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 jalapeño. 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.

I'm just crazy bout 'Cados, 'Cados crazy bout me....

Last night's dinner was a variation on something I'd done before. You may recall the Southwestern Turkey Clubs I blogged about in March. This time around I decided to eliminate the middle slice of bread, resulting in Southwest Turkey BLTs. Equally delicious, slightly easier to eat, and less calories since removing the middle slice of bread also eliminates the need for extra bacon and applying multiple layers of the avocado spread. I served these up with Chili Roasted Sweet Potato Fries. An easy and enjoyable dinner for our Monday evening.

Southwest Turkey BLTs
Recipe adapted from Martha Stewart; Serves 2
4 slices whole wheat bread
1 avocado, pitted and peeled
2 tablespoons fresh lime juice
1 to 2 tablespoons pickled jalapeno, chopped
coarse salt and ground pepper
4 slices bacon
4 slices peppered turkey breast
1 Roma tomato, thinly sliced
torn lettuce leaves, I prefer romaine

• Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Bake bacon for 20 minutes, turning slices halfway through cooking time. Remove from baking sheet and place on paper towels to drain.
• While bacon is cooking mash avocado, jalapeno and lime juice together in small bowl. Season to taste with salt and pepper.
• Toast bread. Spread one slice with avocado mixture. Top with lettuce, tomatoes, 2 slices bacon, 2 slices turkey and second piece of bread. Repeat for second sandwich.

Chili Roasted Sweet Potato Wedges
Recipe from Everyday Food; Serves 4
1 1/2 pounds sweet potatoes (2 to 3 medium)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon chili powder
coarse salt and ground pepper

• Preheat oven to 425 degrees. Cut each potato into 8 wedges lengthwise; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

My notes: Like I said, this sandwich is just as good, and even easier, than the original it was inspired by. I forgot that last time I decided it was too limey, and had similar results this time. Still good, but very limey. Next time I will only use half the amount. And I only used 1 tablespoon of jalapeno. I think I will try 2 next time. As far as the wedges go, I typically mix everything in a bowl with tongs and then transfer to the baking sheet. This time for better coating I added each ingredient one at a time and tossed after each addition. I think they were definitely coated better this way. Also I cut this recipe in half, since there is just the two of use and I even have a few wedges leftover to go with my lunch today.

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.