A Smoked Paprika Avocado Turkey Burger

This is by far a great combination of flavors to put together for a sandwich. The actual burger was simply Ground Turkey that combined with half an onion, garlic and of course salt & pepper in a method that I picked up from my dad. The meat was then pan fried but would definitely be better if it were on a BBQ. The onion were sauteed with Smoked Paprika and the Bread was toasted with butter melted on to the pieces followed with Jack cheese on one side. The other side has some, not a lot, but just enough to taste, Kentucky Bourbon BBQ sauce on it. Lastly I put some sliced Avocado on and it was finished. The Smoked paprika has to be used with caution, especially if it is good Paprika. I get my smoked Paprika from a lady that brings it in from Spain.

The smokiness of the paprika, just like the smoking other meats blends well with quality BBQ sauces, and the marriage of these to flavors paired very well. The actual meat held up pretty well to the strong flavors coming from both the Sauce and the Paprika, although Beef is always a better choice when considering a burger.

Ground Turkey is always the best alternative to Ground Beef, though if your looking for something healthier.

Spaghetti a la Bolognese

Yes, another Bolognese sauce, however I added something more to the dish that made a significant turn of results. First, I used ground turkey meat rather then beef, that already changed the heaviness of the dish. It is not necessarily a very easy thing to notice but if you eat a lot bolognese sauces with ground beef then suddenly switch to ground turkey you can definitely tell the difference. The ground turkey adds a lighter texture to the sauce, and is not so heavy. However the main thing that I added was a mole rub to both the meat when I was cooking it and as well the sauce when I was simmering it, which by the way was about 2 hours for this sauce. The mole rub added a spicy taste that at the beginning was to much however over time when I let it simmer down with the sauce created a very nice marriage between the two.

Gorgonzola Spaghetti with Green Onions

Here is a Gorgonzola Cream sauce that I made after watching one of my friends make something similar back in Sweden. The Green onions were a nice touch because it added a non - creamy substance to the dish, yet complimented the cheese. I think if I had added some other type of vegetable that was very strong tasting, it could have clashed with the already strong tasting cheese sauce.

Rice pudding

This one has taken a while to post but i made this back in sweden. it is rice pudding with a liitle cinnamon on top and apple wedge garnish. sssssoooooo good. light, simple and easy to make. best option if you have left over rice.

Pizza & Pasta dinner

I finally have time now to post this one. Coming to the end of my stay in Vaxjo was very sad but luckily filled with a lot of eating, it's better to be sad on an full stomach! This one was for some corridor mates that I stayed with during my last few days in Sweden. There were two different pizzas, one being Mushroom, Red Onion and Red Bell Pepper and the other consisting of half cherry tomato and Buffalo mozzarella and the other half consisting of Sauteed onion, mushroom and red bell pepper to help bring out the natural flavors of the vegetables. The pasta was a simple Macaroni in a cheese cream sauce with cherry tomatoes and chicken. I will point out that my sous- chef for this meal as it was a bit bigger was one Maria Rosario Rinat, Thank you. The dinner was great and the food turned out really well, the funner twist to it was that it was going to be the first and last time I cooked for them and they were very disappointed to find that one out.

"fruit waffel" Dessert

As easy as it looks, The fruit that I used were Persimon, Pineapple, Green Grape, Passion Fruit, Mango and Lychee. I cut them up to make a fruit salad then put the with the waffels and added some whipped cream. Real nice combination that came from the simple idea of strawberries and cream.

Spaghetti Sauce

So I make a lot of different tomato sauces, but as many as I make they all start off the exact same way, Tomato Sauce or Paste, Onion, Garlic, Salt & Pepper. From there the sauces can change with the simplest of ingredients. This is a picture that I took of the sauce after I added the ingredients. This one I only added Basil, Oregano, a Thyme Leaf and a diced up Red Pepper. The Red Pepper Is really what makes the sauce though for this specific one. There are plenty of others that instead of a Red Pepper you can add Carrot and let it simmer for a good amount of time, to let the flavor of the vegetable spread throughout the sauce.