Categories

Magic Burgers

August 19, 2011 ·

We don’t eat a lot of meat in this house, but it’s been a while so why not, right?   Mike is a huge burger fan and often gets a stuffed burger of the day from a local restaurant.  Even though he loves to get those burgers out, he has been requesting I make Magic Burgers for some time now. I’m not sure where the term Magic Burgers came from…actually I remember years ago I made these and after one bite somebody said they’re like magic. 🙂  So anyway…

I like my burgers plain or with cheese,  maybe even potato chips.  But absolutely no ketchup, no bacon, no pickles, you get the idea.  Since I don’t like relying on toppings to flavor my burgers, I add flavor to the patties.

  
This is a basic recipe and very easy to put together.  I usually just eyeball the ingredients, but have listed below the approximate amounts for what I use.  Sometimes I sub green onions for the red onions, which is really good too.   Quick and easy to make, these burgers are a perfect last minute dinner just in time for the weekend.

Magic Burgers
Yields 4 burgers

1 pound extra lean ground beef
1/2 red onion, chopped
1/4 cup shredded cheddar cheese
2 garlic cloves, minced
Freshly ground pepper
Salt
Onion buns
Toppings (as desired) 

  1. In a large bowl, mix beef, onion, cheese, garlic, salt and pepper until blended (do not over mix).
  2. Divide mixture into 4 patties (a little larger than the size of your buns) and shape them thinner in the center so they don’t puff up.  
  3. Put patties onto grill heated to medium high heat.  Cook until juices appear on the top of the patties (approximately 4-5 minutes).  Flip and cook on other side until done (about 4-5 minutes). 
  4. Place on top of bun and serve with desired topping.
Filed Under: main dishes, Recipes Tagged With: , , , ,

Baked Penne with Cheddar & Leeks

August 12, 2011 ·

Hi friends, are you still with me? In yesterday’s food-free post, I promised you a tasty recipe. What can be more tasty than cheese…and lots of it! Not much if you ask me. This upscale version of macaroni and cheese has plenty of cheese and a twist to boot.

Actually the twist in this dish is two-fold. For one, eggs, in lieu of a roux, are used as a thickener which creates a gooey custard. For two, the addition of sweet leeks provides the perfect counterbalance to the cheddar.  All together it takes your everyday macaroni and cheese comfort food to a whole new level of cheesy goodness. 

While it takes a little extra effort to make this dish, it is definitely worth it.  It makes enough to serve a crowd, a couple of hungry teenagers, or simply to reheat throughout the week for lunches.  Served with a side of green beans, a salad or whatever is your favorite vegetable, Baked Penne with Cheddar and Leeks is sure to become a family favorite!

Have a fabulous weekend and thank you for visiting Alida’s Kitchen!

Baked Penne with Cheddar and Leeks
Serves 8 to 10

1/4 cup (1/2 stick) butter  (I used light butter)

5 cups chopped leeks, white and pale green parts only; about 5 large
2 garlic cloves, minced
1/4 cup all purpose flour
3 1/2 cups skim milk
1 pound extra-sharp cheddar cheese, coarsely grated, about 4 cups packed
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
Fresh ground pepper
2 large eggs
1 pound penne pasta
  1. Spray baking dish with cooking spray 13 x 9 baking dish. Set aside.  Preheat oven to 400°F.
  2. Melt 1/4 cup butter in heavy large saucepan over medium heat.
  3. Add leeks; stir to coat. Cover saucepan and cook until leeks are tender, stirring occasionally (about 12 minutes; do not brown).  After about 10 minutes, add minced garlic to the leeks to cook for the final 2 minutes.  
  4. Then uncover saucepan; add flour. Stir 2 minutes. Add milk; bring to simmer, stirring often. Add cheese, mustard, and pepper sauce. Stir until cheese melts. Remove from heat. Season cheese sauce to taste with salt. 
  5. Whisk eggs in medium bowl. Gradually whisk in 1 cup cheese sauce. Stir egg mixture into cheese sauce in saucepan.
  6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
  7. Stir cheese sauce into pasta in pot. Transfer to prepared baking dish.
  8. Bake pasta until cheese sauce is bubbling around edges and some ends of pasta are golden brown, 25 to 30 minutes.  Let stand 15 minutes. Serve hot.

Adapted from Bon Apetit

Filed Under: main dishes, Recipes, vegetarian Tagged With: , ,

Chipotle Black Bean Tacos

August 1, 2011 ·
Chipotle Black Bean Tacos are a delicious meatless taco recipe filled with black beans and vegetables. {gluten free, vegetarian, vegan, depending on toppings}
Chipotle Black Bean Tacos | alidaskitchen.com
Chipotle Black Bean Tacos are my favorite dish for meatless Monday, taco Tuesday or any day. They are fabulous! These tacos are made with mashed black beans, onions, peppers, chipotle peppers, spices, salsa, some broth, and then topped with any of your favorite taco toppings. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).
Chipotle Black Bean Tacos | alidaskitchen.com
These Chipotle Black Bean Tacos can be vegan and gluten free, depending on the tortillas and/or toppings. I enjoy them as a vegetarian options, since I like to add a bit of cheese. The taco filling reheats well, and I often enjoy leftovers for lunches throughout the week (that is if there are any leftovers).

Chipotle Black Bean Tacos
 
Print
Author:
Yields: 6 servings
Ingredients
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 2 bell peppers (ribs and seeds removed), chopped
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1-2 teaspoons chipotle chili in adobo sauce, minced
  • ⅓ cup vegetable broth
  • 2 15 ounce cans of black beans, drained and rinsed
  • ½ cup salsa
  • 6 10-inch whole wheat tortillas
  • Topping ideas for serving: spinach or lettuce, diced tomatoes, shredded cheese, Greek yogurt or sour cream, chopped green onions, salsa
Instructions
  1. Heat oil in large non-stick skillet over medium heat. Add onion and peppers to pan and saute for 3-5 minutes, until crisp-tender.
  2. Add garlic, chili powder, cumin and chipotle chilis, and cook until fragrant, about 1 minute.
  3. Add beans and broth, and bring to a boil. Reduce heat until medium-low and simmer for 10 minutes, until mixture has thickened.
  4. Remove from heat and stir in salsa. Mash lightly using a potato masher (or fork).
  5. Stack tortillas, wrap in damp paper towel and microwave for 45-60 seconds.
  6. Serve ⅓ cup filling for each tortilla along with desired toppings.
Notes
Adapted from Pink Parsley, originally from Cooking Light

Chipotle Black Bean Tacos | alidaskitchen.com

Filed Under: gluten free, healthy, kid-friendly, main dishes, Recipes, vegan, vegetarian Tagged With: , , , , , , ,
Veggie Pizza Puffs

Garden Pizza Puffs

July 25, 2011 ·

Veggie Pizza Puffs

We eat a lot of muffins in this house.  We also eat a lot of pizza.  So when I stumbled upon a recipe for pizza made in a mini-muffin tin, it was like two worlds colliding into something brilliant!

Garden Pizza Puffs
Garden Pizza Puffs are cheesy, delicious and very easy to make. With only about 35 calories per puff, they are a fun and healthy option to satisfy your pizza cravings.

The original recipe is made with pepperoni, which would be pretty good.  I thought it would be even better with made vegetables and herbs.  The recipe written below reflects the vegetables that I used, though you can experiment with the same amounts of whatever meats and/or vegetables you like.  I have also used whole wheat and all-purpose flours, and either one works great.  The beauty of this recipe is the ability to customize everything to suit your preferences.

Vegetable Pizza Puffs

Served with a side of pizza sauce for dipping or with a dollop of sauce on each puff, these would make for a super cute appetizer at your next dinner party.  Mike and I had 10 puffs each and called it dinner.  These puffs would also be a tasty treat for kids.

Given the unlimited possibilities, I look forward to doing lots of experimenting with this recipe.  In the meantime, we will just have to continue to test several variations of pizza puffs.  Oh the sacrifices we make! 🙂

Garden Pizza Puffs
 
Print
Yields: Yields 24 puffs (see note)
Ingredients
  • ¾ cup all-purpose flour or whole wheat pastry flour
  • ¾ teaspoon baking powder
  • ¾ cup skim milk
  • 1 egg, lightly beaten
  • 4 ounces mozzarella cheese, shredded (about 1 cup)
  • 2-3 garlic cloves, minced
  • ½ cup red onion, chopped
  • ½ cup roasted red pepper, chopped
  • 1½ teaspoons Italian seasoning
  • ¼ teaspoon crushed red pepper (optional)
  • pizza sauce, for serving
Instructions
  1. Preheat oven to 375 degrees. Spray a 24-cup mini-muffin pan with cooking spray and set aside.
  2. In a large bowl, whisk together flour and baking powder. Whisk in the milk and egg. Fold in the cheese, garlic, onion, roasted red pepper, Italian seasoning, and crushed red pepper (if using). Let stand for 10 minutes.
  3. Stir the batter and divide evenly among the mini-muffin cups (fill to about ½ to ⅔ full).
  4. Bake until puffed and golden, 20 to 25 mintutes. Let cool in pan for 5 minutes. Remove from pan serve with pizza sauce.
Notes
Yields 12 puffs in a regular-sized muffin pan - adjust baking time to 25 to 30 minutes.

Adapted from Rachael Ray

Filed Under: appetizers, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

Herbed Balsamic Grilled Chicken

July 22, 2011 ·

I love cooking marinated chicken on the grill. It is such a quick and easy way to make a delicious dinner.  Mix the marinade, pour it in a Ziploc bag, put chicken in the bag and let is sit.  Easy.

So when I saw this recipe for Herbed Balsamic Grilled Chicken, it was calling my name.  I made a few changes to the recipe, which are reflected in the recipe written below.  I reduced the oil, added garlic and substituted Italian herbs seasoning for the herbes de Provence.  Combined with the balsamic vinegar, I dare say the combination resulted in the best grilled chicken ever!

Herbed Balsamic Grilled Chicken is a light, healthy and versatile dish that can easily go with any vegetable, starch or salad.

Herbed Balsamic Grilled Chicken
Yields 4 servings

1 pound chicken breast or breast tenders
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
1 1/2 teaspoons Italian herb seasoning
2 cloves garlic, minced
Freshly ground pepper, to taste
Pinch of kosher flake salt

  1. In a small bowl, whisk the vinegar, olive oil, garlic, herbs, salt and pepper until combined.
  2. Put chicken in a Ziploc bag.  Pour vinegar mixture in bag with chicken, making sure chicken gets coated.  Refrigerate for at least two hours, turning the bag occasionally.
  3. Grill chicken over medium-high heat until cooked thoroughly (approximately 4-5 minutes per side).

Adapted from Cooking with Chrissy, originally from Bon Apétit, June 2009

Filed Under: healthy, main dishes, Recipes Tagged With: , , ,

Garlic Beef Enchiladas

July 8, 2011 ·

My husband has been wondering ‘where’s the beef?’  Well here you go, Mike! 

This week I am participating in an online recipe swap hosted by Sarah of A Taste of Home Cooking, and the theme is Mexican.  I received Garlic Beef Enchiladas courtesy of Heather Lynne of Hezzi D’s Books and Cooks.  This is not necessarily a recipe I would have selected on my own, simply because I do not eat a lot of meat.  But that’s the whole point of the recipe swap – try something different.  I was looking forward to making these enchiladas! (and Mike was very excited about meat!) 

In order to give the enchiladas a bit more veggie-flair, I used the entire onion and entire bell pepper.  I also used vegetable broth, simply because that was what I had on hand, corn tortillas instead of flour, and made a few adjustments to the garlic and spices.  In lieu of stewed tomatoes, I used diced tomatoes with chiles to give it an extra kick, and they worked great.  This recipe ended up a combination of Heather Lynne’s adaptation, the original recipe and some of my own recipes.    

These enchiladas were a bit more labor intensive than most weeknight meals, but in end it was worth it.  They were phenomenal!  I savored every last bite – meat ‘n all.  I will definitely be making this recipe again, though next time I plan to try substituting black beans for the beef.

Be sure to check out the round up of the recipe exchange at A Taste of Home Cooking.  A big thank you to Sarah for hosting the recipe swap and a big thank you to Heather Lynne for the great recipe (and Mike thanks you for meat)!

Have a great weekend!

Garlic Beef Enchiladas
Yields 6 servings (2 enchiladas per serving)
FILLING:
1 pound lean ground beef
1 medium yellow onion, chopped
1 bell pepper (red or green), chopped
1 teaspoon salt
2 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
1 can (14.5 ounces) diced tomatoes with chilis

SAUCE:
6 garlic cloves, minced
2 tablespoons olive oil
1/4 all purpose flour
1 can (14 1/2 ounces) vegetable or beef broth
1 can (15 ounces) tomato sauce
2 tablespoons chili powder
1 tablespoon ground cumin

12 corn tortillas (6 inches) warmed
2 cups (8 ounces) shredded cheese (cheddar or colby jack)

  1. In a large skillet, heat beef, onion, pepper and garlic over medium heat until the beef is no longer pink.  Add seasonings and stir well.  Stir in tomatoes and bring to a boil.  Reduce heat; cover and simmer for 15 minutes, stirring periodically.
  2. Meanwhile, in a medium saucepan heat oil over medium heat.  Saute garlic 2-3 minutes or until fragrant.  Stir in flour until blended (making a roux).  Gradually stir in the broth and bring to a boil.  Cook and stir for 2-3 minutes or until thickened.  Stir in the tomato sauce and seasonings.  Cook for an additional 5 minutes, then remove from heat.
  3. Preheat oven to 350 degrees.  Spray 13 x 9 pan with cooking spray.  Pour 1 1/2 cups of the sauce into the bottom of pan. 
  4. Stack tortillas and wrap in damp paper towel and microwave for 45-60 seconds.  Top each tortilla with 1/4 cup filling, top with 1 tablespoon cheese and roll up tightly  Place in baking dish seam-side down.  Continue with remaining tortillas. 
  5. Top the enchiladas with the remaining sauce.  Cover with non-stick foil (or spray regular foil with cooking spray) and cook for 30 minutes.  Uncover and sprinkle with remaining cheese.  Bake for 10 minutes, or until cheese is melted.

Adapted from Hezzi D’s Books and Cooks and from Taste of Home

Filed Under: main dishes, Recipes Tagged With: , ,

Balsamic Portobello Mushroom Burgers

June 27, 2011 ·

I am always looking for tasty vegetarian options for the grill, and these Balsamic Portobello Mushroom Burgers are a definite winner.  The thirsty mushrooms soak up the balsamic vinegar and garlic, yielding an amazing flavor.  Paired with the goat cheese, it is a combination that pleases both non-meat and meat eaters alike. 

These burgers are very quick to make.  Just mix the marinade in the baking dish and let the mushrooms and peppers soak.  You can even get your preparation out of the way the day before, intensifying the flavor by letting everything marinate overnight.

On each burger is a slice of red pepper topped with a portobello mushroom, topped with goat cheese, topped with another portobello.  Then sprinkle on a little more goat cheese, top with spinach, close the sandwich and eat!

Balsamic Portobello Mushroom Burgers

Yields 4 servings
1/4 cup olive oil, plus more for grates
1/4 cup balsamic vinegar
4 garlic cloves, minced
Coarse salt and ground pepper
1 red bell pepper (ribs and seeds removed), cut into 4 equal pieces
8 portobello mushrooms (about 1 pound total), stems and ribs removed
4 onion hamburger buns
4 ounces goat cheese (crumbled or log; if using a log, cut into slices to place in between the mushrooms)
several spinach leaves
  1. In a shallow dish (a 13 x 9 baking dish works well), whisk together oil, vinegar, garlic, salt, and pepper. Add bell pepper and mushrooms, turning to make sure everything gets coated.  Marinate in the refrigerator for 30 minutes up to overnight.  
  2. Heat grill to medium; lightly oil grates. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill and place in Ziploc bag. When cool enough to handle, remove and discard skin; set bell pepper aside.
  3. Starting with dome-side down, grill mushrooms, covered, until lightly charred.  Flip and grill the other side of mushroom until lightly charred and mushroom is tender.  (approx. 3 to 4 minutes per side).
  4. Dividing evenly, top bottom half of each bun with bell pepper and mushrooms.  Put goat cheese in the middle of the 2 mushroom caps.  Top with spinach and sprinkle with remaining goat cheese.  Close burger, and serve immediately.

Alternative:  This recipe would also make an excellent salad (great for someone who is watching carbs or if you just want more veggies).  To make this into a salad, follow the directions above through step 3.  Then slice the mushrooms and peppers, toss with a bowl of spinach or mixed greens and top with goat cheese.

Adapted from Everyday Food

Filed Under: main dishes, Recipes, salad, vegetarian Tagged With: , , , ,

Mustard-Rosemary Chicken Skewers

June 24, 2011 ·


Happy Summer!  ‘Tis the season for visits to the beach, bike rides, and of course, grilling.  I have several favorite recipes exclusive to the grill, so my anticipation of grilling season rivals that of Christmas.  While I enjoy the reliable stand bys, it is always fun to find new and healthy recipes to add to the favorites.  


So in the spirit of summer, when I saw this recipe for Mustard-Rosemary Chicken Skewers, I could not wait to fire up the grill!   Skewers are such a convenient way to serve your meat and veggies, all threaded on a handy little stick.  Plus there is something fun about having dinner on a stick.    

These tasty skewers did not disappoint.  The rosemary, mustard and balsamic vinegar are an incredible flavor combination with the chicken and veggies.  From the original recipe, I reduced the oil, used chicken breast instead of legs, and increased the balsamic vinegar, scallions, and garlic (can never have enough garlic!).  I have written the recipe below according to these changes. 

These skewers are perfect for entertaining at your next summer celebration and have landed a spot on the grilling favorites list in this house.

Have a great weekend!

Mustard-Rosemary Chicken Skewers
Yields 4 servings

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon finely chopped fresh rosemary
3 garlic cloves, finely chopped
pinch salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for grill (or use cooking spray on grill)
1 pounds boneless chicken breasts, cut into 1 1/2 inch chunks
1 yellow bell pepper, seeded and cut into 1-inch pieces
5 scallions, trimmed and cut into 1 1/2 inch pieces

Note: if using wooden skewers, soak for at least 30 minutes prior to grilling…perfect to do while the chicken and vegetables are marinating.

  1. In a small bowl, mix together the mustard, vinegar, rosemary, garlic, salt and black pepper.  Slowly whisk in the oil.
  2. Place chicken, bell pepper and scallions in a Ziploc bag.  Add the marinade, making sure to coat chicken and vegetables. Refrigerate at least 40 minutes.
  3. Heat the grill to medium high and brush with olive oil (or spray with cooking spray).  Thread chicken, peppers and green onions on skewers.  Transfer to grill and cook, turning occasionally, until chicken is charred and no longer pink (approx 8 minutes). 

Adapted from Fitness Magazine

Filed Under: healthy, main dishes, Recipes Tagged With: , , , , ,

Tomato Leek Frittata with Goat Cheese

June 13, 2011 ·

After taking a bite of this frittata, my husband sat for a minute and then said ‘Goat cheese is great, when done in the right way.’  Uh oh…and while I couldn’t agree more, I do know he’s not as fond of goat cheese as I am.  Fortunately he followed that up by saying ‘This way was definitely the right way!’ and quickly cleaned his plate!

Goat cheese is definitely an ingredient that makes a statement.  Too much can ruin a dish.  Just the right amount can take an ordinary dish and make it extraordinary.

So is the case with this frittata.  Goat cheese is the perfect complement to liven up the sauteed vegetables and eggs.  I reduced the amount of goat cheese from the original recipe, as I found it a bit overpowering.  I was a little generous when measuring the leeks because I love the subtle flavor and beautiful color.  Since I had large grape tomatoes, I halved them, and they still burst with each bite.  Beating the egg whites gives this frittata a souffle-like quality that just melts in your mouth. 

The result is an exquisit blast of flavors in a light and airy frittata.   

Tomato and Leek Frittata with Goat Cheese
Yields 4 servings

3 teaspoons olive oil
2 1/4 cups sliced leeks
coarse salt and ground pepper
1 cup grape tomatoes
6 egg whites
4 egg yolks
3 ounces crumbled goat cheese

  1. Preheat oven to 350 degrees. Heat 2 teaspoons olive oil in 10-inch ovenproof nonstick skillet over medium. Add leeks ; season with coarse salt and ground pepper. Cover; cook 5 minutes. Stir in tomatoes. Cover; cook 2 minutes. Transfer to bowl and wipe out skillet.
  2. In another bowl, beat 6 egg whites with salt and pepper to stiff peaks. Whisk in 4 egg yolks.
  3. Heat skillet with 1 teaspoon olive oil.  Add eggs; sprinkle with vegetables and goat cheese. Cook over medium until sides are dry, 3 minutes. Transfer to oven; bake until eggs are set, about 15 to 20 minutes.
Adapted from Everyday Food
Filed Under: breakfast, main dishes, Recipes, vegetarian Tagged With: , , , , , , ,

Grilled Stuffed Jalapeno Peppers

June 10, 2011 ·

It is not very often that a new recipe immediately leaps way to the top of the list.  But when I saw a tasty recipe in Experience Life magazine, I think my heart skipped a beat with excitement.  I got that ‘I just found a recipe that will change your life’ feeling.  Cheese, black beans, green onions, garlic and spices, all nestled in a tasty little jalapeno?  Seriously?  Time to fire up the grill!

In fact, I was tempted to simply grab a spoon and eat the filling straight from the bowl.

I resisted and instead stuffed these beautiful jalapenos.  The result is a delightful, healthy twist on a jalapeno popper.

This heavenly dish makes for a perfect appetizer at any summer gathering, yet is easy enough to whip together for a light weeknight dinner.  Enjoy and have a great weekend!

Grilled Stuffed Jalapeno Peppers
Yields 8 (appetizer) or 4 (dinner) servings

16 jalapeno peppers
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
4 green onions, chopped
4 cloves fresh garlic, minced
1/2 teaspoon ground cumin
3/4 teaspoon chili powder

  1. In a mixing bowl, combine all ingredients except the peppers.
  2. Make a lengthwise slit down each pepper, leaving the stem intact; carefully remove ribs and seeds.  (Tip: a quick rinse helps remove the seeds from the inside, lessening the heat)
  3. Distribute filling evenly among peppers (about 1 tablespoon per pepper).
  4. Heat grill to medium heat.  Place stuffed peppers on a sheet of foil on the grill.  Cover and cook until cheese mixture has melted and peppers are softened, about 10-15 minutes.

Adapted from Experience Life

Filed Under: appetizers, Recipes, vegetarian Tagged With: , , , , , , , , , , , ,