Sunday, July 31, 2011

Turkey Burgers with Avocado Mayonnaise

I received sprouts and tomatoes in this week's fruit and veggie co-op box and was so excited to make this favorite recipe only to find it wasn't on this blog. So, I'm a couple year's too late but here is one of our all-time favorite turkey burger recipes (served on my homemade hamburger buns). It's simple yet packed with flavor. 

I also like the variety of healthy nutrients found in the avocado, sprouts and tomatoes. This was initiation for my children into the wonderful world of sprouts and they loved them! My eldest child said: "Mom, these parsley things taste like green peas." We've eaten sprouts for lunch all week now. Mmm, mmm!

Turkey Burgers with Avocado Mayonnaise

1 lb ground turkey
1/4 c Panko bread crumbs
1 t chili powder
1/2 t garlic salt
1/2 t seasoned salt
1/2 t pepper
1/4 c mayonnaise
1 avocado
2 t lemon juice
1/4 t garlic powder
shake of tobasco sauce (optional)
4 whole wheat burger buns
1 small tomato
1 c alfalfa sprouts

Heat grill. In medium bowl combine first five ingredients; mix well. Shape the turkey mixture into four 5-inch patties. When ready to grill, oil grill rack. Place patties on gas grill over medium-high heat. Cook for 10-15 minutes or until no longer pink in center, turning once. Meanwhile, in blender combine mayonnaise and peeled and pitted avocado, lemon juice, garlic powder and tabasco sauce. Blend until smooth.
To serve, spread bottom halves of hamburger buns with mayonnaise mixture. Top with turkey burger, tomato slice and sprouts.

Who Dished it first? this is a family recipe

Wednesday, July 20, 2011

Cucumber Sandwiches

It's summer and that means my menu preferences are dishes that don't require turning on my stove or oven. Yesterday we drove to the other side of the island to explore the beaches and enjoy some "staycation" fun before school starts. As I packed our picnic lunch I realized my fridge was overflowing with cucumbers. Since I couldn't see us munching on cucumber spears/slices while sitting on a sandy beach (sand and finger foods don't mix) I bravely decided to pack our lunch with a completely different and random choice of sandwich, cucumber sandwiches.

Have you ever eaten cucumber sandwiches? I've never attempted these before and while searching for a recipe I found that most cucumber sandwiches are simply white bread and thinly sliced cucumbers.  Hmmm...the English seem to enjoy them but cucumbers and sponge bread just didn't sound like a hearty enough lunch for beach play. That's when I found this version with pickled cucumbers and an herb infused cream cheese spread. I served our sandwiches on freshly baked whole-wheat bread and my kids devoured their lunch. I'm not sure if it was because they were starving after the sun exposure but even my youngest and pickiest eater requested seconds.

Just a note: In my opinion eating these with wheat bread does detract from the subtle cucumber/cheese filling flavor but it makes a much heartier and lasting meal. Also, slicing your cucumber with a mandoline would be ideal since it would give you extra thin slices.

Cucumber and Cream Cheese Sandwiches
1 medium cucumber
1 cup water
1/2 cup vinegar
8 ounces softened cream cheese
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1/4 teaspoon dill - optional
a loaf of white or sourdough bread

Wash the cucumber, then peel and thinly slice. Mix the water and vinegar in a bowl and let the cucumber slices soak for half an hour. Remove and drain thoroughly.

One half hour before serving mix the cream cheese, mayonnaise and the spices. Put a thin layer of the cream cheese mixture on two slices of bread and place the cucumbers between the two. Cut the crust off the sandwhich and cut diagonally twice; you will have four triangles.

Who Dished it first? Fun Tea Party Ideas

Here's a photo from the Fun Tea Party Ideas website of a crustless triangular cucumber and cream cheese sandwich on white bread, just perfect for a tea party snack!

Saturday, July 16, 2011

Honey-Mustard Pork Chops

I love meat cooked on the grill but I must admit that pork is my least favorite. Whenever I grill pork it still ends up chewy and hard to swallow and lacking flavor, that is until I found this marinade. One secret I've learned is that the longer you marinade the better it tastes. This marinade has great flavor with the combination of mustard, honey, parsley and all the other ingredients. Even better, my husband helped me grill this to perfection.

Honey-Mustard Pork Chops
1/3 cup Dijon mustard
1/4 cup cider vinegar
1/4 cup honey
2 Tablespoons soy sauce
1 Tablespoon minced fresh parsley
2 garlic cloves
1 teaspoon ground ginger
6 boneless pork loin chops

In a small bowl combine all the ingredients (excluding the pork). Pour half the marinade into a large re-sealable bag; add pork chops. Seal bag and turn to coat, refrigerating for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting.

When you are ready to grill, drain and discard the marinade. Grill pork, covered, over medium heat 4-5 minutes on each side or until a meat thermometer reads 160 degrees, basting frequently with reserved marinade.

Who Dished it first? Taste of Home

Friday, July 8, 2011

Baked Oatmeal

Here is a great recipe for all you moms with young kids going back to school in the fall. Mornings can be hectic and it's easy to serve cold cereal for breakfast on school mornings because it's quick. Try this recipe as it is a tasty healthy alternative and all the preparation is done the night before.

I like to eat oatmeal for breakfast but it can get boring. This is a great way to perk up your bland oatmeal.
I'm also going to remember this dish for the next time I'm asked to feed a large crowd. What I especially like about this version of oatmeal is that I don't have to stand by the stove and constantly watch the oatmeal to make sure it doesn't boil over or burn. Hooray for easy oatmeal!

Baked Oatmeal

1/2 cup melted butter
1/2 cup honey
2 eggs, beaten
3 cups old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 cup milk
1 cup fruit or nuts

In a bowl mix together the butter, honey and eggs. Add in the oats, baking powder, salt, cinnamon, vanilla and milk. Mix and then fold in fruit/nuts of choice. Grease a 9x9 baking dish and pour the oatmeal mixture in. Cover tightly and place in fridge over night.

In the morning preheat your oven to 350 degrees F. When the oven is hot, uncover your oatmeal dish and bake in the oven for 30-40 minutes or until golden brown. Serve warm with milk.

My Notes: I used 3/4 cups mashed strawberries (a little more than the recipe called for) and 1/2 cup chopped macadamia nuts. As my youngest would say, this was a "strawberry shortcake" treat.

Who Dished it first? this recipe is adapted from Your Homebased Mom

Thursday, July 7, 2011

Red White and Blue Cupcakes

I hope everyone had a great 4th of July. Ours was perfect with a beach visit in the morning where a paddle board competition with 500+ boarders was going on. Next we went to a potluck with friends and delicious food and lastly was fireworks on the beach. For the potluck I wanted to bring a festive dessert and that's when I decided to make these cute little cupcakes. The cakes made from scratch were flavorful and dense and everyone at the party loved the tri-colored theme.

Red White and Blue Cupcakes
2 cups white sugar
1 cup butter
4 eggs
4 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk
red and blue food coloring

Preheat oven to 350 degrees F and line the muffin tins with paper liners.

In a medium bowl cream together the sugar and butter. Beat in the eggs one at a time, then add the vanilla. In a separate bowl combine the flour and baking powder, then add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth.

Divide the batter into three equal portions. In one bowl add red food coloring and in a second add blue food coloring; mix the batter until the coloring is even. Spoon the batter into the muffin tins, starting with the blue, then the white and lastly the red. This batter makes exactly 24 muffins so be sure to spoon only a small spoonful of each batter into the tins.

Bake 20-25 minutes; cake is done when a toothpick inserted in the center comes out clean.

Red White and Blue Buttercream Frosting
3-4 cups powdered sugar
3/4 cups soft butter
1 teaspoon vanilla
1-2 Tablespoons milk
red and blue food coloring

Combine the powdered sugar and soft butter, blending for 2-3 minutes. Add the vanilla and milk and blend again until combined. Place 1/2 cup of frosting in two separate bowls adding red food coloring to one and blue to another. Keep the frosting in the fridge until you're ready for icing to keep it firm.

When you're ready to ice the cupcakes place red frosting on one side of your frosting bag, blue on the other and a large amount of white frosting in the center.

Who Dished it first? me

I'm adding this recipe to Sweet as Sugar Cookies weekend link party! Come check out the sweet selection.

Saturday, July 2, 2011

Roasted Tomato Turkey Burgers

I'm a product reviewer at Moana Saves, a fantastic site with reviews and many great giveaways. I review everything from children's games to personalized iPad cases to a whole list of food items (Bacon Hot Sauce, Beano's sandwhich sauce, The Everything Bean Cookbook, etc). Recently I had the chance to review some food products from Giada De Laurentiis's gourmet food line sold at Target. I'm having so much fun with Giada's Pepper & Eggplant Tomato Spread. This sauce is for mixing with your pasta or serving on a baguette but I'm experimenting with it and finding new ways to enjoy it's roasted pepper, tomato and eggplant flavor. My latest invention, these turkey burgers, was a huge hit with my family.  The addition of the sauce added great flavor to the patties, served bun-less alongside rice and vegetables. 

Roasted Tomato Turkey Burgers

1 pound ground turkey
1 1/2 Tablespoons Giada De Laurentiis's Pepper & Eggplant Tomato Spread (sold at Target)
1/4 cup parmesan cheese
1/3 cup italian breadcrumbs
1/2 teaspoon garlic pepper
1/2 teaspoon season salt
1 egg
1/2 cup ricotta cheese

Mix all ingredients excluding the ricotta cheese. Form 5 small patties, reserving additional meat mixture. Place a spoonful of ricotta on each patty and top with additional turkey mixture, sealing the ricotta in the center of each patty. Grill 5-7 minutes on each side or until the meat is fully cooked.

*My notes: these are moist patties with the addition of the cheese filling so be careful as you flip them on the grill.

Who Dished it first? this is an original by me on The Dish List
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