Turkey Lunch Burger

For the Burger Itself


1 lb of Lean Ground Turkey
seasonings
1 egg
1 cup of panko breadcrumbs
3 teaspoons of pepper
1/2 tablespoon of salt

Mix all of the seasonings together with the Ground Turkey. In a medium sized sauce panheat about 1/5 cup olive oil until it is sizzling. Shape the Turkey burgers into patties and place on sizzling oil. Flip in about three minutes each side or until golden brown. Once patties are done, sit them on some paper towels so it can absorb excess grease/ oil.

Next Slice some seeded rye bread thickly, place in broiler for about 1 minutes. In a small bowl  place two tablespoons of butter, garlic powder, pepper and banana peppersand heat in microwave for about thirty seconds. Place on the toasted seeded rye bread.

After bread is toasted  set aside. Fry up a whole egg without scrambling on medium heat. Make sure to add small ammounts of salt and pepper. Once the egg is no longer runny take out of the pan whole and set on a plate.

To set up the sandwich take two leaves of romaine lettuce folded in half then add the turkey burger,some fresh cilantro, a squeeze of lemon, a slice of tomato and then the fabulous egg. Add ketchup if you wish.

Place last piece of bread on top and cut diagonally across the yolk of the egg.

Enjoy!

Pickled Salad - The hearty salad

My husband and I chowed down on this surprise dish of the week. The flavors infuse together brilliantly.


What you will need

5 to 8 leaves of washed romaine lettuce ( depending on how many people that you are making this for )

1 dill pickle cut thinly into circles

Garbanzo beans

6 or 7 pickled garlic cloves cut into quarters (  Don't flinch yet! They are surprisingly sweet. )

1/4 cup of Italian Dressing

Cherry Tomatos

6 pieces of hard salami julienne into thin strips

Peeled cucumber ribbons as garnish with shreds of carrot. ( this goes on last )

Sprinkle with Goat Cheese

Toss Salad with all Ingredients and enjoy! By the time I took the picture I had already eaten the cucumber garnish and all the cherry tomatoes!

Mint Strawberry Decadent brownie

For my readers who have a sweet tooth, this is certainly up your Ally. The tangibleness of the lemon strawberry sauce, mixed with a subtle minty undertone puts this dish over the edge in flavor. This is one of my favorite deserts that I make. The chocolate seeps through the brownie, giving it a gooey delight fulness that is almost impossible to resist. Join me for my recipe process! You won't regret it! Every extra calorie is well worth it. Besides...this is the month to cheat....just a little.... :)

For the Sauce


6-8 whole strawberries
1 tablespoon of butter
3 tablespoons of cinnamon sugar
6 tablespoons of regular sugar
1/4 cup lemon juice
1 teaspoons vanilla bean extract
1/5 cup maple syrup

1/2 cup water

For the brownie

Regular brownie mix
1/3 cup vegetable oil
2 eggs
1/3 cup water

Andes mint ( doesnt matter how much ) crush it up and mix it into the brownie mix


Directions

Preheat over to 350 degrees. On a greased baking pan pour in brownie mixture ( once all whisked together, whisk about 50 times before pouring  in baking pan )

Place in oven for about 10-12 minutes.

Do the fork test to see if it is done just to make sure.

For the Sauce

In a sauce pan add in all liquids first. This includes the syrup, the water and the butter. Bring to a boil. Next add the strawberries , you can add them in whole or cut them into halves or quarters. Bring back to a boil and whisk lightly. Next add in the vanilla bean and sugars, whisk once or twice but don't over mix. Turn back on low heat for 30 minutes. once mixture has thickened, add in a slurry of cornstarch and water, about 1 tablespoon cornstarch and  2 tablespoons water. Make sure the mixture has no clumps. By this point the strawberries should be dissolved completely into the sauce.Mix in the slurry slowly. Whisk about 10 times.

In a sundae glass place some of the sauce into bottom of the glass about a tablespoon. Next place in your warm gooey mint  brownie. Put a scoop of vanilla ice cream in ontop of the brownie. Pour warm strawberry sauce over icecream. Last add whipped cream in a swirl formation. For garnish add a strawberry and a mint leaf for color.

Broiled Salmon with Carrot Beurre Blanc Sauce served with potato mash

First you will need the obvious
Four eight ounces of Salmon
1/3 cup lemon juice
dill weed
1/2 tablespoon olive oil
salt and pepper


For the Sauce

1/2 stick of butter
1 cup dry white wine
3 pickled garlic gloves minced finely
1/2 pint of heavy whipping cream
crushed tomato blended about 1/2 cup

Over medium heat first melt your butter. Then add dry white wine, crushed tomatoes, pickled garlic and dill weed. Reduce for about 10 minutes ( to enhance flavor )
Once Reduced, lower heat and add julienne carrots. Simmer on Low for another 10-15 minutes until carrots are soft. When the carrots are soft fold in heavy whipping cream. The more cream, the richer the sauce, so it is a personal preference.

For the Salmon

In a glass casserole dish, sprinkle salt, pepper and lemon juice. Place fish down into the mixture, then flip to ensure both sides have the seasonings. Put the oven on broil and place fish in dish for about 5-7 minutes. It is done when the fish emits a white foamy substance.
Let the fish rest for about 2 minutes.

On white serving dishes place a piece of fish in the middle, ladle a good amount of sauce over the fish, put the sauce around the fish as well. Sprinkle with Cracker Crumbs. On the side place a serving of potato mash. Sprinkle the whole dish with Romano cheese and a light dusting of dill weed. Serve with a glass of white zinfandel.