Red Ruby Grapefruit Salad… keeping the bright in January!
From the Kitchen of Terri Bergman
The Amazing Turkey Burger (Ying and Yang Turkey Burger)
From the Kitchen of Terri Bergman
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!
Terri
Pumpkin Pecan Bread Pudding with Praline Sauce and Crème
From the Kitchen of Terri Bergman
Pumpkin Pecan Bread Pudding with Praline Sauce and Crème
So this is one of my all time favorites! You can bake in a muffin tin, a rectangle pan, a mold. It shouts Fall, loves Holidays and plays well in the New Year! My anytime favorite Bread Pudding.
SERVES: 12-14
LEVEL: Presto-easy!
INGREDIENTS
1 loaf white bread (French loaf) cut into cubes
1/2 cup melted butter
6 eggs beaten
3 cups milk or half and half
1 ½ cups pumpkin puree
1 cup brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1 cup chopped Pecans
DIRECTIONS:
Heat oven to 375 degrees. Butter a large cookie sheet (with sides).
Toss the bread cubes with melted butter and arrange on the cookie sheet.
Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla.
Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar.
Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.
INGREDIENTS (Praline topping):
1 C Brown sugar
½ cup heavy cream
¼ c butter
1 C Powdered Sugar
1 tsp vanilla
Praline Topping: Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.
Presentation: Let bread pudding cool slightly and cut out in rounds or squares. Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.
Terri
Black Bean Burgers
From the Kitchen of Terri Bergman
Black Bean Burgers
SERVES: 6
LEVEL: Presto-easy!
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)
Terri
Scottish Eggs – Kitchen’s Bounty Style
From the Kitchen of Terri Bergman
Scottish Eggs – Kitchens’ Bounty Style
SERVES: 6
LEVEL: Intermediate-you got this!
INGREDIENTS
1 1/2 pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage)
1 tsp Worcestershire sauce
½ tsp Hot Sauce
6 hard boiled eggs (peeled)
1 Tbsp Corn Starch or Flour
1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea.
1 egg beaten
1 cup toasted bread crumbs
Oil for frying (approx a quart)
DIRECTIONS:
Mix together the Pork sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney. Set plates aside to receive the finished eggs. We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen!
Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees). Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best.
Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture. You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs. Shake off excess, set on wax paper.
Prepare servings plates with wild greens and arugula. Prepare a nice spicy dipping
RELATED: Fruited Spicy Sausage Recipe
Terri
Oranges with Dates & Onions
From the Kitchen of Terri Bergman
Oranges with Dates & Onions
A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors. Really engages the palette while remaining light. You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!
SERVES: 6
LEVEL: Presto-easy!
INGREDIENTS
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper
DIRECTIONS:
Peel the oranges and slice them crosswise, peeling away from the bitter white pith. Stone the dates and slice very thin. Peel the onions and slice paper thin. Arrange the oranges and dates on a serving platter and cover with onions. Pour over the oil and serve immediately at room temperature.
Terri
Summer’s Bounty Squash
From the Amazing Kitchen of Pam Pickett, Vermont
Taco Tuesday – Sweet Endings
Taco Tuesday – To Bowl or Not To Bowl
Bowl? 
Not bowl?