BAKED Parmesan Hamburger... Super Easy & Delicious

Last week, I was in the mood for a delicious hamburger and ordered one from a local high end restaurant. It was EXPENSIVE ($28) and LACKED TASTE. I know I am a decent cook and should be able to create a HIGH END home made hamburger at a lower cost. So in my quest to find the best homemade burger, I also thought how about baking a burger. Due to my lease agreement, I cannot have a grill on my patio and I hate trying to fry/grill anything on my electric stove (oh did I mention I hate electric stoves). OK Google... how do you bake a hamburger? The results from my research and my knowledge of food led me to the CREATE the most amazing burger. I left off any ketchup, mustard or mayo to insure the taste was focused on the burger. No Fuss No Mess. Here is my inspired recipe. Express Your Love Through Food!

INGREDIENTS

4 Beef burgers 86% Angus - approximately 1/4 lb each

Burger Spice Mixture:

1/8 teaspoon Baking Soda 

1/8 teaspoon Salt 

1/8 teaspoon Fresh Ground Pepper 

1/8 teaspoon Onion Powder 

1/8 teaspoon Smoked Paprika

1/8 teaspoon Parsley 

4 Tbs Parmesan Cheese

2 Hamburger Buns

Lettuce

Sliced Tomato

What every condiments you love on your burgers!

INSTRUCTIONS

Preheat oven to 375 degrees.

I bought premade patties (Angus 86%) as it saves time and results in a better final product.

Place burgers on an oven save pan and liberalily sprinkle both sides with Burger Spice mixture. Let rest at room temperature for 30-45 minutes. Letting the burgers rest is an important step.

While the burgers are resting toast the top side of your buns under the broiler until golden. Remove and sprinkle parmesan cheese on the insides of each bun. Broil buns until just slightly golden. Remove and set aside for assembly.

Bake in a preheated oven for 20-25 minutes. Do not overcook. Let burgers rest for 10 minutes before serving,

ENJOY!! #myinspiredrecipes #bakedburger #easydinner #lunch

Minestra di Ceci... Garbanzo Soup - Easy, Healthy and Delicious!

This delicious and simple Garbanzo (Chickpea) Soup, takes advantage of the affordable simple legume. This mostly overlooked protein is turned into a delicious soup, full of flavor and nutrients. They are an excellent source of protein, carbohydrate, fiber, B vitamins, and some minerals. Currently they are approximately $1.50 a pound and this recipe will make 6 servings, so for a few dollars you can make enough soup for dinner and the rest is frozen for another day! Take advantage of this versatile bean.

Just a few simple ingredients, this soup is so easy and fast to make. A few ingredients and you are off to the stove! Express Your Love Through Food!

Finished with a dollop of Greek yogurt or sour cream and sprinkled with fresh parsley and a drizzle of EVVO, this soup will quickly become a favorite. Express Your Love Through Food. Enjoy!

INGREDIENTS

1 pound of dried Garbanzo Beans

2 large Carrots shredded

2 Large Onions shredded

2 Celery Stalks shredded

3 Tbsp Extra Virgin Olive Oil

3 Cloves Garlic smashed

2-3 fresh Sage Leaves

1-2 sprigs Thyme

5 sprigs Flat Leaf Parsley

1 Tsp Salt

1/2 Tsp Pepper

2 Knorr Chicken Bouillon in 4-6 cups Water or 4-6 cups Chicken or Vegetable Stock

For SOAKING BEANS

4 cups of water, 1 tablespoon salt and 1 tablespoon baking soda.

FOR SERVING

Serve with heaping dollop of Whole Greek Yogurt or Sour Cream

Sprinkle with Fresh Parsley and drizzle of Extra Virgin Olive Oil

INSTRUCTIONS

Rinse garbanzo beans and place in a bowl cover with warm water with 1 Tlbs. salt and 1 Tlbs. baking soda. Soak for 12 hours or overnight. Drain and rinse when ready to use.

Using a food processor or hand box grater, grate carrots, celery and onions. Heat olive oil in a stock pot until shimmering and add shredded onion, carrots and celery. Sauté on medium high until vegetables are beginning to become soften. Do not burn or brown. Reduce heat to medium and add whole smashed garlic and sauté for a few minutes until garlic is fragrant. Add garbanzo beans and stir in 4 cups of chicken or vegetable stock, just enough to cover the beans, add more stock during cooking as needed. Bring to a boil and reduce heat to a simmer. Add sage leaves.

Simmer until garbanzo beans are soft about 2 hours. Taste and adjust salt and pepper to your liking. Because the vegetables were grated the soup will automatically thicken. Add a little stock if the soup is getting too thick for your liking. Taste and adjust salt and pepper. Because I used two chicken bouillon cubes my soup did not need any added salt.

Serve with a dollop of sour cream or Greek yogurt. Add your favorite crusty bread! Express Your Love Through Food!!! ENJOY!

#chickpeasoup #garbanzobeansoup #soup #simpledelicioussoup #heartydinnersoup #easysoup #beansoup #healthysoup

Black Bean & Corn Salad... Super Easy & Delicious

This past summer I wanted a healthy side dish to serve with lunch or dinner. A salad that would last a week in the fridge and still taste great. This low calorie, healthy Black Bean & Corn salad is not only super easy but extremely cost effective. One can each of black beans and corn, 1/2 a red onion, celery, parsley, some seasonings and that is it!

Serve this black bean and corn salad with any main course protein for dinner or with any sandwich for lunch and enjoy! Here is my inspired recipe. Express Your Love Through Food!

INGREDIENTS

1 15 oz can of Black Beans

1 can of Whole Kernel Corn or 1 10oz bag of Birds Eye Steam fresh Super Sweet Corn

1/2 cup of Red or White Onion chopped

1/4 cup of Celery chopped

1/2 cup of chopped Flat Leaf Parsley

1/4 cup Extra Virgin Olive Oil

Juice of 2 Lemons

Zest of 1 Lemon

Salt & Pepper to taste

INSTRUCTIONS

Rinse black beans and canned corn, drain and place in a serving bowl. If using bagged frozen corn defrost before adding to place beans. Add onions, celery, parsley, salt and pepper, olive oil and lemon juice and zest. Gently toss to combine. Taste and adjust seasoning.

ENJOY!! #myinspiredrecipes #blackbeansalad #sidedish #lunch