Healthy: A Burger for Rachael, Broccoli Corn Bake
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A Burger for Rachael
Amy – amylz
Recipe courtesy Rachael Ray
4 large Idaho potatoes, scrubbed
1/3 to 1/2 cup extra-virgin olive oil, divided
4 to 5 sprigs fresh rosemary, finely chopped
Freshly ground black pepper
2 teaspoons crushed red pepper flakes, divided
4 to 5 cloves garlic
1/2 pound ground sirloin
1/2 pound ground pork
1 tablespoon grill seasoning
2 teaspoons fennel seed
2 teaspoons Worcestershire sauce
3 tablespoons capers
Handful fresh flat-leaf parsley
2 teaspoons anchovy paste
1 teaspoon lemon zest
3/4 cup pitted black or green olives
4 slices sharp provolone or thinly sliced smoked mozzarella
4 crusty rolls, such as sesame Keiser rolls, split
2 vine ripe tomatoes, thinly sliced
10 to 12 basil leaves, torn or shredded
1/2 red onion, thinly sliced
Heat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center – burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, sliced cheese and tomatoes, onions and basil and reserve. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Melt cheese on burgers. Toast buns. Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.
Broccoli Corn Bake
Taste of Home
1-1/2 cups crushed butter-flavored crackers
3 tablespoons butter, melted
2-1/2 cups frozen broccoli cuts, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
In a large bowl, combine cracker crumbs and butter; set aside 1/2 cup for topping. Stir in vegetables to the remaining crumb mixture. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with reserved crumb topping. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is golden brown. Yield: 6 servings.
1 serving (3/4 cup) equals 228 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 587 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein.
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