Southwest Turkey Burger

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You might be thinking you only like burgers made from 100% All American beef. I say that because that’s what I used to think too… So what I did was examined the difference between ground turkey and ground beef.  On the plus side ground turkey is by far a much healthier option.  However, if you were to take ground turkey and just form it into a patty, you might find your burger dry and bland.  So, in keeping this in mind, I came up with a recipe to leave your turkey burger flavorful and juicy.  This is not your average Turkey Burger…

Packed with nutrients, vitamins and protein, this Southwest Turkey Burger is a healthy and delicious addition to your weekly dinner rotation.  Olive oil, onions and peppers add in not only flavor, but plenty of moisture. Black beans add in an extra protein punch, more of that moisture and some great texture.  Along with fresh ingredients and a pantry staple, there are a host of spices that highlight one of this county’s most tantalizing food genres.

Now, I am preparing these burgers for my husband, myself and our two toddlers… So, I will take you first through the not so spicy kid friendly version.  Then, we will kick things up a bit with adding some more heavy-duty spices and a bit more onions and peppers.

Start your base mixture here with black beans, ground turkey and an egg…

Rinse one can of black beans.

Add the washed beans into a clean bowl.

Add the washed beans into a clean bowl.

To the beans add in about one pound of ground turkey.

Add an egg into the ground turkey and beans. Stir together to get the mixture going.

Now you can start getting a key component ready, your sautéed onions, peppers and garlic.

Saute a medium onion, chopped in olive oil over medium heat.

Saute a medium onion, chopped in olive oil over medium heat.

Add your peppers to your onions and continue to saute.

Add your peppers to your onions and continue to saute.

Mince some garlic and add it into your sautéed veggies.

Saute until golden brown.

Place your veggies in a separate bowl to speed the cooling process.

You’ll want about a teaspoon of kosher salt.

Mix the salt into your meat and bean mixture. To this mixture, add in about 1/3 of your cooled sautéed veggies… I do this for the kid friendly version of these, I’ll add the rest in a bit for the adult version.

Add in a good 6-7 shakes of cumin.

Add in a good 5-6 shakes of smoked paprika.

Now lets turn these babies into kid patties…

Make a patty with this not so spicy mixture.  And if you aren't into spice, then you are set to turn all the mixture into patties.

Make a patty with this not so spicy mixture. And if you aren’t into spice, then you are set to turn all the mixture into patties.

I make a couple of these smaller burgers for my kids and add the additional spices in for the grown ups.

Get good color on each side as they cook through.

Get good color on each side as they cook through.

Now for the grown ups add in a few shakes of cayenne pepper.

Add in a few shakes of chili powder.

Now for the grown up burgers I add in the rest of the sauteed veggies.  Then I use my extra large cookie scooper to handle the mixture because it is a delicate blend.

Place the scoop directly on the grill that is heated with oil.

Take the back of a wooden spoon and press down forming the ball into a patty.

Take the back of a wooden spoon and press down forming the ball into a patty.

Get good color on each side as they cook through.

Again, get good color on each side as they cook through.

Place the cheese on the burger when you are about 2 minutes from pulling your burger off the grill.

People underestimate the importance of the bread they use for their burgers. Find the freshest keiser rolls you can for this recipe… These are fresh from my bakery.

Cut your rolls in half and toast them up on the grill.

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Recipe for Southwest Turkey Burgers:

(serves 4-6)

1 lb. ground turkey

1 15.5oz. can black beans, rinsed

1 onion, chopped

1 pablano pepper, chopped

2 garlic cloves, minced

1 egg

1 tsp. kosher salt

1 tsp. cumin

1 tsp. smoked paprika

1/2 tsp cayenne pepper (optional)

1/2 tsp chili powder (optional)

1/4 c. olive oil

4-6 slices pepper jack cheese (or cheddar for the kid friendly version)

4-6 Keiser rolls

Directions:

Start by preparing your meat mixture base.  Add one can of rinsed black beans to a bowl with one pound of ground turkey meat and one egg. Also add in your kosher salt. Mix together.

In a non-stick skillet over medium heat add in your olive oil, onions and peppers.  Saute until lightly golden brown.  Add in garlic and sprinkle with salt.  Continue to saute until golden brown.  Once the veggies are nicely cooked, remove from skillet and place in a separate bowl to cool.

Now, for the kid friendly version:

Add in 1/3 of the cooled veggies.  Also add in cumin and paprika.  Mix.  Form kid sized patties and serve on white or wheat buns.

For the adult version:

Add in remaining veggies and your cayenne and chili powder. Mix. Scoop out with XL cookie scooper and grill on medium heat until just about done.

At this point add-on cheese until melty.

Serve on roll.  Enjoy!

*Note: This burger patty is gluten-free and can be enjoyed on a salad or on a gluten-free keiser roll as well.

 

Lobster Risotto

done2This summer we had the pleasure of attending my sister’s wedding in Negril, Jamaica!  During our time there lobster was not in season and banned from being caught.  So, when we went to a specialty restaurant at the resort we stayed at, I ordered the shrimp risotto.  And I have to say it was absolutely delicious!  Even though I was the one to order this wonderful dish, my husband fell in love with it! So, when we returned, I had the inclination to make my own risotto using our very own Northeast caught cold water lobster.

A disclaimer before I start is that risotto is a simple dish, but it is food of love as it takes a good amount of time and it can not be rushed.

First thing to do is prepare some stock. I had some frozen homemade chicken stock, so I used that (about 6 cups). If you have seafood stock, great, use that... But, I do love the flavor a homemade chicken stock brings to this dish.

First thing to do is prepare some stock. I had some frozen homemade chicken stock, so I used that (about 6 cups). If you have seafood stock, great, use that… But, I do love the flavor a homemade chicken stock brings to this dish. You want to keep this stock warm without boiling as boiling will evaporate the stock before you can use it.

Use one large shallot or two smaller ones... If you don't have shallots available you can use one medium onion. Shallots are just a bit milder in flavor.

Use one large shallot or two smaller ones… If you don’t have shallots available you can use one medium onion. Shallots are just a bit milder in flavor.

Cut the shallot in half to stabilize your cutting surface.

You'll want a small to medium dice.

You’ll want a small to medium dice.

Warm a non-stick (if you have one) pot over medium heat. Add in a few tablespoons of olive oil.

Next add in a couple tablespoons of butter to the olive oil for flavor.

Add your diced shallots to the fat in the pot.

Saute over medium heat until golden brown.

Chop up a couple cloves of garlic and add in to your already golden shallots.

Chop up a couple cloves of garlic and add in to your already golden shallots.

This is aborio rice... It is widely known as one of the best rices to use for making a good risotto. This particular one is just my store brand, but it is a long grain Italian rice imported from Italy.

This is aborio rice… It is widely known as one of the best rices to use for making a good risotto. This particular one is just my store brand, but it is a long grain Italian rice imported from Italy.

Each grain is fatter than your run of the mill rice.

Add your raw unwashed rice to your pot with your shallots and onions. You want to toast your rice grains before you start adding in liquid.

The trick to a good risotto is to add in your liquid slowly.

The trick to a good risotto is to add in your liquid slowly.

Add your warmed stock to your pot one ladle full at a time.

You want to make sure each ladle gets completely soaked in before you add the next ladle. Stir continuously.

I have a left over lobster from this past weekend. So this baby is getting cut up and put in my pot.

I have a left over lobster from this past weekend. So this baby is getting cut up and put in my pot.

I start off by removing the legs and popping them in my pot. This helps me achieve two things. Since I am using chicken stock, the legs help to introduce a seafood stock flavor… They are also pretty yummy to add to each individual dish.

Remove the meat.

Remove the meat.

Chop it up into medium sized chuncks.

Chop it up into medium sized chunks.

Add your meat into your pot when you only have a couple ladles of stock left to go. As the lobster is already cooked, your goal here is just to heat the meat through, not to over cook your meat. This is a good time to add in 1/2 cup of dry white wine as well.

At this point I like to finish with a few more tablespoons of butter and top with some reserved lobster meat. Then I top with some chopped up scallions or parsley. You also want to taste for salt and pepper now as well.

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Lobster Risotto

Serves 4

Ingredients:

6 cups chicken or seafood stock

2 cups aborio rice

1 large shallot, diced medium

3 Tbs. olive oil

6 Tbs. butter, divided

2 garlic cloves, chopped

1 scallion, chopped

1 lobster, shelled and chopped

1/2 cup dry white wine

salt and pepper to taste

Directions:

Warm 6 cups stock in a medium sauce pan. In a large non-stick pot saute shallot over medium heat in olive oil and 3 Tbs. butter until golden brown. Add garlic and saute for a minute.  Add in raw rice and toast for a few minutes, stirring constantly.  One ladle at a time add in stock, making sure  each ladle has been absorbed before adding in the next. Add in lobster legs.  When there are only a couple of ladles of stock to go, add in white wine and lobster meat. Finish ladling in stock.  Check for salt and pepper and add if needed.  Also check for rice tenderness.  (If more liquid is needed either add more warmed stock or warmed water.  Add in a remaining butter.

Top with reserved lobster if desired and scallions or parsley.  Serve immediately.  Enjoy!

*note – This is a gluten-free recipe.

Strawberry Lime Corn Salad

done5Do you ever get sick of the same ole dinner night after night? I know, it’s probably not exactly “the same”, but getting stuck in a dinner time rut is so easy to do.  Tonight I made a BBQ Salsa Lime chicken and to go along with it, I decided to get creative!  Hence the Strawberry Lime Corn Salad was born…

This time of year is so wonderful for fresh fruits and veggies.  My kids both love strawberries and they both gobble up corn like you wouldn’t believe.  So, I decided to combine the two with a little panache.  I actually made this salad right outside by the grill while enjoying my family.  The kid’s played on the swings, my husband enjoyed a cold drink and I was chopping and dicing away (for about 5 minutes because it’s really that quick!)

If you are making your corn on the grill like I did, you will want to start off by timing it out so that your corn will have time to cool well before dinner, just so that you can handle it.  Another great way to make this ahead though is just to microwave your corn.  (To microwave corn: Don’t remove the husk at all, just place as is in the microwave for 3 minutes on high, then allow to cool for 5 minutes before shucking.) Microwaving is a great method for this particular salad because when you microwave corn, what you are doing is sucking all the sweet juice from the cob and pushing it all into the corn kernels; so, you end up with a very dry cob, but super juicy kernels.

Let’s get started:

Place corn on the grill about 1/2 hour before dinner… The corn itself will take about 15 minutes to cook, and then you can allow 5-10 minutes cooling time.

Grab some fresh strawberries, 6-8 or so.

Grab some fresh strawberries, 6-8 or so.

Dice up your strawberries. I would say a medium dice for a strawberry.

Slice up one scallion… discard the tip of the root and the tip of the top.

Add in your scallions.

Zest one lime.

Add your zest into the salad.

Add your zest into the salad.

Aren't those grill marks pretty?  Allow this to cool a bit so that you can handle it with your hands. You'll need two ears of corn for this recipe.

Aren’t those grill marks pretty? Allow this to cool a bit so that you can handle it with your hands. You’ll need two ears of corn for this recipe.

Remove the kernels from the cob be carefully cutting down along the edge.

Add in your corn.

Now take that lime you just zested, cut it in half and add the juice from both halves right into the salad.

Now take that lime you just zested, cut it in half and add the juice from both halves right into the salad. Mix everything together.

 

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Recipe for Strawberry Lime Corn Salad:

(Serves 4-6)2 ears of corn, grilled, kernels removed from cob

6-8 fresh strawberries, diced

1 lime, zested and squeezed

1 scallion, chopped

1 splash white wine vinegar (about a Tbs.)

Directions:

Combine all ingredients in a bowl.  Serve, enjoy!

*note – this recipe is gluten-free

**note – this recipe has no added salt

 

Vavó’s Portuguese Stovetop Pudding (Vavó’s Papas)

Para a alma da minha Vavó…

done2Olinda DaPonte Moniz Mota would have turned 99 years old this month.  My Vavó moved to the United States and settled in Fall River, Massachusetts with her husband and three children when she was just about 50 years old in search of more opportunity for her children.  Can you imagine up and moving your entire life at 50 years old?  It is hard for me to fathom leaving a home where all my friends and family had been for generations to move to a country where I don’t know the language, have no job, no real set plan.  Sure there were some family and friends who had crossed the vast Atlantic and settled here, but you have to admit it is quite a leap of faith.

One thing that really rooted my Vavó home was the food.  And I would have to say this dish was one of her favorites.  On any given morning, I could arrive at my grandparent’s home and find my Vavó settled on the sofa with a cup of tea and a plate of Papas.  It was her breakfast of choice. She used to love it when I would come and make it for her, as I did from time to time as she got older.  This is my version of my Vavó’s Papas.

Two cups of whole milk... I am using lactose free milk here which is fine too.

Two cups of whole milk… I am using lactose free milk here which is fine too.

My Vavó had a sweet tooth… this is 1/4 cup of sugar. If you don’t like your Papas terribly sweet, reduce this to 1/8 cup.

Separate out your egg yolk from your white. Add the white to your morning omelet or something, you won’t need it here. Although, my Vavó used to use the whole egg because she didn’t like to waste… but, it’s better to discard the white (or like I said, use it in something else)

Now you are left with just the yolk. You will want this ready to go, because when it’s time to add it in, it needs to be done pronto.

Measure out two slightly heaping tablespoons of corn starch…. This is not corn flour or corn meal… but starch.

Mix your milk and corn starch together before turning on your burner to medium heat… You will get no lumps this way.

I love this wisk… It’s my gravy/pudding wisk… If you make either fairly often, I would highly recommend picking one up. If not, a regular wisk will do here.

Add in your sugar once your milk mixture thickens up a bit. Continue wisking constantly.

Add in your egg and have your wisk at the ready.

Wisk in the egg yolk rather aggressively… You don’t want to leave chance for your egg to cook before it is incorporated.

Allow the papas to boil while continuing to wisk for a good minute or so.

Allow the papas to boil while continuing to wisk for a good minute or so.

My Vavó would have loved these plates with their pretty flowers. It is important that your plate have a good rim to it. (Plates are Butterfly Meadow by Lenox)

Gently pour liquid onto the plate until it just comes up the rim of your plate.

Gently pour liquid onto the plate until it just comes up the rim of your plate.

My Vavó was always sure to have a bottle of cinnamon sugar on hand. This makes the perfect sprinkle on the hot Papas... the sugar will melt in and become slightly crisp while the cinnamon provides the perfect contrast.

My Vavó was always sure to have a bottle of cinnamon sugar on hand. This makes the perfect sprinkle on the hot Papas… the sugar will melt in and become slightly crisp while the cinnamon provides the perfect contrast.  At this point allow the Papas to cool slightly to set.

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Recipe for Vavó’s Portuguese Stovetop Pudding (Vavó’s Papas):

(serves 2)

2 cups whole milk

2 Tbs. corn starch, slightly heaping

1/4 cup sugar

1 egg yolk

cinnamon sugar for topping

Directions:

Combine milk and cornstarch in a small sauce pan.  Bring to boil over medium heat wisking constantly.  When mixture has thickened add in sugar, continue wisking.  After about 1-2 minutes add in egg yolk, wisking extra fast so as the yolk does not cook before combined.  Pour out onto a plate immediately and top with cinnamon sugar.  Allow to cool just slightly to set.

Serve warm, enjoy!

*note: this recipe is gluten-free.

**note: this recipe can be made with lactose-free milk.

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

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Sometimes the simplest foods are the most delicious.  That is certainly the case for this Portuguese classic.  Growing up, there were always a big platter of these at any given family gathering.  Just a simple red bliss potato boiled till tender and stuffed with some wet crushed pepper or pimenta moida.

In this recipe, I have taken this simple recipe to the next level.  Although still simple, I have added one more step… cooking down the pepper with a bit of olive oil and garlic.  Give them a try, you’ll be glad you did.

Start off by carefully cutting into your uncooked potato... Go in about 2/3 of the way through and stop. You will want to make sure the flat side of the potato is facing down so that when they are placed on the platter later, they don't roll too much.

Start off by carefully cutting into your uncooked potato… Go in about 2/3 of the way through and stop. You will want to make sure the flat side of the potato is facing down so that when they are placed on the platter later, they don’t roll too much.

Cover your potatoes in a cold water in a pan just large enough to accomodate your potatoes. For purposes of this recipe, lets say 8 medium sized red bliss potatoes.

Cover your potatoes in a cold water in a pan just large enough to accommodate your potatoes. For purposes of this recipe, lets say 8 medium-sized red bliss potatoes.

Add in a generous pinch of salt. The goal here is to flavor the potato itself.

Add in a generous pinch of salt. The goal here is to flavor the potato itself.

Grab one clove of garlic.

Grab one clove of garlic.

Crush the garlic and remove the peel.

Add garlic into the potatos and salted water. Then turn on the burner to bring potatoes to a boil.

Add garlic into the potatoes and salted water. Then turn on the burner to bring potatoes to a boil.

When you see the splits in the potatoes start to come apart a bit, its a good hint to check to see if they are fork tender. Then allow to cool a little while in the water and then drain to continue cooling. You will need to handle these with your hands.

When you see the splits in the potatoes start to come apart a bit, its a good hint to check to see if they are fork tender. Then allow to cool a little while in the water and then drain to continue cooling. You will need to handle these with your hands.

While this is going on, you can begin preparations for the stuffing:

Run two cloves of garlic through a press, or mince garlic by hand. Add to cold olive oil in a small skillet. Then turn burner on to medium. You want to saute the garlic without burning or turning garlic brown. The goal is to not only cook the garlic, but to infuse the oil with that garlic flavor.

Next add in a good quality wet crushed red pepper. My family makes our own each fall and we remove most of the seeds so it isn't too spicy. You can find a good quality wet crushed red pepper in any portuguese market and in some super markets. If you don't have either option... gather a few medium spice peppers, seed and grind, soak with salt in its own juices over night to achieve a similar affect. Or order from a portuguese grocer on line.

Next add in a good quality wet crushed red pepper. My family makes our own each fall and we remove most of the seeds so it isn’t too spicy. You can find a good quality wet crushed red pepper in any portuguese market and in some super markets. If you don’t have either option… gather a few medium spice peppers, seed and grind, soak with salt in its own juices over night to achieve a similar effect. Or order from a portuguese grocer on-line.

Simmer on low for about 5 minutes in the garlic infused oil. Allow to cool slightly.

Your potatoes should be cool enough to touch for this next step. Gently open the slit you made in the potato just enough to allow a spoon full of pepper in there... There is almost always a casualty or two that split wide open into two pieces... just put those on the bottom of your platter!

Your potatoes should be cool enough to touch for this next step. Gently open the slit you made in the potato just enough to allow a spoon full of pepper in there… There is almost always a casualty or two that split wide open into two pieces… just put those on the bottom of your platter!

Go about the stuffing of the potatoes until you have filled your platter.

Yum!

Yum!

Portuguese Style Pepper Stuffed Potatoes (Batatas com Pimenta)

Serves 8

Ingredients:

8 medium red bliss potatoes

1/2 cup Portuguese wet red crushed pepper

3 garlic cloves, divided

1/4 cup olive oil

1/2 tsp. kosher salt

Directions:

Prepare potatoes by washing and cutting into each potato about 2/3 way through and stopping. Add into a pot and cover with cold water.  Add in salt and 1 clove of garlic crushed.  Bring to a boil over high heat.  When split in potatoes start to separate, check they are fork tender.  When fork tender, shut off flame and allow liquid to cool a bit.  Drain and continue to allow to cool.

Prepare the stuffing by sauteing two cloves of garlic that have been run through a garlic press to a small skillet with cold olive oil.  Turn burner on to medium heat and gently saute the garlic in the oil for a couple of minutes.  Add in about 1/2 cup of red pepper.  Saute for about 5 minutes over low heat.  Allow to cool slightly.

Stuff potatoes with pepper mixture.  Serve.  Enjoy!

*note: this is a gluten-free recipe.

 

Pan Seared Sea Scallops

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Growing up in New England, a person is hard pressed to find anything more culinarily superior than fresh sea food right off the boat.  Large sea scallops are the star of this dish and definitely among one of my favorites.  I have found over the years that the more simple the preparation with sea scallops the better.  Fresh seafood doesn’t need all that much help, the best thing you can really do is let it shine.

In this recipe I take a hint of the ever popular scallops wrapped in bacon and lighten it up a bit.  Using the flavor of the bacon in preparation and then finishing with a sprinkle of its crispy goodness. I also find that the more simple the side, the more your seafood is allowed to shine through. Here, I have paired with a brown rice quinoa.

Add two tablespoons to a large non-stick skillet.

Slice two cloves of garlic.

Slice two cloves of garlic.

Gently saute the garlic in the butter over medium heat.

Gently saute the garlic in the butter over medium heat.

I reserved two strips of bacon from breakfast that I par-cooked.  Chop.

I reserved two strips of bacon from breakfast that I par-cooked. Chop.

Add bacon into the butter (this helps with flavor, but also adds bacon grease to the butter so it won’t burn when scallops are added)

A dozen and a half of big fresh sea scallops.

Salt the scallops with kosher salt.

Salt the scallops with kosher salt.

Remove the garlic and the bacon and reserve. The purpose here is to get the flavors of the garlic and bacon, but when the heat gets turned up to sear the scallops, you don’t want to burn the garlic and bacon.

Place each scallop in the skillet over medium/high heat. The goal is to get color on the scallops, but you also want to almost cook it all the way through.

Turn each scallop with tongs… I don’t like to puncture with a fork.

Sprinkle the reserved bacon and garlic over top. Serve with a plain wild rice and quinoa.

Sprinkle the reserved bacon and garlic over top. Serve with a plain wild rice and quinoa.

Recipe for Seared Sea Scallops:

(Serves 3)

18 large sea scallops

2 strips of bacon, chopped

2 garlic cloves, sliced

2 Tbls. butter

kosher salt

Directions:

Melt butter over medium heat on a non-stick skillet.  Add in sliced garlic, turn heat to medium/low.  Add in chipped bacon. Continue to saute until bacon is crispy and garlic is lightly browned.  Remove garlic and bacon and reserve.

Prepare scallops by taking out of the fridge 20 minutes before you plan to cook to bring to room temperature.  Lightly salt with kosher salt.

Turn up the burner heat to medium/high.  Place scallops in skillet with room around each, do not over crowd.  Allow scallops to caramelize without moving.  Let sear about 2-3 minutes.  Turn with a pair of tongs so as not to puncture with a fork. Sear on second side 2-3 minutes.  Careful not to over-cook.  You want the scallop to have a bit of a spring back when you touch it.  They will continue to cook a bit once you remove from the skillet.

Once both sides have deep golden brown edges, sprinkle with garlic and bacon.  Serve.  Enjoy!

* This recipe is gluten-free.

 

Rainbow Popcorn

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A good friend of mine had an “UP” themed birthday party for her little girl recently.  To highlight the theme she had rainbows, balloons and colors galore!  I decided to bring along my contribution to her party by whipping up a batch of this super colorful Rainbow Popcorn!

Not only is this popcorn colorful, but each color has a different flavor because to color the popcorn I used none other than a rainbow array of Jell-O.  You could adapt this, of course, to any theme you would like… If you are doing a ‘Lemonade Stand’ birthday party, then just use the yellow… If you are planning a ‘Smurf’ theme, then just the blue… the possibilities are endless.  This is a great activity for kids to help with too!  It’s not complicated at all.

Here are all the ingredients you will need.

Prepare 12 cups of plain popcorn. I did it over the stove with kernels… You might also want to try a plain bag of microwave popcorn… well several bags. Then place 5 cups of popcorn into a large bowl.

Pour half a can of sweetened condensed milk into a small sauce pan.

Pour half a packet of your chosen jello color into the pan.

Pour half a packet of your chosen jello color into the pan.

Mix well to distribute color.

Put the condensed milk mixture over low heat.  If the burner is turned up too high, you'll get a burned pan like you see here.

Put the condensed milk mixture over low heat. If the burner is turned up too high, you’ll get a burned pan like you see here.

Pour the thickened liquid over the prepared popcorn.

Mix in until it coats all the popcorn evenly.

I prefer parchment paper, but if you don’t have parchment, you can line your cookie sheet with foil like you see here and coat with non-stick cooking spray. Bake for 18-20 minutes at 175°F.

Once baked, let cool about 20 minutes and then break into pieces and place in bowl.

Once baked, let cool about 20 minutes and then break into pieces and place in bowl.

Mix in each color seperately.

Mix in each color separately.

Cook each color on low heat until thickened... about 10 minutes.

Cook each color on low heat until thickened… about 10 minutes.

Pour each colors thickened liquid over the prepared popcorn.

Place on a baking sheet covered in parchment paper. Bake at 175°F for 18-20 mins.

Place each color on the cookie sheet.  Bake at 175°F for 18-20 minutes.

Place each color on the cookie sheet. Bake at 175°F for 18-20 minutes.

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Break up all the popcorn… Place in serving bowl and toss!

Recipe for Rainbow Popcorn:

(serves 24)

30 cups prepared plain popcorn

3 cans sweetened condensed milk

6 boxes of Jell-O, in rainbow colors (red, orange, yellow, green, blue and purple)

Directions:

Turn oven to 175°F.  Prepare 6 cookie sheets (or alternate as you go along) with either parchment paper or aluminum foil sprayed with non-stick cooking spray.

Prepare fresh popcorn.  In a small sauce pan, pour half a can of sweetened condensed milk.  Then pour in half a packet of your chosen jello into the milk.  Heat over a burner turned to low for about 10 minutes until thickened.  Stir often.

Place about 5 cups of popcorn in a large bowl.  Pour thickened milk mixture over popcorn and immediately stir together with a wooden spoon.  Place on a prepared cookie sheet. Bake for 18-20 minutes at 175°F.  Allow to cool about 20-25 minutes, then break up pieces and place into an extra-large serving bowl.

Repeat with each color.  Mix all cooled colors together. Enjoy!

*this is a Gluten-free recipe.

(Recipe variation… this popcorn has an intense Jell-O flavor, which kids love… but if you wish to tone it down a bit, use only 1/4 packet of Jell-O per mixture and add 4 drops of the matching food color to boost the coloring, for adults you could also sprinkle with kosher or sea salt just after baking to balance the flavor)

***This recipe is an adaptation of the Eagle Brand Condensed Milk recipe.

 

Portuguese Corn Flour Flatbread (Bolo de Sertão)

done2I made this quick bread last night to go with my fried fish dinner and I must say, it was super easy.  It’s got a very plain simple flavor, which to me, is perfect to go with my salty vinegary topped fish!  And with three ingredients I already have on hand, it was perfect for my busy week night.  It was also pretty special to me because it brought me back to my Vavó’s kitchen.

When I asked my mother for the recipe that my Vavó would make anytime she would make fish, she explained that growing up in Portugal, this was the bread people would make when they ran out of baked corn bread.  She explained that corn bread was the standard and that wheat bread was saved on special occasions for those who could afford it.  She told me that she remembers her mother always making Bolo de Sertão on her clay flat pan.  She said she would put a little flour in the pan and cook it really slowly.  Then she would wrap it in a kitchen towel to keep it warm.  If for nothing else hearing these stories of my mother’s youth and my Vavó were worth learning this lovely little bread recipe.

Start with two cups of corn flour.  I used white corn flour.

Add in kosher salt.

Add in kosher salt.

Sift the two together using a wisk.

Now, make a well in the flour and pour in boiling hot water.

Now, make a well in the flour and pour in boiling hot water.

I mix with a wooden spoon just to cool the water a bit and then when it is ready to handle, start kneading by hand.

You want it to come together. This doesn’t take long.

It should resemble a play-doh when ready. If it’s crumbly add a tsp of boiling water at a time until incorporated and your dough looks like this. If your dough is too loose… do the same with flour.

Flour your pan... you want to use a heavy bottom skillet, clay pan, or cast iron are great... but I used my big, non-stick and it did great.

Flour your pan… you want to use a heavy bottom skillet, clay pan, or cast iron are great… but I used my big, non-stick and it did great.

Form your dough into a disk… I did mine by hand, but you could use a rolling pin if you prefer. Either way, it should be about 1/2″ thick.

Cook on medium/low heat for about 20 minutes.

Flip and cook an additional 20 minutes.

Remove from pan and serve warm… wrap in a kitchen towel until dinner if your fish isn’t ready quite yet.

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Recipe for Corn Flour Flatbread (Bolo de Sertão):

(Serves 4-8)

2 cups corn flour

1 1/2 tsp. kosher salt

1 1/2 cups boiling water

Directions:

Sift flour and salt together. Form a well in the center of the flour.  Add in boiling water.  Let sit for a minute.  Mix together and when cool enough to touch, knead with hands until it comes together like clay.  (If too dry add in one teaspoon of boiling water at a time, if too loose, add in one teaspoon of flour at a time)

Form into a disk and flour heavy bottom skillet.  Cook over medium low heat for about 20 minutes until some color is achieved on each side.  Cut into 8 pieces and serve with your favorite fired fish.

Enjoy!

*note: this is a gluten-free bread recipe.

BCT Frittata (Bacon,Cheese & Tomato)

done1Looking for a special breakfast to sit down to with your family?  Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill.  I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in.  A frittata is like a baked omelet.  And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.

What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.

If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will.  The important thing is to saute hard veggies like onions.  The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar.  I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream.  Customize it to what you like!

Start with your bacon. Cut up about 4 slices of thick cut bacon and start sauteing in the skillet.

Dice up some onions.

Add your onions right in with your bacon as it is cooking down.

Keep the onions and bacon going over medium heat until it's time to add in the eggs.  Meanwhile get the rest of the ingredients prepped.

Keep the onions and bacon going over medium heat until it’s time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Dice up some cheddar... this is mild, sharp works well also.

Dice up some cheddar… this is mild, sharp works well also.

Cut up some sweet grape tomatoes.

Cut up some sweet grape tomatoes.

Crack 8 eggs into a bowl and scramble with a fork.

For this Frittata, I added in a smal pinch of Herbs de Provence... Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch.  If you happen to have fresh herbs instead, great... some thyme and parsley would be lovely here.

For this Frittata, I added in a small pinch of Herbs de Provence… Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great… some thyme and parsley would be lovely here.

add cheese

Add in a pinch of salt and freshly cracked pepper.

Add in a pinch of salt and freshly cracked pepper.

When your onions and bacon are good and caramelized, you will know it’s time to drain off some of the fat add in the eggs.

Add in your egg mixture.

Add your tomatoes.

Bake in the oven at 350°F for about 10 minutes.

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Recipe for BCT Frittata:

(serves 4-6)

8-10 eggs

1/2 onion diced

4 slices thick cut bacon, cut into 1″ pieces

3 oz. cheddar, cubed

8-10 grape or cherry tomatoes

1 small pinch kosher salt

4-5 cracks of fresh black pepper

1 small pinch Herbs de Provence (optional)

Directions:

Render bacon in a non-stick oven safe skillet.  Add in diced onions.  In a separate bowl, scramble eggs.  Add in Herbs de Provence, salt and pepper.  Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.

Bake at 350°F for about 10-12 minutes until set.  (Eggs will slightly puff when done)

*note – this is a gluten-free recipe

 

Buffalo Chicken Salad

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“It’s yummy!”  This is what I got from my husband when I asked him what to write about Buffalo Chicken Salad.  And quite plainly put, it is just that, yummy.  It’s also very low in carbs and pretty darn healthy.  So, when I am looking for a quick lunch that I can pull together in under 15 minutes, I take a little help from my pantry and my freezer!

This is a simple and quick lunch that is filling and super easy!.  I keep my freezer stocked with organic individually wrapped chicken breasts.  These are great because all I have to do is toss the sealed packages in a bowl of warm tap water and they are defrosted in under 10 minutes.  Then I am not having to work with an entire package of chicken every time I want to whip something up!

Two other pretty important pantry staples in this recipe are my buffalo wings sauce.  Now, anybody can make buffalo sauce.  All it is is hot sauce and melted butter.  That being said, I buy the bottle because sometimes I just feel like skipping that step.  Also, blue cheese dressing.  This recipe is a bit more complicated and honestly, when you’re trying to put a meal on the table in under 15 minutes, a well made dressing is the way to go.  Plus, you can skip having to buy blue cheese and constantly wondering if its supposed to be blue or if new blue has developed!

OK… so those are my tricks for this recipe, let  me take you through it:

Slice up your chicken breasts… I use one breast for my husband and I to both eat a good hearty salad.  If you like two, then use two.

I brown both sides of the sliced chicken getting some good caramelization on both sides. This takes about 4-5 minutes per side.

While the chicken is browning, I like to wash and run my mixed greens through a salad spinner.

Dice up one stalk of celery.

Wash and dry some grape tomatoes.

Toss the celery, tomatoes and mixed greens together. (All of it should be dry at this point)

This is the buffalo sauce I like to use.

This is the buffalo sauce I like to use.

Once the chicken is completely cooked through and nicely browned on both sides. Add in sauce. I do this right in the pan. You can transfer to a bowl if you are worried about scratching your pan. (I like less dishes)

Once the chicken is dredged in the sauce, take two forks and shred the chicken right in that sauce.  This will allow all the cooked chicken to get coated in sauce.

Once the chicken is dredged in the sauce, take two forks and shred the chicken right in that sauce. This will allow all the cooked chicken to get coated in sauce.

And with that, the star of this meal is ready!  This is what you will be left with after shredding.

Here is my favorite blue cheese dressing... I like the chunky kind so that I don't need to deal with blue cheese as I mentioned.

Here is my favorite blue cheese dressing… I like the chunky kind so that I don’t need to deal with blue cheese as I mentioned.

Now build your salad. Your greens are already mixed with your celery and tomatoes (If you like, you can add in carrots here too) drizzle with dressing, and then top with chicken. (if you are not trying to keep it low carb, some croutons would be nice here as well)

Enjoy!

Enjoy!

Ingredients for Buffalo Chicken Salad:

(serves 2)

1 large chicken breast, sliced

2 Tbl. olive oil

1/2 c. Buffalo Wing Sauce

4 cups mixed greens, washed and spun dry

2 stalks of celery, chopped

10 grape tomatoes, washed and dried

1/2 c. blue cheese dressing

kosher salt

Directions:A quick 15 minute, low-carb, gluten-free meal!  

Heat olive oil over medium heat in a non-stick skillet.  Place sliced chicken in skillet and sprinkle lightly with salt.  Brown on both sides, about 4- 5 mins. cooking through.

Turn off heat.  Add in buffalo sauce.  Shred chicken.

Mix greens together with celery and tomatoes. Assemble salad with dressing and top with chicken.

Enjoy!