Saucy Mama Chipotle Mustard Glazed Turkey Burger

Take your favorite turkey burger recipe and grill. Just before the burger is done, brush well with Saucy Mama Chipotle Mustard on both sides.

Toast your hamburger bun, add toppings and serve.

For the onion bun pictured above, I made the brioche buns and topped them with carmelized onions and poppy seeds.

Saucy Mama Chipotle Glazed Turkey Burgers

1 pound ground turkey
1/4 cup chopped onion (or chopped green chilies)
2 cloves garlic, minced
Seasoning mix of 1/2 teaspoon each: onion powder, chili powder, salt and pepper
1/4 teaspoon cayenne, optional
1/4 cup Saucy Mama Chipotle Mustard
2 fat cheddar cheese slices
2 onion buns, toasted

Mix the turkey with the onions, garlic and seasonings, including cayenne if desired. The meat needs onions or chilies to help hold the moisture during grilling.

Divide the meat mixture into 2 large patties. Grill until about 155 degrees. Continue cooking and brush the chipotle mustard onto both sides of the burger. Cook until the burgers reach 165.

Serve on toasted onion buns and enjoy!

Lamb Love Again

I'm really pleased with the Lamb Love recipe I posted a few months ago. I have been varying the recipe to use with lamb chops and even a boneless leg of lamb.


This one I think ended up with a better picture. I plated the lamb over a creamy risotto. Really very very good.

Shrimp Stuffed Filet Mignon

One sentence blogging? A few of my friends are joining in the fun. I'm trying it, but so far failing miserably.

A beautiful and rich bearnaise sauce plated with a filet mignon that is stuffed and topped with a shrimp garlic stuffing.

Can I add, to die for?

Saucy Mama's: Orzo Stuffed Red Bell Pepper

Another great Saucy Mama product. This one is Parmesan Garlic marinade. I had not tried this sauce before but gave it a taste and knew it could be so much more than just a marinade.

Orzo Stuffed Red Bell Pepper
Serves 2 (as a side dish)

1 large red bell pepper, cut in half, seeded and lightly roasted till soft
2 ounces dry orzo pasta, cooked and cooled to room temperature
1/4 cup Saucy Mama's Parmesan Garlic Marinade
9 kalamata olives, chopped
1/2 cup marinated artichokes, chopped and drained
8 grape tomatoes, sliced in half
salt & pepper
4 tablespoons fresh flat leaf parsley, chopped (optional)

Set one roasted pepper half on each plate. Mix the remaining ingredients. Divide the filling and stuff the bell pepper halves. Serve at room temperature. Sprinkle with additional parsley if desired.

Fried Zucchini Sauce with Garlic and Basil

Hi Nick! Thank you for the best garden grown zucchini. You really helped to make my recipe special!

Another fabulous Marcella Hazan dinner. Fresh pasta, sauteed zucchini, garlic, and basil. Of course rich butter and freshly grated parmigiano-reggiano cheese. What a delight. I'd love to have this again.

I chose to half the recipe and serve with a lamb rack.

Want to join in and make grand dinners for your table? Visit Spinach Tiger to follow the Cooking Italy group.

Saucy Mama Cafe: Buffalo Wing Chicken Pizza

Start with the the above ingredients:

Bake.

Finish with this:

Cool at least one minute, if you can stand it. This recipe made a flavorful and spicy chicken pizza of about 4 large servings. We froze half, defrosted the following week, reheated in the oven and it was just as fresh as the first day!


Saucy Mama Cafe Buffalo Wing Chicken Pizza


1/2 cup Saucy Mama Cafe Buffalo Wing Sauce
1 refrigerated pizza Crust
2-3 cloved garlic, chopped
1 cup carmelized onions
2 cups shredded mozzerella cheese
1/4 cup blue cheese, crumbled (optional)
2 cups cooked chicken, rotisseree works best
Sprinkle of thyme


Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Press out pizza crust on cookie sheet. Drizzle on the Saucy Mama Cafe Buffalo Wing Sauce. Sprinkle the garlic and top with the carmelized onions. Then sprinkle mozzerella cheese and the blue cheese crumbles (optional). Follow with the cooked chicken on the cheese. Add a sprinkle of dried thyme. Bake for about 15-20 minutes or until the crust is golden brown and the cheese are melted.


Saucy Mama Cafe of Barhyte Specialty Foods has great products. I've been making recipes with their ingredients and finding them very versatile and robust tasting! Definitely something to add to your next meal.

Cook's Country: German Chocolate Cake

I am really enjoying testing recipes for Cook's Country magazine. In fact I love it so much that I jumped at the opportunity when Cook's Illustrated was looking for reviewers. It's a perfect chance to practice a new dish, learn new foods, and get out and make something you don't always make.

This recipe was for German Chocolate Cake. German Chocolate Cake can be very high in calories but this recipe takes just a couple of items, does a substitution, and the cake comes out a light chocolate flavor with a very tasty frosting. A frosting not too overly sweet. I really enjoyed this recipe and I think I will sneak that frosting recipe into some additional desserts.

I made this and took half to work and gave half to my dad. It also stored well in the refrigerator even after frosting. Good to know for a future need.

Watch for a future issue of Cook's Country magazine to get this recipe. Worth making again!

Cooking Italy: Poached Shrimp with Olive Oil and Lemon Juice

Gamberetti all'Olio e Limone - Poached Shrimp with Olive Oil and Lemon Juice

I was a bit leary about this recipe. It sounded so plain. What was I going to serve it with? I read my others friends in the Cooking Italy group were making it and raving over the shrimp. Okay, no excuses, I will make this plain sounding dinner. I decided to serve a orzo stuffed bell pepper with it on the side. Recipe coming soon.

Review: Delightful! Fresh shrimp cooked to perfection! A simple dressing, not overpowering which brought through the taste of real shrimp and not just a dressing. BH mentioned no less than 3 times that he LOVED this dinner. He would eat this again he said. Also he mentioned he would like this for a work lunch. He repeated...he would have it for dinner or we could make it again. LOL. Definitely a hit! Sometimes, it's the simpliest of recipes that really highlights the flavors of the main ingredient instead of masking them.

This was simply cooking shrimp in boiling water with celery, carrot, salt and wine vinegar. It's finished with extra virgin olive oil, lemon juice and fresh ground black pepper. Allow to rest to room temperature. The sauces meld and are perfect with crusty bread.

I can't give away the secrets, but you can buy the cookbook, Essentials of Classic Italian Cooking by Marcella Hazan. It's worth it.

Join us or follow along. Visit Spinach Tiger for details. The group's blog roll is below:

Cooking Italy Blog Roll
Alphabet Soup
Cantbelieveweate
From Laptop to Stovetop
Grandma’s Kitchen Table
Maria Paray
Sassafrass Cafe
Shelley Bakes
Spinach Tiger

Apple Coffee Cake

This was a nice way to say Happy Birthday to my dad. I knew he would love something sweet. Especially if it goes with coffee in the morning, a good sugary pick-me-up in the afternoon, and maybe a bit of yummy snack food after dinner.

I found this recipe stumbling along looking for a way to use up my can of apple pie filling. I found the recipe at All Recipes. Whoever Aunt Dee Dee is, I really like her.

Aunt Dee Dee's Apple Coffee Cake

1 (21 ounce) can apple pie filling
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 cup white sugar
1 1/2 cups milk
1/2 cup butter, softened
3 teaspoons baking powder
1 teaspoon salt
3 eggs
1/4 cup packed brown sugar
1/4 cup chopped walnuts
2 tablespoons butter, melted

Icing:
3/4 cup confectioners' sugar
1 tablespoon butter, melted
3/4 teaspoon vanilla extract
2 1/2 teaspoons hot water

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 pan.

Mix pie filling and cinnamon, set aside.

Beat flour, white sugar, milk, 1/2 cup softened butter, baking powder, salt and eggs in mixing bowl on low speed for 30 seconds. Beat on medium speed for 2 minutes.

Pour half of the batter into prepared pan. Spoon half of the pie filling over the batter. Spread remaining cake batter over pie filling, and top with the remaining half of the pie filling.

Mix brown sugar and nuts together and sprinkle over top of cake. Drizzle with 2 tablespoons melted butter.

Bake at 350 degrees F (175 degrees C) for 45 to 55 minutes. Allow cake to cool 20 minutes.

Icing: Mix confectioners sugar, 1 tablespoon butter, 3/4 teaspoon vanilla, 2 to 3 teaspoons hot water. Beat until smooth. Drizzle over cake. Cool and cover with plastic wrap.