Fiesta burgers

Oh man, these were some good burgers. Having cheese (cream cheese, none the less!) put in the middle of the burgers made them extra tasty. The added kick of the taco seasoning in the meat gave extra flavor. I used ground turkey instead of ground beef-you can use whatever you have on hand or prefer.

Since it's the middle end of February, I decided to not take these out to the grill like the recipe recommends. I made them right on the stove top and they were just as tasty.

I do have to say that these make some big burgers :)

Fiesta burgers-adapted from Classic Recipes by Kraft Philadelphia
Total time: 30 minutes
Makes 4 burgers

• 1 pound ground beef or turkey
• 1 package taco seasoning mix
• 1/4 cup chive and onion cream cheese spread
• 1/3 cup cheddar cheese, shredded
• 4 hamburger buns, split
• 1/2 cup chunky, medium salsa
• 1 avocado, pitted, peeled and sliced

In a small bowl, mix meat and taco seasoning. Form meat into 8 thin patties.

In another small bowl, mix together cream cheese and cheddar cheese. Spoon about 2 tablespoons of the cheese mixture onto center of a patty, then top with a second patty, sealing the edges by pinching them. Repeat with remaining patties and cheese.

Cook or grill on medium heat 7-9 minutes on each side or until cooked to desired temperature.

Place burger on the bottom bun, then top with avocado slices, salsa and the top half of the bun. Repeat with remaining burgers.

Slow cooker turkey breast

Do you get freaked out when you see a recipe for a turkey or whole chicken? I was nervous about these for awhile too. But now, I've realized, they're usually the easiest recipes there are! This was awesome to not have to buy an entire turkey, especially because it fit in the slow cooker. The gravy package that comes with the turkey was delicious as always!

Slow cooker turkey breast-adapted from New Slow Cooker Meals by Betty Crocker
Total time: 8 hours
Serves 10

• 6 1/2 pound turkey breast, thawed if frozen
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 dried bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chicken bouillon granules
• 1/2 cup water

Remove gravy packet from the turkey. Place onion, celery and bay leaf in the cavity of the turkey. Place the turkey in a 5 quart greased slow cooker.

Sprinkle turkey with salt, pepper and bouillon granules. Cover with water. Cook on low 8 to 9 hours or until turkey is tender. 

Shred turkey from the bones. Meanwhile, follow directions on the gravy packet for gravy. Use the liquid in the slow cooker as the drippings. Serve with turkey.

Pizza Burgers

I saw this recipe and I was so excited to try it! Everything about this screams delicious! It was so easy, although would've been better if I could've grilled the burgers, but they tasted just as good on a skillet! Next time I might chop up some onion or mushroom to put in the burgers, but overall this was a good recipe.

Pizza Burgers-adapted from American Classics by Taste of Home
Total Time: 20 Minutes
Serves 4

• 1 egg, lightly beaten
• 3/4 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 2 tablespoons dried parsley
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 pound ground turkey
• 4 slices provolone cheese
• 4 English muffins, split and toasted
• 1/2 cup pizza sauce

In a large bowl, combine the egg, Parmesan, onion, and seasonings. Add in turkey and mix well. Shape into four patties

Cook burgers on a heated skillet for 5-7 minutes on each side, or until cooked through. Top burgers with cheese, and steam about 2-3 more minutes until melted. Serve on muffins with pizza sauce.

Garlic-Rosemary Turkey & My Thanksgiving Story

This Thanksgiving was the first time we hosted. It was also the first time I've ever made a turkey! For some reason, I was unusually anxious/nervous about hosting Thanksgiving. I knew that everyone said turkey is so easy to make, however, never having made it, there was a lot of pressure! In the end, I made the turkey, gravy, stuffing, mashed potatoes and dinner rolls. And pretty much everything came out really good! The gravy was probably the one downfall, that I'll share in a later post.

The secret of the easiness of my turkey, was using these Reynolds Oven Bags.  My mom swears by them, and I know that my grandma always made her pot roast with them too. I had never used these before either, but, let me tell you, it will change your life. I know I never made a turkey before, but I've seen what a mess they can make. Using these bags keeps everything in one place and helps to ensure that it stays moist instead of drying out.

Overall, this turkey stayed moist, the flavor of the rosemary and lemon kept it tasty! I also loved putting the garlic under the skin. This was incredibly easy and I'd definitely make it again.

The lemon and garlic all prepped

Before shot!

And after. I totally forgot to take a picture before Scott started carving!

Garlic-Rosemary Turkey-adapted from Simple & Delicious

Total Time 2 1/2 hours

Serves 10

• 1 whole turkey (10-12 pounds)
• 8 garlic cloves
• 2 large lemons, halved
• 2 tablespoons canola oil
• 2 teaspoons dried rosemary, crushed
• 1 teaspoon rubbed sage

Preheat oven to 350 degrees. Cut eight small slits in turkey skin. stuff garlic cloves in each slit. Squeeze two lemon halves inside the turkey; stuff in turkey. Squeeze remaining lemon over outside of turkey and discard lemon halves. Brush turkey with canola oil and season with rosemary and sage.

Place turkey in roasting pan, or follow directions for Oven Bags. Roast 2-2 1/2 hours or until a thermometer inserted reaches 180 degrees. If only roasting, baste occasionally with drippings.

Remove turkey from oven. Let stand 20 minutes before carving.

Mini Cheeseburger Pies

I recently went to the Taste of Home Cooking School at the Waukesha County Expo. This is the fourth time I've gone to one of these shows! They're a little repetitive, a little cheesy, but you still get some great food tips, cookbooks and other swag that makes it totally worth it! This recipe was one of the ones that was demoed. I almost didn't make it, but it smelled so good when she made it, and Scott seems to like things made with Bisquick!

These were incredibly good! They were moist, but so easy to just pop in your mouth! I used ground turkey instead of ground beef as that was what I had on hand. I didn't have any tomatoes or sliced pickles (totally thought I did though), but they really just need some ketchup or ranch! These are perfect for those nights that you just don't know what to make. I don't know about you, but I usually have pancake mix and some form of ground beef on hand! I also think these would be great with Italian sausage next time!

Mini Cheeseburger Pies-adapted from Taste of Home Cooking School, Fall 2013
Total Time:  45 Minutes
Serves 6

• 1 pound ground beef or turkey
• 1 garlic clove, minced
• 1 large onion, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1 cup shredded cheese
• 1/2 cup milk
• 1/2 cup pancake mix
• 2 eggs
• Ketchup, mustard, tomatoes, pickles, optional for garnish

Heat oven to 375 degrees. Spray 12-tin muffin cups with baking spray.

In a large skillet, cook beef, garlic and onion over medium heat until browned, about 7 minutes. Drain. Stir in Worcestershire sauce and garlic salt.

In a medium bowl, whisk together milk, pancake mix and eggs until blended. Spoon scant 1 tablespoon of mixture into bottom of each muffin tin. Top with 1/4 cup of the burger mixture, and a sprinkling of cheddar cheese. Spoon 1 tablespoon baking mixture onto the burger in each tin.

Bake 20-30 minutes, or until toothpick inserted in center comes out clean. Cool for about 5 minutes. With a spoon or thin knife, loosen sides of muffins from the pan and serve with garnishes, if desired.

Turkey Marsala

I love Olive Garden's Chicken Marsala, so when I came across this recipe I was so excited! I've never thought to make it by myself for some reason! Now, this doesn't come out as creamy as normal chicken marsala does, but it's still got the flavor! And the turkey was cooked just perfectly! I loved it! And--it goes GREAT with mashed potatoes (my favorite!)

Turkey Marsala

Turkey Marsala-adapted from Taste of Home
Total Time: 30 Minutes
Serves 4

• 1/4 up all-purpose flour
• 1 pound turkey breast tenderloins
• 3 tablespoons olive oil, divided
• 2 cups sliced fresh mushrooms
• 1/2 teaspoon minced garlic
• 1/2 cup chicken broth
• 1 cup marsala wine (you can use additional chicken broth if you'd rather not use wine)
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper

Place flour in a large resealable plastic bag. Add turkey and shake to coat. In a large skillet, saute turkey in 2 tablespoons oil in batches for about 5 minutes each side, until no longer pink. Remove turkey and keep warm.

In the same skillet, saute the mushrooms and garlic in remaining oil for 3 minutes or until crisp-tender. Stir in the broth, wine and spices. Bring to a boil; cook and stir for 3 minutes or until slightly thickened. Serve over turkey.

Turkey Tetrazzini

One of the cookbooks we got for Christmas was Cooking Light's "Comfort Food Cookbook", and we absolutely love it! We've tried a few dishes that have come out well, and I can't wait to try some of the others! This dish was alright, but a little bland. Nothing to really make it great.

Turkey Tetrazzini-adapted from The Comfort Food Cookbook

Total Time: 30 Minutes

Serves 6

• 10 ounces uncooked vermicelli
• 2 teaspoons vegetable oil
• 1 pound turkey breast cutlets
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons dry sherry
• 16 ounces presliced mushrooms
• 3/4 cup frozen green peas, thawed
• 3/4 cup fat-free milk
• 2/3 cup fat-free sour cream
• 1/3 cup grated Parmesan cheese
• 1 can reduced-fat cream of chicken soup
• 1/3 cup dry breadcrumbs
• 2 tablespoons butter, melted

Preheat oven to 450 degrees.

1. Cook pasta according to package directions. Drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
3. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
4. Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Hand Pies

I got a new magazine for free from reading another one-Southern Living. And what I got was the all recipe book of favorite fall recipes. I was so excited! This was the first recipe I decided to make. And not going to lie, I got lazy. This recipe is for 18 appetizer like hand pies. I really only made two large "pot pie" like items. But the potatoes really added to them (I make killer mashed potatoes) along with the gravy. So instead of being a little creamy pot pie, its a pot pie with mashed potatoes served with gravy on the side. So awesome (3.5/5)!

Photo Courtesy of Southern Living

Hand Pies-Adapted from Southern Living

Total Time: 1 hour

Makes 24 appetizers or 2 large pot pies

• 1 cup finely chopped roasted turkey
• 3/4 cup mashed potatoes
• 4 ounces cream cheese, softened
• 1/2 cup cut green beans, cooked
• 1 carrot, grated
• 2 tablespoons chopped parsley
• Salt and pepper
• 1 package refrigerated pie crusts
• 1 large egg, beaten
• Poppy seeds (optional)
• Turkey gravy, warmed

• Stir together first 6 ingredients. Season with desired amount of salt and pepper.
• Preheat oven to 400°. Unroll each piecrust. Lightly roll each into a 12-inch circle. Cut each piecrust into 6 circles using a 4-inch round cutter. Place about 3 Tbsp. turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.
• Arrange pies on a lightly greased baking sheet. Brush with egg, and, if desired, sprinkle with poppy seeds.
• Bake at 400° for 18 to 20 minutes or until golden brown. Serve with warm gravy.
• Note: Unbaked pies can be frozen up to 1 month. Bake frozen pies 30 to 32 minutes or until golden brown.

Oriental Turkey Salad

In the summertime, I love eating salads for dinner! They are so refreshing, and there is little to no cooking involved so you don't have to heat up the kitchen!

This recipe is from Cooking with Kare Volume 1. I have never made a salad solely with cabbage before. This specific vinaigrette flavor with the cabbage was awesome! The red pepper flakes gave a great kick to an otherwise sweet dressing. We put the dressing on in single servings, so we could keep the salad to eat a second day. If you're looking for  a new kind of salad with homemade dressing, I highly recommend it! 4/5 stars!

Oriental Turkey Salad
4 Servings
Total Time: 25 Minutes

• 6 cups shredded napa cabbage
• 2 cups chopped cooked turkey
• 1/2 cup chopped green onions
• 1/2 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 cup rice vinegar
• 1/2 cup water
• 1/4 cup firmly packed brown sugar
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes

In a large serving bowl, toss cabbage, turkey, green onions and cilantro. Sprinkle with peanuts. In a small saucepan, heat vinegar, water, sugar, brown sugar, salt, garlic and red pepper flakes until sugar dissolves. Serve warm dressing with salad.

Leftover Turkey Pot Pie

I'm obsessed with reading the Pioneer Woman's Blog.  More often than not, she posts step by step pictures that always look AMAZING. I can't believe this is the first time I've tried one of her recipes. This was so awesome!  I did make some changes to it. I didn't have heavy cream so I used milk instead. I also ran out of chicken broth so I ended up using beef broth for half of it. I also didn't feel like making my own pie crust so I caved and bought premade crusts. I put it in a 9x9 inch casserole dish.  One thing I would suggest is put more than what you think is necessary for the spices. Not that mine ended up bland, but I wish I would've added some more thyme. If you still have leftover turkey, MAKE THIS!!

Leftover Turkey Pot Pie from The Pioneer Woman

Leftover Turkey Pot Pie

• 1 pie crust 
• 1/2 stick butter
• 1/2 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 2 cups leftover turkey, light and dark, diced or shredded (or both!)
• 1/4 cup flour
• 2 cups low-sodium chicken or turkey broth
• splash of white wine (optional)
• 1 cup heavy cream
• Frozen peas (optional)
• Fresh thyme, chopped
• salt and pepper to taste

Preheat oven to 400 degrees.

Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.)
Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.)
Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs.
Pour mixture into a casserole dish or deep pie pan.
Roll out crust so that it’s about 1 inch larger than the pan you’re using.
Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.
Bake for 30 minutes or until very golden and bubbly.
Allow to cool for a little bit before serving.

Serve with a large spoon.