Succotash

Published on by Dawn2 Comments

It is really no surprise that my kids do not like Succotash.  What kid would like something called that?  I looked up the definition, and it is “a food dish consisting primarily of corn and lima beans or other shelled beans.”  They even go so far as to say that you can add other ingredients like tomatoes or red peppers, how lovely.  Kids love corn – but the name Succotash makes it seem like they are eating something foreign. 

I love Succotash, and decided that I would make it for our annual block party.  I was so excited to finally use the edamame in the freezer downstairs.  The only problem was, I guess that edamame was older than I thought – the beans had basically died – in the freezer.  They had such bad freezer burn, they were finished.  I panicked.  I had no time to run to the market to get another bag – so I went to the refrigerator to see what I could find.  A friend of mine had been visiting the week before and brought me some beautiful beans from her garden – how lucky was I that these beans were actually so big, that there were nice looking peas inside.  I tried to remember exactly what they were – but at that point, it didn’t matter.  I was shelling the beans, and I came up with a nice bowl of beautiful peas.  The shells seemed too big to eat – so they must have been peas.  Ok, so I didn’t have 16 oz., but I had enough to serve the dish.  Phew!

The Succotash was a huge hit – I will definitely have to make this recipe from Cooking Light again, next time with a nice bag of edamame – but the peas were an excellent substitution in a pinch – and based on the definition, any shelled bean will do.

Ingredients

  • 1  slice center-cut bacon
  • 1  tablespoon  butter
  • 2  cups  chopped sweet onion
  • 2  cups  fresh corn kernels (about 3 ears)
  • 1  (16-ounce) bag frozen, shelled edamame, thawed
  • 2  tablespoons  red wine vinegar
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  teaspoon  sugar
  • 3  plum tomatoes, coarsely chopped
  • 1  red bell pepper, seeded and coarsely chopped
  • 3  tablespoons  torn basil

Preparation

Cook bacon in a nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; coarsely chop bacon.

Increase the heat to medium-high. Melt butter in drippings in pan. Add onion; sauté 3 minutes, stirring occasionally. Add corn kernels; sauté for 3 minutes or until lightly charred. Add edamame, and sauté for 3 minutes, stirring occasionally. Stir in vinegar and next 5 ingredients (through bell pepper); cook 30 seconds, stirring occasionally. Sprinkle with bacon and basil.

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

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Oatmeal Cookie – Peach Cobbler

Published on by Dawn11 Comments

I bet you have been sitting at the edge of your seat waiting to find out what I did with all those ripe peaches.  If you didn’t read this post, then you are probably very confused right now…

Well, the peaches were all ripe at the same time – way too many to just eat – so it gave me a perfect excuse to make this recipe I found in Cooking Light.  I love oatmeal cookies – and combined with sweet, delicious peaches, what could be better?

I have to say, it is so much fun to cut and peel peaches that are ripe – and so not fun to cut and peel peaches that are not ripe.  I love cutting around the pit, twisting the two halves around in opposite directions, and watching the pit just fall out.  Ok, usually I have to twist the pit once the two halves are disconnected, but when they are really ripe, the pit just comes right out.

Next comes the best part – peeling.  I always play a little game – I win if I can remove the skin in one intact piece.  I’m not sure what the prize is other than it being really quick and easy.  I love the look of that naked peach without it’s skin.  At this point, I have to stop myself from just eating it – because it looks so good.  Ripe peaches, the best.

This cobbler was outstanding.  The crust was slightly crispy on the outside, but tender and chewy right below – and the peaches were a perfect complement for the peach filling.  There was lots of oatmeal cookie with every bite of fruit.  If you are staring at a bunch of ripe peaches, get to work – you will not be disappointed.

Ingredients

Topping:

  • 1/2  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1/2  cup  butter, softened
  • 2  teaspoons  vanilla extract
  • 1  large egg
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1  cup  old-fashioned rolled oats
  • 1/2  teaspoon  baking powder
  • 1/2  teaspoon  salt

Filling:

  • 11  cups  sliced peeled peaches (about 5 pounds)
  • 1/3  cup  granulated sugar
  • 2  tablespoons  all-purpose flour
  • 2  tablespoons  fresh lemon juice
  • Cooking spray

Preparation

Preheat oven to 350°.

To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and salt; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.

To prepare filling, combine sliced peeled peaches, 1/3 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over peach mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Serves 12.

For a printer-friendly version of this recipe, please click here:  Oatmeal Cookie Peach Cobbler

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Pasta Salad with Cherry Tomatoes and Green Olivada

Published on by Dawn2 Comments

We have had such a cold summer, it is no surprise that we still don’t have ripe cherry tomatoes in our garden.  Maybe in the next couple of days – with our temperature finally in the 90s.  Usually I wait all summer for those babies to be ripe, and I hold off on all my good tomato dishes.  This year – I figured I would be waiting forever, so I actually had to buy some at the store just to make this recipe I found in Bon Appetit.  It looked so good, I couldn’t wait. 

 The olives gave this pasta salad so much flavor, and the fresh mozzarella and tomatoes were like icing on the top.  The colors were beautiful, and it make a perfect side dish with our burgers and dogs.  I can’t wait until our cherry tomatoes are ripe in the garden, so I can make this again.

Ingredients

  • 1 garlic clove, peeled
  • 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
  • 3 tablespoons capers, drained
  • 1 tablespoon red wine vinegar
  • 1 teaspoon anchovy paste
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil
  • 1 pound gemelli, fusilli, or rotelle pasta
  • 2 pints cherry tomatoes or grape tomatoes, halved
  • 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
  • 2 tablespoons chopped fresh oregano

Ingredient Tip

Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.

Preparation

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD Olivada can be made 3 days ahead. Cover and refrigerate.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.

Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Serves 6 as a side dish.

For a printer-friendly version of this recipe, please click here:  Pasta Salad with Cherry Tomatoes and Green Olivada

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Toffee, Pecan, and Peach Crisps

Published on by Dawn2 Comments

I have been looking at a bag of toffee bits in my pantry for a while now.  I was waiting for the perfect recipe to come along – one that would use only what I had left – but all of it.  I remember finding this recipe in Bon Appetit and thinking that it looked really good – and seemed easy to make.  I cut it out and put it in the pile.  Weeks later I actually put two and two together and realized, this was it.  It had called for the perfect portion of toffee bits – the exact amount I had left – it was definitely a sign that I had to make it.

These peach crisps were delicious!  I was making them for my entire family, so I adapted the recipe slightly from the original (from Nick’s Bar & Fish House in New Buffalo, Michigan) to omit the liquor – but this was a very simple way to use up some ripe peaches.  I love the fact that they were made in individual ramekins – everyone got one – perfect portion control. 

Ingredients

  • 6 large peaches (about 3 1/2 pounds), peeled, halved, pitted, each half cut into 6 wedges
  • 1/4 cup sugar
  • 1 tablespoon vanilla
  • 2 tablespoons orange juice
  • 1 1/2 teaspoons finely grated orange peel
  • 1 teaspoon finely grated lemon peel
  • 1 cup plus 2 tablespoons toffee bits
  • 1/2 cup chopped pecans
  • 6 tablespoons all-purpose flour
  • 4 1/2 tablespoons chilled butter, cut into 1/2-inch cubes
  • Vanilla Ice Cream

Preparation

Place first 6 ingredients in a large bowl; toss to coat.  Let stand at room temperature 30 minutes, tossing occasionally.

Preheat oven to 350 degrees.  Place toffee bits and next 3 ingredients in processor.  Using on/off turns, process topping until moist clumps form.  Divide peach mixture among six 1 1/4-cup ramekins or custard cups.  Place ramekins on baking sheet.  Sprinkle topping over peaches in ramekins, dividing equally.

Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.  Cool slightly.  Serve with vanilla ice cream.

Serves 6

For a printer-friendly version of this recipe, please click here:  Toffee, Pecan, and Peach Crisps

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Truffle Brownies

Published on by Dawn8 Comments

There is not much I can say about these brownies from Bon Appetit except…if you like chocolate, stop what you are doing and go to the kitchen right now and make these.  I swear, they are amazing.  Almost as amazing as this next story.

I am going to do something a little differen today and talk about something completely unrelated to what I made.  I won’t do this very often, but this was too special not to share…kind of like these brownies.

Last April I had the opportunity to eat at Per Se – I had been looking forward to that meal for over a year.  Unfortunately there were a couple of mishaps – and although the food was still exquisite, I left thinking that I would not return.  We had a better experience at Daniel the year prior.

I guess our issues made it to the manager of the restaurant, and a couple weeks later he emailed me to invite us to return to the Salon (the bar area, not the dining room) as their guest.  We are not in NYC very often – but knew we would be returning in the summer – so we made a reservation with him to return.  We really had no idea what to expect, but I figured we would be eating some delicious food.

A couple weeks before we were set to return, I received a phone call from a women at Per Se.  The manager was no longer with Per Se, but had left some detailed notes about our situation – and she was calling to confirm.  I was very impressed.

When we showed up, they sat us at this beautiful table overlooking Central Park.  There were two champagne glasses on the table.  That was just the beginning…they poured us endless glasses of champagne, brought us 11 courses of food, each course paired beautifully with wine – and at the end of this incredible meal – gave us a tour of the kitchen.  It was the most memorable dining experience of my life – I am still reveling in the entire evening.   Any place that would treat their customers like that, is a place worth visiting.  We were overwhelmed with their generosity – and now I can’t wait to return someday.

Back to the brownies…

Ingredients

  • Nonstick vegetable oil spray
  • 12 ounces bittersweet chocolate (do not exceed 61% cacao), chopped, divided
  • 11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, cut into 1-inch cubes
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1 cup walnuts, toasted, coarsely chopped
  • 3/4 cup heavy whipping cream

Preparation

Position rack in center of oven and preheat to 350°F. Line 9x9x2-inch metal baking pan with foil, leaving overhang. Spray foil with nonstick vegetable oil spray. Combine 6 ounces bittersweet chocolate and butter in medium metal bowl. Set bowl over saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from over water and cool chocolate mixture until lukewarm, 5 to 10 minutes.

Whisk sugar, eggs, vanilla extract, and salt in large bowl to blend. Whisk in chocolate mixture. Stir in flour, then chopped toasted walnuts. Transfer batter to prepared baking pan. Bake brownies until tester inserted into center comes out with moist crumbs attached, 26 to 28 minutes. Transfer pan to cooling rack and let brownies cool completely.

Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add remaining 6 ounces chocolate to hot cream and let stand 5 minutes to soften, then whisk until melted and smooth. Pour chocolate ganache over brownie sheet in pan and spread to cover completely. Let stand at cool room temperature until topping is set, about 4 hours. DO AHEAD Can be made 1 day ahead. Cover and store at room temperature.

Using foil as aid, lift brownie sheet from pan. Fold down foil edges. Using large sharp knife, cut brownie sheet into 25 squares, wiping knife with hot moist cloth after each cut. Arrange brownies on platter and serve.

For a printer-friendly version, please click here:  Truffle Brownies

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Lemony Orzo – Veggie Salad with Chicken

Published on 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

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Strawberry Shortcakes

Published on by Dawn2 Comments

Every summer I look forward to the fresh strawberries that are sold at the tiny fruit stand near our house.  They come every morning for a month or two, or as long as the berries are in season.  They sell strawberries and raspberries, and they are the best berries you have ever tasted.  They are so sweet and juicy, it is really hard get them home without eating them in the car.  I usually have to go without my children, otherwise they are finished.

A friend of mine came to stay with us for the week – and on her way south, she stopped at one of the stands that sells the berries fresh from the farm – she brought an entire flat of strawberries, raspberries and blueberries.  I immediately had her put them in the basement refrigerator so the kids wouldn’t see them.  The strawberries looked so ridiculously delicious, there was only one thing to do – make shortcakes.

I saw this recipe in Bon Appetit, and it looked like a delicious shortcake recipe – made with buttermilk instead of cream.  These biscuits were outrageous.  Crispy on the outside, yet tender and fluffy on the inside.  I made smaller biscuits, so I made a lot of them – and they were delicious the next morning warmed slightly in the microwave with a drizzle of honey.  Even though the berries were the showcase, the shortcakes definitely gave them a run for the money.  A perfect summertime treat.

Ingredients

Biscuits

  • 3 cups all purpose flour
  • 6 tablespoons sugar
  • 5 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup plus 2 tablespoons chilled heavy whipping cream
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup chilled buttermilk

Whipped Cream and Berries

  • 2 1/4 cups chilled heavy whipping cream
  • 5 tablespoons powdered sugar
  • 1 1/4 teaspoons vanilla extract
  • 12 ounces strawberries, quartered
  • 2 1/2-pint containers raspberries
  • 2 1/2-pint containers blueberries
  • 3 tablespoons sugar

Preparation

Biscuits

Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk first 4 ingredients in large bowl. Add butter. Cut in until coarse meal forms. Whisk 1/2 cup cream, 1 egg, and extracts in small bowl; mix into dry ingredients. Gradually add buttermilk; toss until moist clumps form. Gather dough into ball; flatten into disk.

Press dough out on floured surface to 9-inch round. Cut out 2 1/2-inch-diameter rounds. Gather scraps and repeat, cutting total of 12 rounds. Place on prepared sheet. Whisk 1 egg and 2 tablespoons cream in small bowl for glaze. Brush some on rounds.

Bake biscuits until golden and tester inserted into center comes out clean, about 18 minutes. Transfer to rack and cool.

Whipped Cream and Berries

Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Toss berries and 3 tablespoons sugar in another large bowl; let stand until juices form.

Halve biscuits. Place bottoms in bowls. Top with berries, then cream and tops.

Makes 12 biscuits.

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

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Chicken and Rice Casserole

Published on 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

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Soft and Chewy Chocolate Chip Cookies

Published on by Dawn5 Comments

I am getting to the point again when life it just so hectic, I can’t see beyond the next hour.  I almost didn’t post tonight, but I remembered these cookies, and I actually smiled. 

Chocolate chip cookies to me are like banana bread.  They are a staple – everyone makes them – and everyone has their own favorite recipe or version.  There was a period of time when I would use cake flour instead of all-purpose flour, or I would add an extra egg white to make them a little more chewy, or I would hand cut the chocolate for the chips – all different variations looking for that perfect one.  What I realized is at the end of the day, they are all great – whatever recipe I used, they all turned out wonderful.

I was planning to bring this to a friend’s house – but there were 12 of us, and as I explained in the post, I didn’t have enough peaches to make a full recipe.  So, at the last-minute I took out my trusty Martha Stewart Cookie Book, and decided to make a batch.  They were incredible.  So buttery and soft – jut like the title.  With two sticks of butter, what else can you expect?  If you are looking to make someone happy today – make them a batch of these – I promise it will put a smile on their face.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Preparation

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Makes about 3 dozen.

For a printer-friendly version of this recipe, please click here:  Soft and Chewy Chocolate Chip Cookies

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Rosemary Chicken Burger with Sun-Dried Tomato Aioli

Published on 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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