Sep 082017
 

When we went to St. Louis to view the 2017 eclipse, Kevin and Katy built a party around the event and served these luscious Asian Turkey Burgers. They reminded us of our Porkies (Barbecued Pork Patties) on this site, but are probably a bit healthier. We made them for a group of friends and they were a real hit.

Asian Turkey Burgers

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4

Serving Size: 1 burger

Ingredients

  • 1# Ground Turkey
  • 2 Shallots, finely choppped
  • 2 Cloves garlic, minced
  • 2 tsp. Fresh ginger, finely chopped
  • 1 cup Cilantro, chopped
  • 1 tsp. Sriracha
  • 4 tsp. Light Soy Sauce
  • Salt
  • Pepper
  • 1/2 cup Mayonnaise
  • 4 Hamburger buns

Instructions

  1. Preheat the oven to 450 degrees.
  2. In a large bowl, combine the ground turkey, shallot, ginger, garlic, 1/2 cup cilantro, 1 teaspoon sriracha, and 4 teaspoons soy sauce.
  3. Season with salt and pepper.
  4. Form the mixture into 4 patties (The mixture will be very soft, finish forming them once they are in the pan.)
  5. Heat a little oil in a large frying pan over medium high-heat. Season the burgers liberally with salt and pepper. Add the burgers to the pan and cook for 2-3 minutes per side, until browned.
  6. Transfer the burgers to a foil-lined cookie sheet in the oven to finish cooking for 5-7 minutes.
  7. Meanwhile, In a small bowl, combine the mayonnaise and as much sriracha as you like. Season to taste with salt and pepper.
  8. Split the buns and place in the oven to toast for 2-3 minutes.
  9. Assemble the burgers: Spread a little sriracha mayo onto each bun, then top with a turkey burger and some of the remaining cilantro.

Notes

Ground turkey does not hold it's shape well, so it is essential to pan-fry the burgers. They would probably not work well on the grill.

http://karneyfamilyrecipes.com/2017/09/08/asian-turkey-burgers/

 

 

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Aug 272017
 
Oven Dried Tomatoes

Oven Dried Tomatoes going into the oven.

Dried Plum Tomatoes are absolutely luscious. The drying process intensifies the flavor and sweetness. These dried tomatoes freeze well and pulling out a package in the dead of winter, returns you instantly to the taste of fresh tomatoes from the garden. They are great in salads and can be used wherever sun-dried tomatoes are called for. It’s also an easier process than canning, and when the peak yield of tomatoes hits in late summer, this is a way to enjoy the crop later in the year, long after the tomato plants have been pulled up

Oven Dried Tomatoes

Ingredients

  • Fresh Roma Tomatoes
  • Olive Oil
  • Granulated Garlic
  • Black Pepper
  • Salt

Instructions

  1. Wash and dry the tomatoes.
  2. Cut in half lengthwise, And remove the stem.
  3. Coat with olive oil, place on foil lined cookie sheet, cut side up.
  4. Sprinkle generously with black pepper and granulated garlic, and a little salt if desired.
  5. Put in 225 degree oven, with convection if possible. Drying time is approximately 6 hours. You want the tomatoes to be somewhat leathery, not totally dried out.

Notes

It is probably best to separate the tomatoes into batches of larger and smaller sizes as the smaller ones will be done quicker. If the small ones are on their own cookie sheet, this will make your job easier.

For later use, I freeze the tomatoes on the cookie sheets and when they are frozen put them into small freezer bags which should keep in the freezer for at least a year.

http://karneyfamilyrecipes.com/2017/08/27/oven-dried-tomatoes/

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Apr 302017
 

Castelvetrano olives are a real joy. I discovered them in the Olive Bar at our local Heinan’s grocery store and have become addicted. They are buttery in flavor and not overly salty. They are great for snacking or in recipes. (Buy from the olive bar, the bottled ones are a little too briny.) So here’s a recipe I came up with to use them for a quick, but elegant dinner. I’ve made this 4 or 5 times in the past couple of months, so it’s time to add it to the website.

Tortellini with Castelvetrano Olives, Grape Tomatoes, & Basil

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: 4 generous servings

Ingredients

  • Pasta - 20 oz. fresh cheese tortellini
  • 1 large shallot, finely diced (about ¾ cup)
  • 2 large Jalapeno peppers, finely diced
  • 3 large cloves garlic, finely diced
  • 1 10 oz. package grape tomatoes, halved
  • 1 ½ cups Castelvetrano olives, pitted and quartered
  • 1 cup Parmesan cheese, grated
  • 1.5 oz. fresh basil, chopped (About 1 cup loose)
  • ¼ cup extra-virgin olive oil

Instructions

  1. Cook pasta. Reserve ½ to 1 cup of water.
  2. Saute shallots, jalapeno peppers, and garlic in olive oil until translucent and slightly brown.
  3. Add halved grape tomatoes and pitted and quartered Castelvetrano olives and saute just a little bit.
  4. Add pasta water and parmesan and mix until slightly thickened.
  5. Mix with pasta and fresh chopped basil and serve.
http://karneyfamilyrecipes.com/2017/04/30/tortellini-with-castelvetrano-olives-grape-tomatoes-basil/

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Apr 092017
 

There is nothing like freshly made croutons to add the perfect finishing touch to a soup or a salad. I’ve been making these for a while and never thought much of it. I recently made them with soup for my friends Danielle and Bill. When they called me for the recipe, I knew it was time to add it to the website, so here we go. The trick is to use a good quality bread and extra-virgin olive oil.

Croutons (For Soup or Salad)

Prep Time: 5 minutes

Cook Time: 15 minutes

After you have made this a couple of times you'll figure out the amounts and how much heat to use. Really, it's pretty hard to screw up unless you aren't keeping an eye on it while it is toasting. Again, use a good quality bread (Avoid sandwich bread if possible) and your best extra-virgin olive oil.

Ingredients

  • Good quality Bread, a bit stale is OK
  • Extra-Virgin Olive Oil
  • Granulated Garlic
  • White Pepper, preferably freshly ground
  • Salt (If Desired)

Instructions

  1. Start with a good quality bread, Italian, French, Multi-Grain or any combination thereof. It's OK if the bread is a few days old and a good way to get rid of the ends of loaves. Slice the bread and dice into approximately 1 inch cubes.
  2. Heat a generous amount of olive oil,several tablespoons (Use a really good quality of oil) in a large frying pan over medium heat and throw in the bread cubes. Toss until coated with olive oil.
  3. Toast the bread for a few minutes and then sprinkle generously with granulated garlic, white pepper and a bit of salt if desired.
  4. Spray the tops of the cubes with more olive oil, and keep turning every few minutes until the cubes are browned. Adjust the heat so you don't burn the cubes. Fresh bread will take longer than stale bread.
  5. Remove from heat and enjoy! The cubes should be crisp on the outside but soft on the inside.
http://karneyfamilyrecipes.com/2017/04/09/croutons-for-soup-or-salad/

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Jan 192017
 

Apple Bran MuffinsThis is one of my favorites for a quick, healthy breakfast. I developed this recipe when the boys were young to try and come up with a muffin that wasn’t loaded with sugar, saturated fat and empty calories. It has reduced sugar, no trans-fat and lots of fiber and all the nutrients from apples and nuts.

As with many others, I’ve updated the recipe with Vegan options and have fun testing out these recipes on my Vegan friends. There are probably other Vegan substitutions, but this is the one I have tested.

Apple Bran Nut Muffins

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 Muffins

Serving Size: 1 Muffin

Calories: 250

Ingredients

  • 1 cup flour
  • 2/3 cup sugar
  • ½ cup canola oil
  • 1 whole egg (1 Tbsp. ground chia and flax seeds & 3 Tbsp. water for Vegan)
  • ¾ cup milk (Almond milk for Vegan)
  • 1 ½ cup Kellogg's All-Bran Original cereal
  • 2 apples – sliced, peeled & chopped. Granny Smith apples are best.
  • ¾ cup walnuts or pecans (chopped)
  • 1 Tbsp. baking powder

Instructions

  1. Mix all ingredients together until well blended.
  2. Spoon into paper baking cups in a muffin tin. You'll need to heap the batter up over the top of the cups.
  3. Bake at 375° until done. (About ½ hour)

Notes

This is a very stiff batter that seems to be mostly apples, so you will need to heap it up over the top of the cups. This is OK, it will hold it's shape and just raise up a little bit.

http://karneyfamilyrecipes.com/2017/01/19/apple-bran-nut-muffins/

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