Ingredients:
2 pounds ground turkey
2 cans whole cranberry sauce
1 egg
1 pkg Pepperidge Farm herb stuffing
1 teaspoon poultry seasoning
1/2 teaspoon salt
Directions:
Combine ingredients in large bowl until thoroughly mixed. Grease bottom and sides of loaf pan and press mixture into pan. Cook at 350 for 50 minutes. Enjoy!
Parley
First, I must give credit where credit is due and this is my sister, Jamie's, recipe (as I'm sure the name I gave it implies). I'm usually not a huge fan of ground turkey anything; I don't hate it but find it to be bland with a strong poultry taste that is not my favorite. This recipe, however, is just the opposite - it's full of flavor and not too overpoweringly "turkey". It also happens to be super quick and easy!
Sunday, May 29, 2011
Saturday, May 28, 2011
Garlic Rosemary Chicken Burgers
Sauce:
1/2 cup lowfat mayonnaise (I used Smart Balance)
1/2 cup lowfat plain Greek yogurt
1/4 cup chopped fresh rosemary leaves
2 cloves garlic, minced
Burgers:
1 pound ground chicken
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 sandwich rolls/buns
1 cup arugula, divided
Directions:
1) For the sauce, combine the mayo, yogurt, rosemary and garlic in a bowl. Mix well. Chill for an hour so that the flavors can combine.
2) In medium sized bowl mix the chicken, 1/4 to 1/2 the mayo mixture, salt, and pepper by hand (if you add too much of the sauce the mixture becomes too "wet" and difficult to form into patties. If this happens add some panko or bread crumbs to firm up. The mixture should be fairly moist though.) Form into four patties.
3) Grill for 7 minutes per side or lightly grease a large pan and saute until cooked through.
4) Spread a generous dollop of sauce on each bun, place 1/4 of the arugula on the top of each bun and a burger on the bottom half of bun.
Parley
This recipe comes from my days of watching the food network while I ran on the treadmill in ARM's basement on my lunch hour. I used to time it so that I could watch Giada as for some reason I've always loved her show. This was one of the recipes she made that I immediately went home and recreated...and loved. I've subsequently tweaked the recipe a little to my own liking, using a bit more garlic and substituting half the mayo for lowfat greek yogurt to shave some calories and it's just as good in my opinion. These are very easy to make, taste delicious, look fancy and are pretty healthy! Buon appetito!
1/2 cup lowfat mayonnaise (I used Smart Balance)
1/2 cup lowfat plain Greek yogurt
1/4 cup chopped fresh rosemary leaves
2 cloves garlic, minced
Burgers:
1 pound ground chicken
1/2 teaspoon salt
1/4 teaspoon ground pepper
4 sandwich rolls/buns
1 cup arugula, divided
Directions:
1) For the sauce, combine the mayo, yogurt, rosemary and garlic in a bowl. Mix well. Chill for an hour so that the flavors can combine.
2) In medium sized bowl mix the chicken, 1/4 to 1/2 the mayo mixture, salt, and pepper by hand (if you add too much of the sauce the mixture becomes too "wet" and difficult to form into patties. If this happens add some panko or bread crumbs to firm up. The mixture should be fairly moist though.) Form into four patties.
3) Grill for 7 minutes per side or lightly grease a large pan and saute until cooked through.
4) Spread a generous dollop of sauce on each bun, place 1/4 of the arugula on the top of each bun and a burger on the bottom half of bun.
Parley
This recipe comes from my days of watching the food network while I ran on the treadmill in ARM's basement on my lunch hour. I used to time it so that I could watch Giada as for some reason I've always loved her show. This was one of the recipes she made that I immediately went home and recreated...and loved. I've subsequently tweaked the recipe a little to my own liking, using a bit more garlic and substituting half the mayo for lowfat greek yogurt to shave some calories and it's just as good in my opinion. These are very easy to make, taste delicious, look fancy and are pretty healthy! Buon appetito!
Sunday, May 15, 2011
Sloppy Joes
Suz's Sloppy Joes
1 1/2 pounds ground beef
1/2 c chopped onion
1/3 c chopped green pepper
1 can tomato soup
1 tsp each dry mustard, salt, poultry seasoning
1/2 tsp ground thyme
1 1/2 tsp vinegar (I use white)
1 T brown sugar
1/2 - 1 tsp liquid smoke
buns
Brown beef with onions and peppers. Add the rest and simmer, anywhere from 1 min to 20, whatever you have time for. Add water if too dry.
Parley
Although I call these "Suz's Sloppy Joes", I again have to 'fess up that this isn't my recipe. It came from my mom. But, they are, by far, the best sloppy joes. Manwich, get outta here!!! I always have the ingredients on hand, and they're super easy. You're probably thinking, "liquid smoke? What???" Yep, it exists. Find it at the grocery store, probably by the bbq sauces? Sheesh, I can't quite recall where it was, but I've purchased it at my local store twice now. Here's what it looks like (but I promise you don't have to buy a 12-pack!!). Warning...a little of this goes a long way. Use sparingly.
1 1/2 pounds ground beef
1/2 c chopped onion
1/3 c chopped green pepper
1 can tomato soup
1 tsp each dry mustard, salt, poultry seasoning
1/2 tsp ground thyme
1 1/2 tsp vinegar (I use white)
1 T brown sugar
1/2 - 1 tsp liquid smoke
buns
Brown beef with onions and peppers. Add the rest and simmer, anywhere from 1 min to 20, whatever you have time for. Add water if too dry.
Parley
Although I call these "Suz's Sloppy Joes", I again have to 'fess up that this isn't my recipe. It came from my mom. But, they are, by far, the best sloppy joes. Manwich, get outta here!!! I always have the ingredients on hand, and they're super easy. You're probably thinking, "liquid smoke? What???" Yep, it exists. Find it at the grocery store, probably by the bbq sauces? Sheesh, I can't quite recall where it was, but I've purchased it at my local store twice now. Here's what it looks like (but I promise you don't have to buy a 12-pack!!). Warning...a little of this goes a long way. Use sparingly.
Veggie Strog
Vegetarian Stroganoff
1-2 T. butter
2 scallions, sliced
4 cloves garlic, minced
1 pkg sliced baby bellas
~1c. white wine
~3/4 c vegetable broth
1-2 T prepared mustard (we like grainy)
~1/2 can cream of mushroom soup
~1/2 package Boca Ground Crumbles
1/2 pkg wide egg noodles
1/3-1/2 c sour cream
blue cheese crumbles
black pepper to taste
Melt butter, add onion, garlic and mushrooms until soft.
Add wine and broth, stir, simmer until reduced by half.
Add mustard, meat crumbles and soup, pepper to taste. Stir. Adjust thickness by adding more soup or wine/broth. Turn to low, add sour cream.
Cook noodles.
Crumble blue cheese over served bowls.
Parley
I have to 'fess up. This is a Jenn Weller recipe. I think she made it here once for us and we absolutely DEVOURED it. James literally licked his plate clean, and there were no leftovers. I asked her for the recipe, and I'm pretty sure she told me how she just "wings it" when she wants to make it. Somehow she got me a recipe (I like recipes!). This works well each time, and each time, we still devour it. You could use real meat and chicken broth if you're not going veggie. I normally use the meat crumbles but use chicken broth since I never have veggie broth. This is a standard, "go-to" recipe at our house!
1-2 T. butter
2 scallions, sliced
4 cloves garlic, minced
1 pkg sliced baby bellas
~1c. white wine
~3/4 c vegetable broth
1-2 T prepared mustard (we like grainy)
~1/2 can cream of mushroom soup
~1/2 package Boca Ground Crumbles
1/2 pkg wide egg noodles
1/3-1/2 c sour cream
blue cheese crumbles
black pepper to taste
Melt butter, add onion, garlic and mushrooms until soft.
Add wine and broth, stir, simmer until reduced by half.
Add mustard, meat crumbles and soup, pepper to taste. Stir. Adjust thickness by adding more soup or wine/broth. Turn to low, add sour cream.
Cook noodles.
Crumble blue cheese over served bowls.
Parley
I have to 'fess up. This is a Jenn Weller recipe. I think she made it here once for us and we absolutely DEVOURED it. James literally licked his plate clean, and there were no leftovers. I asked her for the recipe, and I'm pretty sure she told me how she just "wings it" when she wants to make it. Somehow she got me a recipe (I like recipes!). This works well each time, and each time, we still devour it. You could use real meat and chicken broth if you're not going veggie. I normally use the meat crumbles but use chicken broth since I never have veggie broth. This is a standard, "go-to" recipe at our house!
Sunday, May 8, 2011
Chocolate Pizza
Yield: Makes 6 servings
For the true pizza lover: a dessert version.
Ingredients
Pizza dough - I used a generic Pillsbury rolled pizza dough.
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
I used Perugina milk, white, and bittersweet.
Preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
1. I forgot / didn't use any butter
2. I preheated the dough about 6 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
I baked another 6+ minutes until the dough was slightly brown.
Bon Appétit, March 2007
by Giada De Laurentiis
It was amazing. The only thing that could have been better is if Giada was there making it for me!!
For the true pizza lover: a dessert version.
Ingredients
Pizza dough - I used a generic Pillsbury rolled pizza dough.
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts
I used Perugina milk, white, and bittersweet.
Preparation
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
1. I forgot / didn't use any butter
2. I preheated the dough about 6 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
I baked another 6+ minutes until the dough was slightly brown.
Bon Appétit, March 2007
by Giada De Laurentiis
It was amazing. The only thing that could have been better is if Giada was there making it for me!!
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