food
2 lbs ground hamburger
1 onion, saute'd
1 tablespoon dried oregano
1/4 cup sun dried tomatoes in oil, chopped
4 ounces feta cheese
Saute onion in a tablespoon of olive oil until translucent, let it cool. Mix feta cheese and sun dried tomatoes in a small bowl. When onions are cool mix with hamburger meat, oregano and salt & pepper (to taste, but please don't eat any of the raw meat). Grab a handfull of meat (or however much you would use to make 1 hamburger patty) and divide it in half. Form both halves into a thin patty. Do this with all of the meat so that you have double the number of patties. Place 2 tablespoons of the feta cheese and sun dried tomato mixture on half of the patties, top with a hamburger patty that doesn't have the feta cheese mixture on it. Carefully pick up and work in your palms until you have the feta/tomato mixture completely enclosed in the middle of the hamburger patty. Grill or pan fry until done.
I served this with some tomato slices that I had marinated in some olive oil, chopped fresh thyme, basil and oregano (marinated in fridge for about an hour), toasted hamburger buns, lettuce and Chipolte mayonnaise.
My neighbors were my guinea pigs yesterday and even the kids liked these - they said that the hamburgers tasted like pizza. They neighbors said that they looked forward to trying some more of my hamburger recipes and that they would be happy to be guinea pigs for me anytime I needed to test a recipe. I had leftovers so will take a picture of a hamburger patty sliced in half tonight and post it here.
40 to 50 small fresh basil leaves
8 ounces cherry-sized balls of fresh mozzarella, drained and patted dry, halved
1/4 cup chopped pitted kalamata olives
1/2 cup extra-virgin olive oil
1/4 teaspoon minced garlic
1/4 teaspoon crushed red pepper
2 tablespoons minced fresh oregano or marjoram leaves
1/4 teaspoon salt
Kosher salt, for garnishing
Using small decorative cocktail skewers or bamboo toothpicks, skewer 1 tomato half, 1 basil leaf, and 1 mozzarella half onto each, in kabob-fashion, with the basil leaf sandwiched between the mozzarella and tomato halves and the cut side of both tomato and mozzarella facing each other. Repeat until you have used all of the mozzarella halves. You should have about 3 1/2 dozen. Arrange on a small serving platter and set aside.
In the bowl of a blender or food processor, combine the olives, olive oil, garlic, crushed red pepper, oregano and salt and process until smooth. Drizzle the olive mixture over the tomato-mozzarella skewers. Sprinkle the entire platter with kosher salt, then serve.
*Note: If you can't find the small balls of mozzarella simply substitute 1-inch cubes of fresh mozzarella.
4 boneless skinless chicken breast
8 oz cream cheese, softened
8 pieces of bacon
Garlic Powder
chives, chopped
Place chicken breast between 2 sheets of wax paper and pound until very thin (I smacked mine with the bottom of a 10" cast iron skillet). Sprinkle each breast with salt & pepper and spread 1/4 of the block of cream cheese on each flattened chicken breast (can use the low-fat cream cheese if watching your fat intake). Sprinkle garlic powder and chopped chives over cream cheese. Roll up jelly-roll style and wrap each breast with 2 pieces of bacon. Grill either in a grill pan (medium-high heat) or on the grill, turning to brown each side, until bacon is done (about 20 to 25 minutes).
I have also fixed this where I have placed chopped artichoke hearts or slices of red bell pepper in the middle of the chicken breast before rolling them up.
4 boneless skinless chicken breast
8 oz cream cheese, softened
8 pieces of bacon
Garlic Powder
chives, chopped
Place chicken breast between 2 sheets of wax paper and pound until very thin (I smacked mine with the bottom of a 10" cast iron skillet). Sprinkle each breast with salt & pepper and spread 1/4 of the block of cream cheese on each flattened chicken breast (can use the low-fat cream cheese if watching your fat intake). Sprinkle garlic powder and chopped chives over cream cheese. Roll up jelly-roll style and wrap each breast with 2 pieces of bacon. Grill either in a grill pan (medium-high heat) or on the grill, turning to brown each side, until bacon is done (about 20 to 25 minutes).
I have also fixed this where I have placed chopped artichoke hearts or slices of red bell pepper in the middle of the chicken breast before rolling them up.
