Recipe Recap - The Good, the bad, and the ugly.

Last Monday I blogged my menu plan for the week. Here is how everything turned out.
  • Monday: Crescent Lasagna - Blarg. Too wet. The crescent rolls get soggy. If I were to make this again, I'd add a package of Sweet Italian Sausage, skip the cottage cheese, add a little sour cream in place of the cottage cheese, add a few sauteed veggies and bake the crescents on the side.
  • Tuesday: Burger King. GIVE ME A WHOPPER!
  • Wednesday:Grilled Teriyaki Burgers - These were VERY delicious. I seem to have issues with over cooking meat. This time around I cooked them perfectly and they were delish.
  • Thursday:Corn and Kielbasa Chowder - Pretty good. Next time I'd use 14 oz. of Kielbasa instead of 8 oz. I overcooked the potatoes which made it not quite as good.
  • Friday: Burgers - Very similar to the Terriyaki Burgers. This time I used "Stir Fry Sauce" in the meat instead of honey and soy sauce. Very good.
  • Saturday: Calico Beans and Cornbread Supreme - DELISH!
  • Sunday: Stuffed pork chops from the deli, Cornbread Supreme and mashed potatoes.
Wow. I ate a lot of burgers this week. Heh. I ended up not making the Chicken Satay with Peanut-Chutney Sauce. That is going to be dinner tonight. I don't have a blender to make the sauce so I'll have to improvise. Keep reading for the recipes for the week!


Grilled Teriyaki Burgers
6 servings

1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, pressed
1/3 cup mayonnaise
2 lbs ground chuck
1/2 teaspoon salt
1/4 teaspoon pepper
6 hamburger buns
butter for buns

1. Stir together first 3 ingredients.

2. Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside.

3. Combine 2/3 of the soy sauce mixture with the beef, salt, and pepper; shape into 6 patties.

4. Brush with remaining soy sauce mixture.

5. Grill over medium-high heat (350°-400°) 4 minutes on each side or until beef is no longer pink.

6. Coat cut sides of buns with butter. Grill, cut side down, 2 minutes.

7. Spread buns evenly with mayonnaise mixture, and fill with the patties.


Corn and Kielbasa Chowder
4 servings

14 ounces kielbasa, halved lengthwise and thinly sliced
2 onions, finely chopped
1 tablespoon butter
One 14.5-ounce can chicken broth
1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 cup half-and-half
One 1-pound bag frozen corn, thawed
Salt and pepper
Chopped fresh dill, for garnish

1. Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2. Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

3. Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.


Jenni said...

Ooh, Ali, I found your link through the BBC board and I love the recipes. I don't have many recipe blogs that I really like, so I will be back to check it out.

Amanda said...

hehe you did eat a lot of burgers last week - but a good variety so that's ok ;o) Thanks for the recipes they do sound good!!