Basil Pan Burgers

This is our go-to recipe when we want burgers. They are our favorite! Even my two-year old likes them. :)

Ingredients
* 1 egg, slightly beaten
* 1/4 cup chopped onion
* 1/4 cup grated Parmesan cheese
* 2 tablespoons fine dry bread crumbs
* 2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
* 2 tablespoons ketchup
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 pound lean ground beef
* Nonstick cooking spray
* 4 whole wheat hamburger buns, split and toasted
* Fresh basil leaves (optional)
* 4 tomato slices

Directions
1. In a medium bowl combine egg, onion, Parmesan cheese, bread crumbs, snipped basil, ketchup, garlic, salt, and pepper. Add ground beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.

2. Lightly coat a heavy skillet with cooking spray (or use a heavy nonstick skillet). 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 degrees F on an instant-read thermometer, turning meat once halfway through cooking. If meat browns too quickly, reduce heat to medium-low. Serve patties on buns with basil leaves, if desired, and tomato slices.

Makes 4 sandwiches

Compliments of bhg.com.

Crockpot Sweet and Sour Chicken

This recipe sounds a little weird but I love it.

8oz bottle of Catalina dressing
1pkg of Lipton onion soup
10oz Apricot Jam
uncooked Chicken breast (I've put six in and still had sauce left over)
(optional) An hour before it is done put in some carrots and pineapple
Just put it all into the crock pot and turn it on. That easy.
Don't cook longer than six hours on low
I usually serve it over rice.

Theme for May

I was picking out a meal to feed the missionaries this weekend and decided on a recipe I found on here awhile ago and have made a few times (the Cheesy Baked Mexi Rigatoni that Hatsuho submitted).

That got me thinking we need to post more main dishes, so that will be the theme for the month- main dishes.

Samosas

This recipe is from an Indian lady in our community who taught a few girls how to make Samosas. Can't get more authentic than that! The recipe is soooo good too!

Samosa Filling
Boil 2.2 pounds potatoes (6 or 7 potatoes), until cooked, cube and set aside
Next, Fry the following ingredients together.
In a wok add 2T any oil
1 ½ tsp cumin seeds
½ tsp turmeric powder
2T chopped green chilies
½ tsp salt
2 tsp coriander powder
1 tsp cumin powder
1 tsp tandoori chicken masala or meat masala
2.2 lbs. boiled, chopped potatoes

Fry until cooked—about 5 minutes. Let cool, then you can put into the wrap. Place a spoonful of filling into samosa wrapper. Wrap samosas as follows (we used round, but this gives you an idea of how to do it).
Pictures compliments of thumbsupfoods.com.

Cooking instructions
Fry: Heat oil in a wok on Medium heat. Place samosas in pan. Constantly stir so they brown evenly until light golden brown. Take out, cool, eat.
Bake: Heat oven to 350. Put samosas on a baking sheet and spray with olive oil or cooking spray. Bake until light golden brown. 20-25 min.

Serve Samosas with Mint sauce (chutney).

Fresh Basil Pesto

Ingredients

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, over baked potatoes, or spread over toasted baguette slices.

Compliments of Simply Recipes

I love pesto, and this is a great recipe! I use it for chicken pesto pasta or on bread. Delicious!

Chicken Alfredo

There is ridiculously unhealthy, but it is delicious!! I'm just posting it because it's yummy, but maybe you could put a few drops of green in the sauce if you want to make it for St. Patrick's Day.

2 chicken breasts, cut into strips
2 tbsp. olive oil
1 tbsp. butter
2 green onions, chopped
1 c. fresh mushrooms, sliced
1/2 tsp. garlic powder
1 tbsp. fresh thyme (or 1 tsp. dry)
2 c. heavy cream
3/4 c. parmesan
1/2 tsp. salt
1/2 tsp. pepper

Stir fry chicken strips in olive oil. In a separate pan, saute green onions in butter, then add mushrooms and garlic powder. Add to chicken. Add all remaining ingredients and cook on low until chicken is tender.

*Sometimes the sauce is runny, so I usually bring it to a boil, then add some corn starch mixed with water to it.

Skillet-Browned Broccoli with Pan-Toasted Garlic

Ingredients
3 large broccoli stems with stem end attached
1/4 cup extra virgin olive oil
Coarse sea salt
Ground black pepper
3 Tbsp. thinly sliced garlic cloves

Directions
1. Preheat a 12-inch cast-iron skillet over medium heat. Slice broccoli heads lengthwise in a 1-inch-thick slices, cutting from the bottom of the stem through the crown to preserve the shape of the broccoli (reserve any florets that fall away for another use). Brush both sides of each broccoli slice with some of the olive oil and sprinkle lightly with salt and pepper.

2. Place half of the slices in the heated skillet and set a heavy medium skillet on the slices to press them to the cast-iron skillet. Cook over medium heat for 3 to 4 minutes, or until well browned. Turn slices and cook second side for 3 to 4 minutes more or until browned (for more tender broccoli, cook over medium-low heat for 5 to 6 minutes per side). Repeat with remaining broccoli slices. Transfer to a warm platter, cover, and keep warm.

3. Drizzle the remaining olive oil into the hot skillet, reduce heat to medium-low and add garlic slices. Cook garlic, stirring gently and constantly for 2 minutes or until the slices are lightly browned. Transfer to a plate lined with paper towel and sprinkle lightly with salt and pepper.

4. Arrange broccoli on serving platter. Sprinkle the toasted garlic slices over broccoli. Makes 8 servings.

5. *Kitchen Tip: Keep cooked broccoli slices warm in a 300 degree F oven or cover with foil while the remaining broccoli cooks.

Compliments of Better Homes and Gardens