Tuesday, March 22, 2011

Spiced Chicken Burgers with Peanut Sauce

I found this recipe in a Parenting magazine at the Pediatrician's office today. I was there because the kids are sick and this meal looks quick easy and yummy. Hopefully H2 will like it as she's the most delicate palate in the house - but she special requests peanut butter and peanut butter sandwiches everyday, so hopefully the sauce wins her over!

  • 1 lb. ground chicken
  • 2 tsp. red curry powder
  • 1 tbsp. fresh ginger, peeled and grated
  • 1 tsp. salt
  • 1/3 cup natural peanut butter
  • 1 tbsp. honey
  • 1 tsp. lime juice
  • 1 tbsp. soy sauce
  • 1 dozen mini-pita rounds
  • 1 cucumber

  1. Preheat broiler. Combine ground chicken, red curry powder, fresh ginger, and salt, mixing well. Form into 12 balls and flatten to 1/3-inch-thick patties. Broil 3 to 4 minutes per side, or until cooked through and lightly browned.
  2. Combine peanut butter, honey, lime juice, soy sauce, and 2 tablespoons water in a glass bowl; microwave on high for 30 seconds, then whisk until smooth. Split a dozen mini-pita rounds. Place chicken patties inside pita rounds, and top with a dollop of peanut sauce and 2 cucumber slices.

Tuesday, March 15, 2011

Taco Ring

This is a GREAT dinner for kids. Its a variation on the taco theme, and can be fun for the kids to help assemble!


~1lb ground beef (or chicken or turkey)
~2 cans crescent rolls
~ 1 package taco seasoning (or make your own)
~grated cheese (A "mexican" mix or whatever you like)
~Picante sauce or taco sauce.

Directions: Pictures at bottom
1. Prepare the ground beef according to the directions on the taco seasoning.
2. Heat the oven to the specified time on the croissant package.
3. While the taco meat is simmering, prepare the "ring". Here's the picture, but the explanation is below.
Open both cans of croissants and separate each piece. Create a "star" pattern with the croissants on a pizza stone or other similar type of pizza pan. I use a small cup in the center as the base and lay the short flat edge of the croissant about 1 inch up the cup.
Image Continue to overlap the pieces all around the cup until you have used all the pieces, making sure there are no open spaces along the base.
4. Flatten the center of the ring to create a base for the filling.
5. Scoop the taco meat onto the base you've created.
6. Layer cheese on top of the meat, then close the ring by pulling the long ends of the croissants up and over the meat and cheese. Make sure the filling is completely sealed inside the croissants.
7. Remove the cup and smooth the croissants along the ridge.
8. Place in oven and cook for according to the directions on the croissant package.

When fully cooked the crust will be a light golden brown. I let it sit for 2-3 minutes before cutting so the breading has time to "set". We use a pizza cutter to cut into the ring. Use the sour cream and picante as a topping if you wish.

Cabbage Bundles for St. Patrick's Day!

This recipe has the BEST mashed potatoes in them ON EARTH!!! I can not wait to make them this year!

In March of 2004, we found this recipe in Gourmet, and it has been a St. Patrick's Day tradition for our family tradition ever since. While making the actual bundles is a high maintenance presentation, the leaves do end up to be quite scrumptious. But hands down, these are the best mashed potatoes ever, so feel free to omit the special equipment and head right for the good stuff!

Potato Cabbage Bundles

  • 1 medium onion, halved lengthwise, then sliced crosswise (1 cup)
  • 1 tablespoon vegetable oil
  • 1 large head leafy green cabbage (3 pounds)
  • 1 teaspoon minced garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2/3 cup water
  • 2 lb large boiling potatoes
  • 1 cup well-shaken buttermilk
  • 3 oz extra-sharp white Cheddar, coarsely grated (1 cup)
  • 2 tablespoons drained bottled horseradish
  • 3/4 stick (6 tablespoons) unsalted butter
  • 3/4 cup coarse fresh bread crumbs from a country-style loaf

  • Special equipment: a nonstick muffin tin with 6 (1-cup) muffin cups; 12 (10- by 2-inch) strips of parchment paper
  • Accompaniment: Irish bacon


Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.

Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.

Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes. Transfer large leaves to a bowl of ice water to stop cooking. Transfer remaining cabbage to a colander to drain. Transfer large leaves to paper towels to drain, then pat dry.

Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.) Line each cup with a large cabbage leaf. Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Cook potatoes until tender, about 15 minutes. Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes. Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.

Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.

Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves. Top with remaining potato mixture, then sprinkle evenly with bread crumbs. Fold edges of cabbage in toward filling (do not completely cover).

Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.

Transfer stuffed leaves to plates using parchment overhangs.

Cooks' note: Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.