Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Kickin’ Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Ingredients

Spicy Sweet Mayo
1 cup reduced-fat mayonnaise
1/4 cup coarse-grain mustard
1/4 cup honey
1 tablespoon prepared horseradish
hot pepper sauce (e.g. Tabasco™) to taste
1 teaspoon ground cayenne pepper

Burgers

1 1/4 pounds extra lean ground turkey
1/2 large onion, grated
1 jalapeno pepper, seeded and minced
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
1/4 teaspoon liquid smoke flavoring
1 tablespoon steak seasoning
1 teaspoon dry mesquite flavored seasoning mix
1 tablespoon olive oil
1/2 large onion, sliced
5 hamburger buns, split

Directions

Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

OPEN-FACED CUCUMBER SANDWICHES

OPEN-FACED CUCUMBER SANDWICHES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions:

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

OPEN-FACED CUCUMBER SANDWICHES

OPEN-FACED CUCUMBER SANDWICHES

Ingredients

3 Cucumbers, peeled and sliced thin (seedless are great)
8 ounces cream cheese, softened
1 pkg "Hidden Valley Ranch" dressing mix
1/2 cup mayonnaise
1/4 cup sour cream
loaf of cocktail rye bread
dill weed for garnish

Directions

Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix together until well blended. Chill at least 1 hour for flavors to come out. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill weed and arrange on a platter.

Category: Appetizers

Best of Everything Veggie Burgers

Best of Everything Veggie Burgers

Ingredients

1/2 cup uncooked brown rice
1 cup water
2 (16 ounce) cans black beans, rinsed and drained
1 green bell pepper, halved and seeded
1 onion, quartered
1/2 cup sliced mushrooms
6 cloves garlic, peeled
3/4 cup shredded mozzarella cheese
2 eggs
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon garlic salt
1 teaspoon hot sauce
1/2 cup dry bread crumbs, or as needed

Directions

Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Gourmet Chicken Sandwich

 
Gourmet Chicken Sandwich

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Directions

Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes.
In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Nutritional Information

Amount Per Serving  Calories: 522 | Total Fat: 15.7g | Cholesterol: 70mg

Portabello Sandwiches

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Portabello Sandwiches

6 - 8 large Portabello mushroom caps
One quarter cup extra-virgin olive oil
Two thirds cup balsamic vinegar
3 cloves garlic, minced
Salt and pepper
6 - 8 Kaiser rolls
Sliced onion
Sliced tomato
Sliced provolone cheese

Sauce:

One quarter cup mayonnaise
One quarter tsp. garlic powder
One third cup finely chopped green olives

Directions

Place mushrooms and next 4 ingredients in a large ziploc bag and marinate for several hours. Meanwhile you can prepare condiments for the sandwiches. If you wish, combine the mayonnaise, garlic powder and green olives to create a sauce for the sandwiches. After the mushrooms have marinated, heat grill or broiler and cook for several minutes per side. Place on rolls with desired condiments.

The Skinny: You are already off to a good start with mushrooms rather than meat. Use low fat provolone cheese and light mayo for the sauce.

BAKED ITALIAN SUBS

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BAKED ITALIAN SUBS

Ingredients:

Six 6- to-8-inch hero (hoagie) rolls, split
1/2 cup Italian dressing
1/2 pound sliced deli salami
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
1/2 pound sliced deli provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced

Directions:

Preheat the oven to 375 degrees. Brush the cut sides of the rolls with the Italian dressing. Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and onion and replace the tops. Place each on a piece of aluminum foil and wrap tightly. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the aluminum foil and serve. 

Yield: 6 Sandwiches

Category: Sandwiches
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ROAST BEEF & RED PEPPER SANDWICHES

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ROAST BEEF & RED PEPPER SANDWICHES

Ingredients:

1/3 cup light mayonnaise dressing or mayonnaise
1/3 cup Dijon-style mustard
2 to 4 tablespoons prepared horseradish
6 6- or 7-inch Italian flat bread shells, Boboli or focaccia..
12 ounces medium sliced Deli roast beef
1 12-ounce jar roasted red sweet peppers, drained and cut into 1/4-inch wide strips
6 ounces thinly sliced Monterey Jack cheese
2 cups fresh watercress
2 cups fresh spinach 

Directions:

In a small bowl combine mayonnaise dressing, Dijon-style mustard, and horseradish. Slice bread shells or flatbreads in half horizontally. For each sandwich, spread one side of bread shell or flatbread with mayonnaise mixture. Top each with roast beef, red peppers, cheese, watercress, spinach, and remaining half of bread. Wrap sandwiches in plastic wrap and refrigerate up to 24 hours. (Or, serve
immediately.) To serve, slice sandwiches in half.

Yield: 12 servings (half sandwich per serving).

Category: Sandwiches

Animated Signatures - Animated Names

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