Pesto Turkey (or Chicken) Burger

I pretty much only cooked on our grill for the entire Summer – it was just too hot in the kitchen!   Also the main reason I haven’t been doing any baking either!   But these pesto turkey (or chicken) burgers are just too good to pass up.  I liked that the pesto was a mix of spinach and basil – so it wasn’t overpowering and provided even more nutrients.   Enjoy this for the rest of Summer while it lasts!

Ingredients

• 1 cup fresh basil leaves
• 1 cup baby spinach
• 1 clove garlic
• 1/4 cup walnuts
• 4 Tbsp. olive oil
• salt and pepper
• 1 lb. ground turkey or chicken
• fresh tomato slices
• sliced fresh mozzarella
• burger buns

Directions 

1. In a food processor, combine the basil, spinach, garlic and walnuts.   Add in the oil while the machine is running.  Add in 1 Tbsp. of water and season with salt and pepper.  Scrape down sides of the bowl until pesto is all combined.

2. Heat grill over medium-high.   Combine 1 Tbsp. pesto, 3/4 tsp. salt, 1/4 tsp. pepper and chicken or turkey and form into 4-5 patties. 

3. Grill patties, covered for about 4 –6 minutes.  Flip patties and top with cheese.  Add tomatoes to the grill and grill until lightly charred.  Toast buns.

4.  Assemble burgers with tomatoes and extra pesto.  

Source: Everyday Food July/Aug 2012

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Turkey Veggie Burgers

Turkey burgers have always been one of my favorite easy meals.  I was intrigued by this version with zucchini and carrot added in the mix – you can’t go wrong with just a few more veggies in the dinner.  And they did not disappoint – super moist and flavorful. 

These were likely the very last item I cooked on our grill for the season – winter is way too cold around here to stand outside cooking.  Luckily I enjoy cooking on a grill pan in the wintertime – so I can still enjoy grilled foods all year long.  Even better since I got 8 burgers out of this recipe and have a bunch in the freezer for a quick dinner.  Enjoy!

Ingredients

• 1 1/2 lb. ground turkey
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 3 cloves garlic, minced
• 1/2 tsp. paprika
• spash worcestershire sauce
• 3/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 1 large egg
• 1/4 cup panko bread crumbs
• 1 Tbsp. olive oil

Directions

1. Shred zucchini and carrots. Mince garlic.

2. Combine zucchini, carrots, garlic, paprika, worcestershire, salt, pepper, egg, bread crumbs, and turkey in a bowl.  Shape mix into 8 patties.

3. Heat oil in large skillet or grill pan (or grill) over medium heat.

4. Cook the patties (about 4-5 minutes per side) until no longer pink. Serve on toasted buns with your favorite condiments.

Source: Beantown Baker

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Turkey and Stuffing bake

We’re still over a month away from Thanksgiving – but this recipe is the perfect solution if you are craving Thanksgiving dinner early and don’t want to put the full effort in.   I served it with some mashed potatoes and broccoli – warm, comforting and delicious.  I really enjoyed the leftovers for lunch as well – I love Thanksgiving dinner and flavors – now if only I could take a nap afterwards at work.  Enjoy!

Ingredients

• 1 Tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless turkey breasts, chopped into 1-inch chunks
• 1/2 tsp. dried sage
• 1/2 tsp. poultry seasoning
• 2 Tbsp. flour
• 1 3/4 cup chicken broth
• coarse salt and pepper
• 1/2 yellow onion, diced
• 2 stalks celery, diced
• 4 cups of cubed bread (I used a mix of white and whole wheat)
• 1/3 cup dried cranberries
• 1 large egg, lightly beaten
• 1 Tbsp. unsalted butter, cut into small pieces

Directions

1. Preheat oven to 425 degrees F.

2. In a large skillet, heat 1/2 Tbsp. oil over medium-high heat.  Add turkey and cook until lightly browned – about 8 minutes.  Add sage, poultry seasoning and flour and stir to coat.  Add in 3/4 cup of broth and cook, stirring and scraping up any brown bits until liquid is thickened – 2 minutes.

3. Season turkey with salt and pepper and transfer to an 8-inch square baking dish, set aside.

4. Wipe out skillet and add remaining oil over medium heat.  Add onion and celery and cook until softened – about 8 minutes.  

5. Remove from heat and add in bread, cranberries and remaining 1 cup broth, stir to combine.  Add in egg and mix thoroughly.  

6. Spoon bread mixture over turkey mixture and dot the top with the butter. 

7. Bake in oven until juices are bubbling and the bread is golden brown – about 20 minutes. 

Source: adapted from Everyday Food October 2011

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Spinach, Feta & Sun-dried Tomato Turkey Burgers

I was talking with a co-worker the other day about working a full time job and having time to cook dinner every night.  I told him that I have no issues with finding the time to cook a meal every day – I plan my menu each week and on days when I know we are going to be busy – I plan easy meals.  And for a quick and easy meal – it does not get much simpler than these burgers.   You can mix them up in minutes – and cook on a grill or grill pan – and dinner is ready in no time at all.   I served these on some homemade burger buns (from my freezer) and for a really easy side – Alexia fries (love them!). 

Ingredients

• 1 lb. ground turkey
• 1/2 cup crumbled feta cheese
• 1/4 cup sun-dried tomatoes, diced
• 5 oz. frozen spinach, defrosted and squeezed dry and roughly chopped
• 1 tsp. garlic powder
• large pinch of Kosher salt
• fresh cracked pepper

Directions

1. Combine turkey, feta, sun dried tomato, spinach and seasonings in a mixing bowl.

2. Form into 4-5 burger patties and set aside (or freeze if making in advance).

3. Pre-heat grill, grill pan or broiler. Cook for 3-4 minutes per side or until golden brown and cooked through.

Source: Erin’s Food Files

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Turkey Pumpkin Chili

This is what I served in those bread bowls I made – Turkey Pumpkin Chili. Can you say YUM?  It was absolutely perfect in the bread bowls – it sort of reminded me as if I was eating a sloppy joe.  You don’t even really taste the pumpkin – but it gives a hearty-ness to the chili.    I am definitely going to add this recipe to my chili rotation – which is the perfect comfort food on a cold, winter night. 

Ingredients

• 1 Tbsp. canola oil
• 1 medium yellow onion, diced
• 1 red bell pepper, seeded and diced
• 2 garlic cloves, minced
• 1 lb. ground turkey
• 1 (28 oz.) can diced tomatoes, drained
• 1 (15 oz.) can pure pumpkin
• 1 (15 oz.) can cannellini beans, drained and rinsed
• 2 Tbsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. cayenne pepper
• 1/2 tsp. ground black pepper
• 1 tsp. salt
• 1/2 cup chopped fresh cilantro
• 1 cup shredded Monterey jack or cheddar cheese

Directions

1. Heat the oil in a dutch oven over medium heat, and saute the onion, pepper and garlic until tender and fragrant.

2. Add in the turkey, and cook until evenly brown, breaking up into chunks.

3. Stir in tomatoes, pumpkin and beans.

4. Season with chili powder, cumin, cayenne pepper, black pepper, and salt and bring to a simmer.

5. Reduce heat to low, cover and continue to simmer 20 minutes while stirring occasionally. Stir in fresh cilantro.  Serve topped with cheese.

Source: adapted from Allrecipes (from my friend Michelle)

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Herb roasted Turkey

I made this to go with the vegetable tian – the favors were the perfect compliment to that dish.   I adapted this recipe to use boneless turkey tenderloins – so much easier than dealing with bones!   And it cooks much quicker – which is always better too!  Even though I love summer – and all of the fresh produce – this dish is the start of my slow, gradual move into fall.   I can’t complain though – I love pears, apples, grapes and pumpkin :)

 

Ingredients

• 1 lb. boneless turkey breast tenderloins
• 2 garlic cloves, minced
• 1 tsp. dry mustard
• 1/2 Tbsp. chopped fresh rosemary leaves
• 1/2 Tbsp. chopped fresh sage leaves
• 1/2 tsp. chopped fresh thyme leaves
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 Tbsp. olive oil
• 1 Tbsp. freshly squeezed lemon juice
• 1/2 cup dry white wine or vermouth

Directions

1. Preheat the oven to 325 degrees F.

2. In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste.

3. Coat the turkey evenly with the spice mixture.

4. Pour the wine into the bottom a the roasting pan.

5. Roast the turkey for 15-30 minutes, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the meat.

Source: adapted from Ina Garten – Food Network

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Stuffed Zucchini Boats

I wasn’t sure what to expect with this recipe – I had a feeling that I would like it but I wasn’t too sure about my husband.  He doesn’t love mushrooms – but I figured that they were hidden enough that he wouldn’t even know they were there.  Well, I was right – and this recipe was super flavorful and fulfilling and you could definitely not pick out the mushrooms.  :)

I ended up with some leftover filling – so depending on the size of your zucchini – you may have some extra or not.   Luckily, I think the leftover filling will make a great lunch with some rice or noodles.  

Enjoy while you still have plentiful zucchinis in your garden!  I am going to miss summer – all the fresh produce makes this my favorite time of year!

Ingredients

• 1 zucchini, about 12 inches long
• 2 Tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 3 cloves garlic, minced
• 1/2 cup mushrooms, chopped
• 1/2 lb. turkey sausage
• 2 Tbsp. dry white wine or vermouth
• 2 tomatoes, seeded and diced
• 3 Tbsp. chopped fresh basil
• 1 tsp. minced fresh rosemary
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/2 tsp. pepper

Directions

1. Cut zucchini in half lengthwise.  Scoop out insides, leaving a shell about 1/4-inch thick.  Reserve about a quarter of the insides.

2. In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil.  Sauté the onion and garlic until tender, about 4-5 minutes.  Add the mushrooms and reserved zucchini insides to the skillet and sauté another 2 minutes.  Remove from the heat.

3. Heat the remaining tablespoon of the olive oil in a skillet over medium-high heat.  Crumble in the sausage and cook until lightly browned on all sides, stirring occasionally.  Stir in the cooked onion and mushroom mixture.

4. Add the wine to the pan along with the tomatoes, basil and rosemary.  Cook for 1 more minute.  Remove from heat and set aside to cool.

5. Preheat the oven to 375° F. 

6. Once the turkey mixture has cooled a bit, mix in the Parmesan, egg, salt and pepper. 

7. Fill the zucchini shells with the mixture.    Place the filled zucchini shells on a baking sheet and bake in the preheated oven for 40 minutes, until golden brown.   Serve immediately.

Source: adapted from Annie’s Eats

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Herbed Turkey Burgers

The perfect summer night for me is eating a wonderful meal outside and relaxing with a glass of wine – with my husband and dog, of course!   Summer food does not taste any better than this herbed turkey burger served with grilled corn on the cob and some homemade potato chips!   As I’ve mentioned before – my herb garden is overflowing – and I am doing my best to make use of the availability of fresh herbs while I have the chance.  (BTW - this herb garden is making me think about getting an aerogarden – does anyone have one and recommend it?) 

 

This meal is also great for an easy weeknight meal – since once you make the burgers you can easily freeze them to grill when ever you want!  Enjoy!

Ingredients

(makes 8 burgers)

• 3 Tbsp. olive oil, divided
• 1/3 cup chopped red onion
• 4 cloves garlic, minced
• 2 lbs. ground turkey
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1/4 cup chopped parsley
• 1 Tbsp. minced fresh rosemary
• 1 Tbsp. minced fresh sage
• 2 tsp. fresh thyme leaves

Directions

1. Heat 2 tablespoons of the olive oil in a small skillet over medium heat.  Add the onion and sauté about 3 minutes.  Add the garlic and cook about 2 minutes longer, until the onion is tender.  Remove from the heat and transfer to a large mixing bowl; let cool.

2. Once the onion mixture has cooled, add the ground turkey, salt, pepper and herbs to the bowl.  Mix well so everything is evenly blended. 

3. Mix in the remaining 1 tablespoon olive oil.  Form the mixture into 8 equal sized patties. 

4. Cook immediately on a pre-heated grill or freeze for later use.  Serve with desired condiments.

Source: Annie’s Eats who adapted from Simply Recipes

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Asian Lettuce Wraps

If you want an easy, tasty, healthy dinner – this is a great recipe to try.  I know they are quite popular but I’ve actually never had a lettuce wrap before.  But I will again – since I will definitely make these again soon.  The filling with flavorful and delicious – and can be easily adapted to suit your tastes.  Enjoy!

 

Ingredients
For the sauce

• 1½ tsp. hoisin sauce
• 1 tsp. soy sauce
• ½ tsp. sesame oil
• 1 tsp. rice wine vinegar
• Freshly ground black pepper
• 1 tsp. Sriracha hot sauce

For the filling

• 2 tsp. canola oil
• 1 minced garlic clove
• ½ tsp. grated fresh ginger
• 2 green onions, chopped
• 1 lb. ground turkey or chicken
• 2 cups mixed vegetables (e.g. frozen peas, shredded carrots, diced red pepper and chopped onion)
• ½ green apple, finely chopped

To assemble

• Butter or Iceberg lettuce leaves, washed and separated

Directions
1. Combine all the ingredients for the sauce in a small bowl and mix to blend.

2. To make the filling, heat a skillet on high heat with cooking oil. 

3. Once the pan is hot, add the garlic, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant. 

4. Add the ground turkey or chicken, breaking into small pieces, and cook until almost cooked through. 

5. Add the vegetables to the pan and cook for 1-2 minutes.  Mix in the sauce and cook for about 1 minute until thickened slightly.  Add the apples to the pan and toss to coat.  Immediately remove the pan from the heat.

6. Serve the filling in lettuce “cups”.

Source: Annie’s Eats who adapted from Steamy Kitchen

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Summer Pasta Bolognese

 

Is your garden overflowing with so much zucchini that you don’t know what you are going to do with it?  Or do you want to sneak some more veggies into your kids food?   Well – this recipe is for you – and will not disappoint.   I LOVE this recipe – I could probably eat it every week all summer and not get tired of it – but I won’t do that – I need new content for the blog! :)   I used canned tomatoes this time – but it will be even better with freshly picked, ripe, juicy garden tomatoes. 
So yummy!

Ingredients

• 12 ounces fettuccine (3/4 box)
• 2 Tbsp. olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, minced
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
• 1/2 cup dry white wine or vermouth
• 1 small zucchini, coarsely grated
• 1 carrot, grated
• 3/4 cup fresh basil leaves, torn
• parmesan cheese, for serving

Directions

1. Cook the pasta according to the package directions.

2. Meanwhile, heat the oil in a large skillet over medium heat.

3. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes.

4. Add the garlic and cook for 1 minute.

5. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.

6. Fold in the carrot and  zucchini and simmer for 10 more minutes, stirring occasionally.

7. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.

 

Source: adapted from Real Simple

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Spinach & Meatball Calzones

One of my favorite food magazines is Everyday Food – I has simple and delicious recipes that almost never fail me.  And I also love that its small enough to carry around in your purse so you have something you read if you are out waiting in line somewhere!  This recipe is another winner from a recent issue of that magazine.  They also have a TV show on PBS that I really enjoy. 

I love using up items in my freezer – and I had some pizza dough and meatballs already made – so this was actually a really easy meal to pull together. 

 

Ingredients

• 10 ounces baby spinach
• 1 lb. pizza dough (homemade or store-bought), cut in four pieces
• 8-10 meatballs, halved
• 1 1/2 cups tomato sauce
• 8 ounces fresh mozzarella, torn into pieces
• 6-8 fresh mushrooms, sliced
• 1/2 tsp. red pepper flakes
• extra-virgin olive oil
• dried Italian seasoning

Directions

1. Place a pizza stone in the oven and preheat oven to 450 degrees.

2. In a 10-inch skillet, add the sliced mushrooms and spinach over medium heat.  Cook until spinach is wilted and liquid is released and mushrooms are softened.  Transfer spinach and mushrooms to a cutting board and roughly chop. 

3. On a lightly floured work surface, roll out each piece of dough into a 8-inch circle. 

4.  In a medium bowl, combine meatballs, sauce, cheese, spinach, mushrooms, red pepper flakes, salt and pepper. 

5.  Divide mixture evenly among bottom halves of dough rounds, leaving a 1-inch border.  Fold top half of each round over filling and roll and pinch edges to seal. 

6.  Brush tops of calzones with olive oil and sprinkle some dried Italian seasoning on top.

7. Carefully transfer calzones to baking stone and bake until golden brown, approximately 15 to 18 minutes.

 

Source: adapted from Everyday Food , May 2010

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Southwest Turkey Burger

 
One of my favorite things to cook for a quick weeknight meal is a spin on different types of burgers.  You really can't go wrong - I've made Italian, Greek and Black bean so far to share on my blog, and these Southwestern burgers were right up there as one of our favorites.   Just wait until the summer and I start grilling - I have so many more fun burgers recipes I can share!   The snow is all melted - I might just have to start up the grill soon!  

Ingredients

• 1 lb. ground turkey
• 1 15 oz. can black beans, rinsed and drained
• 1/2 red onion, diced
• 1 egg
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 1/2 tsp. coriander
• 1/2 tsp. paprika
• dash of cayenne pepper
• 1/4 cup chopped cilantro
• salt and pepper

Directions

1. Preheat the grill or grill pan.

2. Combine turkey, black beans, onion, egg and mix gently to combine.

3. Mix in spices and season with salt and pepper. 

4. Shape into 4 - 5 patties.  And cook until done on the grill or grill pan.

adapted from My Kitchen Cafe

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Greek Turkey Burgers

This is one of my all-time favorite burger recipes.  They are so easy to make, very tasty and healthy too!  I used my grill pan to cook them - but they are even better on an outdoor grill (when is it going to finally warm up - I want Spring!)  This is one of my favorite easy weeknight meals - and its even easier when I have the extras in the freezer! :)  
Enjoy!

Ingredients

• 1 lb. ground turkey
• 1 cup crumbled feta cheese
• 1/2 cup katamala olives, chopped 
• 1/2 small yellow onion, finely diced
• 2 garlic cloves, minced
•  1 tsp. dried oregano
• 1 tsp. italian seasoning
• 1 tsp. dried parsley
• 1 tsp. dried basil 
• 1 tsp. ground black pepper

Directions

1. Combine all ingredients in a large bowl.   Gently form into 4-5 burger patties (depending on how large you want them).

2.  Cook on a pre-heated grill pan or outdoor grill. 

3. Serve on rolls or pita, with lettuce, tomatoes, crumbled feta, greek dressing or tahini. 

Adapted from Recipezaar

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Turkey Meatballs

This recipe is from my favorite go-to cookbook.  My sister pointed it out to me after she made it and I've never made another meatball recipe since.  I sometimes double this recipe and have a lot left in the freezer for later.  But even if you just make this recipe - you will have at least enough for one or two more meals, depending on how many people you're serving.  

Ingredients

• 2 slices of white sandwich bread
• 3 tbsp. buttermilk 
• 1.5 pounds of 93% lean ground turkey
• 1/2 cup grated parmesan cheese
• 1/4 cup minced fresh parsley (or approx. 1 tbsp. dried parsley)
• 1 large egg yolk
• 2 garlic cloves, minced
• 1 tsp. each salt and pepper
• 1 tbsp. olive oil
• tomato sauce

Directions

1. Remove and discard the crusts from the bread and chop/tear into cubes.  

2. Mash and bread and buttermilk into a smooth paste using a fork.

3. Add the turkey, parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.  

4. Mix until uniform, and form into meatballs.   Place in refrigerator until firm, about 1 hour.  (I've skipped the refrigerator part and it still works - just the meatballs fall apart easier and you have to be careful while cooking.)

5. Heat the olive oil in a heavy bottomed skillet over medium-high heat.   Add meatballs in single layer and cook until nicely browned on all sides, about 10 minutes.  

6.  Remove the meatballs from the skillet and heat up your tomato sauce.  Bring to a simmer.  

7.  Return the meatballs to the skillet until cooked through, about 10 minutes.  Stirring occasionally.   

Source:  America's Test Kitchen Family Cookbook pg. 668.  


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Turkey Chili

This is my favorite turkey chili recipe - its easy to make - but takes a while to simmer.   It's relatively spicy - so you can adjust the cayenne and red pepper to suit your tastes.  

Ingredients

• 2 tbsp. vegetable oil
• 2 medium yellow onions - diced
• 1 red bell pepper - cut into chunks
• 6 garlic cloves - minced through a garlic press
• 1/4 cup chili powder
• 1 tbsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. crushed red pepper flakes
• 1 tsp. dried oregano
• 1/2 tsp. cayenne pepper
• 2 lbs. 93% lean ground turkey
• 2 (15.5 oz cans) (light or dark) kidney beans, drained and rinsed
• 1 (28 oz can) diced tomatoes in juice
• 1 (28 oz can) crushed tomatoes
• 2 cups of low-sodium chicken broth
• salt, pepper
• optional:
• lime wedges
• chopped fresh cilantro
  
• shredded cheddar cheese
• diced avocado
  

Directions

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

3. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.  

4. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour.

5. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened.

6. Adjust seasoning with additional salt and pepper. Serve with lime wedges and other condiments as desired.

from Cooks Illustrated