Greek Style Chicken Burgers

As I sit here writing this post, I am simultaneously stuffing my face with the product of the recipe to be shared. Seriously, I couldn't even wait to finish my dinner before writing this post. It's that good. I was wandering the grocery store aisles today and had an intense craving for chicken burgers. Which is kind of weird since last week I made a kickin' buffalo style chicken burger. Think buffalo chicken wing meets burger with some blue cheese dressing slathered on top. So you would assume my craving would be satisfied right? Wrong! So into my cart went ground chicken, and some nice crusty rolls. You're probably thinking, really that's it? I know...but my inspiration only went so far. After getting home, I rummaged through my fridge to find tzatziki sauce, feta cheese, a red onion and spinach. My buffalo chicken burgers were a product of my Rachel Ray 365 No Repeats cookbook, and looking at my ingredients I vaguely remembered seeing a spanikopita burger listed in the very same cookbook. So there lies the rest of my inspiration. I adapted the recipe based on what I had on hand (I am trying to cut back on grocery bills, so the less waste the better!). The end result is a keeper my friends, I say a keeper!

READY! 

Greek Style Chicken Burgers (makes 4 large burgers)
1 lb. ground chicken
2 garlic cloves, minced
1 red onion, finely diced
2 cups fresh spinach
2 Tbsp. olive oil, divided
1/4 cup crumbled reduced fat feta cheese
1/2 tsp. dried oregano
1/4 tsp. onion powder
1/4 tsp. paprika
a dash of ground mustard
a dash of poultry seasoning
salt and pepper
4 crusty rolls
Toppings:
Tzatziki sauce
sliced tomato
sliced raw red onion
spinach

In a saute pan, heat 1 Tbsp. olive oil. Add onion and garlic and stir. Season with a little salt and pepper. Cook for about 3 minutes or until softened. Add spinach and cook until wilted, then remove from heat. In a bowl combine chicken, oregano, onion powder, paprika, ground mustard, poultry seasoning, and a pinch of salt and pepper. Add the spinach mixture and feta cheese to chicken using hands to combine completely. Divide into 4 chicken burger patties. In the same pan you used to cook the spinach heat remaining olive oil and cook burgers for 6 minutes on each side or until cooked through.

SET! 

Toast buns cut side down on a saute pan until golden. To assemble, spread tzatziki sauce on the bottom bun, then top with burger. Arrange spinach, tomato, and raw red onion on top bun. I suggest cutting this baby in half because it is one delicious mess of a burger.

ENJOY! 

Potato Leek Soup and Double Turkey Ranch Panini

Long weekends make me happy! And long weekends that include a visit from one of my closest girlfriends makes it that much better. My dear friend, Jen, came down from good ol' New York for the holiday weekend. We spent our time shopping, drinking cocktails, talking the night away, singing along to our favorite broadway tunes and watching chick flicks. Nothing could have been more perfect for the blustery winter days we had. 

I promised her I would cook for her, since she frequents this here blog and sees my creations from afar. So Saturday we had some time after a morning of shopping and I wanted to throw together a warming lunch that would hold us over until our dinner out later that evening. Looking back on my childhood, I remember eating grilled cheese sandwiches and new england clam chowder for our weekend lunches. It was the perfect mid day meal to fuel us for the cold weather. In keeping with the soup and sandwich tradition, I decided to cook Jen my grandma's potato leek soup and my version of a double turkey ranch panini. The soup is a recipe handed down to me and is a staple in the Goldsmith kitchen. It is so quick and easy I'm not sure why it is not made more often. The double turkey panini pairs the spicy kick of monterey jack cheese with sweet maple turkey bacon, oven roasted turkey breast, spinach, tomato and a cooling light ranch to bring it all together. 

Potato Leek Soup (Serves 4 small portions or 2 large)

2 medium russet potatoes, peeled and cubed into like sized pieces 

2 medium leeks, trimmed, rinsed, and chopped 

4 cups water

2 small chicken bouillon cubes

1/4-1/2 cup half and half

2 Tbsp. butter

Salt and Pepper to taste

chives (optional garnish) 

In a large pot, add potatoes, leeks, and water. Cover the pot and bring to a boil. Continue to cook until potatoes are tender and a fork can easily break apart the pieces (about 10-15 minutes). Once the potatoes are tender, ladle the majority of the water out of the pot and set aside in a separate bowl. Using an immersion blender, blend the potatoes and leek. Add back the reserved water one ladle at a time as needed to create the consistency you like. I usually put 2 ladle fulls back in. Once completely blended, add bouillon cubes, butter, and the half and half giving it a few more pulses with the blender. The soup should have a velvety smooth texture. 

Double Turkey Panini's (Makes 2 panini's)

4 slices light whole wheat bread

4 slices maple turkey bacon, pre-cooked on skillet

4 slices oven roasted deli turkey breast 

2 slices monterey jack cheese 

3/4 cup raw spinach

1 roma tomato, sliced

2 Tbsp. light ranch dressing

2 Tbsp. softened butter

To assemble sandwiches, butter bread on one side. Place bread butter side down on a panini press or grill pan over medium high heat. Layer with cheese, 2 slices of turkey, tomatoes, 2 slices turkey bacon, spinach, top with ranch and second slice of bread. Cook on one side for about 4 minutes then flip cooking for an additional 2 minutes. Flip two or three more times or as needed until outside is crispy and cheese is melted (this will help flatten the sandwich for the thin panini style). 

The lunch fueled us through to dinner out at Fuego in Clarendon and a night of playing pool at Whitlow's. I cooked Jen up a few more creations, including these French Toast Bites, and a spicy pineapple and shrimp fried rice, just to make sure she didn't go home disappointed. It was great to share my cooking creations with one of my favorite people! So who's next to visit? :) 

Jalapeno and Beer Queso Dip

I have a thing for beer, like really good beer. I enjoy an array of artisan beers and you will never see a Miller Lite in my fridge. Not to say I don't indulge in a cold Bud Light on a hot summer's day, but I've just always preferred a darker, richer tasting beer. If you know me, I usually order a Guinness when out and about. As Superbowl approached, my girl Sarah and I were brainstorming a delicious menu splitting the cooking down the middle. She came up with baked "fried" pickles, yummo! I immediately thought of these, Soft-Pretzels , that I've made many a times. As it has been a hot minute since my last post I wanted to create something super special to accompany these heavenly treats. Queue cheese dip! Not just any cheese dip but a jalapeno queso dip that is simmered with Shiner Bock Farmer's Ale. Hello, did I just drool! I mean really what could pair better with the football game of the season than cheese, beer, and jalapenos all melted into an ooey gooey dip.

Jalapeno and Beer Queso Dip (Servings--A Lot!)
1 Tbsp. Butter
2 medium fresh jalapenos, diced with seeds and ribs removed (for more heat do not remove seeds)
1/4 cup diced red bell pepper
1 Tbsp. flour
8 oz. pepper jack cheese, shredded
8 oz. white american cheese
1/2 cup cream  (half and half or 2% milk would work too)
6 oz. beer of your choice (something strong in flavor pairs best with the cheese and jalapeno)
Salt and Pepper to taste

In a large saucepan over medium heat, melt butter adding jalapenos and bell pepper. Saute until soft about 2 minutes. Add flour and stir to create a roux. Slowly add 1/4 cup of cream and stir. Add pepper jack and american cheeses stirring constantly allowing cheese to melt. Add in remaining cream and stir. To finish add beer and simmer for another 5-10 minutes allowing flavors to meld. Serve piping hot with your favorite pretzels, chips, or toasted bread.

Needless to say, this did not go to waste. We enjoyed the pickles, pretzels and dips, franks in a blanket, buffalo chicken dip, and boston creme cupcakes (Seen in this post: It's Fried Chicken Ya'll). Superbowl was a big success. Fun times with great friends!

Grilled Halloumi You Say?

OK, I love breakfast I really do. I eat it not only in the morning but it's seen on my table fairly often at dinner time. That being said this blog has filled up with savory, sweet, and just dang tasty breakfast treats. But the point of this blog was never to expand my breakfast horizons. I've always felt that my breakfast has never lacked creativity. Rather, this blog was as a platform for me to try things that I might not feel comfortable with or 100% sure I will love.  So with that in mind, I took something I constantly crave, halloumi cheese, and I paired it with a spiced couscous that I wasn't exactly sure I would love or for that matter like. I originally found this recipe : Grilled Halloumi with spiced couscous. I tweaked it only slightly based on what was in my trusty pantry.

Halloumi is a mixed milk cheese that usually includes goat and sheep's milk and sometimes cow's milk. It has a thick, chewy texture with a salty bite. Halloumi has an extremely high melting point which makes it ideal for grilling, frying, etc. because it will keep it's shape and hold up to the high heat. The first time I enjoyed this scrumptious cheese was in Astoria, NY where Greek culture abounds. Astoria is home not only to my sister but some of the best friends this girl could ask for, so it is one place I frequent regularly. You can't find halloumi just anywhere, but if you have a specialty cheese shop I'm sure you can scrounge some up. Halloumi is seen mostly in Greek, Turkish, and Lebanese cuisines. So the next time your craving a Turkish flat bread look for one topped with halloumi it will not disappoint. 

The spiced couscous added a nice depth to the saltiness of the halloumi with the tomato, lemon and cilantro adding a certain brightness. If you don't care for cilantro, Italian parsley is always a great substitution and would pair well with the other ingredients here. The steamed cauliflower which I find to be an under utilized vegetable gives a meatiness and filling aspect to the dish. Doing meatless Monday's? Try this, you never know you may just like it! 

Grilled Halloumi with Cauliflower, Tomato, Cilantro and Spiced Couscous (Serves 3)

1 12 oz. log halloumi cheese

2 Tbsp. olive oil divided

1 small tomato, cut into small wedges

1 small head of cauliflower, chopped into bite sized pieces

2 Tbsp. chopped cilantro

lemon juice for garnish 

3/4 cup plain couscous

1 cup water

1 cube vegetable bouillon

1/2 tsp. cinnamon

1/2 tsp. coriander

1/2 tsp. cumin seeds, crushed in a mortar and pestle 

Salt and Pepper 

In a medium saucepan bring 1/2 cup water to a rolling simmer, add cauliflower and cover. Cook for 5-8 minutes or until cauliflower is steamed and tender. While the cauliflower is steaming, in a a small saucepan combine 3/4 cup water, vegetable bouillon, cinnamon, coriander, cumin, 1 tbsp. olive oil and bring to a boil. Add couscous, turn heat off and remove pan from heat. Stir couscous, cover and set aside for 5 minutes then fluff with a fork. Drain cauliflower and set aside. Cut halloumi into 6-8 slices of 1/2 inch think slices drizzle with olive oil on each side. On a hot grill pan cook halloumi for 2 minutes on each side or until golden brown grill marks appear. In a large bowl, combine cauliflower, tomatoes, spiced couscous, chopped cilantro. Serve grilled halloumi over the couscous and vegetables, garnish with a healthy squeeze of lemon juice, and season with salt and pepper as necessary. 

New Cookbooks and a litte Berry Baked Oatmeal

This gorgeous weather inspired me to go for an outdoor run and it felt more like spring then winter and I couldn't be happier about it. A run always encourages me to be productive for the rest of the day. It energizes me and sets me up for a day of accomplishment. So why, you may ask, do I not run more often? If I knew the answer, I would tell you! But anyways I did it, I went for a run and now you will be gifted with a new blog post. I had a portion of this post saved in my drafts for about 2 weeks, so I tweaked it a bit to share the breakfast I made for myself and my parents who visited this weekend. Here it goes...

The best thing about the post holiday season is digging into all of your new toys, clothes, or in my case cookbooks! My sister gifted me with the awesome brand new " The Smitten Kitchen Cookbook" by Deb Perlman. I was so excited to receive this because I have been following the Smitten Kitchen blog for going on 4 years now. And the best part is that 85% of the recipes have never been seen on the blog. Brand new recipes from one of my favorite bloggers, yes please. I've already spent probably 2 straight hours just flipping the pages back and forth admiring the photography and delicious displays of food that were all created in a tiny New York City apartment kitchen. I"f she can do it, so can I" , ran through my head more than once. So for my very first try at a recipe I went with the Spaghetti Squash and Black Bean Tacos with Queso Fresco. Some of my favorite food items are listed in the title so how could I not try?! Here's a peak at what I enjoyed and will definitely be rotating into my cooking schedule.


Onto another favorite blogger of mine. Two weeks ago I first tried Heidi Swanson's Baked Oatmeal from her "Super Natural Everyday". I then recreated it again today for my visitors. It was awesome both times! The first time around, I wanted something I could make on Sunday and eat for breakfast throughout the week. This proved to be an extremely easy and delectable choice. I used blackberries in placed of the listed huckleberries because I honestly have never seen huckleberries at my grocery store plus the blackberries just looked too delicious not to try. The ripe bananas, crunchy toasted walnuts, sweet blackberries, and just a touch of real maple syrup make this concoction a new go to breakfast choice! You will not want to miss out on this. This is a heart warming winter breakfast that I must admit impressed my parents! I served with a side of turkey sausage to add a little protein.

Baked Oatmeal (adapted from SuperNatural by Heidi Swanson)

2 cups old fashioned rolled oats (not the quick cooking kind)

1 tsp. baking powder aluminum free

1 1/2 tsp. cinnamon

1/3 cup raw turbino sugar 

1/2 tsp. kosher salt

1/2 cup walnuts

2 pints blackberries, rinsed and dried

2 small ripe bananas, sliced into rounds

2 cups skim milk

2 tsp. vanilla extract

1 large egg

3 Tsbp. melted unsalted butter 

1/2 Tbsp. real maple syrup (plus more for serving)

In a medium bowl, combine oats, baking powder, cinnamon, salt, sugar and 1/4 cup walnuts. In another medium bowl, whisk together milk, vanilla, egg, melted butter (slightly cooled), and 1/2 Tbsp. maple syrup. Line the bottom of a baking dish with bananas and 1 pint of blackberries, top with oats mixture. Drizzle milk mixture over top of the oats and ensure everything is combine and the oats are covered with the milk. Top with the remaining 1 pint of blackberries and 1/4 cup of walnuts. Bake in a preheated 375 degree oven for 35-40 minutes. Serve with maple syrup and a side of turkey sausage links for a scrumptious, warming, winter breakfast!  

Now off to organize my closets and brand "new" antique dresser that was so lovingly brought down to me by my awesome parents! I hope your day is as productive as mine.

Holiday Brunch

I wanted to share with you what a special holiday brunch would look like coming out of my kitchen. I wanted to show you how I create my menu based on the likes/dislikes/dietary restrictions of my guests and what best showcases the flavor profiles I enjoy. Entertaining can be easy, fun, and when done right stress free. For me the key to success is planning, prepping, and organizing. I come up with my menu a week or two prior to the actual event. This gives me time research recipes and tweak recipes as needed. A lot of times I will simplify recipes so they don't have long list of ingredients, just what is absolutely necessary to make it tasty. I always try to stick with something either I have done before or that I know I can't mess up too bad. While it is nice to try recipes out on friends, I find that an actual event/party is not the time to do it, it will just cause you stress thinking about if it is going to come out or not. Not everything needs to be homemade, as much as I like to say I've made every single menu item from scratch, it is just not necessary or feasible most of the time. For this brunch, my one friend has a gluten intolerance and the other tends not to be an egg fan. I wanted to create options so that both had something to choose from.

I chose mini quiches with a hash brown crust and sweet potato sausage hash because they are gluten free and hearty. I opted for the Cinnamon French Toast Bake and Grapefuit Salad for my other friend who tends to enjoy the sweeter breakfast options. I offer one signature cocktail, the Rudolph Spritzers, and then coffee/tea. For dessert, I finished off with a fun make your own hot chocolate bar and my family recipe for magic cookie bars. I referred to my favorite recipe blogs, cookbooks, and of course Pinterest to organize my ideas. Check out my board here: Holiday Brunch Pinterest Board.

I set the table the day before, that way I wasn't scrambling to cook and set up while my guests were arriving. I kept it simple with disposable plates, napkins, and silverware. I don't have a dishwasher and I didn't want to be on clean up duty after brunch, I wanted to relax and enjoy my company. See stress free is possible!

I used some leftover raffia from wrapping presents to hold the silverware together and add a little extra flare. I kept the theme rustic with a pine wreath and pinecones elevated on a cake stand over  a green charger. Small trinkets of santa, deer, and christmas trees helped to keep the scene. I set up the drinks in the kitchen out of the way, yet still festive.













The food was laid out buffet style in the kitchen so everyone could pick and choose what they wanted. I used little homemade cards to label each dish. I'm not Picasso or anything but I'll admit I had fun doodling these.

Here are links to the recipes I didn't mess with too much:
Honey Banana with Grapefruit (I used fresh grapefruit instead of jarred)
Rudolph Spritzer's 
Cinnamon Baked French Toast (I used cinnamon bread, so I cut out the cinnamon in the topping, let it sit overnight, and baked for over an hour to get nice and crisp)
Mini Quiche (I cut this down and used a muffin tin lined with cupcake liners, I used half and half instead of sour cream, half the amount of goat cheese, half the bag of hash browns, 6 eggs for the filling and one egg for the crusts. Cook for 22 minutes or until firm to the touch or slightly golden brown on top)

People really do eat the food I post on here :)

Magic Cookie Bars
1 stick butter (1/2 cup) melted
1 cup graham cracker crumbs
1 can sweetened condensed milk
1 cup sweetened coconut flakes
1 cup semi-sweet chocolate chips
1/2-3/4 cup chopped walnuts or pecans or almonds

Melt butter in the microwave in a 9x13 pyrex baking dish. Spread it out evenly then sprinkle graham crackers in an even layer over the butter. Pour the sweetened condensed milk into an even layer on top of graham crackers, sprinkle with chocolate chips, coconut, and nuts. Bake at 350 for 20-25 minutes or until bubbly and slightly golden brown around the edges.




Cranberry Brie Bites 
2 packages pre-made phyllo cups (about 30)
8 oz. brie, cubed
1/2 cup dried cranberries
1/4 cup chopped walnuts
2 Tbsp. brown sugar
2 Tbsp. real maple syrup

Place phyllo cups on a baking sheet. Place two small cubes of brie in each cup, adding a few dried cranberries and a few walnut pieces to each. Top with a sprinkle of brown sugar, and a drizzle of maple syrup. Bake at 350 for 10-15 minutes or until cheese is melted. This can also be made without the phyllo cups, using the entire wheel of brie and placing it in a small baking dish with sides and topping with the rest of the ingredients. This may take slightly longer to cook through 15-20 minutes and serve with apple wedges or crackers.

Everything came out with little to no stress and tasted like it had been made with love! Here is a pic of almost everything laid out on my plate. I had to snap this picture quick because the plate was clean in no time at all. And honestly after this point there was no picking up the camera just enjoying a relaxing Sunday morning with great friends. I hope some of these tips or recipes help you to create a stress free and rewarding brunch/event. Happy Hanukah, Merry Christmas, Feliz Navidad!

Pomegranate Glazed Squash topped with Crispy Kale

So I promised you all some holiday recipes and I always keep my promises. I've been busy as a bee holiday shopping, baking holiday treats, wrapping presents, and attending some very fun holiday parties (think ugly sweater party, cocktail party, holiday brunch, and so forth and so on). 'Tis the Season to eat, drink and be merry. And I sure am living that mantra to it's fullest this year. This was a quick late night dinner that I threw together after a 3 mile run on the treadmill. I wanted something clean, fresh, and healthy so I rummaged through my trusty Heidi Swanson cookbook. She is the clean eating, vegetarian guru that I may have mentioned once or twice before on this here blog. You can find the cookbook here: Super Natural Everyday. It is well worth it to add this lovely book to your cookbook repertoire, there are some gems in here and you will never feel guilty when cooking from it! This recipe is derived from an eggplant, squash, and tempeh recipe that Ms. Swanson shares in her book. I used what I had on hand and added some texture with the kale. This really is more like a side dish to be accompanied with a protein and a carbohydrate but you work with what you got. I just ate a double sized portion and was quite full afterwards.

Pomegranate Glazed Squash with Crispy Kale
1 acorn squash (sliced at the seams, then peeled, and cubed into 1/2 inch pieces)
2 medium cloves of garlic, smashed
1/2 tsp. red pepper flakes
1/4 tsp. salt
2 Tbsp. pomegranate molasses
3 Tbsp. olive oil, divided
1 cup washed and trimmed kale
salt and pepper
zest of lemon

Smash garlic on a cutting board with edge of knife, add salt and begin rubbing with the knife to create a paste. In a small bowl, combine the garlic paste, red pepper flakes, and pomegranate molasses. Slowly whisk in 2 Tbsp. olive oil. Layer squash on a foil lined sheet pan (this will save you lots of time during clean up). Pour pomegranate glaze over squash, reserving about 1/2 Tbsp, and toss until squash is completely coated. Bake in the oven at 350 degrees for 40 minutes (turning the squash at about 30 minutes). While the squash is cooking, line a second baking sheet with kale (should be trimmed into bite sized pieces), drizzle with remaining tablespoon of olive oil and season with salt and pepper. When you give the squash a turn at the 30 minute mark, place the kale on the oven rack below the squash and cook for the remaining 10 minutes until the kale is dried out and crispy (may take less then 10 minutes so be sure to check). Serve the squash in a bowl, garnish with lemon zest, remaining glaze and top with crispy kale.

This has a nice smoky, slightly sweet and slightly spicy taste to it. The kale adds a nice texture contrast to the velvety squash which should be slightly caramelized on the outside. This would be a great new addition to any Christmas meal!