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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Lemon, Wild Rice & Meatball Soup

This is a light and very tasty soup that you could make just about any time of the year, but is perfect for a chilly Fall night. Serve it up with some Rosemary Grilled Cheese sandwiches, or a salad, or just some yummy, crusty bread of your choice.

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Lemon, Wild Rice & Meatball Soup

1 lb. ground chicken or turkey

1 large egg, slightly beaten

1/4 cup panko or other fine bread crumbs

1 tsp salt, plus additional to taste

4 tsp lemon zest, divided

1 tsp rosemary, divided

2 T EVOO

1 medium onion, chopped fine

3 carrots, sliced

2 cloves garlic, minced

64 oz. chicken broth

4 T lemon juice

3 cups wild rice blend, cooked

1. To make the meatballs combine the ground meat with the egg, panko,1 tsp salt, 2 tsp lemon zest, and 1/2 tsp rosemary. Roll into 1-inch balls and bake on lined cookie sheet at 350* for 20-30 minutes.

2. Heat EVOO over medium-high heat and saute onion, carrots, and garlic for 10 minutes, until soft. Add in remaining zest and rosemary and cook a minute longer.

3. Add chicken broth, lemon juice, salt to taste, and meatballs to the veggies. Simmer for at least 15 minutes. Longer is fine.

4. Add in the wild rice. You can continue to simmer until ready to eat, or serve immediately.

5. Top with some Parmesan cheese and additional rosemary, if desired.

*A great addition: Oven Roasted Okra. Seriously. It. Was. Awesome. Try it 🙂

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Buffalo Chicken Burgers

I made these into sliders, but they obviously can be regular sized burgers.  Plus, the kids always seem to enjoy the mini versions better, too.

The buns I used for these were actually hand-sized rolls, which I cut in half length-wise.  They were the perfect size for my 2 oz. patties.  This recipe makes 10 sliders or 4 regular burgers.  Also, I am not big on bleu cheese so we used crumbled feta.   It was delish!

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Buffalo Chicken Burgers

1 lb. ground chicken (*I used turkey)

1/4 cup finely chopped onion

2 cloves garlic, minced

1 egg

1/4 cup Panko bread crumbs

Salt & pepper

1/2 tsp dill weed

1 tsp fresh parsley

2 Tbs EVOO

Burger buns

Buffalo sauce

ranch dressing

bleu cheese or feta crumbles

tomato, sliced

slices mozzarella cheese

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1.  Combine meat, chopped onion, panko, garlic, egg, salt & pepper, and herbs.  Form into patties and set aside as you preheat the skillet and EVOO over medium heat.

2. Cook about 10 minutes on each side (for regular sized patties).  After they are fully cooked, add some buffalo sauce to the pan and cook the burgers an additional minute on each side.

3. On the bottom half of the bun spread some ranch dressing, topping with cheese crumbles and tomato slices.

4. Place chicken burger on the tomato and add a slice of mozzarella cheese.   Put on the top half of the bun.

5. Serve with extra buffalo sauce, with carrot and celery sticks on the side.

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Back to School: Breakfast & Lunch Menu Aug. 26th – 30th

back to school

School is definitely back in session. For many others across the country it has already started, but for us this is our first week back. I can’t complain (even though the summer flew by too quickly) although I still don’t get why they can’t just push it back until after Labor Day like they did in the good ol’ days. Right?

lunch bag

But alas, here we are again. So in an effort to make things easier on myself, and to ensure my kiddos eat healthy, I have come up with some new breakfast and bagged lunch ideas. I will still pull from my older recipes, but I have some great new ones, too.

Red links will be added as the recipe is posted, so stay tuned for those.

Monday, August 26th

Breakfast:  Bacon & Egg Puffs

Lunch:  Turkey & Cheese Rolls, Pretzels, Fruit Gummies, Juice or bottled water

Tuesday, August 27th

Breakfast:  Granola Bars (with dried fruit added), Yogurt, Juice

Lunch:  Macaroni & Cheese in thermos, Carrots & Peanut Butter, Juice or bottled water

Wednesday, August 28th

Breakfast:  Hard-Boiled/Scrambled Egg Wraps

Lunch:  CornDog Muffins with ketchup, Veggie Chips, Trail Mix, Juice or bottled water

Thursday, August 29th

Breakfast:  Breakfast Cookies, Yogurt, Milk

Lunch:  Pizza Sushi with Marinara, Granola, Juice or bottled water

Friday, August 30th

Breakfast:  Breakfast Bagel Sandwich, Milk

Lunch:  Mini Quiche, Pretzels, Fruit Gummies, Juice or bottled water

Breakfast Enchilada Bake

What an easy casserole to pre-make for a weekend breakfast or brunch. Just remember this must sit over night so pre-plan and allow time for it otherwise the enchiladas will not come out right. Of course, you can use your breakfast meat of choice. I decided to use turkey sausage links, chopped up. It worked really well.

This is also a rather small recipe, which makes perfect serving sizes for the four of us, to be served along some fruit, yogurt, or any type of muffin or pastry for a complete breakfast. Feel free to double the recipe as needed. Baking time for a double recipe would increase to about 45 minutes.

Breakfast Enchilada Bake

brkfst enchilada1

1 cups turkey sausage, cooked & chopped

1/4 cup green onion, chopped

1 1/4 cups shredded cheddar, divided

4 flour tortillas, large size

1 cup Half & Half

3 eggs

1 1/2 tsp flour

Salsa

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1. Whisk the eggs and combine with flour and Half & Half.

2. In another bowl combine sausage, 2 cups of cheese, and green onion.

3. Measure cheese and meat mixture onto tortillas and roll up, placing them snuggly in a sprayed 4×7 baking dish, seam down.

4. Pour egg mixture over the tortillas evenly. Cover and refrigerate over night.

5. In the morning, preheat oven to 350*. Bake enchiladas for 25 minutes. Sprinkle remaining 1/4 cup cheese on top and bake another few minutes or until cheese is melted. Serve with salsa.

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Easter Brunch & Dinner Ideas

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Easter is almost here and that usually means a big spread for your table. If you will be celebrating, and possibly even entertaining, you may want a few extra ideas – I know I am always looking for new ideas 🙂 Here is just a simple round-up of breakfast/brunch, sides, main dishes, and desserts for you.

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No Yeast Cinnamon Rolls

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Quiche Lorraine

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Blueberry Bake

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Roasted Potato Frittata

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Poached Eggs with Hollandaise Sauce

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Strawberry-Peach Pancakes

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Chicken Salad with Grapes & Pecans

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Sweet Cherry Caprese Salad

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Wild Rice & Corn Muffins

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Chicken in Cream

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Lemon Chicken Piccata

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Dijon Dill Salmon

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Auntie Mary’s Meatballs (Porcupine Balls)

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Apricot & Tequila Glazed Turkey

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Maple Mustard Chicken

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Parmesan Pesto Green Beans

Creamy Skillet Veggies

Creamy Skillet Veggies

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Carrot Mash Bake

Cheesy Rice Fritters

Cheesy Rice Fritters

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Butternut Squash Macaroni & Cheese

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Brown Sugar Butternut Squash Tart

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Luscious Tropical Dream Cake

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Chocolate-Chocolate Chip Zucchini Bread

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Apple Pie Bars

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August Menu ~ 2012

This month’s menu is short one week as I am taking my annual trip to Chicago during the first week of August, but as you can see there is still plenty of recipes to choose from. Below are the meals I have planned for this month with the same idea that Mondays are meatless, Tuesdays are poultry, Wednesdays are Mexican, Thursdays are fish and dessert nights, Fridays are pizza nights, Saturdays are pasta, and Sundays are traditional. There are several new recipes I am working on so links will be added as the meals are posted. I hope you find something you like.

Main Dishes

Black-Eyed Pea Cakes with Adobo Cream

Black Bean Burrito Bake

Crispy Fish

Chicken Cordon Bleu

Dijon Dill Chicken

Pesto Chicken Mostaccioli

Pasta-Lentil Soup

Herb-Butter and Goat Cheese Linguine

Tuscan Herb Salmon

Chicken Schnitzel and Spaetzle

Couscous Stuffed Peppers

Tilapia Newburg

Cheesy Rice and Beans

Meatball Sub Cups

Easy Mexican Casserole

Balsamic Grilled Chicken

Chicken, Black Bean, and Goat Cheese Quesadila

Beef Stroganoff

Fish Tacos

Skillet Macaroni and Cheese

Zucchini Enchiladas

Chicken and Rice Pilaf

Sides and Other

Parmesan Corn Pudding

Butternut Squash Bake

Quinoa Salad

Mediterranean Orzo

Granola To-Go Bars

Crepe Quiche Cups

Desserts

Caramel Praline Tart

Chocolate Eclair Crepe Cake

Baklava Tartlets