Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella

In an effort to keep things light in the house, I have been working on a turkey burger recipe since the weather warmed up. Turkey burgers can be unbelievably bland. If you have had one bursting with flavor in a restaurant, there is no doubt they have added some calorie laden ingredients to do so. I put together some simple ingredients to spice it up and decided to try grilling some avocados. Which by the way, are officially my new favorite way to prepare them. You could really use any cheese you like, but the smoked  mozzarella gives the turkey a bit more heft and some more of that BBQ flavor. I served it bun less because I forgot to get them, but feel free to pile it up on a whole wheat bun to keep it healthy.

Turkey Burgers with Grilled Avocado, Red Onion & Smoked Mozzarella
Forks & Amusement 2011
serves 4

1/4 cup light mayonnaise
1/4 cup bread crumbs
4 cloves minced garlic
2 tablespoon Dijon mustard
hot sauce to taste
3 scallions, trimmed and chopped
salt and pepper to taste
1 1/2 lb ground turkey (I like to get half white and half dark if available)
1 avocado quartered and peeled
1/2 red onion sliced
olive oil
4 slices smoked mozzarella
8 hearts of romaine lettuce leaves

Heat grill or grill pan to medium high.

In a bowl, combine the first 5 ingredients. Add salt and pepper to taste. Be generous! Add the turkey and mix to combine well.

Brush avocado and onion with olive oil and season with salt and pepper.

Grill burgers until cooked through on both sides, about 15 minutes depending on grill. Place mozzarella slices on top for last 5 minutes.

While the burgers cook, grill the avocado and onion slices on all sides until they are tender and have deep grill marks.

Serve each burger on 2 lettuce leafs, top with an avocado quarter and a slice of onion.



Watermelon Granita

Watermelon has to be the best summer treat. All on its lonesome, it is the best dessert when eaten outside, bitten straight from the rind, and running down your cheek. And though that works great for me, sometimes you need a bit more refinement when it comes to a sweet treat for guests. When I saw this 3 ingredient dessert recipe, I knew I had found my new summer entertaining dessert. This Italian ice treat is fruit, sugar, and lime juice. It is such a great way to use that giant watermelon that made its way into your cart and now has still not been eaten days later. Serve it in a beautiful glass dish and you will wow your guests with flavor and refreshment. Maybe drizzle a shot of vodka on top to make it an adult slushy. It would also be perfect served in paper cones to the little ones. Plus, you can make it up to 3 days before and store until ready. You have got to love the make ahead.

Watermelon Granita
Bon Appetit June 2011
serves 6

4 cups (1 3/4 lb) cubed seedless watermelon
1/2 cup sugar
1 Tbsp. fresh lime juice

Puree all the ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze* mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes.

Do Ahead: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.

*Note: As soon as you put your base in the freezer, SET A TIMER FOR 60 MINUTES. If you do not do this, you will forget, resulting in a solid block that's tough to scrape.



Roasted Chicken with Prosciutto, Provolone, & Spinach

Some of the best recipes come from quick tips or ideas from friends. There are endless possibilities on what to make for dinner, yet we have all felt stumped when trying to come up with the next menu. When people share something that they have made and loved, I try to take note and attempt it at home. Which is exactly what I tried to do with this recipe and it was delicious. You can make this chicken a million different ways and utilize what you might already have in your fridge. The cheese options are endless, any vegetable would most likely work, and instead of prosciutto, try salami or pepperoni. Yet another way to change up your chicken routine and it's delicious.

Roasted Chicken with Prosciutto, Provolone, & Spinach
Forks & Amusement 2011
serves 4

4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick
8 slices provolone cheese
4 slices prosciutto, thin
1 cup fresh spinach leaves
8 hot cherry peppers, deseeded and sliced (optional if you like heat)
1 cup panko bread crumbs (in Asian food section, or you can use Italian style)
2 eggs, lightly beaten
cooking spray, like Pam

Preheat oven to 375 degrees.

Place a cooling rack inside a large baking sheet.

Lay out chicken breasts and layer the toppings in this order on each breast: 2 slices provolone, 1 slice prosciutto, 1/4 of the spinach leaves, 1/4 of the peppers (if using).

Place the bread crumbs and the egg in separate flat dishes. Roll each breast up tightly, keeping ingredients inside. Roll in the egg to coat, then roll in the bread crumbs to coat. Place seam side down on the cooling rack in the baking sheet. Repeat with each breast.

Spray each with cooking spray all over and bake for 30-45 minutes (depending on size of breast) until cooked through. Place under the broiler for last 5 minutes to brown. Serve warm.

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