The Amazing Turkey Burger (Ying and Yang Turkey Burger)
Here is our recipe for the Kitchens Bounty Ying and Yang Amazing Turkey Burger…A little sweet, A little Hot! Love the color, adore the taste but and don’t put the brakes on….grill it up and hand it to Aunt Susie with Mayo…but feel free to take a great canvas (the recipe) and add….chopped cilantro, peach mango salsa, dear I say cheese?….enhance away!
SERVES: 4 LEVEL: Presto-easy!
INGREDIENTS 1 Lb ground Turkey 1 med onion grated 1/8 cup minced *jalapeno (from jarred slices) 1 egg white 1 tsp Worcestershire sauce 4 tsp The Amazing Rub Olive Oil for cooking
DIRECTIONS: Mix ground Turkey, grated onion, minced jalapeño, egg white, Worcestershire sauce and form 4 patties. Sprinkle approx ½ tsp on each side of the burgers, prior to grilling. Let rest for 10 minutes, bring to grill. If forming ahead of time (great option) refrigerate to chill. Grill on High Heat, brush grill rack with Olive Oil, cook for approximately 4 minutes each side, reduce or shut off heat, let continue to cook thru a few more minutes. Options to add to Turkey Burger include 1 Tbsp minced Cilantro, and or minced mango and red peppers. This is a delicious, moist burger!
Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream
Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!
SERVES: 12 LEVEL: Intermediate-you got this!
INGREDIENTS Almond Shortcakes: 2 ½ cups flour 1/2 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup almond flour 8 tablespoons cold butter 1 cup whole milk 1/2 teaspoon almond extract Almond Coarse sugar
Ingredients for topping: 2 cups raspberries 2 cups strawberries 2 cups blueberries 1/4 cup brown sugar 2 Tbsp Balsamic Vinegar
ANGEL WHIPPED CREAM: 2 cups whipping cream 1/4 cup powdered sugar 1 teaspoon vanilla extract 2 eggs whites whipped to still meringues Toasted almond slivers for garnish mint leaves if avail.
DIRECTIONS: Preheat oven to 400 degrees.
Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.
Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped. Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!
I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon. This has the basic formula of Strata…but we kick it up a bit. It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée. Delicious! (However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm, follow recipe but omit bread….and bake 10 mins less but same method)
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1 lb. asparagus medium chop 1 cup aged sharp cheddar shredded ½ cup shredded Parmesan ½ loaf of a baguette or white bread cubed 1 tsp each of finely minced Parsley and Green Onion (Optional) 6 eggs 1 cup milk 1 cup cream ½ cup butter melted 1 tsp The Amazing Heat ½ tsp dry mustard 2 oz. of dry sherry
DIRECTIONS: Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.
Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.
Pour melted butter evenly over each mixture. Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus. When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce.
Béchamel Sauce 3 Tbsp. Butter 3 Tbsp.Flour 2 cups of ½ and ½ Cream 1 cup grated cheddar cheese (I like Vermont white cheddar) ¼ tsp Pummull Spice (KB) Salt & pepper Dash of Blazing Belle (KB)
Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!
INGREDIENTS 2 cans Black Beans drained (or use ½ black and ½ kidney beans) 1 Cup corn (fresh is a little more special) 1 Cup *Brown Rice cooked and cooled 2 green onions chopped thinly Optional: ½ Red Pepper chopped very finely or pimentos chopped finely 1 Egg 1 tsp of The Amazing Heat (I like it heaping!) 2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)
DIRECTIONS: Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.
Mix up until all ingredients until incorporated. I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out. This should make at least 6 generous size portions. Cover with wax paper and flatten each scoop into a burger size. You can refrigerate, or freeze at this point.
To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes).
Serve plated with a salad or on a bun with toppings. Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!
Lime Cilantro Crème 1 Cup Yogurt (Faye is thick and creamy @2%) 1 heaping tablespoon of your best mayo 2 Tblsp. finely chopped Cilantro 1/2 good size lime, completely juiced ( lime zest would be good also here) 1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip) Salt/pepper to taste
*Brown Rice: 1 cup of uncooked Brown rice 2 cups water or vegetable stock 1 tsp of Olive Oil a little salt, or soy sauce Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)
This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening!
A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!
SERVES: 2 LEVEL: Presto-simple!
INGREDIENTS 1 Ripe Peach (halved, pit remove, keep skin on) 2 rounds Goat Cheese 2 Pieces of Brie (rind removed) 2-4 Pieces of Prosciutto (enough to wrap 2 peach halves) 2 Tbsps Light Oil 2 Tbsps of The Amazing Rub 2 large handfuls of Baby Arugula Fresh Basil leaves if available
To Garnish: Best Olive Oil Balsamic Vinegar Reduction (your favorite) Salt n Pepper to taste *Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)
DIRECTIONS Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese. Wrap each round with Prosciutto and secure for grilling with toothpicks. Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches). Prepare a grill, inside or out, or broiling in oven will work as well!
Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.
Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!
Inspiration is the Bounty of Fall, glorious purple eggplants!
You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash! For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.
From the Kitchen of Terri Bergman
The Amazing Eggplant Parmesans
INGREDIENTS 1 Large Eggplant 1 Tbls Balsamic Vinegar 2 tsp of The Amazing Rub Olive Oil 1 cup Pizza or Marinara Sauce 1 Tbsp Amazing Herbes 1 cup Mozzarella cheese +/- Brie Slices ½ cup Parmesan cheese Basil leaves (optional) Roasted Red/Yellow Peppers and Mushrooms, optional
DIRECTIONS Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8 ¾” thick slices. Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both). Place Eggplant slices on sheet and brush each side with balsamic vinegar. Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes. (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!
Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice. AddThe Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.
If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)
Bake topped eggplant slices 5-7 additional minutes in oven, remove. Optional if in season – garnish with fresh Basil leaves if desired. Enjoy!