Scallion Sesame Turkey Burger Recipe

Scallion Sesame Turkey Burger

Ingredients:

• 1 1/2 lbs ground turkey
• 3 tablespoons sesame seed
  
• 2 tablespoons soy sauce
  
• 1/2 cup minced scallion
  , white and green parts both
• 2-3 tablespoons minced cilantro
  
• 2 teaspoons pulverized garlic
  
• 2 tablespoons sesame oil
• salt
  
• 3/4-1 1/4 cup breadcrumbs, depends on how moist the turkey is
• fresh ground pepper
  
• oil, if desired (for cooking)

Directions:

1. Mix togeter, gently. the turkey, sesame seeds, soy, scallions, cilantro, garlic, sesame oil, 1 teaspoon of salt, and bread crumbs.

2. Form into patties.

3. I usually mix all this together and make patties in the morning and leave in the refrigerator till I'm ready for them.

4. Sometimes that is the next day.

5. Brush with a little oil before grilling if desired.

6. Grill on the George Foreman, in a grill pan.

7. If you're using the outside grill increase the breadcrumbs a bit to insure they don't fall apart.

Asian Chicken Salad With Snap Peas and Bok Choy

Asian Chicken Salad With Snap Peas and Bok Choy

Prep: 20 minutes
Total: 40 minutes
Servings: Makes 4 servings

Ingredients

• 2 skinless boneless chicken breast halves (about 1 pound)
• 5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
• 1 whole green onion plus 2 green onions, chopped
• 1 8-ounce package sugar snap peas
• 3 baby bok choy, thinly sliced crosswise
• 1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
• 1 red jalapeño chile, thinly sliced
• 1/4 cup ponzu*
• 2 1/2 tablespoons seasoned rice vinegar
• 2 1/2 tablespoons vegetable oil
• 1 tablespoon minced peeled fresh ginger

Preparation:

1. Fill medium skillet with salted water; bring to boil. Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes. Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
2. Drain; rinse snap peas under cold water to cool. Discard whole green onion and cilantro sprigs. Coarsely shred chicken. Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl. Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressin

Recipe by: Bobby Flay

Ingredients/Preparations:

Filet Mignons Ingredients:

• 3 tablespoons soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon chili paste with garlic
• 1 tablespoon peanut oil
• 2 (12-ounce) filet mignons

Preparations for the steaks:

1. Add freshly ground pepper, Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

2. Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad Ingredients:

• 1 head Bibb lettuce, torn into bite-size pieces
• 3 cups mizuna leaves, torn into bite-size pieces
• 1/4 cup chiffonade Thai basil or regular basil, optional
• 1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
• 2 carrots, julienned
• 5 radishes, thinly sliced
• 8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing Recipe:

Preparations:

1. Salt and ground black pepper While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
2. Salt and freshly ground pepper Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

Ingredients:

• 1/4 cup fresh lime juice
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon finely diced shallot
• 1 tablespoon finely grated fresh ginger
• 2 teaspoons sugar
• 2 tablespoons peanut oil

Amazing Grilled Chicken and Ratatouille Recipe

Excellent Grilled Chicken and Ratatouille Recipe

Ingredients:

• 2 medium zucchini, halved lengthwise
• 1 medium Japanese eggplant, halved lengthwise
• 1 red bell pepper, cut into 1-inch-wide strips
• 1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
• 2 medium tomatoes, halved crosswise
• 2 tablespoons olive oil
• 6 skinless boneless chicken breast halves (about 3 pounds)
• 1/3 cup thinly sliced basil
• 1 1/2 teaspoons red wine vinegar

Preparation:

1. Prepare barbecue (medium-high heat).
   
2. Place first 5 ingredients in large bowl.
   
3. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat.
4. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables.
   
5. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl.
   
6. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
7. Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.

Prep: 35 minutes
Total: 35 minutes

Chipotle Citrus Marinated Pork Tenderloin Recipe Low Carb

Low Carb - Chipotle Citrus Marinated Pork Tenderloin Recipe

Ingredients

• 2 pork tenderloins, about 1 pound each, halved crosswise
• 1 cup orange juice
• 6 tablespoons fresh lemon juice
• 6 cloves garlic, smashed
• 2 shallots, chopped
• 2 dried chipotle chilies, crushed into small pieces with your hands
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 3/4 cup chicken stock
• 2 tablespoons chopped fresh cilantro

Method

1. Trim the tenderloins of any excess fat and silver skin. Set in a small nonreactive baking dish.
2. Combine the orange juice, lemon juice, garlic, shallots and chilies in a small bowl and stir well. Pour over the tenderloins and let sit for 20 minutes at room temperature.
3. Preheat oven to 400 degrees.
4. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade. Wipe the tenderloins dry with a paper towel and season with salt and pepper. Add to the skillet and cook, turning as needed, for 4 to 5 minutes, until evenly browned. Transfer to the oven and roast for 12 to 15 minutes, until an instant-read thermometer inserted into the center reads 140 degrees. Remove skillet from oven and transfer the tenderloins to a plate and cover loosely with aluminum foil to keep warm. Remember that the skillet handle is still hot after you put the skillet on the stove top. Use oven mitts or cool off the handle with ice.
5. Pour the marinade into the skillet and add the chicken stock. Bring to a boil over high heat and cook for 8 to 10 minutes, until reduced and thickened. Pour through a fine-mesh sieve into a bowl.
6. Cut tenderloins across the grain into thin slices and arrange on a platter. Drizzle sauce over top and sprinkle with cilantro. Serve.
7. Per serving, based on 4 servings using lean pork tenderloin and low-sodium canned chicken broth: 328 cal.; 48 g pro.; 6 g carb.; 11 g fat (4 sat., 6 monounsat., 1 polyunsat.); 147 mg chol.; 469 mg sod.; 1 g fiber; 4 g sugar; 32 percent calories from fat.

Amazing Marinaded Steak Fajitas Recipe

Amazing Steak Fajitas Recipe

Ingredients:

You will need the following ingredients..

1 lb of flank steak or skirt steak fresh from your local butcher.
1 large yellow onion, you will need to peel and slice with the grain, make sure you don't go against the grain as one would normally slice an onion. Slice the onion first in half, and then slice off sections a half inch wide at widest point.
2 large bell peppers, stemmed, seeded, de-ribbed, sliced lengthwise into half-inch wide strips.

Marinade:

• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin
• 1/2 fresh Jalapeño pepper, seeded, ribs removed, finely chopped (be careful not to touch your eyes or anywhere near your eyes after handling a Jalapeño pepper!)
• 1/4 cup chopped fresh cilantro, including stems

Method:

1. Mix all marinade ingredients. Set the steak in the marinade and let it sit at least an hour, the longer the better.
2. Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. If pan starts to smoke too much, reduce the heat to medium high. We want the steak browned, not burned. Remove from pan and let sit for 5 minutes.
3. Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
4. Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin. (I forgot to do this in the photo above!) Flank steak is flavorful but can be a little tough, so thin slices will really help make it easier to eat.
5. Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

Serves 4 people if you need to serve move adjust accordingly.