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Pesto Turkey Burgers
Ingredients:
1 1/4 lbs lean ground turkey
2 tablespoons basil pesto
1 teaspoon minced garlic
1/2 cup crumbled feta cheese
1 1/2 teaspoons seasoned salt
1/2 cup bread crumbs
1/2 teaspoon seasoned salt
Directions:
1. Preheat an outdoor grill for medium-high heat.
2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
Swiss Cake Roll Dessert
Swiss Cake Roll Dessert:
- 1 package (13 ounces) Swiss cake rolls
- 2-3/4 cups cold milk
- 2 packages (3.9 ounces each) instant chocolate fudge pudding mix
- 2 cups whipped topping
Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish. Line a 9-in. spring form pan with cake slices, completely covering the bottom and sides.
In a small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cake. Spread with whipped topping; sprinkle with any reserved chocolate coating. Cover and refrigerate for at least 2 hours before serving. Yield: 12 servings
Creamy Salsa Dip and Cilantro Lime Guacamole
Creamy Salsa Dip:
8 oz (or 1 cup) fat free sour cream
16 oz jar salsa of your choice
1 packet dry Ranch Dressing seasoning
1/2 cup shredded cheddar
Combine well and enjoy!
Cilantro Lime Guacamole:
2 medium ripe avocados
2 stalk green onion, finely diced
Handful fresh cilantro, chopped
1/4 t. salt
Juice of about 1 lime
Mash together and serve.
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Gold Medal for the Asian Orange Chicken
INGREDIENTS:
Sauce:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken:
2 boneless, skinless chicken breasts, cut
into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
DIRECTIONS:
1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
2010 Winter Olympics
The 2010 Winter Olympics have arrived & so will Erin - back to Madison! Bring your gold medal winning recipe for the February Cooking Club. Your recipe can be any type of dish as long as it is your best dish yet! Start training for the CC Olympics!
Those Training For The Cooking & Eating Events, in alphabetical order:
Laura Curran
Erin Enright
Kimberly Hinrichs
Christina Kowalske
Heather Ohrmundt
Jenna Thorson
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