Quinoa Burgers

MAKE. THESE. NOWWW!

Ingredients:

-1 cup uncooked quinoa (First see note below for cooking instructions.)

-3/4 cup shredded cheddar cheese (or other variety, if you prefer)

-1/2 cup low-fat cottage cheese (preferably small curd...less liquidy)

-1 medium carrot, finely grated (or 1 cup shredded zucchini, squeezed)

-3 eggs

-3 tablespoons all-purpose flour (more if needed)

-2 green onions, including white parts

-1/2 teaspoon Splenda or sugar

-1/4 teaspoon black pepper

-1/4 teaspoon ground cumin

-1/8 teaspoon salt

-1/8 teaspoon garlic powder

-olive oil for frying

Directions to cook quinoa:

(When you cook 1 cup uncooked quinoa, it will turn to 2 cups when cooked.  You need 2 cups quinoa for burgers once cooked.)

-2 cups water

-1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes to soak up all liquid. *Make sure it's cooled and completely dry.  If you immediately put in bowl with other ingredients, the mixture will be runny.

Directions to make burgers:
In a large bowl combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda (or sugar), pepper, cumin, salt, and garlic powder.  *If mixture seems runny at this point, add a bit more flour until you reach a sticky consistency.

Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  

Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

*http://eatingwelllivingthin.wordpress.com

Chicken with Mustard Cream Sauce

Ingredients:

• 4 whole boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 whole garlic cloves, minced
• 1 cup brandy (or white wine if preferred)
• 1 tablespoon (heaping) Dijon mustard
• 1 tablespoon (heaping) grainy mustard
• 1/4 cup (to 1/2) heavy cream (add more as needed)
• 1/4 cup (to 1/2) chicken broth (add more as needed)
• salt and pepper, to taste

Directions:

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.

2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.

3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine) being careful if cooking over an open flame. Then just let the brandy/wine bubble up and cook until it's reduced by half.

4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. 

5. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.

6. Spoon sauce over the top of the chicken. 

*www.pioneerwomancooks.com

Buffalo Chicken Bites

Ingredients: 3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded) 1/4 to 1/2 cup hot sauce (or more to your taste) 3 1/2 oz. cream cheese, softened 1 3/4 cups sharp or medium shredded cheddar cheese 1/4 cup sliced green onions 1 cup all-purpose flour 4 eggs, lightly beaten 3 – 4 cups Corn Flakes cereal, crushed Directions: Preheat oven to 350˚F.  Line a large baking sheet with parchment paper.  In a large bowl, mix the chicken, cream cheese, and hot sauce until combined.  Stir in the cheddar cheese and green onions. Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls.  Place on a plate or separate baking sheet (not lined) until ready to dip. In three separate bowls, set out the flour, eggs and Corn Flakes.  Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes.  Place on the prepared baking sheet and bake for 20 to 25 minutes.  Serve warm with ranch or blue cheese dressing. *If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes.  Transfer to a freezer bag and store in the freezer until ready.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown. Makes 48 small bites, or 30 medium bites. *www.penniesonaplatter.com

Deviled Eggs

Ingredients:
6 large eggs
1/4 c. mayonnaise
1 teaspoon yellow mustard
1 teaspoon vinegar
salt (optional)
ground black pepper (optional)
paprika or fresh parsley sprigs (optional)


Directions:

1. Place eggs in a single layer in a large saucepan (do not stack eggs).  Add enough cold water to cover the eggs by one inch.  Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles).  Remove from heat.  Let stand, covered, for 15 minutes; drain.
2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain and peel.
3. Halve hard-cooked eggs lengthwise and remove yolks.  Set whites aside.  Place yolks in a small bowl; mash with a fork.  Add mayonnaise, mustard, and vinegar; mix well.   If desired, season with salt and pepper.  Stuff egg white halves with yolk mixture.  Cover and chill until ready to serve (up to 24 hours).  If desired, garnish with paprika or parsley.

Makes 12 servings.

*Better Homes and Gardens Magazine

Giant Double Chocolate Cookies

Holy.  Crap.  Not funny.  These are huge and a.m.a.z.i.n.g.

Makes 12 cookies.

Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips

Directions:
Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  

In the bowl of an electric mixer, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the eggs one at a time, scraping down the bowl as needed.  Mix in the cocoa powder until well blended.  Add the flour, salt, and baking powder to the bowl and mix on low speed just until incorporated.  Fold in the chocolate chips with a spatula.   (I used my stand mixer to make the cookies, so when I added chocolate chips, I used my mixer to combine chips on low.  I did not use spatula.  Dough is pretty stiff.)

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces).  (An electronic scale works wonders!)  Roll each portion of dough into a ball and flatten just slightly into a disc.  

Place on the prepared baking sheets, a few inches apart.  Bake 16-20 minutes.  Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.

*www.annies-eats.com

Turkey Meatballs

Ingredients:

1 pound ground turkey (I used dark meat.)

1 large egg

1/4 cup romano cheese

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried parsley

1/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup panko bread crumbs

About 1 cup (or so) of your favorite BBQ sauce (thin consistency, not thick)

Directions:

Preheat oven to 350 degrees.  Combine all ingredients together (except for BBQ sauce) in a large bowl and mix until just combined. Taking 2 tablespoons of the mixture at a time, roll into meatballs of desired size.  

In a large skillet, add about 1 1/2 tablespoons of oil.  Allow it to heat up for a couple of minutes, then add meatballs to the skillet.  Cook until lightly browned on all sides, about 6-8 minutes total.   They do NOT need to be cooked all the way through, as they will finish cooking in the oven...

Transfer meatballs to a baking dish and top with BBQ sauce, making sure each meatball is coated.  Cover the dish with foil and bake for about 20 minutes, or until the internal temperature of the meatballs are 165 degrees.

Makes about 13-14 meatballs.  

*Meatball ingredients  adapted from www.howsweeteats.com

Leek and Cheddar Dip

So YUMMY!  Sooooo EASY!

Ingredients:

1 tablespoon butter

1 leek (white and green parts only), sliced into half moons, RINSED WELL

8 oz. (2 cups) cheddar cheese

8 oz. cream cheese

1/4 cup mayonaise

3 tablespoons stout, such as Guinness

Directions:

Preheat oven to 400 degrees with a rack in the upper third.

In a large skillet, melt the butter over medium heat.  Add the leek, season with coarse salt, and cook until tender and slightly caramelized, about 12 minutes.

Transfer leeks to a large bowl and add the cheddar cheese, cream cheese (room temperature), mayo, and stout.  Mix until smooth.

Transfer to a 1-quart baking dish and bake until bubbling and browned on top, 18-20 minutes.  

Serve with mini pumpernickel toasts or crackers.  

Serves 8.

*Everyday Food Magazine, March 2012

Buttermilk Roast Chicken

Ingredients:
2 cups buttermilk (I used fat free.)

5 garlic cloves, peeled and smashed

1 tablespoon table salt

1 tablespoon granulated sugar

1 1/2 teaspoons paprika, plus extra for sprinkling

Lots of freshly ground black pepper

2 1/2 to 3 pounds chicken parts (I used all legs.)

Drizzle of olive oil

Flaked or coarse sea salt, to finish

Directions:

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. 

Place chicken parts in a gallon-sized freezer bag (or lidded container)and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil.  Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. 

Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately. 

*www.smittenkitchen.com

Maple Mustard Buttermilk Crusted Chicken Tenders

Easy peasy!

Chicken Tender Ingredients:
1 pound boneless, skinless chicken tenders
1 cup buttermilk (I used fat free.)
1/2 cup pure maple syrup
1/4 cup dijon mustard
4 garlic cloves, minced or pressed
2 cups panko bread crumbs (I would only use 1 1/2.)
1/2 cup regular seasoned bread crumbs
1/4 cup whole wheat flour
1/2 teaspoon salt (I added more salt....probably 1 teaspoon total.)
1/2 teaspoon pepper
1/4 teaspoon ground mustard


Maple Honey Mustard Ingredients:

1/3 cup dijon mustard

1 tablespoon maple syrup

2 teaspoons honey
*FYI...I like spicy, but this honey mustard was too spicy for me.  Next time, I would do half reg mustard, half dijon.

Directions for Chicken Tenders:

In a bowl, whisk together buttermilk, maple syrup, mustard and garlic. Add chicken to a baking dish and pour buttermilk mixture over top to coat. Let soak for 4-6 hours or overnight.

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a large bowl, combine panko, bread crumbs, flour, 1/2 tsp. salt, pepper, and ground mustard.

Remove each chicken tender from the buttermilk (before I dipped in breadcrumb mixture, I sprinkled each individual tender with a light amount of salt) and dip in breadcrumbs, gently pressing to adhere. Place on the wire rack. Spray each with a mist of olive oil or nonstick spray. Bake for 10 minutes, remove from oven, gently flip and mist with spray, then bake for 10-12 minutes more. 

Directions for Maple Honey Mustard:

Whisk ingredients together and serve.

*www.howsweeteats.com

Overnight Oatmeal

Ingredients:
Oatmeal

• 3 cups 1% milk
• 1 1/2 cups steel-cut oats
• 1/2 cup packed dark-brown sugar
• 3/4 teaspoon salt
• Topping
  2 apples (such as Gala or Granny Smith), cored and diced
• 2 tablespoons packed dark-brown sugar
• 3 tablespoons sweetened dried cranberries or raisins
• 3 tablespoons chopped walnuts

Directions:

1. Coat a slow cooker with nonstick cooking spray.  Combine milk, 3 cups water, the oats, 1/4 cup of the brown sugar and the salt in slow cooker.  Cover and cook overnight on LOW for 9 1/2 to 10 hours.

2. Uncover and stir in remaining 1/4 cup brown sugar.  Set aside.  For the topping, coat a large nonstick skillet with nonstick cooking spray and place over medium heat.  Add apples and cook 4 minutes, stirring occasionally.  Add brown sugar, 1 tablespoon water and dried cranberries.  Cook 1 minute.  Remove from heat and stir in nuts.

3. Stir oatmeal in slow cooker until smooth.  Spoon about a cup into a bowl and add a few tablespoons of the topping.  Serve warm.

Serves 6.

*Family Circle Magazine, March 2012

Homemade Pizza Calzones

For JUST the dough...

scratch pizza dough ingredients:

2-1/2 cups All Purpose Flour, plus more for kneading

1 cup Warm Water {115-120 degrees}

1 packet Active Dry Yeast

1/2 teaspoon Honey

1/2 teaspoon Kosher Salt

1/2 teaspoon Olive Oil, plus more for oiling bowl

scratch pizza dough directions:

Add a half teaspoon of honey into a clean large bowl. Add the hot water into the bowl and sprinkle with the packet of yeast. Stir and let sit for a few minutes. Season with a half teaspoon of salt and olive oil. Sprinkle with one cup of the flour, stir with a spatula. Add in the second cup, stir until combine. Lastly add the remaining half cup of flour and stir by hand until combined. On a well floured surface, knead the dough {adding more flour if needed} until no longer sticky. Should take five minutes. 

Form the dough into a ball and add it to the bowl with the olive oil. Coat the dough with the oil, using it to work the oil up the sides of the bowl. Cover with a towel and place in a dry warm place for about an hour.

This recipe yields one large pizza, two medium pizzas or 4 individual size pizzas or calzones.

For the pizza calzones....

pizza calzone ingredients:

1 recipe for homemade pizza dough

8 slices of Sandwich Pepperoni, quartered

1 medium onion, sliced root to tip

1/2 pound Ground Italian Sausage

1-1/2 cups Freshly Grated Mozzarella

1/2 cup Freshly Grated Sharp Provolone

1 whole Egg, beaten  

pizza sauce ingredients:
8 ounce can of Tomato Sauce

1/2 teaspoon Italian Seasoning 

1/4 teaspoon dried Basil

1/4 teaspoon Garlic Powder

a pinch of Red Pepper Flakes {optional}

Kosher Salt and Black Pepper to taste

calzone directions:

In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.

In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.

Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce. Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together. 

Beat the egg and brush it over top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.

*For a step-by-step on how to make the dough and assemble the calzones, click here.

*www.simplyscratch.com

Smoky Black Bean Soup with Chicken Sausage

Ingredients:

• 1  teaspoon  olive oil
• 1  3-ounce link  precooked spicy chicken sausage, thinly sliced
• 1   large onion, finely chopped
• 1   red bell pepper, seeded and diced
• 4   garlic cloves, minced
• 1  teaspoon  ground cumin
• 1/2  teaspoon  dried oregano
• 2  15-ounce cans  black beans, rinsed and drained
• 2  cups reduced-sodium chicken broth
• 1  canned chipotle chili in adobo sauce, minced...NOT ONE CAN!  Just ONE chili!
• 1/3  cup  reduced-fat sour cream
• 1/2  teaspoon  finely grated lime zest
• 4  teaspoons  freshly squeezed lime juice
• 1/4  teaspoon  honey
• salt, to taste
  
  

Directions:

Heat oil in a medium saucepan over medium heat. Add sausage in a single layer; cook until lightly browned, about 2 minutes. Turn and cook 1 minute more. Transfer to a plate lined with paper towels.

Add onion and bell pepper to pan; saute until soft, 3 to 4 minutes. Add garlic, cumin, and oregano; saute 1 minute more. Stir in beans, broth and chipotle; bring to a boil. Reduce heat to medium low and simmer 5 minutes.

Meanwhile, combine sour cream, lime zest, 1 teaspoon lime juice, and honey in a small bowl.

Transfer 1 1/2 cups soup to a blender and puree. Stir puree back into soup; add sausage. Stir in remaining lime juice and season with salt to taste. Serve and top with lime sour cream.


Serves 4.

*Fitness Magazine, March  2012