Sunday, July 25, 2010

Club Burger Sliders with Avocado-Ranch Dressing

By: Rachael Ray
8 Servings

Ingredients:

  • Extra-virgin olive oil (EVOO) or vegetable oil, for drizzling
  • 6 slices center-cut bacon, chopped
  • 2 pounds ground turkey or ground turkey breast
  • 1 small onion
  • 1 tablespoon hot sauce (eyeball it)
  • 2 tablespoons poultry seasoning (a couple of generous palmfuls)
  • Salt and pepper
  • 1 hass avocado
  • 1 cup sour cream
  • Juice of 1 lemon
  • 1 clove garlic, grated or finely chopped
  • A small handful of fresh chives, finely chopped
  • A smal handful of fresh dill, finely chopped
  • A small handful of flat-leaf parsley, finely chopped
  • 16 slices good-quality white or whole wheat bread
  • Bibb or butter lettuce leaves, for serving
  • 2 plum or vine-ripened tomatoes, thinly sliced

Directions:

  1. Preheat an outdoor grill or griddle pan to medium high. Place a skillet over medium-high heat. Add a drizzle of EVOO and the bacon to the pan and cook until crisp, about 5 minutes. Drain on paper towels to cool, then chop.

    While the bacon cooks, place the turkey in a large bowl. Grate the onion on top of the turkey to get 3 to 4 tablespoons onion juice. Add the hot sauce, poultry seasoning, salt and lots of pepper. Add the cooked bacon, mix and form 8 slider patties, about 2 1/2 to 3 inches wide. Drizzle with EVOO to coat lightly. Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.

    While the sliders cook, preheat the broiler. Place the avocado in a food processor. Add the sour cream, lemon juice, garlic, chives, dill and parsley; season with salt and pepper. Process into a smooth, thick sauce.

    Using a 3-inch round cookie cutter, cut out rounds of bread (or trim 1 inch of crust all the way around the bread slices to form small squares); discard the crusts. Arrange the bread on a baking sheet and toast under the broiler. Serve the bacon-turkey sliders with the lettuce, tomatoes and avocado-ranch sauce between the toasts.

Waldorf-Salad-Style Penne

6 Servings
Prep 25 min
Cook 10 min

Ingredients:

  • 1 pound whole wheat penne pasta
  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons fresh lemon juice
  • 1-1/2 teaspoons ground cumin
  • 3 ribs celery, chopped
  • 8 slices bacon, cooked and crumbled
  • 4 nectarines, 3 coarsely chopped and 1 sliced
  • 1 bunch chives, cut into 1/2-inch lengths
  • 3/4 cup coarsely chopped salted, roasted pecans

Get fresh
In autumn, swap pears for the nectarines.

Directions:

  1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.

  2. Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.

  3. To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.