2day's recipe: Buttered-Toast Swiss Patty Burgers

I have a small confession, I am a meat eating freak!  I love a great steak, roast, or hamburger.  Honestly, I couldn't do without.  It is just the way God made me, I love her!!!  Any way, here is a really yummy recipe for a big, fat, juicy hamburger.
Enjoy :-)

Buttered-Toast Swiss Patty Burgers

Onions add a silky touch to this humble yet satisfying burger. (note from Sara - I would add mushrooms to this burger, well I did)

Ingredients
3 tablespoons butter 2 tablespoons softened
1 large onion chopped
2 pinches ground thyme
Salt and pepper
1 1/2 pounds ground beef sirloin
1 tablespoon Worcestershire sauce
1 1/2 teaspoons extra-virgin olive oil (EVOO)
4 thin slices Swiss cheese such as emmentaler
8 slices sandwich bread
1 tablespoon Dijon mustard
A splash chicken stock or water
1 tablespoon finely chopped flat-leaf parsley

Instructions
1.In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the onion and thyme, season with salt and pepper and cook until the onion is browned, about 20 minutes.

2.While the onion is cooking, in a large bowl, combine the sirloin and Worcestershire; season with salt and pepper. Form into 4 patties, making a depression at the center for even cooking. In a nonstick skillet, heat the EVOO, 1/2 turn of the pan, over medium-high heat until smoking. Add the patties and cook, turning once, for 6 to 8 minutes for medium. During the last minute of cooking, top the burgers with the cheese.

3.Toast the bread, then spread with the 2 tablespoons softened butter.

4.Stir the mustard and chicken stock into the onions. Stir in the parsley, then remove from the heat.

5.Place a beef patty on each of 4 buttered toasts; top with some of the onions and another buttered toast slice.

Yields: 4 Servings
source - Rachael Ray

2day's recipe: Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

I do enjoy Southern Living & Cooking Light's recipes.  However, I usually change every recipe I use, to fit my taste or my clients food preferences.  Here is a recipe from Southern Living.  YUM!  Enjoy :-)

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta   

Outstanding Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining. Ingredients 1 pound unpeeled medium-size fresh shrimp 1 (12-ounce) package fettuccine 1/2 pound Andouille sausage chopped 1/2 cup butter or margarine 1 medium onion chopped 1 small green bell pepper chopped 4 celery ribs chopped (about 1 cup) 4 garlic cloves minced 1 1/2 tablespoons salt-free Cajun seasoning 3 tablespoons all-purpose flour 2 cups chicken broth 1 1/2 cups heavy cream 6 ounces pasteurized prepared cheese product cubed 3/4 cup chopped green onions 1/3 cup grated Parmesan cheese 3 tablespoons chopped fresh parsley

InstructionsPeel shrimp, and devein, if desired. Set aside.

Prepare fettuccine according to package directions; drain pasta, and set aside.

Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.

Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.

Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.

Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.

Yields: 6 Servings

Southern Living, MARCH 2005
notes:  Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.

Kitchen Notes
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.

2day's recipe: for Chad, Beer Can Chicken with Beer and Molasses Bbq Sauce

Today's recipe if for my friend, Chad.  I was so lucky to have Chad and his lovely wife over for dinner with some other friends and we had beer butt chicken and lots of other fresh summer veggies.  This is my favorite way to cook chicken.  The beer or soda keep the chicken so moist.  You can mix this recipe up by changing the spices and the can of liquid.  Like using butter and citrus and rosemary... so good.. with a can of Mt. Dew instead of beer. 
A couple of tips - use a deep dish pie pan to put the chicken in and place it on the grill grates.  Pour half of the can in the bottom of the pan and leave the other half in the can.  Make sure you add more liquid if needed, it usually does.  Put spices and your fat (butter or olive oil) under the skin of the chicken.  Stuff the cavity with lemon halves or any other citrus fruits you use, rosemary or other herbs down the neck. 

I have included a recipe for BBQ chicken done this way BUT remember this recipe can be all yours to change it up.  If you have a favorite BBQ sauce, use it and cut down on the prep time.  Also, I think it usually takes about 1 1/2 hours for a 5.5lb chicken, so make sure the chicken is cooked through.
Most important - Enjoy!

Beer Can Chicken with Beer and Molasses Bbq Sauce

Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows

Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.


Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Yield: 2 quarts

2day's recipe: Feta-Spinach Salmon Roast

Normally on Friday's we do fish but we are blessed with a household of family that don't like fish, so you guys have my fish for me today.
Enjoy :-)

Feta-Spinach Salmon Roast


Ingredients
3 ounces cream cheese softened
3/4 cup crumbled feta
2 scallions thinly sliced, including the crisp part of the green
1/2 cup fresh spinach chopped
3/4 pound salmon fillets cut into 2 pieces
Olive oil


Instructions
Preheat the oven to 350 F degrees.

In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

Per Serving (excluding unknown items): 352 Calories; 21g Fat (53.8% calories from fat); 38g Protein; 2g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 248mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.


Yields: 2 Servings

2day's recipe: Roasted Chicken with Lemons and Thyme

Today's recipe is a nice recipe for summer.  Anything with lemons reminds me, it is summer!  You can change this recipe by doing this as a beer butt recipe instead of the oven if you would like.  I really like the idea of cooking outside during these 100 temp days.  Why heat the kitchen up??!!!  Remember - your grill can cook things like an oven!  Use it!  stay cool friends
Enjoy :-)

Roasted Chicken with Lemons and Thyme

Paprika, lemon, and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. (To roast, add lemons to the roasting rack during the last 20 minutes of the cooking time.)

Ingredients
1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme divided
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
2 lemons, divided
Cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat-free less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices
Thyme sprigs


Instructions
Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

2day's recipe: Sara's Spinach Chicken and Peppers

My family is rolling in tomorrow night and my nephew loves bell peppers.  He eats them like apples, so I was thinking about dinner... we need something with bell peppers.  Answer - my spinach and pepper chicken recipe.  I love it.  You can kick up the heat by adding jalapenos or leaving them out for a milder taste for a 2yr, like Culter.  Enjoy with a salad and good garlic bread!  For the adults - a nice glass of red wine!

Sara's Spinach Chicken and Peppers


Ingredients
1 box of spaghetti noodles or angel hair
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach
1 bag of the frozen bell peppers (has yellow, red and orange peppers) or fresh bell peppers
1 med onion sliced
8 ounces package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzarella cheese or Italian
salt and pepper to taste


Instructions

Cook spaghetti noodles according to package instructions.

Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spaghetti sauce in.

Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.

Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.

Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.

Add the 2 jars of pasta sauce and reduce heat to a simmer (low)

Let chicken simmer for about 20-30mins depending on how thick the breasts are.

To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.

Yields: 4 Servings
notes: I like to add jalapeno to this - I think the spice gives it a kick.

2day's recipe: Artichoke and Goat Cheese Stuffed Chicken

I know, it has been a while.  Sorry for not posting any recipes, to say it has been "busy" is a HUGE understatement BUT I will try and get back on track today.  I am sharing one of my client favorites today.  Enjoy :-)

Artichoke and Goat Cheese Stuffed Chicken

Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing

Ingredients
3 teaspoon(s) olive oil (divided use)
3/4 cup(s) artichoke heart canned, (drained & chopped)
1/4 cup(s) shallot minced
2 ounce(s) Goat cheese crumbled (or Feta)
1 teaspoon(s) herbs de Provence dried, * (divided use)
1/4 teaspoon(s) salt (divided use)
1/4 teaspoon(s) black pepper (divided use)
2 teaspoon(s) parsley fresh, chopped (plus extra for garnish)
4 6oz. chicken breasts boneless, skinless, (fat not flat)
1 cup(s) chicken broth low-fat, reduced sodium
2 tablespoon(s) lemon juice fresh
2 teaspoon(s) cornstarch
lemon zest


Instructions
Heat 1/3 of the oil over medium heat using a nonstick pan. Add the shallots and artichoke hearts. Sauté about 4 minutes. Remove to a bowl and cool. Stir in the cheese, parsley and ½ of the herbes de Provence, salt and pepper.

Cut a horizontal slit through the thickest part of the chicken breast, forming the largest pocket possible without cutting through the breasts or enlarging the slit too much. Divide the artichoke filling into 4 equal parts. Stuff as much of the filling as you can into each breast pocket. (About 2 tablespoons or more.) Try to arrange the filling so the slit in the pocket is as closed as possible.

Heat the remaining oil over medium heat in a large non stick pan or skillet. Add the chicken and season with the remaining salt and pepper. Sauté the chicken, turning once, until the chicken is done.
Remove chicken to a plate or bowl and keep warm.

To the pan that the chicken was cooked, add the chicken broth and the remaining herbes de Provence and bring to a boil. Combine the lemon juice and cornstarch and whisk into the boiling broth. Cook until thickened. Remove from heat and allow to cool.

Place chicken into plates and cover with sauce. Garnish with the lemon zest (if desired).

* Herbes de Provence can be made for this recipe by using a simple mixture of thyme (1 tablespoon), basil (1 teaspoon) and rosemary (1/4 teaspoon).
Source: USPCA