The Best Turkey Burgers

1/4 c chopped scallions

1/2 c chopped celery

3 granny smith Applies diced

1/4 c major grey chutney, ( or any chutney, we like hampton chutney's mango added in)

2 tsp tabasco

1 lemon juiced and grated zest

handful of chopped parsley

1/8 canola oil

4lbs ground turkey

2 TBS salt

1 TBS pepper

sautee onion, celery, apples in oil, let cool, then add that, lemon juice, zest, parsley and the chutney to  Ground turkey and stir until mixed... make into patties and chill for 2 hours before cooking. Season with salt and pepper

heat oil in pan before placing turkey burgers in to cook, cook until well done.

*most people put the chutney on the side, we put it right into the burgers... LOVE THEM. Hampton Chutney's mango, we love added in...

Colombian pulled pork

An old employer of mine used to have a feast at the office once a month.... 

Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder ( add whole to crock pot)

1 quart of veggie broth ( or chicken or beef broth whatever you have made fresh.) 

                                        (use as much broth to cover the pork)

1 large onion, chopped

7 garlic cloves, diced.

1/2 cup red bell pepper, chopped

1 teaspoon ground cumin

1/4 teaspoon Chile powder

Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.

Add to you crock pot on low, cover and let it sit all day....

Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce

1 bunch cilantro

4 garlic cloves

1/4 tsp cumin

3/4 tsp coarse salt

1/2 - 3/4 cup virgin olive oil

4-5 Tbsp water 

sherry vinegar to taste

Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer....  I've made this with Parsley as well...

Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with: Black bean and Corn salsa
(minus the shrimp! make the shrimp for another meal.. SO GOOD!)

 

 Black Bean, Corn, and Shrimp Salad

• 1 tablespoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray

• 2 tablespoons fresh lime juice, divided
• 1 1/2 cups frozen whole-kernel corn, thawed
• 3/4 cup bottled salsa
• 1/4 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a large nonstick skillet over medium-high heat.
Combine first 3 ingredients in a large bowl. Add shrimp; toss to coat.
Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Add 1 tablespoon lime juice. Remove shrimp from pan. Add corn to pan; sauté 1 minute. Stir in salsa, cilantro, and beans; cook 30 seconds or until thoroughly heated. Stir in 1 tablespoon lime juice. Serve shrimp over bean mixture.

Beef Broth

• Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
• While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
• When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
• Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
• Add 2 whole, peeled onions. (White, yellow, or red - your preference).
• Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
• Add 5 small, whole, peeled garlic cloves
• Add 1/2 teaspoon of pepper
• Let boil at hard boil for about 15 minutes, then turn down to simmer
• Let Simmer for 2 - 3 hours
• Remove from heat and strain through a colander or strainer, serve warm to the patient

Sesame Chicken strips

Sesame Chicken strips
I don't make these very often, but when I do they disappear...
Terribly good.

Ingredients

• 1 cup mayonnaise
• 2 teaspoons dried minced onion
• 2 teaspoons dry mustard
• 1 cup crushed buttery round cracker crumbs
• 1/2 cup sesame seeds
• 2 pounds skinless, boneless chicken breast halves
• SAUCE:
• 1 cup mayonnaise
• 2 tablespoons honey

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
3. Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
4. Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

Slow cooked Pulled Pork

Pulled Pork

• 1 (5 pound) pork butt roast
• salt and pepper to taste
• 1 quart homemade broth, beef is best,
• but I often use homemade chicken or veggie broth)
  
• 1/4 cup brewed coffee
• 4 cloves of garlic
• 1 whole chopped medium onion
• add some creole or southwest seasonings and it really tastes good!
  

Throw it all in the crock pot, cover, set to LOW, and let it simmer at least 8--9 hours.
It will fall apart when you take it out. Shred with a fork, and I like to keep the juice for dipping our sandwiches in... My daughter also likes it with homemade ketchup stirred in... with salsa, and sweet pickle relish with a slice of provolone over it, or gruyere cheese on the side!
But you can add your own condiments!
;-)
Homemade Ketchup recipe is listed...
Creole and southwest Spice mixtures coming soon.