Sunday, August 17, 2014

Easy Reubin Dip (Page 5)

It is starting to feel like fall around here and I am a little bit German. This recipe has been calling our names!

Easy Reuben Dip

1 (16-oz.) jar sauerkraut, drained and squeezed dry
1 c. mayonnaise
1 (8-oz.) cheddar cheese, shredded
4 pkgs. Corned beef, chopped small
1 (8-oz.) Monterey Jack, shredded
Mix everything and place in an 8 x 8 dish. Bake 350 degrees until hot. Serve with rye
bread crackers.

Note: A great Oktoberfest dish!
Enjoy Vince Neil doing the Chicken dance at our "Oktoberfest in Zinzinnati"....just because..


Saturday, August 16, 2014

Chicken Burgers with Blue Cheese (page 36)


Burger:
1 lb. ground chicken
1 egg, beaten
3/4 c. blue cheese, crumbled
1 c. dry bread crumbs
1 tsp. kosher salt
1 tsp. black pepper

 Sauce:
1/2 c. plain yogurt
1 clove garlic, minced
2 T. yellow onion, minced
2 T. blue cheese, crumbled
1/2 c. plain yogurt
2 T. olive oil 
salt and pepper to taste

4 poppy seed rolls split in halves (for a sandwich)

Combine chicken, egg, blue cheese, breadcrumbs, salt, and pepper until all ingredients are evenly distributed. Shape into 4 patties of equal size. In a large skillet over medium heat, add oil and pan fry burgers about 4 minutes per side. Do not mash down on burgers or turn frequently, as this will dry out the burgers. While burgers are cooking, combine yogurt, blue cheese, onion, garlic, salt and pepper in a medium bowl and mix well. Serve burgers on top of rolls and top with blue cheese- onion
sauce.
Serves 4.
Note: This is great for the winter when you want a "burger" but don't want to grill outside (Or when it rains). You can make and freeze (the burger, not the sauce).
I cut the burgers in 1/2 when I fry them because I like the crunchiness of the heated blue cheese and I know it's well cooked that way!