Mexican Turkey Burgers

 

                    There are many varieties of fresh chilies available. If you are in doubt as to the chili's heat, then start with the milder chilies, such as jalapeno, and gradually move onto the hotter ones.

Serves 4

• 1 lb/450 gr fresh ground turkey
• 7 oz/200 gr canned refried beans
• 2-4 garlic cloves, crushed
• 1-2 fresh jalapeno chilies, seeded and finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon chopped fresh cilantro
• Salt and pepper
• 1 tablespoon corn oil

1. Place the ground turkey in a bowl and break up any large lumps.
2. Beat the refried beans until smooth, then add to the turkey in the bowl.
3. Add the garlic, chilies, tomato paste, cilantro, salt and pepper and mix together.
4. Shape into 4 equal-size burgers, then cover and let chill for 1 hour.
5. Heat a heavy-bottom skillet and add the oil.
6. When hot, add the burgers and cook over medium heat for 5-6 minutes on each side, or until thoroughly cooked.
7. Place some shredded spinach on the base of 4 toasted cheese-topped baps, top with the burgers, then spoon over some salsa and guacamole.
8. Place the lid in position and serve with tortilla chips.

BON APPÉÉÉÉÉÉTIT

The Ultimate Chicken Burger

 

                    These deliciously tender, thin pieces of breaded chicken, served in a classic sesame bun with ketchup or mayonnaise, will go down very well with all the chicken and burger enthusiasts you know.

Serves 4

• 4 large chicken breast fillets, skinned
• 1 large egg white
• 1 tablespoon cornstarch
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 1 cup fresh white bread crumbs
• 2 tablespoons corn oil
• 2 beefsteak tomatoes, sliced

1. Place the chicken breasts between 2 sheets of non-stick parchment paper and flatten slightly using a meat mallet or a rolling pin.
2. Beat the egg white and cornstarch together, then brush over the chicken, cover and let chill for 30 minutes, then coat in the flour.
3. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs.
4. Heat a heavy-bottom skillet and add the oil.
5. When hot, add the burgers and cook over medium heat for 6-8 minutes on each side, or until thoroughly cooked.
6. Add the tomato slices for the last 1-2 minutes of the cooking time to heat through.
7. Place some shredded romaine lettuce on the base of 4 toasted sesame seed baps, top with the burger, then the sliced tomatoes.
8. Spoon over a little tomato ketchup or mayonnaise and place the lid in position.

BON APPÉÉÉÉÉÉTIT

Fish Burgers

                    These burgers have a wonderful subtle smoky flavor due to the addition of smoked haddock. If you prefer, other smoked fish, such as cod or mackerel, would also work well.

Serves 4

• 5 oz/140 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 8 oz/225 gr cod fillet, skinned
• 8 oz/225 gr smoked haddock, skinned
• 1 tablespoon grated lemon rind
• 1 tablespoon chopped fresh parsley
• 1-2 tablespoons all-purpose flour
• 1 egg, beaten
• 1½ cups fresh white bread crumbs
• 2 tablespoons corn oil

1. Cook the potatoes in a pan of lightly salted boiling water for 15-20 minutes, or until tender, drain well and mash.
2. Chop the fish into small pieces, then place in a food processor with the mashed potatoes, lemon rind, parsley, and salt and pepper to taste.
3. Using the pulse button, blend together.
4. Shape into 4 equal-size burgers and coat in flour, cover and let chill for 30 minutes.
5. Place the egg and bread crumbs in 2 separate bowls and coat the burgers first in the egg, allowing any excess to drip back into the bowl, then in the bread crumbs and let chill for an additional 30 minutes.
6. Heat a heavy-bottom skillet and add the oil.
7. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until golden and cooked through.
8. Place a few lettuce leaves on the bases of 4 lightly toasted whole-wheat baps, top with a burger, and a squeeze of tomato ketchup.
9. Add the lid and serve.

BON APPÉÉÉÉÉTIT

Fresh Tuna Burgers with Mango Salsa

 

                    Fresh tuna, chili, and mango are united in a totally modern burger. Tuna is best eaten slightly pink as it can be rather dry if overcooked. It is also important that the burgers are piping hot before serving.

Serves 4-6

• 8 oz/225 gr sweet potatoes, peeled and cut into chunks
• Salt
• 1 lb/450 gr fresh tuna steaks
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, grated
• 1 fresh jalapeno chili, seeded and finely chopped
• 2 tablespoons prepared mango chutney
• 1 tablespoon corn oil

Mango salsa

• 1 large ripe mango, peeled and seeded
• 2 ripe tomatoes, finely chopped
• 1 fresh red jalapeno chili, seeded and finely chopped
• 1½-inch/4-cm piece cucumber, finely diced
• 1 tablespoon chopped fresh cilantro
• 1-2 teaspoons honey

1. Cook the sweet potatoes in a pan of slightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and place in a food processor, cut the tuna into chunks and add to the potatoes.
3. Add the scallions, zucchini, chili, and mango chutney to the food processor and, using the pulse button, blend together.
4. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
5. Meanwhile make the salsa, slice the mango flesh, reserving 8 good slices for serving.
6. Finely chopped the remainder, then mix with the tomatoes, chili, cucumber, cilantro, and honey.
7. Mix well, then spoon into a small bowl, cover and let stand for 30 minutes to allow the flavors to develop.
8. Heat a heavy-bottom skillet and add the oil.
9. When hot, add the burgers and cook over medium heat for 4-6 minutes on each side or until piping hot.
10. Place some salad greens on 4-6 halved wedges of cornbread, top slices of reserved mango, then the burger.
11. Spoon over a little salsa and serve with the other half of bread.

BON APPÉÉÉÉÉÉÉÉÉTIT

Crispy Salmon Burgers with Pine Nuts

 

                    Fresh salmon, spinach, and pine nuts create a very colorful burger. Be sure to squeeze as much water as possible out of the fresh spinach, otherwise the burgers may be rather soggy.

Serves 4-6

• 10 oz/300 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 1 lb/450 gr fresh salmon fillet, skinned
• 4 cups fresh spinach leaves
• ½ cup pine nuts, roasted
• 2 tablespoons finely grated lemon rind
• 1 tablespoon chopped fresh parsley
• 2 tablespoons whole-wheat flour
• 1 cup sour cream
• 1½-inch/4-cm piece cucumber, peeled and finely chopped
• 2 tablespoons corn oil

1. Cook the potatoes in a pan lightly salted boiling water for 15-20 minutes, or until tender.
2. Drain well, then mash and set aside.
3. Cut the salmon into chunks.
4. Reserve a few spinach leaves for serving, than blanch the remainder in a pan of boiling water for 2 minutes, drain, squeezing out any excess moisture, than chop.
5. Place the spinach in a food processor with the salmon, potatoes, pine nuts, 1 tablespoon of the lemon rind, parsley, and salt and pepper and, using the pulse button, blend together.
6. Shape into 4-6 equal-size burgers, then cover and let chill for 1 hour.
7. Coat the burgers in the flour.
8. Mix the sour cream, remaining lemon rind, and cucumber together in a bowl, then cover and let chill until required.
9. Heat a heavy-bottom skillet and add oil.
10. When hot, add the burgers and cook for 4-6 minutes on each side or until piping hot.
11. Place the reserved spinach leaves on 4-6 whole-wheat baps, top with the burgers, then spoon over a little of the sour cream mixture and place the lid in position.
12. Serve.

BON APPÉÉÉÉÉÉÉÉÉTIT

Thai Crab Burgers with Bean Sprouts

 

                    These are really delicious treat and have a spicy Asian flavor. Canned crabmeat is fine, but if you are able to use fresh crabmeat the results will be even more special.

Serves 4

• 1½ tablespoons corn oil
• 1 fresh red chili, seeded and finely chopped
• 1-inch/2.5 cm piece fresh gingerroot, grated
• 2 lemon grass stalks, outer leaves removed and finely chopped
• 12 oz/350 gr canned white crabmeat, drained and flaked
• 8 oz/225 gr cooked shelled shrimp, thawed if frozen and squeezed dry
• 2½ cups cooked Thai rice
• 1 tablespoon chopped fresh cilantro
• ¾ cup bean sprouts
• 6 scallions, finely chopped
• 1 tablespoon soy sauce
• 1-2 tablespoons whole-wheat flour

1. Heat a wok or skillet and when hot add 2 teaspoons of the oil, the chili, ginger, and lemon grass and stir-fry over medium-high heat for 1 minute.
2. Remove the wok from the heat and let cool.
3. Place the chili mixture, crabmeat, shrimp, rice, chopped cilantro, bean sprouts, scallions, and soy sauce in food processor and, using the pulse button, blend together.
4. Shape into 4 equal-size burgers, then coat in the flour, cover and let chill for 1 hour.
5. Heat a heavy-bottom, non-stick skillet and add the remaining oil.
6. When hot, add the burgers and cook over medium heat for 3-4 minutes on each side or until piping hot.
7. Place some shredded napa cabbage and fresh beansprouts on the base of 4 toasted sesame seed baps, top with the burgers, and drizzle over some sweet chili sauce, place the lid in position and serve.

BON APPÉÉÉÉÉÉÉÉTIT

Provencal Cod Burgers

 

                    Perked up with basil and fresh Parmesan, and served with a garlicky mayonnaise, these cod burgers are fantastically tasty. The cornmeal that holds all the ingredients together is very easy to prepare.

Serves 4-6

• 1¼ cups water
• 1½ cups instant cornmeal
• 1 lb/450 gr cod fillet, skinned
• 1 tablespoon chopped fresh basil
• 2 oz/55 gr Parmesan cheese, freshly grated
• Salt and pepper
• 2 tablespoons all-purpose flour
• 1-2 tablespoons olive oil

Aioli

• 4 garlic cloves, crushed
• 2 egg yolks
• 2 teaspoons lemon juice
• 1¼ cups olive oil

1. Place the water in a large pan and bring to a boil.
2. Slowly pour in the cornmeal in a steady stream and cook over gentle heat, stirring constantly, for 5 minutes, or until thick, let cool for about 10 minutes.
3. Place the cornmeal, fish, basil, cheese, and salt and pepper in a food processor and, using the pulse button, blend together.
4. Shape into 4-6 burgers, then coat in the flour, cover and let chill for 1 hour.
5. Meanwhile, make the aioli.
6. Place the garlic and egg yolks in a food processor and blend for 1 minute, add the lemon juice and blend again.
7. With the motor running, slowly pour in the oil until a thick mayonnaise is formed, add salt and pepper to taste and, if too thick, add a little extra lemon juice.
8. Heat a heavy-bottom skillet and add 1 tablespoon of the oil.
9. When hot, add the burgers and cook over medium heat for 4-5 minutes on each side or until cooked through, adding extra oil if necessary.
10. Split 4-6 thick wedges of focaccia and arrange fresh spinach leaves and a burger on top.
11. Spoon over a little Aioli and serve.

BON APPÉÉÉÉÉÉÉÉÉÉÉTIT

Smokey Trout Burgers with Pesto Relish

 

                    Smoked fish and bacon may seem a strange combination, but they work really well together here, especially when teamed with the fresh and fragrant pesto relish.

Serves 4

• 8 oz/225 gr potatoes, peeled and cut into chunks
• Salt and pepper
• 12 oz/350 gr smoked trout fillets, flaked
• 2 teaspoons creamed horseradish
• 6 scallions, finely chopped
• 6 oz/175 gr zucchini, coarsely grated
• 2 tablespoons whole-wheat flour
• 8 lean Canadian bacon slices
• 2 tablespoons corn oil

Pesto Relish

• 3 tablespoons fresh basil
• ¼ cup pine nuts, toasted
• 3 garlic cloves
• Two-third cup olive oil
• 1½ oz/40 gr Parmesan cheese, freshly grated
• 1½-inch/4 cm piece cucumber, peeled and finely diced
• 4 scallions, finely chopped
• 2 plum tomatoes, finely diced

1. Cook the potatoes in a pan of lightly salted water for 15-20 minutes, or until cooked.
2. Drain, mash, and place in a large bowl.
3. Add the trout, horseradish, scallions, zucchini, and salt and pepper to taste and mix together.
4. Shape into 4 equal-size burgers, let chill for 1 hour, then coat in the flour and wrap each in 2 slices of bacon.
5. Meanwhile, prepare the relish.
6. Place the basil, pine nuts and garlic in a food processor and blend for 1 minute.
7. With motor running, gradually pour in the oil and continue to blend until all the oil has been incorporated.
8. Scrape into a bowl and stir in the cheese, cucumber, scallions and tomatoes, spoon into a serving bowl.
9. Heat a heavy-bottom skillet and add the oil.
10. When hot, add the burgers and cook over medium heat for 3-4 minuteson each side until golden and piping hot.
11. Place on the bases of 4 ciabatta rolls with sald greens and charred red bell pepper wedges and a little pesto relish.

BON APPÉÉÉÉÉÉÉÉTIT

Sausage-Stuffed Mushrooms

                     This recipe makes a delicious hot appetizer that's always the hit of the party. You can't go wrong with a classic stuffed mushroom.

12-15 servings

• 12 to 15 large fresh mushrooms
• 2 tablespoons butter, divided
• 2 tablespoons chopped onion
• 1 tablespoon lemon juice
• ¼ teaspoon dried basil
• Salt and pepper to taste
• 4 ounces bulk Italian sausage 
• 1 tablespoon chopped fresh parsley
• 2 tablespoons dry bread crumbs
• 2 tablespoons grated parmesan cheese

1. Remove stems from the mushrooms.
2. Chop stems finely and set mushroom caps aside.
3. Place stems in paper towels and squeeze to remove any liquid.
4. In a large skillet, heat 1½ tablespoons butter and cook stems and onion until tender.
5. Add the lemon juice, basil, salt and pepper and cook until almost all the liquid has evaporated, cool.
6. In a large bowl, combine the mushroom mixture, sausage and parsley.
7. Stuff reserved mushroom caps, combine crumbs and cheese and sprinkle over tops.
8. Dot each mushroom with the remaining butter.
9. Place in a greased baking pan and bake at 400F for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.
10. Serve hot.

BON APPÉÉÉÉÉTIT

Chicken Parmigiana

 

2 servings

• 1 can "15 ounces" tomato sauce
• 2 teaspoons Italian seasoning
• ½ teaspoon garlic powder
• 1 egg
• ¼ cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 2 boneless skinless chicken breast halves "4 ounces each"
• 2 tablespoons olive oil
• 2 slices mozzarella cheese

1. In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder.
2. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
3. Meanwhile, in a shallow bowl, lightly beat the egg.
4. In an another shallow bowl, combine bread crumbs and Parmesan cheese.
5. Dip chicken in egg, then coat with crumb mixture.
6. In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a meat thermometer reads 170F.
7. Top with mozzarella cheese, cover and cook 3-4 minutes longer or until cheese is melted.
8. Serve with tomato sauce.

Note - Substitute 2 cups of your favorite marinara sauce for the                            homemade sauce in this recipe. Serve the chicken over angel hair             pasta for a quick, satisfying meal.

BON APPÉTIT

Spinach Phyllo Pie

 

                    This flaky phyllo pie has an excellent mix of flavors. It's a lightened-up version of that beloved Greek classic, spanakopita.

6 servings

• 4 eggs, lightly beaten
• 2 packages "10 ounces each" frozen chopped spinach, thawed and squeezed dry
• 1 cup crumbled feta cheese
• ½ cup cottage cheese
• 3 green onions, sliced
• 1 teaspoon dill weed
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon ground nutmeg
• 10 sheets phyllo dough "14 inches x 9 inches"
• Butter-flavored cooking spray
• 3 large tomatoes, sliced

1. In a large bowl, combine the first nine ingredients, set aside.
2. Spritz one sheet of phyllo dough with butter-flavored cooking spray.
3. Place in an 8-in. square baking dish coated with cooking spray, allowing one end of dough to hang over edge of dish.
4. Repeat with four more phyllo sheets,staggering the overhanging phyllo around edges of dish.
5. Keep remaining phyllo covered with plastic wrap or damp towel to prevent it from drying out.
6. Spoon a third of the spinach mixture into crust.
7. Layer with half of the tomatoes, another third of the spinach mixture, remaining tomatoes and remaining spinach mixture.
8. Spritz and layer remaining phyllo dough as before.
9. Gently fold ends of dough over filling and toward center of baking dish, spritz with butter-flavored cooking spray.
10. Cover edges with foil and bake at 350F for 55-60 minutes or until a thermometer reads 160F.
11. Let stand for 15 minutes before cutting.

BON APPÉTIT

Breakfast in Bread

 

                    Making this delicious bread is very easy and a nice change of pace from sweet quick breads. It's a never-fail treat that you will enjoy.

1 loaf

• 6 eggs
• ¾ cup milk
• 1½ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 6 bacon strips, cooked and crumbled
• 1 cup diced fully cooked ham
• 1 cup each shredded Monteray Jack, Swiss and sharp cheddar cheese

1. In a large bowl, beat eggs until foamy, stir in milk.
2. Combine the flour, baking powder and salt, gradually add to egg mixture and mix well.
3. Stir in bacon, ham and cheese.
4. Pour into a greased 9-in. x 5-in. loaf pan.
5. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm.

BON APPÉTIT