Thursday, December 20, 2007

Re-run One

It's like there's a writer's strike in my kitchen or something. As I mentioned in the last post I'm cooking for two this week. And when cooking for someone else you want to make something you know is good, right? So last night's menu included Southwestern Turkey Burgers. I made these because they freeze so well. Two for us, and two for the new mom & pop. To freeze for later I place two of the patties on wax paper and then into the freezer for 3o minutes or so, until firm. Then wrap in wax paper and seal in a freezer bag for later use. Don't forget to date your bag, so that you don't let good food waste away. (I should listen to my own advice here, what is that foil wrapped blob and how long has it been in there?) When you're ready for a re-run of your own just pop them in the fridge overnight and you'll be ready to go for the next day's dinner. Didn't have the foresight to thaw the burgers ahead of time? Toss your freezer bag into a bowl of cool water and change the water every 30 minutes till they're ready to go. I also made the Chili Oven Fries last night, so I figured I'd re-post both recipes for you here.

Southwestern Turkey Burgers
Recipe from Everyday 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: The only thing I change about this recipe is I usually use Pepper Jack cheese in addition to the jalapeƱo. Mmmmm, me likey spicy. It's not really that spicy though, ha.

Chili Oven Fries
Recipe from Everyday 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: This serves 4. I should remember that, so that I don't make too many and then eat too many. But what would be the fun in that? Oh well, I needed to use up those potatoes anyway.


Jenny said...

I love all these recipes that freeze well. I am making my sister a bunch of frozen food for her Christmas present and it's given me tons of ideas.

Toni said...

Thanks for the link you sent me to the budget tips on This Week for Dinner. I actually found your blog through her blog awhile back..but I did not ever see that post (that I remember anyway).
Yep, I need to make a plan. I just have not been into it much lately because of the holidays and being busy.

Oh and I just saw that you are in Fort Worth. I am in Houston!

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