Caribbean Turkey Burgers

 

Ingredients

1/2 cup dry bread crumbs
3 tablespoons chopped onions
3 tablespoons minced fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon Caribbean jerk seasoning
1/2 teaspoon salt 
1 1/4 pounds lean ground turkey
1 teaspoon olive oil 
4 whole wheat hamburger buns, split
4 lettuce leaves
1 medium mango, peeled and sliced
4 (1/4 inch thick) rings sweet red pepper

Directions

In a large bowl, combine the first six ingredients. Crumble turkey over the mixture and mix just until combined. Shape into four 1/2-in.-thick patties.

In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until no longer pink.

 










Serve on buns with lettuce, mango slices and red pepper rings. It is a perfect dinner to serve with tempura sweet potato fries!

Lighter Fettuccine Alfredo

Ingredients

3/4 pound(s) fettuccine
1 cup(s) thick whole-milk ricotta cheese
 1/4 cup(s) chopped basil leaves  Salt and freshly ground black pepper
1 minced gaarlic clove  
1 bag frozen spinach  
1/2 TB butter  
1/2 c parmesan cheese plus more for serving
1/4 c mozerella or some other white cheese I used quesadilla cheese

Directions
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.

Melt butter in skillet and saute minced garlic.

Add the ricotta and the 1/2 cup of grated cheese to the pot along with the reserved pasta cooking water; stir until smooth. Add the thawed frozen spinach

Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated cheese at the table. If it is too watery from the spinach just let it rest for a few minutes and it will thicken up.

 I served this fettuccine with a peppered pork tenderloin and it had just the right contrast of flavor to make it delicious!

Side note  use less basil if your not crazy about it!Next time I make it I will keep the cheese sauce separate and toss the pasta in the garlic and spinach mixture. Only pouring the cheese sauce on at the last minute to give it a creamier sauce feeling. tossing it with the spinach the spinach absorbed all the cheese sauce.

Tempura Sweet Potato Fries

Ingredients
1 chopped Sweet Potato
1 egg
1 c ice water
1 c flour

Measure flour in a bowl and add COLD water. Stir slightly until flour is lumpy (do not over mix!). Add a cold egg and stir lightly. Batter must be cold at all times. Too much mixing, or if the batter becomes warm will make the batter doughy.

Heat the oil in a pan and dip each individual fry into the batter before dropping it into the frying pan.

Cook until the fries are golden brown and crispy.

Chocolate Amaretto Cake in a Jar

Chocolate Amaretto Cake in a Jar

Chocolate Cake Ingredients

1c flour

1 c cake flour

1 tsp baking soda

 1 tsp salt

2 tbsp cocoa powder

1 stick butter

1 1/2 c sugar

2 eggs

1 c sour cream

1/4 c instant coffee

8 oz sliced almonds

Stir together the flour, cake flour, cocoa powder, baking soda and salt; set aside.

 In a large bowl, cream the butter until light. Gradually add the sugar, beating well after each addition.

Pour in the eggs, one at a time, beating well after each addition. When all the eggs are incorporated, beat for 2 more minutes at medium speed. Add the coffee and blend well.

Add the dry ingredients and the sour cream alternately, in three parts each, blending well after each addition.

Pour batter into 3 greased 1 pint mason jars. Keep the mason jars on a cookie sheet to keep them from spilling in oven and make it easier to carry. Fill each jar half full and it will back up to be almost a full jar of cake.

While they are baking you can put together cute lids with fabric or tissue paper to make cute gifts.

Bake at 350 degrees for 50 minutes or until cake tester inserted in the center of the cake comes out clean. Let the cake cool on the oven top for about 15 minutes.

Ganache Creme Ingredients
1 package of semi-sweet chocolate chips
1 c heavy whipping creme
3 oz softened butter
3 tbsp Amaretto or 1 tsp of Almond extract

Bring the heavy cream to a boil.

Pour chocolate, softened butter, amaretto or almond extract into stand mixer.
Remove heavy cream pot from the heat and pour into the stand mixer with the other ingredients.

Continue beating until mixture is light, fluffy and smooth.  Refrigerate cream for 2 hours before using. Before spreading on cake, beat once again. Pour the creme over the cakes and place the almond slivers in the middle of the jar on top of the creme. You will need to pour the creme on the cakes before they cool because you will need to put the mason jar lids on while they are hot to make sure they seal as the cakes cool down. The seal will keep the cakes fresh longer.