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RunAmok Mama's Sizzling "S-Bombs"

8/29/2015

 
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With the long holiday weekend coming up, I know many of you will be eager to break out that grill once more!  Mouthwatering, satisfying fun!  Your holiday experience will be complete when you enjoy this awesomely "authentic" camp-food!  

Super-versatile, S-Bombs can be served as a stand-alone meal, or accompany all the goods of a full-on BBQ...   Either way... JUST... YUM.  

For all the allure, S-Bombs are simple to prepare, and can be cooked over the grill, in the oven, or even IN A CAMP FIRE!   Depending upon how you tweak these, the recipe can be S or even fit as an E  for Trim Healthy Mama... So be excited... Very exited! 

Disclaimer: 
Considering fire-season has been harsh for many areas, that campfire idea may have to wait until late spring or early summer...  If your area is at high-risk of fire, please don't go all "crazy-camper" and start a wildfire!   In the meanwhile, I am giving the directions for cooking on a BBQ grill.  In a pinch, this can be easily adapted to a regular oven.

To get you started...
INGREDIENTS:
3-4 Sweet Onions (can sub with different variety)
1-2 pounds of raw ground beef (or sub venison or ?)
1 C Shredded cheese (we like a mix)
1 can Olives... Minus 5 "finger-tips worth" (ha)
2 TBS Garlic, dried/minced (or sub fresh, to taste)
1 TBS Chili powder
1 tsp THM Himalayan Mineral Salt


OPTIONAL ADD-INS:
Ground Black Pepper
Worcestershire Sauce
Homemade, sugar-free ketchup
Italian Seasoning
1-2 Wasa crushed Wasa Crackers
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1. Peel the onions and cut them in half, separating them into “half” round slices.  You will use only the medium-larger half-rounds, but the remaining onion pieces can be saved for another meal or soup stock.

In this case, I just chopped them into bite-sized pieces and added them to a foil-wrap alongside my S-Bombs!  

*Check out alternative cooking ideas below for a photo and directions.
2. In a bowl, add the raw burger, seasonings, cheese, olives and any of the "optional" items -  mixing until all are well-incorporated.

Note:  You can slice the whole can of olives and add them, but our 5 year old assured me this is better if we use a can, minus 5 olives.  She is an expert, so can be trusted. 
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3.  Roll the meat mix into larger "meatballs", of varied sizes. 

4.  Place each meatball between two onion halves, and press together firmly - so they form the “bomb”.  Make sure the onion has enough meat to hold everything together, but isn't overfull.
5.  Each S-Bomb should look like this before you wrap securely in aluminum foil.

6.  Place on the grill, over hot coals.   Cover and cook for 12 - 15 minutes; carefully, using tongs, flip and cook another 12 - 15 minutes.
*Timing will vary, depending upon how big your S-Bombs are.  NOTE:  Raw and even "medium rare" burger is a risk for bacteria, so be sure to cook thoroughly.

These will smell heavenly!! 

* OVEN:   Cook at 350* F and flip as with grilling.  Always double-check meat before serving. 

* CAMPFIRE:  Make sure to use heavy foil, and loosely double-wrap with a second piece of foil to help prevent burning.

Place S-Bombs into your campfire coals.  Cook 8-10 minutes, flip and cook an additional 8-10 minutes.  Check meat to be sure it is cooked thoroughly before serving.

 REMEMBER...

ONLY YOU CAN PREVENT FOREST FIRES!

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Use up your small onion sections!
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1.  Chop onion chunks into small, bite-sized pieces and layer on a piece of foil.

2.  Add a layer of ground meat mixture. 

3.  Add extra cheese... Just because. 

4.  Wrap securely in foil and cook alongside your S-Bombs.

5.  Pictured below is an S-Bomb, green salad with a bit of ranch dressing, and the chopped onion bits with the extra cheese.  DELISH! 
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The recipe is written as an "S" for Trim Healthy Mama... but using 5oz or less of 96% - 99% lean meat (per serving) along with a low-fat or non-fat cheese, and served alongside an adequate carb-source, this could be used as the protein and fat source for your E meal.  

An example would be:  1 - 2 "S" Bombs (Maybe we should call them "E" Bombs in this case, huh?) served with 1/2 ear of grilled corn on the cob.  (Yes... You *can* have corn, occasionally, in an E setting.) 

The meat is your protein source; the low-fat cheese and/or olives would be your fat source; the corn would be your carb source.  In place of corn, you could have 3/4 cup of quinoa OR 3/4 cup of beans OR a piece of fruit OR even a small fruit smoothie!  (There are other, equally appropriate carb-sources -- These are just some quick ideas.)

Have FUN!
Jaque

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    RUNAMOK MAMA

    Precision-run households may find my title, "RunAmok Mama" to feel a tad alarming, so I'd like to offer a quick assurance that my life is more an exercise of controlled chaos than sheer pandemonium!



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  • HOME
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    • COACHING PACKAGES
    • BLOG
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  • RUNAMOK ARCTIC SPITZ & MORE
    • NATURAL CANINE
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    • DISCLOSURE
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