National Burger Day

Everyone loves hamburgers and can make them in many different ways. I read an article on World Famous Writers that went into detail about a few different burgers. You can read about it here. I like my hamburgers with just cheese, mayo, and ketchup.

Middle Eastern Tuna Salad

I love making this for my mom, who has diabetes. This recipes not only helps to stablize her diabetes but she loves the taste. I know this will be something that I make more often for her.

Ingredients

• 1/3 cup nonfat plain yoghurt 
• 2 tablespoons tahini, or fruity extra-virgin olive oil 
• 1 teaspoon lemon juice 
• 2 cloves garlic, very finely chopped 
• 1 teaspoon ground cumin 
• 1 6-ounce can solid white tuna in water, drained and flaked 
• 1 8-ounce can chickpeas, (3/4 cup), drained and rinsed 
• 1/4 cup flat-leaf parsley, chopped 
• salt & freshly ground pepper, to taste 

Instructions

Whisk together yogurt, tahini or olive oil, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.

Lebanese chicken and rice (riz ala’ dajaj)

Ingredients

1cinnamon stick
2 tsp salt, or to taste
500g  chicken breast fillets
40 g butter
1brown onion, finely chopped
350 g coarse lamb mince
300 g(1½ cups) long-grain rice, washed and drained
½ tsp black pepper
½ tspLebanese mixed spices (see Note)
2 tbsp olive oil
½ cup flaked/slivered almonds
½ cuppine nuts
½ tsp ground cinnamon
Lebanese salad, to serve

Instructions

Place the cinnamon stick, 1 teaspoon salt and 1 litre (4 cups) water in a medium-size saucepan and bring to the boil. Reduce the heat, add the chicken and simmer gently for 7 minutes. Remove from the heat and leave the chicken to poach in the water for a further 7–10 minutes until cooked through. Drain, reserving the stock. When cool enough to handle, coarsely shred the chicken.

Preheat the oven to 180˚C.

To make the rice, place a large saucepan over medium heat. Add the butter and onion and cook for 5 minutes until the onion softens. Add the lamb mince and cook, stirring regularly, for 10 minutes until the lamb just starts to brown. Stir in the rice, black pepper, mixed spices and the remaining teaspoon of salt and cook for 2 minutes, tossing to coat the rice. Add 625 ml (2½ cups) of the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked.

Meanwhile, arrange the pine nuts and almonds on two separate oven trays. Transfer to the oven and cook the almonds for 6–8 minutes and the pine nuts for 3–5 minutes until lightly golden. Set aside.

To serve, place the rice mixture on a serving platter and cover with shredded chicken. Top with almonds and pine nuts and sprinkle over the cinnamon. Serve with salad.

Lebanese Chicken

Ingredients

4 boneless skinless chicken breasts
1/3 cup onion, chopped
1 clove garlic, minced
1 tablespoon butter or 1 tablespoon margarine
2 teaspoons orange zest
1/2 cup orange juice
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons honey
1 cup couscous

Directions

1. Rinse chicken and pat dry with paper towels.
2. Cook chicken, onion and garlic in the butter in a large skillet for about 6 minutes or until chicken is browned, turning once.
3. Add orange zest, orange juice and salt to skillet.
4. Bring to boil; reduce heat and simmer, covered, for 5 minutes.
5. Sprinkle cinnamon and all spice onto chicken.
6. Drizzle with honey.
7. Simmer uncovered for 5 to 7 minutes more or until chicken is tender and no longer pink.
8. Meanwhile, cook couscous according to package directions.
9. Top couscous with chicken and sauce before serving.

SENEGALESE CHICKEN YASSA

This is a hot dish, but it is very delicious. This could be eaten over rice or noodles.

Ingredients

1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to taste1/8 teaspoon fresh habanero* -- minced plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1chicken (2 1/2-3 1/2 lbs) -- cut in serving pieces
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1tablespoon Dijon-style mustard
*or other hot chile pepper, to taste

Directions

In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the 1/8 teaspoon minced chili and 1/4 cup of the peanut oil. Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
Preheat the broiler. Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan. Broil them until they are lightly browned on both sides. Remove the onions from the marinade. Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent. Add the remaining marinade and heat through.
When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chili, the olives, carrots, mustard and 1/2 cup water. Stir to mix well, then bring the Yassa slowly to a boil. Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
Serve hot over white rice.

Lebanese Chicken and Potatoes

Lebanese is one of the oldest cuisines in the world that consists of several different cuisines mixed in together. It is also one of the best Mediterranean foods to come from that part of the world. 

INGREDIENTS:

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.
3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.
4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Pomegranate Champagne Punch Recipe

Who says you can't make a great refreshing drink at home? With this recipe, you can make your own punch and not have to worry about anyone bothering you while drinking it. It has a great taste that will leave you wanting more.

Ingredients
2 cup(s) champagne
1 cup(s) pomegranate juice
1 cup(s) seltzer
1/2 cup(s) vodka, fruit-flavored
1 small lemon peel

Preparation

1. Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher.
2. Serve over ice with a twist of lemon.

Fried Ice Cream

Deep Fried Ice Cream

My friend +trenna sue hiler posted an article on BestWriters.com about how to make the best fried Ice Cream ever. She even gives suggestions about what kind of topping to add before frying it. I am so eager to try this recipe but I have to wait until I can get some ice cream and some cookies to go with it. I can just imagine all the fat inside of this one delicious product.

Trenna keep does good recipes coming.