Monthly Archives: December 2013

Turkey Burgers with Cranberry-Apple Relish

Here we are…2013 is almost over and the holidays will all soon be behind us.  There are certain foods that I only like to eat around the holidays and cranberries are one of them.  I know they are mostly used at Thanksgiving but some people make a whole Thanksgiving dinner for Christmas too so I tend to think of them as a holiday food, not just a Thanksgiving food.  These Turkey Burgers with Cranberry-Apple Relish are slightly festive and a good meal for these days between holidays when we are waiting for the New Year to come.

Fresh cranberries, orange, and apple are whirled together to come up with a unique relish that tops a homemade juicy turkey burger flavored with onion, parsley and sage.  Maybe you wouldn’t normally think to top a burger with a fruity relish but this adds a tangy yet slightly sweet contrast to the herby burger and really works.  I used provolone cheese and baby spinach to complement this burger but any cheese (especially a spicy cheese like cheddar jack) will do.  If you want some holiday flavors at some point but don’t really feel like making a whole big meal, why not try this burger?  It’ll take you back to the holidays any day of the year.

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The ingredients:

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Place cranberries, orange zest, orange, sugar and apple in a mini food processor. Pulse 10 times or until coarsely chopped. Stir in 1/8 teaspoon salt; set aside.

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Heat a small skillet over medium heat. Add oil; swirl to coat. Add onion to pan; sauté 3 minutes or until tender. Cool slightly.

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Combine onion, breadcrumbs, parsley, sage, pepper, turkey, and remaining 1/4 teaspoon salt in a large bowl, stirring just until combined.  Divide mixture into 4 equal portions, shaping each into a 4-inch patty.  Heat a grill pan over medium-high heat; coat with cooking spray. Add patties to pan; grill 5 minutes. Turn patties; grill 3 minutes. Top each with 1 cheese slice; grill 2 minutes or until cheese melts and turkey is done.

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Divide arugula evenly among bottom halves of buns. Top each serving with 1 patty. Divide relish evenly among servings; top with top halves of buns.

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Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Provolone cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

Mulled Cider

Are you someone like me who reaches for something warm as soon as you get home from work because you are so cold?  I admit I usually reach for some red wine (warm in it’s own way) but sometimes I’ll have some hot tea which just gets boring after a while. Warm apple cider is just a perfect drink around the holidays.  This non-alcoholic Mulled Cider is a perfect way to warm up on a cold day.

Fresh apple cider is simmered with orange slices, brown sugar, cloves, star anise pods and cinnamon sticks and allowed to steep to get a festive, deep flavored, and slightly spicy mulled cider.  Good for both adults and children alike, this cider will warm you to your core and prepare you for a cold night (or morning) by warming up your insides.  Make this ahead of time to sip on Christmas morning and simply warm up (and add a splash of bourbon if you feel so inclined).

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The ingredients:

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                        In a large saucepan, combine apple cider, orange slices, brown sugar, cloves, star anise pods and cinnamon sticks. Bring to a simmer. Remove from heat and allow to steep at least 2 hours.

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Strain out spices before serving.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle magazine

Baked Eggs with Spinach and Tomato

Ahh, eggs.  I swear I could eat them everyday.  And I almost do.  Until recently, I wouldn’t eat any egg that had even a hint of a runny yolk.  As in no over-easy eggs, no “dippy” eggs (aka sunny side up), no eggs Benedict.  Then all of a sudden, I became obsessed with vegetarian eggs Benedicts.  So now, I’m no longer grossed out.  Well, I am a little.  But I’m getting over it quickly.  Because of this new revelation, I am now suddenly even more drawn to eggs than ever because now I have so many more options (how many times can you eat fried, scrambled, or deviled eggs?)!  These Baked Eggs with Spinach and Tomato are slightly dippy in the middle but filled with tons of other flavors making this a not-so-standard breakfast.

Onions, spinach and tomatoes are mixed together with spices before being spooned into ramekins, topped with a fresh egg and feta cheese and baked.  This dish is filled with flavor and puts plain old scrambled eggs to shame.  Serve this with a side salad and you could have this for lunch or dinner.  I left mine in the oven a little longer than the recipe said but not because of the runny yolk, but because I wasn’t sure if the whites were cooked fully.  I haven’t quite mastered the “baking” of eggs yet so I never quite do it right.  But this is a really fantastic alternative to eggs which would be festive for a holiday breakfast one day this week.

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The ingredients:

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Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat  oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add  spinach and sauté until just wilted, about 2 minutes. Remove from  heat.

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In a medium bowl, stir together tomatoes, cumin, salt, pepper,  paprika, and, if desired, hot sauce. Add onion-spinach mixture  and stir to  combine. Divide among 4 oiled 10-ounce ramekins.

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Crack an egg into the center of each ramekin, then sprinkle on feta.

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Bake until whites are set but yolks remain soft, 12 to 15 minutes.

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Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat feta cheese

Overall Rating:  Like It

Source:  Country Living magazine

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