TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
- Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
- Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.
CHICKEN CACCIATORE
This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.
TURKEY CACCIATORE BURGERS ON PORTOBELLO BUNS
This is my second turkey burger recipe by Rachael Ray I have posted. Rachael sure knows how to cook ground turkey!! I have made just a couple of changes to suit our tastes. Recipe orignially has arugula chopped on finished burger (between mushrooms) Unable to find any up here...I replace it with chopped fresh spinach.
Provided by katie in the UP
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
- Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and cilantro. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
- Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them.
- Roast the caps 12 minutes.
- Remove them from the oven and season them with salt and pepper.
- Turn oven off. Top each cap with a burger and 1/2 cup chopped spinach and a slice of mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.
Nutrition Facts : Calories 447.3, Fat 17.6, SaturatedFat 10, Cholesterol 149.6, Sodium 777.3, Carbohydrate 13.5, Fiber 2.9, Sugar 5.8, Protein 58.6
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