Ingredients:

3/4 lb. ground turkey
1/2 c. shredded, peeled red apple
2 green onions, thinly sliced
3/4 tsp. lemon pepper
1/4 tsp. salt
1/8 tsp. apple pie spice (or all spice)
1/2 c. chili sauce
1/2 c. apple jelly
buns

Combine turkey, apple, green onions, lemon pepper, salt and spice in large bowl.  Shape into 4 patties about 3/4 inch thick.  Combine chili sauce and jelly in small saucepan and cook over medium heat for 10 minutes.  Meanwhile grill up those burgers!  Pour sauce over burgers once burgers are safely inside their buns.

Great alternative to a beef burger with a nice flavorful twist!  For a great tip on how to keep them juicy while grilling, check this out.  Enjoy.

xo–me

Ingredients:

2 lbs. turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 Tbsp. fresh tarragon, minced
1/4 c. dry white wine
1 tsp. salt
1 tsp. black pepper
1/2 c. plain yogurt
1 Tbsp. fresh minced parsley
1 Tbsp. lemon juice
1 1/2 Tbsp. cornstarch
2 Tbsp. water
4 c. pasta of your choice (I like angel hair)

Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker.  Mix thoroughly and cover.  Cook on low for 6 to 8 hours (I needed the full 8).  When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions.  Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

In a small bowl, combine the cornstarch and water.  Add the mixture to the cooker and cook until the juices thicken.  In the meantime cook pasta according to package instructions.  Serve turkey medallions over pasta.  Drizzle with tarragon sauce.

The colors of the dish look lovely on your plate and the flavors are bursting in your mouth.  Enjoy!

xo–me

Ingredients:

1/2 c. diced/chopped turkey (looking for bite size pieces)
2 Tbsp. drained cranberry sauce
1/4 tsp. grated orange zest
1 Tbsp. cream cheese, cut into small pieces
3 large eggs
1 Tbsp. milk
salt & pepper to taste
1 tsp. sugar
1 tsp. butter

Combine turkey, cranberry and orange zest.  Set aside.  In large bowl, whisk together eggs, milk, salt & pepper and sugar.  Heat omelet pan over medium heat.  Melt butter to coat pan.  Pour in egg mixture and let set until edges begin to cook, about 25 seconds.  With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg to flow underneath. Continue to do this until the top is almost dry, about 4 minutes.  Spoon turkey mixture over on half of the omelet.  Scatter cream cheese pieces on top and fold over the opposite side to cover.  Remove from heat and let stand for a few seconds (so cream cheese will melt).  Serve with orange slice garnish if you wish.

Easy and quick way to incorporate turkey into your morning meal.  Sometimes I substitute apple butter for the cranberry.  Delicious!

xo–me

Ingredients:

8 Tbsp. unsalted butter
1/2 lb. button mushrooms, cleaned and thinly sliced
2 carrots, peeled and diced
1 yellow onion, chopped
salt and pepper to taste
1 garlic clove, minced
1 tsp. chopped thyme
1 1/4 lb. boneless, skinless chicken breast (or turkey) trimmed of fat and cut into bite sized pieces
1/4 c. all purpose flour
2 c. chicken stock
1 c. heavy cream
1 cup peas
2 Tbsp. dry sherry
2 Tbsp. chopped fresh chives
2 Tbsp. chopped parsley

Preheat oven to 400.  In an ovenproof frying pan or casserole at least 11 inches wide and very deep, melt 2 Tbsp. butter over medium heat.  Add mushrooms, carrots, onion and season with salt and pepper.  Cook stirring occasionally until lightly browned (about 10 minutes).  Add the garlic and thyme cooking for a couple of minutes.  Transfer to another dish.

Raise the heat to medium high and add another 2 Tbsp. butter.  When the butter is melted, add the chicken and season with salt and pepper.  Cook, stirring often, until the chicken is lightly browned but not cooked through.  Remove chicken and add to the vegetables.

Reduce the heat to medium low and melt the remaining 4 Tbsp. butter.  Add the flour and whisk constantly until bubbling but not browned, about 1 minute, scraping the brown bits from the bottom of the pan.  Pour in the stock and cream and raise the heat, bringing liquid to a boil.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.  Add the reserved vegetables and chicken along with the peas, sherry, chives and parsley.  Season with salt and pepper.  Remove from the heat and leave the filling in the pan.  Cover and set aside while you make the topping.

Topping:

1 c. all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, cold, cut into pieces
1/2 c. buttermilk

In a bowl, whisk together flour, sugar, baking powder, and salt until well blended.  Add the butter and using a mixer cut in the butter until the pieces are no larger than peas.  Add the buttermilk and stir gently with a rubber spatula until soft dough forms.  Uncover the filling and bring to a boil over medium high heat, stirring occasionally (about 3 minutes).  Reduce the heat to medium and scoop up small amounts of the biscuit dough and drop onto the hot filling.  The topping will almost completely cover the filling.  Bake the pot pie 25 minutes until the biscuits are lightly browned and the toothpick inserted comes out clean.  Enjoy!

I know, I know.  These seems like a lot of work but it is worth it.  Rich and creamy filling, delicious flaky biscuit topping, heaven in your belly.

xo–me

Ingredients:

1 turkey breast (4 to 5 lbs.), boned
1/4 c. chopped parsley
2 Tbsp. minced fresh thyme plus 3 or 4 thyme sprigs
salt and pepper to taste
2 oz. thinly sliced fontina cheese
2 oz. thinly sliced prosciutto
2/3 c. chicken broth
1/3 c. dry white wine
2 Tbsp. cornstarch blended with 2 Tbsp. cold water

Rinse turkey, pat dry and place skin side down on a cutting board.  Sprinkle meat side of turkey (as opposed to skin side) with chopped parsley and minced thyme; season to your taste with salt and pepper.  Cover with cheese and prosciutto, overlapping slices.  Starting with a long edge, roll turkey firmly like a jelly roll.  Make it tight.  Overlap 3 or 4 thyme springs down length of roll  and tie securely with string at 2 inch intervals.  Place roll thyme side up, in a large slow cooker.  Pour in broth and wine and cover.  Cook at low setting for 9 to 10 hours.

Carefully remove turkey from slow cooker to a platter and cover to keep warm.  Skim and discard fat from liquid remaining in cooker.  Blend in cornstarch mixtures and increase cooker heat to high setting.  Cover and cook, stirring 2 or 3 times until sauce is thickened–about 10 minutes.

Cut and remove strings and thyme sprigs from turkey roll.  Slice 1/4 inch pieces and serve with sauce from slow cooker.  Enjoy!

You can prep the roll the night before so to reduce the work load of the big day.  I love the slow cooker idea on any holiday because it allows you to spend time with friends and family rather than being in the kitchen all day.

xo–me

Ingredients:

1 lb. lean ground beef (or turkey)
1 medium onion, chopped
1 Tbsp. chili powder
1 1/2 tsp. ground cumin
2-16 oz. cans diced tomatoes, undrained
1-15 oz. can pinto beans, rinsed and drained
1/2 c. salsa
1/2 c. shredded cheddar cheese (garnish)
1/4 c. diced onions (garnish)
4 tsp. sliced black olives (garnish)

In large skillet, brown meat with onion. Drain fat and place in slow cooker with chili powder, tomatoes, beans and salsa. Stir well. Cover and cook on low 5 to 6 hours. Chili will be bubbly when ready. Season with salt & pepper to taste. Serve with cheese, onion and olives as garnish.

If you have time to make some cornbread, it will complete the meal. Or cheat and pick up a loaf at the bakery!

xo–me

When I was in elementary school there was a boy named Eric Beamer.  His name rhymed with steamer (not the shellfish delicacy nor the electronic gadget to take out wrinkles), something we had in the cafeteria weekly.  We chanted this at the table every time they served us steamers.  Poor Eric.  Many of you call them Sloppy Joes.  We PA people called them steamers.  Still do.

Today’s recipe is Nany’s.  I had forgotten how delicious her steamers were until I saw a cooking show making these sloppy sandwiches and thought to myself, “I must share Nan’s recipe with my readers!”

Ingredients:

2 lb. ground beef (or turkey)
1 medium onion, chopped
3/4 c. catsup (Nany’s words!)
1 tsp. sugar
3 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1 can tomato soup

Brown ground meat and onion in skillet, add remaining ingredients and simmer for 30 minutes.  Serve on fresh rolls.

I use brown sugar in place of granulated sometimes if I want a very slightly different taste.  I also occasionally substitute BBQ sauce for tomato soup.

xo–me

This week I am going to share some of my favorite recipes and ideas for a great Labor Day BBQ/party/gathering.  Today I begin with the centerpiece of most grills–the burger.  Below please find various interpretations of burgers I have figured out through the years and a few from some favorite cookbooks.

Ranch Beef Burger:

1 1/4 lbs. lean ground beef
3/4 c. ranch dressing
3/4 c. bread crumbs
1/4 c. minced onion
salt and pepper to taste

Combine beef, dressing, bread crumbs, onion, salt and pepper.  Shape into patties (don’t forget the dip) and grill to your satisfaction. Serve with a good scoop of ranch dressing.

Spicy Asian Turkey Burger:

1 lb. lean ground turkey
1 1/3 c. french fried onions
1 egg
1/2 c. chopped water chestnuts
1/4 c. bread crumbs
3 Tbsp. teriyaki
1 Tbsp. RedHot cayenne pepper sauce
2 tsp. grated fresh ginger

Combine turkey, 1 c. onions, egg, water chestnuts, crumbs, teriyaki, pepper sauce, and ginger.  Mold into patties.  Grill to perfection.  Serve with remaining onions atop burger.

Stuffed Burgers:

1 c. your favorite cheese
2 lbs. lean ground beef (or turkey, or chicken, or pork)
1/2 c. bread crumbs
2 eggs

Combine meat, crumbs and eggs.  Divide into 20 balls.  Flatten 10 and place approximately 1 tsp. of cheese on each.  Flatten remaining 10 balls on top of cheese and pinch edges to make burger whole.  Grill to perfection and enjoy.  Remember, do not flatten the burgers during grilling so the cheese does not ooze out.

Hawaiian Pork Burger:

1- 8 oz. can crushed pineapple
3/4 lb. fully cooked boneless smoked ham
3/4 lb. ground pork
1/2 c. chopped green pepper
2 Tbsp. flour
1/4 tsp. ground allspice

Chop ham into small bits or pop into the food processor for a few seconds.  Combine pineapple, ham, pork, pepper, flour and allspice.  Begin grilling.

While someone else minds the grill, cook the pineapple juice until it’s reduced by half.  Baste patties with the juice while grilling.

Veggie Burger:

1-15 oz. can pinto beans, drained and rinsed
1 egg
1 medium carrot, peeled and grated
1/4 c. minced red bell pepper
1 minced onion
2 tsp. Tabasco
salt to taste
1 Tbsp. vegetable oil

Mash beans in a large bowl until beans are crushed.  Add egg, carrot, bell pepper, onion, Tabasco and salt and stir until well blended.  Create your patties.  Grill each burger about 3 minutes each side.

Always spray your grill with nonstick cooking spray.  Also, burgers are best cooked away from the flame than directly on top.

Use your imagination when making burgers.  Wasabi, sea salt, marinades, just about anything you can imagine will make your burgers unique and flavorful.  Let me know what you create this weekend.

xo–me

Ingredients:

2 lbs. ground turkey
one egg
crumbled water crackers (begin with 5, add as needed)
5 oz. goat cheese
6 sliced and cleaned button mushrooms or your mushroom of choice, lightly sauteed in olive oil
3 Tbs. truffle oil
dash of salt and pepper

Preheat oven to 350 with baking rack in the center of oven.  Spray or grease the pan you are comfortable baking in.  Put meat, egg, crackers, truffle oil, salt and pepper in a bowl.  Massage the meat with your hands until all ingredients are combined well.  Mold meat into the shape you wish the meatloaf to be.  Once the loaf is shaped put in the baking dish.  Take a knife and slice the loaf in half horizontally.  Take off top of loaf and set aside.  Spread goat cheese on top of bottom half of loaf.  Lay mushrooms on top of goat cheese and place top half of loaf back onto bottom half.  Massage the meat so each piece is reconnected to the other.  Drizzle top of loaf with truffle oil.
Bake at 350 for at least 40 minutes.  Your baking time will depend on the thickness of your loaf.  Allow the loaf to sit for 5 minutes before slicing.  Serves 6

Ingredients:

2lbs ground turkey
one egg
crumbled butter crackers to keep loaf together (begin with 5, add as needed)
5 oz. smoked Gouda thinly sliced (I love apple smoked)
5 Tbs hickory BBQ sauce
2 tsp brown sugar
dash of salt and pepper

Preheat oven to 350 with baking rack in the center of oven.  Spray or grease the pan you are comfortable baking in.
Put meat, egg, crackers, sauce, brown sugar, salt and pepper in a bowl.  Massage the meat with your hands (dig in girl!) until all ingredients are combined well.  Mold meat into the shape you wish the meatloaf to be.  I usually use a baking dish that is oval in shape.
Once the loaf is shaped put in the baking dish.  Take a knife and slice the loaf in half horizontally.  Take off top of loaf and set aside.  Place Gouda on top of bottom half of loaf covering thoroughly. Place top half of loaf back onto bottom half.  Massage the meat so each piece is reconnected to the other.  Drizzle top of loaf with BBQ sauce.
Bake at 350 for at least 40 minutes for a loaf 2-3 inches in height.  Your baking time will depend on the thickness of your loaf shape.  Allow the loaf to sit for 5 minutes before slicing.  Serves 6