Sunday, November 13, 2011

Rachael Ray Rave!

I had a chance to watch Rachel Ray's show on Friday morning and she made these burgers. {oh my goodness}

They looked like heaven.

What I thought was onions sticking out of the patty was actually spaghetti.

Yep, she made spaghetti burgers.

So you know I had to haul butt to the store to make these yummy monsters. I've included the recipe below with my tweaks.

Rachel Ray's Spaghetti and Meatball Burgers


  • Salt
  • 1/4 pound spaghetti

For the sauce: (I took the easy way and used spaghetti sauce instead)

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 2 cloves garlic, chopped
  • 1/2 small white onion, peeled
  • 1 bay leaf
  • 2 cups tomato purée
  • 1/2 teaspoon dried oregano or marjoram
  • A few leaves torn basil
  • Salt and pepper
  • A pinch crushed red pepper flakes

For the meatball burgers:

  • 1 1/2 pounds beef chuck (I used turkey)
  • Salt and pepper
  • 2 1-inch slices white bread, crusts trimmed (I used breadcrumbs)
  • 3/4 cup whole milk (omitted)
  • 2-3 tablespoons flat leaf parsley, finely chopped
  • 1/3 cup grated Parmigiano Reggiano cheese, (a heavy handful)
  • 1 egg, beaten
  • 2 cloves garlic, grated or pasted (I used minced)
  • Olive oil, for frying
  • 8 slices deli-sliced provolone or mozzarella cheese

For the garlic bread rolls:

  • 4 crusty rolls, split, such as ciabatta or plain Kaiser rolls
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 tablespoons butter (omitted)
  • 1 clove garlic, crushed (omitted)
  • 1 tablespoon fresh thyme, chopped (omitted)
  • 1 tablespoon fresh parsley, finely chopped (used unfresh spice rack)
  • 1/2 cup grated Parmigiano Reggiano cheese


Bring a medium size pot of water to a boil for the pasta. Season the water with salt, break the pasta in half and cook to al dente; drain and cool. Reserve.

In a small saucepot, heat the EVOO and melt the butter over medium heat. Add the garlic and stir a couple of minutes; add the onion, bay leaf, tomatoes, oregano and basil. Season with salt and pepper and simmer at low bubble for 20 minutes. Remove the onion and bay leaf.

Place the beef in a bowl and season with salt and pepper. Soak the bread in milk; then squeeze out the liquid, crumble and add it to meat. Add the parsley, cheese, egg, garlic and the reserved cold pasta.

Form the mixture into four large burgers – let the pasta stick out from sides. Heat a thin and even layer of olive oil in a large skillet over medium-high heat. Cook the patties for 12-15 minutes, turning occasionally until cooked through and crispy. Douse the burgers with sauce and melt the cheese. Turn off the heat.

For the rolls, broil the bread to lightly toast. Microwave or heat the EVOO, butter and crushed garlic. Brush the toasted bread and top with the herbs and cheese; broil 1 minute to set the cheese. Serve the meatball burgers on rolls and top with more sauce.

Friday, November 11, 2011

Soups On Ya'll

It's actually chilly here in south Alabama. Um, not sure what happened. I guess Mother Nature needs to be reminded that this is the beach.

Since things aren't likely to change, food must be prepared with the weather in mind.

{Lucky us!}

Tonight we'll have Corn and Cheese Chowder from the Pioneer Woman. Head to her Web site and grab the napkins. You will drool.

Corn and Cheese Chowder

You'll need:

  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls (optional)

Let's start:

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into hollowed out bowls and serve immediately.