Delicious Turkey Burgers

1.5 pounds ground turkey

1 clove garlic minced

1/8 cup diced onion

1/8- 1/4 cup diced parsley

1 egg

1/4 cup bread crumbs.

Mix ingredients together and make patties. I make sliders or mini burgers I can get about 10 out of this. It is the  perfect amount of food for kids or adults with salad. I grill them on my Foreman grill it is fast and easy. For the sliders I slice a baguette brush with olive oil and toast both sides in the oven. I use the baguette slices instead of a bun, with pesto and mozzarella on the burgers for an Italian burger. You could put anything you like on them. They are moist and have lots of flavor so they don't need a lot of condiments.

I make a whole batch and then either freeze or refrigerate those that I don't use. They are easy to pull out and just throw on the grill for a fast, healthy meal.

Baked Pork Cutlets

2 cups finely crushed Ritz cracker crumbs
1/4 cup grated Parmesan cheese
2 teaspoons garlic salt
1/2 teaspoon dried sage
6 boneless pork chops
1 cup plain yogurt (sour cream works, too)

In a medium-sized bowl combine cracker crumbs, Parmesan cheese, garlic salt, and sage; set aside. Coat each pork cutlet with yogurt, then dip both sides into crumbs. Place in greased baking dish. Bake at 350 for about 45 minutes. Makes 6 servings.

Husband's Delight

Strange name, good recipe, fun twist on lasagne.

1 lb. ground beef
garlic salt (few sprinkles)
1 tsp. salt
1 tsp. sugar
pepper
2 small cans tomato sauce
2 green onions, finely chopped
1-8 oz. pkg. noodles, cooked
4 oz. cream cheese
1 cup sour cream
1/2 cup grated cheddar cheese

Brown beef and add garlic salt, salt, sugar, pepper and sauce. Cover and simmer for 15 minutes. Mix onions with cream cheese and sour cream. Grease baking dish lightly. Layer half noodles, half meat sauce and half sour cream sauce in baking dish. Repeat. Top with grated cheese. Bake 20 minutes at 350. Best mixed the day before serving.

Here's a good combo we had for dinner today served with french bread. I thought these were yummy recipes and I think everyone else did, too (at least they said they liked dinner). Hope it helps!


Winter Fruit Salad with Lemon Poppyseed Dressing

1/2 c. white sugar 4 oz. shredded Swiss cheese
1/2 c. lemon juice 1 c. cashews (or almonds)
2 tsp. diced onion 1/4 c. craisins
1 tsp. Dijon-style mustard 1 apple, diced
1/2 tsp. salt 1 pear, diced
2/3 c. vegetable oil
1 tbsp. poppy seeds
1 head romaine lettuce, torn
(bagged lettuce is great)

1. In a blender, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

2. In a large bowl, combine the lettuce, cheese, cashews, craisins, apple and pear. Toss, then pour dressing over salad just before serving and toss to coat.

(It could be done without the cheese, as I am not a big Swiss cheese fan. It also tasted good with pomegranate seeds mixed in.)


Hearty Potato Soup

6 potatoes, peeled & diced small
2 medium onions, diced
2 carrots, thinly sliced
2 ribs celery, thinly sliced
2-14 1/2 oz. cans chicken broth
1 tsp. dried basil
1 tsp. salt
1/2 tsp. pepper
1/4 C. flour
1 1/2 C. half-and-half

Combine everything in crock, but flour and half-and-half. Cook on high for 3 hours or until veggies are tender (6-7 hours on low works, too). Mix together flour and half-and-half, stir into soup. Cover; cook 30 minutes or until thoroughly heated.

Even my "potato hater" ate this one. We told him it was lump soup, the potatoes being the lumps, and he gobbled it down. Go figure.

Stuck

I am in need of some new recipes so so so bad. We have the same stuff over and over and it is getting old and annoying? Does anyone have any suggestions for me? Please Please post some new recipes if you have them.

Black Bean Chipotle Chilli

It is that time of year for soup!!

1 onion peeled and chopped
2 teaspoons pressed garlic
2 teaspoons olive oil
3 cans black beans (16 oz) (drained and rinsed)
1 can (14 1/2 oz) crushed tomatoes
1 1/2 teaspoon ground cumin
1/2 cup water
1 tablespoon chipotle chilli puree
(buy can in mexican aisle of whole chipotle peppers/chillies. Usually about 7 oz can, puree in blender. There will be enough puree to make about 5 times depending how spicy you like it. Keep in fridge)
1 tablespoon rice vinegar
salt

In a pan over medium heat cook onion and garlic in olive oil until limp. Add beans (drained and rinsed), crused tomatoes and their juices, cumin, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, stiring occasionally. Stir in chipotle puree (recipe calls for 1 T, you can add more or less depending how spicy you like it, 1 T will make it a little spicy) and rice vinegar. Add salt to taste.

Serve with cheese, sour cream, and tortilla chips or on the healthier side diced avocado and lime wedges. I prefer it wit avocado and lime wedges it brings out the flavors. It is also really good left over, but does thicken up a little. I like it the next day over brown rice.

Orange Julius

I had a craving for this childhood favorite of mine the other day. I haven't had it for a long time and have decided I need to make it a regular part of my diet. My kids love it, too. Who doesn't? Yum.

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

Claire's Chili

We had this for dinner last night and loved it! This is a mild chili (I'm not into spicy foods) and very easy to make.

1-15 oz. can kidney beans, drained
1-28 oz. can pork and beans, or baked beans (omit clumps of fat)
1-15 oz. can refried beans
2-15 oz. cans stewed tomatoes (or 1 quart canned, stewed tomatoes)
1 4-7 oz. can chopped green chiles
1 tsp chili powder
1 clove crushed garlic
1/4 tsp pepper
1/2 tsp salt
1/2 lb. hamburger (browned and drained)
1 lb. smoked sausage (about 5, sliced and browned)
1 tsp liquid smoke
1/2-1/3 cup brown sugar

Mix all ingredients in crock pot and simmer on low about 6-7 hours, stirring occasionally. Makes a large crock pot full, about 3 quarts. Serves 6-7 very hungry people. Serve with grated cheddar cheese. Hot corn bread slathered with butter and honey makes a nice side dish.

If desired, you can omit half of the baked beans and substitute a 15-16 oz. can of other beans, such as butter beans, black beans, etc. If you find it's not spicy enough after cooking for a few hours add a bit more chili powder. Most recipes call for 3 times as much chili powder as I like.

Shredded-Beef Sandwiches

So moist and really easy! This is a great slow-cooker recipe that I am definitely going to make again.

1 3-pound beef chuck roast
1 large onion, cut up
3 bay leaves
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. ground cloves
1/3 cup cider vinegar
8 French rolls, split and toasted
Spinach or lettuce leaves (optional but add a great texture!)

All you do is cut fat from the meat. Then place the meat in the slow cooker with onion, add bay leaves, salt, garlic powder, and ground cloves. Then pour the vinegar over the meat in the cooker.

Cover, cook on low for 11-12 hours or high for 5.5-6 hours. When it is finished, you remove the meat from cooker, discard bay leaves, and pull meat apart with forks. Serve up on rolls with spinach leaves on the sandwich. Use the left-over juices to place on the meat or use as a great dipping sauce for the sandwiches. Remember to strain the juices to get rid of the fat if you are going to use them to dip with.

DELICIOUS!

Pepper Lime Chicken or Shrimp

I made this on Sunday and received RAVE reviews from my husband...as well as my brother-in-law who was eating over. Super simple and delicious...


Marinade:
1 tsp. lime zest
1/3 cup lime juice
3 tbs. olive oil
1 tsp. thyme (or basil, I prefer thyme with this recipe)
1/2 tsp. black pepper
1/4 tsp. salt
2 cloves garlic, minced

Marinade chicken breasts or shrimp in a bag for at least 30 minutes.

If making chicken:
Drain the chicken but reserve the marinade. Place chicken on a broiler pan and broil 4 to 5 inches from the heat for about 6 minutes. Turn chicken and brush with reserved marinade. Broil for another 6-8 minutes until chicken is done. Discard marinade.

If making shrimp:
Put marinade and shrimp in a skillet on medium heat. Cook until shrimp is done.

I made chicken and shrimp and it was a huge hit. Great served with rice or even salsa and lime wedges!

Chicken Gyros

Again this is not an original recipe of mind but another food blog I frequent. I made these and my husband and son LOVED them!

Chicken Gyros:
4 boneless, skinless chicken breasts, cut into 1/4" strips
2 Tbsp. finely chopped dill
1 tsp. dried oregano
1 large onion, thinly sliced
a few tablespoons olive oil
juice of 1 lemon
salt and pepper

For serving:
Tzatziki (recipe follows)
8-10 small pitas
fresh lemon juice

(I place everything in a gallon-size freezer bag to let it marinate.)

Let the chicken marinate anywhere from 1/2 hour to overnight. (I usually let it marinate for 2-3 hours.)

Heat a large non-stick skillet over medium-high heat. Add a little olive oil. Saute the chicken and onions until chicken is cooked through. (I sometimes remove the chicken pieces and let the onions cook a little longer.)

To serve--place some of the chicken on the pita, top with tzatziki and a little fresh lemon juice. Fold up and enjoy!

Tzatziki (Yogurt Dill Sauce)

1 large container Greek Yogurt (Plain yogurt drained works fine as well)
1/2 seedless cucumber, grated and drained (see note and picture below)
2-3 Tbsp. fresh dill, finely chopped
4 scallions, finely chopped
1 clove garlic, minced or pressed through a garlic press
1-2 Tbsp. fresh lemon juice
a drizzle of olive oil
salt and freshly ground pepper--to taste

Combine all the ingredients and chill for several hours to allow flavors to meld. Yields about 2 1/2 cups.

(I prepare it at the same time as the chicken marinade.)

Note: Cucumbers are so full of water that it is necessary to let them drain in a sieve before using in the yogurt sauce. You may even notice up to 1/4 cup liquid in the bowl after draining.

Thai Peanut Chicken

I found this recipe on another food blog and it called for Tofu, but if your husband is anything like mine he does not recognize tofu as an actual FOOD so I changed it to Chicken and it's DELICIOUS!

Step 1) Cook some brown rice. Steam some vegetables (I used broccoli and carrots, mushrooms, and snap peas.).

Step 2) Prepare the chicken. Cut into 1-inch cubes. Put them in a bowl with a cut-up red bell pepper. Marinate them for 15-20 minutes in a mixture of 2 T. soy sauce and 2 T. sesame oil.

Step 3) Make the peanut sauce. No cooking necessary. Just place the following ingredients into your blender or food processor and whir them up: 3/4 c. coconut milk, 1/2 c. peanut butter, 2 minced garlic cloves, 1 1/2 t. curry powder, 1 1/2 T. brown sugar, 1 T. fresh lime juice, 1 T. canola oil, 1 1/2 T. soy sauce. Warm up in the microwave

Step 4) Assemble. Brown rice plus steamed veggies with chicken and peppers. Pour peanut sauce poured over the top. Top with crushed peanuts, if you like!

Ranch Crockpot Chicken

Ingredients
4 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 8 - 12 oz. bottle of your favorite ranch salad dressing
6 oz. cream cheese

1. Mix cream of chicken soup, sour cream and ranch dressing together.
2. Place chicken and sauce mixture in the crock pot.
3. If chicken breasts are frozen cook on medium-high for 6 to 8 hours. If chicken breasts are fresh or thawed cooking time is only about 3 to 4 hours on the same setting.
4. 30 minutes before serving take out chicken breasts and shred if you desire and stir cream cheese into sauce. Put chicken back in.
5. Serve over rice, potatoes or egg noodles.

In need of New Recipes

I know it is summer and everyone is off doing fun stuff, but I am in a cooking slump and need some new recipes to mix things up.  So I am asking all of you to please post something new and exciting.  

Taco Grande

Ingredients:
1 Pound Ground Beef or Turkey
1 Package (1 Ounce) Taco Seasoning Mix
Water
1 Jar (16 ounces) Salsa
8 (6-7) Flour Tortillas
2 Cups Shredded Co-Jack Cheese
1 Green Onion
4 Cups shredded iceberg Lettuce
1/2 Cup Sour Cream

1. Preheat Oven to 350
2. Brown meat and then drain and add taco seasoning according to package directions.
3. Stir in 1 cup salsa
4. Arrange 4 tortillas in bottom of dish.(I used 1 big tortilla)
5. Spoon mixture evenly over tortillas. Sprinkle with 1 cup of the cheese. (I actually put a layer of refried beans on then the meat). Then add 1/2 onions over cheese.
6. Top with remaining tortillas. Press tortillas down. Spread remaining salsa over tortillas. Sprinkle with remaining cheese and onion.
7. Bake 30 minutes(I don't think I did it that long. Just until cheese melted)

I got this recipe out of The Pampered Chef Kids in the Kitchen cook book. It was actually pretty good. A different way to have tacos. I was going to take a picture but I forgot. I hope you enjoy!