Turkey Meatloaf with Chipotle Glaze

Sorry for the delay in posting.  Our internet was down, and I also had a million things on my to-do list to tend to.  I accomplished one of them, in case you were wondering, which was showering this morning.  Anyway,  I digress...

Another reason to purchase this book is for this recipe: Mini Turkey Meatloaf with Chipotle Glaze.  I've made many a meatloaf before, but none with such unique ingredients as this one.  Grated sweet potato and zucchini, sauteed with onions, add flavor, richness and nutrition!  Listen to me, I'm like a pocket of health.  Also, instead of the traditional addition of bread crumbs: oats.  Oats!  It made for one delicious meatloaf.  And I will eat any chipotle anything.  Anything.  I didn't take many pictures because I was eating too much.  Also not on my to-do list.  Oops.    

Smoked Turkey & Spring Pea Fettuccine – A Pasta From My Salad Days

This rich and creamy, smoked turkey and spring pea fettuccine recipe is inspired by a pasta I learned long ago, working at my first real chef job in San Francisco. 

You may have heard me mention Ryan’s Café in the past, especially if you’ve tried our famous chicken Marsala, and it was at this same restaurant where I learned what I still consider one of the best pasta recipes ever.

As I mention in the video, the original was done with smoked chicken, but for whatever reason smoked turkey is much easier to find at the market. I blame the sandwich industry, but no worries, as the turkey is just as good. There’s just something very special about the way the creamy, slightly sweet, aromatic sauce pairs with the smoky meat. Which reminds me, this is also wonderful with leftover ham.

Regarding what many would consider the dangerously large quantities of cream, I’d like to take a moment to do some math. The recipe makes four appetizer size portions. There’s about 1 3/4 cups of cream used, which is roughly 350 calories worth of butter-fatty goodness per serving. To put that into perspective, those two small ladles of dressing you used during your last trip to the salad bar had about the same amount. So, long story short, relax.

Anyway, now that I’ve armed you with a comeback for when your (probably too thin) friend questions your copious cream usage, I hope you give this very simple, but extraordinarily delicious pasta recipe a try. Enjoy!

Ingredients for 4 small or 2 large portions:

8 oz dry fettuccine noodles, boiled in salted water

For the sauce:

1 tbsp olive oil

1 tbsp minced garlic

1 tbsp minced shallot

1 3/4 cup heavy cream (about 34-36% fat)

6 oz smoked turkey, sliced

1/2 cup green peas, frozen or fresh shelled

2 tbsp minced fresh tarragon leaves

salt, pepper, cayenne to taste

1 tsp lemon zest

Parmigiano-Reggiano to garnish

View the complete recipe

Baked Tostada

We partake in Taco Tuesday pretty much every week, either at our local Mexican restaurant or at home.  Last night we stayed in, but to shake things up a bit I decided to turn my taco into a baked tostada.  That's the beauty of tacos, they're sort of made to order.  Carson often turns his into a taco salad, Jack prefers a quesadilla, and after last night, I think frequent the tostada route.
I just said "frequent the tostada route."  

I followed Martha's easy directions here.  A corn tortilla, drizzled with olive oil, topped with your favorite stuff (here: ground turkey and cotija cheese) and then baked.  After the cheese melted and the tortilla got crispy, I removed it from the oven and added avocado, cilantro, sea salt and hot sauce.     

Stay tuned either later today or this week for a GIGANTIC ANNOUNCEMENT.

Drama...

Chicken and Seafood Paella

My friends recently took a cooking class at Leti's Catering in NYC.  They raved and raved about it (if you live in NY, check it out), and then they made us homemade Gazpacho and Paella as they learned to make them in class.  Both were delicious, so naturally I stole the recipes from them and planned to make them myself.  What I needed, however, was a giant paella pan and then voila!  Carson bought me one for my birthday.  (I'm really sorry I said "voila" like that.)  Carson sure knows the way to this lady's heart.  Any sort of giant or miniature kitchen equipment??  Swoon.  

Anyway, I tackled the paella this past weekend for some friends.  I was nervous.  Like, "don't look at me while I cook dinner guests I mean just kidding help me HELP" nervous.  But it worked!  I did it!  It was delicious!  I made a combo of seafood (with shrimp, calamari and clams) and chicken (which I cooked earlier and added at the end).  Now, I feel guilty posting the recipe because Leti charges money for her classes in which you get to take the recipe home (also I lost it), but if you're interested in making paella yourself, and you have a pan the size of small UFO, email me and we'll discuss.  

(all photos by Chasing You Photo)      

Patsy's Turkey Burgers with Garlic Mayo Dip

Guess what?  If you send me recipes, I will make them.  Most of the time.  If they sound deliciously irresistible, that is.  No pressure.  A friend/reader constantly sends me recipes and I have them all bookmarked.  I finally got around to these turkey burgers, named after one of her relatives.  Ground turkey mixed with all sorts of vibrant, somewhat southwestern ingredients, fried up as sliders and dipped in a tangy garlic mayo.  She recommended topping them with avocado, which I did, and I also added mushrooms and served them over sourdough toast.  They were superb.  Patsy probably doesn't follow a recipe, since she invented these, but I tried to throw one together for you.  Send me more recipes!  Send me more recipes!  But only if they're irresistibly delicious.      

Patsy's Turkey Burgers with Garlic Mayo Dip
(Makes approx. 15 sliders)
Printable Recipe

Burgers:
1 lb. ground turkey
1/4 cup chopped parsley or cilantro (I used cilantro)
5 or 6 chopped green onions (tops and bottoms)
Poblano pepper, finely chopped
Anaheim pepper, finely chopped
1 large egg
1 T mayo
1/2 cup bread crumbs (I used panko)
1/2 tsp salt

Mayo:
1/4 cup mayo
1 T fresh lemon juice
1 clove garlic, minced

Throw all burger ingredients in a bowl and mix with a spoon or your hands.  Form them into slider size (or regular burger size if you wish).  Heat olive oil over medium-high heat and saute the burgers until cooked through (roughly 5 minutes a side if you're making sliders).  Whisk mayo ingredients together and serve.

Quick Chicken Corn Chowder

LA can be such a tease.  This past weekend we experienced 80 degree temps, cloudless skies, and populated beaches.  And now it's cold, gray and raining.  I know "cold" is relative, and it might be much colder where you are (trust me, I lived in the Midwest for 13 years).  But I say anything below 60 degrees calls for Chowder, that's right, I say it.  

I love finding Cooking Light recipes that sound good, because most of the time they really are.  This did not taste like a diet version of chowder, and yet it was made with low-fat milk and only two tablespoons of butter (recipe here).  If you have leftover chicken, make this, it will take you no time at all and it will be delicious.  In any kind of weather. 

Roasted Chicken Tacos

I'm going to tell you something about myself, are you ready?  I make this meal probably once a week.  Oh, you think that was a really boring piece of information?  Fine, I will tell you something else about myself.  The other day I ordered two "sodos" at Subway and found that accidental made-up word so funny and embarrassing that I proceeded to laugh hysterically at myself and could barely pay the guy.  Now THAT was some information. 

As I was saying, I make this once a week.  Because it combines two of my favorite things: the absurdly easy and tasty Susie's French Chicken with tacos.  And I don't like to brag (or I do), but I make a mean taco.  It's all about the proper toppings.  Try the following out the next time you make a taco and tell me it isn't magic in your mouth: tomatoes, avocados, roasted garlic, lettuce, queso fresco and a drizzle of Chipotle Cholula.  And don't forget to lightly grill your tortillas (I flip mine using tongs over the gas stove until grill marks form) because it makes a WORLD of difference.   

As for the poultry, follow the recipe for Susie's French Chicken and once it's done and has rested for 15 minutes, shred and toss in the bubbling juice at the bottom of the pot. 

Meatball Muffins

Yeah, that sounds kind of gross, doesn't it?  But let me explain.  The other day I was all set to make fancy pants meatballs.  You know, with grated carrots, sautéd onions, fresh garlic and herbs, homemade bread crumbs soaked in milk and blah blah blah.  And then I remembered... OH, I have two kids now and OH, my baby only likes to be held during the evening hours and OH, grating carrots SUCKS.  At that point I happened to glance over at the Highlights magazine my son was "reading" and I saw a recipe for 'Meatball Muffins'.  They consisted of ground beef or turkey, a package of onion soup mix, ketchup, bread crumbs and one egg.  I also added some Parmesan.  Roll into 12 balls, place in a greased muffin pan, and bake for 35-40 minutes at 350.  Took me all of 5 minutes to make and can I tell you something??  They were so good.  

Crispy brown on the outside and perfectly cooked inside.  I threw them in some sauce, served them over pasta, dinner done.  If you're too good for the kiddie magazine recipe, or you just love grating carrots WHY, WHY DO YOU? then make your fancy pants recipe but at least try baking the meatballs in a muffin pan.  So easy.  The End.

Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be one of the best ways ever for using up leftover Thanksgiving turkey. 

The moist filling will bring the driest bird back from the dead, and you can literally add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu, this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and if you make yours slightly smaller, the filling recipe will make six nicely sized manicotti. 

I went low-carb and used all the filling to make four portions, but you should probably just fill all 6 crepes, or even double the recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday turkey, or just use the technique to recycle other meaty meals, I hope you give this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed
*Note: Feel free to adjust the batter's thickness by adding a little flour or water until you get a thin consistency as seen in video. 
 

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish

Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult, One Condiment at a Time

You would think the vast majority of the visitors to this blog would be fine with me posting a new holiday cranberry sauce every year, but apparently that’s not the case. 

After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”

Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?

Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.

Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!

Ingredients for about 2 cups:
12 oz fresh whole cranberries

1 large bosc pear, peeled, diced

2 oz candied ginger, minced

zest of 1 large orange

1 cup fresh orange juice

1/4 cup water

1 cup sugar

1 whole star anise

1 cinnamon stick

1/2 tsp garam masala (an Indian-style curry spice blend)

1/4 tsp salt

View the complete recipe

Slow Cooker Squash Stew

Happy Weekend.  It's cooling down here, slightly.  The tree in our front yard is changing colors and the coffee shops are selling their pumpkin drinks (see, there are seasons here).  I've whipped out the slow cooker and I bought some squash.  We even had a family dance party to the song "Ghostbusters"!  

If all of the above applies to you, or at least the slow cooker part, you should make this stew.  Vegetarian friendly (or you could be like me and add some turkey sausage at the very end), hearty, comforting, the perfect autumn weekend meal.  To be served with an Oktoberfest beer.  

Recipe HERE.    

Turkey, Bacon, and Scallion Stuffed Potatoes

Living in the east, people often don't know how to respond when they hear I'm from Idaho.  Sometimes I get the occasional, "oh yeah, I've been to Idaho.  We drove through it on our way to..."  Other times I'll get the loud "Idaho?  Don't you guys live in log cabins and live like pioneers?"  But the most common response is "So, did you eat a lot of potatoes?"

Yes, Idaho and The Potatoes.  Unfortunately it's our one claim to fame, but it's true.  We love our potatoes.  In fact, certain Visitor Centers throughout the state will offer you a free bag just for stopping by.  Growing up, we often went to a neighbors potato farms to pick off all the potatoes the trucks may have missed, to take home for free.  There were always more than we could pack into boxes, and put in the right climate, they would last forever.  Laugh all you want, but potatoes are awesome.  They fill the belly, are loaded with fiber, and are incredibly versatile.

So, the answer is yes, we did eat a lot of potatoes.

This recipe is for anyone who loves the turkey-bacon combo, which I know I do.  It's usually the only way I make my sandwich, with lots of cheese of course.  You do need to have the time to bake your potatoes before assembling these oozy, flavorful, spuds, but the rest of the assembly is a snap.  We served these as the main course with veggies on the side.  They were a hit!

Turkey, Bacon, and Scallion Stuffed Potatoes
Adapted from Rachel Ray's Big Orange Book

Ingredients

4 big Idaho Potatoes (traitor that I am, I used Yukon Golds, I like their texture a lot better)
1 tablespoon extra-virgin olive oil
salt and pepper
6 strips bacon
1/4 pound deli-sliced smoked turkey breast, chopped
1 cup sour cream
1/2 cup chicken stock
4 scallions, thinly sliced
1 1/2 cups shredded sharp cheddar cheese

Directions

Preheat the oven to 425.

Scrub the potatoes and prick them each several times with a fork.  Place them on a rimmed baking sheet, drizzle with oil, and season with salt and pepper, rolling them around on the sheet to coat them with the oil.  Bake the potatoes until tender, 45 to 60 minutes, depending on the size of the potatoes.  Let the potatoes cool for 5 or 10 minutes, until cool enough to handle, leaving the oven on.

While the potatoes are cooling, heat a medium skillet over medium-high heat with 1 tablespoon of oil.  Add the bacon and cook until crispy golden brown and cooked through, about 3 minutes per side.  Transfer the cooked bacon to a paper-towel-lined plate to drain off any excess grease and cool.  Add the chopped turkey to the same skillet and toss over medium heat for 1 to 2 minutes to heat through, then remove from the heat and reserve.  Chop up the cooled bacon.

Once the potatoes are cool enough to handle, cut each one in half length-wise and scoop out the insides into a mixing bowl, leaving a thin layer of flesh intact.  Try not to pierce the skin of the potato.  Add the sour cream, stock, and scallions and about 1/2 cup of the cheddar to the bowl and mash the potatoes; season with the salt and pepper.  Fold the turkey and bacon into the mashed potatoes and mount the filling into the potato skins.  Top with a little extra cheese, a couple of tablespoons per skin.  Return them to the oven for 5 minutes to melt the cheese.  Serve them up with your favorite salad alongside.

Guest Post ~ Go Greek BBQ

by my dear friend Beth...

(photos by my dear friend Katy)

Is summer really over after Labor Day??  I say no, not in my house.  Too many delicious late "summer" veggies to digest and incorporate into yummy food.  But, because the rest of the world does recognize Labor Day weekend as an end to pool days and a beginning to sweaters and football season, my hubby Brad and I decided to throw a big backyard BBQ this year.  Originally, we thought we'd just have a few close friends over... cut to 25 adults + 7 children... not really sure how that happened??

Helpful Hint #1: 

After numerous weekend parties I've FINALLY come to the conclusion that once your guest list hits 10 you might as well tack on an extra 20 or so people because at that point, does it really matter?

Helpful Hint #2: 

In an effort to actually ENJOY yourself at your own party (which is a challenge for any host) it's important to spend time planning your menu and making as much as you can the day or night before. 

Helpful Hint #3: 

Pick 3 main dishes you want to do well and make a lot.  I find when you try to make too many dishes, portion control becomes an issue, not to mention expense.  On that note, let's get to the grub, shall we?

Menu:

For the main course I picked turkey burgers, and in an effort to go a tiny bit more "gourmet" I found a super easy and great recipe for Greek Turkey Burgers.  Here's the trick: add 1/4 cup of chicken stock for each pound of meat.  It really helps keep the burger from falling apart and adds a bit of flavor.

Ok now for the easy part: I purchased Trader Joe's delicious Tzatziki sauce for the topping.  

That plus some lettuce leaves are all I offered for condiments and not one complaint!  For 25 burgers I used 5 lbs. of ground turkey.  I mixed the meat the night before, made all the patties and arranged them on layers of waxed paper so they'd be ready to go.      

For people that weren't in the mood for burgers, I made a Grilled Eggplant Salad, courtesy of the wonderful and beautiful Giada.

Can I tell you how yummy this was?  Plus, it totally satisfies any vegetarians, pescatarians, or whatever "arian" guest you invite as a main course.  I grilled the eggplant the morning of and because it doesn't need to be refrigerated and can be served at room temp, just let it sit out until the party.  Although, be sure not to add the goat cheese until the last minute. 

Also that morning, I rinsed lettuce and cut it (I know, you're supposed to tear lettuce not cut it, but did I mention I have an 18 month-old son? Knife = easy time saver, period).

  

Helpful Hint #4:

If you want to prep a big salad before a party, after you rinse it the day before or morning of, throw it all in a brown paper bag.  It helps absorb moisture and avoids smashing leaves into a baggie.  Then, right before the party, make your salad in the bowl and put cold, damp paper towels over it until it's time to eat.  

When I have time I like to try and make a special drink.  I found this recipe for Strawberry Lemonade from Real Simple and guess what?  It's really simple!  For this particular party, I was anticipating some beautiful pregnant women and so I put a bottle of Kettle One on the side, so everyone could enjoy!  Plus who doesn't enjoy a little PYO (Pour Your Own) cocktail : )

Helpful Hint #5:

For dessert, if you don't have an amazing baker in your life like Siri, go with a classic: ice cream sandwiches and popsicles.  Nothing says EASY like opening a box.  Plus, the kiddies always love the task of helping pass out dessert.

And finally, Helpful Hint #6:

When your friends offer to bring something, don't be afraid to take advantage of it, say YES!  Of course, it's easy for me to say yes, because I have wonderfully talented friends aka Siri and Katy - queen of creative creations, yummy appetizers and usually something involving cheese!  So I don't just say "yes" when they offer I YELL "yes please!"

Happy Hosting, xo Beth

Simple Turkey Sliders

I think I've made it clear that I haven't been in the mood to cook dinner lately.  I'll whip up a batch of cookies, no problem, but real food?  Healthy, balanced dinners?  No.  You do it for me.  

Alas, you can't do it for me, and last night Carson had to work late so I found myself slowly moving around the kitchen, trying to figure out something for the three (and a half) of us to eat.  My son suggested mini cheeseburgers, and that sounded like something I could handle.  Here's a really simple and healthy way to do that, any night of the year:

Mix some ground turkey with a little worscestershire sauce, garlic and onion powder and salt and pepper.  Form them into very mini patties (maybe 2 T worth of meat).  Heat some olive oil in a skillet.  Brown them for 4-5 minutes per side.  Add cheese (we like 2% American), let it melt.  Take whole wheat bread and cut to match size of patties.  I like to top ours with ketchup, a little mayo, a sliced pickle and some sautéed white onions.  

Simple, healthy, and Carson and I each ate 5.  What.  

Crockpot Turkey White Bean Pumpkin Chili

Fall is quickly approaching (yay!), which means cooler weather, busier schedules, and more PUMPKIN in our diets.  At least that's what it means in our house.

I love pumpkin season.  I'm a bit of a pumpkin hoarder actually.  The second I see pumpkin on the shelves, I leave with half a cart load.  Consequently I've sat through a few interventions from my husband on the matter.

Most pumpkin recipes are things you're pulling out of the oven, things like cookies, muffins and pies.  This recipe doesn't require quite as much work, and also doesn't come with as much guilt either.

This is a Skinny Taste recipe that you make in the crockpot.  And before you raise your eyebrows at pumpkin in your chili, let me ease your mind.  The only thing the pumpkin does is add a velvety creaminess and richness to your chili.  You can't taste it.  If you have a picky eater at home, just don't tell them that there is pumpkin in it, they'll never know. 

I ate this when I was on my strict weight lifting diet.  It has plenty of protein and fiber and is absolutely delicious.  Be sure to enjoy a big comforting bowl when the weather cools!


Crockpot Turkey White Bean Pumpkin Chili
From SkinnyTaste

Ingredients

cooking spray 
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) of white northern or navy beans, rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
fat free sour cream for topping (optional)
chopped cilantro and chives for topping (optional)
salt and pepper to taste

Directions
 
Heat a large heavy saute pan over high heat and lightly spray with oil. Add meat and cook, breaking it up until white, about 5 minutes.  Add to crock pot.

Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; add cumin and sauté another minute.
 
 Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.

Cheesy Turkey Toast

I'm on vacation.  But does that mean I'm not making dangerous foods and eating them all up, guilt-free?  No sireeee, it actually means the opposite.  I even bought myself 22-grams-of-fat-in-each Haagen Dazs Bars the other day.  Yup, I'm taking this pregnancy out with a BANG! 

Lately I've been really enjoying the above for lunch - wheat sourdough bread, salted butter, turkey, sharp cheddar cheese - placed under the broiler until crispy and bubbly.  Super easy lunch.  You can make and eat it in a matter of minutes... if you're 35 weeks pregnant and you eat faster than those Olympic dudes run.  

Grilled Meatloaf

Has it every occurred to you to GRILL your meatloaf??  I had never thought of it until recently, and now my life has changed forever.  It's the perfect summer dinner for many reasons: no hot oven warming up your house, you're able to spend time with Mother Nature, you can force a man on the grill, and then there's the flavor.  That smoky, charred, grill flavor.  Last night we used Carson's man toy, the Egg, to grill and essentially smoke the meatloaf.  He soaked hickory chips in water for an hour and used those along with charcoal.  He grilled the meatloaf at 350 for 45 minutes covered in tinfoil and another 15 minutes uncovered (at which point I smothered the top with ketchup).  It almost brought tears to his eyes, it was that good.  

You don't need a Big Green Egg to pull this off, there are many methods online like here and here.  

Some Siriously Delicious Meatloaf recipes:

BBQ Turkey Meatloaf
Meatball Meatloaf
Roasted Vegetable Meatloaf with Balsamic Glaze

Turkey Shish Kaburgers! A Seriously Not Horrible Turkey Burger

Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!

Ingredients for 4 turkey burgers:

1 1/2 lb ground turkey

1 1/2  tablespoons plain breadcrumbs

1 1/2  tablespoons ground almonds

1 or 2 tsp hot chili paste, or minced fresh hot peppers

2 cloves crushed garlic

1 1/2 teaspoon finely grated fresh ginger

1 1/2 teaspoons salt

1 1/2 teaspoons garam masala

1 tablespoon lemon juice

2 tablespoons yogurt

2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

Easy Baked Polenta with Sausage and Vegetables

Sometimes at night, to save time, you have to begin the dinner process with pre-cooked, pre-packaged ingredients.  It's a must, to maintain sanity.  At least in my house.  But that doesn't mean you can't still get creative and have fun with what you cook, NO SIR!  (Sirs read this blog right?)  At the market yesterday, I brought home a tube of already-cooked polenta and a package of fully cooked chicken sausage and I whipped up the following dish.  It was very flavorful - even tasted somewhat sinful for something so healthy - and you could serve the sausage and vegetable sauce over pasta if you can't find polenta (it's usually low on the shelf in the pasta aisle).  

p.s. I was super excited to serve chopped up polenta to Jack with a little marinara and Parmesan.  I called it "Special Pasta!"  Like that, with an exclamation.  He took one bite and said, "no, I don't like all that orange stuff" (the sauce).  PICKY WICKY.  (I'm sorry I just said that.)

Easy Baked Polenta with Sausage and Vegetables

(Serves 4)

Printable Recipe

2 T extra-virgin olive oil

1 shallot, thinly sliced

1 clove garlic, finely minced

1/2 tsp fresh basil, finely chopped

1/2 tsp fresh sage, finely chopped

1/2 tsp fresh rosemary, finely chopped

1 zucchini, diced

1 yellow squash, diced

1 red pepper, finely diced

1 can diced tomatoes with garlic

1 pkg pre-cooked chicken sausage (or any variety you like)

1 pkg pre-cooked polenta

Salt and pepper

Parmesan

Preheat the oven to 375.  Heat olive oil in large skillet over medium heat.  Add shallots and sauté for 5-7 minutes, until they soften and begin to brown.  Add chopped herbs and garlic, sauté for another 5 minutes.  

Add zucchini, squash and red pepper.  Saute for 5 minutes and season with salt and pepper.  Add canned tomatoes and continue to simmer over medium-low heat for 10 minutes (or more).  Season with more salt and pepper to taste.  

Place vegetable sauce in a square baking dish.  Top with sliced sausage...

...and sliced Polenta.  Sprinkle with Parmesan cheese.  

Bake for 10 minutes.  (I placed mine under the broiler for a few minutes after that.)