Chicken Parmesan Burgers

Chicken Parmesan BurgerThere is nothing in the world that my son likes more than cheeseburgers, or no food I should say. He just likes fried meat on a bun. He was not swayed in the least in his excitement that I was making chicken instead of beef and covering it with sauce. No, he is an easy one to please. I found this recipe over at Sugar Dish Me and then went ahead and changed it to suit our family. Just a few minor adjustments on the whole it is almost the same, almost but not quite. You could also call this the sloppy Joe of burgers, but then I used a lot of sauce, lets just say hubby had to use some shout on his shirt due entirely to exploding sandwich syndrome. So with this meal you get dinner and a show.

  • 2 lbs. raw ground chicken
  • 4 cloves minced garlic
  • 1/2 Tbsp. each dried oregano and basil
  • 1 tsp. each salt and pepper
  • 3/4 cup dried bread crumbs
  • 1 Tbsp. Italian Seasonings
  • 1/2 cup parmesan cheese
  • olive oil
  • 1 jar Ragu Spaghetti sauce
  • 2 cups mozzarella cheese
  • buns, tomatoes, lettuce, mayo

1. Mix together chicken with garlic, basil, oregano salt and pepper. Shape into 8 equal sized patties.

2. Mix together bread crumbs, Italian Seasonings and Parmesan cheese, Dip each patty into the bread crumb mixture coating on both sides.

3. Heat olive oil in large skillet. Cook each patty for about 3-4 minutes on each side. Cut one in the middle to ensure it has cooked through. Place in a 13×9 inch baking pan.

4. Heat spaghetti sauce in small pot. Pour over patties. Top with mozzarella cheese. Place under broiler until cheese has melted.

5. If desired toast buns. (We like toasted buns in this house). Top each bun with mayo , lettuce and a few tomato slices.

6. Eat and enjoy!

Mint Oreo Layer Dessert

Mint Oreo DessertSummer is coming to a close. We spent a very chilly day out at a rainy campsite yesterday and although it was to rainy at lunch to cook our hot dogs over the fire, the rain stopped later in the afternoon so we could still have S’mores. Good thing too, because that was my first S’more experience of the summer. So with the end of the summer so comes the end of trying to find delicious no-bake treats to eat. The oven is back on! This recipe could be the last of the no-bakes you see for a while, unless the weather decides to put up a fuss and go all hot on us again. We live in Canada, this could happen, when weather is concerned we really never know what we are going to get. So back the Oreo dessert that I found over at Tastes Better From Scratch. She is right most things do taste better from scratch. So I made her yummy dessert when guests were coming over. They liked it , it was delish. I changed just a few minor things, and will again in the future. You see, I didn’t grease the pan, and can I just say that it was very, very hard to get out of the pan. My hubby lovingly spent a little time trying to get that one piece above looking all pretty for a picture. That was the best we could do. All other pieces were in a giant glop of a mess. Ah well, the presentation wasn’t the best but in my opinion desserts are allowed to be messy as long as they make up for it in flavor. So if you are living somewhere that the sun is still blazing, enjoy!

  • 1 pkg. mint Oreos
  • 1/2 cup butter, melted
  • 1 pkg. (8 ounce) cream cheese
  • 2 drops green food coloring – I would double this next time
  • 2 pkgs. instant chocolate pudding
  • 3 1/4 cup milk
  • 2 cups whipping cream
  • 1 1/4 cup icing sugar- divided

1. Crush mint Oreos. Remove 1/2 cup for garnish and place all remaining cookies in greases 13×9 inch pan. Pour on melted butter and stir to combine. Press into pan and refrigerate while you get the other layers ready.

2. Mix together chocolate pudding and milk. Place in fridge.

3. Whip cream with 1/4 cup of the icing sugar until stiff peaks form.

4.Beat together cream cheese with remaining 1 cup of the powdered sugar and green food coloring. Fold in 1 cup of the whipped cream. If you want to make this dessert even more decadent you could double this layer. Spread on chilled crust. Top with chocolate pudding. Top with remaining whipped cream, and then sprinkle with 1/2 cup of set aside cookies for garnish. Place in fridge for a few hours. Slice.

5. Eat and enjoy!

Banana Blueberry Pancake Squares

Blueberry Pancake SquaresThings are getting chilly. I’m n a sweater. It is possible I should have also opened the sock drawer this morning. My toes are feeling a wee bit frigid. So, although I hadn’t planned on baking I did. Next weeks meal plan will be finished today and you can bet baking will be added to that too. Maybe even, dare I say it, soup. Ah, this is my kind of eating. Anyways back to the pancake squares. As I didn’t plan to bake at all, that means I also didn’t grocery shop with that in mind. Pinterest to the rescue. I just perused my “breads” board and found quite a few options that I had everything on hand for. This baked pancake recipe from Crazy for Crust was the winner. Did you here that everybody. BAKED pancakes, no longer standing a the stove flipping while the family devours the amazing delicious contained in pancakes, no now you can eat together. Mind blown, or what?

  • 1 1/2 cups all-purpose flour
  • 3 Tbsp. granulated sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 over-ripe banana
  • about 1 cup milk, maybe a bit more
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1/4 cup vegetable oil
  • 1 cup blueberries – frozen works great
  • Butter and Syrup for serving

1. Grease a 13×9 inch baking dish. Pre heat oven to 350 degrees.

2. Mix dry ingredients together in mixing bowl.

3. Mash banana in bottom of large 4 cup measuring cup. Add enough milk to equal 1 2/3 cups. Stir to combine. add eggs, vanilla and oil. Stir to combine. Pour over dry ingredients and mix until just combined. Stir in blueberries.

4. Pour into prepared baking pan. Bake for 25 minutes. Test with toothpick to insure it has cooked in the middle. Serve with butter and syrup.

5. Eat and enjoy!

Southwestern Rice Salad

Rice SaladPotato Salad may be the food mascot of summer. You even will often see pasta salads popping up at BBQ’s or on the side of a great sandwich. Rice salads, now those are harder to come by. I was intrigued. So we decided to give it a whirl. It was a very nice change. The peanuts gave it a surprisingly nice crunch, and the flavors all came together quite nicely. When company is coming it is nice to be able to get a few of the sides taken care of and just popping it out of the fridge when it’s time to eat, so this worked great for that.

Recipe adapted from Taste of Home June/July 2006

  • 1 1/3 cups water
  • 2/3 cup rice
  • 1 large bell pepper – I used red, seeded and chopped
  • 1 medium-sized onion, peeled and chopped
  • handful of baby carrots, chopped
  • 3 garlic cloves, minced
  • 1 Tbsp. vegetable oil
  • 2 cups frozen corn, thawed
  • 1 can (19 ounce) black beans
  • 2 Roma tomatoes, chopped
  • 1 cup salted peanuts
  • 3 tsp. dried parsley
  • 2/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/2 tsp. black pepper
  • 1/2 tsp. ground cumin

1. Cook rice with water according to pkg. directions. When finished cooking rinse with cold water and place in salad bowl.

2. Heat 1 Tbsp. of vegetable oil in skillet. Fry peppers, onion, carrots and garlic until tender. Add to rice. To rice mixture stir in corn, black beans, tomatoes and peanuts.

3. Whisk remaining ingredients together. Pour over rice mixture and toss to coat. Place in refrigerator until ready to eat.

4. Eat and enjoy!