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.
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.
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.
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.
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.
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.
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.
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.
The original recipe used pork chops but our preference is with pork country style ribs instead.
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!
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.
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.
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.
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.
You can prepare the salmon roulade up to 2 hours ahead, just cover & refrigerate.
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.
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.
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.
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.
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
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.
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.
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.
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.
With my passion for food history and preparation, there is always a draw that pulls me back to my German roots. A lot of these recipes I recall my mother making but some are new to me that I just can’t resist trying.
In 2016, I posted a couple of recipes ( one in April and the other in August) for Potato Bread that had a meat filling baked inside. These take sandwiches to a whole new level and are so great for picnics — the perfect meal all in one.
The hand held meat ‘pie’ has a worldwide history. The British serve Cornish pasties, while empanadas are found throughout Central and South America. Italians are drawn to calzones (which are often made without meat). That brings me to eastern Europeans with their bierocks.
A bierock is made from a yeasty dough stuffed with ground or shredded beef, cabbage and onions. They were created to be carried by miners and farmers to work so they could enjoy a hearty lunch. What began as a ‘pocketful’ of beef and cabbage eventually led to the Reuben that we know today. The BIEROCK is a characteristic food of Germans from Russia.
These bierocks freeze well, so making them ahead of time is no problem. Just take them out of the freezer in the morning to thaw by lunch time. You can warm them in the microwave for 1-2 minutes in 30 second increments to heat through if you wish.
In a large bowl, place milk & butter. Microwave for 30 seconds at a time until butter has melted. Add sugar & whisk to dissolve. Whisk mixture until it has cooled to lukewarm. Sprinkle yeast over milk mixture & allow to stand 5-10 minutes, until foamy. Whisk again, adding in 2 cups of flour, egg & salt.
Stir in remaining flour, 1/4 cup at a time until dough comes together. On a floured surface knead dough 10-15 minutes until soft, smooth dough forms, adding flour as needed. Dough should be tacky but not sticking to your hands.
Shape dough into a disk; place in a greased bowl, turning dough to coat. Cover loosely with plastic wrap & place in a warm, draft-free place to rise, about 1 hour or until doubled in bulk.
In a large skillet, brown meat until almost cooked, 5-7 minutes. Drain grease from pan, add onions & cook 2-3 minutes or until they begin to soften. Add cabbage & cook 7-10 minutes, until cabbage is tender. Remove from heat & season with salt & pepper.
Place dough on a floured work surface, knocking it back. Divide into 8-12 balls (about 85 g each). Flatten each ball to a circle 4-5" in diameter. Spoon 2 large Tbsp of filling onto the center of each circle, leaving edges clear. Bring the edges together & pinch them to seal dough completely. Continue with rest of the filling & dough.
Place the shaped 'bierocks' on a greased baking sheet & allow to rise, covered 30-45 minutes until roughly 1 1/2 times the original size. Preheat oven to 375 F. during the last 10 minutes of rising time. Brush bierocks lightly with milk & bake 20-25 minutes or until golden & hollow sounding when tapped. Remove from oven & cool on a wire rack.
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.
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.
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
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.
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.
We are celebrating our country’s 150th ‘birthday’ this year. July 1st marks the historical event in which Canada gained its independence from Great Britain in 1867. This important holiday celebrates the birth of Canada as an independent nation.
Our July 1st holiday is comparable to the July 4th, ‘Independence Day’ holiday celebrated by the United States. Along with numerous parades, concerts, carnivals, festivals and firework displays, Parks Canada entrance fees are being waived in 2017 to mark this occasion.
Food and drink are almost as synonymous with Canada Day as the colors of red and white. Barbecues are definitely the preferred choice of food event for the day.
For ‘our’ barbecue, I am going with some BACON-WRAPPED BURGERS, POTATO SALAD with BLUEBERRY-LEMON CHEESECAKE CUPS. Yum!
In a large bowl, combine the first seven ingredients & 2 Tbsp barbecue sauce. Crumble beef over mixture & mix well. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty & secure with a toothpick.
Barbecue at 350 F. until meat is no longer pink. Baste frequently with remaining barbecue sauce during latter part of cooking.
Blueberry-Lemon Cheesecake Cups
Add boiling water to jelly powder; stir 2 minutes until dissolved. Refrigerate 45 minutes or until slightly thickened.
Preheat oven to 325 F. Mix graham crumbs & butter; press about 3 Tbsp onto bottom of each of 8 -125 ml, pyrex custard cups. Place on rimmed baking sheet; bake 6 minutes. Cool.
Beat cream cheese & sugar with mixer until blended. Gradually beat in half & half; Stir in jell-o. Spoon into cups; top with fresh blueberries.
You can find the potato salad recipe in the June 2016 blogs.
I know it sounds quite ordinary but we are not just talking about just any plum cake. Variations of the German specialty, ‘zwetschgenkuchen’, exist where some versions are made with a shortbread pastry verses a yeast dough, some have streusel – some do not – some are round, other’s are rectangular. One thing for sure is that they all use the plump, sweet, juicy European plums also known as Italian Prune Plums or Empress Plums. This variety is ideal for cooking not only because of their texture but also because their flavor becomes more complex through cooking.
Fruit and yeast-based cakes are a German hallmark with this cake being a perfect example. Its not overly sweet, has a touch of tartness to it, a small hint of cinnamon and that tender yeast dough.
When I was growing up and my mother used Italian Prune Plums in her canning or baking, I just thought it was because they were available at the time. I had no idea that they played such a special part in German baking until I was older.
I realize this is probably not the kind of thing you feel like making on a hot summer day. I suggest putting it on hold for a rainy day because it is well worth the effort. Just to encourage you further, I’ve added an alternate yogurt dough you could use instead of the yeasted one which would speed things up.
In a large bowl, dissolve yeast in 1/3 cup warm milk & allow to become frothy, about 5-10 minutes. With an electric hand mixer, beat together sugar, salt, warm melted butter, egg & vanilla. When yeast is ready, Combine with egg mixture. Add flour, 1 cup at a time to wet mixture. Stir well after each addition; dough should become smooth & elastic. It will not be firm enough to knead into a ball, more like thick batter. Cover loosely with plastic wrap & set in a warm, draft-free place to rise for an hour or until doubled in bulk.
In a small bowl, combine streusel ingredients. Using fingertips, rub mixture until it resembles coarse meal.
'ALTERNATE' Yogurt Dough
In a bowl, whisk together flour, sugar, baking powder & salt. In small bowl, beat together yogurt, milk, oil & vanilla. Make a well in center of dry ingredients; add wet mixture & combine until dough forms a ball.
To make Plum Cake Tarts
Generously butter eight - 4 x 3/4" mini tart pans or press out a rectangle of dough about 8 x 10" size on a baking sheet or a jelly-roll pan could be used. For tart pans, divide dough into 8 pieces & press dough out over bottom & up sides. For the rectangle shape, dough could be rolled out on parchment paper & laid directly on pan.
Lay plums close together in rows, covering the entire dough. If using YEAST DOUGH, set pan in a warm place & let rise rise an hour. Sprinkle the streusel over the top & bake at 350 F. for 30-35 minutes or until top is golden. If using YOGURT DOUGH, evenly sprinkle farina over dough before placing the plums on the pastry ( it helps to keep the pastry from becoming soggy). Arrange plums on pastry; distribute streusel over cake. Bake at 350 F. for 30 minutes or streusel is light golden.
Father’s Day, that special day set aside to honor our fathers and the father figures who have influenced our lives. A father’s love is such a special gift beyond compare. You only know the meaning when he is no longer there.
My father passed away in 2005 and Brion’s in 2011. The passage of time will never dim those precious memories we have of them. They followed very different paths in their life’s journey; my father was a farmer and Brion’s an army soldier. Both of them gave so much of themselves to their life’s work as well as to their families.
There are not enough words to describe how important my father was to me and the powerful influence he continues to be in my life even though he’s gone.
As a tribute to our dad’s on Father’s day, I am featuring a CHEESE CRUSTED APPLE PIE. Both of them loved apple pie so it seems like a good choice for the blog recipe.
In a large bowl, whisk together flour, salt & cheese. Cut in half the shortening to resemble coarse meal; then remaining shortening until it resembles small peas. Add water, a little at a time, mixing lightly with a fork. Shape dough into a firm ball; chill for 10 minutes.
Preheat oven to 400 F. On a lightly floured surface, roll pastry out to fit a 9-inch flan pan; trim edges. Cover pastry with a piece of parchment paper; cover with dried beans & bake for 7 minutes. Carefully remove beans & bake another 7 minutes. Remove from oven & cool.
Chop apples coarsely, place in a saucepan with lemon juice; cover & cook about 10 minutes or until just tender. Stir in flour, sugar & cinnamon; cool to room temperature.
In a small bowl, combine sugar, flour & pecans. Rub in butter until mixture is coarse & crumbly.
Place filling into pastry shell, sprinkle with topping. Bake at 400 F. for 15 minutes; reduce heat to 375 F. & bake further for 15 minutes. Cool to room temperature. Decorate with whipped cream, extra chopped pecans & powdered sugar, if desired.
Due to the fact that ovens sometimes vary in temperature, you may need to adjust the baking temperature a little higher or lower than recipe states.