#10DaysofTailgate & SRC: Asian Inspired Turkey Burgers

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I am very excited about today’s Secret Recipe Club Reveal Day! Why? Because it’s also part of #10DaysofTailgate. #10DaysofTailgate is a virtual tailgating party that lasts 10 days and is hosted by Camilla of Culinary Adventures with Camilla and in the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Nicole’s blog I am a Honey Bee. Nic’s blog is a great blend of food posts, travel posts, and family posts. She has a 9-mo daughter and I love her monthly updates. Like me, her favorite channel is Food Network. She admitted to having sewn over her finger with her sewing machine in high school – OUCH! I managed to slice mine with my fabric rotary cutter. I guess that makes us sewing-injury buddies.

Funnily enough, my first Tuesday Tattles post was inspired by her baby favorites! It either threw her off of my scent as her “secret blogger” or it gave it away. But I promise – I had that post in the works before she was assigned to me! I’ve been following Nicole’s blog since before I joined the Secret Recipe Club. Nicole was actually assigned my blog in May – here’s her take on my Copy Cat Almond Joys.

So what did I make from I am a Honey Bee? The idea of Tatchos was tempting, her pizza pot pie pulled a tug at this Chicago girl’s strings, and these bang bang shrimp are on my to-make list. But, I went with her Tangy Burgers. Fish sauce is one of those ingredients that I’ve always been afraid to use and too cheap to buy and I keep setting recipes aside because I didn’t have fish sauce. Thank you, Nicole, for forcing me to get over this strange fear.

Asian Inspired Turkey Burgers

Ingredients:

  • 2 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 cloves garlic, minced
  • 1/2″ piece fresh ginger, grated
  • 1 tbsp Dijon mustard
  • 1/8 tsp black pepper
  • 1 lb ground turkey
  • sauteed mushrooms (optional)
  • gruyere cheese (optional)

Steps:

  1. In a large bowl, whisk together soy sauce, fish sauce, garlic, ginger, mustard, and pepper. Add turkey and mix with your hands until liquid is combined. Let marinate in refrigerator for 20 minutes.
  2. Divide turkey into 4 burger patties.
  3. Grill burgers 5 minutes on each side, until cooked through. If using cheese, top burgers during the last minute of cooking time.
  4. Assemble burgers with mayonnaise and sauteed mushrooms, if desired.

*This recipe is adapted from Nicole at http://iamahoneybee.com/2010/05/07/tangy-turkey-burgers/ *

Asian Inspired Turkey Burgers

To see the other bloggers who participated in the Secret Recipe Club this month click here:

But don’t stop your recipe stumbling there! There’s a giveaway to enter and more tailgating recipes to check out too:

Starters
  Dips
  Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Sides
SRC Surprise Recipe by A Day in the Life on the Farm
 Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections

Grilled Pork and Pineapple

Before the summer disappears and the weather gets too cold for grilling you have to give this recipe a try! This dinner is ready in under 20 minutes and according to Better Homes and Gardens is under 320 Calories with only 7 grams of fat. So before you’re switching your menu to comfort foods, enjoy this summer meal.

Grilled Pork and Pineapple

Ingredients:

  • 4 pork chops
  • 1 pineapple, peeled, cored, and sliced into rings
  • 1/2 C yogurt
  • 3 tbsp orange marmalade
  • 1/4 C cashews

Steps:

  1. Season pork with S+P. Grill pork over medium heat for four minutes on each side, or until cooked through.
  2. Grill pineapple.
  3. In a small bowl, whisk together yogurt and marmalade.

*This recipe is adapted from http://www.bhg.com/recipe/pork/grilled-pork-and-pineapple/*

Grilled Pork and Pineapple

Guest Post: Grilled Marinated Chicken with Tomato-Fruit Salsa

I am very excited to feature my first guest post on Sew You Think You Can Cook! This post is brought to you on behalf of Hunt’s by Julia. Her recipe is perfect for summer and the grilling season. Enjoy! -Lauren

When I think of summer I think of dinners out on the back porch with food fresh off the grill.   While there will always be a soft spot in my heart for hot dogs and burgers, my favorite grill-able is chicken breast simply because of the huge range of flavor possibilities.  Thanks to the science of marinating, there is a chicken breast for every taste, so preparing a light dinner for a picky family is a snap.

This grilled chicken recipe was a hit for my entire family, including my preteen who has recently become “too cool” to enjoy his mom’s cooking.  The marinade kept the chicken from becoming dry, and the tomato-fruit salsa on top added a unique dimension of flavor that really took the edge off a hot summer night.

Grilled Chicken with Tomato-Fruit Salsa

 Grilled Marinated Chicken with Tomato-Fruit Salsa

 Ingredients for Chicken:

  • 1/4 cup Hunt’s® Tomato Ketchup
  • 1/4 cup Worcestershire sauce
  • 1/4 cup white wine vinegar
  • 1/4 cup honey
  • 2 tbsp light soy sauce
  • 2 cloves garlic, finely chopped
  • 6 boneless skinless chicken breast halves
  • PAM® Grilling Spray

Ingredients for Salsa:

  • 1 can (14.5oz each) Hunt’s® Petite Diced Tomatoes, drained
  • 1 cup finely chopped fresh pineapple
  • 1/4 cup finely chopped red onion
  • 1 tablespoon chopped fresh cilantro

Steps:

  1. Combine ketchup, Worcestershire sauce, vinegar, honey, soy sauce and garlic in large resealable plastic bag; blend well. Pound chicken with meat mallet to even out thickness for more even cooking. Add chicken to bag; seal. Turn to coat evenly with ketchup marinade. Refrigerate 2 hours or overnight.
  2. Remove chicken from bag; discard marinade.
  3. Combine drained tomatoes, pineapple, onion and cilantro in small bowl; set aside.
  4. Spray cold grill and utensils with grilling spray. Preheat grill to medium heat.
  5. Grill chicken about 10 minutes or until no longer pink in center (165°F), turning once. Serve chicken with salsa.

Pro Tips:

  • If you don’t want to us a grill, this chicken can also be cooked in a non-stick skillet over medium heat.  As always with chicken, be sure to cook all the way through until no longer pink in center (165°F).
  • Pineapple can be substituted for other favorite tropical fruits, like mango or papaya (or a combination!)

Author Bio: This is a guest post by Julia S. on behalf of Hunt’s. Visit our site at www.hunts.com to find tomato recipes, chili recipes, and easy meatloaf recipes.

Rosemary Steak and Potatoes

I am not a steak-and-potatoes type of gal. Potatoes? Yes. Steak? No thanks, I’ll pass. But my husband is most definitely a steak-and-potatoes type of guy. In fact, it’s the meal he always gets when we visit his parents.

I was informed that I needed to add more iron to my diet – so that means you’ll see more red meat entrees floating around Sew You Think You Can Cook. I’ve always tried to limit the red meat to once a week, typically in the form of Mexican Monday. And I am guilty of enjoying a burger quite often.

For this recipe, par-boiled potatoes share the skewer with cubes of sirloin and the result is divine. The potatoes end up resembling fries and the marinade is full of flavor. I particularly like the rosemary. Serve these skewers with your favorite vegetable and you’ve got yourself a complete meal!

If you’ve had too much red meat this week, Mom made this recipe using chicken instead of steak and it worked just as beautifully.

Rosemary Steak and Potatoes

Ingredients:

  • 1 clove garlic, minced
  • 1 tbsp fresh rosemary
  • 1 tbsp fresh thyme
  • 2 tsp steak seasoning
  • 1/2 C balsamic vinegar
  • 1/2 C olive oil
  • 2 lb steak, cut into cubes
  • 2 C golden potatoes

Steps:

  1. In a bowl combine garlic, rosemary, thyme, steak seasoning, balsamic vinegar, and olive oil.
  2. Pour 3/4 C of the marinade over the steak and set in the fridge.
  3. Boil potatoes for 15 minutes, until slightly fork tender. Drain. Pour the rest of the marinade over the potatoes.
  4. Skewer the steak and potatoes. Grill until the steak is cooked to your liking and the potatoes are done.

*This recipe is adapted from Whitney at http://littleleopardbook.com/2013/10/16/rosemary-steak-skewers/*

Rosemary Steak

SRC: Turkey Chorizo Burgers

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Today is my very first Secret Recipe Club Reveal Day! Each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

For my first month participating I was assigned Lynsey’s blog Lynsey Lou’s. Lynsey has been married for six years (happy anniversary!) to a man she won over through food. Like me, she enjoys cooking most for her family and friends.  She learned how to cook from her family and enjoys experimenting in the kitchen. I have secretly pinned a few recipes from her blog to try out in the future, including: Pork Tenderloin with Cocoa Crust, Raspberry Cream Cheese Pie, and Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing.

Even though SRC Reveal Day is on a Monday I didn’t want to limit myself to finding only Mexican recipes. But Lynsey had this burger recipe that I just knew I had to recreate! Lynsey and her family absolutely love burgers, and as they’re one of my favorite foods too I couldn’t pass up the opportunity to make one. Especially considering I don’t have any burger recipes on my blog yet! Other than my Frisco Melt recreation where I confess to being a terrible burger maker. Here’s to hoping I can do Lynsey’s recipe justice!

Turkey Chorizo Burger

When we were in Birmingham in January we went to Flip Burger Boutique where Stuart inhaled their Chorizo Burger, by which I mean I took two bites of my burger before I could even ask to try his! The Chorizo Burger came with a fried egg on top, so I decided to add that to her recipe. (I even put cheese on mine – and I normally omit cheese on burgers!)

This burger was a huge hit. Stuart was halfway through his burger before I finished assembling mine! We made this recipe after Daylight Savings Time so the sun was still out when we got home – providing for a prefect evening grilling burgers in the almost-spring weather.

Turkey Chorizo Burgers

Ingredients:

  • 1 poblano pepper
  • 1 C mayonnaise
  • 2 cloves garlic, divided use
  • juice of half a lime
  • 1 lb ground turkey
  • 3 links Mexican chorizo, casings removed
  • 1 1/2 tsp Creole seasoning
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 4 slices pepper jack cheese
  • Spinach
  • 4 eggs
  • 4 hamburger buns

Steps:

  1. Preheat oven to 400 degrees F.
  2. Place poblano pepper on a foil lined baking sheet and roast for 15 minutes, flipping every five minutes to create an even char. Remove pepper and place in glass bowl, cover with plastic wrap and let sit ten minutes. Peel skin and remove the stem and seeds. Roughly chop poblano and place in food processor along with mayo, 1 clove garlic, lime juice, and S+P. Puree.
  3. In a large bowl combine meats, 1 clove minced garlic, and seasonings. Divide into quarters and form into patties.
  4. Grill patties until cooked through to 160 degrees F, about 7 minutes on each side. In the last minutes of cook time top each patty with cheese. Spread buns with a little bit of oil and place on grill, if desired.
  5. Before assembling burgers fry eggs in a little bit of oil.
  6. Assemble burgers by putting chile mayo on each bun, top with spinach, burger, and fried egg.

*This recipe is modified from Lynsey at http://www.lynseylous.com/2012/07/turkey-and-chorizo-burgers-with-green.html*

Turkey Chorizo Burger

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Chicken and Pineapple Kebobs with Honey Chipotle Glaze

The reason I love to cook is the same as any other chef and home-cook. I like to make people happy, and a great way to do that is through food. Just bring in a plate of cookies to the office and you’ll see what I’m talking about.

When I decide on a recipe, I’ve got one person’s interest on my mind – my husband’s. I know what type of flavors he likes and try to find something that will make him happy. This dish did just that.

“What are we having for dinner tonight?”

“Chicken and Pineapple Skewers with a Honey Chipotle sauce”

“You know me so well.”

Stuart is addicted to pineapple, he likes meat of any kind, is obsessed with honey, and enjoys chipotle spiciness. There’s no way this could go wrong. (And it didn’t!) If you’ve never had grilled pineapple, you really should try it – it brings out the sweetness of the fruit while toning down the tartness.

Chicken and Pineapple Kebobs with Honey Chipotle Glaze

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1/2 fresh pineapple, cubed
  • 3 chipotle peppers in adobo
  • 1 tbsp Dijon mustard
  • 2 tbsp canola oil
  • 1 tsp kosher salt
  • 1/2 – 3/4 C honey, to taste

Steps

  1. Soak 10-12 bamboo skewers in water for 15-30 minutes.
  2. Assemble kebobs by alternating chicken and pineapple.
  3. Grill kebobs until chicken is cooked through.
  4. In a blender, puree chipotle peppers, mustard, oil, salt, and honey.
  5. Brush cooked kebobs with the glaze and reserve some for dipping.

*This recipe is adapted from http://bsugarmama.com/chicken-pineapple-skewers-with-honey-chipotle-glaze/*

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 1

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 2

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 3