Thursday, April 05, 2007

Busy Bee

I'm having a bit of a busy week, and it's only going to be a busier weekend. Hopefully I'll get an opportunity to blog about what I'll be making. I've gotta make the pound cake I'll be taking to Easter dinner Saturday morning before we head off to our niece's 8th birthday. And then from there to the birthday party for my best pal, Stephanie at Frosted Garden. And of course Sunday will be more Easter preparations and celebrations. Oh yeah, I still need to go grocery shopping too, but I'm struggling with my menu plan and shopping list. My brain is swirling with lots of distractions. Which might account for the difficulties I had with dinner tonight. Okay, actually the problem is my love of Pepper Jack cheese. I put way more than I needed into my turkey burgers, thus making it difficult for them to stay together while cooking. They managed, but they were just too soft, moist, whatever. They might not have been pretty, but they were pretty delicious. I love making these burgers, cause the 2 we don't eat freeze really well. I served them on toasted wheat bread, cause we just don't eat any type of burgers often enough to justify buying a package of 8. And it's just healthier this way anyway. And despite the fact that there was too much cheese in the burgers, I topped mine with more Pepper Jack. We had these juicy burgers with a side of Chili Oven Fries, which are pretty darn easy to throw together and quite delish.

Southwestern Turkey Burgers
Recipe from Everday Food; Serves 4
1 1/2 lbs. ground turkey, 93% lean
1 jalapeno, minced, seeded and ribbed
2 ounces Monterrey Jack cheese, shredded (1/2 cup)
1/4 cup plain dried breadcrumbs
2 tablespoons mayonnaise
Coarse salt and ground pepper
Vegetable oil for grates (if grilling)

  • Heat grill/pan to medium-high. In a medium bowl place turkey, jalapeno, cheese, breadcrumbs, mayonnaise, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix very gently with fork to combine, being careful not to over mix.
  • Gently form meat into 4 equal-size patties, 4" in diameter and 1" thick. Press thumb in the center of each patty to make an indentation approximately 1/2" deep.
  • Moisten a folded paper towel with oil; rub on cooking surface. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on buns with desired toppings.
My notes: Okay, I take a shortcut and just use Pepper Jack cheese, I figure it kills 2 ingredients with one, uh, ingredient. Yeah, that's it. I've made it the proper way before, I've made it with jalapeno and Pepper Jack cheese, and I've made it with just the Pepper Jack, and every way has been delicious.

Chili Oven Fries
Recipe from Everday Food; Serves 4

3 large Russet potatoes (2 lbs.)
3 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper
  • Preheat oven to 425 degrees. Halve potatoes lengthwise; cut each half lengthwise into thirds.
  • In a large bowl, whisk olive oil with chili powder; season generously with salt & pepper. Add potatoes and toss to coat.
  • Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.
My notes: Like I said, easy and yummy. I've also done these in chunks before, just need to cook them for a little less time.

Okay, here's hoping I can find time to update through my busy weekend! And a big thanks to Lindsey at Just Recipes for the shout-out. If you haven't checked out her page yet you should! I also dig her family blog, Cafe Johnsonia. You may know her from her recent stint as guest mom over at Design Mom. I think her kids have the cutest names.

1 comment:


lovely page, blessed,c ya

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