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Fajita Smashed Burger…Yo Quiero!

16 May

Short Rib Smashed Burger

As I have admitted to you before, I am a not so secretive hoarder of classic as well as unique cheeseburger experiences. What I may not have mentioned is that I am also very interested in the marriage of delicious and sometimes unexpected flavor combinations. I get this from my father…King of the Banana and Mayonnaise Sandwich.

While I don’t tend to get quite THAT carried away with my flavor profiles, I do love to bring two different cuisines together to create something bigger than the sum of the parts. Yes, I am still talking about food and yes, it deserves quite the dramatic introduction. The Fajita Burger is another gift from Chef Victor Orsini. Its like going out for Mexican and ordering a juicy cheeseburger or heading to a burger bistro and getting fajitas. In short, it’s delicious and the best of both worlds!

Fajita Burger

Season Smashed Burgers with Fajita Spice. Grill for approximately 4-5 minutes per side from frozen or 3-4 minutes per side from thawed, or until internal temperature reaches 160°F.

Melt Cheese over Burger and place on Grilled Bun. Top with Peppers, Onions, Guacamole and Sour Cream to take the classic American Burger south of the border.

Check out this video of Chef Victor preparing Smashed Burgers: http://youtu.be/PpAdb6BW_HY

 

 
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Posted by on May 16, 2012 in Lunch, Recipes, Steak & Beef Recipes

 

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The Crave-Worthy Turkey Burger

25 Apr

Turkey Burger with Diced Tomato & Red Onion

I crave burgers. I think its un-American not to indulge in the strong desire for a big, juicy, overly dressed burger at least once a month. Of course, I don’t suggest going to the drive-thru to get your fix. Mainly because the food is disgusting, filled with things you should never put in your body, and none of them can spell “through” correctly. The last part is a little off topic, but “thru” is a really annoying – - even unappetizing word.

When I get this craving for a burger, I rarely think – “You know what would really do the trick? A turkey burger.” That’s mainly because Turkey Burgers don’t usually have that guilty pleasure feeling that cravings are all about.

That changed forever when Chef Victor gave me his recipe for Aloha Turkey Burgers. Even the name sounded delicious and now I have a new, non-guilty pleasure! The recipe is below so you can say, “Aloha” to healthy cravings.

Aloha Turkey Burgers

  • 1/4 Cup Lite Teriyaki Sauce
  • 1 Can (8 oz) Pineapple Slices, drained and reserve 1/4 Cup Juice
  • 1/2 Red Onion, diced
  • 1/2 Tomato, diced
  • 1/2 Lemon, Juiced
  • 2 tsp Olive Oil
  • 4 All Natural Breast Meat Only Turkey Burgers
  • 4 Whole Grain Buns (Scoop out optional)
  • Whole Leaf Lettuce
  • 4 Slices Cheddar or Monterey Jack Cheese

Stir Teriyaki Sauce and Pineapple Juice in a small bowl until evenly mixed. Toss Red Onion, Tomato, Lemon Juice and Olive Oil.

Grill Turkey Burgers, brushing with Teriyaki mixture until cooked through (approximately 4-5 minutes per side). Place Pineapple Slices on grill and cook until lightly marked.

Assemble Burgers on Whole Grain Bun with your choice of Pineapple, Lettuce, Cheese, Onion and Tomato mixture.

Click here to see Chef Victor prepare All Natural Aloha Turkey Burgers: http://youtu.be/WvK-7Hm1y84

 
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Posted by on April 25, 2012 in Chicken & Turkey Recipes, Lunch, Recipes

 

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How to Make Mussels Fra Diavolo

23 Apr

Mussels Fra Diavolo

So…I was in the middle of reading Eat, Pray, Love and I got impatient so I bought the movie. Then I was in the middle of watching Eat, Pray, Love and I got hungry so I decided to make something that was authentic Italiano! Now, I am not one to take a risk like the main character in the movie. You probably won’t find me in an Ashram in India, although you might find me lingering over a glass of wine in the Piazza del Blah Blah Blah…

My love of Italian food and my jealousy at watching Julia Roberts gorge herself on pizza, pasta, bread, chicken and seafood, made Mussels Fra Diavolo (seafood that can be served with both pasta and bread) the obvious choice. However, since I am not Italian, I took a few liberties with the recipe.

  • 4 Tbsp Olive Oil
  • 2 Tbsp Garlic
  • 1 Medium Onion, Sliced
  • 24 oz Can Peeled and Stewed Whole Tomatoes
  • 2 Bay Leaves
  • 2 tsp Oregano
  • 2 tsp Basil
  • 1 tsp Sea Salt
  • 2 tsp Ground Pepper
  • 1 tsp Hot Sauce

In a large sauce pan saute Olive Oil, Garlic and Onion over medium high heat. Stir in Tomatoes, Bay Leaves, Oregano, Basil, Salt and Pepper. Reduce heat to low and simmer for 20 minutes stirring occasionally. Add Hot Sauce and simmer an additional 15 minutes.

Spicy Marinara with Onion and Bay Leaves

  • 2 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • 2 tsp Red Pepper Flakes
  • 1 Cup White Wine
  • 2 lbs Mussels (Cleaned and Drained)

Heat Olive Oil over medium high heat. Saute Garlic until lightly browned. Add Olive Oil and Garlic to Tomato Sauce. Stir in Red Pepper Flakes and White Wine. Simmer over low heat for 20 minutes, stirring frequently. Add Mussels and cook until opened (about 4 minutes). Serve over pasta or with crusty french bread.

Mussels open in the Spicy Marinara Sauce

 
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Posted by on April 23, 2012 in Dinner, Recipes, Seafood Recipes

 

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Roasted Half Chicken and Soft Pears

03 Apr

Roasted Half Chicken and Warm Pears

As families, so many of us are tied to the same old dinners. The week is so packed with activities and work that it can be hard to get creative when it comes to making meals. This is especially true when it comes to basics like chicken. We just buy the same tired chicken breast, season it with the same herbs or sauces and bake.

My favorite way to spice it up in the kitchen is to pair ingredients that you may not see giong together well at first. Adding fruit as a major part of a savory meal is a great way to do this. Apples, Pears, Oranges and Prunes (yes, prunes) are some of my favorites.

For this particular recipe, the mild sweetness of the pear was the perfect thing to offset the savory spiciness of the Chili Mustard marinade.

Preheat oven to 350 and pat chicken dry. Season Chicken with Salt and Pepper. In a bowl, mix together Mustard, Olive Oil, Chili Sauce and Rosemary. Toss with Chicken Halves and allow to marinate for 30 minutes to overnight.

Chicken Half in Mustard Chili Sauce

Heat a pan over medium high heat. Sear Chicken for 2-3 minutes per side. Transfer to greased shallow baking dish and oven roast for 30 minutes, basting occasionally.

While chicken is in the oven, lightly saute pear slices, until just warm. Arrange in a fan on plate and serve with chicken.

Roasted Half Chicken with Anjou Pears

 
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Posted by on April 3, 2012 in Chicken & Turkey Recipes, Dinner, Recipes

 

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Tilapia Over Greek Salad

29 Mar

Tilapia over Greek Salad

Sometimes, even when you have all of the ingredients, you just can’t seem to recreate the meal that you loved at your favorite restaurant. I often feel that way about salads. They may seem simple, but the dressing on a salad is often more important than the salad toppings themselves and can vary so much from restaurant to restaurant and from bottle to bottle.

There is a restaurant called Aegean, near my hometown, that has the best Greek Salad ever (well, not including the ones in Greece probably). They top the salads with amazingly fresh seafood and actually sell their house dressing in amazing bottles that you can refill at the restaurant for just a few dollars.

Sadly, I no longer live there and its a long commute for a meal, so I decided to recreate the meal to the best of my ability. The first step was finding an equally masterful greek dressing. I tried a bunch…I even tried making my own, to no avail. Enter Gazebo Room – - a secret family recipe for the last 50 years. At least according to their site.

When I can’t make something on my own, I really like to find something that says Secret Family Recipe…or Family Tradition. That usually means grandmama had something to do with it and that usually means it will be delicious.

  • 2 Tilapia Fillets
  • 1 tsp Soy Sauce
  • 1 Tbsp Chipotle Mayo
  • Pepper and Garlic Powder to taste
  • 4 Cups Sweet Butter Lettuce
  • 1/4 Cup Feta
  • 1 Medium Tomato, sliced
  • 1/2 Cucumber, sliced
  • 1 tsp Pepper
  • 2 tsp Lime
  • 1 tsp Garlic
  • 1 tsp Salt
  • 2 Tbsp Gazebo Room Greek Salad Dressing

Brush Tilapia with Soy Sauce, Mayonnaise, Pepper and Garlic Powder. Toss Cucumber with Pepper, Lime, Garlic and Salt. Place both in the refrigerator and let marinate for 30 minutes.

Grill Tilapia for 5 minutes per side on aluminum foil or bake for 15-20 minutes at 350.

Toss Lettuce with Feta, Tomatoes, Cucumbers and Dressing. Top with Tilapia and serve.

Tilapia over Greek Salad with Marinated Cucumbers

 
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Posted by on March 29, 2012 in Lunch, Recipes, Seafood Recipes

 

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Seafood Stuffed Avocado

26 Mar

Crab Stuffed Avocado

Who cares about Spring Cleaning? Not this girl…I’m all about Spring Eating. That means getting fresh ingredients and combining them in interesting new ways. After all, isn’t the whole season about new beginnings?

Spring Eating is bright, light and colorful. I find that my healthiest meals have at least 3 colors (this one featured a few shades of green, red and white) to them and integrate fruit and vegetables with a lean protein. Cooking with color and lean protein is a great way to lighten your load right before beach season.

For a fancy cookout or luncheon this season, try Seafood Stuffed Avocado as a first course:

  • 1 lb Shredded Crab and Lobster meat (you can also use one or the other)
  • 2 Tbsp Flavored Mayo
  • 1/2 medium Onion, diced
  • 2 medium Avocado, peeled and halved
  • Salt & Pepper to Taste
  • 1 medium Tomato, chopped
  • 1 Cucumber, skinned and diced
  • Juice of 1 Lemon
  • 1 Tbsp Olive Oil
  • 1/2 tsp Black Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Garlic

Mix Crab, Mayo and Onion. Cover and refrigerate.

Lightly season Avocado with Salt and Pepper. Grill flat side down until slightly warm with grill marks on the flesh of the avocado. Stuff each Avocado half with 1/4 of the Seafood Salad mixture. Arrange on plates with Diced Cucumber and Tomato.

Crab Stuffed Avocado with Tomato and Cucumber Salad

Whisk together Lemon, Olive Oil, Pepper, Salt and Garlic. Lightly pour dressing over stuffed avocado and cucumber/tomato salad. Serve Cold.

 
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Posted by on March 26, 2012 in Lunch, Recipes, Seafood Recipes

 

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National French Bread Day: Salmon Baguette “Hoagie”

21 Mar

Le Hoagie Francaise: Salmon, Brie and Fresh Dill on French Baguette

I love France! I love the language, I love the atmosphere, I love the art, I love the music, I love the shopping. In short, j’aime la vie francaise! Most of all…I love the food!

Every meal in France is an event, even if you just go down to the corner cafe. The dishes are inspired from simple country cooking to fine dining in luxe restaurants. I was lucky to visit France while a close family friend was studying at the famed Le Cordon Bleu. I believe it was pastry week and I am certain it was a diet disaster! But as they say, “When in France…” or was that Rome?

Hmm, anyway to really immerse yourself in the French Cuisine, you don’t have to go all Julie and Julia cooking a million recipes in half a million days. You don’t even have to “Master the Art of French Cooking” (although it is my favorite cookbook). You just have to take simple, fresh ingredients that combine in bright and interesting ways to create excitement for your tastebuds.

As you may know, today is National French Bread Day. So, I figured I would take this opportunity to mesh my American heritage with a little French sensibility. Thus, I give you Le “Hoagie” Francaise…

  • 6oz Salmon Fillet
  • 1/2 tsp Lemon
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Extra Virgin Olive Oil
  • 12 inch French Baguette
  • 3 oz. Brie or Camembert
  • 2 Sprigs Fresh Dill
  • 1 Roma Tomato, Sliced
  • 1/4 Cucumber, Peeled and Sliced
  • 1/4 Red Onion, Sliced
  • 1 Tbsp Dijon Mustard

Season Salmon with Lemon Juice, Pepper, Garlic Powder and brush with Olive Oil. Bake on 375 for 25 minutes (until just browning on the top).

Seasoned and Baked Salmon with Roma Tomatoes

Seasoned and Baked Salmon with Roma Tomatoes

Slice Baguette lengthwise and spread one side with softened Brie. Top with Dill, Tomato, Cucumber and Red Onion.

Fresh Sandwich Toppings: Dill, Red Onion, Cucumber

Break up Salmon with a fork and place over the sandwich toppings. Spread remaining side of bread with creamy Dijon Mustard and Bon Appetit!

Not Your Typical Hoagie...Happy National French Bread Day!

 
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Posted by on March 21, 2012 in Lunch, Recipes, Seafood Recipes

 

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Naked Burgers: The Healthy Burger

17 Mar

Naked Burgers Wrapped in Boston Lettuce

Let’s face it, we are not going to give up our burgers. They are THE American Classic. They are better than baseball and apple pie. They are one of those deliciously consistent meals that you just know you will enjoy. If you want a burger…nothing else will really do. However, if the world wants to get serious about the whole health situation, we need to modify some of our favorites to make them healthy.

Luckily, there are a ton of ways to make burgers that taste great and satisfy cravings without padding some extra buns on your buns. You can use leaner meats like turkey or buffalo to make your burgers, but if only a classic juicy, beefy burger will do…cut the carbs by making a Naked Burger!

Naked Burger

  • 1 lb Lean Black Angus Ground Beef
  • Salt, Pepper to Taste
  • 1 Tbsp Worcestershire Sauce
  • 1 head Boston Lettuce
  • 12 GrapeTomatoes, halved
  • 1/2 Yellow Onion, sliced
  • 1 Avocado, sliced
  • 4 Slices Pepper Jack, Cheddar or Swiss Cheese
  • Favorite Condiments

Season Ground Beef with Salt, Pepper and Worcestershire Sauce. Mix evenly and divide into four patties (or just get pre-made patties and add seasoning if you don’t feel like making them).

Grill over medium high heat for about 5 minutes per side (or until desired “doneness”). If you don’t have a grill, you can pan sear over medium heat for 5 minutes per side or broil (high) for 8-10 minutes, flipping once. Top with Cheese as soon as you remove burgers from heat.

While burgers are cooking, season onions and tomatoes with salt and pepper. Saute until soft and slightly charred.

Wash and dry Lettuce and be careful to leave the lettuce leaves whole. Arrange burger and toppings on lettuce. Fold lettuce into a “pocket” and enjoy!

A full Monty Naked Burger and a modest Naked Burger

Back to Healthy Steak & Beef Recipes

 
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Posted by on March 17, 2012 in Dinner, Lunch, Recipes, Steak & Beef Recipes

 

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How to Cure a Hangover with Healthy Food

13 Mar

Turkey Bacon Egg Bake

As adults, we consider ourselves to be past the transgressions of our youth. We are responsible. We own cars and live on our own and we maintain a certain level of control.

And then sometimes we don’t. I don’t want to name names or point fingers (mainly because it feels awkward to constantly point at myself), but everyone has a Saturday or a Sunday when the only thing they can manage to do is recover from Friday or Saturday or Friday and Saturday (seek help if this is you).

When you wake up at the crack of 1:00 pm with a tell-tale headache; wearing a mixture of last night’s outfit and pajamas that will become today’s uniform, only a few things can wash away the heavy dirt of poor decisions made one right after the other. They are a long, warm shower, a quick and comprehensive delete of all texts sent after 1:00 am, perhaps a bloody mary and most importantly COMFORT FOOD!!

But Stop…Think…Did you maybe do enough damage last night? Did someone over-indulge just a little bit? It may be time to consider a healthy, yet equally delicious alternative to the food binge you’ve been planning in your whiskey soaked dreams.

Turkey Bacon Egg Bake

  • 6 Slices Whole Wheat Bread, Coarsely Ripped
  • 4 Eggs
  • 1 Cup Egg Beaters or Egg Whites
  • 1 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Rosemary (Ground)
  • 10 Slices Turkey Bacon, Chopped
  • 2 Cups Baby Spinach
  • 1/2 Cup Sliced Mushrooms
  • 1/2 Cup Red Onion, Chopped 1 Cup Feta or Goat Cheese

Preheat oven to 350.

Coat a large oven safe casserole dish with cooking spray. Loosely cover the bottom of the dish with Bread. Blend Eggs, Egg Beaters or Egg Whites, Salt, Pepper and Rosemary. Pour egg mixture over bread.

Add Turkey Bacon, Spinach, Mushrooms and Red Onion. Turn until evenly mixed. Top with cheese and bake for 25-30 minutes until bread rises and turns golden brown.

Healthy Alternative to Hangover Food

 
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Posted by on March 13, 2012 in Breakfast, Chicken & Turkey Recipes, Recipes

 

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National Chili Day

23 Feb

Serve with Hint of Lime or Hint of Jalapeno Chips

I never realized how many holidays there could be for food until I signed up to receive alerts from www.punchbowl.com! Their reason to celebrate app has become my reason to check emails in the morning.

I am always surprised by what they come up with. While they do list all of the well-known holidays, most recently Mardi Gras, there are some ”National Food Holidays” so obscure that I find myself laughing as I read about: National My Way Day, Gum Drop Day and Don’t Cry Over Spilt Milk Day!

On the other hand, I have to thank Punchbowl for giving us all an excuse to enjoy things like National Margarita Day and Chocolate Cake Day! Basically, if you are ever looking for a ridiculous excuse to party and all the fixin’s to get it done from invites to party ideas, Punchbowl is the place.

One holiday that I can definitely get behind is National Chili Day. I enjoy a good bowl of chili so much that I actually think it should be an official day off from work/school so that families can enjoy this wonderful comfort food together. (Obama, you will be getting my notes on this)

There are a million ways to make Chili, of which I will only be posting one. I hope you enjoy and feel free to list your favorite ways to make it your own…

  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Cups Diced Yellow Onion
  • 2 Diced Bell Peppers, Seeded
  • Pinch of Salt
  • Pinch of Cayenne Pepper
  • 2 lbs Ground Beef (or Ground Turkey)
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tsp Oregano
  • 3 tsp Minced Garlic
  • 12 oz. Guinness (or similar Dark Beer) – optional
  • 28 oz. Chunky Tomatoes
  • 1/4 Cup Tomato Paste
  • 1 Cup Small Red Kidney Beans
  • 1 Cup Small Black Beans

Heat Oil in a large pot over medium high heat. Add diced Onion and Peppers. Season with Salt and Cayenne Pepper and saute until soft. Carefully added Ground Beef or Turkey and crumble as it browns (about 3 minutes)

Season with Chili Powder, Cumin, Red Pepper Flakes, Oregano and Garlic and cook for an additional 5 minutes before adding Beer and allowing to absorb for an additional minute (optional).

Stir in Tomatoes, Tomato Paste and Beans. Reduce heat and simmer for 20-30 minutes*, stirring occasionally.

Chili's almost ready!

Optional Garnish: Sour Cream, Sliced Jalapenos and Shredded Cheddar or Monterey Jack Cheese

*The longer you simmer, the more depth of flavor you will achieve, but be sure to watch the chili as it can get thick. Add 1/4 of water or stock as needed to reach desired consistency.

Don’t feel like cooking? Here’s a little way to cheat and still have great chili!

 
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Posted by on February 23, 2012 in Chicken & Turkey Recipes, Events, Lunch, Recipes, Seasonal Dishes, Steak & Beef Recipes

 

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