Tag: Toast

Greek Turkey Burgers with a Dill Garlic Mayonnaise

Greek Turkey Burgers with a Dill Garlic Mayonnaise

by Pam on July 29, 2013

I wanted to make turkey burgers using Greek flavors and I found a recipe On Simply Scratch[1] that looked perfect. I loved the flavors of the roasted bell pepper, feta, and kalamata in the turkey meat. The dill garlic mayonnaise made this burger so flavorful and extra special. My daughter loved it and so did my husband and I. My son wasn’t a fan of the mayonnaise but otherwise liked the burger. I served these burgers with Greek Orzo[2] and fresh cherries for a delicious and healthy meal.

Combine the mayonnaise, fresh dill, lemon zest, lemon juice, and minced garlic together in a small bowl. Season with sea salt and freshly cracked pepper, to taste then mix well until thoroughly combined. Cover and place into the refrigerator so the flavors can mingle.

Gently combine the ground turkey with the roasted bell pepper, kalamata olives, onion, parsley, feta, garlic,  oregano, basil, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste, together with your fingers in a bowl until well mixed. Form into 4-5 patties.

Heat a large skillet with the olive oil and a bit of cooking spray. Once the pan is hot, place the turkey patties into the pan and cook for 6-8 minutes then flip over and continue cooking for 4-5 minutes, or until cooked through.

Toast the buns if desired. Spread some dill garlic mayonnaise on the bottom bun then place some lettuce on top followed by the turkey burger, add a little more mayo if desired followed by a thick slice of tomato and the remaining bun. Serve immediately. Enjoy!

 



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Greek Turkey Burgers with a Dill Garlic Mayonnaise




Yield: 5

Prep Time: 10 min.

Cook Time: 10-13 min.

Total Time: 20-23 min.



Ingredients:

Garlic Dill Mayonnaise:

1/3 cup Mayonnaise
2 tbsp fresh dill, minced
Zest and juice from 1/2 a lemon
1-2 clove(s) garlic, minced
Sea salt and freshly cracked pepper, to taste

Burgers:

1 lb ground turkey
2 tbsp roasted red pepper, finely diced
2 tbsp kalamata olives, finely diced
2 tbsp sweet yellow onion, finely diced
2 tablespoons minced fresh parsley
2 tbsp feta cheese
1 clove garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
2 tsp olive Oil
Burger buns
Garlic Dill Mayonnaise
Lettuce
Tomato slices

Directions:

Combine the mayonnaise, fresh dill, lemon zest, lemon juice, and minced garlic together in a small bowl. Season with sea salt and freshly cracked pepper, to taste then mix well until thoroughly combined. Cover and place into the refrigerator so the flavors can mingle.

Gently combine the ground turkey with the roasted bell pepper, kalamata olives, onion, parsley, feta, garlic, oregano, basil, crushed red pepper flakes, sea salt and freshly cracked pepper, to taste, together with your fingers in a bowl until well mixed. Form into 4-5 patties.

Heat a large skillet with the olive oil and a bit of cooking spray. Once the pan is hot, place the turkey patties into the pan and cook for 6-8 minutes then flip over and continue cooking for 4-5 minutes, or until cooked through.

Toast the buns if desired. Spread some dill garlic mayonnaise on the bottom bun then place some lettuce on top followed by the turkey burger, add a little more mayo if desired followed by a thick slice of tomato and the remaining bun. Serve immediately. Enjoy!



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

  1. ^ Simply Scratch (www.simplyscratch.com)
  2. ^ Greek Orzo (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab

by Pam on March 11, 2014

I am loving this leftover crab we have! First we had crab legs with lemon then we had Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan[1] for dinner last night. This morning I poached an egg and heated up the leftover asparagus in a small skillet. I added tomatoes at the last minute because they tasted so good with the crab the night before. Lastly I heated up the crab quickly then I placed a toasted mini bagel on the plate then topped it with the steamed egg , the sautéed veggies, and crab followed by some shaved Parmesan cheese. I can’t even tell you how good this breakfast was! The yolk made a terrific sauce for the veggies and crab and the whole combination tasted fantastic. I am so excited we still have leftover crab meat because I have a feeling I will be making this again tomorrow morning. YUM!

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Steamed Egg Topped with Sautéed Asparagus, Tomatoes, and Fresh Crab




Yield: 1



Ingredients:

1 egg
2 spears of cooked asparagus, diced
4 grape tomatoes, halved
1/4 cup crab meat
1/2 mini bagel, toasted
1 tbsp Parmesan, shaved

Directions:

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

While the egg is steaming, heat a skillet over medium heat coated with cooking spray. Add the leftover asparagus spear and the grape tomatoes to the skillet, cook stirring often, for 1-2 minutes. Toast the bagel. Add the crab to the skillet at the end very quickly just to heat up.

Place the bagel on the plate then add the steamed egg on top followed by the veggies, crab, and shaved parmesan. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

References

  1. ^ Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pecan Pie

Pecan Pie

by Pam on November 21, 2013

This is the last recipe my daughter and I made for our early Thanksgiving feast. My daughter basically prepared this pie all by herself and it couldn’t have been more delicious! She did a great job following instructions and being careful while chopping and using the oven.  We used a frozen pie crust because we had one in the freezer and it’s instructions said not to pre cook the shell if making a pecan pie…it worked perfectly. The pie turned out beautiful and so delicious! My entire family loved it and we gobbled it up in two days. Needless to say, I am extremely proud of my daughter and she is quite proud of herself!

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

 



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Pecan Pie




Yield: 1 pie

Prep Time: 15 min.

Cook Time: 60-70 min.



Ingredients:

6 tbsp unsalted butter, cut into pieces
1 cup of brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tbsp vanilla extract
2 1/4 cups of pecans, toasted then chopped (save a few whole nuts for the top)

Directions:

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.



Recipe and photos by For the Love of Cooking
Prepared by my daughter

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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