Chicken Burgers in the Oven Stuffed with Tomato, Feta and Herbs.

This is a recipe for delicious chicken burgers in the oven stuffed with Feta and tomato. Very easy and fast to make.

Photos and story can be found here.

Ingredients

• 500 gr (17 oz) ground chicken (preferably from thighs).
• 1 large onion.
• 1 small bunch of flat-leaf parsley.
• A small bunch of fresh thyme.
• 1 egg.
• 2 slices of bread.
• 150 gr (5 oz) Feta cheese crumbled.
• 2-3 ripe tomatoes.
• 1 tablespoon extra-virgin olive oil.
• 1 tablespoon dried oregano.
• 1 teaspoon of ground pepper.
• 1 teaspoon of salt.

Instructions

• Add the onion, parsley, thyme and olive oil in a blender and chop them coarsely. You don’t need a paste so chop them for 2-3 seconds (depending on your blender).
• Add the chicken, mix from the blender, egg and oregano into a large bowl. Soak the bread slices in water, squeeze them and add them to the bowl. Season with salt and pepper. Use disposable vinyl gloves (chicken is quite sticky) and knead the mix for a few minutes. Let it rest for 15-30 minutes.
• Preheat the oven at 180 degrees Celsius (360 F).
• Use the gloves again and get some of the mixture at the size of a golf ball. Make a flat patty, add some crumbled Feta and a slice of tomato and cover it with another patty. Make sure the burger is “sealed” at the edges. Place it on a tray covered with grease-proof paper. Repeat with the rest of the mixture.
• Bake the burgers in the oven for ~ 30 minutes until golden brown.

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Potato Surprise

Having trouble making interesting things for your Kids or for your guests? Try this delicious Lip-smacking recipe of - Potato Surprise!!

Cooking time - 15 mins

Prep time - 15 mins

Serves - 8

Ingredients

5 (medium) - Boiled potatoes

2tbsp - Butter

(see below) - For stuffing

2 - Maggi Vegetarian cubes

1cup - Boiled peas

1 - Chopped Onions

3/4 cup - Paneer cubes

2 - Chopped green chilies

2 - Chopped Ginger

1 tbsp - Oil

1tbsp - Chopped coriander leaves

10tsp - Green coriander chutney

to taste - Salt

(see below) - For Presentation

1 tbsp - Tomato ketchup

50gms - Maggi

Method

• Peel and halve the potatoes. Scoop them and keep them in baking tray (keeping the scooped side inside) and butter them. Bake the potatoes in pre- heated oven for 5 minutes.

• Saute chopped onion in oil. Add boiled peas, paneer cubes, crushed maggie cubes, salt, chopped green chilly, ginger & coriander leaves. Mix well & remove from the fire.

• Mix chutney in the mixture & stuff the mixture into potato halves.

• Sprinkle grated cheese & place the stuffed potatoes in the baking tray & bake in preheated oven for 1-2 minutes.

• Garnish with a drop of tomato ketchup in the middle of potatoes. Serve hot.

For Recipe Picture, and for reference to understand the presentation, Please Click Here

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"You'll love the way these balls taste, I guarantee it!"

These are a traditional appetizer for my Family's Thanksgiving, so I hope you enjoy. Auntie M's Sausage Balls 1# Hot Sausage 1# Regular Sausage 3C Bisquick 2-3C Sharp Cheddar Cheese(shredded) Work the sausage together by hand. Then slowly work in the Bisquick, and then the cheese. Once melded together, form the mixture into balls, forming them in a diameter of a quarter. Finally, bake for 20 minutes at 350 degrees Fahrenheit. Optional: Place balls under a high broil in oven, after initial baking, to crisp them balls up!!

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**Syrian Stuffed Pumpkins** In this recipe, the flavors of Syrian stuffed peppers come to the table in the season's favorite squash.

A Syrian Refugee Family's First Thanksgiving

In Syria, this dish typically uses multi-colored bell peppers, which are initially cored and steamed in a circular pan with a high lid to soften the pepper. Next, they're stuffed with a combination of tomatoes, meat, grains, and spices.

This Thanksgiving dish is a take on the traditional stuffed pepper and uses pumpkins rather than peppers, ground turkey instead of beef, and is flavored with typical Thanksgiving herbs: fresh rosemary, thyme, and parsley. Finished with roasted pine nuts, feta, and a sprig of thyme, this is a delicious, visually stunning addition to any Thanksgiving table.

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Ingredients

• 1 cup short-grain white rice
• 2 teaspoons coarse salt, divided
• 4 small pie pumpkins (3 to 4 pounds each), halved through the stem, seeds removed
• 2 tablespoons olive oil, divided
• 1/4 cup pine nuts
• 3 cloves garlic, minced
• 1 pound ground turkey
• 8 to 10 Brussels sprouts, coarsely chopped
• 1 small red bell pepper, chopped
• Finely chopped leaves from 1 sprig fresh rosemary
• 3 cups water, plus more for soaking
• Finely chopped leaves from 4 sprigs fresh thyme, plus 8 sprigs for garnish
• Juice from 1 lemon
• 1/8 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1/4 cup coarsely chopped fresh parsley leaves
• 1/2 cup crumbled feta cheese

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Directions

1. Place the rice and 1 teaspoon of the salt in a small bowl, add enough water to

   cover the rice, and let soak for 30 minutes to prevent breakage. Meanwhile,

   roast the pumpkin, toast the nuts, and start the filling.

2. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Arrange the

   pumpkin halves flesh-side up on 2 baking sheets. Brush the flesh with 1

   tablespoon of the oil. Bake until starting to be tender around the edges, about 20 minutes.

3. Place the nuts in a small skillet and toast over medium heat until golden-

   brown, shaking the pan often to avoid burning, 3 to 4 minutes; set aside.

4. Heat the remaining 1 tablespoon of oil in a large frying pan over medium heat

   until shimmering. Add the garlic and cook until fragrant, about 1 minute.

   Add the turkey and cook, breaking up the meat with a wooden spoon, until

   browned and cooked through, 5 to 7 minutes. Add the Brussels sprouts, red

   pepper, and rosemary and cook for 2 minutes more. Meanwhile, drain the rice.

5. Stir in the rice, 3 cups water, and chopped thyme. Reduce the heat to the

   lowest setting, cover the pan, and simmer until the water is absorbed and the

   rice is tender, about 10 minutes. Add the lemon juice, remaining 1 teaspoon

   salt, black pepper, and tomatoes. Stir to combine and simmer uncovered for 5

   more minutes. Remove from heat and stir in the parsley.

6. Divide the mixture evenly among the warm pumpkin shells. Bake until the

   pumpkin is soft when pierced with a fork, about 30 minutes. Garnish each with

   the feta, roasted pine nuts, and a sprig of fresh thyme.

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This Recipe Is Published Here http://ift.tt/2g9nmk4

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http://ift.tt/2fwcApH

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[recipe request] A recipe for cheesy velveeta spaghetti without chicken.

My aunt usually makes us a cheesy velveeta spaghetti but will be unable to this year and we don't have her recipe :(

Does anybody have a good recipe without chicken? All I can find is recipes with chicken and I'm afraid the flavor won't be the same.

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Chicken with orange

Delicious oven baked chicken with oranges. To cook the chicken is a pleasure, and most importantly is very simple. All you need is to mix the ingredients for the marinade and put the chicken meat. For this dish you can use any part of chicken.

• 1 kilogram Chicken
• 2 medium Orange
• 3 table spoon Honey
• 1 table spoon Salt

• 20 milliliter Vegetable oil

• Squeeze the juice of one orange and pour into a large bowl. Add salt, pepper, honey and vegetable oil, mix well. Put the chicken in the marinade and leave for 1 hour.

• Slice the orange slices. Put in refractory form of chicken and oranges.

• Bake at 180° degrees for about 40-50 minutes, until tender.

Detailed photos and videos recipe Chicken with orange

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Rich, Creamy 3 Cheese Macaroni and Cheese with Garlic Breadcrumbs Recipe

http://ift.tt/2gCZqJf

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