TRAVEL TUESDAY - BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP - OZONE, ARKANSAS

A couple of weekends ago, when the leaves were at their peak, we took a lovely family drive through the stunning, colorful countryside - destination - Ozone, Arkansas.
A friend told me about a little burger place, that served the most amazing food. It was so fabulous that she planned to take out of town guests there, therefore, I made it my goal to experience the Burger Barn for myself. When someone tells me about a great place for food, I am always intrigued and always try to check it out - I'm the same way with a good book.
I talked about it so much for so long, that my husband finally agreed to visit the Burger Barn, so we made it our Sunday drive destination. Although we were the only customers when we arrived there, there was soon a long line behind us, and the restaurant eventually turned people away. They had quite an extensive menu, there was outside seating, and fun activities set up around the property for the kids to do, and although the man taking the orders was a little grumpy, it added to the atmosphere and his burgers were quite gratifying.

The Burger Barn cheeseburger

The adorable Burger Barn

BACON CHEESEBURGERS WITH CHIPOTLE KETCHUP

16 slices of bacon
1 onion, chopped
6 cloves of garlic, minced
1 1/2 to 2 pounds of ground beef
1 tablespoon of smoked paprika
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons of ground coriander
1 tablespoon of dried oregano
salt and pepper
4 slices of sharp cheddar
4 slices of pepper jack
4 burger rolls, split and toasted
lettuce leaves and jalapenos for serving
chipotle ketchup (recipe below)

Heat the oven to 400F. Place the bacon on a broiler pan, bake until crisp, about 15 minutes.
Chop 8 slices of bacon, set aside.
Drizzle a pan with olive oil, add the onion and garlic to the pan and cook until softened, 7 to 8 minutes. Let cool. In a bowl, combine the beef, chopped bacon, onion mixture, paprika, cumin, coriander and oregano. Season with salt and pepper. Form into 4 patties (I actually made 6).
Add to the skillet and cook over medium-high heat, turning once, for 8 to 10 minutes. Add one slice of each cheese on top during the last minute of two of cooking (or place on the rolls while they are toasting).
Layer each roll bottom with a burger, 2 bacon slices, lettuce, jalapenos, chipotle ketchup and a roll top.

CHIPOTLE KETCHUP
1 cup tomato sauce
1 teaspoon of chipotle pepper powder
2 tablespoons light brown sugar
2 tablespoons vinegar (I used balsamic)
1 tablespoon worcestershire sauce

In a saucepan, combine all of the ingredients. Simmer over low heat until thickened, about 20 minutes.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/recipes/‎

CHIPOTLE CHICKEN TORTILLA SALAD and COBB SALAD

We have only been out to our lake cabin a few times this summer, it is close, and we love to go, but due to the cool spring, and then our summer travel schedule, it has been difficult to get out there as much as we would like.
However, every time we are able to make it, it feels like a vacation, and I try to keep the food simple, so it's relaxing all around. Therefore, I look for recipes that take minimal preparation, cooking and clean up and, enjoyed out on the deck with a lake view, has made even the most simple of dishes taste amazing!

CHIPOTLE CHICKEN TORTILLA SALAD

1 1/2 pounds of chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
salt and pepper
1/4 cup olive oil
1 shallot, chopped
1 garlic clove, smashed
2 tablespoons of chipotle in adobo sauce, finely chopped
2 tablespoons sherry vinegar
1 tablespoon of brown sugar
1 to 2 romaine hearts, coarsely chopped
1 yellow pepper, sliced
1 avocado, diced
1 lime, juiced
2 tomatoes, diced
1/2 cup chopped cilantro
1 to 2 cups of lightly crushed tortilla chips

Season with the chicken with the cumin, paprika, coriander, salt and pepper. In a large skillet, drizzle in a couple of tablespoons of olive oil or spray with cooking spray, and heat over medium-high heat. Add the chicken and cook through, 7 to 8 minutes. Transfer to a plate, reserve the skillet.
In a food processor, puree the shallot, garlic, chipotle in adobo, vinegar and brown sugar. Add 1/4 cup olive oil.
In the reserved skillet, simmer the sauce for 1 minute.
In a large bowl, place the lettuce and pepper. Add the avocado and dress with the lime juice. Top with the tomatoes, cilantro and chips. Pour in the warm dressing and toss. Top with the chicken.
Enjoy!

Recipe adapted from Everyday with Rachael Ray
www.rachaelraymag.com/‎

COBB SALAD

2 chicken breasts
3 tablespoons olive oil
salt and freshly ground pepper
2 eggs
4 cups shredded romaine lettuce
1 tablespoon fresh lemon juice
8 slices cooked bacon, chopped
2 tomatoes, chopped
4 ounces blue cheese, sliced or crumbled
1 avocado, pitted, peeled and diced

Heat oven to 425F. On a rimmed baking sheet, drizzle chicken with 1 tablespoon of oil, and season to taste with salt and pepper. Roast until cooked through, about 25 minutes.
Transfer chicken to a cutting board and let sit until cool enough to handle. Slice chicken.
Quarter eggs. In a large bowl, combine lettuce, lemon juice, and 2 tablespoons of oil. Season to taste with salt and pepper, toss to combine and top with eggs, bacon, tomatoes, cheese, avocado and chicken.
Enjoy!

Recipe adapted from Martha Stewart Everyday Food
www.marthastewart.com/everydayfood‎