Le Top Chef Series: Mini Cheddar Burgers

Perfect activity for little hands, and perfect to eat for little mouths!

Prep Time: 20 minutes
Grill: 8 minutes

Makes 12 mini burgers

INGREDIENTS:

• 1-1/2  pounds ground beef (90 percent lean)
• 1  tablespoon dried minced onion
• 1  tablespoon Worcestershire sauce
• 3/4  teaspoon garlic salt
• 1/2  teaspoon Italian seasoning
• 1/4  teaspoon black pepper
• 12  small round dinner rolls (such as potato rolls or dollar rolls)
• 24  leaves fresh arugula or other leafy green, cleaned
• 12  slices sharp cheddar cheese (about 3 ounces total)
• 12  slices plum tomato

DIRECTIONS:

1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a large bowl, mix together the ground beef, onion flakes, Worcestershire sauce, garlic salt, Italian seasoning and black pepper. Mix until well combined.
2. Shape seasoned beef into 12 small patties, about 1/4-cup mixture for each, forming patties that are 2-1/2 inches across and 1/2 inch thick.
3. Split the rolls in half and toast the cut side on the grill, about 1 minute. Transfer to a large platter. Top buns with arugula leaves.
4. Transfer hamburger patties to the grill and cook 2 minutes. Flip and cook 2 additional minutes or until cooked through. Top burgers with cheese. Slice should be roughly the size of the burger; if not, cut or fold it to fit. Grill until slightly melted, 1 to 2 minutes.
5. Transfer burgers to lettuce-topped buns and place a plum tomato slice on each. Serve warm.

source: parents.com

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le•top Chef Series: Apricot-Honey Chicken

…An easy main course with only 15 MINUTES of prep time!

Apricot-Honey Chicken
The honey mustard, apricot and ginger give this chicken recipe a wonderful flavor. It will definitely be a hit and is incredibly fast to shop for and prepare.

Serving: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

INGREDIENTS
1/3 cup dijon honey mustard
3 tablespoons apricot preserves
1 teaspoon ground ginger
4 boneless, skinless chicken breast halves

DIRECTIONS
1. Blend mustard, preserves, and ginger. Brush mustard mixture onto chicken.
2. Grill or broil about 8-10 minutes each side or until done, brushing with mustard mixture frequently.
Recipe provided by ivillage.

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HEY TEX! Where are You?!!! Secret Contest Winner Stays a Secret!

Our most recent Secret Contest winner, Amber, took a bit of work to get a hold of, but she finally gave us a ring the other day from Texas…much to my surprise since her mobile phone number has a California area code! The Texas native, (who went St. Mary’s in Moraga, CA – hence the area code) had moved out here for college, met her husband, had a couple of babies and then, two years ago, decided that Texas is where they would like to raise their family.

SunnyHill Farm shirt and short set available for boys in sizes 3 months to 4 toddler. E-I-E-I OH BOY!

Amber was telling me all about her two little gentlemen and how she can’t wait to get her hands on the le•top Sunnyhill Farm shirt and short set. Her two year old loves farms and farm animals (hello! they live in Texas — what a perfect place for a boy who loves farms!), so she is sure that he is just going to go wild for the short set, and so are we! I guess he will really have mommy to thank for this one, and we thank you, too, Amber, for your delicious Chocolate Cake-in-a-Cup recipe. I tried it myself, and it was nothing short of delightful, not to mention easy!

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le•top Chef Series: Berry Sorbet Drops with Chocolate Ganache

…A Yummy Dessert in about 20 MINUTES!

Berry Sorbet Drops with Chocolate Ganache
Serving: Ten

INGREDIENTS for BERRY SORBET
1 lb. Frozen Berries*
1 cup Sugar
2 cups Cranberry Juice
*NOTE: If using fresh berries, you must strain the seeds.

INGREDIENTS for CHOCOLATE GANACHE
2 oz. Heavy Cream
4 oz. Dark Chocolate (semi-sweet) squares or morsels

Preparation – Berry Sorbet
Combine all ingredients in a food processor and blend together. Once blended completely, take the mixture from the food processor and place it in an ice cream machine. Once mixture thickens, place in freezer.
Preparation – Chocolate Ganache
Place double boiler over low heat with water in bottom. Once water begins to heat and lightly boil, place heavy cream and dark chocolate in upper boiler. Stir until both cream and chocolate are mixed and melted together. Be careful not to burn ingredients. Take off heat and set Chocolate Ganache aside.

With melon scooper or spoon scoop small balls of frozen sorbet and dip each ball quickly into the Chocolate Ganache mixture. Immediately place each chocolate-covered ball on a cookie sheet and sprinkle coconut flakes over top of each. Place cookie sheet with completed balls in freezer until ready to serve. Recipe Provided By: EatingWell.com

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Le Top Chef Series: Easy Fish Fillet with Herb Butter

…In under 15 MINUTES prep time!
(Prep Time: 15 min. 
Cook Time: 30 min. 
Total Time: 45 min.)

Easy Fish Fillets with Herb Butter
An easy seafood main dish with a fast 15-minute prep time, leaving you some time to spend with your kiddies while it bakes!
Serves: 6

2 lbs fillet of sole
1/4 cup melted butter
2 tbsp. fresh lemon juice
1 tbsp. fresh tarragon leaf, coarsely snipped
1 tbsp. fresh chives, snipped
1/4 tsp. salt

1. Preheat oven to 350F. Brush fillets with 2 tablespoons of the butter.
2. Sprinkle with lemon juice. Arrange in greased 13 X 9 X 2 baking dish
3. Cover dish with foil. Bake 30 minutes, or until fish flakes easily with fork.
4. Combine rest of butter with tarragon, chives and salt.
5. Heat slightly. To serve, put fillets on platter; pour warm herb butter over them.
SUBSTITUTION TIP: Frozen fish may be substituted. Cod is great too!
Source: ivillage

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