Dinner – Page 7 – First Look, Then Cook

English Cottage Pie

Published on November 28, 2010November 28, 2010 by DawnLeave a comment

I did it. I actually made it through the last 8 days. It all started with some cupcakes that I donated for an auction (more on that later…), then the snow storm that shut down schools and made driving almost impossible, Thanksgiving, and then my daughter’s birthday. Wow, what a week. Unfortunately, December is almost upon us, and the craziness it about to start all over again…for some of us, this week!

I meant to post this last week as a great way to use up those mashed potatoes from Thanksgiving, but my blog had to take a back seat for a few days. Nevertheless, this is a great recipe. I found it in Cooking Light, and it was super easy to make – and tasted wonderful. I love those one dish meals that taste like you have been cooking all day – yet, I made this after working all day. You could easily make this with Turkey, but I am sure that everyone is passed that stage. So – if you are looking for a quick and delicious meal to serve this week, look no further. At least you can check that off your list.

Ingredients

1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Paprika (optional)

Preparation

Preheat oven to 350°.

Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.

Serves 6

For a printer-friendly version of this recipe, please click here: English Cottage Pie

Roasted Pork with Fennel Bread Pudding

Published on November 7, 2010 by Dawn3 Comments

It has been a while since I wrote about my fennel fetish as I like to call it. Mostly because fennel is something I tend to make in the fall/winter months. I am glad it is finally time to start making fennel again…

Bread pudding is something I have really started to enjoy in the last few years – but mostly for dessert. Savory bread pudding is a whole different animal in my opinion – it is almost like a stuffing – but a creamy stuffing, that is extremely moist. My goal is always to get the top crispy, which the inside stays rich and creamy. For me, that is the secret to a good savory bread pudding.

This is one of my favorite recipes from Cooking Light. Every time I make it, I am not disappointed. I actually used this recipe for the pork, and then made the bread pudding to go with it. What a wonderful combination – the ground fennel seeds on the pork were just perfect combination with the fennel bread pudding. It is a wonderful cozy meal for a cool fall day.

Ingredients

1 cup sugar
8 cups water
1/4 cup kosher salt
1 (2-pound) pork loin
1 teaspoon olive oil
3 cups thinly sliced fennel (about 1 large bulb)
2 cups thinly sliced onion
4 garlic cloves, minced and divided
2 (14-ounce) cans fat-free, less-sodium chicken broth, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces French bread or other firm white bread, torn into 1-inch pieces
1/4 cup (1 ounce) shredded fontina cheese
Cooking spray
1 tablespoon ground fennel seeds

Preparation

Combine sugar, water, and salt in a large bowl, stirring until sugar and salt dissolve. Add pork; cover and brine 2 hours to overnight in refrigerator.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat. Add sliced fennel, onion, and 2 garlic cloves; cook until golden brown (about 20 minutes), stirring frequently. Add 1/4 cup broth; cook until liquid evaporates, scraping pan to loosen browned bits. Stir in 1/4 teaspoon pepper. Add remaining broth; bring to a boil. Remove from heat.

Combine bread and fennel mixture. Stir in cheese. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until golden brown.

While bread pudding bakes, rinse pork and pat dry. Combine fennel seeds, 2 garlic cloves, and 1/4 teaspoon pepper; rub evenly over pork.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 5 minutes, browning on all sides. Place skillet in oven; bake at 350° for 40 minutes or until a thermometer registers 140° (slightly pink). Let stand 10 minutes before serving. Serve bread pudding with pork.

For a printer-friendly version of this recipe, please click here: Roasted Pork with Fennel Bread Pudding

Spaghetti and Meatballs

Published on November 1, 2010 by Dawn4 Comments

One afternoon after camp, my older daughter sat in the back seat of the car and started telling me about her “dream meal.” She said proudly, “Spaghetti and Meatballs with parmesan cheese and garlic bread.” Ok then. Since I can’t remember the last time I made that for her, I was curious where it came from. She explained that was the counselor’s favorite meal – and all the kids agreed – that was their “dream meal” as well. So much for being unique. Couldn’t she have at least mentioned something I have posted on the blog recently? It’s not like I don’t cook for her.

Ever since she decided that was her favorite meal, she begged me to make it. Sure, I could have made it that night – but I wanted to find the right recipe. I can make spaghetti and meatballs in my sleep – and I never use a recipe – but this time I wanted to try out someone else’s favorite – one that is consistent each time it is made – unlike mine which comes out differently each time I make it, depending on what I have in the house. And for the most part, my meatballs never come with pasta – I mostly just serve them plain, with rice, or serve them on rolls.

So there it was, staring me in the face in Bon Appetit – Molly Wizenberg’s favorite spaghetti and meatballs recipe. It looked delicious – and then I read the recipe. With a stick of butter in the sauce, how could it be bad? Ok, yes, it might kill your arteries, but at least you will go happy. I decided to cut down the butter (I used ½ stick), and leave everything else as is. The final product was amazing. The sauce was incredibly simple – and I didn’t have any complaints about the onions, because as far as the girls knew, there were none… The meatballs, tender and delicious, in fact they almost melted in your mouth. My daughter was in heaven, which was exactly what I was hoping for. I’m so glad I was able to make her dream come true.

Ingredients

Sauce:

2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
1/2 cup (1 stick) unsalted butter
2 medium onions, peeled, halved through root end
1/2 teaspoon (or more) salt

Meatballs:

1 cup fresh breadcrumbs made from crustless French or country-style bread
1/3 cup whole milk
8 ounces ground beef (15% fat)
8 ounces ground pork
1 cup finely ground (not grated) Parmesan cheese
1/3 cup finely chopped Italian parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
2 large garlic cloves, pressed
1 pound spaghetti
Freshly grated Parmesan cheese (for serving)

Preparation

For sauce:
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For meatballs:
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.

Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix). Chill mixture at least 15 minutes and up to 1 hour.

Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot. Bring to simmer.

Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.

Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.

Serves 6

For a printer-friendly version of this recipe, please click here: Spaghetti and Meatballs

Chicken Pot Pie with Savory Crumble Topping

Published on October 25, 2010October 25, 2010 by Dawn17 Comments

Chicken Pot Pie is such comfort food for me. Sunday night is the perfect night to make it – you have lots of time, and it makes the entire house smell good. Sometimes though I like to make a pot pie during the week – it is such a wonderful weeknight treat – especially when you make a can make a homemade topping that is delicious. I have lots of recipes for short-cut toppings – but usually those end up using a boxed puffed pastry or a boxed filo dough. Don’t get me wrong, those recipes are delicious, and I wouldn’t think twice about using them – but sometimes you are looking for something a little more special.

My husband invited a co-worker to dinner one night who was visiting from out of town. He enjoys food like we do, so I wanted to make something that he would enjoy. I saw this recipe in Cook’s Illustrated, and I couldn’t wait to make it. The problem is that I couldn’t just make it for my husband and I – we would be eating it all week – and I wasn’t convinced that my kids would enjoy it. I finally had my chance – with two big eaters and me, I was sure we would get through a lot of it.

It was fantastic – the crumbles were delicious, and the sauce had just the right amount of flavor – it definitely tasted like I had been making it all day – but in fact, I worked all day – and started this meal at 6pm. Cook’s Illustrated pulled through again – I will definitely make this again, and maybe even for my kids too…

Ingredients:

Filling

1.5 lbs boneless, skinless chicken thighs
3 cups low-sodium chicken broth
2 tbsp vegetable oil
1 medium onion, chopped fine
3 medium carrots, peeled and chopped into slices
2 small celery ribs, chopped fine
1 pkg mushrooms, washed and sliced
1 tsp soy sauce
1 tsp tomato paste
4 tbsp (1/2 stick) butter
1 cup whole milk
1/2 cup all-purpose flour
2 tsp fresh squeezed lemon juice
3 tbsp minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping

2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
6 tbsp butter, cut into 1/2 inch cubes, chilled
1/2 cup parmesan cheese, grated
3/4 cup plus 2 tbsp heavy cream

Preparation

Preheat oven to 450.

For the chicken: Bring the chicken and broth to a simmer in a covered Dutch oven over medium heat. Cook until chicken is done, then transfer chicken to a bowl. Pour the broth through a fine mesh strainer into a bowl and save.

For the topping: Combine the flour, baking powder, salt, black pepper and cayenne pepper in a large bowl. Sprinkle the butter pieces in and incorporate with your fingers until it resembles coarse cornmeal. Stir in the parmesan, then add the cream and stir until just combined. Place on a lined, rimmed baking sheet and bake 10-13 minutes until becoming fragrant and browning. Set aside.

For the filling: Heat 1 tbsp oil in the empty Dutch oven over medium heat. Add the onion, carrots, celery, 1/4 tsp salt and 1/4 tsp pepper and stir well. Cook until vegetables are tender, and while they are cooking, shred the chicken into bite-sized pieces. Transfer cooked vegetables to the bowl with the chicken and set aside.

Heat the remaining oil in the pot and then add mushrooms, cover and cook until mushrooms have released their juices, about 5 minutes. Remove cover and stir in the soy sauce and tomato paste. Cook, stirring until the liquid has evaporated and the mushrooms are browned. Transfer the mushrooms to the bowl with the chicken and veggies.

Heat butter in the pot and when the foaming subsides, add the flour and cook for one minute, stirring. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer, scraping the bottom of the pan to get those browned bits up. Simmer about a minute. Season to taste with salt and pepper, then remove from heat and stir in lemon juice and parsley. Stir in chicken and vegetable mixture and pease into the sauce. Pour into a greased 13×9 baking dish and sprinkle crumble topping evenly over the top. Bake until filling is bubbling and topping is well browned, about 12-15 minutes.

Serves 6-8

For a printer-friendly version of this recipe, please click here: Chicken Pot Pie with Savory Crumble Topping

Brisket

Published on October 17, 2010 by Dawn10 Comments

I have two grandmothers – and therefore, I have two brisket recipes. Both are excellent – but one has a sweet sauce, while the other has a savory one. I am actually partial to the savory one, although I never complain when I am served either one.

I remember getting this recipe from my grandmother shortly after I graduated from college. I remember making it a couple of times, and then for some reason I stopped for a while. A couple of years ago I decided to make it again, after my grandmother passed away. I had a big dinner one night and invited some friends over to enjoy the food – a tribute to my grandmother. I remember that the brisket just wasn’t the same, and I knew that I had missed something.

Over the holidays I decided to try the brisket again. This time, I actually thought about it before I dove right in, and started looking through my files – and low and behold, I actually found a recipe from years ago – the one I used a couple of years ago was a more recent one. The trick is making sure the sauce is reduced to the proper consistency – and adding the chopped dill at the right time. When I took a bite of this brisket, I was right back at my grandmother’s house – I could close my eyes, and I swear I was there. Food is so magical – never underestimate the power it can bring…

Ingredients

5-7 pound brisket, trimmed of all fat
1 envelope Lipton Onion Soup
3 carrot sticks, peeled and cut into rounds
3 celery ribs, cut into 1/2 inch slices
1 onion, chopped
3 garlic cloves, sliced
2 8 oz cans of tomato sauce
1/2 cup chicken stock
2 tablespoons tomato paste
2 tablespoons fresh dill, chopped

Preparation

Preheat the oven to 325 degrees. Place the chopped vegetables on the bottom of a 8 1/2 x 11 casserole dish. Add the garlic slices. Trim the fat off the brisket, and sprinkle the onion soup evenly over both sides. Pour one can of tomato sauce over the vegetables, with 1/4 cup of the stock. Place the brisket on top of the vegetables, and pour the second can of tomato sauce and 1/4 cup of broth over the top. Cover the dish tightly with foil. Bake for 1 hour, then baste using the sauce. Bake for another hour, baste again, then add the tomato paste. Bake for another hour, remove the foil, and add the dill, and baste again. Bake until the sauce is reduced, and the brisket is very tender when inserted a fork.

At this point you need to decide if the sauce needs to be reduced further – if so, remove the brisket and boil sauce on the stove until it is the desired thickness. I prefer it to be very thick and rich.

Let the brisket rest for about 10 minutes. Remove the brisket and slide it thinly against the grain. Place the sliced brisket in another casserole dish, and pour the sauce and vegetables on top – make sure to get the sauce in between each one of the slices.

Let the brisket cool, then cover with foil, and put it into the refrigerator. Before serving it, bring it to room temperature, then reheat in a 325 degree oven until all heated through.

Serves 6-10.

For a printer-friendly version of this recipe, please click here: Brisket

Chickpea Bajine

Published on September 28, 2010 by Dawn4 Comments

I love when I find an ingredient that I haven’t cooked before – it doesn’t happen all that often, so I get very excited. My husband had been talking about quinoa a lot lately – he recently had it at a restaurant and told me how delicious it was. I had also eaten it at restaurants before, but oddly enough, had never made it at home.

I was at Trader Joes the other week, and noticed a box of quinoa on the shelf – even though I had no idea what I was going to do with it, I decided it was time to try it out. Luckily on the way home I remembered this recipe I saw in Cooking Light that definitely looked intriguing. Basically, anything with fennel in it looks intriguing to me…so I found the recipe, and gave it a try. We loved it – the quinoa was nice and nutty, and the chickpeas added a different texture to the grainy quinoa – and then came the fennel with the fresh lemon juice – what a wonderful combination. Oh – and did I happen to mention how ridiculously healthy this dish is? Good thing I had some Sour Cream Pound Cake with Lavender Peaches left to balance out the meal…

Ingredients

Quinoa:

2 teaspoons extra-virgin olive oil
1 garlic clove, minced
1 cup organic vegetable broth
1 cup water
1 cup uncooked quinoa
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon salt

Chickpea mixture:

2 teaspoons extra-virgin olive oil, divided
2 cups thinly sliced leek (about 1 large)
4 garlic cloves, chopped
2 1/2 cups sliced fennel bulb (about 1 large)
1 3/4 cups (1/4-inch-thick) slices carrot (about 3/4 pound)
1/2 teaspoon fennel seeds
1/2 cup white wine
1 cup organic vegetable broth
4 teaspoons chopped fresh thyme, divided
1 (14 1/2-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) package baby spinach

Preparation

To prepare quinoa, heat 2 teaspoons oil in a large saucepan over medium-high heat. Add 1 garlic clove to pan; sauté 1 minute. Add 1 cup broth and next 4 ingredients (through 1/4 teaspoon salt); cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender.

To prepare chickpea mixture, heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add leek and 4 garlic cloves to pan; sauté 5 minutes or until tender. Add remaining 1 teaspoon oil, fennel bulb, carrot, and fennel seeds; sauté 10 minutes or until vegetables are golden. Add wine; cook 3 minutes or until liquid almost evaporates. Stir in 1 cup broth, 2 teaspoons thyme, and chickpeas; cook 1 minute or until thoroughly heated. Remove from heat; stir in juice, 1/4 teaspoon salt, pepper, and spinach.

Place about 2/3 cup quinoa in each of 4 bowls; top each serving with about 1 1/2 cups chickpea mixture. Sprinkle each serving with 1/2 teaspoon thyme.

Serves 4-6

For a printer-friendly version of this recipe, please click here: ChickPea Bajine

Gingery Pork Meatballs

Published on September 13, 2010 by Dawn12 Comments

Meatballs, my family cannot get enough of them. One day my older daughter came home and announced that her favorite meal of all time is spaghetti with meatballs and parmesan cheese with garlic bread. In reality though, it is all about the meatballs.

I saw this recipe in Cooking Light – and it seemed exactly like something my family would devour. The only problem was that I couldn’t decide if I should serve it with rice noodles, or steamed rice – both seemed like such great options. I decided that I would make a huge batch, and serve them with rice noodles one night, then steamed rice the next. The problem was that they were so good – we only had 4 leftover. The fresh ginger mixed with the ground pork and cilantro couldn’t be any better. These will definitely go on my short list of what to make for dinner – they were easy and delicious – my two favorite words.

Ingredients

1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork
1 large egg, lightly beaten

Preparation

Place a foil-lined jelly-roll pan in the oven. Preheat oven to 450 degrees.

Combine the first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on the preheated pan. Bake at 450 for 20 minutes or until done.

Serve with rice or rice noodles and bell pepper strips.

Serves 4 as a main dish.

For a printer-friendly version of this recipe, please click here: Gingery Pork Meatballs

Lemony Orzo – Veggie Salad with Chicken

Published on August 16, 2010 by Dawn2 Comments

One of my favorite summertime dishes is to make an orzo salad with chicken mixed in. Add a little dill and a lemon vinaigrette, and you’ve got yourself a perfect meal, especially when it is hot outside. I usually make a big batch of it and bring it to our community swimming pool for Sunday night dinner. It is my hope that someday even the kids will go nuts over it.

I saw this recipe in Cooking Light, and it looked just like the version I make (sans the recipe). I decided to give it a try to see how it compared. I have to wonder if somehow there was a secret camera hidden in my kitchen that watched me make this – it was just like my own rendition. It was so delicious and light, you just couldn’t help but have seconds and thirds. The kids didn’t know what they were missing, but had they known, there wouldn’t have been as much for the adults…I guess when they are finally able to appreciate this pasta salad, I will have to double the recipe.

Ingredients

3/4 cup uncooked orzo
1/4 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon minced garlic
1/4 teaspoon honey
1/8 teaspoon freshly ground black pepper
1 cup shredded skinless, boneless rotisserie chicken breast
1/2 cup diced English cucumber
1/2 cup prechopped red bell pepper
1/3 cup thinly sliced green onions
1 tablespoon chopped fresh dill
1/2 cup (2 ounces) crumbled goat cheese

Preparation

Cook orzo according to package directions, omitting salt and fat. Drain and rinse with cold water; drain and place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients (through black pepper), stirring well with a whisk. Drizzle juice mixture over orzo; toss to coat. Add chicken and next 4 ingredients (through dill); toss gently to combine. Sprinkle with cheese.

Serves 4.

For a printer-friendly version of this recipe, please click here: Lemony Orzo – Vege Salad with Chicken

Chicken and Rice Casserole

Published on August 8, 2010August 8, 2010 by Dawn2 Comments

My kids love chicken and rice – so I am always looking for new and interesting versions that they will actually eat. It is a game, one that I have definitely not mastered. It wouldn’t be a contest if I just made grilled chicken and served it with basmati rice, that would be too easy. The first time I made a chicken and rice casserole, the girls both looked at it and asked, “Where is the chicken and rice?” Needless to say, that casserole did not go over well.

We have come a long way since then – at least now they will try the casserole before turning their noses away – and every once in a while they actually like it. I saw this recipe in Cooking Light – and even though there was zucchini in it, I thought there might be a chance. I actually got one thumbs up for this one, which is better than none. I loved it, and my husband had multiple helpings. For a one dish meal, it was super simple, yet delicious. Next time I will add some roasted red pepper – not only for color, but I think it would complement the rest of the flavors beautifully. I will wait another year for that one though…by then the little one won’t remember she didn’t like it the first time.

Ingredients

Cooking spray
1 cup chopped onion
1 (8-ounce) bone-in chicken breast half, skinned
1/2 teaspoon black pepper, divided
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon butter
1 (8-ounce) zucchini, halved lengthwise and thinly sliced
1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
2 cups cooked long-grain white rice
1 teaspoon minced fresh rosemary
1 1/2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
1/4 teaspoon salt

Preparation

Preheat oven to 350°.

Heat a large saucepan over medium-high heat. Lightly coat pan with cooking spray. Add onion to pan; sauté 5 minutes, stirring occasionally. Sprinkle chicken with 1/4 teaspoon pepper; add chicken, meaty side down, to pan. Cook 6 minutes or until browned; turn chicken over. Add broth to pan. Reduce heat, cover, and simmer 15 minutes or until chicken is done. Remove chicken from pan, reserving broth in pan. Let chicken stand 10 minutes. Remove chicken from bones; shred. Discard bones. Place chicken in a large bowl.

Bring broth to a boil; cook, uncovered, until reduced to 1/2 cup (about 10 minutes). Add broth mixture to chicken. Melt butter in pan over medium-high heat. Add squash to pan; sauté 3 minutes or until lightly browned, stirring frequently. Add squash mixture, rice, and minced rosemary to the chicken mixture, and toss gently to combine.

Place flour in a medium saucepan over medium heat. Gradually add milk, stirring until smooth; bring to a boil. Cook 1 minute or until thick, stirring constantly with a whisk. Remove from heat; let stand 30 seconds. Add 1/4 cup cheese; stir with a whisk until smooth. Add remaining 1/4 teaspoon pepper, milk mixture, and salt to chicken mixture; stir to combine. Spoon chicken mixture into a broiler-safe 8-inch ceramic baking dish coated with cooking spray. Sprinkle remaining 1/4 cup cheese over rice mixture; bake at 350° for 20 minutes or until thoroughly heated. Remove casserole from oven.

Preheat broiler. Broil casserole 5 minutes or until golden.

For a printer-friendly version of this recipe, please click here: Chicken and Rice Casserole

Rosemary Chicken Burger with Sun-Dried Tomato Aioli

Published on July 30, 2010 by Dawn2 Comments

When I see “chicken burger,” I never know exactly what that means. It is a chicken breast on a bun, or is it ground chicken made into a patty? I actually love both, but my favorite is when I grind my own chicken breast in the food processor, add some spices and seasonings, and shape it into a patty. I was reading the Sunday paper, and here it was – my favorite preparation. So once again, I decided to venture outside my recipe zone and try new source – Pacific Northwest Magazine. What I loved most about this recipe was that instead of adding olive oil, you could add the oil that the sun-dried tomatoes were packed in – that beautiful red and sweet sun-dried tomato flavored oil. Come on, what else are you going to do with that oil? It was perfect.

These burgers were delicious – tons of flavor, and the sun-dried tomato aioli was the perfect complement to the burger. I was worried that my kids wouldn’t like the rosemary – but I chopped it up finely enough that they didn’t notice the green. Not that I am trying to hide anything in their food, but if you have ever had to take a tiny piece of parsley out of something delicious that you know your kids will love, you will appreciate the suggestion.

Ingredients

Burgers

1 pound ground organic/free-range chicken breast meat
2 tablespoons minced sun-dried tomatoes (in oil or reconstituted in warm water)
2 sprigs rosemary (pull needles from woody stalk, chop)
1 tablespoon fresh minced garlic
1 tablespoon olive oil (or use the oil from sun-dried tomatoes)
4 tablespoons dry bread crumbs
Sea salt and fresh-cracked black pepper to taste

Aioli

1 clove garlic (minced or squeezed through a garlic press)
1 tablespoon fresh-squeezed lemon juice
1 tablespoon sun-dried tomato, minced (in oil, or reconstituted in warm water)
1 cup mayonnaise
Sea salt and fresh-cracked black pepper to taste

Preparation

Burgers

Combine the meat, sun-dried tomatoes, rosemary, garlic, olive oil, bread crumbs, salt and pepper in a medium mixing bowl. To test the flavor make a peanut-sized patty and brown in a hot pan. Adjust seasonings if desired. Form into four equal patties and place on wax paper in the refrigerator until ready to cook. Cook burgers on a hot charbroiler, outdoor grill or pan until they reach an internal temperature of 165 degrees. Serve on a whole-wheat bun with lettuce, tomato, onion and sun-dried tomato aioli.

Aioli

Whisk the garlic, lemon juice, sun-dried tomatoes, mayonnaise, salt and pepper together in a small bowl. Adjust seasonings to taste.

Makes 4 burgers.

For a printer-friendly version of this recipe, please click here: Rosemary Chicken Burgers

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