Turkey Burgers & Tzatziki Sauce

Hallelujah! The sun is shining on my face! The air is warm and the breeze is blowing! The flowers are in bloom, and it smells like fresh cut grass with the sprinklers on! Can you tell I love summer?

My favorite thing about these burgers is just how light, and yet filling, they are! Subbing the turkey and adding fresh crunchy cucumber twist makes this the best dinner-on-the-patio meal! And that's just what we did at my grandparents house last week, and let me tell you, it was simply perfect. We lit up the tiki torches, and as the dusk settled and the frogs came out I looked around the table at my beautiful family and took a bite of my dinner and I just smiled because my heart was so full and so happy.

I always start out by making the Tzatziki sauce so it has some time to marry the flavors. Now dont be deterred because you dont even know what 'Tzatziki" sauce is. It's basically a mediteranean cucumber & dill yogurt, and it's incredibly easy to mix up. Not only is it good on the turkey burger, but you can also eat it with chicken/beef/pork/lamp/white fish, use it at a veggie dip or salad dressing, substitute it for mayo, or go traditional and dip pita bread into it!

For the sauce simply add some fresh chopped dill and ONE minced clove of garlic to plain greek yogurt. Then you'll grate about half a cucumber and add it to the mix with some salt & pepper and a little lemon juice, and stick it in the fridge! I'm a garlic girl, Lord knows, so take it from me that one clove is plenty plenty here. Easy right?

For the burgers you'll want to assemble your station before you prep. If you're using an outside grill go ahead and light the charcoal to give it time to heat up properly too. Set out a mixing bowl, a large sheet pan (or two for a double batch, or just small patties) and two pieces of wax or parchment paper for each sheet pan, one lining the bottom and the other set aside.  Very finely chop the spinach and add it to the mixing bowl with one egg and ground turkey.  Crumble of your feta cheese over the bowl, and add salt, pepper, and onion powder. Mince up another clove of garlic, and throw it in there too for good measure. Now it's time to get those hands dirty! (Hence the prep work!)

Mix the ingredients until well combined, but be careful not to over mix them. Then scoop out a small handful to roll into a ball, and place on the sheet pan about 3 inches apart leaving room to flatten them. Once the pan is full, cover with second parchment paper and one by one gently flatten patties to about 1/2 inch thickness. The turkey patties wont really shrink like beef ones do - because of lower fat content- so the size you make them is the size they will be once they're cooked. Next, make some space in the fridge for the patties while you warm up the cooking surface. The time in the fridge helps them to be more handleable when getting them into the pan or onto the grill, so 5-10 min is perfect.

I like to use a cast iron pan, but a saute pan, skillet, or grill all work great when oiled. Total cooking time should be about 7-8 minutes on each side, or until cooked thoroughly.

You didn't think I was going to leave you hanging right there did you? It's time to assemble the burgers! And trust me, there is a right way to do so! While your burgers are cooking, slice up a tomato, avocado, and the rest of your cucumber, and dont forget your Tzatziki sauce in the fridge!

(Thor voice) TIME TO ASSEMBLE, uh I mean, let's eat! Does anyone like to heat up their buns? I like to put them in a warm oven or on the hot grill for just 2 minutes or so until they are nice and warm, not toasty. Okay, slap some of that delicious sauce on the bottom bun, followed by one-two slices of tomato, and three slices of cucumber, then add a meat patty. Lay avocado slices on top of the meat, and on goes the top bun. This is a tall burger ya'll, so give it a smush! (after the photo op of course!)

We had some patties left over which I gave to my great-grandmother because she was such a big fan. 93 years old and I impressed her with my cooking! Proud moment right there folks! If you happen to have leftovers they would be great crumbled up with pasta, heated up with some veggies or sweet potato fries, or just as a cold snack! Any way you eat them, they are sure to be a hit!

Ingredients:

1 lb ground turkey (makes 4-6 patties)
1 egg, beaten
1/2 cup crumbled feta
1/3 cup finely chopped spinach
1 tsp onion powder
2 cloves garlic, minced
1 cucumber, 1/2 grated, 1/2 sliced
1 cup plain greek yogurt
1/2 lemon, juiced
1 Tbsp fresh dill, chopped
salt & pepper to taste
Hamburger buns

Enjoy these burgers with some easy oven-baked sweet potato fries, or your favorite side!

The Best Orange Chicken

When I was growing up the closest Panda Express was about 45 minutes down the road, so we didn't get to go there very often. When my mom had to run an errand closer to the city we kids always thought it was a treat to stop by and get some of that delicious orange chicken and fried rice. Now that I'm older (and live less than 10 miles from the closest chain) the novelty has worn off, but I still love the taste of an orange-glazed tender. I researched and experimented and now this recipe is a common request around our dinner table.

I typically bread & fry the chicken breast before glazing it with the orange sauce, but recently I caught a wild hair and decided to try out on my chicken meatballs [look for this recipe up soon]. Let me tell you, I was NOT disappointed!

I love the fresh orange taste you get from the glaze, and you can even make this without breading the chicken for a low-carb meal. You might want to make a double batch because you will definitely find yourself going back for more. I recommend you serve your orange chicken with rice so you can dip your sticky chicken in it. This recipe will have you forgetting all about that chain restaurant; Panda who?

Ingredients:

2 boneless skinless chicken breasts

4 Tablespoons oil for frying

Breading:

1 1/2 cups cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

2 eggs beaten

Orange Sauce:

1 1/2 cups water

3 Tablespoons cornstarch

2 cloves minced garlic

2 green onions, finely chopped

Juice of 1 orange

1/3 cup red wine vinegar

2 Tablespoons soy sauce

1 cup packed brown sugar

Zest of 1 orange 

1 teaspoon grated or minced ginger root

1/4 teaspoon red pepper flakes

To bread your chicken add cornstarch to a ziplock bag, and eggs to another. Cube chicken breast and drop tenders first into the eggs, then the cornstarch to coat thoroughly.

Heat a skillet over medium heat, and add oil to pan. Cook tenders in hot oil about 3-4 minutes on each side or until cooked through, and then set aside.

While chicken is cooking, mix up cornstarch for sauce by adding to about 1-2 tablespoons of your water to a bowl and thoroughly mixing out all clumps, and then set aside. 

Once the chicken is removed from the pan, add chopped onions and garlic and cook until fragrant 2-3 minutes, you don't want them to brown. Mix liquids in a small bowl, then add them to the pan and stir. 

When the mixture comes to a simmer add brown sugar and mix to combine, then add ginger, orange zest, red pepper flakes, and cornstarch mixture from earlier. Continue to let the sauce simmer, and stir occasionally until it starts to thicken. 

Once your sauce has thickened add your chicken back to the pan and stir to coat. Cover and continue to let simmer for 5 minutes. When your stomach just can't stand the aromatics anymore, serve over a bed of rice, and enjoy!

Can we take a few minutes to talk about Chicken Frying?

Everybody loves fried chicken, but many of us can't master that crispy crunchy outer texture, so here are a few tips to help you be more successful:

1. What oil are you using? Olive oil has a lower smoking point and can cause a bitter taste once it reaches that point. An oil like canola or vegetable oil is better suited for chicken frying (you want you oil temp at about 350 degrees), and will save your wallet too.

2. Don't use fridge-cold chicken! Adding cold chicken to your hot oil will only lower the temperature of your oil and guarantee you soggy breading. Instead, let your chicken sit out for about 30 minutes before dropping it into the pan.

3. Hands off the chicken! Some of us (*ahem hubby*) have a nasty habit of playing with our food while it's cooking. Chicken seals to the pan when you first drop it on, and breaking that seal too early risks pulling off your breading, and keeps it from getting nice and crispy. Allow the chicken to cook thoroughly on each side, and when it's ready to give you'll have a nice golden brown. Depending on the size you'll want to wait at least 3-5 minutes.

4. Using paper towels to soak up the grease? This is a mistake I'm guilty of making myself, naively thinking that I can get the extra grease off the tender. The problem with this is that as the paper towel soaks up that hot oil it lets off steam which, you guessed it, makes your breading soggy. A metal rack or pan is a better option to drain the grease without sabotaging that crispy texture you just worked so patiently for!

This recipe is adapted from TheNoshery.com

Homemade Hummus

At long last! I've had several requests for this recipe over the holidays after I touted how delicious and easy it was to make. I always assumed that making your own foods we typically find conveniently packaged at the store would require a lot more effort, but I now enjoy the freedom of knowing just what goes into my food and making it exactly how like it. There is one caveat to this recipe - it does require a food processor. I tried to use a Ninja blender and it didn't go over so well, but maybe a regular blender would work differently. If you don't have one, maybe you can ask a friend or neighbor to borrow theirs in exchange for a batch to keep for themselves *wink*

Make sure you give yourself at least 4 hours to chill the hummus after you make it before serving, but actual prep/mix time is only about 7 minutes. Find a sealed container to store it in; I like the glass-lock ones because it keeps it sealed and fresh, and I can just pop off the lid and serve it in the glass container when I have company. I'll give you this recipe in a single batch, but I usually triple it since we love it so much. The great part about this recipe is that it's really just a base so you can add anything you want to make it your own, even though we usually just end up leaving it plain because it's just sooo darn good! I encourage you to use some off the add-ins I've listed so you can find your favorite!

The key to a good hummus is the Tahini, which is a sesame seed paste. Its a little pricey at the store, but it's worth it for the flavor it provides, trust me I tried. You can find it at any grocery store in the international section, or with the peanut butter. Lastly, I discovered that 6 Tbsp of Tahini is about 1/2 cup, and  9 Tbsp is about 2/3 cup, if you do decide to double or triple the recipe.

Ingredients:

1 can chickpeas (garbanzo beans)
2 cloves garlic, minced
1 Tbsp lemon juice
3 Tbsp Tahini
4 Tbsp olive oil
1/2 cup water
1/2 tsp cumin
salt & pepper

Drain the chickpeas and pour into the food processor. Add mincedi garlic, lemon juice, olive oil, and Tahini. Turn on food processor for about 30 seconds or until mixture forms a rough paste. Add water, cumin, and salt & pepper and puree on high for 3-5 minutes, or until mixture is smooth and creamy. You can use more or less water to your mix to get your desired consistency

Here is where you would add additional ingredients to add flavor to your hummus. Then pour hummus into airtight storage container, and cover with 1 Tbps more of oil, to keep the top moist and fresh. Refrigerate until chilled, and serve with veggies, chicken, or your favorite crackers, and enjoy!

Additional mix-ins:

Roasted Red Pepper:
2 bell peppers, cut and de-seeded
1/2 cup sun dried tomatoes (about 9)

Zuchinni:
2 zuchinni, peeled and chopped

Avocado:
2 ripe avocados, peeled and de-seeded.
The avocado can be used in place of the Tahini here if you wish

Basil Pesto:
8 fresh basil leaves
1 Tbsp parmesean
OR add in 2 Tbsp of your favorite Pesto

More fun recipes here:

Appetizer's Hummus Upgrades
Skinny Mom's 13 Ways

Roasted Tomato & Garlic Chicken Spaghetti

Chicken is pretty much a staple in our household, so I'm always looking for new ways to prep it. And I'm always looking for a big flavor punch without too much work. This recipe is a mashup of two different ones I found online but I think it's a perfect blend of light and savory. The roasted tomatoes and the light garlic gravy (yes, I said garlic gravy, it will blow your socks off) with the fresh herbs and lemon zest really rounds out the heavy pasta. Another plus is that this recipe can be ready to go in 30 minutes so it fits perfectly into your busy schedule. Shall we?

To start out, set a pot of water on the stove, add salt and a bit of olive oil, and bring it to a boil for your pasta. Wheat pasta cooks a bit longer than regular pasta, so cook according to package directions. Trim and cut your chicken breasts into bite sized strips, and season with your favorite stuff. I'm using a 'special' blend my MIL gave us, but if you're not sure what to use just stick with the basics of salt & pepper. Bring a saute pan to medium heat, add your oil, and cook the chicken about 3-4 minutes on each side, then transfer to a plate and set aside leaving the chicken juice in the pan.

Keep the pan on medium heat, and add butter, minced garlic, and grated onion to the pan, and cook until softened and fragrant, mmmm. Seriously, if you've never used a cheese grater on an onion you are missing out. We're going to make a roux, so add flour to the softened onion and garlic and stir it around for about 2 minutes to cook out the flour flavor, and make sure to scrape up those brown bits from the chicken! Next add the chicken broth to the mixture to make your "Garlic Gravy", it's heavenly. Like seriously I'm going to start using it all the time. If you don't have any chicken broth on hand, vegetable broth, or the water from your cooked pasta will work just fine.

Once your gravy comes to a simmer it's time to add in the tomatoes, basil, thyme, rosemary, salt, pepper, and lemon zest. Stir everything together and put a lid on it if you can to let the flavors come together for 2-3 minutes, then add the chicken back into the pan. I need a lid for my favorite saute pan so in a pinch I'll set a glass cutting board over the top of it just to help hold in that steam. Continue to cook until the tomatoes are wilted, about 5 minutes.

By now your pasta should be cooked al dente, so drain it and return it to the pan, removed from heat.

Once you're ready to plate, create a bed of pasta in the bowl, lay a few pieces of chicken over it, and then ladle out some of that good gravy - don't forget the tomatoes! Squeeze the lemon over top of everything, and sprinkle (read: blanket) with grated parmesan, and dig in!

Ingredients:

1 lb skinless boneless chicken breasts, cut into strips
8 oz spaghetti pasta(I like the whole wheat kind)
3 tablespoons olive oil
6 cloves of garlic, minced or coarsely chopped
1/4 cup grated or finely chopped onion
1 Tablespoon butter
2 Tablespoons flour (white, wheat, almond, or coconut)
2 cups chicken broth (pasta water will work in a pinch!)
2 cups of cherry or grape tomatoes, halved
1 Tablespoon basil or 4-6 fresh leaves, finely chopped
2 teaspoons fresh rosemary, finely chopped
2 teaspoons fresh thyme, finely chopped
Juice & zest of 1 lemon

salt & pepper
1/4 cup grated parmesan for garnish

Enjoy this light and healthy option for lunch, or dinner!

Ooey-Gooey Cinnamon Rolls

Much of the US was hit by a winter storm this week, so that's nothing new. After the Christmas holidays and all of the rich, sweet, delicious food I have been having serious withdrawal cravings. When we got word that we were expecting at least 8 inches in an area totally unaccustomed to snow I got the inspiration for a special snow day baking project. I pulled out my great-grandmother's original better home and garden cookbook for our family's roll recipe, set it side by side with my cooking bible, and let the inspiration flow.

So here I am at 11 o'clock at night kneading out dough  for the second time and debating baking the sweets that night in case of a surprise power outage. It was so peaceful, like meditation, but covered in flour.

The  important thing to know about this recipe is that it will be at least three hours from the time you start this recipe until your rolls actually go in the oven, so it is ideal to make ahead the night before. I also used half wheat flour and half unbleached white flour, and it would be fine to use coconut or almond flour as well. This is a recipe that relies mostly on the consistency of the dough and not exact measurements, but don't let that freak you out, I did my best to estimate and I'll let you know what you should expect.

Who's ready for some diabeetus?! Uh, I mean, cinnamon rolls!?

Add one package of dry active yeast to 2 cups very warm water, 1/2 cup sugar, and 1 1/2 teaspoon salt in large bowl. Stir gently and let set 2-3 minutes until the yeast dissolves.  Add 1 1/2 Tablespoon of shortening or softened butter, and one beaten egg to mixture.

Add about 1 1/2 cup flour until it's the consistency of a thick cake batter and beat with an electric beater until smooth and glossy. At this point you'll want to switch to hand mixing unless you have bread hook attachments.  Add about 2 more cups of flour, a little at a time, until the dough is stiff to stir with a wooden spoon.

Now it's time to roll up your sleeves. Transfer your dough to a floured board and knead for several minutes adding flour until dough is elastic and doesn't stick to your hands. Return the dough to the clean dry bowl and cover with a damp cloth or towel.

I'm not sure about your house, but in the winter here the house stays a little cooler, and since you need to keep the dough in warm place until it doubles in size, or about an hour to an hour and a half, one option is to use the oven. Preheat your oven to the lowest temperature possible, then TURN IT OFF and stick your bowl in there to keep warm. This will activate the yeast quicker for you too!

Before you start working on the dough again, now is the time to mix up the cinnamon sugar filling. Combine 2 Tablespoons butter and 1/2 cup brown or white sugar, 2 teaspoons of cinnamon, and 1 teaspoon of cloves in a microwave safe dish, or on the stovetop. Heat until the butter is melted and the ingredients create a sugar crumble.

It's important to note here that I use brown sugar and a glass baking dish, and my grandmother uses white sugar and a metal baking dish. She always found that the brown sugar mix would harden and stick to the pan, but by beating the butter and sugar together it seems to change the way it behaves for me.. Brown sugar gives you more rich flavor, but if you have any issues just switch to white to avoid difficulties.

Once the dough has risen to twice its size, (its magic!) scrape the dough back onto your floured surface. Punch down the dough and knead it again until it's elastic and not sticky - and don't hesitate to use some more flour. Now grab that rolling pin and roll out your dough to about 3/4" thickness, trying to make a square or rectangular shape with even sides.

Spread the cinnamon sugar all over the dough, leaving a quarter inch bare on the top end that you intend to use as the outside edge of your swirl. Optional additional add-ins include pecans, walnuts, raisins, chocolate chips, fruit, or whatever your heart desires!

Then roll that baby up! Roll it nice and tight, and pull the edges to keep them even. Use a serrated knife to cut your log, starting in the middle and making two, then the middle of those logs to make four, and so on until your rolls are about an inch thickness. Set your rolls in a metal or glass baking pan side by side, and make sure you use a pan that has high sides, and spray it to prevent sticking. Another fun tip: if you don't plan to serve your rolls in the pan, you can add a layer of parchment paper to the bottom and up over the sides which will allow you to pick the cooked rolls right up off the pan and place them on a pretty dish for serving!

If you are saving these rolls for another day, now is the time to cover with foil to store in the fridge for up to 5 days. When you're ready to bake, take them out of the fridge to come to room temp for about an hour before resuming the next step.

Your rolls need to rise again, so put them back in a warmed oven, covered with a damp towel, for another hour or so until they are twice their size. (Does any of this sound familiar?)

Once your rolls are nice and risen, take them out of the oven. Preheat it to 350 degrees and bake them 25 minutes or until golden on the tops. Then place on a cooling rack for about 5 minutes before serving.

While your rolls are baking it's time to make the icing. Add about 1 cup powdered sugar to a bowl with 1 teaspoon of vanilla and 2-3 tablespoons of milk. Beat until sugar is dissolved, adding more sugar or milk until reaching a silky consistency. Then pour that icing all over those piping hot rolls and let it melt into all their tiny crevices to give you that sticky ooey gooey mess we all love.

Serve and enjoy! Store leftovers in an airtight container on the countertop for easy snacking where they will last for 3-4 days, or in the freezer for easy reheat next weekend! They also make great gifts!

Ingredients

Rolls:
1 package Dry Active or Fast Rising Yeast
2 cups water
1/2 cup white sugar
1 1/2 teaspoon salt
1 1/2 Tablespoon shortening or softened butter
1 egg
4 cups flour approximately (wheat, white, almond, or coconut - do not use baking flour as it contains baking soda and salt)

Cinnamon Sugar Filling:
2 Tablespoons melted butter
1/2 cup brown or white sugar
2 teaspoon cinnamon
1 teaspoon cloves
optional nuts, chocolate, or fruits as add-ins

Icing:
1 cup powdered sugar (aka confectioners sugar)
3 tablespoons milk approximately (I used almond, but you can use whatever you have)
1 teaspoon vanilla