I hope you enjoyed your July 4 weekend! Or have you yet? With Independence Day falling squarely in the middle of the week, I know some of you have yet to enjoy a long weekend doing something or nothing. Just let the party ride right into this weekend…
I dug around online for a couple of extra recipes that might make this extended fte sing. This one from Bon Appetite turns potentially dry turkey burgers into a “South of the Border” fiesta in the mouth. Arriba!
Alright, you have your marching orders! Now go and relax…again.
Enjoy, get eating and thanks for reading!
- 1 bottle of white wine (Riesling, albarino, chablis, gewurztraminer, pinot gris, chardonnay, suvignon blanc)
- 2/3 cup white sugar
- 3 oranges (sliced) or substitute
- 1 cup of orange juice
- 1 lemon (sliced)
- 1 lime (sliced)
- Other fruit of your choice, e.g., halved grapes, apple, peach
- 2 oz. brandy (optional, can use cognac as well)
- 1/2 liter of ginger ale or club soda ginger ale for those with a sweeter tooth!)
In a pitcher, dissolve sugar in brandy and add cut fruit. At this point, you can let the mixture sit to macerate for extra punch. Add remaining ingredients and finish with sparkling soda. Pour over ice and enjoy!
- 1 1/4 pounds lean ground turkey
- 1 cup mild salsa, divided
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh cilantro
- 4 tablespoons vegetable oil, divided
- 1 tablespoon chipotle-flavored hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 crusty rolls, halved horizontally, toasted if desired
- 4 lettuce leaves
Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt and pepper in large bowl. Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Saute until burgers are cooked through, about 4 minutes, turning occasionally.
Arrange roll bottoms on 4 plates. Place lettuce, then burgers on roll bottoms. Top each burger with 2 tablespoons of remaining salsa, then roll tops.
And why not a pitcher or two of some refreshingly inebriating sangria to wash it down?! It is easy and fun and your guests can serve themselves so you won’t have to!
There is a plethora of recipes out there and you can get creative inventing your own version. The foundation is wine, but after that, you can use your imagination…within reason. Following is a basic recipe that I have made and serves you right!
Follow me on Twitter @SCHOPgirl, join the family on Facebook by searching “SCHOP” and please subscribe to my blog at www.talkingSCHOP.wordpress.com for more recipes, tips and food musings.
Questions at dinnertime? Chat with me at AskSCHOP, Monday through Friday, 6-8 p.m.
Kysha Harris is owner of SCHOP! which is available for weekly service or for home entertaining. Questions? Comments? Requests? Feedback? Email kysha@iSCHOP.com.