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Archive for the ‘Greens’ Category

Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon purchased red curry paste
  • 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
  • 1-1/2 pounds lean ground beef
  • 4 ounces peeled and cooked baby shrimp, chopped
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 4 large onion or sesame Kaiser rolls, split
  • Lettuce (optional)
  • Sliced tomatoes (optional)
  • Sweet pickle slices (optional)
  1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
  2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
  4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked chicken
  • 1 1/2 cups grated carrots
  • 1 cup bean sprouts
  • 1/2 cup sliced radishes
  • 1 tbsp minced fresh ginger
  • 2 green onions, chopped
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with chicken. 
  2. Add layers of vegetables, ginger, green onions and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 4 servings

Satay

  • 16 large sea scallops (about 2 lbs)
  • 1/2 tsp grated lime zest
  • 3 tbsp fresh lime juice
  • 2 tbsp fish sauce
  • 2 tbsp peanut oil
  • 2 cloves garlic, crushed through a press
  • 2 small Thai chiles (do not seed), minced
  • 1 1/2 tsp grated fresh ginger
  • 1 1/2 tsp sugar

Peanut Sauce

  • 1/2 cup unsweetened coconut milk
  • 1/4 cup natural creamy peanut butter
  • 1 tbsp fresh lime juice
  • 1 tbsp fish sauce
  • 2 tsp grated fresh ginger
  • 2 tsp soy sauce
  • 2 cloves garlic, crushed through a press
  • 1 small Thai chile, chopped
  • 1 tsp sugar
  • 1/4 cup finely minced cilantro leaves
  • 16 (2 inch) pieces of scallion
  • 16 large grape or cherry tomatoes
  • peanut oil, for brushing
  • 8 large butter lettuce leaves
  • 2 cups cooked jasmine or basmati rice, at room temperature, tossed with 1/2 cup chopped fresh basil
  • lime wedges
  1. Satay: Pull off and discard the small white muscle wrapped around each scallop.  Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops.  Seal bag and toss to coat evenly.  Marinate 2 hours in refrigerator. 
  2. Peanut Sauce: Pulse all peanut sauce ingredients except cilantro in food processor until smooth; stir in cilantro.  Set aside. 
  3. Drain scallops; discard marinade.  Pat scallops dry with a paper towel.  Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers.  Brush with peanut oil.  Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers. 
  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture.  Remove scallops and vegetables from skewers; place over rice.  Serve with peanut sauce and lime wedges. 

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Makes 4 servings

  • 2 cups instant white rice, uncooked
  • 2 cups warm water
  • 4 skinless halibut fillets (1 lb)
  • 4 cups packed fresh baby spinach leaves
  • 1/2 cup Sun-Dried Tomato Vinaigrette dressing
  • 1 tbsp grated Parmesan cheese
  1. Preheat grill to medium-high heat.  Spoon 1/2 cup rice onto center of each of four 18″ long pieces of heavy-duty foil (or, use double layer of regular foil) with the sides slightly rolled up.  Pour 1/2 cup warm water over each mound of rice; top with 1 fish fillet.  Arrange spinach around fish; set aside. 
  2. Spoon dressing evenly over fish and spinach.  Bring up foil sides.  Double fold top and ends to seal each packet, leaving room for heat circulation inside. 
  3. Grill 10 minutes.  Place one packet on each of 4 dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Sprinkle each serving with Parmesan cheese. 

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Makes 6 servings

  • 1 1/2 lb ground beef or ground turkey
  • 1/4 cup mayonnaise, divided
  • 1 pkg (1 1/4 oz) taco seasoning mix
  • 1/2 cup Colby & Monterey Jack cheese crumbles
  • 1/4 cup salsa, divided
  • 6 lettuce leaves
  • 6 slices tomatoes
  • 6 whole wheat hamburger buns, split
  1. Preheat greased grill to medium-high heat.  Mix meat, 3 tbsp of the mayo and the seasoning mix; shape into 12 thin patties.  Combine cheese and 2 tbsp of the salsa; spoon over 6 of the patties.  Cover each with one of the remaining patties; pinch edges together to seal. 
  2. Grill 7 minutes on each side or until cooked through (160°F).  Meanwhile, combine remaining 2 tbsp salsa and remaining 1 tbsp mayo. 
  3. Place lettuce, tomatoes and burgers on bottom halves of buns; top with salsa mixture.  Cover with top of buns.

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Makes 4 servings

  • 1 lb ground beef
  • 1/4 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 4 mozzarella cheese slices
  • 2 cups torn romaine lettuce
  • 6 tbsp Caesar dressing, divided
  • 4 hamburger buns, split
  1. Preheat grill to medium heat.  Mix meat, 3 tbsp of the Parmesan cheese and the garlic.  Shape into 4 patties. 
  2. Grill 6 minutes on each side or until burgers are cooked through (160°F).  Top with cheese slices.  Continue grilling 1 minute or until cheese begins to melt. 
  3. Toss lettuce with 2 tbsp of the dressing and the remaining 1 tbsp Parmesan cheese.  Spoon evenly onto bottom halves of buns; top with patties and remaining 4 tbsp dressing.  Cover with tops of buns. 

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Makes 3 cups

  • 1 pkg (8 oz) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/3 cup sliced green onions
  • 1 pkg (10 oz) frozen, chopped spinach, thawed, well drained
  • 1 cup Italian style cheese crumbles
  • 1/2 cup chopped roasted red peppers
  1. Beat cream cheese, mayo and half the onions in medium bowl with electric mixer on medium speed until well blended.  Add spinach; mix until just blended. 
  2. Stir in cheese crumbles and peppers; cover. 
  3. Refrigerate at least 1 hour.  Sprinkle with remaining onions just before serving. 

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