Turkey Salisbury Steaks

I have discovered the perfect ratio of meat-to-breadcrumbs-to-liquid for patties, be them meatballs, burgers, meatloaf, or Salisbury steaks. This recipe is modified from Lauren (no, not me) who blogs over at the very successful Lauren’s Latest. I might have a blog-crush on her! If you haven’t visited her blog before, but you probably have, you should really check it out. I feel like I know her. I get sucked into her writing style and her stories always provide a little chuckle. I’ve made a few recipes from her blog (another to be featured Thanksgiving week) and they have all been a success.

I found myself drawn to this recipe because my mother-in-law was visiting and I knew it would be the perfect opportunity to make a dish involving mushrooms. I don’t like mushrooms, it’s a texture thing. My husband though, loves mushrooms. If we’re having burgers or steaks he’ll excitedly saute some up in soy sauce and Worcestershire sauce. But because I don’t eat them the package of mushrooms usually goes to waste, unless of course he remembers we have some and makes an omelet. So with my mother-in-law, who also enjoys mushrooms, in town I knew they wouldn’t be wasted. The flavor of mushrooms doesn’t bother me, and they always smell amazing when cooked so I happily gave them another try (I want to like mushrooms but it’s just not happening) and easily ate around them in the gravy.

I’ve never had Salisbury steak before but according to Lauren’s blog post it’s traditionally served with mashed potatoes. (She served hers with rice cauliflower.) I had a very, very large sweet potato in the pantry so we sliced it up and roasted it. I think this gravy would taste good on anything though so whatever you chose to make as your side will also be dragged through the gravy!

Turkey Salisbury Steaks

Ingredients:

  • 1 lb ground turkey
  • 1 small red onion, chopped, divided use
  • 1 egg
  • 3/8 C Italian-style breadcrumbs
  • 1 tbsp ketchup
  • 1 tsp garlic powder
  • 1 tsp ground mustard
  • 2 tbsp olive oil, divided use
  • 8 oz sliced mushrooms
  • 1 tbsp butter
  • 1 tbsp flour
  • 2 C beef broth
  • dash Worcestershire sauce

Steps:

  1. In a large bowl, mix together turkey, half of the onion, egg, breadcrumbs, ketchup, garlic powder, ground mustard,  and S+P. Form into 8 patties.
  2. In a large, high-sided skillet, brown patties over medium-high heat in 1 tbsp of the olive oil. Remove and set aside.
  3. Add remaining olive oil and saute the rest of the onion with the mushrooms. Season with S+P and cook until onion is translucent Remove and set aside.
  4. In the same skillet create a roux by melting the butter and whisking in the flour. Once combined add the broth and Worcestershire, whisking consistently to avoid lumps. Bring to a boil, reduce to a simmer.
  5. Return the patties and mushrooms to the skillet. Cover and cook 10 minutes until gravy is thick and turkey is cooked through.

*This recipe is modified from Lauren at http://www.laurenslatest.com/turkey-salisbury-steak/*

Salisbury Steak

SRC: Turkey Chorizo Burgers

newsrcbanner

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:

Eating the Bible: Mortar and Memories

Tonight’s post comes from Exodus 1:14

And they embittered their lives with hard labor, with mortar and with bricks and with all kinds of labor in the fields, in all of their work they worked with back-breaking labor.

I felt that this passage fits nicely with the journey of Lent. Maybe not in the literal sense, unless your Lenten observance is to volunteer with Habitat for Humanity (hey, that’s a good one!), but in the sense that honoring and serving God and the community does require hard work. Spiritual labor, although probably not physically taxing, can break you down and build you back up.

Rena decided to do a play on “mortar and bricks” by cutting meatloaf into the shape of bricks and stacking them, using a sauce as the mortar. I used my mini loaf pan to create mini meatloaves.

Mini Turkey Meatloaves

Ingredients:

  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 1 clove garlic, minced
  • 1 small carrot, chopped
  • 1 lb ground turkey
  • 1/2 C breadcrumbs
  • 1 tbsp ketchup, plus more for topping
  • 1 tsp Worcestershire
  • 1 egg

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium-high heat saute onions in olive oil for 2 minutes. Season with S+P. Add garlic and stir, 30 seconds. Add carrots and cook another 5 minutes. Set aside.
  3. In a large bowl combine turkey, breadcrumbs, ketchup and egg. Add in the carrots, salt, pepper, and parsley.
  4. Form meatloaf into 7 mini meatloaves and place in greased mini loaf pan or on a greased baking dish. Top each with extra ketchup and bake 35-40 minutes.

*This recipe is modified from Eating the Bible by Rena Rossner*

Mini Turkey Meatloaf

 Disclaimer: This post contains affiliate links. 

Lasagna Roll Ups

Lasagna is always a crowd-pleaser. It’s perfect for family dinners and gatherings among friends.

I developed a taste for lasagna in college. My roommate and I would whip up a lasagna for dinner and have leftovers to get us through the busy week. She introduced me to no-boil noodles and they’ve changed the lasagna world for the better!

My recipe for lasagna uses spinach, turkey, onions, and bell peppers. And a combination of mozzarella and ricotta cheeses.

Lasagna Roll Ups 2If you want to elevate your lasagna to fancy presentation status, try these lasagna rolls! Instead of taking advantage of the no-boil noodles, these need to be boiled until they are pliable, a little harder than al dente so as to prevent them from breaking when you roll them.  Because the noodles still get baked they’ll be cooked through by the time you break into them.

We had friends over for dinner when I made these, and their youngest announced that it’s better than pizza. It’s his favorite thing that’s like pizza. (aka we have cheese and tomato sauce) I will take that as a very big compliment.

I took Judy’s suggestion and mixed two different pasta sauces – vodka and marinara. The result? A tastes-like-homemade pasta sauce.

Lasagna Roll Ups

Lasagna Roll Ups

Ingredients:

  • 8 lasagna noodles
  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 (15 oz) container ricotta cheese
  • 1 1/2 C shredded Italian blend cheese
  • 1 egg, beaten
  • 1 jar, 26 oz pasta sauce
  • 1/2 C shredded mozzarella

Steps:

  1. Bring a large pot of salted water to a boil. Cook noodles 7-8 minutes, drain and set aside.
  2. In a large, non-stick skillet over medium-high heat saute onion in olive oil. When onions are translucent add garlic, cook for 30 seconds. Add the ground turkey, season with S+P, and cook, breaking up with a wooden spoon, 10 minutes or until cooked through. Drain any fat and set aside
  3. Preheat oven to 375 degrees F.
  4. In a large bowl combine spinach, ricotta, Italian blend cheese. Season to taste with S+P.  Mix in ground turkey. Add the egg and mix.
  5. Pour about 1/2 of the pasta sauce in the bottom of a 9×13″ casserole dish.
  6.  Place 1/3 – 1/2 C of lasagna filling onto each noodle and roll. Place lasagna roll ups seam side down in prepared casserole dish. Top with remaining pasta sauce and mozzarella.
  7. Bake covered for 35 minutes, or until hot and bubbly. A knife should go through a roll without resistance.

*This recipe is modified from Judy at http://www.bakeatmidnite.com/2013/11/cheesy-lasagna-rolls.html*

Lasagna Roll Ups

Turkey Tomatillo Lettuce Wraps

Mexican food isn’t necessarily known for being healthy, and I know my preference for turning Mexican Monday into Pasta Night doesn’t follow many diets, but it is possible to turn Mexican Monday into Healthy Night. Most taco recipes can be turned into taco salads, or in this instance, a lettuce wrap!

I was excited to find this recipe and Mountain Mama’s blog where she partakes in Taco Tuesday. I hope to find more Mexican Monday inspirations from her as I explore her page.

I absolutely loved this recipe – it was fresh, healthy, and crispy. I think it’s genius to take a store bought salsa and add more fresh flavors to it.

If you don’t like using fresh lettuce as your taco shell, you can substitute soft or hard shell tacos.

Turkey Tomatillo Lettuce Wraps

Ingredients:

  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • 1/4 C chicken stock
  • 1/2 large onion, coarsely chopped
  • 2 cloves of garlic, peeled
  • 1/3 C fresh cilantro
  • juice of 2 limes
  • 3/4 C tomatillo salsa
  • 1 head romaine lettuce
  • your favorite taco toppings, i.e. tomatoes, fresh onion, cheese, avocado

Steps:

  1. In a large non-stick skillet, heat olive oil in medium-high heat. When hot add ground turkey and season with S+P. Brown turkey, breaking up with a wooden spoon. After 5 minutes stir in chili powder, cumin, and oregano.
  2. In a food processor combine onion, garlic, cilantro, lime juice, and salsa. Pulse until smooth. Add to the turkey. Cook another 5 minutes.
  3. Add chicken stock and cook let simmer another 2 minutes.
  4. Tear off lettuce leaves, fill with turkey, and top with your favorite taco toppings.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2014/01/cilantro-lime-turkey-taco-lettuce-wraps/?subscribe=success#blog_subscription-4*

Lettuce Wraps

Award Winning Cool Chili

Every year at work we have a fundraising chili cook-off. Last year there were three categories: Original, Whoa, and Cool. For the purposes of the cook-off I used a little less heat than normal so that I wouldn’t cross the edge into “Whoa” where I knew my recipe had no chance. As you can probably infer from the title of this blog post, my original recipe won Best “Cool” Chili!

I developed this recipe my senior year of college when our Silver Wings chapter provided a chili dinner for the Air Force ROTC. It’s a tomato based turkey chili with corn. I don’t really like super meaty chili, so this recipe could almost border on a chunky soup level. It was such a huge complement when I saw that my pot of chili was gone first!

Award Winning Chili 1

My chili is the first recipe I ever created, and it’s exciting to know it’s a hit! I make it every year for Thanksgiving, so that if people get hungry before turkey time there’s something ready and waiting in a slow cooker. They can help themselves without getting in the way of dinner prep. It’s perfect for tailgates, potlucks, and quick dinners and easy lunches.

I decided that the Super Bowl was the perfect time to debut my chili on the blog!

An Original Recipe

Award Winning Cool Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 bell pepper, chopped (any color you prefer)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) light red kidney beans, drained and rinsed
  • 2 cans (15 oz each) corn, drained
  • 1 1/2 C chicken stock
  • 1/2 tsp dried oregano*
  • 1/2 tsp dried thyme*
  • 1/2 tsp dried marjoram*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried parsley*
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried mustard
  • 1/2 tsp black pepper
  • 2 tsp hot sauce, or to taste
  • salt, to taste

*If you have a spice blend, such as Mrs. Dash, feel free to use 2 tsp of that instead

Steps:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. When hot, saute onion and bell pepper until onion is translucent, season with a pinch of S+P if desired. Add garlic and cook for 30 seconds. Add ground turkey to the skillet and cook 10 minutes, or until cooked through, breaking up with a wooden spoon.
  2. In a large pot, or a slow cooker, add all remaining ingredients. When turkey is cooked drain any fat and add it to the chili.
  3. Bring chili to a simmer and cook on low heat at least 1 hour. If using a slow cooker, cook on LOW for 3-4 hours or HIGH 1-2 hours until hot. Remember, the longer you let it stew the stronger the flavors will be.
  4. Serve with your favorite chili toppings (i.e. shredded cheese, tortilla chips, oyster crackers, sour cream, yellow mustard) My personal favorite and my recommendation is to serve with Fritos corn chips.

Award Winning Chili 2

War Eagle Game Day

A big part of Thanksgiving weekend is watching the Iron Bowl.

We gather around the TV, taking a break from Thanksgiving foods, to stuff our faces with game day dishes while watching the most stressful game of the season. This year I’m expecting a great game. The stakes our high this year – ESPN Game Day will be on The Plains, Alabama is ranked #1, Auburn is ranked #4, and a ticket to the SEC Championship Game is on the line.

Here are a few of the recipes that will be on the coffee table this year:

Iron Bowl Food

Football Game Day Dip

Ingredients:

  • 1 lb Velveeta
  • 1 can Rotel
  • 1/2 lb ground beef

Steps:

  1. Brown ground beef, drain fat.
  2. Cube Velveeta and put in a microwavable dish. Stir in Rotel and beef.
  3. Microwave for 2 minutes at a time, stirring. Once cheese is melted serve with Tostitos!

Shake ‘n’ Bake Buffalo Bites

Ingredients:

  • 1 pkt Shake ‘n’ Bake
  • 3 lb chicken breasts, cut into bite sized pieces
  • 1 bottle Frank’s Red Hot buffalo sauce (not hot sauce)

Steps:

  1. Toss chicken in Shake ‘n’ Bake.
  2. Place chicken on baking sheet. Bake at 375deg for 20-25 minutes until chicken is cooked through.
  3. Toss cooked chicken in buffalo sauce. Serve with ranch dressing!

This year we’re experimenting with chicken wings instead! Baking them on a metal rack on a baking sheet at 425deg for 30min.

Cranberry Barbecue Turkey Sliders

Ingredients:

  • 1 1/2 C cranberry sauce
  • 1/2 C orange juice concentrate, thawed
  • 1/4 C brown sugar
  • 1/8 C honey
  • 2 tbsp butter
  • 2 tbsp sherry vinegar
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp ancho chili powder
  • left over turkey, shredded
  • slider buns

Steps:

  1. Bring ingredients to a boil. Reduce heat and simmer until reduced slightly, about 10 minutes.
  2. Pour sauce into a blender or use an immersion blender.
  3. Toss turkey in barbecue sauce. Assemble slider sandwiches.

*This recipe is adapted from John at http://www.patiodaddiobbq.com/2011/11/cranberry-orange-bbq-sauce.html*

WAR EAGLE!

cranberry turkey sliders

UPDATE: We had so much food that the sliders weren’t made this year. I will be making them for the SEC Championship Game next weekend instead!

Turkey Sloppy Joes

Happy Halloween!

Halloween in my house means Sloppy Joes. I don’t know if it really was an annual Halloween supper or not, but my brain connects Halloween with Sloppy Joes.

Halloween Collage

Sloppy Joes make for a great sandwich night. The ingredients are pantry staples and it’s quick to come together. The meat mixture reheats beautifully and your lunchbox the next morning is more appetizing than the typical deli meat and cheese.

Turkey Sloppy Joes

Ingredients:

  • 1 tbsp olive oil
  • 1 Vidalia onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground turkey
  • 2 tbsp tomato paste
  • 1/4 C ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp red wine vinegar
  • 1 can (8 oz) tomato sauce

Steps:

  1. In a large sided skillet saute onion in olive oil. When translucent add the garlic and turkey. Break up the turkey as it cooks.
  2. Meanwhile, in a bowl whisk together ketchup, mustard, Worcestershire, vinegar, and tomato sauce.
  3. After turkey is cooked through, stir in the tomato paste. After 45-60 seconds add in the sauce. Stir and warm through for 3 minutes.
  4. Spoon Sloppy Joe mixture onto hamburger buns. Eat and trick-or-treat!

*This recipe is modified from Jessica at http://www.thenovicechefblog.com/2012/04/turkey-sloppy-joes/*

Turkey Sloppy Joes