Feta Sun-Dried Tomato Turkey Burger Sliders
Adapted from Picky Palate
Makes about 10 sliders

1 Tablespoons extra virgin olive oil
10 oz ground turkey
1/4 Cup + 1 tbs crumbled feta cheese
2.5 tbs sun-dried tomatoes, jarred in olive oil, drained and finely chopped
1/4 Cup+1 tbs fresh baby spinach leaves, chopped
Pinch of Kosher salt, fresh cracked pepper and Garlic Powder with Parsley

Sun-Dried Tomato Aioli
1/4 Cup mayonnaise
1 Tablespoons sun-dried tomatoes, packed in olive oil, drained finely chopped
Baby hamburger buns or dinner rolls, split and warmed (Trader Joe's slider buns)
1/2 Cups fresh baby spinach leaves

1. Place turkey, feta, sun dried tomato, spinach and seasonings into a mixing bowl. Mix until just combined. Make a test patty and cook and check for seasonings. I had to add more garlic powder and S&P. Using a heavy duty baking sheet, remove meat from bowl and pat it down into a square using the baking sheet as your guide to about ¾-inch thick. Using a 2 inch cookie cutter cut out meat. Or you can also use a 1/4 cup measuring cup and shape into little patty’s and place onto a cookie sheet. Once all are formed, place under broiler and cook to 165. To broil burgers, turn the broiler to high in stove and let it heat up for a few minutes. Put the patties on the broiling pan and position the pan about 4 to 5 inches below the broiler. Flip the burgers once the first side gets brown, maybe about three minutes. Cook until the inside reaches the desired temperature. Or you can cook these on a grill or skillet using the 1 tbs of EVOO.

2. Toast buns then place mayonnaise and tomatoes into a bowl; mix to combine. Spread over insides of toasted warm rolls. Layer bottom roll with spinach and the burger. Close with top roll and eat.

The Superbowl is the perfect time to sit around with friends, relax, and munch on some delicious grub! Here are a few of my favorite treats to get you ready for the BIG game! Go Packers!!

Turkey Burgers with Garlic-Rosemary Mayonnaise
2 servings
Adapted from Giada at Home

Mayonnaise

• 1/4 cup 0% fat greek yogurt
• 1/4 cup low fat mayonnaise
• 1 tbs + 1 tsp fresh rosemary, finely minced
• 1/2 large clove garlic, grated with a microplane

Burgers:

• 10 oz ground turkey
• 1/8 teaspoon freshly ground black pepper
• 1 ¼ tsp Montreal Steak Grill Seasoning
• 2 sandwich rolls or burger buns
• 1/2 cup arugula or any salad greens, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground turkey, 1/8 teaspoon pepper, grill seasoning and 1/2 of the mayo. Using clean hands, gently combine the ingredients and form the chicken mixture into 2 patties. (I let them set up in the fridge for a couple hours) Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of the top half of each roll with the mayo mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Place the chicken burgers on the bottom halves of the buns. Top each with lettuce greens, and a few slices of tomato.

Accompaniment: tomato and/or raw red onions or grilled onions

When I found this recipe on the "Taste of Home" website, it was called Baked Deli Focaccia Sandwich. The title seemed a bit blase to me, so I have officially renamed it the "Nummy Pesto Sammie." I think the readers of "Taste of Home" would appreciate the name change, don'tcha think?

What really takes this sandwich from ordinary to extraordinary is the addition of the homemade pesto sauce. The pesto is bright, zesty, and delicious! I found myself smearing pieces of bread against the bowl looking for every last bit of the sauce. By the time I was done with that sucker, it was spotless - didn't even need to be washed. :) Who knew such a simple sauce could elevate these sandwiches to be worthy enough to serve to company. If you're hosting any type of luncheon celebration, these would be perfect to serve your guests. Easy and elegant - a definite keeper!


Nummy Pesto Sammie
Adapted from Taste of Home
4 servings

Ingredients

1 loaf (12 ounces) round focaccia bread

Prepared pesto or use pesto recipe below

1/4 pound sliced deli ham

1/4 pound sliced deli smoked turkey

1/4 pound sliced deli turkey pastrami

5 slices process American cheese*

Red onion, thinly sliced

1 small tomato, sliced 1/8” thick

Pesto Sauce

Makes about 3/4 cup

1/4 cup roasted pistachio nuts
3 medium size garlic cloves
4 cups loosely packed basil leaves (about 4 ounces)
1/4 cup extra-virgin olive oil
S&P to taste

1/2 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation
Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and pepper; process until blended, scraping sides occasionally. Spoon into a bowl and fold in cheese. Season to taste with S&P

~ I like my pesto pretty chunky. If you want it more runny add more EVOO

To assemble sandwich

Cut focaccia horizontally in half. Remove a bit of the bread from top half of focaccia; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges

* I used plain Havarti cheese, 4 thin slices which roughly equaled 1/4 lb

**This serves 8 if you are having a large luncheon along with other dishes. If you are serving these just for a regular lunch it would only serve 4.

Note: When choosing deli meat be careful of how salty the meats are because mine was bordering on the salty side but was still fantastic. Next time I'll try to use low salt meats.

Happy Halloweenie!! I hope everyone's having a fun and festive night and filling your bellies with lots of sweet treats! I've been on a HUGE sweet tooth binge lately so no sweets for me today - shoveling Resse's Peanut Butter cups in your mouth waiting for trick-or-treaters doesn't count right?!



Anyway, I celebrated America's spookiest holiday with the ultimate American dish - meatloaf sammie. This was a wonderful savory treat to celebrate and one you should file under your "must make" file.

Hmmm...how can I best describe the essence of this dish? Just imagine a melt in your mouth tender juicy meatloaf, topped with sweet tangy slow roasted tomatoes, layered between ooey-gooey melted Fontina and Gruyere cheese. Yes...yes...yes!!!! Is your mouth watering yet? I can't specifically name what made this sammie outstanding, but perhaps it was the combination of the sharp nuttiness from the cheeses, or the sweet tangyness from the slow roasted tomatoes caramelized in the oven for hours on end, or maybe it was the crunchy bread against the soft meatloaf - but it was just the perfect combo of flavor, texture, and yummyness all in one bite. My only issue with the sandwich is I wish I had made more of it. It's a good thing no one was around 'cuz I was not about to share! In this case, sharing did not equal caring. Every man for themselves!! Too bad I had to save the leftovers for Lobster, sigh, the sacrifices I make as a wife.

If this sammie sounds appealing to you, give these a try:
Italian Meatball sub with Spicy Sausage and Mozzarella
Brie, Fig, and Arugula Turkey Burger a.k.a $50,000 Burger
Gruyere, Blue Cheese and Ham Sammie on a Cheddar, Chive, and Bacon Biscuit


The Ultimate Meatloaf Sammie
A NuM NuM original recipe
1 serving

1 Arnold Select Sandwich Thins Multi-Grain
Thick slice of Feta and Sun-dried tomato meatloaf, about 1-1/2"
A few slices of 1/8" thick Gruyere and Fontina cheese*
3-4 Slow Roasted Tomatoes

Pre-heat convection oven on roast at 375F. If you do not have a convection oven then just bake them in 375F oven.

Slice meatloaf in half horizontally. Layer slices of Fontina cheese on bottom half of bread. Place meatloaf on top. Top with enough slow roasted tomatoes to cover the entire meatloaf. (You can also add extra tomatoes on top of the Fontina cheese to give the sammie more of a sweet-tang - I may try that next time) Top meatloaf with Gruyere cheese and place top half on sandwich. Place sammie on a sheet pan and roast in oven for 15 minutes until cheese is melted, meatloaf is warmed through and bread is crunchy. ENJOY!

*I used Cave Aged Gruyere and Val D' Aosta Cow's Milk Fontina cheese

I've never been a fan of Vietnamese food since I have always associated it with Pho and I've never been able to get used to the taste or smell of it. But nowadays, it seems like you can't drive down the street without seeing a Pho/Vietnamese restaurant. You know the ones I'm talking about. You probably see them everyday on your way to work. They almost always start with the word "Pho" followed by some numeric number. Such as "Pho 99," or "Pho 2000." I've even seen really creative ones like "Unphoghettable" or "Simply Pho You." Just for kicks I think someone should open a Vietnamese/Italian fusion restaurant called, "Pho-get about it." LOL - sorry, nerdy blogger humor. I on the other hand, didn't want to have anything to do with Vietnamese food unless it was going to be "Pho"-reaking awesome :D okay, I digress. But the other day, lobster took me to a random hole in the wall in Downtown LA and the food was actually pretty good. Perhaps I've developed a palate for salty-sour foods over the years, but some of the dishes were quite good and I actually started to crave them after a while. Hence, what inspired tonight's dinner for Banh Mi sammies.

I found the following recipe on Epicurious and while I didn't make the meatballs, I did make all the accompanying counterparts. For the pork, I used leftovers from the other night when lobster made Mongolian pork chops which had a fantastic marinade. They were perfect for the sammie since they had a similar flavor profile. The sandwich was a blend of complex flavors, starting from the pork, to the pickled carrot and daikon relish, along with the spicy KICK from the jalapeno. All the flavors married together well and hit all your taste buds - sweet, spicy, sour, salty - the whole sha-bang! So next time you're feeling a bit adventurous, give a nudge to the East and try this sammie on for size.

Note: Even though I didn't make the meatballs, the sandwich received great reviews on the website if you want to give it a try.


Pork Meatball Banh Mi Sammie
Recipe from Epicurious
4 servings

Hot Chili Mayo:
* 2/3 cup mayonnaise
* 2 green onions, finely chopped
* 1 tablespoon hot chili sauce (such as sriracha)*

Meatballs:
* 1 pound ground pork
* 1/4 cup finely chopped fresh basil
* 4 garlic cloves, minced
* 3 green onions, finely chopped
* 1 tablespoon fish sauce (such as nam pla or nuoc nam)*
* 1 tablespoon hot chili sauce (such as sriracha)
* 1 tablespoon sugar
* 2 teaspoons cornstarch
* 1 teaspoon freshly ground black pepper
* 1 teaspoon coarse kosher salt

Sandwiches:
* 2 cups coarsely grated carrots
* 2 cups coarsely grated peeled daikon (Japanese white radish)**
* 1/4 cup unseasoned rice vinegar
* 1/4 cup sugar
* 1 teaspoon coarse kosher salt
* 1 tablespoon Asian sesame oil
* 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
* Thinly sliced jalapeño chiles, desseded
* 16 large fresh cilantro sprigs

Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.

Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.

Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.

Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.

Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available at some supermarkets and at Asian markets.

You know you've made something delicious when you take a bite and your first reaction is mmmmm! I LUV it when that happens! Mmmmms = happy dance = a happy blogger. This burger was well received and is now a new fave! Each bite packs a flavorful punch and the muhammara is absolutely amazing. I could have eaten it straight up all by itself. Gimme a bag of pita chips and I would've been a happy girl. The sauce reminded me a lot of my other favorite dip - but this one's even better. It was a perfect compliment to the bold flavors of the meat and the combination of flavors just made these burgers sing!

I learned a great cooking tip while making these burgers as well. The recipe uses Greek yogurt to bind the burgers which I thought was a unique twist, since normally I use an egg to bind any type of ground meat. I found the yogurt held the burgers together well and they showed no signs of falling apart on the grill. How many times has that happened to you when you try to cook a burger on the grill? Well have no fear, yogurt is the new binder and you'll have a perfect burger every time. Try it, I think you'll be pleasantly surprised. The yogurt also acts as a double-duty ingredient - it not only keeps the burger together, but also adds moisture which keeps the burger juicy and moist. If you enjoy Mediterranean cuisine and big bold flavors, then you'll definitely enjoy these burgers!


Greek Patty Melt with Cotija Cheese and Muhammara
Adapted from Grill It with Bobby Flay
2 servings

• 1/4 cup finely chopped parsley leaves
• 3 tablespoons fat-free Greek yogurt
• 1 cloves garlic, minced
• 1 teaspoons ground coriander
  
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
  
• 1/4 teaspoon paprika
• 1/8 teaspoon ground allspice
• 10 oz pounds ground turkey
• Olive oil
• 2 Hamburger buns
• 1/2 pound cotija cheese, grated (can substitute feta)
  
• Muhammara, recipe follows
• 1 large onion, thinly sliced and grilled

Directions

Preheat a grill over indirect medium-high heat.

In a large bowl, combine the parsley, yogurt, garlic, coriander, salt, cumin, paprika, and allspice. Add the lamb and mix gently by hand until evenly combined. Shape the meat into 2 patties, each about 4 by 6-inches by 1/2-inch.

Lightly oil the patties and arrange them on the hot side of the grill. Cook for 4 to 5 minutes, flip, and cook another 4 to 5 minutes until cooked through. Top burgers with cheese in last few minutes of cooking until cheese gets nice and soft. Transfer the burgers to the bread, top grilled onions and Muhamarra.

Muhammara:

• 1/2 pound red bell peppers, charred, peeled, seeded and roughly chopped
• 1/2 to 1 small hot red peppers, charred, peeled, seeded and roughly chopped*
• 1/2 cup walnut pieces, about 5 ounces, toasted
• 1 clove garlic, roughly chopped
• 1/2 teaspoon ground cumin, from freshly toasted seeds
• Kosher salt
• 1/4 teaspoon smoked paprika
• 1 tablespoons olive oil
• 1/2 tablespoon pomegranate molasses
• 1/2 tablespoon sherry vinegar
• 1/4 lemon, zested and juiced

To char the bell peppers, cut each pepper in half and cut out the inside membrane and seeds. Next take your palm and flatten the pepper cut side down and make it as flat as possible. Place the pepper cut side down on a baking sheet that you spray with PAM or lightly oil and broil for 10 minutes or until peppers are black and charred. Remove peppers and place in a bowl and cover tightly with plastic wrap. After 15 minutes remove peppers from bowl and peel off black skin. Do the same thing with the peppers if you decide to use them. Next, put all of the ingredients, except the lemon zest, in a food processor and process until a smooth paste forms. (Start with 1/2 hot pepper, taste, and then add more if you want it hotter.) If the mixture is too thick, drizzle in a little more olive oil. Stir in the lemon zest by hand. Taste and add more salt and hot pepper, if desired.

*I omitted the pepper and added a pinch of cayenne.

Tonight I did a horrible thing! I fed lobster the worst meal ever. When I say worst, I mean health wise. Taste wise, this sub rocked! I try to make healthy meals most of the time, but since lobster really likes meatball subs I thought I'd go nuts and use full fat everything and anything. We're talkin' FULL FAT cheese, bread, meat - MAN FOOD people! I bought ground pork from the market and even though it looked frightening and had scary fat white bits running through it - I bought it anyway. I rarely buy ground meat from the store unless it's turkey since it's so much healthier grinding your own meat at home. That way, you know exactly what part of the animal you're actually using. Unlike the market, who knows what type of mystery meat is goin' in that sucker.....aaaaand that's what's in my tummy right now. Ewww, I'm getting grossed out just thinking about it.

Well, at least our health was worth the sacrifice since the meatball sub was fabulous! No wonder it was the winning recipe on "Top Chef." It was full of flavor and nice an spicy - just how I like it! If you plan on making this, don't freak out like I did when you start throwing the spices on to the meat. I thought for sure I must have miss calculated the quantity of measurements when I cut the recipe in half, since it seemed like a ridiculous amount of spices was going into the meat mixture - I may be Asian, but I lack a bit in the math department. Anyway, what I thought would be a disaster ended up being a pleasant surprise and my oh my were these meatballs tasty. They had a nice spicy kick and were the STAR of the sammie! So next time you're looking for a guilty pleasure, make these and enjoy every bite. NuM!

What are some of your guilty pleasures? Mine always involve sweets and tend to look like this and this and this and......


Italian Meatball Sub with Spicy Sausage and Mozzarella
Adapted from Top Chef
3 servings

Meatballs:
• 1/2 lb ground beef (80/20) (I used ground turkey, 93/7% fat)
• 1/2 lb ground pork
• 1/2 bunch flat leaf parsley (about 1/3 cup chopped)
• 2 large cloves garlic
• 1 1/2 teaspoon lemon zest
• 1 tablespoon fennel seeds
• 1 1/2 tsp cumin seeds (I used ground cumin)
• 1 1/2 tsp regular paprika
• 1 1/2 tsp chili powder
• 1 1/2 tsp cayenne
• 2 tsp kosher salt*
• 1 tablespoon black pepper
• 2 egg whites

Tomato Sauce or your favorite can of spaghetti or marinara sauce:
• 1 15 oz cans whole peeled tomatoes, crushed by hand*
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1/4 bunch flat leaf parsley (about 1 to 2 tablespoons, chopped - just eyeball it)
• 1 teaspoon red chili flakes, plus more to taste
• 1/4 cup chicken stock (I used broth)
• 2 tablespoons fresh basil, chiffonade
• 1/4 cup extra virgin olive oil (I used 2 tbs)
• Salt and pepper and sugar, to taste

Peperonata:
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 Tbl oil
• Salt and pepper, to taste

Garnish:
• 3 Italian bread baguette, toasted (I used French rolls)
• Fresh mozzarella, sliced or shredded
• Grated parmesan

Directions

For the Meatball:
1. In a food processor, puree parsley, garlic, and lemon zest. (I was too lazy to use a processor so I measured out 1/3 cup of parsley chopped, then finely chopped/minced it afterward, then I finely minced the garlic and turned it into a garlic paste - I did this by adding one tsp of salt on top of the minced garlic then using the back of my knife crushed the garlic against the cutting board until it turned into a paste - it also dispenses the garlic more evenly throughout the dish. If you'd like to see a demonstration, click here) In a large bowl, mix all remaining ingredients. Add puree mixture and mix everything together.
2. Taste by cooking a small patty on a grill or sauté pan to insure proper seasoning. Next form into meatballs. I made mine about twice the size of a golf ball which equaled 9 balls. I broiled them in a broiler pan for 8-10 minutes on one side then flipped them over and cooked them for another 5 minutes. Be sure to check them during cooking since they can brown quickly. If you don't want to broil them you can cook them over flattop or grill. (Since you're cooking ground pork you should make sure it reaches internal temperature of 160F)

*I used 2 tsp of salt (1 tsp when I made the garlic paste and another teaspoon in the actual meat mixture itself) then made a tester patty and added more salt to taste. The original recipe says to use 1 1/2 tablespoons but I don't think I used that much.

For the Tomato Sauce:
1. In a saucepot, sweat garlic in olive oil and red pepper flakes until aromatic. Add wine, parsley, and reduce by half. Add chicken stock and tomatoes, and allow to simmer for at least 15 minutes or reduce down to desired consistency. Adjust flavor with salt and pepper. Finish with basil (I like my sauces to be thick so I simmered it down to the consistency of a marinara sauce. The sauce tasted a bit acidic so I added a bit of sugar)

* I used diced tomatoes and crushed them with a wooden spoon after I put them in the saucepan. The sauce tasted a little bland so I also added 7 slow roasted tomatoes I had in the freezer to add more flavor. If you’d like the recipe for slow roasted tomatoes, you can find it here.

For the Peperonata:
1. On griddle, cook all vegetables until al dente. Season with salt and pepper.

To Serve:
I sliced the bread down the middle but not all the way through and scooped out a bit of the inside so the meatballs could stay in place. I toasted my bread in the toaster oven for a couple minutes until warm and a bit crusty. Remove the bread from the toaster oven and place a bit of sauce inside the bottom of the bread then place meatballs inside bread add more sauce, top with peperonata. Garnish with mozzarella and finely grated parmesan. Pop under the broiler until the cheese is nice and melted. Watch them closely since the top of the bread can easily burn.

*I used Francisco International French bread rolls. The bread had the right texture since it was nice and soft but I did not realize they are packaged already sliced a bit horizontally. It wasn’t the end of the world, just a bit cumbersome when trying to make the subs. I would recommend using soft bread versus a bread with a thick crispy crust. Enjoy!

When I see Chicken Salad on a menu I usually shy away from ordering it because it's always drowning in globs of mayo. Usually when it arrives at the table I'm always thinking, "hmmmm, would you like some chicken with your mayo?" This Curried Chicken Salad however is light, healthy and delish. The mayo is strategically substituted with Greek yogurt which makes this dish surprisingly light. It's also a little different then your traditional Chicken Salad due to the addition of pears, jicama and some smoky curry which will tantalize your taste buds. I love it when a dish is not just one dimensional and hits all the different senses on your taste buds. You get a hint of sweetness from the honey and pear, sourness from the lemon and tangyness from the yogurt...am I making you hungry yet? Well if you are, I highly suggest making this salad - I think you will likey :)


Curried Chicken Salad with Jicama and Pear
Serves 2
Adapted from Green Lite Bites

• 1/2 cup of jicama, small dice (can substitute apple)
• 1 medium bartlett pear
• 1 tbsp lemon juice
• 1/2 tbsp honey
• 1/2 cup non fat greek yogurt
• 1 tbsp light mayo (I would omit next time)
• 1 tsp curry
• Kosher Salt & Pepper to taste
• 8 oz leftover cooked chicken
• Parsley, finely chopped to taste
• Toppings: lettuce, thinly sliced tomatoes

Cut the jicama and pear into small cubes. Toss with the lemon juice. Add the remaining ingredients, mix well and let sit a few minutes. (I added more honey and lemon juice to taste)
Stuff in a pita, add to a wrap or slap on some whole wheat bread. You could also be extra healthy and serve this on top of a bed of greens or eat as lettuce wraps.

This burger was the winning "alternative" burger from the same competition as my other insanely good burgers I blogged about the other day. These were super juicy and moist from the lamb, and had a salty an tangy bite from the olives and feta. Although I'm usually not a huge fan of olives, they balanced out the overall flavor of the burger and I don't think the taste would've been the same without it. So, if you plan on making the burger, I wouldn't skip the olives. Try them for your next burger night. Opa!


Opa Burgers
Adapted from Food Network
2 servings

For the mayonnaise/cheese mixture:
• 2 tbs mayonnaise
• 1 tbs roasted red peppers, chopped
• 2 ounces feta cheese, crumbled
• 2 tbs chopped kalamata olives
For the patties:
• 1/4 cup Shiraz (recommended: Sutter Home )
• 1/8-ounce dried porcini mushrooms = to 0.01 oz
• 1/2 pound ground lamb*
• 1 cloves garlic, minced
• 1/8 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• Extra-virgin olive oil, for brushing grill rack (recommended: Colavita)
• 2 Italian-style bolo rolls or ciabatta rolls or other rustic buns, split
• 4 thin slices sopressata, Italian salami variety
• 1/4 cup loosely packed baby spinach leaves
• 2 large tomato slices

Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the mayonnaise-cheese mixture:
Combine the mayonnaise and roasted peppers in a small bowl and mix well. Cover and chill until ready to use.
In a separate small bowl, mash the cheese with a fork. Stir in the olives; set aside.
For the patties:
Pour the wine into a small, heavy fire-proof saucepan and heat on the grill until the wine begins to simmer. Remove from the heat and add the dried mushrooms, stirring with a fork to ensure that all the mushrooms are moistened. Set the mushrooms aside to reconstitute for at least 30 minutes.
Gently squeeze the excess liquid from the reconstituted mushrooms and chop, using a chef's knife. Transfer to a large bowl. Add the lamb, garlic, oregano, red pepper flakes, salt, and pepper. Form into 2 equal patties in the shape of the rolls.
When the grill is ready, brush the grill rack with oil. Place the patties on the grill, cover, and cook for 4 minutes. With a spatula, turn the patties over, and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, place the rolls, cut side down, on outer edges of grill to lightly toast.
To assemble the burgers, spread the mayonnaise mixture over the bottom roll halves and the cheese mixture over the top halves. Layer the bottom rolls with the patties, sopressata, spinach leaves, tomato slices, and roll tops.

*If you cannot find ground lamb, ask your butcher to ground lamb shoulder

Hmmm...so I bet you're wondering what this burger is all about. Fifty grand and a burger? Well, this burger was the winner of the Food Network's Challenge, "Build-a-Better Burger" showdown and the cook won $50,000 bucks!!

Let me just tell you, this burger is FAB-U-LOUS, with a capital F!! Obviously from the name itself you know this isn't your average burger. One bite and you'll be hooked! The flavors are very subtle and sneak up on you. This may seem like a lot of unusual ingredients, but when all those flavors hit your taste buds you get sweet, salty, savory all in one bite and it packs a flavorful punch. NUM! Is your mouth salivating yet? You know you want one!!

WARNING: This burger makes a very tall burger, so get ready to assume the position. Lean over, spread your elbows, open wide and dig in!

I'm submitting this to ">TASTY TUESDAY

Born in Berkeley Burgers
Adapted from here

For the patties:
• 1/2 pound ground turkey
• 3 tbs packed fresh basil leaves, chopped
• 3 tbs drained and chopped sun-dried tomatoes , packed in oil
• 2 tbs grated onion
• 1 garlic cloves, minced or pressed
• salt to taste

For the Lemon-Grilled Fennel:
• 1/2 medium-sized lemons, preferably Meyer lemons
• 1 medium-sized fennel bulbs, tops removed, sliced thin
• 1/2 tablespoons extra-virgin olive oil (recommended: Colavita)
• pinch salt
• 4 slices thick-cut black pepper bacon or regular thick-cut bacon

For the Arugula -Fig Topping:
• 4 tbs chopped walnuts
• 2 teaspoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil (recommended: Colavita)
• Salt
• 4 fresh figs, stemmed and sliced lengthwise
• 1 to 1/2 cups pre-washed bagged baby arugula, roughly torn
• 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
• 2 oz aged Teleme cheese sliced thinly (Camembert or Brie may be substituted)
(I used Fromager d'Affinois Brie)
• 2 good-quality hamburger buns, split (Oroweat Wheat Buns)

*I like a tart vinaigrette so I use a 1:1 ratio vinegar to oil

Directions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties:
Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

For the fennel:
Grate 1/2 teaspoons zest from the lemons. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top) Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.

For the topping:
Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and serve.

Despite all the chaos on the plate, the burger was scrumptious. These teriyaki burgers were healthy and lean and since I combined the white and dark meat, they stayed nice and moist. The chicken burgers actually tasted very similar to my salmon burgers but they had more of a sweet and savory umami taste due to the savory chicken and sweet teriyaki sauce. I served these with fries and onion rings that I baked in the oven and battered with crushed potato chips. The coating was a bit overwhelming since you couldn't really taste the onion but they were still yummy dipped in ketchup. But next time I think I'll try and find another recipe with a lighter coating. But if you're a lover of all things breaded and crunchy, then this recipe is for you. Mmm....love me some burger and fries! Love me anything squished between two slices of bread.


Teriyaki Sauce
Adapted from White on Rice Couple
Makes about 1 1/2 cups

For the sauce:
• 1 cup of fresh, minced pineapple or 1 20 oz. can of quality minced pineapple
• 1/2 cup of low sodium soy sauce
• 1” knob of minced ginger (about 20 grams)
• 3 Tablespoons brown sugar
• 2 cloves of minced garlic
• 1/2 tsp of vinegar (apple cider or rice vinegar)
• 1/2 tsp sesame oil
• 1 Tbs cornstarch
• 1 Tbs cold water
• Add more sugar or honey to taste
1. For the sauce: In a blender, combine: soy sauce, 1 can of minced pineapple (or 1 full cup of the minced fresh pineapple), ginger, garlic, brown sugar, vinegar, sesame oil. Blend all liquefy all ingredients until well combined or until pineapple and ginger are crushed very well. At this stage, you can decide if you want a finer sauce by straining the pulp out. If you like the sauce a little thicker with chunks of pineapple, then do not strain.
2. In small bowl, mix cornstarch and cold water. With fork, break apart all the cornstarch clumps until liquid is smooth (cornstarch slurry).
3. Transer teriyaki liquid to sauce pan. Heat up for about 1 minutes or until hot and bubbly. Remove sauce pan from heat and immediately stir in cornstarch water mixture. Stir rapidly till sauce thickens. Allow to cool.
4. Add extra sugar for sweetness or extra vinegar for tang. Customize the teriyaki sauce to your taste!


Chicken Teriyaki Burgers
Adapted from here
8 servings

• 1 lbs each of chicken breast and thighs
• 2 green onions
• 1 1/4 tsp sambal oelek (I would use more next time)
• 3 cloves garlic
• 3 tbs cilantro, minced
• 1 tsp salt and pinch of pepper
• 1 egg
• 2/3 cup panko or bread crumbs
• 1/2 cup of teriyaki sauce
• 8 sesame buns, split and toasted
• 8 leaves red lettuce
• 8 1/4-inch slices of pineapple
• Thin slices of tomato

Directions
In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, sam bal, and salt. With oiled hands form mixture into 8 patties. To make patties uniform in size I used the lid of a jar which was a little bigger then my palm. Cover lid with plastic wrap and form patties inside the lid to to make them all uniform in size.
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki mixture, about 10 minutes, or until fully cooked through. Grill pineapples on grill until heated through and grill marks form. Place burgers on toasted buns and top with lettuce, pineapple and Ginger Mayonnaise.

Ginger Mayonnaise:
• 1/4 cup mayonnaise & 1/4 cup fat free greek yogurt (Fage brand)
• 2 teaspoons minced fresh ginger
• 2 teaspoons lime juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 tsp dill pickles

In a small bowl, mix together all ingredients. Refrigerate until ready to use.



Oven Baked Onion Rings – 6 servings
Recipe based on Ellie Krieger
Adapted by Sara at Imafoodblog.com
Yields about 40 Onion Rings

• 3 Sweet Vidalia Onions (any sweet onion will do)
• 1 large bag Kettle Potato Chips (about 4 Cups)
• 1 tsp Cayenne Pepper
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 Cup plus 1/4 cup Bread Flour or all purpose
• 1 Cup Low Fat Buttermilk
• 1 egg

Preheat the oven to 450F

Cut the onions into 1/2 inch thick rounds. Be sure to make them thick because it will affect the taste and texture of your final product. If you overcook these or cut them too thin they are still good, but you lose that great texture contrast and the sweetness of the onion.

1. In a food processor, crush up the baked potato chips until they are finely ground. Place the ground up chips in a shallow bowl for dredging.
2. Separate the onion slices into rings and discard some of the smaller inner rings as well as any that break. Place the remaining rings into a large resealable plastic bag with 1 cup of flour. Close the bag and give it a good shake so all the onions are coated with flour.
3. Measure out the buttermilk and whisk in the remaining ¼ cup of flour, egg and all the spices.
4. Dip the floured rings into the buttermilk mixture, then coat it with the potato chip mixture, then place it on a cooling rack that’s set on baking sheet.
5. You can spray the rings with some canola oil at this point. Let onion rings sit for at least 15 minutes so coating will stick to onions. If using two baking sheets rotate halfway through top and third rack – nestle little onions inside big ones.
6. Bake for 15-18 minutes until they are golden brown. What you should have is a nicely browned crunchy outside with a sweet soft onion on the inside. Sprinkle with extra salt to taste

Anytime I tell my brother I'm making fish burgers he always seems less then excited.....hater!! Yet when he finally sits down to eat one he ends up thoroughly enjoying them. These were moist and flavorful and had a nice spicy kick from the jalapeno and red pepper flakes. The coleslaw added a nice crunch to the burgers and also served as a nice refreshing side with the addition of the apples. What I enjoyed most about these recipes was that I had almost all the ingredients in my pantry so dinner came together fast. I also made these fries to go along with the burgers and was finally able to take a picture before they were all consumed. Healthy, quick and light - minus the glutinous fries. You must have balance in your diet I say :) Now, if you'll excuse me I must tend to some brownies that are calling my name from the fridge. If you're wondering which ones they are, they're my: "Holy sh*t these are GOOD brownies!"


Thai Tilapia Burgers with Hoisin Mayo
Adapted from here
3 servings

Tilapia Burgers
3/4 pounds tilapia fillets
1 cloves garlic, minced
1 tablespoons ginger, minced
1/2 jalapeno pepper, seeded & minced, use a smaller amount for less heat
2 tbs minced cilantro
2 tbs panko
1/4 teaspoon salt
1 1/2 tsp peanut butter
1/2 tablespoon soy sauce
1/2 teaspoon brown sugar
1/4 teaspoon red pepper flakes
1 tablespoons lime juice, divided

Hoisin Mayo
1/4 cup mayonnaise
1 tablespoons hoisin sauce
dash of sesame oil

mixed greens
tomato
Burger buns

Directions:
Place 1/3 of the fish in a food processor and process until almost a paste, about 30 seconds. Add remaining fish and pulse until chopped but chunks are still visible.

Place the fish into a bowl. Add garlic, ginger, jalapeno, cilantro, panko, 1/2 tablespoon lime juice and salt.

In a small bowl mix together peanut butter, soy sauce, 1/2 tablespoon lime juice, brown sugar, and red pepper flakes. Add to bowl with fish mixture and combine.

Divide into e portions and shape into burgers. Place on plate; cover with plastic wrap and refrigerate for about 1 hour. If you are starving, you can skip the hour in the frig.

Heat a grill or grill pan to medium high. Grill burgers about 3 1/2 to 4 minutes per side. When burgers are done squirt with extra lime juice all over.

Meanwhile, in a small bowl combine mayonnaise, hoisin sauce and sesame oil. Set aside.

To serve:
Toast buns and slather one side with mayo. Place fish, mixed greens, slaw and tomato on other bun. Combine the two and shove in your mouth :) OR these can also be carb friendly and simply served on a plate topped with a dollop of mayo.

Note: They can also be made in mini size for bite-sized appetizers


Asian apple ginger slaw
2 servings
Adapted from Dinner Impossible

• 1 tbs rice wine vinegar
• 1/2 tablespoons peeled, finely minced fresh ginger root (about 1/2-inch piece)
• 1/2 clove garlic, minced
• tiny bit of chopped fresh flat-leaf parsley
• 2 tbs mayonnaise
• 2 tbs olive oil
• Kosher salt and freshly ground black pepper
• 1 Granny Smith apples , peeled, cored, cut julienne and tossed with lemon juice to prevent discoloring
• 1/4 head cabbage, core removed and sliced chiffonnade or shredded
• 1/4 medium red onion, finely sliced
• 1/2 ripe tomatoes, cut into wedges (or small bite size pieces), or grape tomatoes, halved

Directions
With a mortar and pestle put all ingredients in: the vinegar, fresh ginger, garlic, parsley and mash until you get smooth paste then add mayonnaise and mix then slowly pour the olive oil and mix and adjust the seasoning with salt and pepper,
Toss together apples, cabbage and onion, and stir in enough of the dressing to coat. Gently fold in most of tomato wedges, reserving some for garnish. Taste and adjust seasoning (salt and pepper) if necessary. Serve chilled, garnished with reserved tomato wedges, and with the remaining dressing on the side

Note: If you are making the slaw ahead of time add the apples just before you are ready to serve since they will turn purple b/c of the cabbage.

**I used red cabbage, a Gala apple and omitted the tomatoes and red onion only b/c I didn't have them

The other day I went to lunch with a friend and had a super yummy sandwich. We went to this new restaurant in Marina Del Rey called Mendocino Farms. It's a cute little place where they have tons of different, creative sandwiches and salads. I absolutely love sandwiches and could eat them all day everyday and this one in particular was delicious. Of course since I love all things sweet and salty, that's exactly what the flavors of this sandwich are. You get the saltiness from the prosciutto, the sweetness from the balsamic and honey and the cheese melts beautifully and holds the sammie together. If you've never had Havarti cheese before, it's similar to string cheese but the flavor is much richer. Although my sammie didn't taste as good as the one I had at the restaurant, it was a tasty "knock-off" and satisfied my craving.

**The basil pesto was also a new recipe I tried and the flavors were great. I substituted pistachios for the pine nuts and it gave the pesto a different taste then your standard pesto. The spread was great in the sammie and would be delicious as a sauce over pasta as well. Next time I'll make a big batch and freeze it for a quick weeknight meal.
**You can freeze extra pesto in ice cubs trays. When ready to use, remove them from the freezer and defrost over night in the fridge.


Basil Pesto Sauce
Adapted from Cooking Light
Makes 1/2 cup serving

• 2 tbs pine nuts (I used roasted salted pistachios)
• 1 1/2 garlic cloves
• 2 cups loosely packed basil leaves (about 2 ounces)
• 2 tbs extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation
1. Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.
2. Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and pepper; process until blended, scraping sides occasionally. Spoon into a bowl and fold in cheese.
*The sauce tasted great even without the cheese so I'm betting you could even omit that if you're watching your calories.


Prosciutto and Chicken Sandwich
Created by NuM NuM
1 serving

Oroweat Sandwich Thins
Prosciutto di Parma
Cooked chicken - dark or white meat
Basil Pesto
Balsamic Vinegar
Honey or any kind of sweet preserves or jam
One slice of Havarti Cheese

Directions
Slice cheese in half. Spread pesto sauce on one side of bread and top with one slice of the cheese. Shred chicken breasts and layer on top of cheese. Next add prosciutto di parma and drizzle with a good amount of honey. Drizzle balsamic vinegar over other half of sandwich thin then top with remaining slice of cheese and top the bread over other half of the sandwich. Heat a skillet to medium-low and place sandwich on dry skillet. Place a heavy pot or skillet on the sandwich to weigh it down so it becomes a hot melty panini. Toast each side of bread for about 3-4 minutes per side until cheese is melted and bread is nice and toasty.