Stuffed Turkey Burgers

This is hands down one of my favorite recipes. Its a great alternative to a traditional beef burger.

Ingredients:

1 lb ground turkey- I use 93% lean

about 1/2 cup roasted red peppers, chopped

1 cup shredded provolone cheese

hot sauce for drizzling over the burgers at the end

salt

pepper

4 burger buns

 

Directions:

In a large skillet, heat 2 tbsp olive oil. In a large bowl, divide turkey into 4 patties and then divide the patties in half and flatten each half into a thin round. On four of the halves, add a few pieces of the chopped roasted red peppers and some of the cheese, being careful not to overstuff. Top with remaining four burger halves. Carefully, press down around the edges to seal the burgers. Season each side with salt and pepper. Add burgers to skillet and cook about 6-7 mins per side or until completely cooked through. Drizzle each burger with hot sauce and add some additional shredded cheese. Let set just a few seconds to melt the cheese.  Transfer burgers to buns and enjoy! I almost always serve these burgers with sweet potato fries. The sweetness in them really bring a balance to the slightly spicy burgers.

Source: Adapted from Ellie Krieger

http://www.foodnetwork.com/recipes/ellie-krieger/stuffed-turkey-burgers-recipe/index.html

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Chicken Souvlaki

Hello!  How are y’all doing today?  I wanna share a recipe with you that I’ve made countless times. It’s super easy, delicious, and very filling.  The original recipe is actually from Sandra Lee ( SHOCKING, I know 😉 ). I’ve made a few changes here and there  over time and have found that MY version is better! 

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1 inch chunks

1 tsp dried dill weed

3 cloves of garlic, minced

juice of 1 lemon

1 tsp salt

1/2 tsp black pepper

1 tbsp greek seasoning blend

about 2 tbsp of extra virgin olive oil- I just drizzle it in so I’ve never measured!

Mix together everything in large bowl and toss chicken around it the marinade until its evenly coated. Cover and refrigerate overnight.

 

Tzatziki Sauce

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1 cucumber, grated or diced small

1 cup plain greek yogurt

juice of 1 lemon

3 cloves garlic, grated or minced super fine

pinch of salt

pinch of black pepper

1/2 cup crumbled feta cheese

Mix all together and refrigerate until ready to use. This is best made about an hour in advance so that the flavors have time to marry.

 

Toppings- Chopped romaine lettuce, chopped tomatoes, sliced red onion

You will also need bread…I used naan because I think it adds a little something extra to the recipe. You can also use pita bread, flour tortillas..pretty much anything you would like!

Directions:

Heat a couple of tbsps of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until completely cooked through. Grill naan bread on stovetop grill just until heated. Now its time to arrange. Pile chicken, veggies, and tzatziki onto bread and enjoy!

Not the prettiest picture but it sure was delicious! 

 

 

 

Sausage and Spinach Calzone

This thing is sooo good. Tastes like a really really really sinful pizza!!! It actually isnt too bad for you considering it has tons of spinach in it and is made with lean turkey sausage. If you like sausage pizza, you must try this!

http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/kid-friendly-family-recipes/Go-Green-Giant-Calzone

Ingredients:

2 lb. baby spinach

8 oz. sweet italian turkey sausage

2 tbsp evoo

1 onion, chopped

12 oz. mozzarella- I used one bag of italian blend cheese

1/4 cup grated parmesan cheese

salt and pepper

1 store bought pizza dough

1 1/2 cups marinara sauce

Directions:

Preheat oven to 425.

Bring 1/4 cup water to a boil in large skillet.Add half the spinach and wilt. Remove from pan and drain. Repeat with remaining spinach. Cool and squeeze out as much water as possible. Coarsely chop and add to large bowl.

In same skillet, heat evoo. Cook sausage until brown. Add onions and cook until soft. Transfer to bowl with spinach. Stir in cheese and season with pepper and salt.

Grease cookie sheet with nonstick spray. Stretch out dough to 10×15 rectangle. Mound sausage mixture lengthwise down center of pizza dough leaving 1 in. border on short ends. Fold 1 in. edges toward center then fold each long side over filling. Flip seam side down. Drizzle with evoo. Cut a few small vents in top. Bake 30 mins. Serve with marinara.

DSCN1987

 

 

 

Homemade White Castle Slyders

This recipe is from Devin Alexander’s cookbook, Fast Food Fix. These taste EXACTLY like slyders from White Castle. They are very simple to make and will save you tons of fat and calories. The next time you find yourself craving some of these little guys, go to the store and get the ingredients and make them yourself. Your waistline will thank you! 🙂

Ingredients:

5 oz. lean ground beef ( I used 93/7)

salt and peper

1/2 cup water

1 1/2 tbsp dehydrated minced onion

5 square dinner rolls

5 round dill pickles

mustard

Directions:

Line baking sheet with waxed paper.

Divide ground beef into 5 equal portions. On baking sheet, flatten and shape each portion into a square patty. Season with salt and pepper. Place in freeze uncovered for about 5 mins.

In large nonstick skillet, combine onion flakes with water. Cook over med heat until onions are soft. This takes about 5 mins. A thin layer of water should remain in skillet. If needed, add up to 2 tbsp of water. Place patties in single layer over softened onion. Cook 1 mins or until bottoms are brown. Flip.  Place 1 roll bottom cut side down on top of each burger. Place 1 roll top on each roll bottom. When beef is no longer pink, remove roll tops and set aside. Slide thin spatula under 1 portion of onion, burger, and 1 roll bottom. Flip stack onto plate. Top with dill pickle round and a squirt of yellow mustard. Cover with roll tops. Repeat with remaining burgers.

* You can also add cheese if you would like

This pic doesnt do these burgers justice.

DSCN1870

Tex-Mex Chicken Club

This is a very good yet simple twist on the all american club sandwich.  This would be good to serve to a crowd or for a quick weeknight dinner.

http://www.rachaelrayshow.com/food/recipes/tex-mex-chicken-club/

Rachael uses a fried egg on her sandwich but I decided not to.

Ingredients:

1/2 tbsp evoo

4 slices bacon, chopped- I used 2 thick cut slices

2 big boneless, skinless chicken breasts, halved to make 2 thin cutlets

salt and pepper

1/2 tsp oregano

1/2 tsp chili powder

1/2 tsp cumin

1 avocado

1/2 red onion, finely diced

1 jalapeno, seeded and finely diced

1 clove garlic, grated

1 lime

4 tomato slices

4 leaves leaf lettuce

4 slices pepperjack cheese

8 slices white bread

Directions:

Heat a small drizzle of evoo in skillet and add bacon. Cook until crisp. Drain on some paper towels. Wipe out all but 1 tbsp bacon drippings from pan. Season chicken cutlets with salt, pepper, cumin, oregano, and chili powder. Add to skillet. Cook until no longer pink in the center, about 3-4 mins per side. During last minute of cooking, top chicken with cheese.

Toast bread and reserve.

Mash avocado with garlic, zest and juice of lime, jalapeno, onion, and a little salt. Stir in bacon bits. Adjust salt to taste.

Place chicken cutlet on toast and top with lettuce, tomato and bacon guacamole.

DSCN1865

Sea Monster Sandwich

Aside from Christmas, Halloween is my favorite holiday. Maybe its because I love all things horror or maybe because my birthday is just two days before All Hallows Eve. Either way, I love it. This really isnt a recipe but its just too darn cute not to post.

I found this  in a Pillsbury Halloween magazine that I picked up at Walmart a couple of weeks ago. Basically you just buy a can of refrigerated french bread and form it into an S shape and bake as directed. Let it cool for a few mins and slice in half horizontally. Pile on your favorite sandwich toppings. The eyes are simply a carrot that I cut into some small rounds and the tongue is the end piece of a tomato that I cut into a fork shape. You make a little cut right underneath were you sliced the bread in half and gently push in the tomato. There you go. You have a sea monster! 

 

DSCN1836

Messy Giuseppes

Rachael Ray described these perfectly, the sloppy joes italian cousin. These are actually pretty figure friendly and verrryy delicious. I made these into sliders instead of using ciabatta rolls.  I was so excited to get these to the table that I forgot to make any sides! haha

http://www.rachaelrayshow.com/food/recipes/messy-giuseppes/

Ingredients:

2 tbsp evoo

1 lb ground beef

1 small onion, chopped

1 green pepper, chopped

1 portobello cap, chopped

5 garlic cloves, chopped

1/ 8 tsp allspice

1/2 tsp red pepper flakes

1/2 cup red wine

3/4 cup beef stock

1 tbsp worcestershire sauce

1 14 oz can crushed tomatoes- I used tomato sauce

salt and pepper

1/4 cup italian parlsey, chopped

4 tbsp butter, softened

1/4 cup parm cheese

5-8 basil leaves, chopped

4 ciabatta rolls- I used dinner rolls to make them sliders

1 ball fresh mozzarella, sliced-I didnt use this because I forgot about it until we were almost done eating!

Directions:

Heat oil in large skillet. Add ground beef and brown. Add onion, bell pepper, portobello, 3/4 garlic, allspice, red pepper flakes, and salt and pepper. Cook about 5 mins or until veggies soften a bit.  Add wine to deglaze pan and cook 1 min then add beef stock, worcestershire, and tomatoes. Gently simmer about 10 mins. Finish by stirring in the chopped parsley.

 

While mixture is simmering, in small bowl, mix together butter, remaining garlic, 1/4 cup parm cheese,  basil, and a little salt and pepper. Spread on ciabatta rolls and broil until golden brown.

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