The Italian American: Beef Burgers with Old Country Influences

This is a crowd pleasing burger. It is more than just a beef patty with a slice of cheese.


Burgers
1 1/2 pounds lean ground beef
1 small can tomato paste
1 small onion, minced
2 cloves garlic, minced
2 stems fresh oregano, pulled off stems and chopped
 (1 teaspoon dried)
10 leaves fresh basil, piled, rolled into a log, and slivered
 (1 teaspoon dried)
Coarse salt, to taste
2 shakes crushed red pepper flakes


Toppings
4 long green Italian peppers (cubanelle, we use anaheim)
1 tablespoon extra-virgin olive oil (once around the pan)
1 can (14 oz) prepared pizza or tomato sauce
6 slices provolone cheese


5 big, crusty, fresh sesame-seeded hard rolls


Directions
1. Mix all the burger ingredients and form into 5 patties.
2. Cook the burgers 5 minutes on one side, 4 on the flip side, over medium-high heat on a non-stick skillet or griddle pan.
3. While burgers cook, fry peppers in a little olive oil in a second skillet over medium-high heat until tender.
4. Warm pizza or tomato sauce in microwave or small saucepan.
5. Pile burgers with peppers and cheese while they are still on the pan. Turn off the heat and cover pan with a loose aluminum foil tent to melt cheese.
6. Place burgers in buns and top with warm pizza or tomato sauce.

Shrimp Fried Rice

This is a recipe that my grandfather and his wife created for their cookbook. So sorry, no pictures or nutrition facts. It is not quite the typical fried rice but it is very good. We tend to leave out the mushrooms, ginger and ham. It can be a side dish or a full meal!


Ingredients
2 cups shrimp, COOKED, peeled, and cut in 1/4" pieces
2 teaspoons cornstarch
2 teaspoons rice wine
1/2 cup sliced celery
1/2 cup 1/4" sliced green onions
4 tablespoons peanut oil
2 tablespoons light soy sauce
8-oz. fresh mushrooms, sliced
1 teaspoon minced garlic
1 thin slice ginger root
3 cups COOKED rice (1 1/2 cups uncooked)
1/2 cup diced ham
4 eggs, lightly beaten with one tablespoon water


Directions
1. In a small bowl, combine shrimp, cornstarch, and rice wine, mixing well. Set aside.
2. In a 10-inch skillet, heat 2 tablespoons peanut oil over medium-high heat. Stir-fry celery and green onions for 2 minutes.
3. Add 2 tablespoons soy sauce and reduce heat to medium. Add mushrooms and stir-fry 2 minutes. Remove vegetables and set aside.
4. Quickly and carefully wipe skillet with a paper towel. Add 2 tablespoons peanut oil  and heat over medium heat. Saute garlic and ginger slice one minute. Remove ginger slice and discard. Add shrimp and stir-fry 2 minutes.
5. Add rice, ham and cooked vegetables. Toss until heated through.
6. Make a well in the center of fried rice. Pour beaten eggs into the center of the well and cook like scrambled eggs. When eggs are completely cooked, stir entire mixture together and serve.


Serves 4.

Meatloaf

ingredients

• 2  eggs, beaten
• 3/4  cup milk
• 2/3  cup fine dry bread crumbs or 2 cups soft bread crumbs
• 1/4  cup finely chopped onion
• 2  tablespoons snipped fresh parsley
• 1  teaspoon salt
• 1/2  teaspoon dried leaf sage, basil, or oregano, crushed
• 1/8  teaspoon black pepper
• 1 1/2  pounds lean ground beef, lamb, or pork
• 1/4  cup ketchup
• 2  tablespoons packed brown sugar
• 1  teaspoon dry mustard

directions

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt,sage, and pepper. Add ground meat; mix well. Lightly pat mixture into an 8x4x2-inch loaf pan.

2. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers 160 degrees F. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat. Bake for 10 minutes more. Let stand for 10 minutes before cutting into eight slices.

3. Makes 8 servings

nutrition facts

• Calories 225, 
• Total Fat (g) 10, 
• Saturated Fat (g) 4, 
• Monounsaturated Fat (g) 4,
• Polyunsaturated Fat (g) 1, 
• Cholesterol (mg) 108, 
• Sodium (mg) 676, 
• Carbohydrate (g) 13, 
• Total Sugar (g) 7, 
• Fiber (g) 1, 
• Protein (g) 19, 
• Vitamin A (DV%) 0, 
• Vitamin C (DV%) 5, 
• Calcium (DV%) 6, 
• Iron (DV%) 13, 
• Other Carbohydrates (d.e.) 1, 
• Lean Meat (d.e.) 2.5, 
• Fat (d.e.) .5, 
• Percent Daily Values are based on a 2,000 calorie diet

Ginger-Peanut Chicken-Salad Wrap

This recipe is SO good. I made it last night when some friends came over for dinner. Two wraps are perfect for one person. Hubbys like three. :-)

Yield

8 servings (serving size: 1 wrap)

Ingredients

• 1  teaspoon  olive oil
• 6  (4-ounce) skinned, boned chicken breast halves
• 1  cup  chopped seeded peeled cucumber
• 3/4  cup  chopped red bell pepper
• 1 1/2  tablespoons  sugar
• 1  tablespoon  minced peeled fresh ginger
• 3  tablespoons  fresh lime juice
• 1  tablespoon  low-sodium soy sauce
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground red pepper
• 1  garlic clove, crushed
• 1/4  cup  creamy peanut butter
• 2  tablespoons  water
• 3  tablespoons  chopped fresh cilantro
• 8  (8-inch) fat-free flour tortillas
• 4  cups  chopped romaine lettuce

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information

Calories:

280 (19% from fat)

Fat:

5.9g (sat 1.1g,mono 2.7g,poly 1.6g)

Protein:

25.8g

Carbohydrate:

30.5g

Fiber:

2.4g

Cholesterol:

49mg

Iron:

2.5mg

Sodium:

572mg

Calcium:

29mg

Chicken Soup with Cornmeal Sage Dumplings

This recipe is by Robin Miller. She is very good at giving quick and easy recipes that you can make ahead of time in case you have a busy day. 

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
• 2 teaspoons dried thyme
• 8 cups reduced-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup frozen peas

Dumplings:

• 2/3 cup all-purpose flour
• 1/3 cup cornmeal
• 1 1/2 teaspoons dried sage
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup buttermilk
• 1 tablespoon olive oil

Directions

Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas.

Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through.

Serve soup with dumplings.

Nutrition Facts

Recipe Serves 4 people

Amount per Serving

• Calories 263Calories from Fat 66

% Daily Value *

• Total Fat 6.67g10%
• Saturated Fat 1.61g8%
• Monounsaturated Fat 0.72g 
• Polyunsaturated Fat 0.51g 
• Cholesterol 53.87mg18%
• Sodium 1245.39mg52%
• Potassium 441.64mg13%
• Total Carbohydrate 23.53g8%
• Dietary Fiber 3.43g14%
• Sugars 3.96g 
• Protein 25.99g52%

• Vitamin A85.42
• Vitamin C11.57
• Calcium22.24
• Iron27.64
• Vitamin E1.36
• Thiamin (B1)3.57
• Riboflavin (B2)1.23
• Niacin (B3)3.01
• Vitamin B631.72
• Folic Acid (Folate)3.67
• Vitamin B125.25
• Phosphorus46.63
• Magnesium34.02
• Panthothenic Acid0.27
• Zinc4.6
• Copper1
• Manganese0.21

Est. Percent of Calories from:

Fat 22.8% Carbs 35.8%

Protein 39.5%