Posts Tagged ‘mayonnaise’
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
It’s the week leading up to Memorial weekend and it’s time to share some recipes to get ready for the first big grilling holiday of the year. But before hitting the grill you gotta think about the side-kicks. Check out my guest post today on Wishes and Dishes to get the recipe for my favorite potato salad made by my dad.
One year ago: Bacon, Egg and Avocado Taco
Two years ago: Penne with Eggplant and Pine Nut Crunch
DAD’S CREAMY POTATO SALAD
Recipe source: My dad
Deviled potatoes are exactly what they sound like, potatoes with a deviled filling, and they are just as addicting as the classic deviled egg and potato skin appetizers.
Everyone loves deviled eggs – the creamy, tangy filling wins every time. But who’s to say that it can only be transported to your belly in the vehicle of a hard boiled egg white? I introduce to you, deviled potatoes. These potatoes are a combination of potato skins and deviled eggs. Roasted potatoes have their middles scooped out like potato skin or a yolk of a hard boiled egg which gets mashed up with all the usual suspects found in a deviled egg: mayonnaise, vinegar, mustard, and paprika. Top them off with crumbled bacon and then devour.
You might want to double the recipe if this is the only appetizer and you are serving more than 5 people, because that’s all it took for these tasty morsels to disappear.
I was skeptical at first. Pepperoni? On a deviled egg? Most deviled egg recipes I’ve had with extra/different ingredients than the traditional way haven’t been that great. But I just had to try these. They looked too interesting not to. And you know what? They are amazing! It took a lot of restraint to not eat them all myself. Thankfully I had friends over to help.
Now I have to figure out what to do with the remaining bag of mini pepperonis. Any ideas??
6 hard boiled eggs
3 Tbsp light mayonnaise
Salt and pepper to taste
12 mini turkey pepperoni
1 Tbsp shredded Asagio cheese (or Parmesan, or Mozzarella)
1 tsp diced fresh chives or scallions
- Slice eggs in half lengthwise, removing the yolk from the center of each egg. Place the yolks in a small bowl. Add the mayonnaise, salt and pepper to the bowl. Mix with a fork until creamy. Spoon into the center of each egg. Top with pepperoni, a sprinkling of asagio cheese, and a few fresh scallions for garnish. Enjoy!
Source: Adapted slightly from Babble
Quick update from tornado land: On the way downtown last night for dinner, I noticed two cloud formations that, although not spinning, were certainly the right shape to be one. I told Brent I thought it may be the remnants of a tornado, but then we both thought that at tornado at its end simply disappears. However apparently before crossing the Mississippi, it was infact a tornado in West Memphis, AK which is right across the river. Yikes. On to happier thoughts…
Burgers and fries are the perfect pair. But sometimes I need a little more vegetable in my life which a potato cannot provide (sorry potato, I still love you). When I saw the words ‘zucchini fries’ I knew that was the solution. Especially if they are coated in Parmesan cheese and Panko bread crumbs, then baked instead of fried. Because no matter how much we try to deny it, just because the fried thing you are eating is a vegetable, does not make it a healthy snack.
To go along with the goat-cheese stuffed tomato basil chicken burgers, which were drizzled with balsamic vinegar, I whipped up a balsamic aioli to dip the zucchini in. Pure yum!
1/3 cup reduced fat mayonnaise
1 Tbsp balsamic vinegar
1/2 tsp salt
1 clove minced garlic
- In a small bowl combine the aioli ingredients. Refrigerate until ready to use.
2 medium zucchinis
1/2 cup Italian-seasoned Panko bread crumbs
1/4 cup crumbly Parmesan cheese (crumbly, not shreds)
- Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside.
- Combine bread crumbs and Parmesan cheese in a large plastic bag. Set aside.
- Whisk 2 eggs together in a large bowl and set aside.
- Trim zucchini. Cut crosswise in half, then cut each piece into 1/4-inch matchlike sticks; blot with a paper towel.
- Add zucchini to the bowl with eggs; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto prepared baking sheet. Repeat with remaining zucchini.
- Bake for 10-12 minutes, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately.
I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.
In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.
BLUE CHEESE DRESSING:
1/4 cup crumbled blue cheese
2 Tbsp reduced-fat sour cream
2 Tbsp reduced-fat mayonnaise
1/4 cup buttermilk
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped scallions
Salt & freshly ground pepper, to taste
- Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.
GRILLED STEAK SALAD:
2 flank steaks
1 bottle of Italian marinade
Fresh salad greens
Salt and pepper
- Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
- Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
- Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
- Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.
*I used a George Foreman instead.
Although I do not frequent the Olive Garden often at all, I do enjoy their salad. Of course that meant when I craved it the other day I had to figure out how to make it on my own. Thanks to Copykat Recipes I was able to recreate the salad and dressing without troubleshooting (yes I was lazy). And it really does taste like their salad! I may have to use the dressing on other things too now that I’ve got my hands on it.
I served this along with dinner Saturday night with a group of friends. Huge hit! One person was even tricked into liking mayonnaise, which is part of the dressing. I feel like a mom trying to think of ways to get her kids to eat vegetables, but in this case it’s a not-so-healthy item O:-).
1/2 cup mayonnaise (I used reduced fat)
1/3 cup white vinegar
1 clove garlic, minced
1 tsp extra virgin olive oil
2 Tbsp corn syrup
2 Tbsp Parmesan, shredded
2 Tbsp Romano, shredded
1/2 tsp Italian seasoning
1/2 tsp Parsley
1 Tbsp lemon juice
1/2 Tbsp sugar (optional)
- Place all ingredients in a blender and pulse until combined. Add sugar to taste (I used 1/2 Tbsp). Place in airtight container in the refrigerator until ready to serve.
1-12 oz bag American blend salad
4-5 red onion slices
4-5 black olives, sliced (I don’t like olives so I opted out)
2-4 pepperoncini or banana peppers
1/2 cup croutons
Small tomato, chopped
Fresh shredded Parmesan, for topping
- Place all ingredients in a salad bowl and toss. Top with Parmesan and serve with dressing.