Monday, June 20, 2016

Six Hamburger Recipes To Get You Through Summer (Two Are Vegetarian!)


Today is the first day of summer, and it just happens to be the hottest day of the year. Here in Taos, New Mexico, we are at 7000 feet and the temperature rarely even gets into the 90s. But after sitting in the sun for hours, my car's thermometer read 122 degrees. By the time I arrived home it had dropped to 100 degrees. The last thing I wanted to do was turn on the oven. The solution? Grilling hamburgers.



My husband loves BLTs; he also loves hamburgers. So...maybe we could combine the two and make BLHTs? (bacon, lettuce, hamburger & tomatoes). These four ingredients with mayo (or mustard if you are a rebel) on sliced French bread. Perfect! This idea plus five additional "burger" recipes helps welcome in summer 2016!



BLHTs
makes 1

2 slices cooked bacon
1 1/3 lb hamburger patty cooked medium rare
2 slices tomato
handful lettuce
mayonnaise or mustard
sea salt
black pepper
2 slices French bread, thickly cut (toasted or not)

Spread mayo (or mustard) on both slices of bread. Pile the lettuce on top of the mayo on one slice of bread. Top with the hamburger patty, bacon, and tomato. Season with salt & pepper. Top with remaining slice of bread and serve.




Spicy Chickpea Burgers With Cabbage Slaw
makes 6-8 burgers

1 cup garbanzo flour
1 tsp dried parsley
1 tsp minced garlic
pinch dried red pepper flakes
large pinch sea salt
pinch freshly ground black pepper
1/2 tsp smoked paprika
2 cups water
1/3 cup chopped fresh Italian parsley
extra virgin olive oil
whole wheat buns

Chipotle mayo add 1-2 tsp (depending on your heat tolerance) minced canned chipotle chiles in adobo sauce to 1/2 cup mayonnaise.  I use a vegan substitute, Veganaise

Cabbage Slaw recipe (use any color cabbage, add 1 cup grated carrot and skip the nuts)

Combine garbanzo flour and next 6 ingredients in medium saucepan.  Add water and stir to remove lumps.  Set heat to medium and cook, frequently stirring, for 10-12 minutes or until mixture is very thick. Stir in fresh parsley. Turn off heat and cool in pot 5 minutes. 

Line a baking sheet with parchment paper.  Using a large spoon or ice cream scoop, create patties using 2 spoonfuls (or scoops) for each patty. Press down lightly to form each patty. Depending on the size of scoop you should get 6-8 patties.  Heat 2 tbsp olive oil in large skillet.  Fry patties until each side is golden brown (2-3 minutes per side).  

Drizzle olive oil over inside of each whole wheat bun.  Heat oven to broil setting. Place buns under the broiler until golden.  Remove from oven.  

To assemble burgers:  place one chickpea patty of the bottom of the bun.  Top with cabbage salad or, in season, a slice of heirloom tomato and lettuce.  Add a small dollop of chipotle mayo and top of the bun.   Serve.

Four additional recipes you may enjoy:




It is "Hamburger" week at Food Network's Summer Soiree roundup. Do you have a favorite hamburger recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network:

Feed Me Phoebe: Cauliflower Sweet Potato Burgers with Sriracha Aioli (Vegetarian Paleo)
Napa Farmhouse 1885: 
Six Hamburger Recipes To Get You Through Summer (Two Are Vegetarian!)
In Jennie's Kitchen: 
Stuffed Cheeseburgers
Healthy Eats: 
Our Definitive Healthy-Burger List
Elephants and the Coconut Trees: 
Beet and Oats Vegan Burger
Creative Culinary: 
Beef Burger with Homemade Guinness Irish Stout Ketchup
Taste with the Eyes: 
Open-Faced Swiss Burger with Flower Salad
FN Dish: 
7 Surprising Ways to Better Your Burger Game This Summer

best,
diane


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.




Tuesday, June 14, 2016

Italian Marinated Zucchini


You know that moment in summer when you are confronted with a huge mound of zucchini? You have fried it, sautéed, steamed, added to muffins, cookies, even pancakes, and just cannot contemplate another bite? That is the time to grab this recipe. I made a batch last night using four zucchinis, and I personally ate almost the entire batch. Invite a few friends and that mound will disappear before your very eyes. It is just that good.



The squash is grilled either outside on the barbecue or, in bad weather, indoors on a grill pan. There are only a few ingredients, so please buy the highest quality possible. Garlic, extra virgin olive oil, red wine vinegar, basil...tossed with the grilled zucchini and then marinated for several hours. Served with grilled meats, platters of other marinated vegetables, good bread, great wine. Ahhh, doesn't get more Italian than that.  Happy summer everyone!



Italian Marinated Zucchini
(Serves 4)

6 zucchini (medium sized) thinly sliced crosswise
2 garlic cloves, minced
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
sea salt
freshly cracked black pepper
1/4 cup basil, chiffonade or thinly sliced

Spread zucchini on top of a large, clean towel. Gently roll the towel to remove some moisture from squash. Unroll and, using a BBQ brush, lightly coat the squash with oil.

Heat the grill or grill pan to medium-high and grill zucchini until deep golden brown with dark brown grill marks. Flip and grill on the other side. Remove from heat and place in a large bowl. Add the garlic, rest of the oil, vinegar, and a large pinch each of salt & pepper. Cover bowl with plastic wrap and set aside for 3-4 hours (does not need to be refrigerated)

When ready to serve, stir in basil and serve. Wonderful alongside grilled meat, chicken or fish. Pile on top of pasta coated in extra virgin olive oil, add to your favorite cheese and salami platter or, my favorite, top grilled sourdough bread with the squash.

Other summer squash recipes you may enjoy:



It is "Summer Squash" week at Food Network's Summerfest roundup. Do you have a favorite squash recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

In Jennie's Kitchen: 5 Sweet & Savory Zucchini Recipes
Healthy Eats: 
8 Zucchini Recipes That Won’t Squash Your Summer Health Goals
Devour: 
Use Your Zoodle: 3 Italian-Inspired Squash Recipes
Napa Farmhouse 1885: 
Italian Marinated Zucchini
The Mom 100: 
Baby Zucchini Gratin
Feed Me Phoebe: 
Green Shakshuka with Zucchini, Chard and Peas
Creative Culinary: 
Lemony Summer Squash Bread
Taste with the Eyes: 
Summer Squash Lasagna with Fried Basil #glutenfree
FN Dish: 
10 Recipes That Prove Zucchini Is Actually a Magic Vegetable

best,
diane


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Tuesday, May 31, 2016

Grilled Chicken Breasts with Corn & Black Bean Salsa



Grilled Chicken Breasts. Talk about a delicious, easy, and quick menu choice for a hot summer night. I like to marinate the chicken in an extra virgin olive oil and lemon dressing and then, for a twist, steam over beer until almost cooked through.This incredibly moist chicken needs just a few minutes over a hot grill to add the smokey taste of BBQ, and the chicken is ready to pair with your favorite sauce.



I love serving grilled chicken with fresh salsas. This recipe consisting of black beans, frozen corn (fresh in season) and crunchy vegetables makes a perfect pairing. Bring on summer everyone!





Grilled Chicken Breasts with Corn & Black Bean Salsa
(serves 8)

8 boneless, skinless chicken breasts
sea salt
black pepper
2 cans or bottles beer

Season chicken with salt and pepper. Add 1/2 cup marinade to rimmed baking sheet. Place breasts on top of the marinade. Drizzle additional marinade over the chicken. Refrigerate a minimum of two hours, up to eight hours, turning the chicken every couple of hours.

Add beer to a large stock pot over high heat and bring to a slow boil. Place a  metal colander over the pot and add chicken. Cover and steam until almost cooked through. (about 20 minutes). Remove from heat.

Meanwhile, bring an outdoor grill to high heat. (or use a grill pan indoors). Place the chicken on the hot grill, cover, and cook 3-4 minutes or until deep dark brown grill marks appear. Turn chicken, cover and continue cooking until chicken reaches an internal temperature of 160 degrees (use a thermometer to check) and the juices run clear when pierced with a knife. Remove chicken from grill, place on a platter, and tent with foil.

Serve chicken hot or warm, on a bed of the corn salsa with additional salsa spooned over top.


Marinade
1 cup extra virgin olive oil
2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 shallot, minced
2 tablespoons Champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon fresh cilantro, chopped.

Mix all ingredients together. Remaining marinade can be used on fish or fresh vegetables. Do not reuse marinade from the chicken.


Corn & Black Bean Salsa
(makes 4 cups)

1 10 oz package frozen corn, defrosted (fresh in season)
1 15 oz can black beans, rinsed and drained
6 green onions, chopped, green and  white parts
1 jalapeno pepper, seeded and minced
1 small red bell pepper, diced
2 teaspoons freshly squeezed lime juice
sea salt
black pepper
1/2 cup fresh cilantro, chopped

Combine first six ingredients in a medium sized bowl. Season to taste with salt and pepper. Refrigerate between 1 hour and 6 hours. Just before serving, stir in cilantro.

Also delicious with corn tortilla chips.

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It is "Grilled Chicken" week at Food Network's Summerfest roundup. Do you have a favorite grilled chicken recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: 
Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: 
Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: 
Grilled Chicken with Mushroom Sauce
The Mom 100: 
Grilled Chicken Salad
Healthy Eats: 
6 Ways to Never Tire of Grilled Chicken
Devour: 
Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: 
Crispy Fried Chicken Bites
Taste with the Eyes: 
Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 
6 Ways to Grill the Whole Chicken Like a Total Champ


best,
diane


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.

Tuesday, May 24, 2016

Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast


There is just something amazing about sauteed or roasted fresh vegetables piled on top of delicious grilled french or sourdough bread. The toast is rubbed with a garlic clove and drizzled with excellent, fruity extra virgin olive oil. I often have this for dinner with a glass of good wine. It makes me happy.
So happy that I decided to serve a bruschetta assortment for my Memorial Day party this year. Three different types, a big hunk of Parmigiano-Reggiano cheese, some salami, and the aforementioned wine. Sounds perfect!

Fava Beans


My first bruschetta is topped with a delicious, garlicky, fava bean spread. I first shared the recipe back in 2009. Click here for the whole story but, to save you time; I reprinted the recipe below:

Fava Bean Spread Bruschetta
3 pounds favas, peeled and skinned (follow the technique in the 2009 post)
3 tbsp extra virgin olive oil
3 peeled garlic cloves, smashed
additional extra virgin olive oil
grey salt
freshly cracked black pepper
tiny pinch red pepper flakes (optional)

Add favas, 3 tbsp olive oil and garlic cloves to saute pan. Cook until the favas are tender and can be mashed easily when pressed with a spoon (10-15 minutes). Stir occasionally during this step and add a bit more oil if necessary. When favas are cooked, put the entire contents of saute pan...favas, garlic and the olive oil...into a food processor or blender. Pulse until you have a chunky paste...I like some texture...but keep going until it is as smooth as you like. Add additional olive oil and pulse again. The amount of oil depends on your preference. Start with 2 tbsp. Add the red pepper flakes...pulse again and season to taste...add additional oil if needed to achieve a smooth, spreadable puree.

Serve the fava bean spread with slices of bruschetta and pecorino or Parmigiano-Reggiano. I spread some puree on a slice of bruschetta, top with a bit of cheese, drizzle additional extra virgin olive oil (best quality is important with this) and sprinkle a bit of grey salt....amazingly good!

Fava beans, peeled and unpeeled


Two other bruschetta recipes to try:

Happy Memorial Day Everyone!

It is "Memorial Day Side dish" week at Food Network's Sensational Sides roundup. Do you have a favorite spring side dish recipe to share? Please list (or link) in the comments below. And be sure to check out the other delicious sounding recipes from my blogger friends and Food Network. 

The Lemon Bowl: Greek Pasta Salad
Creative Culinary: 
French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: 
Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie's Kitchen: 
Pulled Pork & Cabbage Salad
Feed Me Phoebe: 
Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: 
Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 
6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: 
Pineapple and Shrimp Fried Rice
Taste with the Eyes: 
Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: 
Healthy Mexican Casserole
FN Dish: 
6 Memorial Day Sides That'll Get More Attention Than the Mains


best,
diane


I have started sharing my newest blog "California Girl in Taos."  Please visit and let me know what you think.