We grilled some turkey burgers this weekend and I decided to use the leftover burgers to make lettuce wraps (an idea I stole from Dad and Jane). They were DELICIOUS!
1 medium onion
1 Tbsp oil
1 tsp minced fresh ginger
1 clove garlic, minced
5 medium mushrooms
1 Tbsp rice vinegar
1 Tbsp soy sauce
4-5 medium grilled turkey burger patties
1/4 cup Teriyaki sauce
optional: minced water chestnuts, shredded carrots
Lettuce leaves
Heat oil in a dutch oven over medium. In a food processor, chop onion until really fine. Pour into hot dutch oven and cook until onion is tender, 3-5 minutes. Add ginger and garlic and cook 2 more minutes. Meanwhile, add mushrooms to the food processor and chop until fine. Add to the dutch oven and cook 5 minutes. Chop patties in the food processor until fine. Add vinegar and soy sauce to dutch oven and stir, then add the patties (and optional ingredients). Pour in the teriyaki sauce and cook 5 minutes. Serve in lettuce leaves.
Monday, April 11, 2011
Saturday, April 9, 2011
Salmon Patties
These are seriously sublime! 1 can salmon, 15 oz. 1 egg 1 cup mashed potatoes 1 clove garlic, minced 3 scallions, whites chopped 1 tsp. salt 1/2 cup Italian-style bread crumbs 1-2 Tbsp olive oil In a large bowl, mix the egg, potatoes, garlic, scallions and salt until well blended. Add the salmon and incorporate. Meanwhile, pour breadcrumbs into a medium plate and also heat 1 Tbsp oil in a large skillet over medium. Shape 1/4 cup salmon mixture into patties and press each side into the breadcrumbs. Cook in hot oil until browned, about 3 minutes on each side. Set on paper towel-lined plate. Serve with tartar sauce, cocktail sauce and/or lemon wedges.
Tuesday, March 15, 2011
Greek Chicken Pitas
1 lb chicken breasts
1 medium onion, halved and sliced
3 minced garlic cloves
2 tsp. Kosher salt
1/2 tsp ground all spice
1/2 tsp dried oregano
1/4 tsp lemon pepper
Line onions on the bottom of a slow cooker. Place chicken on top. Sprinkle remaining ingredients on top of chicken. Stir a bit. Cook on low for 6 hours and shred the chicken before serving. I was thinking just now that it might be tasty to drizzle the chicken with olive oil before cooking. I might try that next time!
1 medium onion, halved and sliced
3 minced garlic cloves
2 tsp. Kosher salt
1/2 tsp ground all spice
1/2 tsp dried oregano
1/4 tsp lemon pepper
Line onions on the bottom of a slow cooker. Place chicken on top. Sprinkle remaining ingredients on top of chicken. Stir a bit. Cook on low for 6 hours and shred the chicken before serving. I was thinking just now that it might be tasty to drizzle the chicken with olive oil before cooking. I might try that next time!
Monday, March 14, 2011
Grilled Flat bread
1/2 tsp. active dry yeast
1/2 cup warm water (110 degrees)
pinch of sugar
1 1/3 cup flour (plus more for dusting)
1 Tbsp olive oil (plus more for brushing)
1 tsp Kosher salt
*I use a stand mixer for this, but you could stir by hand.
Stir yeast and sugar into water. Let sit about 5 minutes (until foamy).
Add olive oil, salt, and a little bit of flour to yeast mixture and mix with a paddle attachment on mixer. Keep adding little bits of flour and then switch to the dough hook attachment. Add remaining flour until a sticky ball forms.
Remove from mixer bowl and knead by hand until smooth and elastic.
Place in an oiled bowl and let rest, covered, for 30 minutes. Get your grill heated up to medium-high.
Divide the dough into 4-6 equal portions. Roll out into small circles. Brush with olive oil and place on heated grill. Flip after 2 minutes.
* I make the circles all different sizes for my kids and you really can't mess these up. This week, my grill broke so I quickly moved these flat breads under the broiler in my over. They cooked even faster and tasted great, though I love the flavor of the grill.
I use these as pita breads.
1/2 cup warm water (110 degrees)
pinch of sugar
1 1/3 cup flour (plus more for dusting)
1 Tbsp olive oil (plus more for brushing)
1 tsp Kosher salt
*I use a stand mixer for this, but you could stir by hand.
Stir yeast and sugar into water. Let sit about 5 minutes (until foamy).
Add olive oil, salt, and a little bit of flour to yeast mixture and mix with a paddle attachment on mixer. Keep adding little bits of flour and then switch to the dough hook attachment. Add remaining flour until a sticky ball forms.
Remove from mixer bowl and knead by hand until smooth and elastic.
Place in an oiled bowl and let rest, covered, for 30 minutes. Get your grill heated up to medium-high.
Divide the dough into 4-6 equal portions. Roll out into small circles. Brush with olive oil and place on heated grill. Flip after 2 minutes.
* I make the circles all different sizes for my kids and you really can't mess these up. This week, my grill broke so I quickly moved these flat breads under the broiler in my over. They cooked even faster and tasted great, though I love the flavor of the grill.
I use these as pita breads.
Monday, March 7, 2011
March- a month of meals
So this may be completely obnoxious, but I've planned out a month of meals and am now going to post them. I'll try to add links to the recipes.
s 3/6: Red Beans and Rice
m 3/7: Mini Meatloaf, mashers and peas
t 3/8: Fat Tuesday!!! Waffles w/ whipped cream and berries; turkey sausage
w 3/9: leftovers
r 3/10: Chicken Tikka Masala and Naan
f 3/11: pizza!
sa 3/12: Spaghetti
s 3/13: Greek Chicken Pitas and oven fries
m 3/14: Sloppy Joe's, roasted cauliflower, and fruit
t 3/15: leftovers
w 3/16: Breakfast Dinner (usually pancakes)
r 3/17: Irish meat pies
f 3/18: pizza!
sa 3/19: Homemade "Cafe Rio" salads
s 3/20: sushi, edemame, and Asian meatballs
m 3/21: Roast chicken, mashers, something green
t 3/22: Chicken enchiladas, chips and salsa
w 3/23: leftovers
r 3/24: breakfast tacos
f 3/25: pizza! (seeing a pattern here?)
sa 3/26: Turkey chili and corn cakes
s 3/27: Frogmore Stew
m 3/28: leftovers/freezer dinner
t 3/29: Veggie burgers and oven fries
w 3/30: Chicken and Dumplins
r 3/31: Burger Beef Cups, applesauce, and roasted green beans
s 3/6: Red Beans and Rice
m 3/7: Mini Meatloaf, mashers and peas
t 3/8: Fat Tuesday!!! Waffles w/ whipped cream and berries; turkey sausage
w 3/9: leftovers
r 3/10: Chicken Tikka Masala and Naan
f 3/11: pizza!
sa 3/12: Spaghetti
s 3/13: Greek Chicken Pitas and oven fries
m 3/14: Sloppy Joe's, roasted cauliflower, and fruit
t 3/15: leftovers
w 3/16: Breakfast Dinner (usually pancakes)
r 3/17: Irish meat pies
f 3/18: pizza!
sa 3/19: Homemade "Cafe Rio" salads
s 3/20: sushi, edemame, and Asian meatballs
m 3/21: Roast chicken, mashers, something green
t 3/22: Chicken enchiladas, chips and salsa
w 3/23: leftovers
r 3/24: breakfast tacos
f 3/25: pizza! (seeing a pattern here?)
sa 3/26: Turkey chili and corn cakes
s 3/27: Frogmore Stew
m 3/28: leftovers/freezer dinner
t 3/29: Veggie burgers and oven fries
w 3/30: Chicken and Dumplins
r 3/31: Burger Beef Cups, applesauce, and roasted green beans
Sunday, February 27, 2011
Barley and Lentil Soup
This recipe was so delicious! Loretta made it this weekend while she was here. It was a snowy Saturday and we warmed up quickly with this delicious soup. Enjoy!
Friday, February 4, 2011
Veggie Patties
I love this veggie burger recipe so much! I do tweak it a bit, omitting the cheese and adding shredded zucchini. These are great to freeze as well.
Ingredients:
2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
1 small zucchini
1/4 cup extra-virgin olive oil, plus more for brushing
1/4 cup minced shallot (1 large shallot)
1/4 teaspoon red-pepper flakes
1/4 cup finely grated Parmesan cheese
3/4 cup quinoa, cooked according to package directions (2 cups cooked)
2 teaspoons coarse salt
Freshly ground pepper
1 large egg, lightly beaten
1 1/2 cups fresh whole-wheat breadcrumbs
6 whole-wheat buns, split
Directions
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves. Read more at Marthastewart.com: Veggie Burgers - Martha Stewart Recipes
Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
Heat 2 tablespoons oil in a large pan over medium heat. Add shallot and red-pepper flakes, and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper. Let cool completely, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves. Read more at Marthastewart.com: Veggie Burgers - Martha Stewart Recipes
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