*Blue Moon Burger: Bleu cheese, sauteed mushrooms, letttuce and tomato served on an onion bun
*Greek Burger: Herbed feta cheese, black olives and onion
*The Islander Burger: Thousand Island dressing with lettuce tomato and pickles
*Chicago Burger: Sweet relish, chopped. onion, ketchup, mustard and hot peppers
(Source : Albertsons Dietitian-Cheryl Dolven & kaboom photo)
Summer Collection- 4. Tangy Pepper Relish Combine 2 minced jalapenos, 1 diced orange bell pepper, 1 diced green bell pepper, 2 seeded, diced Roma tomatoes, 1/4 cup chopped fresh flat-leaf parsley, and 1/4 cup chopped fresh dill in a bowl. Toss with a 2 TB balsalmic vinegar and season with salt and pepper. Refrigerate overnight. 5. Herbed Ricotta Combine 3/4 cup ricotta cheese, 3 TB chopped fresh flat-leaf parsley, 2 teaspoons chopped fresh oregano, 1 small minced garlic clove, and 2 teaspoons finely grated lemon zest in a bowl. Season generously with salt and pepper. 6. Sauteed Mushrooms Warm 2 TB butter and 2 TB olive oil in a skillet over medium-high heat. Add 2 thinly sliced scallions; cook, stirring, about 2 minutes. Add 1 lb sliced mushrooms; season with salt. Cook, stirring until mushrooms brown, 10 minutes. Stir in 1 TB chopped fresh flat-leaf parsley and season with salt and pepper. (Source: dash magazine & photo also)
Summer Collection- 1. Onion Rings Prepare frozen onion rings according to package directions. 2. Curried Ketchup Whisk 1 cup ketchup with 2 tsp curry powder (or more to taste), 1/2 tsp ground cumin, 1/2 tsp cayenne, and 1 minced garlic clove. 3. Candied Bacon Preheat oven to 350 degrees. Arrange strips from 1 (12- to 16-oz) package bacon on a parchment-lined baking sheet. Bake 20 minutes, turning once. Meanwhile, whisk 1 TB balsamic vinegar, 3 TB brown sugar, and 4 TB maple syrup in a bowl. Brush on bacon. Bake 15 more minutes or until crisp and carmelized. (Source: dash magazine & photo also)
Summer Collection- HANDS-ON: 25 min * TOTAL: 25 min *MAKES: 4 burgers*1-1/4 lb ground beef (preferably chuck with 20% fat) 1/2 tsp garlic powder 1 TB Worcestershire sauce 2 TB grated onion add Kosher salt and freshly ground pepper 4 toasted buns *1. Preheat grill to medium-high, direct heat. (Gas grill: Turn on all burners. Charcoal: Spread coals into an even layer.) 2. Combine beef, garlic powder, Worcestershire, and onion in a bowl. Add salt and pepper. Gently shape into 4 patties; make a dent in center of each with your thumb. 3. Grill burgers to taste, flipping once (medium-rare: 8 minutes). Serve on buns. (Source: dash magazine & kaboom photo)
Congratulations to all of you!!! WELCOME BABY PRINCE GEORGE OF CAMBRIDGE!!! (photo source: google+)
*Direct heat is good for quick-cooking ingredients such as thin chops, chicken breasts or cut up vegetables. Use the hottest area, right above the coals. (hot zone) *The cooler zone allows indirect heat to circulate around a larger cut, like a whole chicken or brisket. Place the food away from the coals and cook with the lid on. (Source: BON APPETIT- dash magazine & kaboom wallpaper)
