There’s something fundamentally satisfying about the textural contrast of biting through a crisp savory shell into a juicy turkey burger. It’s not like burgers needed to be reinvented, but I’m all about trying new things to see if there’s something novel and delicious to be discovered.
Breakfast can be many things to many people. Hash browns come in many shapes and sizes. They can be prepared in various ways. Some consider it the ultimate breakfast food that needs to be served with eggs.
Brion has always enjoyed hashbrowns, not the diced, fried to a crisp in a deep fryer kind, but the nice shredded, golden kind. My inventions for new culinary techniques that revolutionize the way we eat usually happen in the middle of the night during a bout of insomnia. But all it takes is a quick Internet search to reveal that I’m far from the first person to have invented the cookery method, and hundreds of recipes already exist. Nevertheless, this idea for an interesting breakfast is a good example of that.
I crusted the turkey burgers with some shredded potatoes, so when they cook and get crispy, they act as a barrier that locks in all the juices. The roasted tomatoes add a nice little garnish to the burgers. I topped the burgers with poached eggs, because when you cut into it, the velvety, creamy yolk pours out onto the burger and acts as a sauce…and what goes better with potatoes than eggs, right? So, there you have it …. crispy, golden hashbrowns, meat, eggs & tomatoes …. what a breakfast!
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Breakfast Turkey Hashbrown Burgers
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Instructions
Hashbrowns
Thaw shredded hashbrowns on paper towel. In a bowl, place the flour, cheese, egg, onion, garlic, coriander, smoked paprika, salt & pepper. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until burgers are ready to be coated with the mixture.
Turkey Burgers
In a bowl, combine burger ingredients & divide into 4 equal portions. Form into burger patties. Coat burgers with hashbrown mixture, gently pressing coating down to make sure it adheres well.
Roasted Cherry Tomatoes
In a small bowl, place cherry tomatoes & add some Italian dressing to coat. Place on a foil lined baking dish.
Cooking
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In a skillet, heat 1 Tbsp EACH butter & olive oil. Carefully place hashbrown burgers in skillet & cook burgers on each side only until they are a golden brown. Remove to a baking pan & place in the oven to continue the cooking process until the meat is fully cooked. Roast the cherry tomatoes at the same time.
While the burgers are in the oven, prepare the poached eggs. Heat a small pot of water until it is almost at a boil. Add 1 Tbsp vinegar to help the eggs to congeal. Crack the eggs gently right above the surface of the water. Turn off the heat & cover the pot for about 3-4 minutes or until the whites of the eggs are fully cooked but the yolks are still runny. Remove the eggs with a slotted spoon.
When the burgers & tomatoes are cooked, remove them from the oven. Place them on serving plates & top each burger with a poached egg. Garnish with sprigs of fresh thyme if you wish.
HAPPY ST. PATRICK’S DAY!
St. Patrick’s Day is a funny thing here in Canada. It’s the one time each year that people seek out green food and drinks, everything from shamrock shakes, a green bagel, or green beer are part of our version of this holiday.
And what’s funnier, is that this holiday is a very different experience in Ireland. At least that is what I have been told by people who live there. They don’t do all the ‘crazy green stuff’ like we do, if they celebrate it at all.
Green food has been getting more and more ‘creative’ on this particular holiday. Clean eating, green foods like spinach, avocado and broccoli for example. A walk through the grocery store produce section will provide a variety of examples of just how many green foods are available to use in meals and snacks.
In the spirit of St. Patrick’s Day, I wanted to incorporate some green food in our supper meal. What better excuse could I have to make some broccoli pizzas!
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Zesty Broccoli & Smoked Cheddar Pizza
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Instructions
Herb Sauce
In a saucepan, combine butter, cream cheese, milk, garlic & onion powder, basil, oregano, salt & pepper. Heat & stir over medium heat until cream cheese is melted & sauce becomes thick & creamy.
Toppings
Slice grape tomatoes in half lengthwise & marinate in zesty Italian dressing.
Prepare broccoli florets. Steam in microwave dish for about 2 minutes. Drizzle with zesty Italian dressing.
Shred cooked chicken & grate cheese.
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Spread herb sauce over Naan breads & top with shredded chicken. Divide cheese evenly between the 4 Naan breads.
In the center of each pizza lay 6 marinated tomato halves. Place the florets in a circle surrounding them sprinkling veggies with black pepper.
Bake pizzas for 10-15 minutes or until veggies are nicely roasted & edges are crispy. Remove from oven & serve.
Chicken balls aren’t authentic Chinese food but they were probably inspired by Chinese sweet and sour pork. The pork is replaced with chicken, it’s battered instead of breaded and the sauce is sweeter but its in the same ball park. These sweet and sour pineapple chicken balls are a type of modern Chinese food served in Canada, Ireland, United States and the UK as a staple of Chinese take-out. Due to their vast popularity among the masses, they have become linked unwilling to Chinese cuisine, for better or worse. They are largely unheard of in China, depending on the recipe and referred name.
Here in Canada, in our province of Alberta, many of the Chinese dishes that are served in small-town Chinese restaurants have a distinctly Canadian twist. Chinese Canadian food evolved over the decades and has developed into a its own unique cuisine. Some dishes that are unique to Canada and Alberta include ginger beef, cabbage chow mein & sweet and sour chicken balls. Across Canada, Chinese Canadian food has evolved from recipes that were created using the ingredients that were available to the restauranteurs decades ago.
The chicken balls we prefer are dipped in a light batter then baked in the oven as opposed to deep frying them. Brion & I enjoy them served over rice with the tangy pineapple sauce.
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Sweet & Sour Pineapple Chicken Balls
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Instructions
Chicken
Preheat oven to 400 F. In a food processor, chop chicken meat with seasoning, JUST until it is a roughly ground texture. Divide into 12-16 portions. Wet hands & roll into balls. Bake for 15-20 minutes. Do not overbake. Remove from oven & cool slightly on paper towels until batter is ready.
Sauce
In a medium saucepan, combine brown sugar & cornstarch. Stir in pineapple with juice, Zesty Italian dressing, (soy sauce), & minced garlic. Cook & stir over low heat until thickened. Set aside & keep warm.
Batter
In a bowl, combine all batter ingredients; beat until smooth. Add chicken balls; stir until covered well with batter.
Baking or Frying
Line a baking sheet with parchment paper & place a wire cooling rack over it. Lift chicken balls out of batter with a fork & place on wire rack. Bake at 400 F. for about 10-15 minutes. Remove from oven to a serving plate. Alternately, you could cook battered chicken on a griddle with oil or deep fry it in a pot of oil.
Serving
When chicken balls are cooked in your preferred choice; pour pineapple sauce over them & serve with steamed rice.
HAPPY THANKSGIVING!
Here in Canada, we are in the autumn season of our year. Autumn is not to be taken lightly with its stunning foliage. Its really quite a magical season that’s often overlooked. Ancient cultures, science and astrology have associated many aspects of this beautiful season to human life. These symbolic associations are powerful reminders that Mother Nature has an incredible influence on our lives. Soon most of the fall colors will disappear and slowly but surely, frosty white will take its place. I think its so important to take time to recognize these beautiful moments in our imperfect world.
Brion is a ‘wing’ man, so that’s always the part of the turkey that he goes for first. Turkey wings have all the flavor of a whole roast turkey without having to cook an entire bird. So for our thanksgiving this year, the spotlight is on the wings.
Unlike turkey legs, turkey wings are considered white meat but have a richer, more gamey flavor than turkey breast. Some time back, I came across a recipe on the internet for roasted turkey wings. All it requires is some Italian dressing & seasoning salt, so its beyond easy! Add your favorite side dishes and you have thanksgiving dinner.
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Roasted Turkey Wings
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Instructions
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Season wings with seasoning salt; place in a roasting pan. Pour entire bottle of Italian dressing over the wings.
Cover & bake for about 1 1/2 hours; flip wings over. Cover & bake for another hour or so. At this point you could uncover the wings & broil for about 10 minutes if you wish.
Recipe Notes
- One of my favorite seasoning spices is the Cajun 'Slap ya Mama' version.
As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.
The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.
I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!
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Lemon Chicken Meatballs
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Instructions
Meatballs
Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
Lemon Sauce
In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.
For as long as I can remember, I personally have had a love affair with the ‘Big Sur’ coastline in California, USA. The spectacular beauty of this rugged 145 km (90 mile) coastline, with the natural drama playing out between land and sea is breathtaking.
Over the years many of our vacations have either been in this area or it has made a fabulous ending to a long flight coming back from Europe, before returning home to Canada.
One of the special memories I have from this vicinity was the quaint little European-style village of Carmel-by-the-Sea, located about 190 km (120 miles) from San Francisco.
Some 30 years ago, actor Clint Eastwood, was elected mayor of Carmel for a two-year term. During that time he opened a restaurant/bar there called the ‘Hogs Breath Inn’. You had to enter it through a long , cobblestone alley corridor. The outdoor patio was nestled between the restaurant and the bar. A massive wall mural and numerous stone fireplaces all added tremendously to the wonderful ambiance. It was here that I first tasted a Portobello Mushroom Burger.
Every time Brion and I have returned to Carmel, we have made a point of eating lunch at the Hogs Breath Inn, just so I could taste that burger again. The Portobello mushroom seemed to have been marinated and then grilled on a barbecue. On top of it were some battered onion rings, lettuce and tomato. All of this came in a grilled Ciabatta bun with pickles and a side dish of your choice.
Of course, never having been someone who could just leave it at that, I had to see if I could push this idea just a bit further. Along came some more recipes for the ‘Stuffed Burger Series’. If you like these ingredients, I think you will really enjoy them.
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Portobello Mushroom Burgers
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Ingredients
Seafood-Avocado Portobello Mushroom Burgers
- 2 Tbsp butter,
- 2 leeks, finely chopped all of white & part of green
- 1 garlic clove, minced
- 2 avocados, large, peeled & mashed
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 1/4 cup onion, minced
- 2 pieces sun-dried tomato, chopped fine
- 120 grams crabmeat
- 120 grams shrimpmeat
- 1/4 cup Zesty Italian dressing
- 30 grams Parmesan cheese
- 55 grams Asiago cheese, shredded
- 30 grams mozzarella cheese, shredded
- 6 Portobello mushrooms, large
- 6 Ciabatta buns or your choice
Spinach-Cheese Portobello Mushroom Burgers
Ingredients
Seafood-Avocado Portobello Mushroom Burgers
- 2 Tbsp butter,
- 2 leeks, finely chopped all of white & part of green
- 1 garlic clove, minced
- 2 avocados, large, peeled & mashed
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 1/4 cup onion, minced
- 2 pieces sun-dried tomato, chopped fine
- 120 grams crabmeat
- 120 grams shrimpmeat
- 1/4 cup Zesty Italian dressing
- 30 grams Parmesan cheese
- 55 grams Asiago cheese, shredded
- 30 grams mozzarella cheese, shredded
- 6 Portobello mushrooms, large
- 6 Ciabatta buns or your choice
Spinach-Cheese Portobello Mushroom Burgers
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Instructions
Seafood-Avocado Filling
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Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Remove stems, reserve for another use if desired. Melt butter in a large skillet over medium heat; add leek & garlic, & saute until tender. Remove from heat; cool.
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Gently combine mashed avocado with next 7 ingredients in a medium bowl; stir into cooled leek mixture.
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Dip round side of mushroom caps into Italian dressing; drain slightly. Arrange rounded sides down in a foil baking dish. Sprinkle parmesan cheese evenly into mushroom caps; then top evenly with seafood/avocado mixture, pressing filling to compact slightly. (Can be made 6 hours ahead. Cover & refrigerate if making in advance.)
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Preheat oven or barbecue to 350 F. Combine Asiago & mozzarella cheese; sprinkle mushrooms with cheese mixture. Place foil baking dish with mushrooms in oven or on barbecue. Bake until tender & filling begins to brown, about 35 minutes. If necessary, cover loosely with aluminum foil so tops don't burn. Serve on slightly grilled Ciabatta buns. Serves 6
Spinach-Cheese Filling
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Remove brown gills & stems from mushrooms. Dip round side of mushroom caps in Italian dressing; arrange, rounded side down, in a foil baking pan. Preheat oven or barbecue grill to 400 F.
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Place spinach in a microwave safe bowl, sprinkle with a few drops of water & microwave on high for one minute. Chop cooked spinach; mix with cheddar & cottage cheese, garlic powder, onion powder, red pepper flakes, salt & pepper. Spread spinach mixture onto prepared mushroom caps.
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Bake in oven or on barbecue until mushrooms are tender, about 12 minutes. Nice served on slightly grilled wholewheat buns. Serves 4
