Are you busy? I certainly am, and I can only see things getting busier the closer we get to December. Fast can still be delicious! This week I threw some burgers on and then drizzled them with a lemon chive mayo before tucking them into buns. Yum!
This was one of my first ever crock pot recipes, and it completely sold me on my new appliance. Spicy and delicious, you can serve it up with a variety of toppings for everyone to doctor up their own.
Andrea’s No Fail Tortilla Pitas for dipping (it’s also equally yummy with tortilla chips and chopped red onion)
Raw veggies and Ranch dip
I’ve been a big fan of Nigella Lawson for years, and this recipe for her lamb flatbreads is one of Jake’s favorites. It’s a bit time intensive to make your own tortilla bases, but believe me, it’s totally worth it.
Chock full of roasted veggies and cheese, this lasagna is a good investment to have in your freezer. I often make 1/2 of one to eat, and then freeze the other 1/2 for a later day. You could also make one and freeze it to take to a potluck dinner over the holidays, if you need to.
Jake had been begging me to make a squash soup, so I found a recipe from Food Network and then adapted it to our liking. The result? A rich, creamy, thick, filling soup that was lip smacking good.
Tossed green salad
Sometimes a busy night calls for burgers on the grill, and this week was no exception. Grating the onion gives the burgers a little more moisture, and imparts flavor all through the patty. I love pairing these up with yam and potato fries! To tell the truth, I sneak the leftover yam and potato bites straight from the fridge now and then.
Burgers* with Lemon Chive Mayo
(*burgers recipe adapted from Canadian Living BBQ Plus 2005)
1/4 cup dry bread crumbs
1 onion, grated
2 Tbsp wine vinegar
2 tsp dijon mustard
1 tsp dried basil
2 cloves garlic, minced
1/2 tsp each salt and pepper
1 lb lean ground beef
In a large bowl, beat the egg with 2 Tbsp water. Stir in the bread crumbs, basil, mustard, vinegar, garlic, salt and pepper. Mix in the beef well with your hands and shape into four patties.
Pan fry in a bit of olive oil or cook on a greased grill until they are no longer pink inside and/or a digital thermometer inserted into the center reads 160 F.
Toast the hamburger buns until golden. Spread with lemon chive mayo before tucking in the cooked patties, cheese, lettuce, and tomato.
Lemon Chive Mayo
(by Scattered Mom)
1/3 cup light mayonaisse
2 Tbsp 2 % plain yogurt (not fat free)
1 lemon, zested
2 Tbsp finely chopped chives
Mix the mayo and yogurt together in a small bowl. Zest lemon over top before cutting it in half and then squeezing the juice from 1 of the halves into the mayo/yogurt mixture. Stir in chopped chives.
Makes enough to top 4 burgers