03.15.08
Good Burgers
Got the general idea from an article in the Chattanooga Times. I don’t do real precise measures so just use this as a guide.
For 2 large burgers:
1 Lb Hamburger meat – don’t use the lean stuff – something like 85% lean tastes better.
5 strips of bacon fried crisp
the equivalent of two 1/4″ thk slices of yellow (Vidalia or Walla Walla best) chopped into 1/8″ to 1/4″ pieces – go ahead and do half again more if you are going to do baked beans
1/2 cup or so of freshly grated parmesan or sharp italian cheese
give one piece of bacon to your wife and chop/crumble the rest. Add the meat, cheese,onion and bacon in a bowl – salt and pepper – few splashes of WhatsThisChereSauce. Mix well and divide into two patties. I leave mine thick but poke a hole vertically through the center. Sandy likes her’s thin and, therefore, larger diameter. Cook on a charcoal grill – I like the Weber Kettle with the lid on most of the cooking time. If you like cheese, throw on a piece of swiss or cheddar near the end of cooking – about 5 minutes the first side and 4 to 5 on the second. Usual buns and condiments.
Cheesy Broccoli Calzones
I used the refrigerated pizza dough, and it worked well. I highly suggest leaving it as a rectangle and not attempting to re-roll it into a circle. (I made a disaster of one) Very tasty, but also very cheesy, so beware if you have lactose issues.
- 2 1/2 tablespoons olive oil
- 3 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- salt & pepper
- 1 pound frozen broccoli florets
- 2 garlic cloves, minced
- 2 (1 lb) balls ready-made pizza dough
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 475 degrees. Brush two baking sheets with 1 1/2 teaspoons oil each. Combine cheeses in small bowl. Bring 1 cup water and 1/2 teaspoon salt to boil in a large skillet over high heat. Add broccoli, cover, and simmer until broccoli is just tender, 3-5 minutes. Drain thoroughly and roughly chop. Wipe skillet dry, add remaining 1 1/2 tablespoons oil and garlic, and cook over medium heat until fragrant, about 1 minute. Toss in broccoli and season with salt & pepper to taste. Roll out each ball of dough and transfer to the two baking sheets. Mound half of cheese on one side of each dough round, leaving 1 inch border around the edges. Top each with half broccoli. Brush the dough with water, fold over filling, press edges to seal and cut 5 slits in top of dough. Bake until golden, 15-20 minutes.
02.16.08
Salmon Patties
This came from Susan’s brother Matt. Where it came from before that, I don’t really know. We’ve had it so many times now – so much so that Susan can recite it from memory! It uses a bowl and skillet – easy cleanup!
—
1 7oz pouch of Salmon (I presume canned would work too)
1/3 sleeve of Ritz crackers
1 large egg
1/3 of a medium onion, finely chopped
1/2 Tblspn mayonaise
Olive / Peanut / Vegetable oil (a little more than a coating on the bottom of the skillet – its not deep frying we’re after)
Approx 1/2 tsp Garlic Powder
Approx 1/2 tsp Cayenne Pepper
Black Pepper to taste
Empty the salmon pouch into a mixing, then, using a fork, break the salmon into pieces. Put the Ritz crackers in a zip-top baggie and crush with mallet / meat tenderizer, creating fine crumbs. Mix the cracker crumbs with the salmon.
Add onion and seasoning. Mix well. Add egg and mayonnaise. Mix well. Form into patties – we use a cookie cutter to create uniform and well packed patties.
Heat oil over medium-high heat and once hot, place patties in to cook approximately 2 minutes on each side, or until brown.
Makes four (4) 3″ diameter patties.
02.14.08
Crispy Horseradish-Battered Fried Fish
- Vegetable Oil, for frying
- 2 1/2 Cups complete pancake mix (the kind that needs only water) *I used Bisquick*
- 1 heaping tablespoon prepared horseradish
- 2 Lbs fresh cod, cut into 4 to 6 ounce pieces *I used only 1 lb and it made enough for 3 people*
- Salt & Pepper
Pour about 2 inches of vegetable oil into a large skillet. Place over a large burner and heat over medium-high heat. In a wide mixing bowl, combine 2 cups of pancake mix, 1 1/4 cups water, and the horseradish. Place the remaining pancake mix in another wide mixing bowl. Season the fish with salt & pepper, then toss it in the dry pancake mix, coat evenly and shake off the excess. This helps the batter to stick to the fish. Add the fish to the batter, flipping it around with a fork and coat completely. Carefully place battered fish in the oil and fry for 4-5 minutes on each side, until golden brown. Remove from oil and dry on paper towels.
Watercress-Cucumber Tartar Sauce
Ingredients:
- 1 1/4 cups mayonnaise
- 2 rounded tablespoons sweet pickle relish
- 1 half-sour pickle, finely chopped
- 2 tablespoons finely chopped onion
- 2 tablespoons chopped fresh dill
- Juice of 1/2 lemon
- 1 bunch of watercress, finely chopped
- 1/4 large English or seedless cucumber, finely chopped
- A few drops of hot pepper sauce
In a bowl, combine all ingredients.
02.02.08
Pizza Bake (again, untried)
Popover Pizza Casserole
Prep: 30 minutes
Bake: 25 minutes
Ingredients
1 pound ground raw turkey or ground beef
1 cup chopped onion
1 cup chopped green sweet pepper
1/2 of a 3-1/2-ounce package sliced pepperoni, halved
1 15-ounce can or 1 15-1/2-ounce jar pizza sauce
1 2-ounce can mushroom stems and pieces, drained
1/2 teaspoon fennel seed, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
2 eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1 6-ounce package thinly sliced mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
1. In a large skillet cook turkey or beef, onion, and green pepper until meat is brown and vegetables are tender. Drain fat. Cut pepperoni slices in half. Stir pepperoni, pizza sauce, mushrooms, fennel seed, oregano, and basil into meat mixture. Bring to boiling. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally.
2. Meanwhile, for topping, in a small bowl combine eggs, milk, and oil. Beat with an electric mixer on medium speed for 1 minute. Add flour; beat 1 minute more or until smooth.
3. Grease the sides of a 13×9x2-inch baking dish; spoon meat mixture into dish. Arrange cheese slices over hot meat mixture. Pour topping over cheese, covering completely. Sprinkle with Parmesan cheese.
4. Bake in a 400 degree F oven for 25 to 30 minutes or until topping is puffed and golden brown. Serve immediately. Makes 8 servings.
01.21.08
Chicken Taco Filling
I think this one originally came from AllRecipes, but we’ve modified it to make it go a little faster than the original.
Ingredients:
- Two 10 oz cans of chunk chicken breast (cooked, packed in water)
- 4 oz can of tomato sauce (I can only find 8oz cans.
) - 1/4 cup salsa (Try to pick a “wet” salsa, not a chunky one)
- 1 packet taco seasoning (We use the low sodium… which still isn’t all that low!)
- 1 teaspoon ground cumin
- 2 cloves garlic, minced (We use the stuff in the jar!)
- 1 teaspoon chili powder
- 1/4 cup of water (If it looks a little dry – not required)
- Tortillas or taco shells
Directions:
- Combine all ingredients in a saucepan and stir.
- Heat until warm.
- Serve with favorite taco/burrito add-ons.
Makes 8 (ish) tacos. It all depends on how you portion it…
We’ve successfully doubled the recipe with success. It also works well as a nacho topping, too.
