Buffalo Turkey Burgers w/ Blue Cheese Dressing (Best burger EVER)
Vegetable Oil for drizzle
1lb Ground Turkey
1 1/2 t. Poultry Seasoning (if you don't have this.. throw in some other yummy spices that you do have, because the seasoning is key)
1 T. Grilling Seasioning (Steak Seasoning)
2 Garlic cloves chopped
4 Scallions finely chopped (I used an onion)
1 celery rib from the heart with greens finely chopped (I used half of an outside stalk)
2 T. Butter
1/4 c. Hot sause (Frank's Red Hot is best)
Hamburger Rolls
--
(the below is all the garnish.. I just used blue cheese dressing instead of the sour cream etc, and then I garnished with a slice of tomato, grilled onions, and lettuce...I'm getting hungry)
1 C. Sour Cream
1/2 c Blue Cheese Crumbles
Salt & Pepper
Lettuce
Drizzel oil in mixing bowl, add turkey, seasonings, garlic, scallions (onions) and celery. Mix well and shape 4 1-inch-thick patties.
Heat skillet over med-high heat and cook burgers for 6 min on each side. Remove to plate.
Wipe the pan clean and reduce heat to low. Melt butter in pan and add hot sauce. Return the patties to the skillet and turn to coat. Place the patties on buns (I toasted them in the broiler for a couple minutes first) Then top with fixin's and you are set to enjoy an amazing dinner!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Monday, January 2, 2012
Sunday, April 17, 2011
Ancho-Chipotle Turkey Chili
Ancho-Chipotle Turkey Chili
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Monday, March 28, 2011
Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
Turkey Stuffing Meatloaves and Mashed Potatoes with Herbs
Rachael Ray
TOTAL TIME:2 hr 30 min
Prep:10 min
Inactive Prep:1 hr 0 min
Cook:1 hr 20 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 tablespoons butter
* 2 McIntosh apples, cored and chopped
* 3 to 4 small ribs celery, chopped
* 1 onion, chopped
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
* 1 tablespoon poultry seasoning
* 4 cups chicken or turkey stock in a box
* 2 pounds ground turkey
* Salt and freshly ground black pepper
* 1/2 cup chopped fresh parsley
* 1 large egg
* 1/4 cup vegetable oil, plus more for drizzling
* 1/4 cup all-purpose flour
* 2 pounds starchy potatoes, peeled
* 1 cup whole milk
* 1 (5-ounce) package soft herb cheese (recommended: Boursin)
* 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)
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Directions
Preheat the oven to 350 degrees F.
Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.
Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.
While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.
Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.
Rachael Ray
TOTAL TIME:2 hr 30 min
Prep:10 min
Inactive Prep:1 hr 0 min
Cook:1 hr 20 min
YIELD:4 servings
LEVEL:Easy
Ingredients
* 4 tablespoons butter
* 2 McIntosh apples, cored and chopped
* 3 to 4 small ribs celery, chopped
* 1 onion, chopped
* 1 bay leaf
* Salt and freshly ground black pepper
* 2 cup stuffing cubes (recommended: Pepperidge Farm) or stale cubed white bread
* 1 tablespoon poultry seasoning
* 4 cups chicken or turkey stock in a box
* 2 pounds ground turkey
* Salt and freshly ground black pepper
* 1/2 cup chopped fresh parsley
* 1 large egg
* 1/4 cup vegetable oil, plus more for drizzling
* 1/4 cup all-purpose flour
* 2 pounds starchy potatoes, peeled
* 1 cup whole milk
* 1 (5-ounce) package soft herb cheese (recommended: Boursin)
* 1/4 cup chopped mixed fresh herbs (recommended: chives, dill, thyme)
recipe tools
* Print Recipe
Directions
Preheat the oven to 350 degrees F.
Heat the butter to melt in a medium skillet over medium heat. Saute the apples, celery, and onions seasoned with a bay leaf, salt, and pepper, until very tender, 10 minutes. Add the stuffing cubes and moisten with 1 to 1/1 2 cups of stock; season with poultry seasoning. Cool completely, then combine in a bowl with ground turkey, salt, pepper, half the parsley, and egg. Form 4 oval-shaped loaves a couple of inches thick. Arrange on a rack over baking sheet or parchment-lined baking sheet and coat with a little oil to glisten. Roast until brown and firm, 45 minutes, depending on thickness.
Reheat the meatloaves in medium hot oven to warm through. Place them in a shallow baking dish and cover with foil. Cook's Note: To keep the loaves from drying out - add a splash of stock, this will keep the loaves super moist.
In a saucepan, whisk the oil and 1/4 cup flour over medium heat 10 to 15 minutes, until the color of peanut-butter. Add lots of coarse pepper to the roux, then whisk in a couple of cups of stock and thicken, season with salt to taste. Cool completely and store in the refrigerator. Reheat the mixture in a saucepan over medium flame.
While the meatloaves bake, boil the potatoes in enough water to cover. Drain, then return the potatoes to the hot pot and mash with milk, herb cheese, mixed herbs, remaining parsley, salt and pepper. Cool completely and store in the refrigerator.
Reheat the potatoes in a saucepan over medium-low heat, adding a little more milk as the potatoes warm to loosen them up a bit.
Serve the meatloaves, whole or sliced, with mashed potatoes and gravy.
Sunday, November 28, 2010
Pocket Pies Filled with Leftovers
Pocket Pies Filled with Leftovers
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
Put Thanksgiving leftovers to good use with this kid-friendly recipe, adapted from Lucinda Scala Quinn's "Mad Hungry" cookbook. For an easy on-the-go meal or quick lunch down the line, prepare and freeze an extra batch.
Please check back after the holiday for video.
Ingredients
Makes about 10.
* Cream Cheese Pastry Dough
* All-purpose flour, for rolling
* Cooked, shredded turkey (optional)
* Prepared mashed potatoes (optional)
* Prepared sweet potatoes (optional)
* Prepared stuffing (optional)
* Cranberry sauce (optional)
* 1 large egg, beaten
Directions
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Working with one disk of dough at a time, roll out dough on a lightly floured work surface. Using an overturned bowl about 5 inches in diameter as a guide, cut out three circles; set aside. Gather dough scraps, reroll, and repeat cutting process. Repeat process with remaining disk of dough.
3. For each pocket pie, mix together a 1/4 cup of filling using turkey, mashed or sweet potatoes, stuffing, and/or cranberry sauce as desired. Place each 1/4 cup filling on one side of each dough circle. Moisten edges lightly with water and fold dough over filling to form a half circle. Pinch edges of dough together to seal and crimp with a fork.
4. Place pocket pies on a prepared baking sheet; transfer to refrigerator until chilled slightly, about 10 minutes. Pierce each pie on the top twice using the tines of a fork and brush with egg.
5. Transfer to oven and bake until golden brown, 20 to 25 minutes. Let pies cool 5 minutes before serving. Pies can also be cooled and frozen, then reheated in the microwave.
Saturday, April 4, 2009
Walnut-Pesto-Crusted Turkey
Walnut-Pesto-Crusted Turkey
From Every Day with Rachael Ray
April 2009
SERVES 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 large eggs
1/2 cup store-bought pesto
1 cup walnuts, finely ground
3/4 cup breadcrumbs
4 turkey breast cutlets
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving
1. In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
2. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.
From Every Day with Rachael Ray
April 2009
SERVES 6
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2 large eggs
1/2 cup store-bought pesto
1 cup walnuts, finely ground
3/4 cup breadcrumbs
4 turkey breast cutlets
3 tablespoons extra-virgin olive oil
Lemon wedges, for serving
1. In a medium bowl, beat the eggs. Add the pesto to a second medium bowl. In a third bowl, mix the walnuts and breadcrumbs. Add the turkey cutlets to the pesto, turning to coat. Working with one at a time, dip the cutlets into the walnut mixture, then the eggs, then the walnut mixture again to coat.
2. In a large skillet, heat the olive oil over medium heat. Add the cutlets, lower the heat to low and cook, turning once, until golden-brown, 5 to 6 minutes on each side; serve with the lemon wedges.
Friday, March 27, 2009
Easy Turkey-Tortilla Roll-Ups
Easy Turkey-Tortilla Roll-Ups
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Kraft Foods
Prep Time:
5 min
Total Time:
5 min
Makes:
12 servings
What You Need!
3 TACO BELL® HOME ORIGINALS® Flour Tortillas
3 Tbsp. PHILADELPHIA 1/3 Less Fat Cream Cheese with Chive & Onion
12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
3/4 cup shredded lettuce
Make It!
SPREAD tortillas with cream cheese; top with turkey.
PLACE lettuce on bottom halves of tortillas; roll up.
CUT each into 4 slices.
Tuesday, March 17, 2009
Caesar Pockets
Caesar Pockets
Kraft Foods
Prep Time:10 min Total Time: 10 min
Makes:
4 servings, 2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
Kraft Foods
Prep Time:10 min Total Time: 10 min
Makes:
4 servings, 2 filled pita halves each
What You Need!
4 cups torn romaine lettuce
6 oz. (2/3 of 9-oz. pkg.) OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast, cut into strips
1/4 cup drained roasted red pepper strips
3 Tbsp. KRAFT Grated Parmesan Cheese
1/4 cup KRAFT Classic Caesar Dressing
4 pita breads, warmed, cut in half
Make It!
TOSS lettuce with turkey, peppers, cheese and dressing.
SPOON into pitas.
Labels:
Chicken,
dinner,
recipe,
Sandwiches,
Turkey
Thursday, March 5, 2009
Spice-Rubbed Turkey Breast with Roasted Carrots
Spice-Rubbed Turkey Breast with Roasted Carrots
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Martha Stewart
Prep: 15 minutes Total: 1 hour
Turkey breast is as flavorful as chicken breast and even healthier.
Ingredients
* 2 pounds carrots, peeled and cut into 2-inch lengths
* 6 garlic cloves, smashed and peeled
* 2 tablespoons olive oil
* 1 small boneless, skinless turkey breast half (about 2 pounds)
* 1/4 teaspoon ground cinnamon
* 3/4 teaspoon ground cumin
* Coarse salt and ground pepper
* 1/2 cup plain low-fat yogurt
* 2 tablespoons fresh lime juice
Directions
1. Preheat oven to 475 degrees. On a large rimmed baking sheet, toss carrots, garlic, and 1 tablespoon oil; push to sides. Place turkey in center; rub with 1 tablespoon oil, and sprinkle with cinnamon and 1/2 teaspoon cumin. Season with salt and pepper.
2. Roast until an instant-read thermometer inserted in thickest part of turkey registers 165 degrees, 30 to 35 minutes, tossing carrots halfway through. Let turkey rest 10 minutes; thinly slice crosswise.
3. In a small bowl, mix yogurt, lime juice, and teaspoon cumin; season with salt and pepper. Serve turkey and carrots with sauce.
Wednesday, February 25, 2009
Emeril's Turkey Bolognese
Emeril's Turkey Bolognese
Martha Stewart
Prep: 45 minutes Total: 1 1/2 hours
Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.
Ingredients
Makes 6 cups.
* 10 slices turkey bacon (6 ounces), finely chopped
* 1 large onion, finely chopped
* 3 carrots, finely chopped
* 2 celery stalks, finely chopped
* Coarse salt and ground pepper
* 2 pounds ground turkey (97 percent lean)
* 3/4 cup dry white wine, such as Sauvignon Blanc
* 2 garlic cloves, minced
* 1 can (6 ounces) tomato paste
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
* 1/4 cup chopped parsley
Directions
1. In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
2. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
3. Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Martha Stewart
Prep: 45 minutes Total: 1 1/2 hours
Emeril Lagasse lightened up a traditional Italian meat sauce by using turkey instead of the usual pork and beef. Layer it in lasagna, or toss with pasta and top with Parmesan. One batch will serve 8 people.
Ingredients
Makes 6 cups.
* 10 slices turkey bacon (6 ounces), finely chopped
* 1 large onion, finely chopped
* 3 carrots, finely chopped
* 2 celery stalks, finely chopped
* Coarse salt and ground pepper
* 2 pounds ground turkey (97 percent lean)
* 3/4 cup dry white wine, such as Sauvignon Blanc
* 2 garlic cloves, minced
* 1 can (6 ounces) tomato paste
* 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 1/2 cup half-and-half
* 1/4 cup chopped parsley
Directions
1. In a 5-quart Dutch oven or heavy pot, cook bacon over medium until crisp, 10 to 12 minutes. Add onion, carrots, and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.
2. Add turkey; cook, breaking up meat with a spoon, until no longer pink, 8 to 9 minutes. Add wine and garlic; cook until wine has almost evaporated, 10 to 15 minutes. Add tomato paste; cook, stirring occasionally, until lightly browned, 7 to 10 minutes.
3. Add broth and half-and-half; bring to a boil over high. Reduce to a simmer, and cook until sauce is thick and creamy, about 30 minutes more.
Tuesday, February 10, 2009
Tex-Mex Turkey Burgers with Zucchini Salad
Tex-Mex Turkey Burgers with Zucchini Salad
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
Ingredients
Serves 4.
* 2 tablespoons vegetable oil, such as safflower, plus more for grates
* 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
* 1/2 medium red onion, finely chopped
* 3 tablespoons fresh lime juice
* Coarse salt and ground pepper
* 1 1/2 pounds ground turkey (93 percent lean)
* 2 teaspoons chili powder
* 4 ounces pepper Jack cheese, thinly sliced
* 4 thick slices country bread, halved
* 1 avocado, halved, pitted, peeled, and thinly sliced
* Store-bought salsa, for topping (optional)
Directions
1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.
Martha Stewart
Prep: 30 minutes Total: 30 minutes
Light the grill tonight for this zesty take on the classic burger, inspired by the Southwest.
Ingredients
Serves 4.
* 2 tablespoons vegetable oil, such as safflower, plus more for grates
* 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
* 1/2 medium red onion, finely chopped
* 3 tablespoons fresh lime juice
* Coarse salt and ground pepper
* 1 1/2 pounds ground turkey (93 percent lean)
* 2 teaspoons chili powder
* 4 ounces pepper Jack cheese, thinly sliced
* 4 thick slices country bread, halved
* 1 avocado, halved, pitted, peeled, and thinly sliced
* Store-bought salsa, for topping (optional)
Directions
1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.
Monday, February 9, 2009
Reuben
Reuben
Nancy Fox
Serves: 2
Prep Time: 4-5 minutes
Cook Time: 8 minutes
Ingredients
4 slices rye bread
6 tsp butter
4 ounces turkey pastrami, sliced
1/2 cup sauerkraut, drained
2 oz reduced-fat mozzarella cheese, shredded
1 TBSP reduced-fat mayonnaise
1 tsp sweet relish
1 tsp ketchup
thousand island dressing
Directions
Combine all dressing ingredients. Spread on one side of each slice of bread; spread 1 teaspoon of margarine on the other side.
Pile half of the pastrami, sauerkraut, and cheese onto the dressing side of two slices of bread. Top with the remaining bread, dressing side in.
In a nonstick pan, melt the 2 remaining teaspoons of margarine over medium heat. Grill the sandwiches in the pan until golden (approximately 4 minutes per side). Cut in half and serve immediately.
Nancy Fox
Serves: 2
Prep Time: 4-5 minutes
Cook Time: 8 minutes
Ingredients
4 slices rye bread
6 tsp butter
4 ounces turkey pastrami, sliced
1/2 cup sauerkraut, drained
2 oz reduced-fat mozzarella cheese, shredded
1 TBSP reduced-fat mayonnaise
1 tsp sweet relish
1 tsp ketchup
thousand island dressing
Directions
Combine all dressing ingredients. Spread on one side of each slice of bread; spread 1 teaspoon of margarine on the other side.
Pile half of the pastrami, sauerkraut, and cheese onto the dressing side of two slices of bread. Top with the remaining bread, dressing side in.
In a nonstick pan, melt the 2 remaining teaspoons of margarine over medium heat. Grill the sandwiches in the pan until golden (approximately 4 minutes per side). Cut in half and serve immediately.
Labels:
dinner,
recipe,
Sandwiches,
Turkey
Southwestern Turkey Chili and Cornbread
Southwestern Turkey Chili and Cornbread
Recipe courtesy Sandra Lee Semi-Homemade Cooking,
.
Cornbread:
Nonstick vegetable cooking spray
1 (11-ounce) can Mexicorn
1 egg
1 (8 1/2-ounce) package corn muffin mix
Chili:
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish
Cornbread:
Preheat oven to 400 degrees F.
Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
Chili:
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
Recipe courtesy Sandra Lee Semi-Homemade Cooking,
.
Cornbread:
Nonstick vegetable cooking spray
1 (11-ounce) can Mexicorn
1 egg
1 (8 1/2-ounce) package corn muffin mix
Chili:
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish
Cornbread:
Preheat oven to 400 degrees F.
Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
Chili:
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
Sunday, February 8, 2009
Herb-Rubbed Turkey
Herb-Rubbed Turkey
Martha Stewart
Prep: 40 minutes Total: 5 hours
To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.
Ingredients
Serves 8.
* 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
* Herb Rub
* 4 cups Simple Stuffing
* 2 tablespoons butter, room temperature
* Coarse salt and ground pepper
Directions
1. Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
2. Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.
3. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
4. Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about 10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
5. Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.
Martha Stewart
Prep: 40 minutes Total: 5 hours
To ensure a moist and tender turkey, baste it often, and take it out of the oven when it reaches the specified temperature; the bird will continue to cook as it rests.
Ingredients
Serves 8.
* 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry (neck and giblets reserved, liver discarded)
* Herb Rub
* 4 cups Simple Stuffing
* 2 tablespoons butter, room temperature
* Coarse salt and ground pepper
Directions
1. Preheat oven to 350 degrees, with rack in lowest position. Place turkey on roasting rack set in a large roasting pan. Working from both ends of the turkey, slide fingers under skin to separate it from the flesh (being careful not to tear skin). Spread herb rub under skin.
2. Loosely fill neck cavity and large cavity with 4 cups stuffing. Using kitchen twine, tie legs together securely. Rub all over with butter, and season generously with salt and pepper. Place neck, giblets, and 3 cups water in bottom of roasting pan.
3. Cover turkey loosely with aluminum foil. Roast 1 hour, then baste with pan juices every 30 minutes, until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours total.
4. Remove foil; raise oven heat to 400 degrees. Roast, basting every 15 minutes, until thermometer inserted in thigh (avoiding bone) reaches 170 degrees, 45 minutes to 1 hour more (temperature will rise about 10 degrees as turkey rests). If browning too quickly, cover loosely with foil; add more water if pan becomes dry.
5. Transfer turkey to a cutting board, cover loosely with foil, and let rest at least 30 minutes before carving. Reserve pan with drippings for White-Wine Gravy. To carve: Remove and slice breasts; remove wings. Pull each leg away from body, cutting through thigh joint; cut through leg joint to separate thigh from drumstick.
Maple-Glazed Turkey
Maple-Glazed Turkey
Martha Stewart
Prep: 20 minutes Total: 5 hours
You can also make this recipe with a 16-pound turkey.
Ingredients
Serves 8.
* 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
* Chestnut and Apple Stuffing
* 2 tablespoons butter, room temperature, plus more for aluminum foil
* Coarse salt and ground pepper
* 1/3 cup pure maple syrup
Directions
1. Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
2. Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
3. Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
4. If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
Martha Stewart
Prep: 20 minutes Total: 5 hours
You can also make this recipe with a 16-pound turkey.
Ingredients
Serves 8.
* 1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
* Chestnut and Apple Stuffing
* 2 tablespoons butter, room temperature, plus more for aluminum foil
* Coarse salt and ground pepper
* 1/3 cup pure maple syrup
Directions
1. Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
2. Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
3. Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
4. If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.
Friday, February 6, 2009
Molasses-Glazed Turkey Breast and Acorn Squash
Molasses-Glazed Turkey Breast and Acorn Squash
Martha Stewart
Prep: 20 minutes Total: 1 hour 5 minutes
Ingredients
Serves 4.
* 2 teaspoons chili powder
* 1/2 teaspoon cayenne pepper
* Coarse salt
* 1 boneless skin-on turkey breast half (about 2 pounds)
* 3 tablespoons vegetable oil
* 1/3 cup light unsulfured molasses
* 2 medium acorn squash (about 1 1/2 pounds each), halved from top to bottom, seeded, and cut into 1-inch-thick half-moons
* Green Beans, optional
Directions
1. Place one rack in top third of oven and another in bottom third; preheat to 400 degrees. Line two baking sheets with aluminum foil (for easier cleanup). Make spice mixture: In a small bowl, combine chili powder, cayenne pepper, and 1 teaspoon coarse salt; set aside.
2. Place turkey breast on one of the prepared baking sheets. Rub all over with 1 tablespoon oil, then sprinkle with spice mixture, seasoning both under and on top of skin. Roast, skin side up, on lower rack, 25 minutes.
3. Meanwhile, make glaze: In a small bowl or measuring cup, mix molasses with 1 teaspoon coarse salt and remaining 2 tablespoons oil. Lay pieces of squash in a single layer on second prepared baking sheet; brush both sides with some of the glaze.
4. After turkey has roasted 25 minutes, brush skin with some of the remaining glaze. Place squash on upper rack; roast until tender, 30 to 35 minutes. Meanwhile, continue to roast turkey, brushing with glaze every 8 to 10 minutes, until an instant-read thermometer inserted in thickest part of breast registers 165 degrees. 20 to 25 minutes more.
5. Cover turkey loosely with aluminum foil. Let rest 10 minutes before slicing. Serve with squash and, if desired, green beans.
Martha Stewart
Prep: 20 minutes Total: 1 hour 5 minutes
Ingredients
Serves 4.
* 2 teaspoons chili powder
* 1/2 teaspoon cayenne pepper
* Coarse salt
* 1 boneless skin-on turkey breast half (about 2 pounds)
* 3 tablespoons vegetable oil
* 1/3 cup light unsulfured molasses
* 2 medium acorn squash (about 1 1/2 pounds each), halved from top to bottom, seeded, and cut into 1-inch-thick half-moons
* Green Beans, optional
Directions
1. Place one rack in top third of oven and another in bottom third; preheat to 400 degrees. Line two baking sheets with aluminum foil (for easier cleanup). Make spice mixture: In a small bowl, combine chili powder, cayenne pepper, and 1 teaspoon coarse salt; set aside.
2. Place turkey breast on one of the prepared baking sheets. Rub all over with 1 tablespoon oil, then sprinkle with spice mixture, seasoning both under and on top of skin. Roast, skin side up, on lower rack, 25 minutes.
3. Meanwhile, make glaze: In a small bowl or measuring cup, mix molasses with 1 teaspoon coarse salt and remaining 2 tablespoons oil. Lay pieces of squash in a single layer on second prepared baking sheet; brush both sides with some of the glaze.
4. After turkey has roasted 25 minutes, brush skin with some of the remaining glaze. Place squash on upper rack; roast until tender, 30 to 35 minutes. Meanwhile, continue to roast turkey, brushing with glaze every 8 to 10 minutes, until an instant-read thermometer inserted in thickest part of breast registers 165 degrees. 20 to 25 minutes more.
5. Cover turkey loosely with aluminum foil. Let rest 10 minutes before slicing. Serve with squash and, if desired, green beans.
Thursday, February 5, 2009
Lasagna
Lasagna
1 package lasagna noodles
1 package mozzerella (I shred the solid kind in the food processor - I think it tastes better)
spinach or zucchini, whichever you prefer
1 onion
parmesan
Italian seasoning
1 egg
cottage cheese (or ricotta, if you like)
ground turkey (or hamburger)
lots of garlic (like 7 cloves or more, if you're brave)
1 jar or 1 1/2 jars of your favorite pasta sauce
Brown the turkey. When that has no more pink, add the onion and garlic and zuccini until they are fragrant and onion is transparent. If you're using turkey instead of hamburger, splash some olive oil in the pan while it's cooking - I look for excuses to use olive oil. Add your pasta sauce to this pan and let all that goodness simmer on low until you are ready for it. Meanwhile, mix a container of cottage cheese with one egg. Spice it up with some Italian seasoning or salt and pepper. Shred your mozzerella. Now start layering!! Start with a cup of the sauce on the bottom of the pan (this helps to cook the noodles). Then put the noodles down, the cottage cheese, the sauce ands some parmesan. If you are using fresh spinach, add a layer in there. Then keep layering until the pan is full. The last layer I just put the sauce and some parmesan. Cover with aluminum foil and cook on 400 degrees for 45 minutes. Pull cover off and cook for a few more minutes if you like the crispy cheese effect on top. Serve with spinach salad and french bread. And lots of butter.
1 package lasagna noodles
1 package mozzerella (I shred the solid kind in the food processor - I think it tastes better)
spinach or zucchini, whichever you prefer
1 onion
parmesan
Italian seasoning
1 egg
cottage cheese (or ricotta, if you like)
ground turkey (or hamburger)
lots of garlic (like 7 cloves or more, if you're brave)
1 jar or 1 1/2 jars of your favorite pasta sauce
Brown the turkey. When that has no more pink, add the onion and garlic and zuccini until they are fragrant and onion is transparent. If you're using turkey instead of hamburger, splash some olive oil in the pan while it's cooking - I look for excuses to use olive oil. Add your pasta sauce to this pan and let all that goodness simmer on low until you are ready for it. Meanwhile, mix a container of cottage cheese with one egg. Spice it up with some Italian seasoning or salt and pepper. Shred your mozzerella. Now start layering!! Start with a cup of the sauce on the bottom of the pan (this helps to cook the noodles). Then put the noodles down, the cottage cheese, the sauce ands some parmesan. If you are using fresh spinach, add a layer in there. Then keep layering until the pan is full. The last layer I just put the sauce and some parmesan. Cover with aluminum foil and cook on 400 degrees for 45 minutes. Pull cover off and cook for a few more minutes if you like the crispy cheese effect on top. Serve with spinach salad and french bread. And lots of butter.
Tailgate Casserole
Tailgate Casserole
11⁄2 lb ground beef or turkey
1 can (15 oz) tomato sauce
3⁄4 tsp salt
ground black pepper to taste
3 oz cream cheese
1 cup cottage cheese
1/2c. sour cream
6 green onions sliced
1 red bell pepper seeded and chopped
6 ounces egg noodles, cooked and drained (I completely guessed on how much I used)
grated cheddar cheese
Preheat oven to 350. In skillet brown beef/turkey until no longer pink. Add tomato sauce, salt and pepper. Simmer 5 minutes.
Mix together sour cream, cream cheese, and cottage cheese in bowl. Fold in sliced green onions and bell pepper. Mix well. Add cooked egg noodles and meat sauce. Pour into 9x13 pan coated with cooking spray. Top with shredded cheddar cheese.
Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until bubbly. Let stand 5-10 minutes before serving.
11⁄2 lb ground beef or turkey
1 can (15 oz) tomato sauce
3⁄4 tsp salt
ground black pepper to taste
3 oz cream cheese
1 cup cottage cheese
1/2c. sour cream
6 green onions sliced
1 red bell pepper seeded and chopped
6 ounces egg noodles, cooked and drained (I completely guessed on how much I used)
grated cheddar cheese
Preheat oven to 350. In skillet brown beef/turkey until no longer pink. Add tomato sauce, salt and pepper. Simmer 5 minutes.
Mix together sour cream, cream cheese, and cottage cheese in bowl. Fold in sliced green onions and bell pepper. Mix well. Add cooked egg noodles and meat sauce. Pour into 9x13 pan coated with cooking spray. Top with shredded cheddar cheese.
Cover with foil and bake 30 minutes. Remove foil and bake 15 more minutes until bubbly. Let stand 5-10 minutes before serving.
Buffalo Turkey Burgers w/ Blue Cheese Dressing
Buffalo Turkey Burgers w/ Blue Cheese Dressing
(Best burger EVER)
Rachelle Mathia
Vegetable Oil for drizzle
1lb Ground Turkey
1 1/2 t. Poultry Seasoning (if you don't have this.. throw in some other yummy spices that you do have, because the seasoning is key)
1 T. Grilling Seasioning (Steak Seasoning)
2 Garlic cloves chopped
4 Scallions finely chopped (I used an onion)
1 celery rib from the heart with greens finely chopped (I used half of an outside stalk)
2 T. Butter
1/4 c. Hot sause (Frank's Red Hot is best)
Hamburger Rolls
--
(the below is all the garnish.. I just used blue cheese dressing instead of the sour cream etc, and then I garnished with a slice of tomato, grilled onions, and lettuce...I'm getting hungry)
1 C. Sour Cream
1/2 c Blue Cheese Crumbles
Salt & Pepper
Lettuce
Drizzel oil in mixing bowl, add turkey, seasonings, garlic, scallions (onions) and celery. Mix well and shape 4 1-inch-thick patties.
Heat skillet over med-high heat and cook burgers for 6 min on each side. Remove to plate.
Wipe the pan clean and reduce heat to low. Melt butter in pan and add hot sauce. Return the patties to the skillet and turn to coat. Place the patties on buns (I toasted them in the broiler for a couple minutes first) Then top with fixin's and you are set to enjoy an amazing dinner!
(Best burger EVER)
Rachelle Mathia
Vegetable Oil for drizzle
1lb Ground Turkey
1 1/2 t. Poultry Seasoning (if you don't have this.. throw in some other yummy spices that you do have, because the seasoning is key)
1 T. Grilling Seasioning (Steak Seasoning)
2 Garlic cloves chopped
4 Scallions finely chopped (I used an onion)
1 celery rib from the heart with greens finely chopped (I used half of an outside stalk)
2 T. Butter
1/4 c. Hot sause (Frank's Red Hot is best)
Hamburger Rolls
--
(the below is all the garnish.. I just used blue cheese dressing instead of the sour cream etc, and then I garnished with a slice of tomato, grilled onions, and lettuce...I'm getting hungry)
1 C. Sour Cream
1/2 c Blue Cheese Crumbles
Salt & Pepper
Lettuce
Drizzel oil in mixing bowl, add turkey, seasonings, garlic, scallions (onions) and celery. Mix well and shape 4 1-inch-thick patties.
Heat skillet over med-high heat and cook burgers for 6 min on each side. Remove to plate.
Wipe the pan clean and reduce heat to low. Melt butter in pan and add hot sauce. Return the patties to the skillet and turn to coat. Place the patties on buns (I toasted them in the broiler for a couple minutes first) Then top with fixin's and you are set to enjoy an amazing dinner!
Turkey Chili
Turkey Chili
Shanna Browning
1 lb ground turkey
1 large green pepper, pitted and seeded
1 medium red or white onion (I use red for more flavor)
2 cups (or 2 1⁄2 cups depending on what consistency you like) vegetable or chicken broth
2 cans black beans, drained and washed
1 can kidney or white beans, drained and washed
2 cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic (or more if you like a lot!!)
1 Tbsp red pepper flakes
1 Tbsp cumin
1 Tbsp chili powder
1 tsp ground coriander
1 tsp cayenne pepper
1 Tbsp Oregano
1 Tbsp Basil
Black pepper to taste
Chop green pepper and onion, mix into large pot/dutch oven with broth and tomato ingredients; turn on low. Heat olive oil and add fresh garlic. Sauté for a couple of minutes and then add turkey. Cook until browned. Drain. Add turkey and remaining ingredients. Simmer on low for 1-2 hours to soften vegetables. Serve with chopped green onions, fat free sour cream and shredded cheese.
Shanna Browning
1 lb ground turkey
1 large green pepper, pitted and seeded
1 medium red or white onion (I use red for more flavor)
2 cups (or 2 1⁄2 cups depending on what consistency you like) vegetable or chicken broth
2 cans black beans, drained and washed
1 can kidney or white beans, drained and washed
2 cans diced tomatoes
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic (or more if you like a lot!!)
1 Tbsp red pepper flakes
1 Tbsp cumin
1 Tbsp chili powder
1 tsp ground coriander
1 tsp cayenne pepper
1 Tbsp Oregano
1 Tbsp Basil
Black pepper to taste
Chop green pepper and onion, mix into large pot/dutch oven with broth and tomato ingredients; turn on low. Heat olive oil and add fresh garlic. Sauté for a couple of minutes and then add turkey. Cook until browned. Drain. Add turkey and remaining ingredients. Simmer on low for 1-2 hours to soften vegetables. Serve with chopped green onions, fat free sour cream and shredded cheese.
Lighter Cobb Salad
Lighter Cobb Salad
Martha Stewart
Prep: 20 minutes Total: 20 minutes
Cobb salad, a California classic, relies on high-quality produce. Look for tomatoes that are deep red and avocados that yield slightly when gently pressed.
Ingredients
Serves 4.
* 3 slices bacon
* 1 cup low-fat buttermilk
* 1/4 cup light mayonnaise
* 1 tablespoon red-wine vinegar
* 1/2 cup crumbled blue cheese (2 ounces)
* Coarse salt
* 2 heads Boston lettuce (1 pound total), torn into bite-size pieces
* 6 ounces deli turkey, cut into bite-size pieces
* 4 plum tomatoes, halved, seeded, and diced
* 4 large hard-cooked egg whites, chopped
* 1 avocado, halved, pitted, peeled, and diced
Directions
1. In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
2. In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
3. Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.
Martha Stewart
Prep: 20 minutes Total: 20 minutes
Cobb salad, a California classic, relies on high-quality produce. Look for tomatoes that are deep red and avocados that yield slightly when gently pressed.
Ingredients
Serves 4.
* 3 slices bacon
* 1 cup low-fat buttermilk
* 1/4 cup light mayonnaise
* 1 tablespoon red-wine vinegar
* 1/2 cup crumbled blue cheese (2 ounces)
* Coarse salt
* 2 heads Boston lettuce (1 pound total), torn into bite-size pieces
* 6 ounces deli turkey, cut into bite-size pieces
* 4 plum tomatoes, halved, seeded, and diced
* 4 large hard-cooked egg whites, chopped
* 1 avocado, halved, pitted, peeled, and diced
Directions
1. In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
2. In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
3. Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.
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