Burger Friday - Turkey-Pepperoni Burger

PRE-STORY:

Friday Burger just so happened to come right after I got my Food Network magazine.  They had this recipe, so I had to modify it.

DISH: Turkey Burger

SOURCE/ADAPTED FROM: http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-pepperoni-burgers-recipe/index.html

ACTIVE TIME: ~20 minutes TOTAL TIME: ~30 Minutes

•  1 1/4 pounds ground turkey – used 1 lb
•  1/4 pound sliced pepperoni, chopped (about 1 cup) – only used ½ Cup
•  1 large sprig rosemary or sage, leaves only, chopped – used rosemary
•  1 clove garlic, grated
•  Splash of garlic flavored olive oil
•  Kosher salt and freshly ground pepper
•  Added 4 small diced mozzarella balls
•  1/3 cup mayonnaise – used light mayo
•  1/2 cup chopped fresh parsley and/or basil – used basil
•  1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon)
•  8 slices provolone cheese – only 2 slices
•  Added one red carmelized onion
•  4 onion rolls, split – used Kaiser rolls
• 4 slices beefsteak tomato – 1 tomato per person
• Lettuce leaves, for serving - skipped

Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four two 1/2-inch-thick patties by using a large patty maker. Make an indention with your thumb in the middle of the burger (this prevents the burger from ballooning into a huge lump and cooks flat – thank you Food Network for the tip!). Set burgers aside while heating the grill.

Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.  Because it was a red onion, I added slightly more brown sugar.

Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. While onions are finishing caramelizing, grill burgers ~6 minutes a side, start with thumb indention up.  Add provolone cheese in the last minute of cooking.

Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate.

Toast the buns cut-side down in the skillet, then remove from the pan and spread both sides of the buns with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns.

I don’t like tomatoes on my burger so I just sliced the tomatoes and sprinkled with salt, some garlic flavored olive oil, and fresh sliced basil.

SERVES / NUTRITIONAL INFORMATION:

My version serves 2 – They were really big burgers.  There was plenty of mayo mix left over and I used that on our turkey/ham sandwiches for Saturday lunch.

RATING/DIFFICULTY:

Fantabulous / Easy Peasy

SERVED WITH:

Wine and sliced tomatoes

FINAL NOTES:

I thought last week’s bison burger was good, this one may have been better.  The pepperoni, olive oil, and mozzarella kept the turkey very moist and the mayo mix was fantastic!  Don’t tell Dude it was light mayo though!

Gruyere and Vegetable Stuffed Chicken Breasts over Mashed Polenta

PRE-STORY:
I had leftover gruyere, zucchini, sweet onion and some fresh kale from the garden so I made this up as I went along.


DISH: Chicken


SOURCE/ADAPTED FROM: The voices in my head that say this will taste good together


ACTIVE TIME: ~30 minutes TOTAL TIME: ~45 Minutes

2 boneless/skinless Chicken Breasts, pounded to 1/4 inch thickness
1 sweet onion, sliced
1 yellow Squash, 1 Green Squash – diced into really small pieces
1 head of kale, stems removed and torn into small pieces
½ Cup Gruyere cheese, shredded
1 Tube Polenta (any flavor, I used Italian Herb)
¼ Cup Low Sodium Chicken Broth
EVOO
Butter (or butter substitute)
Salt
Sugar


Preheat oven to 350. Pound out the chicken, set aside. Shred the cheese, set aside.


Caramelize the onions (my method that may not be the correct way to do it, but it seems to work): Heat some EVOO in a large skillet over medium heat. Add sliced onion and a sprinkling of salt. Brown the onion for about 5 minutes. Add a tiny bit of butter (or substitute). Lower heat to low, and let onions simmer for about 20 minutes, stirring occasionally. Add another sprinkling of salt and a sprinkling of sugar or brown sugar (just a sprinkling!). Simmer for another 5 minutes. Remove from heat, set aside.


Add EVOO and a tiny bit of butter to same pan used for the onions. Increase heat to medium. Add zucchini and kale. Add a splash of chicken broth to deglaze the pan. Heat, stirring occasionally, for about 5 minutes. Remove from heat and set aside.


Stuff each chicken breast with cheese, a spoonful of onion, and a spoonful of the vegetable mixture (put remaining vegetables/onion in the pan they were cooked in (should still be warm) and cover to keep warm). Roll up chicken and hold together with toothpicks. Sprinkle any remaining cheese on top. Cook in oven 20 – 25 minutes, until cooked through. Broil for 4 minutes to melt the cheese before serving.


While chicken is cooking, smoosh (it’s a word, trust me) the tube of polenta in a medium sauce pan. Add a big splash (a little less than ¼ cup) of chicken broth to polenta. Add sprinkling of salt. Heat through, and continue smooshing. Reduce heat to low and cover.


To serve, put a big spoonful of polenta on a plate, top with leftover veggie/onion mix.


SERVES / NUTRITIONAL INFORMATION:


Serves 2 (There may be polenta left over, unless you live in my house)


RATING/DIFFICULTY:


Easy Peasy


SERVED WITH:


Wine


FINAL NOTES:


I realized after I served this that I didn’t season the chicken. And really, the only seasoning I used throughout the dish was salt. I called the flavor "tastefully bland", in other words I knew it could be better with additional seasoning but it was really, really good without. Your call on what seasonings to add.

Chicken with Italian Beans and Greens - It's What's For Dinner!

PRE-STORY:  I'm looking for more meals with less carbs since I don't seem to exercise anymore...ever.

DISH: Chicken

SOURCE/ADAPTED FROM: Personal Recipe

PREP TIME:  ~10 minutes   COOK TIME:  20 minutes
• 2 Chicken Breasts (Italian seasoned if you are lucky enough to live next to Wegmans) - flattened to even thickness
• Extra Virgin Olive Oil
• 1 Small Sweet Onion - diced
• 2 clove Garlic, minced
• 1/4 Cup Low Sodium Chicken Broth
• 3+ Cups Arugula, or Kale, or Spinach, or whatever Greens you feel like having
• 1 Can Garbanzo Beans, drained and rinsed
• 1 Can Italian Flavored Diced Tomatoes (Garlic Oregano) - or 2 fresh tomatoes diced
• 1 Tbs Fresh Oregano - minced
• 1/2 Tbs Fresh Rosemary - minced
• Coarse salt, pepper, plus any other seasoning you like

Heat EVOO in medium skillet over Medium heat.  Add Onion and saute ~3 minutes.  Add Garlic and saute ~3 minutes.  Add chicken broth and scrape up any brown bits.  Add greens, beans, tomatoes, herbs, and salt.  Heat ~ 3 minutes.  Reduce heat to low.  While this is simmering, grill Chicken ~5 minutes a side. 

Serve Chicken with beans/veggie mixture on top.

SERVES / NUTRITIONAL INFORMATION: Serves 2
Calories: I don't know but it seems relatively healthy.

RATING/DIFFICULTY:  3 Good but Needs Tweakin!!!  Easy Peasy

SERVED WITH:  It's a one-dish meal!

FINAL NOTES:  I would add more garlic next time and mash up half of the beans.  I used arugula and think I would prefer kale or spinach.  I did not drain the tomatoes and I think I will next time - it was a little too tomato-y for me.  This is such an easy and versatile recipe and takes less than a half hour! 

Parmesan (Garlic) Chicken Wings

PRE-STORY: Wegman's is my happy place and often it is the source of inspiration. Tonight, I was wandering around the meat department and they had ready to cook parmesan garlic chicken breasts. Well, I remembered some parmesan wings I made for a get-together I had in Dec so I decided to add some garlic to the mix.

DISH: Chicken
SOURCE/ADAPTED FROM: 365 Ways to Cook Chicken, Parmesan Chicken Wings Oreganata
ACTIVE TIME: ~15 minutes COOK TIME: 45 minutes

• 1 Cup Grated Parmesan
• 2 Tablespoons Chopped Parsley Eyeballed Amount
• 2 teaspoons Paprika Eyeballed Amount
• 1 teaspoon Dried Oregano Eyeballed Amount
• 1/2 teaspoon Dried Basil Didn't have any basil, well, I had fresh but forgot about it until after they were in the oven
• 1/4 teaspoon Salt Eyeballed Amount
• 1/4 teaspoon Freshly Ground Pepper Eyeballed Amount
• 1 Stick (1/2 Cup) Butter or Margarine, melted Used Brummell & Brown Yogurt Butter Spread
• 1 pound Chicken Wings, disjointed and tips removed Used wings/drumettes mix
• Added 2 cloves minced Garlic
• Added sprinkling of Cayenne Pepper

Preheat oven to 350. In a paper bag I used a bowl , combine cheese, parsley, paprika, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter into a shallow bowl.

Dip chicken pieces into butter, then place in paper bag and shake to coat. Place chicken on foil-lined baking sheet and bke for 45 minutes. Serve hot.

SERVES / NUTRITIONAL INFORMATION:
Serves Makes 12 mini-drumsticks

RATING/DIFFICULTY:
5 - Make this for your friends!!! Great recipe for a party...I know, I've made them for a party!

Easy Peasy

SERVED WITH:
Wegman’s Butternut Squash, Baby Spinach, and Craisens mix and Wegman's Mac and Cheese. (Have I ever mentioned I love Wegman's?!?!)

FINAL NOTES:
Another very versatile recipe. Play with the seasonings. Put the mix on chicken breasts, pork tenderloin, coat sliced potatoes, etc. It's also easy to double, triple, quadruple for a party. AND other then the cooking, it takes no time to prepare. If you are having a long open house, have a couple batches prepped and a batch cooking while others are being served.

Skillet Chicken Cutlets with Mushrooms

PRE-STORY: I bought ingredients to make what I call Italian Stir Fry and since I’m kicking off the March Challenge, I figured I’d make this chicken recipe and serve the “stir-fry” on the side.

DISH: Poultry

SOURCE/ADAPTED FROM: Clean Eating magazine, March/April 2010, Volume 3, Issue 2

ACTIVE TIME: 15 min TOTAL TIME: 21 min

INGREDIENTS: Italics Font items are my adaptations
• 1 ½ lb Chicken Cutlets (about 6 cutlets) – used 1.13 lbs of chicken tenders
• ¼ tsp Sea Salt
• ¼ tsp Fresh Ground Black Pepper
• 4 Tbs Fresh Lemon Juice, divided
• 2 tsp Olive Oil
• 1 Cup Fresh Button Mushrooms, sliced
• 2 Tbs Italian Parsley, chopped – used Herbes de Provence from Napastyle.com
• 2 tsp Whole Capers – used more like 3 tsp
• Lemon Slices, for garnish (optional) Did not use

“Italian Stir Fry”: EVOO, Sea Salt, ½ Yellow Onion, 2 Garlic Cloves, chopped, 1 Bag Baby Spinach, destemmed, 1 Yellow Zucchini, sliced, Button Mushrooms, sliced. Heat oil, sauté all vegetables until soft. Add Italian Seasoning if desired.

DIRECTIONS:
Preheat oven to 350 while getting everything mise en place (French phrase defined by the Culinary Institute of America as "everything in place", as in set up).

Season the chicken with salt and pepper and drizzle with 2 Tbs Lemon Juice.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and mushrooms and cook chicken for 2-3 minutes per side or until golden brown and until mushrooms are softened. Add remaining 2 Tbs Lemon Juice, Parsley (Herbes de Provence), and Capers and cook for 2 more minutes.

Garnish with Lemon slices before serving, if desired.

While chicken is cooking, sauté the vegetables and bake the polenta.

SERVES / NUTRITIONAL INFORMATION:
Serves 6 (Mine Served 3)
Original recipe Per serving: Calories 140; Fat 4 g (Saturated 1 g); Cholesterol 65 mg; Sodium 170 mg; Carbohydrate 1 g; Fiber 0 g; Protein 23 g

RATING/DIFFICULTY:

Taste Rating: Four Fat Running Chefs

Difficulty Rating: Easy Peasy

SERVED WITH:
Italian Stir Fry and Pre-Made Sun-Dried Tomato Polenta (I don’t care what the purest say, this tube of polenta is quick, easy, and somewhat healthy). I cut it into rounds, topped with some Parmesan, drizzled with EVOO and baked at 350 while everything else cooked.

FINAL NOTES:
Because of the Herbes de Provence, this had a slight floral taste which I wasn't sure if I liked it at first. After getting over the new flavor, I decided it was pretty darn good.
Fast, easy, nutritious – just what I’m looking for!