Grilled All-American Burgers
Makes 4 servingsPrep: 20 minutes
Grill: 14 minutes
Ingredients
1 clove garlic, minced, or 2 tablespoons finely chopped onion
2 tablespoons catsup
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon cooking oil
1 teaspoon vinegar
Few dashes bottled hot pepper sauce
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns
American cheese slices (optional)
Lettuce leaves (optional)
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
Directions
1. For sauce, in a small saucepan combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat; set aside.
2. In a medium mixing bowl combine ground beef, salt, and pepper; mix well. Shape meat mixture into four 3/4-inch-thick patties.
3. To Cook by Indirect Grill Method: In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degree F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.
4. To Cook by Direct Grill Method: Grill meat on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until no pink remains, turning once halfway through grilling time and brushing frequently with sauce.
5. To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. Makes 4 servings.
Make-Ahead Tip: Prepare sauce; cover and chill up to 24 hours. Prepare and shape burgers. Cover with plastic wrap and chill up to 2 hours before grilling.
Nutrition facts per serving:
calories: 327 total fat: 14g saturated fat: 5g cholesterol: 71mg sodium: 611mg carbohydrate: 25g fiber: 3g protein: 24g
Thanks to source: Better Homes and Gardens
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Grilled Beef Fillet with Portobello Relish
Makes 4 servingsPrep: 15 minutes
Grill: 15 minutes
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 1-1/4 pounds total) Kosher salt
Cracked black pepper
1 medium yellow onion, cut into 1/2-inch slices
8 ounces fresh portobello mushrooms, stems removed
4 roma tomatoes, halved lengthwise
3 tablespoons snipped fresh basil
2 tablespoons minced garlic
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
Directions
1. Trim fat from steaks. Season steaks with salt and pepper. For a charcoal grill, place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. Allow 11 to 15 minutes for medium rare (145 degree F) or 14 to 18 minutes for medium doneness (160 degree F).
2. Meanwhile, for relish, grill onion, mushrooms, and tomatoes directly over medium coals until tender, turning once halfway through grilling. Allow 15 minutes for onion and 10 minutes for mushrooms and tomatoes. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks, then vegetables on grill rack over heat. Cover and grill as above.)
3. Cut onion, mushrooms, and tomato halves into 1-inch pieces. In a medium bowl stir together basil, garlic, olive oil, the 1 teaspoon kosher salt, and the 1 teaspoon cracked black pepper; stir in grilled vegetables. To serve, spoon warm relish over steaks. Makes 4 sesrvings.
Nutrition facts per serving:
calories: 329 total fat: 18g saturated fat: 5g cholesterol: 87mg sodium: 617mg carbohydrate: 9g fiber: 2g protein: 33g vitamin C: 25% calcium: 4% iron: 26%
Source: Better Homes and Gardens
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Grilled Turkey Burgers
Prep: 25 minutesGrill: 14 minutes
Ingredients
1 beaten egg
1/3 cup fine dry bread crumbs
1/4 cup finely chopped green sweet pepper
2 green onions, finely chopped
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground raw turkey
2 tablespoons orange marmalade
5 rye or wheat sandwich buns, split
Shredded lettuce (optional)
Tomato slices, halved (optional)
Onion slices (optional)
Directions
1. In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into five 3/4-inch-thick patties.
2. Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F.. Toast cut sides of buns on grill. Serve patties in buns and, if desired, with lettuce, tomato, and onion. Makes 5 servings.
To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20 to 24 minutes or until an instant-read thermometer inserted in side of patty registers 165 degrees F., turning patties once halfway through grilling time and brushing with marmalade.
Nutrition facts per serving:
calories: 289 total fat: 11g saturated fat: 2g cholesterol: 77mg sodium: 396mg carbohydrate: 30g fiber: 1g protein: 17g vitamin A: 3% vitamin C: 8% calcium: 4% iron: 11%
Thanks to source: Better Homes and Gardens
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Pasta Arrabiata With Fresh Spinach
(Serves 4)Extra-virgin olive oil 1/4 cup
Garlic cloves, minced 3 large
Chopped onions 1/2 cup
Cooking sherry 1/2 cup
Italian tomatoes, crushed 1 - 28 ounce can diced with their juice or 3 pounds. fresh plum tomatoes, peeled, seeded, and coarsely chopped.
Rhode Island Red hot sauce 1/2 bottle, or to taste (or your favorite brand)
Salt to taste
Sugar 1 teaspoon
Spinach, fresh, chopped 2 cups
Cold butter, unsalted 1/2 stick
Parsley, fresh, chopped 2 tablespoon
Basil, fresh, chopped 2 tablespoon
Parmesan Cheese, grated 1/2 cup
Cavatelli, fresh, cooked 1 pound
METHOD OF PREPARATION
1. Heat oil in a saucepan over medium-high heat and sauté the garlic and onions, stirring, constantly, for about 5 minutes.
2. Add sherry and simmer for 1 minute.
3. Add the tomatoes, hot sauce, salt, and sugar, reduce the heat to medium-low, and continue cooking until the tomatoes are soft and the sauce is dense but not pureed - about 15 minutes.
4. Add chopped spinach and cook for 5 minutes.
5. Remove pan from the heat and add butter, parsley, and basil. Swirl pan to incorporate butter into sauce. Add parmesan cheese.
6. Serve over pasta.
7. If you would like, you can add one pound of your favorite seafood, poultry, or vegetables to this recipe. Simply sauté it with the garlic.
Skillet Chicken Potpie
This healthy version of the traditional favorite is made with skinless chicken breasts, a low-fat cream sauce, and a dumplinglike biscuit topping whipped up from an all-purpose baking mix.
Serving: 6 main-dish servings
Cook Time: About 40 min
Total Time: About 55 min
1 lemon
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken-breast halves (about 4 medium), cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 medium celery stalk, thinly sliced
1 can (14 1/2 ounces) fat-free chicken broth (1 3/4 cups)
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
1 1/2 cups plus 1/3 cup nonfat (skim) milk
1 cup reduced-fat all-purpose baking mix
1 cup frozen peas
1. From lemon, with vegetable peeler, remove 3 strips peel (3" by 1" each); set aside.
2. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add half of chicken and cook 3 to 5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.
3. In same skillet, heat remaining 1 teaspoon oil; add carrots, onion, and celery and cook 5 minutes over medium-high heat, stirring occasionally. Add broth, salt, thyme, pepper, and lemon peel; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.
4. Meanwhile, in medium bowl, with wire whisk, mix cornstarch and 1 1/2 cups milk until smooth. In small bowl, stir baking mix with remaining 1/3 cup milk until blended; set dough aside.
5. Stir cornstarch mixture into skillet; heat to boiling over medium-high heat. Boil 1 minute, stirring. Add chicken and peas; heat to boiling. Remove lemon peel and discard.
6. Drop dough by tablespoons over chicken mixture. Reduce heat to medium-low; cover and simmer 10 minutes or until biscuits are cooked through.
Based on individual serving.
Calories: 270 Total Fat: 5 g Saturated Fat: 1 g Cholesterol: 56 mg Sodium: 845 mg Carbohydrates: 28 g Fiber: 2 g Protein: 28 g
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Smoked fish with spinach salad
Great Recipe Pairing with Alsace Wine Foie gras in a "brioche" case
For 4 people Preparation time: 15 minutes Cooking time: 2 minutes
200g (7oz) smoked fish (salmon, halibut, trout)
500g (1lb 2oz) spinach
Groundnut oil
Hazelnut oil
White wine vinegar
Sherry vinegar
Mustard
Salt and pepper
Wash the spinach and blanch for three minutes.
Plunge spinach into cold water and then pat dry.
Cut the fish into bite-sized pieces and brown in a frying pan in which a tablespoon of groundnut oil has been heated.
Prepare a vinaigrette using three tablespoons of groundnut oil, one tablespoon of hazelnut oil, one tablespoon each of white wine vinegar and sherry vinegar, a little mustard, salt and pepper.
Mix the spinach and vinaigrette in a salad bowl and then divide on to four serving plates. Add the bite-sized pieces of hot fish. Serve.
Recommended Alsace wine: Tokay Pinot Gris
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Cajun Chicken and Linguine
Serving: 6Prep Time: 15 minutes
Cook Time: About 30 minutes
1 pound linguine or fettuccine
2 teaspoons plus 1 tablespoon olive oil
1 pound chicken tenders, each cut lengthwise in half
2 teaspoons Cajun seasoning
1 large onion, sliced
1 large green pepper, sliced
1 package (8 ounces) sliced mushrooms
1/2 teaspoon salt
1/4 cup heavy or whipping cream
2 medium tomatoes, chopped
1 cup loosely packed fresh basil leaves, sliced
1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta; cook as label directs.
2. Meanwhile, in nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and Cajun seasoning and cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently. Transfer chicken to plate.
3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and pepper and cook, covered, 8 to 10 minutes or until vegetables are tender and browned, stirring occasionally. Add mushrooms and salt and cook, covered, 5 minutes, stirring occasionally.
4. Drain linguine, reserving 1/2 cup cooking water. Return linguine to saucepot. Add cooking water and cream; heat to boiling over medium heat. Stir in onion mixture; heat through. Remove saucepot from heat; add tomato, basil, and chicken with its juices on plate, and toss to mix well.
Based on individual serving.
Calories: 495
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 58 mg
Sodium: 455 mg
Carbohydrates: 66 g
Protein: 30 g
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Spicy Ginger Chicken in Lettuce Cups
Serving: 4Prep Time: 15 minutes
Cook Time: About 15 minutes
3 tablespoons soy sauce
1 tablespoon grated peeled fresh ginger
1 teaspoon sugar
1/8 teaspoon crushed red pepper
1 garlic clove, crushed with press
1 pound ground chicken
2 medium stalks celery, chopped
1/2 cup sliced water chestnuts, chopped
1/4 cup dry-roasted peanuts, coarsely chopped
8 to 12 large Boston lettuce leaves
1. In cup, combine soy sauce, ginger, sugar, crushed red pepper, and garlic; set aside.
2. Heat nonstick 10-inch skillet over medium-high heat until hot. Add chicken and cook 4 to 5 minutes or until no longer pink, breaking up meat with side of spoon.
3. Add celery to chicken in skillet, and cook 2 minutes, stirring occasionally. Add water chestnuts and soy-sauce mixture; cook 1 minute to blend flavors. Stir in peanuts.
4. Divide chicken mixture among lettuce leaves. Fold leaves over chicken mixture and eat out of hand.
Based on individual serving.
Calories: 305
Total Fat: 20 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 825 mg
Carbohydrates: 8 g
Fiber: 3 g
Protein: 24 g
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Italian-Style Burgers
Prep: 15 min.Broil: 13 min.
Ingredients
1/4 cup fine dry bread crumbs
3 tablespoons skim milk
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 pound lean ground beef
1 medium tomato, sliced
1/8 teaspoon dried oregano, crushed
1/4 cup shredded part-skim mozzarella cheese
Directions
1. In a medium mixing bowl stir together bread crumbs, milk, onion, parsley, Parmesan cheese, garlic powder, and pepper. Add meat; mix well. Shape into four 3/4-inch-thick patties.
2. Place meat patties on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil 6 to 8 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees F.
3. Top each burger with 1 slice of tomato. Sprinkle with oregano, then mozzarella cheese. Broil 1 to 2 minutes more or until cheese is melted. Makes 4 servings. Make-Ahead Tip: Prepare burgers but do not broil. Wrap burgers individually in freezer wrap or foil; place in an airtight container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw overnight; cook and serve as above.
Nutrition facts per serving:
calories: 202 total fat: 9g cholesterol: 65mg sodium: 163mg carbohydrate: 7g protein: 21g
Thanks to source: Better Homes and Gardens
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Steak Sandwich, Apulian-Style
Prep: 45 min.Grill: 25 min.
Ingredients
1 small eggplant
3/4 teaspoon salt
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
8 ounces fresh, mild red cherry peppers or mild banana peppers, halved and stems and seeds removed
2 tablespoons balsamic vinegar
12 ounces beef flank steak or boneless beef sirloin steak, about 1 inch thick
2 teaspoons dried Italian seasoning, crushed
4 6-inch Italian sourdough rolls, split horizontally
Olive oil (optional)
Salad greens or romaine leaves
2 ounces shaved Parmesan cheese
Fresh thyme sprigs (optional)
Directions
1. Trim ends off eggplant; discard. Cut eggplant lengthwise into 1/4-inch-thick slices, discarding the outside "peel" slices. Spread the eggplant slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt; cover and set aside for 30 minutes. Rinse eggplant; pat dry. Rub eggplant slices with half of the olive oil; set aside.
2. For pepper spread, in a large skillet heat remaining oil. Cook onion and garlic, uncovered, in hot oil over medium heat for 5 minutes or until onion turns golden, stirring often. Add the cherry or banana peppers, the balsamic vinegar, and the remaining 1/4 teaspoon salt; cook and stir for 2 minutes. Reduce heat; cover. Cook over low heat for 10 minutes or until mixture is soft, stirring occasionally. Remove pepper mixture from heat. Let cool.
3. In a food processor bowl or blender container cover and process or blend pepper mixture until nearly smooth. Set aside.
4. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Season steak with salt and pepper, if desired. Rub steak on both sides with dried Italian seasoning.
5. Grill steak on rack of uncovered grill directly over medium coals for 18 to 22 minutes for medium doneness (160 degrees F), turning once. Grill eggplant slices for 6 to 8 minutes or until cooked through, turning once. Set aside. If desired, brush cut sides of Italian bread halves with olive oil. Grill bread, cut side down, for 1 to 2 minutes or until toasted.
6. To assemble, spread about 1 tablespoon pepper spread on bottom half of each Italian roll. Top with greens and eggplant slices. Slice steak across grain into very thin strips. Arrange sliced steak on eggplant slices. Add Parmesan, if desired. Lightly spread top halves of Italian rolls with remaining pepper spread. Serve open-face with top halves of rolls on the side. Garnish with sprigs of thyme, if desired. Makes 4 servings.
Nutrition facts per serving:
calories: 616 total fat: 18g saturated fat: 7g cholesterol: 47mg sodium: 1300mg carbohydrate: 75g fiber: 7g protein: 37g vitamin A: 8% vitamin C: 236% calcium: 32% iron: 32%
Thanks to source: Better Homes and Gardens
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