Chicken Burger with Parsnip "Fries"

In my ever quest to use leaner meats in my cooking I atempted my first chicken burger.  Yes the chicken is a better option then beef, however I'm not saying this is the perfect healthy burger as it has nice bits of bacon throughout!  The use of shredded apple and honey keep the burger moist a little sweet.  We found that a little honey mustard on this burger with some spinach worked very well.  To give the affect of french fries with all that fat we made parnsip fries.  These were seasoned and tossed with a little olive oil and roasted in the oven.  All around a very flavorful meal.

Burger:

1 lb ground chicken

1 stalk of celery finely chopped

1 tablespoon of poultry seasoning

1 apple shredded (medium sized, I used mactintosh but granny smith would work well)

2 tablespoons honey

salt and pepper to taste

4 strips of cooked bacon crumbled

Toasted buns

Optional Toppings:

dijon or honey mustard

spinach

cheddar cheese

In a medium bowl combine seasoning, celery, apple, bacon, honey.  Add in chicken and mis to just combined, don't over mix.  Form into four patties.  Cook on grill or griddle, about 4-5 minutes each side.  Place on bun and add optional toppings.

* Since this recipe makes four patties I did freeze two cooked patties between parchment paper for another night.

Keep scrolling for Parnsip Fries recipe

Parsnip Fries:
2-3 parsnips peeled and sliced into sticks
2 tablespoons olive oil
salt and pepper to taste
1 tablespoon dried thyme crushed (or Rosemary)

Preheat oven to 425 degrees. Place parnsips on a foil lined baking sheet.  Toss to olive oil and all seasonings.  Bake 10 minutes then turn parsnips over. Bake another 10 minutes.  Should be golden brown and fork tender.

Roasted Crusted Winter Squash

Yummy Winter Squash

This is the time of year for lots of squash.  It's is in abundance in the markets.  I was recently given a winter squash from relatives.  I stared at it for a few days not sure what I wanted to do with it.  I came up with this easy side to serve along with some fish.  And since I am always trying to eat more vegetables we also had broccoli with this meal.  Winter squash can also be used roasted simply and tossed with a little olive oil and salt and pepper.  This would also work well mashed with a little maple syrup as this squash had a little sweetness to it.  So I am slowly learning what to make with all those different squash I see in the produce section right now.

Recipe:

1 winter squash, peeled and seeded

1 cup seasoned panko breadcrumbs

1 cup parmesan cheese

1 tablespoon garlic powder

1 teaspoon onion powder

salt and pepper to taste

Heat oven to 425 degrees. Cut the squash into 1 inch wedges.  Spray one side with cooking spray or brush with olive oil.  Mix rest of ingredients together.  Dip squash into mixture, sprayed side into mixture.  Place on a baking sheet.   Bake about 20 minutes or until fork tender.  

I like to cover my baking sheets with foil for easy clean up!

2 Unique Uses for Hot Dog Buns

I think most people find themselves with the dilemma of having leftover hot dog buns.  It's one of life's great mysteries why the amount of hot dogs in a package do not match the number of buns in a package.  So lately instead of letting the buns become a science experiment in my bread drawer I have been trying to use them in other ways besides just holding my hot dog.  So far this is what I have some up with, please if you have more ideas share them!

1. Surpising the hot dog buns make wonderful french toast.  They soak up the butter that they are cooked in and are light.  Simple make a mixture of egg, little bit of milk, spinkle or two of cinnamin and a splash of vanilla.  Dip the buns in the mixture and cook them on a buttered griddle.  To make a complete meal you may leave the buns connected when cooking and place a sausage link or bacon inside to make a breakfast sandwich.
2. Recently I made a pot of soup and was looking for some bread to dunk in my bowl.  Again staring at me from the counter were some leftover hot dog buns.  I decided to turn them into crispy flavorful croutons to place in my bowl.  I cut up the buns into chunks and tossed them in a bowl with italian seasoing, garlic powder, onion powder, and olive oil.  Lay them flat in one layer on a baking sheet  and toast in a 375 oven until golden brown. 

Southwestern Spaghetti Squash

 

This was a delicious meatless meal.  It is easy to make.  Takes a little time to roast the spaghetti squash but easy.  I admit my husband said in his mind when smelling it and looking at it he expected there to be some meat inside, so it took a few bites to get his head wrapped around what he was eating. 

 

Recipe:

 

1 spaghetti squash

1 can of black beans, rinsed and drained

1 cup corn kernels

1 red bell pepper, diced

1 jalapeno pepper, seeded and minced

2 garlic cloves minced

1/2 onion diced

1 cup shredded cheese

1 tablespoon cumin

1 teaspoon chili powder

1 teaspoon of oregano

avocado slices and salsa to serve (optional but recommended)

 

heat oven to 375 degrees.  Split squash in half and place face side up on a baking sheet.  Roast for 50-55 minutes.  Allow to cool enough to handle and using a fork shred the squash into "noodles"

 

In a large skillet heat olive oil.  Add the onion, peppers, garlic.  Saute 3-4 minutes.  Add cumin, chili, powder, and oregano. Cook another minute.  Add the black beans and corn cook through. 2-3 minutes.  Add spaghetti squash to mixture and stir to combine.  Place mixture into shells of the squash top with cheese and place under the broiler until cheese is melted.  Top with avocado slices and your favorite salsa and enjoy. 

Leftover Roasted Chicken

This past Sunday my husband and I enjoyed a delicious roast chicken.  However we are only two people with a 7lb chicken! So needless to say over the next few days we saw that chicken used in a few other ways.  I think leftover roast chicken or a rotisserie chicken is one of the easiest things to use.  Below are three ways we used the chicken.

A delicious chicken salad sandwich: chicken, mashed avocado, little olive oil, salt and pepper.  Topped with spinach, tomato and a slice of cheddar cheese.

BBQ Chicken Taco:  Mix some leftover chicken with your favorite BBQ sauce and warm in microwave.  Warm tortilla in a pan. Add some cheese, avocado slices, and fresh cilantro.



Open Face Chicken Sandwich:  In a pan heat gravy and chicken together.  Meanwhile toast some bread topping with little olive oil and garlic powder.  Place chicken and gravy on top of toast.

Roast Chicken with Vegetables

Ahhh nothing more satisfying then the smell of a chicken roasting in the oven on a cool Autumn day.  A recent trip to a fall festival meant that we came home with a bountiful of apples and vegetables.  A sale on whole chickens at the grocery also spurred this meal on! And this chicken will feed us for a couple of days, as it is just my husband and I.  I think one of my favorite vegetables roasted has to be carrots.  I love this meal also for the fact that onions on the bottom of the pan give everything a hint of the sweetness that comes from onions caramelizing.  This was the first time I roasted radishes and we enjoyed them greatly.  Some potatoes round the group being roasted.  

With a chicken like this I look forward to using leftovers for different sandwiches for lunch in the up coming days.  But I think tomorrow night will be some open faced chicken and gravy sandwiches!

Recipe:

5-7 lb chicken

1/2 lemon

3-4 garlic cloves

olive oil

1 tablespoon of herbs de provence

salt and pepper

Vegetables:

1 onion cut in wedges

5-6 red potatoes quartered

4-5 radishes halved

3-4 carrots cut into chunks

1-2 tablespoons olive oil

1 tablespoon herb de provence

1 teaspoon garlic powder

Preheat oven to 425 degrees.  Remove giblets, rinse chicken inside and out.  Dry with paper towels.  Season inside of chicken with salt and pepper.  Place garlic cloves and lemon inside chicken.  Season outside of chicken with herbs de provence and salt and pepper.  Drizzle with olive oil and massage oil and herbs into chicken.  

On a ridged baking sheet place onion on bottom.  In a bowl mix remaining vegetables with herbs and olive oil.  Place chicken on top of onions with breast side up.  Arrange vegetables around the chicken.  Place in oven.  Cook 1/2-2 hours depending on size of chicken.  Cook until meat thermometer measures 165 degrees.  If chicken starts to brown too much tent with foil.  Allow chicken to rest about 15 minutes before slicing.  

Tasted great served with pan gravy or pan juices.  Get all that yummy flavor from the chicken and the vegetables.

Couscous with Corn and Zucchini

This recipe was created as I was cooking dinner one evening.  Looking to use some zucchini and an ear of corn I had on hand this side dish was made.  It was the perfect dish to accompany some baked chicken.  Even better is the ease and quickness of this dish.  We also enjoyed the leftovers as a quick lunch the next day.  

Recipe:

1 cup of couscous

1 1/4 chicken broth (or vegetable broth)

1 zucchini cup into bite size pieces

2 ears of corn, kernels removed

1/3 cup of tomato sauce

1 teaspoon of herbs de provence

1 tablespoon of olive oil

salt and pepper to taste

grated parmesan cheese to top

In a medium pot bring broth and couscous to boil.  Simmer covered until most of liquid is absorbed.

Meanwhile in a medium pan heat olive oil over medium heat.  Add the zucchini and corn kernels.  Cook until zucchini is soft. Season with herb de provence.  Add the tomato sauce and cook 3-4 minutes.  Add cooked couscous to pan and cook another minute mixing with vegetable mixture.  Serve with a little grated parmesan cheese on top.

Pumpkin Crumb Cake

 

Fall is here, you can tell by all the pumpkin offereings in the stores. From pumpkin munchkins at Dunkin Donuts to all the pumpkin lattes in the coffee places.  It is something I am always eager for the arrival of and sad to see it leave.  Seems like pumpkins are everywhere this season.  I will have to get out to do some pumpkin picking next weekend.  I love to carve a nice jack-o-lantern and roast the seeds.  For today however I am using canned pumpkin puree to make a very moist pumpkin crumb cake.  I will be honest the taste of pumpkin is not strong in this cake, but the pumpkin helps to keep this cake moist.  It does have walnuts in the cake but that is optional and if there are any nut allergies simply leave them out.

 

Recipe:   (taken from Entenmann's Big Book of Baking)

 

Cake Batter1 3/4 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin
1 teaspoon vanilla extract
1/3 cup milk
3/4 cup chopped walnuts (optional)

Topping2/3 cup plus 2 tablespoons rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
6 tablespoons unsalted butter

 

2-3 tablespoons of Confectioner's sugar sifted for  dusting on top

Preheat oven to 350°F.  Grease cake pan 13x9.

To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. Set to one side.

Sift the flour, pumpkin spice, baking soda, baking powder, and salt into a bowl. In a separate bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and 1 egg at a time. Add the pumpkin and vanilla extract to the wet batter mix. Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.  Bake the cake until a toothpick inserted into center comes out clean, about 55 minutes. Cool.

 

 

 

Creamy Tortellini with Asparagus

 

This is a quick easy creamy pasta dish that can be served as a side or a full meal.  This is also a nice change up from regular marina sauce.  We ate this along with some stuffed flank steak, so definitely a treat night for as we don't always eat red meat or a creamy alfredo sauce.  I had a bunch of asparagus on hand so used that along with the pasta, but peas or any other vegetable would work well. 

 

Recipe:

 

1lb. of tortellini pasta

1 bunch of asparagus trimmed and cut into pieces

1 cup of milk

1 shallot thinly sliced

1 1/2 tablespoons flour

salt and pepper to taste

2 tablespoons of Parmesan cheese

2 tablespoons olive oil

 

Bring pot of salted water to boil and cook pasta.  In a medium sauce pan heat olive oil.  Saute shallot and asparagus for 2-3 minutes until golden and soft.  Stir in flour.  Whisk in milk slowly and bring to boil.  Add cooked pasta, cheese, and salt and pepper.  Serve.

 

 

 

 

Stuffed Flank Steak

Lately we do not eat a lot of red meat.  However a few times a month we just have to have some.  This week I went with some flank steak.  I saw an interesting recipe online, sadly I did not have all the ingredients.  So I was forced to improvise with what I had in the fridge.  This delicious steak is stuffed with salami, provolone, spinach, and red peppers. All the favors worked beautifully together.  It paired well with a side of creamy tortellini pasta with asparagus.

Recipe:

2 lb flank steak, pounded little thin

2 roasted red peppers ( I had some in a jar)

5 slices of genoa salami , enough to cover meat in one layer ( or prosciutto)

4 slices of provolone, enough to cover meat in one layer

1 1/2 cup of fresh baby spinach 

Lay steak flat, layer salami, cheese, peppers, and spinach on top.  Roll steak and secure with cooking twine. ( or if like me and don't have any on hand some toothpicks). In a skillet with little olive oil cook 3-4 minutes on each side.  Place in a roasting pan and in a oven at 375 cook for 20 minutes.  Test with meat thermometer to make sure meat is 155-160. 

"Octoberfest" Turkey Burger

On eof the best things about fall is the change of menu.  Bringing in apples, pumpkin, and more comfort foods.  Beign that today is October 1st it seems like a good time to also think about octoberfest. This is a delicious perfect burger for October.  I discovered this in EveryDay with Rachel Ray it was the burger of the month.   It sounded interesting and I happened to have some ground turkey on hand.  So why not give it a try. I think the flavors worked well together and it will stay moist. The added bacon drippings help a lot.  And it pairs very well with a pale ale or your favorite lager.  Serve it at your  Octoberfest party.  My husband must have liked it as he rated it blog-worthy!

Recipe: (from EveryDay with Rachel Ray October 2013)

 

1 tbsp. olive oil

8 slices bacon, finely chopped

1/2 cupped onion, finely chopped

3 cloves garlic, finely chopped

2 tsp superfine sugar or 1 tbsp light agave nectar
2 tbsp cidar vinegar
1 1/2-2 lbs ground turkey
salt and pepper
1/4 cup fresh finely chopped parsley
2 tbsp Worcestershire sauce
4 slices mustard seed- flavored Beemster (gouda) OR smoked Gouda
4 rolls split toasted (I used a brioche, but a pretzel roll would be awesome)
spicy brown mustard
sauerkraut, warmed
bread and butter pickles

In a large skillet, heat the oil.  crisp the bacon bits, 2-3 minutes, keep stirring. Add in the onion and garlic.  Cook, stirring 2-3 minutes.  Add the sugar and vinegar, stir.  Remove from heat and cool.

In a large bowl, season the turkey with and pepper.  Add the parsley, Worcestershire and the cooked bacon mixture and drippings.  Stir to combine, then form 4 patties.  Heat skillet over medium-high.  Add burger and cook, 4-5 minutes on each side, flipping only once. Place cheese on top and melt.  Slather bun with mustard, top with saurkraut and pickles.  Enjoy.