Meat-and-Grain Burgers {with spinach!}

I've said before that I am loving all of the spinach we have been getting in our Bountiful Basket lately.  I wish we would get a bushel every week!  It is so good for you and there are so many good, healthy things to make with it!

Here is a great recipe my best friend, Lara, gave me when she was up visiting week before last (I think she got it out of her Runner's magazine).

If you love hamburgers and wish you could just forget about all of the beefy fat and eat them a couple times a week, this is a great alternative.  I don't think we will make plain, straight beef burgers around our house very often with this recipe.  Both me and my husband loved these!

Meat-and-Grain Burgers

Serves six

Ingredients:

1 pound fresh spinach leaves

1 pound lean ground beef, ground chicken, or ground turkey (we used beef)

1 small onion, finely chopped

2 cloves garlic, minced 

1 teaspoon ground cumin

1/4 teaspoon cayenne 

salt and pepper to taste

1 egg

2 cups cooked quinoa (or any cooked grains, such as cracked wheat, steel-cut oats, or whole wheat couscous)

Directions:

Boil a large pot of salted water; fill another bowl with ice water.  Put spinach in boiling water for 30 seconds.  Drain and plunge the cooked spinach into ice water.  Drain again, squeezing to dry, then roughly chop.  Put spinach into a bowl and set aside.  Add ground meat, onion, garlic, cumin, and cayenne.  Sprinkle with salt and pepper.  Add egg and grains.  Mix until combined.  Shape into burgers.  Grill on medium heat, about four minutes per side. (Alternatively, place burgers in a rimmed, greased baking sheet.  Roast in the oven at 400 degrees until firm and browned, about 20 to 30 minutes.  Turn once or twice.)  Put burgers in a bun and add salsa or your favorite toppings (we did avocado, lettuce, and tomato and a cilantro lime mayo from this recipe.

Our Valentine's Dinner

 How was your Valentine's  Day dinner?

Did you stay in at home and cook a delicious meal for your Valentine or did you hit the town for a yummy meal made by someone else?  Whatever you did, I hope it was a LOVEly day for you and ones you love.

I thought I would get a little personal with you and share little snippets of our Valentine's Day dinner with you . . . 

We had a lovely night in last night.  We enjoyed a fantastic meal made possible by some of our Bountiful Basket vegetables and fruits!

I was in charge of Valentine's Day this year.  We decided we would swap each year and have one of us in charge of Valentine's Day and the other our anniversary (as they are a little more than a month apart) so that we are only in charge of one lovey-dovey holiday each year.  I was excited to get to take over our first Valentine's Day at Mr. and Mrs.

I tried to make it extra special by putting some sweet little decorations throughout the house and set the table pretty by using our wedding china.  And what is a romantic dinner without candlelight?

One of my husband's very favorite foods is seafood.  Shellfish to be exact.  So I went all out and made him a lobster/shrimp/salmon feed.

I had a very happy {and helpful} husband!

He's dang cute, huh?

I was able to use a bunch of those lemons we've been getting in this amazing Shrimp and Angel Hair Pasta.  We also used up the lettuce, tomatoes, and bell peppers from this week's basket in a basic garden salad (my favorite side salad). 

We then finished off the night with chocolate fondue!  We got a fondue pot as a wedding gift and last night was the first time we used it.  I'm pretty sure it will become a regular in our home now.  It was SO easy to whip up and super delicious! 

We used up some of the strawberries and bananas from this week's basket.  But just think of all of the fun fruits we get that would be perfect for fondue!

  

I hope whatever you did, you had a fun and delicious time on Valentine's Day!

Here are the recipes for the pasta and chocolate fondue . . .

Shrimp and Angel Hair Pasta

(recipe from one of my dearest friends, Sadie)

Ingredients:

1/2 lb angel hair pasta 

2 Tbs. extra virgin olive oil

1 lb. medium shrimp, uncooked, and peeled

1 Tbs. fresh garlic, minced

1 tsp. salt and pepper

1 c. chicken broth

1/8 tsp. crushed red pepper flakes (I used just under 3/4 tsp.  My husband loves the heat.)

1 Tbs. lemon peel, zested fresh (I used 2 Tbs.  I love the lemon flavor!)

1/4 c. fresh squeezed lemon juice (I used 1/2 c.)

1/2 c. fresh Italian parsley, chopped (I used a little more than 1/4 c.)

1/3 c. freshly grated Parmesan cheese (I used 1/2 c.)

Directions:

1.  Cook pasta according to instructions and drain.

2.  While pasta cooks, heat 1 Tbs. olive oil in a large skillet over medium-high heat.  Add the garlic, shrimp, and 1/2 tsp salt and pepper.  Saute for 2 minutes or until the shrimp are barely pink and/or garlic is soft.

3.  Add the chicken broth and crushed red pepper flakes.  Increase heat to high and bring to a boil.  Simmer on high for 1 minute.  Stir in lemon zest and juice.

4.  Drain the cooked pasta and put in a serving bowl.  Add the remaining tablespoon of olive oil (I omitted the additional olive oil and it was great!) and 1/2 tsp. of salt and pepper.  Toss to coat.

5.  Add the shrimp mixture, parsley and cheese (gradually so as not to clump the cheese).  Toss to mix and serve immediately.

Chocolate Dessert Fondue

Ingredients:

12 ounces milk chocolate (I used Ghirardelli milk chocolate baking chips)

1/4 c. milk

10 large marshmallows

1/4 cup liquid whipping cream

Directions:

1.  Place chocolate and milk in fondue pot (I am sure you could do this on the stove on LOW).  Turn temperature dial to Warm.  Stir constantly until chips are melted.

2.  Stirring constantly, add marshmallows until melted.

3.  Gradually add the whipping cream.  Heat through.

Ceasar Salad

I'm just going to let you know that this will probably be more about salad dressing then it will be about Bountiful Baskets.  Just thought I'd let you know right up front!  :) 

I have been doing weight watchers for awhile now.  Not all that successfully the past couple of months, but lately I've been feeling it and am getting into my groove again.  The huge heads of lettuce we get each week in our baskets are greatly appreciated as are the spinach and purple something leafy (Cindy actually does know what it is; she's out of town, but can fill us all in when she returns; it's not kale as we previously thought) we have received as of late.  They make the healthy eating quest that much easier. 

I have been trying to make a great big salad at the beginning of the week and nosh on it every chance I get.  It's working out well.  While some people are quite happy with a squeeze of lemon and a spritz of olive oil on their salads, I am not!!  I use homemade balsamic vinaigrette often but sometimes I just need a little variety. 

I have found a great brand of dressing I really, really like!  It's Bolthouse Farms.  I have tried their Ranch and I like it and usually I don't like Ranch.  And tonight the husband and I tested out the Caesar Dressing and it too was tasty.  They're yogurt based, no preservatives, low cal and low fat.  I find it at Winco in the refrigerated section in the vegetable aisle and they have many other flavors I have yet to try.  I recommend it, almost, just almost as much as I recommend Bountiful Baskets!  :)

Tonight we cut up some lettuce, purple leafy stuff, chicken, Parmesan cheese, and homemade croutons (the best part--baguette, a little butter, lots of garlic) into a big bowl.  Then we poured on a little of the Bolthouse Caesar dressing and dinner was served.  Delicious!! 

If you know of any amazing dressings; particularly homemade, that require just a little bit but are full of flavor, let me know.  With all the salad greens I have been eating I need to switch it up often to keep me interested. 

Black Bean Burgers with Cilantro Lime Mayo

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This dinner was a SERIOUS crowd pleaser at my house last night (if two is considered a crowd.)  Nonetheless, both my husband and I were in love with this meal!  You probably feel like I say that about recipes a lot . . . and I think I do.  We either just really like food or I rock at finding REALLY good recipes . . . or both!

This recipe is perfect for you vegetarians or people like me who are trying to not eat quite as much meat.  I grew up in a house with a Dad who had to have meat with every meal and the past couple of months I have realized that mindset stuck with me.  And ever since getting Bountiful Baskets, my mindset has really changed.  We've been eating meatless meals a couple times a week and we are both loving it!

We also used up our red potatoes from weeeeeeeeks ago by serving roasted red potatoes alongside these yummy burgers.  It was the perfect side.  Just dice up your red potatoes into bite size pieces, toss them into a Ziploc bag with some olive oil and some spices of your choice (I used fresh garlic, seasoning salt, parsley, thyme, basil, and black pepper).  Shake the bag real good to coat each piece of potato and dump out onto a baking sheet.  Roast in the oven at 400 degrees for 25-40 minutes (just depends on how cooked you like them).

I hope you enjoy this recipe as much as we did!

Black Bean Burgers with Cilantro Lime Mayo

Burgers:
In the bowl of a food processor, pulse 4 slices stale or toasted whole wheat sandwich bread to form breadcrumbs. Pour into a bowl and set aside.

Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add 1 medium onion, chopped, and sauté until soft. Add 2 cloves garlic, minced, 2 tablespoons minced jalapeno pepper (membranes and seeds removed – unless you like more heat), and 1 teaspoon ground cumin. Saute for additional 2 minutes.

Scrape the mixture into the food processor. Add 1 (15 oz.) can black beans, drained and rinsed, 1 ¼ cups cooked brown rice, 2 teaspoon fresh lime juice, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Pulse until the beans are chopped, but not pureed.

Scrape the black bean mixture into a large bowl. Add ½ of the breadcrumbs and ¼ cup chopped cilantro. Using a wooden spoon, stir the mixture until combined.

Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.

Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.

Cilantro-Lime Mayo:
In a small bowl, combine ½ cup mayonnaise, 2 teaspoons fresh lime juice, ½ teaspoon ground cumin, 2 tablespoons finely chopped cilantro, and ¼ teaspoon freshly ground black pepper. Stir well.

Lightly toast 4 whole wheat buns. Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese (found in most supermarkets, but we just used cheddar), lettuce, 1 slice large tomato, and 3 slices avocado. Serve and ENJOY.

BBQ Chicken Wraps

 {I'm REALLY sorry for my terrible pictures lately.  I am in desperate need of a new camera, I know!}

Last night we had the most delicious, simple dinner.  It was a perfect dinner in my opinion.  I could eat this dinner a couple times a week.  In fact, I had the left overs for dinner tonight and just might have it for lunch tomorrow!  Maybe I love it so much because it is a variation on one of my absolute favorite meals I've talked about before . . . BBQ Chicken Salad.

Here's what we did:

BBQ Chicken Wraps

Ingredients:

fresh tortillas (the ones you get from BB would be awesome, we buy ours at Costco)

boneless chicken breasts, cut in slices

BBQ Sauce (we use Sweet Baby Ray's.  YUM.  It's the best.)

blue cheese dressing (Maria's Blue Cheese is amazing.)

lettuce

green onions, chopped

avocado, sliced

red bell pepper, sliced

tomato, sliced

cilantro, finely chopped

Directions:

Cook your chicken in a large saucepan.  Once cooked through, add the bbq sauce and let cook for another 3 to 5 minutes.  Assemble the chicken, blue cheese dressing, and vegetables onto tortilla.  Wrap up and ENJOY!

See?  Totally simple.  And I promise the combination of all of the flavors is near perfection.

We had Roasted Parmesan Asparagus like Kim talked about here on the side and it was the perfect addition. Seriously, the perfect meal.

 

Stuffed Bell Peppers

This was a delicious meal!  And quite simple for the pretty and tasty outcome.

We used LOTS of our Bountiful Basket vegetables from the past couple of weeks with this meal . . . crookneck squash, celery, tomatoes, lettuce, and English Cucumbers.

I made these last night and had some of the left overs for lunch today . . . I think my leftovers were even tastier.  The hours in between dinner and lunch gave all of the yummy ingredients time to soak in and really make themselves at home.

I didn't follow an exact recipe . . . I read several different recipes online and used a little something from each one.  I did print this recipe off and used it as a reference for baking temperature, time, etc.  I also tried really hard to keep mine as healthy as possible, by adding lots of extra veggies and NO cheese.

Here's what I did:

Stuffed Bell Peppers

Ingredients:

6 bell peppers (I used 2 green, 2 yellow, and 2 red)

1 lb. lean ground beef

1 TBS olive oil

1/2 white onion, chopped

3 cloves garlic, minced

1 large carrot, diced

2 stalks celery, diced

1 small crookneck squash, diced

14.5 oz canned petite diced tomatoes  

1 - 2 cups cooked brown rice (I used 1 1/4 cups uncooked instant brown rice.  Not sure how much it made cooked!  I also only cooked it in a little over half the water the instant rice called for.  Didn't want it to get too soggy with the baking.)

1/2 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp mexican oregano

1/4 tsp paprika

1/4 tsp coriander

salt and pepper to taste

Directions:

1.  Cut off tops of peppers and clean out seeds.

2.  Heat 1 TBS olive oil in a large sauce pan.  Add chopped onion and minced garlic.  Let saute for 5 or 6 minutes. 

3.  Add the carrots, celery, and squash to the onion/garlic mixture and cook for another 5 to 6 minutes.  Remember everything is going to cook together for another 40 minutes in the oven, so don't overcook at this point if you don't want soggy vegetables.

4.  Remove the cooked vegetables from the pan and place in a bowl, off to the side.

5.  Add the lean ground beef and spices.  Chop your beef up so it is really broken up.  Cook until browned.

6.  Add the rice, tomatoes, and vegetable mix to the beef/spice mix and cook together for a few more minutes.

7.  Coat the bottom of a baking dish with tomato sauce or another can of diced tomatoes.

8.  Fill each pepper with the mixture, pressing it down to maximize the space.

9.  Cover with foil and bake on 375 degrees for 35-40 minutes.

 

By the way, Yes! You could do this with the Anaheim Peppers. Kim, made a stuffed pepper recipe last night (she'll post later) and used her Anaheims.  She cut off the top and sliced it down one side to create a "pocket" that she stuffed.

Autumn Pear Salad

No pictures; surprise, surprise.  Just rave reviews from everyone at our pre-Thanksgiving dinner last night.  I personally thought the dressing was amazing, but the asiago cheese was too strong for my tastebuds.  I will make this again but next time I will use a more mild cheese. 

Autumn Pear Salad--given to me nearly 5 years ago, but made for the first time yesterday.  How sad!! 


Dressing:
-5 T olive oil
-2 T balsamic vinegar
-1 t honey
-1 t dijon mustard
-1 T chopped green onion
-salt & fresh ground pepper


Salad: (amounts will vary acording to your tastes and number you are serving) (we served 14 and I will tell you how much I used.)
-green leaf lettuce (2 large heads)
-ripe pears, thinly sliced (4)
-asiago cheese, grated fine (1/4 pound)
-cashew pieces (1/2 container)


In salad bowl combine greens & 3/4 of the dressing.  Arrange pears, cheese, and cashews over the top and drizzle on remaining dressing. 

ENJOY!  This would be the perfect addition to your Thanksgiving table as well. 

I knew I was holding onto my cauliflower for a reason!

We got cauliflower in our basket a week and a half ago.  Did you?

Mine is still in my fridge.  Is yours?

We love cauliflower in our house . . . steamed with nothing on it and we are happy, happy campers.  But we just haven't gotten around to steaming it.  And I'm kind of glad we haven't!  I just found this recipe that I think sounds divine.  And just a nice switch from the simple steamed cauliflower.

This one is going to be on our Sunday lunch menu for sure!

Cauliflower Fritters

 

Ingredients:

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten
Salt and Pepper to taste
1 10-oz bag salad greens
2 Tbsp fresh lemon juice
Extra-virgin olive oil

Directions:

Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side. Serve with the salad greens tossed in olive oil and the lemon juice.

BBQ Chicken Salad with tomatoes, cucumbers, lettuce, green onions, and tortillas

Okay, so this might not be the most original or creative 'recipe' I've ever posted.  Some of you may be thinking, "Duh.  I thought of that a loooooong time ago."  But for those of you that haven't, I hope I am sharing a little treasure with you.

A homemade BBQ Chicken Salad is probably my very favorite meal.  And I like my BBQ Chicken Salad way better than any I've had in a restaurant . . . yes, even California Pizza Kitchen and Chili's.  It's reallllllly good.  And the best part?  My husband loves it just as much as me!

On Saturday morning, when I came home with two more heads of lettuce (making three in our fridge), I knew this would be at the top of our menu this week.  And I have had it three times already (and I'd eat it three more time this week.  It's that good.)

It's simple, simple and delicious.  So here you go . . . 

BBQ Chicken Salad

Ingredients:

(you decide the quantity for how many mouths you are feeding)

boneless, skinless chicken breasts

bbq sauce (we love Sweet Baby Rays)

lettuce

tomato

cucumber

red pepper

avocado

green onion (we used the bulbs of the onion only)

cilantro (We don't skimp on the cilantro.  It adds an amazing flavor!)

tortillas

cheddar cheese

Directions:

Cube your chicken and cook in a pan on the stove.  While your chicken is cooking, chop your lettuce and veggies.  Once the chicken is cooked all the way thru, add some bbq sauce and a touch of water to the hot pan and cook for a few more minutes until the bbq sauce kind of caramelizes the chicken.  Heat your tortilla in a pan on the stove and melt a little cheese on the top.

Once the chicken and tortilla are cooked and the veggies chopped, put the tortilla on a plate (or a shallow soup bowl . . . that's what we use) and layer the lettuce, veggies, and chicken on top.  Add your favorite dressing (mine is Light House Honey Mustard with this salad) and ENJOY!   

I promise your taste buds will be in heaven!

Mexican Pile-Up with TOMATOES and LETTUCE

If you ask any one of us three sisters what a favorite family dinner was growing up, I can guarantee "Mexican Pile-Up" will be in each one of our top 3 favorites.

It is a common occurrence for me to crave this simple yet delicious meal.  So I am always sure to have the stor-able items on hand.  And since Bountiful Baskets provides us with lettuce and tomatoes pretty  much every week, this is a great and easy meal you can throw together with little time!  We had it for our Sunday dinner tonight.  Lucky for me, my handsome husband loves it also!

Mexican Pile-Up
Prep time: 20 minutes
Servings: 4
Ingredients:
1 pound lean ground hamburger
taco seasoning
2 cans Van de Kamp's baked beans
2-3 medium chopped tomatoes
2-3 cups chopped lettuce
1 cup grated cheddar or mexican blend cheese
bag of Frito's chips
3 tablespoons brown sugar
1 tablespoon Worcestershire Sauce
1 teaspoon mustard

Directions:
Brown the hamburger and add the taco seasoning.  While the meat is cooking, heat the baked beans on the stove.  Add the brown sugar, Worcestershire sauce and mustard to the baked beans.  Simmer baked beans until hot.  Chop lettuce, and tomatoes, and grate your cheese.

To assemble your pile-up, simply pile all items on top of each other.  I think the best order is: fritos (crunch them up a bit), baked beans, cheese, hamburger, lettuce, and tomatoes.


Dig in and ENJOY!!!

Mandarin Orange Green Leaf LETTUCE Salad

Today in the newspaper there was an article discussing the fact that as the majority of people plan their meals, it goes a little something like this...

1. Plan a main dish. Most often meat.
2. Incorporate a carbohydrate/starch; potatoes, bread, pasta etc.
3. And THEN as an afterthought realize, oh, maybe a veggie or fruit should be thrown in. How about a can of corn, green beans, you fill in the blank. 

I am guilty of this type of meal planning on many if not most occasions. 

This is just one more reason (of many) that we are thankful for Bountiful Basket. It is helping us focus more on our vegetable and fruit intake and making it a more central part of our meal planning.

Today we would like to show you one VERY SIMPLE, yet DELICIOUS salad recipe that might help you take your (almost) weekly head of lettuce and turn it from drab to fab. We hope this will help you enjoy getting your fruits and veggies instead of having them be an afterthought.

Mandarin Orange Salad

1 head green leaf lettuce

1 can mandarin oranges drained

red onion (optional)

sugared almonds*

dressing

Cut as much lettuce as your family will eat. Add mandarin oranges, red onion and sugared almonds.  Serve with dressing.

Dressing:

Our family always uses the original flavor Good Seasons Italian Dressing on this salad. You can make it one of three ways:

Option One:

Follow directions on packet.

Option Two:

Replace the vinegar with balsamic vinegar. Add one tablespoon real maple syrup.

Option Three:

Replace the water with fresh juice from one orange. 

Add a bit of orange zest.

Use oil as directed.

Use only half the Good Seasons packet.

DRESSING TIP: If you add 1/2 teaspoon of mayonnaise to your dressing, it will keep it from separating! 

*Sugared Almonds

Toss one cup of slivered almonds into a heavy pan. Add 1/2-3/4 cup sugar. Turn the heat to high. In about one minute the sugar will start to melt and you need to begin stirring them with a wooden spoon. Stir constantly. In about 4-5 minutes the sugar will turn golden brown and the almonds will be coated. Take the pan off the heat. Dump the almonds onto a piece of parchment paper to cool. Try not to eat them all before you add them to your salad!

The Food Network Saved Me

After I had my first baby, I wasn't sure what to do with this sweet little thing all day long. She had to be held, all day, everyday. I complained then, but I take it back now. I remember my husband coming home from work to find me sitting in the exact location he left me that morning, looking just the same as when I woke up.  Anyone else ever been there?!  Well, I filled some of my time watching the Food Network.  I fell madly in love with 2 characters; Paula Deen and Barefoot Contessa.  It's too bad I didn't fall in love with any of the chefs that cook healthy but it's come in handy now.  Here's why...

Nearly every week my basket contains a large head of lettuce.  YUM!  But this recipe by Barefoot Contessa makes it even better!!  After you read the recipe you might think I am crazy, but that one humongous head of lettuce just might only be enough for your portion for this dish.  Truly, it's the lettuce that makes it.  So pile it HIGH!! 

The past 2 weeks we've received mushrooms.  UGH!  The flavor is alright but I just cannot get past the texture.  Well, I decided to make stroganoff and found this recipe from Paula Deen.  The majority of us at the dinner table don't like mushrooms, but there was not one left and I didn't even cut them up tiny like I had originally planned. Seriously, you should keep your fingers crossed that we get mushrooms this week...I am!!

LETTUCE help you...make this for dinner tonight.

HUGE heads of lettuce. Nearly every week. Sick of green salad yet? Here's the link to a fabulous recipe for Lettuce Wraps. If I were a betting girl, I'd lay wager that even your pickiest eater will devour this. (At least MINE does. SCORE!)

 

ASIAN LETTUCE WRAPS

Be sure to come back and tell us what your kids thought!