Comments (0) | Friday, July 16, 2010
Ooooh... so good! So much flavor and intensity. Joe was thoroughly impressed and the kids both gave their approval. Anything that calls for fresh herbs from our garden has been catching my attention and this one was a crowd pleaser. I forgot to buy a lemon so I used bottled lemon juice and omitted the rind. I also opted to chop the peaches rather than slice them and serve them on top of the pork rather than on the side. The mixture of flavors was wonderful! Serve with a side of steamed vegetables and rice pilaf.
Comments (0) | Monday, July 5, 2010
*I opted for the lighter version of cream cheese in place of the mascarpone for both cost and nutrition reasons (8 oz. for $2 as opposed to $6 and 4.5 g of fat per ounce as opposed to 14!) but I can guarantee you that it did not sacrifice the taste. These were simply amazing.
4 oz. mascarpone cheese (or 1/2 of an 8 oz tub cream cheese)
Place each chicken breast between two pieces of plastic wrap and flatten with a meat mallet to about 1/4 inch thick. Remove plastic wrap and divide filling evenly over each chicken breast, spreading to within 1/2 inch of edges. Roll up from a short end taking care to keep filling inside and secure with toothpicks.
For rub, in a small bowl combine brown sugar, salt and pepper. Sprinkle over chicken roll-ups and rub in with your fingers.
Grill directly over medium heat for 15-20 minutes or until chicken is no longer pink (170 degrees.) OR prepare grill for indirect cooking (preheating one side to medium heat and placing meat on opposite side, closing lid) and grill for 25 minutes.
Comments (0) |
Comments (1) |
Yes, everyone knows how to make a good BLT. And even how to add turkey to fill it up a little. But I promised this picture would make it to the blog, so here is my husband's Front Burner debut...
Saturday morning I made an excess of bacon with our eggs for breakfast and Joe saw that as a perfect opportunity to craft a delicious lunch. I was busy making a tart to take to work and asked if he wouldn't mind making me one too. He feigned annoyance but got hard to work creating the "perfect" sandwich, adding to the traditional BLT some turkey and avocado... a delicious combo. But when I turned around and saw him staging a photo shoot with his beloved sandwich I had to stifle a laugh... this is MY blog after all...
Comments (2) | Saturday, July 3, 2010
Amazing flavor if you enjoy the taste of cilantro. These burgers were fantastic and got approval from all 3 mouths I have to feed (as well as my own...) And finally I got an appealing picture of a burger! Poor Brendan sat down at my place at the table and I turned around and shouted "buddy, that's not your plate!!" Joe just looked at him with a "she's kind of crazy" look and said "sorry bud, that's mommy's picture plate..."
Cilantro Turkey Burgers
1 lb ground turkey
1/4 cup chopped fresh cilantro
1 tsp ground coriander
1/4 cup finely chopped onion
2 tsp. bottled minced garlic
3/4 tsp salt
1/4 tsp black pepper
4 rolls, buns or sandwich thins
4 lettuce leaves
1 recipe Orange-Cilantro Mayonnaise (below)
In a large bowl, combine turkey, cilantro, chopped onion, garlic, salt and pepper. Shape into 4 (3/4-inch thick) patties. Place patties on grill rack directly over medium heat. Grill for 14-18 minutes or until no longer pink, turning once halfway through grilling. Place patties on bottom side of buns, top with Orange-Cilantro Mayonnaise, tomato and lettuce.
In a small bowl, combine 1/2 cup mayonnaise, 2 tablespoons snipped fresh cilantro, 1/2 tsp. finely shredded orange peel, and 1 teaspoon orange juice.