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Porter House Turkey Burger
INGREDIENTS
- 1 lb ground turkey
- 2 cloves garlic, finely chopped
- 1/4 cup Italian bread crumbs
- 2 teaspoons Dijon mustard
- 1 package Lipton Onion Soup Mix
- Garlic Powder, Onion Powder, Salt and black pepper, to taste
- 8 slices cheddar cheese
- 4 (100%) Whole Wheat Buns
- Lettuce
- Tomato
- Sliced Onions
- Pickles
- Favorite Condiments (Ketchup,Mustard,Mayo etc.)
INSTRUCTIONS
1. Oil & Preheat non-stick skillet over medium-high heat.
2. Add the chopped garlic, ground turkey, dijon mustard, onion soup mix and bread crumbs, to a large mixing bowl. Mix well with a wooden spoon. Divide the turkey mixture into 4 equal-sized balls and flatten them into patties. Lightly season each patty with garlic powder, onion powder, salt and black pepper.
3. Place patties in pre-heated skillet. Cook for about 5 to 6 minutes per side (the last minute of cook time place 2 slices of cheese on each patty). Transfer the burgers to the buns and top with lettuce, tomatoes, sliced onions, pickles and favorite condiments.
4. Serve with accompliment (i.e. fries, tater tots, chips, salad etc.) & ENJOY!
Spaghetti Salad
Let me tell you a quick story: I remember the very first time I saw this dish. We were over my cousin’s house for a family gathering and there it was; sitting on the table with the other delectable delights. Now to be honest at first sight I squenched up my face and whispered to my husband. “I’m not eating none of that. Looks like someone didn’t use enough spaghetti sauce.” Hence the reddish-orange color. So in comes my cousin into the kitchen who was hosting the gathering. She was like “Girl you have to try this new spaghetti dish I made. It’s to die for.” All while she was piling up my plate with this stuff I just told my husband I was not going to eat. What am I suppose to do now? She is looking me dead in my mouth. Waiting to see what I thought of this concoction of noodles and red stuff. I smiled and amused her curiosity with a little nibble. And to my surprise it was good. I’m mean Really, Really Good. So much so I asked for the recipe. Boy am I glad that I took a bite. I would have missed out on real treat. Like the saying goes, “Never judge a book by its cover.”
Ingredients
- 1 lb spaghetti, cooked
- 1 green pepper, diced
- 1 large tomato or 3 Roma tomatoes, diced
- 1 cucumber, diced
- 1 medium onion, diced
- 1 cup Grated Parmesan Cheese – Store bought powdered version works best
- 1 (8 oz) bottle of Zesty Italian Dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
Instructions
1. Wash all veggies. Dice and set aside.
2. In a large pot bring salted water to a boil. Then cook the spaghetti according to the package instructions. Drain the pasta and then immediately run it under cold water.
3. In a large bowl combine all of the vegetables, salad dressing and salad supreme seasoning. Next toss noodles in dressing mixture until well coated. Lastly sprinkle in parmesan cheese and give one good final toss.
4. Cover with plastic wrap and chill overnight. Serve the next day and enjoy!
Ranch Chicken & Bacon Pasta Salad
I know some may look at me crazy when I say this but it is true; I am not a fan of Ranch Dressing. My only exception is this pasta salad. I don’t know what it is but I just can’t get enough of it. I make this recipe all the time. Which I must admit in the beginning I would buy the box kind. But why should you when It’s really so simple and easy pea-sy to make from scratch. I mean the mayo/ranch combo mixed with the chicken and bacon is a surefire winner no matter what else you put with it. Sometimes I kick it up a notch and add pepperoni. So go ahead. Experiment and have fun! Besides who knows you better than you?
Ingredients
- 1 cup mayonnaise
- 1 cup Ranch salad dressing
- 2 cups Peas & Carrots
- 1 cooked boneless skinless chicken breast, shredded or diced
- 8 slices of turkey bacon, cooked and diced
- 1 lb. pasta of your choice, cooked and rinsed with cold water
- 1 cup shredded cheese
- Garlic Powder, Onion Powder, Salt and Pepper, to taste
Instructions
1. In a large mixing bowl, stir together the mayonnaise and Ranch dressing. Add the veggies, cooked chicken and bacon. Stir to combine.
2. Add the chilled pasta and toss to coat. Stir in the shredded cheese. Season with garlic powder, onion powder, salt and pepper to taste.
3. Serve Immediately or if you like it on the cold side; chill in the refrigerator for an hour or two.
Porter House Greek Salad
INGREDIENTS
For the Salad:
Romaine Lettuce
Kalamata olives
Grape tomatoes
Red onion, thinly sliced
Cucumber, sliced and seeded
Feta cheese
Sea salt and fresh cracked pepper
For the Lemon Garlic Dressing:
6 Tablespoons of olive oil
Juice of 1/2 lemon
2 garlic cloves, finely minced
2 Teaspoons red wine vinegar
1 Teaspoon dried oregano
Salt and pepper
INSTRUCTIONS
1. For the salad: Wash lettuce,tomatoes and cucumber well (make sure you spin-dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. In a bowl combine and toss all the veggies; set aside
2. For the dressing: Whisk the olive oil, lemon juice and red wine vinegar together. Then add the minced garlic and oregano. Once the mixture is fully incorporated, add salt and pepper to taste. Mix well again, and refrigerate for at least 20 minutes.
3. Toss salad with prepared dressing and garnish with fresh feta cheese. Salt and pepper to taste.
*CHEF’S TIP – If you are not the proud owner of a salad spinner place freshly washed lettuce in a clean towel. Spin towel around in a circular motion for about a minute or so. Viola! Instant spin-dried lettuce.
Cheesy Garlic Bread
Every since I was knee-high to a grass hopper one of my favorite things to eat was buttered toast. I would have it for breakfast, sometimes as an after school snack while I watched School House Rock & Scooby Doo … And if I really wanted to jazz it up I would add some good ole’ government cheese on top … Man, Those where the times (LOL) … Now-a-days my diet has changed and I tend to be more watchful of what I eat. But then there are those times when I just crave something that is just plain wrong and all the way fattening … Besides, who said you can’t indulge every now and then?
INGREDIENTS
1 loaf of crusty bread, French or Italian
1 cup Butter, softened
1 cup Asiago cheese, grated
1 cup Monterrey Jack cheese, grated
1/2 cup Parmesan cheese, grated
1 cup mayonnaise
1/2 bunch green onions, white parts removed, finely chopped
4 cloves garlic, minced
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Mix butter, cheeses, green onions, garlic and mayonnaise in a small bowl and set aside.
3. Cut the loaf of bread in half. Spread the prepared cheese mixture on each half of bread, and bake at 350 degrees for 8-10 minutes, or until cheese is bubbly and brown.
4. Cut into slices & serve.
Chicken Spaghetti Casserole
Tired of the same of chicken dish for dinner? Then give this casserole a try. A savory one dish meal made up of sautéed vegetables, spaghetti and chicken. While baked in a creamy cheese sauce. Talk about rib-sticking, heart and soul comfort food to the max. YUM-O!
INGREDIENTS
7 ounces thin spaghetti
1 tablespoon salted butter
1 (6 ounce) jar sliced mushrooms, drained
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two (10.75-ounce) cans Cream of Chicken & Mushroom soup
1 cup milk
2 cups sharp yellow cheddar cheese, shredded
2 cups sharp white cheddar cheese, shredded
2 cups cooked, chopped chicken
salt, pepper, onion powder and garlic powder, to taste
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Cook 1 cut up chicken fryer. Pick out meat to make two cups. Chop and set aside.
3. Cook spaghetti in same chicken broth. Cook pasta according to package directions, but only cook it until it’s al dente (you still want a little bite to it). Drain the pasta and set it aside.
4. Melt butter in a large, deep skillet over medium heat. Add onion, celery and bell peppers. Cook until the vegetables have softened, about 4 to 5 minutes. In a medium bowl, mix together milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in mushrooms and 2 cups of shredded cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in cooked chicken, pasta and season to taste with salt, pepper, garlic powder and onion powder.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining cheddar cheese on top.
6. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown. Serve & Enjoy!
*CHEF’S TIP – Turn this casserole into a day-after-Thanksgiving meal by adding leftover turkey instead of chicken.
Porter House BLT Salad
Usually when we make a salad we just use whatever we have in the fridge. And today is no exception; A classic BLT sandwich turned salad. Delish!
INGREDIENTS
4-6 strips of cooked bacon
1 bag of Dole American Blend Salad mix
1/2 cucumber, peeled & sliced
1 cup cherry tomatoes
1 cup shredded cheese
2-3 hard boiled eggs
INSTRUCTIONS
Brown bacon until done. Drain on paper towel. Cut into pieces and set aside.
Wash all veggies well (make sure you dry the lettuce when finished). Peel and slice 1/2 of a cucumber, set aside. Next peel and roughly chop hard boiled eggs.
Add salad to a large bowl. Top salad with bacon, tomatoes, cucumber, cheese and eggs. Serve with your favorite dressing.
Porter House Italian Salad
Who doesn’t love the Olive Garden? Not anybody I know. Any time we get the chance to go there it is one thing in particular we REALLY look forward to. That lovely bowl of fresh salad and warm garlic breadsticks. Oh I can just taste it now. That’s why I googled the recipe until I found a close replica that I could make at home. May not be exact but it’s pretty darn close. Divertiti! (Enjoy!)
Ingredients
Salad:
1 large head romaine lettuce
slices red onion
black olives
4-6 banana peppers
2 small tomatoes, quartered (I actually used grape tomatoes, cut in half)
½ c. croutons
freshly grated Parmesan cheese
Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
1 tsp white sugar
Instructions
Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar, but don’t overdo it!
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Salad Dressing on top
* CHEF’S NOTE – Using fat-free mayo and light corn syrup, this dressing is only 34 calories for 2 tbs of dressing!
Source: Vittles Divine
Porter House Broccoli Salad
I absolutely love broccoli. It is definitely my favorite vegetable. So when I was first introduced to this salad it was at our wedding shower; I instantly fell in love. And then it showed up again at a baby shower we attended. That was it; I had to know the recipe. And the rest is history.
Ingredients
8 slices bacon, crumbled
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1 1/2 cups raisins
1/2 large red onion, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice
Instructions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine the broccoli, cheese, bacon, raisins and onion. Now in a small bowl prepare the dressing by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad and toss until it is well coated. Cover, and refrigerate for 1 hour or overnight. Serve & Enjoy!
* Chef’s Note – Want a little crunch? Add in some of your favorite nuts!
Pepperoni Pizza Quesadilla
So pizza is one of our Top 10 faves in the Porter House. So when I came across this recipe that meshed together two of our faves, Mexican & Pizza; I was all over it. It’s like having the best of two worlds. This recipe also makes for a great appetizer too!
Ingredients
3-4 tablespoons butter, melted
1 garlic clove, minced
1 teaspoon italian seasoning
1 teaspoon parmesan cheese
4 flour quesadillas (8 inch)
shredded mozzarella cheese
pizza sauce
Toppings ( pepperoni, onions, black olives, pineapples, sausage, peppers, etc)
Instructions
Heat grill pan or skillet to medium heat.
Stir together melted butter, minced garlic, italian seasoning, and grated parmesan cheese. Brush tortilla with butter mixture and place buttered side down on grill pan or skillet. Now spread on pizza sauce, cheese, onions and pepperoni.
Cook until buttered side is golden brown. Fold tortilla over and press lightly. Cook for another minute. Remove quesadilla from skillet and lightly brush with the butter mixture again. Sprinkle on parmesan cheese, garlic powder and oregano. Cut into thirds.
Serve with a side salad and your favorite dipping sauces like garlic butter, pizza sauce, cheese sauce, alfredo sauce and/or ranch. Eat & Enjoy!
* Chef’s Note – BYOC (Be Your Own Chef) Let your creativity run wild. Mix and match your favorite pizza toppings to give it a more personal touch. Besides there is no wrong way to eat a pizza. Only your way!
Source: Divas Can Cook
I Am Lady Fab 