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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!
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.
Spaghetti Pie
This recipe was giving to me from a friend, from a friend. It gives a whole new spin on just ordinary spaghetti. Warning: This is a dish I label as “A FEEL GOOD MEAL”. In the sense that it takes a lot of steps to complete. Save this for those special occasions or simply Just Because. Happy Chefing!
Ingredients
Parmesan Crusted Chicken
Ingredients
4 Skinless Boneless Chicken Breast
1/2 Cup of Mayo
1/4 cup of Grated Parmesan Cheese
4 Tablespoons of Italian Bread Crumbs
1 Package of Italian Salad Dressing Seasoning Mix
1 Teaspoon of Garlic Powder
1 Teaspoon of Onion Powder
1/4 Teaspoon of Salt
1/8 Teaspoon of Black Pepper
Instructions
Preheat oven to 350 Degrees
In a small bowl combine Italian Salad Dressing Mix, garlic powder, onion powder, salt and black pepper. Lightly season each chicken breast with a little of the spice rub and place on a greased baking sheet. In another small bowl combine parmesan cheese and mayo. Spread a dollop of the mayo mixture on each chicken breast. Sprinkle a tablespoon of Italian Bread Crumbs on each chicken breast.
Bake for 30 -40 minutes or until thoroughly cooked. Let stand for 5 mins. Eat & enjoy!
Pan-Fried Tilapia
Ingredients
6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter
Lemons
Instructions
1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.
2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.
3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.
4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag. Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!
* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!
Mac & Cheese Bake
Whats more soulful than a heaping of mac & cheese. Old school baked that is and here in the Porter House it’s a tried and true staple. Anytime we can have it. We make it. It’s just that popular. I believe it’s one of the most requested. It’s a great accompliment to the main course but good enough to stand alone. Behold the POWER of cheese.
Ingredients
- Cooking spray or butter
- 16 oz cooked elbow macaroni or shells
- One 12-oz can evaporated milk
- 1 1/2 cups whole milk
- 1/4 cup (1/2 stick ) of butter, melted
- 1 teaspoon salt
- 1 teaspoon of pepper
- 1 teaspoon of dry mustard
- 2 large eggs, beaten
- 10-oz Cabot Seriously Sharp Yellow Cheddar Cheese, grated
- 10-oz Cabot Seriously Sharp White Cheddar Cheese, grated
Instructions
Cook macaroni or shells according to the directions on the box. Drain and set aside.
Butter or spray a 13 x 9 casserole dish. Next mix the cooked macaroni or shells, evaporated milk, whole milk, butter, salt, pepper, and dry mustard together. In a separate bowl whisk the eggs and slowly add 1/4 cup of the macaroni mixture (this is to temper the eggs). Now combine the egg mixture to the macaroni mixture. Next add all of the grated white cheddar cheese and mix. Pour macaroni and cheese mixture in the greased casserole dish and evenly sprinkle all of the yellow cheddar cheese over the top. Place in oven and bake for 50 minutes or until cheese is bubbly.
*Chef’s Note: BYOC (Be Your Own Chef) and use what ever cheese you like. If you don’t like Sharp Cheddar use Mild Cheddar. Or Provolone. Or Gruyere. Or whatever floats your boat. The options are endless.
Porter House Meatloaf
My husband LOVES himself some meatloaf. So when I was inspired to make him this retro classic I looked to no other than the Queen of Southern Cuisine – Paula Deen. Taking her advice as I always do, I made the recipe according to her precise measurements. We were in LOVE but when the second time came around to make this dish I had a few extra spices and seasonings in the house and I decided to add them to the mix. As if it wasn’t good already, it was even better. So from that point on I have been making it the re-mix way. Like the saying goes, “If it ain’t broke don’t fix it.”
Ingredients
- 1 pound ground beef
- 1 (6-ounce) can tomato paste
- 1/2 cup chopped Vidalia onion, diced
- 1/2 cup chopped green bell pepper, diced
- 1/2 cup quick-cooking oats
- 1 egg, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 package Lipton Onion Soup mix
- Glaze Topping
- 1/3 cup ketchup
- 2 tablespoons packed light brown sugar
- 1 tablespoon Honey Dijon mustard
Instructions
Preheat the oven to 375 degrees F.
In a skillet saute diced onion and bell pepper until they become tender.
Next in a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, pepper, garlic powder, onion powder and soup mix. Shape mixture and place in a loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot with your favorite side dish & Enjoy!
* Chef’s Tip – Leftovers make a killer sandwich 🙂
Recipe was re-mixed from Paula Deen: Aunt Peggy’s Meatloaf @ http://www.foodnetwork.com
