Kitchen Sink Turkey Burger with Pineapple Guacamole
1 lb. ground turkey (I use ¾ dark ⅓ white)
½ red bell pepper chopped
½ onion chopped
1 large carrot peeled and diced
2 garlic cloves minced
¼ cup chicken broth
½ cup bread crumbs
6 oz. mushrooms sliced
5 cups fresh spinach
4 tablespoons oil for frying
1 tablespoon steak seasoning or poultry seasoning
For the Pineapple Guacamole:
1 container of store bought guacamole
2 fresh avocados forked into mix
1 tablespoon lime juice
1 tablespoon finely chopped cilantro
1 teaspoon red onion
splash of extra virgin olive oil
⅓ cup diced pineapple
Heat oven to 350
)In a large frying pan, heat to medium, add half of broth, onions, carrots and pepper. Saute for 10 minutes. If the pan gets too dry add a couple tablespoons more broth.
)While veggies are cooking, put meat in a big bowl. Add bread crumbs and seasoning and combine.
)add mushrooms and cook for an additional 5 minutes with more broth
)add garlic and spinach. Bring temperature down to low if necessary and add only a couple tablespoons more of broth. This mixture should be pretty dry when complete. Continue turning spinach into other vegies.
)Turn off heat and pat dry with towel. Sprinkle with salt and pepper.
)When veggies are cool enough to handle, incorporated into meat and form into patties and place on plate. Wet hands periodically so the meat doesn't stick to hands.
)Clean pan out of excess veggies. Heat pan to medium high and add a couple tablespoons of oil. I use coconut.
)Fry burgers in batches of 2-3 at a time for 3-4 minutes per side. You are wanting to get a crust on each side, cooking will finish in oven. Place burgers from pan onto cookie sheet.
)Finish in oven for 10-15 minutes. Cooking time varies by thickness of burger.
In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
Raise the heat of the oven to 500ºF.
In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
Remove the vegetables and pork from the tray, making sure to save all the juices.
Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!
½ oz (approximately 6 medium) pork rinds - crushed
1 Tbsp Italian Seasoning
Fresh or dry parsley
¼ c grated Parmesan cheese (or less)
20 Jumbo pasta shells ( you may want to cook more than 20 in case some break to tear during cooking.)
salt and pepper if desired
Preheat oven to 400°F
Combine tomato sauce and Bella Vita pasta sauce together in a bowl.
Boil water for pasta. While water is boiling, brown beef, onion and garlic until done. Rinse drain and set aside to cool.
While pasta is cooking, mix together beef mixture, egg, 7 oz mozzarella cheese, pork rinds, Italian seasoning, salt and pepper.
Prepare a 9x13 or larger baking dish. Pour approximately ¼ of the pasta sauce into the bottom of the pan and spread evening.
When pasta has cooked al dente' and cooled, stuff meat mixture into shells carefully so they don't tear. Place shells in pan. Continue until you have 20 shells filled. Cover shells with remaining pasta sauce, sprinkle on the grated parmesan cheese and the remaining mozzarella cheese as well as the parsley.
2 (5 oz) cans Albacore Tuna; packed in water, drained
Preheat broiler in the oven. Spray your baking dish and set aside.
Cook the noodles according to the package and drain.
Over med heat in a large skillet, sauté the onion and the carrot in olive until the onion is translucent and the carrot is softened. Add the flour and cook for a minute or two. Add the milk and whisk until slightly thickened; approximately 5 minutes.
Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well.
Remove the pan from the heat and add the remaining ingredients along with the noodles.
Spoon into the prepared dish and top with a little more Parm cheese, if desired.
Cook under the broiler until the top is slightly browned and the dish is warmed through.
1 (8-oz.) can Pineapple Chunks, with juice reserved
3 Tbsp. Brown Sugar
3 Tbsp. Minced Garlic
1 Tbsp. Soy Sauce
1 pinch Red Pepper Flakes, optional
1½ Tbsp. Peanut Oil
1 Tsp. Butter
⅓ C. chopped Green Onion, white, bottom part
chopped Green Onion tops, to garnish
Cut tenderloin into 4-6 vertical pieces. Pound each piece with a mallet until each is about 1 to 1½ inch thick. 2. Season both sides of the pieces with salt and black pepper and set aside.
In a medium bowl, mix ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, soy sauce, and red pepper flakes. Set mixture aside.
Heat peanut oil in a medium skillet over high heat. Place pork pieces in pan. Reduce heat to medium. Cook 5-6 minutes per side, until browned on both sides and cooked through. Take pork out of skillet and set aside.
Stir butter into hot pan. Once melted, stir in pineapple chunks. Cook, stirring constantly, until pineapple chucks are golden brown (no more than 5 minutes).
Stir in ketchup mixture and the white parts of the green onion. Reduce heat to low. Simmer until onion have softened (no more than 5 minutes).
Return pork to skillet and cook until heated through. Stir pork into mixture. Once transferred onto plate for serving, use the remaining green onion tops as a garnish.
3-4 slices bacon or pancetta, cooked (favorite cut)
½ Lg. Jalapeno, sliced in rings (optional)
1-2 slices Rotisserie Chicken, breast (skin removed)
4 Mission Figs (can use dates or prunes)
2 Tbsp Dried Cranberries
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Sesame Oil (optional, can substitute with EVOO)
Shaved Parmesan Cheese
Salt & Pepper to taste
Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
Remove and drain on paper towels.
Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
Return Onions to the pan, stir then remove from heat.
Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
Best served warm
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own. - I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping - We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat - *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!
In a one cup measuring cup add e olive oil and butter and minced garlic. Microwave this mixture for about 1:00 and let stand.
Prepare the hens by rinsing, and patting dry with several paper towels.
Fill the In the cavity of the hens sprinkle with salt and pepper, add a spring of rosemary and 2 slices of lemon.
Use a brush to coat the hens with the olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, parsley and thyme.
Season the bottom side first, then flip and repeat.
Hens should be roasted breast side up.
Cover a cookie sheet with tin foil and spray with cooking spray, arrange your hens on the cookie sheet. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving.
Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions.
Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top.
Bake at 350 for about 20-30 minutes or until cornbread is golden brown.
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.