BBQ Chicken Burgers with Slaw

This recipe surprised me with how good it was. It is originally from Rachael Ray at foodnetwork.com. Great for the summer, bbqs, and whatnot.

 

Ingredients:

• 1 Tbs butter
• 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
• 2 cloves garlic, finely chopped
• 2 Tbs tomato paste
• 1 tsp sugar
• 1 Tbs worcestershire sauce
• 1 Tbs hot sauce
• 1.25 lb ground chicken
• 1 Tbs grill seasoning
• 3 Tbs olive oil
• 2 Tbs honey
• 1 lemon
• 2 cups shredded cabbage mix
• salt and pepper
• 4 rolls or hamburger buns

Directions:

1. In a small skillet over medium heat, melt the butter.
2. Add chopped onions, garlic, tomato paste and cook for about 5 min.
3. Sprinkle in sugar and remove from heat.
4. Cool in a bowl for a few minutes and then add in the Worcestershire and hot sauce.
5. Add the chicken and grill seasoning. Combine to distribute the flavors.
6. Heat 1 Tbs olive oil in a nonstick skillet over medium-high heat. Form the chicken mixture into 4 patties and cook, about 6 min on each side.
7. Meanwhile, combine the honey, lemon juice and remaining olive oil in a bowl. Add in the cabbage mix and sliced onions. Season with salt and pepper and toss to combine.
8. Serve the burgers on the buns topped with slaw.

Butternut Squash Mac & Cheese

Great recipe! Found this on a blog called iowagirleats.com and this is a fabulous recipe for a spin on Mac & Cheese.

Ingredients:

• 12 oz rigatoni
• 1.5 lb cubed butternut squash
• 2.5 cups milk and then another 1/4 cup milk
• 1/4 cup flour
• 8 oz. shredded smoked cheddar + a little more for sprinkling on top
• 2-3 sliced cooked bacon, chopped
• 3/4 cup breadcrumbs
• 2 Tbs melted butter

Directions:

1. Bring a pot of water to boil and throw in the rigatoni.
2. Preheat oven 425 degrees.
3. While the pasta is cooking, cook the cubed butternut squash in the 2.5 cups milk over medium heat. Cook until tender, stirring every once in a while.
4. Mix a slurry of the flour and the remaining 1/4 cup milk. Pour this into the squash mixture once they are tender and cook for a couple more minutes.
5. Add the smoked cheddar cheese to the butternut squash mixture and take it off the heat. Stir until it is creamy.
6. Pour the cooked noodles along with the chopped up bacon into the butternut squash/cheese mixture.
7. Mix together and transfer into a non-stick sprayed baking dish. Top with breadcrumbs tossed with the melted butter and sprinkle some more cheese on top.
8. Bake for 15 min at 425 degrees.

Pasta Primavera

Ingredients:

• 12 oz fusilli pasta
• 1/2 lb sugar snap peas
• 2 carrots, shredded
• 1 yellow bell pepper, cut into thin strips
• 1/4 cup olive oil
• 4 cloves garlic
• 1 pint cherry tomatoes, halved
• 1/4 – 1/2 tsp red pepper flakes
• 1/2 cup roughly chopped fresh mint (optional)
• 1/2 cup grated parmesan cheese
• 4 oz goat cheese, crumbled

Directions:

• Bring a large pot of salted water to a boil.
• Add the fusilli and cook per the directions on the box.
• Add the sugar snap peas, carrots, and bell pepper to the boiling water during the last 2 min. of the cooking.
• Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook about 30 sec.
• Add the tomatoes, red pepper flakes, and 1 tsp salt. Cook until the tomatoes begin to wilt, about 2 min.
• Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables.
• Add the mint, parmesan, and goat cheese. Toss to combine.