At last, we are back from our long travels! I had a great time learnin' at my summer institute, but the real fun started when Dave and I began our East Coast tour. We went to NYC and enjoyed amazing weather, drinks and fun with the Ranfords (Ran-Atches were back in business with the new addition of Alec!), an amazing dinner at Craft, lunch with Soon and Alka...good times! Then we headed to Annapolis to hang with Gordon at the Avery's amazing house! Though we filled up on Painkillers (YUMMY drink made with 2 oz. dark rum, 1 oz. coconut milk/cream, 4 oz. pineapple juice, 1 oz. orange juice), crabs, long-neck clams, soft-shell crab sandwiches (this was just for Gordon and I, of course), and some amazing Irish food, I did make one night of healthy dinner. We had herbed turkey burgers, sweet potato fries and baked zucchini and onions (and a side of scotch that tasted of "tiny cigars" according to Dave).
HERBED TURKEY BURGERS
Ingredients
1 lb. ground skinless turkey breast
1 onion, finely chopped (I usually use 2-3 TBSP dried minced onion because the burgers stay together better that way)
¼ cup + 2 TBSP seasoned dried bread crumbs
3 TBSP minced parsley
3 TBSP reduced-cal mayo
1 TBSP minced basil
2 tsp Dijon mustard
½ tsp coarsely ground black pepper
Directions: Mix all ingredients. Shape into 4 patties and grill 5-6 minutes each side.
For the Sweet Potato fries, cut up 2-4 sweet potatoes into french fry-shaped sticks, place in large bag with 2 tsp olive oil, kosher salt and cinammon; shake well. Put on greased cooking sheet and bake at 400 for about 45 minutes, until really tender and brown. For the baked zucchini, slice zucchini and sweet onions thinly, place on baking sheet and spray with Pam or drizzle with olive oil. Add dried parsley, oregano, garlic salt, pepper and anything else that sounds good and bake at 350 until tender.
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