Sweet & Tangy Pork Burgers

I love the fact that Tastefully Simple has a variety of recipes for burgers.  Makes it fun . . . sometimes we eat them as burger sandwiches, most of the time it is just patties, and sometimes I make it into meatloaf.  And sometimes I do both patties & meatloaf.  Substitutions are always acceptable.  This time I used ground elk.  No gamey taste.


Ingredients:

1 1/2 lbs ground pork
1 3/4 Tbsp Onion Onion Seasoning
1/4 c Tangy Thai Sauce, divided
1/2 tsp salt, optional
1/4 c mayonnaise
6 slices canned pineapple
6 Hawaiian sweet hamburger buns, toasted
Spicy sandwich pickles, optional
lettuce leaves, optional

Instructions:

1.  In large bowl, combine pork, Onion Onion Seasoning, 3 Tablespoons Tangy Thai Sauce and salt, if desired.  Pepper as desired.  Form into 6 patties.


2.  Prepare grill to medium heat.  In small bowl, combine remaining Tangy Thai Sauce with mayonnaise; salt and pepper as desired.   Set aside.

3.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.  Meanwhile, place pineapple on grill. Grill, turning once, 1-2 minutes or until lightly browned.

4.  Spread toasted buns with Tangy Thai mayonnaise.  Top with pickles, lettuce, burgers, pineapple and additional mayonnaise, if desired.

Makes 6 servings.  Serve with Cucumber Salad.

Make Ahead & Freeze:  Prepare step 1.  Place patties in a gallon freezer bag between sheets of wax paper.  Place 1 Tablespoon Tangy Thai Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Seasoned Broccoli - Simple Side

Broccoli is one of our favorite vegetables.  When I made this recipe, I used fresh instead of frozen.  So much better.  We prefer our broccoli to be firm.  Frozen seems to overcook.

Ingredients:

1 (16 oz) pkg frozen broccoli florets
2 Tbsp butter, softened
1 tsp Seasoned Salt

Instructions:

1.  Prepare broccoli according to package directions.
2.  Toss with butter and Seasoned Salt

Makes 6 servings.

Sticky Chicken Thighs

What can I say?  We love our chicken.  However, I used breast meat instead of thigh as we prefer the white meat.  It still turned out delicious.

Ingredients:

1/2 c ketchup
1/4 c honey
1 pkt Brown Sugar & Maple Bacon Seasoning
1 1/2 - 1 3/4 lbs boneless skinless chicken thighs or breasts

Instructions:

1.  In small bowl, combine ketchup, honey and half the Brown Sugar & Maple Bacon Seasoning.  Whisk to combine.  Set aside.

2.  Sprinkle chicken with remaining Brown Sugar & Maple Bacon Seasoning.

3.  Prepare grill to medium heat.  Place chicken on grill.  Grill, turning occasionally, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 10-12 minutes.  Brush with sauce the last 5 minutes of grilling.

Makes 6 servings.

Serve with Seasoned Broccoli.

Make Ahead & Freeze:  Prepare step 1; place in a quart freezer bag.  Prepare step 2; place in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.

Absolutely Almond Thumbprint Cookies - Holiday Baking Kit 2017

Christmas time is here again and I'm doing the cookies.  First up is the thumbprint cookies.  This is a variation from previous years.  Look just as good!  It is a sweet cookie.  I didn't have enough of the fruit spread so I used regular strawberry jam.

Ingredients:

1 pkg Absolutely Almond Pound Cake Mix

1/4 c butter, softened
1 large egg, beaten
1- 1 1/2 Tbsp water
1/2 c Rhubarb Strawberry Fruit Spread

Instructions:

1.  Preheat oven to 350 degrees F.  In large bowl, combine Absolutely Almond Pound Cake Mix, butter, egg and water; mix until well combined.

2.  Using hands, knead until the consistency of thick, moist dough.  Form into generous 1-inch balls.

3.  Place 2 inches apart on a greased large baking sheet.  Bake 10 minutes.  Remove from oven; using back of a teaspoon or thumb, make a round indentation in each cookie.  Fill with Rhubarb Strawberry Fruit Spread.  Continue baking 4-6 minutes or until lightly browned.


Makes about 30 cookies (I had 26).

Make Ahead & Freeze:  Prepare through step 2.  Place in a gallon freezer bag or storage container between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Preheat oven to 350 degrees F and continue with step 3.

Cucumber Salad - Simple Side

This is a great side dish to take to family reunions.  It was a big hit!  I'm usually not crazy about tomatoes in my salads but this was fantastic.  Very delicious.  I used Avocado Oil instead of the olive oil called for in the recipe.

Ingredients:


1 3/4 Tbsp Onion Onion Seasoning
2 Tbsp water
1/4 c apple cider vinegar
1/4 c olive oil
2 Tbsp honey
1 Tbsp chopped fresh dill or 1 tsp dried dill
2 medium cucumbers, seeded and chopped
1 large tomato, seeded and chopped
1 sm fresh jalapeno pepper, seeded and minced, optional

Instructions:

1.  In medium microwave-safe bowl, combine Onion Onion Seasoning and water.  Microwave on High 30 seconds.  Let cool.

2.  Whisk in vinegar, oil, honey and dill.

3.  Stir in remaining ingredients; salt and pepper as desired.

Makes 6 servings.

Make Ahead:  Prepare through step 3.  Place in a storage container and refrigerate up to 2 days.

Quick & Easy Chicken Pad Thai

YUM!  Not really spicy and you can control the amount of Thai sauce that the recipe calls for.  Even though the recipe calls for chicken, you can substitute other meats like beef or pork.  I used our Avocado Oil instead of the vegetable oil.


Ingredients:

1 lb boneless skinless chicken breasts, thinly sliced
1 Tbsp toasted sesame oil or vegetable oil
1 Tbsp cornstarch
3 large eggs, beaten
1 Tbsp Onion Onion Seasoning
1 tsp Seasoned Salt
1 1/2 c reduced sodium chicken broth
3/4 c Tangy Thai Sauce
3 Tbsp vegetable oil, divided
1 (14.2 oz) pkg fresh-cooked Thai rice stir fry noodles or 8 oz rice stir-fry noodles, prepared.


Instructions:

1.  In medium bowl, combine sliced chicken, sesame oil and cornstarch.  In small bowl, combine beaten eggs, Onion Onion Seasoning and Seasoned Salt.  In another small bowl, combine chicken broth and Tangy Thai Sauce,


2.  In large skillet, heat 1 tablespoon vegetable oil over medium-high heat.  Add eggs.  Using a rubber spatula, scramble eggs, breaking them up as they cook; remove to a plate.  Add 1 tablespoon oil to skillet.  Add chicken; stir-fry until cooked through and lightly browned, about 4-5 minutes.  Remove to plate with eggs.


3.  Add remaining 1 tablespoon oil to skillet.  When hot add in Tangy Thai mixture and cooked noodles.  Bring to a boil.  Boil, stirring frequently, until sauce reduces by half and is glossy looking.  Stir in chicken and eggs.  Remove from heat; let stand 5 minutes.

Makes 6 servings.  Serve garnished with peanuts, chopped cilantro and fresh-squeezed lime juice.

Make Ahead & Freeze:  Prepare step 1 in 3 separate quart freezer bags instead of bowls.  Place all bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Mama Mia Chicken & Vegetables

Another delicious dish that can be made in 30 minutes.  Love these quick meals for those weeknights or when you don't have a lot of time to spend cooking dinner.  My husband doesn't like bell peppers so I left them out and I don't care for cooked tomatoes.  I served it over pink rice instead of pasta.

Ingredients:

1 1/2 lbs boneless skinless chicken breasts, thinly sliced, seasoned with salt & pepper
3 Tbsp Mama Mia Marinara Sauce Mix
1 (8 oz) pkg sliced fresh button mushrooms
2 small zucchini, sliced
2 medium tomatoes cut into wedges
Optional:  12 oz whole wheat pasta, cooked

Instructions:

1.  In large non-stick skillet over medium heat, saute chicken until no longer pink, about 5-6 minutes.

2.  Add next 4 ingredients; cook, covered, stirring occasionally until vegetables are crisp-tender, about 4-5 minutes.

3.  Stir in tomatoes; continue cooking until heated through.  Serve over cooked pasta, if desired.

Makes 6 servings.  Serve with garlic toast.

Make Ahead & Freeze:  Place chicken in a quart freezer bag.  Combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

Mama Mia Ravioli Skillet

I love ravioli and this was fantastic!  I can smell the aroma . . . will have to make this again.  Only thing I would change is used tomato sauce instead of crushed tomatoes.


Ingredients:

1 25oz pkg frozen or refrigerated cheese ravioli
1 lb ground mild Italian sausage
1 3/4 Tbsp Onion Onion Seasoning
1 28oz can crushed tomatoes
1/4 c Mama Mia Marinara Sauce Mix
1 1/2 c shredded mozzarella cheese


Instructions:

1.  Prepare ravioli according to package directions; drain.

2.  Meanwhile, in large skillet over medium-high heat, cook and crumble sausage and Onion Onion Seasoning until no longer pink.  Drain off liquid.


3.  Add crushed tomatoes and Mama Mia Marinara Sauce Mix to skillet with sausage.  Bring to a simmer.


4.  Stir in ravioli.  Simmer 5-10 minutes.  Top with cheese.

Makes 6 servings.  Serve with Zucchini Ribbon Salad.

Make Ahead & Freeze:  Combine step 2 ingredients in a quart freezer bag.  Place step 3 ingredients in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label, and freeze with ravioli.  Thaw completely.  Continue with step 1.

Mini Onion Monkey Bread - Simple Side

This was a big hit!  Even leftovers didn't last long.  Hmmm . . . I wonder if it could be made with the Beer Bread mix rather than the store bought biscuit dough?  I'll have to give that a try this holiday season.


Ingredients:

1/4 c butter, melted
1 3/4 Tbsp Onion Onion Seasoning
1 tube (16.3 oz) refrigerated jumbo southern homestyle biscuit dough, each biscuit quartered
2/3 c shredded Parmesan cheese

Instructions:

1.  Preheat oven to 350 degrees.  In large microwave-safe bowl, combine first 2 ingredients.  Microwave on High 1 minute.

2.  Add biscuits and cheese to butter mixture; toss to coat well.  Divide biscuit mixture among 8 wells of 1 (12 count) greased muffin pan.

3.  Bake 20-25 minutes or until golden brown.  Let stand 5 minutes before removing from pan.

Makes 6-8 servings.

Chicken & Zucchini Penne Skillet

this was fantastic!  So delicious and I got to use one of my new toys - Pampered Chef slicer.  Substitutions are always welcome to meet your dietary needs.  We use gluten-free pasta and sometimes it isn't the same style.  I used our Avocado Oil instead of the olive oil.  We also use almond milk.  We didn't add the tomato (I don't really care for them).  Below is the original recipe - modify as needed.


Ingredients:

10 oz penne pasta
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 3/4 Tbsp Onion Onion Seasoning
2 medium zucchini, sliced
1 1/2 c 2% milk, warmed
1 pkt Artichoke & Spinach Warm Dip Mix
2 c shredded Monterey Jack cheese
1 med tomato, seeded and chopped, optional

Instructions:

1.  Prepare pasta according to package directions; drain.

2.  Meanwhile, in large skillet, heat oil over medium-high heat.  Add chicken and Onion Onion Seasoning; salt and pepper as desired.  Saute until lightly browned, about 3-4 minutes.

3.  Stir in zucchini; saute 2-3 minutes.  Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix.  Bring to a simmer.  Simmer 2-3 minutes.


4.  Remove from heat.  Stir in cheese and tomatoes; salt & pepper as desired.  Serve immediately.  Sauce will thicken upon standing.

Makes 6 servings.  Serve with Mini Onion Monkey Bread.

Make Ahead & Freeze:  Prepare step 1; rinse with cold water and toss with 1 tablespoon oil.  Place in a quart freezer bag.  Combine step 2 ingredients in a quart freezer bag.  Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.

Caribbean Pork Rice Bowl - Fix it Fast SS17

Love this dish!  It had a hint of spice.  I didn't have any Jamaican jerk seasoning so I did the substitute (provided below).  I also used our Avocado Oil instead of the vegetable oil. I added green beans to it as well.  Froze the leftovers for later meals.


Ingredients:

2 Tbsp vegetable oil
1 1/2 lbs pork tenderloin, thinly sliced
2 Tbsp Jamaican jerk seasoning*
1 Tbsp Onion Onion Seasoning
1 can (13.5 oz) coconut milk
2 c frozen mango chunks
1/4 c Mango Lime Sauce
2 Tbsp cornstarch
2 Tbsp cold water
3 c cooked white or brown rice

Instructions:

1.  In large skillet, heat oil over medium-high heat.  Add pork, jerk seasoning and Onion Onion Seasoning.  Saute 3-4 minutes.

2.  Stir in coconut milk, mango chucks and Mango Lime Sauce.  Bring to a simmer (do not boil); reduce heat and simmer 10 minutes, stirring occasionally.

3.  In small bowl, whisk cornstarch and water together.  Stir into skillet; continue cooking until thickened (about 1-2 minutes).  Serve over rice.

Makes 6 servings.  Serve garnished with chopped avocado, chopped cilantro and cashews.

Make Ahead & Freeze:  Combine step 1 ingredients in a gallon freezer bag.  combine step 2 ingredients in a gallon freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 1.

*Tip:  to substitute everyday spices for the jerk seasoning, add the following to the recipe instead:  2 tsp dried thyme, 1 1/2 tsp allspice, 1 1/2 tsp ground black pepper, 1/2 tsp cayenne pepper and 1/2 tsp ground cinnamon.

Citrus Herb Caprese Burgers

We love eating our burgers, usually as a patty and not as a sandwich.  It is great being able to change it up with different flavorings.  And a lot of times I use the leftovers to make meatloaf.  

Ingredients:

2 Tbsp Citrus Herb Seasoning
2 Tbsp hot water
1 1/2 Tbsp Avocado Oil
1 lb lean ground beef
1/2 lb ground mild Italian sausage
1 8oz pkg fresh mozzarella ball, cut into 6 slices
1 large tomato, cut into 6 slices
fresh basil leaves, optional


Instructions:

1.  In large bowl, combine first 3 ingredients; let stand for 5 minutes.


2.  Add beef and Italian sausage to bowl; mix to combine.  Form into 6 patties.

3.  Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees on an instant-read food thermometer, about 10-12 minutes.

4.  Top burgers with a slice of mozzarella; grill until cheese is melted.  Top with a tomato slice.  Salt and pepper as desired.  Garnish with basil leaves, if desired.

Makes 6 servings.

Serve burger on top of spinach leaves with Pomegranate Balsamic Vinegar of Modena or your favorite salad dressing.

Make Ahead & freeze:  Prepare through step 2.  Place patties in a gallon freezer bag between sheets of wax paper.  Seal well, label and freeze.  Thaw completely.  Continue with step 3.