Cranberry Turkey Burgers with Arugula Salad

¾  lb ground turkey
1/3 cup dried cranberries
1/3 cup soft bread crumbs
3 green onions, finely chopped
2 to 3 tablespoons crumbled goat cheese
2 tablespoons pepper jelly
3 garlic cloves, minced
1 large egg yolk
¼ teaspoon salt
¼ teaspoon ground black pepper
Arugula Salad:
4 cups fresh arugula
1 tablespoon grapeseed oil or olive oil
1 tablespoon honey

Preheat oven to 375 degrees F. Combine all turkey burger ingredients, mixing lightly but thoroughly.  Shape into four ½ inch thick patties; transfer to a greased baking sheet.  Bake until no longer pink, 10-12 minutes.  Heat broiler; broil until a thermometer inserted in burgers reads 165 degrees F, about 5 minutes.
Arugula salad: toss arugula with oil.  Drizzle with honey; toss to combine.  Top salad with turkey burgers.
Goes great with smoky cauliflower bites:
¼ cup olive oil
¾ teaspoon sea salt
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon ground turmeric
1/8 teaspoon chili powder
1 medium head cauliflower, broken into florets
Preheat oven to 450 degrees F. Mix everything but cauliflower, then add florets; toss to coat.  Transfer to a baking pan.  Roast until tender, 15-20 minutes, stirring halfway.
Serves 4

Grilled Pork Tacos (quick fix recipe)

1 lb boneless pork chops cut into ¾ inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
½ teaspoon salt
¾ cup canned black beans, rinsed and drained
¼ teaspoon ground black pepper
½ cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Sour cream or plain yogurt, optional

In a large bowl, toss pork with 2 tablespoons lime juice and the seasonings; let stand 5 minutes.  Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
Thread pork onto four metal or soaked wooden skewers.  Lightly oil grill grates to avoid sticking.  Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas.  Top with bean mixture and, if desired, sour cream or plain yogurt.
Serves 4
From prep to table 30 minutes

Trudy’s Sausage Quiche

1 pound sweet Italian or mild sausage
2 tablespoons flour
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk

Brown sausage and onions – break up well.  Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.

11/10/17 Turkey Brine

3 cups apple juice or apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1 ½ cup Kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of 3 large oranges
Choice of other items for the cavity of the turkey such as roughly cut celery, oranges, other fruits, and chopped herbs.
Combine all ingredients in a large pot.  Stir until salt and sugar dissolve.  Bring to a boil, then turn off heat and cover.  Allow to cool completely.
Ensure that  the giblet bag and extra fat or organs are cleaned out of the neck and the cavity.  Fill the bird’s cavity with the roughly chopped oranges, celery and herbs from the brine.  You can also inject the bird with the brine liquid – that will add moisture to the meat, especially the breast.
Place the turkey in a large plastic bag, put the bag into a tub and pour the cooled brining solution into the bag.  Seal the bag and put the tub with the bag/turkey into refrigeration for 16-24 hours.
When ready to roast the turkey, remove it from the brine.  Submerge turkey in a pot or sink of fresh, cold water.  Allow to sit in clean water for 15 minutes to remove excess salt from the outside.  Discard the brine.   Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

Salmon Dill Soup

1 large potato, peeled and cut into 1 ½ inch pieces
1 large carrot, cut into ½ inch slices
1 ½ cups water
1 cup reduced sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon flour
¼ cup evaporated milk
¼ cup shredded mozzarella cheese
8 oz salmon fillet, skinned, cut into 1 ½ inch pieces
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill
Place potato, carrot, water & chicken broth in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a folk, 3-4 minutes. Stir in pepper and salt to taste. Sprinkle with dill.
Serves 2
From prep to table 30 minutes

Bacon & Swiss Chicken Sandwiches

¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast portions (4 oz each)
½ teaspoon McCormick’s Montreal steak seasoning
4 slices Swiss cheese
4 whole wheat hamburger buns, split
2 bacon strips, cooked & crumbled
Lettuce leaves (optional)
Tomato slices (optional)

In a small bowl, mix mayonnaise, mustard and honey.  Pound chicken with a meat mallet to ½ inch thickness.  Sprinkle chicken with steak seasoning.
Preheat grill to medium heat.  Lightly oil grill grate to prevent sticking.  Grill the chicken, covered, for 4-6 minutes on each side or until internal temperature reaches 165 degrees F.  Top with the cheese during the last minute of cooking to melt it.
Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted (or toast in toaster oven or toaster).  Serve chicken on buns with bacon, mayonnaise mixture and, if desired lettuce and tomato.
Serves 4
From prep to table 30 minutes

Salmon and Vegetable Salad

1 pound fingerling potatoes
½ pound fresh green beans or wax beans
½ pound fresh asparagus
4 salmon fillets (6 to 8 oz each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives

Cut potatoes lengthwise in half.  Trim and cut the green or wax beans and asparagus into 2 inch pieces.  Place the potatoes in a 6 qt stockpot; add water to cover.  Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding beans and asparagus during the last 4 minutes of cooking.  Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper.  Preheat grill to medium-high heat.  Lightly oil grill grate to prevent sticking.  Place fish on rack, skin side down.  Grill, covered 6-8 minutes or until fish just begins to flake easily with a fork and separates from the skin.
In a large bowl, combine potato mixture, arugula or spinach, tomatoes and chives.  Drizzle with remaining vinaigrette; toss to coat.  Serve with salmon.
Serves 4
From prep to table 30 minutes

Grilled Fish Tacos

1 mango, peeled, pitted & cubed
1 avocado, pitted, peeled & cubed
½ red onion, finely chopped
cilantro, fresh chopped
1 lime, juiced, plus wedges for garnish
salt & ground black pepper
Canola oil
8 corn tortillas
1 ½ pounds tilapia fillets
1 tablespoon blackening spice
2 cups finely shredded red cabbage

Mix the mango, avocado, onion and the juice of one lime in a bowl.  Season with cilantro, salt and pepper.
Preheat grill to medium high heat.  Drizzle a light coating of oil over the fish and rub on the blackening spice.  Cook the fish, undisturbed, for four minutes.  Carefully flip with a spatula and cook for another four minutes.  Remove from heat.
Warm the tortillas on the grill for one to two minutes or wrap in damp paper towels and microwave for one minute until warm and pliable.
Break the fish into chunks and divide among the warm tortillas.  Top with the cabbage and the mango salsa.  Serve with the lime wedges.
Serves 4
Recipe contributed by David

Feta Cheese Stuffed Turkey Burger

¼ cup finely chopped red onion
1 teaspoon dried oregano
1 teaspoon grated lemon rind
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound ground turkey
6 tablespoons (1.5 oz) crumbled feta cheese
cooking spray
¼ cup grated English cucumber
¼ cup plain fat free yogurt
1 tablespoon chopped fresh mint
4 slices tomato (optional)
4 green leaf lettuce leaves (optional)
4 Kaiser rolls or hamburger buns

Combine red onion, oregano, lemon rind, salt, ground black pepper and ground turkey.  Divide mixture into four portions.  Indent center of each portion; place 1.5 tablespoons feta into each.  Fold turkey mixture around cheese; shape each portion into a ½ inch thick patty.
Heat grill pan over medium-high heat.  Coat pan with cooking spray.  Add patties; cook 5 minutes on each side or until turkey is done and not pink any longer.
Combine cucumber, yogurt, and mint in a small bowl.  Arrange 1 turkey patty, 1 tomato slice, 1 lettuce leaf, and 2 tablespoons yogurt mixture on bottom half of each roll.  Top with top halves of rolls.
Serves 4

Beer-Brined Barbecue Chicken

3 12 oz cans amber or bock beer
1/3 cup + kosher salt
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds asst skin-on bone-in chicken pieces – or two whole chickens, cut up
Juice of 2 large oranges
¼ cup apple cider vinegar
½ small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sc
1 tablespoon chili powder
vegetable oil for grill grate

Brine the chicken: combine 1 can beer, salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.  Add the remaining 2 cans of beer, 4 cups water, and the chicken.  Cover and refrigerate overnight.
Make the barbeque sauce: combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan.  Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Let cool slightly, then puree in a blender until smooth (the sauce can be made up to 1 day ahead; cover and refrigerate).
Preheat a grill to medium low heat and brush the grates with the vegetable oil to prevent sticking.  Remove  the chicken from the brine and pat dry with paper towels; discard the brine.  Lightly season the chicken with salt, then arrange on the grill skin-side up.  Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the bbq sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.  Transfer to a plate and let rest 5 minutes before serving.
Serves 8
Prep and cook time 1 hour – overnight brine time

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