Grilled Hamburger

Serves: 4

Total cooking time: 30 minutes

Cooking Level: Easy

Ingredients

·         1 1/2 pounds lean ground beef  (hamburger)

·         Salt and pepper

·         4 hamburger buns or Kaiser rolls

·         2 tablespoons butter, melted

·         Accompaniments (see below)

Directions

1.      Preheat barbecue grill; brush and oil the grates.

2.      Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible because loosely packed burgers are crisper on the outside and juicier on the inside.

3.      Poke a small hole in the center as this will stop the hamburger from ring in the center. Don’t worry this hole will close during cooking.

4.    Season with salt and pepper.

5.    Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to your liking (do not press patties with spatula while cooking as juices will escape and the meat will dry out).

6.      Remove from grill and transfer onto a serving plate.

7.      Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds.

8.      remove from grill and place on individual plates.

9.      Place the cooked meat onto the bottom slice of the bun and add accompaniments of your choice (see below).

ACCOMPANIMENTS IDEAS:
4 slices Cheddar cheese
8 slices cooked bacon
4 fried eggs
1 tomato, thinly sliced
1 small onion, thinly sliced
Lettuce, cut into 1/4-inch slices
Sweet pickle relish
Ketchup
Mustard
Mayonnaise

Spanish Tapas Mussels

Serves: 2

Cooking Time: 5 minutes

Cooking Level:  Easy

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 8-ounce can chickpeas, rinsed (3/4 cup)
• 8 cherry tomatoes, halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 4-ounce jar chopped pimientos, rinsed
• 2 teaspoons chopped fresh oregano
• 1/2 teaspoon freshly ground pepper
• Pinch of saffron
• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry
• 2 pounds mussels, scrubbed and de-bearded (To de-beard a mussel, hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell)

Directions

1. Heat oil in a large saucepan over medium heat. 
2. Add chickpeas, tomatoes, onion, garlic and pimentos. Cook, stirring frequently, until softened, 6 to 8 minutes.  
3. Stir in oregano, pepper and saffron.
4. Cook, stirring, until fragrant, about 30 seconds. 
5. Pour in broth and sherry, stirring to scrape up any browned bits. 
6. Bring to a simmer and add mussels and stir to combine. 
7. Return to a simmer. 
8.  Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. 
9. Remember to discard any unopened mussels before serving.

Ricotta stuffed Arancini

Yields: 20 Arancini

Total Cooking Time: 1 hour 40 minutes

Cooking Level: Medium

Ingredients

1. 2 tablespoons extra-virgin olive oil, plus more for frying
2. 1/2 small onion, minced
3. 1 1/4 cups arborio rice
4. 1/4 cup dry white wine
5. 4 cups water
6. 2 teaspoons chopped thyme
7. Finely grated zest of 1/2 lemon
8. Salt and freshly ground pepper
9. 1/2 cup fresh ricotta cheese
10. 1 tablespoon freshly grated Parmigiano-Reggiano cheese
11. All-purpose flour, for dredging
12. 2 large eggs, beaten
13. 1 cup fine, dry bread crumbs

Directions

1. In a medium saucepan, heat the 2 tablespoons of olive oil.
2. Add the onion and cook over moderately low heat until softened.
3. Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes.
4. Stir in the wine and simmer until evaporated, about 3 minutes.
5. Add the water and bring to a boil.
6. Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes.
7. Transfer the rice to a bowl and let cool to room temperature.
8. Stir the thyme and lemon zest into the rice and season with salt and pepper.
9. In a small bowl, blend the ricotta with the Parmigiano and season with salt and pepper.
10. Put 2 tablespoons of the rice mixture in your moistened palm then make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture.
11. Fold the rice around the filling to enclose it and pat the rice into an oval.
12. Repeat with the remaining rice and ricotta.
13. In a medium saucepan, heat 2 inches of olive oil to 300 degrees.
14. Set a rack over a large baking sheet.
15. Put the flour, eggs and bread crumbs in 3 shallow bowls.
16. Dredge the rice ovals in the flour, shaking off any excess then dip the ovals in the egg, then coat with the bread crumbs.
17. Deep-fry 5 ovals at a time until golden brown, about 2 minutes.
18. With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest.
19. Serve the arancini hot or warm.

Mexican 7 Layer Dip

Serves: 8 to 10 people.

Cooking Time: 10 minutes

Cooking Level: Easy

Ingredients:

• 2 cans jalapeno beans or refried beans
• 2 avocados
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 package taco seasoning
• 2 tomatoes, diced
• 1 can pitted black olives, chopped
• 1 large bunch green onions, chopped
• 8 ounces sharp cheddar cheese
• 1 bag tortilla chips

Directions:

1. Spread jalapeno beans or refried beans evenly over an oblong dish or large, round, flat bottomed dish or bowl.
2. Mash peeled avocados. 
3. Mix with lemon juice, salt and pepper. Spread on top of beans.
4. Mix sour cream, mayonnaise and taco seasoning. Spread evenly on top of avocado mixture.
5. Sprinkle a layer of chopped black olives over the top. Spread an even layer of tomatoes, followed by a layer of chopped green onion over the mix.
6. Shred cheese and layer it on top.
7. Use tortilla chips for dipping.