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Turkey Burgers with a (huge) Splash of Teriyaki

My search to spice up everyday meals have two requirements….they have to be super quick and super flavorful. This great recipe for a juicy and delicious turkey burger tickled my fancy.

I loved the combo with the pineapple, but it turned the bun into huge mess. My Steve wasn’t a huge fan of the pineapple, so he ate it on the side wrapped in a lettuce bun. I also went a little crazy with the Soy Vey Very Teriyaki, actually a lot crazy….the whole bottle at the end. LOVED IT!

TERIYAKI TURKEY BURGERS with GRILLED PINEAPPLE

Makes 4 burgers


COMBINE: 

  • 1 egg 
  • 1/2  cup dry bread crumbs
  • 1/3  cup diced onion
  • 1 Tbsp. minced fresh garlic 
  • 4 Tbsp. teriyaki sauce, divided 
  • 1/4 tsp. onion powder 
  • 1 lb. ground turkey 

GRILL: 

  • 8 oz. sliced fresh pineapple or 1 can (8 oz.), drained 
  • 4 hamburger buns, split, buttered, and toasted (I recommend wrapping in lettuce)
  • Green leaf lettuce 
  • Teriyaki sauce, (Soy Vey Very Teriyaki) 
  • Preheat grill to medium.
  • Combine egg, bread crumbs, onion, garlic, 2 Tbsp. teriyaki sauce, and onion powder in a bowl. Add turkey and mix until combined; shape 
  • Baste patties with remaining 2 Tbsp. teriyaki sauce (or the rest of the bottle) during the last 5 minutes of cooking.
  • Grill pineapple slices until grill marks appear, 3–4 minutes per side. Assemble burgers on buns with lettuce, or wrap in lettuce, pineapple, and additional teriyaki sauce. 

Dear Friends,

As summer draws toooo quickly to a close, I hope to keep my grill running as long as I can, filling my days with family, friends and yummy cocktails!

I saw a cute saying for this time of year….”Keep your pumpkin spice away from my margarita!” I like it and am happy to wait for cool fall nights….so until then….

🍹Cheers! Laura

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3 Sensational Recipes to take the Labor out of your Labor Day!

Labor Day….summer’s last hurrah? I’m not sure what happened to the ‘dog days of summer,’ but our August has been more of an Eskimo Dog…..chilly with precipitation! Fortunately, the outlook for Labor Day looks good so let the picnics begin!

Last minute company?? No worries with these eazy breezy dishes! Keep it seasonal AND simple…

First, let’s start with an appetizer that doubles as a salad…..

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SLICED BOSC PEARS WITH GOAT CHEESE AND PECANS

Simply slice pears in 1/4 inch slices, top with 1 T. goat cheese, add a toasted pecan and serve! Want to fancy it up? Drizzle a little store bought…did I say that??? …..balsamic glaze over the top.

WEDGE SALAD DIP

I found this recipe on Pinterest recently, and I thought…”Genius!’ This dip has all of the incredible flavors of a wedge salad, serves a crowd and is always a hit! Duplicating this as a Greek Salad Dip, or any of your favorite salad combos work well! *As a side note, however, not everyone loves blue cheese, so I like to use the blue cheese on 1/2 and label it!

IMG_8473INGREDIENTS
  • 8 oz. cream cheese, softened
  • 1 c. sour cream
  • 1 package Ranch Dressing Mix
  • 1½ c. chopped romaine lettuce
  • ½ c. chopped tomatoes
  • ½ c. chopped cooked bacon
  • 2-4 oz. crumbled blue cheese (according to taste)
  • 1 Tbsp. chopped fresh chives

DIRECTIONS

  1. Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth.
  2. Spread into the bottom of a 9-inch pie plate or other similarly sized pan.
  3. Top with lettuce, tomatoes, bacon, blue cheese, and chives.
  4. Enjoy with your favorite crackers

NOW FOR THE MAIN COURSE!!

Crowd pleasing  and delicious!

GRILLED HOT ITALIAN SAUSAGE SANDWICHES WITH ROASTED ONIONS AND PEPPERS

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  • Pre-heat oven to 400*F.
  • Slice assorted peppers, red, yellow, green & orange in 1/2″ slices.
  • Slice sweet onions, preferably Vidalia in 1/2″ slices.
  • Place onions & peppers in a roasting pan. Drizzle 3 T. over top & sprinkle with salt & pepper. Roast approximately 20 minutes, stirring occasionally, until vegetables are transparent. 
  • *Careful not to over-roast or they become mushy…..
  • Grill assorted Italian sausages. Cut into 2 inch slices & place on top of the onions & peppers. Serve with fresh Italian rolls & enjoy!

 

For dessert?? Vanilla Ice cream with fresh sliced peaches on top!

VANILLA ICE CREAM WITH PEACHES

Dear Friends,

Thanks so much for swinging by! As I have gotten older, even though I love to cook….and eat….dining out is soooo much easier. I’m constantly on the hunt for dishes that have amazing flavor and have the look of something complicated that took a lot of time to prepare.

Cheers to enjoying your Labor day filled with time spent just the way you like it.

Until next time…

🍹Laura

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Gimme S’more Lovin’ this Summer!

Ahhhhh….summertime! Picnics and seasonal celebrations calls for putting a twist on your favorite treats! 

All the ‘fixins’ for a desert s’mores buffet seems like a great idea until the next day when the ants have invaded the delicious droppings from the well intended sweet treat. “What was I thinking,” you remind yourself.  

Well, alas, here is an inviting alternative to the work and the mess while preserving the integrity of the sweet s’more…. S’Mores Cookies which I found in a back issue of Cuisine Magazine.

No more long, hot, dangerous pokers prancing around the fire in the dark, carrying a flaming marshmallow in search of that elusive graham cracker and chocolate. This delicious cookie even looks the part!

S’Mores Cookies

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Enjoy the delicious taste of s’mores without the mess with these S’Mores Cookies!

Makes 4 dozen cookies
1 cup all-purpose flour

  • 3/4 cup fine graham cracker crumbs
  • 1/2 tsp. each baking soda and kosher salt
  • 1 stick unsalted butter, softened (8 Tbsp.)
  • 1/2 cup creamy peanut butter
  • 1/2 cup each granulated sugar and packed
  • brown sugar 1 egg
  • 1 tsp. vanilla extract
  • 24 large marshmallows, halved horizontally or the new flat ones 
  • 48 Hershey’s chocolate bar pieces (4 bars)IMG_8128

Preheat oven to 375°.

  1. Whisk together flour, graham cracker crumbs, baking soda, and salt in a bowl.
  2. Cream butter, peanut butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 5 minutes.
  3. Beat in egg and vanilla until incorporated. Blend in flour mixture on low speed just until incorporated.
  4. Scoop dough with #60
    scoop (about 1 Tbsp.) onto ungreased baking sheets.
  5. Bake cookies 4 minutes. Top each with a marshmallow half and bake until golden, 4–5 minutes more.
  6. Transfer cookies to cooling racks, press chocolate pieces on top, and let stand 5 minutes. 

Dear Friends, Cheers to summertime, picnics and all of the celebrations that create great memories! I love this s’mores cookie, because the thought of rescuing the little ones from flaming marshmallows and dangerous sharp pokers is relieving at best! Feel free to shop my latest finds for trends in style for home and you!

Cheers and happy baking!

🍷 Laura

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