Archive for June, 2012

June 25, 2012

Buffalo Style Turkey Burgers

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Sure, I could have made these burgers look a little more enticing but honestly I think I was just too hungry. At least I added the lettuce! We have been frequenting the Copley Square Farmer’s market and returning home with items such as carrots, cucumbers, fresh bread, strawberries, cider donuts (hehe) and of course, lettuce.

Unfortunately I don’t think I will be buying lettuce EVER AGAIN as often. Well, here’s why. We bought two giant heads of inexpensive lettuce, tucked them into our bag and headed onto the T towards home. Once there, I decided I should take the time to wash all the lettuce and bag it up for easy access later on.

I took the first bunch of lettuce and washed it, dried it, rolled it up in paper towel and tossed it into the fridge. I started in with the second one but became lazy and after I washed it, I left it sitting in the bowl for quite a long time before returning to it. After I decided to pick myself off the couch and finish what I started, I walked over to the bowl and stuck my hand in to start ringing it out. AND THEN!!!!!!!! I looked down at the bowl and there was the BIGGEST SPIDER I HAVE EVER SEEN IN MY ENTIRE LIFE a mere 2” from my hand. My husband will back me up here. I screamed and ran and he was so concerned. After I told him, although slightly terrified himself, he saved the day. I honestly have never seen anything like it before and what frightens me even more is 1) what if there were like seven spiders in the bowl and they all scattered around the apartment and are coming out at night to crawl on my face and 2) what if I had decided to finish washing the lettuce and came across it during that? Like actually touched it with my hands?! Waaaaaah.

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Blech, ok moving on. Just incase you were wondering, I did not use any of that lettuce. I just couldn’t and I feel awful but to think about eating lettuce that had that big of a spider crawling around in it, possibly laying eggs, just turned me off completely. Hopefully I will get over my fear and buy lettuce from the farmers market again.

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Well anyway, how about these burgers hmm? They aren’t very photogenic (see above, blurry photo) but delicious nonetheless. I came across this recipe when I was in college, in my Rachael Ray phase. I found this in one of the cookbooks I owned and have been hooked on them ever since.

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I no longer have this cookbook and honestly can’t remember which of the three books I owned that it came from. I did a Google search and the recipe I found was a lot different than I remember. I don’t use the exact recipe anymore (mostly because I have forgotten it, and usually just wing it) but it’s very easy and I don’t think you could screw it up. I probably change the herbs and seasonings every time, I probably change the ratios but that’s the fun of cooking!

Buffalo Style Turkey Burgers makes 4 patties

1 Package good quality ground turkey breast (around 1lb)

Vegetable oil

2 garlic cloves, minced

Salt and Pepper to taste (~ 1/4 teaspoon each)

1/2 teaspoon dried parsley

2 tablespoons unsalted butter

1/4 Frank’s Red Hot

Hamburger buns, split and toasted

Ranch Dressing (Or Bleu cheese if you prefer)

Leaf lettuce

DIRECTIONS:

In a large mixing bowl, pour in a healthy drizzle of oil (enough to prevent the burgers from sticking to the pan). Add the turkey, garlic, parsley, salt and pepper. Mix and form into 4 even patties.

Heat a grill pan (or a nonstick skillet) over medium high heat. Cook the burgers for 4-6 minutes on each side, until cooked through and no longer pink in the middle. Remove and place burgers on a paper towel lined plate.

Heat a small pot over low. Melt the butter and add the hot sauce. One at a time, gently toss the patties into the hot sauce making sure to coat evenly.

Place the burgers onto the buns and top with ranch dressing and lettuce. Serve immediately.

 

I made this post long enough but I wanted to mention we bought a juicer!  Yummmmmm. From left to right: The ingredients included in one of our juices. Apple, carrot, ginger, kale, strawberry and beets. Next are the juices served over ice. The orange shot is ginger with a splash of carrot. We first discovered this shot when we lived in Portland at a place called Mojo Health Bar. And the last photo is the pulp that comes out of the juicer. It’s so pretty! I need to find different ways to use it up so we don’t have to throw it away.

 

juicing

June 18, 2012

Panko Fried Pickle Chips

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So my last post was all about crunchy baked onion rings. Clearly, we should now talk about crunchy fried pickles. These are also very easy, which I don’t think is ever a terrible thing.

TQ and I actually own a mini fryer that we got a few years ago as a Christmas gift. We fried for a few days…beer battered veggies and shrimp, homemade potato chips, etc. But then we got really disgusted with ourselves with the amount of frying we were doing and honestly haven’t gotten it back out since. Whenever I do fry things, which is rare, I simply dump oil into a pot on the stove and that works fine too.

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ANYWAY. These came out awesome. Super crunchy exterior and a soft salty, pickle-y (?) middle. Unfortunately I didn’t make a dipping sauce to go with them. I already had everything on hand for making the fried pickles and since I made them at 10:00 at night, I didn’t think going to the store was an option. But I will have to remember that for the next time because as awesome as they are on their own, a dipping sauce would take them to a whole different level.

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Let’s go off topic for a moment. I came across two really funny websites recently that I want to share.

Maddie On Things – An adorable coonhound just randomly standing on crazy things.

What Should We Call Me – It’s hard to explain, but it’s hilarious!! Just click on it, and make sure you have some time to waste.

Ok sorry – back to the pickles.

Panko Fried Pickle Chips
Recipe here (since I am still not feeling creative enough to develop my own recipes lazy)

2 cups ridge cut pickle chips, pressed between paper towels *important step
1 cup all purpose flour
2 eggs, lightly beaten
2 cups seasoned panko breadcrumbs
salt and pepper to taste
2 quarts vegetable oil for frying

Preheat oil to 350°F.

Place flour, eggs and panko in three separate shallow dishes.

Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the freezer for about 20 minutes.

While the chips are in the freezer make the dipping sauce: Place all the sauce ingredients into a mixing bowl and whisk together. Set aside covered in plastic wrap until ready to use.

Remove pickle chips from freezer and fry in batches, for about 5 to 6 minutes.

Drain onto paper towels and season with salt and pepper. Repeat until all the pickle chips have been fried. Serve immediately.

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June 17, 2012

Baked Onion Rings

I took these onions…

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cut them into these shapes…

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I then breaded each one…

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Tossed them (well, gently!) into the oven for 25 minutes and they came out like this!

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I loved these onion rings! I have a feeling they will be making an appearance a lot more often. Which is funny because I don’t typically like onions. But I suppose a nice crunchy exterior makes anything taste better! Well almost anything. So, here’s another simple recipe – try them out! No excuses.

Baked Onion Rings
from this recipe

2 yellow onions
1/4 cup flour
1 1/2 tsp garlic powder
2 tsp salt
2 tsp pepper
2 cup panko breadcrumbs (seasoned or season on your own with dried herbs)
3 eggs, whisked

Preheat oven to 450 degrees

Peel and cut the onions into 1/2” wide sections and carefully pop out the “ring” sections.

Prepare three bowls for breading. One with the eggs. A second with flour, salt, pepper and garlic powder. The last one with the panko. To bread the onion rings, dip them into the egg first to lightly coat them, then into the flour, back to the egg again and finally into the panko. Place the breaded onion rings onto a baking sheet coated with non-stick cooking spray. Repeat the process until all are finished.

Once finished, generously coat the onion rings with non-stick cooking spray to ensure even browning.

Bake for 20-25 minutes until golden brown, flipping halfway through.

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