two keepers

Last week I tried two new recipes -- one from Robert Del Grande, the other from Rachael Ray -- and I'll be keeping them both.

The first was Robert Del Grande's jalapeno, avocado and bacon burger (Everyday with Rachael Ray, June/July, 2010).  Del Grande is the chef of Houston's RDG + Bar Annie.  I've never eaten there, but I've heard wonderful things about it (and it's predecessor, Cafe Annie) from several people and I've eaten at other Schiller-Del Grande restaurants.  The restaurants are always very good.  And so was this burger.

The recipe makes six half-pound burgers.  I cut the recipe in half and made four burgers with that...I don't think any of us could have eaten such a large burger.  I absolutely loved the ranch sauce that went on top of it -- it was delicious on the burger and on the roasted potatoes I served with supper.  Queso fresco is not available here so I used feta cheese.  I've always liked avocado on my burgers and it's one of my daughter's favorites too.  And the bacon, it certainly made this burger better.

The Rachael Ray Show is one of the few American talkshows on tv here at a time when I can watch it, so sometimes I do.  My daughter and I both like the end segment when she cooks the best.  The other day we saw her make a baked shells casserole that looked worth trying.  I'm so glad we did.  This one is definitely getting added to the rotation.  I especially like that it's a vegetarian dish (if you use veggie broth instead of chicken broth).  And with the frozen spinach, it is great for making during the winter when fresh vegetables are limited here.