Friday, April 29, 2011

Turkey Burgers

It has really been difficult for me to stay away from cooking and my food blog. I’ve been cooking a little, but not as much as I want to. A week ago I had a day off from work, so I made dinner and dessert. I’ll share them both sometime this weekend, but I want to start with dinner. Don’t want to ruin everything with dessert! 

Tim has been bugging me to make burgers since the sun started coming out more often. (We have been having really weird weather here, like the rest of the country at the moment. Some places around here are still getting snow!) I love burgers, don’t get me wrong, but I wanted to make them at least a little bit healthier so I made turkey burgers instead. I’ve made burgers at home before, but it has been a while so I was a little rusty and I just threw everything together. The burgers turned out great! I was worried they wouldn’t hold together, but they did and they were mighty tasty. You’ve got to try these tonight!


 

Turkey Burgers

Serves 4

1 lb. ground turkey meat (dark, preferably)
1 egg
¼ c. breadcrumbs
2-3 dashes Worcestershire sauce
a few shakes of McCormick Montreal Steak Seasoning
Burger fixins of your choice (Mine was tomato, onion, pickles, smoked cheddar cheese and arugula)

1. Break egg into a large bowl and swirl around a few times with your hands. Mix ground turkey, breadcrumbs, Worcestershire and steak seasoning in with the egg until uniform.
2. Form into a loaf and cut into 4 equal pieces. Shape each piece into a ball, then gently squish into a patty. Don’t flatten too much or they will be like hockey pucks.
3. For indoors: Heat a non-stick pan to medium-high heat. Sear burgers until brown on each side, 1-2 minutes per side. Lower heat to low and continue to cook thermometer reaches 160 F. Let rest for 2-3 minutes before putting on bun.
4. For outdoor grill: Heat one half of grill over medium-high. Grill burgers until browned on each side, 1-2 minutes per side. Move burgers to un-heated side and close lid. Cook until thermometer reaches 160 F. Let rest for 2-3 minutes before putting on bun.
5. Layer on the fixins and eat!

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required

















      

   

   




Thursday, April 21, 2011

Varna-Style Chicken

Hi! I'm having a really hard time staying away from my blog (it's so addicting) but I still haven't had any time to cook lately because of packing and lots of other miscellaneous stuff. I had originally posted this on another food blog I started, but I decided I should only have one at a time. Enjoy anyways!

Varna is the third largest city in Bulgaria, located on the Black Sea. Bulgaria has a warm climate which creates great growing conditions for lots of vegetables and fruit. Most dishes are baked or steamed, including Varna-Style Chicken.

This dish involves braising dark meat chicken in a tomato, mushroom and sherry sauce. I've never made this dish before, so I experimented a little. Instead of serving over rice, I served the chicken with a ficelle to mop up the delicious sauce because the bakery near my place drew me inside with it's heavenly smells and I just had to buy a delicious loaf of bread. The end result was absolutely delicious, but I definitely want to retest and make a few more changes in the future.

The changes are slight, but enough to make a difference. I'd like to use less onion, more tomatoes and also reduce the sauce before going in the oven so it is thicker. Even without those changes, the dish itself is delectable and I would love to make it again.



Varna-Style Chicken
Adapted from Poland, Russia and Eastern Europe by Lesley Chamberlain

Serves 4

2 lb dark meat chicken, cut in pieces
1/4 tsp dried thyme
2 tbsp olive oil
2 garlic cloves, crushed
1/2 onion, chopped
Fresh thyme for garnish

Sauce:
1/4 c. dry sherry
1 tbsp white wine vinegar
pinch of sugar
1/2 tsp mustard
14 oz. can of whole tomatoes, diced
1 c. mushrooms, sliced (optional)

1. Preheat oven to 350 degrees. In a large dutch oven, add 1 tbsp olive oil and heat over med-high. Add chicken, and cook until golden brown on all sides, about 5 minutes per batch. Remove from pan and set aside.
2. While chicken is cooking, mix together ingredients for sauce. Let sit until ready.
3. Drain oil and fat from pan. Add another 1 tbsp olive oil and heat over med-low. Add onions and garlic and cook for 2 minutes or until soft, but not translucent.
4. Add sauce to pan and bring to a boil. Taste and adjust seasonings.
5. Return chicken to pan and ladle sauce over chicken. Cover, and put in oven. Cook for 30 minutes. Check temperature of chicken with thermometer. Remove from oven if the thermometer in thickest part of a thigh reads 150 degrees. Return to oven if not cooked enough. Let sit for 10 minutes out of the oven before serving.

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Monday, April 18, 2011

One-Month Break


Life has got me going in a million different directions right now and I feel like I have to sacrifice some things in order to bring my stress level down. I’m in the process of starting to pack because I’m moving in a little under a month and with summer coming, traffic just seems to be getting worse so I’m having less and less time to cook. 

So I am going to go on a month long break from my food blog, but once I get settled in my new apartment, I will have a lot more time to cook because my commute will be cut in third and also a lot of other things going on will have smoothed out by then. Please come back in about a month for some new recipes!

Thanks!
Rachel

Friday, April 15, 2011

Turkey Croque Monsieur

A croque monsieur is a French grilled cheese sandwich with ham, gruyere cheese and dijon mustard. The first time I had a croque monsieur, we were having a French food party in my high school French class. Granted, it was made by 10th graders who had never really cooked before in their life, but it was still tasty.

The second time I had a croque monsieur, I was in Paris at a cafe in the Latin Quarter. I can't remember the name of the cafe for the life of me, but I do remember that it was delicious. As soon as I got back from Paris, I found a recipe that was close to the one I had in Paris. I've been making them ever since.

It has been a while since I made one, so I decided a couple nights ago that it was time to have a croque monsieur. I didn't have any ham on hand and I wanted to make it a little healthier, so I used turkey instead of ham. It was just as delicious! And I felt a little less guilty about eating it.



Turkey Croque Monsieur

Serves 2

4 slices French bread
Butter
6 slices smoked turkey breast
Gruyere cheese, sliced
Dijon mustard

1. To assemble sandwiches, spread butter on one side of each slice of bread. Put one slice butter side down on a cutting board. Layer 3 slices of turkey with cheese slices on top. Spread dijon mustard on the non-buttered side of another slice of bread. Top turkey and cheese with mustard side of the bread slice. Repeat with other 2 slices of bread, turkey, cheese and mustard.
2. Heat non-stick pan over medium heat. Cook sandwiches in pan for 3-5 minutes on each side, or until browned and cheese is melted. Serve sliced in half.

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Tuesday, April 12, 2011

Grown-Up Mac and Cheese

Who doesn't love mac and cheese? Seriously, my grandma made the best mac and cheese growing up. All my friends were super jealous and would always ask to come over. But now that I'm grown up and like grown-up things, I don't get around to eating a bowl that often. I came across a recipe for a four cheese mac and cheese and wanted to try it, immediately! Once I told Tim about this recipe, he demanded that I make it that night! Well, I didn't make it right then, but I got around to it soon enough.

It has fontina, gruyere, gorgonzola and parmesan cheeses, all melted together in a luscious white sauce, then baked in the oven till it all becomes gooey and cheesy. Whew, I'm getting hungry for some leftovers! This recipe does include wine, so it's for grown-ups only. Take the kids over to their grandparents (or a neighbor's) and make it a date night in with your honey.



Four Cheese Macaroni and Cheese
(otherwise known as Grown-Up Mac and Cheese)
adapted from Pasta 
Serves 6

2 oz fontina, cut into cubes
2 oz gorgonzola, cut into cubes
1/2 c. grated gruyere
1 c. grated parmesan, 2/3 c. reserved
2 1/4 c. macaroni noodles
1/2 stick butter
1/2 c. flour
2 1/2  c. milk
1/2 c. dry white wine


1. Preheat oven to 350 degrees. Bring a large stock pot of water to a boil. Add noodles and cook according to package. 
2. Melt butter in a large saucepan over med-low heat. Stir in flour and cook, constantly stirring, for 2 minutes. Whisk in milk in small increments (1/2 c. each time). Increase heat to medium and stir until thickened. Remove from heat, add in cheese and wine and stir till combined. 
3. Pour cooked noodles into 9x13 ceramic or glass baking dish. Pour sauce over, using a spatula to spread sauce and noodles into an even layer. Sprinkle remaining 2/3 c. parmesan cheese over the top. Bake for 20-25 minutes until top is golden brown. Let rest for 10 minutes before serving to firm up. 

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Thursday, April 7, 2011

Seared Tuna with Spiced Cannellini Beans

I absolutely love the combination of tuna and cannellini beans. They just naturally seem made for each other. I'm always looking for new ways to spice up this delightful union. I got an idea from Seasonal Kitchen by Michele Cranston to spice up the cannellini beans using cumin and paprika. I added some olive oil for richness and lemon juice for some tang. The result was heavenly! I think this recipe is my favorite of all the tuna and cannellini bean combos I've made.



Seared Tuna with Spiced Cannellini Beans

Serves 4

1/4 tsp ground cumin
1/4 tsp paprika
2 tbsp lemon juice
3 tbsp olive oil
15 oz. can cannellini beans, drained and rinsed
2 - 1 in thick tuna steaks
chopped parsley
salt and pepper


1. Mix together cumin, paprika, lemon juice and oil in a small bowl. Drizzle over beans and let sit for 30 minutes at room temperature.
2. Rinse and pat tuna steaks dry. Rub in salt and pepper. Heat 1 tbsp olive oil in saute pan over med-high heat. Sear tuna for 30 seconds on each side for rare, 1 min for med-rare.
3. To serve, spoon bean mixture over tuna. Sprinkle with parsley.

Enjoy!

Cannellini Bean on FoodistaCannellini Bean






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Wednesday, April 6, 2011

Avgolemono Soup

Avgolemano is a traditional Greek thickener composed of lemon juice and eggs that also flavors the dish. A soup made from this mixture also contains rice and occasionally chunks of chicken or fish. I prefer chicken in my avgolemano soup, but either works fine. Traditionally, seafood in this soup is found in the coastal areas, while the chicken is more likely found inland. This soup doesn't take long to make, but makes for a delicious meal.



Avgolemano Soup
adapted from Mediterranean Cooking

Serves 4

5 c. chicken or fish stock
1 c. long grain rice
3 tbsp finely chopped parsley
1 egg
2 tbsp lemon juice
1 cooked chicken breast, shredded
Salt and pepper

1. Bring stock to a boil; add rice. Cover and simmer on low for 15 minutes, until rice is tender but not soggy. Remove from heat and let sit for 5 minutes.
2. Whisk together egg and lemon juice, then whisk in a little of the hot stock. Very slowly pour in the egg mixture, stirring constantly. Do not heat the soup or the egg will curdle.
3. Stir in the chicken and serve.

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Saturday, April 2, 2011

Agnolotti with Taleggio and Marjoram

I have never made pasta at home before. One of the main reasons is because I don't have a pasta machine to roll out the dough. So I have a confession:

I cheated.

I made pasta with fresh lasagne noodles instead of making the dough myself. It saved me a lot of time (and money), but the pasta was still very tasty.

Taleggio is a semi-soft cheese that melts well. I had never tried it before, but to me it's like mozzarella with the tang of blue cheese. Others have described it having a fruity tang. Whoever thought to pair taleggio and marjoram together was absolutely brilliant. They match each other so well; the marjoram has a nice citrus flavor that helps cut the saltiness of the taleggio. Add them together in pasta: WOW!

This recipe doesn't take more than a couple of hours, depending on how fast you work, but these freeze really well, so make extra for later. You won't regret it!




Agnolotti with Taleggio and Marjoram

6 oz. taleggio cheese
3 tbsp finely chopped marjoram
water
3 tbsp butter
salt and pepper
parmesan cheese, for serving

1. Cut rind off of cheese and cut into small cubes (roughly 3/8 in square). Chop marjoram.


2. Lay a fresh lasagne sheet flat. If wider than 6 inches, cut in half lengthwise. Place 6-8 cubes of cheese along one side of the pasta strip, spacing evenly. Sprinkle a little marjoram over each cube.







3. Using your finger, rub a little water around each cube of cheese, then fold the strip of pasta over. Squish cheese down, without tearing pasta, if needed. Gently press fingertips around each piece of cheese, pushing the air out.


4. Using half of a 2-in round cookie cutter, cut around each cube to make a half-moon shape. The straight edge should be the folded side. Squeeze edges together to make sure they stick.


5. Lay out flat on a cookie sheet while you finish with the others.


6. Cook in salted, boiling water for 5-6 minutes until al dente. Melt butter in a saucepan and drizzle over cooked pasta. Serve with some more chopped marjoram and freshly grated parmesan cheese.

Enjoy!

*This recipe makes about 50 agnolotti and I cooked half, which was enough for 4 people as a side. If you want to serve this as a main dish, cook all of them.
** To freeze, keep as a single layer on the cookie sheet and put in freezer for an hour. Put frozen pastas in a freezer bag. To cook, just add to boiling water as above.






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Friday, April 1, 2011

Apricot Muffins and Black Bean Dip

I bought this book a while ago called the Ultimate Muffin Book. It has over 600 muffin recipes, which is awesome for me because I love muffins. I've tried 4 or 5 of the recipes and so far, they have been really good. Until I got to these. The apricot muffins were tasty, but the texture was really weird. It was indescribable.



This recipe used both dried apricots and a puree out of canned apricots. It also contained lemon juice, yogurt, canola oil and almond extract. I liked the lemon juice and the almond extract, but I feel using yogurt, canola oil, and the syrup of the canned apricots results in too moist of a muffin. I think I'm going to try this recipe again with only using (with the oil)

1. yogurt and dried apricots or
2. canned apricots with syrup

but not both. I really liked the flavor combination, but it was just too moist.

On the other hand, the black bean dip turned out really good. When I first tasted it after I mixed it all together, it was really bland and I didn't like it at all. But after letting it sit in the refrigerator for a couple of hours, the flavors melded and the dip turned out really good.



Black Bean Dip
adapted from Coastal Living

15 oz. can of black beans, drained and rinsed
1/4 c. olive oil
1 tbsp ground cumin
1 tbsp lime juice
1/4 tsp salt
1/4 tsp ground pepper
Tortilla chips or raw vegetables

Put all ingredients into a food processor and blend until smooth. Cover and refrigerate 3-4 hours. Let come to room temperature before serving.

Enjoy!






   

Sign up for our email list to get weekly recipe digests, updates on events, get a free e-cookbook and be entered for a monthly drawing for a free cookbook (Up to a value of $31.95. Limit one per person). Who wouldn't want all that?


* indicates required


















      

   

   



Share This!