¼ c. maple syrup
2 Tbsp. Dijon mustard
1 tsp. Minced garlic
¼ tsp. Ground ginger
1/8 tsp. cayenne pepper
4 salmon fillets (1 lb.)
1 Tbsp. Oil
Mix first 5 ingredients. Refrigerate syrup mixture for 30 minutes.
Brush fish with oil. Heat skillet to medium-high heat. Place fish in skillet; cook 10 minutes or until fish flakes easily with fork, turning and brushing occasionally with syrup mixture.
There are many ways to make a hamburger. I have made them in my Hershey’s Kiss silicone baking pan,
as cupcakes and of course free form in the skillet. I think one of my favorite burgers is this Peanut Butter Bacon Cheese Burger. I know it sounds sort of weird but it is amazing how the salty and sweet flavors work together. Enjoy!
1 lb. Ground beef
½ tsp. Onion powder
½ tsp. Garlic powder
1 tsp. Fresh ground pepper
½ tsp. Kosher salt
½ tsp. Worcestershire sauce
¼ tsp. Cayenne pepper
6 slices bacon
1 whole sliced tomatoes
4 lettuce leaves
1 c. peanut butter
1 tbsp. Maple syrup
1 ½ c. sharp cheddar cheese
Place the ground beef in a mixing bowl and, using your hands, combine gently with onion powder, garlic powder, pepper, salt, Worcestershire and cayenne.
Make beef into 4 patties. Ensure the patties are the same thickness on the edges as the middle. Place on a plate and cover with plastic wrap; refrigerate for about 30 minutes.
While burgers are chilling, cook bacon until crispy over medium heat in a skillet. The crunch adds a nice texture to the burger.
In same skillet, cook burgers to medium doneness or until the middle of the burger is 168 degrees F, about 4 min. on each side. Add cheese to each burger a minute or two before they are done.
While burgers are cooking, place peanut butter and maple syrup in a microwave safe bowl. Stir together and warm in microwave for about 25 seconds. Stir again. It should be slightly runny.
Remove burgers from skillet. Place bacon and peanut butter mix on burger.
To finish top with tomatoes and lettuce.
Today is Bacon Day which made me think of this tasty recipe for Maple-Glazed Bacon-Wrapped Turkey. It’s easy to make and delicious.
2 tsp. salt
1 tsp. black pepper
1 tsp poultry seasoning
1 Tbsp. olive oil
12 lb. turkey
8 sage leaves or 2 Tbsp. dried sage
1 c. maple syrup
10 slices of bacon
3 Tbsp. flour (almond or coconut works)
2 c. turkey or chicken broth
1/4 c. parsley, chopped
Heat oven to 450F. Fit a large roasting pan with a rack. (I did not use a rack because I don’t mind the extra fat in my turkey.)
In small bowl, combine salt, pepper and poultry seasoning (include dried sage if using). Stir in olive oil to form a paste.
Remove giblets and neck from cavity of turkey. Rinse turkey and pat dry with paper towels. Place in roasting pan. If desired, tuck wings under turkey and the legs together with cooking twine.
Season turkey with spice rub all over the outside as well as under skin of breast halves. Tuck sage leave (if using) under skin and in cavity. Roast at 450 for 30 minutes. NOTE: Because the breast is usually dry I roast my turkey with the breast face down so it will receive extra juice.
Combine maple syrup with 1/4 cup hot water. Reduce oven temperature to 350 degrees. Roast for 1 hour, brushing with maple syrup glaze every 30 minutes. Carefully lay bacon slices over breast in a lattice pattern, roast 1 hour more until internal temperature reaches 165 degrees. Remove to a cutting board; let rest 20 minutes.
Place roasting pan over medium-high heat and whisk in flour, cook 1 minute.s Gradually whisk in broth and cook 5 minutes until gravy thickens. Strain into a gravy board and stir in parsley. You can also just pour the liquid from the roasting pan to to a saucepan to make the gravy.