Wild Rice Burger with Bacon and Cheese

 

Pretty darn good veggie burger from MollyYeh on Girl Meets Farm. I am including in the recipe Pickled Red Onion. I did not make this as I had just bought scallions at the farmer's market. I added one large scallion to the burger mix. I also substitued rough chopped pine nuts because I did not have sunflower seeds. I also substituted a Baharat spice blend instead of the paprika and Lake Shore spice blend in place of the onion powder. This makes 4 generous patties.

Ingredients for the Burger:

• 3 cups cooked wild rice ( I used Lundberg Wild Rice Blend) (One cup dry makes just over 3 cups)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko plus 2 tablespoons ( I used gluten-free panko that I seasoned and toasted)
• 1/4 cup sunflower seeds ( I used toasted pine nuts, rough chopped)
• 1/4 cup fresh parsley, chopped
• 1 large scallion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder ( I was out so used Lake Shore spice blend)
• 1 teaspoon sweet paprika ( I used Baharat spice blend)
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt ( I did not have)
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 3 eggs, beaten
• canola oil
• 4 slices cheese of choice

To Assemble:

• Mayonnaise
• 4 Hamburger buns 
• 8 slices crispy bacon
• butter lettuce leaves
• Dijon mustard

Pickled Red Onions:

• 1/3 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 1/2 cup thinly sliced red onion

Directions for making Pickled Red Onion:

In a small sauce pan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until sugar and salt dissolve. Pour over the red onions and allow to sit for 10 minutes. Cool completely. Store in airtight container in the refrigerator for up to 5 days.

Directions for making burgers:

In a large mixing bowl, add the rice, Parmesan cheese, panko, pine nuts or sunflower seeds, garlic powder, onion powder (or Lake Shore), paprika (or Baharat), thyme, celery salt, salt and pepper. 

Mix to combine. Add the eggs. At this point I refrigerated to meld flavors and to assure mixture holds patty shape. Once chilled form into 4 burger patties.

In a large skillet over medium heat, add enough canola oil to coat bottom. 

Place patties in the pan and cook 5 minutes per side till golden brown and crispy. To each burger add one slice of cheese and allow to melt.

To assemble burgers:

Spread mayonnaise ont the bottom half of each toasted bun.

Top with burger patty, 2 slices bacon, 1 lettuce leaf and some pickled onions.

Spread Dijon on the top bun and place on the burger.

Printed

Roasted Potatoes with Paprika Aioli

 

Tender roasted potatoes that really stand alone without the parmesan crisps. Which is how I made the recipe. The paprika aioli is great accompaniment and highly recommend! 

Ingredients for Potatoes:

• 2 1/2 pound small Yukon gold potatoes, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• salt and pepper to taste
• 3 tablespoons olive oil

Ingredients for Paprika Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 small clove garlic, finely minced
• salt and pepper

Directions for Aioli:

Whisk all ingredients together, cover and refrigerate.

Directions for Potatoes:

Line a rimmed baking sheet with foil and place on the center rack of oven.

Preheat oven to 425-degrees.

Toss the potatoes in a bowl with thyme, rosemary, olive oil, salt and pepper.

Remove baking sheet from oven and lightly grease with canola oil. Place potatoes cut-side down in an even layer and bake till tender and golden brown. About 35 minutes. At this point an option would be to. sprinkle parmesan cheese on top and return to oven 8-10 minutes.

Serve with aioli. 

Pat's Beer Can Grilled Chicken

 

For this recipe, I followed directions for the grilling part from my Weber's Way to Grill. The rub I found from Down Home with the Neely's. I used Hatch Medium Chile Powder I purchased in Sante Fe instead of the cayenne in the original recipe. I also added 1 teaspoon Caribbean Citrus Chile Rub in place of 1/2 tablespoon salt, also in the original recipe. Be sure to be careful when removing the cooked bird off the grill; hoping to keep the beer can placement in tact. Weber suggest using tongs placed into the butt of the bird and a spatula underneath the beer can. The rub is pretty spicy, so if that does not agree with you, back off on the chile.

Beer Can Chicken Rub:

• 2 tablespoons smoked paprika
• 1 1/2 tablespoons salt
• 1 teaspoon Caribbean Citrus Chile Rub
• 1 tablespoon Hatch Medium Chile Powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the chicken:

• 4 pounds whole chicken, washed and dried
• canola oil
• 1 (12 ounce) can beer

Directions for Chicken Rub:

Combine all the rub ingredients together.

Directions for the Chicken:

Preheat grill to Indirect Medium heat (350-450-degrees)

Rub the chicken and its cavity down with canola oil and then season with the rub. Back, front and cavity of the chicken. Allow the bird to sit at room temperature 20-30 minutes.

Pour 1/2 of the beer out and then make 2 more holes in the can.

Sit the chicken on to of the beer can forming a tripod with the legs.

Place the chicken tripod on the grill and close the lid.

Grill for about 1 1/2 hours or until the thickest part of thigh registers 170-degrees.

Allow to rest before removing beer can and cutting into serving pieces.

Potato, Zucchini Frittata with Cherry Tomatoes

 

This is courtesy of Rachael Ray. It is made in a 10-inch oven-proof skillet. 10-inch = 10 eggs. The cherry tomatoes really make this dish. I bought an Italian spice blend fro Spice House on line and so flavorful did not need to add the fresh basil as a garnish. 

Ingredients for Cherry Tomato Topping:

• 2 tablespoons EVOO
• 12 ounce bag cherry tomatoes, stemmed and halved
• 2 cloves garlic, finely minced
• 1 teaspoon Italian blend spices
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds

Ingredients for Fritatta:

• 1 small firm zucchini, shredded
• salt and pepper
• 1 potatoe , russet or yukon gold, shredded
• 10 large eggs
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 2 cups shredded mozzarella or bufala mozzarella, dried with towel and thinly sliced
• Italian spices for garnish

Directions for Cherry Tomato Topping:

Preheat oven to 400-degrees.

Heat the skillet you will be using over medium-hight heat and add EVOO. Add tomatoes and toss 4 minutes.

Add garlic, Italian seasonings, red pepper flakes and fennel, then stir and toss 1 minutes.

Remove from the skillet.

Directions for Frittata:

Place shredded zucchini on a towel, sprinkle with a little salt. Allow to stand then squeeze out any liquid.

Whisk eggs until frothy, season with salt and pepper, then add the Parmigiano and stir to combine.

Heat EVOO and butter in skillet on medium-high and add the shredded potato. Season with salt and pepper and brown for 3 minutes.

Add the zucchini and brown a few minutes more.

Cover with the egg mixture.

Place in oven for 15 minutes. 

Add mozzarella and then tomato topping and roast an additional12 minutes, until lightly brown and firm.

Allow to stand 10 minutes before serving. Sprinkle with Italian spices.

Delizioso!!!

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Bacon Dirty Rice

 Trisha Yearwood of Trisha's Southern Kitchen. I used my Kitchen Aide microwave steam setting to steam the rice and used chicken stock for the liquid. Ratio 1 cup rice to 2 cups stock. I cooked the bacon ahead as well...

Ingredients:

• 3 strips thick-cut bacon, cooked and chopped
• 1 cup long-grain rice, cooked in microwave
• 2 cups chicken stock
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 2 tablespoon fresh cilantro, chopped
• 2 tablespoon fresh parsley, chopped
• salt and pepper to taste

Directions:

Cook rice in microwave.

Cook bacon till crisp, drain and chop.

Add bacon, cumin, coriander, cilantro, parsley and salt and pepper to cooked rice. Toss to incorporate all ingredients.

Skillet Chicken Enchiladas

 

A winner dinner from Rick Martinez of Food Network. This is broiled in a skillet, so need a skillet that will take direct hot heat. I used thawed frozen spinach instead of frozen chopped collard green, used green chile sauce instead of tomatillo sauce, added chopped cilantro and used Greek yogurt and cilantro for toppings; along with reserved scallions.

Ingredients:

• 2 tablespoon vegetable oil
• 1 1/2 cup frozen spinach, thawed and squeezed of water
• 1 teaspoon cumin
• 1 1/2 cups (6 ounces) shredded rotisserie chicken
• 1 bunch scallions, chopped (reserve some for topping)
• 1/3 cup cilantro, chopped, plus 2 tablespoons for garnish
• 2 cups Monterey Jack cheese, halved
• 2 cups green chile sauce
• 1/2 cup heavy cream
• 8 corn tortillas
• Greek yogurt

Directions:

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat.

Add spinch and cumin and cook about one minute.

Remove to a large bowl. Add the chicken, 3/4th of the scallions, chopped cilantro and 1 cup of the cheese. Season with salt and pepper.

Wipe out skillet and add the remaining one tablespoon of vegetable oil over medium heat.

Stir in the green chile and heavy cream and reduce heat to simmer. Reserve 1/2 cup sauce.

Dip the tortillas briefly in the sauce and lay on a baking sheet.

Divide the chicken mixture among the tortillas and roll up.

Arrange the enchiladas seam-side down in the skillet.

Spoon reserved sauce on top.

Preheat broiler to 500-degrees. 

Broil enchiladas until they are just crisp and lightly browning, about 2 minutes.

Sprinkle remaining cheese on top and broil about 1 minute.

Top with Greek yogurt, remaining scallions and chopped cilantro.

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Buffalo Chicken Dip

 This is from Food Network courtesy of Clare Robinson. She suggested a blue cheese topping; which I substituted for cheddar. I had some scallions already sliced and some fresh cilantro, so added those in as well, just not in the original recipe. Also used about 1/3rd of the rotisserie chicken, give or take 3 cups worth. Recipe called for the whole chicken... Will make a spectacular dip (serve with crackers, bread, or carrot sticks) and or as a taco filling.

Ingredients:

• 8 ounces cream cheese, can use reduced fat
• 1/2 cup celery, finely chopped
• 1/3 cup chopped scallions
• 1/3 cup chopped cilantro
• 1/2 cup Frank's hot sauce
• 1/3 rotisserie chicken, about 3 cups
• 1 cup shredded cheddar

Directions:

Preheat oven to 425-degrees.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.

Add the celery, hot sauce, chicken, scallions and cilantro and mix well.

Lightly grease 9-inch pan (if using as a dip, bake in same dish you will serve with) and transfer the mixture.

Top with cheddar.

Bake about 20-25 minutes.

Printed