Turkey Burgers with Cheddar and Guacamole

These turkey burgers were a happy accident. See, the plan had been to make my friend Jaida's Turkey Tikka Burgers. I've been thinking about them since she posted the recipe and I couldn't wait to try them. Unfortunately, both the curry paste and mango chutney available in our supermarket weren't safe for Baby Girl since they might contain nuts. Phooey.



Not to be deterred, I looked for a replacement recipe and remembered that I'd been wanting to try this recipe for Jalapeño Cheddar Chicken Burgers with Guacamole that a lot of my favorite bloggers made a couple of years ago. I happened to have everything but the jalapeno, which was fine because Baby Girl doesn't like spicy food.

These were absolutely outstanding. SP said, "this couldn't possibly be a turkey burger. Turkey burgers are dry and flavorless. This is incredible." And Baby Girl gave them two thumbs way up as she inhaled her dinner. I only had one pound of turkey and I graciously allowed SP to take the leftover patty to work today (grumble, grumble) but that just means I need to make them again soon.

Turkey Burgers with Cheddar and Guacamole
Slightly modified from What's Gabby Cooking, seen on Annie's Eats

For the burgers:
1 1/2 lbs. ground turkey (or chicken)
1/2 cup onion, minced
1/3 cup fresh cilantro, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
Juice of 1/2 small lemon
1/3 cup shredded cheddar cheese, plus more for topping
1/2 teaspoon kosher salt
1/2 teaspoon pepper

To serve:
Burger buns
Guacamole*
Salsa

To make the burgers, combine all the ingredients in a large bowl and mix lightly until evenly combined. Form the mixture into 4-5 patties.

Preheat an outdoor grill and oil the grates. Or, you can cook these on a grill pan or non-stick skillet indoors. Coat whichever pan you're using with cooking spray and heat over medium-high heat.

Cook the patties 3-4 minutes per side, flipping once. A few minutes before the burgers are finished cooking, top with shredded cheddar cheese. Remove the burgers to a plate and let rest a few minutes before serving.

Place one burger on each bottom bun. Put guacamole and/or salsa on the top bun, or on the burger directly, and serve.

*Here's how I made the guacamole for this recipe:

2 ripe avocados
Juice from the other half of the lemon used in the burgers
Minced cilantro
Salt and pepper
A few spoonfuls of prepared salsa

Cut each avocado in half and scoop the flesh into a bowl. Squeeze the lemon juice over the avocado and toss to coat. Add as much cilantro as you like then season with salt and pepper. Add some salsa and stir to combine. Taste and season as needed.

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice

I've become obsessed with meatballs.



My friend, Jaida, posted this recipe for Lemon Parsley Turkey Meatballs with Lemon Coconut Curry Sauce and Lemon-Coconut Rice (sorry, Jaida, I had to shorten the name) last month and I couldn't wait to make them. She came up with this one all on her own, which is pretty amazing if you ask me.

We're also obsessed with coconut rice in this house and these delicious, light meatballs in a drinkably good curry sauce were the perfect thing to serve on top. I decided to make a few changes to Jaida's original recipe to suit our tastes and it did not disappoint. I'm already plotting when I can make it again.

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice
Slightly modified from Sweet Beginnings

Lemon-Parsley Turkey Meatballs
1 lb ground turkey
Zest and juice of 2 medium-large lemons
1/4 cup parsley leaves, chopped
Salt and pepper, to taste
1/3 cup Panko bread crumbs
1 egg
1 tablespoon olive oil

Coconut Rice
1 tablespoon butter
1 cup long-grain rice
1 cup coconut milk
1 cup water

Curry Sauce
1 can, plus what's left in the can used for the rice, coconut milk
Juice of 1 large lemon
2 teaspoons yellow curry powder
Salt and pepper, to taste

In a large bowl, combine all of the meatball ingredients, except the olive oil. Gently mix with your hands until well combined. Take about 2 tablespoons of the meat at a time and form into balls. Place each meatball on a plate and repeat with all the meat. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and swirl around to coat the bottom of the pan. Once hot, add the meatballs so that they are not touching. Cook for 2-3 minutes per side, until all sides are browned. Reduce the heat to medium.

While the meatballs are cooking, heat 1 tablespoon of butter over medium heat in a large saucepan. Once the butter is melted, add the rice and stir to coat each grain evenly. Toast the rice for a few minutes, until you start to see brown spots. Add the coconut milk and water and bring to a boil. Reduce the heat, cover, and let simmer for 20 minutes. Remove from heat and let sit while you finish the meatballs and sauce.

Put all the sauce ingredients in a small saucepan over medium heat. Heat, stirring occasionally, while the meatballs cook. Once the meatballs have been browned, carefully pour the sauce over the meatballs. Simmer for 5-10 minutes, until the sauce thickens slightly and the meatballs are cooked all the way through.

Serve the meatballs and sauce over the rice.

Turkey Meatloaf

I wanted something homey and comforting for Sunday dinner a few weeks back so I turned to an old favorite, Ina Garten's Turkey Meatloaf.

I've made this recipe a bunch of times so I can't believe I never blogged about it. Baby Girl ate a ton of this, more than me actually. We'd cut some up for her and she'd inhale it then ask for more. I made the full 5lbs for 5 adults and 1 child and we had just enough leftover for lunches for four adults, plus a little extra for late-night sandwiches.

Turkey Meatloaf
Recipe from Ina Garten

3 cups chopped yellow onions (2 large onions)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Preheat oven to 325 degrees.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.

Bake for 1 1/2 hours until the internal temperature is 160 degrees. Serve hot, at room temperature or cold in a sandwich.

Chipotle Turkey Sandwich

Sometimes I feel silly posting recipes for things like a sandwich, but then I realize that if it hadn't been for the post about these Chipotle Turkey Sandwiches, I wouldn't have thought to make them. So, I'm sharing my knowledge with you.

I wasn't always a fan of chipotle in adobo but I recently discovered that I like it in moderation. And really, if you mix it with mayo the chances are good I'll eat it. These were delicious sandwiches - easy to prepare with great flavor. I added sliced tomato to my sandwich and really enjoyed it.

Chipotle Turkey Sandwich
As seen on My Life as a Mrs

For the Chipotle Mayonnaise:
1/2 cup mayonnaise
1 tablespoon chipotle in adobo, finely diced

For the Chipotle Turkey Sliders:
4 burger buns
3/4 pound shaved turkey breast (ask the deli person to shave the turkey)
2 cups mixed greens
1/2 small red onion, thinly sliced
Chipotle mayo (above)

For the Chipotle Mayonnaise:
Mix ingredients together in a bowl and allow to sit for at least 15 minutes (may also puree in food processor or blender). Set aside until ready to use.

For the Chipotle Turkey Sliders:
Toast the buns. To each roll, add chipotle mayo, shaved turkey, a sprinkle of mixed greens and a few slices of red onion.

Herb-Roasted Turkey Breast

Just like last year I opted to make a turkey breast instead of a whole turkey. I decided to use Ina's Herb-Roasted Turkey Breast recipe, mainly because I love her perfect roast chicken recipe and because I saw her make this the week before Thanksgiving and loved the sound of marinating the meat the night before.

I'm still trying to decide if I prefer roasting a whole turkey or doing a turkey breast. The breast is certainly easier but I kind of like having a whole bird. Something to think about for next year. This year I added in two turkey legs for SP and my stepdad since they prefer dark meat. I upped the amount of the herb marinade so I'd have enough to go around. You could really taste the flavors in the meat so definitely plan to marinate overnight. Delicious!

Herb-Roasted Turkey Breast
Ina Garten

1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons good olive oil
2 tablespoons freshly squeezed lemon juice
1 cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Marinate overnight in a pan covered with plastic wrap.

When ready to cook, place the turkey breast on a rack in a roasting pan. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Make Ahead - The meat needs to marinate overnight so plan to mix together the marinade the day before.

Asian Turkey Burgers with Spicy Lime Mayo

I can't remember the last time I made a burger. It must have been sometime over the summer. And as much as I love a good beef burger, I've come to realize that I'm a big fan of chicken or turkey burgers. The mild flavor of poultry makes it so much easier to add whatever flavors you like. This is a new phenomenon for me but I'm embracing it in these days of attempted weight loss.

I recently discovered How Sweet It Is and boy am I glad I did. She's got some truly delicious-sounding recipes that I'm dying to make. When I saw her post about these Asian Turkey Burgers with Spicy Lime Mayo I had to take her advice and add them to my weekly menu.


Head over to Jessica's blog for some drool-inducing photos. Mine are ehh, as usual. But don't let that deter you from making these immediately. I prepped the burgers in the morning before work and the smell alone was intoxicating. As far as I'm concerned you really can't go wrong with garlic, ginger, scallions, soy sauce and sesame. Add the delicious Spicy Limo Mayo and you've got one hell of a burger. Try these soon. You won't be disappointed.

Asian Turkey Burgers
How Sweet It Is

1 pound ground turkey breast
2 garlic cloves, minced or pressed
1/2 teaspoon freshly grated ginger
3 green onions, thinly chopped
1/2 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
1/2 tablespoon toasted sesame seeds
4 burger buns
Lettuce and sliced tomato for serving

Combine all ingredients (except buns) in a large bowl and mix gently with your hands until just combined – do not overmix. Form turkey into 4 patties about 1/2 inch thick. Heat a skillet (in my case – a cast iron grill pan) over medium-high heat (or preheat your grill) and once hot, add burgers. Cook for 4-5 minutes per side.

Toast buns if desired, then top burgers with mayo and serve.

Spicy Lime Mayo

1/4 cup mayonnaise
1 teaspoon Sriracha sauce (or more if desired)
Zest of half of a lime
Juice of half a lime

Combine all ingredients in a bowl and mix until smooth and combined.

Southwestern Ranch Open-Faced Turkey Sandwiches

I had planned to make these Southwestern Ranch Open-Faced Turkey Sandwiches with leftover turkey from Thanksgiving, but between sandwiches and soup we used it all up. I didn't want to miss out on these sandwiches so I bought deli turkey, which was just fine.


These are definitely a knife-and-fork sandwich, which disappointed SP. He was hoping for a traditional sandwich. Next time I'll use less ingredients per sandwich and maybe cook them panini-style. I'm also thinking about adding bacon (thanks for the idea, Cassie) and switching the avocado slices to guacamole or an avocado spread for easier eating. No matter how you assemble them, these are truly delicious.

Southwestern Ranch Open-Faced Turkey Sandwiches
Cassie Craves

6 slices sandwich bread
1 packet ranch dressing mix
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 cup mayonnaise
1/3 cup sour cream
3/4 to 1 pound turkey, thinly sliced
2 medium tomatoes, thinly sliced
3/4 cup shredded cheddar cheese
3/4 cup shredded pepper jack or Monterey Jack cheese, shredded
2 ripe avocados, sliced
Juice of 1 lime

Toast bread in toaster or under the broiler. Preheat oven to 350 degrees.

In a bowl, combine ranch dressing mix, chili powder, and cumin. Stir in mayonnaise and sour cream.

Cover a baking sheet with tinfoil. Place bread on baking sheet and spread 1 tablespoon of the sauce on each slice. Top with sliced turkey and 1 more tablespoon of the sauce. Top with cheese and tomatoes.

Bake for 15 minutes until cheese is melted. Top each sandwich with sliced avocado and a spritz of lime juice.

Thanksgiving Day

Happy Turkey Day! Yes, I know this post is a little late but things are hectic around here, as you can imagine. This year we decided to keep things very low-key. We still went to my parent's house, but SP did some of the cooking (veggie sides and dessert) and my mom did the turkey and the rest of the sides. It was a great time and Baby Girl slept through the whole meal, allowing everyone to enjoy a hot meal together.

Here's the turkey, fresh from the oven:


And here it is after my stepdad worked his carving magic:


Glorious, fluffy mashed potatoes:


SP made the stuffing, with a little help from me:


...with a hint of apple from apple cider. Delish! He also made green bean casserole:


Yes, it had cream of mushroom soup, but the beans were fresh. Cranberry sauce:


Glazed carrots:


... were the surprise hit of the year. It was a simple recipe using brown sugar, sherry and baby carrots and butter. Plenty of gravy made from the turkey drippings:


The table all laid out:


My plate with lots of everything.


I hope everyone had a good Thanksgiving. Next year maybe Baby Girl will be helping out in the kitchen.

Florentine Turkey Meatballs

The last time I made Florentine turkey meatballs I froze some of the leftovers. I wanted to clean out the freezer and make a quick dinner recently so I defrosted the meatballs, made a cheese sauce and served the lot over egg noodles.


I love easy dinners. The cheese sauce (basically a white sauce like for mac & cheese only I used pecorino instead of cheddar) was ready in the time it took to boil the water and cook the noodles.

Florentine Turkey Meatballs

I used the other half of the package of ground turkey to make Florentine Turkey Meatballs, which I served over egg noodles:


I'm not sure what happened but this version wasn't as good as it usually is. I think I usually use ground turkey breast and this was a mix of dark and white meat, which probably contributed to the texture and taste difference. The cheese sauce was also off, runnier and less cheesy then usual. When SP was at the store he called to tell me they only sold 8-ounce packages of the grated Italian cheese blend and the recipe called for 10 ounces. I figured two ounces wouldn't make much of a difference but the sauce definitely needed more cheese. Oh well...live and learn.

Chili and Cheese Baked Potatoes

Two Sundays ago I defrosted a 3 1/2-lb package of ground turkey. I used half to make turkey chili that we served over baked potatoes:


I used my usual Emeril recipe for the chili and we just baked the potatoes in the microwave. For toppings we had grated cheddar cheese, sour cream and chopped scallions. Hearty and filling.

Florentine Turkey Meatballs

I've always liked this recipe for Florentine Turkey Meatballs. I've been craving spinach so when I was planning the menu this week I put them on it.


The recipe I used, from 365: Everyday with Rachael Ray, called for 2 packages of ground turkey so I ended up with leftover meatballs and sauce, which I froze for later. I served the meatballs over egg noodles tossed with butter. A delicious, easy meal.

Florentine Turkey Meatballs
Rachael Ray

1 box frozen spinach, defrosted in the microwave
1 1/3 pound (1 package) ground turkey breast
1 medium onion, finely chopped, divided
3 cloves garlic, chopped
1 large egg
1 ¾ cups milk, divided
¾ cup bread crumbs, 3 handfuls
½ cup grated Parmigiano-Reggiano, 2 palm fulls
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
½ teaspoon freshly grated nutmeg, eyeball it
¼ cup parsley leaves, chopped
Egg noodles, cooked and tossed with butter

Preheat oven to 400 degrees.

Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.

While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.

Place egg noodles on a plate. Top with meatballs and sauce, garnish with parsley.

Thanksgiving Day: The Bird

Thanksgiving is nothing without the main event - the turkey.


This year my mom prepared a huge 19-pounder. I'm always in awe of how crispy and golden-brown the skin gets.


As we've done in recent years, my stepdad took the whole breast off the bone and then sliced it:


My mom also took a photo of the bird in the oven, since by the time we arrived at her house he was finished cooking:


Next up, side dishes!

Mini Thanksgiving Dinner

Just look at this gorgeous plate:


No, it's not the fourth Thursday in November, but this is a Thanksgiving meal. Our friends C & D came over for a pre-Thanksgiving meal to get us ready for the big day in a few weeks. We split the menu so neither of us was cooking the whole meal. D made the turkey:


...which he carved before bringing it over to make reheating it easier. He told us he rubbed the turkey with a bunch of seasonings and then cooked it at high heat to seal in the juices and brown the skin and then finished it low and slow to keep it moist, basting it with apple cider along the way. It was sensational - moist, tender and very flavorful. He also made the stuffing:


... and the gravy:


I was in charge of sides, including a fresh take on green bean casserole:


... where everything was fresh instead of canned. Green bean casserole isn't a staple on our holiday table, but I've been interested in trying a fresh version and this didn't disappoint. Even D, who isn't a fan of green bean casserole, had two huge helpings. I also did mashed potatoes:


... roasted sweet potatoes:


... two kinds of cranberry sauce (jellied and jellied with whole fruit):


... and SP's famous biscuits:


I actually made this batch of biscuits since SP had been cleaning the house all day and didn't want to get any chemical residue in the dough. He walked me through each step and the biscuits were really good, with a nice tang from the buttermilk. C & D were also in charge of dessert, and C made a double chocolate cake:


She even made chocolate leaves to go on top of the cake. It was decadent and very good. After all this food we needed a long walk around the neighborhood. I think we're all sufficiently ready for Turkey Day on the 27th.

Family Christmas Party

My mother's family came for our annual post-Christmas gathering on Friday and my mom cooked another turkey dinner for the occasion. My plate, from the bottom left - turkey, candy cane breadstick, mashed potatoes, stuffing, green beans, cranberry sauce and a yam in the middle:


Everything was delectable, even better than Thanksgiving dinner. This is one of my all-time favorite meals. I just love all the components together.

While we exchanged gifts we noshed on some cheese and crackers:


... as well as some olives and mozzarella balls marinated with spices and sundried tomatoes:


The turkey after it came out of the oven all golden-brown and delicious:


... and after my stepfather carved it. For longhairman - we ate some of the skin but most people preferred just the meat:


Everyone was very hungry by the time dinner was ready so I didn't take pictures of the individual serving pieces except for the candy cane breadsticks:


I love these things. The recipe is so easy - take refrigerated breadsticks and twist to shape into a candy cane. Brush with melted butter and sprinkle with Parmesan and dried dill. Bake for about 15 minutes at 350 and you're done.

A friend of my mom's gave her two traditional Italian desserts:


... and we also had pumpkin pie:

Turkey Dinner

On Sunday we were both in the mood for a homey, comforting meal so we defrosted the turkey breast we got during the Thanksgiving promotion at our supermarket. I roasted it in a 350-degree oven for about 2 hours, seasoned only with salt, pepper and butter. It came out perfect - moist, juicy and full of savory turkey flavor. Finally, no undertone of sweetness. I'm keeping it simple from now on.


I served it with mashed potatoes made only with Plugra, salt and pepper, steamed broccoli and cranberry sauce. SP felt like making biscuits so he threw these together while the turkey finished cooking. We loved the flavor but thought the biscuits were way too small. SP is now on a mission to create the perfect biscuit. I'll keep you posted.

Thanksgiving: The Leftovers

One of my favorite things about Thanksgiving is the leftovers. When I was growing up we had our leftover sandwiches on rye bread and I continue that tradition today. On the way to my parent's house yesterday I stopped at the Italian bakery (the same place we get our pizza dough) to pick up a loaf of sliced rye. This afternoon I made myself a Thanksgiving sandwich:


It starts with two slices of lightly toasted rye bread slathered with a good helping of mayo on both the top and bottom slices. The turkey goes down first so it can sit on top of the mayo, followed by the stuffing. The cranberry sauce comes last, as it should be touching the other mayo-slathered slice. The cranberry sauce mixes with the mayo to form the perfect condiment compliment to the turkey and stuffing and the rye provides a mild tang. There you have it, the perfect Thanksgiving leftovers sandwich.

Thanksgiving Day Part 2

We got to my parent's house around noon and my mom and I set to putting the finishing touches on our Thanksgiving feast. I just love looking at this picture - it really was a feast.


In order to keep our energy up while we cooked, we noshed on a few nibbles:


... pita chips, crackers, hummus, various pitted olives and marinated mozzarella and sundried tomatoes. The turkey looked beautiful when it came out of the oven:


... all crispy and golden brown. My stepfather did an expert job of carving it using a new butcher's method:


We had two things of stuffing, one that was inside the bird:


... and the overflow that was baked alongside with some of the tasty pan drippings. While they both tasted sensational, I preferred the insider stuffing since it had that amazing turkey and butter flavor you can only get from stuffing cooked inside the bird.


We also had the rest of the usual suspects, including mashed potatoes:


... steamed green beans:


... and roasted sweet potatoes:


Here's the table all set and waiting for everyone to sit down and dig in:


For dessert we had three kinds of pie - pecan, pumpkin and cheesecake (if that counts as a pie):


I opted for a big slice of cheesecake with raspberries and raspberry sauce, and pumpkin pie, both of which were outstanding. Another successful Thanksgiving dinner. I hope everyone had a nice holiday!