Tasty Turkey Burgers

My husband raved about these...since turkey isn't as flavorful, you need to add some good ingredients to make a great burger.
Turkey Burgers - combine liquid ingredients in a bowl and add turkey.
1.3 lbs of Ground Turkey (I used 15% fat)
1/2 small yellow onion, grated
2 tablespoons barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak seasoning
1 teaspoon dry mesquite flavored seasoning mix (I used a dry rub for beef)
1/4 cup to 1/2 cup panko breadcrumbs
I put these on a flat cast iron skillet on the grill to get the outside a little done before putting them on the grill. Grill at medium heat for about 8-10 mins each side, or until done in the middle (no pink).

Add these great toppings below for a wonderful burger!

For Onion & Mushroom Topping - Heat olive oil, add in onions and let caramelize (a pinch of salt), and then add in the mushrooms until tender.
1 tablespoon olive oil
1/2 large onion,chopped
Small container of favorite mushrooms (I used shitake) - chopped

Mayo Topping - mix together
1/2 cup light mayo
1/8 cup sweet & spicy mustard
1/8 cup honey
3 T. Texas Pete Chipotle hot sauce
1/4 tsp. Sriracha hot sauce (can use more depending on how spicy you like it)
1/4 tsp. Cayenne pepper
Salt & Pepper

Southwestern 7 Layered Salad - a new take on an old classic

1 head of Red Leaf Lettuce, chopped
1 ripe tomato, diced
1 ripe avocado diced
1 cup thawed, shelled edamame (I usually just put mine in a bowl of hot water to de-thaw quickly)
1/4 cup finely diced red onion
Texas Toast Tortilla Strips
Shredded Cheddar Cheese


Dressing: 1 packet of Hidden Valley Ranch mix for dressings - use 1 packet of dressing mix, 1/2 cup light sour cream, 1/2 cup light mayonnaise, 1 cup skim milk. Wisk together. Add 2-3 Tbs. of Texas Pete Chipotle hot sauce, and 2 Tbs. freshly minced cilantro. Let sit in the refrigerator for 30 minutes.

In a glass bowl or trifle dish - layer lettuce, tomato, avocado, edamame and red onion. Dash with salt and pepper. Add about half of the salad dressing and top with tortilla strips and cheddar cheese. Walla!

One of my loves in life is cooking...so, it seems natural to blog about it.
Last night was Fish Tacos with a mango salsa, chipotle cream, and napa cabbage on corn tortillas. Served with poblano potato salad and homemade guacamole.

Let's start with the fish tacos...
1 pound of Cod (can use any good white fish)...cleaned, skinned, and cut into one inch nuggets
1 cup of panko bread crumbs - on a plate
1 cup of all purpose flour - on a plate
1 egg beaten with 1 1/2 T. of water - on a plate
Salt and Pepper
Napa cabbage (small head) diced
Small Corn or Flour Tortillas
After cleaning your fish, pat it to dry with a paper towel. Season with salt and pepper, and I used some of Weber's Mango Lime seasoning. Dredge fish in flour, then in egg wash, then in panko.  Pan fry in a cast iron skillet with enough oil only to coat the pan (use a medium-low setting). Once the fish is browned, stick in a pre-heated oven on broil setting for about 5 minutes to get the fish nice and done.


Mango salsa - combine all ingredients below and let sit while making other items.
1 champagne mango, diced
1/3 of a small red onion, finely diced
2 T. Olive Oil
1 1/2 tsp. Chili Powder
1 - 2 T. of freshly minced cilantro

Chipotle Cream - Combine ingredients
1/2 cup Light Mayo
1/2 cup Light Sour Cream
1 diced Chipotle and 1 T. of Adobo (canned chipotle's in adobo sauce) 2 of my stores were out of this, so I made do with Texas Pete Chipotle Hot Sauce - to taste
Squeeze of half a lime
Salt & Pepper

Tacos - Combine fish, salsa, chipotle cream and cabbage in a tortilla and enjoy!

Poblano Potato Salad
1 pound of yukon or red potatoes - cut into bite size chunks
1 poblano
2 ears of fresh corn
1/4 cup light sour cream
1/4 cup light mayo
Salt & Pepper
Preheat oven to a broil, place poblano on the top rack under the broiler for 20 minutes (turn twice while cooking) until skin is charred and bubbling. Remove poblano and place in a paper bag to steam for about 10 minutes. After it has steamed, remove the stem and seeds from the inside, and dice.
Place 2 ears of corn in the oven on a piece of tin foil in the middle rack (while the poblano is cooking) for approximately 25 minutes, turning a few times throughout. Let cool and cut kernels off the cob.  
Boil a pot of water to cover potatoes, add a teaspoon (about) of salt to boiling water and add potatoes. Cook for 10 minutes - or until fork tender, but not falling apart. Drain.
Combine your ingredients in a bowl and let sit (for at least an hour to mesh the flavors). Add salt and pepper to taste.