Celebrating my 300th post with the Best Turkey Burgers Ever

300th post?! It's hard to believe that I've been at it that long. It's been a lot of fun scrolling through the old blog from the last two years and seeing how my tastes, and (ahem) photo skills have changed. I still have a long way to go, and a lot of things to try, so here's to hoping for another 300 posts. In the meantime, thanks so much to all of you for making it so enjoyable and encouraging me to keep going. As Biz says, I consider you all my friends!

Kim, my fellow burger admirer, this is for you! Turkey burgers aren't always what I crave, let's face it, I like my red meat! But, don't make these because they are a lighter substitute, make them because they are so juicy and delicious that you won't, for a second, wish that you were eating a beefy hamburger. I topped mine with sauteed mushrooms and blue cheese, I suggest you do the same!


Favorite Turkey Burger
From Great Food Fast, by Martha Stewart

Ingredients

1 1/2 pounds light ground turkey
1/2 cup finely grated Gruyere
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
course salt and fresh ground pepper
4 hamburger buns

Directions

1. Heat grill (I used my Foreman grill) to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form the mixture into four 1-inch thick patties.

2. Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to the cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.

3. Split the hamburger buns and toast if desired. Top with preferred toppings and place burger on buns. Get ready to say MMMmmmmmm with every bite!

Pepper Jack BBQ Chicken

I loves it loves it when I find recipes that don't require an extra trip to the grocery store. So it was a treat to find this on Kim's blog at The Ungourmet, who found it at Eat at Home. Chicken breast smothered in your favorite bbq sauce (Sweet Baby Ray's), and at the last minute, covered in melty pepper jack. Simple and oh so delicious. We served it with a side of sweet potato fries and watermelon. A classic summer night meal! Thanks Kim and Tiffany!

Check it out here!

Chicken or Steak with Balsamic BBQ Sauce

Sadly, I believe that our grilling days are just about over for now. Our apartment does not allow grills, so we had to take ours to a better place. The one thing that consoled me was that summer is over, and grilling is not the primary way to cook anymore. I will still miss my grill all the same...a moment of silence please.

And now onto the food. I love BBQ sauce, but I just don't think you can beat the homemade stuff, especially when it's made like this. The base is balsamic vinegar, which makes it a very tangy dipping sauce, but comes out so sweet and gooey when grilled right onto the meat. You can't go wrong. And the good news is you can do it in your oven too, so don't let the cool weather get in the way of having fabulous BBQ chicken or steak!

Chicken or Steak with Balsamic BBQ Sauce
By Giada DiLaurentiis

Ingredients

For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the chicken or steak:
4 pieces chicken (any combination of breast or leg-and-thigh pieces) or 4 pieces of New York strip or Club strip steak
Salt and freshly ground pepper

Directions

For BBQ Sauce:
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken or steak:
Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.

Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Grilled Halibut Fish Sandwiches wiith Tartar Sauce

Why hello there Mr. Halibut Sandwich. Look at you sitting there all smug. You know everyone wants you, with your delicious ciabatta bread, and homemade tartar sauce. You know that no one can deny the deliciousness of your perfectly seasoned and grilled fillet, it's simply not fair. I see you even have your little friend Diet Coke with you. Oh, you two are just plain old trouble aren't you.

Grilled Halibut Fish Sandwiches with Tartar Sauce
By Rachael Ray

Ingredients

1 1/4 to 1 1/2 pounds fresh halibut, cut into 4 servings, 4 to 6 ounces each, 1-inch thick
Vegetable or olive oil, for drizzling
2 teaspoons crab boil seasoning (recommended: Old Bay)
Salt and freshly ground black pepper
2 tablespoons butter, melted
1/2 lemon, juiced

Tartar sauce:(if you can, make this the day before, the flavors are much stronger)
1 cup mayonnaise or reduced fat mayonnaise
2 tablespoons sweet pickle relish
1 dill or half-sour pickle, finely chopped
2 tablespoons finely chopped onion
2 tablespoons fresh chopped dill
10 blades fresh chives, chopped or 2 thin scallions thinly sliced
1/2 lemon, juiced
Few drops cayenne pepper sauce
4 crusty rolls, split
1 large ripe tomato, sliced
4 leaves green leaf or Boston lettuce


Directions

Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.

Place melted butter in a small dish and add juice of 1/2 lemon.

Combine all ingredients for the tartar sauce in a small bowl.

Lightly toast buns on grill pan after fish is removed.

To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve.

Chipotle Black Bean Burgers

I have to thank Reeni at Cinnamon Spice and Everything Nice for posting these delicious burgers. If you haven't gone to see her yet, I can assure you, you're going to be blown away every single time. She always has such mouth watering recipes and pictures.

I loved these flavorful burgers so much, that after making them for my family, I made a double batch, froze them, and I'm already halfway through them. They are smoky, rich and oh so delicious, not to mention healthy! My favorite way to eat them is by topping them with avocado in a wheat bun, mmmm, I'm craving one now as I post! They are creamy and soft on the inside with a delicious crispy crust after being grilled.

When making these for myself, I like the chipotle pepper, it adds a good amount of heat. However, the next time I make these for my family, I'm probably going to leave the peppers out. They will still be just as good with all the other spices. If you like black beans even a little bit, you've got to try these, you won't be sorry!

Chipotle Black Bean Burgers
Created by Reeni and Cinnamon Spice and Everything Nice

Ingredients

1 can Black beans, drained and rinsed, a 1/4 cup of them set aside
1/2 cup green onion
3-4 chipotle peppers in adobo and 1-2 tablespoons of the sauce, smashed into a paste
3/4 cup shredded cheddar cheese
1 egg beaten
1/3-1/2 cup seasoned bread crumbs
1/4 cup ketchup or barbecue sauce (I did half ketchup, half barbecue, loved it)
1/2 teaspoon Chile powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Use either a potato masher or food processor to smash black beans. I also threw the chipotle peppers in there, just make sure to chop them coarsely, not until it's a paste.

In a large bowl combine chopped beans and peppers with remaining ingredients, including whole beans. Mix well. Form into four patties, cover in plastic wrap and chill in the fridge for 30 minutes.

Cook on George Foreman grill, or a large skillet, for about five minutes, or until outsides are crisp and cheese is melted. They are most likely too fragile to grill, but neither Reeni or I have tried it like this.

Serve on hamburger bun with desired fixins, avocado, red onion, pickles, etc. MMMmmmm!

Adobo Flank Steak with Summer Corn and Tomato Relish

This was a really fun and different way to make steak. The marinade is full of smoky flavor and the corn relish adds a freshness and sweetness that balances the dish out perfectly. I would even make the corn relish as a side dish. In my opinion this will come out the very best if you use all fresh ingredients, including fresh corn on the cob and fresh red peppers roasted yourself. Also, be aware before making this that you will want to marinade the steak overnight.

Adobo Flank Steak with Summer Corn and Tomato Relish
Slightly adapted from Cooking Light Healthy Summer Grilling

Ingredients

1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground cloves
1 chipotle chile in adobo sauce
2 tablespoons red wine or sherry vinegar
1 teaspoon thyme
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1 garlic clove, peeled
1 (1 1/4lb) flank steak, trimmed

RELISH:
2 cups fresh corn kernels (about 4 ears)
1 cup chopped seeded tomatoes
1/4 cup chopped roasted bell peppers
2 tablespoons sherry or red wine vinegar
1 tablespoon olive oil
3/4 teaspoon kosher salt

Directions

1. Combine first nine ingredients in a blender and process until smooth, scraping sides and occasionally. Combine steak and marinade into ziplock bag and marinade for 24 hours. Discard bag and marinade.

2. Prepare Grill

3. Place steak on a grill rack coated with cooking spray, and grill for 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

4. To prepare relish, heat a large nonstick skillet over medium high heat; coat pan with cooking spray. Add corn; saute 5 minutes or until lightly browned. Remove from heat; stir in tomato and next 4 ingredients. Serve with steak. Garnish with thyme, if desired.

Serves: 5 (3 oz steak with 1/2 cup relish)

Per Serving: 303 cal, 14.9g fat, 25g prot, 16.5g carb, 2.7g fiber

Points per serving: 7

I think I saw Rachael Ray do this, but for an easy way to cut your corn off the cob without getting corn everywhere, but a small bowl inside a big bowl. Use the small bowl to prop your corn off, and then the big bowl catches it. Cool huh! It will save you from a mess.

Grilled Fries

I was really intrigued with this recipe because I have never thought to grill potatoes. I also liked it because half of them were sweet potatoes. Unfortunately, I was not able to find sweet potatoes at the market that day, but the fries were still delicious and full of flavor. I can't wait to try them with sweet potatoes next time.

My only advice when making these is either keep your grill at low heat, or place your coals at one end of your grill and your potatoes at the other end. They'll soften better without all the charring. We learned that after the first batch, and then second batch came out much better.

How is everyone's summer shaping up? My hubby gets two whole months off, so we've been doing everything possible to soak up our time together, as well seeing as much of the east as possible. It's been heavenly! I hope you are all having a wonderful summer and I'm loving all the summer recipes out there!

Grilled Fries
Found in Cooking Light: Healthy Summer Grilling

Ingredients

2 teaspoons paprika
1 teaspoon sea or kosher salt
1 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon olive oil
2 baking potatoes, each cut into 12 wedges
2 sweet potatoes, each cut into 12 wedges
Cooking Spray

Directions

1. Combine first 6 ingredients. Combine oil and potatoes in a large bowl, tossing to coat. Sprinkle potatoes with paprika mixture, toss gently to coat.

2. Prepare grill.

3. Place potatoes on a grill rack coated with cooking spray over medium heat, grill 18 minutes or until sweet potatoes or tender, turning occasionally. Remove sweet potatoes, keep warm. Grill baking potatoes an additional 6 minutes, or until tender.

Serves 6: 8 fries

Per Serving: 171 calories, 1g fat, 3.9g prot, 37.9g carb, 4.3g fiber

Points per Serving: 3

Apricot-Glazed Grilled Chicken

Another great thing about summer food is all the grilling you get to do! I love grilling for two reasons, it's a healthy and delicious way to eat your food, and it requires few ingredients for lots of deliciousness! I also love how every time I turn around, there are more and more fun ways to grill your food.

I wasn't quite sure about this recipe at first, mostly because of my grumbling husband who can't seem to grasp the magic behind combining fruit and meat. However, our whole family came out very pleasantly surprised by this recipe. The meat has more of a tang then a sweetness, and the flavor is so mouthwatering. This recipe calls for using bone in breasts, thighs, and legs, which I would really stick to. We used boneless, skinless chicken breasts, and while it was still delicious, I don't think it was quite as juicy and flavorful as if we had followed directions! This recipe calls for mostly your common pantry items, so get busy and let me know how you like it!

Apricot-Glazed Grilled Chicken
Found in Cooking Light June 2009

Ingredients

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 bone-in chicken breasts halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking Spray

Directions

1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty (this will probably be how we grill our chicken from now on, it keeps it from charring).

3. Let chicken stand at room temp for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill five minutes, or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes, or until done.

Serves 4: serving size one piece of chicken

Per Serving: 247cal, 10.7g fat, 26.5g prot, 10g carb, 0.1g fiber, 82mg chol, 1.2g iron, 370mg sod
Points per Serving: 6

Also, a thousand apologies to Rachel and Rachel vs. Kitchen and Julie at Sporadic Cook. These lovely ladies were nice enough to award me these awards a few weeks ago, and I have let way too much time go by before expressing my appreciation. This one is from Rachel...

And this one is from Julie...

Thank you so much ladies, and if you haven't visited Rachel and Julie yet, I can assure you that you are missing out on some good stuff! I am going to pass these out, but it's pretty late right now and my brain has pretty much shut down for now. So with that I bid you adieu and wish you a wonderful week!

Grilled Steak with Avocado-Lime Salsa

A few weeks ago I won my very first giveaway from my friend Dar over at Girlichef, check her out, she's awesome! I was so excited, and I got such a fun product, this green chile infused sea salt.

Being the curious gal that I am, I couldn't resist but dip my finger in there and try it out, what a flavor! The heat and fullness completely pop right out of that salt, I couldn't wait to use it in a meal!

So I used it in this, and it was a hit all around the table. The steak had a wonderful bold flavor, which was balanced perfectly by the delicate avocado salsa. The only advice I have is to go easy on the salt when flavoring your salsa, the steak will already be so rich and you won't need a lot of extra salt to keep the flavor. Plus I think the avocados and tomatoes stand pretty well on their own.

Grilled Steak with Avocado-Lime Salsa

Adapted from Cooking Light June 2009

Ingredients

Steak:

1 tablespoon chili powder

2 teaspoons grated lime rind

1/2 teaspoon salt, or green chili infused sea salt

1/2 teaspoon chipotle chili powder (I didn't have any, so I just used more chili powder)

1/4 teaspoon freshly ground black pepper

4 medium sized steaks of your liking

Salsa:

1 cup diced peeled avocado

3/4 cup finely chopped tomato

1/3 cup chopped onion

1/4 cup chopped cilantro

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

1/4 teaspoon salt, or green chili infused sea salt

1/4 teaspoon hot pepper sauce (Tobasco) I didn't use this on account of my young'ns

Directions

1. To prepare steak, combine first 5 ingredients in a small bowl. Rub chili powder mixture evenly over steaks. Cover and chill an hour (don't coat the steaks too heavily, just a light layer over each side, otherwise it will be too strong).

2. Prepare grill to medium high heat.

3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across the grain in thin slices.

4. To prepare salsa, combine avocado and next seven ingredients (through pepper sauce) in a medium bowl. Cover each steak with generous helping of salsa and dig in!

Glenn's Ultimate Hot Dogs

I'm afraid this post just had to be done. When Glenn (my hubs) gets an idea about something he wants to make, he will not drop it until he gets it. I found these chicken andouille sausages at Costco, and I snatched them up because they were only two points each! Glenn was also SO excited, because it meant he would finally get the ultimate hotdogs that he'd been dreaming about nonstop for the last two weeks.

These are incredibly simple. You split your dog down the center, stuff with grated cheese of your choice, wrap tightly in bacon and secure with toothpicks. Grill, turning so that the bacon gets evenly cooked, don't be alarmed if some of the cheese drips out. Place in your bun, top with mustard, onions, relish, whatever sounds good to you. Be sure to have your defibrillator paddles close just to be safe!

You'll notice that mine was missing the bacon and cheese, not because I didn't want one, but because I probably would have ended up so sick if I ate one in it's entirety. I did try one though, and it was good. My advice would be to start with just a plain hotdog, and not a sausage or brat. The cheese and bacon already add so much flavor that the sausage made the whole thing a bit overwhelming. Definitely not the healthiest dish, but hey, it's summertime, you gotta let loose every once and a while!