INGREDIENTS
1 pound ground turkey
Heaping Tbsp seasoned bread crumbs
1/4 cup finely diced onion
1/8 cup finely diced red pepper
1 clove garlic, peeled and minced
1 egg lightly beaten
1/4 cup chopped fresh parsley
5 shakes of Worcestershire
1 teaspoon salt
1/4 teaspoon ground black pepper
Sliced cheddar for top
DIRECTIONS
In a Cuisinart dice the onion, red pepper and garlic together.
In a large bowl, mix ground turkey, seasoned bread crumbs, egg, diced onion, pepper and garlic, parsley, salt, and pepper. Form into 4 large patties.
Cook the patties in a medium skillet over medium heat, turning once. Then top with cheese.
These were much better than I expected....so good.
Thursday, March 19, 2009
Butternut Squash Soup
INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg
DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!
**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg
DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!
**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.
Friday, January 30, 2009
Clam Sauce with Linguine
Ingredients
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
Saturday, January 10, 2009
Sushi Rice
Ingredients
2 c. Calrose rice
3 c. water
1/4 rice vinegar
1/8 c. sugar
1 tsp oil
dash of salt
Directions
Combine and cook rice and water in rice cooker. When done remove rice from cooker and place in wooden bowl. Cut rice a few times like you are flipping pancakes until rice is cooled.
While rice is cooking combine vinegar, sugar, oil, and salt in a small saucepan and heat on low until sugar has dissolved.
Once the mixture and rice are cooled, drizzle mixture over the rice and cut/fold in until the rice is completely coated. Enjoy in your sushi favorite!
2 c. Calrose rice
3 c. water
1/4 rice vinegar
1/8 c. sugar
1 tsp oil
dash of salt
Directions
Combine and cook rice and water in rice cooker. When done remove rice from cooker and place in wooden bowl. Cut rice a few times like you are flipping pancakes until rice is cooled.
While rice is cooking combine vinegar, sugar, oil, and salt in a small saucepan and heat on low until sugar has dissolved.
Once the mixture and rice are cooled, drizzle mixture over the rice and cut/fold in until the rice is completely coated. Enjoy in your sushi favorite!
Grilled Tuna Skewers
Ingredients
1.5 lbs sushi grade yellowfin tuna, cut into 1.5 inch cubes
1/4 c. + 2 tbsp virgin olive oil
3 tbsp chopped fresh cilantro
3 tbsp fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
Directions
Heat a grill pan over medium heat. Toss tuna with 1 tbsp oil. Thread tuna onto 4 skewers.
Combine cilantro, lime juice, and 1/4 c. oil. Season with salt and pepper. Reserve 3 tbsp.
Brush pan with remaining oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 min. per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
1.5 lbs sushi grade yellowfin tuna, cut into 1.5 inch cubes
1/4 c. + 2 tbsp virgin olive oil
3 tbsp chopped fresh cilantro
3 tbsp fresh lime juice (2 limes)
Coarse salt and freshly ground pepper
Directions
Heat a grill pan over medium heat. Toss tuna with 1 tbsp oil. Thread tuna onto 4 skewers.
Combine cilantro, lime juice, and 1/4 c. oil. Season with salt and pepper. Reserve 3 tbsp.
Brush pan with remaining oil. Grill tuna, turning skewers and brushing tuna occasionally with lime sauce, to desired doneness, about 2 min. per side for rare. Transfer skewers to a serving plate, and brush with reserved lime sauce. Serve immediately.
Thursday, December 25, 2008
Ninety Minute Cinnamon Rolls
INGREDIENTS
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
DIRECTIONS
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Double Layer Pumpkin Cheesecake
INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
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