Kale and Broccoli Salad With Orange Dressing

 

 

 

 

 

 

 

 

 

So, even I eat healthy… sometimes. If I made this more often, I would be eating healthy ALL the time. There is nothing about this salad that isn’t good for you. I call it my heart healthy salad because it has all the ingredients that are essential for a healthy heart.   I make it with curly kale, broccoli, purple cabbage, dried cranberries and walnut pieces all tossed in a luscious orange dressing.  Besides it being so nutritious, it quick and easy to make!

 Kale and Broccoli Salad With Orange Dressing

 2 cups curly kale, chopped

1 cup broccoli florets

1 cup purple cabbage, finely sliced

3/4 cup walnuts, chopped

3/4 cup dried cranberries

½ cup diced white cheddar cheese

¼ cup shredded mozzarella

 

For the Orange Dressing

1/4 cup Mayonnaise

1/4 cup Greek Yogurt

2 tablespoons Apple Cider Vinegar

3 tablespoons fresh squeezed orange juice

2-1/2 teaspoons Dijon mustard

2 tablespoons pure maple syrup

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

 

Clean and chop the broccoli into bite-sized pieces. Tear the kale into pieces and gently massage the leaves. Place in large bowl.

Add in the cabbage and cheese and toss lightly. Add in the remaining ingredients. Store for an hour in the refrigerator while you prepare the dressing.

 

 

 

 

 

 

 

 

 

 

 

 

Dressing

In a mixing bowl add the mayo and yogurt and mix until combined.  Add in the remaining ingredients and whisk until smooth. Pour the dressing over the salad ingredients, and toss lightly. Refrigerate for at least one hour before serving.

  

 

 

 

 

 

 

 

 

 

 

 

Broccoli Salad can be made ahead & kept in the fridge (at least an hour but up to 24 hours) until ready to serve. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leftovers will last about 4-5 days in the fridge.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

 

Easy Strawberry Swirl Cheesecake

 

 Not sure why people are so afraid to make cheesecakes. They are one of the easiest desserts to make and so delicious.  This one is also beautiful and makes a wonderful dessert for any occasion.

Easy Strawberry Swirl Cheesecake

 

2 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

24 ounces cream cheese, softened (do not use fat free)

1 cup granulated sugar

3 eggs, room temperature

1 tablespoon lemon juice

1 tablespoon vanilla extract

1/2 cup strawberry curd (store bought)

Prepare a 8-9 inch spring form pan by wrapping the outside bottom with foil.  Heat oven to 350 degrees.

In a small bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom and sides of the pan. Use a cup for the best way to get down into the pan. Place on a cookie sheet and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

In a large mixing bowl, beat the cream cheese and sugar until smooth, roughly 2-3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Beat in lemon juice and vanilla.

 

 

 

 

 

 

 

 

 

 

Pour the batter into the pan. Add spoonfuls of the strawberry curd on top and swirl with a knife.  You can swirl as much as you like. Sometimes I do a light swirl and other times I fill the whole cake with swirls. You can also use blueberry or lemon curd for a different cheesecake.

Bake for 35-40 minutes or until the center is almost set (it will still move slightly when shaken but the top should be firm). 

  

 

 

 

 

 

 

 

 

 

 

 Cool for 10 minutes then take a knife and run it around the edge of the pan to loosen it. Allow to cool for another 50 minutes in the pan. Cover and refrigerate for at least 4 hours or overnight. Remove the sides of pan before serving.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

The Best Turkey Burgers

 

 

 

 

 

 

 

 

 

 

 

Want to know a secret?  I can fool you with my turkey burgers.  How?  I can make them taste just like a beef burger, maybe even better. Turkey burgers are often dry and flavorless. Not mine.  I cook in my mind before my recipes hit the cooking stage and I knew exactly how to make them taste like that juicy beef burger.  These Turkey burgers are just incredible, with the BEST seasoning combo so they taste just as good as the beef burgers we all love, but a lot healthier for you.

 The Best Turkey Burgers

2 pounds 93% lean and 7% fat ground turkey

1 tablespoon mayo

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 garlic cloves, minced

1/2 teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon Montreal Steak seasoning

2 tablespoons extra virgin olive oil for frying

 

In a medium bowl, combine the turkey, mayonnaise, Dijon mustard, Worcestershire sauce, garlic, steak seasoning salt, and pepper.

 

 

 

 

 

 

 

 

 

Use your hands to mix everything together. Divide the mixture evenly and form 4 large patties.  In a large skillet over medium heat, heat the oil. You want the oil hot but not too hot.

 

 

 

 

 

 

 

 

 

 

 

Fry the patties for approximately 5 minutes per side, or until golden brown and cooked through.  Remove from heat and lay on a paper towel lined plate.

 

 

 

 

 

 

 

 

 

Assemble the turkey burger. Enjoy the patties plain or assemble them into turkey burgers with your favorite toppings and condiments!

NOTES:

The key to juicier turkey burgers is choosing the right lean-to-fat ratio. Packaged ground turkey is often a mix of light and dark meat, but you’ll want to choose one that’s 93% lean and 7% fat. This makes for a moist and succulent burger.

Just a little bit of mayo helps to add moisture and acts as a binder for the patties. You can use a tablespoon of your favorite brand for the mixture.

What gives my turkey burger the beefy flavor?  The combo of Dijon Mustard, Worcestershire sauce and Montreal Steak Seasoning.  That combination takes an ordinary bland flavor of turkey to a savory rich beefy flavor you’ll love.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Mushroom Rice

 

 

 

 

 

 

I was never a big mushroom fan until later in life.  Let’s just say, I never gave mushrooms a chance.  I truly didn’t know how delicious they are. But then I discovered them and I absolutely love them. I add them to so many recipes.  Like this recipe with rice that’s infused with that earthy mushroom flavor tossed through with caramelized mushrooms.  I could eat an entire bowl of it!  

Mushroom Rice

3 tablespoons butter, divided

1 pound Crimini or Baby Bella mushrooms, whole or sliced

1 medium yellow onion, diced

2 cloves garlic, minced

½ teaspoon Kosher salt

¼ teaspoon coarse pepper

½ teaspoon dried thyme or 1 teaspoon fresh thyme

pinch of red pepper flakes

2 cups uncooked long grain rice

4 cups beef broth

 

Add a 2 tablespoons butter to a heavy skillet.  Once the butter has melted, add the mushrooms.

 

 

 

 

 

 

 

 

 

 

 

 

Cook on medium high for 3-5 minutes or until they start to caramelize. Do not stir.  Then stir and cook for an additional 3 minutes. Transfer the mushrooms to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

Add in the onions, red pepper flakes, salt, pepper and thyme along with the remaining tablespoon of butter and cook on medium for about 5 minutes or until onions start to turn golden brown.

 

 

 

 

 

 

 

 

 

 

Add in the garlic and mushrooms and cook for 1-2 minutes, stirring frequently.

Add in the uncooked rice and beef broth.  Bring to a boil, then reduce to low heat and cook covered for 20 minutes or until rice is tender, stir and fluff with a fork.

Remove from heat but leave covered for an additional 5-10 minutes before serving.

NOTES:

Mushrooms - Use any type mushrooms you want but Crimini or Baby Bella’s give the most flavor.

 

 

 

 

 

 

 

 

 

 

 

 

While browning the mushrooms, if the pan gets dry, add more butter to help them brown.

 

 

 

 

 

 

 

 

 

 

 

 

Rice - Long grain rice works best. Basmati and jasmine would also be good because they both come out nice and fluffy like long grain rice. 

Want a bite?   

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.