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Carol’s Cajun Burgers

Shows an image of a hand holding a burger

Carol's Cajun Burgers

Yield: 4
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

A real crowd pleaser with a little kick!

Delicious and simple to make.

Ingredients

  • 1 1/2 lbs. 80/20 ground beef
  • ½ brown onion
  • 2 cloves fresh garlic
  • 1 tbsp My Sage Gourmet Cajun Blend seasoning
  • ½ cup ketchup
  • 1 tbsp prepared mustard
  • 2 tbsp Worcestershire sauce
  • 3 tbsp. breadcrumbs
  • ¼ cup milk or nut milk
  • 1 egg, beaten
  • 4 slices cheddar cheese
  • 4 Burger buns or lettuce for wraps
  • OPTIONAL:
  • Sliced tomato, pickles, Lettuce

Instructions

  1. Preheat grill on high heat
  2. To a skillet, add olive oil allow to warm 1 minute, Add onion and garlic, sauté over medium-low heat till soft and onion is opaque
  3. Reduce heat to low, add My Sage Gourmet Cajun Blend, ketchup, mustard and Worchestershire sauce and simmer 10 mins. to reduce, remove from heat and allow to cool for 15 mins. stirring occasionally.
  4. In a small bowl, combine breadcrumbs and milk, then add beaten eggs. Set aside.
  5. Place meat into a large bowl, add cooled onion/garlic mix well, then and add in breadcrumb mixture incorporating well then to form 4 patties.
  6. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 106mgSodium: 1961mgCarbohydrates: 58gFiber: 5gSugar: 13gProtein: 28g

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© Carol Takakura
Cuisine: American / Category: Entrees

 

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Chicken Albóndigas Soup

Chicken Albóndigas Soup

Chicken Albóndigas Soup

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 tablespoon pure olive oil
  • 2 medium carrots, rough peeled and thinly sliced
  • 1/4 cup minced onion
  • 1 tablespoon minced red bell pepper
  • 1 tablespoon minced poblano plus 1/2 poblano chili, seeded and thinly sliced
  • 1 tsp minced garlic
  • 1 lb. ground chicken
  • 1 cup cooked rice
  • 1 large egg, beaten
  • 2 tablespoons tomato paste
  • 3 tablespoons minced cilantro (divided)
  • 1 tsp. cumin (divided)
  • 1 tablespoon My Sage Gourmet’s Southwest Seasoning or Sassy Cilantro Blend
  • 2 canned chipotle chilies in adobo, seeded and minced
  • 1 pinch of Sea Salt and freshly ground pepper
  • 4 teaspoons Better than Bouillon Roasted Chicken
  • 1/2 cup corn kernels (A fresh ear of corn is preferable. Canned is ok but use low sodium and drain well)
  • 1/2 cup finely diced seeded plum tomato
  • ¼ cup sharp Cheddar or Jack cheese
  • FOR GARNISH:
  • Ripe/Firm Avocado-1/4 fruit (per serving)
  • 1 tablespoons minced cilantro, lime wedges & shredded Cheddar
  • Top w/ Tortilla chips

Instructions

  1. Heat olive oil in a medium skillet.
  2. Add carrots, onion, minced poblano, red bell pepper and garlic and cook over moderate heat until softened, about 4 minutes.
  3. Add 1/2 teaspoon coriander and cook until fragrant, about 1 minute. Scrape the mixture into a medium bowl and let cool.
  4. Add ground chicken to the bowl, along with the rice, egg, minced cilantro, tomato paste, My Sage Gourmet Southwest Seasoning Blend or Sassy Cilantro Blend, chipotles, and 1/4 teaspoon of pepper.
  5. Mix with your hands until thoroughly combined.
  6. Roll tablespoon sized meat into balls and set on a large plate.
  7. In a large saucepan, combine the chicken stock with the corn, tomato, sliced poblano and the remaining 1/2 teaspoon of cumin and bring to a simmer.
  8. Season lightly with salt and pepper and cook over moderate heat until the vegetables soften, about 5 minutes.
  9. Add the meatballs and cook over medium-low heat until firm and cooked through, about 5-7 minutes.
  10. Ladle the soup into large shallow bowls and garnish with the remaining cilantro, avocado and shredded cheese..
  11. Serve with the lime wedges and tortilla chips.

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© Carol Takakura
Cuisine: Healthy
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Black Bean and Avocado Salad

Shows a white bowl that contains Black Bean and Avocado Salad

Black Bean and Avocado Salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Easy, delicious and loaded with protein and fiber

Ingredients

  • 1 cup dry black beans
  • 2 1/4 cups filtered water
  • 1 fresh jalapeño chili (chopped)
  • 1 garlic clove (chopped)
  • 3 Tbsp olive oil
  • 2 Tbsp My Sage Gourmet Southwest Seasoning Blend
  • 1/2 tsp black ground pepper
  • 1/2 cup chopped fresh cilantro
  • 2 fresh tomatoes, diced
  • juice of 1 1/2 limes
  • 1 large avocado, chopped

Instructions

  1. In a pressure cooker combine water, dried black beans, ½ teaspoon sea salt, fresh jalapeño and garlic.
  2. Bring to pressure, reduce heat, and cook on low for an hour, until beans are tender but not falling apart.
  3. At this point most of the water should be reduced; uncover and prepare the rest of the ingredients.
  4. In a salad bowl combine olive oil, My Sage Gourmet Southwest Seasoning Blend, black pepper, fresh cilantro, chopped tomatoes, onion, lime juice and avocado.
  5. Mix well and then add black beans; taste and adjust seasoning.
  6. Serve hot over your favorite flour or corn tortillas.

Notes

For this recipe, I find the best flavor and texture comes from dried beans that have been soaked overnight. Using a high-quality brand of the freshest dried beans will make a huge difference in the overall taste.


You can also quick-soak dried beans by putting them in a pot with plenty of cold water, bringing it to a boil, turning it off after a minute or so and letting the beans sit for at least an hour before cooking.


Finally, a pressure cooker is not necessary if you have the time to simmer the beans until they are ready. Be sure to keep an eye on the water level, adding more as needed.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 641mgCarbohydrates: 56gFiber: 14gSugar: 12gProtein: 22g

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© Carol Takakura
Category: Vegetarian

 

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Chicken Schnitzel

Who doesn’t love fried chicken, a mouthwatering combination of crispy and tender at its best?

Although many countries have their own version of it, Schnitzel actually originated in Austria where it is the national dish. In both Austria and Germany where it is also very popular, Schnitzel is most commonly prepared using veal. For all you poultry lovers I’ve put my own delicious twist on it.

 

Shows a plate with pieces of schnitzel and a lemon sliced in half

Chicken Schnitzel

Yield: 4
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and easy to prepare. Perfect for an anytime meal.

Ingredients

  • 2 lbs. chicken breast, pounded thin
  • Sauerkraut (if desired as a side)
  • Lemon slices (if desired as a side)

For the Marinade:

  • 1 egg
  • 1 Tbs. honey
  • 1 Tbs. My Sage Gourmet All Purpose Blend
  • 1/4 tsp. sea salt
  • 1 Tbs. olive oil

For the Breading:

  • 1 1/2 cups bread crumbs.
  • 1/2 tsp. My Sage Gourmet All Purpose Blend
  • 1/2 cup canola oil

Instructions

  1. To prepare chicken, place pieces one at a time, in a ziplock baggie or wrapped in wax paper. Using a meat mallet or rolling pin, pound till it is evenly thin (about the thickness of your index finger.
  2. In a medium sized mixing bowl, combine egg, honey, 1 Tbs. , All Purpose Blend, 1/4 tsp. sea salt and olive oil. - Mix well!
  3. Add chicken breast and toss until all the chicken is well coated.
  4. Refrigerator for at least one hour.
  5. On a flat plate, mix breadcrumbs and 1/2 tsp. My Sage Gourmet All Purpose Blend.
  6. Coat chicken breast, one piece at a time with seasoned breadcrumbs and set aside.
  7. Preheat a cast iron or non-stick skillet to medium for one minute, before adding oil.
  8. Coat chicken breast, one piece at a time with seasoned breadcrumbs and place in the heated oil.
  9. Cook 5-6 minutes per side, until golden brown
  10. Keep cooked pieces warm on a plate in a 200 degree or less oven until all pieces are cooked.
  11. Delicious served with Serve with sauerkraut, fresh veggies or rice.

Notes

There are some really good Gluten Free breadcrumbs out there for those who require it. I use GF Panko bread crumbs.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 848Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 239mgSodium: 862mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 78g

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© Carol Takakura
Cuisine: Austrian, German

 

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,

Asparagus and Mushroom Stuffed Bell Peppers

 

Shows an image of two stuffed green peppers on a white plate

Asparagus and Mushroom Stuffed Bell Peppers

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Delicious and nutritious anytime

Ingredients

  • 2 teaspoons olive oil, divided into 1 teaspoon each
  • 2 medium-large red or green bell peppers, seeded, cut in half lengthwise and hollowed out
  • 1 cup chopped bite sized fresh asparagus spears
  • 1 cup finely chopped organic mushrooms
  • 3 medium eggs, plus 3 egg whites
  • 2 tablespoons canned full fat coconut milk
  • 1 teaspoon My Sage Gourmet’s Summer Garden Grilling or Savory Spring blends
  • Freshly ground black pepper
  • 4 tablespoons mozzarella
  • 2 tablespoons goat cheese (Optional)
  • Garnish with a handful of chopped fresh cilantro or parsley, and crushed red pepper

Instructions

  1. Preheat oven to broil.
  2. Place bell peppers cut-side down on a baking sheet. Drizzle with one teaspoon olive oil
  3. Place baking sheet on center rack of the oven.
  4. Broil for 10 to 12 minutes. Remove from oven and carefully turn each pepper over. Leave on baking sheet.
  5. Adjust oven temp. to 425F.
  6. Preheat medium skillet to medium.
  7. Heat for one minute, before adding one teaspoon olive oil.
  8. Add asparagus, and toss to coat with olive oil. Sauté for one minute
  9. Add mushrooms, sauté for an additional 4 mins. or until the asparagus is snap tender. Remove from heat setting aside to cool.
  10. In a medium bowl, mix together the remaining ingredients
  11. Next add in the asparagus and mushrooms mixing gently
  12. Using a spoon or ice cream scoop, scoop equal amounts of filling into each bell pepper..
  13. Sprinkle with goat cheese (Optional)
  14. Bake until tops of the pepper are golden brown and the egg is set, approx. 15 mins

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 132mgSodium: 180mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 12g

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© Carol Takakura
Cuisine: American, Healthy

 

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