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

Best Banana Bread

Taken from the Debbie Macomber's Cedar Cove Cookbook that my grandma got me for Christmas. :) Yay!! Thanks grandma!! It was just something I decided to do to occupy my time after dinner tonight. After it was out of the oven and on the rack, my mom and I went on a walk while waiting for it to cool. Of course, when I got back I just had to try it, it just smelled too good! I cut the first slice and shared half with my mom, but had no choice but to go back for another slice, my taste buds were screaming. It'll most likely be my breakfast tomorrow morning.

Makes 1 loaf.

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp. salt
3 very rip bananas
1/2 cup sour cream or plain yogurt
1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup toasted walnuts, chopped (optional - I only didn't add these due to allergies :( but the recipe called for it, I'm sure it'd be even better with it, but the bread turned out fine without it too. )

1. Preheat oven to 350 F. Lightly butter bottom and sides of a 9-by-5 inch loaf pan; lightly coat with flour.
2. In a medium bowl, combine flour, baking soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined.
3. Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.