Foodie Friday: Feta Burgers

Looking for a twist on your 4th of July burgers? How about Feta Burgers? If you like Feta cheese, you'll love these burgers.

 

Ingredients:
1 pound lean ground beef
1 egg
1 packet Hidden Valley Ranch dressing mix
1 8 oz. package Feta cheese, cubed

In a mixing bowl, mix 1 pound of ground beef, pour in cubed Feta cheese, crack an egg over it and add your packet of salad dressing mix. Mix with your hands and form into patties.























Place patties on the grill or fry them up in a skillet to your desired state of done-ness. Throw the cooked burger on a bun with lettuce and tomato and you'll have a delicious holiday treat!

Foodie Friday: Asparagus Casserole

Holidays are made for asparagus casserole... uh, errrr, or asparagus casserole is made for holidays? How about we eat asparagus casserole every holiday. And some non-holidays. But especially holidays. Because it's delicious. It's a celebration in your mouth.

Ingredients:
4 cans asparagus
4 hard cooked eggs
2 cans cream of mushroom soup (we use reduced fat)
1 can milk
Cheese Nips, crushed (we use the about 4 cups pre-crushed - you can also use goldfish)

Pre-heat your oven to 350 degrees. In a casserole dish sprayed with Pam, put in a layer of asparagus (about 2 cans). Slice hard boiled eggs into 1/4" slices lengthwise and layer over asparagus, using all your eggs. Mix your cream of mushroom soup with your milk and pour 1/2 the mixture over this layer. Finish with another layer of asparagus (about 2 cans). Pour remaining mushroom soup mixture over final layer. Put 4 cups Cheese Nips into a plastic bag and squeeze all the air out of the bag before you seal. Beat the bag with a rolling pin, wooden spoon or some such thing until your Nips are crushed. Sprinkle the crushed Nips over your casserole. Pop the whole bit into the oven for 20 to 30 minutes - you'll see it bubbling when it's done.

P.S. You can thank me later.