source: Kraft Food & Family
6 T mayonnaise
1 T lime juice
1.5 lb ground turkey
1/3 c breadcrumbs
2 green onions
2 canned chipotle peppers in adobo sauce chopped finely
Sliced cheese
hamburgers buns
lettuce leaves
tomato slices
Heat greased grill to medium high heat. Mix mayo and lime juice. Reserve two T mayo for dressing the burger buns. Mix the rest with the turkey, breadcrumbs, onions and peppers just until blended. Shape into 6 patties. Grill 4-5 minutes on each side.
Assemble your burgers as desired.
I love a good burger. I especially love a good burger that I can feel good about eating. The turkey burger is perfect for that -- but it can be so bland and so dry. This recipe takes care of all those problems. There are a couple of things to keep in mind -- first the chipotle in adobo sauce. Comes in little cans and of course you don't use it up with one dish. I keep the rest in the freezer -- that way it stays fresh, and I can just use it as I need it in recipes later. Making a burger is easy -- it's important not to overmix it, especially with the turkey b/c it can make the meat tough. These patties feel a little wet -- I was concerned about how they would hold up. So I didn't use the grill. I used a screaming hot cast iron skillet with a little olive oil - I felt that way I could get a good crust on the burgers, and it would help keep it together. And it worked.
These are delicious turkey burgers. Tender and juicy. The mayo imparts some much needed moisture and fat to the patties. Do NOT fear the chipotles. They do not make these burgers hot or spicy at all -- they just take away the blandness of the turkey.
Highly recommend -- simple, relatively healthy and quick -- try it!
Tuesday, May 27, 2014
Monday, May 19, 2014
Kale and White Bean Soup
Source: Better Homes and Gardens
1 carrot chopped
1 celery stalk sliced
1 onion, chopped
1 T olive oil
4 c chicken broth
4 c kale, chopped
1 can cannellini beans, rinsed and drained
1can diced tomatoes
1 c croutons
In large saucepan cook carrot, celery and onion in hot oil for about three minutes. Add rest of the ingredients (tomatoes undrained!0, and bring to boiling. Cover, reduce to heat and simmer for 10 minutes. To serve, top with croutons.
First things first -- soup in May? Well, it's probably the last time I will make hot soup for a few months, so there. And we all know about kale -- superfood, right? But so many people hate it. I will admit, it can be a little tough, especially raw, but putting it in soup is a really good way to start enjoying kale. It softens up nicely, loses any remnants of bitterness but keeps its body. It's good, trust me. And a very popular combination with cannellini beans.
Of course it couldn't be quicker or easier to make. Little chopping, little dumping and a little seasoning. This is a delicious and healthy soup. Look, let's be real , this is a soup that's done in 10 minutes. It's not going to have the depth of flavor of a slow simmered soup. But it's delicious, it's satisfying and chock full of good for you things. So go ahead, make this soup on a weeknight when you need a quick and healthy meal.
1 carrot chopped
1 celery stalk sliced
1 onion, chopped
1 T olive oil
4 c chicken broth
4 c kale, chopped
1 can cannellini beans, rinsed and drained
1can diced tomatoes
1 c croutons
In large saucepan cook carrot, celery and onion in hot oil for about three minutes. Add rest of the ingredients (tomatoes undrained!0, and bring to boiling. Cover, reduce to heat and simmer for 10 minutes. To serve, top with croutons.
First things first -- soup in May? Well, it's probably the last time I will make hot soup for a few months, so there. And we all know about kale -- superfood, right? But so many people hate it. I will admit, it can be a little tough, especially raw, but putting it in soup is a really good way to start enjoying kale. It softens up nicely, loses any remnants of bitterness but keeps its body. It's good, trust me. And a very popular combination with cannellini beans.
Of course it couldn't be quicker or easier to make. Little chopping, little dumping and a little seasoning. This is a delicious and healthy soup. Look, let's be real , this is a soup that's done in 10 minutes. It's not going to have the depth of flavor of a slow simmered soup. But it's delicious, it's satisfying and chock full of good for you things. So go ahead, make this soup on a weeknight when you need a quick and healthy meal.
Monday, May 5, 2014
Pork Medallions with Belgian Endive
Source: Sunset Magazine
1 lb whole pork tenderloin
2 T olive oil
1 garlic clove, crushed
1 thyme sprig
2 T butter
6 heads Belgian endive, halved
1/2 c orange juice
1 T maple syrup
1/2 c heavy cream
2 T chopped flat leaf parsley
Remove filmlike silverskin from surface of tenderloin. Cut tenderloin crosswise into 12 medallions, each about 1 inch thick. Season with salt and pepper. Heat oil in a very large pan over medium high heat. Add garlic and thyme, cook, stirring constantly , until garlic is browned all over, about 1 minute. Transfer to a plate. Add pork and cook until browned underneath, about 3 minutes. Turn over and cook until barely pink in the center, about 2 minutes. Transfer to the plate of garlic and thyme. Put butter in pan and let melt. Add endive, cut sides down, and cook until browned underneath, about 2 minutes. Turn over and cook one minute more. Transfer to plate of pork. Add orange juice and maple syrup to pan and cook, scraping up browned bits, until liquid is reduced by half, about 2 minutes. Add heavy cream and boil, stirring, until thickened and reduced by half, 2 to 3 minutes. Return garlic, thyme, pork, endive and any accumulated juices to pan and heat, gently stirring, until everything is warmed through, about 1 minutes. Sauce should be reduced enough to thickly coat the back of a spoon. Garnish with parsley.
I have never worked with endive before. I have always heard of it being used raw, in a salad, or an appetizer. So when I saw this recipe, with braised endives, of course I had to try it. My regular grocery store doesn't always carry endives, so I had to get mine from Whole Foods. As far as vegetables go, they weren't cheap. For easy reference, here is what you are looking for:
Otherwise, the recipe is easy to make. I used minced garlic, and dried thyme, and didn't remove them from the pan at all. Also, they are not kidding when they tell you to use a very large pan. My largest pan didn't hold all the endives and I had to cook them in two batches, which meant using a little extra butter.
Word to the wise -- endives are bitter. Cooking them in butter, with the sweetish sauce does tame the bitterness a little bit, but not completely. The more tender leaves were good, because the leaves soaked up the sauce and only a hint of the bitterness remained, but the majority of the endive was still too bitter for my taste. The sauce is delicious, sweet, creamy with a slight hint of citrus, and goes perfectly with the pork. I think if the endive were used as an accent in this dish -- maybe use one head instead of six, and serve the dish with rice, this would be a delicious and different pork dish.
1 lb whole pork tenderloin
2 T olive oil
1 garlic clove, crushed
1 thyme sprig
2 T butter
6 heads Belgian endive, halved
1/2 c orange juice
1 T maple syrup
1/2 c heavy cream
2 T chopped flat leaf parsley
Remove filmlike silverskin from surface of tenderloin. Cut tenderloin crosswise into 12 medallions, each about 1 inch thick. Season with salt and pepper. Heat oil in a very large pan over medium high heat. Add garlic and thyme, cook, stirring constantly , until garlic is browned all over, about 1 minute. Transfer to a plate. Add pork and cook until browned underneath, about 3 minutes. Turn over and cook until barely pink in the center, about 2 minutes. Transfer to the plate of garlic and thyme. Put butter in pan and let melt. Add endive, cut sides down, and cook until browned underneath, about 2 minutes. Turn over and cook one minute more. Transfer to plate of pork. Add orange juice and maple syrup to pan and cook, scraping up browned bits, until liquid is reduced by half, about 2 minutes. Add heavy cream and boil, stirring, until thickened and reduced by half, 2 to 3 minutes. Return garlic, thyme, pork, endive and any accumulated juices to pan and heat, gently stirring, until everything is warmed through, about 1 minutes. Sauce should be reduced enough to thickly coat the back of a spoon. Garnish with parsley.
I have never worked with endive before. I have always heard of it being used raw, in a salad, or an appetizer. So when I saw this recipe, with braised endives, of course I had to try it. My regular grocery store doesn't always carry endives, so I had to get mine from Whole Foods. As far as vegetables go, they weren't cheap. For easy reference, here is what you are looking for:
Otherwise, the recipe is easy to make. I used minced garlic, and dried thyme, and didn't remove them from the pan at all. Also, they are not kidding when they tell you to use a very large pan. My largest pan didn't hold all the endives and I had to cook them in two batches, which meant using a little extra butter.
Word to the wise -- endives are bitter. Cooking them in butter, with the sweetish sauce does tame the bitterness a little bit, but not completely. The more tender leaves were good, because the leaves soaked up the sauce and only a hint of the bitterness remained, but the majority of the endive was still too bitter for my taste. The sauce is delicious, sweet, creamy with a slight hint of citrus, and goes perfectly with the pork. I think if the endive were used as an accent in this dish -- maybe use one head instead of six, and serve the dish with rice, this would be a delicious and different pork dish.
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