Cheddar & Swiss Infused Turkey Burger

I love eating a cheeseburger fresh off the grill in the Summertime, but I always feel so guilty and gross after eating a regular beef burger, no matter how good they taste. Being health conscious and all, I definitely limit the intake of delicious fatty foods like cheeseburgers... However, substituting recipes with white meat like turkey or chicken is healthier, leaner, and (almost) as tasty as red meat. So, I bought ground turkey with the intention of making a "healthy version" of something and decided to go with burgers. I saw beautiful white mushroom caps while I was browsing and thought they would be a perfect topping. As far as cheese selection, I picked my two top burger cheese choices and combined them, but you can use any type you prefer. Finally, the grocery store sold out of whole wheat hamburger buns (ugh!) so I ended up using brioche buns instead...yummy yummy!! I accompanied the burgers with baked waffle fries and a green salad. Oh, and since wine doesn't really go with this, try some Leffe Blonde ;)

Ingredients: Makes 2 Large, 3 Medium Burgers

• 1 lb Ground White Turkey Meat
• Wisconsin Cheddar, cubed into small pieces
• Swiss Cheese, cubed into small pieces
• Butter/Buttery Spread
• Salt
• Cracked Black Pepper
• Hamburger Seasoning (optional)
• Brioche Hamburger Buns (or go healthier and get whole wheat!)
• Topping: 3 White mushroom caps, sliced - 1 diced garlic clove - olive oil

Directions:
The Meat: In a medium/large mixing bowl, combine the meat with some cracked pepper, salt, and if you have it, hamburger seasoning. Mix well so that seasoning is evenly dispersed.

Evenly split the meat into double the amount of parts as burgers you are making and form into patties - i.e. I was making 3 burgers, so I made 6 patties. We double so we can infuse the cheese and sandwich them together!  Put a few cubes of each kind of cheese on 3 of the patties.

Take the other half and form your complete patty, making sure that the cheese doesn't escape from the sides.

On your grill (or skillet if you don't have one), line with some buttery spread to give extra flavor and prevent burgers from sticking. Once grill is very hot, cook the burgers for ~5 minutes on each side... until turkey meat is fully cooked through. You may see some cheese oozing out, and it may even form a delicious crust on the sides!

The Toppings: Saute mushrooms in garlic and olive oil until they soften. Add on top of burger and serve. If you want more cheese on top of your burger, add the mushrooms and then a layer of cheese on top of burger and let melt on grill before serving. Serve burgers on your buns with ketchup and mustard (a must combo for me!).

Beef Tacos Americano!

Fish taco recipe can be found here:
 http://little-italian-lady.blogspot.com/2012/02/fried-fish-tacos.html

If you know me well, you know that I LOVE Mexican food! In fact, my second favorite cuisine is Mexican (obviously next to Italian). I've always enjoyed going for Mexican night with friends. Such a happy place to be! Well, kind of recently, I invented my version of beef tacos (my fav kind) and not to be biased, I actually prefer these over any I've had at a restaurant. The recipe calls for lots of ingredients - required to make these super tasty and juicy. The longer you cook this slowly, the tastier the beef gets.

I recommend drinking a Pacifico + lime with this.  :)

Ingredients: Makes 5-7 Tacos

• 1 lb Ground Sirloin (I use 90% lean)
• 2 Garlic Cloves, Diced
• 1/2  can/bottle of dark beer
• 3 tbs Olive Oil
• 1 14.5oz Can of Diced Tomatoes
• Sliced Jarred Jalapeno Peppers, ~6 slices, diced (add more or less depending on how much heat you want)
• 1/2 tsp Crushed Red Pepper
• 1/2 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Paprika
• 1/2-3/4 tbs Chili Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 1/2 tbs Oregano
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Coriander
• 1/2 Fresh Lime, Squeezed

Directions:

In a large sauce pan, heat up the oil and add in the diced garlic. Let it sizzle a bit and add in the meat, breaking it up with your spatula and mixing it into the oil/garlic. Once meat is cooked half way, add in the beer and mix together. Let simmer for 5 minutes, until most of the beer is cooked off. Add in the can of diced tomatoes and break up the tomatoes with your spatula (do this through out the cooking process, leaving no big chunks of tomatoes by the time you are done cooking). Add in the jalapenos and rest of the ingredients, stirring as you add each one - red pepper, black pepper, salt, onion powder, garlic powder, paprika, chili powder, oregano, cumin, coriander, and squeezed lime. Cook over medium/low heat for about 45-60 min, stirring occasionally. So a taste test to see if you need more salt / pepper, etc.

Cook until 95% of juice is evaporated

Once taco meat is done, warm up flour tortillas (either on a skillet or in microwave) or use hard shells, and serve with meat, grated Wisconsin cheddar (a must - the best!), chopped lettuce - or your toppings of choice. Preferred sides: refried beans, guac, Spanish rice. (find my guacamole recipe here: http://little-italian-lady.blogspot.com/2012/02/guacamole-mole-mole-mole.html)

Fried Fish Tacos!

I decided to make fish tacos in addition to the beef while hosting a taco party to change things up a bit from the typical chicken or beef I usually resorted to when making Mexican. It also provides variety/options for your guests. This preparation is pretty simple since I use a seasoning packet. It is a good way to cheat - It is nothing but seasoning already put together for you, so why not?!

Ingredients: Makes 5-7 Tacos

• 2 Filets of Tilapia (or another white fish filet)
• 3 tbs All Purpose Flour
• 1/2 Packet of Mexican Taco Seasoning
• Canola Oil
• Flour Taco Tortillas 
• Guacamole, Diced Tomatoes, Grated Cheddar, & Lettuce for Garnish

Directions:

Mix well the flour and taco seasoning together on a plate - taste it and add salt if needed. Add cracked black pepper if you want a little more spice.

Flour+Seasoning

Rinse the fish and Pat Dry. Coat the fish well in the flour/taco seasoning mix. and set aside on a separate plate.

Make sure seasoned flour is patted on well

Heat canola oil in a large skillet and fry the fish for about 3-4 minutes on each side, until fish is fully cooked. Move to separate platter and cut into pieces for taco.

Warm up tortillas and layer with the tilapia, guacamole (my guac recipe can be found here http://little-italian-lady.blogspot.com/2012/02/guacamole-mole-mole-mole.html), lettuce, (add tomatoes and/or cheese - or garnishes you prefer). Squeeze a fresh wedge of lime on top and enjoy

Get my beef taco recipe here! http://little-italian-lady.blogspot.com/2012/02/beef-tacos-americano.html

Guacamole mole mole mole!!!!

I love Gucamole - guac and chips can be so addicting. Some people are turned off by it because of how fattening Avocados are, while not being so filling. Avocados are in fact fatty, but they have the "good fat" so if you eat it in moderation, it's ok.

Guacamole is so easy to make, it's a great starter, side or garnish to a spanish dinner - A Mexican dinner isn't complete without Guac. Must serve with tortilla chips!!!

I like my guacamole chunky, but if you don't, just mash the avocado up more until you get the consistency you want. My heat is the jalepeno, but feel free to add pepper if you want.



Ingredients: Serves 4

• 1 Ripe Haas Avocado
• 1 Small-Med Sized Tomato, chopped
• 1 tbs Red Onion, chopped
• 1 Small Jalepeno Pepper, diced
• A bit of Celantro (optional), diced
• 1/2 Lime, squeezed
• Salt to taste

Directions:
Cut the avocado in half and scoop it out with a spoon into a bowl. Mash it up with your spoon, and add in the tomatoes, onion, jalepeno, celantro, salt and mix up. Finally, mix in the lime - this will add a nice citrus taste and prevent the guacamole from turning brown. Serve immediately...  but if you need to wait before eating, keep the pit in the bowl/container - the avocado won't brown when the pit is in there.

Low Fat Double Chocolate Pancakes

I can't be honest enough with this one - These pancakes became chocolate and low fat by mistake. But indeed I was happy to have a semi-guilt free breakfast. Originally I intended to make Red Velvet Pancakes from a recipe a coworker gave me but I added a bit too much cocoa powder that the red food coloring didn't show through and the bodega near me didn't have buttermilk, which the recipe called for. So, I decided to take a healthy spin on this recipe and used Skim milk instead. Thankfully, they came out light and delicious anyways.  Below is how I ended up making these pancakes... But I also listed the original red velvet version as well since it's close to Valentine's day and all. Enjoy!

Ingredients: 8 Pancakes

• 2 cups all-purpose flour                       
• 2 tsp baking powder
• 1 tsp baking soda                 
• 1 tsp salt
• 6 tbs granulated sugar         
• 4-5 heaping tbs cocoa powder
• 2 large eggs                                   
• 1 1/2 cups skim milk
• 1/2 cup fat free sour cream                             
• 4 tsp vanilla extract                    
• 1/2 cup chocolate chips
• Buttery Spread (I use Smart Balance)
• Light Syrup (I use Aunt Jemimahttp://www.auntjemima.com/aj_products/syrups/lite.cfm)

Directions:

Mix all wet and dry ingredients in two separate mixing bowls. Add chocolate chips to dry ingredients.

Gently fold dry ingredients into wet ingredients - careful not to over mix the batter, which will make the pancakes tough. Let the batter rest for about 1 hour.

Combine

Heat lightly buttered non-stick skillet over medium-low heat. Pour a ladle of batter for each pancake into skillet, and cook until tiny bubbles begin to develop, approximately three minutes. Flip pancakes, and cook for about two minutes more.  Poke them with a fork to see if  they are done - if no batter is on fork then they are ready.

Serve with buttery spread and light syrup.

  

Other Version: Chef John Keller’s Red Velvet Pancakes with Chocolate Chips

Preheat oven to 325 degrees
Mix all wet and dry ingredients separately. Add chocolate chips to dry ingredients.
Gently fold dry ingredients into wet ingredients, being careful not to over mix the batter, which will make the pancakes tough. Let the batter rest for about 1 hour.
Heat lightly buttered non-stick skillet over medium-low heat. Pour batter ½ a cup at a time into skillet, and cook until tiny bubbles begin to develop, approximately three minutes. Flip pancakes, and cook for two minutes more.
Transfer pancakes to a baking sheet and bake for 3-4 minutes, until pancakes are cooked through.
Serve with butter and agave syrup.

Ingredients:

• 2 cups all-purpose flour                       
• 2 teaspoons baking powder
• 1 teaspoon baking soda                 
• 1 teaspoon salt
• 6 tablespoons granulated sugar         
• 4 tablespoons cocoa powder
• 2 large eggs                                   
• 1-1/2 cups buttermilk
• 1/2 cup sour cream                             
• 2 teaspoons red food coloring
• 4 teaspoons vanilla extract                    
• 1/2 cup chocolate chips

Shrimp and Asparagus Risotto

So I'll admit it, I successfully made risotto last week and got a little excited to make it for a second time. I changed it up quite a bit and it was delishhhh! Inspired by ingredients Ryan requested, I came up with this.

Now let's get two things straight..."Seafood doesn't go well with cheese" - false. "Red wine doesn't go well with Seafood" - false. I made some damn good Shrimp risotto with loads of parmiggiano cheese and enjoyed a lovely glass of Caymus Cab Sav with it.  So whoever made those rules can go take a hike! Here's how it goes:

Ingredients: For 2 servings

• 4 cups chicken broth
• 1 tablespoons butter
• 1 tablespoons olive oil
• 1 garlic clove, diced
• 1/4 cup chopped onion
• 1 cup Arborio rice
• 1/2 cup White Wine
• 3/4 lb Medium Shrimp, cleaned, de-veined, tail off, cut into halves
• Bunch of Asparagus, cut into 1/2-3/4 inch pieces
• 1 Large or 2 Medium Tomatoes, chopped
• 1/2 cup Parmiggiano cheese, grated
• Salt and pepper, to taste

Directions:
The Veggies: Warm the garlic in a skillet with some olive oil. You don't need to use that much oil because the asparagus will sweat out some water while they cook. Add in the chopped asparagus and mix so they get coated in the oil and garlic. After about 5 minutes, add in the chopped tomatoes and season with salt and pepper. Let cook covered with a lid  until tomatoes are softened. Set aside.

The Shrimp: Season the cut shrimp with salt, cracked pepper, onion powder and garlic powder. Warm olive oil in a skillet and toss in the shrimp. Let them cook HALF WAY - i.e. half grey, half pink. They will continue cooking in the risotto. Set aside.

half way cooked

The Risotto:

In a small saucepan, bring chicken broth to a simmer and keep warm over low heat.

In a separate, large saucepan, melt the butter over medium heat and add in olive oil. Add in onion and cook until translucent. Add rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add the white wine. Stir constantly, letting the the wine cook off and the rice to absorb the wine. After about 90 seconds, add in 1 ladle of the warm chicken broth and stir until the rice has absorbed the liquid. Repeat this adding the remaining broth, one ladle at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more.

Before you are about to add in your last ladle, add in the grated parmiggiano and mix in well. Now add in the shrimp and stir all together, allowing the shrimp to continue cooking.  Add in salt and cracked black pepper to taste. Add the remaining chicken broth along with the asparagus and tomatoes into the risotto and let cook together until all liquid is absorbed. Test the rice to see if it is done, it should be somewhat al dente but creamy. Add additional salt / pepper as needed.

Let cook until all liquid is absorbed, but make sure to not over cook ! Shrimp will fully cook in the risotto.

Crack some pepper and enjoy!