Cowboy Dinner - Britta
Teriyaki Chicken - Cheryl
Pesto Chicken Pasta - Kim
Jamie Oliver's Cracking Burgers - Kimberly
Apple and Orange Porkchops - Melanie
Chicken Broccoli Casserole - Tamara
Friday, May 13, 2011
Jamie Oliver's Cracking Burger
serves 6
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
36 saltine crackers
8 sprigs of fresh parsley
2 heaped teaspoons Dijon mustard
1 pound quality ground beef
1 large egg, preferably free-range or organic
sea salt and freshly ground pepper
olive oil
1 romaine lettuce
tomatoes
6 burger buns
To make your burger
smash crackers until fine (I put them in a ziploc and crushed with a bowl) and put them in a large bowl. Finely chop the parsley, including the stalks. Add the parsley, mustard, and ground beef to the bowl. Crack in the egg and add a good pinch of salt and pepper. With clean hands scrunch and mix everything up well. Divide into 6 and pat and mold each piece into a roundish shape about 3/4 in. thick. Drizzle the burgers with oil, put on a plate, cover and place in refrigerator until needed (to help firm them up).
To cook your burger
Preheat a large grill pan or frying pan for about 4 minutes on high heat. Turn the heat down to medium. Place the burgers on the pan and use a turner to lightly press down on them. Cook them to your liking for 5-8 minutes on each side.
Pesto Chicken Pasta
1 (16 ounce) package bow tie pasta
1 cup grilled chicken breast – cut into bite size pieces
1/4 cup sun-dried tomatoes
1/4 cup grated parmesan cheese
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Defrost chicken, pesto sauce, sun-dried tomatoes, and cheese
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes, cheese and pesto. Toss to coat evenly.
1 cup grilled chicken breast – cut into bite size pieces
1/4 cup sun-dried tomatoes
1/4 cup grated parmesan cheese
1/2 cup pesto sauce
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Defrost chicken, pesto sauce, sun-dried tomatoes, and cheese
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes, cheese and pesto. Toss to coat evenly.
Teriyaki Chicken
1 C. Water
1 C. Soy sauce
1 C. Pineapple juice or orange juice
2 Garlic cloves, minced
1 ½ C. Sugar
½ tsp. Fresh ginger
¼ C. oil
Combine all ingredients and use some of the sauce to marinate chicken or steak overnight. Grill meat, and boil the reserved sauce for a couple of minutes and serve with the meat over rice.
1 C. Soy sauce
1 C. Pineapple juice or orange juice
2 Garlic cloves, minced
1 ½ C. Sugar
½ tsp. Fresh ginger
¼ C. oil
Combine all ingredients and use some of the sauce to marinate chicken or steak overnight. Grill meat, and boil the reserved sauce for a couple of minutes and serve with the meat over rice.
Chicken Broccoli Casserole
1/2 stick margarine
1 cup chopped celery
1 cup chopped onion
1 can cream of chicken soup
1 1/2 cup milk
3 cups cooked rice
1 tsp salt
1/4 tsp pepper
3 cups diced cooked chicken
1 cup slivered almonds (optional)
2 tsp parsley
1-2 crowns of broccolli
1 cup cheese
1 package chicken stove-top-style stuffing mix, prepared according to package directions
Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes. Stir in soup, salt, pepper, parsley, rice, chicken, milk and slivered almonds and cook until warm and bubbly. Steam broccoli for 3-5 minutes (do not overcook!) Mix steamed broccoli into the mixture and pour into 9x13 baking dish. Sprinkle cheese on top of dish. Spoon stuffing over the top and bake, uncovered in 375 degree oven for 15-20 minutes or until stuffing is toasted.
1 cup chopped celery
1 cup chopped onion
1 can cream of chicken soup
1 1/2 cup milk
3 cups cooked rice
1 tsp salt
1/4 tsp pepper
3 cups diced cooked chicken
1 cup slivered almonds (optional)
2 tsp parsley
1-2 crowns of broccolli
1 cup cheese
1 package chicken stove-top-style stuffing mix, prepared according to package directions
Melt margarine over medium heat in a large saucepan. Add celery and cook about 8 minutes, stirring occasionally. Add onion and cook another 5 minutes. Stir in soup, salt, pepper, parsley, rice, chicken, milk and slivered almonds and cook until warm and bubbly. Steam broccoli for 3-5 minutes (do not overcook!) Mix steamed broccoli into the mixture and pour into 9x13 baking dish. Sprinkle cheese on top of dish. Spoon stuffing over the top and bake, uncovered in 375 degree oven for 15-20 minutes or until stuffing is toasted.
Apple & Orange Pork Chops ~ recipe from Lion House
6-8 pork chops, about ½ inch thick
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
S&P
1 TBL shortening (olive oil)
½ cup chopped onion
1 cup uncooked rice (not the quick-cooking kind)
1 ½ cups water (I use 2 cups)
1 cup peeled and chopped tart apple
1 cup orange sections
1 ½ tsp salt
1/8 tsp pepper
1/8 tsp poultry seasoning (optional)
Trim excess fat from pork chops; season lightly with S&P. Brown quickly in shortening then set aside. Pour from skillet all but 2 TBL of the drippings. Sauté onion in the drippings. Combine all remaining ingredients with the onion, except pork chops; mix well, then pour into a greased 2-3 quart shallow casserole dish (9
x 13 x 2). Arrange chops on this mixture. Cover and bake at 350° for about 45 minutes. This recipe is also good without the apple or the oranges, or without both.
Cowboy Dinner
Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese
Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk
Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.
In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.
For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.
Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
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