June Blogging Adventures Round Up!

Here’s a post dedicated to all the blogging adventures I hosted for the month of June 2008. Thanks to all those that participated and Congratulations to the many blogging event winners!

Fudge Swap!
Blog Event Giveaway Winner: Frances of It’s All About Me!
What a wonderful event where we all got a piece of everyone’s fudge to enjoy.
A few entires were received and some very unique ones to try!

Salad Spinning
Blog Event Giveaway Winner: Jude of Apple Pie, Patis & Pate
This was a great event full of various salad recipes.

Chef Spotlight: Chicago Chefs
No blog entries were received, but it was a great event where we paid
homage to Chicago chefs. Recipes of the dishes featured at the dinner are included here.

Tasting Sessions: Honey
Blog Event Giveaway Winner: Kim of Live, Love, Laugh, Eat!
Although the actual tasting event was cancelled, the blogging adventure
continued on! A couple recipes using honey are highlighted.

Wine & Dine: Riesling & Japanese Fare
Blog Event Giveaway Winner: Becke of Columbus Foodie
This monthly event celebrated Japanese cuisine by pairing it with Riesling wines.
You’ll find a great collection of Japanese recipes here.

Burger Bonanza!
Blog Event Giveaway Winner: Kristy of Kristy’s Recipes
This event was focused on burger recipes and provides a whole range of ideas
on creating unique burgers and using an array of burger toppings.


June Tasty Tools: Juicer Round Up!
This event highlighted the juicer tool and all the great recipes using it.

Advertisements

June Blogging Adventures Round Up!

Here’s a post dedicated to all the blogging adventures I hosted for the month of June 2008. Thanks to all those that participated and Congratulations to the many blogging event winners!

Fudge Swap!
Blog Event Giveaway Winner: Frances of It’s All About Me!
What a wonderful event where we all got a piece of everyone’s fudge to enjoy.
A few entires were received and some very unique ones to try!

Salad Spinning
Blog Event Giveaway Winner: Jude of Apple Pie, Patis & Pate
This was a great event full of various salad recipes.

Chef Spotlight: Chicago Chefs
No blog entries were received, but it was a great event where we paid
homage to Chicago chefs. Recipes of the dishes featured at the dinner are included here.

Tasting Sessions: Honey
Blog Event Giveaway Winner: Kim of Live, Love, Laugh, Eat!
Although the actual tasting event was cancelled, the blogging adventure
continued on! A couple recipes using honey are highlighted.

Wine & Dine: Riesling & Japanese Fare
Blog Event Giveaway Winner: Becke of Columbus Foodie
This monthly event celebrated Japanese cuisine by pairing it with Riesling wines.
You’ll find a great collection of Japanese recipes here.

Burger Bonanza!
Blog Event Giveaway Winner: Kristy of Kristy’s Recipes
This event was focused on burger recipes and provides a whole range of ideas
on creating unique burgers and using an array of burger toppings.


June Tasty Tools: Juicer Round Up!
This event highlighted the juicer tool and all the great recipes using it.

June Tasty Tools: Juicer Round Up!

This has been a busy month for me… and surely for many others! As a result, the June Tasty Tools: Juicer event is a little slim, but still full of lots of great entries. Thank you to all those that participated! Maybe I chose an unpopular kitchen tool – Juicer… Have folks resorted to bottled juices rather than juicing their own? (I know I’m guilty for having a bottle of lemon juice in my fridge, only because lately, the price for lemons is a bit high!)

If you weren’t able to make it to our June Tasty Tools: Juicer event, hopefully you can participate in July’s Tasty Tools… We’re highlighting Pastry & Basting Brushes! So if you plan on making a dish requiring the use of a pastry or basting brush, submit them to the event all throughout the month of July. All July Tasty Tool entries must be submitted by July 31st… and the round up will be posted August 1st. Now here are the juicy entries for the Tasty Tools: Juicer event:

Shrimp Scampi with Fresh Lemon Juice
submitted by Karen of Loves To Eat
from Tampa, FL

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth-I used a dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.Heat a large skillet over medium heat. Season the shrimp with salt and pepper.

Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve. I served it over pasta!

Fruit Lassi
submitted by Sita of For Spicy Lovers
from Sydney, Australia

1 Mango (peeled and cut into cubes)/3 tbs Mango pulp or
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar
1/4 tsp Cardamom powder (optional)

Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator
for an hour ( if you want to skip this, use ice cubes. But I don’t like ice cubes).
Pour into glasses, and serve.

Pink Lemonade
submitted by Becke of Columbus Foodie
from Columbus, OH
adapted from several recipes on Recipezaar

1/3 c. freshly squeezed lemon juice
1/4 c. sugar
1 1/3 c. cold water
1 tsp. grenadine syrup

Mix all ingredients together in a pitcher and whisk until the sugar is dissolved.
Serve in a tall glass over ice.

Orange Sherbet
submitted by Annie of Annie’s Eats
from Indianapolis, IN
recipe from Source: Williams Sonoma Ice Cream

2 cups fresh orange juice (from 6-8 oranges)
¼ cup sugar
1 cup whole milk

In a bowl, stir the orange juice and sugar together until the sugar dissolves. Strain the mixture through a fine-mesh sieve into a nonaluminum bowl. Pour the milk into another bowl. Cover both bowls and refrigerate until chilled, at least 3 hours or up to 8 hours.

Mix the orange juice and milk together. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Transfer the sherbet to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Key Lime Pie
submitted by Carrie of Carrie’s Sweet Life
from Minnesota

Carrie’s recipe comes from one of my favorite bloggers & bakers, Peabody of Culinary Concoctions of Peabody. This also happens to be my favorite fruit pie, so thanks Carrie for highlighting this for the event!

1/2 cup key lime juice, fresh if possible
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided
5 egg yolks
whipped cream, for garnish
1 coconut-pecan graham cracker pie shell (recipe follows)

Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.

Coconut-Pecan Graham Cracker Crust
1 ¾ cups crushed graham cracker crumbs
1/3 cup sweetened coconut flakes
1/3 cup sugar
1/3 cup pecans
7-8 TBSP melted butter

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.
Bake crust for 10 minutes at 400F. If you are using the mini pie pans, pre baking is not necessary.

June Tasty Tools: Juicer Round Up!

This has been a busy month for me… and surely for many others! As a result, the June Tasty Tools: Juicer event is a little slim, but still full of lots of great entries. Thank you to all those that participated! Maybe I chose an unpopular kitchen tool – Juicer… Have folks resorted to bottled juices rather than juicing their own? (I know I’m guilty for having a bottle of lemon juice in my fridge, only because lately, the price for lemons is a bit high!)

If you weren’t able to make it to our June Tasty Tools: Juicer event, hopefully you can participate in July’s Tasty Tools… We’re highlighting Pastry & Basting Brushes! So if you plan on making a dish requiring the use of a pastry or basting brush, submit them to the event all throughout the month of July. All July Tasty Tool entries must be submitted by July 31st… and the round up will be posted August 1st. Now here are the juicy entries for the Tasty Tools: Juicer event:

Shrimp Scampi with Fresh Lemon Juice
submitted by Karen of Loves To Eat
from Tampa, FL

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth-I used a dry white wine
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.Heat a large skillet over medium heat. Season the shrimp with salt and pepper.

Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve. I served it over pasta!

Fruit Lassi
submitted by Sita of For Spicy Lovers
from Sydney, Australia

1 Mango (peeled and cut into cubes)/3 tbs Mango pulp or
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar
1/4 tsp Cardamom powder (optional)

Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator
for an hour ( if you want to skip this, use ice cubes. But I don’t like ice cubes).
Pour into glasses, and serve.

Pink Lemonade
submitted by Becke of Columbus Foodie
from Columbus, OH
adapted from several recipes on Recipezaar

1/3 c. freshly squeezed lemon juice
1/4 c. sugar
1 1/3 c. cold water
1 tsp. grenadine syrup

Mix all ingredients together in a pitcher and whisk until the sugar is dissolved.
Serve in a tall glass over ice.

Orange Sherbet
submitted by Annie of Annie’s Eats
from Indianapolis, IN
recipe from Source: Williams Sonoma Ice Cream

2 cups fresh orange juice (from 6-8 oranges)
¼ cup sugar
1 cup whole milk

In a bowl, stir the orange juice and sugar together until the sugar dissolves. Strain the mixture through a fine-mesh sieve into a nonaluminum bowl. Pour the milk into another bowl. Cover both bowls and refrigerate until chilled, at least 3 hours or up to 8 hours.

Mix the orange juice and milk together. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Transfer the sherbet to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Key Lime Pie
submitted by Carrie of Carrie’s Sweet Life
from Minnesota

Carrie’s recipe comes from one of my favorite bloggers & bakers, Peabody of Culinary Concoctions of Peabody. This also happens to be my favorite fruit pie, so thanks Carrie for highlighting this for the event!

1/2 cup key lime juice, fresh if possible
1/4 cup heavy whipping cream
1/3 cup Mascarpone cheese, room temperature
1 can (14 ounces) sweetened condensed milk
1 to 2 teaspoons finely grated lime or key lime zest, divided
5 egg yolks
whipped cream, for garnish
1 coconut-pecan graham cracker pie shell (recipe follows)

Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.

Coconut-Pecan Graham Cracker Crust
1 ¾ cups crushed graham cracker crumbs
1/3 cup sweetened coconut flakes
1/3 cup sugar
1/3 cup pecans
7-8 TBSP melted butter

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.
Bake crust for 10 minutes at 400F. If you are using the mini pie pans, pre baking is not necessary.

Burger Bonanza with Event Round Up!

What’s summer without burgers on the grill?! Today I had some folks over for a burger bonanza. With a full burger ingredient bar at everyone’s disposal, we were able to make some amazing burgers.

For my burger ingredient bar, I offered an assortment of ingredients folks could mix into their burgers (turkey or beef) including: Spices: salt, pepper, italian seasoning, onion powder, garlic powder, dill seasoning, rosemary herb seasoning, citrus basil rub, peppercorn garlic rub, Thai seasoning, dried lemongrass, “Back of the Yard’s spice seasoning, Montreal steak seasoning, oregano, pastrami spice mix, cinnamon chipotle seasoning

Condiments: Chili garlic paste, fig & walnut confit, shallot confit, horseradish, French mustard, olive tapenade, soy sauce, liquid smoke, balsamic vinegar, sweet onion & blue cheese dressing, chopped garlic, french fried onions, crumbled bacon

Cheeses: Danish blue cheese crumbles, grated romano, brie, parmesan, asiagoWith so many various ingredients to combine our ground turkey and ground beef with, you can only imagine the wonderful burger combinations we came up with! After we prepared our burgers, it was off to the grill… Now with our burgers done, we all moved towards the burger topping bar I offered. The things I had out for my guests to top their burgers with included:

Cheeses: pepper jack, colby jack, mild cheddar, mozzarella, baby swiss, american

Veggies: romaine & iceberg lettuce, sliced hierloom tomatoes, sliced cucumbers, sliced red onion, sauteed mushrooms

Condiments: ketchup, mustard, relish, honey BBQ sauce, mayo, salsa

Buns: white & whole wheat

Accompaniments: chips, cheese tortellini pasta salad, fresh watermelon & Toll House chocolate chip cookies, tropical fruit spritzer & assorted beers With some leftover turkey & beef to play with, I took advantage of this time to make some burgers that I plan on serving during July 4th. Here are the burger combinations I made to freeze & enjoy later…

With ground beef:
– caramelized mushrooms, bacon, minced garlic, shallot confit, “Back of the Yards” seasoning
– blue cheese crumbles, crumbled bacon, shallot confit, balsamic vinegar, minced garlic
– cinnamon chipotle seasoning, onion powder, minced garlic, black pepper, french fried onions
– grated romano cheese, montreal seasoning, french fried onions

With ground turkey:
– italian sausage mixture, romano cheese, shallot confit, minced garlic, black pepper, salt
– pastrami spice mixture
– fig & walnut confit, black pepper, stuffed with a brie cheese center, salt
– chili garlic paste, dried lemongrass, onion powder, garlic powder, black pepper, salt

To join in the fun, we had some great blogger entries submitted for the corresponding “Burger Bonanza Blogging Event! The winner of the Burger Bonanza giveaway is Kristy of Kristy’s Recipes! She won a great burger cookbook filled with various recipes using chicken, turkey, beef, pork, seafood and vegetables to try out. Check Kristy’s entries as well as others below for additional inspiration on some burger ideas:

Blackeyed Bean Burger
submitted by Divya of Dil Se
from Los Angeles, CA

Black – eyed beans – 1 cup
Chickpeas – 1/2 cup
Onion – 1/2 chopped roughly
Ginger – 1 inch
Garlic – 3 pods
Green Chillies – 2
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoons
Gram flour / Besan – 3 tablespoons
Lime juice – 1 tablespoon
Salt to taste

Add all these ingredients and blend them together and adjust the salt and seasonings.
Add a little water if necessary while blending..The blended mixture should hold together to form patties.If it is too wet and do not hold together, add a little more flour..
Divide into equal sized balls and press them slightly to form patties of about quarter inch thick..
Refridgerate for about half an hour so that it becomes firm..
It can be cooked shallow frying, deep-frying or baking them..
If baked it should be brushed with oil..Otherwise it might dry off..They should be cooked until they turn golden brown in colour..
I baked them and topped the patties with tomato, onions, mustard sauce, jalapeno pickles and lettuce..Place these between burger buns and enjoy!

Asian Pork Burgers
submitted by Elly of Elly Says Opa!
from Chicago, IL

1 lb. ground pork
1.5 Tbsp. low sodium soy sauce
2 scallions (whites and greens), sliced
3 cloves garlic, minced or pressed
1 knob ginger, peeled and minced or grated
1/4 tsp. red pepper flakes
salt (not a lot since you have the soy sauce) and pepper to taste

Mix all ingredients together (being careful not to overmix) and form into patties. Grill until done, about 6 minutes per side.

For the slaw, I don’t have a real recipe. All I did was stir fry some veggies (shredded cabbage and carrots, bean sprouts, and mushrooms) and then stirred in a little soy sauce and fish sauce at the end).

Ground Chicken Taco Burgers
submitted by Kristy of Kristy’s Recipes

1 pound ground chicken
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 package dry taco seasoning mix
1 egg
salt and pepper, to taste

Combine all ingredients. Shape into hamburgers. Grill.
Top with cheese if desired.

Buffalo Chicken Burgers
submitted by Kristy of Kristy’s Recipes

1 package ground chicken
1 cup panko bread crumbs
1 can crushed pineapple, drained
1 cup Franks Red Hot Sauce
1 egg (I use All Whites egg substitute)

Combine ingredients. Pat out burgers. Grill.

Tasty Satay Beef Burger
submitted by Rita of Mochachocolata-Rita
from Hong Kong

The Satay Sauce – You could use ready made satay sauce, such as Lee Kum Keee’s Satay Sauce, dissolve a couple of tablespoons with a bit of hot water, mix in chopped corriander. Add finely chopped chilli if you like your satay sauce hotter.

The Caramelized Onions – Half roughly chopped onions, a small clove of garlic (finely chopped), saute with a bit of olive oil, add 2 tbsp soy sauce, 4 tbsp Indonesian sweet soy sauce (or replace with brown sugar or palm sugar), a bit of hot water, cook until the onions are caramelised.

The Buttery Buns – Butter your buns and heat them on a fry pan.

The Juicy Burger Patties – Minced beef, salt, pepper and chopped corriander. I browned and grill ’em until well done to get rid of any microscopic creepy crawlies. Add some satay sauce about one minute before you get them off the heat.

Pour more satay sauce on top. That’s one juicy ‘n tasty patty. Start to build your layers.

Add the caramelized onion and a bit of the sauce.

Add sliced cucumber. Fresh or pickled (acar timun : Indonesian pickled cucumber, marinated in vinegar, sugar, shallot and chilli, refrigerated overnight). Add fresh corriander.

Serve with oven grilled chips with some satay sauce and a glass of iced dry ginger ale.

Burger Bonanza with Event Round Up!

What’s summer without burgers on the grill?! Today I had some folks over for a burger bonanza. With a full burger ingredient bar at everyone’s disposal, we were able to make some amazing burgers.

For my burger ingredient bar, I offered an assortment of ingredients folks could mix into their burgers (turkey or beef) including: Spices: salt, pepper, italian seasoning, onion powder, garlic powder, dill seasoning, rosemary herb seasoning, citrus basil rub, peppercorn garlic rub, Thai seasoning, dried lemongrass, “Back of the Yard’s spice seasoning, Montreal steak seasoning, oregano, pastrami spice mix, cinnamon chipotle seasoning

Condiments: Chili garlic paste, fig & walnut confit, shallot confit, horseradish, French mustard, olive tapenade, soy sauce, liquid smoke, balsamic vinegar, sweet onion & blue cheese dressing, chopped garlic, french fried onions, crumbled bacon

Cheeses: Danish blue cheese crumbles, grated romano, brie, parmesan, asiagoWith so many various ingredients to combine our ground turkey and ground beef with, you can only imagine the wonderful burger combinations we came up with! After we prepared our burgers, it was off to the grill… Now with our burgers done, we all moved towards the burger topping bar I offered. The things I had out for my guests to top their burgers with included:

Cheeses: pepper jack, colby jack, mild cheddar, mozzarella, baby swiss, american

Veggies: romaine & iceberg lettuce, sliced hierloom tomatoes, sliced cucumbers, sliced red onion, sauteed mushrooms

Condiments: ketchup, mustard, relish, honey BBQ sauce, mayo, salsa

Buns: white & whole wheat

Accompaniments: chips, cheese tortellini pasta salad, fresh watermelon & Toll House chocolate chip cookies, tropical fruit spritzer & assorted beers With some leftover turkey & beef to play with, I took advantage of this time to make some burgers that I plan on serving during July 4th. Here are the burger combinations I made to freeze & enjoy later…

With ground beef:
– caramelized mushrooms, bacon, minced garlic, shallot confit, “Back of the Yards” seasoning
– blue cheese crumbles, crumbled bacon, shallot confit, balsamic vinegar, minced garlic
– cinnamon chipotle seasoning, onion powder, minced garlic, black pepper, french fried onions
– grated romano cheese, montreal seasoning, french fried onions

With ground turkey:
– italian sausage mixture, romano cheese, shallot confit, minced garlic, black pepper, salt
– pastrami spice mixture
– fig & walnut confit, black pepper, stuffed with a brie cheese center, salt
– chili garlic paste, dried lemongrass, onion powder, garlic powder, black pepper, salt

To join in the fun, we had some great blogger entries submitted for the corresponding “Burger Bonanza Blogging Event! The winner of the Burger Bonanza giveaway is Kristy of Kristy’s Recipes! She won a great burger cookbook filled with various recipes using chicken, turkey, beef, pork, seafood and vegetables to try out. Check Kristy’s entries as well as others below for additional inspiration on some burger ideas:

Blackeyed Bean Burger
submitted by Divya of Dil Se
from Los Angeles, CA

Black – eyed beans – 1 cup
Chickpeas – 1/2 cup
Onion – 1/2 chopped roughly
Ginger – 1 inch
Garlic – 3 pods
Green Chillies – 2
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoons
Gram flour / Besan – 3 tablespoons
Lime juice – 1 tablespoon
Salt to taste

Add all these ingredients and blend them together and adjust the salt and seasonings.
Add a little water if necessary while blending..The blended mixture should hold together to form patties.If it is too wet and do not hold together, add a little more flour..
Divide into equal sized balls and press them slightly to form patties of about quarter inch thick..
Refridgerate for about half an hour so that it becomes firm..
It can be cooked shallow frying, deep-frying or baking them..
If baked it should be brushed with oil..Otherwise it might dry off..They should be cooked until they turn golden brown in colour..
I baked them and topped the patties with tomato, onions, mustard sauce, jalapeno pickles and lettuce..Place these between burger buns and enjoy!

Asian Pork Burgers
submitted by Elly of Elly Says Opa!
from Chicago, IL

1 lb. ground pork
1.5 Tbsp. low sodium soy sauce
2 scallions (whites and greens), sliced
3 cloves garlic, minced or pressed
1 knob ginger, peeled and minced or grated
1/4 tsp. red pepper flakes
salt (not a lot since you have the soy sauce) and pepper to taste

Mix all ingredients together (being careful not to overmix) and form into patties. Grill until done, about 6 minutes per side.

For the slaw, I don’t have a real recipe. All I did was stir fry some veggies (shredded cabbage and carrots, bean sprouts, and mushrooms) and then stirred in a little soy sauce and fish sauce at the end).

Ground Chicken Taco Burgers
submitted by Kristy of Kristy’s Recipes

1 pound ground chicken
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 package dry taco seasoning mix
1 egg
salt and pepper, to taste

Combine all ingredients. Shape into hamburgers. Grill.
Top with cheese if desired.

Buffalo Chicken Burgers
submitted by Kristy of Kristy’s Recipes

1 package ground chicken
1 cup panko bread crumbs
1 can crushed pineapple, drained
1 cup Franks Red Hot Sauce
1 egg (I use All Whites egg substitute)

Combine ingredients. Pat out burgers. Grill.

Tasty Satay Beef Burger
submitted by Rita of Mochachocolata-Rita
from Hong Kong

The Satay Sauce – You could use ready made satay sauce, such as Lee Kum Keee’s Satay Sauce, dissolve a couple of tablespoons with a bit of hot water, mix in chopped corriander. Add finely chopped chilli if you like your satay sauce hotter.

The Caramelized Onions – Half roughly chopped onions, a small clove of garlic (finely chopped), saute with a bit of olive oil, add 2 tbsp soy sauce, 4 tbsp Indonesian sweet soy sauce (or replace with brown sugar or palm sugar), a bit of hot water, cook until the onions are caramelised.

The Buttery Buns – Butter your buns and heat them on a fry pan.

The Juicy Burger Patties – Minced beef, salt, pepper and chopped corriander. I browned and grill ’em until well done to get rid of any microscopic creepy crawlies. Add some satay sauce about one minute before you get them off the heat.

Pour more satay sauce on top. That’s one juicy ‘n tasty patty. Start to build your layers.

Add the caramelized onion and a bit of the sauce.

Add sliced cucumber. Fresh or pickled (acar timun : Indonesian pickled cucumber, marinated in vinegar, sugar, shallot and chilli, refrigerated overnight). Add fresh corriander.

Serve with oven grilled chips with some satay sauce and a glass of iced dry ginger ale.

Japanese & Riesling Event with Round Up!

One way to beat the heat this summer is to enjoy some lighter cuisine – something that isn’t going to be too rich or heavy. One such cuisine is Japanese and this month we’ve paired it with a wine event focused on Rieslings. I provided a sampling of 5 Riesling wines and a handful of dishes, while my attendees bring over a Japanese inspired dish to share.Riesling is a white grape variety which originates in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world’s 20th most grown variety at 48,700 hectares, but in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly “terroir-expressive”, meaning that the character of Riesling wines is clearly influenced by the wine’s place of origin. — Wikipedia

Here are pictures of the events, along with some of the recipes of the dishes my guests prepared. (I’m still waiting for some recipes!) A couple of bloggers also participated in the corresponding Japanese & Riesling blogging event and their submissions are included below. Entries featuring Japanese recipes and recipes using Riesling wines were highlighted for this blogging event. A special congratulations goes to Becke of Columbus Foodie… she won the blogging event giveaway for this blogging event! She will be receiving a bamboo cooking utensil set to enjoy! Now onto the food & recipes…

Toasted Brown Rice
shared at the event by JoelenEdamame
shared at the event by JoelenCaramelized Sesame Sweet Potatoes
shared at the event by AbbieGinger Beef Stir Fry
shared at the event by LindaVegetable Gyoza/Potstickers
shared at the event by Linda Cucumber Wrapped Sashimi
shared at the event by Christie Pork & Vegetable Eggrolls
shared at the event by Joelen

Maki Rolls
shared at the event by Audrey Japanese Sweets
shared at the event by Yumi & Mom

Ginger Cheesecake
shared at the event by Susan
Mochi Sweet Bread
shared at the event by JenChocolate Chow Mein Spiders
shared at the event by ChristieJapanese Style Potato Salad
shared at the event by Sandra and Mike
recipe from Bento.com

1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
3 large sandwich slices of ham, cut into small squares
1/2 cup mayonnaise
Salt and black pepper to taste

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you’re ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.


Japanese Style Green Beans

shared at the event by Jen
recipe from allrecipes.com

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Cold Peanut, Chicken, and Soba Noodle Salad

shared at the event by Teresa
recipe from Emeril at FoodNetwork.com

12 ounces dried soba noodles, or other buckwheat noodles
3 tablespoons sesame oil
1/4 cup chopped green onions (green tops only)
1 jalapeno, seeded, stem removed, and minced
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup chicken stock
1/4 cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon Sherry
2 tablespoons fresh lime juice
1 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 cup chopped red bell pepper
1 whole skinless, boneless chicken breast, cut into strips and lightly poached, and chilled
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped roasted unsalted peanuts

Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Drain and transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover and refrigerate.

In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed. Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.

To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.

Wasabi Ginger Salmon
shared at the event by Joelen
recipe: original

2-3 lbs salmon, cut into filets
1-2 teaspoons wasabi powder
ginger sesame salad dressing
salt & black pepper to taste

In a large freezer bag, combine wasabi powder, salad dressing, salt & pepper.
Place salmon in freezer bag and marinate for at least 30 minutes to 1 1/2 hours.
After marinating salmon, reheat oven to 350.
Prepare a baking sheet lined with parchment paper.
Place salmon on parchment and bake for 35-40 minutes until done.

Okonomiyaki
submitted to blogging event
by Becke of Columbus Foodie
from Columbus, OH
180 g package okonomiyaki flour
180 ml water
2 eggs
3-4 oz. shiitake mushrooms, sliced
3-4 oz. savoy cabbage, sliced thinl
3-4 oz. diced chicken
Kewpie Mayonnaise, to taste
Okonomi Sauce, to taste

Mix together the okonomiyaki flour, water, and eggs into a batter, and then add in mushrooms, cabbage, chicken and any other ingredients you’d like to incorporate.

In a greased frying pan (I used olive oil spray) over medium high heat, ladle batter and spread out to fit the bottom of the pan. Allow to cook until underside is lightly browned and edges are set, and then flip over and allow other side to brown. Serve immediately dressed with Kewpie mayonnaise and Okonomi sauce.

Maki Sushi
submitted to blogging event
by Elyse of Dari Sapur Saya
from Osaka, Japan
Ingredients : Sushi rice, nori, kamaboko, tamagoyaki (eggroll), shiso leave, kampyou, lettuce, cucumber, mushroom, kani, mayonaise, denbu ( you can choose the ingredient for inside of sushi) but the primary ingredients are sushi rice and nori.

Place one sheet of nori lengthways across bamboo mat. dip finger in a bowl of vinegared water. pick up rice and place across center of nori and spread the rice over nori until covered, leaving little bit space of nori.

Place mushroom, eggroll, kani, shiso leave and lettuce ( or anything you want) on top of rice. Rolling the sushi forward with pressing gently but tightly. Cut roll with sharp knife in half, and slice both rolls again to give eight bite size pieces.