Burger Friday – Bison Burger with Carmelized Onion, Gruyere, and Boursin Cheese & Avocado Spread

PRE-STORY:

Come Summer, certain traditions pop-up.  Ribs on Sunday, BLT’s once a week, and Burgers on Friday.    As I started to think about tonight's creation, I thought I'd post last week's delicacy.

DISH: Bison Burger

SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together

ACTIVE TIME:  ~20 minutes                     TOTAL TIME:  ~30 Minutes

• 1 lb Ground Bison
• ¼ Cup Gruyere cheese, shredded
• EVOO
• Salt
• Oregano
• ½ round of Boursin Cheese (used Shallot & Chive)
• ½ Avocado
• 1 sweet onion, sliced
• Lettuce (used Baby Romaine)
• Tomato, sliced
• 2 Kaiser Rolls, toasted (any bun will do)

In a large bowl, mix ground bison, splash of EVOO, salt, pepper, oregano, and shredded gruyere.  Use a large patty maker, and make two perfectly round ½ inch thick burgers.  Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!).  Set burgers aside while heating the grill.

Caramelize the onions (my method that may not be the correct way to do it, but it seems to work):  Heat some EVOO in a large skillet over medium heat.  Add sliced onion and a sprinkling of salt.  Brown the onion for about 5 minutes.  Add a tiny bit of butter (or substitute).  Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally.  Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!).  Simmer for another 5 minutes.  Remove from heat, set aside.

While onions are caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.

While burgers are grilling, smoosh together ½ round of Boursin cheese and avocado.  Set aside (or start snacking on it, but leave enough to spread on the buns).

Toast buns on top rack of the grill during last 5 minutes of burgers grilling.

Smear Cheese/Avocado mix on both sides of the buns, top with burger, onions, lettuce, and tomato.

SERVES / NUTRITIONAL INFORMATION: 

Serves 2 - These are HUGE burgers so we didn’t do sides and we were stuffed (may also be because of the snacking).  Also, technically, there should be plenty of leftover cheese/avocado mix, but between the snacking (with pita chips) and “tasting” to make sure it tasted right, I can neither confirm or deny that we ate it all.

RATING/DIFFICULTY: 

Fantabulous / Easy Peasy

SERVED WITH: 

Wine or Beer, I can’t remember.  It was a week ago!

FINAL NOTES:    

It’s a burger, there are so many variations, and this is just one week’s creation.  I wouldn’t have changed a thing!

Gruyere and Vegetable Stuffed Chicken Breasts over Mashed Polenta

PRE-STORY:
I had leftover gruyere, zucchini, sweet onion and some fresh kale from the garden so I made this up as I went along.


DISH: Chicken


SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together


ACTIVE TIME: ~30 minutes TOTAL TIME: ~45 Minutes

2 boneless/skinless Chicken Breasts, pounded to 1/4 inch thickness
1 sweet onion, sliced
1 yellow Squash, 1 Green Squash – diced into really small pieces
1 head of kale, stems removed and torn into small pieces
½ Cup Gruyere cheese, shredded
1 Tube Polenta (any flavor, I used Italian Herb)
¼ Cup Low Sodium Chicken Broth
EVOO
Butter (or butter substitute)
Salt
Sugar


Preheat oven to 350. Pound out the chicken, set aside. Shred the cheese, set aside.


Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.


Add EVOO and a tiny bit of butter to same pan used for the onions. Increase heat to medium. Add zucchini and kale. Add a splash of chicken broth to deglaze the pan. Heat, stirring occasionally, for about 5 minutes. Remove from heat and set aside.


Stuff each chicken breast with cheese, a spoonful of onion, and a spoonful of the vegetable mixture (put remaining vegetables/onion in the pan they were cooked in (should still be warm) and cover to keep warm). Roll up chicken and hold together with toothpicks. Sprinkle any remaining cheese on top. Cook in oven 20 – 25 minutes, until cooked through. Broil for 4 minutes to melt the cheese before serving.


While chicken is cooking, smoosh (it’s a word, trust me) the tube of polenta in a medium sauce pan. Add a big splash (a little less than ¼ cup) of chicken broth to polenta. Add sprinkling of salt. Heat through, and continue smooshing. Reduce heat to low and cover.


To serve, put a big spoonful of polenta on a plate, top with leftover veggie/onion mix.


SERVES / NUTRITIONAL INFORMATION:


Serves 2 (There may be polenta left over, unless you live in my house)


RATING/DIFFICULTY:


Easy Peasy


SERVED WITH:


Wine


FINAL NOTES:


I realized after I served this that I didn’t season the chicken. And really, the only seasoning I used throughout the dish was salt. I called the flavor "tastefully bland", in other words I knew it could be better with additional seasoning but it was really, really good without. Your call on what seasonings to add.

Chicken with Italian Beans and Greens - It's What's For Dinner!

PRE-STORY:  I'm looking for more meals with less carbs since I don't seem to exercise anymore...ever.

DISH: Chicken

SOURCE/ADAPTED FROM: Personal Recipe

PREP TIME:  ~10 minutes   COOK TIME:  20 minutes
• 2 Chicken Breasts (Italian seasoned if you are lucky enough to live next to Wegmans) - flattened to even thickness
• Extra Virgin Olive Oil
• 1 Small Sweet Onion - diced
• 2 clove Garlic, minced
• 1/4 Cup Low Sodium Chicken Broth
• 3+ Cups Arugula, or Kale, or Spinach, or whatever Greens you feel like having
• 1 Can Garbanzo Beans, drained and rinsed
• 1 Can Italian Flavored Diced Tomatoes (Garlic Oregano) - or 2 fresh tomatoes diced
• 1 Tbs Fresh Oregano - minced
• 1/2 Tbs Fresh Rosemary - minced
• Coarse salt, pepper, plus any other seasoning you like

Heat EVOO in medium skillet over Medium heat.  Add Onion and saute ~3 minutes.  Add Garlic and saute ~3 minutes.  Add chicken broth and scrape up any brown bits.  Add greens, beans, tomatoes, herbs, and salt.  Heat ~ 3 minutes.  Reduce heat to low.  While this is simmering, grill Chicken ~5 minutes a side. 

Serve Chicken with beans/veggie mixture on top.

SERVES / NUTRITIONAL INFORMATION: Serves 2
Calories: I don't know but it seems relatively healthy.

RATING/DIFFICULTY:  3 Good but Needs Tweakin!!!  Easy Peasy

SERVED WITH:  It's a one-dish meal!

FINAL NOTES:  I would add more garlic next time and mash up half of the beans.  I used arugula and think I would prefer kale or spinach.  I did not drain the tomatoes and I think I will next time - it was a little too tomato-y for me.  This is such an easy and versatile recipe and takes less than a half hour! 

Shrimp Scampi with Couscous - It's What's For Dinner

PRE-STORY: I thought I'd share some of my personal middle of the week meals that I prepare. Most of the time I'm in a hurry, so I try to blend lots of flavors and healthy ingredients in 30 minutes or so.

DISH: Seafood
SOURCE/ADAPTED FROM: Personal Recipe
PREP TIME: ~10 minutes COOK TIME: 20 minutes

• 1 box Couscous - any flavor - you'll only need about 1/2 the box, save the rest for lunch
• Olive Oil
• 1/4 Red Onion, diced
• 1 clove Garlic, minced
• 1/2 bag Spinach, course stems removed
• 1/4 Cup Pine Nuts, slightly toasted
• 3/4 pound shrimp, peeled and deveined
• 1/2 Cup Fat-Free Herbed Feta Cheese
• 10 Cherry Tomatoes, halved
• 1/4 Cucumber, diced
• Coarse salt, pepper, dried oregano, Italian Seasoning, red hot peppers, any other seasoning you like

Prepare the couscous per package directions.

Heat a large skillet with olive oil (I used a bit of garlic flavored olive oil). Add onions, season with salt, and let them carmelize for about 5 minutes. Add garlic, cook for ~3 minutes. Add spinach and cook until wilted. Remove all ingredients from skillet and set aside.

Add some olive oil to skillet. Add shrimp, season with seasoning of choice, cook until pink 1/2 way through. Flip shrimp and add vegetables back to skillet. Cook ~2 minutes. Add pinenuts, cook 1 minute. Add couscous to skillet, mix all ingredients together. Top with feta, cook ~2 minutes.

Serve in bowls, topped with tomatoes and cucumbers.

SERVES / NUTRITIONAL INFORMATION:
Serves 2

Calories: I don't know but it seems relatively healthy.

RATING/DIFFICULTY:
3 Good but Needs Tweakin!!!

Easy Peasy

SERVED WITH:
It's a one-dish meal!

FINAL NOTES:
Play with the spices, add sun-dried tomatoes and olives and it's truly Greek. This will also work with chicken or pork. Very versatile and have I mentioned EASY!

Mushroom Cream Sauce

PRE-STORY: This goes with the Chicken Marsala Ravioli's.

DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Mushroom Cream Sauce, Tyler Florence
PREP TIME: ~5 minutes - this is just for the sauce, add time to make the pasta and filling! COOK TIME: 10 minutes

I doubled the recipe based on recommendations on the Food Network site. The recipe below is the original amounts.

• 2 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 5 sage leaves
• Salt and pepper, to taste
• 6 ounces portobello mushrooms, sliced
• 1 cup heavy cream (I used half and half)
• 1/2 leek, roughly chopped

Melt butter in a saute pan over low heat. Add garlic and sage. Season with salt and pepper. Add the mushrooms, cook 5 minutes until slightly softened. Pour in cream and heat slowly. When the sauce has reached a velvety smooth consistency, remove from stove. Stir in leek and serve immediately with chicken Marsala ravioli.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Calories: Unknown

RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)

Just Tri! The average home cook can make this

SERVED WITH:
Chicken Marsala Ravioli, Basic Pasta Dough, and Wegman's Garlic Bread,

FINAL NOTES:
If I were to make this again, I'd add some recontituted dried mushrooms and used some of the liquid for more flavor. I also would not try the half and half, it did not thicken up like I would have liked. Or, at a minimum, I would have thickened with flour or corn starch.

Chicken Marsala Ravioli

PRE-STORY: Cat and Oli were coming over for supper, what better reason to bring out the pasta machine!!

DISH: Pasta
SOURCE/ADAPTED FROM:
Food Network, Chicken Marsala Ravioli Filling, Tyler Florence
PREP TIME: ~10minutes - this is just for the filling - add time to make the pasta! COOK TIME: 6 minutes

• 8 ounces chicken breast, cut in strips (about 1 chicken breast)
• 4 tablespoons olive oil, divided
• 1 shallot, chopped
• 1 garlic clove, chopped I probably used two
• 1/4 cup Marsala wine or chicken broth (After talking with Phil, the wine guy at Wegman's he convinced me that the chicken marsala cooking wine was good enough, in the future, I'd use a real wine)
• 4 thin slices prosciutto, sliced
• 4 bay leaves
• Fresh thyme and parsley leaves
• 2 tablespoons bread crumbs
• 2 tablespoons Parmesan cheese, grated, divided
• Salt and pepper
• 1 egg
• 1/4 cup heavy cream

Brown chicken in 2 tablespoons of olive oil over medium-high heat. Add shallot and garlic. Deglaze with Marsala. Take pan away from heat source and flambe. Return pan to stove, flame will go out in about 1 minute. (I tried this, but there wasn't enough alcohol in the marsala cooking wine, so it wouldn't light. That's why I'd use real wine next time, I think the flambe would add some more depth in the flavor.) Add prosciutto and herbs. Sprinkle in bread crumbs and 1 tablespoon Parmesan. Drizzle in 1 tablespoon of olive oil to keep moist. Discard bay leaves. Pulse together all ingredients in a food processor. Add egg, cream, remaining Parmesan and olive oil. Pulse again. Chill before filling ravioli.

SERVES / NUTRITIONAL INFORMATION:
Serves 4

Calories: Unknown

RATING/DIFFICULTY:
5 - Calories are worth it! (At least I thought so...Cat??)

Just Tri! The average home cook can make this

SERVED WITH:
Mushroom Cream Sauce (next recipe), Wegman's Garlic Bread,

FINAL NOTES:
After seeing the amount of ravioli's I had (I made about 3 servings of the Basic Pasta Dough) I didn't think it would be enough. So I followed the above recipe and made 2 more chicken breasts. It was plenty!!!!

Basic Pasta Dough

PRE-STORY: After Ironman Switzerland Dude and I went Italy. We ate fresh pasta every day and it was wonderful. When we got back, I bought a pasta machine and took a class. This is the basic dough...

DISH: Pasta
SOURCE/ADAPTED FROM: Cooking Class at Open Kitchen - Instructor: Angie Lee
PREP TIME: ~30 minutes COOK TIME: 10 minutes

• 3/4 C All Purpose Flour (Ihave NEVER had luck with pasta flour, it just doesn't work for me)
• 1 tsp Olive Oil
• 1 Egg
• Pinch of salt

Recipe is per serving – 1 egg per person. Scale up as needed to serve your guests.
Mound the flour on your work surface and make a well in the center. Add the egg and oil to the well and sprinkle with salt. Using a fork, beat the egg and oil together. Gradually mix in the flour. As the dough begins to come together, switch from the fork to a bench scraper, scraping and folding the dough together. Continue to mix and fold the flour into the dough until it comes together and is soft, but not sticky to the touch; you may not need all of the flour from the well. Press dough together, but do not knead. Form the dough into a rectangle, wrap in plastic wrap and allow to rest for 20 minutes.

Set the pasta machine to the lowest number (biggest opening). Dust the dough with flour and feed the dough through the machine. Dust again with flour and fold the dough into thirds like a letter. Feed the dough through the machine. Repeat this process for a total of three folds. Set the pasta machine to the next higher number and pass the dough through. Dust with flour as needed, set the pasta machine to the next higher number and pass the dough through. Continue this process until the desired thickness of pasta is reached. Lay the sheet of dough on a lightly floured surface and allow the dough to rest and slightly dry, about 10 minutes. The pasta may now be cut into the desired shape and cooked. Dust cut pasta with flour or cornmeal to keep from sticking until ready to cook.

SERVES / NUTRITIONAL INFORMATION:
Serves 1

Calories: Unknown

RATING/DIFFICULTY:
5 - it's pasta, how could it be bad?!

Just Tri - The average home cook can make this

SERVED WITH:
Depends on the day

FINAL NOTES:
You can puree spinach, sun-dried tomatoes, herbs, etc. to blend into the dough for different flavors. Fresh pasta is so easy to make, everytime I make it I wonder why I don't do it more often.