Grilled Chicken Burgers
These burgers were so easy to put together. I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious. Just be careful you don’t cook them too long or they might get dry. Cook to 165 degrees. I used an instant read thermometer.
And to make them a little healthier, I served them on an oatmeal thin. They are less calories than a bun.
- 1 tablespoon olive oil
- 1 lb. ground chicken
- 1/3 cup Panko crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder. Season with salt and pepper, if using. Stir until loosely combined. Make into 4 patties.
Heat olive oil in your skillet over medium heat. Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees. (Put instant read thermometer into the side of burgers half way.)
Makes 4 burgers. (273 calories) (Burger/oatmeal thin)
“Live to leave a legacy for God’s glory.”
Tuna Melt Sliders
These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal. I love making sliders of all kinds. Change out the tuna salad for chicken salad and use whatever cheese you like. Yummy!!!
- 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
- 2 (5-oz.) cans tuna, drained (I used albacore)
- 1/2 cup mayonnaise
- 1 teaspoon celery salt
- 2 tablespoons shallot, finely diced
- 1 tablespoon dill pickle, finely diced
- 2 teaspoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Havarti cheese (enough to cover all the sliders)
- 1 tablespoon butter, melted
- 1/4 – 1/2 teaspoon celery seed
Preheat oven to 350 degrees.
In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.
Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.
Top the buns with the tuna mixture and the slices of Havarti cheese.
Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter. Sprinkle with celery seed.
Cover the dish with foil and bake for 10 – 15 minutes.
Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.
Makes 12 to 15 sliders.
“Our greatest comfort in sorrow is to know that God is in control.”
This is a very hearty soup. Comfort food at its best. It is delicious!!
- 1 tablespoon oil
- 1 large yellow onion, diced
- 1 tablespoon chopped garlic
- 2 lbs. lean ground beef
- 1 tablespoon Italian seasoning
- 1 – 2 teaspoons pepper
- 2 teaspoons salt
- 1 (24-oz.) jar pasta sauce
- 4 cups beef broth (add up to 4 cups more for runnier soup)
- 1 (28-oz.) can crushed tomatoes
- 12 oz. Mafalda noodles, or use lasagna noodles, broken (I used bow-ties)
- 1/2 cup heavy cream
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded jack cheese blend
- Parsley for garnish (if desired)
Heat dutch oven over medium-high heat.
Add oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
Add in ground beef and sprinkle with Italian seasoning, salt and pepper. Cook until browned, stirring occasionally. Drain, if necessary.
Pour in pasta sauce, 4 cups beef broth, crushed tomatoes, and stir to continue.
Add in noodles and allow soup to simmer for 8 minutes, or until noodles are al dente.
Add in heavy cream and cheeses, stir until combined. Ready to serve.
Add a little sprinkling of cheese on top of bowl and serve.
Makes 12 servings. (2 cups = 441 calories)
“God’s forgiveness defies our labels of failure or pride.”
I use my MIL’s chocolate icing for just about everything because it is so good, One-Minute Chocolate Icing, but for a change I tried this recipe. It is more of a frosting and not an icing. It is very, very good and very easy to make.
- 1/2 cup butter, softened
- 2 2/3 cups sifted confectioners sugar
- 1/3 cup half and half, whole milk or heavy cream
- 1 1/2 teaspoons vanilla
Choose one of the following:
- 1/3 cup sifted unsweetened cocoa powder (for light)
- 1/2 cup sifted unsweetened cocoa powder (for medium)
- 3/4 cup sifted unsweetened cocoa powder (for dark rich)
Cream butter in a small bowl. Add cocoa powder, vanilla, confectioners sugar alternately with cream.
Beat with electric mixer until desired texture is achieved. More cream may be needed depending on the amount of cocoa powder you choose to use.
** If you would like ultra fluffy chocolate frosting, add in 1 to 1 1/2 cups Cool Whip at the end of mixing on low speed.
Makes: 2 cups (May be frozen.)
“There is a longing in every heart that only Jesus can satisfy.”
Amish Triple Butter Biscuits
I can’t tell you how delicious these biscuits are!! You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig. They are very quick and easy. I made breakfast for supper last night and served these with our bacon and eggs.
The picture is not great. I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste. Even though they don’t look like they don’t pull apart, they do.
- 3 cups all-purpose flour (one cup of whole wheat may be used)
- 1/2 teaspoon salt
- 3/4 teaspoon cream of tartar
- 1 tablespoon sugar, optional (I used)
- 4 teaspoons baking powder
- 1 cup butter (2 sticks) (I used unsalted)
- 1 large egg
- 1 cup whole milk
Preheat oven to 425 degrees.
While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt. (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)
While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.
Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.
Remove the buttered pan from oven. Butter should be melted and just slightly browned.
Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly.
Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.
Makes 10 to 12 biscuits.
“Wherever we are and whatever the challenge, Immanuel is with us.”
Strawberry Jell-O Pie
This is the most refreshing, creamy and easy pie to make! Summer is coming and will be the perfect dessert. You can use any flavor Jell-O you like. This makes 8 servings, but I cut mine in 12. Just the right amount for a treat.
- 2/3 cup boiling water
- 1 (3-oz.) pkg. strawberry Jell-O
- 1/2 cup cold water and enough ice to make 1 cup
- 1 (8-oz.) tub Cool Whip, thawed
- 1 ready-to-use graham cracker crumb crust (6 oz.)
Add boiling water to gelatin mix in large bowl; stir 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until blended.
Refrigerate in bowl for 15 to 20 minutes or until mixture is thick enough to mound.
Spoon gelatin mixture into crust. Refrigerate 4 hours or until firm.
Makes 8 servings.
“What worries do you need to give to God today?”
Pineapple Coconut Fruit Dip
This is the most scrumptious fruit dip I have ever eaten! It is totally addictive. And so easy to make. I used strawberries, pineapple and grapes but you can use any fruit you like.
- 1 can (8-oz.) crushed unsweetened pineapple, undrained
- 3/4 cup milk
- 1/2 cup sour cream
- 3/4 teaspoon coconut extract
- 1 package (3.4-oz.) instant vanilla pudding mix
- Fruit of your choice
In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.
Serve dip with fresh fruit. Store in the refrigerator.
Yield: 2 cups
“What are some practical ways you can remind yourself or others that God is in control and He is able?”