Grilled Steak Fries with Citrus-Thyme Aioli

Sorry, this picture is so terrible, but the end result was quite delicious.  I got this recipe from watching Bobby Flay's Grill It!  Since I didn't feel like making Marc bother with the grill, I broiled them in the oven instead.  I made these to go along with turkey burgers the other night.  I usually have a hard time getting my oven fries crispy and browned.  Since I can eat potatoes cooked ANY way, it usually doesn't bother me too much, but I still keep trying.  These turned out perfectly golden and crisp.  I am also usually too lazy to make any dipping sauce to go along with my fries.  Ketchup is just so much easier.  I am so glad I actually took the time to make the aioli.  It had a slight citrus flavor and the coolness really complemented the hot fries. 

Grilled Steak Fries with Citrus-Thyme Aioli from this recipe from http://www.foodnetwork.com/
1 cup mayonnaise
2 cloves garlic, smashed to a paste
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred (I only had regular.)
1 1/2 teaspoons finely chopped fresh thyme leaves
1/4 teaspoon smoked paprika
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 russet potatoes, scrubbed
1/4 cup canola oil
1 1/2 teaspoons finely chopped fresh thyme leaves (I used fresh rosemary instead.)

Preheat oven to broil.

In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Place evenly on a baking sheet and brush the potatoes with oil.  Season with salt and pepper, to taste.  Broil for 10 minutes and then flip fries to the other side.  Cook for around another 10 minutes, until fries are golden brown. 

Serve warm with aioli.

Turkey Burgers with Carmelized Onions

I love hamburgers.  I also love turkey burgers.  I know some people eat turkey burgers because they think they are healthier for you, but I buy lean ground beef and ground turkey meat that have the same amount of fat.  I think you could make this with either one.  I honestly thought these were the best turkey burgers I have ever had.  I kind of made up the recipe as I went along and added what I thought would go.  The grated carrots added moisture and helped me feel better about squeezing in some veggies.  The chipolte pepper added just a hint of spiciness.  I might add more next time.  Overall, these were juicy and  flavorful- everything I look for in a burger.  I will definitely be making these again.

Turkey Burgers with Carmelized Onions

1 large onion

1 1/4 pound ground turkey

1 cup grated carrot

1 cup shredded cheddar cheese

1 chipolte in adobo sauce, finely chopped, plus about a teaspoon of the juice

2 garlic cloves, minced

1 tsp. salt

1/4 tsp. of pepper

2 tbsp. parsley, chopped

1/2 tsp. onion powder

Preheat oven to broil.

Cut onion into thin slices.  Sautee in a little olive oil over medium heat, stirring frequently.  It took about 20-25 minutes for the onions to be soft and carmelized.  Set aside.

In a large bowl, combine all other ingredients (besides onion).  Mix well and form into flat patties.  This can make anywhere from 4-6 patties, depending on how big or small you want them.  Place burgers on a baking sheet and place on the top rack.  Broil for around 10 minutes on each side, or until burgers reach 165 on a meat thermometer.  Serve on hamburger buns (or Arnold's Sandwich Thins) and top with carmelized onions.

White Pizza with Roasted Mushrooms

This would be a good appetizer or good served with a salad for dinner.  This pizza was very tasty.  I really liked the mixture of the mushrooms, ricotta and Pecorino cheese, along with the fresh flavor of the herbs.  I followed the recipe as is, but next time I will add some chopped garlic and carmalized onions or shallots.

White Pizza with Roasted Mushrooms  from Cooking Yourself Thin Faster

3 tbsp. olive oil

1 store bought pizza dough

1 cup reduced fat- ricotta cheese

3 tbsp. grated Pecorino Romano Cheese

Freshly ground pepper and salt to taste

5 oz. mushrooms, stems removed, any variety depending on what you like (I just used white.)

1/4 tsp. fresh rosmary or sage, chopped

Preheat oven to 450.  Spray a baking sheet with cooking spray or use a tbsp. of olive oil.

Stretch the pizza dough onto the baking sheet, covering as much as the pan as possible.  Brush with 1 tbsp. of olive oil.

Spread the ricotta cheese over the pizza.  Sprinkle with Pecorino and pepper.  Tear the mushrooms into small pieces and place in a small bowl.  Toss with the remaining tbsp. olive oil, the rosmary or sage, and salt and pepper to taste.  Scatter the mushrooms over the top of the cheese.

Bake for about 15-20 minutes, until crust is brown and golden.

Servings:  8-12 for an appetizer          Calories:  160          Total Fat:  9 g

Corn Salsa with Lime

This is an easy, decicous Weight Watchers recipe from Gina's Weight Watchers Recipe's Blog.

Corn Salsa with Lime from this recipe from http://www.skinnytaste.com/

4 cups cooked corn (20 oz)

2 vine ripened tomatoes, seeded and diced

1/2 red or white onion, diced

2 scallions, chopped finely

1 jalapeno, chopped finely (remove most of the seeds)

2 tbsp. chopped cilantro

1 1/2 limes, juice of

ancho or chipotle chili powder, sprinkle to taste

salt and pepper to taste

Combine all ingredients in a large bowl.  Refrigerate for at least an hour. 

Serves:  6        Serving Size:  about 1 cup       Calories:  104       Points:  1.25 WW points