Tuesday, September 30, 2014

Ducky 13 Bean Soup for #10DaysofTailgate {#Dairyfree #recipe}


Disclaimer:  I have received a package of dried 13 bean soup as well as duck products ~
                     all opinions are my own

How can it be that this is the last day of the #10Daysof Tailgate event already;  I know it is just with everything else time flies when you are having fun.  Let's just say that this last day just snuck up on me but let me also say that I have had so much for preparing foods for this fun event.  Thank you, Camilla for having me, I have had so much fun and learned quite a bit about Tailgating.

Now before I tell you everything there is to know about my Ducky 13 Bean Soup let me remind you that there is a fantastic prizes to be had during the giveaway.  You do not want to miss that now, right?!  To enter all you need to do is enter my #10DaysofTailgate Kick-off Post! and you are all set fingers crossed.

Okay…so now finally Ducky 13 Bean Soup;  yes you can say that I have been having a lot of fun with the duck and not just because I live in Oregon.  Well so I admit to having teased my friends with the Oregon Duck theme maybe just a wee bit because truth be said I really do not have a horse in the game {isn't that what you say?} Are you ready for some warming soup?  It can be cold out there in the parking lot {at least I imagine it to be} and a bowl of warm soup to warms one up instantly.  Savory delicious broth, the bite of 13 different beans, smooth vegetables, and the unexpected taste of duck come together in this beautiful soup.  What do you think? -  Well, it is a winner here….

Ducky 13 Bean Soup
  • 1-1/2 C dried 13 Bean Soup soaked over night
  • 1 tsp Duck fat
  • 1/2 - 1 pack Duck bacon, diced
  • 1 large onion diced
  • 2 large carrots cleaned & diced
  • 6 C water
  • 2 bay leaves
  • Salt and Pepper to taste
  1. Soak beans over night
  2.  Melt fat then add diced bacon pieces and fry them up
  3. Add vegetables to the pan and sauté
  4. Place soaked beans (pour soaking water off) in a slow cooker and add 6 C of water
  5. Add sautéed vegetables and bacon
  6. Set slow cooker on high and cook for 6 hours
Serve with crusty French Bread!

For more fun be sure to check out these recipes…

Starters
Mains
Homemade Honey Mustard Chipotle Chicken Bites by Love and Confections
Beer Cheese Brat Chowder by Cheese Curd In Paradise
Ducky Joes by A Day in the Life on the Farm
Ducky 13 Bean Soup by The Not So Cheesy Kitchen
13 Bean Chili by Miss Laura’s Kitchen
Za’atar Spiced Cashews by The Girl In The Little Red Kitchen
Chicken & Potato Stir Fry on the Grill by Debbi Does Dinner Healthy

Sweets
Boston Lager Cupcakes by Sew You Think You Can Cook

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Saturday, September 27, 2014

Savory Duck Hand Pies for #10DaysofTailgating {#dairyfree #recipe}

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

It's the weekend = party time; bring on the games and the parties to celebrate them.  Will you have a party at your house or be tailgating this weekend.  As far as I know there won't be tailgating in Oregon this weekend as the Oregon Ducks are off, and the Oregon Beaver are not playing at home.  Go Beavers!  Around here people in Portland you are either a Duck or a Beaver…well, I am fine with either team but think that these Savory Duck Hand pies are more a ducky meal to support the Oregon Ducks, but then again….I actually wanted to name these cute hand pies Oregon Duck Hand pies but you know these are so delicious and certainly just want to appeal to one team :)  For the picture I had planned to serve them on a bed of greed lettuce with a side of pineapple salsa ~ you know, green and yellow…well, that did not happen either…

But here take a look at these delicious little hand pies….

Ground duck, sweet and tangy Cherry Chipotle Not Ketchup, ginger, garlic, sesame, carrots and scallions wrapped into flakey dough that is baked to perfection…

Oh, yes…these are absolutely 100% delicious no matter your favorite team; it's crust and perfectly seasoned tasty meat.  Plus it comes together easily - I did not say super quick, but easy.  With a few exceptions i.e. puff pastry I always like to make my own dough, to me it is just like magic when the flour combines with the "butter", water and turns into dough.  That's me - but you can take a shortcut and use puff pastry sheets instead.  

These are Ducky Hand Pies and let me just tell you that Ron was absolutely thrilled.  He absolutely loves duck and this - yes another first - was the first time I have ever cooked duck.  It was perfect with the duck meat but if you do not have duck handy, a beef, pork or a combination of both would work as well.  

Savory Duck Hand Pies

Dough
  • 1 C flour
  • 1/2 Tbl
  •    5 Tbl Earth Balance, or other vegan margarine cut into pieces
  • 1/4 C cold water
  1. In a large bowl combine flour, salt, and margarine. Mix together - by hand - until the entire mixture is crumbly 
  2. Add cold water at once and quickly - I use a scraper and/or my hands - put ingredients together until the ingredients come together into a dough {do not knead}
  3. Place the piece of dough into kitchen wrap and cool for at least 1/2 hour before using
Filling
  1. Heat canola oil and when hot add sesame seeds; sauté until sesame seeds turn slightly golden
  2. Add garlic, ginger, and carrots.  Sauté until fragrant and carrots turn bright orange in color
  3. Add ground duck to the vegetables.  Sauté until duck is crumbly and all the way cooked through.
  4. Stir in Cherry Chipotle Not Ketchup along with a pinch of salt and sauté for another couple of minutes
  5. Add scallions and adjust salt if needed
Finishing and baking
  • 1 egg yolk beaten plus 1 Tbs water
**** Preheat oven to 425F and line one or two cookie sheets with parchment paper ****
  1. Cover your work space with some flour and place cold dough onto it
  2. Roll dough out very thinly
  3. Cut dough into even squares
  4. Place filling onto the middle of each square then fold up the edges 
  5. Place each package onto the prepared baking sheet 
  6. Brush egg onto each package
  7. Bake for about 20 minutes or until golden
Enjoy warm or cold!

For more inspiration take a look at what the other bloggers are bringing to the party today…

Here's what everyone brought to the table today...

Starters
Chicken Bacon RanchTaquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla

Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Slow Cooker Smoky Date Barbecue Chicken Sandwiches by A Kitchen Hoor’s Adventures
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef

Sips
Apple Cherry Spice Cocktail by CafeTerraBlog

Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles

Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Wednesday, September 24, 2014

Pear Poppy Snails {Birnen Mohn Schnecken} for #10DaysofTailgating {#dairyfree #recipe}

What is a party without dessert; every party needs dessert.  Any party needs dessert whether it is at home or in a parking lot.  Right?!  Dessert can be anywhere just as long as it is portable and delicious, well that is at least what I think.  So yes,  it is the perfect time to bring Snails along…I can hear you?  Snails…Bea what are you talking about…no, not Escargot but baked snails. I call them snails because in German rolled pastries - sweet or savory - are all called Schnecken which translates to snails…

Pear Poppy Snails are the perfect dessert; fresh pears along with poppy seeds rolled into a delectable yeast dough.  Yes, sweet but not overly - sweet fresh pears meet poppy seeds meet maple syrup and cinnamon.  What do you think?  Everything is rolled into a dough that is ever so slightly crispy and firm; they are perfect with coffee and if there are leftovers after the party great early in the morning.

Pear Poppy Snails {Birnen Mohn Schnecken}


Dough
  • 1 c  milk {or your favorite milk substitute I use plain Almond milk}
  • 3-1/2 Tb butter or vegan "butter" 
  • 2-1/2 c flour
  • 1/3 c sugar
  • 2-1/2 tsp yeast
  • 1 egg
  • pinch salt
  1. Combine flour, sugar, and yeast in a large mixing bowl
  2. Slowly melt butter in milk and once it has melted mix it into the flour mixture
  3. Add egg and continue kneading until dough has formed 
  4. Cover dough with a dish cloth and place it at a warm spot to let it rise for about 45 minutes
  5. When dough has risen knead it one more time.
  6. Put plenty of flour onto your work area and roll the dough out into a large square.  Place the  the rolled out dough  on a kitchen towel {or a couple} and cover it with another kitchen towel while you are preparing the filling
Filling + Glaze
***preheat oven to 400 F***; line 2 cookie sheets with parchment paper
  • 3 pears, peeled, cored, and cut into bite sized pieces
  • 2 TB lemon juice
  • 1/3 C poppy seeds
  • 1/4 C plain almond milk {or other preferred milk}
  • 1/4 maple syrup
  • 1/2 tsp cinnamon
  • 1 C powdered sugar {for glaze}
  • 2 TB lemon juice {for galze}
  1. Drizzle lemon juice over the pears and mix it up
  2. Combine poppy seeds with "milk", maple syrup and cinnamon. Gently heat the combination covered in a pot for about 5 minutes - do not bring it to a boil.  After about 5 minutes let it cool down for another 5 minutes or so.
  3. Spread the poppy seed mass thinly over the prepared dough until everything but the edges are covered
  4. Spread the pears evenly over the poppy seed mass
  5. Working from front to back, carefully roll the dough tightly to the back end until you have one large roll
  6. Using a sharp kitchen knife cut 1/2" slices - or a little thicker - and place the individual slices on the prepared cookie sheet.
  7. Once the entire roll has been cut cover the cookie sheets with a kitchen towel and let rise for another 15 minutes
  8. Remove kitchen towel from the cookie sheets and place the rolls into the oven.  Bake for about 15 minutes and let the snails cool down
  9. Prepare the glaze by combining the powdered sugar with the lemon juice
  10. Drizzle the glaze over the cooled down  Pear Poppy Snails

Enjoy and have fun!

Check out the rest of the tailgating party for more recipe ideas for your party...

Starters
Pretzel Sticks with Two Sauces by Eliot’s Eats
Cherry Chipotle BBQ Pork Nachos by The Spiffy Cookie
Duck Poppers by CafeTerra
Duck Bacon Pumpkin Soup by Culinary Adventures with Camilla

Dips
Corn and Cheddar Dip by Sew You Think You Can Cook
Steakhouse Deviled Egg Dip by From Gate to Plate

Mains
Ultimate Bacon Burger by Cheese Curd In Paradise
Cincinnati Turkey Chili by The Pajama Chef
Smoky Date Pulled Pork by Curious Cuisiniere

Sides
Just Ducky Baked Beans by A Day in the Life on the Farm

Sweets
Linebacker-Sized Chocolate Chip Cookies by Things I Make (for Dinner)
Rocky Ledge Bars by Debbi Does Dinner Healthy
Pear Poppy Snails {Birnen Mohn Schnecken} by The Not So Cheesy Kitchen

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Monday, September 22, 2014

Cherry Chipotle Meatloaf Sandwiches for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

I am on a roll…three days in a row a post from me; let's just say that this novice tailgater - okay I have not graduated to an actual tailgater but will call myself now a tailgate food preparer.  How are you liking that?  Yes, having just boarded a train in Seattle right next to the football field where I heard the crowds roar makes me thing that I have graduated from novice to tailgate food preparer.  What do you think?  So I know tailgate food has to be a crowd pleaser, portable, and really worth every single bite of it.  You know worth as in mouthwatering delicious; one of those foods to me is meatloaf.  Meatloaf is comfort food to me - simple, plain good food but I realize that it is just not possible to bake a meatloaf at a parking lot.  Well, okay that is if you have a portable oven which - at least to my knowledge - most of us do not bring along in their cars.  So my next thought that was how about a Meatloaf Sandwich; toasted bread topped with thick slices of delicious meatloaf.  That sounds more like tailgating food, right? Oh yes…but just bread and meatloaf?  Not quite like it…condiments the perfect sandwich needs condiments.  So here we go…

Perfectly toasted thick slices of sourdough bread, both slices slathered with a combo of Not Ketchup Cherry Chipotle mixed with mayo, each topped with crisp bright green lettuce, then a thick cut slice of meatloaf studded with bright green specks of parsley topped with bright red fresh tomatoes and rings of red onion.  Yes, it is one big sandwich not a food you will look elegant eating, but it sure is finger-licking good.  So what about the recipe..glad you asked.

First make he meatloaf; not any meatloaf but a Cherry Chipotle Meatloaf…

Cherry Chipotle Meatloaf Sandwiches

  • 1-1/4 lb ground beef
  • 3/4 lb ground pork
  • 1/2 C bread crumbs {make sure they are dairy free}
  • 1 C chopped Italian parsley 
  • 1 C chopped red onion
  • 2 tsp salt
  • Pepper
  • 1 tsp paprika
  • 1 egg
  • 1/2 C Not Ketchup Cherry Chipotle for topping while baking
*** Preheat oven to 375 F ***

Meatloaf
  1. Combine ground meat with all of the ingredients except the Not Ketchup.  Work it together into a dough then shape it into a loaf
  2. Place the loaf into a baking dish then slather it with the Not Ketchup Cherry Chipotle sauce.
  3. Bake in the preheated of for 45 minutes or until the meat is cooked through
  4. When cooked through remove the meatloaf from the oven and let it cool down

Assemble Sandwiches {makes 4 sandwiches}


  • 8 slices of sourdough bread
  • 2-3 TB Not Ketchup Cherry Chipotle
  • 2-3 TB Mayonaise
  • 8 slices of fresh, washed and dried lettuce leaves
  • 1-2 tomatoes sliced
  • 1/4 red onion sliced
  1. Toast 8 slices of sourdough bread
  2. Combine Not Ketchup Cherry Chipotle with mayonnaise
  3. Slather Not Ketchup/Mayo combo on all slices of bread
  4. Place lettuce on all slices
  5. Top half of the lettuce covered slices with thickly cut slices of cool meatloaf
  6. Top meatloaf with red onion and tomato before covering each sandwich with the other half of the prepared lettuce covered bread slices.
  7. Tightly wrap sandwiches then cut them diagonally
Enjoy!


Take a look at the other great recipes...
Here's what the rest of the crew brought to the table...

Starters
Grilled Shrimp with Bloody Mary Dip by Curious Cuisiniere
Carnitas-Stuffed Potatoes with Carrot Karma Pico de Gallo by Culinary Adventures with Camilla

Dips

Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Asian-Inspired Turkey Burgers by Sew You Think You Can Cook

Sides
SRC Surprise Recipe by A Day in the Life on the Farm

Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and
check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


Sunday, September 21, 2014

Apple Hand Pie {Apfeltaschen} for #SundaySupper {#dairyfree #recipe}

What food comes to your mind when you think of fall?  Me, it is Zwetschgen {plums}, apples and pears - I love summer but the fall harvest makes the switch of the seasons all better for me.  In our yard we have an apple and a pear tree; one for each of our daughters.  Alena's is the apple tree and Mia Rosie's is the pear tree.  The trees are both espalier trees; the trees have been in our yard for ten as well as eight years and this year's harvest was the best ever. Good thing all of us love fall fruit and today's #SundaySupper event is perfect as the theme is Fabulous Fall Foods. Our hosts today are Coleen The Redhead Baker and Constance The Foodie Army Wife.


Now back to our abundant harvest. I love having loads of fruit in the house to make a quick and easy cake, or mouthwatering delicious Apple Hand Pies {Apfeltaschen}.  These are made with - gasp - frozen puff pastry; yes I did not make the dough from scratch. However be  reassured they are absolutely 100% dairy free, as always please double check the ingredient list.  Apple Hand Pies are the perfect treat not only do they come together in a snap, but they are mouthwatering plus portable.  Yay, right? The perfect combination of a crispy, flakey shell that meets a sweet yet tart gooey apple filling.

Apple Hand Pie {Apfeltaschen}
- 5 C peeled, cubed, apples
- 1/2 C water
- 1 TB sugar
- 1 TB lemon juice
- 1 pack puff pastry
- 1 egg yolk combined with 1 TB of water

Preheat oven to 400F
  1. Remove puff pastry from the freezer and set out to thaw
  2. Make apple filling by combining apples with water, sugar and lemon juice in a pot.  Over medium heat - covered - bring mixture to a low simmer and cook until the apples have softened, and turned juicy.
  3. Line two cookie sheets with parchment paper.
  4. Flour your work area and carefully roll out a sheet of the puff pastry.
  5. Cut the sheet into equal squares.  Place 1 Tablespoon {or more} onto each square before folding it up carefully.  Place the filled pastry onto the prepared cookie sheet.
  6. Repeat steps 4-5 with the second sheet of puff pastry.
  7. Whisk the egg yolk with the water.  Brush the egg water mixture on top of each filled pastry square
  8. Bake for 15 - 20 minutes until the pastry is golden.
Enjoy!

Appetizers and Drinks Soups, Stews, Chili, and Casserole Salads and Side Dishes Main Dishes Desserts and Baked Goods Sunday Supper Movement Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Saturday, September 20, 2014

Pineapple Salsa for #10DaysofTailgate

Disclaimer: Free products from the sponsors of this event have been received; all opinions are my own 

And here it is my first - okay novice - post for the #10DaysofTailgating event. Are you ready for the party?

I am bringing fresh Pineapple Salsa for the event; sweet pineapple combined with cilantro and red onions meets the delectable Carrot Karma Hot Sauce. The sweet flavors of pineapple melt together with some nice heat that are cut by the hints of lime.    Oh yes it is so good…well, that is as long as you like fresh pineapple.

Here take a look at my friend Gail volunteering to sample the pineapple salsa in   appropriate tailgating gear….


Fresh Pineapple Salsa {easily doubled}
   1  C finely chopped fresh pineapple
1/4  C finely diced red onion
   1  tsp finely diced and cleaned jalapeño {or more if you like spice}
   2  TB freshly chopped cilantro
1-1/2 TB Carrot Karma Hot Sauce
Salt to taste
  1. Gently combine all of the ingredients
  2. Make at least 30 minutes ahead of time - adjust salt and hot sauce before serving

Have fun and now check out all the other amazing Tailgate food
Starters
Dips
Sips
Sides
Mains
Sweets

To enter to win one of 14 amazing prizes during our giveaway, see a complete list of participants, and check out all of our sponsors, please visit my #10DaysofTailgate Kick-off Post!


It is time to kick-off #10DaysofTailgate

Our #10DaysofTailgate sponsors #tailgating #gamedayfood
Our generous sponsors are providing the prizes free of charge. I have received product related to these brands to use for #10DaysofTailgate. All opinions stated are my own.

Hi there guess what I am doing? Well, okay I know you are reading this so yes blogging… but no, this is not the exciting news.  The exciting news is that Camilla of Culinary Adventures with Camilla is hosting 10 Days of Tailgaiting.  Yes, that is correct as in #10DaysofTailgate; now if you know me you are also aware that this German girl most like knows nothing about tailgating.  Yup that is true I have never done but hey it sounds like a fun party with great food and I am in.  So what does #10DaysofTailgate mean.  Well, every single day recipes will be featured that are a match for any game day.  From drinks to desserts you are covered oh yes, rest assured.  Oh, and there is another super exciting part…yes I am a little over excited right now but hear me out, there are also some fantastic products to give away! Our sponsors have generously donated many fantastic goodies.  From condiments, to master griller there is something for everyone.

So now, beware and remember because all the info you need during the event is covered in this post.  It includes a list of our sponsors and items (including the nifty rafflecopter widget needed need for a chance to win).  This is how it will work.  The party starts at 9am ET today, so be sure to come back and check out the recipes. Now, don't be disappointed that I won't be posting a new recipe every single day during the event—but that's what the #10DaysofTailgate team is here for.

The Players:
Meet and connect with our sponsors:
Bob's Red Mill: website | twitter | facebook | pinterest |  instagram
El Diablo Hot & Spicy Mustard: website | twitter | facebook | instagram
FireWire Grilling: website | twitter | Facebook
Gourmet Garden: website | twitter | facebook | pinterest
Intensity Academy: website | twitter | facebook | pinterest | instagram
Maple Leaf Farms: website | twitter | facebook | pinterest | instagram
Mr. Bar-B-Q: website | twitter | Facebook
Not Ketchup: website | twitter | facebook | pinterest | instagram
Pick Your Plum: website | twitter | facebook | pinterest | instagram
Quirk Books: website | twitter | facebook | pinterest
The Girl in the Little Red Kitchen Bake Shop: website | twitter | facebook | pinterest | instagram ThermoWorks: website | twitter | facebook
The Giveaway:
We have SO MANY great prizes up for grabs during this event!

How to enter (mandatory): Leave a comment on this or any of my #10DaysofTailgate posts that answers this question: What is your favorite tailgate dish? Be sure to record your entry in the rafflecopter widget below, which will then open up more optional entries. a Rafflecopter giveaway

The nitty gritty: This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Our generous sponsors are providing the prizes free of charge. Participating bloggers may have received product related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

Friday, September 19, 2014

Frikadellen {German Beef Patties} for #WeekdaySupper {#dairyfree #recipe}

Sunday Supper Movement
This post is sponsored by The Beef Checkoff.  All opinions are my own. 

Happy Friday!!!  Are you ready for the weekend and an easy Friday night dinner?  Well,  I got you covered with these delicious Frikadellen.  Frikadellen are - at least by the German's account - staple in any kitchen.  Some call them Frikadellen, in Bavaria they are Fleischpflanzerl {Meatflowers} while in Swabia they are known as Fleischküchle.  All of them being savory delicious meat patties.  They are not only quick and easy to make but also delicious.  Another reason to love ground beef…yes,  beef is always a fantastic option for delicious, quick, and nutritious #WeekdaySuppers. For many more great beef recipes be sure to follow the beef Pinterest board.

Now this is not the most attractive i.e. photogenic dish, yes I readily admit it…but please do not let that deter you….honestly take not only my word but also the word of my family for it….


Frikadellen {German Beef Patties}
1-1/2 lb. ground beef
        1 small onions finely diced
        1 medium carrot cleaned and shredded
        1 C cooked white rice
        1 egg
           Salt, pepper and smoked paprika
           Canola Oil
  1. Combine beef with all of the ingredients and work them into a smooth dough {I use my hands}
  2. Form individual patties and let them rest for a little bit before frying 
  3. Heat canola oil in your favorite frying pan and when hot fry up the patties in batches until cooked through.  Be sure not to over crowd the pan
           optional
  1.  Preheat the oven to 375 - Quickly fry the patties on each side until golden then transfer them to a baking sheet. Bake for about 15 - 20 minutes until they are cooked all the way through
Serve with a large salad for a delicious #WeekdaySupper.

For other great #WeekdaySupper recipes be sure to visit all of the other great recipes featured this week.

Monday - Harvest Chili Bowls by The Messy Baker
Tuesday - Balsamic Glazed Filet Mignon by Alida's Kitchen
Wednesday - Cola Barbecue Beef by Melanie Makes
Thursday - Asian Beef & Broccoli Lettuce Wraps by Cupcakes & Kale Chips
Friday - Frikadellen {German Meat Patties} by The Not So Cheesy Kitchen

Be sure to follow Beef Checkoff on Twitter, Facebook, and Pinterest

This post is sponsored by The Beef Checkoff.  All opinions are my own. 

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