Summer Time 'Chicken' Burger

How was everyone's July 4th weekend? Our was great but after all the beach, sun, burgers and hot dogs, I was drained and needed something easy and to use up some leftovers. So, I turned to my freezer and produce bin. I had an aging avocado, half a red pepper, some red onion, salad mix, 4 corn on the cob and some whole wheat hamburger rolls. And in my freezer, I had some BOCA chick'n patties so I went to work.

I first put water on the stove for the corn and then mashed the avocado. I tossed in some cilantro from our garden together and salt in with the avocado and mixed it well. I then heated the chick'n patty, assembled the remaining ingredients on the bun and was ready for dinner.

The buns I used were sent to me as part of the FoodBuzz featured publisher program as Nature's Pride is trying to overhaul their bread line. They are removing all the artificial flavors and preservatives and that I applaud.



1 Avocado, mashed
Cilantro, chopped
Salt, to taste
Red Pepper, cut into strips
Red Onion, slivers
Salad Mix
Boca chik'n patties
Whole Wheat hamburger rolls

Prepare the BOCA patties as directed on the box. Mash the avocado with the cilantro and salt and set aside. Prepare the red pepper and onion. Layer the avocado and other ingredients onto the bun and place patty atop.

**Join me tonight as I panel a BOCA twitter party along with a panel of experts as we discuss the joys of sensible living and summer grilling. RSVP http://bit.ly/bocagno **

EatingWell Wednesday - Tomato & Provolone Sandwich

Continuing on my EatingWell recipe tomato obsession, I decided to the try the Tomato & Provolone Sandwich . My daughter is crazy for tomatoes and found shopping for this recipe particularly fun as we were looking to buy Heirloom aka 'Ugly' Tomatoes. This is a great sandwich for a refreshing kick on a summer afternoon.



What are your favorite types of Tomatoes?

By the way, when you pick up the August edition of EatingWell, flip to the Editor's Letter and see who has a cameo :)

EatingWell Wednesday - Tomato & Corn Pie

This weeks' EatingWell Wednesday will be different because I am starting off with some big news: Savor the Thyme is featured in the August issue of EatingWell! Right there in the middle of the Editor's Letter. I am greatly appreciative of the mention and an honored to be in this magazine.

When the issue arrived, I flipped right to the Editors page (page 8) and after reading the article, knew right away that the next recipe I would be trying out was the Tomato-Corn Pie. I just finished making it for dinner tonight and must say that this pie is fantastic. However, next time I make it, I will double the recipe so that the pie is thicker as it was only about a 1/2 inch thick.



The only thing I did differently in this attempt was to mix the sharp cheddar with some reduced fat cheddar. Oh, and if you do not enjoy thyme, try basil. I bet it would be awesome.

Since my mom was here and she loved making pie crusts, she took that part on but if you prefer to skip that step, find a quality pie crust at the grocery store.

Chopped Pasta Salad

If you recall, I hosted Rhode Island's Food Blogger Bake Sale back in April at The Pizza Place Restaurant. Not only are the people at the restaurant top notch but their Chopped Pasta Salad is a Legend in these parts.

In fact, the simple addition of Ditalini makes it a salad that my son is crazy about and he does not voluntarily eat mushroom and tomatoes. Now the recipe usually calls for Gorgonzola cheese but I use Feta. Scrumptious!

The photo was shot before I added the turkey bacon.

Organic Romaine Lettuce

Red Onion, sliced thinly

Tomato, chopped

Baby Bella Mushrooms, chopped

Feta, chopped

Chicken, cooked and diced

Bacon, crispy and chopped

Ditalini pasta, cooked

Prepare all ingredients, toss well with balsamic dressing of your choice.

Can you say 'Kumato' & A Caprese Salad

Have you heard of Kumato? I am honestly not sure if you pronounce it KumAto or Kumato but I can tell you they are fabulous. If you love tomatoes, imagine a brownish variation that is a bit sweeter (meaning more fructose).

When I first saw them, I thought 'Great, another genetically modified food' so before I bought them, I went to the website and it appears they were reading my mind: "Are Kumato® tomatoes genetically modified products? Not at all! Kumato® is the outstanding result of tireless efforts to apply traditional plant breeding techniques and natural cultivation methods." So, it appears they have been created with genetics involved but not in a lab.

What are your thoughts on the Kumato?



Kumato Caprese Salad
1 Kumato, sliced
A few slices of Low fat Mozzarella Cheese
Fresh Basil leaves
Extra Virgin Olive Oil
Balsamic Vinegar or Syrup

Prepare the kumato, mozzarella and basil. Layer them and then drizzle with evoo and balsamic vinegar/syrup.

EatingWell Wednesday - Sugar Snap Pea and Shrimp Curry

I love when you have a dish that is so wonderful that you can mix it with Brown Rice and get away with it. That is the case with EatingWell's Sugar Snap Pea and Shrimp Curry recipe.



The only changes I made were:
1. I used plain curry and then added some Hot Madras Curry Powder onto my husband's serving.

2. Used less than 1/4 cup lemon juice

3. I also tossed some chopped parsley on when I served it.

Can you tell my son (who swears he does not like shrimp) liked it?
Photo left: Just put some in his mouth
Photo right: This was his reaction when I wanted to have my bowl back.

Bison Sliders

For my birthday, a family member gave me some fun kitchen items and one of them was a mini-burger/slider pan. I knew the the kids would go crazy for the mini versions so I took out the ground Bison and went to work. Naturally, you do not need a special pan. Simply fire up the grill or oven and make some mini-burgers.

Ingredients (Yields: 5 servings (2 burgers per person)):
1 lb. ground bison/buffalo
¾ teaspoon garlic powder
¼ cup minced green peppers
¼ teaspoon kosher salt
2 teaspoon chives, minced
1/8 teaspoon ground pepper
½ cup sweet pepper strips
20 slices cheddar cheese
1 cup baby spinach
10 Mini whole wheat rolls

Instructions:
1. Preheat the grill to medium.

2. Combine the ground meat with the garlic powder, green peppers, chives, salt, and ground pepper. Mix well and form 10 small patties (about 1.5 generous tablespoons each)

3. Place the burgers on the grill (medium) and cook 2-4 minutes depending on thickness of burger and desired doneness.

4. Flip the burger and cook another 2-4 minutes, topping with the cheddar for the last 30 seconds.

5. Place onto bottom bun, top with sweet peppers, spinach and upper bun.

Sweet Potato Wrap

I first created this wrap about 4 years ago and for some reason, I have not made it in a very long time. Since we love sweet potato wedges in this house as well as salad, feta and balsamic vinegar, I usually have all the requirements for this wrap.

I promise you that these are a huge hit when having friends over for a casual gathering.


Ingredients:
Sweet Potato Wedges (room temperature or cold)
Feta cheese (reduced fat)
Lettuce (I prefer Romaine)
Balsamic Glaze (make a bunch and store or can buy from a restaurant)
Whole Wheat wrap

Instructions:
Place all items into the center of the tortilla, wrap tightly and enjoy.

Mushroom, Ham & Peas Alfredo ‘Baked’ Potatoes

Here is another example where some leftovers or a review of the fridge/pantry can result in another great meal. Normally we are not big Alfredo sauce eaters however, the sauce came with the package of Newman's Own goodies for the Family Bites program and this is what I created.

Honestly, I as a bit skeptical as to how the flavors would come together but I loved the result. In fact, it was so good that I wanted to share the recipe with you as a reminder to experiment and to use potatoes and miscellaneous items to create a quick, economical and tasty meal!

In fact, empty the fridge and create a potato bar tonight!

Ingredients (Yields: 4 servings):
4 large potatoes
1 teaspoon olive oil
4 oz mushrooms, sliced
4 oz ham steak, diced
½ cup frozen peas
1 cup Newman’s Own Alfredo Pasta Sauce (or a light version if you can find it)
Chives, diced, optional

Instructions:
1. Place potatoes into a large microwavable bowl and cover with plastic wrap. Place in the microwave for 8 minutes. Using a knife, pierce the potato. If it is still firm in the center, microwave another two minutes

2. Preheat pan to medium high with 1 teaspoon oil. Add the mushrooms and ham steak and reduce the heat to medium. Sauté until mushrooms and ham until browned.

3. Reduce heat to low, add the Alfredo Pasta Sauce and peas and allow to simmer gently until warmed and thickened.

4. Pour the sauce over the Potato and top with chives if you wish.

‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?

Although the frequency of leftover pizza may be close to null in your house, I created a fun snack on the fly while cleaning out the fridge a few weeks ago. We had some lovely mesclun mix, pizza and a little bit of balsamic reduction/syrup. I know you will not believe me but the kids loved it (except when my son was irritated by a falling piece of lettuce).

So, you tell me: ‘Bruscetta’ Pizza Salad OR ‘Panzanella’ Pizza Salad?



Ingredients:
Quality frozen pizza, cut into thin slices (I used Newman's Own Margherita Thin & Crispy Pizza)
Organic Mesclun Mix (or any lettuce)
Balsamic Reduction Sauce/Syrup (or dressing but you may wish to toss salad in it first to avoid drips)

Directions:
Remove the refrigerator, slice it, top with salad and syrup. Yum!

FYI: The best way to slice pizza is by using a pizza wheel. You avoid the tearing and uneven slicing that results from using a knife. I also use my pizza wheel when making chicken strips and cutting up brownies

Whole Wheat Panko Breaded Tilapia with Vegetable Relish

Sometimes, you want to make a meal look a bit fancier, when the truth is that you are really using up some vegetables and running low on time. This recipe may seem like it takes lots of effort, but I swear, after a bit of assembly line prep, it is rather quick but looks time-consuming.

Savory tips:
a. Make the relish while the fish is in the oven.
b. Use white panko crumbs if that is all you have
c. Whisk together your own o.o. & vinegar if you do not have an appropriate dressing



Ingredients (4 servings):
¾ cups whole wheat Panko bread crumbs
1 teaspoon garlic powder
¼ c grated Parmesan cheese
1/4 cup lemon juice
½ teaspoon salt
¼ teaspoon pepper
Olive oil cooking spray
¼ cup frozen corn, thawed
½ red pepper, minced
½ green pepper, minced
1 teaspoon fresh parsley, chopped
1/3 cup Newman's Own Olive Oil & Vinegar Dressing (or make your own o.o. & vinegar)

Instructions:
1. Preheat oven to 425 degrees.

2. Prepare breading by combining bread crumbs, garlic powder, Parmesan cheese, salt and pepper.

3. Place lemon juice in a bowl and a cooling rack in a baking pan.

4. Create the following ‘assembly line’: lemon juice, breading, cooling rack. Spray the cooling rack with cooking spray.

5. Dip the fish into the lemon juice, and then coat both sides with the breading and place onto the rack. Repeat until all 4 pieces are done.

6. Bake for 18 -20 minutes depending on the thickness of the fish.

7. While the fish is baking, prepare the relish by combining the corn, peppers, parsley and dressing in a bowl and mix well.

8. Place relish over fish when serving.

My favorite prep bowls are the break and chip-resistant ones that I offer in my OpenSky shop. They are also microwave safe, 'nest' together for neat, easy storage and are Dishwasher & freezer safe. Brilliant!

Balsamic Chicken Kabobs

One reader recently asked via Twitter, 'How can I make chicken more interesting for a picky family?' Well, in my opinion, one way is to change up the presentation and make it more fun. Even in the dead of winter, I will make a more 'summer-like' meals and presentation using an indoor grill.

Oh, and forget to vote for your favorite foodie (hint) for the Hot Bloggers Calendar.

Ingredients:
6 wooden skewers
1 lb. boneless, skinless chicken breasts cut into chunks
1 red pepper, chopped into large pieces
1 20oz. can of Pineapples slices, drained and cut into large chunks
¼ & ¼ cup Newman’s Own Balsamic Vinaigrette Dressing
2 teaspoons fresh parsley, chopped

Yields: 6 servings (1 kabob per person)



Instructions:
1. Immerse skewers into water and set aside for 30 minutes. Chop the chicken breasts into large chunks and marinate in the first ¼ cup of dressing for 30 minutes.

2. Meanwhile, chop the peppers and pineapple.

3. Heat the outdoor or indoor grill to medium.

4. Alternate placing the chicken, peppers and pineapple on the skewers.

4. Pour the remaining ¼ cup dressing onto the skewers and place them on the grill for approximately 3 minutes, flip and cook another 3 minutes. You may need to cook them longer, depending on the size of the chicken pieces.

5. Place the skewers on a bed of rice or couscous and garnish with the parsley.

Here is a fantastic indoor grill that you would find useful year round.

Bison 'Chop Suey' or 'American Goulash' : An updated 70's Classic

Ground Bison, Whole Grain Pasta & Sauce = simple, quick, affordable and nutritious!



If you are wondering what the thing on the pan is, it is a splatter screen. I love my splatter screen. I use it when I saute, brown etc. and really love it when I am warming or making marinara sauce. You ever turn up the heat and walkaway to find that suace is all over the stovetop and wall? You can find it in my Shop.

Also, the 15% off for the Curious Chef measure and prep gift set expires tomorrow -> take advantage of this offer using code CURIOUS15.

Oh the recipe is simple: While the pasta is boiling, simply brown the meat and then add in some marinara sauce, toss the pasta in after draining and mix well.

Horseradish Crusted Salmon

I was browsing a copy of Good Housekeeping magazine while waiting (and waiting) at a doctor's office last week and one recipe caught my eye: Horseradish Salmon. I knew right away that this would be popular at home as my kids enjoy Salmon and my son loves a Boar's head Horseradish Sauce.

I bought the sauce a few months back figuring my hubby would love it on sandwiches, steaks etc. and since kids love trying what we like (especially daddy), I know must keep it in stock for the youngest as well.



Ingredients:
2 (5 to 6 ounces each) boneless wild caught salmon fillets
1 tablespoon fresh thyme and parsley
1 tablespoon(s) olive oil 1/2 cup(s) panko (coarse bread crumbs)
2 tablespoon(s) Boar's Head horseradish sauce
A few dashes of salt and pepper

Directions:
1. Preheat oven to 450°F. Line a pan with parchment paper.
2. In small bowl, combine panko crumbs, horseradish sauce, thyme, parsley and oil. Place the salmon on the pan and sprinkle with salt and pepper. Press panko mixture evenly on top of fillets. Bake salmon 8 minutes or until golden brown on top and opaque throughout.

EatingWell Wednesday - Tomato & Corn Saute

In an ongoing effort to exploit the fact that the kids are currently in love with corn and that my daughter is obsessed with tomatoes, I decided to try a Corn & Tomato saute. I know, these items are best and freshest in the spring but I love to switch things up and was not going to wait.

Since I was out of shallots, I used some garlic and onions and parsley for the herb. I loved the flavors and think this would be great as a topping on your favorite protein or as a cold leftover salsa. I found that it took a higher heat to brown the corn but that may have been due to the fact it was thawed and a bit wet, versus fresh.

Grass-Fed Ground Beef Burgers with Mushrooms, Carmelized Onions & Feta

Recently, I took my mom to the 'local' Trader Joe's (35 minutes away) and picked up a pound of grass-fed ground beef. I have only had it once (at brgr in NYC for Martha Stewart Blog Show) and loved the burger so I thought I would try it at home.

I thought the price of $5.99 was reasonable considering I would make three adults sized and two smaller kiddo sized burgers from it. I really wanted to taste the meat itself so I only added some salt & pepper and planned to provide plenty of accompaniments for burger building.

Honestly, I took the first bite from the burger with no bread etc. and found a big taste difference. There was definitely a stronger flavor that I would need to adjust to however, when eaten with the feta, caramelized onions and sauteed mushrooms, I only tasted a great burger. I look forward to buying more next time I am out at TJ's.



**Today is the last day to enter the $100 Omaha Steaks Giveaway**

Black Angus Steaks & Parmesan Couscous- A Valentine's Meal

There are certain occasions when you want to make something extra special and Valentine's Day is one of those times. My husband loves Beef and Scallops and I decided to buy Black Angus Beef 100% Vegetarian Fed, Top Sirloin Filet (a mouth full) and Scallops and that I found at Trader Joe's.

For a side dish to accompany a salad, I went to the beefitwhatsfordinner website and as soon as I found Parmesan Orzo, I knew that would complete the meal. However, I did not have orzo, so I simply substituted Isreali Cousous.

I first marinated the steak in a simple mixture of soy sauce, lime juice and garlic for 30 minutes. During that time, I prepared and baked the scallops. I then put the oven on broil and started the steak and couscous. I broiled the steaks about 6 minutes on each side. I hope you enjoyed your Valentine's Day with whomever you choose to share it with.

By the way, please enter the $100 Omaha Steaks Giveaway. You can then choose your favorite cuts or try something new!

I wrote this post while working on a “I Heart Beef” campaign with TheMotherhood.com on behalf of The National Cattlemen’s Beef Association.

EatingWell Wednesday - Parmesan and Butternut Squash Pancakes

My mom is visiting and loves to try all sorts of different recipes. She mentioned making some type of potato pancake so while browsing ideas on EatingWell, I found this one called 'Parmesan and Squash pancakes and I knew it was one to be tried.

The only change I made was to use Butternut Squash instead of Summer Squash. Although I tried to squeeze out the excess water and felt I did a good job, I did notice water building as the mixture sat a few minutes. I was a bit concerned but plowed ahead and there were no ill effects.

I enjoyed the flavor but my husband did not enjoy the texture so I think the way to address that is to make 6 thinner pancakes instead of the suggested 4. I also think this could be a fun party appetizer if you made them mini -sized (shorten cooking time)

Let me know what you think if you give this a try.

Crock Pot (Slow Cooker) Pulled Pork

My husband and kids love pulled pork sandwiches so I tossed this together yesterday at 9 am and it was done at 5 pm. I also have plenty left to freeze or per husbands request, make a pulled pork chili. Hum....

Ingredients for Dry Rub:
1 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon ground cumin

1/4 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
3.5-pound boneless pork Boston butt
1 cup light beer or low sodium chicken broth

Sauce for 4 servings
· 1/2 cup apple cider vinegar
· 3 teaspoons agave nectar or honey
· 1 teaspoon Worcestershire Sauce
· 1.5 teaspoons Dijon mustard
· ¼ cup Ketchup
· 1 teaspoon chili powder

Directions:

1. Mix all the dry ingredients from brown sugar to pepper in a small bowl. Trim excess fat from the pork.

2. Place the crock pot on low for 8 hours. Rub the pork with the dry rub and place into the crock pot, add the beer/broth and cover.

3. You may wish to 'baste' with the beer/broth every few hours but it is not necessary.

4. Once the pork is ready, remove it from the crock pot and allow to cool while you make the sauce.

5. To prepare the sauce: mix all ingredients in a pot and boil gently, while mixing, for about 4-5 minutes and set aside. Pull enough pork apart for 4, mix with the sauce and serve on the rolls.

Broccoli and Squash Macaroni & Cheese: 30 Days 30 Ways

Happy Monday Everyone,

I am taking part in the 30 days, 30 ways with Macaroni & Cheese. You can find my contribution of Broccoli and Squash Macaroni & Cheese today. Enjoy and indulge.