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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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

 

Tangy Yogurt Chicken Marinade

This is a great recipe to grill (or bake) – the tangy yogurt marinade keeps chicken moist and creates a flavorful outer coating that zings.  Serve with couscous and citrus chunks for a winter break.

 

Yogurt Dill Chicken:

  • 2 cups plain yogurt
  • 1 tbsp Dijon mustard
  • 2 tsp dry dill, crushed
  • ½ tsp thyme
  • 4 boneless chicken breasts, pounded*

large shallow covered dish, broiler or grill 

Mix together yogurt, mustard, dill, thyme.  Place pounded chicken in dish, spoon yogurt mixture over, cover and let marinate for at least 1 hour or overnight.  Grill or broil for 10-15 minutes each side, until fully cooked at center.  If you’re broiling, place rack one level from the top most setting. 

*The easiest way to pound chicken is to wrap in plastic wrap and pound with the smooth side of a meat mallet.  Keeps meat from splattering.

Monday Thoughts: House Hunting and Recipes

Jicama Slaw FinalI just put jicama on the grocery list and I plan on making Jicama Slaw (recipe here), perfect for late summer heat. And it makes 6 to 10 servings, so I’ll have it on hand for the week. I can’t complain too much about the heat, because as far as Colorado summers go, this one has been pleasantly mild. Late afternoon showers keep things from heating up too much.

Rainy Weekend

I wanted to talk a bit about house hunting. I know it must seem like I’ve been shopping forever (trust me, it feels that way to me, too). Timing is everything. I started my own business four years ago and two years ago it became my full-time gig. Once that happened, I clearly needed more room as I worked at my home “office” 3 to 4 days a week. I ventured out into the market right at the time things heated up to bubble status. Houses are selling at a ridiculous amount over list.

Luckily, I have great clients, two who are actually custom home builders and one who is a financial whiz. They’ve been very helpful and confirmed my own intuition. I’m taking their advice, waiting out the bubble and trying to find my patience, both for myself and the critters. We all need more room to stretch out and we will find it.

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NOT my actual kitchen LOL

But in the meantime…ugh my kitchen. It’s just unworkable, especially for blogging and photos. No light, cramped space, crappy stove. I’ve been living on salads and diet Coke all summer. I do have a backlog of recipes that I will just have to start posting, sans photos.

And when we do move, then not only can we celebrate, but there should be some fun as I document the inevitable upgrades.

Until then….TaMara

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Recipes for Dogs: Yogurt Pupsicles

That tongue1

At the same time I was making the liver treats for Bixby, my sister-in-law sent me a recipe filled with some of his favorite things – bananas and peanut butter – so I had try it. If I haven’t mentioned it before, no one can eat a banana in Bixby’s vicinity without having to fight him off. He’s crazy about them. Rivals his apple obsession.

Frozen treats1

It was very simple. Here is the original, which I doubled and froze in cat food containers I save (they come in very handy for so many things, I have a good dozen tucked away), because ice cube size ones just wouldn’t be much of a treat for the Beast.

Frozen Yogurt Pupsicles

  • 32 oz plain yogurt
  • 1 cup peanut butter (Bixby prefers creamy)
  • 3 bananas

Blend in a blender until smooth. Pour into ice cube trays and freeze. You can pop out and stick into a ziplock bag to store. Dole out as needed for a cool puppy treat.

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Mmm… homemade pita for gyros

DSC_0228 (1600x1060)We had gyros yesterday using store bought pita loaves and they just weren’t that good.  I’m guessing the turnover on flat breads isn’t very high and they were a tad stale.  I’ve made pitas before but it’s been a while so I looked up a recipe.  The NY Times recipe came up first and it looked to be easy.  We didn’t have any whole wheat flour, fresh milled or otherwise, so these are made with plain AP flour.  The only thing you need to watch for is getting them too brown.  The recipe warns:  “The pita should be pale, with only a few brown speckles.”  The brown parts are very dry and fragile and crack apart rather than fold.  I have a pizza stone in my oven, big enough to do two of these at a time without crowding.  A couple of them puffed up like little pillows but most of them just blistered here and there.DSC_0230 (1600x1060)The loaf is from Alton Brown’s recipe, as is the tzatziki sauce. I make a few alterations in his recipe, adding 1/3 part hamburger and several slices of bacon to the loaf recipe and this time I added fresh chopped dill to the yogurt sauce.  I haven’t used lettuce before but I thought it needed a little more green and we had no mint for a garnish.

Friday Recipe Exchange: Fresh and Light

Jicama Slaw Final A friend called me early last week and said, let’s go away to the hot springs. Well, heck, why not,  I needed a break, so we threw some swim suits in the car and drove down to New Mexico. After a day of soaking we headed to the onsite restaurant where a simple side dish inspired tonight’s featured recipe. A light, easy, flavorful and completely unexpected salad.

But before we get to that I have an assortment of salads for you to choose from:

Frequent contributor, Josh D. shares his recipe for Corn and Black Bean Salad here

A trip to the international market inspired several Unusual Fruit Salads (recipes here)

And just in time for Mother’s Day, a fresh, light Spring Potato Salad (click here)

What are your plans for the weekend? We’re expecting a wet and wild Mother’s Day, so barbecuing and gardening are out. What’s on your menu? Any unusual and unexpected salads in your recipe box?

Tonight’s featured recipe takes what is usually an afterthought in a green salad and makes it the star to delicious results. Jicama becomes a slaw that is crunchy, sweet, tangy and really fresh tasting. I was completely surprised when I saw it on the menu and even more surprised at how good it was. I knew I’d be trying to recreate it the moment I returned home. This is what I came up with:

Jicama Slaw

I used my mandoline slicer to julienne the jicama and the cucumber. You can use the large blade on a box shredder if you don’t have a mandoline.

Dressing:

  • 1 cup plain Greek yogurt
  • 3 tbsp lime juice
  • 2 tbsp cider vinegar
  • 2 tbsp sugar
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • Jicama

Salad:

  • 3 cups shredded or julienned jicama (peeled before shredding)
  • 1 English cucumber*, washed and julienned
  • 1 sweet bell pepper, thinly sliced (red, orange or yellow)
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 1 tbsp chopped Italian parsley

Combine the yogurt, lime juice, cider vinegar, sugar, salt and pepper and whisk to combine. Refrigerate for at least 30 minutes to allow flavors to develop.

Combine the jicama, cucumber, sweet pepper and raisins in a large bowl and add the dressing. Toss gently but thoroughly to combine. Season with additional salt and pepper, if necessary. Refrigerate until ready to serve. Just before serving toss with walnuts and parsley.

*I like the flavor of English cucumbers and they are unwaxed so I don’t peel them and they don’t need to be seeded.  Peel and seed waxed cucumbers if substituted.

That’s it for this week. If you missed it, the weekly menu of  Bacon Squash Campanelle and Panna Cotta Parfait is here.  Have a great weekend – TaMara

 

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Mmm… Gyros

DSC_8100 (1600x1060)The mint is starting to come back.  I doubt we can eat enough gyros to eradicate it during the normal course.  It’s wildly invasive and this patch has been sprouting anew for years now after more than a few attempt to kill it off.  I suppose we can live with it.

The gyro meat and tzatziki sauce are both from Alton Brown’s recipe.  I sliced the loaf thin and broiled it a bit in the toaster oven this time, I usually brown it in a saute pan in a little olive oil.  The resulting brown crust adds to the flavor and is worth the extra time.

I see a lot of recipes for gyros that call for shredded lettuce and I’ve seen some served with French fries right in there but the first gyros I ever ate had only the meat, the sauce, and the tomatoes and onions rolled into a warm pita so that is how I do them.