Garlic Parmesan Turkey Burger


INGREDIENTS

1lb Jenny-O Lean Ground Turkey
1 egg
1/4c Parmesan cheese, grated
2t garlic powder
1t onion powder

PREP

1. Mix all ingredients together in a medium bowl. Cover and refrigerate. There really isn’t a time limit to this. I’ll do this in the morning for dinner, or 30 min before they go on the grill.

2. After making into four patties (something I don’t do…raw meat, ICK ICK ICK!!!), grill over medium heat for approx seven minutes on each side.

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Pictured Above…

BURGER-
Arnolds Bakery Whole Wheat Slimwhich
Turkey Burger
Baby Swiss Cheese
Sauteed baby portabella mushrooms in garlic and butter
Avocado. Chopped and light sprinkled w/garlic and onion powder
1T mayo…yes, the REAL stuff

PASTA SALAD- found HERE.

Cilantro Lime Shrimp for Taco

INGREDIENTS

1lb raw, shelled, shrimp
2T lime juice
1.5T dried OR 3T fresh chopped cilantro
1T olive oil
2T minced garlic

PREP

1. Place all ingredients into a ziplock bag or in a storage container and allow to marinate for one hour.

2. Heat a large frying pan on medium-high heat. Add shrimp. When shrimp is cooked on one side, approx two minutes, turn over and cook for approx one more minute…or until shrimp is cooked through. Remove from heat. Serve hot.

* To grill, just put on skewers!
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Pictured: Shrimp Taco

Fajita shell
Shrimp
Green pepper
Onion
Avocado (dice and sprinkle with a little garlic and onion powder)
Colby-Jack cheese
Sour cream

Veggie Pasta Salad – SUPER SIMPLE!!!

All this warm weather has got me thinking about summer time, grilling, raw veggies, pull out of the fridge…easy foods! And yes, when it comes to different sauces, I like different pastas. Alfredo is penne or bowtie, marinara sauce is thin spaghetti and penne most of the time, macaroni and cheese…you guessed it, and summer salads require rotini or macaroni noodles (depending on the sauce).

INGREDIENTS

1 box Garden Delight rotini pasta (or any rotini, this is what I prefer)
1 head of broccoli, chopped
1 head of cauliflower, chopped
1 yellow pepper, chopped
1/2 sweet yellow onion, chopped
baby carrots (a hand full), chopped
1-1.5 bottle of Marzetti’s Roasted Garlic Vinaigrette

ADDITIONAL INFO: This salad is not limited to just these veggies. If I’m making it for a group that I know like mushrooms and/or feta cheese, I’ll add them the day it’s being served. Green peppers, black olives, cherry tomatoes, and cucumbers are also amazing in this. You can also use a zesty vinaigrette instead of the roasted garlic. Complements either way!!!

1. Prepare to make this a day a head.

2. Boil pasta per box instructions. Let cool and add the rest of your veggies to a large bowl with sealable lid. Yes, I say lid because I’ll store it over night upside down. Tupperware makes a great bowl for this salad. Add one bottle of vinaigrette, stir, and refrigerate over night.

3. The next morning/day… flip bowl upright, remove lid, stir, taste. Do you need more vinaigrette? Every thing will soak up the vinaigrette so be prepared to add more. Also, if you’re using mushrooms or feta this would be the time to add them. Refrigerate for approx 1-3 more hours and serve.

Enjoy!

Pancakes – Super Simple!

After playing with recipes over the years, the fun2 love simple/plain pancakes, these have been a hit in our house over the past few months…

INGREDIENTS
1-1/2c milk
4T white vinegar
2c all-purpose flour
4T white sugar
2t baking powder
1t baking soda
1t salt
2 egg
4 tablespoons butter, melted
cooking spray

PREP

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone

3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Serves 4-6.

Death by Chocolate Brownies

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

As a Chef and instructor I am always asked which is my favorite dessert. I am not sure what people expect me to answer because it never occurred to me to ask till now that I am typing . I think they would like me to tell them about an elaborate dessert, and find themselves disappointed to find out that when I think of making a dessert for myself, I think of a nice piece of warm brownie with ice cream on top. But it has to be the perfect brownie because it can’t be too sweet or you won’t be able to eat past your third bite. In my opinion, this is the perfect brownie. Chocolaty, moist, and not too sweet…so I can add ice cream and chocolate sauce as on the one in the picture.  If this is the type of brownie you crave, then you’ll enjoy this recipe.

INGREDIENTS

Flavor less oil or Easy Bake Spray
51/2 oz   Unsweetened chocolate, coarsely chopped (or unsweetened chocolate chips)
5 oz semisweet chocolate chips
5 oz   Unsalted Butter, cut into 1 inch slices
2/3 Cup Unbleached all-purpose flour
1/2 teaspoon Salt (kosher would be nice)
3 Extra large eggs at room temperature
1 teaspoon Vanilla extract
1 1/3 Cup or 10 oz granulated cane sugar
1/3 Cup Walnuts halves, roasted and roughly chopped (optional)

PREP

Preheat oven to 350, roast the walnuts for about 10 minutes, remove from oven and bring down the temperature to 325 (300 if using convection fan).

Line the bottom of a 8 inch square baking pan with parchment paper and liberally coat the paper and the pan sides with the flavorless oil or baking spray.

Put half of the chocolate and the butter in a medium stainless-steel bowl and set over a simmering water. Stir to melt all the chocolate and butter fully, combine well to make a smooth mixture. Remove the bowl from the pot and set a side.

In another bowl combine the eggs with the vanilla and whisk by hand or with a kitchen aid mixer until blended.  Whisk in the sugar.  Mix well. Whisk in the chocolate into the egg mixture, make sure the chocolate has cooled down.  Add the flour and reminder of the chopped chocolate and chocolate chips, if adding  walnuts add them at this point too, mix well with rubber spatula.

Pour the batter into the prepared pan, spread it evenly. Bake on the middle of the shelf of the oven for about 40 minutes, insert a thooth pick and some batter should be clinging to it. Let it cool outside of the oven, sarve as warm as you want or wrap well and refrigerate. Run the back of a knife around the edges to loosen up, turn them over, and cut the deserie size, don’t forget to remove the paper if used.  Can be store in airtight container in the fridge for 3 wks. Enjoy

Chicken + Stuffing Bake

Let me start by saying… MAKE THIS THE NIGHT BEFORE.

INGREDIENTS

3-4 chicken breasts, boneless & skinless
14oz bag of stuffing (I use Arnolds/Brownberry)
3/4c butter, melted
1 1/3c water
1/2c onion, diced
1/2c carrots, diced (optional hidden veggie!)
1/2c celery, diced
1/2 miracle whip (DO NOT substitute mayo)
1/2t salt
2 eggs
1 1/2c milk
1 can cream of chicken soup (Campbell’s Healthy Request – MSG FREE)
1-2c cheddar cheese, shredded

PREP

1. Poach chicken. Dice up.

2. In a large bowl adding stuffing mix, water and butter. Mix well.

3. In a second large bowl add chicken, onion, carrots, celery, miracle whip, and salt.

4. In a 13×9″ baking pan. Spray with non-stick spray. Place half of the stuffing mix for your first layer. Add all of your chicken/veggie mix. Then layer on the rest of your stuffing mix.

5. Mix milk and eggs. Pour over pan. Place in refrigerator and let set over night.

6. One hour before baking spread the soup evenly over the casserole. Place back in the fridge.

7. Preheat oven to 350 degrees. Bake uncovered for 30 minutes.

8. Layer with cheese and return to the oven for another 10 minutes. Let set for 5-10 minutes before serving.