Monthly Archives: August 2014

Cilantro Burgers with Sriracha Mayo

One of my favorite things (cilantro) + one of my hub’s favorite things (sriracha) … this recipe had our names all over it! I’m not usually adventurous when it comes to burgers—I tend to gravitate to the usual toppings—but I couldn’t resist this Cooking Light recipe for Cilantro Burgers with Sriracha Mayo. Don’t usually go for spicy foods? No worries. These are light on heat and heavy on deliciousness.

I made just one change to the original recipe—I went for ground turkey over the ground sirloin, and I don’t feel like the recipe lost anything by going for the non-red meat option.

Cilantro burgers

Cilantro Burgers with Sriracha Mayo

1 pound ground turkey
3 tbsp chopped fresh cilantro
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Cooking spray
4 hamburger buns
3 tbsp light mayonnaise
1 tbsp Sriracha
1/3 cup cilantro sprigs

 

1. Combine ground turkey, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide turkey mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.

3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.


Lemon Blueberry Cupcakes

There’s something about summertime that makes me crave lemon desserts. As I type, I have lemon and white chocolate mousse setting in the refrigerator, lemon crinkle cookies on my to-bake list, and at least a few batches of homemade lemon bars under my belt. It helps that my husband and 3 year old daughter love lemon as much as I do. And thank goodness for that or I would probably be a good 15 lbs heavier by now!

My daughter, Olivia, is always asking me to make cupcakes. When she last asked, I was in one of my lemon moods, so I decided to try out lemon cupcakes. I love the combination of lemon and blueberry, and I thought a tangy but sweet cream cheese frosting would be the perfect complement. I took these to daycare for her to share with her friends—there wasn’t a single one left when I picked her up.

lemon cupcakes

Lemon Blueberry Cupcakes

Makes 24 cupcakes

1 box yellow cake mix
Water, vegetable oil, and eggs called for on box
2 tbsp lemon zest
Juice of 1 lemon
1 cup blueberries, plus extra for garnish if desired

Cream Cheese Frosting

16 oz cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla
½ cup butter, softened

 

1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.

2. In a large bowl, mix together the cake batter following the directions on the box. Stir in lemon zest and lemon juice. Gently fold in blueberries.

3. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.

4. While the cupcakes are baking, cream together the cream cheese and butter for the frosting. Add the vanilla and slowly stir in the confectioners’ sugar. Place in the refrigerator until you’re ready to frost the cupcakes.

5. Allow cupcakes to cool completely before frosting and garnishing with a blueberry.


Quinoa-Stuffed Collard Wraps

Are you ready for this? Quinoa-Stuffed Collard Wraps—a bit time consuming but so worth the effort!

A while back, some of my former coworkers and I were swapping quinoa recipes. It was the type of  bourgeoisie, “I only shop at Whole Foods” kind of conversation that you’d expect to see parodied on a sitcom. {For the record, you can usually find me roaming the aisles of Safeway or Wegmans, depending on if it’s raining or not—because Wegmans has a parking garage and there’s nothing worse than trying to load a car with two kids and tons of groceries in the rain. But I digress …}

This recipe was, by far, the most unique and interesting one shared. It comes from my former colleague, James, who grew up in Southern California (for some reason, that fact seems relevant to me with this recipe). I love collard greens but, growing up in the south, I’ve pretty much only ever had them boiled in fat back—delicious, but not exactly the healthiest way to enjoy collards.

I was intrigued by this completely different use of the green, and the filling just sounded delicious. They were every bit as good as I was hoping. I did adapt the original recipe a bit by adding garlic (because why not?!) and sauteing the veggies instead of boiling them. One word of caution: while you don’t want to blanch the collards too long, you also want to make sure to blanch them long enough. If the collard isn’t cooked enough, it a) won’t be flexible enough to roll and b) will be chewy as all get out, which makes this nearly impossible to eat. Enjoy!

Quinoa Collard Wraps

Quinoa-Stuffed Collard Wraps

1 bunch collard greens
1 cup uncooked quinoa
2 cups vegetable broth
1 package Italian Turkey Sausage (Sweet or Hot, depending on your preference)
1 yellow squash, diced
1 zucchini, diced
1 head of cauliflower, chopped
2 cloves of garlic, minced
Olive Oil
Salt
Pepper

 

1. Remove the sausage from its casing and brown separately over medium-high heat. Once browned, finely chop it up and set it aside.

2. In the same pan that you used for the sausage, heat a little bit of olive oil over medium to medium-high heat. Add the garlic and sauté for 1 minute. Add the squash, zucchini, and cauliflower and cook until all is tender and slightly browned, approximately 15 minutes.

3. Prepare the quinoa in a separate pot according to the directions on the package, using the vegetable broth instead of water for extra flavor.

4. Once the quinoa is done, stir in the vegetables and sausage. Mix well.

5. Wash each collard leaf thoroughly. Bring a large pot of water to a boil. Place a large bowl of ice water near the stove top. Working with one or two collard leaves at a time, boil them for 45 seconds to 1 minute. Remove each leaf from the boiling water and place in the ice water for a few seconds. Transfer from the ice water to a paper towel and pat dry. Be careful not to overcook the collards, as they will fall apart when you add the filling. Also, try not to stack the collards, since they may stick and tear.

6. Take a couple spoonfuls of the quinoa mixture, place it in the collard leaf, and roll it up like a burrito. You can serve these as is or with a balsamic vinaigrette for dipping.