Turkey Burgers

Sounds really plain right?! Oooooo you are soo wrong! Because guess whose recipe this is.... Bobby Flay!!!! The chef who never has a boring recipe or has let me down yet! http://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe/index.html These burgers are awesome! The flavor is absolutely wonderful, different, fresh, succulent, oh I could go on forever! First all, let's just talk about cheese. I love love love cheese! I think at one point in my life I had cheese in every meal. Anyways I recently fell in love with goat cheese. Wonderfully creamy and a tad bit tangy all at the same time. I don't think I tried it before last summer because goat cheese does not sound appealing (remember I'm picky!). I then went to a pizza cooking class that involved a little but of goat cheese and I loved it! If you have not tried it my friends, it is sooo worth a try. But leave it to Bobby Flay to put a decadent cheese on top of a turkey burger with mustard and watercress! Which leads me to..... WTF is watercress????? Well I guess it is the part of the recipe where I learn something new! It's an aquatic leaf. According to wikipedia, it seems to be most often used in the UK and very good for you. So I decided to mosey to Whole Foods to get some. It is a little bizarre. I tried it alone of course and it tasted exactly like lettuce (no, I don't know the taste of individual lettuces but maybe I will someday).....but wait for it.... it has a huge after bite! Very very salty and almost a but spicy. Strange but kinda cool. That's what watercress looks like Okay, let's get down to the cooking. The mustard is very, very good. I've also tried it as a sauce for grilled chicken which was aaaaawwwwsome! Remember, it has to be prepped before the burger is made-- at least thirty minutes. I don't know where they sell slices of goat cheese because it is so thick... so top with whatever amount pleases you (it kinda crumbles). I have no health comments because this dish isn't too bad health wise. And Bobby Flay never sacrifices calories for flavor, but if you want to lower your calorie intake leave out the cheese and/ or the bun. And lastly, I made this recipe only for myself even though it calls for eight servings therefore I suggest making the amount of mustard in the recipe and keep the left over as a sauce! Beauty:

Apple Crumble with Vanilla Ice Cream

I'm in love.

I can hear the bells.

I can taste the sweetness.

Bobby Flay, I love you, sincerely yours, cook Alli....ooohhh wait I just want one more bite.....

Bobby Flay is the BEST!!!! OMG, everything I've cooked of his taste amazing!!!! Well maybe I've only cooked three of his recipes but they were THAT GOOD. And it's really fun and different to make! http://www.foodnetwork.com/recipes/bobby-flay/apple-crumble-with-vanilla-ice-cream-recipe/index.html

This recipe is fairly simple but it's fun because you get to grill apples!!!! How cool is that?! I don't have any health suggestions because if you are making this then you should not be worrying about calories and stuff of that nature. Indulge!!!

Also, the only recommendation I have to clarify a point of the recipe-- the apples stay on the grill for about 5 minutes face down and then 4 minutes on the other side.

Beauty:

Chicken and Cheddar Souffle

My first souffle! Of course I dove right in since I'm motivated to make anything with tons of cheese involved, thanks Giada: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-and-cheddar-souffle-recipe/index.html

Recommendations: Have everything ready to go, meaning everything out, measured, cut, etc. I usually get the ingredients out as I go but I definitely got flustered with this one not having everything ready. It helps but not necessary. Having all your refrigerated items at room temperature helps but it is not essential. I usually always forget about that step and I didn't pull out the ingredients until right before I started making the dish and it still worked out! Let me tell ya'll I feel like I made tons of mistakes (didn't even buy the exact ingredients and I was on the phone! :0) in this dish but somehow it still came out beautiful! Folding in the egg whites should not be intimidating-- folding is almost like stirring but gentler. By the way, prep takes way more time than what it says on the website; it is worth it though!

The recipe calls for this to bake for 55 to 60 minutes--mine only took thirty and when she prepares it on her show she says thirty. Therefore I recommend baking this for 30 minutes.

This is a beautiful one dish meal that's great for holidays or potlucks! Tasty, new, and different!

Strawberry Country Cake

Well, hello there weather change...

why, yes I love your strawberries,

use them before spring even starts?! Okay!

I will probably use this cake recipe forever! If it was possible to fall in love with food, this cake would be the one to fall in love with....seriously.

The barefoot contessa has given me another winner! :http://www.foodnetwork.com/recipes/ina-garten/strawberry-country-cake-recipe/index.html Ever since I watch her make this last week, I've been dying to try it! I don't think words could describe how wonderfully delicious this cake is. I DEMAND ya'll make one of your own! Or request one from me next time I see you!

This recipe make two cakes.... I really dislike it when they do that. Knowing myself, I'll forget about the extra piece I've made and make another batch later. So I gambled a bit and tried to cut the recipe in half. I call in gambiling because all these food network chefs are very careful about their measurements when it comes to baking-- I think someone called it a science. Anyways, I tried to cut the cake batter ingredients in half. I did so pretty successfully. I didn't cut the salt in half and I used about 3/4 teaspoon of baking powder. Ina's looks bigger than mine, but mine was still dreamy! Also, in the reviews I learned to lessen the baking time to 30-35 minutes instead of 40 minutes. I cooked mine for 35 minutes and it passed the toothpick test! So next time, I'll try 30 minutes for maybe a slightly softer cake.

Oh yea, I didn't measure the amount of zest (lemon and orange) I put in, but what I added was more than what was called for and I think it helped put this cake in the amazing category. By the way, who knew adding lemon makes everything so fresh?!

Once the cake cools, the recipe says to cut the cake in half. This is very difficult for me to do. She suggest on her show to put toothpicks around the cake to help guide your long knife but that didn't help me much. I say just go for it as best you can because no one will be able to tell or even care if it isn't cut evenly.

Combine the whip cream, spread, add the strawberries, spread even more whipped cream, decorate to get this! :

Turkey Milanese with Bacon and Pancetta Potatoes

Another win with these recipes! First is the main course: Turkey Milanese: http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-milanese-recipe/index.html Gorgeous:

I would have taken more/better shots but I was hungry! This recipe is pretty simple. The turkey (the healthiest part of this meal) is breaded and fried and then put on a bead of baby arugula and cherry tomatoes (which I did eat)! It was soooooo yummy that there was none left over!

Tip: Easier and faster to buy turkey cutlets prepackaged from the store (Jenny-O, I think that's that brand, was available at my tom-thumb) rather than buying turkey breast and pounding it out!

Now for the side dish..... Bacon and Pancetta Potatoes......mmmmmmmmmmm! http://www.foodnetwork.com/recipes/giada-de-laurentiis/bacon-and-pancetta-potatoes-recipe/index.html

Crappy picture of this awesomeness:

I have to admit, I get really impatient with potatoes. They take forever to cook! And they have to be cut and yada, yada, yada. But I probably would have eaten that whole bowl if I weren't eating with others! I started the potatoes before I started the turkey milanese and I was still waiting on them to finish! So the lesson is be patient with your potatoes.

So all in all this meal was actually simple. So simple that I didn't have to start cooking until 45 minutes until eating time! Impress your guest with this simple and fabulous meal!

Chicken Piccata

Aaaaaaaaaaaaaaaaahhhhhhhhhhhhmmaaaaaaaaaaazzzzzzzzzzzzzzing- It's the word to describe this amazing dish! This recipe comes from the Barefoot Contessa- Ina Garten: http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html

This dish is also dangerous because it's toooo good-- the chicken almost melts in your mouth!

Here is a picture of the chicken cooking on some new All-Clad pans and they are gorgeous!

This dish is also fun because you get to pound out the chicken-- yay normal way to take out frustration! Now while you pound out the chicken breast be sure to rotate it to help get the chicken even in thickness. Since I don't own meat pounder I used a rolling pin to pound it out.

Health Watch: You don't have to bread the chicken-- I've cooked it both ways and it is both delish!

Then there is the lemon sauce! Mmmmm never knew lemon was so useful and fresh! Be sure to use a wine that you like to drink (if you don't like it as a drink you won't liked it cook).

I've served this with herb roasted onions to people and everyone liked! You will too..... trust me!