Jalapeño Pepper Jack Turkey Burgers

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INGREDIENTS:

  • 1 large egg
  • 1/2 cup shredded pepper jack cheese
  • 1/3 cup finely chopped onion
  • 2 garlic cloves, finely minced
  • 2 Tablespoons chopped cilantro
  • 1 jalapeño, diced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fresh ground black pepper
  • 2 pounds 94% lean ground turkey
  • 6 slices pepper jack cheese

PREPARATION INSTRUCTIONS:

  • Whisk all ingredients, except turkey in a large bowl. Once completely combined, add the ground turkey and use your hands, a rubber spatula, or wooden spoon to thoroughly mix. Once completely combined, form the mixture into 6 plump and compact patties. The patties will weigh around 6 ounces each and be a heaping 1/2 cup each.
  • Place the patties onto a parchment paper lined baking sheet, baking pan, or plate. Cover tightly then refrigerate for at least 30 minutes and up to 6 hours. This ensures the patties will hold their shape. You can also freeze the patties for up to 3 months. Thaw in the refrigerator.
  • Clean the grill and grease with vegetable oil. Pour a little vegetable oil on a paper towel and carefully rub all over the grates. Preheat grill to high. Place cold turkey burgers on heated grill and cook for 5 minutes with the lid closed. Flip burgers over and cook covered for an additional 3 minutes or until a meat thermometer registers 165°F (74°C). If adding cheese, place a slice of cheese on the burger for the last 30 seconds. Overcooking the turkey burgers will quickly dry them out, so keep a close eye on them.
  • Serve on hamburger bun with desired toppings.

*www.sallysbakingaddiction.com

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Thai Cucumber Salad

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INGREDIENTS

CUCUMBER SALAD INGREDIENTS:

  • 2 English cucumbers, halved (and seeded, if you prefer)
  • 2 green onions, thinly sliced
  • half of a small red onion, peeled and thinly sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts
  • optional toppings: toasted sesame seeds, crushed red chili flakes

DRESSING INGREDIENTS:

  • 3 tablespoons fresh lime juice
  • 2 tablespoons avocado oil (or olive oil)
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 small clove garlic, minced or pressed
  • 12 tablespoons sweetener (such as maple syrup, honey or brown sugar), to taste

PREPARATION INSTRUCTIONS

  • To make the dressing, whisk the lime juice, oil, rice vinegar, fish sauce, garlic, and your desired amount of sweetener together in a small bowl until combined.  (Or add all ingredients to a mason jar, cover and shake vigorously until combined.)
  • Combine the cucumbers, green onions, red onion, cilantro, mint and peanuts in a large bowl.  Drizzle evenly with the dressing, then toss until combined.
  • Serve immediately, garnished with your desired toppings.  Or cover and refrigerate for up to one day, then serve the salad chilled.

*www.gimmesomeoven.com

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Cacio e Pepe Pie

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UH-MAZING!!

INGREDIENTS:

  • 1 1/2 cups whole milk
  • 1 cup grated Parmigiano Reggiano cheese, plus extra for sprinkling
  • 3 large eggs, lightly beaten
  • 2 garlic cloves, minced
  • 2 1/2 teaspoons ground black pepper
  • 1 teaspoon kosher salt
  • 8 ounces provolone cheese, freshly grated
  • 4 ounces mozzarella cheese, freshly grated

PREPARATION INSTRUCTIONS:

  • Preheat the oven to 425 degrees F. Spray a 9-inch spring form pan with nonstick spray.
  • Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
  • In a large bowl, whisk together the milk with the parmigiana, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the spring form pan. Sprinkle the remaining provolone and mozzarella on top.
  • Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set. Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more cheese for sprinkling.

*www.howsweeteats.com

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Mel’s Grilled Lemon Chicken Wraps

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INGREDIENTS

CHICKEN & WRAPS:

  •  2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  •  2 tablespoons olive oil
  •  3 cloves garlic (about 1 1/2 teaspoons or so), finely minced or pressed through a garlic press
  •  1 tablespoon fresh lemon zest (from about 1-2 lemons)
  •  3 tablespoons fresh lemon juice
  •  1 teaspoon salt
  •  1/4 teaspoon black pepper
  •  1 teaspoon dried oregano
  •  1 teaspoon ground cumin
  •  1/2 teaspoon paprika
  •  Bamboo or metal skewers for grilling
  •  4 to 6 flatbread or pita bread wraps
  •  2 to 3 cups spring lettuce mix
  •  Sliced tomatoes

SPICY GARLIC SAUCE:

  •  1/2 cup mayonnaise
  •  1/2 cup plain Greek yogurt
  •  2 to 3 cloves garlic (a heaping teaspoon), finely minced or pressed through a garlic press
  •  1-2 teaspoons sriracha/hot sauce (more or less to taste)
  •  1/2 teaspoon salt
  •  Pinch black pepper
  •  Squeeze of fresh lemon juice (a couple teaspoons)

PREPARATION INSTRUCTIONS

  • For the chicken, place the cubed chicken in a flat dish or in a gallon ziploc bag.
  • Whisk together the olive oil, garlic, lemon zest, lemon juice, salt, pepper, oregano, cumin and paprika. Pour over the chicken, toss to coat, and cover the dish (or seal the bag) and place in the refrigerator to marinate for at least an hour or up to 8 hours.
  • Thread the chicken pieces on metal or bamboo skewers and grill on medium-high, flipping halfway, until the chicken is cooked through, about 6-8 minutes total.
  • Let the chicken rest for 5 minutes before serving.
  • For the garlic sauce, combine all the ingredients in a blender and process until smooth (you can also whisk together in a bowl). I like to pour the mixed sauce into a squeeze bottle for easy serving. Refrigerate until ready to serve; the sauce can be made a week ahead of time.
  • To serve, place lettuce greens down the center of each wrap, followed by slices of tomato, grilled chicken and a healthy drizzle of spicy garlic sauce.

*www.melskitchencafe.com

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