Nathan's Burgers

I've said it a million times before but my husband knows his way around a grill. Chicken, ribs, pork chops, burgers... You name it and it is GOOD! These burgers are amazing and I stuffed myself silly trying to finish one. These burgers have sauteed onions, bacon, and melted muenster cheese. A-MAZ-ING!

Nathan's Burgers

Makes 4 1/4 lb burgers

1 lb ground beef

1 TBSP worcestershire sauce

1 TBSP water

1 egg

Flour mixed with chili powder, paprika, and pepper

Mix beef through egg together and form 4 patties. Coat patties with flour mixture. Set aside and make onion mixture.

Sauteed Onions

1 red onion, sliced into 1/4" rings

2 TBSP vegetable oil

3 TBSP butter

1 1/2 tsp crushed red pepper flakes

Pinch of thyme

Black pepper

2 cloves garlic

In a cast iron skillet on the grill, saute onion in vegetable oil for about 5 minutes. Add remaining ingredients and cook until onions darken and are soft.

Remove majority of onions and set aside. Cook burgers in cast iron skillet (leave onion juices in pan) 5-8 minutes per side. Remove from skillet and cook on grill until done.

Add sliced cheese, bacon, and onions. Enjoy!

Cheese and Chili Filled Bread

This is one of Nathan's favorite breads and it is one of my very first loaves that I ever made. I made this bread for a wives dinner when Nathan was deployed the first time back in 2003. I remember being so proud of it and I remember it being completely GONE in under 5 minutes. It is definately delicious!

If you are afraid of a little heat (like me!), please don't be afraid of this bread. The jalepeno gives it just a little heat and it isn't overpowering. I think mild sauce from Taco Bell is hot and I can eat this bread all day long... That should tell you something. :)

Enjoy!

Cheese and Chili Filled Bread
(I think the recipe is from Cooking Light, but it's been years, so I'm not 100% sure!)

2 3/4 cups bread flour, divided
1 tsp sugar
1 tsp salt
2 1/4 tsp yeast
1 cup very warm water (about 120-130 degrees)
1 TBSP olive oil
Cooking spray
1/4 cup minced fresh parsley
1/4 cup shredded cheddar cheese
1/4 cup grated fresh parmesan cheese
3 TBSP minced jalepeno
3 TBSP minced green onions
1 TBSP olive oil
1/8 tsp black pepper
4 garlic cloves, minced
1 large egg white
2 tsp water

Combine 1 cup flour, sugar, salt, and yeast in large bowl. Add 1 cup warm water and 1 TBSP oil; stir until well blended. Add 1 1/2 cups flour; stir until soft dough forms.

Turn out onto floured surface and knead until smooth and elastic (about 8 minutes). Add enough remaining flour, 1 TBSP at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 45 minutes or until doubled in size.

Punch dough down and roll into a 15x10 rectangle. Combine parsley through garlic. Spread over dough leaving a 1/2" border. Roll up tightly, starting at the long side, pressing firmly to eliminate air pockets; pinch to seal.

Place roll, seam side down, on a large baking sheet (or in a loaf pan). But 1/4" slits along top. Cover and let rise 35 minutes or until doubled in size.

Combine egg white and water; brush over dough. Bake at 375 for 25-30 minutes or until loaf is golden brown and sounds hollow when tapped.

Cheesy Rice Pilaf

Rice... good. Cheese... good. Peas and peppers... good. Add them all together and you have one delicious side dish!

Enjoy!

Cheesy Rice Pilaf
Recipe from Salad in a Jar

3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock (I make my own)
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1/2 pound Fontina or Mozzarella cheese, diced or grated

Melt butter on medium high heat in medium saucepan. Add chopped onions and bell peppers. Saute until soft but don’t let them brown, about 4 minutes. Add rice, salt, and bay leaf. Cook 1 minute. Stir in stock. Reduce heat to low, cover and simmer until the rice is soft, 15-20 minutes.

Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parsley, and stir. Serve immediately.

Scone Nibbles

It's no secret that I love scones and I love miniature food. Why it took me so long to make mini scones, I will never know! I get the King Arthur Flour catalog and often tear out recipes to try. This was one of them and I LOVED these. Glaze or no glaze didn't really matter... these are delicious chocolate chip scones. Perfect for breakfast, brunch, dessert, or really anytime!

Enjoy!


Scone Nibbles
King Arthur Flour

2 3/4 cups flour
1/3 cup sugar
3/4 tsp salt
1 TBSP baking powder
1/2 cup butter
1 to 2 cups of mini chocolate chips (I used regular)
2 large eggs
2 tsp vanilla
1/2 to 2/3 cup half & half or milk

Glaze:
3 1/2 cups powdered sugar
7 TBSP water, enough to make a thin glaze
1 tsp vanilla

Whisk together all the dry ingredients; mix in butter until crumbly. Stir in chips.

In a seperate bowl, whisk together eggs, vanilla, and 1/2 cup half & half. Stir the wet into the dry. Mix in more half & half if the dough seems dry.

Scrape the dough onto a well floured surface and pat into an 8" square. Cut into 16 2" squares, then cut each square in half to make 32 small triangles.

Transfer scones to parchment lined baking sheet and freeze for 30 minutes.

Bake at 425 for about 20 minutes or until golden brown. Remove and cool completely.

Mix glaze ingredients and coat scones. Place on a rack to set.

Rotini with Grilled Zucchini and Chicken

This may not be the most beautiful looking meal but it was one of the tastiest I have had! Something about the combination of grilled chicken, grilled zucchini, and pasta in a cheese sauce is amazing. We inhaled this dinner and next time we will double it because it was great cold, too!

Rotini with Grilled Zucchini and Chicken

Recipe slightly adapted from Eat at Home

1 box garden rotini
4 boneless chicken breasts
1 zucchini, quartered lengthwise
Olive oil
Seasoned salt
4 Tbs. butter
1 clove garlic, minced or pressed
2 cups half & half, warmed
1/2 cup shredded parmesan
1/2 cup shredded provolone
2 medium tomatoes, chopped
Fresh basil

Boil the pasta according to the package directions.

Sprinkle the chicken breasts with seasoned salt and grill till done, then slice. Brush the zucchini with olive oil and sprinkle with seasoned salt. Grill for about 10 minutes. Cut the finished zucchini into bite sized pieces.

Melt the butter in a skillet. Cook the garlic in the butter for a minute or two. Whisk in the half & half and cook for a few minutes over medium heat. Add a pinch or two of seasoned salt. Stir in the cheeses and let them melt.

Mix the drained pasta, chicken, zucchini, tomatoes, basil and sauce together in a bowl and serve.