What should i have for dinner – I want to cook something cool?
Im home alone, and i dont know what to have for dinner. All i know is that i want to cook something cool or different!
Turkey Burgers with Zucchini Relish
From Every Day with Rachael Ray
2 pounds ground turkey breast 1/3 cup finely chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 tablespoon Dijon mustard
2 teaspoons poultry seasoning
1 tablespoon extra-virgin olive oil (EVOO)
4 slices sharp cheddar cheese
1 small zucchini, finely chopped
1/4 red bell pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 tablespoons thyme leaves, finely chopped
2 teaspoons hot pepper sauce
Juice of 1 lime
4 sandwich-size English muffins, preferably sourdough, fork split
Softened butter, for spreading
4 red leaf lettuce leaves
1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.
Peppers: Bell ,Anaheims , jallipenos, best,easiest, cleanest,fastest way to peel?
I have tried to watch on the cooking shows, they manage to make it look easy,but they are not showing all the steps.
Good question: If you’re only doing a couple peppers, it’s easiest to put them over an open gas flame till charred, holding them with tongs…..
If you have a bunch to do (like over 5) I do them on a foil lined rimmed baking sheet under the broiler till charred, watching them carefully (I tie a string to the oven door, the other to my belt loop, that way I CAN’T walk away………lesson learned!!)
till charred all over: then place them in a glass bowl, cover with saran wrap and let steam for about 20 minutes on their carry over cooking heat…..
When steamed for 20 minutes, remove the core from the peppers and then carefully but thoroughly, remove the skin in sheets till all off…..Some skin will remain, so don’t worry about it…..NEVER RINSE THE PEPPERS, AS YOU’LL LOSE HALF THE FLAVOR….At this point, you can keep them for up to 3 days in a food storage container: Mine never last that long, as I LOVE roasted red pepper and Swiss w/honey mustard on Sourdough……Yummy sandwich…..and meat free……nice for those “lighter eating days”…….Enjoy your roasted peppers……
My favorites are red and yellow, orange bells and Anaheims, which I use for Chile Rellano Casserole…….want the recipe??? Amazingly easy…..6 ingredients……
Is anyone preparing food now for thanksgiving?
Im thinking of preparing my pie crusts today, and my pie fillings tommorow to cook and potato pie….you?
By the way can i make the crust today and leave it in the fridge?
Our turkey’s been thawing for a few days already, and today I picked up the last of the groceries I need. Like the celery, milk, and sourdough loaves. Tomorrow I start all the prep work.
And yes, your pie crusts will be fine in the fridge, just press plastic wrap down over the surface after they’ve cooled and stick ’em in the fridge.
Can you still make broth out of roasted turkey bones after you have pressure cooked the carcass to make soup?
We roasted the turkey. Then pressure cooked the carcass. Should I roast the bones to make broth?
By the way I made a pepper jack, turkey, and cranberry sauce paninni on sourdough. . . awesome!
Well you have probably extracted all the broth making goodness when making the soup.
What are some good camping recipes?
My friends and I are going on a camping trip with school, and the three of us are in a group. We need cooking ideas for 3 days,using only a trangia, and possibly an open fire. We don’t really have ANY so ideas for all meals and snacks would be great.
Also it is a hike so nothing too hard/heavy please. Thanks!
You can save a lot of cleanup by just heating water and then adding ingredients that only need to be rehydrated. Cover and let it sit for a while by the fire, or on very low heat.
Cous cous, Stovetop stuffing, Minute rice, mashed potato flakes, all make a great starch portion of the meal. Some breads that travel well…tortillas, pita, sourdough, bagels, english muffins, and baguette.
Then you can add pouches of chicken or tuna, real bacon bits, summer sausage, smoked sausage, or jerky.
Veggies are not easy to find dehydrated but if everything else is lightweight you can carry the real thing…fresh mushrooms, cabbage, brocollli, carrots, potatos all carry well.
You can do oatmeal in the morning, with dehydrated fruit. Apples, oranges, nuts, raisins, dates pack well for camping.
These are just ingredients…you can mix and match for meals. One pot meals similar to a casserole are easiest. If someone has room for a grill grate you can rig it up over the fire as a burner, or as a grill.
Don’t forget the drinks…some great ones for camping…
Hot cocoa packets, tea bags, folgers coffee singles or instant coffee, crystal light, gatorade powder. Hot lemonade is nice before bed if you are cold. You can also drink hot jello for a really satisfying bedtime snack…this will keep you warm.
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