Mondays here always have a Meatless Monday post, followed with a Double-Post Monday group of recipes (like this one). Here are six recipes to help you celebrate Labor Day, including Bistro Onion Burgers and Sloppy Joe Sliders.
BUSH’S® BEST BLACK BEAN SALSA
This comes from Bush’s Beans, and begins, “Spiced up tomatoes, black beans, & corn are the colorful components of this zesty salsa!”
Prep Time: 10 minutes; Cook Time: 0 minutes; Total Time: 10 minutes; Servings: 4
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Ingredients
1 can (15 oz) BUSH'S® Black Beans, rinsed and drained*
1 can (8 oz) shoepeg corn, drained
1 can (14.5 oz) diced tomatoes (basil, garlic, oregano flavored)
1 can (10 oz) Ro-tel diced tomatoes
8 oz Italian dressing
1 medium onion, chopped
1 medium jalapeno, chopped
Directions
Mix all ingredients together and refrigerate for at least 1 1/2 hours. Serve with tortilla chips.
BAKED BEANS
This comes from Sam Sifton in The New York Times' Cooking newsletter. Sam writes, “Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread.” Makes 6 to 8 servings.
To view this online, click here.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
GRILLED ONION BURGER
Here's a healthier version of a classic burger topped with grilled onions and all the fixings.
Makes 4 servings
Photo & Print Version: http://diabeticgourmet.com/recipes/html/1223.shtml
Ingredients
1-1/2 pounds 95% lean ground beef
1 large sweet onion, cut crosswise into 1/2-inch thick slices
Vegetable oil
Salt and pepper
4 hamburger buns, split, toasted
Lettuce leaves
Tomato slices
Directions
Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.
Season burgers and onions with salt and pepper as desired.
Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.
Nutritional Information Per Serving: Calories: 368; Protein: 39 g; Fat: 10 g; Sodium: 324 mg; Saturated Fat: 4 g ; Dietary Fiber: 2 g ; Carbohydrates: 27 g
ALOHA CHICKEN BURGERS
This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”
Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings
To view this online, click here.
Ingredients
2 skinless, boneless chicken breast halves
1/4 cup soy sauce
3 slices thick cut bacon
2 large hamburger buns, split
1 tablespoon softened butter
1/4 cup teriyaki sauce
2 tablespoons mayonnaise
2 slices pineapple
2 slices tomato
2 slices of iceberg lettuce
Directions
Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.
When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.
Footnotes
Cook's Note:
If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.
Tip
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
BISTRO ONION BURGERS
This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes
To view this online, click here.
Ingredients
1 1/2 lb. ground beef
1 envelope (about 1 oz.) dry onion soup & recipe mix
3 Tbsp. water
6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted
lettuce leaves
tomato slices
Directions
Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.
Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.
Serve the burgers on the rolls. Top with the lettuce and tomato.
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