Tag: blue cheese dressing

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw

It’s 80° today, perfect day for grilling so I thought I would highlight this recipe from the archives. Turkey burgers with a cayenne pepper kick! Here’s a fun way to turn boring turkey burgers into something with a little more exciting. If you’re a buffalo wing fan, you’ll love the flavors in this turkey burger topped with a broccoli slaw tossed with my very own homemade blue cheese dressing^[1].

Someone recently emailed me and gave me this idea, she took my zucchini turkey burger recipe^[2] and dipped it in hot sauce after. I decided to add it to the turkey meat instead, and figured you can always serve more on the side if you wish!

And by the way, there’s carrots in these burgers but I promise, you can’t even tell. It’s a great way to add more fiber and vegetables into your diet whether it’s for yourself or your family.

I’m a bit of a wimp when it comes to spicy food, so Frank’s hot sauce is perfect for my taste, but if you really like it hot you could use Tabasco or your favorite cayenne hot sauce.

To make these burgers gluten free, you can sub the breadcrumbs for gluten-free oats.

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 Burger • Old Points: 8 pts • Points+: 10 pts (8 pts no bun)
Calories: 358 • Fat: 15 g • Protein: 38.3 g • Carb: 22.7 g • Fiber: 5.6 g • Sugar: 5.9

Burger and slaw only – (no bun, no cheddar cheese):
Servings: 5 • Size: 1 burger w/ slaw • Old Points: 5 pts • Points+: 6 pts (no slaw, 5)
Calories: 208 • Fat: 9.5 g • Protein: 24.3 g • Carb: 6.7 g • Fiber: 1.6 g • Sugar: 1.9 g

Ingredients:

1 1/2 cups broccoli slaw
1/4 cup skinny blue cheese dressing^[3]
1.25 lbs 93% lean ground turkey
2/3 cup grated carrots (grate in food processor)
1/4 cup seasoned whole wheat breadcrumbs
1 clove garlic, grated
1 tbsp red onion, grated
1/4 cup Franks Hot Sauce
salt and fresh pepper
oil spray
5 slices reduced fat cheddar
5 whole wheat burger buns (I used Martin’s 100 calorie Potato Whole Wheat Buns)

Directions:

In a medium bowl combine broccoli slaw and skinny blue cheese dressing. Set aside.

In a large bowl, combine ground turkey, carrots, breadcrumbs, garlic, onion, hot sauce, salt and pepper. Makes 5 equal patties, 5.5 oz each.

Heat a large skillet on high heat. When hot, lightly spray the oil. Add burgers to the pan and reduce the heat to medium-low.

Cook on one side until browned 4-5 minutes, then flip. Cook another 4 minutes or until burgers are cooked all the way through (keep heat medium-low to prevent burning); top with cheese and place on a toasted burger buns topped with broccoli slaw.

If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

Freezer Tip: To freeze raw, place them on a baking sheet with wax paper in between, when frozen transfer to ziplock bags.

To freeze cooked, you can fully cook them, then freeze in ziplock bags for quick meals; to re-heat you can microwave or thaw first then place on a skillet.

References

^{^} homemade blue cheese dressing (www.gordon-ramsay-recipe.com)
^{^} zucchini turkey burger recipe (www.gordon-ramsay-recipe.com)
^{^} skinny blue cheese dressing (www.gordon-ramsay-recipe.com)

Garlic Parm Hot Wings – Video Recipe 800! 800? Really?

This garlic Parmesan hot wings video represents the 800th
recipe we’ve uploaded to YouTube since we launched the channel in January 2007.
As I waited for the file to upload, an odd sense of disbelief started to wash
over me. Had I really cooked, filmed, and posted 800 video recipes? It didn’t
seem possible.

The more I thought about just how much content that is, the
more improbable it seemed. 800 recipes? That’s like 10 cookbooks! Then, a
different kind of disbelief came over me as I considered all the dishes I’ve
still not done.

After all these hundreds and hundreds of recipes, I still
have not done things like risotto, goulash, blue cheese dressing, calamari, or
beef Wellington; just to name a few. Anyway, it was an interesting and
introspective ten minutes, sitting there watching the upload progress bar
slowly move across the screen, thinking about what I had done, and how much I
still needed to do.

As far as these gorgeous wings go, they rocked. My wife
Michele, who is not a big fan of chicken wings, ate more than I’d ever seen her
eat before, and deemed them my best yet. I’m not sure about that, but they did
come out really, really well.

One reason it’s hard to get a crispy-crusty coating on a
wing in the oven is all the moisture that leaks out during the initial phase of
baking. Here, we are parboiling the wings in a very flavorful liquid, which not
only helped season the chicken, but also produced a surface texture in the oven
that your guests will swear came straight out of a deep fryer. I hope you give
these a try soon, and as always, and for the 800th time, enjoy!

Ingredients for 5 pounds of wings (about 48 pieces):

3 quarts cold water

1/4 cup salt

1/3 cup balsamic vinegar

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried rosemary

4 to 5 pounds of chicken wing sections

8-10 cloves garlic plus big pinch of salt

3 or 4 tbsp olive oil, or as needed

1 tbsp freshly ground black pepper

2 tsp red pepper flakes, or to taste (obviously you can add
cayenne or other hot stuff to make these even spicier)
2 tbsp fine breadcrumbs

about 1 cup of very finely and freshly grated
Parmigiano-Reggiano cheese

creamy Italian dressing for dipping, optional

How to cook red cabbage

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Ingredients

1 small red cabbage
2 small cooking apples such as Bramley’s
I small onion, peeled and thinly sliced
25g butter
2tbsp light muscovado sugar
2tbsp red wine vinegar
2tbsp raisins
Pinch of grated nutmeg
1tbsp oil (to fry the onion)

Most types of cabbage are best cooked quickly but red cabbage, a winter vegetable, comes into it’s own when slow cooked with apples, spices, dried fruit and a little wine or cider vinegar to bring out its natural sweetness and give a mild sweet and sour dish which is delicious served with roast pork, baked gammon, venison or duck. It is one of the traditional accompaniments to the Christmas turkey or Boxing Day ham and is a great recipe to make ahead and either keep in the fridge for a couple of days or to freeze for up to a month. Sometimes when cooking red cabbage the colour turns blue, if this happens simply add a little lemon juice or vinegar to restore the red colour.

Red cabbage is also delicious eaten raw, cut into thin shreds and mix with celery, apple and walnuts for a winter slaw with crunch which is perfect with burgers, ribs and jacket potatoes.
It’s also a traditional vegetable for pickling, thinly sliced and steeped in pickling vinegar, the colour and flavour really helps to pep up cold meats and cheese.
When buying red cabbage choose one that is firm with bright leaves. It should keep in the fridge for about 2 weeks. To prepare red cabbage, remove the outer leaves and cut it in half from top to stalk, not round the middle. Cut in half again, remove the centre white stalk and then slice the cabbage or shred in a food processor.

Twists

Red cabbage and Stilton slaw

Thinly shred ½ a raw red cabbage and mix with 2 sliced eating apples, 2 coarsely grated carrots and 2 chopped spring onions. Crumble over some Stilton and drizzle with French dressing.

Red cabbage, date and orange salad

Thinly shred ½ a raw red cabbage. Place in a salad bowl with 4 sliced oranges which have had the peel and pith removed, 200g stoned, chopped dates and 50g chopped walnuts. Drizzle with a mustard and honey salad dressing.

Red cabbage with bacon

Followiing the basic recipe for slow cooked cabbage above, add I chopped onion and 100g bacon lardoons, fried until golden. Replace the vinegar with red wine and use 2tsp Dijon instead of the spices.

Pickled red cabbage

Slice 1 raw red cabbage and layer in a non metallic bowl with 100g salt. Cover with a plate and leave overnight. Place in a colander and rinse with cold water to remove the salt. Drain well and pat dry. Pack into clean sterilised jars and cover with spiced pickling vinegar (available in bottles). Seal with vinegar-proof lids and store for 2 weeks before serving. Best eaten within 3 months before the cabbage looses it’s crunch and colour.

Loved this recipe? Try these too!

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I don’t know yet 5%
I’m not setting a budget 12%

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