Summer Grilling: Curried Turkey Burgers

I haven’t posted a lot of grilling recipes this summer because, well, let’s face it, I haven’t posted a lot of recipes! But this week I’ll post a few favorites. I’m still not doing much grilling because I’m saving up for a Traeger grill. Friends have one and I can’t imagine grilling or smokin’ on anything else since I’ve used it.

Until then, I’ll fry these up in my cast iron skillet. Great on the grill or in the skillet. And now that I’ve finally found a good source for tasty pita bread, a dinner favorite.

Serve with fresh corn on the cob and grilled eggplant (I have three Japanese eggplant almost ready to pick).

Curried Turkey Burgers

  • 1 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

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Grilled Chicken and Papaya

I’m thinking I’ll focus on grilling recipes this week. Start with something a bit different with some exotic flavors.  Serve over rice or couscous and add some grilled vegetables for a quick and easy dinner.

Grilled Chicken & Papaya

  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 boneless chicken breasts
  • 8 button mushrooms, washed
  • 1 onion, cut into 8 wedges
  • 1 green pepper, cut into 8 pieces
  • 1 papaya, peeled, seeded & cut into 8 chunks
  • 4 large metal skewers (if you use wooden, remember to soak them first)

skillet

Heat oil in skillet, add curry powder and stir for 30 seconds, remove from heat & add lemon juice, water, salt & pepper. Cut each breast into 4 to 6 cubes. Thread on skewers: (suggested) mushroom, chicken, onion, pepper, chicken, papaya, chicken, pepper, onion, chicken, papaya, mushroom. Brush curry mixture on all sides of the kabobs. Grill for 10-15 minutes, turning frequently and basting with curry mixture.

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Friday Recipe Exchange: Chicken, Chicken and More Chicken

Golden Chicken Curry4As promised, I jumped back into blogging this week. And there was actual cooking and baking in my kitchen. I have been wanting to try a cold fermentation bread dough for a while and this was the week. I want to make it a couple more times before I share, but so far it is about the best bread I’ve ever made. For once high altitude did not diminish my enthusiasm or my bread.

But for the rest of the week, it was all about chicken.

First up, Golden Curried Chicken Pilaf and Dill Dip (pictured at top) – a complete dinner menu and recipes can be found here.

JeffreyW made Chicken in Tomatillo Sauce, click here, which I think sounds delicious. I love tomatillos. If you have room in your garden this year, they are very easy to grow. A great addition to salsas and sauces.

In anticipation of grilling weather, there is Tangy Yogurt Chicken, recipe here. The marinade makes for tender chicken and a terrific coating with some zing.

Spring is finally here, so why not a nice Chicken Primavera, with a bonus Carrot Cake, full dinner menu and recipes here.

What’s on your plate this weekend? Cooking anything fun this first full weekend of baseball? Hit the comments and share.Sesame chicken fingers

Tonight’s featured recipe is from my kids’ menu. Great flavor and a breeze to put together. I tossed in some grated Parmesan for additional flavor when I made it this week.

Sesame Chicken Tenders

  • 1/2 cup stone-ground mustard
  • 1/2 cup honey
  • 3 tbsp limejuice

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  • salt & pepper
  • ½ cup sesame seeds
  • ½ cup Italian breadcrumbs
  • 1 egg, beaten
  • 1 to 2 tbsp water
  • 1 to 1 ½ lbs chicken tenders

baking sheet, greased or lined with parchment or foil

2 bowls and 1 plate

Mix mustard, honey & limejuice in bowl, set aside for dipping sauce*.

On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg and water. Dip chicken in egg wash then dredge in breadcrumbs, coating completely. Place on baking sheet, sprinkle with more sesame seeds if desired. Bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, until crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.

*Note: I made a second dipping sauce using Buttermilk Dressing and my favorite Red Hot Sauce. I liked it and will use it again.

That’s it for this week. Next week I’ll be mixing it up with some recipes I’ve had bookmarked to try for a while. Have a great weekend! – TaMara

 

Friday Recipe Exchange: Pumpkin Patch Edition

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I made pumpkin bars by request a week or so ago for a friend’s birthday. You should always have whatever sweet treat you want on your birthday. That recipe is here.

It put me in the mood for more pumpkin. I don’t go crazy and want everything pumpkin flavored during the season, I generally stick to pumpkin donuts (Dunkin Donuts are my preferred and difficult-to-acquire style), pumpkin bars and the occasional pumpkin pie. I prefer the Pumpkin Cream Pie that is the featured recipe tonight, to a traditional custard style pie.

That does not mean I don’t have a bunch of pumpkin recipes at my finger tips. To see everything, click here and it will take you to the pumpkin patch, er, page.

Last week when I mentioned tonight might be pumpkin week, several people sent me links to recipes and these two caught my eye:  from Mnemosyne: Mini Pumpkin Pies (recipe here) and a savory, Roasted Pumpkin Soup from Emeril – click here – (sorry I couldn’t find who sent this to me).

Friend of blog, Tes from TesatHome.com posted a good looking and definitely unusual, Pumpkin and Coconut Curry (click here).

And on a non-pumpkin note, this week’s menu of Lemon-Nut Pork Chops and Raspberry Poppyseed Cake is here.

There you go, a nice mix of sweet and savory for your pumpkin cravings. So what are some of your favorite pumpkin recipes? And what’s on the menu for this beautiful fall weekend, food or otherwise?

We’re not done yet…there’s still pie: Continue reading

Guest Recipe: Pumpkin Curry from Tes

It’s going to be pumpkin week. I asked last Friday if this week’s recipe exchange should be all about pumpkin and from the recipes I received, I guess the answer was yes.

So let’s start off with cyber friend, Tes, from TesatHome.com:

Pumpkin and Coconut Curry

The season is changing in India. It’s so beautiful outside, and the weather is starting to cool down. Soon winter will be here. I love it. Can’t wait to wake up to the lazy misty mornings, cook something warm and comforting, and go out on the road trips to where the season inspire us.

Pumpkin is my favorite ingredient at the moment. I know a lot of my blog friends hoarding tons of pumpkin recipes on pinterest for their autumn cookings. Pumpkin is healthy and delicious. You can play around with it, making sweet or savory as you like.

Pumpkin and coconut curry 2

Now this pumpkin and coconut curry is so good. It’s light and comforting, made with cooked fresh pumpkin and fresh coconut paste, and flavored with tamarind and salt.

Click here for her recipe…

I thought this was just different enough to warrant highlighting it. Head over to her blog for the recipe and while you’re there, check out her photos from the family trips around India.

And yeah, and LET’S GO RED SOX!

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Curried Lamb

DSC_4238 (1600x1060)We wanted to do something a bit different with some lamb meat we found the other day.  This recipe looked fairly easy and I had everything for the curry mix except cardamon.  A quick search found that nutmeg and cinnamon would sub for it so I went that way, using about a half tablespoon of each in lieu of the cardamon.DSC_4239 (1600x1060)There was quite a bit as it turned out but I went ahead with all of it even though I was short of the lamb called for in the recipe, I only had 1-1/4 lbs.  Didn’t make a huge difference.  Stir all that with the lamb added back for a minute and then add the broth.DSC_4240 (1600x1060)Bring it to a boil then cover and simmer for a while.  Mine went an hour and a half, maybe longer, before the lamb was tender enough to suit me.  I took the lid off and increased the heat to reduce the gravy at the end.  The recipe suggested stirring in yogurt and lemon juice before serving but I decided that wouldn’t be pretty enough.  LOLDSC_6969 (1600x1060)There are many curried lamb recipes that had more veggies, potatoes and tomatoes were often mentioned and there are many variations in the range of curry spices.  Curries are a whole ‘nother thing and you can spend lots of time exploring them, they amount to an entire cuisine.  This one today wasn’t particularly hot with the 1/4 teaspoon of cayenne but you can certainly suit your own taste.

Thursday Recipe Exchange: Burger Week, Part 2

Spicy Lamb Burgers by JeffreyW

I’m travelling again, but made sure to get this ready for you. I decided since I had so many burger recipes I would make a whole week of it. The posts include Cuban Burgers, Dill Burgers, Jalapeno Burgers, Focaccia Burgers and the recipes can be found here.

If burgers aren’t your thing, I also have a week of peach recipes at this link.

That should be enough to keep you busy until I get back. What are you grilling this weekend?

The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.

Curried Turkey Burgers

Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that.  Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling.  Serve with fresh corn on the cob and grilled eggplant.

  • 1 to 1-1/2 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

JeffreyW’s Spicy Lamb Burger

The recipe and more scrumptious looking photos can be found here.

Here are Some Great Picnic Ideas….

…and none of them are mine, but they sound delicious.  And there is a how-to video to boot!  Click on the link below to see all the recipes and the video:

Avocado Cilantro Yogurt Dip  &  Smoked Turkey Wraps with Mango and Curried Mayonnaise 

Avocado Cilantro Yogurt Dip

  • – 1 16-ounce container plain nonfat yogurt (scant 2 cups)
  • – 1 teaspoon ground cumin
  • – 1 large avocado, peeled, halved, pitted, coarsely chopped
  • – 4 tablespoons chopped fresh cilantro
  • – 2 teaspoons minced jalapeño
  • – 1 small garlic clove, minced

Set strainer over medium bowl; line with double layer of cheesecloth. Place yogurt in cloth-lined strainer. Cover with plastic wrap; chill overnight.

Discard liquid drained from yogurt. Transfer yogurt to processor. Stir cumin in small dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin to processor, then avocado, 3 tablespoons cilantro, jalapeño, and garlic. Process until smooth. Season with salt and pepper. Transfer dip to small bowl. (Can be prepared 6 hours ahead. Press plastic wrap onto surface of dip and chill.) Sprinkle with 1 tablespoon cilantro.

Smoked Turkey Wraps with Mango and Curried Mayonnaise

Curried mayonnaise

  • – 2 teaspoons curry powder
  • – 1/2 cup light mayonnaise
  • – 2 teaspoons fresh lemon juice

Sandwiches

  • – 2 low fat wheat wraps
  • – 8 ounces thinly sliced smoked turkey
  • – 4 cups thinly sliced romaine lettuce
  • – 2 cups thinly sliced seeded peeled English hothouse cucumber
  • – 1 ripe mango, peeled, pitted, chopped (about 1 cup)
  • – 1/2 cup fresh cilantro leaves
  • – 1/2 ripe avocado, peeled, pitted, thinly slices
Recipes courtesy of  Chef Len from At the Diner in Zeeland and WZZM in Michigan.