Paula's Double Onion Butter Burgers!

Inspired by the Butter Burgers of Solly's Grille in Milwaukee...I made these burgers yesterday! YUM! Of course, as usual, this recipe is with my changes!
Paula's Double Onion Butter Burgers
1 stick plus 2 Tbsp. butter
 3 onions, chopped
Kosher Salt and Fresh Ground Pepper
1/3 cup water
1-1/2 lb. Ground Sirloin
1 Tsp. McCormick's Montreal Steak Seasoning
4 Publix Onion Schnecken Rolls

Garnish: Lettuce, Tomatoes, Pickles,  Mayo, Mustard, Ketchup

Melt 2 Tbsp. butter in a large cast iron skillet over medium heat. Add onions and cook 6-8 minutes until translucent. Add water, season with salt and pepper. Cover and cook until onions are a golden brown.

Season Ground Sirloin with 1 tsp. Montreal Steak Seasoning. Form into 4 large oval thin patties. Heat skillet over medium high heat 3-4 minutes per side until well done.

Meanwhile toast the split Onion Schnecken under broiler. Place patties of the bottom buns and top each with 1/3 cup of the onions. Spread 2 Tbsp. butter on each top bun and put on top of burgers. Serve with platter of lettuce tomatoes to be added as desired.

I served mine with My Potato Salad (Rick's Favorite) ! Delish!

Banana Nut Bread ala Paula

This has become an absolute staple for Rick. I make it with Splenda and Splenda Blend Brown Sugar. Equally delicious, either way! Enjoy! Many think of this as a fall/winter bread...but makes a great breakfast or snack bread year around!

Banana Nut Bread ala Paula
makes 2 large and 1 small loaf

8 oz. cream cheese, softened
1 stick unsalted butter, softened
2 cups granulated sugar (Splenda)
1 cup light brown sugar (Splenda Blend)
3 eggs
6 bananas mashed
1 tsp. vanilla extract
4-1/2 cups sifted all-purpose flour
2 heaping tsp. baking powder
2 heaping tsp. baking soda
1 tsp. salt
1-1/4 cups buttermilk
1-3/4 cups chopped pecans or walnuts
Cream butter and cream cheese, add sugars and beat until fluffy. Add eggs, one
at a time, beating after each addition. Beat in bananas and vanilla. Combine
flour, baking powder, baking soda and salt. Add alternately to creamed mixture
with buttermilk. Fold in pecans. Bake in 3 greased loaf pans at 350 for 40-45
minutes until bread pulls away from edge of pan.
I used 9x5 loaf pan, La Forme large pan, and 8x4 loaf pan. Of course, started
out with a couple of recipes and gathered from each and increased amounts. Can
also be baked in mini loaf pans adjusting baking time to approximately 25
minutes, test at 20 minutes.

Insalata Nicoise

Another salad dinner for two!

INSALATA NICOISE

Paula George　

　

Salad Ingredients:
2 Brandywine Tomatoes, seeded and quartered
1 small Wethersfield onion, peeled and thinly sliced
1/2 yellow or orange pepper, sliced thin
1 stalk celery, sliced thinly diagonally
1 pkg. foil-pack tuna (purchased) broken-up
4 leaves of Bibb lettuce
4 anchovies (for garnish)
2 hard-boiled eggs, quartered (for garnish)
½ cup ripe pitted olives, drained (for garnish)
Basil Honey Dressing (recipe follows)
1. Boil eggs to hard boil stage. Peel & Quarter. Set aside.
2. Prepare dressing. Set aside.
3. Place lettuce on 2 dinner plates.
4. Arrange tomatoes, onions, peppers, celery on lettuce bed.
5. Divide tuna on 2 dinner plates. Serve with a side of the dressing.
6. Garnish with anchovies, eggs and ripe olives. Serve with slice of crusty baguette.
Dressing:
¼ cup white balsamic vinegar
¼ cup honey
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
¼ tsp. kosher or sea salt
¼ tsp. fresh ground pepper
Combine all dressing ingredients in a jar; cover tightly and shake vigorously. Set aside.

Beverage suggestion: Santa Margherita Pinot Grigio

TERIYAKI CHICKEN SALAD

Another recipe from Dinner with You Salad Entrees!

TERIYAKI CHICKEN SALAD
Paula George
Ingredients:
1 6-8oz. Package Teriyaki seasoned chicken strips (available
Pre-cooked in the deli section of grocer.)
½ red onion, sliced ¼” thick, separated into rings
½ red or yellow sweet bell pepper, cut into ¼” strips
¼ cup sliced almonds, toasted (see note below)
1 Tablespoon toasted sesame seeds (see note below)
Sweet-Sour dressing (Recipe Follows)
2 cups red leaf lettuce, torn in bite size pieces
1 medium Brandywine tomato, coarsely chopped
Purchased Croissants

Directions:1) Spread sliced almonds and sesame seeds on baking sheet,
Bake in a preheated 350 degree oven for 5-6 minutes until
Lightly toasted, stir once during baking. Set aside to cool.
2) Prepare Sweet & Sour Dressing. Whisk together the following
In a small bowl:
½ teaspoon paprika
½ teaspoon celery seed
½ teaspoon dry mustard
½ teaspoon salt
1 teaspoon grated red onion or shallots
¼ cup sugar
½ cup vegetable oil
¼ cup white wine vinegar
After whisking together, place in small serving bowl to serve .
Refrigerate until ready to use.
3) Arrange torn lettuce on 2 serving plates.
4) Divide onion rings over lettuce.
5) Sprinkle with red/yellow pepper strips and chopped tomatoes.
6) Arrange ½ of the chicken strips on each salad.
7) Garnish with toasted almond/sesame seed mixture.
8) Place croissant on each serving plate, serve
Sweet-Sour dressing on the side.

Optional: add fresh pineapple chunks to salad

A TASTE OF CAPRI…A LIGHT SALAD DINNER

This is another dinner entree for two for my upcoming compilation of dinner entree salads.

A TASTE OF CAPRI…A LIGHT SALAD DINNER
from the kitchen of Paula George

TAPANADE
Ingredients:
1 cup Kalamata pitted, ripe olives
2 Tablespoons capers, drained
1 Tablespoon fresh garlic (3-4 cloves)
2 teaspoons anchovy filets
½ teaspoon fresh ground pepper
½ teaspoon Kosher salt
1 Tablespoon lemon zest
2 Tablespoons Balsamic vinegar
Directions:
Combine above ingredients in a blender or food processor;
Pulse until thoroughly combined, chopped but not smooth.
Place in small serving bowl and let sit at room temperature
Until ready to serve with Insalata and Crostinis.
A TASTE OF CAPRI
Ingredients:
1/3 pound fresh Mozzarella Cheese, sliced ¼” thick
2 Brandywine Heirloom tomatoes, cut in ¼” thick slices
¼ to ½ cup fresh torn basil
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
3 Tablespoons “good” Extra-Virgin Olive oil
Directions:
Arrange Mozzarella and Tomato slices on oblong serving
Platter…alternating and overlapping slightly. Season with
Salt and pepper. Sprinkle torn basil over Mozzarella and
Tomatoes. Drizzle with olive oil.

CROSTINIS
Ingredients:
4 slices of French bread, cut ¾” thick on the diagonal
Garlic Clove
Extra Virgin Olive oil
Directions:
Brush bread slices with olive oil on both sides. Toast on
Baking sheet or grill on both sides. Rub with garlic clove
When toasted.
This is a nice, light salad, makes the perfect meal accompanied
By toasted Crostinis, with Tapenade to be spread on crostinis.

Where Would I Be WIthout You?

Where would I be without you?
I would be living a life of existence...
Putting all my energies into work and every day life.
With you in my life, I find love, joy and happiness...
Filling my days and nights...thoughts of you bring a smile
To my heart and soul...filling me with happiness.

Where would I be without you?
Saddened, filled with questions and wondering...
Still searching...still yearning for love; as so many.
With you in my life, I know love, joy and happiness...
Filling my days and nights...waking to thoughts of you...
My heart and soul comforted in your love.

Where would I be without you?
Lonely...questioning and wondering would love ever pass my way.
Searching and seeking a relationship with another.
With you in my life, I experience love, joy and happiness...
Filling my days and nights...resting each night in your love...
Knowing love,joy and happiness fill my days and nights.

Where would I be without you?
That's something that I never want to know again!
Days or nights filled with emptiness not knowing love.
With you in my life, I breathe love, joy and happiness...
Filling my days and nights...Knowing I am truly loved...
Anticipating each day and night that lies ahead...loving you.

Brandywines in the Spotlight!

More recipes from my collection of Dinner Entree Salads for Two! Enjoy!

BRANDYWINES IN THE SPOTLIGHT…
BLOODY MARY ICE

Paula George


Ingredients:
1 lb. Brandywine Heirloom tomatoes (about 3 medium),
Peeled and cut into eighths
¼ cup Vodka
1 Tablespoon sugar
1 Tablespoon tomato paste
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
A few dashes of Tabasco or hot sauce
¼ teaspoon celery salt
¼ teaspoon fresh ground pepper
Directions:Press tomatoes through a sieve, discard seeds. Gently stir
In remaining ingredients. Pour mixture into an 8”x8” glass
Dish. Let stand at room temperature for about 15 minutes
Until foam subsides. Stir gently with a fork. Freeze mixture,
Uncovered 30 minutes; stir gently with a fork; cover and
Freeze until solid (about 3 hours). To serve, scrape surface
With fork to break up ice crystals into a granular consistency.
Spoon into large cocktail or martini glasses. Garnish rim with
A lime slice.

B.L.T. SALAD

Paula George


Ingredients:6 strips of bacon, cooked crisp and crumbled (can use pre-cooked
Bacon, heated and crumbled or ½ jar of Hormel Real Bacon Bits)
3 cups red leaf lettuce, torn into bite-size pieces
1 large Brandywine Heirloom tomato, cut into thin wedges
1/3 cup grated Sharp Cheddar Cheese
1 cup Sourdough croutons (purchased or homemade)
Homemade: Cubes of bread, drizzled with olive oil, salt and pepper;
Sautéed in skillet over medium heat for 10-12 minutes until golden.
Thick Ranch Dressing, about ½ cup (Purchased in the Produce Section)
Directions:Divide lettuce on two plates. Arrange tomato wedges around edges.
Spoon large dollop of Ranch dressing in center of lettuce. Working from
Center out, arrange cheese, bacon bits and croutons.