Amish Zucchini Burgers

Zucchini Burgers

I have an Amish friend who had made these the other day for lunch and they sounded so good!  My sister brought me a huge zucchini today so I decided to make these for dinner tonight.  I have to say, they are delicious!

Cook the burgers in at least a 10" gourmet skillet
Cook the burgers in at least a 10″ gourmet skillet
Assemble the sandwich with the burger in the middle.
Assemble the sandwich with the burger in the middle.

ZUCCHINI BURGERS

Utensils needed

  • Lifetime 10″ or 12″ Gourmet Skillet
  • Lifetime Griddle or electric toaster to toast bread
  • Stainless steel turner

Ingredients

  • 1/2 C shredded zucchini
  • 1 egg
  • 1/2 small onion, minced
  • Panko, add until desired consistency.
  • salt, pepper and garlic to taste
  • Tomatoes, whole grain toasted bread and mayo to finish off the sandwich.

Directions

  • Work together and form into desired burger size.  On medium  heat, preheat 10″ stovetop skillet adding butter to fry the patties.  Fry  five minutes per side or until golden brown on both sides.  Cover and turn to low for 5 more minutes to make sure burger is heated through.
  • Toast bread, spread a little mayo and add a fresh slice tomato to both pieces, add burger in middle.

 

 

 

 

Annette’s Spanish Pollo al caldero

Thank you, Annette, for sharing this recipe!  I will be making it this weekend for sure!  Can’t wait.  My mouth is watering!

Annette

The pleasure is mine. I’m going to share with you at least 2 recipes that I do and are easy and good. The chicken is the only one that might have hispanic products but they are easy to find. I cook low sodium due to hbp and this chicken is the bomb. I will post to you here and you can post it there in your blog. Ive done pizza but regular dough that i make. Count on me with your blog. Inwill start sharing it with my friend in Puerto rico. Have a good night.

Here is my recipe. You have to make it and taste it. Let me know how much you like it.

Here is my chicken recipe.   (She calls it Spanish Pollo al caldero. )

Ingredients

-1 whole chicken cut in pieces
– Chicken bouillon*
 -6 Spanish olives**
-Sprinkle some of 1 envelope of Sazón Goya***
 -1/2 tsp of Oregano
-1/2 tsp of cumin
-Roasted red peppers (pimiento morrón) and some of its juice. 
– Onion
 -Balsamic vinegar
-Bay leaves
 -1 tsp of fresh garlic
– Few leaves of fresh cilantro (optional)

Directions

◦ Cut the chicken into pieces and put it in a bowl with water, white vinegar and some salt. Rub it and rinse it. It is just the take out the greasy feeling from it.
◦ Preheat the skillet at 350. I would add some water or a tsp of olive oil even though while cooking it will release fat and water. So this can be optional. I do it so the chicken wont stick on the skillet.
◦ I don’t seasoned the chicken because of my hbp but once the chicken is in the skillet I add over it the garlic, spread oregano, cumin, some sazon for color and it has salt too so just a bit, but you can use paprika instead, some roasted red peppers and some of its juice, 3 bay leaves, like 6 olives cut in pieces, some onion and 1/2 chicken bouillon. You can add the entire bouillon because for you it might be under salt. Maybe you feel that all the juices where the chicken is cooking will feel salty but since the chicken is not seasoned it will be good.
◦ Let it boil a few minutes, turn over the pieces and add balsamic vinegar as much as you like. I normally add like 1/4 c or less.
◦ Put the lid on and lower the heat to simmer. I even put it a little less than simmer and it has cooked great too.
◦ I haven’t taken the time of cooking. I just let it cook and check like every 30 minutes to see if the water in it hasn’t dried out and turn the chicken over again. And of course taste the juice of the chicken. You will notice that the chicken, when done, will be so tender that the bone will come out without any effort.

Pizza 101

Utensils Needed

  • Lifetime 12″ Pizza Pan
  • Stainless Steel Turner
  • Pizza Cutter

Ingredients

  • 4 Burrito size tortillas, divided
  • 1  8 oz. can Dei Fratelli Pizza Sauce, divided
  • 36 slices Hormel Turkey Pepperoni, divided
  • 1 8 oz. bag Kraft 3-cheese mix, divided

Directions

  • Preheat 12″ Lifetime electric skillet at 325 degrees
  • Place 2 burrito size tortillas on pizza pan
  • Spread 1/2 can of sauce on the top burrito
  • Layer 18 pepperoni evenly over sauce
  • Sprinkle 1/2 bag of shredded cheese on top of pizza
  • Bake in covered 12″ Lifetime Electric Skillet for 5 minutes or until cheese is melted
  • Remove from pan and slice with pizza cutter
  • Lift your pizza out with a stainless turner

Thanksgiving Turkey with Dressing

 

Make dressing in the Lifetime 6 or 8 qt. dutch oven with the 6 qt. steamer basket
Make dressing in the Lifetime 6 or 8 qt. dutch oven with the 6 qt. steamer basket
A beautiful turkey!
A beautiful turkey!
The Lifetime wire rack keeps it off the bottom of the pan
The Lifetime wire rack keeps it off the bottom of the pan
Cook the turkey for 12 min. a pound, unstuffed
Cook the turkey for 12 min. a pound, unstuffed
Take lid off for last 20 min. of cooking for additional browning
Take lid off for last 20 min. of cooking for additional browning
Look at those juices
Look at those juices
Make the gravy in the pan on top of the stove
Make the gravy in the pan on top of the stove
Never another dry turkey!
Never another dry turkey!

Making turkey on Thanksgiving is so easy when you have the right equipment.  I can’t believe that my roaster is older than 30 years and still looks brand new.  The first turkey I ever made stayed in the oven for 4 hours longer than it should have.  It fell off the bone and I had so much gravy in the pan we couldn’t use it all!  I decided to go for a horseback ride on a horse named Pantyhose.  She was a great girl, spirited since I hadn’t ridden her all year-up until Thanksgiving Day, when I made my first turkey.  I took her out to the cornfield where the wind was howling and blowing and spooking her.  I tried to dive off, got my foot stuck in the stirrup and landed hard on the ground.  Lucky for me she took off (with my shoe) and I stayed where I was.  She ended up at home and John came looking for me.  Yep, I broke my collarbone and spent time in the emergency room and got it taken care of.  Took awhile since it was a holiday and not many personnel in the emergency room just waiting for disaster to strike!  What an experience, but I learned you can’t ruin your dinner if it cooks too long!  Loved that horse.

Cooking eggs without water

In order to hard cook eggs without water, you first use a quadrupled very dripping wet paper towel to the bottom of your saucepan.  Add your eggs and lid and start burner on medium.  When the lid gets hot, turn down to low.  I usually cook my eggs 14-18 minutes and then run ice water over them to cool them.  The eggs will peel easier that way!