Turkey Burgers with Brie, Cranberries, and Fresh Rosemary
1 slice white bread, torn into small pieces
1 clove garlic, minced
3 tablespoons boiling water
1 pound ground turkey
1/2 medium red onion, chopped
1/4 cup dried cranberries, chopped
2 ounces Brie cheese, cubed
2 tablespoons tomato ketchup
2 sprigs fresh rosemary, chopped
salt and pepper to taste
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
Combine the white bread, garlic, and boiling water in a mixing bowl; mash with a fork to combine. Add the turkey, red onion, cranberries, Brie, rosemary, ketchup, salt, and pepper; mix thoroughly with your hands. Shape the mixture into 6 patties.
Cook under the preheated broiler or grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F.
Tonight, I’m serving with grilled asparagus (with olive oil and garlic) tater tots, side salad and fresh fruit compote.
Pork Tenderloin Paprikash
1 pound Pork tenderloin, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine or dry vermouth
15 oz canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
2 tablespoons fresh parsley, chopped
Sprinkle pork with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork and cook, turning occasionally, until browned, 3 to 5 minutes. Transfer to a plate.
Add bell peppers and onion to the pan and cook, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add paprika and cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to medium-high and cook, stirring, until mostly evaporated, about 1 1/2 minutes. Add tomatoes, broth and lemon juice; bring to a boil. Return the pork and any accumulated juices to the pan; reduce heat to a lively simmer. Spoon some sauce over the pork and cook, turning occasionally, until the sauce is reduced and the pork is cooked through, 6 to 8 minutes.
Remove from the heat; stir in sour cream. Sprinkle with parsley.
Tonight, I am serving the pork and paprika sauce over a bed of fettuccine, with steamed broccoli small side salad and fresh fruit compote.
Lime and Jalapeno Chicken
1/4 cup lime juice, (about 2 limes)
2 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno, sliced
1-1 1/4 pounds boneless, skinless chicken breast, trimmed of fat, tenders removed
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
Tonight, I’m serving the chicken topped with salsa with a dash of old bay seasoning alongside black beans & rice, garden salad and fresh fruit compote.
Big Papi’s Straight-Up Easy Grilled Steak
2-3 choice beef steaks (your favorite cut)
1⁄2 cup low sodium soy sauce
2 teaspoons olive oil
2 teaspoons ketchup
1 teaspoon minced garlic
1 teaspoon oregano
1 teaspoon pepper
2-3 slices of bacon (cut in half)
Blend all ingredients, pour over steaks.
Marinate 2-3 hours, turning frequently.
Grill to your liking with a 2 pieces of the cut strip of bacon on top.when you turn the steaks over remove the bacon first and the place back on top after flipping.
Tonight, I’m serving with oven broiled French fries, green beans with spaetzle and bacon, garden salad and fresh fruit compote.
Chickpea, Sausage, Parsnip and Kale Orecchiette
1 pound orecchiette
1 lbs pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
1/2 pound parsnips, peeled and cut into 1/4-inch rounds
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling
Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add parsnips to skillet and saute until softened and browned, 5 minutes, Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.
Tonight, I’m serving with crusty French Baguette, small garden salad and fresh fruit compote.