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Monday, May 26, 2008

Cheddar stuffed cilantro jalepeno turkey burgers with cilantro cream --mucho spicy!

That is a mouthfull and so are these burgers! These are so great!!! I got the ground turkey from Wegmans. We like things very spicy, but if you dont, the burgers and sauce can be tailored---take the seeds out of the jalepenos or use less.

1 lb ground turkey
2 large cloves garlic, minced
1 Jalepeno, finely chopped
1 C fresh cilantro, chopped
1/2 tsp cumin
1/2 tsp ancho chili powder
salt and pepper
8 cubes colby cheese

Cilantro Cream Sauce:
1 Jalepeno, chopped
1 C sour cream
zest and juice of 1 lime
1 large clove garlic, minced
1/2 C fresh cilantro

Process all ingredients for cilantro cream sauce in blender or food processor. Cover, and refrigerate.
Mix all ingredients for burgers, excpet colby cheese, in a bowl. Form into 4 burger patties. Place 2 cheese cubes on each burger and fold over and re form into patties. Grill or cook in pan until done. We cooked in pan and they took about 4 min each side. Serve on toasted buns (we used english muffins) with american cheese and cilantro cream sauce. Please comment if you like!

Greek Pasta Salad

This was inspired by a Bobby Flay recipe. This makes a LOT:

Greek Pasta Salad
3/4 lbs pasta spirals or elbows (I use Ronzoni Smart Taste)
1 large cucumber, seeded, and chopped
3 scallions, sliced thin
1 pint grape tomatoes, halved
1/4 c chopped fresh dill
1/4 c white balsamic vinegar
3 T dijon mustard
1/2 C olive oil
salt and pepper to taste
3/4 lb feta cheese, crumbled

Cook pasta according to directions, drain, and cool. Combine cooled pasta, cucumber, scallions, and tomatoes in large bowl. Place dill, vinegar, olive oil and mustard in blender and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over pasta mixture and stir well. Gently fold in feta cheese. This salad is also great mixed with shredded cooked chicken or would be great with a can of drained and rinsed white canellini beans.

Rotisserie Chicken Salad

Rotisserie chicken breast (3-4 C), cooled and shredded
1/2 C light mayo
1 tsp dijon mustard
1/2 C Craisins
1/2- 3/4 C diced celery
onion powder to taste
salt to taste
dill to taste
thyme to taste

mix all ingredients together.

Chicken Satay with Peanut sauce

I use bottled Peanut Sauce, but wanted to make a yummy marinade for the chicken. This would be even better on the grill, but I did it on the stove. I sliced the chicken breasts into strips and put them on skewers, but you can use chicken tenders also. Even without the peanut sauce they were so great!

Chicken Satay with Peanut Sauce

1lb chicken breasts, cut into strips
1 bottle House of Tsang Bangkok Padang Peanut Sauce (found in Thai aisle).
1/2 C chopped dry roasted peanuts lightly salted kind.
3 cloves of garlic, chopped or minced
2 tsp coriander
2 tsp light brown sugar
1/4 C Tamari soy sauce
1 T lime juice and zest of 1 lime
3 T olive oil
Cayenne (to your liking---we like it spicy--few shakes)

Soak wooden skewars in water at least 15 minutes (during marination time)
Combine all marinade ingredients and put chicken strips or tenders in marinade, cover and put in fridge for about 15-20 minutes. Skewar each chicken strip or tender. Cook in pan on med for about 2-3 min on each side (until no longer pink inside). Serve with peanut sauce for dipping with chopped peanuts.

Tequila and Lime Grilled Chicken

I got the original recipe from Katie#s:
I made a couple of changes and I cooked it on the stove (we dont have a grill). Here it was AMAZING! And nice and spicy! I was looking for a great recipe for Cinco de Mayo (late on the BUs). I only used 1 lb of chicken and had lots of extra marinade (dont mix it all in, save it and you can use it on more chicken, shrimp, etc)

Tequila and Lime Grilled Chicken

1 lb chicken breasts (thin sliced)
1/4 C tequila
1/3 C fresh lime juice
1/4 C olive oil
1 C fresh cilantro
2-3 garlic cloves, minced
1 Jalepeno, sliced
1 shallot, roughly chopped
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp cumin

Add all ingredients except chicken to food processor and blend well. Add chicken to marinade (like I said this makes extra so I put the chicken in a dish and poured just enough marinade to cover the chicken. Cover and refrigerate for 30 minutes (not too much longer because the lime juice will cook the chicken and make it tough). I cooked on the stovetop in a pan on med about 3-4 min on each side, until no longer pink inside.