Italian Grilled Burgers
Posted: June 30, 2009 Filed under: Beef, Grilled, Light and healthy, Low Carb, Quick, Turkey 2 Comments »I love grilling, especially delicious burgers. Nothing is better than a grilled burger and a cold beer on a hot summer day. Well today I had some extra lean ground turkey breast on hand and wanted to jazz it up a bit. So I came up with the Italian Grilled Burger…can be used with gr. beef or turkey!
I am also submitting this to Joelen’s Bunday Burgers weekly blog event where she features a ton of great burger recipes. Check out her blog for the delicious round up each week!
ENJOY!
Ingredients: Makes 2-4 burgers depending on thickness and size
1 lbs extra lean gr beef or gr turkey breast
1/2-1 green pepper finely diced
1/4-1/2 a yellow onion finely diced
1 tbsp chopped fresh basil
1 tsp minced garlic
2 tbsp grated Parmesan cheese
mozzarella cheese slices
lettuce and tomato slices
other toppings of choice
salt and pepper for taste
Directions:
Mix all ingredients together and let sit in fridge for an hour to let the flavors meld. Once ready, heat grill to medium heat and oil the grates so the lean meat wont stick. Once warm, add 1/4 or 1/2 lbs burgers and grilled to satisfied doneness on each side. While grilling, warm hamburger buns on grill to toast just a bit. Top burger with lettuce, tomato, mozzarella cheese, and dressings of choice.
Serve immediately with garlic grilled fries!
Mounds Cupcakes
Posted: June 29, 2009 Filed under: Cakes/Cupcakes, Chocolate, Dessert 2 Comments »I love love love love love MOUNDS BARS! So when I saw this recipe on Beantown Baker’s site, I knew I had to make them. I did add coconut rum instead of extract and it was great. I also upped the amt of coconut in the frosting and used dark chocolate cocoa in the cupcake batter. They are great! My recipe is included below, see Bean Town Baker for her changes too!
ENJOY!
Ingredients:makes 18 – As seen on Cook Like a Champion and I Heart CuppyCakes, originally from Hello Cupcake
1 3/4 cups all-purpose flour
1/4 cup unsweetened dark chocolate cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tbsp) unsalted butter, softened
3/4 cup lightly packed brown sugar
2 large eggs
2 ounces unsweetened chocolate, melted
1 cup buttermilk
1/2 teaspoon vanilla extract
Directions:
Preheat oven 350F.
Prepare cupcake pan with liners.
Whisk together the flour, cocoa powder, baking soda, baking powder and salt in medium bowl.
In another medium bowl with an electric mixer on high, beat the butter and sugar until light and fluffy about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Beat in the melted chocolate.
Reduce the speed to low and add the flour mixture alternately with the buttermilk in batches, beginning and ending with the flour mixture and beating until blended.
Stir in vanilla.
Fill the cupcake liners about 1/2-2/3 full.
Bake until golden and a toothpick inserted in the center comes out clean, about 17-20 minutes.
Allow to cool completely before frosting.
Frosting and chocolate drizzle:
Coconut cream cheese filling (frosting in my case):
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners’ sugar
2 tablespoons heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut rum
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
Beat the cream cheese and butter in a mixer bowl until light and fluffy.
Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream.
Beat in the salt, coconut flavoring, and vanilla extract.
Continue beating until mixture is smooth and spreadable.
Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin.
Fold in the shredded coconut.
Chocolate ganache:
3/4 cup semi-sweet chocolate
3/4 cup bittersweet chocolate
1/3 cup heavy whipping cream
In saucepan bring whipping cream to boil over high heat.
Pour hot whipping cream over chocolate and stir until chocolate melted.
You can add more cream if your ganache is too thick to spread.
To assemble the cupcakes:
Remove center of cupcake using the cone method. Set cone aside – feel free to eat it!
Pipe frosting into hole and continue on top of cupcake. Drizzle ganache over frosting.
Raspberry Bellini
Posted: June 28, 2009 Filed under: Beverages 1 Comment »A great way to cool off and celebrate the summer months. Found on, Food Network, this was easy to make and OH SO GOOD!
ENJOY!
Ingredients: Makes 6
1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne
Directions:
Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
Cheesecake blondies
Posted: June 27, 2009 Filed under: Bars-dessert and cookie, Cheesecake, Dessert 3 Comments »Need I say more?? Found on Carrie’s Sweet Life, I knew these were a MUST BAKE RECIPE! And they were!
ENJOY!
Ingredients:
Blondies(From: Bakingblonde)
8 T. butter, melted
1 c. brown sugar
1 egg
1 tsp. vanilla or 1/2 tsp. almond extract
pinch salt
1 c. flour
Directions:
Preheat oven to 350.
Butter an 8×8″ pan.
Mix melted butter with brown sugar-beat until smooth.
Beat in egg and then vanilla.
Add salt, stir in flour.
Pour into prepared pan, top with cheesecake.
Cheesecake (From: Carrie)
8 oz. package cream cheese , softened
1/2 cup sugar
2 tablespoons butter
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
Directions:
Combine cream cheese, sugar and butter; beat until creamy.
Add eggs one at a time until mixed well.
Mix in milk and extract and pour over blondies.
Bake at 350 degrees for 20-25 minutes or until set in the middle. Cool on rack before cutting.
Brie and red pepper BLT
Posted: June 26, 2009 Filed under: Bacon, Quick, Sandwich 4 Comments »I had a lot of leftover brie and red pepper mayo from recent meals and needed to use them up. So when I was craving BLTs this week, I knew adding brie and the red pepper mayo would make the best BLT ever. And boy was it good. I did also top it with cucumber slices and it made for a great dinner for one!
ENJOY!
Ingredients: Makes one thick sandwich!
1-2 thin slices of brie
2 slices of ww bread
3-4 thick cut slices of bacon
lettuce
tomato slices
green onions slices
cucumber slices
red pepper mayo
Directions:
Cook bacon per directions. While bacon is cooking, toast bread and melt brie on top of one of the slices. Once toasted top the remaining slice with red pepper mayo. Drain bacon on paper towel and top bread. Finish sandwich off with lettuce, tomato, green onions, and cucumbers. Serve immediately as cheese is best warm and melty!
Star shaped apple hand pies
Posted: June 25, 2009 Filed under: 4th of July, Dessert, Fruit, Pie 8 Comments »Every year for H birthday, he requests apple pie. I love making it for him, but each year now we also throw a huge 4th of July party at the same time (his bday is July 5th). So making a ton of pies in this heat was getting to be a huge chore, but I did it anyway cuz I love him so. But this year, I found a way to make his homemade apple pie, but with a lot less baking time and will be able to make a ton for all of our guests!!! I recently was in my local William-Sonoma, my home away from home LOL, and found this pie mold. They have it in star shape or heart shape. I picked up the star shape to go along with our 4th of July themed birthday party! I did test them this week to make sure they come out ok and are easy to make a ton of and are delicious. This recipe makes about 8-10 hand pies, so I will double the recipe for our group!! Our 4th party will be fabulous now!
ENJOY!
Ingredients:
Pie crust:
2 1/2 cups all-purpose flour
1 tsp. salt, plus a pinch
2 Tbs. plus 1/2 cup granulated sugar
16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
6 to 8 Tbs. ice water
Directions:
In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp. salt and the 2 Tbs. granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbs. ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerate for at least 2 hours or up to overnight.
Apple filling (or choose your own filling..the possibilities are endless..would be good as a savory meat pie too for an app!)
2-4 Macintosh or similar apples peeled and diced
2 tbsp butter
1/3 cups sugar
1/2 tbsp cinnamon
Directions:
Toss all ingredients together in a sauce pan. Cook until bubbly and the apples begin to soften. Take off heat and let cool.
To assemble:
Roll out dough. Cut 4 star shapes and 4 star shapes with tiny star cut out. Put solid star on bottom of pie mold. Fill with1-2 tbsp of filling. Place decorative star piece on top and fold over pie mold and squeeze tight. Place on parchment lined cookie sheet. Once done with all, bake at 400 degrees for 15-20 mins. I also used a milk wash to top the pies withfor a golden crust. Once baked, let cool completely. Top with decorative sugars and serve!
Cabbage and herb slaw with oranges
Posted: June 24, 2009 Filed under: Light and healthy, Quick, Salad, Side dish, Vegetable 3 Comments »This is a fabulous side dish to any grilled meal. It was a light and refreshing dish on a hot day and went perfectly with our grilled chicken. I liked the tangier flavors and the oranges added in. The dressing wasnt mayo or dairy based, so this would be a great addition to any outdoor party this summer. I found this recipe in the Everyday Food Martha Stewart Magazine.
ENJOY!
Ingredients:
2 navel oranges
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1 small head Savoy cabbage, cored and shredded (2 cups)
1 cup fresh flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
Directions:
Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes.
Mix 2 tablespoons of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.
Thank you AMY!!
Posted: June 23, 2009 Filed under: Random Thoughts about cooking 3 Comments »Amy from Skinny Food by Amy, has so generously given my blog an award!!
Please check out her site for a TON of amazingly delicious recipes. She is fantastic!!
These are the rules:
1. Accept the award, post it on your blog together with the name of the person who has granted the award, and his or her blog link.
2. Pass the award to 15 other blogs that you’ve newly discovered.
3. Remember to contact the bloggers to let them know they have been chosen for this award.
Here are 15-ish blogs I love (not all new to me tho..)
http://themilkmanswife.wordpress.com/
http://www.technicolorkitcheninenglish.blogspot.com/
http://aboutabitofeverything.blogspot.com/
http://maresfoodandfun.blogspot.com/
http://icookstuff.blogspot.com/
http://laurashomecookin.wordpress.com/
http://www.therookiechef.com/
http://alaunamakes.blogspot.com/
http://www.sweetestkitchen.com/
http://completedeelite.blogspot.com/
http://kelseysappleaday.blogspot.com/
Tequila Lime Grilled Chicken
Posted: June 23, 2009 Filed under: Chicken, Grilled, Mexican 2 Comments »A perfect summer meal. We were having friends from MI over to visit and have dinner and I thought this would be the perfect dish to serve. I served it with cabbage and herb orange slaw, iced cold watermelon and Spanish rice. I found this recipe on Annie’s Eats a recipe from Ina Garten. Check out her site for more delicious dishes!
ENJOY!
Ingredients: I did triple the recipe for our dinner guests
1/4 cup tequila
1/2 cup freshly squeezed lime juice
1/4 cup freshly squeeze orange juice
1 tsp. chili powder
1 jalapeno pepper, ribbed, seeded and minced
2 cloves garlic, minced or pressed through a garlic press
1 tsp. kosher salt
1/2 tsp. black pepper
2 boneless, skinless chicken breasts
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a bowl or zippered plastic bag. Mix well; add the chicken breasts to the container. Cover and refrigerate overnight, or at least 8 hours.
When you are ready to cook the chicken, heat a grill to medium-high heat. Oil the grates to prevent the meat from sticking. Once the grill is heated, cook the chicken until nicely browned and cooked through, about 15-20 minutes. Allow the chicken to rest for 5 minutes before serving.
Key Lime Raspberry Tiramisu
Posted: June 22, 2009 Filed under: Dessert, Fruit, Quick 2 Comments »A wonderfully light and refreshing dessert for our friends from MI. I love serving fresh key lime dishes and desserts when guest from MI come to visit as they dont always get the fresh key limes there. They all love the desserts and appreciate the wonderful key lime taste! I found this recipe on Peabody’s site and just like all her other recipes, have been VERY HAPPY with them.Check out her blog for great recipes and great stories!
I made mine in martini glasses, recipe for pan or dessert glass variations are included below!
ENJOY!
Ingredients:
Raspberry Jam Sauce:
12 ounces frozen raspberries
6 TBSP sugar
Key Lime Simple Syrup:
¼ cup granulated sugar
¼ cup water
zest of two key limes
3 4.40-ounce packages Champagne biscuits(or lady fingers)
Key Lime Filling:
3 cups heavy whipping cream
8 ounces Mascarpone cheese, at room temperature
½ cup powdered sugar
3 TBSP fresh key lime juice (if you can find)
1 cup fresh raspberries for garnish
Directions:
Use a 8-x-8-inch pan.
Cook frozen raspberries and 6 TBSP sugar in saucepan over medium heat until mixture resembles a jam and is reduced to 1 cup, stirring frequently, about 15 minutes. Cool jam mixture. Push through a sieve to get a sauce-like consistency.
Combine sugar with ¼ cup water and lime zest in a small saucepan. Bring to a boil, stirring occasionally until sugar has dissolved. Remove from heat, and cool to room temperature. Strain out the zest before using.
Using and electric mixer, whip the cream until stiff peaks form.
In a mixing bowl, fold 2/3’s of the whipped cream into the Mascarpone cheese, along with the powdered sugar, and key lime juice. Blend until cream is fully incorporated.
Lay the lady fingers at the bottom of dish. Brush the layer with Key Lime Simple (about 1/3 of it) followed by the Raspberry Jam Sauce.
Spread 1/3 of the cheese mixture over the lady fingers. Scatter 1/3 cup fresh raspberries on top of the cheese mixture. Repeat the procedure until all of the lady fingers and cheese mixture are used. Spread the reserved whip cream over the top of the tiramisu. Allow the cake to set, about an hour. Garnish with fresh berries. Makes 10 servings.
To make Parfait style: Break up 4-5 lady fingers. Put about 5 pieces at the bottom of a clear glass of your choice. Brush with syrup. Add raspberry sauce. Pipe in Mascarpone filling. Top with a little more raspberry sauce. Add raspberry. Repeat till you hit the top of your glass.
