Week 16: Recipe #5--Mar-a-Lago Turkey Burgers

This is another recipe from Our Best Bites (see link below), which they got from the Mar-a-Lago club because these burgers were featured on Oprah.  They look tasty and great for the summertime.  I will serve these with fruit and some corn on the cob.  Makes 8 half-pound burgers, so I will half it when I make it; they suggest using 20 oz. of meat when halving the recipe, which will yield about 6 large sliders.  Here is the recipe for the 8 burgers.

Photo from ourbestbites.com

You'll Need:

• 2 Tblsp. canola oil (you could also use butter)
• 1/2 c. finely chopped celery
• 3 granny smith apples, peeled and diced (you could also grate them)
• 1/4 c. thinly sliced green onions
• 4 lbs. ground turkey breast (remember, when halving, use 20 oz.)
• 2 Tblsp. kosher salt
• 1 Tblsp. black pepper
• 2 tsp. tabasco sauce
• 1 lemon, juiced and zested
• 1/2 bunch parsley, chopped
• 1/4 c. Major Grey's Chutney, pureed (our best bites thinks pureeing is unnecessary)

Preparation:

1. Saute the scallions, celery, and apples in the canola oil until tender.  Let cool.  Place the ground turkey in a large mixing bowl.  Add sauteed items and the remaining ingredients.  Shape into eight 8-oz. burgers.  Refrigerate 2 hours.
2. Season the turkey burgers with salt and pepper.  Place on preheated, lightly oiled grill.  Grill each side for about 7 minutes until meat is thoroughly cooked.  Let sit for 5 minutes.  Serve on your favorite toasted bread, pita, or hamburger bun.
3. The recipe calls for chutney to spread on top of the burgers.  Our Best Bites used Major Grey's from the jar, but here's the recipe Mar-a-Lago uses if you're interested:  http://www.oprah.com/food/Mar-a-Lago-Pear-Chutney

Haven't decided yet which I'll use.  Let me know what you think!

Recipe and link:  http://www.ourbestbites.com/

Week 16: Recipe #4--Grilled Chicken & Berry Salad

I found this on a blog I follow called Our Best Bites (see link below).  It looks so tasty and summer-y; I can't wait to try it!  I would serve this with some yummy bread.  Makes 4 main dish servings or 8 side dish servings.

Photo from ourbestbites.com

You'll Need:

• 1/2 head romaine lettuce, washed and chopped into bite-sized pieces
• 6-8 oz. baby spinach
• 12-16 oz. chicken, marinated in Italian dressing, grilled, and sliced
• 8 oz. strawberries, sliced
• 8 oz. blueberries
• 4 oz. crumbled feta cheese, or fresh parmesan cheese
• 1 c. sliced almonds, toasted
• berry poppy seed dressing (recipe below)

Preparation:

1. Toss all ingredients in a large serving bowl and add dressing to taste.  Pretty simple!

Berry Poppy Seed Dressing:

• 1/2 c. white wine vinegar
• 1/2 c. honey (or sugar)
• 1-2 cloves garlic
• 1 Tblsp. grated onion
• 1 tsp. kosher or other coarse salt
• about 10 cracks of freshly ground black pepper
• 1 c. raspberries, blackberries, or strawberries
• 2/3 c. canola oil
• 1 1/2 tsp. poppy seeds

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender.  Blend until smooth and then, with the blender running, add the oil in a steady stream.  Turn off the blender and whisk in the poppy seeds.  If possible, refrigerate for at least an hour before serving.

Recipe and link:  http://www.ourbestbites.com/2011/06/grilled-chicken-berry-salad/

Week 16: Recipe #3--Chicken Enchilada Pasta

This recipe is from a blog I follow called My Recipe Box (see link below).  It's good for leftover chicken, or you can also use a rotisserie chicken.  I will serve this with a salad and fruit.

You'll Need:

• 2-3 chicken breasts, cooked and cubed or shredded
• 2 Tblsp. olive oil
• 2 garlic cloves, finely minced
• 1 medium onion, diced
• 1 red pepper, diced
• 4 oz. can diced green chiles
• 1/2 tsp. salt
• 2 tsp. chili powder
• 1 tsp. cumin
• 2 (10 oz.) cans green chili enchilada sauce (mild, or spicier if you prefer)
• 2/3 c. red enchilada sauce (again mild, or spicier)
• 1 can large black olives, cut in half
• 1 c. sour cream
• 1 1/2 c. sharp cheddar cheese, shredded
• 16-20 oz. penne pasta (depending on how "saucy" you want the pasta to be)
• optional garnishes:  sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips

Preparation:

1. Bring a large pot of water to a boil.  Cook the pasta until tender.  
2. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion and a little salt.  Cook for 2-3 minutes until the onion is translucent.  Add the garlic and red pepper (a little more salt and pepper) and cook for another 2 minutes, until pepper is barely tender.
3. Add the cooked chicken, green chiles, spices, enchilada sauces, and olives.  Let the sauce simmer for about 8-10 minutes.  Add the sour cream and cheese and heat through, until the cheese is melted (but don't boil!).  
4. Pour the sauce over the hot pasta.  Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Recipe and link:  http://kendellp.blogspot.com/

Week 16: Recipe #2--Summer Pasta Salad

Again, another recipe from the Pioneer Woman (she's a lifesaver!).  I love salads in the summertime, so I'm always looking for more good recipes.  At first I didn't want to try this one because it looked like too many ingredients (I'm also lazy during the summer), but I looked more closely at the ingredients and realized that most of them are things that I already have on hand.  I will serve this with a green salad and some yummy bread.

Photo from Pioneer Woman

You'll Need:

For the dressing:

• 1 c. ketchup
• 3/4 c. sugar
• 3/4 c. red wine vinegar
• 1/2 c. onion, grated
• 1 1/2 tsp. paprika
• 1/2 tsp. worcestershire sauce
• 1 1/2 c. salad oil, olive is fine
• 1 pinch each of salt and pepper, or to taste

For the pasta salad:

• 1 box rotini pasta (1 lb. box)
• 1 can (6 oz.) small pitted olives
• 1 whole medium red onion, sliced into half inch strips
• 1 pt. grape tomatoes
• 1 c. carrots, julienned
• 1 pinch each of salt and pepper, to taste
• 3/4 c. feta cheese crumbles

Preparation:

For the dressing:

1. Add the ketchup, sugar vinegar, onion, paprika, and worcestershire sauce into a food processor bowl.  Pulse until blended.  
2. With the processor running, slowly add the oil by trickling it through the chute opening.  Check the seasonings to taste and add salt and/or pepper to taste.  
3. Cover and refrigerate until needed.

For the salad:

1. Cook pasta according to package directions, drain and set aside to cool.  
2. Once pasta is cool, toss it with half the dressing.  Then add all of the veggies and pasta to a large bowl.  Pour the remaining dressing over pasta with salt and pepper; mix well.
3. Refrigerate at least 2 hours.  Sprinkle with feta before serving.

Recipe and link:  http://tastykitchen.com/recipes/salads/summer-pasta-salad-2/

Week 16: Recipe #1--Meatballs with Peppers and Pineapple

I have gotten behind in my meal-making and blogging.  My sister and I are starting a new food-related venture, and I have been a tad preoccupied.  This week's posts I haven't made yet; so I will post them and try them out, then add my comments later.  Don't forget to add comments of your own, too!  I got this recipe from the Pioneer Woman website (see link below).  I plan to serve this with a green salad and fruit.
Makes 8 servings.

Photo from Pioneer Woman

You'll Need:

• 1 1/4 lb. ground beef
• 1/2 whole onion, diced very finely
• 1 whole egg
• 1/2 c. panko bread crumbs (or regular bread crumbs)
• 1 tsp. kosher salt
• freshly ground black pepper to taste
• 1/2 tsp. crushed red pepper, more to taste
• 1/4 c. all-purpose flour
• canola oil, for frying
• 2 whole green peppers, seeded and diced roughly
• 1 1/2 c. fresh pineapple chunks
• 2 c. beef stock or broth
• 2 Tblsp. soy sauce
• 1/2 c. sherry or white wine vinegar
• 1/3 c. sugar
• 1 Tblsp. cornstarch
• salt to taste
• crushed red pepper, to taste
• extra beef stock, if needed

Preparation:

1. Combine ground beef, diced onion, egg, salt, pepper, bread crumbs, and crushed red pepper.  Mix with hands until combined.  Roll meat mixture into small balls and place on a cookie sheet.  Freeze on the pan for 15 minutes to firm.
2. Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.  
3. Heat canola oil over med-high heat.  Roll meatballs in flour, then fry in two batches until nice and brown--about 2 minutes per batch.  Remove meatballs and set aside on a separate plate.
4. Pour off oil from pan and return pan to med-high heat.  When pan is hot, throw in the chopped green peppers and cook for one minute.  Add pineapple to pan and cook for one minute, stirring gently.  Pour in stock/soy sauce mixture, then add meatballs.  Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened.  Add salt and crushed red peppers to taste.  (Hint:  this dish is yummy if it's a little spicy.)
5. Serve over cooked brown or white rice.

Recipe and link: http://thepioneerwoman.com/cooking/2010/12/meatballs-with-peppers-and-pineapple/