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.

Banana Coconut Luau Cake

Ingredients

Cake:

• 1/2 cup cake flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1 pinch salt
• 1/4 cup butter, at room temperature
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 large egg, at room temperature
• 1/2 cup heavy cream
• 1 ripe banana, mashed
• 1/2 teaspoon vanilla extract

Macadamia Brittle and Coconut Caramel Sauce:

• 1/4 cup macadamia nuts, toasted and roughly chopped
• 2 tablespoons butter, at room temperature
• 1 cup sugar
• 1/4 cup water
• 1 pinch cream of tartar
• 1/4 cup coconut milk

Service:

• 8 pineapple rings
• 1 pint coconut ice cream
• 1/2 bunch mint

Directions

Cake:

Preheat the oven to 350 degrees F.

Grease and flour 1 (12-cup) muffin tin.

In a medium bowl, combine the flours, baking powder, ginger, and salt.

In a large bowl of a stand mixer, add the butter and sugars and beat until the mixture is very light and fluffy. Mix in the egg until incorporated. While the mixer is running, add in the dry ingredients and then the cream. Scrape down the sides of the bowl and beat in the mashed banana and vanilla. Fill each muffin cup 2/3 of the way with the batter.

Bake the muffins until toothpick inserted in the center comes out clean, about 15 minutes. Remove the tin from the oven and, when cool enough to handle, transfer the muffins to a cooling rack.

Brittle and caramel sauce:

Line a sheet pan with a silpat or aluminum foil that has been generously buttered.

Toss the macadamia nuts with the butter in a medium bowl.

In a heavy-bottomed saucepan, combine the sugar with the water and cream of tartar. Bring the mixture to a boil over medium-high heat. When the syrup reaches a medium golden-amber color, switch off the heat and stir half of the syrup into the bowl with the macadamia nuts. Pour the mixture onto the prepared sheet pan and let the brittle cool. To the remaining caramelized sugar, carefully stir in the coconut milk. Cool the sauce completely before using.

When the brittle has cooled, chop it roughly with a knife.

Service:

Arrange a pineapple ring on a small plate. Invert a cake onto the pineapple ring. Top with a small scoop of coconut ice cream and a sprinkling of the chopped macadamia brittle. Drizzle the dessert with 2 tablespoons of the caramel sauce and garnish with some mint. Repeat with remaining ingredients and serve.

Sweet Peach Chicken and Greens

I liked this salad recipe, however when I made it we ended up not eating it right away so it turned out to be a little soggy and wilted. The flavors were really good...though I doubt I'd make it again as I'm not used to a salad being so sweet. I had chosen this recipe because I wanted to make something using Nanqi's yummy homemade peach jam that she had given to me.

Recipe from Rachael Ray Magazine, Aug 08

1 1/2 cups peach jam 3 tablespoons honey 2 tablespoons Dijon mustard 3 skinless, boneless chicken breasts (about 2 pounds) Salt and pepper

2 carrots 3 white peaches, thinly sliced 1 yellow bell pepper, thinly sliced 1 red bell pepper, thinly sliced One 10-ounce bag mixed greens

Directions:
1. In a large nonstick skillet, simmer the jam, honey and mustard, stirring, over medium-low heat. Season the chicken with salt and pepper and cook in the skillet, turning frequently with tongs, until cooked through, 15 to 20 minutes.
2. Using a vegetable peeler, shave the carrots into ribbons into a large bowl. Add the peaches, bell peppers and greens.
3. Transfer the chicken to a cutting board and slice into strips, then return to the skillet, stirring to coat. Add the chicken and glaze to the vegetables; season with salt and pepper and toss.

Pecan Carrot Bundt Cake

I thought this cake recipe was great and so did everyone else that got the privilege of trying it. I will definitely be making this one again. The citrus flavors are the best part and makes it a great cake to enjoy in the summer...though it really could be a great year-round cake.

Recipe from Taste of Home Recipe Book

• 1 cup butter, softened
• 1 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 tablespoons grated lemon peel
• 2 tablespoons grated orange peel
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 pound carrots, grated
• 1 cup raisins
• 1 cup chopped pecans
• FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1-1/2 to 2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions:
In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients; gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and pecans.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to wire rack.
For frosting, in a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Frost cake; sprinkle with pecans. Yield: 12-16 servings.