Garlic Shrimp Burgers

Posted on April 19, 2022 by Cindy Kerschner

Garlic Shrimp Burgers combine fresh garlic and black garlic for a garlic lover’s treat! #NationalGarlicDay
Garlic Shrimp Burger
Garlic Shrimp Burgers
It’s National Garlic Day and my fellow garlic loving bloggers are celebrating in a big way!
Today Festive Foodies are featuring a variety of ways to get your garlic on. Thanks Jolene from Jolene’s Recipe Journal for hosting our event!
garlic day
These shrimp patties use ground raw shrimp as the binder. More shrimp, less bread crumbs. A light coating of the patty is all the bread crumbs it needs.
I grind the ginger, garlic on onion with shrimp for the binder. Mix that with the seasonings and chunks of shrimp and you have a burger that’s fit for and meal.
Brown in a little oil and finish off in the oven.

Bun or no bun. Serve with your favorite sauce. I like tartar, myself!
Garlic Shrimp Burgers

Garlic Shrimp Burgers

Garlic Shrimp Burgers

Garlic Shrimp Burgers

Print Recipe
Servings 4 burgers

Ingredients
  

  • 2 pounds shrimp, shelled and deveined, divided
  • 2 cloves garlic, minced
  • 1 clove black garlic
  • 2 tbsp sliced green onion (whites and greens separated)
  • 1/2 tsp fresh garlic, thinly sliced
  • 1/2 cup panko breadcrumbs
  • 1/4 tsp salt
  • 1/4 tsp Old Bay seasoning
  • 2 tbsp vegetable oil

Instructions
 

  • Preheat oven to 350 degrees. Place 1 pound shrimp, garlic, black garlic, onion whites, and ginger in food processor. Grind to a thick paste.
  • Chop remaining shrimp into small pieces. Mix together shrimp, shrimp paste, and green onion. form into 4 patties 
  • Mix together crumbs, salt. Drudge patties in crumbs. Heat oil in skillet. Brown patties on
    both sides over medium heat Transfer to baking sheet with parchment, bake at 350 for about 10 minutes until shrimp are opaque.

Enjoy all these great garlic recipes from Festive Foodies!

Posted in #FestiveFoodies, burger, seafood, shrimp, What's For Dinner? | 4 Comments

Carrots Au Gratin #OurFamilyTable

Posted on April 3, 2022 by Cindy Kerschner

Carrots Au Gratin brings a fresh spin on carrots as a side dish. Bright orange carrots bathed in creamy, cheesy sauce. Topped it off with buttery cracker crumbs.
carrots au gratin
This week Our Family Table is celebrating Carrot Day with several tasty ways to enjoy these healthy root vegetables.
I’m a big carrot fan no matter how you slice them. Shred some for salads, bake some in a cake, puree a few for soup and even I’ll eat them raw as a snack.

Today I felt a bit saucy! Ha! Carrots in sauce that is.
carrots au gratin
You can steam or boil carrot slices as you prefer. Steaming the slices helps retain it’s nutritional value. Carrots are high in Vitamin A, Vitamins C and K, potassium and fiber.
Carrots au gratin
These cracker crumbs stay firm when baked. It adds a nice crunch.
carrots au gratin

Another great thing about carrots is its year-round availability. You can make this dish any time of year. For now, maybe I’ll have Easter on my mind.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event! Check out all the great ways to enjoy carrots from our group links below.

Carrots Au Gratin

Carrots Au Gratin

Carrots Au Gratin

Print Recipe
Servings 4 1/2 cup

Ingredients
  

  • 2 cups sliced raw carrots

sauce

  • 1/4 cup minced onions
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 3/4 cup milk
  • 1/2 cup shredded cheese, I used colby jack
  • 1 tablespoon minced parsley more for garnish
  • salt and pepper

crumbs

  • 3 tablespoons butter
  • 1 cup crushed crackers I used Ritz Crackers

Instructions
 

  • Preheat oven to 350 degrees. Steam or boil carrots for about 7 to 9 minutes until soft but not mushy.

sauce

  • Sauté onions in butter, salt and pepper over medium heat until soft. Add flour and cook into paste, about 1 minute. Whisk in milk. Cook over low-medium heat until bubbly. Add cheese and parsley, stir. Fold in carrots.
    Place carrots in sauce into a casserole dish.

Crumbs

  • Fold crumbs into melted butter. Sprinkle over carrots in sauce. Bake for 15 to 20 minutes until thoroughly heated and bubbly. Cool slightly before serving.

Carrot Recipes

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Posted in #OurFamilyTable, casserole, What's For Dinner? | Tagged | 2 Comments

Creamed Greens Casserole #OurFamilyTable

Posted on March 27, 2022 by Cindy Kerschner

Creamed Greens Casserole serves kale, spinach and arugula in a slightly sweet, cream sauce. Topped off with buttery toasted panko crumbs.  An easy Easter side or anytime spring dish.

Creamed Greens Casserole

Today Our Family Table group is showing off their easy Easter sides.

Easter is just around the corner. Like many people, I stress over the big meal. Ham is usually a must centerpiece. I’ve been to Easter dinner where fish was the main dish and even lamb and rabbit.

So once the main dish is decided it come down to the sides. Some kind of potato, a salad offering and that all important side vegetable.

I’m thinking spring, so it has to be green. Better yet, greens! Mixed greens in a creamy sauce with a bit of crunch works for me.

Creamed Greens Casserole

I sauteed kale, spinach and arugula in a fry pan with a bit of oil and salt.

In a separate saucepan, I made the cream sauce. A small fry pan served nicely to brown the crumbs.

Creamed Greens Casserole

Creamed Greens Casserole

Creamed Greens Casserole

Creamed Greens Casserole

5 from 1 vote
Print Recipe
Servings 4 1/2 cup

Ingredients
  

greens

  • 6 cups chopped kale
  • 4 cups baby spinach
  • 2 cups arugula
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt

sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 2 teaspoons sugar
  • salt and pepper to taste

crumb toppings

  • 2 tablespoons butter
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon parsley
  • 1/4 teaspoon smoked or regular salt

Instructions
 

Greens

  • Heat medium-sized skillet over medium heat about 1 minute. Add oil and heat additional minute until oil shimmers, Sauté kale in hot oil over low heat for about 5 minutes until kale softens, Add spinach and arugula, continue cooking additional 2 to 3 minutes until greens are cooked. Remove pan from heat.

sauce

  • Stir butter and flour together in a small saucepan over medium low heat until thick and bubbly. Whisk in milk, sugar, salt and pepper. Continue cooking, stirring constantly until thickened. Add greens to sauce. Keep warm.

crumbs

  • Add butter, crumbs, parsley, salt to a small skillet. Sauté stirring constantly until crumbs are toasted. Sprinkle crumbs over creamed greens.

Easy Easter Side Dish Recipes

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Posted in #OurFamilyTable, Easter, side dish, skillet, What's For Dinner? | Tagged , , | 5 Comments

Ginger Pear Turnovers #SpringSweetsWeek

Posted on March 25, 2022 by Cindy Kerschner

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Ginger Pear Turnovers serve fresh ginger and Butterscotch Pears wrapped in flaky puff pastry. Easy dessert idea, breakfast, or after school treat.

Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks!   Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway!   This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring.  So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it here and the prizes that you can win!

Don’t forget to enter in the Rafflecopter below!

Thanks Dixie Crystals,Anolon and Melissa’s Produce for being delicious Spring Sweets Week Event Sponsors for this dish!
Frozen puff pastry sheets make this dessert so easy. Thaw according to package directions.
Mincing fresh ginger blends better into the filling. Butterscotch Pears take a bit longer to cook than apples do to cook.
Remember to cool the filling completely before adding to the pastry squares.
ginger pear turnover
Ginger Pear Turnover
Close the edges with a fork. Slicing small holes in the top allows steam to escape and keeps the pastry flaky.
Brush with egg wash to add shine!
Ginger Pear Turnover
A drizzle of glaze is a must!

Ginger Pear Turnovers

Ginger Pear Turnovers

Ginger Pear Turnovers

Print Recipe
Servings 8 each

Ingredients
  

  • 2 sheet puff pastry
  • 2 each Butterscotch Pears, peeled , diced (about 2 cups) (I used Melissa's)
  • 1 teaspoon fresh ginger, minced
  • 2 tablespoons butter
  • 2 tablespoons apple juice
  • 2 teaspoons cornstarch
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1 each egg whisked with a few drops of water for egg wash

Instructions
 

filling

  • Whisk together cornstarch and apple juice. Set aside. Bring butter, pears, ginger and salt to a boil. Reduce heat to low-medium and continue cooking, stirring occasionally, until pears begin to soften, about 6-8 minutes. Do not overcook. Remove softened pears from heat and stir in cornstarch mixture. Return to heat and cook until thickened, about 1 minute.
    Cool completely before using.

assemble

  • Thaw pastry according to package directions. Lightly dust pastry sheets with flour. Roll each sheet into an 11 to 12-inch square, Cut each sheet into 4 squares. Place 1/4 cup filling
    in the center of each square. brush edges with egg wash, Fold dough over filling into a triangle. Gently press the edges together with a fork.
    Cut 2 or 3 small slits into the top of the turnover to allow steam to escape. Place  turnovers onto parchment lined baking sheet. Brush tops of pastry with egg wash. Bake for approximately 20 minutes until crust turns brown and flaky and sounds hollow when gently tapped. Remove finished turnover and allow to cool a bit before glazing if desired.

Ginger Pear Turnovers

Friday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Posted in #SpringSweetsWeek, apples, dessert, pears | 8 Comments