Do me a favor, will you...

Go to a BBQ this weekend or invite some friends over! It will be the perfect excuse to make today's recipe...the oh-so-flavored turkey burger!!!!! (recipe adapted from FoodNetwork.com)

But if you don't have time this weekend (because you're rushing off to a baby shower or a baseball game...) have no fear....there are plenty of days still left in summer to enjoy this wonderful recipe.  Or you can make during the week for you + your family or roommates and at least sit down at a table together to enjoy a good meal. 

I had a friend who had a photoshoot this weekend and when she asked me to be a part of it, I immediately thought about what food I wanted to bring.  There's something about going over to a person's house empty handed that irks me (thanks to my mother).  Also, I love breaking bread (does anyone even use this phrase anymore?) with friends and family.  But because I was running late, I didn't have the opportunity to get the snacks items I wanted to bring for everyone.  As we were getting ready to shoot, a part of me felt guilty that I didn't bring something and then the other side of me was saying - Hey, you're here to work, just like everyone else.  Calm down! 

The shoot went great and while I was on my way home, I had to think about and analyze why I felt so guilty about not bringing something.  Here is what I concluded, there is something about sharing stories over food that is comforting to me (almost to a fault at times) and it allows everyone to be converse over various topics while filling their bellies with good food.  It's comforting and it makes me happy to watch people enjoy themselves, especially if I had a hand in. 

So...enjoy yourself this weekend.  Eat a burger, eat some ice cream, have great conversations with those that are around you and laugh until your stomach hurts.  And share your stories with me.  I love to hear about food tales from the great beyond, and by that I mean from those that are in NY!  Let's eat and be merry.  It's good for the soul!


**Oh-So-Flavored Turkey Burger

Ingredients
Burgers:

Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey
1/4 cup soy sauce
1-inch piece fresh ginger, peeled and grated
1/2 bunch fresh cilantro leaves, finely chopped

Optional Garnishes:

4 slices Cheddar
4 seeded burger buns
1/4 cup mayo mixed with 2 teaspoons taco seasoning
4 slices beefsteak tomatoes
4 slices raw red onion
Slices of Avocado
Butter lettuce

Directions

Preheat the oven to 200 degrees to keep the first batch of burgers warm.

For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.  (Reserve the onion pan to cook the burgers in later.)

In a large mixing bowl, combine the turkey, soy sauce, a sprinkle of the taco seasoning, ginger, cilantro and the cooked onions and garlic.  Add one-quarter to one-half cup water to your turkey mixture; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.

Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.

When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.

Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.

Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the taco seasoned mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up! (PS. You can also add avocado for nice creamy touch!)  And Enjoy!


~ Knife Out

(PS...Oh! If you want to know what the photo shoot was for go to RockYourStance.com - Keepin' Locked 'Til I Get That Rock! hosted by the funny and beautiful Yvonne Orji)

 

Go with what you know...

I just started rehearsals for a wonderful production of Clybourne Park (runs Aug 2-18) and one of my lovely cast mates (Amy) brought a bag full of peaches grown from her backyard.  She and her husband have planted their own orchard in their backyard to create the most green experience they can.  They are growing lemons, limes, tomatoes, apricots, and more!!!!  So, you know me, naturally, I helped myself to a small bag of 10 peaches (I wasn't being greedy if thats what you're thinking). They were extremely sweet and juicy. 

A soon as I got them home, I knew I wanted to cook with them.  After discussing the possiblities with my mother, we decided to make a peach cobbler.  But not just any peach cobbler, a Bourbon peach cobbler. I scourged our cabinets to see what we had: bourbon (for a salmon recipe we make), oatmeal cookie mix (Betty Crocker was my friend that day), and sugar. Sigh. Cobbler. Want to know how I made yesterday's Bourbon Peach Cobbler? Stick around! 

Bourbon Peach Cobbler (adapted from a recipe of Food Network.com)

Ingredients

• Filling:
• 10 ripe peaches
• 3 tablespoons bourbon or whiskey
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 cups brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons corn starch
• 
  
• Topping: 
• 1 bag oatmeal cookie mix 
• 1 tsp nutmeg
• 1 tsp cinnamon 
• 2 tsps sugar 
• 3tbsp butter  (softened)

Instructions

1. Preheat the oven to 375 degrees F.
2. In a large bowl, combine the peaches, bourbon, nutmeg, cinnamon, brown sugar, granulated sugar and corn starch. Mix together. Pour mixture into a 13-inch-by-9-inch casserole dish and place  in the oven while mixing the cookie topping. 
3. Combine the cookie mix, sugar, nutmeg, cinnamon, and butter.  
4. Place a layer of  cookie mix on the bottom of  your ramekins and let sit.  
5. Remove the peach cobbler mix from the oven and spoon into each ramekin, leaving a 1/2 inch from the top of the ramekin for the topping.  Sprinkle the remaining cookie mix topping on each cobbler and place in oven  on a cookie sheet. These will take much less time to bake. Start at 20 mins and keep checking until tops are golden brown. 
6. Remove from heat and let sit to cool.  Enjoy. 

This is a wonderful quick and easy recipe for when company is coming over and a quick dessert is needed. You can also used your preferred ice cream or whipped cream  to add a little bite to your sweet treat.  

Send me your nots when you try the  recipe and remember: Be good to yourself. 

- Knife Out 

Summer...summer...summertime!

We all know the classic Will Smith song.  For me, it brings up fond memories of being in my car with my best friend Katrina, with the windows rolled down and that song blaring from my speakers.  We would laugh and create games along the way to...whatever the destination was for the day (my mom may be reading).  And what is the  first line of the song....Here it is the groove slightly transformed just a bit of a break from the norm....and...how do we break from the norm? With this great new recipe that provides a twist to a classic: Strawberry Short-cake. 

According to Best Health Mag, strawberries are "not only are they juicy, summery and delicious, they’re a bona fide superfood, too. Nutrient-rich and packed with antioxidants (like vitamin C), strawberries offer a wide range of health benefits."  Ready for a few surprises about strawberries? 

 1.  "Aside from providing vitamin c (helping to boost your immune system), strawberries also promote eye health and can prevent cataracts.  Eyes require vitamin C to protect them from exposure to free-radicals from the sun’s harsh UV rays, which can damage the protein in the lens. Vitamin C also plays an important role in strengthening the eye's cornea and retina."

2. "The power of vitamin C in strawberries continues, as it is vital to the production of collagen, which helps to improve skin’s elasticity and resilience. Since we lose collagen as we age, eating foods rich in vitamin C may result in healthier, younger-looking skin."

3. “Ellagic acid and flavonoids [found in strawberries]— or phytochemicals—can provide an antioxidant effect that can benefit heart health in various ways,” explains Edwards. “One way includes counteracting the effect of low-density lipoprotein, or LDL—bad cholesterol in the blood—which causes plaque to build up in arteries. A second way is that they provide an anti-inflammatory effect, which is also good for the heart.”  

4. "Folate is a B-vitamin recommended for women who are pregnant or trying to conceive, and strawberries are a good source with 21 mcg per serving. Folate is necessary in the early stages of pregnancy to help in the development of the baby’s brain, skull and spinal cord, and the folic acid in strawberries may help to prevent certain birth defects, such as spina bifida."

5. "Strawberries can help regulate blood pressure.  Potassium is yet another heart healthy nutrient, and with 134 mg per serving, strawberries are considered a "medium source," according to Alberta Health Services. Potassium can help regulate blood pressure and may even help to lower high blood pressure by acting as a buffer against the negative effects of sodium. With their impact on the reduction of LDL, inflammation and high blood pressure, strawberries have earned the title of one of the most heart-healthy fruits you can eat."
 

So, let's get a jump on summer and add this twist on Strawberry Short-cake to recipe books.  You can be feeding people healthy items and they not even know it!  Have parties to go to and don't have a ton of time to cook...(points fingers to self)?  This quick and easy recipe will have you be the talk of the party.  Today's recipe is brought to you by our friends at the FoodNetwork:

Toasted Pound Cake with Strawberries & Chocolate Cream (YUM!)

*Photograph by Anna Williams

Ingredients:
1 cup cold heavy cream
1/4 cup chocolate syrup, plus more for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate, finely chopped
3 tablespoons unsalted butter
6 slices pound cake

Directions:
Beat the heavy cream and 1/4 cup chocolate syrup in a bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but 6 strawberries and toss them with the sugar in a separate bowl; set aside.

Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals, stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to a sheet of parchment paper and let cool.

Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon water and cook until juicy, about 2 minutes.

Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream and a chocolate-covered strawberry.

Uh oh, She's back!!!!!!!!!

I'm back!!  And in full effect.  The past year was so busy so hopefully with all of this new found freedom, I will be able to keep up with my posts!!!  

So, I have been enjoying myself immensely since I have changed focus.  I will update you later on what I have been spending my time doing ; ) 

But for now, I have to tell you my creative outlet will always be cooking.  It's my go to.  It's where I feel comfortable and once I get an idea in my head, it has to come out!  It first started with the salted caramel lollipops I made a few weeks back...mmmm....my friends can attest to how good they were!  Since it is a recipe that I am still perfecting, I won't share it just yet.  However, I woke up this morning...hee hee...with the absolute need to make a dessert, a pie to be exact.  There was one ingredient that I had in mind...AVOCADOS!  I know!  It's not the normal thing you would think of when you think DESSERT but (trust me on this one) avocados + dessert = scrumptious.  

A family friend gave us an abundant amount of this wonderful fruit that we had to come up with ways (other than guacamole) to utilize them, hence the avocado pie.  There are so many health benefits to avocados including promoting heart health, has anti-inflammatory benefits, aids in the absorption of carotenoids, and promotes blood sugar regulation, plus many more benefits.  You can also achieve many of these affects just using avocado oil.  

My dear friends at FoodNetwork.com aided in today's recipe.  I hope you enjoy it (like I did)!


AVOCADO PIE 

(Where's my photographer when I need him!  The color is a little off in the photo but you get the point.)

Ingredients For the Crust:

5 tablespoons unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
Pinch of salt

For the Filling:

2 medium hass avocados
1 8-ounce package cream cheese, at room temperature
1 14-ounce can sweetened condensed milk
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh lemon juice
Pinch of salt
Whipped cream or confectioners' sugar, for garnish (optional)

Directions

Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan (**I used a regular pie tin) with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.

Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juices, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.

Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners' sugar, if desired, and serve immediately (the top will start to brown as the pie sits).

 

**Since spring is "here" and summer is just around the corner, this will be a great dessert to take to a picnic or an outdoor BBQ or for you to just enjoy in the privacy of your own home.  It will be a hit either way, I promise.   

 

Bon appetit and remember: Be good to yourself!

~ Knife Out

Going into the oven tonight....

Happy (belated) Valentines Day everyone!!  


There were many posts, blogs, emails, and status updates that were reflecting what people's Valentines Days expectations or thoughts were.  Truth be told...I was interested in what people were eating.  Were they braving the restaurant reservation wait list or were they creating their own special meal in their kitchens.  I had the fortunate opportunity of spending it with some of my sisters as we journeyed to a spa for a mani+pedi session.   And we had a great time.  I then journeyed down to Shake Shack (don't judge) for a long awaited burger trip.  It's been months since I have had beef and I had been craving it for a few weeks now.  And so, I satisfied that craving and now I can honestly say that I am good for a few weeks now : ) 


All along I have been wanting to create something in the kitchen that I had never attempted before.  Many of you know that I like to post recipes on my blog that are minimal ingredients and a maximum time limit in the kitchen that maxes out at 30 mins.  I'm going out on a limb here...STUFFED SPANISH PEPPERS (although I am not sure how "Spanish" they are).  


Today's recipe is compliments of Foodnework.com and I promise to get you out of the kitchen as fast as I can ; )  

Spanish Stuffed Bell Peppers

Ingredients

• 6 green, red or yellow bell peppers, or a combination
• 1 tablespoon olive oil, plus additional for drizzling tops of peppers
• 1 onion, minced
• 2 large garlic cloves, minced or to taste
• 1 teaspoon hot Madras curry powder, or to taste
• 1 teaspoon ground ginger
• 3 cups cooked long grain rice, preferably basmati
• 1 pound ground chicken
• 10-ounce package frozen peas, cooked according to package directions
• 3 firm, ripe tomatoes, diced
• 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
• 3 tablespoons minced fresh cilantro, or to taste
• Salt, to taste
• Cayenne pepper, to taste (optional)
• 3 tablespoons fresh or dry bread crumbs
• Lemon juice or wedges

Directions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

Bon appetit and remember BE GOOD TO YOURSELF!

~ Knife Out 

This is what I do post Super-Bowl...

Super Bowl Sunday! Who doesn't love it!! I was invited over to my very dear friends house for a tasty gathering around their television. When asked what I was bringing, several dishes came to mind and it was becoming hard to narrow down what delicious item I was going to be bringing - chili, chicken wings, or guacamole. What do you think was requested?? The guacamole, of course!!! Several Californians we're going to be there!

So, off to the store I went to make guacamole for 15 people. And I used all of my ingredients up except for....the cilantro. Sigh. I love cilantro but it the kind of herb that if you don't use right away, chances are you will end up throwing it out since you won't use it. Hence today's recipe.

I wanted to create a dish that would would utilize, not only the fresh cilantro, but other fresh ingredients as well. Say hello to my Canary Soup...

Canary Soup (inspiration from Epicurious.com, for people who love to eat 😉)

Ingredients

2 tablespoons canola oil
1 lb shrimp (cooked)
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Inspired by a fitness challenge and possibly this warm weather...

Did someone tell God that it was February?  Our, out of the norm, almost 60 degree weather has been quite the game changer for my menu these past few days.   Plus, our church has begun our 60 day fitness challenge that yours truly is assisting in.  I pray that I can be as motivational as my team was when I was going through my life-changing experience. 

So, this week, I made a huge pot of chili that I have been ravaging the past few days because I was expecting it to be so cold and I knew that I would be looking for warm food to fill my stomach.  And it has done just that. 

Vegetables and beans are naturally high in fiber, making vegetarian chili a high fiber food item. Including more fiber in your diet can lower your blood cholesterol levels and improve bowel function. In addition, fiber takes longer to digest, aiding in hunger and weight control. Adult women need 21 to 25 g of fiber a day, and adult men need 30 to 38 g of fiber per day. A serving of homemade vegetarian chili contains 29 g of carbohydrates and 8 g of fiber.  In addition to being high in fiber, legumes also act as a good source of protein, making it a healthy alternative to meat sources of protein. However, the protein in legumes does not provide all of the essential amino acids, making it an incomplete source of protein. Eating a diet that includes a variety of foods, such as whole grains and vegetables, will ensure you meet all your essential amino acid needs. (Livestrong.com)

Get your soup pots, your crock pots, and your soup bowls ready.  It's chow time!!!

Vegetarian Chili 

1 medium onion, chopped
1 medium green bell pepper
2 cloves of garlic
2 fresh jalapeños, seeded, finely chopped
1 cup of water 
1 8oz. can of Low-Sodium black or kidney beans, drained and rinsed
1 8oz. can of diced tomatoes, undrained
1 8oz. can of tomato sauce
1 packet of chili seasoning mix
1 tbsp smoked paprika
1/2 tsp coarse (kosher or sea) salt
Sour cream, optional
Shredded low-fat cheese, optional
Fresh chopped cilantro, optional

In 4-quart saucepan, heat oil over medium heat.  Add onion, bell pepper, garlic, and chiles; cook 5 minutes or until vegetables are tender and onion is translucent.  Stir in tomato sauce, diced tomatoes, water, beans, smoked paprika, salt, and chili seasoning mix.  Cover and bring to boil.  Reduce Heat and let simmer for 30 mins.  Then, for the remaining 5 mins, let the chili simmer uncovered.  In the meantime, prepare a box of corn muffin mix.  For a special treat, add 3 handfuls of the low-fat shredded cheese, 2 jalapeños, seeded and chopped into the batter and bake according to the instructions on the packaging.  

As an option, you can serve your chili with toppings such as sour cream, low-fat shredded cheese, and cilantro.  I also break apart my corn muffin and put it into my chili.  It's so good!!!!

Bon appetit and remember: Be good to yourself!

~ Knife Out