Greek Lamb-Feta Burgers With Cucumber Sauce

Ingredients
4 large unpeeled garlic cloves
1 lb of ground lamb
1/2 crumbled feta cheese
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
3/4 sour cream
1 tbs minced fresh mint leaves
1 tsp red or rice wine vinegar
1 clove garlic, minced
4 large thin tomato slices
4 small (4 inch) pita breads

Directions:
1. Set 4 whole garlic cloves in a small skillet over medium heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

2. Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with Fingertips to flatten to about 4 inches wide. Refrigerate.

3. Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, salt and pepper to taste in small bowl. Refrigerate sauce until ready to serve.

4. Cook on grill or grill pan on stovetop.

5. Warm pitas and top burgers with sour cream mixture and tomato.

source: Allrecipes.com

Sausage and Clam Soup

Ingredients:

2 tbsp extra -virgin olive oil

8 ounces hot italian sausage, thinly sliced

1 small onion

3 cloves garlic, minced

1/2 to 1tsp red pepper flakes

1 6 ounce can (3/4) cup frozen orange juice concentrate, thawed

1/2 bunch kale, trimmed and roughly chopped

1 28-ounce can whole peeled tomatoes

1 14-ounce can white beans, drained and rinsed

16 littleneck clams, scrubbed

1 to 2 tbsp white wine vinegar

Crusty bread, for serving

Directions:

1. Heat the olive oil in large pot over medium-high heat. Add the sausage and cook, turning, until browned,a bout 4 minutes. Add the onion, garlic and red pepper flakes and cook until onion is soft, about 3 minutes

2. Stir in the orange juice concentrate, kale and 3 cups water. Add tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce to medium low and simmer until thickened, about 30 minutes.

3. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

source: Food Network magazine

Bunny Cupcakes

1 box Betty Crocker SuperMoist cake mix
Water, vegetable oil and eggs called for on cake box mix
Betty Crocker pink cupcake frosting
Betty Crocker white cupcake frosting

To make Bunny faces:
5 large marshmallows
Pink sugar
mini M&Ms for eyes
Twizzler bites cute for noses
chocolate sprinklers for whiskers

1 Heat oven to 350 degrees. Place paper baking cup in each of 24 regular muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack, Cool completely, about 30 minutes.

2 Frost cupcakes with pink frosting.

3 Spoon 1 heaping teaspoonful white frosting of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.

Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds. Use mini M&Ms for eyes, sprinkles to make eyes, Twizzler bites for nose and sprinkles for whiskers.

source: Betty Crocker's Cupcakes Cakes & more Recipe book

James mom gave me this cook book for my birthday along with a beautiful Heart Bangle bracelet. I thought they would be so cute to make for Easter this year. My brother and Gina came over to help me make them. Gina iced the pink frosting because it had to be perfect, Michael made the ears and helped me make there faces. We had to make one bunny all vanilla because Gina is allergic to strawberry. We gave the bunny orange eyes because that is her favorite color.

Pad Thai Noodles

4 tbsp vegetable oil, divided

2 cloves minced garlic

shrimp

2 eggs, lightly beaten

1 pkg. Annie Chun's Pad Thai Rice Noodles (cooked as directed)

1 pkg Annie Chun's Pad Thai Sauce

1 cup bean sprouts

2 tbsp chopped cilantro

3 tbsp roasted peanuts, crushed

1 line, cut into wedges

Heat 2 tbsp oil in wok over high heat.

Add garlic and shrimps; cook and set aside.

Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and shrimp then mix in sauce. Garnish with bean sprouts, cilantro, peanuts, and lime.

source: on back of the Annie Chun's Pad Thai sauce

I found this recipe while shopping in Fairway Markets in Paramus.

Wholly Guacamole Chicken & Rice Pita Pockets

Ingredients
1 bag success Brown Rice
2 tsp vegetable oil
1 clove of garlic
1 lb ground chicken or turkey
4 tbs soy sauce
1/2 tsp ground ginger
1 can (8ounces) sliced water chestnuts drained and chopped
1/2 c. carrot, shredded or grated
1/2 c. cilantro, chopped
whole wheat pita cut in half
1 package of wholly Guacamole

Prepare rice according to package directions. Heat oil in a medium non-stick skillet over medium-high heats. Add garlic and saute for 30 seconds. Add chicken and cook thoroughly, stirring to break-up any clumps. Stir in soy sauce, ginger, water chestnuts, carrots, cilantro and cooked rice.
Blend well. Place about mixture in each pita and top with Wholly Guacamole.

source: On the back of the Wholly Guacamole package.

Pasta Fagioli

Ingredients

1/2 cup water, divided
1lb ground beef
1 cup onion, chopped
1 cup carrot, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup white kidney beans, drained
5 1/2 cups beef stock
2 tsp oregano
1 1/2 tsp ground pepper
1 tbs fresh parsley, chopped
1 tsp Tabasco sauce
32 ounces spaghetti sauce
4 ounces dry shell pasta

Saute beef in 14/4 cup water in a large pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrot are tender, about 45 minutes.

source: Olive Garden Recipe.

I searched for this recipe because I love the Pasta Fagioli soup from Olive Garden.

Falafel

1 15-ounce can garbanzo beans

1/4 cup shopped onion

3 tbs flour

1 clove of chopped garlic

1 tsp cumin

1 tsp baking powder

1/2 tsp salt

2 tbs of fresh parsley

Puree canned garbanzo beans, onion, flour, cumin, baking power, and salt in processor. Add parsley and process to blend. Sprinkle plate with flour. Roll level tablespoons of mixture into balls; transfer balls to plate. Roll falafel in flour tocoat; flatten balls into patties.

Pour enough vegetable oil into skillet. Fry falafel patties until brown and crispy. Transfer patties to paper towels to drain.

Serve in a pita with lettuce and tomato.

I made this recipe because I tried falafel Sultan Gyro in Lyndhurst, NJ and thought it was delious. At one point I had a falafel sandwich 3 fridays in a row. We also tired the Babaganoush at teh restauant. That spread had smoked eggplant with garlic and yogurt. Which is also served with pita bread. I think I may have to try and make Babaganoush. Sounds easy just like the falafel!

source - Bon Appetit Magazine