Turkey Burgers, Take Two

There's nothing better, in my humble cook's opinion, than grilling out during the summer months. I am by no means adept at handling said grill. That is the Mr's area of expertise. BUT! I do get involved with the preparations before the food hits the sizzle.
We eat quite a bit of turkey in the Mr./Mrs. household. I like the fact that it tastes lighter and we tend to buy the leanest cuts available to make our meals somewhat healthier. But I will admit that turkey can be B-O-R-I-N-G! So I started searching for ways to jazz up our old standby. This recipe works with fresh or dried herbs and spices and is sure to add some zest to your summer gathering.
Cheers!
MM

Spicy Turkey Burgers (adapted from allrecipes)
Ingredients:
2 pounds lean ground turkey
2 cloves fresh garlic, minced
2 green chile peppers, diced (I used canned green chiles)
1 small red onion, finely diced
1 bunch cilantro, chopped (just grab a good handful and go to town)
1/4 cup low sodium soy sauce
3 Tbsp. Paprika
1 Tbsp. ground dry mustard
1 Tbsp. ground cumin
salt and pepper to your tastes

Process:
Mr. likes to spread the ground turkey out on a cutting board (strictly used for raw meat!) and evenly distribute the remaining ingredients before mixing by hand. Pack combined mixture into patties, making sure to press tightly so they stay formed on the grill. Add to the fire and cook to desired temperature (about 7 minutes per side).

Stuffed! Literally.

The Mr. and I have a busy week and a half before we head on vacation (small happy dance inserted here). So, on Sunday we decided to make a few meals that will see us through until our departure.

One of my favorite go-to's is baked pasta. But I hate feeling like I am chowing down on so many carbs just days before slipping into a bikini!

I found this recipe from one of my favorite chefs, Giada De Laurentis. If she can eat pasta all the time and stay teeny tiny, there is hope for the rest of us! I made a few adaptations to make this mixture even more healthy.

Turkey and Artichoke Stuffed Shells (adapted from Everyday Italian):

Ingredients-

-1 12oz. Box Jumbo Pasta Shells

-1/2 Yellow Onion, chopped

-3 Cloves Garlic, chopped

-1 lb. Ground Turkey meat

-1 package Frozen Artichokes, coarsely chopped (I used canned, medium artichokes)

-1 15oz. container Ricotta cheese (I used low fat Cottage cheese)

-3/4 c. grated Parmesan (I used low fat shredded Italian cheese blend)

-2 Eggs, lightly beaten

-1/4 c. Fresh Basil, chopped

-2 Tbsp. Fresh Italian Parsley, chopped (I omitted)

Process-

Bring large pot of water to a boil. Add pasta and cook until slightly tender, but still very firm (about 5 minutes). Drain pasta and set aside to cool.

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add onion and garlic, cook for about 3 minutes, occasionally stirring. Add the ground turkey to the skillet, and season with salt and pepper. Cook until meat is slightly golden and cooked through. Add artichokes, stir to incorporate. Remove from heat and let mixture cool.

In a large bowl, combine turkey mixture with Ricotta (or Cottage cheese), Parmesan, eggs, basil, parsley and salt and pepper. Stir to combine all ingredients.

Cover the bottom of a 9 x 13 baking dish with your favorite pasta sauce. I used Giada's Arrabbiata sauce, minus the pancetta. Take a shell in palm of your hand, spoon turkey mixture inside of shell (will equal about 2 Tbsp.). Place stuffed shell along edge of baking dish, stuffing side up. Continue stuffing until baking dish is full. We were able to fill two baking dishes. Drizzle remaining pasta sauce over shells and top with shredded Italian cheese.

Bake in 400 degree oven until shells are warmed through and cheese is melted, about 20-25 minutes. Enjoy!

Cheers! MM

Snow= Soup!

The Mr. and I have been enjoying the cold weather for only one reason... homemade soups! I love making my own MMM goodness instead of eating the preservative and sodium filled alternatives from a can.

I found this recipe by accident on AOL foods. The Mr. and I LOVE black beans and roasted red peppers, so it sounded like a great fit for us.

I made a few adaptations from the original recipe, but I think it turned out wonderfully. Savory, full of nutrients and protein, perfect for the 6 inches of snow falling outside our window right now! When the soup has cooled, we like to separate it into individual containers so it is easy to grab on the go for work or dinner.

Bean, Pasta and Roasted Pepper Soup (from AOL foods)

Ingredients:
1 tbsp. olive oil
2 large carrots , diced
2 stalks celery , diced
1 large onion , chopped
1 tbsp. chopped fresh parsley
3 cloves garlic , minced
1 can (49 1/2 oz.) Swanson® Chicken Broth (I used 8 cups, or 2 boxes of low sodium Chicken stock)
1 can (about 15 oz.) black beans , rinsed and drained
1 can (14 1/2 oz.) diced tomatoes
1/2 cup uncooked ditalini pasta (I omitted this... didn't want the extra carbs)
1/2 cup roasted sweet red pepper strips
1 tbsp. red wine vinegar

***I added 1/2 lb. of sweet Italian turkey sausage

Instructions:

HEAT oil in sauce pot. Add carrots, celery, onion, parsley and garlic and cook until tender. Add broth, beans, tomatoes and pasta. Heat to a boil. Cover and cook 15 min. or until pasta is done.
ADD peppers and vinegar. Heat through.

A Can of Chickpeas and a Pound of Turkey

These two ingredients had been hanging out in our kitchen for the past three weeks with no real plan for the future. Don't worry... the ground turkey was chillin' in our freezer, not collecting e-coli in the pantry!
So I went on a google hunt for recipes involving these forgotten soldiers. Voila! I found a serious contender on one of my favorite cooking blogs, Oishii Food.
Spicy Turkey and Chickpea Burgers sounded intriguing and perfect, considering the afore mentioned ingredients.
I made a few substitutions based on what we already had on hand: Cilantro, some ripe avocado and fabulous Parmesan-Garlic rolls.
The result was a wonderful mix of flavors and textures that the Mr. and I loved! This recipe is definitely one to keep in rotation.

Cheers!
MM

Spicy Turkey & Chickpea Burgers
(Adapted from Clean Eating)Serves 4 (or 2 with leftover patties)

1 (15 oz.) can chickpeas, drained and rinsed
3 green onions, white and green parts, chopped1 clove garlic, chopped
1 tsp. ground cumin
1/4 tsp. chili powder
1/4 tsp. salt
1 tsp. freshly ground black pepper
a handful of fresh parsley, chopped (We used fresh cilantro)
2 TBS. Worcestershire sauce
3/4 lb. ground turkey (We used a full pound)
2 TBS. olive oil

*In a food processor, combine the first 9 ingredients (through Worcestershire sauce). Pulse until smooth. Taste and adjust seasonings if necessary.
*Transfer chickpea mixture to a large bowl and add the ground turkey. Mix together until well combined, then form patties (we made a total of 7 patties, about 3 inches wide and 1-1/2 inch thick).
*Add some olive oil to a frying pan (a few times around the pan). Heat over medium high heat. *When hot, fry the patties, about 4-6 minutes on each side depending on thickness of patties. You may have to cook them in 2 batches.
*While patties are cooking, toast your rolls.
*Assemble burgers on rolls with the spinach leaves, red onion, mayo and/or mustard. Add tomato if in season!

**Thank you Oishii Food for this great recipe!

Chilly= Chili!

So as a girl who spent her formative years in the deserts of Arizona... I truly appreciate the crisp Fall weather the Midwest offers. Even if it is inundated with drenching rain and scary pale skin. Since we officially reached Fall with our temperatures dropping into the 50's, I feel it's time to tie on the apron and get cracking on some chili this weekend.

This makes me especially excited as I FINALLY get to use my red Martha dutch oven pot... a wedding gift from my gal pal Liz. ((((((SO EXCITED))))))

I searched the webz for a new recipe to culminate this momentous occasion and found this little ditty. I think I will also attempt these bad boys as the perfect side item. My husband doesn't know what's about to hit him this Football Sunday!

Cheers,

MM