It's a Keeper: Apple Cheddar Turkey Burgers

I'm pretty sure the recipe for Apple Cheddar Turkey Burgers is the perfect recipe to bridge that time period when Summer ends and Fall beings. A nice burger with some green apples and a bit of cranberry mustard. Seriously.

I found this one in Every Day with Rachael Ray - a great source for Rach's more adventurous burger recipes. She's really thinking outside the box with this one, but it works and it's easy to make, too. No super weird ingredients (I'm talking to you burger with pate on it) and a simple preparation. Give it a try as a way to say goodbye to Summer and hello to Fall.

I served the burger with some fancy kettle chips and a green salad. Give this one a try. Here's the recipe with my comments in brackets:

By: Rachael Ray

4 Servings
Prep 20 min
Cook 10 min

Ingredients:
2 pounds ground turkey breast (go for the leaner ground turkey breast instead of just ground turkey. I only recently realized there were two different products there....)
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted [regular muffins are just fine if you can't find the sandwich sized muffins. I used regular-sized ones so I could use whole wheat.]
8 leaves red- or green-leaf lettuce [I skipped the lettuce, but that could just be me.]

Directions:
1.In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2.In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3.In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

Rachael Ray Show Offers Coupons

I've recently become an avid couponer (hey, I went part time at work and every dollar counts!), so I was excited to see a great deal being offered by Rachael Ray's talk show. There are a bunch of great coupons for stores like Arden B, Build a Bear, Crazy 8 (Gymobree's lower end brand), Boston Market, Denny's, and Crabtree & Evelyn. Check out all the coupons here. These coupons expire on October 24, 2009, but let's hope the show adds more!

More Dish and Dine Interviews with Rachael Ray

Dish and Dine posted a new interview with Rachael Ray. Rachael talks about her husband John (who she has allegedly been divorcing for years now, by the way). Seems like she really can't stand the guy, huh? (Idiot tabloids.) Rachael also shares one of my favorite recipes - Spaghetti alla Carbonara. Now, that's good comfort food.

In case you missed any, here are all the links to Rachael's interviews from Dish and Dine: Vacationing in Sicily, Cookbooks, Tips on Dining Out, Yum-o!, Dish and Dine, and Freezer Tips.

September 2009 Issue of Every Day with Rachael Ray

You know, some magazines lose their novelty and just get boring year after year. I have to say that Rachael Ray's magazine, Everyday With Rachael Ray, is only getting better. My only problem with the September issue was the challenge of choosing which recipes to make first. Also, have you checked out their website lately? It's only becoming more interactive.

In the 30 minute meals section, you'll find: Bistecca alla Puttanesca, Cobb Clubs, Cordon Bleu Clubs, Crab-and-Corn Ribbon Pasta, Ginger BBQ Pork or Chicken Stir-Fry, Halibut Saltimbocca with Lemon Butter Orzo, Monte Cristo-Style Croque Monsieur, Pizza Crudo, Pulled Chicken Suiza Sammies, and Ratatouille Grilled Panini.

The $10 Spot has become a frequent source of recipes for me lately. This month's issue includes recipes for Kale and Mini Meatballs, Linguine with Salsa Verde, Wild Rice Pilaf with Mushrooms and Pecans, Curried Chicken-and-Cider Soup, and Pan-Fried Pork Salad with Pickled Carrots and Radishes. Those last two are definitely going on my list (see the left sidebar, where the list has, not surprisingly, grown out of control).

If you are in the mood for a sandwich, you're in luck. This issue gussies up some basic sandwich ideas to create Open-Faced Ricotta-and-Hazlenut Butter Sanwiches, Knife-and-Fork Steak-and-Radicchio Sandwiches, Skirt Steak Sandwiches, and Mexican Red Snapper Sandwiches.

Rachael Ray Roundup

Putting together this week's Roundup just made me jealous. Today's high is supposed to be 94 in Sacramento and you guys are out there (in places where you actually have seasons) making yummy Fall soups and stews. Whatever.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Mediaweek informs us of a promotion from Every Day with Rachael Ray if you use ScanIt!.
• Jessica of The Weeknight Gourmet made Cacciatore Stoup with Turkey Meatballs.
• Krista of Krista Kooks made Pasta, Peas and Ricotta Fake-Bake.
• Tiffany of Eat at Home adapted Rachael's recipe for Broccoli Mac and Cheese. Reminded me that I need to make this for Darcy!
• Kelly of Faithful Provisions made Rachael Ray's Chicken Mug Pie - a perfect recipe if your weather is starting to cool down (unlike here in Northern California).
• Lisa of Lime in the Coconut made Memphis Style Baby Back Ribs from Everyday With Rachael Ray.
• Tart Reform features a recipe perfect for a camping trip - Pesto Chicken Grill Packets (I made them recently and thought they rocked, too).
• Shannon of Shannon's Cookbook made Rachael Ray's Pasta with Spinach, Artichokes, Bacon and Cherry Tomatoes.
• Sarah of No Whey, Mama made Homemade Chicken and Stars Soup from Comfort Foods.
• Jennifer of Tatertots and Jello made Caramel Coconut Fudge Brownies from Rachael Ray's magazine.

Rachael Ray on Good Morning America

Rachael Ray appeared on Good Morning America this week to share some ideas for Meals for a Steal (meals for 4 under $10). You can check out the video of her appearance here.

Rachael discusses her vocal cord surgery and how being silent for two and a half weeks resulted in her taking up running. She shares recipes for Caprese Lasagna and Buffalo Chicken Flatbread Pizzas. I added the pizzas to my list of recipes to try!

It's a Keeper: Grilled Sausage Salad with Ginger Crostini

It's definitely still Summer here in Northern California and I am doing my best to make the most of it! Part of that is using my grill to make Grilled Sausage Salad with Ginger Crostini from the $10 Spot section of Every Day with Rachael Ray. Well, and I guess I should be honest and say my favorite part of grilling is that my husband is the one that stands out in the heat in front of the grill while I pretend to clean up inside in the A/C.

I made an itsy bitsy mistake in this recipe - I used all 5 tablespoons of olive oil for the crostini instead of using two for the crostini and three for the dressing. Oops. So make sure you don't make the same mistake.

Knowing that croutons are my favorite part of salad, I made the full recipe for the crostini and for the onion, even though I only make two servings for the rest of the recipe. Since we used it all up, I'd recommend making double the recipe for the crostini and onion if you are making this for four. The taste was great, although you have to make sure to get some yummy sausage, since that is pretty much the star of this recipe.

Here's the recipe with my comments in brackets:

Grilled Sausage Salad with Ginger Crostini

By: Susan H. Gordon

5 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground ginger
Eight 1/2-inch-thick slices baguette
1 pound sweet Italian pork sausages
1 tablespoon balsamic vinegar
1 large sweet onion, cut into 8 wedges [Make sure you get a sweet onion instead of just a regular one - it makes a difference on the grill.]
5 ounces mixed greens
1 tablespoon apple cider vinegar
Salt and pepper

Preheat the oven to 300°. In a small bowl, combine 2 tablespoons olive oil [NOT ALL 5 LIKE I DID!] and the ginger; brush on the baguette slices. Transfer to a baking sheet and bake until crispy, about 15 minutes.

Meanwhile, preheat a grill or grill pan to medium-high. Grill the sausages until cooked through, about 15 minutes. Drizzle the onion wedges with the balsamic vinegar; grill until softened and charred, about 4 minutes on each side.

In a medium bowl, add the greens, the remaining 3 tablespoons olive oil and the cider vinegar; toss. Season with salt and pepper. Divide the salad among 4 plates and top with the sausages and onions. Serve with the crostini.

New Season of Rachael Ray Debuts Today

The fourth season of Rachael Ray's talk show premieres today with a Chicago block party.

This season includes tons of celebrity guests including Ashlee Simpson-Wentz, Nick Lachey, LL Cool J, Kelly Rutherford, Kid Rock, . You can see a little preview here.

Ah, think of all the new recipes to try out....

Rachael Ray Roundup

We are off to the Bay Area to visit family this weekend. It cracks me up that when we go out of town, I get a little sad that I won't be cooking for a couple nights. I love the menu planning, grocery shopping (by myself, lately, which is a treat!), and meal preparation. Plus, I love the reaction from my husband when he loves a meal. Every time I make a new burger recipe from Rachael Ray, he says it is his favorite. Cracks me up every time, but I smile and nod.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Cate at Sweetnicks made London Broil with Buttered Potatoes, Caramelized Mushrooms and Zucchini from 365: No Repeats.
• Kaitlin of Notes from the Kitchen Sink made Seared Salmon with Soy and Garlic and Spicy Cilantro-Scallion Rice with Sweet and Sour Cucumber and Red Onion Relish from 2, 4, 6, 8: Great Meals for Couples or Crowds.
• Krista of Krista Cooks made Spring Summer Ziti.
• The Sieglues tried Rachael's recipe for Devilish Chili Cheese Dogs from Cooking 'Round the Clock.
• Sook of My Fabulous Recipes made Chicken Tikka Kabobs. Hold on while I add that to my list of recipes to try....
• Michelle of Michelle Cooks Every Day made Nacho Bread Pizza.
• Jessica of Johnstone's Vin Blanc adapted Rachael's recipe for Montalcino Chicken with Figs and Buttered Gnocchi with Pancetta and Nutmeg.

It's a Keeper: Beef and Taters TV Dinner

It's still too hot for Fall foods here in Northern California (we are supposed to hit over 100 this weekend), but that didn't stop me from making some comfort food: Beef and Taters TV Dinner. This is a cute little menu meant to evoke the old days of eating dinners out of little metal trays in front of the TV. We weren't allowed to eat them in front of the TV and you couldn't have paid me to eat peas, but I remember these meals from my childhood.

Tracey Seaman wrote this recipe for Every Day with Rachael Ray. It includes a sort of Salisbury steak, some classic mashed taters, and a pile of peas. I found it took me about 45 minutes to pull this one off and thought it was worth the little bit of extra time. Here's the recipe with my comments in brackets:

4 Servings

Prep 15 min
Cook 35 min

Ingredients:

2 large baking potatoes (about 1 1/4 pounds total)—peeled, quartered lengthwise and sliced 1/2 inch thick
3/4 cup heavy cream
Salt and pepper
1 pound ground beef sirloin
1 tablespoon flour
2 tablespoons extra-virgin olive oil
2 onions, thinly sliced
1 cup beef broth
3 tablespoons steak sauce, such as A.1.
One 10-ounce box frozen petite peas
[You could also get some cheddar cheese and stir it into the potatoes, according to the mag.]

Directions:

1.In a small saucepan, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower the heat and simmer until tender, about 15 minutes. Drain, return to the pot and mash with 6 tablespoons cream, 1 teaspoon salt and a pinch of pepper. Set aside.

2.Meanwhile, in a medium bowl, combine the ground sirloin with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Shape into 4 oval patties about 1/2 inch thick. Coat with the flour.

3.In a large, heavy skillet, heat the olive oil over medium heat. Add the ground sirloin patties and cook until browned, about 2 minutes on each side for medium-rare. [I did mine for about 4 minutes on each side since I don't do medium rare.] Transfer to a plate and cover with foil to keep warm.

4.Add the onions to the skillet and cook over medium heat, stirring, until slightly softened, about 5 minutes. Pour in the beef broth, steak sauce and remaining 6 tablespoons cream and bring to a boil. Cook, stirring occasionally, until the sauce thickens, about 4 minutes.

5.Meanwhile, cook the peas according to package directions.

6.Return the meat patties to the skillet and let simmer in the sauce for about 4 minutes. Arrange the patties on plates and spoon the sauce on top. Serve the mashed potatoes and peas alongside.

Rachael Ray Roundup

Happy Labor Day weekend! Rachael Ray has a few Labor Day weekend menus. There's one in Every Day with Rachael Ray that includes all no-cook recipes. Rachael's official site also has some Labor Day ideas that are all end-of-summer themed. I have no idea what we are doing, other than it will involve the grill!

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Rachael appeared on Oprah's show via Skype to share a dip recipe for Fake-Out Dip. Oprah even cooks along. This is one of my all time favorite Rachael Ray recipes, too, so I am glad Rachael shared it!
• Cofin at Slice, Dice & Dish made Green Chili.
• Jessica of Weeknight Gourmet made Broccoli Rabe and Salami Pasta.
• Kathy of Kathy's Kitchen made for Shepherd's Pie Stuffed Potatoes from Rachael Ray's talk show.
• Michelle Cooks Every Day features a review of Rachael's Potsticker Pockets.
• Rookie Cookie used Rachael's mini meatloaf method.
• Kirsten of The Melting Pot Menu features a review of Rachael's recipe for Outside-In Pizza Panini.

Rachael Ray Wins Daytime Emmy

Rachael Ray's talk show won another Emmy at the Daytime Emmy Awards. The show won in the "entertainment" talk show category for the second year in a row. Rachael was also nominated for best talk show host, but she lost to the co-hosts of "The View."

It's a Keeper: Chicken Breasts with Pan Gravy and Garlic and Cheese Orzo

Rachael Ray's recipes for Chicken Breasts with Pan Gravy and Garlic and Cheese Orzo remind me of the old days when I used to make chicken and rice over and over and over again. Making this spin on that dish reminds me how far I have come. It's simple and as yummy as can be. No, it's not fancy or complicated, which is what I like about it. Every once in awhile you gotta get back to basics, people.

This recipe also reminds me of why I love Rachael Ray's recipes. It is easy, uses fresh ingredients, is quick, and is full of flavor. It's the kind of recipe people who don't cook could look at and say, "I can do that!" I made it in well under 30 minutes, even with a little one at my feet saying mamamamamama. (The Baby Signs video was put on shortly thereafter). Because it was a busy day, I served this dinner with some frozen veggies on the size but Rach's mag recommends a green salad.

Here's the recipe for the chicken with my comments in brackets:

By: Teri Tsang Barrett in Every Day with Rachael Ray

4 Servings
Prep 20 min
Cook 12 min

Four 7- to 8-ounce skinless, boneless chicken breasts
Salt and pepper
1/4 cup flour
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
1/2 cup dry white wine [They sell little bottles of Chardonnay in four-packs in my store, which are perfect for when you don't want to open a whole bottle.]
1 cup chicken broth [I prefer to use boxed chicken stock.]
2 tablespoons butter

Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.

In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. [I think I must use larger chicken, because mine took more like 5-6 minutes to cook.] Transfer to serving plates to rest.

Add the shallots to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 1 to 2 minutes. Pour in the chicken broth and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.