Long Boy Burgers

I first saw these burgers several weeks back on a delicious blog that I like to visit entitled Full Bellies Make Happy Kids. Sandra is a stay at home mom and she cooks the most delicious things for her family. Reading her page reminds me of what my life was like at the same stage in life . . . when I had a whole houseful of hungry kids (Five to be exact!) . . . and was so very busy preparing delicious and interesting meals to tempt their palates! (In between doing laundry, laundry and um . . . more laundry!!)



Anyhow, I saw these burgers on her page the other week and I thought they would be something that Todd and I would love to eat. Not only that, but they seemed to be pretty healthy as far as burgers are concerned.



I adapted them a bit by using low fat evaporated milk, which gave them a bit of richness without any extra calories. I also used half fat cheddar cheese slices, which cut back on the fat again.



I only ever use extra lean steak mince . . . it's a lot better for you and I think it tastes pretty good. I also added some creamed horseradish sauce which added a bit of zip, which we loved.



Garnished with some fresh rocket leaves and served with some oven baked sweet potato fries, these were fabulous! I think mine got cooked just a tad bit too long . . . next time I will take them out about 5 minutes sooner, so do check on them after they have been in the oven for about 15 minutes, if you don't want yours to get overdone.



In any case, these are something that I will definitely make again!! Thanks Sandra and Cook's Country for a wonderful recipe that is a winner in my books!



*Long Boy Burgers*
Makes 6 to 8 half burgers
Printable Recipe

Delicious open face burgers, easy peasy, with no frying or the mess that goes along with frying. Adapted from a recipe found in Cook's Country.

3 to 4 finger rolls, split in half lengthwise
150g fine dry bread crumbs (1 1/4 cups)
1/2 small onion, grated on a fine grater
125ml evaporated milk, undiluted (1/2 cup)
4 TBS ketchup
1 TBS prepared horseradish sauce
1 TBS Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large free range egg, lightly beaten
fine sea salt and freshly ground black pepper to taste
680g extra lean minced steak (1 1/2 pounds)
6 to 8 slices strong cheddar cheese (sandwich size)
a couple handful's of fresh rocket leaves (arugla)
Steak sauce to serve



Preheat your oven to 220*C/425*F/ gas mark 7. Place your finger rolls, cut side up on a baking sheet. Bake in the heated oven for about 5 minutes, until just beginning to brown.

Place the beef into a large bowl. Add the bread crumbs, grated onion, Worcestershire sauce, thyme, garlic powder, egg, evaporated milk, horseradish sauce and some salt and black pepper to taste. Mix together with your hands, kneading gently until well combined. Divide this mixture into 6 or 8 (depending on how many bun halves you have) equal portions and spread the raw beef mixture on to the tops of the toasted roll halves, making sure you cover the bread right to the edges.

Bake for 20 minutes. Remove from the oven. Cut the cheese slices in half diagonally. Place two halves onto each burger and return to the oven to bake for a further 3 to 4 minutes, until the cheese is melted over top. Remove from the oven and let stand for about 5 minutes before serving. Top each with some fresh rocket and serve. Pass the Steak Sauce.

Bacon Cheeseburger Skillet Dinner

This is one of those delicious kinds of meals that you need to have up your sleeve when you have a house full of people, but don't want to spend hours slaving over a hot stove.



it's also a real family pleaser. My children always loved this and I confess to having a certain fondness for it myself. I also have been known to cook this for a few missionaries in my time. It always goes down a real treat.



They get lots of roast dinners during the week . . . everyone tries to feed them fab meals . . . so once in a while I like to treat them to a meal that would be similar to something that they would get at home, and cooked by their mums. This is comfort food, pure and simple, and something that keeps them coming back for seconds!



Something homey, comforting and filling, and incredibly tasty. Pasta combined with browned minced beef, garlic and herbs, onions, bacon, herbs and oodles of rich and gooey cheese. It has all of the elements of a bacon cheeseburger but without the bun.

All you need on the side is a delicious tossed salad and some crusty rolls. Really . . . this is VERY good . . . and quick . . . and easy . . . a real family pleaser. Another tasty treat from my Big Blue Binder. (It does make rather a lot, so if you want you can place half of the meal into a casserole dish, seal well, and freeze one for another time!)



*Bacon Cheeseburger Skillet Dinner*
Serves 8
Printable Recipe

This is one of those great family style dishes that not only tastes delicious, but is also quick, easy and feeds a crowd. You can cut the quantities in half if you like, but I'd also like to add that it freezes very well and so it's one of those things you can have in the freezer, ready to whip out at a moment's notice!

16 0unces uncooked pasta (I find shapes work well like fusilli or shells, rotini or something like that) (1 pound)
1 kg of extra lean minced beef (2.2 pounds)
16 ounces streaky bacon (1 pound)
1 onion, peeled and minced
2 fat cloves of garlic, peeled and minced
2 tins of tomato soup
1/2 cup tomato ketchup
1 tsp salt
1/2 tsp ground black pepper
1 tsp mixed herbs (freeze dried basil, freeze dried oregano, parsley, marjoram)
8 ounces extra strong cheddar cheese, grated (2 cups I confess I probably do use more, but start at 2 cups and add as you wish)

Cook the bacon in a large skillet until crisp. Remove with and set aside to drain. Add the minced beef, onions and garlic to the drippings. Cook, stirring from time to time, until the beef is lightly browned and the vegetables are soft. Sprinkle with salt and pepper and the herbs. Crumble inthe cooked bacon. Add the ketchup and tomato soup. Bring to the boil, then simmer while you cook the pasta.

Cook the pasta in lightly salted water according to the package directions until tender. Once tender, drain well and then stir into the beef mixture. Add 3/4 of the cheddar cheese and stir it in to melt, then sprinkle the remainder of the cheese on top and allow to melt. Serve right from the pan with lots of crusty bread and a tasty salad on the side.

Layered Tuna Bake

Okay, Valentine's Day is over now and it's back to boring food again . . .
Or is it boring??? It doesn't have to be!



I happen to think that there is no such thing as boring food . . . only boring people. You can make just about anything exciting if you want to. Simple ingredients can be put together creatively to make a wide variety of delicious and interesting meals. Simple need not be boring . . .



Take this casserole for instance. Nothing exciting here . . . cooked pasta, tinned tuna, frozen peas, tinned soups, grated cheese, cracker crumbs . . . simple list of ingredients and something I wager each of us has in our cupboards right now.



Put together and layered in a delicious combination, you have a casserole that is not only pleasing to the eye, but quite, quite tasty indeed!



My kids always loved this. Sometimes I would add a tin of drained chopped tomatoes for colour and interest as well. Just stir them into the pasta along with some chopped spring onions. Va Va Voom!



In any case, this is what we had for our supper and even Todd enjoyed. (I think I can feeling him warming to pasta a bit. Ok . . . maybe it is only in the spirit of tolerance, but this pasta lover will take what she gets!)



*Layered Tuna Bake*
Serves 6Printable Recipe

An old family favourite. Delicious, easy and economical.

1 pound of medium noodles (I use farfalle) (16 ounces)
2 (6 ounce) tins of albacore tuna in water, undrained
1 large mug of frozen petit pois
1 (10 3/4 ounce) tin of cream of celery soup, undiluted
1 (10 3/4 oz) tin of cream of chicken soup, undiluted (Over here in the UK, Batchelors brand)
1 soup tin full of milk
two dessert spoons of low fat mayonnaise (about 1/4 cup)
8 ounces medium to strong cheddar cheese, grated
2 handfuls of round buttery crackers, crushed
3 TBS butter, melted (I use a spritz of low fat cooking spray instead of this)
salt and pepper to taste

Cook the noodles according to the package instructions, leaving them slightly undercooked. Drain well, rinse and drain again. Spread evenly over the bottom of a buttered 13 by 9 inch casserole dish.

Preheat the oven to 180*C/350*F/ gas mark 4.

Flake the two tins of tuna over top of the pasta, spreading it out evenly as you can and using the juice. Season to taste. Top with the peas, again, spreading out evenly. Whisk together the soups, milk and mayonnaise. Pour this evenly over top of the peas. Sprinkle with the cheese. Crumble the crackers over top and either drizzle with the butter or spritz with the cooking spray.

Bake, uncovered for about 35 minutes until bubbling and golden brown on top. Let stand for about 5 minutes before serving.

Note: If you don't like tuna fish, this tastes equally good when made with salmon, or leftover cooked turkey or Chicken. Or try a combination of chicken and ham. Scrummy!!



Cooking in The Cottage today a delicious Chili Sauce.

Sauteed Potato Gnocchi with Egg

Oh, I am having such a lazy day today. It's gloomy and dull and I hardly slept a wink at all last night . . . it's a low energy day for me . . . a kind of blah day.



There is no rest for the wicked though . . . because I have had to get things ready for our church ladies group activity tonight (muffins, valentines rice krispie treats and bits and bites) . . . but alas . . . all that work has left me with little or no energy for cooking a big meal. It will be all I can do to just get through the rest of the day.



Spying a package of fresh potato gnocchi in the refrigerator though . . . I wondered if there would be something that I could do with them. I took a boo on Tastespotting at the scrummy food pics on there, but there was nothing that a. struck my fancy b. that I had all the ingredients to make or c. had enough energy to execute.



And then I remembered one of our favourite suppers, Posh Eggs, Chips and Beans!!! I was inspired to use the gnocchi just like potatoes. In fact this was even easier than using potatoes, and a lot quicker too . . .



And so so so tasty! Puffy little potato gnocchi, gilded until golden brown in a mixture of olive oil and butter infused with sage and garlic . . . two fresh organic free range eggs broken over top and fried until the edges of the eggs are crisp, the golden yolks still runny and just waiting for your fork to dip one of those little gilded gnocchi in . . .



I have little or no resistance when I am very tired. I could just as easily be chowing down on chocolates and potato chips . . . I figure this is the lesser of most evils! a light dusting of freshly grated Parmesan completely the picture quite nicely, thanks . . .



Todd didn't complain about it being pasta either . . . I told him they were potato dumplings, which . . . they kinda are, right? In any case he loved them!



*Sauteed Potato Gnocchi with Egg*
Serves 2
Printable Recipe

This makes a hearty, quick and simple supper for two. A variation on my regular posh egg and chips recipe.

500g of refrigerated potato Gnocchi (a generous 1 pound)
2 TBS good quality olive oil
1 TBS butter
2 fat cloves of garlic, peeled and bruised and left whole
3 springs of fresh sage
2 large free range eggs, at room temperature preferably
sea salt and freshly ground black pepper
Finely grated Parmesan Cheese (grate it yourself, preferably)



Put a pot of lightly salted water on to boil. Place the olive oil and butter in a large nonstick skillet along with the garlic and sage. Heat gently while you cook the gnocchi.

Cook the Gnocchi according to the package directions. Once they are done and float to the surface, scoop out with a slotted spoon and drop into the infused and heated oil/butter mixture. Turn the heat up and cook, stirring occasionally until they begin to turn golden brown and the sage leaves crisp up. If the garlic looks like it is going to burn, lift it out and place on top of some of the gnocchi. Make two hollows in the bed of gnocchi and drop an egg into each.

Cover with a lid and cook over medium low heat, just until the whites are set. Season to taste with some sea salt and freshly ground black pepper. Serve at once, divided in half and placed onto heated plates. Sprinkle some cheese on each serving. The gnocchi is delicious dipped into the egg yolks.



Over in The Cottage today, Fish Stick Taco Dogs.

Meatballs and What You Can Do With Them

I have to confess that I can be rather lazy when it comes to cooking from time to time. I don't always want to spend hours and hours slaving over a hot stove. I do enjoy cooking, but if I can find an easier and quicker way of doing something without compromising flavour . . . I'll take it!



I also like to have things in the freezer that I can take out in an emergency so that I can have a quick and tasty meal on the table in just a short time. I keep bags of frozen vegetables and a variety tasty homemade and pre-baked meatballs in the freezer. These here today are the Italian ones I like to make.

I picked up this recipe about 15 years ago in a grocery store flyer and I have adapted it to use over here. Not all of the original ingredients were available here and so I did what I always do . . . improvised and I was very happy with the results.



What I like the most about them, is there is no rolling or frying. You just make a square on your baking pan, cut the meatballs into squares, bake and then separate and freeze after baking.

Easy Peasy Lemon Squeasy!



*Italian Square Meatballs*
Makes 36 meatballs, or 4 servings
Printable Recipe

You don't have to use sausage in these if you don't want to. You can use a mixture of all beef, or a mixture of beef and ground pork or ground turkey. This is a great make ahead recipe. Just bake the meatballs and then separate them, freeze and pop into freezer containers, storing them for up to two months in the freezer. Handy to have at the ready!

1 large free range egg
1 medium onion, peeled and finely chopped
30g fine dry bread crumbs (1/4 cup)
45g of finely grated Parmesan cheese (1/4 cup)
55g of tomato sauce (Ketchup, 1/4 cup)
1/4 tsp of black pepper
1 tsp salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp dry oregano flakes
1 tsp dry basil flakes
1 pound extra lean beef mince (ground beef)
3/4 pound of bulk pork sausage meat (use a meaty good quality, or an Italian sausage meat if you can find it)

Preheat the oven to 220*C/425*F/ gas mark 7. LIne a large baking pan with aluminium foil. Lightly grease with nonstick cooking spray, or some oil.

Beat the egg in a large bowl. Add the remaining ingredients and mix well together with your hands. Shape the mixture into an 8 inch square on the baking sheet. Cut into 36 evenly sized squares, without separating them on the tray.

Bake for 20 to 25 minutes, or until the meatballs are thoroughly cooked and no longer pink in the middle. Cut apart with a sharp knife and allow to cool completely before using in another recipe or freezing.

To make ahead: Freeze the meatballs by separating them into recipe size portions and placing them in freezer containers or resealable freezer bags. They can be frozen for up to 2 months. To thaw, place in the microwave and microwave them on defrost for 4 to 6 minutes until thawed.

Here are three really simple and delicious things you can do with them! Taken from and adapted from the same booklet as the original meatball recipe. I love it when things go together like that!

*Meatball Sandwiches*
Serves 4
Printable Recipe

I like to use the sundried tomatoes packed in olive oil and herbs for these. For extra flavour cook the peppers and onions in some of the oil from the tomato jar. Delicious!

80g of drained oil-packed sun dried tomatoes in herbs, julienned ( (1/2 cup) Reserve 1 TBS of the oil)
250g frozen pepper and onion stir fry strips (about 2 cups)
18 cooked Italian Square Meatballs, thawed
4 sub buns, split and toasted as below
55g of mayonnaise or salad dressing (1/4 cup)
40g of shredded lettuce or lettuce leaves (1 cup)

Toast the buns before assembling by placing them, cut sides up on an ungreased baking sheet and baking at 190*C/375*F/ gas mark 5 for 8 to 10 minutes. While the buns are toasting heat a 12 inch nonstick skillet over medium high heat. Add the reserved oil from the tomatoes. Once it is hot add the pepper and onion stir fry mix. Cook for 4 to 6 minutes or until tender, stirring occasionally. Stir in the meatballs. Cover and cook, until heated through, about 5 minutes.

Spread the cut sides of the toasted buns with the mayonnaise or salad dressing. Fill the buns with lettuce, slivered sun dried tomatoes and the meatball mixture. Serve hot.


*Meatball Primavera*
Serves 4
Printable Recipe

I like to use fresh pesto if I can, but that's not always possible. A good quality purchased pesto will work just fine. This is delicious, quick and simple.

8 ounces uncooked fettuccine, broken in half
low fat cooking spray
1 small red onion, peeled and cut into thin wedges (about 1/2 cup)
2 small courgettes (zucchini) washed, trimmed and cut into 1 by 1/2 inch strips
4 Plum tomatoes, chopped (about 1 cup)
18 cooked Italian Square Meatballs, thawed
60g of prepared basil pesto (1/2 cup)

Cook the fettuccine as directed on the package. Drain well and keep warm.

Cook the onion in a large nonstick skillet, (which you have sprayed with low fat cooking spray) over medium heat for several minutes, until crispy tender. Add the courgette strips and cook for a futher 2 minutes, stirring. Add the tomatoes and meatballs. Cook for 3 to 5 minutes until heated thoroughly, stirring occasionally. Add the cooked fettuccine and pesto, mixing all together well. Heat through and serve.


*Creamy Meatballs & Potatoes*
Serves 4
Printable Recipe

You don't have to use broccoli in this recipe if you don't want to, green beans or peas are also lovely.

1 lb of new potatoes, boiled until tender, cooled and then cut into wedges
1 tin of bachelor's condensed cream of mushroom soup, undiluted
1 single serving envelope of dried French Onion instant soup mix
2 fluid ounces of water
450g of frozen broccoli florets ( 2 cups)
18 cooked Italian Square Meatballs, thawed
30g of sour cream (1/4 cup)
salt and pepper to taste

Combine the potatoes, soup, dry soup mix and water in a 12 inch nonstick skillet. Bring to the boil, then reduce the heat to low and allow to simmer for 5 minutes, stirring occasionally. Stir in the broccoli and meatballs. Simmer for an additional 10 to 15 minutes, until the broccoli is tender and everything is heated through, stirring occasionally. Stir in the sour cream and cook just until thoroughly heated through. Taste and adjust seasoning as required. Serve hot.

Maple & Mustard Glazed Chicken Thighs

I have seriously been trying to eat a bit healthier this year. Not as many treats and indulgences . . . I know it may not seem like it, but it's true!



The lighting was really, really poor today, so I apologize for the quality of these pictures. I try always to photograph in natural light. I like the way food looks in natural light. I just think it looks delicious - er. (Is that a word?? Meh . . . it is now!)



Today I had some bone in chicken thighs that I wanted to cook in the most delicious way possible without adding too much fat, calories or bad things to make them taste delectable. It's not all that hard to take the skin and fat off of chicken . . . but I do like to cook it on the bone as often as I can. The bone adds a lot of flavour to chicken and most meats.



I turned to one of my favourite books by Ellie Kreiger, The Food You Crave. A seriously good book. I find though that I have to really make some serious adaptions to some recipes because the ingredients in some of them are not readily available over here, but for the most part, I can cook most of them.



And they're good. Really good. Tasty. Delicious. Simple. Seriously simple.



And the stick man Todd loved them too. He doesn't even realize he's eating healthy. I think that's a good thing don't you??? If you can eat healthy and not know it? No deprivation there. It's all good.



*Maple & Mustard Glazed Chicken Thighs*
Serves 4Printable Recipe

Chicken thighs baked with a delicious maple mustard glaze. Wonderful flavours! Adapted from The Food You Crave by Ellie Kreiger.

8 bone in chicken thighs, skin and any visible fat removed
85g of grainy French mustard (1/3 cup)
1 clove of garlic, peeled and minced (about 1 tsp)
3/4 tsp dried marjoram
3 TBS pure Maple Syrup

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large baking dish.

Whisk together the mustard, garlic, marjoram and maple syrup. Spread about 1 TBS of the mixture over the top of each chicken thigh, trying to cover as much of the surface as you can. Arrange the chicken in a single layer in the baking dish. Bake until the chicken is cooked through and glazed, about 45 - 50 minutes, basting it several times with the mustard mixture. The juices should run clear when the chicken is pierced in the centre. Serve hot. We had ours with a baked potato and green beans. Delicious!

Note : In the original recipe Ellie says that the mustard/maple mixture will form a crust. Mine didn't, but more like a glaze. My mixture was quite runny and so I just used it to baste the chicken as it cooked. It was utterly fabulously delicious. Todd had three 1/2 pieces!




Over in The Cottage today, Chili-Roni, a delicious one dish family meal that cooks in a skillet.

Stove Top Macaroni and Cheese

This is a recipe that I got yonks ago from my dear sister. It's one that is quick and easy and oh so delicious . . . a bit calorie laden . . . but once in a blue moon it's ok to have a bit of an indulgence. It's when you bring once in a blue moon treats and undulgences to EVERY day that you run into trouble . . .



This recipe goes together lickety split. Just cook the macaroni and while it is cooking beat together the eggs, milk and seasonings. Have the butter measured and the cheese measured and grated and ready to go. Then . . . quick as a wink, as soon as the macaroni is cooked you throw it all together and . . . just like magic, presto chango . . . you've got delicious macaroni and cheese!

Seriously, it's as easy as all that. I kid you not!



I always use a strong cheddar because we like the flavour of strong cheddar, but you can use a medium cheddar if you want the cheese flavour to be a bit milder. Do taste before adding salt though . . . cheese can be quite salty and it wouldn't do to add too much and spoil the dish.



You could stir in some chopped ham or chorizo, or crumbled cooked bacon if you wanted to make it that tiny bit tastier . . . in for a dollar in for a pound and all that! You could also toss in some well drained chopped tomatoes.



You could sprinkle the top with buttery crushed croutons for a bit of crunch if you wanted and even pop it under the grill to really crisp it up . . .

Me . . . I like it just as it is, and I relish every tasty morsel.



*Stove Top Mac and Cheese*
Serves 4
Printable Recipe

Not for the faint of heart, this calorie laden treat, but boy oh boy . . . what a delicious way to go! Easy, uncomplicated and oh so tasty!

8 ounces macaroni
4 TBS butter
2 large free range eggs
6 ounces evaporated milk
1/2 tsp hot sauce
1 tsp salt
freshly ground black pepper
3/4 tsp dry mustard
10 ounces of sharp cheddar cheese, grated



Bring a pot of lightly salted water to the boil and then cook your macaroni according to package directions. Whilst the macaroni is cooking, whisk together the eggs, evaporated milk, hot sauce, salt, pepper and mustard in a large measuring cup. Once the macaroni is cooked drain well and then return to the pot. Stir in the butter until it melts, then stir the egg mixture into the hot pasta. Add the cheese and cook and stir over low heat until the cheese is melted and the whole thing is nice and creamy. Serve hot.

Note - You can cut the calories and fat somewhat by using "light" evaporated milk. I do NOT recommend using low fat cheese however, as the melting properties are not quite the same as full fat cheese.



Over in The Cottage today, Bacon and Mushroom Sauced Chicken Breasts.