Burger night tonight with Simpe Turkey Burgers.  Nothing fancy here, but so delicious, especially if you make the Cranberry Mayonnaise to go along with them!


Its a very easy burger mix . . .  just ground turkey, with a minced red onion, some minced parsley, salt, pepper and garlic.


Nothing fancy, but it doesn't need to be . . . more often than not, simple ingredients put together in the proper proportion and way taste utterly fabulous . . .  proof positive that there is no need to really complicate things!


Do make the cranberry mayo however . . .  it's just perfect with these tasty burgers, giving them just a little bit of extra oomph!


My turkey patties today were extra thin, and so melted Dutch Masaam cheese on top and layered them double decker style in the bun . . .



That cheese is so holey that two slices don't make up much more than one slice of cheese anyways . . .  just look at how delicious these look  . . .  I added some shredded lettuce on top of that delicious mayo . . . and with a bit of additional chopped red onion on top, these were nothing short of perfection!

 
1 large bunch of fresh parsley, washed, drained and finely chopped (about 1/2 cup)
Mix all of the ingredients together and store in a covered container. Will keep for up to 1 week.



This delicious Cranberry Mayo is also fabulous on chicken or turkey sandwiches.  We just love it!   I served these with a  delicous Caesar salad on the side.  You can look forward to that recipe tomorrow! Bon Appetit!

 
Oh I do so love summer cooking.  We are so blessed to have beautiful fresh produce available to us in the summer months and this delicious pasta salad is designed to make the best use possible of some of it.   Ripe and juicy garden tomatoes, zippy & earthy basil, fresh sweet peppers . . .


 
Its quite different than the usual macaroni salad.  There is no mayonnaise, or creamy dressing . . .  there is simply a well flavoured and garlicky Balsamic vinaigrette.

 
  I love, LOVE Balsamic vinegar. I could eat it with a spoon.  Make sure you use a good quality one. It doesn't have to be the most expensive one, but don't ever be tempted to use the cheapest one either.  Find something good somewhere in the middle . . . . on the side of expensive if need be.

 
I love tubular macaroni without any curves for this salad. It holds the dressing very well . . .


The roasted peppers add another exciting texture and flavour.  Today I did not have a large red pepper, but I did have a small one and a small yellow one.  I roasted both and used them in the salad with spectacular results.


Fresh basil . . .  I love basil, especially when it is fresh from the garden. I could just bury my nose in it and inhale (and frequently do!).  I don't chop my basil with a knife, that only bruises it.  I roll it up into a cigar shape and then snip it with my kitchen scissors and then I tear the basil for on top.


If you have a few tiny leaf bunches, leave them intact for show.  So pretty.  I know that the Italians are fond of using toasted bread crumbs with their pasta dishes, sometimes instead of cheese.  This recipe does just that   . . .  and to good effect.  These garlic crumbs add a lovely touch, crunch and texture as well.



salt and black pepper to taste




Put all of the ingredients for the vinaigrette into a glass jar with a screw top.  Screw the top on and shake.  Set aside.


Cook the macaroni according to package directions in lightly salted water.  Drain well.  Rinse under cold water.  Drain again.  Tip into a bowl and toss with the olive oil and some salt and pepper to taste.  Set aside.

Cut the tomatoes into quarters.  Remove and discard any seeds and watery flesh.  Cut into 1/2 inch cubes. Toss in with the macaroni. Remove the peppers from the foil. Slip off the blackened skin and cut into 1/2 inch cubes. Toss in with the macaroni and tomatoes.


Heat the olive oil for the crumbs in a large skillet.  Add the crumbs and season with some salt and pepper.  Cook, stirring, until they just begin to turn golden brown.  Toss in the garlic, and cook for a minute or so longer, until very fragrant.  Be careful not to leave them on the heat too long or they will burn.  As soon as they  really start to colour, you need to tip them out into a bowl.  If left in the pan they will continue to cook.  Allow to cool.


Shake the vinaigrette again and pour it over the macaroni mixture, tossing to coat.  Taste and adjust seasoning as required.  Pour into a serving bowl.  Sprinkle half of the bread crumbs over top and scatter with the basil.  Pass the remaining bread crumbs at the table.


Great with grilled meats, chicken and fish!  (Or dare I say it . . . on it's own!)



Altogether this is a truly beautiful salad that I know you are going to enjoy.  It screams summer, and summer at its very best!  It wouldn't be half as good any other time of the year.  Make it now while the warmth of the summer sunshine still gilds your tomatoes and peppers, and enjoy! Bon Appetit!

Easy Lemon Refrigerator Dessert, is a dessert which requires absolutely no cooking involved or needed.  

If you can use a hand mixer, then you can make this and your family will be so impressed with the end result, they will think you slaved all day!
 

This is the perfect salad to serve as a first course when you are having people over for a summer meal.  When I worked at the manor my boss was always very fond of layered first courses, and they always got ooh and aahd at the table from the guests.


Really they are not a lot of trouble to make.  I have my own stainless steel ring that I use to layer things up in, but you could use clean and empty tin cans that you have carefully removed both ends from as well if you wanted to.  They would actually also work very well.


This delicious salad has all the flavours of your traditional cob salad, except they have been layered to form a delicious looking stacked salad . . .

 
Crisp ice berg lettuce  . . .  creamy ripe avocado . . .


 
Chopped sweet tomatoes  . . .  crisp smokey bacon  . . . .


 
Tangy blue cheese crumbles  . . .  and a deliciously creamy low fat dressing which is nicely flavoured with lemon . . .


Cracked black pepper to serve  

First make the dressing.  Combine all of the ingredients in a jar and shake well together.  Taste and adjust seasoning as required.  You can use this dressing right away, or store, covered, in the refrigerator for up to one week.


Brown the bacon in a large skillet, over medium heat, until crisp.  Scopp out and drain.    Set aside.  Taking four metal rings or clear glass dishes, layer up the salad ingredients, tossing the lettuce first with a small amount of dressing.  Do this on individual chilled salad plates.  I like to layer them with the lettuce first, then the avocado, then tomatoes, spring onions, cheese and bacin last.   Press gently to compact, then carefully remove the rings.  Drizzle with a bit more dressing, dust with some cracked black pepper and serve.

 
Of course if you don't want to go to all the trouble of layering things up, you can just combine them all in a salad bowl and serve as is!!


You will still be enjoying one mighty delicious salad!  Bon Appetit!

I am a HUGE fan of salads, and vegetables and pasta.  Todd, not so much . . . but I am slowly converting him, and bringing him around to my way of thinking.  Actually in all truth he loves my salads because, as he says, they are never boring!

We are having one set of the Missionary Elders for supper tonight (Friday as I write this). As you know I always love to spoil the missionaries.  I know how hard they work.