Cranberry Bog Turkey Burgers

From Rachael Ray

Ingredients

Bog Burgers:

• 1 1/3 pounds (the average weight of one package from meat case) ground turkey breast
• 1 small McIntosh apple, finely chopped
• 1 small white onion, chopped
• 1 rib celery from heart of the stalk, finely chopped
• 1 rounded teaspoon poultry seasoning
• Salt and pepper
• Vegetable oil, for drizzling
• 4 sandwich size sourdough English muffins
• 1 cup prepared whole berry cranberry sauce
• 1/2 cup mayonnaise or reduced fat mayonnaise
• 8 leaves Bibb lettuce, cleaned

Directions

Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oiland cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts.

Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives.

BBQ Spiced Chicken with Salsa Salad and Pumpkin Chipotle Polenta

From Rachael Ray

Ingredients

• 1 tablespoon grill seasoning
• 2 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon coriander
• 3 tablespoons dark brown sugar
• 4 boneless skinless chicken breasts
• 4 tablespoons extra-virgin olive oil, divided
• 4 plum tomatoes, chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, chopped
• 1/4 fresh pineapple, cut into spears and grilled
• 2 limes
• A handful fresh cilantro leaves, chopped
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1 cup milk or half-and-half
• 1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
• 3/4 cup quick cooking polenta
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons butter
• 2 tablespoons honey

Directions

1. Heat grill pan over medium-high heat.
2. Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.
3. Chop and combine the tomatoes, bell pepper, onions and grilled pineapple spears.
4. Place chicken on grill and cook 6 to 7 minutes on each side.
5. Dress the salad with lime and a couple tablespoons extra-virgin olive oil. Season the salad with cilantro, salt and pepper.
6. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.
7. Serve polenta with chicken and salsa salad.

Cook's Comments:

- use only half as much red onion, otherwise it overpowers the salad

- I would probably add mango to the salad next time too

- for the polenta, the chipotle pepper was STRONG so I would cut the amount in half or even just do a quarter of a pepper .... unless of course you really love spice