Tangy Meatloaf Burgers

I served these delicious burgers with the Sweet Potato Oven Fries in the previous post. Dee-lish!

Tangy Meatloaf Burgers

(No Photo Available)

from Food Network Magazine, July/August 2011 issue

Ingredients

• 1 small onion (1/2 sliced into rings, 1/2 diced)
• 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey
• 1/4 cup fresh parsley, chopped
• 1/2 cup breadcrumbs (preferably panko)
• 1 large egg
• 1 teaspoon sweet or smoked paprika
• 1/3 cup ketchup
• 1/3 cup duck sauce
• Kosher salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 potato buns or other rolls, split
• Lettuce, sliced tomato and pickle slices, for topping
• Sweet potato chips, for serving (optional)

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Sweet Potato Oven Fries with Avocado Dip

Recipe and Image courtesy of Foodnetwork.com

This was a delicious recipe, very easy, and I will definitely be making this again!

Sweet Potato Oven Fries with Avocado Dip

Ingredients

Sweet Potato Fries:

• 2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
• 2 tablespoons olive oil, or more as needed
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• Coarse ground rock salt and freshly ground black pepper, to taste
• Avocado Dip, recipe follows

Directions

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip:

• 1 avocado, see Cook's Note*
• 1/3 cup mayonnaise
• 1/3 cup cream cheese
• 1 jalapeno, seeded and chopped.
• 2 scallions, white and light green part only, chopped
• 1 lime, juiced
• Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

Pork Chops with Smashed Potatoes and Chimichurri Sauce

Image from foodnetwork.com

Pork Chops with Smashed Potatoes and Chimichurri Sauce

From the May 2011 issue of Food Network Magazine

Ingredients

• 1 1/2 pounds small red-skinned potatoes
• Kosher salt
• 3/4 cup fresh parsley
• 3/4 cup fresh cilantro
• 1/2 cup extra-virgin olive oil, plus more for brushing
• 1 medium shallot, roughly chopped
• 1 clove garlic, roughly chopped
• 2 tablespoons white wine vinegar or fresh lemon juice
• Freshly ground pepper
• 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds)

Directions

Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm.

Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste.

Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce.

**NOTE: I don't have a grill pan, so I just cooked the pork chops using the broiler instead. They still turned out great, and they taste delicious with the chimichurri sauce!

Frittata with Potato and Prosciutto

Frittata with Potato and Prosciutto

from Giada De Laurentiis' Everyday Italian

Ingredients

• 4 tablespoons olive oil
• 1 (7-ounce) potato, peeled, cut into 1/4-inch cubes
• 1/2 onion, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• 6 large eggs
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan
• 2 ounces sliced prosciutto, coarsely chopped
• 2 tablespoons chopped fresh basil leaves

Directions

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, cream, Parmesan, prosciutto, and basil in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broiluntil the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into wedges and serve.

Slow-Cooker Pork with Noodles

Slow-Cooker Pork with Noodles

from the May 2011 issue of Food Network Magazine

Ingredients

• 3 cups low-sodium chicken broth
• 1/4 cup soy sauce
• 1/4 cup Chinese rice wine or dry sherry
• 3 tablespoons packed light brown sugar
• 4 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and sliced
• 2 pieces star anise
• Kosher salt
• 3 pounds boneless pork shoulder
• 1 head bok choy, roughly chopped
• 3 1/2 ounces dried rice vermicelli noodles
• 1/2 cup chopped fresh cilantro

Directions

Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-to-6-quart slow cooker. Add the pork, then cover and cook on low 8 hours.

Add the bok choy to the slow cooker; cover and cook about 20 more minutes.

Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.

Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro.

St. Patrick's Day

No Photos, sorry!

Slow Cooker Corned Beef and Cabbage

From Food Network Magazine, March 2010 issue

Ingredients

• 4 pounds lean raw corned beef brisket
• 3 tablespoons pickling spice (often included with brisket)
• 1 medium rutabaga, halved and cut into wedges
• 1 pound large carrots, cut into 4-inch pieces
• 1 1/4 pounds large fingerling potatoes
• 1 leek, white and light-green parts only, cut into 3-inch pieces
• 1/2 head Savoy cabbage, cut into wedges
• 1/3 cup horseradish, drained
• 1/3 cup creme fraeche or sour cream

Directions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Layer the rutabaga, carrots, potatoes and leek in the cooker (in this order for even cooking). Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat and vegetables from the slow cooker and keep warm. Put the cabbage in a microwave-safe dish with 2 cups cooking liquid from the slow cooker, cover and microwave until tender, 7 to 10 minutes. Meanwhile, boil another cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and creme fraeche in a small bowl.

Slice the corned beef and serve with the slow-cooked vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash.

Traditional Irish Stew

from DiscoverIreland.com

Photo courtesy DiscoverIreland.com

Richie Wilson’s Traditional Irish Stew

Preparation time 25 minutes; cooking time 40 minutes; serves 4

Ingredients:

500g (17.6 oz) diced shoulder of lamb

1 liter (34floz) of cold water

1 liter (34floz) chicken or lamb stock

120 ml (4floz) of Guinness stout (optional)

Yummy Traditional Irish Stew from the Burlington Hotel

1 sprig thyme

2 bay leaves

4 large peeled potatoes, cubed

2 medium white onions, cubed

2 large carrots, cubed

6 sticks of celery, cubed

1 bunch of fresh chopped parsley

Directions:

Firstly, remove the impurities from the lamb to ensure the stock is clear and grease free by doing the following:

Put the lamb into a large pot along with the cold water and place over a moderate heat until it begins to boil.

Once it has begun to boil, empty the contents of the pot through a large colander allowing the liquid to run off.

Rinse the lamb under cold running water until all the residue has been removed – now you have refreshed the lamb.

Place the pot over a moderate heat and add in the chicken/lamb stock with the Guinness stout, if using, and the refreshed diced lamb.

Add the thyme, bay leaves and season with salt and milled white pepper.

Allow to simmer for 20 minutes until lamb becomes tender.

Now add the diced potatoes, onions, carrots and celery, and continue to simmer for a further 10 minutes. (Keep the lid off the pot during the cooking process to allow water to evaporate for a more intense flavour.)

Add the freshly chopped parsley and serve in large bowls.