Recipies

Basil Pan Burgers

Ingredients:

            1 egg, slightly beaten

            ¼ cup chopped onion (I use Vidalia)

            ¼ cup grated Parmesan cheese

            2 tablespoons fine dry bread crumbs

            1 tablespoon dried crushed basil

            2 tablespoons ketchup

            ¼ tablespoon salt

            ¼ tablespoon black pepper

            1 clove garlic, minced

            1 pound lean ground beef

            4 whole wheat hamburger buns, split and toasted

Directions:

1.      In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, basil, ketchup, salt, pepper, and garlic. Add beef; mix well. Shape beef mixture into four ¾-inch-thick patties.

2.      Lightly coat a heavy skillet with cooking spray (or just coat it in olive oil). Preheat skillet over medium-high heat until hot. Add patties. Reduce heat to medium and cook, uncovered, for 12 to 15 minutes or until temperature registers 160 on an instant read thermometer, turning patties once halfway through cooking. If patties brown too quickly, reduce heat to medium low. Serve patties on buns with regular hamburger fixings.

Notes: The insides of the burgers will look a little red. This is because of the ketchup. If they have been heated to 160 degrees, they are safe. All the stuff in them makes them very juicy and flavorful. Enjoy!

Recipe taken from Taste of Home’s 2006 Quick Cooking Annual Recipes

Beer n’ Brat Biscuits

Ingredients:

            2 fully cooked bratwurst, castings removed

            4 cups biscuit/ baking mix

            1 can (12 ounces) beer (I used Leinenkugel’s Summer Shandy)

Directions:

1.      Cut bratwurst into bite-sized pieces. In a bowl, combine the biscuit mix and bratwurst.

2.      Pour beer into mix, and stir just until moistened.

3.      Fill greased muffin cups two-thirds full

4.      Bake at 400 for 18-20 minutes or until golden brown

5.      Cool for 5 minutes before removing from pans to wire racks.

Notes: Different beers can probably be used to get different flavors, and can paired with different types of sausage. Have fun!

            Recipe taken from Taste of Home’s 2006 Quick Cooking Annual Recipes

Southwest Chicken Salad

Ingredients:

            2 grilled chicken breasts

            1 bowl torn Romaine lettuce

            1 can whole kernel sweet corn

            1 can black beans

            Shredded cheddar and/ or mozzarella cheese

            Cherry tomatoes, halved

            Southwest Chipotle dressing (Hidden Valley Farmhouse Originals has a good one.)

Directions:

1.      Cut chicken into bite sized chunks

2.      Put ingredients into individual serving bowls

3.      Let people put what they want on their salad

4.      Enjoy!

            Recipe taken from Marie’s head. I just copied what they used to serve at school.