Stuffed Avocado Burgers

Serves 4 –

½ Pound            Ground Beef

½ Pound            Ground Turkey OR 1 pound of Turkey and omit the beef

¼ medium        Onion – Chopped Fine

½ Tsp                  Cumin

1 Tsp                     Fresh Minced Garlic

2 oz                       Cilantro – Cleaned and Chopped

1 Tsp                     Chili Powder

Salt and Pepper

2 oz                       Bread Crumbs

12 0z                     Monterey Jack Cheese

1                              Avocado – pitted and mashed


Place Meat in Mixing Bowl and add onion, cumin, garlic, chili powder, cilantro, bread crumbs, salt and pepper.  Make 8- 2 ounce patties.  Place 1 ounces of your favorite filling on 1st patty.  Place second patty on top and seal all around the edges.

Grill burgers on Medium High for about 4-5 minutes each side  for Medium Rare

Serve with condiments and Rolls

Other fillings to try

Sundried Tomato         Parsley                                               Red Onions

Tomato                              Salsa (drained)                               Blue Cheese

Feta Cheese                     Fresh Dill                                           Black Bean Spread

Servings – 4 -6



1 cup              Shredded Carrots

2 cups           Shredded Broccoli

1                      Jalapeño       Seeded and Minced

½                     Medium Red Onion – Thinly Sliced

¼ Cup            Craisins

¼ Cup            Sunflower Seeds – Unsalted – Raw



¼ cup             Cider Vinegar

1              Lime Zested and Juiced

½ tsp              Kosher Salt

2 Tbls             Sugar

½ tsp              Red Pepper Flakes

½ tsp              Cracked Black Pepper

2 Tbls             Extra Virgin Olive Oil


In a Large Mixing Bowl combine Carrots, Broccoli, Jalapeño, Red Onion, Craisins and Sunflower Seeds.

In a small saucepan, add the vinegar, lime zest, lime juice, salt, sugar red pepper flakes, and cracked black pepper.  Bring to a boil over low heat, stirring to dissolve the sugar, for about 1 minute.  Remove from heat and allow to cool about 3-4 minutes. 

Add the olive oil to the vinegar mixture, pour over the vegetables and toss together to combine.  Refrigerate until ready to serve. 

Sprinkle a few more Sunflower Seeds and Craisins on Top for Garnish.

Servings – 4



1 pound        raw shrimp, (21-25 per pound), peeled and deveined, tails left on

1/2 tsp              salt

1/4-1/2 tsp       cayenne pepper (optional) substitute fresh cracked pepper

1/4 tsp              ground turmeric

Pinch             All Spice

1 clove           garlic – minced

tbls                extra-virgin olive oil or Peanut Oil if you have it.

1   large ripe, firm mango, peeled and cut into 1/2-inch cubes

1 bunch         scallions, green tops only, thinly sliced

1 whole         Red Pepper – Medium dice

1/4 cup           fresh basil leaves, finely chopped

¼ pound       Fresh Baby Arugula



1. Toss cleaned shrimp with salt, cayenne, garlic, turmeric, all spice, in a medium bowl. Cover; refrigerate for about 30 minutes.


2. Heat oil in a large pan or WOK, over medium-high heat; place the shrimp in and continue to sauté (or stir fry) until they turn salmon-pink, about 2 minutes.


3. Add mango, scallion greens, and red pepper, and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, another 2 minutes.  Turn off heat.


4.  Place Arugula Greens on the plate.  Then take your Shrimp and Mango Mixture and place on top.  Garnish with Basil leaf.  Serve.

You may also serve with Jasmine Rice and use instead of the Arugula

**This can be a main dish with Rice or a nice summer salad. 

No Bake Cherry Cheesecake


4 Cup                    Sweet Cherries – halved and pitted.  (Fresh is best, frozen – drained)

¾ Cup                  Granulated Sugar (divided, SEE RECIPE)

¼ Cup                  Plus 4 teaspoons – water (divided)

2 tbls                    Cornstarch or Arrow Root

½ box                  Graham crackers – Whole Wheat OR Gluten Free

½ cup                  chopped  Walnuts – Toast or Roast for better flavor.

1/3 cup                 corn oil

16 oz                     Reduced Fat Cream Cheese

2 Cups                  Non Fat Greek Yogurt

6 tbls                    Confectionary Sugar

1 tsp                      Vanilla Extract



1. Combine cherries, ½ cup Granulated Sugar, and ¼ cup Water in large saucepan and bring to a boil. Combine cornstarch with 4 tsp of water and dissolve cornstarch.  Stir the mixture in to cherry mixture and bring to a boil.  Once it comes to a boil turn down heat to medium high and stir constantly until the liquid thickens, about 1-2 minutes. Turn off heat and set aside


2. Put Graham crackers in food processor until finely ground and add the walnuts, pulsing until finely chopped.    Transfer mixture to a bowl and stir in  1/4 cup granulated sugar, then add the corn oil.  Stir and combine.  Press graham cracker mixture into 9X13 inch baking pan, or individual pie tins.


  1. Beat cream cheese, yogurt, confectionary sugar, vanilla in a medium bowl with electric mixer until smooth, scraping sides down as necessary.  Spread mixture over the crust.  Spoon the cherry mixture over the top.


Cover and Refrigerate until cold.  About 3 hours.  Can be made the day before.

Serves 4-6


3 Tablespoons        Butter (can use the low fat kind as well)

2 Cups                   Onion – Chopped

1 Cup                    Carrots – Chopped fine

1 Cup                    Celery – Chopped fine

3 Medium               Local Pears  – Cored and Sliced (about 4 cups)

5 Cups                   Low Sodium Chicken Broth (or homemade stock)

2 Tbls                    Apple Jack or Calvados Liquor or Pear Liquor

½ tsp                    Dried Marjoram  (crumbled) (may sub- pinch sage or thyme)

½ tsp                    Course Salt

Pinch                     Ground White Pepper

2 Cups                   Diced Cooked Chicken

1 tsp                      Cider Vinegar (optional)


Making a Roux for thickening your soup.

4 tablespoons butter

6 tablespoons flour


Heat butter over medium heat and then add your flour whisking vigorously. When mixture starts to bubble, reduce heat and let cook, whisking occasionally until it is toasty brown and nutty aroma about 3-5 minutes .

Roux can be used immediately to thicken liquid that is at or below room temp. To thicken soup it is best to allow roux to cool to room temp or refrigerate before use.  It is easier to make ahead.  It will keep in refrigerator tightly wrapped for a month.

To Make Soup

Melt 3 Tbls of butter in heavy large sauce pan over medium high heat.  Add  onion and Sauté for about 5 minutes until the onions become tranlucent.  Add carrot, celery and continue to sauté until vegetables are tender about 5-7 minutes.  Add pears and sauté for another 2 minutes,   Add in the Chicken Broth, apple jack liquor, marjoram, salt and pepper.  Turn heat up to medium high til just about boils and add 2 tablespoons of your roux at a time and cook until  soup thickens.   Stir in Diced Cooked Chicken.  Taste and adjust seasoning.  Add cider vinegar if soup tastes too sweet.


Garnish with Pepita’s (toasted pumpkin seeds)


Serves 8


1 cup                     Fresh Corn Kernels

½ cup                  Buttermilk

2                             eggs    beaten

1 Tbls                   melted butter

¼ cup                   Corn Meal

¼ tsp                    Baking Soda

1 tsp                      Kosher Salt

1 tsp                      Sugar

1 tsp                      Fresh Cilantro

3 stalks                green onion (scallions), chopped

½                           Red Jalapeño or chili pepper of your choice

½ pound            Cooked Shrimp – deveined and chopped

¼ cup                   Oil for Frying


  1. Take half of the fresh corn kernels and put in food processor until smooth.
  2. In a medium bowl combine the pureed corn, buttermilk, eggs, butter and the remaining whole corn kernels.
  3. In separate bowl combine flour, corn meal, baking soda, salt and sugar.
  4. Stir in the corn mixture into your dry ingredients, incorporating all ingredients, and then add the cilantro, chopped green onion, jalapeño, and shrimp.
  5. In medium skillet heat vegetable oil over medium high heat for about 5 minutes.
  6. Drop spoonfuls of the corn/shrimp mixture into hot oil.
  7. Fry the cakes for about 2 minutes a side or until golden brown.
  8. Remove and cool on wire rack.

Serving Suggestions:

Make a quick salsa to top them with, or just squeeze fresh lemon and serve.

Can also be served over a garden salad with a buttermilk dressing.