapeno, garlic, cumin and 1 teaspoon of salt and pepper.

Saute in a pan for a few minutes, until orange pepper is soft.

Combine sauted veggies with beef mixture and the 1/2 cup of salsa in a bowl and stir to distribute evenly.

Lay green peppers on an aluminum foil lined sheet pan. Spoon in beef mixture into each pepper, slightly pressing down with spoon to make sure the stuffing stays inside the pepper. Squeeze one half of a lime juice over each pepper. Spread enough cheese on top of the stuffing to cover the pepper.

Bake in over for 20-25 minutes until cheese is melty and bubbly!

There was a little bit of extra beef stuffing, even with packing the peppers pretty full. But while the peppers were baking, I sat there with tortilla scoops chips and ate it. :) However, it would also be good as taco filling for lunch the next day!

Here's the link to Bev Cook's Vegetarian Stuffed Poblano Peppers:

My Meatballs

Posted by Stacey @ Savory & Sweet on March 20, 2012 at 11:50 AM Comments comments (0)

Everyone has their own favorite version, this one happens to be mine! :)

1-1/2 – 2 lbs Ground Beef 80/20%

1 Green Bell Pepper finely chopped

1 Medium Onion finely chopped

4-6 Cloves Garlic minced

¾ Cup Bread Crumbs

1 Cup Grated Parmesan Cheese

2 Eggs

2 Tablespoons Dried Parsley

1 Tablespoon Onion Powder

1 Tablespoon Garlic Powder

Salt & Fresh Ground Pepper

In a large bowl, combine ground beef, finely chopped peppers & onions, minced garlic, bread crumbs, parmesan cheese, garlic & onion powder, parsley, and a pinch of salt & pepper. In a separate small bowl, crack the 2 eggs and mix well with a fork, then add to beef mixture. With hands, combine mixture. Roll into approx. 2” balls. Preheat large non-stick skillet med – med high heat. Add a couple tablespoons of oil. Brown meatballs on all sides until they have a nice crust. At this point, you could either transfer meatballs into an already made preheated sauce or leave in a 350 deg oven for 10 mins to let them cook through.

Summertime Ranch Burgers

Posted by Stacey @ Savory & Sweet on March 19, 2012 at 8:55 AM Comments comments (0)

This burger just sings summertime...being outside by the pool, grilling and sun bathing! Guaranteed to be juicy and delicious every time!

2 lbs Ground Beef 80/20%

2 Packets of Ranch Dressing (dry mix)

½ Tablespoon Garlic Powder

½ Tablespoon Onion Powder

½ Tsp Salt

½ Tsp Pepper

In a large bowl, combine ground beef, ranch mix, garlic & onion powder, salt & pepper. Mix together with hands, until combined well. Form into 4-6 burgers depending on desired size. Grill until desired doneness is achieved. Top with tomato, lettuce, red onion, mayo and enjoy in the sun!

Soy & Garlic Beef Lettuce Wraps w/ Pickled Veggies & Chipotle Sauce

Posted by Stacey @ Savory & Sweet on March 16, 2012 at 3:50 PM Comments comments (0)

Crunchy, spicy, fresh, sweet, and savory? What more could you ask for in one lil wrap? :)

For Pickled Veggies

1/2 Cucumber, thinly sliced

1 Carrot, cut to thin small matchsticks

1 Jalapeno, thinly sliced

2 Whole cloves garlic

1 Cup water

1/2 Cup white vinegar

3 Tablespoons sugar

For Beef

2 lbs 80/20% Ground beef

1/3 Cup soy sauce

3 Tablespoons light brown sugar

1/2 Tablespoon honey

3-4 Tablespoons corn starch

2 Tsp ground ginger

2 Cloves of garlic, minced

2 Tsp Salt

2 Tsp Fresh ground pepper

For Chipotle Sauce

1/3 Cup mayo

3 Tablespoons sour cream

1 Chipotle pepper (from 1 can of chiptole peppers in adobo sauce)

1 Tablespoon adobo sauce (from can)

pinch of salt & pepper

2 Heads of bib lettuce

1/2 Red onion, thinly sliced

2 Tablespoons chopped cilantro

In a medium sauce pan, boil water, vinegar, sugar and whole garlic cloves. While waiting for boil, slice as thinly as possible the cucumber, carrot and jalapeno. Place in a bowl. Once pickling liquid comes to a boil, pour into bowl with veggies. Cover with plastic wrap and set aside. In a large skillet brown beef and drain fat. Add soy sauce, brown sugar, honey, garlic, and corn starch. Stir and let simmer for several minutes. Salt and pepper to taste. While beef is simmering, in a small bowl combine mayo, sour cream, chipotle pepper chopped, and adobo sauce. Stir well and add salt and pepper to taste. Before serving, strain pickling liquid from veggies and pick out garlic cloves. To make wraps, take a lettuce leave add a spoonful of beef, a few veggies, a small dollop of chipotle sauce, and sprinkle with a few slices of red onion and cilantro. (If you don't want it so spicy, use sauce for dipping instead of inside wrap.)

Best Meatloaf Ever

Posted by Stacey @ Savory & Sweet on March 16, 2012 at 8:55 AM Comments comments (0)

Yes, it really is the best meatloaf you will ever have.

1 Tablespoon Olive Oil

3 Medium Onions chopped

1 Tsp dried or fresh Tyme

2 Tsp Salt

1 Tsp Fresh Ground Pepper

3 Tablespoons Worcestershire Sauce

1/3 Cup Canned Beef Stock or Broth

1 Tablespoon Tomato Paste

2 lbs Ground Beef 80/20%

½ Cup Bread Crumbs

2 Eggs, beaten

½ Cup Ketchup

Preheat oven to 325 degrees. Heat olive oil in medium sauté pan. Add the onions, tyme, salt, and pepper and cook over med heat stirring occasionally, for 8-10 minutes until translucent, not brown. Take pan off heat, add Worcestershire sauce, beef stock, and tomato paste. Allow to slightly cool. IN a large bowl, combine beef, onion mixture, bread crumbs, and eggs and mix with your hands. Make sure not to over mix or mash. Shape mixture into a rectangle shape on a sheet pan covered with aluminum foil. Spread ketchup evenly on top. Bake for 1 – 1-1/4 hours until internal temp of 160 degrees. *Bake w/ a pan of hot water on the rack below the meatloaf for a more moist loaf and prevents cracking.

Italian Sausage w/ Cheese Tortellini's in a Garlic Lemon Cream Sauce

Posted by Stacey @ Savory & Sweet on March 14, 2012 at 9:35 AM Comments comments (0)

I believe this is one of my boyfriend's favorite dishes. The touch of lemon in the sauce make the tomatoes and the sausage delectable!

1 Pkg Ground Sweet or Hot Italian Sausage

1 Pkg Barilla Three Cheese Tortellini

3-4 Cloves Garlic Minced

3 Tablespoons Butter

1-1/2 Cups Heavy Cream

2 Tablespoons Flour

1 Pint Grape Tomatoes each cut in half

1 Lemon juice & zest

Salt & Fresh Ground Pepper to taste

1 Tablespoon Parsley

Heat non-stick skillet on medium high heat. Brown sausage and drain fat. Set aside. Boil water and cook tortellini’s per directions on bag. In the same skillet, melt butter and add flour. Whisk together and let cook for 2 minutes. Add heavy cream and continue whisking for a few more minutes. Add garlic, zest of half a lemon, juice of whole lemon, grape tomatoes, sausage, a sprinkle of salt & fresh ground pepper, and let simmer. Once tortellini’s are drained, add into sauce and stir to combine. Sprinkle with parsley when served.


Mushroom Swiss & Onion Burger

Posted by Stacey @ Savory & Sweet on March 13, 2012 at 3:10 PM Comments comments (0)

An absolutely de-lish burger!

2 Lbs Ground Beef 80/20%

1 Medium Onion finely chopped

2-3 Portobello Mushroom Caps finely sliced

¼ lb Thickly Sliced Swiss Cheese

2 Tablespoons Butter

1 Tablespoon Oil

1 Tablespoon Onion Powder

2 Tsp Salt

2 Tsp Fresh Ground pepper

In a large bowl, combine ground beef, onions, onion powder, salt & pepper. With hands, mix and combine ingredients well. Form burgers into 4-6 patties depending on size. In a med-high heated skillet, melt butter in oil and sauté sliced mushroom caps until soft and slightly brown. Set mushrooms aside. Preheat large pan med-high heat. Place patties in pan and cook 3-4 mins a side depending on desired doneness. 2 minutes before they are done, place 2 slices of swiss cheese on top of each pattie. Cover pan to melt the cheese for 2 mins. Place on bun and top with mushrooms.