Sweet Hawaiian Mini Burgers

Winter blues got you down? Bring home a taste of the Aloha State with these delicious mini burgers that effectively combine savory and sweet. The juicy pineapple and the Hawaiian bread will make you feel like you’re lying on the beach sipping from a coconut. (Recipe and photo courtesy of The Beef Checkoff.)

Sweet Hawaiian Mini Burgers

(Makes 4 servings.)

Ingredients

Burgers

• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• 4 canned pineapple slices, drained
• 12 Hawaiian sweet dinner rolls, split
• Lettuce

Sauce

• 1/4 cup barbecue sauce
• 1/4 cup pineapple preserves
• 1 tablespoon packed brown sugar

Directions

• Combine ground beef and Worcestershire sauce in medium bowl, mixing lightly but thoroughly. Shape into twelve 1/2-inch thick mini patties. Set aside.
• Combine sauce ingredients in small saucepan; bring to a boil over medium heat, stirring frequently. Remove from heat.
• Place patties on grid over medium, ash-covered coals. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
• Meanwhile brush pineapple slices with sauce and place on grid around patties. Grill pineapple 4 minutes, turning once and brushing with additional sauce. Remove pineapple, keep warm. Brush burgers with remaining sauce after turning.
• Cut each pineapple slice into thirds. Line bottom of each roll with lettuce, top with burger, then with pineapple piece. Close sandwiches.

Hearty Shepherd’s Pie

Shepherd’s pie is a mutton-specific variation on the older and more general cottage pie, a dish that was originally created as a way to utilize potatoes and leftover roasted meat of any kind. Because this recipe includes lamb as the protein, it is a true shepherd’s pie—and a great way to warm up on a chilly evening! (Recipe and photo courtesy the American Lamb Board.)

Hearty Shepherd’s Pie

(Makes 12 servings.)

Ingredients

• 3-pound lamb leg, ground or diced into 1/2-inch cubes
• 1 tablespoon oil, canola or vegetable
• 3 medium yellow onions, peeled, 1/4-inch dice
• 6 tablespoons all purpose flour
• 3 medium carrots, peeled, 1/4-inch dice
• 1 cup peas
• 1 cup corn
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 3 cups lamb stock
• Sea salt to taste
• Black pepper to taste
• 1/2 cup parsley, chopped
• 4 pounds Yukon gold potatoes, washed
• 1/2 cup heavy cream
• 1/2 pound salted butter
• 8 ounces English Derby and/or Cheddar cheese, shredded

Directions

In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas, and corn; incorporate well. Add tomato paste and Worcestershire sauce. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil. Reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture. Top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Nutrition per serving:

Calories: 511

Protein: 16 g

Total fat: 30 g (16 g saturated fat)

Sodium: 335 mg

Cholesterol: 80 mg

Total carbohydrates: 46 g

Baked Barbecue Chicken—Spicy Southern Style

For those rainy days when you’re craving some backyard barbecue, this oven-baked chicken recipe will satisfy those southern cravings.

Baked Barbecued Chicken—Spicy Southern Style

(Makes 6 servings)

• 5 tablespoons tomato paste
• 1 teaspoon ketchup
• 2 teaspoons honey
• 1 teaspoon molasses
• 1 teaspoon Worcestershire sauce
• 4 teaspoons white vinegar
• 3/4 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1/4 teaspoon onion powder
• 2 cloves garlic, minced
• 1/8 teaspoon ginger, grated
• 1 1/2 pounds chicken (breasts, drumsticks), skinless

Combine all ingredients except chicken in saucepan. Simmer for 15 minutes. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture. Cover with plastic wrap and marinate in refrigerator for 1 hour. Place chicken on baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and bake for 30 minutes.

Serving size: 1/2 breast or 2 small drumsticks
Calories: 176
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 81 mg
Sodium: 199 mg
Total fiber: 1 g
Protein: 27 g
Carbohydrates: 7 g
Potassium: 392 mg

Recipe from the National Heart, Lung, and Blood Institute.