Caribbean Turkey Burgers

1 1/2 pounds of lean ground turkey
1/2 cup of dry bread crumbs
3 Tablespoons of chopped green onions
3 Tablespoons of minced cilantro
2 Tablespoons of Worcestershire sauce
1 Tablespoon of Jerk Seasoning ( optional )
1/2 teaspoon of sea salt
1/4 cup of Blue Cheese crumbs
1 teaspoon of olive oil


In a large bowl combine the first eight ingredients. Shape into four 1/2 in. thick patties.
In a large skillet cook the patties in oil over medium heat for 5 minutes on each side or until no longer pink or you can grilled them.

Serve on buns with lettuce, onions, mango slices, avocados or red pepper rings and Condiments.
Enjoy!!

Mozzarella and Ham Panini

1 Large loaf Italian bread
8 Ounces fresh mozzarella thinly sliced
4 Ounces shaved deli ham ( low and lean ham or honey ham )
2 Ounces of baby spinach ( 2 cups, loosely packed )
Coarse salt ad ground pepper
1 Tablespoon olive oil

Preheat oven to 450 degree. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. ( Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)

If you have a panini press; skip the next step.

Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with the remaining oil. Place another baking sheet on top ( cover bottom of sheet with aluminum foil, if necessary) and press down very firmly.

Bake panini, pressing down top baking sheet once or twice during baking, until cheese is melted and sandwich is golden, 20 to 25 minutes. Cut into four pieces and serve with your favorite salad or soup.

Pasta with shaved asparagus

12 Ounces of pasta ( spaghetti, linguine or thin spaghetti ) Whole Wheat for those that want to be healthier
1 Bunch ( 1 pound) asparagus, tough end removed, shaved with vegetable peeler
4 Strips of lemon zest plus 1 Tablespoon of fresh lemon juice
4 Tablespoons of butter (or butter substitute)
1 Ounce Parmesan cheese, shaved with vegetable peeler (you can substitute with another firm cheese)
Coarse salt and ground pepper

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add Asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.

Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan Shavings.

Enjoy!!

Stuffed Chicken Breast

4 Boneless skinless chicken breast
Salt and Pepper to taste
4 Slices of ham ( I like to use honey ham )
4 Slices of cheese ( Munster, American, Provolone or any cheese of you preference )
8 Slices of bacon

Pre-heat the oven at 350 degrees.
Season and butterfly the chicken breast, take 1 slice of ham and 1 slice of cheese and stuff the already butterfly chicken closed and wrap 2 slices of bacon hold it with toothpicks. Place the bundles in a shallow baking pan. Cook for 40-45 minutes until the chicken is cooked and the bacon is browned.

*Optional
Sauce:

1/4 cup of White Wine
2 teaspoon of white wine vinegar
2 teaspoon of olive oil

You can baste the chicken breasts with the sauce before cooking it or serve it warm like gravy with the meal.

Spinach Straberry Salad and Dressing

1 pound or 1/2 pound of spinach
1 or 1/2 of a red onion
1 quart or 1 pint of fresh strawberries

Amounts depend of the amount of people you are having. 8 to 4.

*Dressing:
2 tablespoons of olive oil
2 tablespoons of red wine vinegar or apple cider vinegar
4 1/2 teaspoon sugar ( I use natural raw sugar)
1 1/2 teaspoon of fresh snipped dill or 1/2 teaspoon of dill weed
1/8 teaspoon of salt
1/8 teaspoon of garlic powder (if you want to experiment you can use fresh garlic)
1/8 teaspoon of ground mustard

Combine all ingredients and shake well.

You can always top the salad with any type of nuts (walnuts, pecans or almond)
And for the guys bacon!!