Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6
Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.
INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.
Saturday, May 24, 2008
Sunday, May 18, 2008
Crowd Pleasin' Dip
Serves 16
Bean Layer
2 cans (16 oz each) refried beans
2 Tbsp each fresh lime juice and chopped cilantro
2 tsp chili powder
1 tsp each minced garlic, ground cumin and hot-pepper sauce
Guacamole layer
2 ripe avocados
1 Tbsp each fresh lime juice and chopped cilantro
1 tsp each minced garlic and salt
Toppings
3/4 cup reduced-fat sour cream
2/3 cup shredded cheddar cheese
1 tub (16 oz) fresh salsa
Serve with: tortilla chips, lime wedges
1. Bean Layer: Mix ingredients to blend well. On a large serving plate, shape mixture with a rubber spatula into a flat circle about 8 in. across. Run spatula around edges to smooth.
2. Guacamole Layer: Mash avocados with other guacamole ingredients until almost smooth (good guacamole should have a little texture, so leave some small chunks). Spread on bean layer.
3. Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep out air; refrigerate up to 1 day.
4. To serve: Drain juices from salsa; spoon over cheese. Surround with chips and lime wedges; serve extra chips in a basket.
Make it really yours: Use refried black beans. Top with green salsa instead of red and sprinkle with chopped fresh tomatoes, sliced ripe olives, scallions and chilantro.
Bean Layer
2 cans (16 oz each) refried beans
2 Tbsp each fresh lime juice and chopped cilantro
2 tsp chili powder
1 tsp each minced garlic, ground cumin and hot-pepper sauce
Guacamole layer
2 ripe avocados
1 Tbsp each fresh lime juice and chopped cilantro
1 tsp each minced garlic and salt
Toppings
3/4 cup reduced-fat sour cream
2/3 cup shredded cheddar cheese
1 tub (16 oz) fresh salsa
Serve with: tortilla chips, lime wedges
1. Bean Layer: Mix ingredients to blend well. On a large serving plate, shape mixture with a rubber spatula into a flat circle about 8 in. across. Run spatula around edges to smooth.
2. Guacamole Layer: Mash avocados with other guacamole ingredients until almost smooth (good guacamole should have a little texture, so leave some small chunks). Spread on bean layer.
3. Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep out air; refrigerate up to 1 day.
4. To serve: Drain juices from salsa; spoon over cheese. Surround with chips and lime wedges; serve extra chips in a basket.
Make it really yours: Use refried black beans. Top with green salsa instead of red and sprinkle with chopped fresh tomatoes, sliced ripe olives, scallions and chilantro.
Friday, May 16, 2008
Crockpot Chicken Tortilla Soup
4-6 chicken breasts (You can put them in the crock pot frozen)
2 cans black beans
1 can of corn
1 can chicken broth (water and chicken boullion cubes will work)
1 packet taco seasoning mix
1 cup salsa (sometimes I'll just add the whole jar)
Top with grated cheese, sour cream, and chips before eating. This recipe is great because you can throw it in the crock pot in the morning, cook it on low, and it's perfect by dinner time. The chicken usually shreds on it's own, but you may want to shred it yourself before serving it.
2 cans black beans
1 can of corn
1 can chicken broth (water and chicken boullion cubes will work)
1 packet taco seasoning mix
1 cup salsa (sometimes I'll just add the whole jar)
Top with grated cheese, sour cream, and chips before eating. This recipe is great because you can throw it in the crock pot in the morning, cook it on low, and it's perfect by dinner time. The chicken usually shreds on it's own, but you may want to shred it yourself before serving it.
Black Bean Soup
Delicious.
Fast.
Easy.
cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth
sour cream, for garnish
lime, for garnish
Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
Cool slightly and spoon half of soup into blender or food processor to puree.
Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.
Fast.
Easy.
cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth
sour cream, for garnish
lime, for garnish
Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
Cool slightly and spoon half of soup into blender or food processor to puree.
Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.
Saturday, May 10, 2008
Manicotti
From Everyday Italian.
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
(8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta (I subsituted cottage cheese)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Preheat oven to 350 degrees.
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Combine the ricotta or cottage cheese, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.
Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
(8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta (I subsituted cottage cheese)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Preheat oven to 350 degrees.
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
Combine the ricotta or cottage cheese, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.
Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.
Chocolate Trifle
1 box Duncan Hines devils food cake mix
2 small boxes instant chocolate pudding
3 cups milk2 (8 oz.) Cool Whip
4 Heath or Skor candy bars (freeze and crush)
Bake cake according to box directions in 9X13 inch pan. Cool.
Mix pudding and milk and stir until thickened. Slice cake in half, making 2 think 9X13 inch layers.
Layer in 9X13 inch pan 1/2 cake, 1/2 pudding, 1/2 Cool Whip, then 1/2 crushed candy bars. Repeat and chill.
If serving in a trifle dish, divide layers by 1/4.
2 small boxes instant chocolate pudding
3 cups milk2 (8 oz.) Cool Whip
4 Heath or Skor candy bars (freeze and crush)
Bake cake according to box directions in 9X13 inch pan. Cool.
Mix pudding and milk and stir until thickened. Slice cake in half, making 2 think 9X13 inch layers.
Layer in 9X13 inch pan 1/2 cake, 1/2 pudding, 1/2 Cool Whip, then 1/2 crushed candy bars. Repeat and chill.
If serving in a trifle dish, divide layers by 1/4.
Semi-Homemade Cupcakes
For these yummy, easy cupcakes, skip the instructions on the cake box and use the following ingredients:
1 white cake mix
1 C. whole milk
1 stick butter (melted)
3 lg. eggs
2 tsp vanilla
Combine, mix on low 1 min, scrape sides of bowl, mix on medium 2 minutes. Use temps and times on cake mix box.
Frosting:
3 C. salted butter
6-8 C. powdered sugar
vanilla to taste (around 4 tsp)
1-2 TB milk
whip it good. Makes a great, yummy, fluffy frosting!
1 white cake mix
1 C. whole milk
1 stick butter (melted)
3 lg. eggs
2 tsp vanilla
Combine, mix on low 1 min, scrape sides of bowl, mix on medium 2 minutes. Use temps and times on cake mix box.
Frosting:
3 C. salted butter
6-8 C. powdered sugar
vanilla to taste (around 4 tsp)
1-2 TB milk
whip it good. Makes a great, yummy, fluffy frosting!
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