Triple Onion Turkey Burgers and a Product Review

Triple Onion Turkey Burgers|Recipe for Random**Review of Calphalon 5 in 1 Grill Electric. I was given this product gratis to review. All opinions are my own.***

This is a long overdue post … as you know I am not a consistent blogger. Just take a look. I am trying to change my ways. Time management can either be a friend or a frenemy. We use to be frenemies but we are making our way to friendship and I would like to thank evernote. I try to resist the digital age when it came to notebooks and books but I have been won over. I really didn’t understand what evernote could do until I lost my recipe notebooks among all the craziness of The Move 2014. It was not THE move so settle down and let’s talk turkey, ground turkey.

I love homemade turkey burgers and not a big fan of the frozen turkey burgers. A turkey burger can make me as happy as a beef burger.

I truly think it’s in the flavorings and toppings. You know what is good in ground turkey. Onions, Onions, and more onions with some garlic and even mushrooms. This is not a burger to eat if you plan to get close to someone, just sayin’.

Enter the triple onion turkey burger. It contains caramelized onions both in the ground mix and as a topper. The seasoning is a packet of dry onion mix. The rest of the ingredients inside this amazeballs burger is just bonus. When you sandwich it between some potato buns … oh to the m to the g.

I’ve been working on this recipe for awhile now so this has also slowed my progress in reviewing the Calphalon 5 in 1 grill.

What is the Calphalon 5 in 1 grill you ask? It’s a versatile grill that will have you giving away your indoor grill du jour, panini maker, and griddle. Yes, it’s that good.

The Calphalon 5 in 1 grill. I am in love with this grill. LOVE! George Foreman who? I coveted this grill when I attended Eat Write Retreat last year. It was used to make grilled pizzas … which I did not get to eat but it’s ok. I have the grill and I can make my own. Perhaps this weekend (it always comes back to food). Note: If you want to grill pizzas on the Calphalon grill use the sear setting.

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I have had the Calphalon grill for way over six months and I still have not used it to the max!

Truly the possibilities are endless; from pancakes to steaks and anything in between. The Calphalon grill is user friendly and the temperature can range from 225 F to 425 F along with a sear function.

My favorite dish to make thus far is seafood and burgers. I still need to practice with steaks and chicken. It’s all user error — trust me. I’m that person who uses the product first and read the directions last. Is that you, too?

My favorite feature on the grill … the removable plates (that are dishwasher friendly) and the fact it can be a griddle or a grill. Also you can griddle or grill with the it opened (which increases the space real estate) or closed (dual cooking).

The only downside for me is that I can’t seem to achieve those pretty grill lines … you know you want it … (It’s 2014 and the song Blurred Lines is still taking up space in my head.)

Overall thoughts: A great investment to have since the grill has multi uses and is easy to clean. The Opti-Heat System allows for reliable and accurate heating results. Better for a singleton or small family versus a large family.

The Calphalon 5 in 1 grill can be purchased through Amazon, Bed Bath and Beyond, Macys, Bloomingdales, and Calphalon. It’s easy to understand why Calphalon is the leader in premium cookware and kitchenware.

Suggested Retail Price is $129.99.
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Triple Onion Turkey Burgers
Print
Ingredients
  1. 1 large vidalia onion, diced
  2. 3 tablespoons olive oil
  3. 1 pound ground turkey
  4. 1/2 cup mushrooms, finely chopped
  5. 3 tablespoons panko
  6. 2 tablespoons Parmesan cheese, grated
  7. 1 to 1.13 ounce(s) dry onion dip mix
  8. 1/2 teaspoon garlic, minced
  9. 2 teaspoons Worcestershire sauce
  10. 4 to 5 slices Swiss Cheese
  11. Salt and Pepper to taste
Instructions
  1. In a heated skillet add 1 tablespoon of olive oil and dice onions. Add a pinch of two of salt and cook until caramelized. Approximately 15 minutes. Remove from heat and let cool. Set aside 1/4 cup of the onions for topping.
  2. In a large bowl add ground turkey, mushrooms, panko, Parmesan, dry onion soup mix, minced garlic, remaining olive oil, Worcestershire sauce , and cooled caramelized onions. Fold until incorporated. Shape into 1/4 pound patties. Place on a plate and refrigerate for at least 20 minutes.
  3. Turn Calphalon grill on to 400 F or Preheat oven to 400 F.
  4. Remove burger patties from refrigerator. Sprinkle patties with salt before grilling our placing in oven.
  5. If using the Calphalon grill; place burger patties on the grill/griddle (you choose) and close. Cook for 5 to 6 minutes. If using oven cook for 7 to 8 minutes each side. When cooking burgers in oven you are looking for juices to run clear.
  6. Remove from grill or oven. Top with swiss cheese and remaining cooked onions, serve on your hamburger bun of choice.
Notes
  1. Topping suggestions: sliced tomato, ranch or blue cheese spread. A nice compliment to the burger. Also can take the remaining sliced mushrooms and saute. Another great topping to a this turkey burger!
Recipe for Random http://www.recipe4random.com/
 

Garlic Parmesan Chicken Salad

Garlic Parmesan Chicken Salad| Licious Food
Are you a browser in the grocery store? I totally am. I could roam around the store taking a look at this and that. Adding new products to my cart and acting like I have no where to be … which could be because I don’t have anywhere to be. This is your heads up 7Up; if you want to get in and out of a grocery store – don’t take me.

Little known fact: I have been grocery shopping by myself since I have been about 10 or 11. Long story but needless to say I love grocery stores.

Another reason to grocery shop — the potential to meet my Mr. Gosling-Vartan- Walker-Rheon-Reynolds. I am single and not really ready to mingle but I hear from all the 1001 magazine articles that the grocery store is a great place to meet a man. Uh-huh.

Anywho, on one of my excursions I was in my favorite aisle, condiments, and these new sandwich spreads from Hidden Valley Ranch caught my eye. I instantly grabbed the Oven Roasted Garlic Parmesan Sandwich Spread and Dip. The idea was to add it to my burgers to make it sang – which it did.

However, what am I to do with this stuff when not using it for burgers? So the brain starts churning and the idea comes to add some of this goodness to some chicken salad I was making.

It was dang delicious! “DANG DELICIOUS,” I’m telling you! It upped the flavor factor in my chicken salad and had me coming back for seconds, thirds, fourths, and fifths. Yeah, I kind of ate it all in a matter of a day.

I love chicken salad. As you can see with this being the third recipe I have for some type of chicken salad. It’s a great go to dish in the hot months. Great as a sandwich or paired with fruits or topped on a bed of mixed greens. Chicken salad is also simple to make. It’s a 30 minute meal or less with the help of precooked chicken. Grocery store Rotisserie Chicken is my weapon of choice.

By the by, I was not compensated or sponsored by Hidden Valley Ranch for this post. I simply love grocery store browsing and shopping.

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Garlic Parmesan Chicken Salad
“A Licious Food Original”

Makes 4 cups

Ingredients
4 cups rotisserie chicken breast, finely chopped
1/4 cup green onions/scallions, sliced
1/4 cup Hidden Valley Ranch Oven Roasted Garlic Parmesan Sandwich Spread & Dip
1 tablespoon lemon juice
1 cup mayonnaise
1/4 teaspoon lemon pepper seasoning
Dash of cayenne pepper

Directions
In a medium to large bowl add finely chopped (aka using food processor and pulsing about 10 to 12 times) chicken breast, sliced green onions, HVR Garlic Parmesan spread, lemon juice, mayonnaise, lemon pepper seasoning, and cayenne pepper.

Mix all items together until fully blended/incorporated with a mixing spoon. Wrap bowl and let mixture refrigerate for at least 15 minutes and serve.

The longer you let it refrigerate the better it is … if you can wait that long. Serve chicken salad with your favorite crackers, pita chips, bread, fruit …

Home Field Advantage Wings

Home Field Advantage Wings| Licious FoodI was suppose to post this wing-mazing recipe prior to Superbowl and it didn’t happen.

Take this as a lesson. Don’t. Put. Off. I had planned to compose this post and have it publish on the Friday before the big game but I said, “naah, I can do it in the wee hours of the morn and still accomplish my goal.” Yeah, about that.

FFWD TO NOW: I am just posting this wingtastic recipe due to the putting off and other things. So let’s pretend that Superbowl hasn’t happened and the winner of the game is still TBD. My twitter timeline and instagram feed is not full of how great Beyonce is …yada, yada. Seriously, if they decide to make a Wonder Woman movie and they cast Beyonce as Diana Prince/Wonder Woman. I will be “pised” (if you have ever watched “The Sweetest Thing” you will understand “pised”). She’s a great singer and I will leave it at that.

So back to the Superbowl preparation; you know you want to serve some wing-a-lings. What’s a Superbowl party without those delish fingerlickin’ toe tapping bits of deliciousness?! These wings are double cooked so they can be doubly awesome. Bah-zing!

The sauce is sweet yet tangy. The sauce contains a favorite Trader Joe’s product that I have stumbled across, their Orange Muscat Champagne Vinegar along with some other ingredients that you will reduce in a saucepan.  Another great thing about the sauce is that you can give it another notch of heat on the kick barometer by adding more hot sauce to the mix, if you prefer.

Remember a recipe is simply an outline. You adapt and make changes where you see fit and make it yours.

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Home Field Advantage Wings

“A Licious Food Original Recipe”

Yields: 12 Wings

Ingredients:

12 Chicken wingettes

2/3 cup Orange Muscat Champagne Vinegar*

2/3 cup water

3 Tablespoons honey

1/4 cup low sodium soy sauce

2 teaspoons garlic, minced

2 teaspoons hot sauce

 

Directions:

Preheat oven to 375F.

Clean your wingettes and place on a baking sheet.

Bake wings in the oven for 30 minutes.

While your wings are baking start working on your sauce reduction. In a sauce pan add the vinegar, water, honey, soy sauce, garlic, and hot sauce. Cooking at a high heat you are going to reduce the liquids until it’s reduced in size along with resembling a syrup/glaze. It should take about the same amount of time that it takes to cook your wings in the oven.

Remove the sauce from the stove and let cool. Remove wings from the oven and let sit.

Set up your fryer and begin heating your oil to the proper temperature to fry your wings. I set my fryer to 375F.

Using a large ziploc bag pour the cooled sauce into it and set aside. Zip and prop it accordingly so it will not drip. Next fry your wings, I like to fry 4 at a time since my fryer is on the small side, but if you can do 6 at a time go for it. You will fry the wings to a nice golden brown color (about 5 to 7 minutes). You’ll know when to take them out since they will also begin to float to the top. Remove and place on a paper toweled lined plate to drain for about a minute or so.

While the wings are still somewhat hot you are going to want to add them to the ziploc bag and shake until the sauce completely covers the wings. Remove wings from sauce with tongs and plate to serve with your dipping sauce of choice.

*You don’t have a Trader Joe’s or you can’t locate a Orange Muscat Champagne Vinegar then try doing 1/4c orange juice with 1/4 c. champagne vinegar.

Baked Spaghetti

Baked Spaghetti| Licious Food

Autumn is here! Well sometimes Autumn is here and sometimes it’s not. So needless to say I have been alternating between heat and air conditioning. I am looking for that happy balance, well at least inside the house but I don’t think that will happen but this girl can dream. Virginia weather can be so unpredictable at times. Today I am lucky not be using either the heat or a/c. Electricity and Gas can be a biznitch to pay.

I am ready to get in the kitchen to bake and cook but oh what’s that Mr. Refrigerator? Oh, you decided that enough is enough and you don’t want to cool properly. Of course, you don’t. I swear I am being tested but I am over being tested. I want to finally reap some rewards from all this testing but do I think that is going to happen … uh, no. So I continue to pull up my big girl panties and will go forth- upward and onward.

That was the bad so let me tell you about the cool! A few weeks back I attended my very first afternoon tea that was thrown by my friend, Teresa. It was soooo fun! Heck, anytime I can get outside and socialize it is a great thing. The tea was so relaxing and the food was extremely good. It was my first time sampling the delights of a scone and enjoying those dainty tea sandwiches and a variety of teas. The afternoon tea was to celebrate the launching of my friend’s mobile tea service, A Time for Tea. The premise is quite simple; it’s a tea party that comes to YOU with all the bells and whistles. It can be for one or it can be for more. Do you have a special one who could use some “tea therapy” then this would make a great gift! So if you live in the metro Richmond, Virginia area be sure to get in contact with A Time for Tea.

Ok, on to baked spaghetti – it can’t compare to Momma June’s “sketti” from “Here Comes Honey Boo Boo”. Yes, I watched and I was amazed and appalled, I was am-palled. It’s BETTER than Momma June’s Sketti – I am quite confident in that statement since the thought of Country Crock and Ketchup is not my idea of tomato sauce. BLECK!

This baked spaghetti is saucy, a requirement for me. I don’t care for dry pasta and I am sure you don’t either. It also has a great cheese filling that is a combination of ricotta and cottage cheese and of course pasta. I found this recipe initially on Pinterest and I made a few minor tweaks. Baked Spaghetti is a great casserole dish that freezes beautifully. It’s meant to be shared with family and friends. This dish is a “stick to the ribs” type that I typically crave in the fall and winter seasons. Baked Spaghetti – it’s what’s for dinner.

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Baked Spaghetti

Adapted recipe from Salad in a Jar’s Scooter’s Spaghetti

Ingredients
8 ounces whole grain spaghetti, cooked and drained
1 pound ground turkey
1 large container of spaghetti sauce (26.5 ounces)
1 tablespoon of butter
1/2 cup green peppers, chopped
1/3 cup onions, chopped
8 ounces of Neufchatel Cheese, softened
1/2 cup low fat ricotta cheese
1/4 cup parmesan cheese, grated
2 tablespoons of milk
2 cups/ 1 8 oz package of Shredded Italian Cheese Blend

Directions
Preheat oven to 350 fahrenheit

Cook pasta according to box instructions; drain and set aside.

Heat skillet and melt butter and saute the onions and green peppers. Remove from skillet.

Brown and crumble ground turkey. Drain liquid from the turkey and add spaghetti sauce and let simmer.

While meat, veggie, & sauce is simmering you will need a large mixing bowl. In bowl you will mix the Neufchatel (low fat cream) Cheese, ricotta, onions, and green peppers, and milk. Combine until is thoroughly mixed (You can either mix by hand or use a mixer).

In a 12×8 or 13×9 inch greased baking pan you will begin the layer process. You should end with sauce and a layer of cheese, so my advice is to divide the meat sauce into three equal portions. Noodles divided into two equal portions. Cream cheese mix divided into two equal portions. Shred cheese into two equal portions. I know you all are smart people and know how to layer but I just wanted to write it out, just in case.

First Layer: Meat Sauce mixture. Second Layer: Noodles, be sure to cover the pan when laying out the noodles. Third Layer: Cream cheese mix, spread evenly. Fourth Layer: shredded cheese. Repeat Layers.

Bake assembled masterpiece in the oven for 20 to 30 minutes. Let casserole sit for approximately 10 minutes before serving.

Serving suggestion: a nice side salad or green beans and perhaps  some great garlic bread. Spaghetti and green beans reminds me of school food- ahhhh, memories. 

“Corny” Salmon Tuna Cakes

Corny Salmon Tuna Cake (1)

I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?

Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!

These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!

Until Next Time!
Jennifer

Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen

Ingredients
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked

1 can 4.5 oz Albacore Tuna, drained and flaked

1 cup panko bread crumbs

1 cup Shredded Cheddar Cheese

1/2 cup frozen or canned corn kernels, drained if canned

1/2 cup of Mayo(nnaise)

2 Tablespoons Ketchup

1 Tablespoon Dried Ranch Seasoning

1 large egg, beaten

1 Tablespoon of Olive oil

Directions

In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed.  Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.

Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).

After refrigerating take the mixture and form patties and set aside.  Next, in a frying pan add oil and let it get hot.  Add patties to the oil cooking approximately 4 to 5 minutes on each side.

Serving suggestion:  make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.

Sloppy Joes

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When I think of my childhood, my mind drifts to sitting around the dinner table with my sister and Mom chattering and laughing.  Those were great times — simple times — oh to be a kid again!
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Nostalgia and a touch of boredom hit me recently and the thought of “Sloppy Joes” struck.

Back then Sloppy Joes was simply adding Manwich to ground beef and there was no such thing as ground turkey (truly showing my age). I tried to recapture that Manwich feeling a few years ago and I’ll never do it again — stanks very much! Lets just say it did not bring back happy memories!

The recipe for Sloppy Joes comes from Rae Rae (Rachael Ray) and Food Network. It is a simple and easy recipe and yes it is Yumm-O!

This recipe is so easy; I am simply providing the recipe link for Sloppy Joes for you. Go forth and enjoy!

FYI: Instead of using ground sirloin and red pepper; I simply utilized a pound of ground turkey and green peppers. My nephew had no complaints so I always take that as a good sign. He can be some what of a food critic  for someone who is so young, LOL!

Until Next Time!

Barbecue Chicken Dip

BBQ Chicken Dip

Are you looking for a quick and oh so delicious appetizer to serve to many?!?  Then look no further!  Barbecue Chicken Dip is a hands down crowd pleaser – at least in my office it is.

This dish is my take on the ever popular Buffalo Chicken Dip.  I simply omitted the Buffalo Sauce and added my favorite Barbecue sauce.

My favorite Barbecues Sauce hails from Canada.  I discovered Canadian Club Barbecue Sauce over a year ago at the Toronto’s Womens Show and now I need to visit Canada at least three or four times so I can stock up – I am totally not kidding.  I bought five bottles when I went visiting last month and my stock is already getting low. I have yet to find a good American counterpart and I am open to suggestions.

Barbecue Chicken Dip
adapted from Buffalo Chicken Dip

Ingredients

2 c. shredded chicken breast *

12 oz. pkg. Reduced Fat cream cheese, softened

3/4 cup Ranch Salad Dressing

1 1/4 cup BBQ Sauce of Choice

2 c. shredded Monterey Jack/ Colby Cheese

Directions

Preheat your oven to 350°F. In a casserole dish add chicken, cream cheese, ranch dressing, barbecue sauce, and 1 cup of monterey jack/colby cheese. Cover with foil. Bake for 20 minutes. Remove foil, stir mixture until evenly blended. Add the remainder of cheese. Return dip to the oven for an additional 2 minutes to melt cheese topping.

Serve with your favorite tortilla chips, pita chips, crackers and ENJOY!

* You can use any type chicken you prefer;rotisserie chicken, canned chicken or in my case I simply baked skinless boneless chicken breasts with my favorite seasoning.

Happy Eating!

BBQ Chicken Dip

Updated recipe as of July 5, 2010.