Found in fridge: prosciutto, goat cheese, spinach, leftover peach jelly, naan. Spread jelly on naan, Topped with rest plus a little honey, baked 450 for 7 minutes.
After many attempts and failures, I have found the 3 secrets to a juicy turkey burger:
1. Don't use the leanest ground turkey -- the 85% lean / 15% fat is still healthy, but you do need that fat.
2. Add FRESHLY ground bread crumbs and egg to keep the moisture in
3. Let the burgers stand 5-10 minutes, so the juice can evenly reincorporate back into all the meat.
1 small red onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup fresh soft bread crumbs (don't use the dry bread crumbs, or your burgers will be rubbery)
2 tablespoons BBQ sauce
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds ground turkey -- 85% lean / 15% fat
Cook onion and garlic in olive oil until very tender. Place in large bowl and cool 10 minutes. Add bread crumbs, BBQ sauce, egg, salt, and pepper, and mix well. Work in turkey with your hands until combined. Form into
patties (or 14 silders). Refrigerate patties 3 hours. Grill or saute until done, turning once, until internal temperature reaches 170 degrees F. Top with cheese; cover and let stand until cheese melts.
Yields 8 burgers or 14 sliders
I don’t care for anything made with mayonnaise, except perhaps aioli. I decided to experiment with my own, mayo-free version of a chicken salad.
2 cooked chicken breasts, cut into bite-sized cubes
4 basil leaves
½ c vanilla yogurt –OR–½c sour cream and 3 T. honey
Salt to taste
1/3 c. chopped pecans or walnuts
1/3 c. chopped dried cherries or dried cranberries
Mix all ingredients in large bowl. Make sandwich with toasted bread or bagel; add dressed salad greens if desired.
These are so super yummy. I made a batch of these for a potluck recently and they were devoured in minutes.
24 King's Hawaiian Rolls
1/2 pound shaved ham
12 slices Swiss cheese
3/4 stick butter
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried onions
Poppy seeds for garnish
Slice the King's Hawaiian rolls in half. Line the bottom of a 9X11 baking pans with the bottom halves of the rolls. Spread the ham over the rolls, and then layer the Swiss cheese on top. Place the other halves of the rolls on top. Set aside.
In a small sauce pan, combine the butter, mustard, Worcestershire sauce, and dried onions. Over medium heat, stir until the butter has melted to create the sauce. Pour the sauce over the tops of the rolls. Sprinkle poppy seeds over the top. Cover the pan tightly with aluminum foil, and then refrigerate for at least three hours -- overnight is better.
Preheat the oven to 350 degrees. Place the covered rolls in the oven for 20 minutes. Uncover and bake for an additional 5 minutes, or until the cheese has finished melting. Serve warm or at room temperature.
By the way, these are also just as yummy cold -- great for lunch!
This is the leftovers using leftovers recipe! On Sunday, I had made a cream cheese dip by using an 8-oz package of cream cheese with some leftover cranberry jelly from Thankgiving. Isn't it pretty?
But it has still not been consumed entirely, so for brunch today I made a fig, procuitto and cranberry pizza on a naan bread. Yummo!
TtBLT stands for Turkey / Turkey Bacon / Lettuce / Tomato sandwich. Minus the bread.
Take a thick slice of turkey and pat it dry with a kitchen cloth. Spread 1/2 tsp. of pesto or mayo, then top with cooked turkey bacon, lettuce, and marinated tomatoes. Yummo!
WWP+: 5 pts
1 cup raw organic cashews, soaked a few hours or overnight
1/2 teaspoon sea salt
1/4 cup water
3 medium organic zucchini, shaved thinly lengthways
1 T olive oil
1/4 tsp salt
2 cups raw spinach
1 medium carrot, shredded
1/4 cup chopped fresh basil
Drain the cashews, place nuts in a food processor add salt and water. Puree until smooth. Refrigerate until needed.
Whisk oil and salt in a medium bowl. Add spinach, carrot and basil; toss to combine.
To assemble a roll, lay 6 zucchini strips lengthways and slightly overlapping. Spread 2 spoons of the cashew puree, and top with small handful of salad. Roll up tightly. Cut in roll half and enjoy!
2 T cider vinegar
1 T canola oil
Pinch cayenne pepper
1/4 tsp salt
2 cups shredded red cabbage
1 medium carrot, shredded
1/4 cup chopped fresh cilantro
1 15-ounce can white beans, rinsed
1 ripe avocado
1/2 cup shredded sharp Cheddar cheese
2 T minced red onion
4 whole-wheat wraps or tortillas
Whisk vinegar, oil, cayenne pepper and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Mash beans and avocado in another medium bowl with a potato masher, fork or in food processor. Stir in cheese and onion.
To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap or tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
One of our home's favorite recipes is beef stew. I make Tyler Florence's version, but because our friend and frequent dinner guest, Kate, is sensitive to citrus, I omit the orange zest, and instead, add 1 tsp. nutmeg. In the rare case that we have leftover stew, we make turnovers.
I use one sheet of the puff pastry cut into 6 rectangles. Because we like our stew chunky, I put the stew in the food processor for a few pulses to make the mixture a bit more homogenized.
Seal the turnovers with your fingers, run a fork around the edges, brush with melted butter, and then bake in 400 degree oven for about 15 minutes, or until golden brown. Allow to cool slightly before eating.