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Apricot White Chocolate and Macadamia Nut Blondies

Apricot White Chocolate and Macadamia Nut Blondies

Despite making the apricot and ginger muffins and snacking on the apricots I still had some left by the end of the week and I knew exactly what I wanted to use them in. Not too long ago I came across a post titled 'White Chocolate Apricot and Macadamia Nut Blondies' on Chef Wannabe and I thought to myself, Blondies would be good with white chocolate and dried apricots. Then I scrolled down a bit and saw that they in fact used fresh apricots and I was immediately sold. The sliced fresh apricots had worked so well in the muffins and I knew that they would be amazing in blondies!

Blondie recipes are really easy with the base recipe consisting of butter, sugar, eggs and flour. Don't let that fool you though as blondies, like brownies, have that melt in you mouth texture that is like a cross between a moist cake and fudge. From there you can add pretty much any flavours that you want and the apricot, white chocolate and macadamia nut flavour combination in these blondies is definitely a winner! My mind is just racing with the possibilities now. How about fresh blueberry and pecan blondies next?

Note: These blondies turned out a little dark because I use a dark brown sugar but you can use a lighter brown sugar or even white sugar if you prefer a lighter colour to your blondies.

Apricot White Chocolate and Macadamia Nut Blondies

Apricot White Chocolate and Macadamia Nut Blondies

(makes 9+ servings)
Printable Recipe

Ingredients:
1/2 cup (1 stick) unsalted butter (room temperature)
1 1/4 cups brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup all-purpose flour
1/2 cup macadamia nuts (coarsely chopped)
4 ounces white chocolate (coarsely chopped)
4 apricots (pitted and sliced)

Directions:
1. Beat the butter, sugar and vanilla until light and fluffy.
2. Beat in the eggs one at a time and continue beating until fluffy.
3. Mix the flour in followed by the nuts and chocolate.
4. Pour the batter into a greased 8 inch square baking pan.
5. Top with sliced apricots.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 30-40 minutes.

Similar Recipes:
White Chocolate and Macadamia Nut Cookies
Green Tea White Chocolate Mascarpone Brownies
Mayan Orange Brownies
Apricot and Ginger Muffins
Pumpkin White Chocolate and Macadamia Nut Cookies

Vietnamese Caramel Shrimp Banh Mi

Vietnamese Caramel Shrimp Banh Mi

With my pickled carrots and daikon radish made I was ready to move onto making the banh mi sandwiches. A Bánh mì sandwich is a Vietnamese sandwich typically consisting of the pickles, cucumbers, cilantro, chilies, pâté, mayonnaise and a meat all wrapped up in a baguette made from both wheat and rice flour. Other than skipping the pate and using an all wheat baguette, I wanted to keep my sandwiches as traditional as possible which meant that the only real decision left was what meat to use. Well, that wasn't much of a decision either given that it was a shrimp sandwich what inspired me to make the banh mi sandwiches in the first place and I was still craving that shrimp sandwich! Of course, I could not simply saute or grill some shrimp and throw them into the sandwich because I would be missing out on the opportunity to add some flavour and I knew just how I wanted to do it. I am a huge fan of savoury Vietnamese caramel dishes and one of my favorites is the Vietnamese caramel shrimp, or tom rim, and I figured that the sweet and salty caramel shrimp would be perfect in the banh mi sandwich.

The banhmi sandwiches are pretty easy to make once you have the pickles ready and all you really need to do is quickly cook the shrimp and assemble the sandwiches. You just have to like it when something so easy to make is so wonderfully good! The flavour combinations in the banh mi sandwiches are simply amazing! The succulent, sweet and salty shrimp were delightful with the creamy mayo and both went well with the tangy pickles. The juicy cucumbers cleansed your palate in between bites leaving you ready for more and the cilantro added a particularly nice freshness reminding you of summer and really taking the sandwich home. The only problem that I had with these sandwiches was trying to resist having seconds right away! :)

Vietnamese Caramel Shrimp Banh Mi

(makes 4 servings)
Printable Recipe

Ingredients:
1 baguette (cut into 4 sandwich sized lengths and sliced in half)
4 tablespoons mayonnaise
1 pound caramelized shrimp (see below)
1/4 cup pickled daikon radish
1/4 cup pickled carrots
1/2 cup cucumber (thinly sliced)
1 large handfull cilantro
2 birds eye chilies (sliced, optional)
soy sauce to taste

Directions:
1. Assemble sandwiches and enjoy.


Vietnamese Caramel Shrimp Banh Mi

Vietnamese Caramel Shrimp

(makes 4 servings)
Printable Recipe

Ingredients:
2 tablespoons sugar
2 tablespoons water
2 tablespoons water
1 tablespoon oil
1 shallot (finely diced)
2 cloves garlic (chopped)
1 pound shrimp (peeled and deviened)
1 tablespoon fish sauce
pepper to taste

Directions:
1. Heat the sugar and water in a pan on medium-high heat until it caramelizes and turns a dark brown.
2. Carefully add the water and heat until the caramel dissolves.
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot and garlic and saute for 3-5 minutes.
6. Add the shrimp, caramel sauce, fish sauce and pepper and cook until the shrimp is pink all over, about 2-3 minutes.

Similar Recipes:
Vietnamese BBQ Pulled Pork Banh Mi
Shrimp Po’ Boy
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Vietnamese Caramel Shrimp (Tom Rim)
Fried Green Tomato and Shrimp Remoulade Po Boy
Pickled Green Tomato and Shrimp Remoulade Po Boy
Spicy Pork Bulgogi Banh Mi
Banh Mi Burgers with Vietnamese Caramel BBQ Sauce
Vietnamese Caramel Salmon Banh Mi
Banh Mi Chicken Salad

Vietnamese Pickled Carrots and Daikon Radish

Vietnamese Pickled Carrots and Daikon Radish

The other day when I made the spicy peanut shrimp sandwiches with Thai style slaw, they reminded me of banh mi sandwiches and I since then that idea has been running through my head. I often find that the easiest thing to do when you have something stuck in your mind is to just give in to the craving and so I set about to making some of these Vietnamese sandwiches. Of course the first, and possibly the most important, step in making a truly good banh mi sandwich is the pickled carrots and daikon radish. Although pickles can sometimes be intimidating these pickles are super quick and easy to make and well worth the effort. Pretty much all you need to do is peel and cut the carrots and daikon radish and then let them sit in the pickling solution of water, vinegar, salt and sugar for a while. You should let the vegetables pickle for at least a half an hour but they will keep in your fridge for a couple of days so you can even make them ahead of time greatly reducing the amount of effort required to make those tasty banh mi sandwiches.

The first time that I made these pickles I was quite surprised that such a simple pickle could be so good! The combination of sweet, salty and tangy in the pickling solution certainly works its magic, especially on the diakon radishes which just soak up all of those flavours and mellow out nicely. Leftovers do not last long and I frequently find myself snacking on them, though I will have to hold off at least until I make the sandwiches!

Tip: Use a mandolin to get the first cut in and then stack a few layers on top of each other and cut in the other direction with a knife to get them fairly evenly thin.

Vietnamese Pickled Carrots and Daikon Radish

(makes 2 cups)
Printable Recipe

Ingredients:
1 cup warm water
1/4 cup distilled white vinegar
2 tablespoons sugar
2 teaspoons salt
1/2 pound carrots (peeled and cut to match stick size)
1/2 pound daikon radish (peeled and cut to match stick size)

Directions:
1. Mix the water, vinegar, sugar and salt until the sugar and salt dissolves.
2. Place the carrots and radish in a container and cover with the pickling liquid.
3. Let pickle for at least and hour and store in the fridge for up to a week.

Use in:
Vietnamese Caramel Shrimp Banh Mi
Vietnamese BBQ Pulled Pork Banh Mi
Spicy Pork Bulgogi Banh Mi
Banh Mi Burgers with Vietnamese Caramel BBQ Sauce
Vietnamese Caramel Salmon Banh Mi
Banh Mi Chicken Salad

Similar Recipes:
Pickled Red Onions
Mexican Pickled Red Onions
Pickled Green Tomatoes

Apricot and Ginger Muffins

Apricot and Ginger Muffins

The farmers market has been overflowing with fresh local fruits and vegetables lately. There are so many good options that I have to pick and choose what to get and this week I went for the apricots which looked phenomenal. I had recently came across the idea of apricot and ginger muffins that sounded really good and I could not wait to try them out. For the recipe, I started out with my favourite muffin recipe and added ginger in the form of both fresh ginger and candied ginger, and topped them off with some sliced apricots. I like this muffin recipe so much because it contains lots to good stuff including rolled oats, whole wheat flour, vanilla yogurt, maple syrup and even an overripe banana. In addition to being fairly healthy this muffin recipe always bakes up nice and light and fluffy and moist and full of flavour. I really like the way the ginger worked in the muffins and the little bits of candied ginger added a great texture. Of course the baked on, slightly caramelized apricot topping stole the show and took these muffins above and beyond. I am certainly looking forward to enjoying these apricot and ginger muffins for breakfast this week!

Apricot and Ginger Muffins

Apricot and Ginger Muffins

(makes 12 muffins)
Printable Recipe

Ingredients:
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup vanilla yogurt
1 over ripe banana (mashed)
1/4 cup oil
1 egg
3 tablespoons crytalized ginger (chopped)
2 tablespoons fresh ginger (grated)
3/4 cup rolled oats
1 cup flour
3/4 cup whole wheat flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 apricots (stoned and cut in half)

Directions:
1. Mix the brown sugar, maple syrup, yogurt, banana, oil, egg, crystalized ginger, fresh ginger and rolled oats in a bowl and let it sit for 10 minutes.
2. Mix the flours, baking powder, baking soda and salt in a bowl.
3. Mix the dry ingredients into the wet ingredients.
4. Spoon the mixture into a greased muffin pan.
5. Top each muffin with a half an apricot.
6. Bake in a preheated 350F oven until a toothpick pushed into the center of a muffin comes out clean, for about 25 minutes.


Apricot and Ginger Muffins

Similar Recipes:
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Maple Pecan Peach Bread
Gingerbread Pancakes
Gingersnap Cookies
Apricot White Chocolate and Macadamia Nut Blondies

Tostones with Roasted Garlic Mayo

Tostones with Roasted Garlic Mayo

As I walk by the bananas in the grocery store, the often overlooked plantains cry out "use us, use us" and I put my head down and quickly move along regretting that I never do anything with them. With the Cuban burgers on the menu I was thinking about Caribbean sides and I remembered something about unripe plantains being similar in texture to potatoes and I seemed to recall something about frying them. A quick search on the internet and I came up with tostones which sounded like a great side for my Cuban burgers. Tostones are essentially slices of unripe plantain that are fried in oil, flattened into discs and then fried a second time until golden brown and crispy. As I often do with fries, I was thinking of serving the tostones with some mayo for dipping, but I read that they are commonly served with a garlic sauce and then the idea of a roasted garlic mayo dipping sauce popped into my head.

The tostones were pretty easy to make and I found them much less temperamental that french fries are to cook. They came out a beautifully golden brown and they were nice and crispy and good! The texture of the tostones was very similar to that of potatoes and they made a perfect substitute for fries with the Cuban burgers. As good as the tostones were the roasted garlic mayo made them even better and it certainly was 'lick the bowl clean' good! I am definitely going to be making tostones again!

Tostones with Roasted Garlic Mayo

(makes 4 servings)
Printable Recipe

Ingredients:
2 green plantains (peeled and sliced into 1/2-1 inch pieces)
oil for frying
salt to taste
1 head roasted garlic (squeezed)
1/2 cup mayonnaise

Directions:
1. Heat the oil to 350F.
2. Add the plantains and fry until semi soft and golden brown, about 1-2 minutes per side.
3. Remove from oil and drain on paper towels.
4. Press the plantains into thin 'chips'.
5. Fry the plantains a second time until crisp and brown, about 3 minutes.
6. Remove from oil, drain on paper towels and sprinkle with salt.
7. Mix the roasted garlic into the mayonnaise and serve as a dipping sauce with the tostones.

Serve with:
Cuban Burgers

Similar Recipes:
Chips (French Fries)
Sweet Potato Wedges
Onion Rings (French Fried Onions)

Cuban Burgers

Cuban Burgers

My next concept burger experiment of the summer is inspired by the cuban sandwich consisting of roast pork, ham, swiss cheese, pickles, mustard and/or mayonnaise. Given that the primary meat in the sandwich was pork, using ground pork to form the patties only seemed natural. Very often the roast post for the cubano sandwich is seasoned with mojo so and I included some of the flavour elements from mojo seasoning in the burgers including garlic, cilantro, lime, oregano and cumin. With that the cuban burgers were pretty much done.

One of the things that I like so much about burgers is that it is pretty much as easy as mixing a few ingredients into the ground meat, forming patties and then throwing them on the grill for a few minutes. Another thing that is nice about burgers is that even though you can make the patty itself super tasty like this one, you don't need to stop there as you can continue on and fill the bun with even more flavours. In this case I added the sliced deli ham along with some melted swiss cheese, the pickles and some mustard. I added one final, not so secret ingredient, a roasted garlic mayo that I had made for the side that I served with the burgers and it really took them over the edge adding to an already amazing flavour combination!

Cuban Burgers

(makes 4 servings)
Printable Recipe

Ingredients:
2 cloves garlic (chopped)
1 handful cilantro (chopped)
1 teaspoon lime zest
1/2 teaspoon oregano
1/2 teaspoon cumin (toasted and ground)
salt and pepper to taste
1 1/2 pounds ground pork
4 cloves roasted garlic (mashed)
4 tablspoons mayonnaise
4 teaspoons dijon mustard
4 hamburger buns
8 slices swiss cheese
4 slices smoked ham
8 slices dill pickle

Directions:
1. Mix the garlic, cilantro, lime zest, oregano, cumin, salt and pepper into the pork.
2. Form the pork into 4 patties about 3/4 of an inch thick.
3. Grill (or broil or pan fry) the burgers until cooked, about 3-5 minutes per side.
4. Mix the roasted garlic and into the mayonnaise.
5. Assemble burgers and enjoy.

Serve with:
Tostones with Roasted Garlic Mayo

Similar Recipes:
Cuban Sandwich
Cuban Grilled Cheese Sandwich
Roast Pork and Peameal Bacon Sandwich
Salsa Verde Turkey Burger
Roast Pork Sandwich with Apple Chutney
Jamaican Jerk Burgers with Pineapple and Banana Relish
Banh Mi Burgers with Vietnamese Caramel BBQ Sauce

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. The farmers market was also full of fresh local blueberries that I could not resist picking up and I knew what I was going to have to use them in, a blueberry zucchini bread! For the recipe, I started out with my basic zucchini bread recipe and added blueberries. Nice and simple eh? I really enjoy this zucchini bread recipe as it always comes out nice and light a moist and good! Some of the things that I like about this recipe include the use of the whole wheat flour and the vanilla yogurt to cut down on the amount of oil that is needed. I tend to use a mix of green and yellow zucchini to give the cake a nice mixture of colours and this year, with the addition of the blueberries the bread was even more colourful that usual. This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking forward to enjoying it for breakfasts for the rest of the week!

Blueberry Zucchini Bread

(makes 8+ servings)
Printable Recipe

Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup blueberries
1/2 cup pecans (chopped)

Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the blueberries and pecans.
5. Pour the batter into a greased 9x5 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.

Similar Recipes:
Chocolate Chip Zucchini Greek Yogurt Banana Bread
Zucchini Bread
Chocolate Zucchini Bread
Blueberry Maple Oatmeal Muffins with Pecan Streusel
Zucchini Bread with Roasted Red Peppers and Feta
Blueberry Maple Pecan Cinnamon Buns
Strawberry Greek Yogurt Banana Bread

Thai Spicy Peanut Chicken Enchiladas

Thai Spicy Peanut Chicken Enchiladas

The Thai spicy peanut sauce worked really well in the Thai chicken 'mole' earlier in the week and why I was enjoying it I was thinking of other ways that could use the peanut sauce in a Thai/Mexican fusion. With the chicken being covered in the peanut sauce and melted cheese, the first thing that came to mind was enchiladas, the Mexican dish where tortillas are stuffed, covered in sauce and cheese and baked to perfection. I was thinking that a filling consisting of shredded chicken along with some vegetables including red pepper, bean sprouts, carrots and cilantro would be really nice especially when some of the spicy peanut sauce was mixed into it. With the filling made, all that was left to do was roll the tortillas up, cover them in peanut sauce and cheese and bake them until the cheese melted. The spicy peanut sauce and melted cheese flavor combination is such an amazing one and the juicy vegetable and chicken filling finished off the enchiladas perfectly! I garnished the enchiladas with some chopped roasted peanuts, cilantro and birds eye chilies.

Thai Spicy Peanut Chicken Enchiladas

(makes 2 servings)
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 red bell pepper (thinly sliced)
2 green onions (sliced)
1 large carrot (julienned)
2 cups bean sprouts
1 cup cooked shredded chicken
1 handful cilantro (chopped)
1 cup spicy Thai peanut sauce
4 (8 inch) tortillas
1 cup jack and cheddar cheese (grated)
2 tablespoons roasted peanuts (chopped)
2 birds eye chilies (sliced)
1 handful cilantro (chopped)

Directions:
1. Heat the oil in a pan.
2. Add the red pepper and saute until tender, about 5-7 minutes
3. Add the green onion, carrot and bean sprouts and saute until tender, about a minute.
4. Remove from heat.
5. Mix in the chicken, cilantro and 1/2 cup of the peanut sauce.
6. Spread some of the peanut sauce over the bottom of a baking dish.
7. Place some of the filling in a tortilla, wrap it up and place it in a baking dish. Repeat for the remaining tortillas.
8. Pour the remaining peanut sauce over the enchiladas and sprinkle on the cheese.
9. Bake in a preheated 350F oven until the sides are bubbling and the cheese is melted about 20-30 minutes.
10. Serve garnished with chopped peanuts, sliced chilies and cilantro.

Similar Recipes:
Sweet Chili Chicken and Avocado Enchiladas
Thai Chicken 'Mole'
Chicken Enchiladas in Green Sauce
Spicy Peanut Chicken Quesadillas
Sweet Potato and Bean Enchiladas
Egg Enchiladas in Pipian
Mushroom and Zucchini Enchiladas
Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt)
Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Baba Ghanoush Topped with Lamb and Yogurt

Baba Ghanoush Topped with Lamb

Not too long ago I made some seasoned pulled lamb and when I hit the end of the week I had not had a chance to finish it all so I tossed what was left into the freezer to use later. As luck would have it I then came across a new dish called ali nazik on The Culinary Chase. The ali nazik is described as an 'eggplant purée with lamb and yogurt' and it is essentially a baba ghanoush, an eggplant salad, that is topped with seasoned ground lamb, yogurt and parsley. I figured that the seasoned pulled lamb would work perfectly on top of baba ghanoush and it sounded like the perfect way to finish that last bit of pulled lamb.

With the meat already made this meal was as easy as making the baba ghanoush and assembling everything. I could not resist adding some feta the dish and I did so by mixing it into the yogurt topping. I also sprinkled a touch smoked paprika onto the final product both for the visual appearance and to add a hint of heat and smokiness to the dish. To make it into a heartier meal I served it with some toasted whole wheat pita triangles which I used to scoop up the eggplant salad and lamb just like a dip.

Note: The seasoned ground lamb that I made for the Greek style nachos would also work well in this dish.

Baba Ghanoush Topped with Lamb and Yogurt

(makes 4 servings)
Printable Recipe

Ingredients:
1 batch baba ghanoush (see below)
1/2 pound seasoned pulled lamb or seasoned ground lamb
1/2 cup yogurt
1/4 cup feta (crumbled, optional)
1 pinch smoked paprika (optional)
1 handful parsley (chopped)
4 pitas (optional)

Directions:
1. Assemble and enjoy with pitas.

Baba Ghanoush

(makes 4 servings)
Ingredients:
2 pounds eggplant (about 1 large or 2 medium)
2 cloves garlic
1/4 cup tahini
1/2 lemon (juice)
olive oil to taste
1 pinch cumin (toasted and ground, optional)
1 handful parsley (chopped)
salt and pepper to taste

Directions:
1. Pierce the eggplant with a fork a few times and grill or broil it until it is charred on all sides.
2. When the eggplant is cool enough to work with, cut it open and scoop out the flesh.
3. Blend the eggplant, garlic, tahini and lemon juice in a food processor.
4. Add olive oil to bring it to the desired consistency.
5. Mix in the cumin and parsley and season to taste.
6. Serve with pitas and garnish with toasted sesame seeds, chopped pistachios, chopped kalamata olives, etc. as desired.

Similar Recipes:
Greek Style Nachos
Greek Style Pulled Lamb Pitas
Greek Style Pulled Lamb Fries
Melitzanosalata (Greek Eggplant Salad)
Baba Ghanoush Burrito Bowl

Jamaican Jerk Burgers with Pineapple and Banana Relish

Jamaican Jerk Burgers with Pineapple and Banana Relish and Sweet Potato Fries

Being well into summer I figured it was high time that I continued my experiments with burgers. At its base a burger is ground beef that is formed into a patty and grilled to perfection. But, why stop there? Why not take the opportunity to add flavour? Over the last few summers I have been enjoying experimenting with various burger flavours and concepts and I had been itching to try a few more. The next burger that I wanted to try was one that was seasoned with a Jamaican jerk spice blend.

I went with beef for the meat, though chicken would also work well. For the jerk spice blend I modified the jerk marinade recipe that I used a while ago and reduced the amount of liquids in it so that it was more of a paste than a marinade. The scotch bonnet or habanero pepper in the jerk paste was bound to make things a little bit spicy so I decided to fill out the bun with a cool, juicy and creamy pineapple and banana salsa to help mellow things out and to build on the feel of the tropics in the burger. I served the jerk burgers with pineapple and banana salsa with some home made sweet potato fries.

Jamaican Jerk Burgers with Pineapple and Banana Salsa

(makes 4 servings)
Printable Recipe

Ingredients:
2 tablespoons jerk seasoning paste (your favorite brand or see below)
1 pound ground beef
1 cup pineapple and banana salsa
4 buns

Directions:
1. Mix the jerk seasoning into the ground beef.
2. Form the beef into 4 patties about 3/4 of an inch thick.
3. Grill (or broil or pan fry) the burgers until cooked, about 3-5 minutes per side.
4. Assemble burgers and enjoy.


Jamaican Jerk Paste

Ingredients:
1/2 scotch bonnet or habanero pepper or 2 jalapeno peppers (seeded and chopped)
2 green onions (sliced)
2 teaspoons thyme (chopped)
2 cloves garlic (chopped)
2 teaspoons allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon brown sugar
1 tablespoon orange (zest)
2 tabespoons white vinegar

Directions:
1. Mix all of the ingredients in a food processor.

Similar Recipes:
Jerk Chicken
Jerked Pulled Pork Wraps with Mango and Banana Relish
Salsa Verde Turkey Burger
Taco Burger
Cuban Burgers
Jerk Fish on Coconut Rice Topped with Banana and Pineapple Salsa
Grilled Jerk Shrimp and Pineapple Skewers

Thai Chicken 'Mole'

Thai Chicken 'Mole' with Coconut Cilantro Lime Rice

While I was enjoying experimenting with the Thai spicy peanut sauce last week I realized that it reminded me a lot of a Mexican mole sauce and that thought gave me an idea. Why not a Thai spicy peanut sauce chicken 'mole'? And with that, this super easy and tasty Thai chicken 'mole' recipe was born. This recipe is as simple as simmering the chicken in the peanut sauce and some chicken stock until cooked and then garnishing it in some melted jack and cheddar cheese, chopped peanuts and cilantro. Despite being so simple, this chicken mole is really good! You really can't go wrong when you start off with an amazing spicy peanut sauce and cooking the chicken in it like this resulted in some of the moistest and juiciest chicken that I have ever had. I served the Thai chicken mole with some cilantro and lime rice where I replaced the water with coconut milk to make a coconut cilantro and lime rice.

Thai Chicken 'Mole'

(makes 2 servings)
Printable Recipe

Ingredients:
1 cup Thai spicy peanut sauce
1/2 cup chicken stock
2 small chicken breasts (boneless and skinless)
1/2 cup jack and cheddar cheese (grated)
1 handful cilantro (chopped)
1 handful roasted peanuts (chopped)
1 birds eye chili (sliced)

Directions:
1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with fresh chopped cilantro, peanuts and chilies.

Similar Recipes:
Grilled Chicken with Mole Sauce
Thai Spicy Peanut Chicken Enchiladas
Chicken Satay with Spicy Peanut Dipping Sauce
Chicken Satay Quesadillas with Spicy Peanut Dipping Sauce
Thai Grilled Chicken Satay Salad

Bean Sprout Kimchi Ahi Tuna Tostadas

Bean Sprout Kimchi Ahi Tuna Tostadas

My batch of bean sprout kimchi was quickly dwindling and I wanted to do something with it other than snacking on it before it disappeared. While thinking about it, I kept coming back to the idea of a bean sprout kimchi version of the ahi tuna tostadas that I enjoyed so much not too long ago. I figured that the tasty, juicy and crunchy bean sprout kimchi would go well on a crispy fried wonton and topped with a perfectly seared piece of ahi tuna and a dab of creamy and spicy gochujang mayo. The second time making these tostadas, things went quicker and I have to say that I really like the way that the wontons fry up and get all nice and light and airy and crispy. The bean sprout version kimchi of these ahi tuna tostadas turned out great and I think I may even like this version better, though that may simply be because I am just a little partial to kimchi. :)

Bean Sprout Kimchi Ahi Tuna Tostadas

(makes 4 servings)
Printable Recipe

Ingredients:
oil for frying
16 wonton wrappers (or corn tortillas cut into triangles)
1 tablespoon oil
1 5 ounce ahi tuna steak (or mahi mahi)
salt and pepper to taste
1 batch bean sprout kimchi
1 batch gochujang aioli
2 green onions (sliced)
4 birds eye chilies (sliced)
2 tablespoons sesame seeds

Directions:
1. Heat the oil in a pan.
2. Fry the wontons in batches until crispy and set aside on paper towels to drain.
3. Heat up the grill (or your grill pan) and brush it with oil.
4. Season the tuna on both sides.
5. Grill the tuna for no more than 2 minutes per side.
6. Cut the ahi tuna into slices.
7. Assemble the tostadas and enjoy.

Similar Recipes:
Ahi Tuna Tostadas
Chipotle Lime Shrimp Tostadas
Sesame Crusted Ahi Tuna Steak
Korean Short Rib Tacos

Bean Sprout Kimchi

Bean Sprout Kimchi

I have been happily making my own kimchi for a while now and although I have always known that there are many types of kimchi, of which cabbage kimchi is just one, I have yet to try any others. When I came across this recipe for a bean sprout kimchi on Beyond Kimchi I jumped at the chance to make it. As its name suggests, the main component of this kimchi is bean sprouts and I really liked the sound of crunchy and juicy bean sprout version of kimchi. After the bean sprouts we see a lot of common elements from the cabbage kimchi including the radish, carrot, garlic, green onions, fish sauce and of course the gochugaru or Korean chili pepper flakes. Once again I replaced the sugar in the recipe with a grated pear to add the sweetness. One thing that I liked about this recipe was the use of the toasted sesame oil which added an amazing aroma. I am thoroughly enchanted by this new form of kimchi and I can't wait to use it in something! That is if it does not disappear to snacking before I get a chance to. :)

Bean Sprout Kimchi

(makes 4+ cups)
Printable Recipe

Ingredients:
1 pound daikon radish (peeled and shredded)
* coarse grained salt
1 pound bean sprouts (rinsed)
1 carrot (shredded)
4 green onions (cleaned, trimmed and cut into 2 inch length)
1/2 Asian pear (grated)
1/4 cup gochugaru
1 tablespoon garlic (grated)
1 tablespoon ginger (grated)
3 tablespoons fish sauce (or soy sauce for a vegetarian version)
1 tablespoon sesame seeds (toasted)
1 teaspoon sesame oil

Directions:
1. Salt the radish, let sit for 30 minutes, rinse and squeeze dry.
2. Parboil the bean sprouts in 1/4 cup water, covered, for 4 minutes, drain and let cool.
3. Mix everything with your hands until well combined.
4. Enjoy fresh or let it sit at room temperature for a half a day to let fermentation start.
5. Store in fridge and enjoy chilled.

Use in:
Bean Sprout Kimchi Ahi Tuna Tostadas

Similar Recipes:
Simple Kimchi
Kimchi
Pear Kimchi
Kongnamul Bap (Korean Beansprout Rice Bowl)

Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce

Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce

Even though a sour cherry pie was sounding very tempting, I had my heart set on something else... A while ago, when I made the vanilla yogurt panna cotta I used a nice thick and creamy Greek yogurt and the fact that it was a Greek yogurt naturally got me to thinking about Greek flavours and in particular mastic resin. (Mastic resin is the crystallized resin of the mastic tree and it is commonly used in sweets, gum and even liqueur.) I quite enjoy the mastic flavour and I figured that it would both do well in panna cotta form and be great with a fresh sour cherry sauce.

This panna cotta recipe is quite easy to make and always turns out great. It does require a bit of chilling time so you need to plan ahead. This isn't normally a problem though as it lasts as few days in the fridge so you can easily make it a day or so ahead of time which is always nice. The last time I made this panna cotta I made it in containers where I wanted to serve it in those containers but this time I wanted to be able to slip the panna cotta out of the containers and onto plates to serve. To do this I greased the containers well with a clear, flavourless oil before filling them and chilling them. Greasing the containers worked like a charm and the panna cotta was amazingly good! It was so creamy and nice and cool and refreshing and perfect on a hot summer day. The mastic flavour worked really well in the panna cotta and the flavours of the sour cherry compote complimented it perfectly. I am glad that I have a few more of these to enjoy over the next few days!

Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce

Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce

(makes 4 servings)
Printable Recipe

Ingredients:
1 envelope unflavoured gelatin (2 1/4 teaspoons)
1/4 cup water
1 cup heavy cream
1/3 cup sugar (I used vanilla sugar)
1/2 teaspoon mastic resin crystals
1 (16 ounce) container Greek yogurt (I used 0% fat)
1 cup sour cherry sauce
1/4 cup pistachios (chopped)

Directions:
1. Sprinkle the gelatin into the water in a bowl and let sit until softened, about 5 minutes.
2. Grind the mastic resin crystals in a mortar and pestle along with some sugar.
3. Bring the cream, sugar and mastic resin to a simmer in a small sauce pan until the sugar has dissolved.
4. Remove from heat and mix in the gelatin.
5. Whisk the yogurt in a bowl until smooth.
6. Whisk the cream into the yogurt.
7. Pour the mixture into 4 (1 cup), well greased ramekins (or the equivalent) and chill in the fridge for at least 3 hours.
8. Serve chilled, straight from the fridge, topped with sour cherry sauce and chopped pistachios.

Similar Recipes:
Mastic Ice Cream
Yogurt Panna Cotta

Sour Cherry Compote

Sour Cherry Compote

During the winter I made a sour cherry sauce and of course at the time the only sour cherries that were available with the ones in jars preserved in syrup. I remembered thinking that I had seen some sour cherries at the farmers market during the summer but with so many other things to choose from, they had disappeared before I had gotten the chance to pick some up to try. Last weekend the farmers market was flooded with sweet cherries and to my delight there was even a small offering of sour cherries which I picked up right away!

After devouring half of them I quickly got to making a sour cherry sauce using the fresh sour cherries before they all disappeared. I kept the sour cherry sauce recipe pretty simple with just sugar, water and a splash of lemon juice in addition to the cherries. The one thing that I wanted to do was make sure that I got the balance between the sourness of the cherries and the sweetness from the sugar just right as I did not want to completely obliterate the sourness. While initially simmering everything I added the sugar a bit at a time and taste tested as I went until I got it to the point that I wanted.

It is probably no surprise, but I have to say that the fresh sour cherry sauce put the preserved version to shame. This sauce is so amazingly good! The sour cherries flavour comes through beautifully hit a hint of the sourness that is mellowed by sweetness. And just look at that amazing shade of red! This sauce would be perfect on some vanilla ice cream, or on plain or vanilla yogurt or even as a syrup on pancakes. I can't wait to try it out on something and I know exactly what the first thing will be.

Sour Cherry Compote

(makes 2 cups)
Printable Recipe

Ingredients:
2 cups sour cherries (stemmed and pitted)
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/2 lemon (juice)

Directions:
1. Bring everything to a boil in a sauce pan and boil for 2 minutes while stirring.
2. Strain the cherries from the liquid, set the cherries aside and simmer the liquid until it thickens, about 2-3 minutes.
3. Remove from heat and mix the cherries back in.
4. Let cool and enjoy.

Use on:
Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce
Mastic Ice CreamMastic Ice Cream

Similar Recipes:
Rhubarb Compote
Raspberry Sauce
Strawberry Sauce
Strawberry Syrup

Spicy Peanut Shrimp Sandwich with Thai Style Slaw

Spicy Peanut Shrimp Sandwich with Asian Slaw

For some reason while I was making the shrimp satay I kept thinking about the shrimp po’ boy and how good shrimp can be in a sandwich. I soon realized that since the idea was already in my head there was no way that I could not try it out and I made sure to save some of my shrimp for the sandwich. Of course it was pretty much assumed that there would be some spicy Thai peanut sauce since I had just made a big batch to go with the shrimp but, what else? I soon found myself thinking about banh mi sandwiches and all of their fresh herbs and crispy vegetables and I liked the sound of the vegetables cutting through the creamy peanut sauce with every bite. After a bit of though I decided to make a simple Thai style slaw with a base of juicy bean sprouts and a tasty dressing. Each of the components in this sandwich are good in their own rights but combined like this they form something even better! The spicy and really tasty peanut sauce, the succulent shrimp, the juicy and crunchy slaw all wrapped in a soft bun is an amazing flavour explosion in your mouth! Feel free to add a dab of mayo if you like.

Spicy Peanut Shrimp Sandwich with Thai Style Slaw

(makes 4 sandwiches)
Printable Recipe

Ingredients:
1 baguette (cut into 4 pieces and sliced in half)
1/2 cup spicy Thai peanut sauce
1 pound shrimp satay
2 cups Thai style slaw
2 tablespoons roasted peanuts (chopped)
4 tablespoons mayonnaise (optional)

Directions:
1. Assemble the sandwich and enjoy.

Similar Recipes:
Vietnamese Caramel Shrimp Banh Mi
Shrimp Po’ Boy
BLAST (Bacon, Lettuce, Avocado, Shrimp and Tomato) Sandwich
Thai Peanut Pork Noodle Saute
Mango, Avocado and Grilled Shrimp Salad with a Peanut Dressing
Fried Green Tomato and Shrimp Remoulade Po Boy
Pickled Green Tomato and Shrimp Remoulade Po Boy
Chicken Satay Burgers

Thai Style Slaw

Thai Style Slaw

Recently I have been working on a few Thai inspired projects that have just been begging for a Thai inspired coleslaw and after a bit of thought I came up with this one. I wanted to try doing this slaw without cabbage and so I needed a main ingredient for it that was nice and crunchy and I figured that fresh bean sprouts would be perfect. The next thing that came to mind was some vibrant red sweet pepper, thinly sliced, and of course carrots were also in. Next I padded the slaw with some fresh herbs including cilantro, mint and some green onions. For the dressing I went with a mix of fish sauce for saltiness, lime juice for tartness, sugar for sweetness, birds eye chilies for heat and some coconut milk to smooth things out.

Thai Style Slaw

(makes 4 servings)
Printable Recipe

Ingredients:
2 cups bean sprouts
1 large carrot (julienned)
1 red pepper (thinly sliced)
2 green onions (sliced)
1 handful cilantro (chopped)
1 handful mint (chopped)
1 tablespoon coconut milk
1 tablespoon fish sauce (or soy sauce for vegetarian)
1 lime (juice)
1 tablespoon palm sugar (grated)
1 birds eye chili (chopped)
1 tablespoon roasted peanuts (chopped)

Directions:
1. Mix the bean sprouts, carrot, red pepper, green onion, cilantro and mint in a large bowl.
2. Mix the coconut milk, fish sauce, lime juice, sugar and birds eye chili in a small bowl.
3. Toss the salad in the dressing and sprinkle with chopped peanuts.

Use in:
Spicy Peanut Shrimp Sandwich with Thai Style Slaw
Chicken Satay Burgers

Similar Recipes:
Sesame and Ginger Coleslaw (Mayoless)
Coleslaw
Shredded Romaine in a Korean Sesame Vinaigrette

Shrimp Satay with Spicy Peanut Dipping Sauce

Shrimp Satay with Spicy Peanut Dipping Sauce

I had been craving some Thai style spicy peanut sauce lately and I had a few ideas on what I could do with it. The peanut sauce is a super tasty sauce that is made with a Thai red curry paste and peanut butter at its base. The curry paste adds a ton of flavour in addition to some spicy heat which is perfectly balanced by aspects of saltiness, sourness, and sweetness in the sauce creating something that is truly amazing and oh so addictive! I figured that I would make a big batch of it to enjoy and do a bit of experimenting during the week.

The first thing on my list of things to use the peanut sauce with was shrimp satay that is accompanied by some of the sauce for dipping. The shrimp is marinated in a marinade that has a ton of flavour and then skewered and grilled to perfection. If you make the sauce ahead of time and the shrimp is already marinated and skewered then it only takes a few minutes from pulling everything out of the fridge until you are enjoying dipping that grilled shrimp into the spicy peanut sauce and licking your fingers clean! Given that everything can be prepared ahead of time, this is a great appetizer for when entertaining company.

Shrimp Satay with Spicy Peanut Dipping Sauce

(makes 4 servings)
Printable Recipe

Ingredients:
2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
2 cloves garlic (grated)
1 tablespoon galangal (or ginger, grated)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons palm sugar (grated or brown sugar)
1 pound shrimp (shelled and deveined)
* wooden skewers (soaked in cold water for 30 minutes)
1/4 cup peanut sauce

Directions:
1. Mix the coriander, cumin, turmeric, lemongrass, garlic, galangal, lime, fish sauce and sugar in a food processor.
2. Marinate the shrimp in the marinade for up to 4 hours.
3. Skewer the shrimp and grill until cooked, about 2-3 minutes per side.
4. Serve with peanut dipping sauce.

Use in:
Spicy Peanut Shrimp Sandwich with Thai Style Slaw

Similar Recipes:
Chicken Satay with Spicy Peanut Dipping Sauce
Tom Yum Grilled Shrimp
Chipotle Lime Shrimp
Thai Chicken Pizza with Spicy Peanut Sauce

Raspberry and Nutella Crepes

Raspberry and Nutella Crepes

Last week the farmers market was overflowing with amazing looking strawberries and so this week I planned to take advantage of them. Alas, this week there was not a single strawberry to be found. They had all been replace with a sea of raspberries and cherries. Although I was glad to see the raspberries and cherries, the lack of strawberries kind of tore a hole in my meal plan for the week and in particular for my Sunday breakfast. Not to worry; I was sure that I could come up with a way to use the raspberries that would be worthy of being a Sunday morning breakfast! The first thing that came to mind was one of my favorite stand byes, fruit or berries and chocolate hazelnut spread crepes. In addition to using the luscious raspberries in their natural form I decided to make a simple raspberry sauce, or jam, to go with them. I used the raspberry sauce both spread inside the crepes and drizzled on top to maximum the raspberry experience. The raspberry and chocolate flavour combination is just magical and these crepes certainly made the cut for a Sunday morning breakfast!

Raspberry and Nutella Crepes

(makes 4 servings)
Printable Recipe

Ingredients:
4 crepes
8 tablespoons nutella (chocolate hazelnut spread)
1 cup raspberry sauce
1 cup raspberries
2 tablespoons confectioners sugar

Directions:
1. Spread chocolate hazelnut spread across half of each crepe and raspberry sauce on the other half.
2. Sprinkle with raspberries and fold the crepes in half.
3. Drizzle raspberry sauce onto the crepes to taste and sprinkle on some more raspberries.
4. Place the confectioners sugar in a fine sieve, hold it over the crepes and lightly tap the side to sprinkle the powdered sugar onto the crepes.

Similar Recipes:
Strawberry and Nutella Crepes
Kiwi and Nutella Crepes
Strawberry and Mascarpone Crepes with Strawberry Syrup
Vanilla Bean Cheesecake with Raspberry Sauce
Raspberry and Dark Chocolate Cheesecake

Spinach and Feta Fritters

Spinach and Feta Fritters

One of my favorite 'go to' ways to turn a vegetable into a quick and easy light meal is fritters or vegetable pancakes. I have experimented with fritters using many different vegetables with many different flavours including both sweet and savoury and it was finally time to try using one of my favourite flavour combinations, spinach and feta, to make some fritters. At their base, these vegetable pancakes are made with the vegetable in question along with an egg and enough flour to hold them together. From there you want to add some flavouring to keep things interesting and then the fritters are fried in oil until crispy and golden brown on the outside. These spinach and feta fritters, inspired by spanakopita, are pretty simple with just a bunch of fresh herbs added to season them up a bit. With just a few minutes of prep time followed by some mixing and a few minutes of frying you have some really tasty spinach and feta pancakes to tantalize your taste buds!

Spinach and Feta Fritters

(makes 2 servings)
Printable Recipe

Ingredients:
10 ounces spinach (roughly chopped, cooked and squeezed to drain)
1 handful fresh herbs (I used a mixture of parsley, dill and mint)
2 green onions (sliced)
1/4 cup feta (crumbled)
1 egg
salt and pepper to taste
1/2+ cup flour (whole wheat flour is also good)
2 tablespoons oil

Directions:
1. Mix the spinach, herbs, onions, feta, egg, salt and pepper in a bowl.
2. Mix in the flour. (Note: You want to mix in enough flour that the mixture will hold its form when fried.)
3. Heat the oil in a pan.
4. Spoon the spinach mixture into the pan and cook until golden brown on both sides, about 2-4 minutes per side.

Similar Recipes:
Spanakopita (Greek Spinach Pie)
Greek Style Zucchini Fritters
Pumpkin and Feta Fritters
Ntomatokeftedes (Greek Tomato and Feta Fritters)
Thai Style Corn Fritters with Sweet Chilli Sauce
Roasted Red Pepper and Feta Fritters
Quinoa Cakes with Roasted Red Pepper and Walnut Pesto, Goat Cheese and a Poached Egg
Asparagus Quinoa Cake
Apple, Cheddar and Bacon Fritters in Caramel Sauce

Grilled Banana Pepper and Feta Salad

Grilled Banana Pepper and Feta Salad

The final component of my Greek feta inspire meal was this grilled banana pepper and feta salad that I also found on Greek Food R & R. I am a huge fan of roasted or grilled peppers of all kinds from sweet red bell peppers to spicy jalapeno and poblano peppers and I liked the sound of a simple salad where the main component was roasted mildly spicy banana peppers. I have to say that this salad reminds me a lot of htipiti, a Greek roasted red pepper and feta dip where I often like to add roasted jalapeno peppers to add a spicy kick. In addition to the peppers and the feta, this salad includes with a glug of extra virgin olive oil, a dash of oregano and a splash lemon juice to brighten things up. Depending on how much heat you like, feel free to remove the seeds from the pepper when you remove the charred shin before serving.

Grilled Banana Pepper and Feta Salad

(makes 4 servings)
Printable Recipe

Ingredients:
4 banana peppers
2 tablespoons feta (crumbled)
1 tablespoon extra virgin olive oil
1 teaspoon oregano
1/2 lemon (juice)

Directions:
1. Grill (or broil) the peppers until they are charred on all sides and peel. (Slice and remove seeds if desired.)
2. Arrange on a plate and top with the feta, drizzle with olive oil, sprinkle with oregano and hit it with a splash of lemon.

Similar Recipes:
Htipiti (Greek Roasted Red Pepper and Feta Cheese Dip)
Feta Fries

Feta Fries

Feta Fries

While I was thinking about the biftekia gemista or Greek feta stuffed burgers they reminded me of another feta dish that I wanted to try, feta fries. I came across the idea of feta fries on Greek Food R & R and I had been wanting to try them ever since. The recipe is pretty simple ingredient wise but don't let that fool you as these fries are amazingly good! One thing that I found interesting about these fries is that they are cooked in olive oil which was a first for me. You are going to want to use a good Greek feta for maximum enjoyment. The trick to these fries is throwing them under the broiler after they are cooked with a sprinkling of the feta until the feta just starts to melt and then you are going to want to eat them while they are still piping hot. The salty, softened, just melting feta is magically good when paired with the fries that are nice and crispy on the outside and warm and creamy on the inside. A dash of oregano helps bring home the Greek flavours and a splash of lemon juice brightens everything up. These fries are definitely worth the effort of deep frying!

Feta Fries

(makes 4 servings)
Printable Recipe

Ingredients:
olive oil for frying
4 russet potatoes (cut into the desired shape)
1/2 cup feta (crumbled)
1 teaspoon oregano
1/2 lemon (juice)

Directions:
1. Cut the potatoes into the desired shape.
2. Heat the oil to 325.
3. Add the fries and fry until pale and floppy, about 2-3 minutes, and remove.
4. Heat the oil to 375.
5. Add the fries and fry until golden brown, about 2-3 minutes and remove.
6. Place the fries on an oven proof serving platter and sprinkle with feta.
7. Broil the fries until the feta just starts to melt and remove from oven.
8. Hit them with a splash of lemon juice and enjoy.

Similar Recipes:
Chips (French Fries)
Greek Style Pulled Lamb Fries
Poutine with a Mushroom Gravy
Sweet Potato Wedges
Grilled Banana Pepper and Feta Salad

Biftekia Gemista (Feta Stuffed Burgers)

Biftekia Gemista (Feta Stuffed Burgers)

When I was thinking about food for the long weekend the first thing that came to mind was burgers. I had been wanting to try these biftekia gemista or Greek feta stuffed burgers for a while and this seemed like the perfect opportunity. Biftekia yemista are essentially just beef patties seasoned with Greek flavours and stuffed with a big slab of feta. You really can't go wrong with a huge piece of feta wrapped in tasty meat! These burgers are a breeze to make and they are nice and moist and juicy and really tasty even without the feta but the feta stuffing makes them great! You could easily serve these burgers in a bun but this time I served them just as patties along with a plate of feta fries and a side of a roasted cubanelle pepper and feta salad making for one tasty meal.

Biftekia Gemista (Feta Stuffed Burgers)

(makes 4 servings)
Printable Recipe

Ingredients:
1 pound ground beef
1 small onion (grated)
1 clove garlic (chopped)
1 teaspoon oregano
1 teaspoon hot smoked paprika
2 tablespoons parsley (chopped)
1 tespoon lemon zest
salt and pepper to taste
1 egg
1 tablespoon olive oil
1/4 cup bread crumbs
1/4 pound feta

Directions:
1. Mix the beef, onion,garlic, oregano, paprika, parsley, lemon zest, egg, oil and bread crumbs in a large bowl.
2. Grab 1/4 of the mixture, form a ball, flatten it to about 1/4 inch thick, place a slab of feta on one side, fold over to cover and seal the sides.
3. Grill, broil or pan fry until cooked, about 5 minutes per side.

Similar Recipes:
Greek Lamb Burger
Wagyu Burgers
Bacon Wrapped Jalapeno Popper Burgers