Monday, May 04, 2009

Recipe Swap

Nannygoat is doing a recipe swap to help fill out those 30 dinner recipe cards! Here are a couple of our favorites right now that will be on my ring when I finally do it! Join the swap HERE.

Rachel Ray's Chicken Burgers with Slaw
Ingredients
1 tablespoon butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon Worcestershire sauce, eyeball it
1 tablespoon hot sauce, eyeball it
1 1/4 pounds ground chicken
1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
3 tablespoons extra-virgin olive oil, divided
2 tablespoons honey, eyeball it
1 lemon, juiced
3 rounded tablespoons sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Keiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.

Italian Roast Pork Loin
1 tablespoon no-salt lemon pepper
2 teaspoons fennel seeds
2 teaspoons dried oregano
2 teaspoons dried rosemary
1 teaspoon salt
1 tablespoon olive oil
3 garlic cloves, mashed or put through a garlic press
1 (2 1/2-pound) pork loin, trimmed of all exterior fat

1. Preheat oven to 325°F. Combine the lemon pepper, fennel
seeds, oregano, rosemary, and salt in a small bowl; set aside.
Combine the olive oil and mashed garlic in a second small bowl.
Rub the olive oil mixture evenly over the pork loin, coating it
thoroughly. Sprinkle the herb mixture over the entire pork loin.
Place in a shallow roasting pan, broiler pan, or shallow baking
dish.
2. Roast until golden brown. An instant-read meat thermometer
inserted into the thickest part of the loin should register
160°F for medium, about 65 minutes, or 170° for well done,
about 1 hour and 15 minutes.
Creamy Chicken and Rice
5 cups cooked rice
1 cup grated cheddar cheese
1 can chicken (or about 1 ½ cups diced cooked chicken)
1 can cream of chicken soup
1 cup mayo
1 TB lemon juice
½ cup or so of French Fried Onions

Mix together cheese, chicken soup, mayo, lemon juice and cooked chicken.
Spread half of the rice in the bottom of baking dish and layer half of the creamy
Chicken mixture, then the rest of the rice, and the rest of the chicken, and top with onions. Bake at 350 for 25 mins or so
Also, if you want to see a great blog with tons of recipes already typed onto cute recipe cards, check out the Lickable Spoon HERE.

PS- Thanks for all the kind comments about the hand sanitzers! To answer a couple questions, you can get rub ons from the Scrapbook store, and I don't know where to find a clear bottle with a black pump, but I really liked that idea of putting a transparency in a soap bottle! I want to try it too!

3 comments:

Kathryn-nannygoat said...

Wow, these look like great recipes! Thanks for sharing them with us.

Shauna said...

Those all look yum. Esp the pork loin. And I just bought some. How convenient.

rachel said...

thanks for the cute card katie. i'll pretend that you didn't make it so i don't feel bad that i can't do that.