Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 pound ground turkey
• 2 teaspoons maple syrup
• 1 tablespoon Dijon mustard
• 2 garlic cloves, grated
• 1/4 cup grated red onion
• 1/2 cup grated apple
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup
• 1 large sweet onion, thinly sliced
• 4 hamburger rolls

Directions:

Mix together the first 9 ingredients. Shape into 4 equal patties.

In a small bowl, mix together the next3 ingredients: mayo, Dijon, and maple syrup. Set aside.

Heat a large skillet over medium low heat. Add a little oil and the onions. Saute gently until very soft and lightly brown, about 20 minutes. Increase the heat to medium high. Push the onions to the sides of the skillet and add the burgers to the center. Cook for about 5 to 7 minutes per side, or until cooked through.

Serve the burgers on buns, topped with caramelized onions and maple Dijon sauce.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 tablespoon unsalted butter
  
• 1 medium onion, finely diced
  
• 2 cloves garlic, minced
  
• 2 cups ketchup
  
• 1/2 cup molasses
  
• 1/2 cup apple cider vinegar
  
• 1/4 cup sugar
  
• 3/4 cup lager-style beer
  
• 1 tablespoon Dijon mustard
  
• 2 tablespoons lemon juice
  
• 1 tablespoon Worcestershire sauce
  
• 1/4 teaspoon cayenne pepper
  
• 1 tablespoon paprika

Directions:

In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes.

Nutrition:

Substitutions:

Recipe courtesy of The Neely’s.

Read my review of this recipe.

Ingredients:

• 2 pounds lean ground sirloin
• 1/3 pound smoked Gouda cheese, diced into 1/4-inch cubes
• 1 medium onion or 1/2 large onion
• 2 teaspoons smoked sweet paprika
• 1 teaspoon ground cumin
• Grill seasoning (recommended: Montreal Steak Seasoning)
• Coarse salt and freshly ground black pepper
• 2 cloves garlic, grated or finely chopped
• Generous handful finely chopped fresh flat-leaf parsley
• 1 tablespoon Worcestershire sauce
• 1/2 (12-ounce) bottle beer
• 1/2 cup spicy brown mustard
• 1/4 to 1/3 cup sour cream
• 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
• 4 crusty Kaiser rolls, split and lightly toasted
• Green or red leaf lettuce, for topping
• Sliced sweet bread and butter pickles, for topping

Directions:

Preheat grill over medium-high heat.

Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.

Mix mustard and sour cream with dill.

Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

Makes 4 huge burgers.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 3 garlic gloves, minced
• 1 large shallot, minced
• 1 teaspoon dried thyme
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1 cup milk
• Salt and pepper, to taste

Directions:

Heat oil in a skillet over medium heat. Saute the garlic and shallots until soft, about 5 minutes. Add the thyme and cook for 1 minute. In a bowl, combine the cornstarch with the chicken stock and milk. Add to the skillet and heat until thick and bubbly. Season to taste with salt and pepper.

Nutrition:

Substitutions:

Change the herbs to match whatever you are cooking.

Goes really well over asparagus or with Chicken Cordon Bleu.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 cups ketchup
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• 1/2 teaspoon fresh ground black pepper
• 1 teaspoon onion powder
• 1/2 teaspoon ground mustard
• 1 1/2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce

Directions:

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, 45 minutes to an hour.

Yields about 1 cup.

Nutrition:

Substitutions:

Try this sauce to make BBQ Turkey Meatloaf.

Recipe courtesy of The Neely’s.

Read my review of this recipe.

Ingredients:

• 2 bacon slices
• 1 bunch fresh thyme
• 1/2 cup onion, finely chopped
• 2 garlic cloves, minced
• 2 cups ketchup
• 2 tablespoons brown sugar
• 1/4 cup molasses
• 2 tablespoons red or white wine vinegar
• 1/2 teaspoon dry mustard or 1 tablespoon Dijon mustard
• 1 tablespoon ground cumin
• 2 teaspoon paprika or smoked paprika
• Freshly ground black pepper

Directions:

Divide the thyme into two bunches and wrap the bacon slices around the bundles. Cook slowly over medium low heat for about 10 minutes to render the bacon fat and give the sauce a nice smoky taste. Once rendered, remove the bundles and add the onion and garlic to the pan. Pull off some of the thyme leaves and add them to the pan. Cook slowly for 5 to 10 minutes until the onion is soft. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

Yields about 2 cups.

Nutrition:

Substitutions:

For an even smokier sauce, add a couple drops of liquid smoke.

Excellent for Pulled Pork Sandwiches.

Recipe courtesy of Tyler Florence.

Read my review of this recipe.

Ingredients:

Pumpkin:

• One 2 to 2.5 pound sugar pumpkin
• 2 tablespoons vegetable oil
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon

Yogurt sauce:

• 1 cup plain yogurt
• 1 clove garlic, crushed
• 1/2 teaspoon dried mint
• pinch salt

Meat Sauce:

• 1 tablespoon vegetable oil
• 1 large onion, finely diced
• 1/2 pound lean ground beef
• 8 ounces tomato sauce
• 2 large garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric or yellow curry powder
• 2 tablespoons tomato paste
• 1/2 cup red wine
• Water, to desired consistency

Directions:

Preheat oven to 350.

Pumpkin: Cut the ends of the pumpkin to create a flat surface, and peel with a U-shaped peeler. Cut into wedges, quarters or sixths depending on the size of the pumpkin. Remove seeds and strings.
Heat 2 tablespoons oil in a Dutch oven. Brown the pumpkin pieces, turning every few minutes until golden brown on all sides. Do not scorch it. Mix sugar and cinnamon, and sprinkle over pumpkin. Bake for 30 minutes, or until tender, basting with the juices half-way through.

Yogurt Sauce: Mix together ingredients until smooth and season to taste with salt. Allow flavors to meld for at least an hour.

Meat Sauce: Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and sauté over medium heat, stirring frequently, until they just start to brown.. Add the beef, stirring to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the wine and water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes.

To serve, place the pumpkin wedges on a serving plate, ladle the meat sauce over all, and drizzle with the yogurt sauce.

Serves 2 to 6 people.

Nutrition:

Substitutions:

I used a carnival squash in place of the sugar pumpkin. I’m not sure if I would recommend it because of the difficulties I had, but I know other people have used butternut squash and acorn squash, although they aren’t quite as hardy at the sugar pumpkin.

Recipe adapted from Curiously Ravenous and pickyfingers.

Read my review of this recipe.

Ingredients:

• 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 pounds uncooked jumbo shrimp, peeled and de-veined
• 1 tablespoons extra-virgin olive oil

Directions:

Blend the mint, basil, pine nuts, and 1 garlic clove in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil (or chicken stock - see substitutions), processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Pesto can be made up to 3 days in advance.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Mince the remaining garlic clove. Heat a heavy large skillet over medium high heat. Add the garlic and saute for 30 seconds. Add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve.

Serves 6.

Nutrition:

Substitutions:

For the healthier pesto, it can be made with all olive oil, all chicken stock, or a combination of the two.

Pairs well with Linguine with Butter, Pecorino, Arugula, and Black Pepper.

Recipe adapted from Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons water, if using fresh blueberries
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 tablespoon honey
• 1 tablespoon molasses
• Pinch of ground cloves

Directions:

In a saucepan, combine the blueberries, water, lemon juice, lemon zest, honey, molasses, and the cloves. Bring to a boil over medium-high each, then reduce the heat to low, cover, and summer until the berries burst and the juices are slightly thickened, about 5 minutes, or longer if using frozen blueberries.

Makes about 1 cup.

Nutrition:

Substitutions:

I used frozen wild blueberries and omitted the cloves.

This syrup is great with Sweet Potato Waffles.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating Well for Better Health

Read my review of this recipe.

Ingredients:

• 1 pound triple-washed spinach, de-stemmed
• 1 small Golden Delicious apple, quartered, cored, and sliced
• 1/4 small red onion, thinly sliced
• 1/4 cup olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon grain mustard
• 1 tablespoon honey
• Coarse salt and black pepper

Directions:

Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

Serves 4.

Nutrition:

Substitutions:

I cut down the olive oil to about 2 tablespoons. Excellent served with Pasta with Pumpkin and Sausage.

Recipe courtesy of Rachael Ray