Greek Cheeseburger

 I normally don't put cheese on top of mine, because of the feta cheese in it.  It's good either way.  As always leave out what you don't like.  

GREEK CHEESEBURGER

(serves 4)

Tzatziki Sauce Ingredients:

*3/4 cup plain greek yogurt (or use mayo or sour cream)

*1 garlic clove, minced

*1 1/2 tablespoon fresh dill weed, chopped (or 1 teaspoon dried dill)

*1/2 English cucumber, shredded (or regular cucumber, with seeds removed)

*1 teaspoon white vinegar

*1/4 teaspoon salt

*1/2 teaspoon ground black pepper

Burger Ingredients:

*1 pound ground beef (I use 80/20) (can use ground lamb)

*1/4 cup small red onion, grated (or chopped very small)

*1 garlic clove, minced

*1 tablespoon olive oil

*1 teaspoon dried oregano 

*2 teaspoons dried parsley

*1/4 teaspoon dried mint

*1/2 teaspoon salt

*1 teaspoon ground black pepper

*1/4 cup feta cheese

*1/8 cup sun dried tomatoes, chopped small

Topping ingredients:

*4 hamburger buns

*fresh spinach leaves (or pita pockets)

*sliced red onions

*kalamata, sliced

*fresh tomato, sliced

*cucumber, sliced thin

Tzatziki Sauce Directions:

~Grate cucumber and place into a mesh strainer and allow liquid to drain.

~Put all the ingredients into a medium bowl including the drained cucumbers.

~Mix until well combined.

~Cover and refrigerate for at least 2 hours

Burger Directions:

~In a large bowl, add the burger ingredients.

~Mix until well incorporated.

~Form into 4 patties.

~Cook on grill (medium heat), frying pan (medium heat), or oven (350 15-20 minutes) until done, flipping half way through. 

Putting the burger together:

~Grill top & bottom bum until golden brown (optional).

~Place cooked burger on bottom bun.

~Layer, veggies on top in any order.

~Spread tzatziki sauce over top bun.

~Place top bun on and enjoy.

Garden Vegetable Dip

 Great on crackers or for a veggie dip.  Bagel chips also go really well with this.

GARDEN VEGETABLE DIP

Ingredients:

*1 (8 ounce) packages of cream cheese or make your own, softened

*1 (8 ounce) container of mascarpone cheese or make your own

*1/2 cup finely shredded carrots

*1/2 cup red bell pepper, chopped very small

*1/2 cup green onions (including the greens), sliced very small

*1/4 cup fresh parsley, chopped fine (or 1 tablespoon dried)

*2 tablespoons fresh dill (or 1 teaspoon dried)

*3 tablespoons fresh chives, chopped (or 1 1/2 teaspoons dried)

*1 garlic clove, minced fine (or 1 teaspoon dried minced garlic)

*1 teaspoon onion, minced (or 1 tablespoon dried onion flaked)

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 teaspoon celery seed

Directions:

~Shred 1/2 cup carrots, finely chop 1/2 cup red bell pepper, finely chop 1/2 cup green onions, and place in a mesh strainer (I let them sit for about 1/2 hour to drain as much liquid as I can).  This step is optional 

~In a medium bowl, beat 8 ounce cream cheese and 8 ounce mascarpone cheese together until smooth.

~Mix in 1/4 cup fresh finely chopped parsley, 2 tablespoons fresh dill weed, 3 tablespoons freshly chopped  chives, 1 minced garlic clove, 1 teaspoon minced onion, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon celery seed until well incorporated.

~Place into a container and cover with a lid.

~Refrigerate for at least 3 hours before serving.

Mascarpone Cheese

 So creamy and good.   Just as it is,  or make it into a dip or dessert.

MASCARPONE CHEESE 

(makes about 2 cups)

Ingredients:

*2 1/4 cups heavy cream

*1 tablespoon freshly squeezed lemon juice (about 1/2 medium lemon)

Directions:

~Pour heavy cream into a saucepan.

~Cook over medium heat until, mixture comes to 185-190 degrees, stirring often (mixture should coat the back of a spoon).

~Reduce heat to low, and stir in lemon juice.

~Stir for 3 minutes.

~Remove from heat and allow to cool for 30 minutes.

~Pour into a strainer lined with cheese cloth or a tea towel.

~Place a pice of plastic wrap over mixture, to avoid a skin from forming.

~Refrigerate for 8 hours.

~Place into a container and seal. Refrigerate until ready to use.

Cream Cheese

 Is is so easy to make, but you do need about a week. You can use greek yogurt, but it will give it more of a tangy taste.  

CREAM CHEESE 

(makes about 16 ounces)

Ingredients:

*1 (32 ounce) container of whole milk plain yogurt 

Directions:

~Line a mesh strainer with cheesecloth or a tea towel.

~Place the strainer over a container that is large enough to catch the liquid (whey) that drains from the yogurt.

~Pour yogurt into the strainer and cover.

~Refrigerate for 24 hours.

~Line a small container that has a lid with paper towel or cheesecloth.

~Place yogurt into a container and put the lid on.

~Refrigerate for 1 week.

~Remove paper towel/cheesecloth and enjoy.

Green Bean Almondine

 Super easy to make and so tasty.  I have add crispy bacon cut into pieces in this too.

GREEN BEAN ALMANDINE

(serves 4)

Ingredients:

*1 pound green beans, cut of ends

*2 tablespoons butter

*1/2 cup slivered almonds

*2 tablespoons finely chopped purple onion

*2-3 garlic cloves, minced

*zest from one lemon

*juice from 1/2 lemon (about 2 teaspoons)

*salt & pepper to taste

Directions:

~Add a little salt to a pot of boiling water.

~Add the green beans and cook for 4-6 minutes.

~Remove from heat and drain.

~Melt butter into a skillet over medium/low heat.

~Add almonds and toast for about 2 minutes, stirring often.

~Add chopped onion and minced garlic and sauté for 40-50 seconds.

~Add green beans and toss and cook for another 2 minutes, tossing often.

~Remove from heat and add lemon zest, lemon juice, salt and pepper. 

Bacon Ranch Chicken Casserole

 You can add broccoli, carrots,  mushrooms or peppers to this if you like.   Great recipe to use with left over chicken.

BACON RANCH CHICKEN CASSEROLE

(serves 6)

Ingredients:

*1 pound Yukon gold potatoes, sliced into 1 inch slices

*1/2 pound bacon, cut into pieces 

*6-8 chicken breast tenders, cut into bite size pieces

*salt & pepper to taste (I used about 1/2 teaspoon salt & pepper)

*1 small yellow onion, chopped

*2 garlic cloves, minced

*1 1/2 cups sour cream

*1/4 cup ranch dressing

*1 cup fontina cheese, shredded (or mozzarella)

*2 cups sharp cheese, shredded

Directions:

~Preheat oven to 350 degrees.

~Parboil potatoes for about 10 minutes.

~Drain, and place back into pot.

~In a large skillet, cook bacon until crispy.

~Remove bacon and put into pot with potatoes.

~Cook onions in bacon grease until tender.

~Add in garlic and cook for another 30-40 seconds.

~Add onions and garlic to pot with potatoes.

~Season chicken with salt & pepper.

~Cook chicken until no longer pink and a golden brown.

~Add chicken to pot.

~Add sour cream and ranch dressing to pot and stir until every thing to mixed well.

~Spray a 9x13 inch pan with cooking spray.

~Pour potato chicken bacon mixture into prepared pan.

~Top with fontina & sharp cheese.

~Bake for 25-30 minutes.

Peanut Butter Caramel Cake

 The butterfingers on top of this makes this cake awesome.  You could substitute the butterfingers with mini chocolate chips or toasted coconut. 

PEANUT BUTTER CARAMEL CAKE

(serves 16)

Cake Ingredients:

*1 cup water

*3/4 cup butter

*1/4 cup vegetable oil

*3/4 cup peanut butter

*1/2 cup buttermilk

*2 large eggs

*1 teaspoon vanilla extract

*2 cups all-purpose flour

*1 cup granulated sugar

*3/4 cup light brown sugar

*3/4 teaspoon baking soda

*3/4 teaspoon salt

Frosting Ingredients:

*4 cups powdered sugar, sifted

*1/2 cup buttermilk

*1/2 cup plus 2 tablespoons butter

*1/4 cup caramel sauce (thick is best )

*1/4 teaspoon salt

*1 (8 ounce) bag butterfinger

Cake Directions:

~Preheat oven to 350 degrees.

~Grease (or use cooking spray) a a 9x13 inch baking pan.

~In a large mixing bowl, whisk flour, granulated sugar, brown sugar, baking soda and salt together.

~In a medium saucepan, mix water, butter, and vegetable oil.

~Heat over medium heat, until mixture is boiling and the butter is melted,  stirring occasionally.

~Remove from heat and stir in peanut butter until melted.

~Mix into dry ingredients until well mixed.

~Set aside and allow to cool for 10 minutes.

~Stir in buttermilk.

~In a large mixing bowl, whisk eggs until doubled in size and become a pale yellow (about 4-6 minutes).

~Fold in eggs until well mixed.

~Pour batter into prepared pan.

~Bake for 30-35 minutes (or until toothpick inserted into center of cake comes out clean).

~Remove from oven and allow to cool completely before frosting.

Frosting Directions:

~Sift powdered sugar into a large bowl.

~In a medium sized saucepan, combine butter, buttermilk, caramel, and salt.

~Cook over low heat until butter is melted.

~Increase that to medium and bring to a boil, stirring often.

~Remove from heat and pour into powdered sugar.

~Whisk until smooth.

~Pour over cake and spread to evenly cover cake.

~Sprinkle butterfinger bits over cake.

~Gently push butterfingers into the frosting (just a tad bit).

~Wait to cut cake until the frosting firms up.