Sunday, September 26, 2010

Turkey Taco Burgers with Guacamole

We enjoyed these burgers back in August, and I just realized I never shared them. These were delicious. In my book, almost anything topped in guacamole is a winner. We are hoping to pull out a few more grilling recipes before the cooler weather settles here. This week isn't looking good because everyday is showing rain! The other obstacle we now run into on a weeknight is how early it is getting dark. We will be making these burgers again soon, whether it is on the grill or indoors on our griddler.

These are a Rachael Ray recipe that I spotted on Adventures in Marriage.

For the burgers you need:
*1 pound ground turkey breast
*1 small red onion, 1/2 grated and 1/2 minced
*1 cup shredded cheddar cheese
*1 1/2 teaspoons ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons chili powder
*1/4 cup taco sauce
*Salt and pepper
*4 Kaiser rolls

For the guacamole you need:
*3 ripe avocados, flesh removed from skin, pit removed and discarded
*2 large cloves garlic, minced
*juice of 1 lime
*3 plum tomatoes, seeded and finely chopped
*1/4 cup cilantro leaves, chopped

1. Place the ground turkey in a mixing bowl. Add the grated red onion, shredded cheddar, ground cumin, ground coriander, chili powder, taco sauce, salt and some pepper. Mix to combine; divide into 4 patties.

2, Grill burgers on each side for 6-7 minutes, or until cooked through.

3. While the burgers are cooking, make the guacamole. Place the avocados in the bottom of a mixing bowl. Add the minced garlic, and the lime juice. Mash together, add more salt and pepper to taste. Stir in the tomatoes, remaining minced onion and cilantro.

4. Toast rolls if desired. Place the burgers on the bottom of the toasted rolls, then top with a spoonful of guacamole.


Tuesday, September 14, 2010

Black Bean and Corn Salad

I love fall, pumpkin, and apples. However, I am not ready to cook fall foods just yet. The weather is holding on here. And while I enjoy cooler temperatures in the classroom, the 60s are not enough to make me think fall in New England! Maybe I will have another view next week (or as soon as the grocery store is stocking Libby's pumpkin again).

I made this salad a few times this summer. It is a simple, fresh side to compliment any BBQ event. The recipe was shared with me by a friend who brought it to my house to make for a bridal shower. You can find a link to the All Recipes original here. With nice weather still kicking around, I highly recommend you give this a try before the fall season is in full swing.

You will need:
*1/3 cup fresh lime juice
*1/2 cup olive oil (I only used about a tablespoon)
*1 clove garlic, minced
*1 teaspoon salt
*1/8 teaspoon ground cayenne pepper
*2 cans black beans (each 15 oz), rinsed and drained
*1 1/2 cups frozen corn kernels
*1 avocado - peeled, pitted and diced
*1 red bell pepper, chopped (a variety of colored bell peppers looks nice too)
*2 tomatoes, chopped
*6 green onions, thinly sliced
*1/2 cup chopped fresh cilantro (optional)

1) Combine lime juice, olive oil, garlic, salt, and cayenne pepper in a small bowl. Cover with lid, and shake until ingredients are well mixed, or whisk together rapidly.

In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro.

3) Mix the lime dressing, and pour it over the salad. Stir salad to mix. Serve at room temperature.

Wednesday, September 8, 2010

Pickles are easy!

I love pickles. In fact, I lived through high school and college on a diet heavy in pickles. I ate them alone, on sandwiches, in salads, and paired with a classic saltine and peanut butter meal. Luckily, I eat much better these days, but I do still enjoy pickles on sandwiches, burgers, and as an occasional snack. This is the first time I made pickles. We had some pickling cucumbers from our CSA, so I was eager to try this recipe. I have already made these a few times and will continue to do so.

Dill Pickles from Annie's Eats

For the brine you will need:
*3 cups water
*6 tbsp. white vinegar
*3 tbsp. kosher salt

And you will also need:
*minced garlic
*fresh dill
*cucumbers, cut into spears, rings, sandwich slices, anything really!

1. Combine all brine ingredients in a pitcher and stir well until the salt is dissolved.

2. Put several sprigs of fresh dill in the bottom of a container (like a jar or tupperware like I did). Pack your container half full with cucumber pieces. Then add more sprigs of dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top.

3. Pour brine into the jar until it is full and the liquid covers the pickles. Put the lid on and allow to refrigerate at least 2 days before eating.