Best Iberian Burger With Madeira Mushrooms And White Gazpacho Mayonnaise Recipes

CHICKEN MADEIRA

Chicken Madeira image

Provided by Kelsey Nixon

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts
Kosher salt and cracked black pepper
3 tablespoons olive oil
2 cups sliced cremini mushrooms
3 cups Madeira wine
2 cups low-sodium beef broth
2 sprigs fresh thyme, plus more for garnish

Steps:

Sprinkle each chicken breast liberally with salt and pepper. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the chicken until browned, 4 to 6 minutes per side. Transfer to a plate and cover with foil.
Add the remaining 2 tablespoons oil to the same skillet over medium-high heat and saute the mushrooms until softened, 2 minutes. Add the wine and cook 1 minute before adding the beef broth and thyme. Bring the sauce to a simmer and let reduce by three-quarters, about 15 minutes. The sauce should have thickened and turned a rich dark brown. Just as the sauce is almost done, return the chicken to the pan and finish cooking through to 165 degrees F, about 5 minutes. Season with salt and pepper.
Serve the chicken with the mushrooms and Madeira sauce and garnish with fresh thyme.
Per serving: Calories 280; Total Fat 14 grams; Saturated Fat 2 grams; Protein 29 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 76 milligrams; Sodium 296 milligrams

MUSHROOM BURGERS

Mushroom Burgers image

Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 cups finely chopped fresh mushrooms
2 large eggs, lightly beaten
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon canola oil
4 whole wheat hamburger buns, split
4 lettuce leaves
Sliced tomatoes and mayonnaise, optional

Steps:

In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.

Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)

Eboo's Wild Scuppernong Pie (with grapes) image

Provided by Trisha Yearwood

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 cups slightly tart seedless black grapes (about 1 1/2 pounds)
1/2 cup sugar
1/2 cup Concord grape jelly
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine
2 store-bought roll-out pie crusts
1 egg, beaten

Steps:

Preheat the oven to 350 degrees F.
Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.