TOPPINGS FOR GRILLED BURGERS

Summer -- nothing tastes as good a hamburger fresh off the grill!  As much as I love the convenience of a gas grill, I really prefer the taste you get from charcoal for burger.  Either way you cook them, these toppings will make a big impression.

Grilled Onions – I like to use caramelized onions.  Here is a hint toward the end of the cooking add a about a teaspoon of Balsamic Vinegar and let it reduce down.  Makes a HUGE difference!

Bacon – You can use Turkey Bacon – it will taste just as good and cut down on the fat.  Or use regular bacon or even the new vegan type.  I cook mine on the stove top but you can microwave bacon too.

Cheese – There are so many choices – Cheddar, American, Pepper jack.  Try a new one – cheese blends like Italian cheeses or Mexican cheeses.  These add a totally new flavor.  Or try Blue Cheese.

Salsa - little kick instead of ketchup

Compound Butter – I love making a compound butter with finely diced shallots and putting that on the burger after it comes off the grill.  Yum! Use your imagination!!

Of course the better the ingredients the better results on any of these.  And by the way, you can use all of these with a Turkey Burger or Vegetarian burger too.

LOW FAT CHICKEN SALAD

I received some questions about the salad recipes on a recent post.  Several people wanted a low fat version.  So here it is!

Chicken Salad (Low fat version)

1 – 2 Boneless skinless chicken breasts poached in broth and allowed to cool in the broth. Tehn dice or shredd to get bite sized peices.

1 small Granny Smith apple diced – do core it but can leave the peal on or not – your choice.  Be sure put the pieces in some lemon juice to prevent turning dark

½ of red onion – I prefer this grated but a small dice will work too

¼ cup of Red Seedless Grapes – sliced in half - I use Red Flame

¼ - ½ cup of plain nonfat yogurt

1 tespoon honey or to taste

Mix all of this and then add salt to taste – about ½ teaspoon to start.

You can also use any of the following to add a little different taste

1 Teaspoon Madras Curry

¼ cup diced pecans

½ teaspoon Dijon Mustard

I would not add the mustard if you add the curry.  This is very good served with Toast points, crackers or as a lettuce wrap.

COLD SALAD PLATES FOR SUMMER

The summer’s heat often drains us of any wish to stand next to a hot stove or oven.  Here are some of my favorite cold plates for Summer.

Chicken Salad

There are a lot to way to fix Chicken Salad!  The two methods I prefer are Chunky and Pate’ For the Chunky I like to roast chicken breast on the bone with the skin on.  I feel that this make the meat moist and tender.  As soon as the chicken is cool to the touch, take the skin off and debone the breast.  Chop or shred the meat to the size you like.  Then add the following.

For two breasts-

2 stocks of Celery diced

½ Red Onion diced

¼ cup sweet relish

Salt and Pepper

½ cup Mayo

1 teaspoon Dijon Mustard

Mix well taste for seasoning and then refrigerate for at least one hour before serving.

Pate’ style

For this I poach the Chicken Breasts in broth and add some DAVIS DUST.  Mix the broth with the seasonings and place the chicken in the cool water.  Bring to a simmer – do not let it boil or the meat will be tough and dry.  Cook until the temperature is 170.  Let the meat cool in the broth until you can handle it.  Cut into large dice.

Put the following in a food processor fitted with a metal blade.

½ white onion – rough chopped

2 stocks of celery rough chopped

Pulse until they are a fine dice

Add the chicken and pulse until the mixture comes together and there are no large pieces.  Add:

½ cup Mayo

1 teaspoon Dijon Mustard

Pulse to mix.  Taste for seasonings and adjust.  At this point you can add any of the following to taste

Sweet Relish

Capers

Chill covered for an hour.  I use this on crackers or with raw veggies as an appetizer.  I also use this on white bread for tea sandwiches

Both of these can be served on a bed of lettuce with radishes, green onion and hard boilde eggs as a salad plate.