Turkey Burgers with Guacamole and Bacon

These burgers were so delicious. Bacon, pepper jack cheese and guacamole. What's not to like?

Ingredients:
canola oil
1 package ground turkey
1 tsp poultry seasoning
1-2 Tbsp grill seasoning (like McCormicks)
1 scallion, sliced
4 slices of cooked bacon
4 slices of pepperjack cheese guacamole, see this recipe to make your own
mixed greens
4 whole grain hamburger buns

In a medium mixing bowl, add a little canola oil and the ground turkey. To the turkey, add the poultry seasoning, grill seasoning and scallions. Mix together and form into four patties.

Preheat a nonstick skillet over medium high heat. Add the burger patties and cook on both sides for about 6 minutes per side. Once cooked through, add the sliced cheese, put a lid on the skillet so the cheese melts. Turn off the heat.

Add a slice of bacon to the bottom hamburger bun (I broke the bacon in two). Place the burger patty on top of the bacon. Then add a spoonful or two of guacamole to the patty, add some mixed greens and the top hamburger bun.

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BBQ Turkey Chili

This is great chili for a chilly night. It's a little bit healthier with the ground turkey. It has great spice and smoky-ness from the addition of barbecue sauce.

Ingredients:
4 Tbsps olive oil
2 packages of ground turkey
4-6 Tbsps chili powder
2 Tbsps grill seasoning
2 Tbsps cumin
1 tsp crushed red pepper
3 Tbsps Worcestershire sauce
4 Tbsps hot sauce
1 large onion, chopped
2 bell peppers, chopped
1 bottle beer (I like to use Yuengling or Sam Adams)
1 (28-ounce) can tomato sauce
1 (15-ounce) can diced tomatoes
1 (15-ounce) can red chili beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
3/4 cup smoky barbecue sauce
1 cup frozen corn kernels, thawed
Optional toppings: shredded cheese, chopped red onion, scallions, sour cream, jalapenos, salsa, fresh cilantro

Heat the olive oil in a large pot over medium to medium-high heat. Add the turkey and season it with the chili powder, grill seasoning, cumin, crushed red pepper, Worcestershire and hot sauce. Break up the meat with a wooden spoon into small crumbles.

While the turkey is cooking, chop the onion and bell pepper. Once the turkey is cooked and no longer pink (takes about 10 minutes) add the onion and pepper. Cook for 10 minutes more. Add the beer, deglazing the pan and scraping up the drippings and cook off the alcohol. Add the tomato sauce, diced tomatoes, beans, barbecue sauce and corn. Bring the chili to a bubble and let simmer for 20 minutes.

Taste for seasonings. Add more hot sauce if it needs more heat. Ladle into bowls and add your choice of toppings. Serves 6, at least.

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Penne with Sausage, Tomatoes and Ricotta

This dish was inspired by a recent visit to Carrabba's. It is actually pretty easy to throw together, takes very few ingredients, but has lots of flavor. I used a can of San Marzano tomatoes, which are a special variety of plum tomatoes that come from a small town of the same name near Naples, Italy. They're a little sweeter and less acidic. I added in some fresh basil and a dollop of ricotta cheese for creaminess. Bon Apetito!

What You'll Need:
1 package of hot Italian turkey sausage (or pork if you'd like), removed from the casing
1/2 an onion, chopped (white or yellow)
3 cloves of garlic, minced
1 (28-ounce) can of whole, peeled, San Marzano tomatoes
1 box of penne pasta
basil, about 8 leaves, plus 4 leaves
handful of flat-leaf parsley, chopped
0live oil
salt and pepper

How to Make It:
In a large skillet or pot, add a little olive oil and heat over medium to medium-high. Add the sausage and cook while crumbling. Once brown, add the onion and garlic and cook until soft, about 5 minutes or so.

At this point start to boil your water for the pasta and the penne once the water is boiling. Back to the sausage and onion mixture, add the can of tomatoes (and the juice), crushing the tomatoes in your hand as you add them. Season with a little salt and black pepper. Allow to simmer while your pasta cooks.

Roll the 8 leaves of basil together like a cigar, slice to make ribbons. Add the ribbons of basil to the sauce. Once the pasta is done, drain. Spoon into bowls, top with some of the sauce and finish with the additional basil leaves, chopped parsley, freshly grated parmesan cheese and a dollop of ricotta cheese.

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Book Club Eats: Chai Thai Meatballs

The last snack I made for book club was my friend Michele's Chai Thai turkey meatballs made with her Intensity Academy sauce - Chai Thai Teriyaki. This a realy crowd pleaser and super easy to make.

Ingredients:
2-3 lbs frozen meatballs, turkey or beef
1 bottle of Chai Thai Teriyaki sauce
1 jar of apricot preserves
5 sprigs of green onion, sliced

Preheat the oven to 350 degrees. In a large mixing bowl, mix all of the ingredients together. Pour into a pan and bake for 35-45 minutes. I then transfered them to my Crock Pot and set it on the warm setting so they stayed hot for my guests.

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Chai Thai Teriyaki Turkey Tacos

This recipe is courtesy of my friend Michele, the brilliant creator of Intensity Academy gourmet sauces. I first had these at my first tastecasting event for Save the Tortillas. She made these then and the next time I made tacos I asked her for the recipe. It is really easy and the best turkey tacos you'll ever taste. Plus, they're healthy because a.) it's ground turkey and b.) the sauce is all natural. Thanks, Michele for a wonderful recipe! You can find Michele and her award-wining sauces at local farmer's markets and festivals. Check out the St. Pete Saturday Market every saturday at Al Lopez Park. Check out all the sauces and order at www.intensityacademysauces.com. Here is the recipe, plus a few seasonings my husband added in.

Ingredients:
1-2 Tbsp. olive oil
1/2 an onion, chopped
1 package ground turkey
1 tsp cumin
dash of crushed red pepper
1/2 bottle of Intensity Academy's Chai Thai Teriyaki
flour tortillas - I like TamXico's low-carb wheat tortillas
toppings: shredded cheese, sour cream, lettuce, tomato, avocado, hot sauce

In a large skillet over medium-high heat add the olive oil. Once hot, add the onion and cook for about 5 minutes, until softened. Add the ground turkey and brown while breaking it up with a wooden spoon or spatula. Season the meat with the cumin and crushed red pepper. Once browned, add the teriyaki sauce, reduce the heat and simmer allowing the meat to absorb the sauce.

Serve on warm tortillas and top with desired toppings.

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Sloppy Birds

This is my version of a sloppy joe. I call them sloppy birds because I use ground turkey instead of ground beef. It's a little healthier that way and honestly I can't tell the difference. I'm no mother, but I bet these would be a big hit with the kids. Now, this doesn't use a can of Manwich, but it is almost as easy. It's just dumping in a can of tomato sauce and some other seasonings that you most likely have on hand. Note, this recipe has been altered from a Rachael Ray recipe.

Ingredients:
1 Tbsp. olive oil
1 and 1/4 pounds ground turkey
3 Tbsps brown sugar (adds a little sweetness)
3 tsps steak seasoning, such as McCormick's Montreal Chicken blend
1 small onion, chopped (or half a large onion)
1 medium red bell pepper, chopped
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1 (15 ounce) can tomatoe sauce
2 Tbsp. tomato paste
4 yummy bakery rolls, split, toasted, and lightly buttered
Garnish with sliced tomato, pickles or banana peppers

Heat a large skillet over medium-high heat. Add oil and turkey to the pan, breaking it up with a wooden spoon or spatula. Combine brown sugar and steak seasoning, then add the mixture to the skillet and combine. When the meat has browned, add the onion and red pepper. Reduce heat to medium and cook for 5 minutes. Add vinegar, stirring briefly to reduce, then add Worcestershire sauce, tomato sauce and paste, stirring to combine. Reduce heat to simmer and cook sloppy bird mixture for at least 10 minutes, stirring often. This will allow the mixture to thicken and not be so sloppy.

Spoon mixture onto the buns and top with select garnishes.

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Turkey, Feta and Orzo Stuffed Peppers

These peppers were a big hit. I think the key to yummy stuffed peppers is using red peppers. How many people have made stuffed peppers and then not even eat the pepper? Right, Mom? Well, red peppers are much more milder in flavor than green ones. Plus, they have more vitamin C and anti-oxidants. Yellow or orange ones would also be great choices. My husband found this recipe and it was a great find. I am always looking for new ways to use ground turkey and this one is a keeper.

Ingredients:
4 large red bell peppers - tops trimmed off, seeds and ribs removed
1 lb. ground turkey
1 cup cooked orzo pasta (about 3/4 cup uncooked and cook really al dente, only about 6 minutes in boiling, salted water)
½ cup diced onion
1 cup crushed tomatoes
1 Tbsp minced garlic
¾ tsp salt
½ tsp allspice
½ tsp black pepper
2 Tbsp fresh chopped dill
1 cup crumbled feta cheese, divided
½ cup panko breadcrumbs (or crushed Ritz crackers)

Preheat oven to 400F. In a large mixing bowl, add orzo (let it cool slightly first), onion, tomatoes, garlic, spices and dill. Mix well and gently fold in ground turkey and ½ cup of feta cheese. Spoon equal amounts of turkey-feta filling into the bell peppers. Bake peppers, in a greased casserole dish, for 45 minutes.

Add the remaining feta cheese to the panko breadcrumbs and set aside. Once the peppers cook for 45 minutes, remove from the oven and top them with the panko-feta cheese and return to oven for 15 more minutes.

(Note that the crushed tomatoes in this dish give a reddish color to the meat. To ensure the turkey is cooked completely, be sure that the internal temperature reaches 165F. Place a meat thermometer into the center of the pepper to read the temperature.)

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This Just In...Turkey Bacon is Not Healthier than Real Bacon

So, while I was working from home the other day I was watching Oprah. She had on the guy who wrote the books Eat This... Don't Eat That or something like that. Anyway, the episode was about childhood obesity and they were trying to educate obese tweens and teens on healthy eating habits.

They played a little quiz with the audience asking what is healthier (or at least better) to eat between two choices. Well, one of the questions was, what is better, real bacon or turkey bacon? It turns out the better choice is REAL BACON! Who would've thought, right? Not me. For the past 4 years I have been eating turkey bacon thinking it is better for me. Apparently, they have the same fat and calorie count, but turkey bacon has more sodium.

I totally feel like have been cheating myself this whole time. I mean, don't get me wrong, I don't mind turkey bacon, but I would much rather have regular bacon. So, no more denying myself the pleasure of real bacon. I will practice some self-control, though. I'm not going to start eating bacon on a regular basis or anything.

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Rodeo Turkey Burgers

This is a great cowboy inspired burger made with ground turkey and topped with cheddar cheese, bbq sauce and onion rings. I love barbecue sauce on my burgers.

Ingredients:
1 package ground turkey
1-2 Tbsp Montreal grill seasoning
Sprinkle of garlic powder
favorite barbecue sauce
cheddar cheese
onion rings (either frozen kind or make them yourself, I did the former)
Hamburger buns

In a large bowl mix the ground turkey, grill seasoning, garlic powder and a little barbecue sauce together. Adding a little barbecue sauce keeps the turkey burgers moist. Be careful not to overmix. Form the mixture into four patties. Place on a preheated grill pan. Cook on each side for about 6 minutes. When they are almost done, add a couple slices of cheese. Cover with loosely tinted foil to melt the cheese.

Toast your buns. Place the burgers on the bottom bun, top with some sauce and then a few onion rings. Enjoy with a few napkins nearby, you'll need 'em.

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Stuffed Turkey Burgers

Tonight I made stuffed turkey burgers with mozzarella cheese and roasted red peppers. This really gets my mind going thinking about other possibilities for stuffed burgers.

Ingredients:
1 package of ground turkey
1 tsp poultry seasoning
1 Tbsp grill seasoning, like McCormick Grillmates
2 cloves of garlic, minced
1/2 cup of part-skim mozzarella cheese
1/2 cup roasted red peppers
salt and pepper
4 kaiser rolls
mixed greens for topping the burgers

In a mixing bowl, combine the ground turkey, poultry seasoning, grill seasoning and garlic. Mix well, but be careful not to overwork. Divide the mixture into 4 equal parts. Then divide each part in two forming a total of 8 parts into patties. Divide the cheese and roasted red peppers among 4 of the patties. Top each with a remaining patty. Work around the turkey to seal the edges of the burger. Season the top of the burgers with salt and pepper.

Preheat a grill pan over medium-high heat. Spray with PAM. Place the patties on the grill and cook for 5 minutes per side. Toast the rolls under a broiler or in a toaster oven. Place a turkey burger on each roll. Top with mixed greens.

I think next time I am going to make a basil mayo or aoli for the burgers. But regular mayo works just fine.

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Henry's Turkey Chili

It was a very cold day today by Florida's standards. On the way home from work my hubby and I decided it was a perfect night for chili, so we stopped by the store. Henry usually makes beef chili, but we're not eating red meat at the moment. We decided to substitute ground turkey, which I do regularly in meals. This is a great recipe full of spice, but not too spicy.

Ingredients:
2 packages of ground turkey
1 (15-ounce) can of dark kidney beans, drained and rinsed
1 (15-ounce) can of light kidney beans, drained and rinsed
1 (15-ounce) can of tomato sauce
1 (28-ounce) can of crushed tomatoes
1 (28-ounce) can of diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 cubanelle pepper, chopped
1 onion, chopped
2 Tbsp chili powder
2 Tbsp cumin
2 tsp brown sugar (optional)

In a large pot over medium-high heat, add a couple tablespoons of oil. Add the onion and peppers and let sweat for about 10 minutes. Then add the chili powder, cumin and brown sugar, if using, allow to cook with the vegetables for a couple of minutes. Add the can of diced tomatoes, let heat through for a minute. Add the can of crushed tomatoes.

In a separate skillet, brown the ground turkey over medium-high heat. Season with salt and pepper. Once the meat is browned, add to the pot with the vegetables.

Add the can of tomato sauce and two cans of kidney beans to the pot. Allow the chili to come to a slight boil. Turn the heat down, cover, and simmer for 20 minutes. It is recommended to check the seasonings about 5 minutes into the simmer. If you like it spicier, add a couple dashes of hot sauce, more chili powder, or a teaspoon or two of crushed red pepper.

Top with shredded chedder cheese and a dollop of sour cream.

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Recipe: Hot Italian Turkey Sausages with Peppers and Onions

Staying on my healthy course, tonight I made Italian turkey sausages with peppers and onions served over brown rice. I used hot sausages, but if you don't like spicy food, you can substitute mild or sweet Italian turkey sausage.

1 package of Italian turkey sausage (I used Publix brand, but if you don't shop there the Jennie-O brand of turkey products are excellent.)
2 peppers of you're liking (I used a green and a red because that is what I had) stem, seeds and insides removed, then sliced
1 small red onion, sliced
1/4 cup balsamic vinegar
couple dashes of worcestershire sauce
olive or vegetable oil
salt and pepper
2 cups brown rice
2 cups water

Preheat an oven to 425 degrees.

Place the sausages in a non-stick skillet and add water, just enough to cover the bottom of the pan. Place on medium heat and cover with a tight-fitting lid. Simmer for 20 minutes. Drain the water, add a tablespoon or two of oil to the pan, return to the stove and continue to sear the sausages for a couple of minutes. Move the sausages to the edge of the pan and add the onion to the middle. Salt and pepper and allow to carmelize.

While the onion is cooking, place the sliced peppers on a cookie sheet and drizzle with oil, season with salt and pepper. Roast in the oven for 8-10 minutes. (To me, roasting vegetables is the most delicious way to cook them. In this recipe it prevents the peppers from being overcooked and soggy.)

Once the peppers are finished roasting and onions have carmelized with the sausages, add a little balsamic vinegar to the pan. I eyeballed it, but about a 1/4 cup. Add a couple of dashes of the worcestershire sauce. These two elements add a lot of flavor. At the very end, add the peppers and toss lightly. Serve over brown rice.

I bought instant brown rice and followed the package directions. Brown rice is healthier than regular white rice. Make enough for four servings. That is 2 cups water, brought to a boil and salted. Add 2 cups of brown rice, stir, cover with a lid and turn the burner to low, simmer for 5 minutes. Remove from the heat, stir, cover and let sit for another 5 minutes or so until the rice has absorbed the water.

Serve with sausage, peppers and onions over the rice. I served two sausage links per person, with one leftover for lunch tomorrow.

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