Cooking Broke

Photo by Malidate Van on

turkey bacon double cheese burger with fire roasted tomato sauce
Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices turkey bacon
2 1/2 pounds ground turkey breast
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted

Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until
crisp, 3 minutes on each side, remove to plate.
While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice.
Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4
minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm
While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4
minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on
Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces
bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.
Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Portobello mushroom fries
Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
Preheat oil in a deep-fryer to 350 degrees F.
Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and
salt and pepper.
Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown.
Drain on a paper towel lined sheet tray

pimento cheese cakes
4 strips bacon, for garnish
12 ounces extra-sharp white Cheddar, grated
1/4 cup grated extra-sharp yellow Cheddar
1 (7-ounce) jar pimentos, drained and finely chopped
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup mayonnaise
1 tablespoon BBQ seasoning, recipe follows
4 chopped scallions, for garnish
For the frosting:

Cook the bacon, over medium heat in a small skillet, until crisp. Transfer to a plate lined with paper towels to drain and cool,
then chop and set aside. Combine the remaining ingredients, except the scallions, in a medium bowl and mix well. Refrigerate
for 2 hours.
For the batter:
Preheat oven to 375 degrees F.
In a large bowl add the flour, cornmeal, sugar, eggs, buttermilk and 3 tablespoons melted butter. Mix well to combine.
Sauté onions and jalapenos using 1/4 tablespoon butter, about 2 minutes. Add salt, pepper and chilies. Remove from heat, cool
slightly and add to the batter.
Spray 2 (12 capacity) muffin pans with nonstick spray. Fill the pans 3/4 full with the batter. Bake for 12 to 15 minutes until
golden. Let cool and frost with pimento cheese mixture. Garnish with chopped bacon and chopped scallions.
grilled pineapple & onion salad
1 large pineapple, peeled
1 red onion, cut in 1/2-inch thick slices
Glaze, recipe follows
1 bag baby spinach
Vinaigrette, recipe follows

Preheat grill to medium heat.
Evenly cut the pineapple into 1/2-inch thick slices. Using a small 1-inch biscuit cutter, pierce a hole into middle of pineapple
slices. Brush the pineapple and onion slices with glaze, place on the grill and brush again with glaze. Grill for 2 minutes and
flip, grilling other side.
Place a bed of spinach leaves on a serving platter and top with the pineapple and onion slices. Drizzle with Vinaigrette and

1 (8-ounce) jar pineapple ice cream topping
1 teaspoon Chinese five-spice
1/4 teaspoon cayenne pepper
1 teaspoon salt
Place all ingredients into a medium bowl and whisk together.
1 tablespoon Dijon mustard
1/2 cup orange juice
1/2 cup olive oil
Pour ingredients into a small bowl and whisk together

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