Recipes
Garlic Teriyaki Wings
By Andrea | Monday, January 5th, 2009
Ready for the oven
Alright the first recipe of 2009! Woo! I would have had this up sooner but there were technical difficulties to be dealt with but everything is peachy now.
How are we all doing post-holiday? We’re doing pretty darn good over here at the HQ. Snackies were indulged in but not embarrassingly so. Or at least I think so, it was the holidays and wine was involved which means it’s possible I’m forgetting something. My big question is, do we have room for more snacks?
Yes!
Excellent my friends. Here’s the deal, because my site was still new around the holidays my theme related stuff was just not happening. One of my 2009 goals is to be more on the ball and make sure that doesn’t happen again. Yes the holidays are over but there is still one more big thing that people usually get together for so they can party, eat, drink, and yell obscenities. It’s just like Christmas really.
Naturally I’m referring to the Superbowl! I will be honest and tell you that we do not watch the Superbowl, not even the commercials. However, pretty much everyone else does and because I will jump through fire to get a chance to make snacks and party foods, I thought this would be a good chance to post some of our favorite party pleasing recipes. Things that are simple to make and simple to serve. By simple to serve, I mean they are easy to keep warm or can be served room temperature.
First up is wings! Wings are a pretty standard party fare, yes? I did not used to be a wing person. Too much work. But then I hit college where funds were tight and 10-cent wing night ruled. Oh yes back when Scott and I were in college, it was 10-cent wings. Or if you were really lucky, 5-cent wing night. None of this 25-cent bidness. We loved wing night!
But now that we are old farts who would rather stay home and not ingest cheap beer and deep fried chicken, I’ve taken to making wings myself. And the amazing thing about making them yourself is that you can make them any flavor you want. I’ve experimented plenty and we are particularly fond of ones that sit in a marinade for a while.
Andrea’s Garlic Teriyaki Wings
- 2 dozen wings
- 2/3 C of pineapple juice
- 5 TBSP of teriyaki sauce
- 1 TBSP of olive oil
- 2 big cloves of garlic grated
- 2 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of smoked paprika
- Big pinch of salt
- Pinch of red pepper flakes
- 1/2 tsp of ground black pepper
- 2 TBSP of chopped cilantro
Place the wings in a plastic storage bag. In a small bowl, mix all other ingredients to make the marinade. Then pour mixture over the wings in the bag. Seal the bag and massage the wings, moving the marinade all around the wings. Place sealed bag in a large casserole dish so the wings are laying flat. Place in refrigerator and allow to sit for several hours. About 6-8. Flip the wings over at the half way mark.
Half an hour before you plan on cooking them, remove from fridge and allow to sit out so the chill comes off and they start to come to room temp. Preheat oven to 400 degrees.
When the oven is ready, line a cookie or baking sheet with foil and spray with nonstick spray. Or brush a little oil over the foil to help keep the wings from sticking. Place the wings on the baking sheet in a single layer. Place in oven and bake for about 15 minutes, flipping once. Serve and enjoy!
Garlic Teriyaki Wings
What I learned by starting to make my own wings is that wings don’t have to be bad for you. When we hear “wings” some of us cringe and think “Oh what an awful junky food.” But it doesn’t have to be that way. Baking the wings instead of frying them is loads better. Marinating provides tons of flavor without having to coat them in breadcrumbs and then toss them in a bunch of sauce. Yes there is still chicken fat on the wing but no one says you have to eat it. I pick it off. I like having the fat on there as it provides more flavor and keeps the chicken from drying out as it cooks, but that’s as far as my love goes. When it comes time to eat, I pick the fat off and plug away at my lil’ wing.
Wings are a great party food and for good reason, as they can be served warm or at room temperature. You could even jazz these up a little more by adding some lime juice and lime zest to the marinade. Sprinkle with some toasted sesame seeds before serving.
We have fallen in love with wing night all over again. Healthier wings, good beer, and no lines for the bathroom. Give these a try and I bet no one will even miss the sauce!
Have fun guys! And remember always play with your food!
Topics: Side Dish, Snackies | 1 Comment »
Tags: Chicken
Rocky’s Salmon Loaf
By Andrea | Sunday, December 14th, 2008
Salmon Loaf mix
I’m pretty lucky with the fact that my kid is a good eater. He loves mom’s cooking and will pretty much inhale whatever it is that I give him. Of course there are some exceptions and there are a few things he’s allergic too, but overall he’s pretty easy to please.
I try to make sure he gets a wide variety of food through the week and that includes fish. For Rocky, Fridays are known as “Fishie Fridays” and if you say “Fishie” to him, he knows exactly what you’re talking about.
Normally he gets a tin of sardines packed in spring water. All the health benefits fish provide for humans, also benefit dogs. Which for doggies, includes a healthy shiny coat.
I like to change it up every so often so that sardines aren’t the only fish Rocky gets exposed to. I started toying around with other ideas and finally decided I could make a fish loaf that included eggs and other items to provide a more rounded meal.
Rocky’s Salmon Loaf
- 4 six ounce cans of boneless skinless salmon (packed in water)
- 1 clove of garlic grated
- 2 eggs
- 1 C of quick oats
- 14 baby carrots (or 4 large carrots) finely chopped
- 2 stalks of celery finely chopped
- 1/4 C of dried cranberries
- 1/2 C of chopped spinach
Preheat the oven to 350. In a large mixing bowl, dump in the salmon. Go through the salmon and make sure there are no bones that got over looked. Then add all the other ingredients and combine well. Spray a 1 1/2 QT loaf pan with no stick spray and add in the salmon mix. Bake for 30-40 minutes until the loaf is set and starts pulling away from the sides. Remove from the oven and allow to cool completely before slicing into portions. Portion out slices according to your dog’s size.
Rocky is 60lbs, 1/2 thick slice makes a meal.
Ready to be portioned
I like using the canned salmon as opposed to the salmon in a pouch because the canned has a little bit more moisture to it and since this is baked, I wanted it to not dry out too much. The veggies and eggs also help keep this moist and the oatmeal provides a nice whole grain as well as acting as the binder holding everything together.
You can portion this out into smaller loaf pans if that’s what you have on hand. I just happen to have that size, before I would put the mixture in bread loaf pans. Not filling it all the way to the top, but splitting it between two.
Yes the house will smell like fish as this is baking, if you like fish it’s not a problem. And feel free to sample some if it smells too inviting. 
This also freezes very well. When I make my portions, I wrap them in plastic wrap and then place them in freezer bags. I can just pull out portions and thaw for feeding. And I crumble it up into a bowl for his meal. Add a dollop of yogurt or cottage cheese, and I have a very happy kid.
Pardon me Mother, but did you say fishie?
Have fun guys, and give your doggie something special every so often!
Topics: Meals, Rocky's Food | 6 Comments »
Pear and Brie Crostini
By Andrea | Sunday, December 7th, 2008
Cranberry Sauce
I am a lover of cheese, but I’m not a lover of all cheese. Blue cheese or anything that has a mold as an ingredient is not something I really want to eat. Stinky cheeses and sheep’s milk cheese are also not cheeses I care for much.
This may surprise you, but brie is also not a cheese I care for too much. I know people love it but for me, brie basically tastes like what an old musty basement would taste like if you could spread it on a cracker and serve it during cocktail hour.
However I can appreciate the creamy perfection of this cheese and how when melted, it envelops everything it touches. I have discovered that I like and enjoy brie when something sweet is accompanying it.
Because brie is a cheese that almost everyone else on the planet loves and it shows up often during the holidays, I wanted to create a recipe that could be served as an appetizer. Something other than brie en croute because let’s face it, that is an old worn out technique. I also wanted something where the color would stand out and incorporated classic fall/winter flavors. Pear and Brie Crostini is the answer.
Andrea’s Pear and Brie Crostini
- French Baguette
- Red Pear
- Brie slices
- Cranberry sauce
- Chopped or crushed walnuts
- Olive oil
This is a recipe where you determine how much you want to make, that’s why I didn’t provide specific amounts. You can make this for a crowd or for a couple of friends, or just for you!
Preheat your oven to 400 degrees. Slice the baguette into 1/2 inch or slightly thicker slices. You want it thick enough to hold the ingredients but not so thick it becomes difficult to take a bite. Place slices on a cookie sheet that is lined or sprayed with nonstick spray. With a pastry brush, brush a bit of olive oil on the slices and place in the oven till golden brown, about 3-5 minutes. Remove from oven. Slice the red pear into thin slices. Use a pear that is ripe but not too soft. Place slices of pear on the baguette slices, about 2-3 per piece. Top that with brie slices and place back in the oven until the brie is melted, about 2-3 minutes. Remove from oven, drizzle with cranberry sauce and top with walnuts. Serve warm and enjoy!
About to be served
This recipe exceeded all of my expectations and that makes me drunk with happiness. I love when an idea I have swirling around comes together more perfectly than I could have imagined. This little appetizer is amazing and as my husband put it, “This is really smooth. Everything flows together.”
The pear gives the dish a little more umph and the brie provides a nice creamy warm cheesy goodness. The cranberry sauce creates a nice sweet-tart contrast to the smooth pear and cheese while the walnuts bring crunch and added texture. The brie slices make it feel very indulgent while the nuts and pear provide the protein and fruit boost.
Pear and Brie Crostini
I used red pears because they are my favorite and I wanted to stick with the red and white colors. However a green pear would be fine as well. You could probably even use apple slices here if you prefer. Serve this up on a pretty serving dish, maybe garnish with some whole cranberries and you’ve got a very fancy appetizer that only took a few minutes to make!
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Side Dish, Snackies | 4 Comments »
Tags: Breads, Cheese, Fruit, Holiday, Nuts
Leftover Idea: Stuffing Frittata
By Andrea | Sunday, November 30th, 2008
The cast
Still plowing your way through leftovers? This is one of my very favorite leftover recipes. I look forward to this all year long! I started doing this a few years back with leftover stuffing and have made it every year since. It’s so easy and so yummy! Perfect if you are hosting guests at your house and they are threatening bodily harm if you feed them another leftover. Disguise it!
Andrea’s Stuffing Frittata
- 1 C overloaded with stuffing
- 1 C of leftover chopped turkey
- 4 eggs
- 1 TBSP of olive oil
- Shredded Cheddar for topping
Preheat oven to 400 degrees. In a medium sized skillet, drizzle in the olive oil and heat over medium heat. Then add in the turkey and stuffing. Whisk the four eggs and pour that mixture over the turkey and stuffing. Making sure the egg mixture covers the whole thing. Turn off heat and plop in the oven for about 5 minutes until just slightly shy of being set. Turn off oven and remove frittata. Sprinkle top with as much shredded cheddar as you like. Put back in the oven for about 3 minutes until the cheese is melted and frittata is fully set.
Remove from oven, cut into four slices and serve!
Out of the oven
This dish is so easy to make and takes leftover stuffing to that next level of awesomeness. Stuffing is my favorite part of Thanksgiving dinner, so I’ll look for any excuse to keep eating it! I have made this with just stuffing and no turkey. This year I had a few bites of turkey still in the fridge so I dumped it in. But omitted, the frittata is still just as yummy.
If you have leftover cranberry sauce, some of that warmed and drizzled over top would make a really nice sauce for the frittata. You could also use egg whites in this as well. It’s up to you! Even playing around with the cheese and maybe using a pepper jack for some kick would be great! Get creative with those leftovers!
Stuffing Frittata
Have fun guys! And remember, always play with your food!
Topics: Breakfast, Main Dish, Side Dish | 7 Comments »
Tags: Breads, Cheese, Eggs, Holiday, Turkey
Leftover Idea: Potato Puffs
By Andrea | Friday, November 28th, 2008
Thanksgiving OHC Style
Hi guys! I hope you all had a fantastic Thanksgiving full of yummy food, laughs, and naps! Over at OHC HQ we had a beautiful day, the skies were clear with a very mild temperature outside. Perfect for an afternoon stroll to help digest the big meal.
Here we are the day after and while some of you may be shopping and scoring deals, others of you may be wondering how to handle all those leftovers in your fridge. My suggestion is to turn them into something else!
For example, if you have leftover mashed potatoes and the last thing you want is another scoop of them, try my little Potato Puff recipe!
This is a recipe you can play around with and discover new combinations! Possible mix-in ideas can include:
- Leftover greenbean casserole
- Leftover corn or corn pudding
- Turkey and cranberry sauce
- Corn and stuffing
Or you can even make a sweet potato puff! Don’t get in a leftover rut, use your imagination and get creative with leftovers!
Happy Holidays from OHC!
Topics: Side Dish, Snackies, Tips | 6 Comments »
Tags: Cheese, Holiday, Veggies
Sage Sausage Biscuits
By Andrea | Sunday, November 23rd, 2008
Right out of the oven
One of the things I love making are handheld food stuffs. Especially if it’s for a party, potluck, or just something simple to have on hand for holiday gatherings.
Another thing I love is sausage. I grew up eating all kinds and being Polish, you know you have to eat kielbasa as required by law. Back in the day on the rare occasions that I had a McDonald’s breakfast (I know, totally ew, but hey who hasn’t had one? Uh huh.) naturally it was all about the egg sandwiches right? I took off the egg and tossed it because it was icky. I only ate the muffin and sausage. That’s where it was at for me because it was all about the sausage.
I still like that combination but worked on making it a little more healthy. Yes, the dish has sausage but that doesn’t mean the dish has to be a total unhealthy fest. I worked on looking at it from a different perspective and presenting in a different form. Sage Sausage Biscuits are the result!
Andrea’s Sage Sausage Biscuits
- 1pound of bulk sage breakfast sausage, cooked, drained and cooled
- 1 C self-rising cornmeal
- 1 C of all-purpose flour
- 1 C of shredded cheddar
- 1 C of half & half
- 1 egg
- Garlic powder to taste
Preheat oven to 350. With nonstick spray, spray a 12 count muffin tin. In a medium sized mixing bowl combine the cornmeal, flour, half & half, egg, and garlic powder. Then add in the sausage and cheese and mix until well blended. Spoon into the muffin tin and fill about 3/4 of the way full. Bake for around 15-20 minutes until the biscuits are brown and start to pull away at the sides of the tin. A toothpick inserted should come out clean.
Remove from oven and allow to cool for about 2 minutes then remove from the muffin tin. Serve warm. Makes 12 biscuits. If it seems like you have more mixture, make more biscuits!
Sage Sausage Biscuit
I prefer using self-rising cornmeal because it makes life easier. But if you can’t find it or don’t use it, you will need to add 2 tsp of baking powder to the recipe so the biscuits will fluff up.
I love this little biscuit. The muffin tin makes them the perfect sized portion. They are a great dish to serve at brunch and can be made the day ahead. Just gently rewarm before serving. They can even be frozen and reheated right before serving. Or freeze and pull out one (or two) when needed.
They are also a great little treat to have during the holidays. Heat up and serve as an easy breakfast on Thanksgiving day. Since they can be made ahead, it’s one less thing to worry about on the big day.
Feel free to play around with it too! Maybe use spicy breakfast sausage and add some chopped jalapeno. Or shredded pepper jack instead of cheddar. Or both! It can be adapted to your personal tastes.
Enjoy guys! And remember, always play with your food!
Happy Holidays from OHC!
Topics: Breakfast | 7 Comments »
Tags: Cheese, Holiday, Pork
Pumpkin Penne
By Andrea | Thursday, November 20th, 2008
Pumpkin
I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.
Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!
Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.
The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how exactly I was going to make it. Pumpkin Penne was the result!
Andrea’s Pumpkin Penne
- 1 Italian sausage link
- 1 C of pumpkin puree
- 1/3 C of dry white wine
- 1 C of chicken broth
- 1/4 of a medium onion finely chopped
- 1 clove of garlic
- 1/2 TBSP of unsalted butter
- 1/2 TBSP of olive oil
- 2 1/2 C of mini whole wheat penne
- 1/2 tsp of chili powder
- Salt, pepper, garlic powder to taste
- Pinch cayenne pepper, pinch crushed red pepper flakes
- Flat leaf parsley for garnish
- Grated parm for garnish
In a medium sized skillet with high sides, add the 1/2 TBSP of olive oil and heat over medium heat. Cut the casing on the sausage and crumble into the skillet browning and cooking through ( like cooking ground meat). Remove from skillet and set aside. Either drain the grease or keep (there shouldn’t be too much), add in the butter and chopped onions. Sprinkle with a pinch of salt and sauté until soft and transparent. Add the sausage back in and also grate the clove of garlic into the mixture. Stir everything together and then add the wine. Allow to simmer for about two minutes. While that is simmering bring a large pot of water up to boil for the pasta.
To the onions and sausage, add in the pumpkin and stir. Then add in the chicken stock and stir. Add in the seasonings and allow the mixture to simmer as the pasta cooks. The pasta should take about 7 minutes to cook, taste test to your preferred doneness. Once the pasta is cooked, drain and place back into the hot pot to help evaporate remaining water. Add the pasta into the pumpkin sauce and combine. Sprinkle in some chopped parsley for added color. Top with grated parm and serve!
Serves two with plenty of leftovers or can serve four for a dinner.
If the sauce starts to get too thick, add in more chicken stock by the tablespoon until it’s back to a smooth sauce.
Pumpkin Penne
This dish came out perfectly. It was creamy with just a touch of heat from the seasonings. A great way to get more veggies in for the day. The sausage gives it just enough of texture and flavor to keep things interesting.
Certainly you can use spicy sausage here if you prefer; it’s all about your preferences. If you would like to keep it straight veggie, use veggie stock and perhaps some veggie crumbles or starters instead of sausage. I think adding in even more veggies would be a great addition, spinach or zucchini would work well with this dish.
I used a Chardonnay from a box from Target. It’s not too shabby and the box is handy for cooking because it’s easy to measure out what you need. However, opening a bottle for the evening is also a great way to go!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 7 Comments »
Tags: Pasta, Pork, Veggies, White Wine
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | Sunday, November 16th, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Topics: Main Dish, Side Dish | 4 Comments »
Tags: Fruit, Grains, Holiday, Nuts, Rice, Veggies
Stovetop Applesauce
By Andrea | Monday, November 10th, 2008
Ingredients
We had several staples that were always on the dinner table when I was growing up. Bread and butter were one and applesauce sprinkled with a little cinnamon was another. I’m not sure where that tradition started or if it’s a regional SW PA thing but applesauce was always around. And to be perfectly honest, I just thought it was okay. And I was really picky about it too. It had to be creamy, no chunky applesauce because then I would be eating cooked apple which makes me shudder. And the cinnamon had to be sprinkled at home, none of this pre-cinnamoned applesauce business.
Occasionally a neighbor of my grandmother would make homemade apple sauce and we would have that instead of the store bought kind. It was a little sweeter, super creamy, and a very dark brown color. Not off-putting dark brown, but like it had been tended to for a long time. I had no idea how long it would take to make applesauce. Thanks to my mom, who was certain it took 5 weeks and 80 billion hours to cook down all those apples, this is what I thought as well. I pictured someone peeling pounds and pounds of apples and then cooking them for hours until they were nothing but a smooth sauce.
This was until I caught an episode of 30 minute meals something like 8 years ago and saw RR make applesauce on the stove in like 15 minutes. Fifteen minutes?! Really? Well heck I can do that! And guys I have been making applesauce ever since. I play around with flavors and even textures. I know, crazy! This is my basic applesauce recipe that is ready in no time flat and tastes pretty darn good. Lasts a good bit in the fridge as well.
Andrea’s Basic Stovetop Applesauce
- 1/2 Cup of apple cider
- 4 Cups of chopped apples
- 1 tsp of ground cinnamon
In a medium sized sauce pan, combine all ingredients. Cook over medium heat until it reaches a simmer. Allow to simmer for about 5 minutes, and then go in with a masher and mash the apples. Turn heat down to low and allow to cook for around 10 to 15 minutes, stirring occasionally.
Remove from heat and put into a serving dish. Serve warm, cold, or room temp.
Warm applesauce
I like the applesauce to remain a bit chunky so it looks like apple pieces. I know it goes totally against my not liking cooked fruit rule and there’s nothing I can say other than this is different. And yes, I realize how odd that sounds but you’ll just have to take my word for it. If you like a creamier applesauce use an immersion blender or toss it in the food processor for a minute or two.
I use a mixture of tart and sweet apples but you can use your favorite. And we like a lot of cinnamon over here at OHC HQ, but feel free to use less if you are so inclined. Or use different spices like nutmeg and allspice.
ETA: I also peel my apples but this is just a texture preference on my part. You can leave the peels on if you like!
Stovetop applesauce
Have fun guys and remember, always play with your food!
Topics: Side Dish | 4 Comments »
Tags: Fruit
Cran-Apple Turkey Burgers
By Andrea | Sunday, November 2nd, 2008
About to be grilled
Happy November guys! Pumpkins, colorful leaves, and turkey are all things that come to mind when we think of November. I thought I would kick things off with a Fall recipe.
Growing up, I was not a fan of burgers. It was too much meat in a condensed form and the taste wasn’t appealing to me. Once I was out on my own cooking for the two of us, I realized that it wasn’t burgers as a whole that I disliked, it was the specific burger I was given. The burgers in restaurants were huge and too messy to handle. All the toppings came out the back ending up on the plate instead of accompanying the burger.
My mom’s burgers didn’t have a lot of seasoning to them and didn’t appeal to me. Cooking for Scott and myself, I realized I could make burgers however I wanted. I could make them with tons of seasonings and I didn’t have to make a mammoth burger that you couldn’t even take a bite out of.
Burgers are now one of my very favorite things to make. You can make a burger out of anything and play around with flavors. You can make them any size and serve them on the vessel of your choice. This is what I adore about cooking, making it your own. No rules, it’s all about you and what you want.
I’m still experimenting with apples and finding new ways to incorporate them into meals. I saw a turkey burger in Rachael Ray’s magazine that had some apple slices on it with a cranberry sauce. I thought that was okay but wondered if I could put the apple and cranberries IN the burger instead of just using them as extras on the bun. That’s how this particular burger came to be.
Andrea’s Cran-Apple Turkey Burgers
- 1lb ground dark meat turkey
- 1 granny smith apple chopped, small pieces
- 1/4 red onion chopped
- 1/2 TBSP of dijon mustard
- 1/2 tsp grill seasoning
- 1/4 tsp of poultry seasoning
- 1/4 tsp of smoked paprika
- 1/4 C of dried cranberries
- Salt, pepper, and garlic powder to taste
In a mixing bowl, combine all of the above ingredients. Divide mixture into four equal parts and form into patties. Place patties on a hot grill and grill on each side for 5-7 minutes. Remove from heat and allow to rest for 2 minutes before serving.
You can cook these in a large skillet with about 2 TBSP of olive oil if you don’t want to or cannot grill them. You can also use ground turkey breast if you don’t care for dark meat turkey.
On the grill
Whenever you make burgers out of poultry, they tend to be very delicate until the first side gets cooked. These are burgers of love, you have to handle them with care so they don’t fall apart on you. Ease them onto the grill and do not move them until the first side is cooked. When you flip them, it helps to use two spatulas, one on the bottom and one on top to help keep things in place. They will hold up for you but you have to treat them gently.
Cran-Apple Turkey Burger
I served these burgers topped with cheddar and placed on kaiser roles with some lettuce and dijon mustard. They were moist and so flavorful. The apples were warmed through while still remaining crisp and the cranberries gave nice little bursts of sweetness that paired well with the red onion. This is probably my favorite burger I have made so far. Both of us just loved the way these turned out and even again as leftovers the next day. The apples didn’t get mushy or turn brown. I’ve been dreaming about these burgers ever since!
Enjoy guys, and remember, always play with your food!
Topics: Main Dish | 10 Comments »
Tags: Cheese, Fruit, Grill, Turkey