Sunday dinner California turkey burgers

Sunday Burgers Get Better!Does it get any better than burgers? These healthier, flavorful burgers are loaded with great taste and will definitely put you in the mood for cooking out!

Did you know you could swap lean ground turkey for ground beef to make fantastic burgers? Lean ground turkey typically has less fat than regular ground beef, and, with that in mind, some think lean ground turkey is dry and less flavorful than ground beef.

That's not the case with this Sunday dinner recipe for California turkey burgers. Fresh ingredients add great flavor to these burgers. The walnuts in this recipe help provide texture and flavor for these burgers. For the icing on the cake, we pile guacamole on top of these finished burgers for even more great taste!

California turkey burger recipe

Serves 4

Ingredients:1 pound lean ground turkey1 egg1/4 cup breadcrumbs1/8 cup chopped walnuts1/8 cup white onion, minced2 tablespoons fresh parsley, chopped2 garlic cloves, minced1 cup guacamole, as toppingYellow bell pepper rings, tomato slices, raw onion rings as garnish (optional)4 burger buns, split in half horizontallyDirections:

Place the ground turkey into a large bowl. Toss in the remaining ingredients, except for the guacamole and the vegetable garnish.Use your hands to mix all the ingredients together until everything is well combined.Divide the mixture evenly and form 4 patties, about 5 inches in diameter and 1 inch thick.Grill the patties over medium heat for 12-16 minutes, flipping 2-3 times until they’re cooked. The U.S. Department of Health & Human Services indicates that a safe internal temperature for cooked ground turkey is 165 degrees F.Serve on the buns topped with about 3 tablespoons of the guacamole and the vegetable garnishes, as desired.

Wrap your hands around these burgers!

More Sunday dinner recipes

Western-style scrambled egg and sausage sandwiches
Warm salmon salad with lemon vinaigrette
Blue cheese BLT wraps

Cooking 101 Fresh fruit vegetable exposé

Peeling & Slicing
Fruits & VeggiesSpring has sprung… finally! Time to put away those recipes for hearty soups and stews and focus on the fresh fruits and veggies of the season. If you’re like some people, you’ve avoided preparing dishes that include certain fruits and vegetables because, really, you just don’t know how to peel, slice, and dice them.

You may be new to "uncovering" some of the season's most enticing and versatile fruits and veggies, but don't be afraid of them. Sometimes you just need a few tips to set you on your way to preparing food that is new to you.

There is more than one way to get things peeled and sliced, but what's most important is that you're comfortable (and safe) with the option you choose. Below are a few methods to help you perfect your peeling and simplify your slicing of some of the season's finest fresh foods.

Asparagus

These long green stalks are seen as the spokesman of springtime vegetables. Asparagus is good for you, easy to cook and versatile. Knowing how to "cut" asparagus will ensure that you keep the good parts for eating and the not-so-good parts for the compost pile. And the best part? You don't even need a knife to cut your asparagus! Try Easy Grilled Asparagus with Shaved Parmesan for a special spring treat.

After washing and draining your asparagus, hold each individual spear with two fingers from one hand on the base and two fingers from the other hand on the tip.Gently bend the asparagus (you can use a rolling motion on both ends, like you're peddling a bike with your hands), looking for the spot where it seems most vulnerable to break.When you find the right spot, snap the asparagus in two, discarding the base portion of the vegetable and leaving the tip portion for cooking.

Kiwi

The warm weather is finally here and the fruit salad at your favorite restaurant has fresh kiwi -- ym! Think about how easy it would be to replicate that salad at home.

Along with being so tasty, accessible, and a great source of vitamin C, (did you know the kiwi is actually a berry?) peeling kiwi can sometimes confuse and confound people. You might not even know what this vibrant green fruit looks like in the market. It comes in the shape -- and approximate size -- of a hen's egg and has a thin, fuzzy brown skin. Follow the steps, below, for easy steps to "peeling" a kiwi so you don't have to wait to visit your favorite restaurant to enjoy it!

This method of peeling a kiwi will help ensure you have round slices and doesn't even require much use of your knife until after the kiwi is free of its skin. Take care -- kiwi is very slippery! Also, try this Simple Kiwi Fruit Salad.

Use a paring knife (a small knife with a narrow blade used for making intricate cuts) to cut the ends off the top and bottom of the kiwi (about half an inch on either side).Hold the kiwi in the palm of your hand and insert a large dinner spoon between the fruit and skin of the kiwi.Use the spoon to move up and down the length of the kiwi to gently separate the fruit from the skin, all the way around the fruit.Flip the kiwi and insert the spoon into the other end, following the step above, to free it entirely from its skin.Loosen the fruit from the skin and it should easily slide free. You can then cut the fruit into pretty round slices.

Up next: Mangoes, onions, and pineapples >>

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Easter cupcakes

Decorated For
CelebratingOne of the easiest treats to dress up for holidays and birthdays is the cupcake. All you need is food coloring, cake decorator gel and frosting, and a little imagination.

Easter CupcakesFor the cupcakesIngredients and supplies:Your favorite box cake, any flavorRed, blue, yellow, and green food coloringWhite icing (recipe below) Green, black, pink and orange decorator gelYellow and white decorator frostingDecorating tipWhite and multi-colored sprinklesMulti-colored non pareil sprinklesYellow and blue sugarCircus peanutsRed licorice whipsRed and white gumdropCupcake linersFor the White Buttercream Icing:Ingredients:16-ounce package confectioners' sugar6 tablespoons butter or margarine, softened3 to 4 tablespoons milk1-1/2 teaspoons vanilla extract1/8 teaspoon saltDirections:

Prepare cake mix as directed. If desired, you can make colored cupcakes with either a flavored mix, such as cherry, or add a few drops of red food coloring to a prepared white mix to make pink, blue to make light blue, and so on.Put cupcake liners into muffin tin and fill liners as directed on box cake mix. Bake as directed and allow to cool thoroughly before frosting and decorating.To prepare icing, in a medium bowl, with mixer at medium-low speed, beat all ingredients until the icing is smooth and of easy spreading consistency. When finished, separate into five small dishes. Add a few drops of food coloring to each bowl and stir until thoroughly mixed. You can make pink , light green, light blue, purple, and yellow, or mix to make whatever colors you like.

Time to decorate!

There's really not much to decorating cupcakes, especially in the eyes of your admiring children. Just a dollop of frosting is artistic enough for them! Here are a few simple tips that will help you decorate your holiday cupcakes.

Piping -- Using the tip on the decorator frosting, pipe strips across the frosted cupcake to decorate like an Easter egg.

Sprinkles -- The beauty of sprinkles is that there is no perfection involved. SImply drop them and let them lay where they fall. Use contrasting colors, and mix colors when pleasing. A great way for kids to decorate with sprinkles is to have them dip the top of the cupcake right into the container of sprinkles.

Sugars -- Using colored sugars is easy, and doesn't have to be messy. Simply dip the entire top of the frosted cupcake into the sugar for a blanket look. Dip the edges of a frosted cupcake to create a border, and then decorate with a sprinkling of non pareils.

Bunny -- Cut the bottoms off of two circus peanuts for the bunny's ears. Cut two small pieces of circus peanuts for the cheeks (see photo). Cut the tip of a gumdrop for the nose, and cut two teeth from a white gumdrop. Use licorice whips for whiskers and black decorator gel for the eyes.

Frosting only -- Use the different colored frostings to decorate one cupcake. Spread half of a cupcake with one color, and carefully spread the other half with another. You can also spread a full coat of one color, and dot the center with another. Get creative and try swirls or other shapes by using only frosting.

Be sure to store your cupcakes in a tightly covered container so they do not harden or go stale. That is, if they last that long!

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Easter cookie dessert pizza
Carrot-shaped sugar cookies

Taro fries recipe with sriracha ketchup

Not Your Average
Spud In These FriesTired of the same old spuds? Try these taro fries for a change of pace. An Asian root vegetable, taro is nutritious and hearty. The flavor is similar to a potato with a mild coconut taste. These fries are guaranteed to zest up your next grill out!

Taro fries with sriracha ketchup

Serves 4

Try replacing potato fries with these taro fries and impress the family. They are similar in taste, but slightly more exotic. The spicy sriracha ketchup kicks it up a notch and would be excellent with a bahn mi.

Ingredients:1 large taro root1 tablespoon vegetable oil1 teaspoon sesame oil1 drop chili oil2 tablespoons ketchup1 teaspoon sriracha sauce1 drop chili oilDirections:

Preheat the oven to 400 degrees F.Wash and peel the taro root and slice it into thin strips.In a bowl combine the vegetable oil, sesame oil and one drop of chili oil. Toss the taro strips in the oil and salt and pepper to taste.Place the taro strips on a cookie sheet and bake for 10 minutes. Turn the taro fries and bake for an additional 10 minutes until golden and crispy.In a small bowl combine ketchup, sriracha, and one drop of chili oil. Whisk the ingredients to combine.Serve the taro fries warm with sriracha ketchup.

Note: Never eat taro root raw as it is toxic when uncooked.

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Best wines for your buck

The biggest mistake most people make when buying wines is the assumption that price is the only indicator of taste. Sure, $50-100 bottles will have an exquisite taste, however, that doesn't mean you can't find a wine with just as good a taste and finish for half the price.

Flavorful, robust
wines for cheap

The key to finding a great wine for cheap is to do a bit of research and learn a little about the grapes.

When shopping for a bargain wine in a fine retail store, don't be afraid to consult with the shop owner, the sommelier (wine expert) or person on the floor about great wines for your budget. If the store you frequent doesn't have a wine expert, don't worry! Most of the wines listed below can be found in large scale supermarkets and franchised stores, like Total Wine. For more personalized recommendations and a vast selection of bargain wines, visit wine.com.

Red wines

Robert Mondavi Private Selection Zinfandel, about $16. This red wine can be found at almost every store in the country and is widely known as a quality product for cheap. This wine, which has the dark fruity flavors and an almost clove spice finish typically found in zinfandels, is perfect paired with hearty meat dishes, like beef stew or succulent steak.

Columbia Crest Shiraz & Merlot, $8-12. This world renowned vineyard located in Washington has been receiving awards and accolades for years, including the producer of the best wine in the world in 2009 by Wine Spectator. The merlot and shiraz reflect the winery's craftsmanship with robust spice and fruit flavors and an almost velvety finish. Pair these dry, heavier red wines with lighter meats, like lamb and duck or with hearty vegetables like mushrooms and eggplant.

Porca de Murca Douro, about $6. This red wine is an absolute steal and has the flavor, texture and personality of a wine three times its price. This rich red, grown in Portugal, is a blend of Port grapes, so it has the cherry flavor associated with many ports with an almost earthy, smooth finish. Pair this with pot roast and root vegetables or any other strong flavored meats.

Llama Malbec, about $12. Malbecs have recently surged in popularity among foodie circles and chefs, and there's no surprise why. This bargain red wine is known for a lower price tag and almost violety taste. This aromatic wine smells like roasted coffee beans and spices, but has a velvety taste of blackberries and oak. Pair this with more sour dishes, like sweet and sour chicken.

White wines

Ravines Dry Riesling, about $16. Another finisher on Wine Spectator's top 100 wines of 2011, this drier riesling has a crisp, apple finish and an almost citrus, lime character that is hard to find in most drier sweet wines. This riesling is produced in upstate New York, where conditions are similiar to that found in most German riesling vineyards. To find this white wine, you'll have to put yourself on a waiting list due to overwhelming popularity. This wine is great paired with Asian flavored food.

2010 Cloudy Bay Sauvignon Blanc, about $22. Although this white wine is a little over $20, it's well worth the slightly higher price tag. This bottle, named one of the top 100 wines in the world for 2011, is full of citrusy flavors and a pure and smooth finish. With each sip, you'll taste peach, lime and almost floral elements. This sweet, light and refreshing wine is best paired with light summery dishes, like salads and chilled soups.

Logan Chardonnay, about $16. This white wine hails from California and has the buttery finish and sweet fruit flavor found in the best chardonnays. This particular chardonnay has almost a sweet, honey smell and is fermented in an oak cellar, giving it just a hint of oak flavor and smell. Pair this chardonnay with soft cheeses, like Brie and goat cheese or with tart tomatoes.

Chateau Ste. Michelle Cold Creek Vineyard Riesling, about $18. Chateau Ste. Michelle is one of the most popular wineries in Columbia Valley, Washington and has a vast selection of amazing wines for under $20. This riesling, which is sweet, tangy and clean, received a Wine Spectator 90 point rating and a Wine Enthusiast 93 point rating for its flavor, finish and price. Pair this sweeter white wine with spicy foods, like Thai, for a great contrast in flavors.

Sparkling wines

Roederer Estate Brut, about $18. This top rated wine (rated over 90 percent by the biggest wine publications in the U.S.), is the perfect blend of dry and fruity with a rich, almost cinnamon like flavor. Pair this popular sparkler with rich fruity desserts, like creme brulee, baked apple pie or creamy baked pear.

Mum Napa Brut Rose, about $18. This sparkly wine, made from ripe pinot noir grapes and a hint of chardonnay, has delicious black cherry and strawberry notes, as well as a very elegant finish. In addition, this wine received top marks from Wine.com. Made in Napa Valley, this sparkling, yet robust, wine is perfectly paired with a variety of foods, like crisp gingerbread cookies and even Thai food! Now you can enjoy amazing wine all for under $20.

Juve Y Camps Rose Brut Cava, about $20. This sweet, rose brut hails from Spain and is full of floral and berry flavors. Made from pinot noir grapes (which give the wine its rose color) this option has a delicious strawberry aroma and flavor. This rose is best paired with rich custard and ice cream or savory cheeses, like Brie and St. Andre.Santa Margherita Prosecco, about $18. For those longing for a Champagne but don't have the wallet, this prosecco is the next best thing with its fresh, balanced flavor. This prosecco, grown in Trentino-Alto Adige, Italy has a hint of pepper with a very clean, pure finish. Pair a bubbly glass of this with buttery crackers or strawberries.. More on wine

Wine country uncorked
Wine trends: Choosing the best wines
Dessert wines to drink after dinner

Thinner thighs 6 Moves to leaner legs

The Figure Method For Thinner ThighsOh, those elusive thin thighs! What we all wouldn't do to have them! Cindy Sites, founder of The Figure Method and owner of Go Figure Fitness Studios, says it’s time to put away the Spanx and put her six best thigh-thinning moves into practice. Yes, you can have enviable ballerina legs – no equipment required. Here’s how.Go Figure

Cindy Sites has heard request after request from her clients looking for long, lean dancer's legs. The classically trained ballerina and former Lotte Berk instructor founded Go Figure and The Figure Method 10 years ago to give clients an effective and fun workout that doesn't require heavy weights or equipment. The Figure Method is a unique hybrid of yoga, Pilates, isometric exercises and classical ballet that tones, strengthens, tightens and lifts.

The secret to thinner thighs

Get off the abductor and adductor machines and use your own body weight to achieve leaner legs. The secret to thinner thighs, according to Sites, is a three-dimensional approach to your lower body movements.

"I view thighs from three directions: front (quadriceps), rear (hamstrings) and outer (gluteus minimus -- that pretty little hollow in the outer seat area)," says the fitness expert. "In order to develop beautifully toned thighs in 3D, I recommend the five leg exercises below, ending with a luxurious stretch to elongate the muscles you've just worked and say hello to beautiful, lengthened thighs!"

6 Moves to thinner thighs

Forward leg lift

This move, a variation on the ballet battement, tones quadriceps (front of the upper leg) and adductors, which make up the inner thigh area and are one of the weakest muscle groups in a woman's body. The forward leg lift creates muscles that are toned and lengthened, not big and bulky.

Start position: Stand with your back against the ballet barre or chair, stairway bannister, kitchen counter -- basically anywhere you can find balance.

Movement: Extend one leg and lift and lower in a challenging range of motion, toes pointed, 20 times. Flex the foot and do 20 more reps. Switch to the opposite leg and repeat.

Reverse leg lift (also known as ballet arabesque)

The reverse leg lift uses the same principle as the forward leg lift, but works the glutes and hamstrings (the back of the upper leg). While doing this exercise, you should feel a contraction in the entire back of the leg, from the glute to the ankle.

Start position: Stand next to the ballet barre, chair or other point of balance, holding lightly with your right hand.

Movement: Bend your left knee slightly and raise the right leg in a challenging range of motion, toes pointed, 20 times. Flex the foot, and do 20 more reps. Switch sides and repeat with the left leg.

 

Ballet first position (also called plié)

The plié is arguably the most famous ballet position for a reason: it's a fantastic workout for the entire leg, targeting the quadriceps, hamstrings and glute muscles.

Start position: Squat, heels lifted and touching, knees spread to create a diamond shape between your heels and your pelvis.

Movement: Lift up and down one inch, never moving your rear below your knees. Repeat 20 times. Break for a moment and repeat.

Note: Those with knee sensitivity should opt out of first position and proceed to second position.

Ballet second position (also a plié)

This variation on the plié is a very effective total leg workout. Make sure your heels are lifted (ballet term: relevé) the entire time to feel the full effect.

Start position: Squat with knees facing out, facing your barre or point of balance. Lift your heels and adjust your position until you feel that your leg muscles are fully engaged.

Movement: Hold the position for 60 seconds; or lift yourself up one inch, down one inch, never moving your rear below your knees. Repeat 20 times. Break for a moment and repeat.

Hamstring press (called a ballet attitude position)

This move is excellent for toning and strengthening the back of the thighs (hamstrings).

Start position: Stand with arms lifted in front of you, one knee slightly bent and the other leg behind you at a 90 degree angle.

Movement: With your toes pointed, lower the leg so that your toe touches the floor, then come back to the 90 degree angle. Repeat 20 times. Break momentarily and repeat 20 more times, with your foot flexed. Then repeat on the opposite leg.

Runner's lunge

After contracting the thigh muscles with the above exercises, it's important to give yourself a great stretch to lengthen the muscle. This position stretches out the back of the leg and thigh and is a perfect way to end a rigorous workout.

Stretch: With your right leg at a 90 degree angle and right foot firmly planted, extend the left leg behind you, being sure to keep your left heel lifted. Fold your arms into a prayer position and hold. Repeat on the opposite leg.

More health and fitness trends

The top 20 fitness trends for 2012
Kettlebell workouts: Why you need to pick up a kettlebell
Full-body fitness trends for the New Year

Greek wedge salad recipe

Belly Up To The Salad Bar, At HomeRecreating a commercial salad bar at home is easy, and with a little planning, you can quickly throw together a healthy salad any day of the week.

For a perfectly balanced salad bar (and salad), stock your fridge with an array of fresh, savory, sweet, crunchy, salty and tangy ingredients. Keep ingredients in separate containers, ready to meet for lunch, dinner or snack time.

If packing salads for on the go munching, store salad ingredients in an airtight container with a damp paper towel placed over the fresh vegetables to keep them hydrated; discard the paper towel before enjoying your salad. Pack dressing in a separate container and pour over the salad just before serving.

Ingredients for the perfect salad barSomething fresh: Color is key; choose a variety of colorful raw or fresh vegetables, along with super-charged greens such as spinach or arugula.Something savory: Healthy, lean proteins like tuna, poached chicken breast or beans lightly seasoned will curb your umami craving.Something sweet: Fresh or dried fruit will add sweetness and balance to your salad.Something crunchy: Sunflower seeds, sesame or pumpkin seeds or even crushed whole-grain organic cereals will add crunch and nutrition to your salad.Something salty: A sprinkle of Parmesan or shredded cheddar will add that salty bite, without a lot of sodium.Something tangy: A bright lemony dressing or tangy apple cider vinaigrette will add the zing every salad needs.Greek wedge salad recipe

Serves 4

Ingredients:1 large head romaine lettuce1 cup grape tomatoes, cut lengthwise into quarters1 large cucumber, peeled, seeded and chopped, 1/4-inch1 small red onion, sliced paper thin1/2 cup Kalamata olives, cut lengthwise into quarters1/4 cup extra virgin olive oil4 teaspoons red wine vinegar1/4 cup fresh oregano leaves, chopped1/4 teaspoon kosher salt1/4 teaspoon freshly cracked black pepper1 cup crumbled feta, dividedDirections:

Trim 1/4-inch from the bottom stem of the romaine and discard. Cut romaine in half, lengthwise. Cut each half in half lengthwise to create four wedges; set aside. In a medium bowl, add tomatoes, cucumber, onion, olives, oil, vinegar, oregano, salt and pepper. Toss to coat; season with additional salt and pepper to taste.Place each romaine wedge on a serving plate. Spoon 1/4 of the dressed tomato mixture over each salad wedge. Top with 1/4 cup of feta. Serve chilled or at room temperature.

Chef's notes:

Lemon juice can be used in place of vinegar. Traditional recipes incorporate green or red bell pepper, and sometimes Greek pepperoncini. Feta is available with vegetable rennet or animal rennet; be sure to check labels if you want to keep it vegetarian.

More salad ideas

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