Love Every Byte

Chipotle Bacon Turkey Burger

We’re scheduled to have another lovely weekend weather-wise in the NYC / NJ area. YAY! Which means I muuussttt feature another burger recipe. This one comes slightly adapted from Chow.com and it is fab. I’m determined to make every related burger recipe on the site, so here’s the first one of many. :)

Ingredients:

For the chipotle ketchup:

• 1/4 cup ketchup
• 1 tablespoon sauce from canned chipotles in adobo

For the burger:

• 1/2 medium red onion
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar (the acidity really helps brighten up the flavor of the burger so try not to skip this ingredient!)
• 1 1/2 pounds ground turkey breast
• 2 teaspoons soy sauce
• 1 teaspoon anchovy paste or 1 minced anchovy fillet (optional but tasty)
• 1 large egg
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• Vegetable oil, for oiling the grill

For the chipotle ketchup:

Place the ketchup and chipotle sauce in a small bowl and stir to combine; set aside.

Divide the mixture into 4 equal portions. Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a plate and refrigerate while you prepare the grill.

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.

Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burger—you’ll probably have some ketchup leftover). Place 2 bacon slices on each bottom roll and top with a turkey patty. Serve immediately.

Olive & Roasted Red Pepper Tapenade

It feels like summer! I went to the beach for the first time this year this past weekend and it was awesome. Volleyball, swimming, food, friends. Awesome, awesome, awesome.  Here’s a great recipe slightly adapted from Go Naturopathic and About.com to bring as a handy dip to the beach or for a picnic or as a hearty sauce for fish or chicken. 

Ingredients:

• 1 roasted red bell pepper (if you’re at the salad bar for lunch, pick up a few extra ones or use the jarred kind to save yourself some prep work)
• 2 cloves of garlic, peeled
• 3/4 cup kalamata olives, pitted
• 1 tablespoon capers
• Handful of fresh parsley (1/3 cup)
• 2 tbs extra virgin olive oil
• Zest and juice of half a lemon
• 1 teaspoon dried basil (optional)
• pinch of salt & pepper

The saltiness of the tapenade is absolutely addictive and perfect for summer. Enjoy!

Oreo Rice Krispie Treats

I’ve never made Rice Krispie Treats. Gasp. I know. How can someone who loves to cook not have tried making these before? Using a recipe adapted from Cooking Classy, I decided to try an unknown dessert for the sake of trying to make an unknown dessert.

Ingredients:

• 1/4 cup salted butter
• 1 (10.5) oz bag mini marshmallows
• 6 cups Rice Krispies cereal
• 10 Oreos, chopped into bits (about the size of pebbles, there will be powder too), about 1 cup

Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated.  It’s in this moment that I feel my stomach tighten up as I realize I don’t know if this is the way it’s supposed to go. This doesn’t look too pretty, right? But don’t fret…

Fold in 10 chopped Oreos.  Pour mixture into buttered dish.  Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside.  And just as I’m about to give up, it comes together just like that. 

Cut into 18 squares.

If making desserts seems daunting to you, this recipe is a good one to be your first attempt.

Hot Artichoke & Spinach Dip

This is a recipe that I’ve seen so many fellow bloggers make and if all these talented people are using the same recipe, I can’t really go wrong, right? Right! This recipe from Closet Cooking is fool proof and uses a lot of pantry items so that if you can’t make it to the farmers’ market this weekend, dig up some pantry items and make this awesome dip.

Ingredients:

• 1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic, grated
• 1/2 teaspoon chili sauce (optional but recommended)
• 1/4 cup grated parmigiano reggiano (parmesan), grated
• 1/4 cup mozzarella, shredded

Eat. Eat it all.

Quinoa Cakes

As you guys might know, I try to limit my meat intake during the week which is what I consider my version of a diet. While I’ve been eating veggies more, I’ve also tried to increase my intake of healthy grains; a way to keep me satisfied enough for my workouts but still a bit healthy.

Ingredients:

Yields 4 cakes

• 2 cups cooked quinoa
• 2 eggs
• 3 tablespoons Sriracha
• 1/4 cup chopped scallions
• 1 teaspoon soy sauce
• 1 garlic clove, finely minced
• 1 teaspoon coriander

To make it a very satisfying meal, I served my quinoa cake with a fried egg on top and tomato chutney.

If you have any vegetarian recipes or healthy recipes, please send them my way!

Spicy Tomato Chutney

Did everyone enjoy the amazing sunshine this weekend?? The sun always makes me happy. How can anyone be in a bad mood when it’s beautiful out?! Not this girl. I’ve been enjoying my walks around Jersey City and frequenting the many farmers’ markets that are popping up now that the beautiful weather has arrived. With tomato season quickly approaching, this spicy tomato chutney from Allrecipes.com I slightly adapted is a good recipe for when you’ve enjoyed enough raw tomatoes in your salad and looking to do something a little bit unique.

Ingredients:

• 4 lbs ripe tomatoes (Roma and Campari are quite good for this recipe)
• 1 1-inch piece fresh ginger root, peeled
• 3 cloves garlic
• 1 cup red wine vinegar
• 2 medium onions, diced
• 1/4 cup golden raisins
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 tablespoon curry powder
• 1/2 teaspoon cumin

Puree tomatoes with ginger and garlic in a food processor.

Place tomato mixture, sugar, vinegar, onions and golden raisins in a large saucepan. Season with all the spices. Simmer over medium-low heat until thick.

Cool completely.

This is great as a dip for chips or as a chutney for grilled chicken, pork, etc. 

I used it as a chutney for quinoa cakes (recipe coming on Wednesday)! Enjoy!

Greek Turkey Burgers

As you can probably guess, I’m so happy it’s almost the weekend. We’re supposed to get great weather, which always puts me in a better mood. How can anyone possibly frown when it’s sunny out?? Not this kid.

I love BBQing when it’s warm out and especially love making my own burgers. I mean you can go out and buy pre-bought patties, but when it takes minutes to throw it together, why bother? I made this great summer BBQ recipe from Domestic Fits using only the ingredients I had on hand. Feel free to adapt this freely too. The key to keeping this turkey burger moist is to make sure you have a veggie filler (like roasted red peppers) and a salty cheese (like feta).

Ingredients:

• 2 cups extra lean turkey (99 Percent Fat Free)
• 1/2 cup Panko bread crumbs (regular bread crumbs will do just fine too)
• 1 tsp garlic Powder
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1 egg
• 1/2 cup roasted red peppers, chopped (*tip: I love picking up a few roasted red peppers from the salad bar. It’s quick and easy)
• 1/4 cup Feta cheese

Directions:

In a bowl, combine the turkey, Panko, garlic, oregano, basil, 1/2 tsp salt, and egg. Using your hands, mix until combined. Split into four equal portions and form into patties. 

Grill over medium heat for 5 - 7 minutes on each side until cooked through.

Serve on a regular bun with tomatoes and sour cream.

Based on the same veggie and cheese filler philosophy, I imagine you can do one of the following combinations if you don’t have roasted red peppers on hand:

• Zucchini and mozzarella
• Caramelized onions and Gruyere
• Broccoli rabe and Provolone

The possibilities are endless. Unleash your inner imagination. Have a good weekend.

Key Lime Cheesecake Bars & Hard Lessons To Learn

“Experience is simply the name we give our mistakes.”

-Oscar Wilde

I’ve had a rocky few weeks; really more like a roller coaster of ups and downs. Growing up I was taught to believe that if I wanted something, it was up to me to work hard to get it. And for the most part, that’s held true for the majority of my life. But the older I get the more I realize how much some things simply aren’t within our control. Sometimes working really hard at something or wanting something really badly doesn’t translate to getting what you want. Shocking and revealing, right?! I know, but it’s a difficult thing for someone like me to accept. I still believe in working hard and giving it everything you have, but when you know you’ve done that already and nothing results from it, there’s nothing left to do but move on. 

It’s not giving up (something I truly detest to the core of my being) so much as knowing when to let go. I’m starting to better recognize these moments, but it’s definitely a work in progress. Learning how to let go, listening to my own voice and trusting my own instincts and experience (garnered from the many mistakes collected through the years) have all led me to have faith that everything works out the way they’re meant to work out. I’m at the beginning stages, but can feel the change happening. I think this is called maturity, right? Hopefully?

Even though things haven’t exactly gone the way I had hoped, I still like showing people I care by feeding them. This key lime cheesecake bar recipe adapted from Tracey’s Culinary Adventures was an instant crowd pleaser. I particularly like this recipe because you can make it the night before an event and seems easier and quicker to make than key lime pie or key lime tart, though I will get around to making both one day (just for funsies).

Ingredients:

• 5 ounces graham crackers 
• 3 tablespoons packed brown sugar (light or dark) 
• pinch table salt (for crust)
• 4 tablespoons unsalted butter, melted and cooled slightly
• 4 ounces cream cheese, room temperature 
• 1 tablespoon grated lime zest 
• pinch table salt (for filling)
• 1 (14-ounce) can sweetened condensed milk 
• 1 egg
• 1/2 cup fresh key lime juice (regular lime juice works too in a pinch) 

Directions:

Preheat oven to 325F degrees. Fit a large piece of heavy-duty aluminum foil into the bottom and up the sides of an 8-inch square baking dish letting the ends hang over so you can use them to lift the bars out after they’ve baked.  Spray the foil with nonstick cooking spray.

Put the graham crackers in a Ziploc bag and crush with a rolling pin until you get fine crumbs. In the prepared pan, mix together the melted butter, sugar, pinch of salt and graham cracker crumbs until well combined. Press the crumb mixture into the pan to form an even crust. Bake until golden brown, about 15 minutes. Remove and set aside to cool.

In a medium bowl, use a rubber spatula to stir the cream cheese, lime zest and salt until softened and thoroughly combined.  Add the sweetened condensed milk and whisk until fully incorporated. Make sure there are no lumps.  Whisk in the egg. Add the lime juice and whisk gently until well incorporated.

Pour the filling on top of the crust, spread it into the corners and smooth the surface with a rubber spatula. Bake until the filling is set and the edges begin to pull away slightly from the sides of the pan, about 15 to 20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover the pan with foil and refrigerate until thoroughly chilled, at least 2 hours.  Use the foil “handles” to lift the bars out of the pan then cut them into squares before serving.  Store the bars in the refrigerator.

Enjoy all of them. They’re slightly tart and sweet. A bit like what I’m feeling right now…

More learning to come soon…

Strawberry Collins & Strawberry Syrup

To quote the Barenaked Ladies “drinking just to get drunk is a waste of precious booze” and as much as I enjoy rowdy nights out, I feel like I’ve reached an age where I can just enjoy a few good cocktails basking in the company of my good friends. This past weekend we had another awesome get together and though I normally bring food and desserts, I wanted to try my hand at making a cocktail. I’m impressed for two reasons:

1) This Strawberry Collins cocktail is yummy, summery and gin-based (my second preferred liquor choice behind bourbon). They’re a bit addictive and will be a staple for my summer BBQ get togethers.

2) A major component of the cocktail was strawberry syrup. Inspired by a few different blogs out there, I used nothing but the tops of the strawberries (ya know the steps and white-ish bits that you always throw away) to make the syrup. This is a great way to use every part of the strawberry to ensure NOTHING goes to waste.

Ingredients for Strawberry Syrup:

• 2 cups of granulated sugar
• 1 cup of water
• The stems and white parts of 2 16oz containers of strawberries

Ingredients for Strawberry Collins (adapted from Flourishing Foodie):

Makes 1 drink

• 1.5 oz gin (one shot)
• 1 oz strawberry syrup
• Few squeezes of lime
• Ice
• Seltzer

In a martini shaker, add the gin, rhubarb syrup, lime juice, and ice. Shake a couple of times. Fill a glass with a couple pieces of ice. Pour the gin over the ice, and then top with seltzer.

If you’re not into gin, you can use the strawberry syrup to make a delicious and kid-friendly (and adult-friendly!) strawberry lemonade. You can also use strawberry syrup for pancakes, waffles and countless other desserts. 

I’m just starting to dabble in cocktails, so if there’s anything that’s a must-make, please send my way!

Skinny Mac and Cheese Muffins

I love carbs. A little too much I think. I can eat more pasta than I care to publicly admit over the interwebs. To help cut down the calories and carbs a little bit (because let’s face it summer is around the corner), I adapted this skinny mac and cheese recipe from SELF and also stuffed them into a muffin tin to help with the portion control. Plus they’re so cute as mini sizes!

Ingredients:

• 1 1/4 cups skim milk
• 2 tablespoons light cream cheese
• 1 1/2 tablespoons whole-wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• Dash of cayenne pepper
• 3/4 cup shredded sharp cheddar
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup shredded Parmesan
• 1/2 teaspoon Dijon mustard
• 1 package linguini or spaghetti (whole wheat is preferred)
• 2 cups chopped cauliflower (about 1/2 a medium head), steamed
• 1/2 cup Panko breadcrumbs (or regular breadcrumbs would do just fine)

Remove pan from heat; stir in remaining cheeses and mustard until cheese melts. In a bowl, toss pasta with cauliflower and cheese mixture. Lightly spray muffin tin with vegetable oil. Divide pasta mixture evenly into muffin tin. Top each portion with Panko breadcrumbs.

Bake for 15 - 20 minutes until bread crumbs are golden brown.

Allow to cool for at least 10 minutes before using a knife to circle around each portion to get them out of the muffin tin.

Got any other skinny recipes to share? Send them my way!