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Glazed Jalapeno Blended Burger with Napa Cabbage Slaw

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Glazed Jalapeno Blended Burger with Napa Cabbage Slaw

Summer is grilling season, and burgers are an absolute must!!! Taking it up a notch with a Blended Burger consisting of 25% shiitake mushrooms and 75% grass fed beef. Packed with earthy sweetness from the mushrooms and a bite of heat from bits of jalapenos. I like my burgers medium rare and this one was dipped in a Korean inspired glaze locking in a powerful shield of flavor as a finish. With a perfect char from the grill, chili mayo made with Gochujang and a crisp rice vinegar based slaw made with napa cabbage … what’s not to love about summer burger season?!?


Napa Cabbage Slaw

For the best results in making this slaw place it in the fridge for 30 minutes to help it crisp up and flavors come together before serving. The rice vinegar helps give it a zing with a hint of weight added to it with the help of mayonnaise! Pile it up high on top of that beautiful glazed jalapeno burger and take a bite out of summer grilling!!

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Glazed Jalapeno Blended Burger with Napa Cabbage Slaw

Glazed Jalapeno Blended Burger with Napa Cabbage Slaw
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: dinner, lunch
Cuisine: American, asian
Keyword: blendedburger, burger
Servings: 3
Author: Sarah Ricci

Ingredients

Blended Jalapeno Burger

  • 6 oz Shiitake Mushroom
  • 1 tbsp Sesame Oil
  • 1 lb Ground Beef 80/20, Grass Fed
  • 1 Jalapeno seeds removed, minced

Burger Glaze

  • 2 tbsp Sesame Oil
  • 2 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1/4 cup Liquid Aminos or Soy Sauce
  • 3 tbsp Rice Vinegar
  • 2 tsp Cornstarch
  • 1/4 cup Honey
  • 1 tbsp Gochujang or Sriracha Sauce

Napa Cabbage Slaw

  • 1 tbsp Avocado Oil
  • 1 tbsp Sesame Oil
  • 1 Lime juiced
  • 3 tbsp Rice Vinegar
  • 1 tbsp Liquid Aminos soy sauce
  • 2 tbsp Mayonnaise
  • 1/2 Red Onion thinly sliced
  • 6 cups Napa Cabbage shredded
  • 2 Carrots julienne
  • 1 Red Bell Pepper thinly sliced
  • 2 tbsp Sesame Seeds

Chili Mayo

  • 3/4 cup Mayonnaise
  • 1 tsp Gochujang or Sriracha Sauce

Fixings

  • 3 Brioche Buns toasted

Instructions

Jalapeno Burger Patty

  • Clean mushrooms. Place in food processor and pulse until finely chopped. Transfer to skillet with sesame oil and cook over medium high heat until lightly browned. Transfer to bowl to cool.
  • Once cooled mix together with ground beef and minced jalapenos. Form 3 patties approximately ยฝโ€ larger than your bun.

Burger Glaze

  • In a small sauce pan simmer together all ingredients for the glaze whisking continuously for about 2 minutes. 
  • Place the patties on hot grill grate, and cook to taste.
  • Remove off grill and dip burger into the sauce pan with glaze while warm. Coat the burger completely with the glaze.

Napa Cabbage Slaw

  • In a large bowl whisk together the avocado oil, sesame oils, lime juice, rice vinegar, liquid amino, and mayo. Thinly slice your red pepper and onion. Shred the Napa Cabbage and julienne the carrots. Add vegetables to the large bowl and toss with prepared dressing. Sprinkle in sesame seeds on top!
  • Cut brioche bun in half and toast on grill. Add mayo spread to both sides of the bun. Place burger on one bun and top with big scoop of slaw!!

Notes

Toss Napa Cabbage slaw in the fridge for 30 minutes to help it crisp up and flavors blend before serving. Also, you can adjust Gochujang sauce to taste.

Oatmeal Chocolate Chunk Cookies

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What’s the most perfect, most ideal, oatmeal, chocolate, chunk cookie? Should they be thin, crunchy-brown on the edges and crisp throughout or should they be thick with a gooey center?? Either way they should always be loaded with with big chunks of semi-sweet chocolate!! What’s your favorite way?

This cookie recipe is traditional, inspired by my mom’s baking and they’re thick, loaded with chewy oatmeal and have a nice balance of sweetness from brown sugar and dark molasses. The cool thing about molasses is it helps to add a brown-sugar flavor to cookies, without making them too sweet to eat! Molasses also has a much lower glycemic index than sugar. Just the way my mom makes them!

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Oatmeal Chocolate Chunk Cookies

This cookie recipe is traditional, and inspired by my mom’s baking!! These cookies are thick, loaded with chewy oatmeal, and have a nice balance of sweetness from brown sugar and dark molasses.
Prep Time1 hr
Cook Time13 mins
Total Time1 hr 13 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies, oatmeal
Servings: 24 Cookies
Author: Sarah Ricci

Ingredients

  • 1/2 cup Butter unsalted
  • 1/2 cup Brown Sugar light or dark, packed
  • 1 Egg
  • 2 tsp Vanilla Extract
  • 1 tbsp Dark Molasses
  • 1 2/3 cup Old-Fashioned Rolled Oats (140g)
  • 1 cup all-purpose flour (125g)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Pink Salt (Himalayan)
  • 1 cup Semi-Sweet Chocolate Chunks

Instructions

  • Cream together softened butter and brown sugar with a hand or stand mixer until smooth. Add in egg, vanilla, and molasses and mix well until combined.
  • In a separate bowl, combine oats, flour, baking soda, and salt together. Combine the dry ingredients to the wet ingredients and mix on low. Fold in the chocolate chunks and let dough chill for 30 minutes in the refrigerator.
  • Preheat oven to 325 degrees.
  • Roll out balls of dough (about 1-2 tablespoons of dough per ball) and place them 2 inches apart on a baking sheet. Bake for about 10-13 minutes until lightly browned on sides. Transfer to wire rack to cool after a few minutes out of the oven.

Notes

Make sure you pop your cookie dough in the refrigerator for about 30 minutes before baking. This time allows the oats to soak up some moisture so the cookies donโ€™t become thin while baking in the oven.

Watercress Salad with Strawberries and Feta Cheese

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The perfect balance for a spring or summer salad. A blend of peppery spiciness from the beautiful watercress, sweet strawberries, salty feta and green olives for the win!! Also, nothing beats a homemade salad dressing and this one only takes 30 seconds to make!!!

Watercress tastes similar to Arugula but, I love watercress for this salad because it is slightly sweeter with a lighter tasting leaf bringing a nice balance to the plate for warmer weather. If you can’t find watercress in your local store you can swap for Arugula here if needed. Loaded with crazy amounts of vitamin K, watercress is also a super-food!

Nothing quite like homemade salad dressing and this one is a classic!! No excuses to buy store bought here and you probably have everything you need on hand, a scoop of minced shallot or red onion, balsamic vinegar, honey, olive oil, salt, and pepper to taste. Whisk and drizzle dressing over salad to finish!

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Watercress Salad with Strawberries and Feta Cheese

Watercress Salad with Strawberries and Feta Cheese. Perfect spring and summer salad!
Prep Time10 mins
Course: Salad
Cuisine: American
Keyword: almonds, feta, salad, strawberry, watercress
Servings: 6
Author: Sarah Ricci

Ingredients

Salad

  • 4 cups Watercress trimmed
  • 1 cup Strawberries sliced
  • 1/2 cup Marcona Almonds chopped
  • 1 Mini Cucumber sliced
  • 1/4 cup Feta Cheese crumbled
  • 8 Green Olives torn

Salad Dressing

  • 1/4 Shallot minced
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp Honey
  • 1/3 cup Olive Oil
  • Salt + Pepper to taste

Instructions

  • Trim and wash watercress in cold water and pat dry with clean towels.
  • Slice strawberries and cucumbers. Rough chop almonds and tear up olives. 
  • Whisk together all ingredients for the dressing.
  • On a clean plate lay out watercress, top with fixings, and drizzle with dressing.

Classic Guacamole

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Classic Guac + Chips

Classic Guacamole!! Ripe avocados make for the perfect snack or side dish, and this guac is classic – nothing fancy here! After you make this beautiful masterpiece add a thin layer of lime juice to coat the top of the dip and cover it with plastic wrap removing any space for air. Yup, push down on the plastic wrap (it should be mushed against the guac and this will help keep it fresh.) Air causes oxidation which will make the avocados turn brown if you don’t. Keep dip chilled until ready to serve! Best served with salty chips and cold beers!! Cheers!

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Classic Guacamole

Classic Guacamole!! Fresh ripe avocados make for the perfect simple snack or side dish! This guac is classic – nothing fancy here!
Prep Time10 mins
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: guacamole, mexican, side, snack
Servings: 4 people
Author: Sarah Ricci

Ingredients

  • 4 Ripe Avocados
  • 1 tsp Pink Salt or favorite salt
  • 1 Lime juiced
  • 1/2 Red Onion minced
  • 1 medium Ripe Tomato seeds + pulp removed, chopped
  • 1-2 Jalapeno Pepper finely chopped (optional heat level)
  • 1/4 cup Fresh Cilantro finley chopped
  • 1 Bag Chips

Instructions

  • Cut avocado in half. Remove seed and scoop out flesh with a spoon. In medium bowl mash up with a fork.
  • Add in salt and lime mixing well. The acid in the lime will help delay the avocados from turning brown!
  • Fold in minced onion, chopped tomatoes, pepper, and cilantro. 
  • Cover with plastic wrap removing any space for air. The plastic wrap should be mushed against the guac to keep it fresh. Air causes oxidation which will make it turn brown. Keep chilled until ready to serve!

Taco Chicken Skillet Dinner

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Taco Chicken Skillet – Dinner in 30 minutes!

Need dinner on the table in 30 minutes??? I got you covered with this taco inspired skillet dinner!! Ground chicken simmered with your favorite blend of taco seasoning comes together in a flash. Keeping all smiles at the dinner table tonight!

This skillet is so versatile you can swap out the ground chicken for ground beef or ground turkey!! If you decide to swap with ground beef make sure you drain the fat out of the pan after browning. You can garnish with favorite fresh toppings like cilantro, avocado, sour cream, lime wedges, jalapeno slices and serve with a side of chips or lettuce cups or warm tortillas!

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Chicken Taco Skillet

Weeknight eats with a one dish dinner straight from the skillet to the dinner table in 30 minutes!!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: dinner
Cuisine: Mexican
Keyword: Chicken, skillet
Servings: 4
Author: Sarah Ricci

Ingredients

  • 1 pound Ground Chicken
  • 2 tbsp Avocado Oil
  • 1 Yellow Onion chopped
  • 2 tbsp Taco Seasoning
  • 1 14.5 oz can Diced Tomatoes
  • 1 4 oz can Diced Green Chiles
  • 1 15 oz can Black Beans drained
  • 1-2 Cups Cheddar + Jack Cheese shredded

Optional Toppings

  • 1 Bunch Fresh Cilantro
  • 1 Fresh Avocado sliced
  • Sour Cream
  • 1 Lime
  • Jalapeno sliced
  • Organic Chips /Tortilla Wrap/ Lettuce Cup

Instructions

  • In a medium skillet with oil, lightly brown the ground chicken and break it up to a crumble. (About 7 minutes).
  • Add in onion and saute for another 3 minutes. Add in taco seasoning and canned tomatoes. Mix well.
  • Add in diced green chiles and black bean. Bring skillet down to a simmer for 5 minutes.
  • Cover with shredded cheese, and let cheese melt. Place a lid or foil over the skillet for this part. This will help make the cheese melt faster!! Serve with favorite toppings (optional).

Notes

This skillet is so versatile you can swap out the ground chicken for ground beef or ground turkey!! You can garnish with favorite fresh toppings like cilantro, avocado, sour cream, lime wedges, jalapeno slices and serve with a side of chips or lettuce cups or tortillas!

Chandelier – Boutique Fitness for Women

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I had the absolute pleasure of spending time at Chandelier, a boutique fitness space designed for empowering women through fitness and health. The studio offers personal and small group training in Glastonbury, CT. I have never stepped foot into a “boutique fitness studio” and had no idea what to expect!?

The space itself was beautifully designed by Gursu, who is also the owner. I have two words to describe this studio, fresh + inviting!! A light and open space with beautiful hardwood floors, exposed beams, and foliage create a very comfortable environment. I was totally on board with the mid-century and minimalist vibe happening here!

Gursu is no joke! He uses a mix of science and tailored exercises to meet individual goals while incorporating cardiovascular training, strength training and flexibility into the workout! For the record, my arms were burning by the end of class! ๐Ÿ™‚

He offers both private personal training, pilates, barre, and small group personal training services, which really makes it a perfect fit for anyone needing customized support in workouts! Walking into a ‘generic gym’ can be overwhelming – where to start, what equipment to use, how to use it? It can feel like a guessing game at times, especially if you don’t know what you are doing!! Chandelier removes all the guessing out of it. Gursu is by your side and together as a team you accomplish both physical and nutritional goals.

Making new friends and supporting each other in good health!

Chandelierโ€™s Gursu Samancioglu, an exercise physiologist and personal trainer, has over a decade of experience providing lifelong, sustainable fitness and wellness habits in Boston and Connecticut. Gursuโ€™s education background includes a masterโ€™s degree in Exercise Science and Health Promotion as well as a bachelorโ€™s degree in Physical Education and Health. Gursu also has experience working as an Exercise Physiologist at the prestigious Beth Israel Deaconess Medical Center, which is Harvard Medical Schoolโ€™s teaching hospital in Boston, MA.

A special thank you to Chandelier for a wonderful workout and to Lumi for these beautiful photos!

Strawberry Rhubarb Sauce

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Picking fresh and seasonal ingredients in our cooking is where the magic happens in the kitchen!! As soon as spring produce is in season, you can find our kitchen filled with favorites like Artichokes, Asparagus, Carrots, Chives, Leeks, Peas, Spinach, Scallions, Radishes and of course, lots of Rhubarb!! Cooking alongside mother nature, and not against her, seems to keep everything in balance – don’t you think?!!

Rhubarb is actually a vegetable although most think of it as a fruit because we typically eat rhubarb baked into sweet pies and other tart desserts. Here, Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.

Chopped tart rhubarb and sweet strawberries get layered into a baking dish. Drizzle with honey to act as a natural sweetener. This will help alongside the strawberries to bring a balance to the tartness of the beautiful Rhubarb. Also, I grated in some fresh ginger to add a kick of flavor. All these beautiful ingredients come together nicely as they bake in the oven …. yup I said it!!?? We’re making a sauce in the oven!!! I’m always trying to find ways to keep cooking simple for ya! ๐Ÿ™‚

When you remove the dish from the oven, the rhubarb and strawberries should be tender. This is where the kids jump in as they love using a potato masher to help smash everything into a beautifully sweet and tart sauce!

I absolutely love this sauce layered in Greek yogurt parfaits or topped on oatmeal. The kids love it on pancakes and waffles as the “syrup.” I am huge on recycling ingredients, sauces, and meals so of course any leftover sauce here is frozen into ice-cube trays and saved for smoothie bowls and non-dairy ice cream treats!! However, I can’t promise there will be any leftovers to freeze because this sauce is delicious by the spoonful!!

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Strawberry Rhubarb Sauce

Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: sauce, Side Dish
Cuisine: American
Keyword: rhubarb, sauce, strawberry
Servings: 4
Author: Sarah Ricci

Ingredients

  • 2 Cups Rhubarb chopped
  • 2 Cups Strawberries chopped
  • 1 tbsp Ginger grated
  • 3 tbsp Honey
  • 1 tbsp Water

Instructions

  • Add chopped Rhubarb and Strawberries to a 9×13 baking dish. Drizzle in honey, water, and grated ginger over the top.
  • Bake at 350 degrees for 25 minutes. Stir halfway through cooking.
  • Remove dish from oven and use a potato masher or the back of a fork to lightly mash up the sauce!
  • Layer sauce into yogurt parfaits or top on oatmeal, pancakes, waffles, ice cream etc… Any leftover sauce can be frozen into ice-cube trays and saved for smoothie bowls or non-dairy ice cream treats later!!

Dairy-Free Strawberry Rhubarb Ice Cream

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Transforming strawberry rhubarb sauce ‘leftovers’ into a magical dairy-free ice-cream treat! I had so much fun working on this recipe development for a segment I filmed with Better Connecticut!

You can watch ALL the fun: here

Better Connecticut – Better Food w/ Kara Sundlun and Scot Haney
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Dairy-Free Strawberry Rhubarb Ice Cream

Tart rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce frozen into cubes and blended with coconut milk to make a delicious sweet treat!
Prep Time3 hrs
Cook Time1 min
Total Time2 hrs 1 min
Course: Dessert, Snack
Cuisine: American
Keyword: icecream, rhubarb, sauce, strawberry
Servings: 2
Author: Sarah Ricci

Ingredients

  • 12 cubes Frozen Strawberry Rhubarb Sauce see recipe below
  • 1/2 cup Coconut Milk 365 Everyday Value, Organic Coconut Milk, 13.5 oz can

Instructions

  • In a food processor pulse together 12 frozen strawberry rhubarb sauce cubes and 1/2 cup full-fat coconut milk until creamy.
Print Recipe

Strawberry Rhubarb Sauce

Rhubarb is baked with sweet strawberries and grated ginger to create a beautiful spring sauce perfect for topping breakfast items like pancakes to parfaits.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: sauce, Side Dish
Cuisine: American
Keyword: rhubarb, sauce, strawberry
Servings: 4
Author: Sarah Ricci

Ingredients

  • 2 Cups Rhubarb chopped
  • 2 Cups Strawberries chopped
  • 1 tbsp Ginger grated
  • 3 tbsp Honey
  • 1 tbsp Water

Instructions

  • Add chopped Rhubarb and Strawberries to a 9×13 baking dish. Drizzle in honey, water, and grated ginger over the top.
  • Bake at 350 degrees for 25 minutes. Stir halfway through cooking.
  • Remove dish from oven and use a potato masher or the back of a fork to lightly mash up the sauce!
  • Layer sauce into yogurt parfaits or top on oatmeal, pancakes, waffles, ice cream etc… Any leftover sauce can be frozen into ice-cube trays and saved for smoothie bowls or non-dairy ice cream treats later!!

Deviled Eggs with Cucumber and Dill

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Spring and summer months are my favorite time to serve deviled eggs!!! They are an easy side dish or nibble for entertaining, and they pack in the protein as a bonus during happy hour. This version is light and refreshing with a hint of dill and light crunch of cucumber tucked inside the filling.

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Deviled Eggs with Cucumber and Dill

Deviled Eggs with Cucumber and Dill. These easy entertaining snacks are high in protein and beautiful to add to any party table.
Prep Time5 mins
Cook Time15 mins
Resting time30 mins
Total Time50 mins
Course: Side Dish, Snack
Cuisine: American
Keyword: eggs
Servings: 4
Author: Sarah Ricci

Ingredients

  • 8 Large Organic Eggs Hard Boiled
  • 1/4 cup Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Dill chopped
  • 1/2 English Cucumber seeded + diced
  • Salt + Pepper to taste

Instructions

Hard Boiled Eggs

  • In a large bowl fill with ice and water. “Ice water bath”
  • Place eggs in a medium saucepan, and add cold water to cover the eggs by 1 inch. Bring water to a boil. As soon as the water is at a full boil, turn the heat to low, and cook for 1 minute.  REMOVE from heat, and cover with a lid. Let stand for 13 minutes in the hot water.
  • Drain, and transfer eggs to ice-water bath until cool to the touch.

Egg Filling

  • Peel eggs, and cut in half lengthwise.
  • Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, mustard, chopped dill, S&P, and cucumber. Spoon filling into egg whites.
  • Refrigerate until set, about 30 minutes. Garnish with dill sprigs just before serving.
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