Open-Faced Cheddar Burgers

The original recipe was recently in February 2011 issue of Rachael Ray's magazine. It's kind of a cross between Welsh rarebit and a burger. Now, the original called for ground sirloin, but you know I love my ground turkey. It also called for 2 lbs of said sirloin. Um yeah that makes a 1/2 lb burger per serving. Don't you think that is a little excessive? I cut it down to 1/4 lb portions and they were perfect. Also while it called for a stout beer (she recommends Guinness), I used Foster's Premium Ale since it was the darkest thing I could find in a single serving-type portion. We aren't big drinkers here, much less would we be consuming 5 additional bottles of Guinness anytime soon. Yuck! I would definitely be interested in trying it with ground sirloin and stout next time!

Photo from Rachael Ray Magazine 

Open-Faced Cheddar Burgers

adapted from Rachael Ray Magazine

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

1 lb ground turkey

1 1/2 TBS worcestershire 

1/2 TBS dried parsley

1/4 tsp ground black pepper

1/2 tsp Kosher salt

2 TBS butter, plus some softened

1/4 cup chopped onion

1 clove garlic, minced

4 slices 1" thick white bread (French or Italian would work well)

1 TBS flour

1/2 cup dark ale (I used Foster's)

2-3 dashes Tabasco

1 tsp ground mustard

1 cup grated extra sharp cheddar cheese (yellow, not white)

2 eggs, beaten

Directions

Heat a cast-iron, heavy skillet or grill pan over medium-high heat. In a bowl, combine the turkey, worcestershire, salt, pepper and parsley. Form 4 patties, thinner at the center for even cooking. Spray or rub with olive oil and place in the pan. Cook for about 10-12 minutes, flipping once.

Preheat the broiler. Put the bread slices on a baking sheet. Toast the bread on each side until lightly golden. Spread the softened butter on each side once you remove it from the oven.  Leave them on the baking sheet.

In a saucepan over medium heat, melt 2 TBS butter. Add the onion and garlic. Cook until translucent and soft, about 10-12 minutes. Sprinkle flour in the pan and cook for a minute. Lower the heat to medium-low, stir in the beer, Tabasco and ground mustard. Stir in the cheese until melted. Add the eggs and stir constantly until the sauce thickens. 

Place each burger on top of a slice of toast and pour some sauce over it. Place under the broiler until the sauce browns. 

Enjoy!

 

Weekly Menu - January 23-28

 

We are quickly approaching the end of January, but it's still snowing around here! Very unusual for us here in Tennessee. The meals this week are filling to combat the cold temps. I've also included a slow cooker meal. Tuesdays I have classes from 9am-6pm so it's a busy day and I definitely don't want to cook once I get home.  Looking forward to this week's meals!

Cilantro Lime Rice

Jambalaya

Chicken Pot Pie

Easy White Chicken Lasagna

Italian Pot Roast

This was very easy and yummy! It was great for leftovers the next day, too. I served mine with some oven fries as I was all out of milk to make mashed potatoes. I will definitely be making this again and with no changes. It was that delicious!

Italian Pot Roast

adapted from Southern Living

Prep Time: 15 minutes

Cooking Time: 8 hours

Servings: 4-6 

Ingredients

1 large Vidalia onion thinly sliced
2-3 lb boneless tender chuck roast
1 tsp pepper
1 envelope dry onion soup mix
14oz can beef broth
1/2 cup red wine (I used Merlot)
8 oz can tomato sauce
1 tsp Italian seasoning
2 TBS cornstarch

Directions
Spray the inside of the crockpot with cooking spray. Place the onion in the bottom of the crockpot. Place the roast on top of the onion. Sprinkle with pepper and onion soup mix. Pour the tomato sauce, merlot and beef broth over the roast.

Cover and cook on low for 8-10 hours. Remove the roast and roughly shred with forks. Keep warm.

Mix together the cornstarch and 2 TBS water. Add this mixture and the Italian seasoning into the juices in the crockpot. Turn to high and cook for 20-40 minutes.

You can either add the roast back in, pour the sauce over the roast or dip into the sauce.

Enjoy!

Dinner Rolls

You all know that I am not good with baking or breads, but these were so easy and delicious. I had tried another roll recipe last week, but they turned out really crunch and dry. No bueno in this house. We like Bays Southern Bread's rolls - if you aren't from here then you have no clue what I am talking about, but this company makes the bread for Cracker Barrel. They have the best rolls, but I never have cash or time to go buy them. While these weren't sourdough, they were a good substitute.

Dinner Rolls

adapted from Allrecipes

Prep Time: 30 minutes, plus 2 hours rising time

Cooking Time: 15 minutes

Servings: 16 rolls

Ingredients

1/2 cup warm water

1/2 cup warm milk

1 egg

1/3 cup butter, softened

1/3 cup white sugar

1 tsp salt

3 3/4 cups all-purpose flour

1 pkg dry active yeast

Directions

Mix together water, milk and sugar in the bowl of a KitchenAid mixer. Add the yeast and let it sit for about 10 minutes. Stir in the butter, egg and salt. Using the dough hook, begin by adding flour half a cup at a time until the dough is "cleaning" the sides. It will be slightly tacky, but not really sticky. Cover with a kitchen towel and let it rise for 45 minutes to an hour. 

Punch the dough down and divide it into 16 balls (maybe the size of tangerines?).  Place them on a baking sheet (I greased mine with a little butter), cover with a towel and let them rise another hour. 

Preheat the oven to 350. Bake the rolls for 15 minutes. When they start to turn slightly golden brown, I brush mine with a little butter. You could also do an egg wash. 

Enjoy!

Fried Rice

This was good, but it wasn't quite right. Personally, I thought that it needed less pepper and more soy sauce. It was also a little too sticky for my tastes as I like a drier fried rice. This might have been due to the fact that I made the rice that day, rinsed it and placed it in the fridge. I was thinking that the rice might have to be made the day before or picked up from a Chinese restaurant and be refrigerated overnight. That might help suck some of the moisture out of the rice. Other than that it's great paired with the Honey-Soy Chicken Planks.

Fried Rice

adapted from Allrecipes.com

Prep Time: 20 minutes

Cooking Time: 20 minutes

Servings: 8-10

Ingredients

2 eggs

2 TBS water

2 TBS butter

2 TBS vegetable oil

1/2 medium onion, chopped

4 cups cooked white rice, cold

6 TBS soy sauce

1 1/2 tsp ground black pepper (this was a little too much for us)

Directions

In a bowl, beat together the eggs and water. Melt butter over medium heat and add the eggs. Leave it flat until cooked. Slide onto a plate and slice it into shreds or bite sized pieces. Set aside.

Heat oil in the same skillet. Add the onion and saute until translucent and soft. Add the remaining ingredients (except for the egg) and cook for 5 minutes. Add the egg and mix together. Cook for 2-3 minutes more. 

Enjoy!

Honey-Soy Chicken Planks

These were so delicious! They were flavorful and crunchy without being high in fat. I don't often make Chinese-type food as stir-fry often contains the dreaded vegetables. I found a recipe from Rachael Ray for some honey mustard chicken planks and became inspired for something more Chinese-y. These were also great paired with the Fried Rice. 

Honey Soy Chicken Planks

adapted from multiple recipes

Prep Time: 20 minutes, plus 3 hours for marinating

Cooking Time: 30 minutes

Servings: 4-6

Ingredients

4 boneless skinless chicken breasts

3 TBS vegetable oil

1 TBS sesame oil

1/3 cup honey

1/3 cup soy sauce

2 cloves garlic, minced

1/2 TBS chopped ginger

1 cup panko breadcrumbs

2-3 TBS toasted sesame seeds

Directions

In a bowl, mix together the oils, honey, soy sauce, garlic and ginger. Cut the chicken breasts into 2 1/2 -3 " wide strips (about 1/2" thick) and put in the honey-soy sauce marinade. Let it sit for 3-4 hours.

Remove the chicken from the fridge and let it come to room temperature. 

Preheat the oven to 425. Place a baking rack on a baking sheet with a rim and coat the rack with cooking spray.

In a shallow pan, mix together the panko and sesame seeds. Remove the strips from the marinade, shake off excess liquid and place them in the breading. Press the breading lightly into each side. Place the chicken on the rack and lightly coat with cooking spray. 

Bake for 25-30 minutes, or until golden brown. 

Enjoy!

Weekly Menu - January 8-14

School starts back this week! Tuesday nights will most likely be our slow cooker nights as I have class from 9am-6pm. I will just have to remember to get the food in the crockpot before I leave for class. Short list this week as we are having soup and grilled cheese one night and my sister-in-law is making us dinner another night. 

Honey-Soy Chicken Planks

Fried Rice
Chicken Tortellini Bake

Sweet Dinner Rolls