1 avocado, halved, pitted, peeled and thinly sliced
1/2 cup mild salsa
ground black pepper
Heat grill to medium-high and lightly oil grates.
Form ground turkey into four patties. Using thumb, make an indentation to give burgers a flat top surface for holding toppings later. Sprinkle with chili powder and season with salt and pepper. Cover and grill until done to your liking, approximately 5 minutes per side.
Top burgers with cheese. Cover and continue to grill until cheese has melted. Grill bread until lightly charred. Place each burger on piece of bread and top with avocado slices and salsa.
1/4 cup extra virgin olive oil, plus 3 tablespoons, divided
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/3 pound sliced smoked mozzarella cheese
2 cups plum tomatoes, drained and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 pound Italian bulk sausage, cooked and drained
3 tablespoons Parmesan cheese, grated
Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand 5 minutes to dissolve.
Pour in vegetable oil, olive oil, cornmeal and 3 cups of flour. Mix with beater for 10 minutes. Add remaining flour, and switch to dough hook. Mix for 5 minutes.
Pour dough onto floured surface and cover with large bowl. Let is rise until doubled, about 1 hour. Punch the dough down, and let it rise again.
Preheat oven to 475F degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of pans. Lay slices of mozzarella cheese onto crusts in a tile formation. Put tomatoes over the mozzarella, season with basil, oregano, garlic and kosher salt. Add Italian sausage sprinkled across top. Then sprinkle Parmesan cheese over top and drizzle with remaining olive oil.
Bake 35 to 40 minutes, until top is golden brown and crust is lightly browned. Slice warm and eat it up!
10 ounces albacore tuna in water, drained and flaked
Preheat broiler. Cook noodles according to package directions. Drain. Heat a large skillet over medium heat. Add oil to pan and swirl to coat. Add onion and carrot, cooking for 6 minutes or until carrot is almost tender. Stir occasionally. Sprinkle with flour and cook 1 minute more, stirring constantly.
Gradually stir in milk and cook for 5 minutes. Stir constantly with whisk until slightly thick. Stir in cream cheese, mustard, salt and pepper. Cook 2 minute, stirring constantly.
Remove pan from heat. Stir in noodles, peas, 1/4 cup Parimigiano-Reggiano cheese and tuna. Spoon mixture into shallow broiler-safe 2-quart baking dish coated with non-stick spray. Top with remaining Parmigiano-Reggiano cheese. Broil 3 minutes or until golden and bubbly.
Let stand 5 minutes before serving. Yields 6 servings.
Heat a large non-stick skillet over medium-low heat. Coat pan with cooking spray. Add garlic and cook for 10 minutes or until golden brown. Stir occasionally.
Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slide with 1/2 cup spinach, 2 tomato slices, even amount of garlic, and 2 bacon slices. Sprinkle each with 2 tablespoons cheese. Top with the remaining 4 bread slices.
Heat skillet over medium heat (or use panini press for crunchier textures). Coat pan with cooking spray. Place sandwiches in pan and cook for 3 minutes on each side, or until golden brown and cheese melts. Slice diagonally and serve.
Chicken and Turkey Pot Pie with Pepper Biscuit Topping
2 small red potatoes, cubed
16 ounces frozen mixed veggies (carrots, corn, peas, green beans)
1 cup frozen chopped onions
1 teaspoon salt-free chicken seasoning
1 pound boneless turkey breast, cut into bite size pieces
2 cups cooked, cubed chicken
2 (10-ounce) cans cream of chicken soup
16 ounces refrigerated biscuit dough, thawed in refrigerator
1 tablespoon butter, melted
3/4 teaspoon black pepper
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.
In a large bowl, thoroughly combine all ingredients for filling. Transfer to a 2 1/2 quart casserole dish. Cover with foil and place on baking sheet. Bake for 1 1/2 hours.
Remove from oven and discard foil. Mixture should be bubbling. Gently stir mixture to evenly distribute heat. Open can of biscuit dough and arrange over top of casserole. Brush tops of biscuits with melted butter and sprinkle with black pepper. Return to oven and continue baking for another 15 to 18 minutes or until biscuits have risen and are golden brown.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and pat dry with paper towels. Place shrimp in large resealable plastic bag set in shallow bowl.
In small bowl, combine olive oil, wine, garlic, lemon peel, red pepper, and salt. Pour over shrimp. Seal bag and toss gently to coat. Marinate in refrigerator for 1 hour.
Remove shrimp from marinade, reserving marinade. Arrange shrimp on unheated broiler pan. Broil 4 to 5 inches from heat for 2 minutes. Turn shrimp over and brush with reserved marinade. Broil for 2 to 4 minutes more or until shrimp turn opaque.
To serve, mound shrimp on platter and sprinkle with parsley. Serve with lemon wedges.
Preheat oven to 350F degrees. In large bowl, combine bread crumbs and buttermilk. Let stand for 5 minutes. Stir in egg, cheese, onion, basil, pine nuts, currants, salt, garlic and pepper. Add sausage and mix well.
Shape mixture into 24 meatballs. Place in large baking pan. Bake uncovered for 25 to 30 minutes or until meatballs are done. Drain off fat. Serve with warm marinara sauce for dipping.
Avocado & Mango Sandwiches with Cilantro-Lime Mayo
1/3 cup light mayonnaise
1/4 cup fresh cilantro leaves, coarsely chopped
1 tablespoon fresh lime juice
kosher salt and ground pepper
8 slices multigrain bread, toasted
1 head Bibb lettuce, leaves separated
1 mango, peeled, pitted and thinly sliced
1 avocado, pitted and thinly sliced
In small bowl, combine mayonnaise, cilantro and lime juice. Season with salt and pepper. Dividing evenly, spread toast with mayonnaise mixture. Top 4 toasts with lettuce, mango, and avocado. Cover with remaining toast. Serve immediately.
1 pound boneless, skinless chicken breast tenderloins
4 cloves garlic, minced
1/4 teaspoon ginger
1/4 teaspoon fresh ground black pepper
1 mango, peeled and diced into 1/4-inch pieces
3 medium on-the-vine tomatoes, chopped into 1/2-inch pieces
juice from 1/2 lime
In medium-sized saucepan, bring water and salsa to a boil. Add rice and simmer over low heat for about 25 minutes or until rice is done. Toast sesame seeds in medium non-stick skillet over low heat (about 3 minutes) until golden brown. Sprinkle onto a plate to cool. Pour olive oil into pan, swirl and add chicken tenderloins. Sprinkle garlic, ginger and black pepper over chicken and increase heat to medium. Cook for about 4 minutes and turn all pieces over, while stirring garlic around to avoid burning.
Add diced mango to pan, evenly spooning it around and over the chicken pieces. Saute mango for about 2 minutes, stirring occasionally. Add tomatoes and squeeze lime juice over top. Simmer for about 5 minutes, until tomatoes are hot and mango is juicy. Serve over rice.
Place porcini mushrooms in 2-cup measuring cup. Add enough hot water to measure 2 cups. Let stand until mushrooms are soft, about 20 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop porcini mushrooms.
Cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, melt butter in large skillet over medium-high heat. Add shallots. Saute until golden and tender, about 4 minutes. Add mushrooms and 3 teaspoons thyme. Saute 2 minutes. Stir in 1 cup mushroom soaking liquid and cream. Boil until thickened to light sauce consistency, about 3 minutes. Season to taste with salt and pepper.
Drain tortellini and return to pot. Add mushroom mixture and toss to coat. Stir in half cup cheese. Season with salt and pepper. Transfer tortellini to bowl. Sprinke with cheese and thyme.
6 French baguettes, cut horizontally almost in half, opened flat
Prepare barbecue on medium-high heat. Whisk oil, vinegar, sugar, and mustard in bowl. Season with salt and pepper. Sprinkle beef all over with salt and pepper, then top with mixture. Grill beef until thermometer inserted into thickest part registers 120F to 125F degrees. Cook until desired doneness is achieved. Place on cutting board and let rest 10 minutes. Cut very thinly across grain. Grill bread, cut side down, until just crusty. Place on plates and arrange beef slices over bread. Sprinkle with cheese and top baguette and serve.