Friday, May 24, 2019

Backyard Burgers

This is great for the grill or anytime.

I've use lean ground beef but you can use what ground meat you like. 

I also use gouda cheese which is the only thing I had around.  

But you can also use what cheese you like too.

 1 lb lean ground beef (ground round)
1/4 tsp each: salt, pepper (adjust to taste)
1 T. Worchestshire sauce (adjust to taste)
1/2 - 1 tsp each dried parsley, granulated garlic (adjust to taste)
pinch each: crushed red pepper flakes,  turmeric (optional)
2  - 4  T. oil
4 slices gouda cheese

Fixings

4 lettuce leaves
1 onion sliced
1 tomato sliced
Mustard
1 jar sliced dill pickles
Ketchup
1 c. mushrooms sliced
4 hamburger buns 

In a bowl combine meat, salt, pepper, Worcestershire sauce, parsley, garlic, turmeric.  

Mix ingredients together with clean hands. 

Form beef into 4 patties, set aside.

Peel, rinse and slice onions, set aside.

Rinse, slice tomato and mushrooms, set aside.

Rinse and pat dry lettuce, set aside.

Heat grill pan over medium high heat.

Reduce heat to medium, add some of the oil.

Add burgers and cook on 1 side for 6 - 10 min or until done.

Flip burgers over and repeat cooking process until done. 

If desired, during the last minute of cooking, place a slice of cheese on top of the burgers to melt.

Remove burgers from grill and let rest on a clean plate for a few minutes.

Brush some of the oil onto hamburger buns. 

Place buns face down on the grill to warm, if desired.

While burgers are resting, add more oil to pan if needed.

Add onions and mushrooms. Cook for 5 - 7 min.

If doing this on an outdoor grill, place a skillet on the grill to cook onions and mushrooms.

To serve:

Place a burger on bun, top with some of the onions and mushrooms if desired.

Top with your favorite fixings.

Serves 4.

Friday, May 17, 2019

Fast Pho

This is great for those Michigan May days when the weather can be fickle.

I've made this soup vegetarian but you can also use leftover beef or chicken.

1 package rice noodles
4 - 6 c. low sodium chicken or beef broth
1/2 - 2/3 c. each: sliced fresh mushrooms, chopped onion, sliced carrot
1/8 - 1/4 tsp. each: chopped fresh ginger, salt, pepper, sesame oil, low sodium soy sauce
1 lime quartered
1 clove fresh garlic chopped and crushed
1/8 c. chopped green onion
Pinch red pepper flakes

Cook rice noodles according to package instructions, drain and set aside.

Peel, rinse, chop onions.

Peel, rinse, crush, chop garlic.

Rinse and chop carrots, ginger, green onions, mushrooms.

Set aside green onions for garnish.
Cut lime in quarters, set aside.

In a pot, pour chicken broth and bring to medium high heat.

Lower heat to medium low, add remainder of ingredients. 

Let soup cook for 20 - 30 min.

To serve:  Put rice noodles in the bottom of 4 soup bowls.

Ladle broth over the noodles.

Sprinkle green onions for garnish and squeeze some lime juice over soup.

Serves 4 - 6.

Thursday, May 9, 2019

Chocolate Strawberries

This is great for a Mother's Day gift or anytime.

1  3 oz bar each: milk chocolate, dark chocolate, white chocolate
1 package fresh strawberries
cookie sprinkles (optional)

Rinse strawberries under cold water, drain and pat dry with a paper towel.

Set aside in refrigerator until ready to use.

Break chocolate bars into pieces into 3 separate microwave safe bowls.

Microwave on high for 30 seconds.

Stir and microwave for  
an additional 30 seconds approx.

Keep an eye on chocolate so that it melts evenly. 

Remove bowls carefully from microwave.

Dip strawberries into the chocolate with a clean fork.

Remove strawberry from chocolate and
place strawberries on a parchment lined cooking sheet. 

Sprinkle cookie sprinkles over strawberries, if desired.

Place tray in refrigerator to harden.

Serves 6.

Tuesday, April 30, 2019

Keep Cool Coffee Cooler

Love coffee drinks but don't like the prices of them.

This recipe is easy and affordable.

This recipe is great for relaxing on a hot day, unwinding after a hard day, entertaining during brunch or anytime.

I've use decaffeinated coffee but you can also use regular coffee if desired.

This recipe has Kahlua in it.

For kiddos you can omit it, if desired 

I've also use low-fat milk and real whipped cream but you can also use whole milk, vegan milk or dairy free whipped cream if desired.

I prefer my coffee sugar free but you can adjust amount of sweetener if desired too.

2 - 4 c. decaf coffee
1/8 - 1 c. reduced fat milk (optional)
1 - 3 T. Kahlua
1/4 - 1 T. each: chocolate syrup, instant espresso granules, sugar (optional)
Whipped cream

Brew coffee according to desired strength. Turn coffee maker off and let cool.

Pour some of the coffee into a clean ice cube tray, put tray in the freezer until frozen.

 Set aside rest of coffee to use later.

When you're ready to serve, remove ice tray from freezer.

In a blender combine frozen coffee cubes, milk, Kahlua, espresso granules. 

Add sugar or dietetic sweetener if desired.

Blend for 20 - 40 seconds or until blended.

Pour into glasses. 

Garnish glasses with a dollop of whipped cream, chocolate syrup and an environmentally safe straw, if desired.

Serves 4.

Tuesday, April 23, 2019

Bangers and Mash

This is great to celebrate St. George's Day or anytime.

1 package smoked sausage
3/4 c. chopped onions
1 - 2 cloves garlic 
3/4 c. beer (adjust amount needed)
2 - 3 T. flour
1 - 2 T. oil
pinch each: salt, pepper
4 - 6 c. prepared mashed potatoes.

Prepare mashed potatoes if needed.

Peel, rinse and chop garlic.

Heat a skillet to medium high heat. Lower heat to medium, add oil.

Add sausages, onions, garlic to skillet.  

Add beer carefully so that it doesn't splash or spill over.

Cook for 7 - 10 min on 1 side. Turn sausages over and cook on other side for 7 - 10 min more or until done. 

Remove sausages from pan and place on a paper towel lined plate.

Lower heat to medium low and add flour, salt, pepper to pan.

Stir with a whisk for a few minutes until gravy is thickened.

Turn off heat when gravy when thickened.

Serve sausages alongside potatoes.

Spoon gravy over potatoes, if desired.

Serves 4 - 6.

Saturday, April 20, 2019

Hard Cooked Egg

Happy Easter and Passover!

Hard-boiled eggs are an important part to the holidays.

This recipe is great for the holidays or anytime.

1 dozen raw eggs
6 - 8 c. cold water

In a pot place eggs. Cover with water and bring to a boil.

Let it boil 30 sec - 1 min, turn off burner and cover the pot with a lid.

Let it sit for 10 - 20 min. or until the egg is hard cooked.

Serves 12.

Friday, April 12, 2019

Aspargus Soup

This is great for early spring or anytime.

I've used regular unsalted butter. But you can use vegetarian butter as well. 

I've used low sodium chicken broth, but you can used vegetable broth, if needed.
1 bunch cleaned, finely chopped asparagus
1 tsp. dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
6 c. low sodium chicken broth
4 T. flour
1/2 stick unsalted butter (or vegetarian alternative)
1  small to medium onion chopped
1/3 c. reduced fat
 sour cream

Rinse and cut ends of asparagus.

Bring a pan to boil add aspargus.

Boil asparagus in water approx. 1 min, remove pan from heat. 

Drain water from asparagus, set aside.

Make a roux by melting butter over medium heat.

Add the chopped onion in the melted butter.

Add flour and stir until thickened. Add chicken broth 1/2 c. at a time, stirring constantly.  

Finely chop and add asparagus. Add the salt, pepper and parsley, stir.

Cook over medium heat until soup is heated through on medium about 20 - 30 min.

Add sour cream and cook for 5 - 10 min. more or until done.

Makes 4  - 6 servings. 

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