Mini Greek Burgers with My Tzatziki

I have been reading through my cookbooks lately. I usually get a cookbook, pour through it and then forget about for a while. The Husband picked up Great Food Fast which is an Everyday Food cookbook from Martha Stewart. the recipes are broken down into seasons. The first time I went through the book, I wasn't too impressed. a couple weeks ago, I decided to go through it again. I marked the recipes I wanted to try and ended up with about 20 recipes that are going to show up at our kitchen table.

With school starting next week and the afternoon activities that go with it, I have decided to employ my personal chef techniques to make dinner time a little easier. Yesterday afternoon, I spent about 2 hours making Stuffed Grilled Eggplant and Stuffed Shells (see Dinner #31) and Mini Greek Burgers with My Tzatziki (tzatziki is just a fancy name for cucumber yogurt sauce). I make more than a dinner's worth of each recipe so The Husband will have plenty of lunches at work. Maybe he can start selling his lunch to make a few extra bucks.

We had the Mini Greek Burgers last night after No Thank You Boy's football practice. Just heated up the burgers that I grilled earlier in the afternoon, stuffed them in a pita with sliced onions, tomatoes and topped with tzatziki. When I made the burgers, I used 1/2 ground turkey and 1/2 ground lamb. It's all that my store had. Next time I will use all lamb. Really good dinner. Lends itself well to reheating but, is quick enough to make right before dinner time. A keeper.

Mini Greek Burgers with My Tzatziki

serves about 5

2 pounds ground lamb
about 1 cup finely chopped onion
handful of chopped fresh oregano, or use about 2 tb dried
salt
pepper
6 pitas
tomato slices, really thin
onion slices, really thin

2 kirby cucumbers, grated
1 cup plain yogurt
1 garlic clove, chopped
salt
pepper

I a bowl combine lamb onion, oregano, and season with salt and pepper. Mix gently. Form into about 16 - 18 mini burgers. Grill about 3 - 4 minutes per side. I did mine inside on a grill pan. Mix remaining ingredients for the tzatziki.

To serve, cut pitas in half. fill with 2 burgers, tomato, onion, and a good dollop of the tzatziki.

The Twinkies Ice Cream Cake

Sometimes dessert is the most important part of dinner.

I received the Twinkies Cookbook from one of my sisters as a birthday present. Who would of thought you can make your wedding cake out of Twinkies and fondant?! Well, My Middle One decided to tackle one of the recipes. She made up a grocery list for me that included 18 Twinkies, a gallon of ice cream, and a tub of Cool Whip. What a great recipe for a hot summer day. The cake came out great. Even with the overload of Twinkies, it did not have a processed sponge cake with imitation cream filling taste. The most difficult part was actually managing to squeeze all of the ingredients into a 9 x 13 pan.



Why not pick up a copy of the cookbook for yourself?





Twinkie Ice Cream Cake

adapted from The Twinkies Cookbook

1 1/2 cups crushed graham crackers
2 tb confections' sugar
6 tb butter, melted
18 Twinkies
1 gallon of your favorite ice cream
1 cup Cool Whip
1/2 cup chocolate syrup

To prepare the crust, combine the cracker crumbs, sugar, and melted butter. Press evenly into a 9 x 13 inch dish.

Cut about 1/2 of the ice cream crosswise into 1 inch thick slices and arrange on top of the crust. Cut 12 Twinkies in half lengthwise and and arrange on top of the ice cream. cut the remaining 6 Twinkies into 1 inch pieces and stir into softened remainder of the ice cream. Spread the mixture over the Twinkies. Drizzle with chocolate syrup and top with Cool Whip. Freeze for about 2 hours. Cut into squares to serve.

Homemade Chinese Take-Out Night

We have been on a chicken run for dinner lately. This week's menu has included Chicken Enchiladas, Chicken Salad and last night's Spicy Chicken and Broccoli with Rice Noodles and Sweet and Spicy Hoisin Chicken and Broccoli with Rice Noodles.

I made 2 different chicken dishes for those who like it hot and those who like it sweet. I have long been tinkering with my stir fry recipes. My kids say mine is good but, not like take-out. I think last night's entrees came closest to our local Chinese restaurant take-out specials.

A couple things to remember -- cook the chicken until just done. Any longer and it gets tough and rubbery. Even a little of an ingredient adds a distinctive Chinese flavor such as  the fish sauce. Zap the broccoli florets in the microwave for a minute. They are just cooked through and not mushy in the stir fry. Don't always serve stir fry with steamed rice. The rice noodles were super simple and looked cool on the plate.

A couple similar recipes, but a few changes in the ingredients can make a big taste difference.

Spicy Chicken and Broccoli with Rice Noodles

Spicy Chicken and Broccoli with Rice Noodles

serves 4

3 boneless, skinless chicken breasts, sliced in thin strips, about 1 1/3 pounds
2 tablespoons canola oil
3 garlic cloves, chopped
2 shallots, sliced thin
2 tablespoons ginger, chopped
1/2 jalapeno pepper, sliced thin
1/2 scotch bonnet pepper, sliced thin
1/2 teaspoon fish sauce
2 tablespoons soy sauce
1/2 cup chicken stock
2 teaspoons cornstarch
2 cups broccoli florets, cook on high in microwave for about 1 minute
1 scallion, thinly sliced
6 - 8 ounces rice noodles *see note below for cooking directions

In a small bowl, combine the chicken stock, fish sauce, soy sauce and cornstarch. set aside.

Heat a fry pan or wok to medium high. Add 1 tablespoons of the oil. Heat for a minute. Add chicken and stir fry until just cooked through, about 4 - 5 minutes. Remove from pan. Add the remaining oil and heat for 1 minute. Add the garlic, shallots, ginger and both peppers. Quickly saute for about a minute to just begin to release their flavors. Add the stock mixture to the pan and cook until it begins to thicken. Add the chicken, broccoli, and the scallion and stir just to coat. Serve over the rice noodles.

*Note - Boil about 4 cups of water. Remove from heat and add the rice noodles. Let sit for about 5 minutes to cook. Stir occasionally. Drain to serve.

Sweet and Spicy Chicken and Broccoli with Rice Noodles

Sweet and Spicy Chicken and Broccoli with Rice Noodles

serves 4

3 boneless, skinless chicken breasts, sliced in thin strips, about 1 1/3 pounds
2 tablespoons canola oil
3 garlic cloves, chopped
2 shallots, sliced thin
1 tablespoon ginger, chopped
1 teaspoon fish sauce
2 tablespoon soy sauce
4 tablespoons hoisin sauce
1/2 cup chicken stock
2 teaspoons cornstarch
2 cups broccoli florets, cook on high in microwave for about 1 - 2 minutes
8 ounces rice noodles *see note below for cooking

In a small bowl, combine the chicken stock, fish sauce, soy sauce, hoisin sauce and cornstarch. Set aside.

Heat a fry pan or wok to medium high. Add 1 tablespoon of the oil. Heat for a minute. Add chicken and stir fry until just cooked through, about 4 - 5 minutes. Remove from pan. Add the remaining oil and heat for 1 minute. Add the garlic, shallots, and ginger. Quickly saute for about a minute to just begin to release their flavors. Add the stock mixture to the pan and cook until it begins to thicken. Add the chicken and broccoli and stir just to coat. Serve over the rice noodles.

*Note - Boil about 4 cups of water. Remove from heat and add the rice noodles. Let sit for about 5 minutes to cook. Stir occasionally. Drain to serve.

My New Website

I have been working on my new website for my personal chef business and finally got it looking like I would want it to.

Check it out

EAT! A Personal Chef Service

Summer's Bounty

Last night was one of our best meals since ...... Friday night. The panini machine came out and a trip to the farm stand helped round out the meal with Roasted Tomato Soup, Corn on the Cob, and Watermelon. Repeatedly we heard someone saying "This is a really good dinner." Paninis were Virginia ham and American cheese on sourdough from Panera for the less adventurous or last night's Roasted Lemon Chicken with roasted red peppers, fresh mozzarella and basil mayo on multi grain bread. The soup was another adapted Barefoot Contessa recipe. It is fresh tasting. I left out the basil this time. Just wanted the tomato taste. Sometimes the simplest meals are the most satisfying.

Roasted Beefsteak Tomato Soup

3 pounds beefsteak tomatoes, rough chop
olive oil
1 vadalia onion, chopped
3 cloves garlic, chopped
1 - 28 ounce can crushed tomatoes
4 cups chicken stock
salt
pepper
pinch of sugar
shake of red pepper flakes

Toss the tomatoes with a good drizzle of olive oil and generously salt and pepper. Roast in a preheated 400 degree oven for about 40 minutes. Meanwhile, saute the onions for about 8 - 10 minutes. Add the garlic and cook about a minute. Add the remaining ingredients and the roasted tomatoes and simmer for about 1/2 hour. either use an immersion blender or a blender to puree but, leave it a little chunky. Enjoy!!

Roasted Lemon Chicken, Cheesy Mac and Cheese, etc.

Finally have some cooler weather here in the East. After sweltering in 90+ degrees for the week, it is in the upper 60s and rainy. Perfect weather for ...... Roasted Lemon Chicken, Cheesy Mac and Cheese, Honey and Mustard Roasted Brussel Sprouts with Peanut Butter Chocolate Globs for dessert. I actually cooked 2 chickens so I can leftovers for other recipes. A couple guest chefs in the kitchen for the meal. My Oldest and a Friend tackled the Mac and Cheese. A few grated fingers were their only causalities. They were too lazy to wash the food processor so they grated by hand. It is a basic recipe that can be added to. Try roasted red peppers, spinach, sauteed onions.

The recipes are all easy to prepare. The chicken and brussel sprouts take minutes to prep and do their thing in the oven. When you enlist other people to cook, you can sit back and just direct. The dessert recipe is a Barefoot Contessa recipe that I swapped out the jam for about a cup and a half of chocolate chips. If you like peanut butter cookies, you'll like these bar cookies.



We are having guests at our dinner table frequently these days. Our guests our friends of my kids so, it is fun to see them cringe at my request to "try everything." They know I'm a blogger so they oblige me. I always tell them that I'll write about them so they will eat almost anything. Got the steak-loving Neighbor Boy to try sweet potato fries the other night which he thought were regular fries. He was bold enough to ask if he could put back the huge portion that he took.

On to the recipes...

Roasted Lemon Chicken and Homemade Gravy

5 - 6 pound roasting chickens (I made 2 with one for leftovers)
1 lemon
1 onion, sliced
salt
pepper
melted butter

Gravy recipe is in the directions

Preheat oven to 450 degrees. Remove the giblets (I always forget to do this) and rinse the chicken inside and out with cold water. Pat dry. Rub with melted butter and sprinkle with salt and pepper. Cut the lemon in half and put inside the chickens. Place chickens in large roasting pan, surround with the sliced onions and roast for 30 minutes. Turn oven down to 350 degrees and continue roasting for about an hour. The internal temp of the chicken will be about 170 degrees. Take out the birds and let them rest for 10 minutes. Use the drippings, about 3 - 4 tablespoons to make the gravy. Heat the drippings in a saucepan. When hot, add 3 tablespoons of flour. Stir for a minute. Add about 1 cup chicken stock and 1/2 cup milk. Whisk to combine. Season generously with pepper and more lightly with salt. You can season it up as you like. A teaspoon of dried sage is good.


Cheesy Mac and Cheese

1 pound small pasta of your choice, cooked and drained
4 tablespoons butter
3 tablespoons flour
1 pound grated cheese, we used sharp cheddar and mozzarella
2 cups milk
1 1/2 teaspoons salt, add as desired based on saltiness of cheeses used
dash of pepper

Heat butter in saucepan. When bubbly, add flour and cook for 1 minute. Stir in milk all at once and whisk to combine. Cook over medium to medium high heat until thickened. Remove from heat and add cheese. Stir to melt. Season with salt and pepper. Add cooked pasta. You can also top with more grated cheese and toss it in the oven to melt and crisp up the top.


Honey and Mustard Roasted Brussel Sprouts

about 30 brussel sprouts, I didn't weigh them - so that's how many I used
good drizzle of olive oil
3 tablespoons of honey
2 tablespoons of sharp mustard such as Dijon or a crunchy mustard
salt
pepper

Preheat oven to 400. Wash and trim the sprouts. Toss with the remaining ingredients and put in a 9 x 13 inch pan. Roast in the oven for about 40 minutes until slighly brown and crispy.

Grilled Fusion Chicken with Sauteed Cabbage and Carrots

Grilled Fusion Chicken with Sauteed Cabbage and Carrots

I got in a rut about what to make for dinner. It happens every once in a while when I try to make something that the whole family will like. Super spicy for The Husband. Not too spicy for My Oldest. Menu must include white rice for The Middle One. No saucy sauces for No Thank You Boy. Forget that. I grabbed a few issues of my latest food magazines and picked a bunch of recipes. I've got the next 5 nights planned out.

For last nights dinner, I pretty much just made up the recipe. It is a little sweet, a little spicy, and served with a side dish that is a bit different around here. a dry rub with sweet curry and salt and pepper gives the chicken a kick while the glaze is kinda sweet. After grilling, I served it with sauteed cabbage and carrots. I feel guilty if I don't use summer's bounty of vegetables but, it is what I had on hand.

Grilled Fusion Chicken with Peach-Hoisin Glaze

6 chicken breasts, either bone-in or boneless
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sweet curry powder
1/4 cup peach preserves
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1/2 cup chopped mandarin oranges, canned is fine

Mix together the salt, pepper, and curry powder and rub on chicken. Cover and refrigerate for about an hour. In a small saucepan, mix together peach preserves, hoisin sauce, soy sauce, and oranges. Bring to a boil and cook for about 2 minutes. Set aside.

Heat grill to medium high and grill chicken until it registers about 165 degrees on a thermometer, about 6 minutes per side for boneless and 10 - 12 minutes per side for bone-in. Baste the chicken with the glaze during the last couple minutes of grilling and watch for flare ups. Remove from grill and serve over Sauteed Cabbage and Carrots.


Sauteed Cabbage and Carrots

1 head green cabbage, thinly sliced
4 carrots, peeled and grated
2 tablespoons butter
1 1/2 teaspoon salt
1 teaspoon pepper

Heat a large skillet to medium high and melt the butter. Add the cabbage and carrots and saute until wilted, about 8 - 10 minutes. Season with salt and pepper.