Memoli's Mom's Turkey Burgers

So the gym teacher I work with (Rob) randomly comes by my classroom with a print out of a hand written recipe of turkey burgers his family makes.  I immediately told him to go to the copy machine upstairs to make me a copy, best decision I think I made that day.  Follow this recipe exactly...I actually measured this all out (sometimes I just wing seasonings to burgers)  You will not be disappointed, these are the best turkey burgers I've quite possibly ever had.

Ingredients:

• About 4 Tbsp. of olive oil
• 1 package of ground turkey
• 2 Tbsp. Worcestershire sauce
• 4 cloves of garlic, finely chopped
• 1 tsp. crushed red pepper flakes
• 1 medium yellow/white onion, finely minced
• 1 Tbsp. dried parsley
• 1 Tbsp. dried basil
• Sliced American cheese (white)

Directions:
In a medium bowl, add turkey, Worcestershire sauce, red pepper flakes, parsley, basil.  You could chop these by hand, but I put the peeled garlic and largely diced onion in a food processor and pulsed it to make sure they were super fine, then added it to the bowl of other ingredients.  Mix thoroughly by hand and shape into 4 patties.
Heat olive oil in a non-stick pan on about medium-high heat.  Add patties to cook (covered with lid or aluminum foil), flipping once. (About ten minutes?)
Add American cheese (I put 2 slices on each burger) and then recovered with aluminum foil and removed them from heat.
I served ours on potato rolls.  A little ketchup is all these then need.

Pumpkin Cheesecake Swirl Bars

Ingredients:

• 2 cups graham cracker crumbs
• 1 1.2 Tbsp granulated sugar
• 1 Tbsp brown sugar
• 1 stick of butter, melted

•  2 (8 oz.) packages cream cheese, softened
• 3/4 cup granulated sugar, divided
• 1 tsp. vanilla extract
• 3 eggs
• 1 cup pumpkin puree
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves

Directions:
Preheat oven to 350.  Lightly grease a 9 by 13 pan with non-stick cooking spray.  In a medium bowl, combine graham cracker crumbs, sugars and butter.  Pour and press into the bottom of prepared pan.  Bake for 8 minutes on middle oven rack and set aside to cool.

In a medium bowl or in your stand mixer bowl, mix the cream cheese, 1/2 cup sugar, and vanilla just until smooth.  Mix in the eggs one at a time, blending after each addition.  Set aside one cup of the mixture.  To the remaining mixture, mix in the 1/4 cup sugar, pumpkin, cinnamon, nutmeg, and cloves.

Spread the pumpkin batter into the crust.  Drop the remaining plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake for 25-30 minutes or until filling is just set (the middle will still jiggle a little bit).  Cool the bars in the pan and chill in the fridge for at least 4 hours before serving. Cut into bars of desired size.

(recipe adapted from http://ellysaysopa.com/2009/12/07/marbled-pumpkin-cheesecake-bars/)

Homemade Apple "Chips"

 

Ingredients:

3 apples, (any variety but typically the ones you enjoy best when eaten raw, not baking apples)

1 tsp ground cinnamon

1/2 Tbsp of granulated sugar

 

Directions:

 

Preheat oven to 225 degrees.

Slice apples with a mandolin or a way of comparable thickness (as thin as you can get)

Place apples in a single layer on non-stick foil on your biggest cookie sheet.

Sprinkle with cinnamon and suger (one side only)

Place on top rack of oven for 45 minutes.

Flip apples and continue baking for another 45 minutes.

Leave in oven (shut off) to cool.

 

(Note: the first time I made these, I left them in the oven for a total of 2 hours and they got crispy.  For 1.5 hrs total, they had a bit more body to them.)

Enjoy!

Jess and Joan's Firework Bash Caramelized Onion & Bacon Ranch Dip

Ingredients:

• (1) 24 oz container of sour cream
• 1 small onion, finely diced
• 1 Tbsp butter
• 1 Tbsp olive oil
• 8 strips of pre cooked, fully cooked bacon, diced
• a pinch of sugar
• 1 packet of Hidden Valley Ranch Seasoning for Dips

Directions:

1. In a large bowl, combine packet and sour cream, place in fridge.
2. In a small sauté pan, heat butter and olive oil on medium heat and add onions.
3. Cook until translucent, about 20 minutes. Add a pinch of sugar and mix in.  Toss in cold bacon and shut off heat (so that the bacon barely warms through but infuses the flavor into the onions.)
4. Allow to cool then combine with sour cream mixture.
5. Transfer to serving bowl(s) and serve with wavy style potato chips (they hold up the denseness of the dip better than regular) and veggies.

Sweet Pepper Bruschetta

 

 

Ingredients:

• 1 small orange bell pepper, julienned
• 1 small yellow bell pepper, julienned
• 1 Tbsp butter
• 1/2 of a small onion, diced
• 1 loaf of ciabatta bread, sliced into (8) 1-inch slices
• 1 large fresh mozzarella ball, thinly cut into 16 pieces
• olive oil, balsamic vinegar, salt, pepper

Directions:

1. Lay ciabatta bread slices on a cookie sheet lined with non-stick aluminum foil.
2. Drizzle olive oil on each slice and brush with a pastry brush.  Sprinkle with salt and pepper.
3. Broil in the oven on the top rack for a few minutes until lightly browned. Watch with oven light on the be sure they don't burn.
4. Repeat step 2 and 3 after flipping bread over.
5. In a pan on the stove, melt butter and add pepper and onions.  Cook on low-med heat, stirring occasionally until very soft.
6. Top each slice of toasted bread with pepper mixture.
7. Top 2 pieces of mozzarella cheese on each slice.
8. Broil for 2-3 minutes until cheese starts to bubble.
9. Once out of the oven, drizzle tops with olive oil, balsamic and another sprinkle of salt and pepper. Serve immediately.

 



Penne Alla Norris

Had the most amazing homemade penne alla vodka over at the Gamble residence during the Superbowl, I just had to recreate it...

Ingredients:

• 2/3 of a 1 lb box of penne
• 1/2 stick of butter
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 3/4 cup of vodka
• Standard large can of tomato puree (quality brand like Tuttorosso)
• 1 cup heavy cream
• 1/4 pound cooked ham and 1/8 pound of pancetta (I asked for these from the deli and had them slice it "thick" then cubed it up when I got home)
• 2 drops hot sauce
• a shake of salt, a shake of ground pepper, a shake of dried oregano
• 1/2 to 3/4 cup grated cheese

Directions:

1. Melt butter in a large skillet over low-med heat. Add onion and garlic and cook until translucent.
2. Stir in vodka and allow to simmer until the alcohol is fully cooked out.  You can tell this by lightly wafting the steam, if the alcohol hasn't burned off yet, it'll knock you in the face)
3. Add and stir in the can of tomato puree.
4. In a separate small skillet, sauté and crisp up the ham and pancetta in 1 teaspoon of olive oil.
5. When edged start to brown (like bacon would, but not fully cooked), add to sauce pot along with salt, pepper and hot sauce.
6. Lastly, add heavy cream and stir.
7. Boil a pot of water and cook penne to desired tenderness.
8. Drain penne and return to pot.  Ladle in sauce to dry penne pot until fully coated.  (I did this because I had extra sauce left over to freeze and didn't want the sauce amount to overwhelm the pasta.
9. Toss with grated cheese and serve.

Creamy White & Green Alfredo Lasagna

 

 

Ingredients:

• 1 pint of heavy cream
• 1 stick of butter
• 1 to 1 1/2 cups of grated parmesan cheese
• ground black pepper
• dried oregano
• 1 egg
• 16 oz container of whole milk ricotta cheese
• 2 cups package of shredded mozzarella
• 8 sheets of Barilla no-cook lasagna noodles
• 2 cups of steamed and chopped broccoli

Directions:

Prepare alfredo sauce to Tyler Florence's recipe.

"To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in 1 cup or slightly more parmesan cheese and stir to incorporate. Season with freshly cracked black pepper."

 

1. Set sauce aside.  In a medium bowl, combine ricotta, egg, a handful of shredded mozzarella, a 1/4 cup grated parmesan cheese and a dash or two of oregano.  Set aside.
2. Lightly spray a 8 by 8 or 9 by 9 glass baking dish with non-stick cooking spray.  Preheat oven to 375.
3. Layer lasagna in the following order: Alfredo sauce (enough to cover a thin coating on bottom of baking dish. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce. 2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  2 noodle sheets side by side. 1/3 of ricotta mixture. 1/3 of broccoli. Sprinkle of mozzarella cheese.  About 1/2 cup Alfredo sauce.  Remaining 2 noodle sheets side by side. Remaining Alfredo sauce.  Remaining mozzarella cheese.
4. Cover with aluminum foil and bake for 50-60 minutes.  (Remove foil for last 5 minute of baking time.) (Also, I put the baking dish on top of a baking sheet if just by chance it was to overflow.)
5. Remove from oven and let sit for 15 minutes before serving.

(recipe adapted and changed from Tyler Florence/Food Network.com & Barilla)

 

 

 



Hint of Chocolate & Caramel Cheesecake

 

This is an original recipe not adapted from anywhere.  Since being snowed in all day yesterday during Snowstorm Nemo, I had the opportunity to research methods and measurements to create my own creation.

 

Ingredients:

 

Crust-

• 1 stick of butter, melted
• 2 cups of graham cracker crumbs
• 1 Tbsp of brown sugar, packed
• 1/4 cup of granulated white sugar
• 1/4 cup mini semi-sweet chocolate chips

Filling-

• 3 (8 oz) packages of cream cheese
• 1 1/4 cup granulated white sugar
• 2 tsp vanilla
• 3 eggs
• 3/4 cup sour cream
• 2 Tbsp flour

Topping-

• 1/4 cup mini semi-sweet chocolate chips
• Caramel sauce of your choice (I used the one available in the produce section)

Directions:

 

1) Mix butter and graham cracker crumbs in medium bowl. with a wooden spoon.  Crumble in brown sugar and white sugar and mix.  Press mixture into bottom and slightly up sides of a non-stick springform pan.  Bake at 325 for 10 minutes.

 

2) Remove from oven and immediately sprinkle with 1/4 cup chocolate chips, leave for a moment and then lightly spread now melted chips with spatula.  (Adding this layer creates an added hardness to the crumb layer and a similar s'mores like taste to the cheesecake overall.)  Set aside.

 

3) In large bowl, beat cream cheese with an electric mixer.  Add white sugar and vanilla and beat until mixed.  Add eggs, 1 at a time, beating after each one.  Lastly, add sour cream and flour and beat once more.

 

4) Pour filling onto prepared crust.  Bake at 425 for 10 mins, then reduce oven temp to 325 and continue making for about 55 mins. 

(Do not open oven during cooking, use oven light to see how it's doing.  I noticed it cracked circularly around the entire edge and puffed up like a soufflé would.

 

5) Remove from oven to cool on wire rack.   After being out for about 5 minutes, cheesecake will deflate back down to look normal.  Sprinkle with last 1/4 cup of chocolate chips.  Warmness of cheesecake will act like glue to adhere them on.  After about an hour of cooling, drizzle with caramel sauce. (I melted mine in the microwave for a minute for a smoother consistency.)  Transfer cheesecake to refrigerator, wire rack included. (As bottom of springform pan remains super hot.  (Chill for at least 4 hours)

 

6) Enjoy!!!!

 

 

 

 

Super Healthified Mushrooms with Chicken

Ingredients:

• 2 boneless chicken tenderloins (raw, chopped into 1 inch pieces)
• 8-10 fresh baby bella mushrooms ( lightly wiped clean & quartered or cut into 6ths)
• 1 Tbsp teriyaki sauce (I used one that was 25 calories per Tbsp)
• 1/3 can of turkey broth
• 1 teaspoon dried oregano

Directions:

• Line an 8 by 8 pan with non stick aluminum foil.
• Place chicken and mushrooms in pan.
• Drizzle teriyaki sauce over all.
• Pour turkey broth over all. (Essentially this semi-washes some of the teriyaki sauce away and to the bottom of the pan.
• Sprinkle with oregano.
• Bake in a 425 degrees over for 20 minutes.

This makes 1 serving.

New Year's Eve Sweet Bacon Weenies

 

Ingredients:

 

1 lb bacon, any kind (I used hickory smoked)

1 package cocktail smoked mini hot dog links (Hillshire Farm)

1/3 box of brown sugar (original recipe said to use the entire 1 lb box!)

1 box of toothpicks

Directions:

1.  Preheat oven to 350 degrees.

2.  Line 9x13 inch cake pan with non stick aluminum foil.

3.  (Very necessary to help with clean up) Open package of bacon and cut each slice into thirds.

4.  Tightly wrap a third of a slice of bacon around each cocktail weenie and secure with toothpicks.

5.  Place each bacon wrapped weenie in cake pan, making sure to crowd them together.

(You'll want to leave an empty space in one corner of pan for ease of basting.) Liberally cover weenies with brown sugar, leaving only the toothpicks exposed.

6.  Place weenies in hot oven.

7.  Every 10 minutes or so, baste weenies with sugar/bacon grease mixture and break up any lumps of sugar.

8.  Continue until sugar is completely melted and bacon is thoroughly cooked, roughly 45 minutes.

9.  Shut off oven and leave them in there for up to an additional 20 minutes to keep warm if needed.

Transfer to a platter and enjoy.  I noticed that the sugar starts to harden slightly if they cool a bit before eaten, therefore be sure that they are in a single layer on the platter or some will stick together!

 

(Adapted from food.com)