Thursday, June 30, 2011

Turkey Sliders with Cilantro Pesto

 Most people either love cilantro (like we do) or hate it. If you are a cilantro hater this recipe is not for you! This week I happened upon an extra bunch of cilantro. That, combined with the half used bunch already in my produce drawer needed to be used up quickly. Tonight I decided to make a cilantro pesto and then I mixed it into and smeared it onto some delicious mini turkey burgers.


Cilantro Pesto

2 c. packed cilantro leaves (cleaned and trimmed of long stems)
1 clove garlic
¼ c. chopped onion
¼ c. sliced almonds (optional)
¼ tsp. cayenne
½ tsp. salt
1 tbsp. white wine vinegar
1 tbsp. lime juice
1 tbsp. honey
3-4 tbsp. olive oil

In a food processor combine cilantro, garlic, onion, almonds, cayenne, and salt and pulse to combine. Add vinegar, lime juice, and honey. Run food processor and stream in olive oil until combined. Refrigerate pesto and use within 1-2 days. *extra pesto can be frozen for later use*


TurkeySliders with Cilantro Pesto
(serves 4-6)

1 lbground turkey
salt & pepper
¼ c. finely diced red onion (optional)
4 T. prepared cilantro pesto plus additional for topping
1 package of 12 small dinner rolls (we like Kings Hawaiian)
Monterey or Pepper Jack Cheese
mayonnaise
lettuce
slices of tomato cut in halves.

Preheat grill.

Combine ground turkey with about 4 tablespoons of prepared pesto and diced onion. Add desired amount of salt and pepper.

Divide meat into 12 equal portions and shape into small patties. Place burgers on grill and cook until done (be careful, patties this small will cook quickly!)

Assemble sliders by topping each patty with cheese and about 1 teaspoon of pesto. Smear the top bun with mayonnaise. Top with lettuce and tomato. Avocado would also be delicious on these!

Turkey Sliders with Cilantro Pesto




Most people either love cilantro (like we do) or hate it. If you are a cilantro hater than go away!  Mostly likely you are not going to want this recipe anyways. This week I happened upon an extra bunch of cilantro. That, combined with the half used bunch already in my produce drawer needed to be used up quickly. Tonight I decided to make pesto with all my cilantro and to smear it atop of some delicious turkey sliders.





Cilantro Pesto



2 c. packed cilantro leaves (cleaned and trimmed of long stems)

1 clove garlic

¼ c. chopped onion

¼ c. sliced almonds (optional)

¼ tsp. cayenne

½ tsp. salt

1 T. white wine vinegar

1 T. lime juice

1 tbsp honey

3-4 tbsp olive oil





Pesto: In a food processor combine cilantro, garlic, onion, almonds, cayenne, and salt and pulse to combine. Add vinegar, lime juice, and honey. Run food processor while streaming in olive oil until combined. Refrigerate pesto and use within 1-2 days. *extra pesto can be frozen for later use*



TurkeySliders with Cilantro Pesto

(serves 4-6)



1 lbground turkey

salt & pepper

¼ c. finely diced red onion (optional)

4 T. prepared cilantro pesto plus additional for topping

1 package of 12 small dinner rolls (we like Kings Hawaiian)

Monterey  or Pepper Jack Cheese

Mayonnaise

Lettuce

Tomato



Preheat Grill

Combine ground turkey with about 4 tablespoons of prepared pesto and diced onion. Add desired amount of salt and pepper.

Divide meat into 12 equal portions and shape into small patties. Place burgers on grill and cook until done (be careful, patties this small will cook quickly!)

Assemble sliders by topping each patty with cheese and about 1 teaspoon of pesto. Smear the top bun with mayonnaise. Top with lettuce and tomato. Avocado would also be delicious on these!

Thursday, June 23, 2011

Red White & Blue Berries

I found this idea in the July edition of Family Fun magazine and couldn't resist trying it for a picnic we went to last night. They were a cinch to make and very fun! Colton, who doesn't even like strawberries (crazy I know!) couldn't resist helping me make these.

You'll need:
2-3 pints of fresh strawberries
1 bag of white chocolate chips
blue decorator sugar

Rinse off strawberries and let dry thoroughly on a clean towel. Line a large cookie sheet with wax paper and set aside. Place blue sugar into a small bowl and set aside. Place chocolate chips in another bowl. Microwave for 20 seconds at a time on medium power stirring until smooth. Working with 1 at a time, hold the stem of each strawberry and dip about 1/2 way into the chocolate. Shake off excess and dip the end into the sugar mixture so that the white chocolate layer is still visible, forming a stripe. Place on cookies sheet and chill once all berries are finished until chocolate is firm. Enjoy!

Tuesday, June 14, 2011

As Easy as Pie

   If you're looking for something simple (no measuring required!), refreshing, and delicious I've found your pie! And, have I mentioned that this is low-fat? Use it as an excuse and have some dessert!
    I stumbled upon this yummy recipe yesterday when I was trying to find something to pair with the Mahi Mahi Fish Tacos we were having for dinner. I didn't even read over the recipe, I just put the few ingredients on my list and went to town.  As usual, I spent way to long shopping and was scrambling to make dinner before everyone got really cranky. I didn't even think about dessert again until dinner was completed and dishes were done...but I didn't really need to. It was that easy!

Low-Fat Key Lime Pie
adapted from Epicurious

1 graham cracker crust (store bought or homemade)
1 small box of Lime flavor sugar free gelatin
1/4 c. boiling water
1 8 oz container of fat free whipped topping
4 (6 oz.) key lime pie flavor yogurts
1 lime, zested
Additional whipped topping for garnish (optional)

Stir Lime Gelatin into boiling water until completely dissolved. Whisk in 4 containers of yogurt and whipped topping and mix well. Stir in most of the lime zest, reserving a bit for garnish (optional). Pour mixture into your prepared crust and chill for about 2 hours. Serve with additional whipped topping and garnish with a small lime wedges (optional). Enjoy!