Monday, June 28, 2010

Broccoli Casserole

Serves 12

3 pkg (10 oz each) frozen chopped broccoli, thawed, drained
3/4 lb (12 oz) velveeta cheese, cut into slices
36 ritz crackers, coarsely crushed, divided
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 350 degrees. Mix broccoli, Velveeta and half of the crushed crackers until well blended. Spoon mixture into 2 quart baking dish. Mix remaining crackers and butter; sprinkle over broccoli mixture. Bake 45 mixtures or until heated through.

Strawberry and Spinach Salad

Serves 8-10

1/2 cup sugar
1/4 tsp paprika
1 Tbsp poppy seeds
1/4 cup cider vinegar
2 Tbsp sesame seeds
1/4 cup red wine vinegar
1 1/2 tsp minced onion
1/2 cup salad oil

Mix all dressing ingredients in a small jar and shake. Dressing may be made ahead of time and stored.

3/4 cup slivered almonds
1 pt strawberries, sliced
2 Tbsp butter
1 lb fresh spinached, torn into bite sized pieces

In a small skillet, saute almonds in melted butter until lightly toasted, then remove and cool. Combine spinach, strawberries, and almonds in a serving bowl. Pour dressing over salad toss and serve immediately.

Hamburger Melt

serves 4

1 1/2 pounds ground beef (pork or veal)
2/3 cup breadcrumbs
1/3 cup finely chopped flat-leaf parsley
1/3 cup grated pecorino-romano cheese
1 egg, lightly beaten
2 large cloves garlic, finely chopped
3 tbsp grated onion
splash of whole milk
1/2 tbsp rubbed or ground sage
fresh nutmeg
salt and pepper
extra virgin olive oil for drizzling
8 deli slices of mild or sharp provolone or swiss cheese
one 15 oz can fire-roasted diced tomatoes
a few leaves fresh basil, torn
a pinch of oregano or marjoram
4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted

1. Heat a large cast-iron skillet or griddle pan over med-high heat. In a large bowl, combine the meat mixture, breadcrumbs, parsley, pecorino-romano, egg, garlic, onion, milk and sage; season with nutmeg, salt and lots of pepper. Form the mixture into 4 patties (thinner at the center and thicker at the edges)
2. Drizzle the burgers with the extra virgin olive oil. Place in the hot skillet and cook, turning once every 10 minutes or until both sides are brown and the patty is cooked through. Top each burger with a slice of provolone and tent with foil to melt.
3. While burgers are cooking, in a med saucepan, heat the tomatoes. Stir in the basil and oregano; season with salt and pepper.
4. Place the burgers on the roll bottoms, then top with the sauce and roll tops.

Bruchetta - The Summertime Treat

Ahh bruchetta.... a juicy, crunchy, flavorful blend of summertime goodness. Great lunch, dinner, snack or appetizer.

Prep time: 30 minutes
Yield 14 servings

1 garlic clove, peeled and halved
14 slices French bread (3/4 inch thick)
4 medium tomatoes, seeded and diced
1/4 cup chopped red onion
2 tbsp olive oil
1 tbsp minced fresh basil
1/4 tsp salt
1/8 tsp pepper
14 fresh basil leaves

Rub cut side of garlic over one side of each slice of bread. Place bread, garlic, side down, on an ungreased baking sheet. Bake at 350 degrees for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tbsp onto each piece of toast. Top each with a basil leaf.

Yields 14 servings