Bacon Turkey Burgers

Early turkey burgers were definitely not the most exciting of meals.      For most part, they were dry, tasteless, fat free patties with an unappealing beige color. In the 1970’s, people became aware of the fact that by substituting ground turkey for ground beef made a burger that was a whole lot healthier.

The ‘secret’ we all know, to cooking moist and flavorful turkey burgers is by adding enough moisture to replace the fat they lack. Eggs and breadcrumbs, traditionally used to moisten and bind are good, but a little imagination can add a whole lot more flavor as well as eye appeal. Before adding vegetables, saute them for a few minutes and use a heavier hand with fresh herbs if you choose to use them. Turkey burgers require delicate handling so a heavy, cast iron skillet or one of those ‘Gotham Steel’ copper grills you can place on your barbecue would work great.

I came across this recipe for BACON TURKEY BURGERS  on website called lisasdinnertimedish.com  It combines the turkey with bacon, zucchini and onion. I found it to be real good — not to dry with a hint of the smoky bacon flavor. Well worth trying.

Bacon Turkey Burgers
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Servings
8-10
Servings
8-10
Bacon Turkey Burgers
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Servings
8-10
Servings
8-10
Ingredients
Servings:
Instructions
  1. In a skillet, cook bacon until crispy; drain on paper towel. Reserve 1 Tbsp bacon grease. Finely chop bacon, onion, garlic & shred zucchini. Heat bacon grease that remained in skillet & saute onion & garlic until tender.
  2. In a large bowl, combine all ingredients & mix with your hands until everything is combined. DO NOT OVER MIX as it tends to make the burgers tough. Form mixture into 8-10 patties.
  3. TO BAKE; transfer patties to a parchment-lined baking sheet. Bake at 350 F. for 15 minutes or until cooked. TO FRY: saute patties on a large griddle or in a large skillet over medium heat for about 3 minutes per side, until browned. TO BARBECUE: refer to blog information above.
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Chicken Fajitas

When I’m working in the yard, summer always tempts me to spend less time in the kitchen. As much as I love to cook, I find the ‘gardener’ in me takes over. I can’t simply just go out and do a bit of looking. The first thing I know, there’s a little weed that needs to be picked or a plant to prune and that does it — I’m hooked for hours. Nevertheless, one thing for sure and that is the fresh air and exercise builds an appetite which brings me to a fast-to-fix meal.

Today, I’m thinking some chicken fajitas for our evening meal. Before I even go outside, I’ll do a bit of quick prep work, that way it will be a ‘no brainer’ later when I’m tired.

Technically, only beef was used in fajitas, but the term has become ‘blurred’ and describes just about anything that is cooked and served rolled up in a soft flour tortilla. The origin of the fajita goes back to Mexican ranch workers living in West Texas (along the Rio Grande on the Texas-Mexican border) in the late 1930’s or early 1940’s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as shirt steak. The first print mention of the word fajitas anywhere in the world didn’t occur until the 1970’s.

The chicken breast I’m using in this recipe is marinated for a number of hours making it nice and spicy as well as tender. This is a great little, quick and easy hand held meal.

Chicken Fajitas
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Servings
6
Servings
6
Chicken Fajitas
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Servings
6
Servings
6
Instructions
  1. In a large resealable plastic bag, combine 2 Tbsp oil, lemon juice & seasonings. Add chicken. Seal & turn to coat; refrigerate for 1-4 hours.
  2. In a large skillet, saute peppers & onions in remaining oil until crisp-tender. Remove & keep warm. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through. Spoon filling down the center of the tortillas; fold in half. Serve with cheese & choice of other toppings.
Recipe Notes
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Rhubarb Orange Pork Country Ribs

There is definitely more to rhubarb than just dessert. While rhubarb is generally treated as a fruit, it has also made many popular appearances in recipes of the day as a savory ingredient.

Braised in chicken stock with a little brown sugar makes a nice side dish for pork, lamb or fish. In sauces, it teams well with onion, sugar and star anise and tarragon for salmon or trout. If your serving pork, onion, sugar, cinnamon, allspice and cloves all pair well with rhubarb.

In September, 2016, I posted a recipe for Spiced Pork Tenderloin with Rhubarb Chutney. It became real popular with my blog followers so I thought I would share another pork/rhubarb idea. This recipe was one of those newspaper clippings from yesteryear that is still in my ‘file’ today.

Rhubarb Orange Pork Country Ribs
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Servings
2-3
Servings
2-3
Rhubarb Orange Pork Country Ribs
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Servings
2-3
Servings
2-3
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 F. Trim excess fat from short ribs; cut into serving size pieces. Place some of the fat in a heavy skillet & heat until skillet is well greased. Discard any remaining pieces.
  2. Combine flour, salt & pepper in a plastic bag. Place short ribs in bag & shake to coat evenly; reserve any extra flour. Place ribs in skillet & brown slowly on both sides. Transfer to a shallow baking dish, making a single layer.
  3. Top ribs with slices of onion, orange & celery. Toss rhubarb, sugar, reserved flour mixture & cloves together & sprinkle over all. Add water to the baking pan. Cover tightly with foil. Bake 35 minutes or until ribs are tender. Uncover & continue baking 10 minutes longer.
Recipe Notes
  • The original recipe used pork chops but our preference is with pork country style ribs instead.
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Vintage Pineapple Pie

This week we celebrate my husband, Brion’s birthday. Family birthdays forever bring me back to my childhood days. My mother always made the birthday person’s favorite meal on their day along with a cake. Although she excelled at cooking in general, her creative talent was put to good use when she decorated our birthday cakes.

Brion has always loved pineapple pie. I’m not sure where it came from but could possibly have been from time spent in the Cook Islands years ago.

In 1950, the Pillsbury company (General Mills) came out with a pie crust mix. Their promotion read that ‘the quality was assured by the finest ingredients, scientifically blended and perfectly balanced’. All you had to do was add water and mix. To further promote their product they included a recipe for Pineapple Pie supposedly having been written by ‘Ann Pillsbury’. This was a fictitious home economist created for marketing purposes. She essentially represented the members of the Pillsbury Home Service department. Unlike Betty Crocker, Ann Pillsbury did not catch on and was replaced in 1965 by the Pillsbury Doughboy who we still see in their current advertising.

My blog recipe is a bit different from the vintage one but is one of Brion’s favorites. Over the last six months, Brion’s love and support have helped me recover from shoulder replacement surgery for which I’m very grateful.

                                               BIRTHDAY WISHES WITH LOVE!

Vintage Pineapple Pie
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Servings
6-8
Servings
6-8
Vintage Pineapple Pie
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Servings
6-8
Servings
6-8
Ingredients
Pineapple Filling
Crumb Crust
Meringue Topping
Servings:
Instructions
Pineapple Filling
  1. In a saucepan, combine cornstarch & sugar. Gradually stir in water until mixture is smooth. Add lemon zest & undrained crushed pineapple. Stir constantly over medium heat until mixture starts to boils; reduce heat slightly & continue to boil 2 minutes. Remove from heat; quickly stir in butter & beaten egg yolks, mixing well. Allow mixture to cool to room temperature.
Crumb Crust
  1. In a food processor or with a rolling pin, crush biscuits finely & evenly. Melt butter; add to crumbs, mixing well with fork. Press evenly over bottom & up sides of a 9-inch flan or pie pan. Refrigerate crust while filling is cooling.
Meringue Topping
  1. Preheat oven to 375 F. In a small bowl, beat egg whites until soft peaks form, gradually add sugar. Beat until sugar is dissolved. Spread filling evenly into crust; top with meringue making sure to spread it to the edge of crust to form a seal.
  2. Bake for about 5-10 minutes or until surface of meringue is evenly golden brown.
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Chicken Kebabs

With the passage of time, Kebabs have managed to find a very significant place in modern day cuisines. Although kebabs have their roots in the Mediterranean and Middle East, they have been able to make their way around the world.

There is something special about warm weather and the smell of grill aromas saturating the air; it just seems to take food to a whole new level.

Tradition has it that kebabs were invented by medieval soldiers who used their swords to grill chunks of freshly hunted animals over open field fires. The word kebab means ‘fry’ but is also synonymous to ‘burning’. The first kebab dates back to 17th century BC, Greece. Akrotiri, a settlement on the Island of Santorini  was buried in volcanic ash which preserved the remains of many objects, etc. In 1967, the site was excavated and unearthed stone sets for barbecuing. The stones were carved to resemble long dog-like animals that would have slots for skewers to lay in. These were called ‘firedogs’.

The nice thing about this meal is that its simple and easy. I guess you could say ‘the pizza of the grill’. The picture at the end of the blog is a very common sight we saw in the streets of Ecuador. Brion and I were never brave enough to try them but it sure smelled good in the open air.

I am using chicken breast for my kebabs today. Nothing fancy, just good eating. Enjoy!

Chicken Kebabs
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Servings
6
Servings
6
Chicken Kebabs
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Servings
6
Servings
6
Instructions
  1. Cut chicken breasts into 18 lengthwise strips; place in a large resealable plastic bag. In another resealable plastic bag place green peppers, onions & mushrooms.
  2. In a large bowl, combine salad dressing, soy sauce, Worcestershire sauce & lemon juice. Remove 1/3 cup; cover & refrigerate. Divide the remaining salad dressing mixture between chicken & the vegetables; seal both bags & turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
  3. Drain & discard marinade from chicken & vegetables. Alternately thread chicken & vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning & basting with reserved marinade occasionally.
Recipe Notes
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Blueberry Dumplings

On February 12, 2016, I posted my first blog on this site. It was called ‘Bake Day Surprises’. It featured a simple little recipe from one of my mother’s many versions of dumplings. A sweet, caramel-like, bread dough dumpling that brings back another taste of a memory never to be forgotten.

Dumplings are made from a dough that can consist of ingredients such as flour, potatoes and bread crumbs. Most often formed into a ball shape, then boiled or steamed.

In German cuisine, you will find a dumpling for every occasion and course in a meal. They can be served as a main meal, side dish, part of a soup or as a sweet dessert. Other varieties are filled with fruit or meats.

The fact that my mother baked bread every week when I was a kid, meant that dumplings were the ‘norm’.

With fresh blueberries available at this time of year, why not use some in a few BLUEBERRY DUMPLINGS!

Blueberry Dumplings
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A simple baking powder dumpling that 'mimicks' those delicious but more time consuming yeasted versions.
Servings
4-8
Servings
4-8
Blueberry Dumplings
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A simple baking powder dumpling that 'mimicks' those delicious but more time consuming yeasted versions.
Servings
4-8
Servings
4-8
Ingredients
Blueberry Sauce
Dumplings
Servings:
Instructions
Blueberry Sauce
  1. Place blueberries into a skillet. Add water, sugar & cornstarch. Cook over medium heat, stirring occasionally, until blueberry juices start to flow & bubble. Turn heat to low.
Dumplings
  1. In a large bowl, combine flour, baking powder, zest, nutmeg & salt. Add milk & stir until flour mixture is just moistened. With a spoon, drop 8 'dumplings' onto simmering blueberry mixture. Cover pan & allow to cook 14-15 minutes or until dumplings puff up nicely.
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Seafood Salmon Roulade

Today, July 25th, is my sister Loretta’s birthday. As I think of her with fondness on her day, I wanted to feature a special meal that I’m sure she would enjoy. I would much rather be making it for her but distance makes that impossible.

The entree I am preparing is WILD SALMON ROULADE stuffed with SHRIMP & SCALLOPS and served with DILL SAUCE.

Roulades have been around since the 18th century. The things that have made them so popular are that they are simple — once prepared they need little attention while cooking. They are versatile — any meat or fish that can be thinly sliced lengthwise will work. There are many options when it comes to the filling — anything that cooks faster than the outside is suitable. Elegant for entertaining — on the outside a delicate fillet of fish or meat; on the inside a hidden second flavor.

In this recipe, the salmon roulade is stuffed with shrimp and scallops and served with a delicate sauce.

Loretta is a few years older than I am so she has always been in my life. I have lots of wonderful memories from our ‘adventures’ while growing up on the farm together. Thank you, Loretta, for those beautiful moments in life that can never be brought back but I will treasure them in memories forever.

             OUR FAMILY CELEBRATES YOU WITH LOVE ON YOUR SPECIAL DAY!

Seafood Salmon Roulade
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Servings
6-8
Servings
6-8
Seafood Salmon Roulade
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Servings
6-8
Servings
6-8
Ingredients
Salmon
Dill Sauce
Servings:
Instructions
Seafood Stuffing
  1. In a bowl, whisk egg white until frothy; set aside. Finely chop shrimp; cut scallops into 1/2-inch cubes. Add seafood to egg white. Add bread crumbs, chives, parsley, lemon rind, tarragon, salt & pepper; toss to combine. Refrigerate.
Salmon
  1. Butterfly (skinned) salmon fillet; sprinkle with salt & pepper. Spread stuffing over salmon leaving a border at edges. Starting at long side , roll salmon, tying with kitchen string at 1-inch intervals. Place on a parchment-lined, rimmed baking sheet. Sprinkle with salt & pepper.
  2. Preheat oven to 375 F. Roast about 50 minutes or when thermometer inserted into the thickest part reaches 160 F. Transfer to cutting board; tent with foil & let rest for 10 minutes.
Dill Sauce
  1. In a small bowl, mix dill sauce ingredients together. Adjust consistency with milk & tartness with lemon juice. Set aside for 10-20 minutes You could use Greek yogurt instead of sour cream. It is slightly more tangy & low fat tends to be less creamy but does reduce the calories.
Recipe Notes
  • You can prepare the salmon roulade up to 2 hours ahead, just cover & refrigerate.
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Summer Food on a Stick

I was interested to know a little more about this idea of ‘food on a stick’. It seems its a fairly wide spread way of eating food. In Indonesia there are many forms of chicken satay and of course the shish kebab originating from Turkey. It all comes from a culture that has been around since before the 1840’s.

The North American classic ‘corn dog’ was patent in 1929. The patent cited that it was for a ‘combined dipping, cooking and article holding apparatus’ and was intended for ‘impaling foods such as wieners, boiled ham, hard boiled eggs, cheese, sliced fruit, etc., on a stick, covering them in a batter and deep frying it’.

This food on a stick phenomenon has grown greatly over the past 20 years or more. It has become some sort of extreme ‘sport’ on a stick. For entrepreneurs, its whatever I can put on a stick that nobody’s done before. I was reading an article that listed 83 different possibilities!

Here’s a couple of ideas I found interesting to try. TURKEY MEATBALL BREADSTICKS  and BACON WRAPPED MUSHROOMS ON A STICK.

Turkey Meatball Breadsticks/ Bacon Mushroom Kebabs
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Servings
8-12
Servings
8-12
Turkey Meatball Breadsticks/ Bacon Mushroom Kebabs
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Servings
8-12
Servings
8-12
Ingredients
Bacon Wrapped Mushroom Kebabs
Servings:
Instructions
Breadsticks
  1. In a large bowl, combine lukewarm water, yeast, sugar, oil & salt. Allow to become frothy, about 10 minutes. Gradually add flour, 1 cup at a time, mixing until dough forms a ball. Transfer to a greased bowl, cover with plastic wrap & allow to rise about 1 hour in a warm, draft-free place. While bread sticks are rising, prepare turkey meatballs.
Turkey Meatballs
  1. Line a large baking sheet with parchment paper; set aside. In a bowl, combine turkey, bread crumbs, Parmesan cheese, oregano, basil, parsley, red pepper & garlic. Form into 36 - 1" diameter meatballs. When dough is ready, turn out onto a floured surface. Press or roll into a 12 x 8" rectangle. Cut into twelve strips about 1-inch wide x 8-inches long.
  2. Starting with one bread stick, thread dough then a meatball, repeating process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough & meatballs away from each other by about 1/4", so the meatballs bake through & the dough has room to expand.
  3. Preheat oven to 375 F. Stir together garlic powder & melted butter. Brush bread stick dough ONLY with mixture. Bake for 20 minutes until meatballs are cooked through. Remove from oven & sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted. Serve while hot with warm marinara sauce for dipping.
Bacon Wrapped Mushroom Kebabs
  1. Soak skewers 30 minutes. Cut bacon strips in half. Wrap each mushroom with a bacon strip & thread 4 on each skewer. Grill on medium heat until bacon is done, about 10-15 minutes, basting with barbecue sauce. Serve immediately.
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German Banana-Orange Pancakes

You could say the German pancake is a cross between a souffle and an omelet. Baked in a round pan with sides, it is quite similar to a Yorkshire pudding in which the center is sunken. It derived from the German Pfannkuchen  and is also called Dutch baby pancake. This light, airy pancake is crispy around the edges while retaining a tender, custard like middle.

In most cases these pancakes would be served with lemon slices, powdered sugar and butter. My choice today is to serve them with sliced bananas drizzled with orange sauce.

This is one of the simplest dishes to prepare and one of the most impressive to serve. I don’t actually recall my mother making these but we certainly did eat the more ‘common’ pancakes, which were so good as well.

German Banana-Orange Pancakes
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Servings
2
Servings
2
German Banana-Orange Pancakes
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Servings
2
Servings
2
Ingredients
Pancakes (2 - 9" pancakes)
Banana/Orange Sauce
Servings:
Instructions
Pancakes
  1. Preheat oven to 400 F. Generously butter two 9-inch cake pans. In blender, process eggs gently until light in color. Add remaining ingredients; process until smooth & pour into pans. Bake 20 minutes; reduce heat to 350 F. & bake 10 minutes more. Slide onto warm plates. Prepare banana/orange sauce WHILE pancakes are baking.
Banana/Orange Sauce
  1. In a skillet, combine butter, sugar, orange juice & zest; bring to a boil. Peel bananas & slice; add to orange sauce. Stir to coat. Remove from heat. Pour banana/orange sauce over baked pancakes & serve.
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Almond Poppy Seed ‘Sheet’ Cake

Sheet cakes are sometimes thought of by some as a lazy man’s cake. Yes, they are easy to bake and contain no fancy layers or have intricate decorations but ….

Traditionally a sheet cake refers to a cake baked in a large, shallow rectangular pan such as a jelly-roll pan. They are single layer and almost always frosted on both top and sides.

The famous ‘Texas Sheet Cake’ that is very popular in the US seems to be referenced as far back as 1936. I understand it started out as three layers and ultimately became a one layer, large sheet cake. By the 1970’s these recipes were using sour cream instead of buttermilk and alternative ingredients had evolved.

Today, if you are wanting to make a sheet cake you can find over 300 recipe choices on allrecipes.com alone. At this time of year with so many people hosting block parties, barbecues, family gatherings etc. I thought it would be nice to post a favorite recipe of mine. If you like poppy seed, you will absolutely love this cake. 

Almond Poppy 'Sheet' Cake
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Almond Poppy 'Sheet' Cake
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Ingredients
Cake
Topping
Servings:
Instructions
Cake
  1. Preheat oven to 325 F. Beat egg whites until stiff, set aside in fridge. In a small bowl, combine flour, poppy seed, baking powder & salt. In a large bowl, beat egg yolks, gradually adding sugar, followed by oil, milk, flavorings & dry ingredients.
  2. Gently fold in egg whites. Pour into 2 unbuttered 9 x 13" pans or onto an unbuttered cookie sheet 18 x 15 x 1". Bake on middle rack for about 20 minutes. Remove from oven & allow to cool completely.
Icing & Topping
  1. In a small bowl, combine icing ingredients & beat until smooth; spread on cake & cool completely. Melt chocolate & margarine in microwave. QUICKLY spread topping over cooled cake.
Recipe Notes
  • I was only needing a small amount today so I made a quarter of the recipe & baked it in an 8 x 8-inch pan. It cuts nicely into 9 or 18 pieces.
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