Ashley's Bacon and Creamy Ranch Chicken Burgers

So last Sunday I made "Bacon and Creamy Ranch Chicken Burgers." They are from Rachael Ray, and I really enjoyed them. They have really good flavor and aren't difficult to make. The only change I would be tempted to make is to use plain havarti instead of dill havarti. But that is ONLY because I am not a big dill fan. But my friend that ate them with us said she liked the dill in there. So I guess it just depends on your love of dill :) Well enough chatter, here is the recipe! And here is a pic for your viewing pleasure.

Bacon and Creamy Ranch Chicken Burgers
4 (pretty hearty) servings (you could have 6 small/medium servings...I think)

8 bacon slices
1 pkg ground chicken breast
2 garlic cloves, finely chopped
1/2 small onion, grated
1/4 cup fresh parsley, chopped
1/4 pound dill havarti cheese, cut into 1/4 inch dice (you can put it in the freezer for a few minutes to make it easier to cut)
2 tsp poultry seasoning
2 lemons
salt and black pepper
4 Sandwich size english muffins, toasted
creamy ranch dressing (I used fat-free and it was still good)
1 beefsteak tomato, sliced

Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp. While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper. Divide the mixture into 4 equal parts, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with a little vegatable oil to coat (I didn't do this and they turned out fine...) Remove the crispy bacon from the skillet to a paper towel lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the bugers to the skillet and cook them fro 5-6 minutes on each side, or until they are cooked through.

Remove the burgers from the skillet and assemble the burger as follows: slather ranch on both side so the toasted english muffin. Add the burger and put 1-2 slices of tomato and 2 slices of bacon on top. And ENJOY!



I just served this with some oven fries and called it good. The burger has a ton of flavor and if you make the alterations I did (no veg oil and fat free or low fat ranch dressing) then they really aren't so bad for you. Especially since it is a chicken burger! Hope you guys like this!

Tiffany's Chocolate Puff Pasteries

Chocolate

Puff Pastries

Makes 9

Ingredients

* 1 (9 1/2-inch-square) puff pastry, thawed

according to package directions

* 1 egg yolk

* 2 tablespoons heavy cream

* 2 1/4 ounces semisweet chocolate, cut into 9

pieces- (I used Ghiradelli chocolate bar cut up)

* Dove milk chocolate sauce

* vanilla ice cream

* powdered sugar

Directions

1. Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle

pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour,

and trim edges to make a perfect square.

2. Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking

sheet. Discard excess.

3. In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg

wash along two adjacent edges of each square. Place a piece of chocolate just below the center

of each square, and fold down unwashed edges to enclose chocolate and form a triangle. Using

your fingers, gently but firmly press puff-pastry edges together to seal.

4. Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer,

and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are

puffed and golden brown, about 15 minutes.

Serve drizzled with Dove Milk Chocolate sauce, vanilla ice cream (don't skimp on the cheap

stuff for this dessert), and sprinkle with powdered sugar.

Ashley's Healthy Cornbread

HEALTHY CORNBREAD

Ingredients

• 1 cup whole wheat flou (or you can do 1/2 cup whole wheat 1/2 cup unbleached flour)
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 2 eggs, beaten

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in buttermilk and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Ashley's Basil and Reta Stuffed Chicken

Basil and Feta Stuffed Chicken

4 Chicken Breasts, pounded to about ½ inch thick

Olive Oil

2 cups sliced mushrooms

¼ cup finely diced white onion (bigger than minced)

1 garlic clove, grated

About 6 sun dried tomatoes from vacuum pack, sliced

6 oz artichoke hearts in water, chopped (if marinated or in oil just rinse thoroughly)

¾ cup FAT FREE Feta cheese (trust me it is YUMMY)

1 TBSP Dried Basil

Salt and Pepper to taste

For Sauce:

2 TBSP Butter

2 TBSP Flour

¼ cup milk

1 cup chicken stock (about)

1/3 cup Parmesan cheese

½ TBSP Basil

In olive oil sauté mushrooms, white onion, and grated garlic. After they are all soft remove 1/2 cup mushrooms and reserve for sauce. Then add the sliced sun dried tomatoes and sauté for about a minute. Remove from heat and add the chopped artichoke hearts and allow to sizzle a little bit. Place in bowl, add Feta and ½-1 TBSP Basil (just eyeball it), and season with salt and pepper to taste.

Place the Feta mixture on the top of the chicken and roll up. Place two toothpicks in the top and bake at 350 degrees for 30 minutes.

For the Sauce:

Melt butter in saucepan and whisk in the flour. Then pour in milk, chicken stock, parmesan, and basil. Continue thinning out with stock until desired consistency. Add ½ cup sautéed mushrooms.

After pulling the chicken out of the oven pour the sauce over the top and devour…quickly!

MIchelle's favorite Enchiladas

Fiesta Chicken Enchiladas

from Kraft

1 small onion, chopped

1 clove garlic, minced

1 lb chicken breast, shredded

1 cup salsa, divided

4 oz cream cheese, cubed

1 Tbsp chopped cilantro (or more :))

1 tsp ground cumin

1 c shredded cheese, divided

8 tortillas

Preheat oven to 350. Heat large skillet with a little oil on medium heat. Add onions and garlic--sautee. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 minutes or until heated through.

Best Potato Salad

1 cup real hellmans Mayo (best foods)
4 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
3-4 potatoes
1/2 c chopped onion
2 hard boiled eggs sliced
Double recipe for 5 or more

Bunny Buns

Here is a recipe that my mom made with the kids and they loved it. We made half into bunny buns and have into regular sticky buns. It was a really good soft sweet roll recipe with just a touch of orange.
Bunny Buns
1 pkg active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
1/4 cup orange juice
2 Tbsp grated orange peel
5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 tsp butter