Turkey & Black Bean Burgers with Avocado-Corn Salsa

I was looking for a good, quick dinner idea one night and remembered I had this recipe on file for a black bean cake. What I ended up with is a little more of a burger because I added ground turkey meat, but add some of that salsa and you’re gonna love it with or without the meat. Also, I should mention that the original recipe called for shredded pepper jack cheese (1 1/2 cups) to be mixed into the black bean mixture, which I didn’t do, but that sounds like an awesome addition!

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Turkey & Black Bean Burgers

1 lb ground turkey (or chicken or beef)

1 (15 oz.) can black beans, drained

2 cloves garlic, pressed or minced

1 T taco seasoning mix

1/2 cup Panko

1 large egg, slightly beaten

Salt & Pepper, to taste

1. Combine all ingredients using hands and form into patties.

2. Heat a little bit of oil in a skillet over medium high heat.

3. Gently place patties into hot skillet. They will be fragile. Allow to sear on one side so they will flip easily.

4. Cook through.

5. Serve with salsa.

Avocado – Corn Salsa

avocado, skinned and diced

1/2 cup frozen corn, thawed

1 tomato, diced

1 tsp fresh cilantro, chopped fine

lime juice

salt & pepper

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Mexican Bruschetta

Ya’ll know me 🙂 I love bruschetta and I love Mexican food, so what could possibly be better than this?? Nothing. Well, ok maybe not NOTHING but still….it’s pretty darn fantabulous and I think you’ll agree.

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Mexican Bruschetta

2 avocados, diced

1 medium tomato, diced

1/3 cup finely diced onion (I used yellow and red)

1/3 cup chopped fresh cilantro

1/3 cup feta cheese, diced

2 T EVOO

2 T lime juice

salt & pepper

Baguette or other hearty bread

Gently combine ingredients in a bowl (so that the avocado doesn’t get smushed) and taste to see if any seasonings need to be added.

Slice the bread and grill or lightly toast. *I very lightly butter the bread, especially the edges before toasting. It makes it sooooo good! Top bread with bruschetta and enjoy!

This is a meal. I won’t kid you. Unless you’ve got people to help you eat it (which would make it an awesome appetizer) then you may have to resign yourself to eating the entire bowl. I know, it’s like twisting a rubber arm. First of all, avocado doesn’t keep so well unless you can cover it that allows for no air at all. What you would do is use plain old saran wrap but push it down snugly on top of the avocado mixture before storing in the refrigerator. It should keep at least until the next day- unless you go in for a late night snack, of course.

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FEATURED AT SATURDAY SPOTLIGHT #32!

Chili Lime Chicken Fiesta Salad with Chili Lime Ranch

There’s so much goodness in this salad that I think the title could have gone on, such as the Crunchy Chili Lime Chicken Fiesta Salad with Pico de Gallo and Chili Lime Ranch and Avocado.

Whew! Yeah, I’m glad I didn’t do that, too, but rest assured that is exactly what you will find in this salad. It’s awesome! It only takes a little bit of prep work and then you’ve got a fantastic one-dish meal that will blow your socks off and everyone else’s at the table as well.

This salad is very filling but not heavy. Perfect. Oh, and BTW this chili lime dressing/marinade is great for your chicken any time, so keep the recipe for a day you want to grill a bird with a little pizzaz.

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Chili Lime Chicken Fiesta Salad

4 chicken breasts, boneless, skinless

1 recipe chili lime dressing, divided (following)

Pico de Gallo (recipe following)

Salad greens, as much as you want (I used a green leaf and iceburg mix)

Shredded cheese, Mexican blend, to taste

Tortilla chips or strips, to taste

2 large limes, juice divided

1/2 cup ranch dressing

1 avocado

 Chili Lime Dressing/Marinade

1 1/2 T lime juice

1 tsp lime zest

1 clove garlic, minced

1/2 tsp chili powder

1/2 tsp salt

1/4 tsp pepper

1/4 tsp cumin

1/3 cup EVOO

Pico de Gallo

1/2 red onion, diced

4 large roma tomatoes, diced

1/2 cup fresh cilantro, chopped

1 cup frozen corn

1 can organic black beans, drained and rinsed

1 tsp salt

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1. Mix together ingredients for the dressing/marinade and chill in refrigerator until chilled.

2. Make Pico de Gallo with all ingredients listed and chill in refrigerator until ready to use. Taste and add salt & pepper as needed.

3. You will divided the dressing into 3 parts: 1/2 to marinate the meat, 1/4 for the ranch, and the last 1/4 reserve for brushing onto the chicken. Take the 1/2 measurement of dressing and marinade your chicken breasts for at about 30 minutes. This does not have to be in the refrigerator.

4. While things are chilling and marinating make your ranch dressing by combining  it with one of the 1/4 measurements (this comes out to 2 or 3 T.) Mix well and refrigerate until ready to use.

5. You can either grill or pan fry the chicken. If using a pan, heat up some EVOO over medium heat and use the remaining bit of dressing/marinade on the meat while it’s cooking. Meat should be tender and juicy. Slice or cube.

6. Mash your avocado. Take the remaining bit of lemon juice and mix it with the avocado and a pinch of salt, to taste.

7. Chop up your greens and arrange on a plate. Scoop some pico de gallo, top with shredded cheese and chicken. Top that with some crushed tortilla chips and avocado, then drizzle the chili lime ranch over it all. *Use extra ranch if needed.

*You could even go ahead and combine the chili lime ranch with the avocado mixture to make a heavenly dressing, but for those who don’t like avocado I left it separate for this recipe.

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