Amazingly Tasty Turkey Burgers

Attention Hamburger Addicts!!!

Tired of the gristle, grease and fat in your burgers?
Wish there was a healthier alternative to your burger addiction?

I believe I have found your solution....the Amazingly Tasty Turkey Burger!! 

What? What's that?  Turkey burgers are dry and tasteless, you say? 

Not these babies!! These are juicy and have so much flavor that it's almost a sin! And who doesn't like a good sin every so often? You do, that's who!!!

Dare I even say that you could win over your carnivorous side with the Amazingly Tasty Turkey Burger? I dare!

For six Amazingly Tasty Turkey Burgers, score yourself 1.25 pounds of ground gobbler meat.  Put it in a big bowl and season with salt and pepper.

To the bowl, add minced garlic, finely chopped red onion and parsley. Get your paws dirty and mix it all in.

Then toss in 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 egg and about 1/4 cup of breadcrumbs.

Here's a little trick I use that you might find helpful:  After everything is mixed together, put it back in the styrofoam tray the meat was packaged in and pack it in nice and neat.

Score the meat according to how many burgers you want. I'm making 6, so I scored it into 6 even pieces. If you're making more than 6, I wouldn't recommend this. You could use this portioning method for 4 burgers.

Then just scoop out your perfectly proportioned portions and pat into patties!

Wipe out the styrofoam thingy and stack your pretty patties two by two in it.

Use wax paper in between and refrigerate until ready to cook.

I was so hungry I forgot to photograph the finished product (after frying in a skillet for 8-10 minutes and slappin' it on a bun), but trust me...you'll love them!

Amazingly Tasty Turkey Burgers
serves 6

1.25 pounds ground turkey
1 tsp each salt and pepper
1/2 red onion, finely diced or grated
3 Tbsp minced garlic
2 Tbsp finely chopped parsley
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 egg
1/4 cup breadcrumbs
Hamburger buns of choice, toasted if you like

Condiments of choice, including but not limited to: lettuce, tomato, onion, ketchup, Dijon mustard, sauteed mushroom slices, cheese...the possibilities are truly endless
~

Heat a skillet over medium heat and cook each side until beautiful (4-5 minutes per side, turning only once, or until internal temp is 180 degrees) or grill using same method.

Smack that gobbler down on a bun, top with your favorite accomplices to your usual burger, and TA DA! You are now the proud, satisfied owner of an Amazingly Tasty Turkey Burger!!

Easiest Dinner Ever - Ranch Chicken with Red Onion and Parsley New Potatoes

Simplicity. Who doesn't need more of that?

This is one of the household staple meals.  Weather permitting, it's also fantastic done on the grill. There is some day before prep, but it's easy and it's worth it.

Ranch Chicken with Red Onion and Parsley New Potatoes
serves 6

6 boneless, skinless chicken breasts, halved horizontally and pounded thin
1-1/2 cup Ranch dressing (I like the Ranch with Bacon, but use any bottled Ranch flavor you like), plus more more dipping later
2 or 3 large red onions, each cut into 6 wedge sections
2 Tbsp butter
1 Tbsp lemon pepper seasoning
1/2 cup fresh chopped parsley
1/2 stick butter, cut into chunks
2 pounds new potatoes, halved

**The day before:  Combine chicken and Ranch in a large ziplock. Marinate until tomorrow night! Trust me, this makes all the difference in the world.

Place potatoes in stockpot and add enough water to cover.  Salt the water if you wish.  Bring to a boil. Reduce heat slightly and continue cooking until tender, about 20-25 minutes.

While potatoes cook, melt 2 Tbsp butter in saucepan. Add Onion and lemon pepper; stir to coat. Cover and cook over medium low heat to just soften the onions. Stir occasionally.

While potatoes and onions are cooking, heat a non-stick skillet over medium high heat. Spray with Pam. Add chicken (in batches) and cook until browned, about 5-6 minutes per side.

Drain potatoes.  Add 1/2 stick of butter to stockpot you cooked the potatoes in and return to low heat to melt the butter. Add drained potatoes and parsley, stirring to coat.

Serve 2 pieces of chicken (equals one whole chicken breast), sauteed red onion, potatoes and Ranch dressing for dipping the chicken and onion.

Easy Breezy Summer Salad - Shrimp, Orange and Avocado Salad

Summer is almost over.  For those of you already back in school, summer is over.  As much as I love winter and fall dishes, I still love a hearty (read: not hungry within two hours after eating it) summer salad.

You can always play with a salad and add or drop whatever you like. It won't get mad at you, I promise.  Personally, I really used to dislike salads. Regular (lettuce, tomato, onion and dressing) salads. Boring and pretty tasteless, I think. They don't fill me up at all, and you will find me raiding the cabinets before too long.

Now? I like 'em. But I like 'em my way...with tons of "stuff" in them. Like this one!! After eating a plate of this, I was indeed full and satisfied.  No nighttime kitchen raids for me...

Shrimp, Orange and Avocado Salad
serves 6



2 heads of romaine lettuce, shredded
1/2 red onion, thinly sliced
6 small easy-peel oranges, peeled and segments pulled apart
1 cup red or green grapes, halved
1 pound shrimp, cooked, peeled, deveined with tails removed
2 avocados, peeled, pitted and cut into chunks
1 tsp lemon juice
1/3 cup olive oil
3 Tbsp lime juice
2 Tbsp Dijon mustard
1/2 tsp salt
1/2 tsp crushed red pepper flakes

Whisk together the olive oil, lime juice, mustard, salt and red pepper flakes. Set aside.

Sprinkle lemon juice over avocado chunks so they don't turn brown. Set aside. (Cutting the avocado open and slicing/dicing is usually one of the very last steps I do.)

Divide romaine among six serving plates. Scatter red onion, avocado, grapes, orange segments and shrimp. Drizzle with dressing mixture.