Baked Ziti

It’s never a bad day when I offer Baked Ziti as a Sunday dinner. When the weather is warm and we want a light Baked Ziti, we accommodate with the amazing Cluck ‘n Moo beef and chicken ground combination. The rich meat flavor comes through with less fat when they add the chicken to the mix. It works beautifully for this quick and easy “slow” cooked meat sauce.

Baked Ziti
by Susan R-H

1 pound ziti, cooked according to package directions
2 Tablespoons olive oil

1 medium onion, medium dice
4 cloves garlic, finely diced
2 teaspoons dried basil
1 teaspoon dried oregano
2 pounds Cluck ‘n Moo Ground
2 32-ounce jars of your favorite Marinara (I prefer Rao’s)
Salt and pepper
2 pounds ricotta cheese
2/3 cup grated Romano cheese
2 eggs lightly beaten
1/4 cup freshly chopped parsley
Salt and pepper
8 ounces grated mozzarella cheese
3/4 cup grated Romano cheese

Cook the ziti according to the package directions to al dente. Drain and rinse well with cold water. This is one time, you do not want the starchy water to stick around. In a Dutch oven or large deep skillet, heat the olive oil at medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-45 seconds. Stir in the basil and oregano. Give them a minute to become fragrant. (As much as I love fresh herbs, dried herbs work so much better in this type of preparation.) Increase the heat to medium-high and add the Cluck ‘n Moo. As the meat cooks, break it up to cook through. Add the marinara sauce and bring to a boil. Reduce the heat back to medium and simmer for 30 minutes. Season with salt and pepper to taste. Allow the sauce to cool to room temperature.

In a large bowl, combine the ricotta, grated Romano, eggs, and parsley. Season with salt and pepper. Mix in the ziti. In a 13 x 9 baking dish, ladle 1/2 of the meat sauce. Spoon the ziti/cheese mixture on top of the sauce and press down to cover the dish. Add the rest of the meat sauce, covering the ziti. Mix the mozzarella and Romano cheese and top the ziti and sauce. Bake at 350°F for 30-35 minutes.

We typically serve Baked Ziti with a colorful fresh salad of mixed greens and our favorite Italian vinaigrette, along with buttery baked garlic bread. The options are endless!

Cluck ’n Moo Mexi-Fritters

You give me ground meat, and being the simple home cook that I am I go straight to meatloaf, meatballs, or sloppy Joe’s. ARGH! So, in my feeble attempt to think “outside of the box,” I decided to make a fritter. Okay, okay, so I can still see the box sitting on the bar stool next to me but I’m outside of it...a little!

Testing this recipe was fun and super filling. My sister, who has decided that all carbs are sinful and that she will NOT partake of anything with flour or corn in the ingredients list, stopped by my house when I was in the throes of testing my recipe. She tried one of my little Mexi-Fritters because “they don’t have THAT much flour or corn in them.” Half an hour later, she and my husband were asking for another batch. Rules are meant to be broken.

Cluck’n Moo Mexi-Fritters
by Maryjo

1 Tablespoon olive oil
1/2 cup onion, diced medium

1 garlic clove, minced

1 pound Cluck 'n Moo Ground
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground coriander
1/4 teaspoon dried oregano
1 Tablespoon plus 1/2 teaspoon ground cumin, divided
1 teaspoon chili powder
2 teaspoons salt, divided
1/4 teaspoon red pepper flakes
1/2 of a 14.5 ounce can petite diced tomatoes
1 teaspoon Tabasco sauce
3 large eggs, beaten
1/2 ear of fresh corn on the cob, kernels removed (about 1/2 cup)
2 sliced Serrano peppers (removing seeds optional)
1 Tablespoon fresh cilantro, chopped
1 1/2 cups sharp cheddar cheese, shredded
1 1/2 cups all-purpose flour
1 Tablespoon baking powder
Oil for frying

Heat the olive oil in a skillet or Dutch oven over medium high heat. Add the onions and cook until tender, about two to three minutes. Add the garlic and the Cluck 'n Moo Ground. Brown the meat, breaking up the pieces into smaller chucks as you cook. Continue cooking about 5 to 7 minutes, until the meat is cooked fully through. Add 1/4 teaspoon cayenne pepper, the ground coriander, the oregano, 1 Tablespoon of the ground cumin, the chili powder, 1 teaspoon of the salt, the red pepper flakes, the 1/2 can of petite diced tomatoes, and the Tabasco sauce. Cook an additional 5 minutes. Remove from heat and allow to cool completely. Using a food processor, put half of the meat mixture into the food process and pulse 5 to 10 times until the meat is ground fine. Add it back to the skillet or Dutch oven and combine the ground meat with the chunky meat.

In a large bowl, add the cooled meat, the beaten eggs, corn kernels, Serrano peppers, fresh chopped cilantro, sharp cheddar cheese, all-purpose flour, baking powder, the remaining 1/4 teaspoon cayenne pepper, the remaining 1/2 teaspoon ground cumin, and the remaining 1 teaspoon of salt. Mix well (I use my hands for this but be sure to remove your jewelry…it’s a sticky mess.)

I used a deep fryer to cook the first batch I prepared, and I used a skillet to cook another batch. If you use a fryer, follow the fryer manufacturer’s directions. I used peanut oil in my deep fryer (as suggested by the manufacturer.) I scooped 1

Tablespoon of the dough into a sticky ball and placed them onto a floured plate. Cooking a dozen at a time, I cooked the fritters for three minutes, turning them with a slotted spoon to make sure they browned evenly on all sides. After three minutes I drained them on a wire rack, salted them, and served. If you decide to cook them in a skillet, just put enough oil in the bottom of the skillet to come about half way up the side of the fritters. Heat the oil before adding the fritters. Again, cook the fritters for about 3 to 4 minutes, turning half way through. Then drain on a wire rack or paper towels. Remember, the meat is already fully cooked!

These are delicious as a little appetizer popper or served inside a soft flour tortilla (sort of like a falafel.) Play with it. I made a spicy jalapeño aioli to go with it. Note that you’re going to get at least two dozen fritters out of this recipe, depending on the size of dough ball you make. If you have more than you need, just measure the fritters out onto a lined baking sheet and freeze them. Once frozen, drop the individually frozen fritters into a zip top bag and put them back in the freezer. If you want to cook a dozen fritters, just pull a dozen out of the bag, thaw them completely, and cook just as described above.

Texas Tamales

I love layers to my food. Layers in texture and layers in flavor. This recipe is all about layers created by multiple flavors and textures. It begins with a hearty center of beautifully blended chicken and beef laced with jalapeno and cumin. Then a smoky kick of chili sauce dances on top before it's wrapped in a moist corn jacket that has been studded with fresh corn kernels. If that wasn’t enough to create a party on your taste buds, there is a dollop of Texas-style pecan and cilantro pesto on top. It truly is a journey to tamale heaven and I double dare you to drizzle some sour cream on top and a splash of your favorite salsa.

Texas Tamales
by Krisi
Inspired by Reata’s Tenderloin Tamales

Masa Filling

2 1/2 cups masa
3 cups fresh corn (about six ears, off the cob)
1 1/4 cups vegetable shortening
1 cup chicken broth
1 bunch cilantro, coarsely chopped
1 Tablespoon kosher salt
1 Tablespoon paprika

Combine all the ingredients in a mixing bowl, and using an electric mixer, process until well-blended. The consistency should resemble wet mud. To test the masa, drop a spoonful into a glass of cold water. If it floats you have the right amount shortening, if it sinks, add more shortening, one tablespoon at a time, mixing after each addition.

Cluck 'n Moo Filling

2 pounds Cluck 'n Moo Ground
1 onion, finely chopped
5 jalapeno peppers, seeded and diced
4 garlic cloves, minced
2 Tablespoons ground cumin
1 1/2 Tablespoons kosher salt
1 Tablespoon ground coriander

Add all ingredients together in a large mixing bowl and mix well. Cover and refrigerate.

Chile sauce

15 large dried chilies (such as Anaheim, Guajillo, Pasilla, Arbol)
2 teaspoons ground cumin

1 onion, sliced 

1 whole garlic bulb, cloves removed and peeled
1 Tablespoon kosher salt and more for seasoning

Remove tops of dried chilies and shake out seeds. Place chilies in stock pot and cover them with water. Add the cumin, sliced onion and garlic. Boil the chilies until soft, about 20 minutes. Using tongs, transfer the chilies to a food processor along with a ladle full of the chili water. Puree the chilies until smooth. Pass the puree through a strainer to remove any remaining seeds and skins. Pour the chili sauce into a bowl and add salt to taste.

Pecan Mash

This is a spin on traditional pesto, Texas style. Pine nuts and basil have been replaced with Texas pecans and cilantro.

3/4 cups pecan pieces
2 garlic cloves, coarsely chopped
1 bunch cilantro, chopped
3/4 cup Asiago cheese, grated
1-2 jalapeno peppers, seeded and diced
1 to 1 1/2 cups extra virgin olive oil
Kosher salt

Combine the pecans, garlic, cilantro, cheese, jalapenos and 1/4 cup of the olive oil in a food processor. Pulse until pecans are coarse chopped. While the machine is running slowly add the remaining oil until it is completely incorporated. Season with salt and refrigerate until use.

To assemble tamales:

You will need 40 dried corn husks

Soak the corn husks in hot water until soft and pliable, about 1 to 2 hours. Place 2 corn husks end to end on your work surface with a 2-inch overlap in the center. Keep a bowl of ice water near your work surface, dip your fingers in it and then take 2 Tablespoons of the mesa mixture and place in the center of the husks. Spread the mesa to about 2 inches of the husks edges. Next add about 3 Tablespoons Cluck 'n Moo filling in the center of the mesa. Drizzle about 1/2 Tablespoon of chili sauce on the filling. Tightly roll up the husks lengthwise and tie the ends with strips of the softened husks. I like to soak extra corn husks and tear into 1/8-inch strips and use them to tie the ends of the tamales.

Place the tamales in a single layer on a steaming rack in a pot with a tight-fitting lid. Cooking them in batches may be necessary. Set the rack of tamales over 2 inches of boiling water. Cover the pot and steam the tamales for about 1 hour, adding water as needed to maintain the 2 inches (internal temperature should be 165°F.)

Remove from the pot and serve by splitting open the tamale lengthwise and adding a dollop of pecan mash.

Thai Burger

When I think of Asian food and the flavors that I love to cook with, a burger isn’t the first thing that comes to mind. I have made burgers in the past that are flavored with Sriracha Sauce and everyone loved them. I decided to take these a step further by adding in one of my favorite herbs to cook with, cilantro, then topping them with a creamy sliced avocado and for a little crunch, a nice refreshing simple carrot salad. The final product…delicious! You won’t even know that these are gluten-free and dairy-free.

For the burger, I used a combination of beef and chicken which comes pre-ground together from a company called Cluck 'n Moo, who specialize in chicken and beef. The combination of chicken and grass-fed beef boasts 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. Unlike traditional beef burgers, these need to be cooked to a minimal internal temperature of 165°F, because they contain chicken.

Thai Burger

by Jenny

1 pound Cluck 'n Moo Ground

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 Tablespoons Sriracha Sauce
2 Tablespoons roughly chopped cilantro, divided
1 Tablespoon green onion (green part only)

1 teaspoon white sugar
1 Tablespoon hot water

1/4 cup rice vinegar

1 Teaspoon lime juice (Fresh)
1/4 teaspoon lime zest (optional)*

1 cup shredded carrots
1 avocado
Gluten Free Buns

Preheat your grill to medium heat.

In a large bowl, combine Cluck ‘n Moo Ground with salt, pepper, Sriracha Sauce, 1 1/2 Tablespoons chopped cilantro and green onions. Mix to combine well.

In a medium bowl, combine sugar and hot water, mix until sugar has dissolved. Add in rice vinegar, lime juice, lime zest* and remaining cilantro, mix well. Add in shredded carrots and toss to combine. Cover and refrigerate until burgers are ready to be assembled.

Evenly divide into four burgers and shape burgers to fit on the buns. Place burgers on the grill and cook for 4-5 minutes per side, until internal temperature reaches 165°F.

Toast buns, if desired. Assemble burger by placing the burger on the bottom bun, adding 1/4 avocado, sliced and then topping with some chilled carrot salad.

If you want even more flavor, add some Srirarcha mayo to the bun! Simply take 3 Tablespoons of your favorite mayo (I prefer the vegan mayo) and 1 Tablespoon of Srirarcha.

Enjoy!

Ramen Burger Bowl with Spicy Slaw

What better way to top off a bowl of comforting ramen noodles than with a tasty meat patty? And let’s just really take it over the top by adding a rich, gooey fried egg! The unique Cluck ‘n Moo blend of lean ground beef and ground chicken was the perfect choice to mix with tasty shiitake mushrooms and hints of oyster sauce and sesame oil. Water chestnuts add nice crunch to this delicious, grilled burger. The spicy slaw adds a bracing, yet refreshing, note to this bowl o’ goodness.

Ramen Burger Bowl with Spicy Slaw
by Gary
Serves/makes 4

Spicy Slaw

4 Tablespoons peanut oil, divided
3 slices (about 1/4”) fresh ginger, peeled
2 cloves garlic, mashed and peeled
2 Tablespoons brown sugar
3 Tablespoons mirin
1/4 cup light soy sauce
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek
1/4 cup rice wine vinegar
Coarse salt
White pepper
3 cups napa cabbage, washed, dried, thinly sliced
1 cup shredded carrots
1 cup fresh snow peas, thinly sliced
1/4 cup green onions, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish

Make dressing by placing two tablespoons peanut oil, ginger, and garlic in a saucepan. Heat on low/medium-low, gently infusing oil with ginger and garlic. Ginger and garlic should just sizzle, but not cook or burn. After ginger and garlic start to brown (about 2-3 minutes), remove and discard. Remove pan from heat. Cool slightly, and carefully stir in brown sugar, mirin, soy sauce, sesame oil, and sambal. Whisk in remaining peanut oil, vinegar, and season to taste with salt and white pepper. Chill for one hour.

In a large bowl, combine cabbage, carrots, snow peas, green onions and cilantro. Toss with dressing and chill, covered, in refrigerator until ready to serve.

Burger Bowl

1 pound Cluck 'n Moo Ground
2 Tablespoons minced water chestnuts
2 large dried shiitake mushrooms, rehydrated and minced
1 teaspoon oyster sauce
1/2 teaspoon toasted sesame oil
Coarse salt
Freshly ground black pepper
2 packages ramen noodles
4 eggs
Oil for frying
Black sesame seeds, for garnish

In a large bowl, combine Cluck ‘n Moo meat, water chestnuts, mushrooms, oyster sauce, sesame oil, salt and pepper. Form mixture into four patties. Grill patties on outdoor grill or indoor pan for four minutes per side, or until internal temperature reaches 165°F. Remove from heat and keep warm.

Prepare ramen according to package directions; divide evenly among four shallow soup dishes.

In a skillet, fry eggs in oil to desired doneness.

To assemble: Place a burger patty on top of each dish of noodles and broth. Carefully place a fried egg on top of each patty. Place about a cup of slaw to the side of each patty. Sprinkle with black sesame seeds, green onions, and cilantro. Serve at once.

Baked Herb Butter Burgers

Who doesn't enjoy a delicious homemade burger? I ran across a recipe for Butter Burgers on Pinterest shortly after I received my Cluck 'n Moo Beef and Chicken Ground Meat. Light bulbs went off on how I could adapt the recipe to be something my family would love. There are really so many directions you could go in to make this your family's favorite. I encourage you to be creative and put your own spin on it. The one thing I absolutely recommend that you use is the Cluck 'n Moo! It really has a great flavor and texture.

Baked Herb Butter Burgers
by Linda
Adapted from Baked Butter Burger by Creole Contessa

1 stick real butter, unsalted
2 Tablespoons chives, finely chopped
2 cloves garlic, minced
1 Tablespoons dried tarragon
2 pounds Cluck 'n Moo Ground
1 teaspoon black pepper
1/2 teaspoon sea salt
1/2 yellow onion, grated
3 slices thick white bread (I used Pepperidge Farmhouse Hearty White)
6 pear tomatoes
6 sweet/spicy pickle chips (I used Mad Pickles)

1) In a food processor, combine butter, chives, garlic and tarragon. Pulse until you have a smooth paste. Set aside.

2) In a large bowl combine Cluck 'n Moo, pepper, salt and grated onion. Using your hands, work it all into the meat.

3) Press the Cluck 'n Moo into an 8" x "12 inch buttered casserole dish. Make sure the meat is evenly distributed.

4) Using a spoon, spread the herb butter completely across the top of the meat. (I had to place dots of butter down first, then smooth it out across the meat).

5) Cover the casserole dish with foil and place in a preheated 375°F oven. Bake for 45 minutes. Check the temperature to make sure meat has reached at least 165°F and that the juices run clear.

6) Place the meat on a cutting board and using a 2 1/2" round cookie cutter, cut out six mini burgers and set aside.*

7) Using the same cookie cutter, cut out six bread rounds (you can get two rounds per slice.)

8) Place the bread rounds on a cookie sheet, then place under broiler on high. Remove from broiler when the bread is browned.

9) Build your burger how you like it. I served plain with a tomato and sweet/spicy pickle chip garnish.

Enjoy!

*After I cut my burger rounds, I just put the leftover meat in a baggie for my husband to have a sandwich later. He didn't mind having the odd bits and pieces.

Spicy Stuffed Mushrooms

It’s graduation season and that means so many parties! It seems each year the parties extend well into the summer. When we add in the holidays, the party season never ends! I always try to bring a unique appetizer to every event. This year, my favorite appetizer is Spicy Stuffed Mushrooms. I wasn’t sure what I would be bringing to parties until I received the generous shipment of Cluck ‘n Moo Ground! It’s flavorful and also lean, with the combination of ground beef and chicken. These Spicy Stuffed Mushrooms were met with rave reviews and will be a regular at many parties to come!

Spicy Stuffed Mushrooms
by Susan R-H

12 large mushrooms, cleaned, stems removed and finely

chopped. (**See Note)
2 Tablespoons olive oil, plus more for the mushrooms
1.5 pounds Cluck ‘n Moo Ground
1 small onion, finely diced
3-4 cloves garlic, finely minced
1 large egg lightly beaten
3/4 cup panko breadcrumbs
3/4 cup grated Parmesan Reggiano
2 Tablespoons half and half
2 teaspoons crushed red pepper flakes
Salt and freshly ground black pepper
Additional grated Parmesan Reggiano to garnish

In a large skillet, heat the oil over medium heat. Add the Cluck ‘n Moo Ground and cook until the meat is completely browned, breaking it up with a wooden spoon as it cooks. Remove the meat to a large bowl with a slotted spoon, leaving the pan juices in the skillet. Allow the meat to cool to room temperature. 

Add the onion to the pan juices and cook until the onion is caramelized, stirring frequently, about 10-15 minutes. Add the garlic and cook until fragrant, about 30-45 seconds. Add the mushroom stem pieces and continue to cook until the mushroom pieces have browned. Remove the skillet from the heat, allow to cool slightly, and add the onion/garlic/mushroom mix to the bowl with the meat. Add the egg, panko, Parmesan Reggiano, half and half, and crushed red pepper flakes. Mix well and check for seasoning. It should have a nice spicy taste. Season with salt and pepper to taste. 

Rub the mushroom caps with olive oil to thoroughly coat and place on a rimmed baking sheet. Using an ice cream scoop, distribute the stuffing mixture equally between the 12 caps. Gently press the mixture into the caps. Bake at 350°F for approximately 25-30 minutes, until the mushrooms are cooked through and the stuffing has turned golden brown. Top the stuffed mushrooms with additional grated cheese and serve immediately. This is one appetizer that will have your family and friends looking for more!

**Note: There are many opinions about the proper way to clean mushrooms. If Jacques Pepin says it is okay to wash the mushrooms with cold water just as you are preparing to cook them, then that is fine with me!

Cluck 'n Moo Pizzaiola on Ciabatta

We are always looking for healthy choices to reduce the fat and calories in our meals. When it comes time for choosing a ground beef alternative, what is your go-to? Ground turkey? Ground chicken? Ground buffalo? Ground Cluck 'n Moo? Wait, what? Cluck 'n Moo? Why yes, Cluck 'n Moo! A new healthy alternative to ground beef. The fine folks at Cluck 'n Moo share this about their product: "Enjoy a perfect-crafted mix of gluten-free and antibiotic and hormone free, humanely raised chicken and grass-fed beef. Cluck ‘n Moo Ground™ delivers the same juicy taste and texture as regular ground beef, but with 52% less fat, 34% fewer calories, and 57% less saturated fat. Substitute Cluck ‘n Moo Ground™ in all of your recipes calling for ground beef." So, since my husband and I are always looking for healthy choices to reduce the fat and calories in our meals, I was excited to learn that 37 Cooks would be receiving Cluck 'n Moo Ground to create exciting new dishes with.

There are times when my husband and I want a light dinner. These delicious Cluck 'n Moo Pizzaiola on Ciabatta fit that bill. I hope you enjoy them, too, and I hope you will give Cluck 'n Moo a try. My husband and I definitely enjoyed their product and gave them a big thumbs up!

Cluck 'n Moo Pizzaiola on Ciabatta

by Linda
Adapted from Steak Pizzaiola on Ciabatta at Cooking Light/My Recipes

4 teaspoons olive oil, divided
1 pound Cluck 'n Moo Ground
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 teaspoons dried oregano
1 28-ounce can of unsalted whole tomatoes
Ciabatta bread, 5 slices
1/2 cup grated mozzarella cheese
3 Tablespoons grated Parmesan cheese
4 large basil leaves, cut into ribbons (chiffonade) for garnish
Crushed red pepper for garnish

1. Heat two teaspoons of olive oil in large skillet, medium heat.

2. Add Cluck 'n Moo Ground to skillet and brown thoroughly. Drain and return to skillet.

3. Add salt, pepper, garlic, oregano and tomatoes to skillet, stir to combine.

4. Using two forks, gently tear tomatoes apart.

5. Reduce heat to low and simmer for 20 minutes, or until sauce has thickened.

6. Lightly brush Ciabatta bread slices with remaining olive oil.

7. Place on a baking sheet and put under a broiler (high heat) for 1 - 2 minutes until lightly browned.

8. Using a slotted spoon, place a generous amount of meat mixture on each slice of bread (keeping toasted side up.)*

9. Mix cheese together in small bowl, then top each slice with a generous amount.

10. Place back under broiler 2 - 3 minutes, until cheese is bubbling and lightly browned.

11. Garnish with basil ribbons and crushed red pepper. Serve immediately.

*This makes enough to freeze a portion for another meal.

Peppercorn Ranch Burgers

Peppercorn Ranch Burgers
by Sarah M.

For the burgers:
1 pound Cluck 'n Moo Ground
2 Tablespoons fresh ground pepper (I used both course fresh ground and course peppercorn medley)
Fresh ground salt
Grapeseed oil
6 slices center cut bacon
Fresh ground pepper
Toasted fresh rolls (I bought smaller whole wheat rolls from the deli section)

Toppings:
Romaine lettuce
Red onion, sliced
Good tomato, sliced

Homemade Ranch Sauce (recipe below)

Divide the Cluck 'n Moo Ground into 6 even parts. Wet your hands and with each part, roll the meat into a ball, flatten and put a slight dent in the middle with your thumb. I like to do this on parchment paper. Wash your hands and grab your pepper grinder! In a small bowl, grind the pepper until you have about 2 Tablespoons. Sprinkle 1 Tablespoon over all 6 patties and do a quick grind of salt over the patties, as well. Flip the burgers over and repeat.

Heat a cast iron pan over high heat. Add a touch of grapeseed oil to the pan and let it get to just smoking point. Add the patties to the pan and cook for 3 minutes on each side (internal temperature should be 165°F.)

For the bacon, preheat your oven to 400°F. Place the bacon on a rack on a sheet pan. Pepper the bacon with your pepper grinder until desired. I like extra pepper! Bake 15 minutes, check and bake a few minutes longer until desired crispiness. 

To assemble burgers:
Grab a toasted roll and slather on both the top and bottom a good helping of homemade ranch (recipe below.) Top the bottom bun with your burger patty, a piece of peppered bacon, tomato, onion and lettuce. Top with the top bun and enjoy!

Homemade Ranch Sauce

by Sarah M.

1/2 cup lowfat buttermilk

1/2 cup sour cream
1/2 cup mayonnaise (I used light mayonnaise, it's what I had on hand)
1/3 cup each chopped dill, parsley and chives
2 garlic cloves, minced well
Juice from 1/2 lemon
Salt and pepper to taste

In a medium mixing bowl, use a whisk to wish together the buttermilk, sour cream and mayonnaise. When it comes together, whisk in the fresh herbs, minced garlic, lemon juice and salt and pepper. I recommend letting this sit at least 45 minutes before dressing your burgers.

Pastelitos

Pastelitos
by Carlos

2 Tablespoons Goya extra virgin olive oil
1 small red onion
1 green pepper
3 garlic cloves finely chopped
3/4 pound Cluck 'n Moo Ground
1 Tablespoon of tomato paste
2 teaspoons of Goya Adobo
1/4 cup of Goya Pitted Alcaparrado finely chopped
1 generous bunch of cilantro, leaves and stems, finely chopped
1 packet of Goya Sazon with culantro and achiote
1 package of Goya Frozen Discos, thawed
Corn oil for frying

For the filling, heat olive oil in a shallow pan. Add onion, pepper, garlic and saute for 3 minutes. Add Cluck n' Moo Ground and brown until cooked. Add tomato paste, adobo, alcaparrado and cilantro. Saute for a few more minutes. Remove from stove and set aside.

On a lightly floured work surface, roll out discos with a rolling pin until about 1/2 larger in diameter. Place a Tablespoon of filling in the rolled out disco. With a wet finger, moisten around the outer edges of the circle, fold over and then press down along the edges with a fork to seal. Repeat with the remaining nine discos.

Deep fry in corn oil, until evenly browned on both sides.

Cluck 'n Moo Caprese Burger Stuffed Portabella Mushrooms

Sometimes I want the taste of a burger, but don't want the heaviness of 80/20 ground beef. The folks over at Cluck 'n Moo have created a very tasty product that is a blend of chicken and grass-fed beef, ground into a product with a whopping 52% less fat and 34% fewer calories than traditional grain-fed beef burgers. Give this product a try, you will not know that you are eating a beef and chicken mix and will certainly not be disappointed in the flavor of the blend. After trying it myself, I am hooked on Cluck 'n Moo!

Cluck 'n Moo Caprese Burger Stuffed Portabella Mushrooms
by Tonda

1 pound Cluck 'n Moo Ground
2 Tablespoons chopped fresh basil
3 Tablespoons grated Parmesan cheese
1 clove garlic, minced
1/4 teaspoon ground pepper
3 large portabella mushroom caps
Drizzle olive oil
1 large tomato, sliced
Drizzle balsamic vinegar
6 slices fresh mozzarella cheese
3 Tablespoons pesto

Preheat grill to medium-high heat. Add basil, Parmesan cheese, garlic and ground pepper to the Cluck 'n Moo mix. Mix well to evenly distribute the spices and cheese. Clean out the gills from the portabella mushrooms. Add a drizzle of olive oil to the outside of the mushroom caps and rub to cover the mushrooms. Flip over and stuff the meat mix in the mushrooms, patting down to form a patty inside. Grill for approximately 15 minutes, or until you reach an internal temperature of 165°F. Add a slice of tomato and drizzle with Balsamic vinegar. Cover with two slices of mozzarella cheese. Grill for an additional 5 minutes to melt the cheese. Top with pesto and serve with a fresh side salad.

Cajun Shrimp Burger

This is the first time I've used Cluck 'n Moo products. I was a little bit skeptical about the low fat content and not having a great tasting burger, but I was surprised at how delicious the meat is! They have done a great job with their products and I look forward to using it more often! Here is my burger recipe.

Cajun Shrimp Burger
by Luke

2 pounds of Cluck n Moo Ground
3 Tablespoons of Cajun seasoning
1/2 pound of peeled shrimp, cleaned
2 Tablespoons of minced garlic

1 Tablespoon of extra virgin olive oil
1 cup of sliced mushrooms

1 cup of sliced jalapenos
Cheese (your favorite)

Light the BBQ pit or your grill and do not place patties onto the grill until coals are grey.

At this time, place ground meat on freezer paper or a cutting board and season generously with Cajun seasoning. Mix well and form into patties.

Place shrimp in a bowl, mix in minced garlic and oil, mix well and place in refrigerator.

Once coals are ready, place patties onto grill and let them cook until half of the patty is cooked, then flip. Watch for the color of the meat to turn dark. Cook until internal temperature is at least 165°F.

Remove burgers from pit and add shrimp, cook shrimp for 3 minutes then flip and cook for another 3-4 minutes. Remove shrimp from grill and add a grill sheet to the grill, and add mushrooms and grill them for about 3 minutes on each side. Remove from heat.

Top your burgers with your favorite cheese and add jalapenos, mushrooms and shrimp and enjoy!

Grilled Cluck N Moo Gyros...A Simple Summer Treat!

Sometimes during the summer, you want to just chill in your backyard and grill up some mighty fine food. Burgers, dogs and steaks are all great, but on occasion, you want something a little different. I decided to search around a bit and I realized that we hadn't made homemade gyros in ages. They really do make a pretty awesome meal and they are fairly simple to put together. Not to mention that they are served with lots of refreshing sides that compliment the main course perfectly.

Now, I've used this recipe before with ground beef (and in the oven, not on the grill), so I knew that it was a great starting point. But, I must say that after making a few other dishes with the Cluck 'n Moo Ground, that the flavor is a little different than ground beef alone (or turkey/chicken.) So, I modified my seasoning and cooking times to accommodate the natural taste of the mix. My taste testers were blown away! They thought that the gyro meat tasted just like lamb. And that's what I was going for, so...success!

I kept things really simple and bought my tzatziki sauce, pita bread and other toppings (you could always make your own sauce and bread.) I served the gyros with a traditional Greek green bean recipe and also with a Mediterranean cold salad of cucumber, onion, tomato and seasoning. I do think that it is wise to use a disposable loaf pan to bake or smoke this recipe in, as it will make clean-up much easier. But, that's up to you. We mainly fire up the grill on the weekends (usually with company around), and I like to keep my workload to a minimum. Here's to good friends, good times, and good food!

Grilled Cluck N Moo Gyros...A Simple Summer Treat!
by Chris
Adapted from "Ground Beef Gyros" on Food.com

2 pounds Cluck 'n Moo Ground
1 Tablespoon plus 1/2 teaspoon dried oregano
1 Tablespoon plus 1 teaspoon granulated garlic
1 Tablespoon plus 1 teaspoon onion powder
1 Tablespoon plus 1 teaspoon marjoram
3 Tablespoons fresh rosemary, finely chopped
1 Tablespoon Kosher salt
1 Tablespoon plus 1 teaspoon black pepper
2 teaspoons paprika
1 Tablespoon minced garlic, jarred
Disposable loaf pan (optional)
2 Tablespoons olive oil
1/2 Tablespoon butter
12-15 split pita breads or flat breads, your choice
Tzatziki (store bought or make your own)
Shredded lettuce (iceberg)
Sliced tomato (I used 2 romas)
Sliced red onion (I used about 1/2 of one large)
Feta cheese to taste, crumbled

Place the Cluck 'n Moo Ground, oregano, granulated garlic, onion powder, marjoram, rosemary, salt, pepper, paprika and minced garlic in the bowl of a stand mixer with the paddle attachment (you could do this by hand, but if you happen to have the mixer, it is much easier.) Mix at the lowest speed for about 2 minutes, scraping the bowl down once or twice. You want the meat to be very smooth in texture, almost a “paste”. It doesn't take very long with the stand mixer - two or three minutes, maximum. The meat will end up sticking to the paddle...you just have to scrape it all off and form a loaf, placing it into your loaf pan (disposable, if you choose - no need to oil.) Either bake in a preheated oven set to 350°F, or grill over indirect heat outdoors (if you want to do your prep work before, you can stop at this step and cover the mixture to place in the fridge for awhile, even overnight. If you do refrigerate the mixture, be sure to let it sit out for about 30 minutes before cooking it.) It will probably be ready in about 35-45 minutes. Do please check the internal temperature, as there is chicken and beef involved. This is definitely not something that you want to under-cook (meat should heat to 165°F)! Once the meat mixture is cooked through, let it rest and cool for about 15-20 minutes or more. When meat is cool to the touch, remove the entire block from the pan onto a cutting board. Cut the loaf into 3 “short” loaves, then cut each third sideways to form thin strips (again, this is a good stopping point if you need to prep ahead of time or want to just enjoy time with your friends or family.) Cover the slices, pop them in the fridge, and they will be ready when you are!

To serve, heat the olive oil and butter in a large cast iron skillet. I have found that heating over medium heat works best. Reduce heat to medium-low and gently sear the slices of meat for about 2 minutes, flip with tongs and sear the other side for another 1-2 minutes, until heated through. Set meat strips on a paper towel-lined plate to drain. Assemble the gyros by placing the meat strips inside of the sliced pita bread along with the toppings of your choice (the ones I suggested are just that...a suggestion. You could definitely add olives, peppers, or anything else that your crowd likes.) We really enjoyed this recipe using the Cluck N Moo Ground. It made a ton (3 meals for at least 4 adults), and it also seemed to get even better after a day in the fridge. It is really versatile, so give it a shot. We will definitely be making it again!