Wednesday, February 10, 2010

Feta Turkey Burgers

These are delicious, and healthy! As usual, I snuck in some fresh spinach which added a lot of nutrition, flavor and color to these burgers. The day after I made these, I saw a similar recipe on a blog I follow - but it also had sun-dried tomatoes mixed in! I thought that would be sooo yummy. Next time, I'll try it out!

Hamburger Buns

Making your own hamburger buns really adds that home-cooked touch to your hamburgers or sandwiches. Remember, as with most basic bread doughs - they can easily be frozen after the first rising and after shaping. Not going to use all of your buns? Just throw the rest in the freezer. To cook from the freezer - allow to thaw at room temperature 6 to 8 hours, or leave in the refrigerate overnight. Then, cook in your 350 degree oven as normal!

Monday, February 8, 2010

Maple Glazed Salmon

This recipe is courtesy of my friend, and my husband's crush, Rachael Ray. I saw this on her show last week - moments after I saw that Albertson's was having a sale on salmon. Fate, I know! This is the first time I have tried one of her recipes - and I'm glad I did! With the base of the sauce being maple syrup, at first I was afraid that it may taste a little like French-toast-fish. But the syrup added just the perfect amount of sweetness, and did not overpower the taste of the salmon at all. This is a perfect main dish for a "fancy" dinner - that really only takes 10 minutes or so to prepare.

Garlic Asparagus

I love asparagus! Toss it with some butter and garlic, and you can't go wrong!

Tuesday, February 2, 2010

Baklava

This is traditionally a Greek dessert. But ask any Armenian, and they will tell you it was their own. No matter who thought it up first, it is delicious!

I have a little spray bottle that I like to use for the butter when I make baklava. Spraying the butter on will take so much less time, and use so much less butter then if you were to brush it on.

Also, make sure you cut your baklava before you bake it. I have found that the easiest way to do this is to have a dry, unbuttered top layer. Pull out your best knife, and carefully cut it into pieces. I like to cut it into 6 pieces by 4 pieces, then cut each of those in half diagonally. After it has been cut, spray on your last layer of butter.

This is really a treat that is better the next day, after the layers have had time to absorb the sauce that you pour on top. The cooler the sauce and the baklava are before you pour it on top, the better. If they are both hot the baklava can get soggy. I usually pour cooled sauce on warm baklava, and it turns out fine. Just make sure neither are still hot!

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