Pesto Turkey Burger

I got this recipe from a magazine...I don't even know which magazine because I just tore it out. It had been floating around our kitchen for the past couple weeks. I was very good. I love the strong flavors of a good pesto.

Ingredients
For the Burgers:
1 1/2 pounds ground chicken or turkey
3/4 cup grated sharp cheddar or 1/2 cup grated Parmesan cheese (I did the Parmesan)
1/2 tsp salt
1/4 tsp ground pepper
6 burger rolls
Lettuce or spinach
Sliced tomatoes

For the Pesto Mayonnaise:
1/2 cup mayonnaise
2 Tbsp pesto

1. In a large mixing bowl, combine the ground chicken, cheese, salt, and pepper until evenly blended.
2. Shape the meat into 1/2-inch thick patties. After the grill has been prepared and is ready, grill the patties until meat is not longer pink inside.
3. Serve the burgers on the rolls, dressed with the tomatoes, lettuce, and pesto mayonnaise

Tomato Soup with Pasta and Basil

Ingredients:

3 large ripe tomatoes
2 T olive oil
1 medium onion, finely chopped
1 clove garlic, crushed
1 small red pepper, finely chopped
4 C vegetable stock (chicken would probably work too)
3 T tomato paste
salt and pepper
1 tsp sugar
1/4 C fresh basil leaves, or 1 & 1/2 t dried basil
1 C small shell pasta or macaroni
Fresh basil for garnish

1) cut a small cross in the top of each tomato. place in a bowl and cover with boiling water for about 2 minutes. Drain and cool. peel skin downward from the cross and discard. Roughly chop flesh. Heat oil in a large heavy-based pan. Add onion, garlic, and red pepper: cook stirring for about 10 minutes or until all ingredients are soft. Add tomatoes and cook another 10 minutes.
2) Add the stock, tomato paste, salt, pepper, and sugar. Cover and simmer for 15 minutes. Remove from heat, add the basil. Allow to cool a bit. Process in batches, in a food processor or blender, until smooth. Return the mixture to the pan and reheat gently.
3) cook the pasta separately in boiling salted water until tender, drain. Add to soup and heat through. Serve sprinkled with fresh basil leaves.

spicy corn cakes with black beans

spicy corn cakes with black beans. (30 minutes from start to finish, serves 4)

-black beans: 1 15 oz. can, drained
-fresh oregano: 1 tsp, chopped
-chili powder: 2 tsp
-stone ground cornmeal: 2/3 C
-flour: 2 T
-baking soda: 1/4 t
-salt and pepper
-unsalted butter: 3 T, melted
-buttermilk: 1 C
-egg: 1
-frozen corn kernels: 1/2 C, thawed
-canola oil: 2t
For serving: fresh salsa, sour cream, shredded cheese

Step 1: Prepare the beans
In a saucepan over medium heat, stir together the beans, oregano and 1 tsp of the chili powder. Cook, stirring occasionally until the beans are heated through. Remove from heat, cover, and set aside.

Step 2: Make the batter
In a bowl, whisk together the cornmeal, flour, baking soda, the remaining 1 tsp chili powder, 1/2 tsp salt, 1/8 tsp pepper. In another bowl, whisk together the butter, buttermilk, and egg until well combined. Mix the liquid ingredients quickly into the dry ingredients until just blended, leaving small lumps. Fold in corn.

Step 3: Make the pancakes
Heat a large skillet over medium-high heat. Brush it with 1 tsp oil. Working in batches, add the batter 1/4 C at a time. Cook the pancakes until they are browned and puffy, about four minutes, turning once. Transfer to a plate and cover loosely with aluminum foil. Stir the batter and wipe the pan with oil between batches.

To serve, place a few pancakes on a plate, top with beans, fresh salsa, and sour cream. Add a bit of shredded cheese if desired. Very yummy!!!

Veggie Meals

So, I've been eating vegetarian for about a month and a half. I don't know how long I'll stick with it, but so far I've really enjoyed it. I am going to post a few of my favorites that have gone over very well with the family. Enjoy!

Mango Lassi

I realize this blog is pretty dead, but on the off chance someone still checks it...this recipe is too good not to share.

1 cup mango pulp
3 cups plain yogurt
1/4 cup sugar
lemon juice to taste
20 ice cubes

Blend it all together and enjoy! Holy crap, this is a little cup of heaven!

You might have to go to a specialty store to find the mango pulp. I haven't checked many places, but Harmon's did not stock it. I got mine at the International Market on 2300 E and 3300 So, across the street just west of Dan's. I have also made this with fresh mango, works great except you need a little more sugar.

go look some place else

Here is my best contribution thus far on this blog. No, not a delicious recipe that you all must try, but a link to another site. I have tried a handful of recipes from this girl and they have all been fantastic. Check it out: www.picky-palate.com.

Creamy Curried Chicken

This receipe is from a Weight Watchers book and it is easy, quick and delicious! I omitted the cilantro since it is not my favorite thing but, you can add it if you would like.

1/4 c. all-purpose flour
1 tablespoon curry powder
3/4 tsp. salt
1/2 tsp. ground red pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 c. chopped onion
2 c. fat-free milk
1 c. frozen sliced carrots
1 c. frozen green peas
1/2 c. chopped fresh cilantro
1 tablespoon fresh lime juice
1 tsp. grated lime rind
2 c. hot cooked long-grain rice

Lightly spoon flour into a dry measuring cup. Combine flour and next 3 ingredients.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; saute 5 minutes or until chicken is beginning to brown.

Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. serve immediately over rice.

Yield: 4 servings (1 cup chicken and 1/2 cup rice)

Easy Crunchy Caramel Corn

Per request, I am posting this recipe for caramel corn. This was given to me by a girl in my book club named Melanie who always brings the yummiest things.

3-4 quarts popped popcorn (about 1/2 C. unpopped)
1/4 C. white Karo
1/2 C. brown sugar
1 stick butter
1/4 t. baking soda

Put popped popcorn in a large paper sack. In a microwave safe bowl, mix brown sugar, Karo & butter. Cook on high for two minutes, stir, and microwave two minutes more. Stir in baking soda. Mixture will be foamy. Pour caramel over popcorn, fold over bag and shake to coat. Microwave bag for 90 seconds. Let cool and enjoy!

Just a few personal notes- I almost always double this because I make it for parties, etc. When I double it, the sauce doesn't get as hard- which I prefer. I prefer a gooier caramel corn. Also, I totally forgo the last microwaving in the bag part. Again, just because I don't love super crunchy popcorn.

Cheddar Corn Chowder

I'd forgotten how much I love this soup. I haven't made it in a few years, but it is soooo tasty. Not very healthy, but I guess it woulcd be worse. This is Ina Garten's recipe from 'The Barefoot Contessa." This soup serves 10-12, so cutting it in half worked for us with enough for leftovers.

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.