July 2012 Archives

BBQ SNEAKY TURKEY BURGERS
turkey burgers smaller.jpgNo one will guess these are turkey burgers - they look and taste like beef! Adding my beautiful Purple Puree of blueberries and spinach not only gives a sweet moistness to turkey burgers which can often be dry – and combined with tomato paste (the ultimate healthy ready-made puree) and seasoning make these burgers look and taste like the real thing! I love these on whole grain English Muffins.

Makes 4 burgers
¼ cup Sneaky Chef Purple Puree (see Make-Ahead Recipe #1)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon chili each chili powder and onion powder
½ teaspoon salt and a few turns of freshly ground pepper
½ cup ground oats (ground in a food processor or blender) or ground flaxseed
1 pound ground turkey (ideally white meat, or a mix of light and dark meat)
4 whole grain English Muffins
Optional topping ideas: tomato slices, pickles, cheese, onions, mustard, ketchup

In a mixing bowl, whisk together the Purple Puree, tomato paste, Worcestershire sauce, chili powder, onion powder, salt, and pepper. Add in the oats and ground turkey, mixing until combined (easiest to mix using your hands). Dampen hands and form into 4 equal sized balls, then gently press into patties, about ½ to ¾-inch thick.

Preheat an outdoor grill (or indoor grill pan) to medium-high and brush or wipe both the grill and both sides of the burgers generously with oil.

Grill burgers for 7 to 8 minutes on each side until cooked through and no longer pink inside (or until burgers reach internal temp of 160 degrees Fahrenheit).
Serve on warmed English Muffins (or hamburger buns) with optional toppings. 

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ribs on grill sm.jpgA simple marinade adds flavor and tenderizes meat, plus adds an unexpected health benefit. Before grilling beef, marinate it in a thin liquid to infuse flavor and reduce the health risks that can accompany high-heat grilling. According to the American Institute for Cancer Research (AICR), marinating meat can reduce formation of potentially carcinogenic HCAs as much as 92 to 99 percent.

pomegranate.jpgPomegranate Marinade for Beef or Chicken
Makes 1 cup marinade, enough for about 2 pounds of meat or chicken2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon onion powder
2 tablespoons low-sodium soy sauce
2 tablespoons extra-virgin olive oil
1⁄2 cup pomegranate juice
Freshly ground pepper, to taste

In a medium-size bowl, whisk together all the ingredients. Cover and store in the refrigerator for up to 3 days.

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4TH OF JULY RECIPE: BBQ CHICKEN DRUMSTICKS WITH BLUE CHEESE SNEAKY DIPPING SAUCEchicken legs ebook.jpegChicken drumsticks offer more meat and all the fun of finger-licking Buffalo wings with cool and creamy blue cheese dip, and with a few of my Sneaky Swaps like yogurt for sour cream, you can happily eat them without the guilt. Happy & healthy 4th of July!

Makes 4 servings
8 chicken drumsticks, rinsed and patted dry
3 tablespoons olive oil
Approximately 1 teaspoon Tabasco or hot sauce
2 tablespoons reduced fat mayonnaise
2 tablespoons plain low fat Greek yogurt
2 tablespoons White Puree (see simple Make-Ahead Recipe #4)
2 tablespoons white or champagne vinegar
¼ cup crumbled blue cheese (about 1 ounce)
Salt and freshly ground pepper, to taste
6 ribs of celery, sliced into sticks

Preheat an outdoor grill (or indoor grill pan) to medium-high and brush or wipe the grill with oil.

In a small mixing bowl, combine the olive oil and hot sauce, to taste. Brush the chicken with the hot sauce mixture and place on heated grill. Cook, covered, turning occasionally to evenly brown, for about 30 to 35 minutes or until internal temperature reaches a minimum of 170 degrees Farenheit.

For the blue cheese dipping sauce:
Combine the mayonnaise, Greek yogurt, White Puree, vinegar, blue cheese and salt and pepper in a serving bowl (for a smoother sauce, place ingredients in the bowl of a food processor and process until smooth).
Serve drumsticks with celery and dipping sauce.

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