I always look forward to the month of March because I have so much to celebrate and be thankful for when it rolls around. My wedding anniversary, Pat’s birthday, and my birthday all happen within two weeks of each other. And, as if that’s not enough to, St. Patrick’s Day conveniently offers even more reason to have some extra fun! Continue reading “St. Patrick’s Day Shenanigans”
Whoa…Summer has been off to a crazy start! I have not had much time to cook/bake but I managed these turkey burgers and really liked the flavor and need to write it down before I forget.
Traditionally a burger is of course served on a bun but because I made pasta salad to go with the burger, I opted out of the starchy bun. There was so much flavor in the meat that I didn’t miss the bun, cheese or other heavy condiments at all. Just a bit of ketchup was all I needed saving me on a few calories.
Serves 4 people
Mise en place
2 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. hot sauce
1 pound ground turkey breast
1/4 c. finely chopped onion
1/2 c. homemade bread crumbs (if using store-bought reduce to 1/4 c.)
4 hamburger buns and 4 slices of cheese (both optional)
- In a large bowl whisk together the Worcestershire, ketchup, soy sauce, garlic, chili powder, cumin and hot sauce.
- Reserve half of the sauce to brush on the burgers while grilling.
- Add the ground turkey, onion and bread crumbs to the large bowl with remaining sauce. Using your hands mix to combine all ingredients.
- refrigerate the meat for 5 minutes allowing the bread crumbs to absorb the moisture. This also give you time to clean up. At this point you could also wrap the meat and store over night if you’d like to make ahead.
- Form the meat into 4 round patties and place on the grill.
- Using a spoon drop a small amount of sauce on each burger. Be careful not to touch the raw meat and dip your spoon back in the ramekins so as not to cross contaminate the rest of the sauce. Smooth the sauce with the back of the spoon and then wash the spoon.
- Grill for 6 minutes and flip over. Brush the other side with sauce and grill for another 6 minutes or until cooked through.
- The last 2 minutes of cooking brown the buns and add cheese.
I love good cole slaw. I remember going to dinner on Sundays at my Great Aunt Mary’s and she would always make cole slaw. While March is living up to its “in like a lion” reputation, an impromptu dinner tonight for which the host made ribs, proved to be a welcome glimpse of summer on this miserable spring evening. I brought this cole slaw to serve with the ribs.
I thought this recipe would be not only perfect for a summer bbq but also appropriate to serve with a corned beef sandwich on this fast approaching St. Patrick’s Day!!!!
Mise en place
1 head of green cabbage, finely shredded
2 large carrots, finely shredded
2 Tablespoons sugar
2 Tablespoons white vinegar
3/4 c. mayo
3 Tablespoons sour cream
1 1/2 teaspoon celery salt
2 teaspoon dry mustard
1 tablespoon finely grated white onion (I used a micro-planer)
S/P to taste
- In a small bowl mix together the sugar, vinegar, mayo, sour cream, seasoning, onion.
- In a large bowl combine the cabbage and carrot
- add the dressing and mix to combine.
- Adjust the seasoning as necessary. This will vary depending on the size of the head of cabbage.
- Make at least 1 hour before serving. Allow the salad to hang out in the fridge a little while before serving.
The possibilities are endless with this recipe and it is quick, easy, and inexpensive to make. Fill tart shells or a cake with it for dessert; serve it with scones at brunch; fold in some whipped cream to make a mousse and use as a dip for fruit or coconut crust. You can even replace the lemons with lime to make lime curd. Have fun!
4 whole eggs (beaten)
1 c. Sugar
1/2 c. Lemon or Lime juice (pulp & seeds are okay, it all gets strained in the end)
1 Tablespoon grated lemon or lime zest (only the yellow of the lemon, no white)
Pinch of salt
1 stick of unsalted butter, cut into small pieces
- Place the eggs, juice, zest, sugar and salt into a sauce pan and cook over medium heat, stirring constantly.
- Cook until the sauce thickens and coats the back of the spoon. You should be able to run your finger across the back of the spoon and the curd should not run back together. Do not boil the curd
- Pour the curd through a fine mesh sieve into a bowl. Immediately add the butter and stir until melted.
- Place plastic wrap directly on top of the curd and press out any air bubbles and chill.
We’re having a family dinner today and my mom is serving this salad with grilled steak and salmon. I’m not certain of its origin but it is one my mom uses often and everyone loves. You can make it ahead of time and then warm before serving, in which case you may need to add a little more oil. I think it would also be delicious as a cold salad for a casual lunch. This recipe is fresh, easy and inexpensive to make.
Serves 6 as a side dish
1/2 pound Orzo pasta
Kosher salt & pepper to taste
1 Tablespoon extra virgin olive oil
Zest of 2 large lemons
1/4 cup finely chopped flat leaf parsley
- Cook the orzo in salted water about 12 minutes or al dente
- Drain the pasta but do not rinse under water
- Pour the drained pasta into a large bowl
- Add the olive oil, lemon zest, parsley, salt and pepper to the pasta and mix.
- Taste for seasoning and add more salt and pepper if needed.