Happy Friday Folks!!! One more burger in my series for your grill. And, Apple Butter is the juicy secret. Shhhhhhhhh.
(serves 4)
Patties:
1 T. EVOO
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1 clove garlic, minced
6 Kalamata olives, coarsely chopped
2 lbs. ground turkey, preferably thigh meat
4 oz. feta cheese, crumbled
2 T. apple butter (I just found it at Safeway with the jams and jellies - by Smuckers*)
1/2 t. poultry seasoning
1/2 t. kosher salt
1/4 t. freshly ground pepper
Vinaigrette:
1 cup tomato puree
1/4 cup EVOO
2 T. red wine vinegar
1 T. finely chopped fresh oregano
1 T. finely chopped fresh Italian flat-leaf* parsley
1/2 t. kosher salt
1/4 t. freshly ground pepper
Assembly:
EVOO
4 sesame* seed hamburger buns, split
In a large skillet over med. heat, warm oil. Add spinach and garlic; cook until spinach is dry, stirring occasionally. Remove from heat; stir in olives. Allow to cool. Mix spinach mixture with remaining patty ingredients; gently form 4 patties with an indentation in the center. Prepare grill for direct cooking over med.-high heat. Whisk vinaigrette ingredients. Brush patties on both side with oil. Grill over direct heat with the lid closed until fully cooked (165 degrees), turning once. During last 30 secs. to 1 min. of grilling time, toast buns cut side down, over direct heat. Build each burger on a bun with a patty and as much tomato vinaigrette as you like. Serve burgers warm with any remaining vinaigrette on the side.
"Once lost, now found. Eternally thankful!"
Have fun during all the Seafair activities. Keep drinking water. Apply sunblock liberally. Wear a hat.
Love,
MM
Friday, July 31, 2015
Thursday, July 30, 2015
Reuben Burgers
New York deli meets backyard bbq in these juicy treats!!!
(serves 4)
Patties:
1 lb. ground chuck (80% lean)
4 oz. pancetta or lean smoked* uncured* bacon
2 t. whole grain mustard
1 t. granulated onion
1/2 t. granulated garlic or Johnny's Garlic Seasoning*
Kosher salt
Freshly ground pepper
Dressing:
1/2 cup light* mayo.
2 T. sour cream or plain Greek yogurt*
1&1/2 T. ketchup
2 t. prepared horseradish
1 t. Worcestershire sauce
1 t. minced fresh dill
1 clove of garlic, minced
1/4 t. white wine vinegar
Assembly:
8 slices of rye, marble rye* or pumpernickel bread
2 T. unsalted Kerrygold* butter
8 sliced aged* Swiss cheese, each about 1 oz.
1 cup refrigerated*(do not get canned*) sauerkraut, drained
Mix patty ingredients, including 1/2 t. salt, and 1/4 t. pepper; gently form 4 patties with a shallow indentation in the middle. Prepare grill for direct cooking over med.-high heat (or turn on your broiler*). Mix dressing ingredients, adding 1/8 t. salt and pepper. Season patties with S&P; grill with lid closed, 9-11 mins., turning once. Brush one side of each bread slice with butter; place on grill, buttered side down. Spread unbuttered side with dressing. Build each burger with a bread slice (dressing side up), 1 slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down). Place over direct med.-high heat; close lid. Cook until toasted, about 4 mins., turning once.
"I was always fascinated by people who are considered completely normal, because I find them the weirdest of all." ~ Johnny Depp
Have FUN today. Stay cool and HYDRATED. Drink electrolyte water!!!!
Love,
MM
(serves 4)
Patties:
1 lb. ground chuck (80% lean)
4 oz. pancetta or lean smoked* uncured* bacon
2 t. whole grain mustard
1 t. granulated onion
1/2 t. granulated garlic or Johnny's Garlic Seasoning*
Kosher salt
Freshly ground pepper
Dressing:
1/2 cup light* mayo.
2 T. sour cream or plain Greek yogurt*
1&1/2 T. ketchup
2 t. prepared horseradish
1 t. Worcestershire sauce
1 t. minced fresh dill
1 clove of garlic, minced
1/4 t. white wine vinegar
Assembly:
8 slices of rye, marble rye* or pumpernickel bread
2 T. unsalted Kerrygold* butter
8 sliced aged* Swiss cheese, each about 1 oz.
1 cup refrigerated*(do not get canned*) sauerkraut, drained
Mix patty ingredients, including 1/2 t. salt, and 1/4 t. pepper; gently form 4 patties with a shallow indentation in the middle. Prepare grill for direct cooking over med.-high heat (or turn on your broiler*). Mix dressing ingredients, adding 1/8 t. salt and pepper. Season patties with S&P; grill with lid closed, 9-11 mins., turning once. Brush one side of each bread slice with butter; place on grill, buttered side down. Spread unbuttered side with dressing. Build each burger with a bread slice (dressing side up), 1 slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down). Place over direct med.-high heat; close lid. Cook until toasted, about 4 mins., turning once.
"I was always fascinated by people who are considered completely normal, because I find them the weirdest of all." ~ Johnny Depp
Have FUN today. Stay cool and HYDRATED. Drink electrolyte water!!!!
Love,
MM
Wednesday, July 29, 2015
Fried Green Tomatoes
I ordered some green tomatoes (which are just unripe) from Jubilee Farms last week, and get to pick 'em up today at the Kirkland Farmers' Market. SO excited to make these!!!!
(serves 4)
4 large green tomatoes
2 eggs
1/2 cup 2%* milk
1 cup all-purpose flour
1/2 cup cornmeal (I just picked up white* cornmeal)
1/2 cup Panko* bread crumbs
2 t. coarse kosher salt
1/4 t. freshly* ground pepper
1 qt. veggie. oil for frying
Plain Greek yogurt* mixed with dill*, for serving
Slice tomatoes 1/2" thick. Discard the ends. Whisk eggs and milk together in a med.-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and S&P on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cornmeal mixture to completely coat both sides. In a large cast iron skillet, pour oil (enough so that there is 1/2" of oil in the pan), and heat over med. heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry on the other side. Drain on paper towels. Serve with a side of the dill yogurt.
"Set a high standard".
Love,
MM
(serves 4)
4 large green tomatoes
2 eggs
1/2 cup 2%* milk
1 cup all-purpose flour
1/2 cup cornmeal (I just picked up white* cornmeal)
1/2 cup Panko* bread crumbs
2 t. coarse kosher salt
1/4 t. freshly* ground pepper
1 qt. veggie. oil for frying
Plain Greek yogurt* mixed with dill*, for serving
Slice tomatoes 1/2" thick. Discard the ends. Whisk eggs and milk together in a med.-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs, and S&P on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in cornmeal mixture to completely coat both sides. In a large cast iron skillet, pour oil (enough so that there is 1/2" of oil in the pan), and heat over med. heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry on the other side. Drain on paper towels. Serve with a side of the dill yogurt.
"Set a high standard".
Love,
MM
Southwestern Bronco Burgers with Smoked Mozzarella and BBQ Sauce
Wait'll you sink your choppers into this one!!
(serves 4)
Patties:
1&1/2 lbs. ground chuck (80% lean)
1 t. ground cumin
1 T. chili powder
1 t. onion powder
1 t. kosher salt
1/2 t. freshly ground pepper
Assembly:
4 slices smoked mozzarella cheese
4 onion* or potato* hamburger buns, split
3/4 cup bbq sauce (I like Stubbs*)
4 thin slices sweet onion
16 dill pickle chips
Mix patty ingredients; gently form 4 patties of equal size, each about 3/4" thick. With your thumb or back of a spoon, make a shallow indentation about 1" wide in center of patties to prevent them from forming a dome as they cook. Refrigerate patties until ready to grill (or broil*). Prepare grill for direct heat cooking over med.-high heat. Grill patties with lid closed, until cooked to med. doneness, 8-10 mins., turning once. During last 30 secs. to 1 min. of grilling time, place a slice of the cheese on each patty to melt, and toast buns, cut side down, over direct heat (you can brush cut sides with melted butter, if desired*). Build each burger on its bottom bun with bbq sauce, an onion slice, a patty, and pickles. Serve with savory baked beans* and Lay's Potato Chips*.
"First we make our habits; then our habits make us."
Have FUN today!! The heat is coming back, so stay hydrated and walk slowly.
Love,
MM
(serves 4)
Patties:
1&1/2 lbs. ground chuck (80% lean)
1 t. ground cumin
1 T. chili powder
1 t. onion powder
1 t. kosher salt
1/2 t. freshly ground pepper
Assembly:
4 slices smoked mozzarella cheese
4 onion* or potato* hamburger buns, split
3/4 cup bbq sauce (I like Stubbs*)
4 thin slices sweet onion
16 dill pickle chips
Mix patty ingredients; gently form 4 patties of equal size, each about 3/4" thick. With your thumb or back of a spoon, make a shallow indentation about 1" wide in center of patties to prevent them from forming a dome as they cook. Refrigerate patties until ready to grill (or broil*). Prepare grill for direct heat cooking over med.-high heat. Grill patties with lid closed, until cooked to med. doneness, 8-10 mins., turning once. During last 30 secs. to 1 min. of grilling time, place a slice of the cheese on each patty to melt, and toast buns, cut side down, over direct heat (you can brush cut sides with melted butter, if desired*). Build each burger on its bottom bun with bbq sauce, an onion slice, a patty, and pickles. Serve with savory baked beans* and Lay's Potato Chips*.
"First we make our habits; then our habits make us."
Have FUN today!! The heat is coming back, so stay hydrated and walk slowly.
Love,
MM
Tuesday, July 28, 2015
Tiny Cardamom Orange Cookies
These are so small and tasty that I'll bet you eat 'em by the handful!
(makes 80 cookies)
1/2 cup sugar
1 t. orange zest
1/4 t. ground cardamom
1/2 cup Kerrygold* butter, softened
1 large egg
1 t. vanilla extract
1 cup flour
1 T. chopped salted pistachios, or toasted sesame seeds (optional)
3 sheets of parchment paper
Preheat oven to 375. In a med. bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy. Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour. Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of seeds or nuts, if you like. Bake until crisp and brown at the edges, 10-12 mins. Transfer cookies to a cooling rack and let cool completely.
"Today, and every day, revel in all of your possibilities."
And, have FUN!!!!
Love,
MM
(makes 80 cookies)
1/2 cup sugar
1 t. orange zest
1/4 t. ground cardamom
1/2 cup Kerrygold* butter, softened
1 large egg
1 t. vanilla extract
1 cup flour
1 T. chopped salted pistachios, or toasted sesame seeds (optional)
3 sheets of parchment paper
Preheat oven to 375. In a med. bowl, thoroughly blend sugar and orange zest, then blend in cardamom. Add butter and beat with a mixer until light and fluffy. Beat egg and vanilla into sugar-butter mixture. On low speed, mix in flour. Line 3 baking sheets with parchment paper. Drop batter onto sheets using a level teaspoon measure. Top each cookie with a pinch of seeds or nuts, if you like. Bake until crisp and brown at the edges, 10-12 mins. Transfer cookies to a cooling rack and let cool completely.
"Today, and every day, revel in all of your possibilities."
And, have FUN!!!!
Love,
MM
Monday, July 27, 2015
Carrot Salad with Red Quinoa and Chickpeas
One more healthy picnic salad (and now I am finally caught up!!).
(serves 6-8)
1/2 cup red or regular quinoa
1/2 cup freshly squeezed* lemon juice
3 T. EVOO
1&1/2 t. kosher salt
1 t. Sugar in the Raw*
4 med. rainbow or regular carrots (I use "organic"), about 12 oz. total, peeled and thinly sliced
1 can (15 oz.) chickpeas, drained and rinsed
Rinse quinoa well and cook according to package instructions (I cook mine in low sodium chicken
broth). Spread on a rimmed baking sheet to cool. Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat. Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container. Serve at room temp.
It is National Crème Brulee day!!! So, you know what you must do...............YUMOLA.
Love,
MM
(serves 6-8)
1/2 cup red or regular quinoa
1/2 cup freshly squeezed* lemon juice
3 T. EVOO
1&1/2 t. kosher salt
1 t. Sugar in the Raw*
4 med. rainbow or regular carrots (I use "organic"), about 12 oz. total, peeled and thinly sliced
1 can (15 oz.) chickpeas, drained and rinsed
Rinse quinoa well and cook according to package instructions (I cook mine in low sodium chicken
broth). Spread on a rimmed baking sheet to cool. Meanwhile, whisk lemon juice with oil, salt, and sugar in a large bowl. Add carrots and toss to coat. Mix in cooled quinoa and chickpeas, then transfer salad to a lidded container. Serve at room temp.
It is National Crème Brulee day!!! So, you know what you must do...............YUMOLA.
Love,
MM
Picnic Meze
While we are talking about using Zaatar and Green Sauce, here is another one for both.
(serves 8)
3/4 lb. small whole lettuces, such as Little Gem (picnic tip: roll lettuce in a towel, enclose in a plastic
bag, and stash at the top of the cooler so it won't get crushed. Add the sauce to the hummus at the
picnic)
8 large hard-cooked eggs, peeled and halved
3 large Persian cucumbers or 1/2 English cucumber, cut into spears
1/2 cup black or green olives, such as kalamata
About 10 oz. Turkish simit (sesame ring bread), soft lavash, or other bread such as focaccia or
ciabatta
1/2 pt. roasted garlic* hummus
Classic Zaatar (see previous blog entry)
Spicy Green Sauce " " " " "
Cut lettuces lengthwise through core into 1&1/2" wide pieces. Rinse well and pat dry. Set out all ingredients on a cutting board, including zaatar and green sauce for seasoning. Swirl hummus with a spoon, making indentations; spoon about 2 T. green sauce into indentation, then swirl a little more.
"The worst person to be around is someone who complains about everything, and appreciates nothing."
Love,
MM
(serves 8)
3/4 lb. small whole lettuces, such as Little Gem (picnic tip: roll lettuce in a towel, enclose in a plastic
bag, and stash at the top of the cooler so it won't get crushed. Add the sauce to the hummus at the
picnic)
8 large hard-cooked eggs, peeled and halved
3 large Persian cucumbers or 1/2 English cucumber, cut into spears
1/2 cup black or green olives, such as kalamata
About 10 oz. Turkish simit (sesame ring bread), soft lavash, or other bread such as focaccia or
ciabatta
1/2 pt. roasted garlic* hummus
Classic Zaatar (see previous blog entry)
Spicy Green Sauce " " " " "
Cut lettuces lengthwise through core into 1&1/2" wide pieces. Rinse well and pat dry. Set out all ingredients on a cutting board, including zaatar and green sauce for seasoning. Swirl hummus with a spoon, making indentations; spoon about 2 T. green sauce into indentation, then swirl a little more.
"The worst person to be around is someone who complains about everything, and appreciates nothing."
Love,
MM
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