Asian Style Turkey Burger Atop Guiltless Sesame Slaw

In honor of Dare and Do, I promised the folks in Sarcasmom's 30 day challenge group that I would provide some healthy recipes.  I had this for dinner last night, and I have to tell you it was so filling and satisfying even I could not believe it was a turkey burger.  I came up with the slaw on the fly, dreading the thought a mayo-less recipe.  I will never use mayo again for coleslaw.  Enjoy!

Turkey Burger:

• 1 lb lean turkey meat
• 1 T Sesame Seeds
• 1 T Brown Sugar
• 1 T Lite Soy sauce
• 1/2 t sesame oil
• 1 pinch of dried ginger
• black pepper (I omit salt on this because of the soy sauce)

1. Combine ingredients in a medium mixing bowl being careful not to overwork.
2. Cook on a low flame grill, and flip when the burger looks almost done (do not squeeze out juice with spatula).
3. Temperature should be 160 degrees.

Guiltless Sesame Slaw

• 2 C cole slaw mix (found in the produce section of your supermarket)
• 2 T extra virgin olive oil
• 2T Sesame seeds (chia seeds can be substituted, though cut it down to 1 T, to help assist with appetite suppression)
• 1 t Sesame oil
• 1 t garlic powder
• 1 t red wine vinegar
• 1 pinch of dried ginger

1. Combine all ingredients in a serving bowl and combine well.
2. Let stand for at least 20 minutes.
3. Tastes even better the next day!

Bacon Basil Chicken with Bleu Crushed Potato and Haricot Vert

Ingredients:

• 2 skinless boneless chicken breasts cut into 1/4" thick medallions
• 5 slices of thick cut bacon
• 2 T butter
• 1/4 cup half and half
• the juice of 1/2 lemon
• 1 dash of nutmeg
• 15 chopped fresh basil leaves (using dry would alter the flavor--you can find these in your supermarket's produce section usually for under $2)
• 5 small russet potatoes
• 1/4 C bleu cheese crumbles
• 2 T olive oil
• 1 C frozen haricot vert (fancy schmancy name for long green beans)
• salt and pepper to taste

1. Preheat oven to 450 degrees.
2. Wash potatoes thoroughly and pierce the surface with a fork several times around the potato.
3. Bake potatoes for 45 minutes. 
4. Using a masher, lightly crush the potatoes to expose the inner potato.
5. Drizzle potatoes with olive oil and return to oven for an additional 10 minutes.
6. Turn off oven and remove potatoes.
7. Fry bacon in a large sauté pan over medium high heat.
8. Once the bacon is crisp (about 7-10 minutes), remove and drain on a coffee filter.
9. Reserve the bacon fat in the pan.
10. Crumble the bacon along the potatoes. 
11. Add bleu cheese and return to the oven to warm.
12. Liberally salt and pepper the chicken medallions and add to bacon fat.
13. Saute until the chicken has turned completely white (about 4-5 minutes per side).
14. Add butter and lemon juice, cover, and reduce heat to low.
15. Allow to simmer for 5 minutes.
16. Whisk in cream and add basil.
17. Cover and turn off the heat and allow to sit for 10 minutes to thicken the sauce.
18. Steam the haricot vert for 4 minutes until becoming a dark green color.
19. Coat with olive oil, salt and pepper and serve.

Enjoy!

Pierogi

Pierogi Dough:

• 2 1/4 C all purpose flour
• 1 t salt
• 2 large eggs, room temperature plus 2 whisked eggs for egg wash
• 1/2 C sour cream
• 10 T cubed butter, softened

1. In a large mixing bowl, add flour and salt 
2. Beat eggs and add to flour with sour cream and butter.
3. Combine all ingredients and knead the dough for 8 minutes (for best results, use your hands, though a food processor and dough hook can be utilized). 
4. Once the dough becomes unsticky, wrap in plastic wrap and put in the refrigerator for at least 45 minutes.
5. Allow the pierogi dough to return to room temperature. 
6. Generously flour your rolling surface, rolling pin and dough. 
7. Roll out to between 1/8” and 1/4” thickness. 
8. Using a child’s cup or a small storage bowl dipped in flour, cut dough into small circles; re-knead the leftover edges and repeat. 
9. Roll out each circle to flatten, and brush with egg wash. 
10. Put a dollop (about 1 T) of filling (see recipes below) in the center of the rolled out circle and bring the edges together to make a semi circle. 
11. Using a fork, crimp the edges of the pierogi to create a seal.
12. Bring 5 quarts of water to a rolling boil and add a touch of salt. 
13. Place pierogi, six at a time, and boil for 30 seconds to a minute after they begin to float. 

Potato Cheese Filling:

• 3 medium size potatoes cut to 1" cubes
• 1 C ricotta cheese
• 1 T butter
• 2 T milk
• a pinch of nutmeg
• salt and pepper to taste

1. Place cubed potatoes in a medium sauce pot and add water to just cover them.
2. Liberally salt the water and bring to a boil.
3. Cook until fork tender (about 10-12 minutes) and drain. 
4. Add potatoes to a food processor with 1 C ricotta cheese, 1T butter, 2 T milk, salt and pepper to taste and a pinch of nutmeg. Mix until well combined. TIP:  A hand mixer or old fashioned potato masher can be utilized if you do not have a food processor.
   
   You may substitute farmer’s cheese, though I find that the ricotta cheese pairs perfectly with the slight tang the sour cream brings to the pierogi dough. The nutmeg brings a very subtle layer of flavor that is warm and festive.

Kapusta Filling:

• 1 T canola oil
• I package of bacon cut into thin strips (TIP:  freeze the bacon first for easy cutting)
• 1 small chopped vidalia onion
• 1 C fresh sauerkraut, drained and rinsed
• a liberal amount of fresh ground black pepper
• salt to taste

1. In a large sauté pan on a medium high heat, drizzle 1 T canola oil and add cubed bacon.
2. When the bacon becomes translucent, add 1 small chopped Vidalia onion, a pinch of salt and a generous amount of black pepper. 
3. When the bacon becomes crisp and the onions have softened, add 1 C fresh sauerkraut that has been drained and rinsed. 
4. Stir frequently for 2 minutes to combine all ingredients. 
5. Cover and reduce to low and simmer for at least 10 minutes.

You may serve the pierogi as boiled dumplings with drizzled butter, or fry them in a large fry pan with butter (with traditional pierogi, they are fried with butter and onions). Frying them makes for a wonderful crisp crust, and uses less butter than drizzling them.

Serve with kielbasa and some extra kapusta and a sour cream garnish. You may want to pop an antacid one hour prior to eating (yummy sometimes comes at a price for the non- prepared). ENJOY!

The Best Chopped Salad In The History Of Ever

Ingredients:

Salad:

• 1 Head Romaine Lettuce, fine chopped
• 10-12 Asparagus spears (steamed for 4 minutes and then shocked in ice water), cut into 1/2 " pieces
• 1/2 C grape or cherry tomatoes, halved (sun dried tomatoes are also delicious here)
• 1/2 cucumber, deseeded and cut into 1/8 and then fine chopped
• 1 celery stalk, cut into 1/4 and then fine chopped
• 1/2 can quartered artichoke hearts, rinsed and rough chopped
• 1/2 small ball fresh mozzarella, cut into small cubes
• 1/3-1/2 (depending on preference) reduced fat bleu cheese crumbles
• 2 slices of bacon, crumbled (or 2 slices prosciutto thin sliced)
• 1/2 C toasted walnuts, rough chopped (or toasted pine nuts)
• The zest of 1 lemon
• 4 large basil leaves, cut into a chiffonade
• 1/3 C black olive slices (**not pictured as my wife was not in the mood for olives)

1. Place walnuts in a small saute pan over low heat.  Toast until you can smell them (about 2 minutes) and set aside. This will bring out the nutty flavor.
2. Thoroughly wash and dry all vegetables (use a salad spinner! If you don't have a salad spinner, you can get them cheap at your local kitchen and bath store--I killed a small forest drying produce with paper towels before I discovered the salad spinner).
3. Chop all ingredients as specified.
4. In an extra large bowl, combine ingredients and top with dressing.  Mix well.
5. Transfer to a serving dish. 
6. Add salt and pepper to taste.              

You can serve with a protein (such as lemon pepper chicken, sliced Filet Mignon, or grilled shrimp).  I find this is a wonderful "meatless" option, though,  and I serve it once a week without an additional protein.

Dressing:

• 2 cloves of garlic, smashed and peeled (Smash garlic with hand or knife)
• 1/3 C extra virgin olive oil (must be first cold pressed, otherwise the flavor is altered)
• The juice of 1 lemon
• 1 1/2 t dried basil
• 1 t garlic powder
• 1 t salt
• 1 t fresh ground black pepper
• 1 pinch red pepper flake
• 1 large fresh basil leaf, torn in half

1.  Add all dressing ingredients to a dressing carafe.  Shake well and set aside.

TIP:  My girls are young, so this salad is hit or miss depending on their moods when I serve it.  Get the kids involved by having them wash the vegetables or combine/shake/add the dressing.  I have found the more they are involved, the more likely they are to eat it (unless it is "disgusting" that day, in which case I prepare a back-up of fish sticks or turkey dogs.  I eat neither, so it works out).  Enjoy!