What to make this 4th of July?

Here are some more GREAT posts by Kate...I myself am thinking of making these Mini Caprese Bites for the 4th, along with my Sweet Dilled Macaroni Salad...mmm mmm mmm, can't wait!

Chicken Basil Parmesan Burgers

This looks absolutely amazing!!!  I love Framed Cooks.  Kate is a phenominal cook and takes the best photo's of her food...and life.  Please check out her blog and follow her, you will love it!

10 1/2-inch-thick slices French bread (4 inches in diameter);

~ 8 slices toasted, 2 slices (crust removed) diced

1/2 cup finely grated Parmesan cheese

4 tablespoons minced fresh basil, divided, plus 12 large basil leaves

3/4 cup marinara sauce

12 ounces ground chicken (white meat)

2 tablespoons extra-virgin olive oil, divided

1 tablespoon grated onion

1/4 teaspoon salt

4 ounces whole-milk mozzarella cheese, thinly sliced

1. Blend diced bread and Parmesan in processor to fine crumbs. Transfer to pie dish; mix in 2 tablespoons minced basil.

2. Mix marinara and 2 tablespoons basil in small saucepan. Transfer 1 1/2 tablespoons sauce to large bowl. Add chicken, 1/2 tablespoon oil, onion, and 1/4 teaspoon salt. Sprinkle with pepper; blend. Shape into four 1/2-inch-thick patties; coat with crumbs. Heat sauce over low heat.

3. Heat 1 1/2 tablespoons oil in large nonstick skillet over medium heat. Cook patties until bottoms are crusty, 4 minutes. Turn patties over; top with cheese. Cook 3 minutes. Cover; cook until cooked through and cheese is melted, about 1 minute.

4. Place each burger on a slice of toasted bread. Ladle some sauce on top and cover with basil leaves. Top with another slice of bread and serve immediately. With lots of napkins!

Enjoy!

Un-bourbon Chicken

This dish was easy and fast to make.  Great for a weeknight dinner.  I added about double the pepper flakes and the kids thought it was a little too spicy...I think they were still full from their McDonald's cheeseburger at 3:30 this afternoon and didn't want to eat if you ask me!  My fault for spoiling their dinner...I thought it was delicious served with Jasmine rice, left over sauce over the rice and some corn.

2 pound boneless skinless chicken breast, or 6-8 pieces whole chicken thighs, legs or breasts
1 garlic clove, minced
1/4 teaspoon ground ginger, or 2 teaspoons fresh grated ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

1. Slow Cooker Preparation: Put chicken in bottom of slow cooker. Cover with remaining ingredients. Cook 6-8 hours on low. Remove chicken and shred or cut into chunks. Return to slow cooker and stir to combine. Serve over rice and top with more crushed red pepper flakes.

2. Baked Preparation: Preheat oven to 375 degrees. Place the sauce ingredients (garlic, ginger, red pepper, apple juice, brown sugar, ketchup, vinegar, water, soy sauce) in a saucepan. Heat over medium high heat until boiling, then reduce heat and simmer for 5-10 minutes. Arrange the chicken pieces in a baking dish or casserole and pour the sauce over top. Bake for 45 minutes. During the last 15 minutes, baste the chicken a few times with the sauce.

Enjoy!

Raw Zucchini Noodles with Creamy Lemon & Herb Dressing

I am tired of being sick!  I have been dealing with some medical issues for over a year now and I am tired of nothing helping it out.  So, I am going to try to eat more raw food, slowly eliminating meat and sugars.  So you may be seeing a lot more "healthy food" being posted.  Today I found this yummy looking recipe at Love Veggies and Yoga. I am reading the book The PH Miracle and am going to try to change the way I eat.  So, hope you enjoy this recipe and keep checking back for some more great food!

For the Salad:

1 zucchini, spiralized
1/2 c mixed vegetables (carrots, broccoli, green beans, cucumber slices, radishes, tomatoes, peapods, bell peppers, whatever you have on hand)

1/2 c protein (edamame, diced tofu, garbanzo/white/navy/cannelloni beans, quinoa, etc.)

For the Dressing:

1/4 c mayo

2 – 3 tbsp honey

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp basil (fresh or dried)

1/2 tsp dill

1/2 tsp fresh-ground pepper, or to taste

pinch salt, optional

Stir to combine

1. Spiralize the zucchini. Or shave into small ribbons and slice.

2. Add the diced vegetables and protein.

3. Coat and toss with dressing.   Doing this 15-20 minutes prior to eating will allow the dressing to soften the noodles and give them a more cooked taste and texture.  Or simply microwave the entire plate of food for 30 seconds if you want a “hot meal”.

(Photo from Loves Veggies and Yoga.)

Apple & Shallot Stuffed Chicken

 
I had been dying to try this recipe for some time now and I am so  glad I did!  It was so moist and super delicious.  I would highly recommend it to anyone who loves chicken.  It was easy to make and made the house smell lovely. 

1 whole chicken (mine was 3 pounds)
5 shallots
pepper and salt to taste
1 apple
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (your favorite)
1/2 teaspoon Lawry's garlic salt 

1. Preheat your oven to 350° F.  Peel and coarsely chop the shallots. Grate or mince the garlic.  Peel and dice the apple. Mine was a Granny Smith.

2. Heat a tbsp butter or oil and add the shallots.  Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes.  When they are slightly browned it is time to add the apples.  Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.

3. Fill the chicken with the shallots and apples and put a rosemary sprig in there as well for some extra flavor.   Melt remaining butter and add your seasonings and garlic salt.  Brush the chicken with the seasoned butter.

4. Wrap the breast part of the chicken with bacon. This doesn’t just add a tremendous amount of flavor but it also prevents the chicken from drying out.  Cook for 90 minutes or until a meat thermometer inserted reads 180° F. I served this with corn on the cob and mashed potatoes.  Mmm mmm good!

Recipe adapted from Kayotic Kitchen.

Mini Meat Loaf Muffins

I haven't made meat loaf in such a long time I thought I was due for some.  I sure am glad I made it!  My picky eater was done with it before anyone else was and asked for seconds.  That always makes me smile :o)

2 lbs ground beef (I mixed it with ground venison this time)
2 egg
1 cup quick cooking oats
1/2 cup shredded cheese (I usually use cheddar but tried Parmesan this time)
1 teaspoon freshly ground pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Johnny's seasoning salt

Sauce topping
1 cup ketchup
3/4 cup packed brown sugar
1 tablespoon mustard

1. Preheat oven to 350° F.

2. Grease muffin pan well.

3. Mix sauce ingredients and set aside.

4. Combine all ingredients well and divide equally among cups in the muffin pan.  Bake for 35 minutes, drain some of the grease out of the pan, being careful not to dump out your dinner!  Top meatloaves with sauce, cook for another 5 minutes.  Remove and let cool of a few minutes before serving.  Serve with some mashed potatoes, sauteed carrots (or your favorite veggie) and enjoy!




Photo found at Me, Myself & Pie.

Rich and Creamy Lasagna

This was so easy to make and my daughter who HATES lasagna actually ate some so I know it was good then.  I have an old story on why I don't make lasagna too often, but we won't get into that!  It will be my secret.  I also made roasted tomatoes, which I can never get enough of, matter fact there are a couple of those left over that I plan to reheat soon under the broiler...mmm I can taste them now...(drool!)

1 package oven ready lasagna noodles
1 (15 oz) container ricotta cheese
1 (8 oz) package cream cheese, softened
2 cups mozzarella cheese, shredded and divided
1/2 cup parmesan cheese, divided
2 eggs slightly beaten1 teaspoon dried basil
1 (24-26 oz) jar of Barilla pasta sauce
1 cup water
1 pound ground beef, cooked and drained of fat

1. Preheat oven to 425° F.

2. In a medium bowl, combine ricotta cheese, 1 cup mozzarella, 1/4 cup parmesan, eggs, cream cheese, and basil.  Mix well.

3. In another bowl, combine the pasta sauce, water, and ground beef.  Mix well.

4. In a 9 X 13 inch pan spread 1 1/2 cups of the meat sauce.  Place 3-4 lasagna noodles (dry since they are oven ready) over the sauce.  Spread 1/2 of the cheese mixture over the lasagna, top with 1/3 of the meat sauce.  Repeat layering once.  Top with remaining lasagna and sauce.  Sprinkle with remaining cheese.  Wrap lightly with a double layer of foul.  Bake for 60 minutes or until the lasagna is for tender.  Let stand 10 minutes sealed in the foil before cutting.  Serve with a nice green salad and a side of your choice and enjoy!

Sliced Steak Sloppy Johnnies

I came across this on Foodgawker awhile back and I finally made it last night (with venison though.)  I wish I would have made it sooner!  This was so delicious and personally I am not too crazy about sloppy joe's so this wasn't high on my list, but it is now.  The sauce was mouth-watering.  I wasn't crazy about the slaw, I am more of a creamy KFC girl when it comes to that, but when I hesitantly topped the meat with a small a mount, I was taken back, it was really tasteful.  Couple all of that with a toasted ciabatta roll...wow, my mouth was in food heaven.  So if you got some steak in your fridge I would highly recommend this tonight!

4 (8 to 10-ounce) flat iron steaks or any thin cut tender steak,
no more than 1-inch thick
2 large cloves garlic, minced
2 small sprigs fresh marjoram or oregano or a generous sprinkle of dried herbs
2 sprigs rosemary
salt and freshly ground black pepper
extra virgin olive oil
4 (6-inch) ciabatta rolls or other large crusty rolls, split and toasted

Sauce:

1/2 cup beef stock

1 cup ketchup

2 large cloves garlic, finely chopped
3 tablespoons Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons red wine vinegar
coarsely ground black pepper

Slaw:
1 medium shallot, peeled & grated
1 rounded tablespoon Dijon mustard
2 teaspoons agave syrup or 1 teaspoon superfine sugar
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 cups slaw salad mix or shredded cabbage
celery salt
salt and freshly ground black pepper

1. Bring the steaks to room temperature before cooking. Put them in a shallow dish and rub both sides of the meat liberally with garlic. Season with marjoram, rosemary, and salt and pepper, to taste. Drizzle with a liberal dose of extra-virgin olive oil and let marinate for 15 minutes.

2. Preheat a cast iron griddle or large grill pan over medium-high heat. Grill the steaks for 4 minutes on each side for medium-rare. Remove the steaks from the grill to a cutting board and let rest for a few minutes before thinly slicing against the grain.

3. In a small pot over medium heat, add the beef stock, ketchup, chopped garlic, Worcestershire, dark brown sugar, vinegar and lots of black pepper, to taste. Bring to a boil, then reduce the heat and simmer for 20 minutes for the perfect sloppy sauce. Add your sliced meat, stir and let heat for a few minutes.

4. Place the grated shallot into a bowl and add the mustard, agave or sugar, and wine vinegar. Whisk in extra-virgin olive oil until well combined. Add the slaw and toss to coat. Season with celery salt, and salt and pepper, to taste.

5. Pile the sliced meat and sauce on the bottom halves of the bread and top each with slaw. Cover with the top half of the bread, serve and enjoy!




Recipe adapted from Taste and Tell.