Category: Summer

Tasty Turkey Burgers

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.

Turkey Burgers
Turkey Burgers

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.

Grilled Turkey Burgers
Grilled Turkey Burgers

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.

Enjoy!

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Cole Slaw

Cole Slaw
Cole Slaw

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.

Enjoy!!!

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NYE Sangria for Kids

While I plan on drinking my weight in champagne this Friday, I thought this would be a nice drink to serve for kids as well as any guests preferring a non-alcoholic cocktail. This was one of the recipes my mom included in her recipe book. If serving to kids I recommend the white grape juice to avoid stains from an inevitable spill.

Ingredients
1 quart (4 c.) orange juice, chilled
1 1/2 c. purple or white grape juice, chilled (avoid red grape juice as it will discolor when combined w/ the orange juice.)
1 liter bottle of ginger ale, chilled
2 c. ice cubes
2 c. assorted sliced fruit (anything goes – apples, oranges, lemons, pineapple, peaches, strawberries)
Fresh sprigs of mint

  • In a large bowl or pitcher stir together the chilled orange and grape juices.
  • Add ginger ale and gently stir. Next add the ice and fruit.
  • Pour into glasses and garnish with a sprig of mint.

Cheers!

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Carrot Cake & the 6″ round

Carrot Cake with cream cheese frosting

I consider the 6″ round cake the golden section of baking…(work with me here). It is the perfect size, feeds a large group, easy to make, and visually appealing. I studied Architecture and can’t help but make comparisons between baking and design/construction.

Baby Shower Carrot Cake

The most important ingredient of any get-together is the people. I think this cake did a nice job of capturing the spirit of a sophisticated group of ladies who gathered together on a cold Saturday to celebrate the arrival of a delicate new baby girl.

Baby Shower Carrot Cake - cut

Carrot Cake
pre-heat the oven to 350 F, and prepare pans
5 eggs
8 oz (1 c.)canola oil
17 oz. sugar (by weight)
3/4 t. salt
11-1/4 oz bread flour (by weight)
1-3/4 T. cinnamon
1/2 t. all spice
1/2 t. cloves
1/2 t. nutmeg
1 t. baking soda
1/4 t. baking powder
1 lbs. peeled & grated carrots (or zucchini)

  • Whip the eggs until light
  • slowly add the sugar
  • Gradually add the oil
  • Sift (or dump in a bowl and whisk) the dry ingredients together in a bowl
  • Grate the carrots (if you have a Cuisinart this is your best bet)
  • Fold the dry ingredients into the wet and then add the carrots.
  • Bake in one 10″ round pan or 2 – 6″ rounds (you’ll have extra, simply bake the rest in a loaf pan and freeze for your next brunch).

    • 

Cream Cheese Frosting
12 oz., softened cream cheese (1-1/2 blocks at room temp.)
4 oz. unsalted butter, room temp (1 stick)
1 t. vanilla or 1/2 of a vanilla bean
2 cups powdered sugar
pinch of salt 

  • Cream the cream cheese and butter
  • Add powdered sugar and whip
  • Add extract and whip until fluffy.

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Lemon or Lime Curd

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!

Prep
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

Cook

  • 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.

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Chicken Salad

This recipe is inspired by a chicken salad I had at a local deli. It isn’t perfected just yet but I want to write it down before I forget the ingredients. By using a rotisserie chicken you avoid having to turn the oven on which is ideal in during summer heat. The sweetness and acidity from the tomatoes and white balsamic vinegar is a nice contrast with the rich chicken and creamy mayo.

Chicken Salad – Serves 4
1 rotisserie chicken from your local grocery
1 pint grape or cherry tomatoes, halved
1/2 c. frozen corn
1/2 c. frozen peas
1/4 c. chopped green onion
2 T. chopped flat leaf parsley
2 stalks of celery, sliced
1/2 c. mayo
2 cloves minced garlic
1/4 c. white balsamic vinegar
s/p to taste

  • Remove the meat from the chicken and chop into small chunks and transfer to a large bowl. Discard the skin and save the chicken bones to make broth for a later time
  • Add to the chicken the corn, peas, tomato, onion, parsley and celery
  • In a small bowl whisk together the mayo, garlic, vinegar and pour over the chicken mix
  • Stir to incorporate and add salt and pepper as needed.
  • Serve over a bed of lettuce with a gorgeous piece of bread.

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