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Tag Archives: ground

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

22 Saturday Nov 2014

Posted by Ceri Wilkin in burgers and sandwiches, Recipes

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beef, caper, cheddar, cornichon, english muffin, ground, lamb, mayonnaise

My family and I loved these delectable burgers – all the distinctive flavors came together perfectly, for a flawless meal.

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

lamb and beef burgers

4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 garlic clove

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

3/4 pound ground beef

1/2 pound ground lamb

salt and freshly ground black pepper

4 english muffins, split

4 slices cheddar

tomato slices and cucumber for garnish

Light a grill. In a food processor, pulse the cornichons with the parsley, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.

In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation into the center of each one with your thumb. Season the burgers with salt and pepper.

Grill the english muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.

Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted english muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.

Enjoy!

Recipe adapted from Food and Wine, June 2008

www.foodandwine.com/recipes

Lamb with Pasta

17 Thursday Apr 2014

Posted by Ceri Wilkin in Entrées, New Zealand, Pasta, Recipes

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Tags

ground, lamb, New Zealand

Lamb was a staple in our diet growing up in New Zealand, but it can be hard to come by on a regular basis in the supermarkets here in Arkansas. So when I see it at the store, I always pick up a pack and keep it in the freezer until I need it. I was thrilled to come across this ground lamb, and then a delicious recipe to use it in.

LAMB WITH PASTA

salt and pepper
1 pound of pasta of your choice
1 pound of ground lamb
2 tablespoons olive oil
1/2 serrano chile, finely chopped
1 carrot, grated
1 shallot, finely chopped
3 garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon orange zest
1/4 cup tomato paste
3/4 to 1 cup chicken stock
1/2 cup red wine
parsley and grated cheese for serving

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is cooking, pat the lamb dry with paper towels. In a large saucepan, heat the olive oil over medium-high heat. Add the lamb and cook, brewing up the meat, until browned, season with salt and pepper. Stir in the carrot, shallot, garlic, rosemary, oregano, thyme and orange zest. Cook for 5 minutes, stirring. Stir in the tomato paste for 1 minute, then the chicken stock and wine. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes.
Serve sauce over the pasta, with a sprinkle of parsley and cheese.
Enjoy!

Recipe adapted from Everyday with Rachael Ray, November 2011
www.rachaelray.com/‎

CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

17 Monday Feb 2014

Posted by Ceri Wilkin in Uncategorized

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Tags

chicken, dinner, ground, kid friendly, meatballs, peanut butter

I had half a package of ground chicken in the refrigerator, left over from another recipe, and I thought these Chicken Meatballs would be a fun and tasty way to use it. They were a success, and enjoyed by everyone in our family.

CHICKEN MEATBALLS WITH SWEET PEANUT SAUCE

1 pound of ground chicken
1/2 cup chopped cilantro
1/4 cup dried breadcrumbs
1/4 cup finely chopped onion
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons of vegetable oil
1/4 cup peanut butter
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
chopped peanuts for garnish

Mix chicken, cilantro, breadcrumbs, onion, garlic, salt and pepper. Roll into 1 tablespoon balls. In a medium skillet, heat oil over medium heat.
Add meatballs and cook through, 6 to 8 minutes. Meanwhile, mix peanut butter, soy sauce, sugar, and sesame oil, in a bowl, and warm in microwave.
Sprinkle cooked meatballs with peanuts, and serve with the dipping sauce.
Enjoy!

BEEF AND BLACK BEAN CHILI and BEEF CHEEKS STEW WITH CARIBBEAN SPICES and FLEMISH BEEF STEW and MARINATED FLANK STEAK and STEAK PITAS and VAMPIRE STEAK

07 Thursday Nov 2013

Posted by Ceri Wilkin in Caribbean

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Tags

beef, beer, black bean, cheeks, chili, flank, flemish, garlic, ground, marinated, meatballs, pita, spices, steak, stew, Swedish, vampire

Although a hearty steak has become our oldest childs meal of choice, I don’t often serve beef for dinner.
However, whether for friends, a dinner party, overnight guests, family, at home or while on vacation, beef seems to have been a frequent feature at our table lately. My husband even served marrow bone with crusty bread at a recent dinner party.
I also, have experimented with cuts of the cow I have never tried before, as well as followed more familiar recipes.

BEEF AND BLACK BEAN CHILI

1 pound of ground beef
1 onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 15 ounce can of black beans, rinsed and drained
1 28 ounce can of diced tomatoes
3/4 cup beef broth
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoons smoked paprika
green onions and grated cheddar cheese to garnish

In a large skillet, cook ground beef, onion, pepper and garlic over medium heat until browned.
Drain fat. Transfer meat mixture to a slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin and paprika.
Cover and cook on high heat setting for 4 to 5 hours.
Garnish with green onions and cheese as desired
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/‎

BEEF CHEEKS STEW WITH CARIBBEAN SPICES

2 1/2 pounds beef cheeks, trimmed and cut into 1 inch cubes
4 tablespoons cider vinegar
6 garlic cloves (2 chopped and 4 whole)
pinch nutmeg
3 tablespoons olive oil
2 teaspoons brown sugar
2 tablespoons cassareep (or substitute 1 tablespoon molasses, 1/2 teaspoon vinegar, juice of 1 lime)
2 sprigs parsley
3 scallions, finely chopped
1 onion, finely chopped
1 shallot, finely chopped
1 2-inch piece of ginger, finely diced
3 sprigs of fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
3 cups beef stock
4 bay leaves

Marinate meat for 8 hours or overnight in cider vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons of oil.
Heat pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add the beef and the cassareep. Cook meat, turning occasionally, until browned on all sides, 5 to 7 minutes.
Add parsley, scallions, onions, shallots and remaining garlic. Saute until onions begin to brown, 5 to 10 minutes, then add ginger, thyme, cloves, allspice, salt and pepper.
Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and lower the heat and simmer for 40 minutes.
Remove herb sprigs and bay leaves before serving.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/public/page/magazine-food.html‎

FLEMISH BEEF STEW

4 tablespoons unsalted butter
3 pounds flank steak, cut into cubes
salt and freshly ground black pepper
3 cups diced onions
1/2 cup flour
Three 12-ounce cans of beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish

In a heavy pot or enameled casserole dish, melt the butter. Season the beef with salt and pepper and add it to the dish (add in batches if needed).
Cook over moderate heat until lightly browned. Transfer meat to a bowl. Add the onions to the casserole dish, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

MARINATED FLANK STEAK

6 green onions, thinly sliced
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2 pound flank steak
salt

Combine greeen onions, garlic, soy sauce, lime juice, olive oil, brown sugar, hot pepper sauce and toasted sesame oil, in a large resealable plastic bag and mix well. Add steak, seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Heat grill to high. Remove steak from bag, season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
Enjoy!

Recipe adapted from Bon Appetit, June 2012

www.bonappetit.com/recipes‎

STEAK PITAS

1/4 cup Greek yogurt
2 tablespoon mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
2 onions, cut into 1/8 inch thick slices
salt and pepper
1 1/2 pounds of filet mignon, cut crosswise into 4 even pieces
4 plain pitas
handful of spinach leaves

Heat a grill to medium.
In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
Lightly brush the onions with olive oil, place them on the grill. Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes, transfer to a bowl.
Pat the beef dry and brush with olive oil. Season with salt and pepper. Grill for about 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute.
Slice the pitas in half, spread the insides with 2 generous teaspoons of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remainig sauce and serve immediately.
Enjoy!

Recipe adapted from Rachael Ray Magazine, June 2011
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

SWEDISH MEATBALLS

MEATBALLS
3 pounds ground beef
1 onion, diced
2 eggs, lightly beaten
1 cup bread crumbs
1/2 cup parsley, chopped
salt and pepper to taste
GRAVY
4 tablespoons flour
2 (10.5 ounce) cans beef consommé
1 tablespoons Worcestershire sauce
2 cups milk
salt and pepper to taste

Place a large nonstick frying pan on medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixutre into 1 inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook 3 to 4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly. Cook 5 to 6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices, gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10 to 15 minutes or just until meatballs are cooked through.
Enjoy!

Recipe adapted from The Dining Guide, June 2013
www.nwaonline.com/dining/‎

VAMPIRE STEAK

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
2 teaspoons chopped fresh tarragon
1 (1 1/2 pound) flank steak, trimmed
salt and freshly ground black pepper to taste

Combine garlic, lemon juice, smoked paprika and tarragon. Score a diamond pattern on both sides of steak, rub juice mixture evenly over both sides.
Cover, refrigerate for an hour.
Heat grill to high heat.
Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray, grill 6 minues on each side or until desired degree of doneness. Remove steak from grill, let stand 5 minutes. Cut steak across grain into slices.
Enjoy!

Recipe adapted from Cooking Light, July 2012
www.cookinglight.com/food/recipe-finder/‎

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE and PORK AND APPLE TOURTIERE and GARLIC PORK SHOULDER and GREEN CHILI STEW

30 Tuesday Jul 2013

Posted by Ceri Wilkin in main

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Tags

apple, blackberry, dinner, garlic, ground, mustard, pork, sauce, shoulder, tenderloin, tourtiere

Summer pork Fest – tenderloin, shoulder and ground!! After all, we are in Razorback country!!
PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE
1 1/2 teaspoons minced fresh thyme, divided use
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
2 cloves garlic, peeled minced
3/4 pound pork tenderloin
1 tablespoon olive oil
1 1/4 cups chicken broth, divided
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 teaspoon corn starch
2 tablespoons water
1/4 cup blackberry mustard (recipe follows)
3/4 cup fresh blackberries
Combine 1/2 teaspoon of the thyme, the black pepper, salt, allspice, cinnamon and garlic in a bowl, mix well.
Trim fat from pork, rub pork with thyme mixture. Place pork in a shallow dish, cover and chill 2 hours.
Coat a large skillet with cooking spray, add olive oil and place over medium-high heat until hot. Add pork, cook 4 minutes, turning to brown on all sides. Add 1/4 cup of the chicken broth and vinegar to skillet, bring to a boil. Cover, reduce heat, and simmer 25 minutes, or until meat thermometer registers 160 degrees.
Remove pork from skillet, set aside and keep warm.
Add remaining cup of chicken broth and brown sugar to skillet, bring to a boil and cook 5 minutes or until broth mixture is reduced to 1/2 cup. 
Place cornstarch in a small saucepan, gradually add water, blending with a wire whisk. Stir in broth mixture and 1/4 cup blackberry mustard, bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat, stir in remaining teaspoon of thyme.
Serve tenderloin with sauce and garnish with fresh berries.
BLACKBERRY MUSTARD
1/2 cup fresh blackberries, smashed
1/4 cup Dijon mustard
pinch of sugar
Process blackberries, mustard and sugar in a food processor until well blended.
Enjoy!
Recipe adapted from the Arkansas Democrat Gazette, August 2004
www.arkansasonline.com/news/features/food/‎ 

PORK AND APPLE TOURTIERE

15 ounce package refrigerated pie crusts
3 slices of bacon, finely chopped
1 onion, finely chopped
1 pound ground pork
2 apples, peeled, cored and finely diced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg

Remove the crusts from the box and let sit at room temperature.
In a large skillet over medium heat, cook the bacon until it begins to brown, about 5 minutes. Add the onion and saute until tender and golden about 10 minutes.
Add the ground pork. As it cooks, break it up with a wooden spoon, cooking until no traces of pink remain, about 5 minutes.
Stir in the apples, thyme, salt, pepper and nutmeg. Remove from heat and cool.
Heat the oven to 400F.
Line the bottom of a 9-inch pie plate with one of the crusts. Add the cooked pork and apple filling, spreading it in an even layer.
Place the remaining crust on top, then pinch and crimp the edges together.Make several small slits on the top crust for venting.
Bake the pie for 35 to 45 minutes, or until the crust is golden and the filling is bubbling.
Enjoy!
Recipe adapted from The Morning News, November 2008

GARLIC PORK SHOULDER

1 garlic head, separated into cloves and peeled
1 tablespoon salt
1 tablespoon whole black peppercorns
3/4 cup loosely packed fresh oregano leaves
1/4  cup olive oil
2 tablespoons white wine vinegar
1 (3 1/2 to 4 pound) bone in pork shoulder

Place garlic, salt, peppercorns and oregano in the bowl of a food processor. Process until garlic is chopped. Add olive oil and vinegar and process to form a thick paste. Place pork in a large roasting pan, fat side up and score the top with a sharp knife. Rub garlic mixture over meat, refrigerate at least 3 hours or overnight.
Heat oven to 350F.
Place the pork in the oven and roast about 3 hours, until the internal temperature reaches 160F. Let the pork cool slightly and then slice.
Enjoy!

Recipe adapted from Relish Magazine
relish.com/recipes/

GREEN CHILI STEW

1 pork loin, cut into small cubes
4 yellow onions
2 (10 ounce) cans petite chopped tomatoes
4 cloves of garlic, finely chopped
2 jalapeño peppers, seeds removed and finely chopped
1 (10 ounce) can rotel tomatoes
3 medium potatoes, peeled and cut into small cubes
3 or 4 (4 ounce) cans of chopped green chilies
1/2 teaspoon cumin
1 1/2 teaspoons salt
1 teaspoon Italian seasoning
1/2 teaspoon oregano
freshly ground black pepper to taste

Salt and pepper pork cubes, roll in flour, brown in oil. When browned, add to a stock pot. Saute onions until tender, add chopped garlic, cook two minutes more, stirring often. Add onions, garlic and remaining ingredients to pot.
Simmer 2 hours, stirring occasionally. Adding water and more seasoning as required.
Enjoy!

Recipe adapted from The Morning News, October 2006

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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