Favorite Turkey Burgers

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Last night felt like summer. The warm gentle breeze, the excitement of the BBQ being turned on, and laughter coming from the nearby houses around us, because it is that time of year again! The sun is out, the windows are open, and our worries about yesterday are not evening trespassing in our current thoughts. I love sharing meals as much as I love sharing recipes. I remember seeing this episode of Oprah when 1 was only learning to walk. I happened to glance at the special guest chef on her show and wrote this recipe down in tyrant speed. I am so grateful recipes can be shared through cyber space, because once the show was done, I had no idea how to make sure I wrote everything down right, until….ding the brilliant idea of looking on the internet sprung forth into my mid-19th century brain. I have made a couple of alterations, but needless to say, this is a no fail burger.

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My Favorite Turkey Burgers

Inspired by Oprah’s Favorite Turkey Burgers

1/4 cup scallion, thinly sliced
1/2 cup celery, finely chopped
1-2 organic granny smith apples, peeled and diced
1/8 cup coconut oil
2 lbs ground turkey breast
1 tablespoons salt
1/2 tablespoon black pepper
2 teaspoons Hot Sauce
1 lemon, juiced
1/2 bunch parsley, finely chopped
1/4 cup Major Grey chutney, pureed

How To Play:

Sauté the scallions, celery and apples in the coconut oil until tender. Let cool. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Dress and serve with:

Garlic Aioli, cut up avocado, chopped cherry tomatoes, a slice of Provolone, fresh spinach, sliced pickles, and sautéed onions on a fresh open faced Kaiser bun. Nothing goes better with a burger than seasoned potato wedges and Caesar Salad. This summer time dinner is a favorite, and what goes great with a good meal? Great company.


Rebar Caesar Salad With Homemade Gluten Free Chicken Nuggets

Sometimes it gets incredibly boring making dinner, right? Over the summer, Sean told me how I was slipping. Not the kind of words you want to hear when you are one who likes to take dinner, or any meal at that, seriously. Was I slipping? Not really. What is wrong with protein shakes and cereal? Ok, ok,  I was super BORED!  I admit it and yes, dinners were kind of the last thing I was really thinking about. Last week, however, I was able to visit my favorite restaurant in Victoria, Rebar. Inspiration has once again come forth. I love Rebar and my Rebar cookbook. It has been sitting on the shelf way too long. So here we go. Here is a new staple dinner for us. So long protein shakes and cereal, we will just be seeing in the morning now.


Rebar Caesar Salad

(inspired by Rebar)


1 bulb roasted garlic (see below)
juice of 1 lemon
1 Tbsp capers
1 Tbsp caper juice
1 1/2 Tsp Dijon Mustard
2 garlic cloves, minced
1/4 Tsp salt
1/4 Tsp cracked pepper
1/3 cup grated Parmesan cheese
1 cup olive oil (I used less)
extra Parmesan cheese for garnish

How To Play:
Combine all of the ingredients, except oil, in a blender or food processor and blend. Add olive oil in a slow, thin stream. Correct seasoning to taste.
Serve, toss the dressing with washed , dried and torn romaine lettuce, or any one you fancy, add fresh croutons, garnished with Parmesan, fresh cracked pepper and lemon wedges.

Whole Roasted Roasted Garlic:

2 garlic bulbs
2 tsp olive oil
pinch of salt
pinch of cracked pepper

How To Play:
Preheat oven to 400. Using a sharp knife, slice the top off the garlic bulb, just enough to expose the tops of the garlic flesh. Center each bulb on a square piece of aluminium foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the bulbs securely and pop them into the oven.
After 45 minutes, test the bulbs by slipping the sharp point of a paring knife into one of the cloves. If is slides effortlessly or the bulbs are starting to poke out of their skins, then the garlic is ready to serve.

Homemade Chicken Nuggets:

Boneless, skinless chicken breast, cut in chunks
1 cup brown rice GF cereal, blended finely
dash or two of paprika
2-3 Tbsp parsley, chopped
1/3 cup Parmesan Cheese
salt and cracked pepper, to taste
1 Tbsp Flax Meal
1/4 cup almond milk
Grapeseed oil for frying

How To Play:
Make the crumb coating by mixing blended cereal, spices, and parsley and cheese, place in bowl. In separate bowl, combine flax and almond milk, stir and let sit for a few minutes. Dip raw chicken pieces in flax “eggs” and then dip into crumbs. Place on a heated skillet and fry away until no longer pink in the center.


The Return of the Caesar Salad…

Caesar salad and I go way back. It was my favorite salad when I was young, older and oldest. I remember in high school, my sister and I would go to The Keg once a week.  It was a tradition.  I would always order their Caesar salad. My mom makes a really good Caesar.  In University days, it became a ritual for my girlfriends and I to meet once a month, typically the 24th, to have our monthly fondue and wine party. I would bring my guitar to play them my newest songs and my homemade Caesar salad.  Forward to a few years later, homemade spicy chicken Caesar salads has become one of Sean’s favorite meals.  It was a weekly thing, until I fell pregnant with 3. Pregnancy does weird things like that. Even after his birth, Caesar salad was definitely not on my “what to eat lists”, until last night…Alicia Silverstone, in her Kind Diet book, says, “this is the best Caesar salad ever, on the planet. Period.” My first thought was, “Well, you haven’t tried my mom’s…” But, I don’t think she ever would, because my mom is not a vegan.  I thought I would put this wonder salad to the test…the results…it is pretty-very-excellent. I made a couple of changes, because Sean is not a Dijon mustard fan, so didn’t put in as much that is called for, plus, added Parmesan cheese.  I made it for Sean and the kids, thinking I wouldn’t have any, but I did. Has the Caesar Salad returned to my life? This one just may have.

Caesar Salad

(Inspired by The Kind Diet)

1/2 tsp dried rosemary
1 garlic clove, minced
1/2 tsp sea salt
3-4 slices of whole wheat sourdough bread, or a baguette, sliced into cubes (1 1/2 cups)
Olive oil

2 tbsp roasted almonds
3 garlic cloves, minced
1 tbsp Dijon mustard
2 tbsp Soy Sauce
1 tbsp Tahini
3 tbsp fresh lemon juice
2 tbsp olive oil (or grapeseed)

romaine lettuce,torn into bite-size pieces
grated Parmesan cheese

How To Play:
Preheat the oven to 325 degrees. Stir together the rosemary, garlic, and salt in a small bowl. Place the bread cubes in a large bowl and drizzle with the oil. Toss well to distribute the oil. Sprinkle the herb mixture over the bread cubes and toss again. Spread in a single layer on a baking sheet, and bake for 10-15 minutes or until the croutons are dry and lightly toasted. Cool completely.
Meanwhile, combine the toasted almonds, garlic, mustard, soy sauce, tahini, lemon juice, oil, and 1/4 cup of water in a food processor; process until smooth and well blended. (I stirred in about 1/4 cup of grated Parmesan cheese, afterwards).
To serve, toss the lettuce and croutons together in a serving bowl. Add the dressing, and toss to coat. Sprinkle more Parmesan cheese over the salad and serve right away.

Spicy Chicken Caesar Salad

This is for the Sean’s:

Caesar Salad Recipe
Chicken boneless, skinless, chicken breast, or thighs
Louisiana Hot Sauce
Grapeseed oil

How To Play:
Cook chicken thoroughly in grapeseed oil. Once it is completely cooked, douse it with hot sauce until it is very well coated. Fry the chicken for 2 more minutes, on a high heat, until the hot sauce has burned off and is no longer runny, but well cooked into the chicken. Place onto the Caesar Salad and serve immediately with freshly grated Parmesan Cheese.