SPINACH & ARTICHOKE BURGERS WITH TARRAGON SPECIAL SAUCE
Spinach & Artichoke Burgers With Tarragon Special Sauce
Provided by The Rachael Ray Staff
Number Of Ingredients 25
Steps:
- Preheat a cast-iron griddle or skillet
- In a small bowl, combine ketchup, sour cream, relish, salt, pepper and tarragon
- Reserve
- Combine ground meat with artichokes, spinach, cheese, garlic, thyme and lemon zest
- Form 6 patties and drizzle each with olive oil
- Toast buns
- Spread soft cheese or goat cheese on bun bottoms, top with a patty, spinach, tomato and onion
- Slather bun tops with tarragon sauce, set tops in place and serve with crispy, thin oven fries tossed with garlic and cheese alongside
SPINACH AND ARTICHOKE STUFFED PORTOBELLOS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 20 pieces of stuffed portobell
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Heat a large nonstick skillet over medium high heat. Add a drizzle of oil and the portobello caps. Season caps with salt and pepper, to taste, and cook 3 minutes on each side. Add balsamic to the pan and allow the vinegar to cook away as it coats the caps. Transfer balsamic glazed caps to a cookie sheet. Return pan to the stove and add oil, garlic and onion. Saute onions and garlic 3 minutes, add spinach to the pan and let it wilt. Coarsely chop artichoke hearts in the food processor and add to the spinach. Season veggies with salt and pepper and thyme. Add chopped toast and dampen stuffing with chicken or vegetable stock. Combine stuffing and sprinkle in a little grated cheese. Top each mushroom with 1/5 of the filling. Set mushrooms in oven for 5 minutes to set the filling. Cut each mushroom into 4 pieces and transfer to a serving dish.
SPINACH-ARTICHOKE BURGERS
From Rachael Ray's Everyday Food magazine. A healthier way to get the yummy taste of spinach-artichoke dip.
Provided by tammyhensley1
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat a grill, grill pan or large non-stick skillet to medium-high. If using a grill pan or skillet, preheat the broiler.
- Place the ground turkey in a medium bowl and season with salt and pepper. Add the lemon zest, parmigiano-regiano, finely chopped garrlic, spinach, thyme, and a drizzle of olive oil (about 2 tablespoons), and combine. Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
- If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove. If using a grill pan or skillet, broil the bread on both sides until toasted. Rub the toasted bread with the remaining garlic. Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
- In the last two minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone. If cooking on the grill, drop the lid to melt the cheese. If cooking on the stovetop, tent your grill pan or skillet with aluminum foil. Place a burger on top of each of the tomato slices and serve immediately.
Nutrition Facts : Calories 617.5, Fat 21.1, SaturatedFat 12.2, Cholesterol 116.2, Sodium 1253.7, Carbohydrate 50.4, Fiber 9.8, Sugar 2.6, Protein 58.2
RACHAEL RAY'S SPINACH ARTICHOKE BURGERS
As we all know ground poultry can be pretty bland. Rachael Ray keeps coming up with GREAT flavorful ways to prepare ground poultry to please just about anyone. Keep in mind that most of her burger recipes work well with ground chicken, turkey or beef.
Provided by riffraff
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat a grill, grill pan or large nonstick skillet to medium-high.
- If using a grill pan or skillet, preheat the broiler.
- Place the ground chicken in a medium bowl and season with salt and pepper.
- Add the lemon zest, Parmigiano-Reggiano, finely chopped garlic, spinach, thyme and a drizzle of EVOO, about 2 tablespoons, and combine.
- Form into 4 patties and cook the burgers until firm and cooked through, about 6 minutes on each side.
- If cooking the patties on a grill, place the bread alongside the patties, grill on both sides and remove.
- If using a grill pan or skillet, broil the bread on both sides until toasted.
- Rub the toasted bread with the remaining garlic.
- Place the bread on plates and top with a slice of tomato, then season the tomatoes with salt and pepper.
- In the last 2 minutes of the burgers' cooking time, divide the sliced artichokes evenly among the burgers, then cover each with 2 slices of provolone.
- If cooking on the grill, drop the lid to melt the cheese.
- If cooking on the stovetop, tent your grill pan or skillet with aluminum foil.
- Place a burger on top of each of the tomato slices and serve immediately.
Nutrition Facts : Calories 611.2, Fat 22.5, SaturatedFat 12, Cholesterol 121.7, Sodium 1201.4, Carbohydrate 53.1, Fiber 11.1, Sugar 2.6, Protein 53
SPINACH-ARTICHOKE RAVIOLI-LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil for pasta.
- Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
- Defrost the spinach in the microwave for 10 minutes on high.
- While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
- Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
- Cook pasta to al dente, 5 to 6 minutes in salted water.
- Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
- Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
- Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes
SPINACH AND ARTICHOKE SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.
RACHAEL RAY'S SPINACH ARTICHOKE PASTA SALAD
Make and share this Rachael Ray's Spinach Artichoke Pasta Salad recipe from Food.com.
Provided by Shirl J 831
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine the first three ingredients in the bottom of a serving bowl.
- Add remaining ingredients to the bowl and toss till well combined.
- Season with salt and pepper and serve.
- This makes 8 side dishes.
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