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Tuesday, May 21, 2013

Grilled Feta-Lamb Burgers with Tomato, Fennel, and Cucumber Salad

Burgers are ideal for summer grilling. If you're tired of chicken and hamburger, try something different. I recommend lamb. It is both tasty and low in fat.


                                                              Grilled Lamb Burger

1# ground lamb
1/2 cup crumbled Feta cheese
2 large tomatoes, sliced
Bibb or green leafy lettuce
4 whole garlic cloves
1/2 tsp dried oregano
1/2 tsp dried thyme
salt/pepper to taste

Roast garlic cloves over medium heat in skillet for 5 minutes, tossing often. Let cool, peel and mash. Combine ground lamb, Feta cheese, roasted garlic, oregano, thyme and salt and pepper in a bowl. Mix thoroughly and pat out into four patties.

Preheat grill to high, wipe with oil and place patties on grill. Cook 5 minutes per side until done.

Greek Dressing:

1/4 cup mayo
1/4 cup yogurt
1 tsp chopped mint
2 tbl spoons red wine vinegar
salt/pepper

Mix ingredients and spread on bun. Top burger with tomato slices and lettuce. Serve with a side of Greek Salad.


For Greek Salad:

1 large fennel bulb, sliced
1 large white onion, diced into small cubes
4 large tomatoes, diced into small cubes
2 large cucumbers, peeled, diced into small cubes
1 cup Kalamata olives, pitted, or large black olives sliced
1/4 cup red wine vinegar
1/2 cup sour cream
1/2 cup yogurt
1/4 cup chopped mint
salt/pepper

Grill sliced fennel with lamb burgers until done, 2-3 minutes per side. Dice. Add grilled fennel, tomatoes, onion, cucumber and olives to bowl.

Mix red wine vinegar, sour cream, yogurt, mint, salt and pepper together in separate bowl. Add to veggies. Let chill for 30-45 minutes.

Serve with burger.

Monday, May 13, 2013

Southern-Style Chicken and Dumplings

Chicken and Dumplings are a great comfort food. Dumplings can be made from scratch biscuits, but if you're like me, I prefer quick and easy. Bisquick works just as well.


                                                Southern-Style Chicken and Dumplings


8 boneless, skinless chicken breasts
1 box Bisquick mix
Small amount of flour
1 cup thin-sliced carrots
1/2 cup thin-sliced celery
1 cup frozen peas
1/2 cup frozen corn
3 tsps. butter
1/2 cup cream
1/2 tsp dried dill
1/2 tsp dried thyme
salt/pepper to taste


Cook chicken, carrots, celery, peas, and corn in pot large enough to cover breasts with water. Cook until tender (30 minutes). Remove chicken from stock. Let cool and cut cooked chicken into 1"  pieces.

Follow directions on Bisquick mix to make dough. Sprinkle flour on counter top and roll out dough until thin sheet (Approx. 1/4 inch) Slice into 1" squares.

Replace chicken in simmering stock. Add dumplings slowly so stock doesn't cool. They will rise to the surface when done. Add dill and thyme. Simmer for 15 minutes. Add cream and butter. Make sure to submerge dumplings so they are coated. Season to taste with salt and pepper.

Chicken and Dumplings are even better for a cold or flu than chicken soup.