Tag: Panko

Goat Cheese Stuffed Lamb Burgers

Oh yes, you read that correctly. A delicious grilled lamb burger, with goat cheese inside. I have been craving Goat Cheese Stuffed Lamb Burgers for a good week now and finally managed to find ground lamb (which was surprisingly difficult for some reason) to make them. I used a recipe off of Finish Your Broccoli‘s blog that she made a while back to make the actual burger. I took some liberty in making it but for the most part it’s basically the same.
Goat Cheese Stuffed Lamb Burgers

 

Ingredients:
  • 1 pound ground lamb
  • 3 tbsp plain yogurt
  • 1/2 cup panko breadcrumbs
  • 2 tbsp minced fresh mint
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp ground cumin
  • Pinch cayenne
  • 4 oz log goat cheese
  • 1 tbsp olive oil
  • 1 tbsp chopped parsley
  • 1 tbsp chopped basil
  • Tzatziki
  • Sliced cucumber
  • Pita bread or hamburger buns, toasted

Add the ground lamb, plain yogurt, panko, mint, salt, pepper, cumin, and cayenne to a large bowl.

Mix to combine.

Add the goat cheese, olive oil, parsley, and basil to a small bowl.

Mix to combine.

Take the meat mixture and divide it evenly into four patties.

Make a well in each patty and add an equal amount of the cheese mixture into each well.

Form the meat patty around the cheese mixture.

Heat a grill pan (or grill) and cook the burger to your liking. Because they are so thick, you might need to cook them long and slow.

Grill the hamburger buns or pita bread.

Top the burger with tzatziki and sliced cucumber.

And there you have it!

You bite in and get a really delicious, moist burger.

With a flavorful, gooey center.

Mmmm.

This is EXACTLY what I was craving. And it’s really quick! What more could you ask for?

Homemade Macaroni and Cheese

So I realized today that this post for Homemade Macaroni and Cheese is my 200th! How crazy is that? Okay, back to your regular programing… time for an awesome recipe for Homemade Macaroni and Cheese!
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
I’ve been looking for any excuse to make another mac and cheese recipe, so I jumped at the chance to make it during the snow.
I originally printed out this recipe from Cooking Light, but I changed it so much to fit what I could find it’s barely recognizable. The overall method is basically the same though.
Ingredients:
  • 1/2 an onion, diced
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 1/4 cups 1% low fat milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces cubed sharp cheddar cheese
  • 4ounces cubed gouda cheese
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

Continue reading Homemade Macaroni and Cheese

Crab Stuffed Mushrooms

Who honestly doesn’t love crab stuffed mushrooms? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch of theses crab stuffed mushrooms to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning!
 
Ingredients:
  • 1 medium tomato, seeded and diced
  • 1/2 cup panko bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon Old Bay
  • 1 can (8 ounces) crabmeat, drained, flaked and cartilage removed 
  • 2 containers of fresh baby bella mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese 
  • Cooking spray

Continue reading Crab Stuffed Mushrooms

Fish & Chips

There is something so comforting and delicious about fish and chips. Traditionally a big take-away (take out/ to go) meal, cod, halibut, tilapia or another firm whitefish is typically battered, fried, and served with chips, or to us Americans, fries. I absolutely love fish and chips, but I don’t exactly love the whole frying component (I mean, I do. It’s delicious. But it kind of negates the point of eating fish). I wanted to try to make a baked version that would hopefully keep its crunch. I decided to give it some slight American flair and added Old Bay seasoning to the batter and on the fries.

Ingredients:

  • 4 tilapia fillets
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups panko
  • 1 tablespoon Old Bay
  • 1/2 teaspoon salt
  • 3 russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon Old Bay
  • Salt & pepper, to taste
  • tarter sauce
  • Malt vinegar
  • Lemon wedges, optional

Continue reading Fish & Chips

Meatloaf Muffins

I don’t think I’ve ever had a craving for meatloaf. Honestly, I’m pretty sure I’ve only had meatloaf once. So I never actively seek out making meatloaf, much to my boyfriend’s disappointment. However, we both had long, exhausting work weeks, so I thought he deserved a comfort-food meal. Cooking light had a recipe for Meatloaf Muffins that I thought would work great; he could eat as much as he wanted and then have perfectly portioned “muffins” that I could freeze.

Ingredients:
1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
3 bell peppers (I used one orange, yellow & red), chopped
1 teaspoon dried parsley
1 teaspoon dried basil
2 garlic cloves, minced
1 cup ketchup, divided
1/2 teaspoon sriracha
1  pound ground beef, extra lean
1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
1 cup panko breadcrumbs
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers. (Note: I completely forgot about the peppers and had to go back and saute them on their own. Just pretend they are in the photos. Shh.)

 

 

Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, 1/2 ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.

 

 

Coat a muffin tin with cooking spray.  Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)

 

Top each with two teaspoons ketchup. (I got bored/creative)

 

Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).

 

Serve with sauteed green beans and baked potato wedges if desired.

So what’s the review from my boyfriend? Very good! There was a slight hint of sriracha without making the meatloaf spicy. The sausage added a smoky taste to the meatloaf, and the peppers added a slight crunch to the meal. He ate the meatloaf with a side of ketchup mixed with hot sauce and seemed to really enjoy it.

The best part of this dish is the remaining “muffins” can be frozen for future meals.

Print
Meatloaf “Muffins”

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients

  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 3 bell peppers (I used one orange, yellow & red), chopped
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 cup ketchup, divided
  • 1/2 teaspoon sriracha
  • 1 pound ground beef, extra lean
  • 1/2 pound sweet Italian sausage, cut out of its casing (I used 2 sausages)
  • 1 cup panko breadcrumbs
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • Cooking spray

Instructions

  1. Preheat your oven to 350 degrees. Prepare your onion, carrot, garlic, and peppers. Heat a saute pan over medium heat. Add the onion, carrot, basil, parsley, garlic and peppers.
  2. Cook for 2 minutes. Remove from heat and allow to cool. Add the sausage, cut out of the casing, beef, ½ ketchup, sriracha, panko, mustard, Worcestershire sauce, ground pepper, eggs, and the cooled onion mixture in a large bowl.
  3. Coat a muffin tin with cooking spray. Add the mixture to the muffin tins. (I used large muffin tins so there were only 6. This recipe also works with the standard size 12. For the large, 1 muffin is a serving. For the standard, 2 muffins are a serving.)
  4. Top each with two teaspoons ketchup.
  5. Bake for 25 minutes or until a thermometer registers 160 degrees. (The larger muffins ended up taking about 35 minutes total).
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Eggplant Parmesan Stacks

I received another eggplant in my CSA share this week so I thought I’d attempt Eggplant Parmesan. I saw this slightly different version of the recipe on MyRecipes.com, originally from Sunset Magazine and thought I’d give it a try.

Ingredients: (makes 2 servings)
1 eggplant
1/2 tube cooked polenta
Olive oil cooking spray
1 onion, peeled and chopped
3 cloves garlic, minced
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 can (14 oz.) tomato purée
1/4 cup water
Salt and pepper, to taste
3/4 cups shredded part-skim mozzarella cheese (6 oz.)
1/4 cup grated parmesan cheese
2 tablespoons panko breadcrumbs

Preheat your oven to 425 degrees. Begin by preparing your eggplant. Rinse the eggplant and cut off both ends. Cut the eggplant crosswise into 4 equally thick slices.
Using only half of the tube of polenta, cut the polenta crosswise into 4 equal slices.
Lightly spray a cookie sheet with the cooking spray and add the polenta and eggplant to the sheet. Spray another layer of the cooking spray on the slices.
Cook for 20 minutes, or until the eggplant is soft and the polenta is heated through.
While the eggplant and polenta are cooking, prepare your onion, basil and garlic.
 Heat a saute pan over medium-high heat and add the onion, garlic and basil.
Cook until the onion is lightly browned, about 5 minutes.
Add the tomato puree and 1/4 cup water.
Stir to combine. Simmer uncovered for about 10 minutes, stirring occasionally. Add salt and pepper to taste. Reduce heat and cover to keep warm until the eggplant and polenta are finished cooking.
When the rounds are heated, sprinkle mozzarella and Parmesan cheeses over the slices. Return to the oven and bake until the cheese is melted, about 2 minutes.
To assemble, add one of the larger slices of eggplant to a plate.
Top with 1 tablespoon tomato sauce.
Add one polenta slice.
Top with another tablespoon of sauce.
Repeat with another eggplant slice, tomato sauce, polenta slice & more tomato sauce. Top with 1 tablespoon panko. Repeat this process to plate the other eggplant Parmesan stack.
If desired, spoon the remaining tomato sauce around the stacks.
What an inventive “eggplant Parmesan” dish! It was really simple too, the whole meal was ready in just over 30 minutes.
I think I honestly prefer this version to the traditional eggplant Parmesan. I always find the breading to be a bit too heavy for the eggplant so the polenta was a happy alternative. Not to mention, I was able to make only two servings so nothing went to waste! Now to find a recipe to use the rest of my polenta…

Salad with Hoisin Vinaigrette and Crisp Panko Chicken

My fridge looks like a forest. I kid you not. I have two of my three shelves of my refrigerator filled with leafy greens. I didn’t want to have just a plain old boring salad, so I decided to try this recipe from Cooking Light (April 2006).

Ingredients for chicken:
1/2 cup panko
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 pound chicken breast tenders
Cooking spray

Ingredients for salad:
2 tablespoons rice  vinegar
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons canola oil
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon toasted sesame oil
1 spring garlic, minced
1 cup cherry tomatoes, halved
1/2 cup chopped green onions (scallions)
1/4 bunch of romaine lettuce
1/4 bunch of red leafy lettuce

Preheat oven to 375 degrees. To cook chicken, add first 4 ingredients (panko through pepper) to a bowl.

Mix to combine. Add chicken one at a time, tossing to coat. Transfer the chicken to a baking sheet coated with cooking spray.

Bake for 15 minutes or until chicken is done and lightly browned.

To prepare salad, combine vinegar and next 7 ingredients (through minced garlic) in a bowl.

Prepare your lettuce by washing and rinsing the Romaine and red leafy lettuce. Tear with your hands and add to a bowl.

Add halved tomatoes and green onions.

Add vinegar mixture, tossing to coat. Transfer to individual plates and top with the chicken.
Wow. This dressing was fantastic. It has a bit of spice to it without any heat. The chicken was crispy on the outside but really tender on the inside. The original recipe used a clove of garlic instead of spring garlic, but I think the raw mature garlic would be too overpowering. It also called for white wine vinegar, but for some reason I had rice vinegar on hand instead. I will most certainly use this recipe in the future!

Almond Chive Salmon

Everyone knows how amazing salmon is for you: lots of protein, omega-3 fatty acids, vitamin D… so whenever I can, I try to make some. Salmon with butter and lemon is delicious and quick, but all that butter seems to outweigh the health benefits of the fish (at least in my mind). I’ve tried to alternate that with this Almond Chive Salmon.
Ingredients:
1/4  cup  sliced almonds
2  tablespoons  chopped fresh chives
1  tablespoon  chopped fresh parsley (or 1 teaspoon dried parsley)
1/2  teaspoon  grated lemon rind
4 tablespoons panko (breadcrumbs)
1/2  teaspoon  salt, divided
1 pound salmon fillet
1/4  teaspoon  freshly ground black pepper
Cooking spray
2  lemon wedges
Preheat your oven to 400 degrees. Combine the almonds, chives, parsley, and lemon plus 1/4 teaspoon salt in a food processor (I use my Magic Bullet). Pulse until finely chopped.
Add the panko to this mixture, stir to combine.
Sprinkle the salmon with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the panko mixture over the salmon evenly, pressing to make it stick. Place salmon on a baking sheet coated with cooking spray.
I put A LOT on mine; use as much/little as you’d like
Bake for 15 minutes or until is flakes easily. Serve with lemon wedges.
This is one of my go-to recipes: beautiful, quick, flavorful. It’s also a great introduction to fish:.The almonds and spices make it a bit less “fishy” to those who aren’t fans of seafood.

Bacon Braised Brussels Sprouts

I made my weekly trip to Reading Terminal’s Iovine Brothers Produce and noticed huge display of Brussels sprouts. I honestly don’t think I’ve ever had Brussels sprouts and felt the need to try them out. I always feel bad for Brussels sprouts, everyone always hates on them. Essentially tiny cabbages (in look and taste), Brussels sprouts are loaded with antioxidants, vitamins C and A, and cancer fighting properties. I may or may not have negated a lot of the benefits of these little guys in my cooking preparation though, so I hope to make a healthier version in the coming weeks.

As a heads up, Brussels sprouts should most certainly not be overcooked; they begin to release a sulfur odor which will really ruin your appetite.

This recipe for Bacon Braised Brussels Sprouts is a good introduction to Brussels sprouts in my opinion. It includes bacon, and honestly, what isn’t better with bacon? I used a recipe from foodnetwork.com as a base, and just changed the recipe to fit my tastes and what was in my fridge. The original recipe can be found here.

Ingredients:

    • 1 lb Brussels sprouts (washed & quartered. stems removed)
    • 2 slices of bacon cut into smaller pieces
    • 3 cloves minced garlic, divided
    • 2 tablespoons chopped fresh parsley, divided
    • 2 cups chicken broth
    • Salt, to taste
    • Pepper, to taste
    • 1 tablespoon balsamic vinegar
    • ¼ cup grated or shaved Parmigiano Reggiano cheese
    • ½ cup panko bread crumbs
    • Extra-virgin olive oil

Continue reading Bacon Braised Brussels Sprouts

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