Chicken Burgers with Garlic-Rosemary Mayonnaise

Chicken Burgers with Garlic-Rosemary Mayonnaise

from Giada De Laurentiis

time 30 min

yield 4 servings

category Chicken

cuisine American

ingredients

Mayonnaise:

1 cup mayonnaise

1/4 cup chopped fresh rosemary leaves

1 clove garlic, minced

Burgers:

1 pound ground chicken

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 sandwich rolls or burger buns

1/4 cup olive oil

1 cup arugula, divided

directions

1. For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

2. For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

3. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

4. To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Roast Chorizo and Charred Chard

Roast Chorizo and Charred Chard

from adapted from Rachel Ray

time 30 minutes

category Sausage

cuisine Spanish

ingredients

1 1/2 pounds Spanish chorizo (or any smoked sausage), cut into thick slices on an angle

1 medium Spanish onion, root end attached, cut into thin wedges

1 cup large Spanish olives

EVOO – Extra Virgin Olive Oil for liberal drizzling, plus 2 tablespoons

3 to 4 cloves garlic, 2 to 3 finely chopped, 1 halved

1 pound chard, stripped and chopped

1 1/2 teaspoons smoked sweet paprika, half a palmful

Freshly grated nutmeg, to taste

1 cup chicken stock

Crusty bread, such as peasant style or baguette, halved and cut into chunks

directions

1. Heat oven to 450°F.

2. Heat a cast-iron skillet over medium-high heat. In a bowl, coat the chorizo, onion and olives with a liberal drizzle of EVOO. Add everything to the hot pan then transfer to the oven and roast 15 minutes, stirring once midway, until sausages are crisp and onion slices are tender.

3. Meanwhile, add 2 tablespoons EVOO to a skillet over medium to medium-high heat and add chopped garlic. Stir 2 minutes then wilt in chard. Season with salt, pepper, paprika, and nutmeg. Add stock to greens and braise 10 minutes.

4. Remove sausages from oven and switch on broiler. Place bread under broiler until toasted. Rub bread with the cut side of the halved garlic.

5. Serve greens and roast chorizo with crispy bread

notes: • I tried spinach instead of chard (couldn't find chard) and thought the nutmeg was overpowering. David thought it didn't taste like anything.

Penne with Braised Short Ribs

Penne with Braised Short Ribs

from Giada De Laurentiis

time 2 hr 40 min

Level:

yield 4 to 6 servings

category Beef

cuisine Italian

ingredients

4 pounds beef short ribs

Kosher salt and freshly ground black pepper

1/4 cup olive oil

1 large onion, diced

3 cloves garlic, coarsely chopped

5 Roma tomatoes, cut into eighths or 1 pint cherry tomatoes cut into halves

1 cup red wine, such as Cabernet Sauvignon

3 tablespoons Dijon mustard

2 cups low-sodium beef broth

1 pound penne pasta

1/4 cup freshly grated Parmesan

directions

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.

2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.

3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.

4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

Chicken with Goat Cheese and Sun Dried Tomato

Chicken with Goat Cheese and Sun Dried Tomato

from Ina Garten (adapted)

time 40 min

yield Serves:

4 to 6 servings

category Chicken

cuisine Italian

ingredients

3 boneless chicken breasts

4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet

3 sun-dried tomatoes, julienned

Good olive oil

Kosher salt and freshly ground black pepper

directions

1. Preheat the oven to 375 degrees F.

2. Place the chicken breasts on a sheet pan. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes on top of the chicken breast. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Cover the chicken with tin foil. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

Homemade Cranberry Nut Granola

Homemade Cranberry Nut Granola

from Giada De Laurentiis,

time 45 min

yield 4 to 6 servings

category Cereal

cuisine American

ingredients

1/3 cup pumpkin seeds

1/4 cup sunflower seeds

Nonstick cooking spray

1/3 cup maple syrup

2/3 cup packed brown sugar

1/2 cup unsweetened fruit juice (your choice)

1 1/2 teaspoons ground cinnamon

2 cups old fashioned rolled oats

1/2 cup chopped roasted and salted almonds

1/4 teaspoon fine sea salt

1 cup dried cranberries

directions

1. Preheat the oven to 350 degrees F.

2. Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

3. Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

4. In a small saucepan, combine the maple syrup, brown sugar, juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

5. In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

6. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 20 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.