Turkey Burgers

I have had a few turkey burgers in my day...but never one as good as this! These are the most flavorful, moist, delicious turkey burgers I have ever had! The combination of ingredients work so well together! This recipe comes from 30 Minute Meals. I have had it in my pile of "to make" recipes for a while. I am so glad I finally made these. My husband (a big hamburger fan) loved these as much as I did. We ate these two nights in a row for dinner with grilled asparagus, salad, and giant potato fries. The first night we had these I toasted a sourdough English muffin instead of a bun. I love sourdough! In the original recipe, Rachael Ray suggests they be served on a portobello mushroom burger (which sounds yummy), but I prefer some type of bread/bun with my burgers. The recipe below reflects how I made the burgers. I think I am going to buy another package of ground turkey to make a big batch to keep in the freezer for a quick meal. I hope you try these! I know you'll love them as much as we did.

Turkey Cacciatore Burgers

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Handful flat-leaf parsley, chopped
Sliced tomatoes

Avocado

BBQ Sauce

Dijon Mustard

Sliced cheese

Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet. Top with preferred toppings and enjoy!

Spring Risotto with Seared Scallops

Risotto and polenta have recently been added to my list of favorite foods. This risotto recipe comes from Martha Stewart in her cookbook "Great Food Fast" which I HIGHLY recommend! I love that cookbook! Anyway, this risotto has peas and zucchini. The flavor of this risotto is out of this world! My husband couldn't get enough of it! For those of you wonder what the heck risotto is, it is a rice dish that is made from a short grain rice called Arborio Rice. Risotto is made by adding liquid cup by cup and stirring constantly. This releases the starch in the rice creating a very creamy texture. You would think that there was a load of cream and butter in this recipe because of the creamy texture and the delicious flavor. The truth is I only added about 2 tsp. of Smart Balance spread at the end. The recipe also calls for parmensan cheese, but it tastes great without it. I like to add a dash of salt and a few grinds of black pepepr to mine. I also omitted the wine and used more broth in its place.

I served the risotto with seared scallops...a delicious combination that I think you should try!

2 cans (14.5 ounces each) reduced-sodium chicken broth
3 tablespoons butter
1 to 2 large zucchini (1 pound), peeled and cut into 1/2-inch cubes
Coarse salt and ground pepper
1/2 cup finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup frozen peas, thawed
Directions
Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 tablespoons butter in a 3-quart saucepan over medium heat. Add zucchini; season with salt and pepper. Cook, stirring often, until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate.
Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Raise heat to medium. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes.
Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total.
Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese.

Coconut Chicken Curry

I LOVE Indian food. I am always looking out for a new curry recipe. So far, curry is my favorite Indian dish. There are so many different kinds of curry. Some are mild, some hot, some green, some red, some sweet, some savory......you get the idea. When I saw this recipe I HAD to try it. It uses coconut milk which is an ingredient I haven't used very often. I love the flavor it gave to this dish. It didn't taste overwhelmingly like coconut. The taste of coconut was very subtle. I also added green peas and cauliflower, simply beacuse I think every curry needs both of those ingredients. Other than those minor changes, I followed the recipe. I used coconut milk instead of cream which helped thicken the sauce a bit. I had intentions of making Indian Naan (a type of flat bread), but I didn't have enough time this week. Oh well....another time! I served it with spiced pita chips and hummus. You should try this dish.....it is delicious!

Coconut Chicken Curry

1 tablespoon vegetable oil
1 lb. boneless, skinless chicken, cut into bite sized pieces
1 large onion, thinly sliced

1 small head or 1/2 large head cauliflower

1 cup frozen peas
2 cloves garlic, minced
2 tablespoons fresh ginger, chopped
Generous dash of ground red pepper
1 tablespoon curry powder (I like Mc Cormick)
1/2 cup raisins
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
1 and 1/2 cups chicken broth (plus a little more)
1/2 cup coconut cream or half and half (I used coconut milk)
hot cooked brown rice, for serving
Garnishes: chopped cilantro
sweetened coconut
chopped almonds or cashews
lemon wedges
In a large skillet, heat oil over medium high heat. Add onion and chicken and cook, stirring often, until chicken is almost cooked through. Stir in garlic, ginger, red pepper, curry, raisins, carrots, cauliflower, and potato; cook stirring often for 1 minute. Add broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until carrot and potato are tender, adding more broth if needed. Add coconut milk or half and half, and peas, and bring almost to a boil. (The sauce will be thin but the rice will soak it up.) To serve, put rice in individual bowls and top with curry and a generous amount of liquid. Top with cilantro, coconut, almonds and lemon wedges. Salt and pepper to taste.

BBQ Chicken Pizza

I have been craving pizza for about a week now. I finally decided that it was time to make some! I chose to make a BBQ Chicken Pizza because there was just something about the taste of bbq sauce that sounded so good! This is not just a regular 'ol BBQ chicken pizza.....I added several more toppings to make the pizza more substantial and filling. I don't know what it is about pizza and pasta, but unless it is loaded, I can eat plate after plate without getting full. In addition to the usual chicken, red onion, olives and cilantro, I added chopped artichoked hearts, black beans, bacon (on my husband's half), red bell pepper, roasted mushrooms, and I topped my husband's half with a combo of smoked gouda and mozzerella cheeses. It was INCREDIBLE!!! It completely satisfied my craving for pizza. I am not going to post a recipe (since there isn't really one). I just used my traditional pizza crust recipe. I served this pizza with a side of deliciously broiled vegetables that I seasoned with rosemary and grill seasoning. I chose broccoli, asparagus, zucchini, yellow squash, and sliced carrots. They were so yummy!

Kabobs with Lemon-Olive Cous Cous

I admit that I have a love of making and eating kabobs with grilled veggies, couscous or rice and some toasted pita chips with either yogurt sauce or hummus. It makes for a simple, healthy and relatively quick meal. Plus, there are so many different ways you can fix it by using different herbs and spices. The flavors can completely change! This is a recipe that I saw on 30 Minutes Meals with Rachael Ray and ever since I saw it I wanted to make it. I followed the recipe exactly (this is a rare occassion for me) except I used steak (instead of lamb..couldn't find any) for my husband, chicken, mahi mahi and shrimp for me. All I have to say about the result of this meal is DANG!!!! IT IS SO GOOD! The combination of herbs and spices is incredible. So full of flavor. The couscous? Very tastey with the toasted pinenuts and green olives. Since we don't have a grill, I stuck the veggies under the broiler for a few minutes and they came out delicious. If you are in the mood for a meal packed with flavor, this is it! Trust me, it is well worth the 25-30 minutes you'll spend preparing it.

1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon dried oregano or marjoram
1/2 teaspoon ground cinnamon
2 tablespoons grill seasoning
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
1 large onion, cut into bite-sized pieces
2 green bell peppers, seeded and cut into bite-sized pieces
Salt and freshly ground black pepper
2 cups Greek plain yogurt
2 cloves garlic, peeled and grated or minced
1/4 cup finely chopped mint leaves, a handful
1/4 cup finely chopped parsley leaves, a handful
1/4 cup pine nuts
1 tablespoon butter
1 lemon, zested and juiced
1 1/2 cups chicken stock
1 1/2 cups couscous
1 cup pitted and chopped green olives
Toasted pita, for serving
Special equipment: metal skewers
Directions
Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
Combine yogurt with garlic, mint and parsley.
In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
Stir the lemon juice into yogurt to thin.
Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.

Foccacia

I have been asked by a good friend of mine to post my foccacia bread recipe. It is the best bread!! We love it with soup or when we have a meal that is grilled. It is so good and so versatile. I don't have any pictures....but trust me....it is a beautiful sight!

Ingredients
2 tablespoons olive oil
2 cups chopped yellow onions
Salt
Freshly ground black pepper

For the Dough:
1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
1 tablespoon minced garlic
1/4 cup plus 3 tablespoons olive oil
1 cup warm water (about 110 degrees F.)
1 teaspoon salt
3 1/2 cups all-purpose flour

Preheat the oven to 350 degrees F. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until caramelized, about 15 minutes, stirring occasionally. Remove from the heat and cool completely.
Using an electric mixer with a dough hook, whisk the yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water, and caramelized onions together for 2 minutes to dissolve the yeast. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up the dough hook. Grease a mixing bowl with 1 teaspoon of the oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Grease a half baking sheet pan (17 by 12) with 2 teaspoons of the oil. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Brush the dough with remaining 1/4 cup of the olive oil. Sprinkle the dough with kosher salt and coarse black pepper. Lightly cover the pan with plastic wrap and let the dough rest for 1 hour. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into individual pieces or into sandwich slices.

I have also made this with just garlic and rosemary. Add an extra clove of minced garlic and your desired amount of fresh or dried rosemary. I also top it with chopped kalamata olives just before I bake it!!!! YUM!!!!

Hoisin Glazed Salmon

1 tablespoon orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
Coarse salt and freshly ground pepper
8- to 10-ounce salmon steaks, 1 inch thick
Vegetable cooking spray
Preheat broiler. In a glass measuring cup, whisk together orange juice, hoisin sauce, and honey.
Season salmon with salt and pepper. Place on a broiler pan lined with aluminum foil. Spray top of broiler pan with
cooking spray. Brush half of the hoisin sauce mixture over to coat.
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.

I love salmon!!!! I love it prepared most any way! I love the flavor of the meat...so tender and juicy. I try to fix it a couple of times a week because it has so many health benefits (maybe that is just an excuse for me to spend the money on it!). My husband likes it almost as much as I do. I came across this recipe that used a glaze made from hoisin sauce (a new favorite condiment), honey, and orange juice. I served it over fluffy brown rice and some roasted vegetables on the side (eggplant, bell peppers, zucchini, yellow squash, asparagus and crushed garlic). This was another meal that made us sad to be full. It was SO full of flavor! I can't wait to have leftovers tonight! I hope you enjoy this as much as we did!

Creamy Potato Leek and Parsley Bisque

This soup is the most smooth, creamy, and satisfying potato soup you will ever have. And the best part is........there is not a drop of cream, milk or butter in it! It is so simple and quick to throw together. If you have a pot and a blender then you have all the equipment you need to make this. It is pretty dang cheap to make too. I promise you won't be disappointed.

Creamy Potato Leek and Parsley Bisque

1 Cup of raw almonds or cashews

5 cups vegetable or chicken broth (I use chicken broth)

1 pound red skinned potatoes, unpeeled and cut into 1/2 inch cubes

2 medium leeks sliced and thoroughly washed

1 cup finely chopped fresh parsley

1 tsp. fresh lemon juice

1 tsp. fine sea salt

freshly ground pepper

Blanch almonds in boiling water for 30 seconds. Drain, and plunge the almonds into cold water. Drain and squeeze the almonds between your fingertips to remove skins. Put the blanched almonds and 1 cup of the broth in a blender and blend until smooth. About 1 minute. In a large pot, combine potatoes, leeks and the remaining 4 cups of broth and bring to a simmer over medium heat. Cover and boil until potatoes are tender, about 10-15 minutes. Stir the blanched almond mixture, parsley, lemon juice, salt and pepper into the soup. Bring to a simmer and cook stirring often, until thickened, about two minutes. Transfer soup to a food processor or blender and process until smooth. Season with additional salt and pepper to taste.