Jam-Packed Turkey Burger

You may have noticed a trend in my last few posts: healthy. That is because, as I have mentioned, my New Years resolution was to clean eat/eat healthier. Although I do not follow all of the rules of clean eating, I do use it as a guide and I have definitely noticed a difference. When I took on this new healthy lifestyle, I was forced to find healthier recipes as opposed to my family classics.

Now, I know what you're thinking. "Turkey burger? Ewww. That sounds like a cheap boring alternative for an actual hamburger." First, there is nothing boring about this turkey burger. That's why I chose to call is jam-packed. It is full of flavor and deliciousness. Second, you should not eat this turkey burger thinking it is going to be anything  like a hamburger. It's not. It does not taste anything like a hamburger. I think it tastes more like a meatball if anything. Also, I chose to it mine without a bun unlike the traditional hamburger.

Instead of a bun, I chose to eat this "burger" with a fork and I eighty-sixed the yogurt sauce that the original recipe author, best-food, incorporated. I enjoyed mine with a simple baby spinach feta side salad and broccoli.

When buying your turkey for this, it is important to look for lean ground turkey. If it is not lean, there is really no nutritional difference between ground turkey and ground beef. As Dr. Gourmet explains in this article, the benefits of ground turkey over ground beef can be questionable. However, if you look for quality ground turkey breast, you will save a lot of fat an calories compared to ground beef.

I found lean ground beef at aldi. I love aldi and their "Fit and Active" brand stuff

Here is the recipe from best-food blog ---> Healthy Burger. I of course changed it up a little bit. Instead of bread crumbs, I used rolled oats. I do this in my meatloaf as well. It holds it together just as well and is gluten free! You'll see in my picture below that you can see the oatmeal. If that bothers you, quick cook oats is the solution. Those mix right in and you can't even see them. I also chose to use fresh Roma tomatoes instead of sun dried tomatoes; I am just not a fan of their flavor. I also left out some of the spices she called for and, of course, added extra garlic.

Jam-Packed Turkey Burger (Makes 3 good size patties)

3/4 lb. lean ground turkey

1 Roma tomato, diced

1/2 cup chopped green pepper

1/2 onion, chopped

1/2 tsp dried orengano 

2 cups fresh spinach, steamed 

1/2 cup crumbled feta cheese

1 tsp minced garlic 

⅓ cup dry oats

1 lg. egg

Salt and pepper to taste

Method:

This "method" is about to be so freakin easy it's not even funny. Pre-heat the oven to 375 degrees. Put all ingredients in a bowl--

Veggies. Not pictured, ground turkey, egg, oats, feta, and spices.

Be sure and "wring out" the spinach after you steam it. It can hold quite a bit of liquid. After you mix everything up (I had a picture of everything in the bowl but somehow I lost it) just form it into patties like you would hamburgers. 

Then guess what you do? Throw 'em in the oven. Set the timer for 25 minutes. Ground turkey is done when the center temperature is 165 degrees. Here is a great meat temperature cooking guide from Food Network.

You can pretty much tell if these are done by the way they look and feel (slightly firm) but you should always check meat with a thermometer before you dig in.

Told ya you could see the oats. I kinda like that you can see them.

And that's it. That's all there is to it. Of course you can serve them up on a bun, but they are just as delish without. Enjoy!

Southwestern Quinoa Stuffed Peppers

Okay, first and foremost, lets clear up the pronunciation confusion. Quinoa is pronounced keen-wah. I hear people struggle with the pronunciation all of the time, so there you go. You're welcome.

Also, in case you are unfamiliar with quinoa, check out this Food Network article all about quinoa here. As Katie Boyle explains, quinoa is a super food. Quinoa is often compared to rice, but it has so many more benefits than even brown rice. Although quinoa is higher in carbs than brown rice, it is significantly higher in protein, potassium, fiber, and calcium. One cup of quinoa versus one cup of brown rice has 24 grams of protein versus 5 grams, 80 mg of calcium versus 20 mg, 12 grams of fiber versus 3.5 grams, and 957 mg of potassium versus 84 mg. I hadn't heard of quinoa until last semester, so I decided to do a little bit of research of my own. Here is a great article about this history and benefits of quinoa.

I have mentioned before how delicious "stuffed"things are. I have also mentioned Stuffed Peppers so I figured I would let you all in on another delicious stuffed recipe with Southwestern Quinoa Stuffed Peppers. This recipe is not only delicious, it is also healthy. It's also completely vegan...although I am sure that it would be delicious with some pepper jack cheese on top :) If you do not like bell peppers, you can by all means eat the quinoa mixture by itself. I make this for lunch sometimes and eat it that way. It is also delicious hot or cold right out of the fridge. One more warning; quinoa can be a little bit pricey. Just be aware that the bag that it comes in is a lot bigger than it looks and quinoa expands even more than rice. A little bit goes a long way, especially in this recipe with all of the corn and black beans.

This recipe is inspired by Damn Delicious Blog but, as I tend to do, I tweaked it a little bit. I tend to like quite a bit of spices and seasonings in my food, and I did not think that this recipe called for quite enough. Also, her recipe calls for feta and pepper jack cheese, which I chose to leave out. I changed a few other things and if you want to compare the two recipes, here is hers--->Quinoa Stuffed Bell Peppers. Here is my recipe.



Southwestern Quinoa Stuffed Peppers
3 bell peppers--color does not matter. Red bell peppers look nice, but green are cheaper and taste pretty much the same.
1 1/2 cups cooked quinoa
3/4 cup black beans
3/4 cup corn
1 small can Rotel tomatoes (diced tomatoes and green chilis)
3 tablespoons fresh cilantro (optional)
1 tsp chili powder
1tsp cumin
1tsp garlic powder
1tsp onion powder
*These are just guesses for the amount of spices I use. Start with this amount and then taste it. Obviously, add more to taste.

Method
Preheat oven to 375 degrees. Combine all of the ingredients into a large bowl and mix well. Wash the peppers and cut the very top off of each of them. Spoon the mixture into each pepper. Place the peppers on a pan in the oven for 30 minutes.

And that's it. This might be the easiest thing to make ever. And it's so tasty. And pretty too.

As I said, it would be awesome with some pepper jack cheese all melted on top but I discovered this during my clean eating spree and cheese is totally not clean. Salsa is though and that too would be great on top. Enjoy!

Moist Delicious Carrot Cake

So it is no secret that I have a love for garlic and a love for food in general. Another fact that anyone who even kind of knows me is aware of is my fixation with sweets/desserts. I do not discriminate against any sweets; I love candy, cookies, brownies, pie, cake, and anything chocolate. However, if I had to choose between candy or homemade baked goods, I would go with baked goods all day long. I would even say that, while I enjoy cooking, I really love baking. There is just something comforting about baking something sweet and decadent from scratch.

One of my favorite kinds of desserts is warm cake with melty frosting on top. While I have nothing against a good ole boxed Betty Crocker yellow cake with a can of hydrogenated vegetable oil frosting slathered on top, it cannot compare with a homemade cake finished off with homemade frosting. I have a nearly  perfect recipe for homemade chocolate cake and chocolate frosting and an equally delicious recipe for a classic Southern red velvet with cream cheese frosting. However, back in November I started craving a different kind of cake.

Like any twenty-something-year-old girl, as soon as soon as the calendar hits October 1st I am ready to pull out my boots, chunky sweaters, and eat spiced everything. Pumpkin spiced lattes, pumpkin pie, Autumn spice coffee creamer, etc. We all know the list could go on and on. I am no different when it comes to craving that warm Autumny flavor. So it only makes sense that back in November I started to crave carrot cake. Not just any carrot cake though. I couldn't stop dreaming about the perfect homemade, moist, too dense for a paper plate, carrot cake topped with nothing short of the perfectly tart and sweet cream cheese frosting that can't help but seep down into the cake making it even more ridiculously moist than it already was. The only question was, "does such a recipe exist?" and "If yes, where can I find it?" So, I did what any one in search of anything at all does: internet. You know what I typed in the google search bar? "Moist delicious carrot cake" of course. And oh, did google deliver.

I found the most delicious carrot cake recipe, ever. Hands down. No competition. I found the recipe on foodnetwork.com of course from the one and only Barefoot Contessa. The Barefoot Contessa's recipe is a mixture of cinnamon, carrots, raisins, and the reason, I think, for all of the moist deliciousness: pineapple. Don't knock it til you try it. Trust me. This cake, paired with my cream cheese frosting, is no doubt my favorite Winter time cake. Here is my recipe for Moist Delicious Carrot Cake adapted from The Barefoot Contessa's Carrot and Pineapple Cake.

Moist Delicious Carrot Cake 
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 1/2 cups all purpose flour
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1/2 cup raisins(optional)
1 pound grated carrots
1/2 cup canned diced pineapple
1/2 cup finely chopped walnuts or pecans (Optional. For garnish)

Before I get into the method, I need to tell you the cardinal rule for making the perfect carrot cake: Round cake pans. A carrot cake made in one layer in a regular cake pan is just sad. A carrot cake is just supposed to be 2 round layers. The extra frosting in the middle of the layers just adds to the messy, gooey, moistness that is part of the carrot cake experience. I know that making layered cakes may seem like a hassle, it really is not as difficult as you may think. So, if you don't have round cake pans (I didn't before I made this cake) go out to the dollar tree and buy two round cake pans for 2 bucks.

Method:
First pre-heat your oven to 350 degrees.

Spray both of your cake pans very well with cooking spray. Then you must flour your cake pans. Learned this trick from my dad and I have not had a cake crumble trying to get it out of the pan since I put the spray/flour method into use. Even if you spray the crap out of those pans, the cake will still stick. You have to do both. Just sprinkle flour into both pans and spread it around by beating the sides of the pan on your hands until the bottom and sides of the pan is completely white.

before you do anything, put the raisins into a bowl with a cup of really hot water to plump. This just makes the expand a little and get soft.

Now beat together the sugar, oil, vanilla, and eggs until mixed thoroughly. In a separate bowl, sift together the flour, cinnamon, baking soda, and salt. It is really important to sift the dry ingredients, especially the baking soda, so that you don't take a bite of cake with a big clump of baking soda in it.

Now add the dry ingredients to the wet. Drain the raisins and toss them with 1 TBLS flour and add them to the mixture. Then add the carrots and pineapple.

Equally divide the batter between the two pans and bake for 50 or so minutes or until they look like this and a toothpick comes out clean.

Once the cakes are done, you have to let them cool completely. If you try and get them out of those pans while they are still hot, you are going to be very, very sad. Trust me. While they are cooling, you can stay busy by making the cream cheese frosting.

Cream Cheese Frosting1 package cream cheese, room temperature (You've gotta use the full fat kind. The other doesn't mix right. Plus, let's face it, this isn't a low cal recipe to begin with)
1 stick unsalted butter, room temperature
1tsp vanilla extract
About 2 cups powdered sugar (I actually do not know if that is the amount I use. I have never had a recipe for cream cheese frosting. Start with one cup and keep adding until it tastes right. That's what I do.

Method:
Cream the cream cheese, butter, and vanilla together. Then add the sugar and beat some more. Easy as pie...or cake.

Once the cake is completely cooled, it is time to get it out of the pan. This can be a little bit nerve wrecking, but don't panic. Take a knife and and slide it around each cake. Then take a plate or whatever you are going to serve the cake on and put it on top of the cake in the pan. Flip the whole thing over and the cake should come out perfectly. Now slather this layer down with half of that delicious cream cheese frosting. Then get the other cake and get ready for the trickier part. This time, I think that the best thing to do is try and flip the cake out of the pan into your other hand. Then carefully place that layer on top of the other. Then, obviously, frost this layer. After it's frosted, garnish with the pecans. And there you have it/

The good thing about Carrot Cake is that it doesn't have to be perfect. It is going to look messy. That's part of the beauty of Carrot Cake.

If baking just isn't your thing and you can't seem to make a good, moist, homemade cake, check out these secrets for baking perfect cakes and see if they help you. As I have said before, baking is a science. Don't lose hope.

Big thanks to Food Network, The Barefoot Contessa, and CookingLight.com

Stuffed Sweet Potatoes

My New Year's resolution was a little bit different this year. In the past, I have done vague things like "exercise more" or "eat healthier". This year, however, I decided to be a little bit more specific in hopes of being more successful. I decided to ban white carbs/starches. That may sound strange, but it is actually fairly simple. I stopped eating all bread, white potatoes, white rice, pasta, crackers, and excessive cheese. I also switched to almond milk as opposed to my usual choice of skim. My favorite almond milk is Silk UNSWEETENED Vanilla. It may take a little getting used to, but I think that it is delicious and with a fraction of the calories of regular milk, I'm willing to adjust my taste buds.

Contrary to that little food rant, this post is not about diets or almond milk. This post is actually about a delicious substitute for one of my favorite starches: potatoes. Because regular potatoes do not fit in white my "no white carbs" rule, I had to switch to sweet potatoes. Let me just say, though, that this was not a difficult substitution. I love sweet potatoes. And guess what? They are so so so much better for you than the regular spud. Sweet potatoes have more vitamins, fewer calories, and more fiber than regular potatoes. Don't believe me? Just see for yourself here and here. 

Now, what is this delicious sweet potato recipe that has me so fired up? I'm glad you asked. I am about to introduce you to one of the most delicious southwestern with a sweet kick, cheesy, filling and satisfying meals ever. What is it? Three words: Stuffed. Sweet. Potato. With greek yogurt "sour cream" on top. How could something with the word stuffed in the title not be delicious? Go ahead, try and think of something that is stuffed that is not delicious...Stuffed Peppers, Stuffed Shells, Stuffed Mushrooms, Stuffed Pork Loin. Yeah, that's what I thought. P.S. If you were intrigued by the sounds of Stuffed Shells, here's my recipe! You're welcome.

I got the idea for my stuffed sweet potatoes from Pinterest. With a little bit of tweaking (because tweaking is something I do best) I created a delicious stuffed potato that my roommates and I loved so much that I have made is 3 times already. Here is the original recipe from Ms. Gina Holmolka over at SkinnyTaste.com -----> Loaded Baked Sweet Potatoes

And here is my version of her recipe. It is pretty much the same. I just made a few tweaks and changed the servings to 3 for me and my roomies. Enjoy!

Stuffed Sweet Potatoes

Ingredients:
3 large sweet potatoes
1/2 bell pepper, chopped (Any color. Green are usually cheapest ;)
1/2 onion, chopped (about 3/4 cup)
1 tsp olive oil
3/4 cup cooked corn
1 cup rinsed black beans
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
3/4 cup pepper jack cheese
1 avocado, diced

Greek Yogurt Topping:
3/4 cup plain Greek yogurt
1 tsp chili powder
1/2 tsp cumin
tiny shake of crushed red pepper powder

Method:
Put sweet potatoes in a 400 degree preheated oven to cook for about an hour. I suppose you could cook them in the microwave if that is what you prefer. I just happen to hate potatoes cooked in the microwave.  Before you start the other stuff, mix the yogurt with the seasonings and stick it in the fridge. This will give it time to mix well with all of the seasonings. Greek yogurt can be substituted for sour cream in any recipe. You won't be able to tell the difference. Now sauté onion and pepper in the oil. When they are almost tender, add the corn and black beans and cover with the seasonings. When your potatoes are cooked through and are soft to the touch, remove them from the oven. Let them cool a couple of minutes so that you can cut them without totally burning yourself (trust me. I've learned from experience) Then cut them open and first  put some of the cheese in each one. YOu will be tempted to wait and put the cheese on top but, trust me, this is the way to do it. Once they are stuffed, they will be over flowing and the cheese will just get lost. PUtting it in first allows its to get all melty inside of the potato. Now, fill the potatoes with the onion/pepper mixture. Pop them back in the oven for just a few minutes to be sure that that mixture is still hot. When they come out, plate them up and top them with the "sour cream" and avocado. Salsa is also delicious on top.

And there you have it. I'm telling you, this is delicious. I know that there are some skeptics out there saying "Ewww. Sweet potatoes are sweet and won't taste right with this mexican mixture!" Well, I'm here to tell you that you are so wrong. Give it a try and prove me right. The sweetness of the sweet potato with the spicy black bean mixture and sour cream just works together. And the avocado on top really sets it off. Also, it is SO filling! Sweet potatoes are huge anyway and when you fill them with all of this deliciousness, it is too much to eat in one setting. I usually eat half for dinner and then save the rest for lunch or for a night time snack. Enjoy!

Thanks to skinnytaste.com for the inspiration.

Imitation is the highest form of flattery...

The old saying states that "imitation is the highest form of flattery" and I must admit that I concur. I must also admit that this saying could not be more true in the food world. When something delicious appears on the table at a pot-luck lunch or a gathering of friends, the creator of the dish is not going to leave the get together without first being asked (sometimes multiple times) for the recipe for the dish. This clearly means that the dish was enjoyed and that the other guests would like to duplicate it in their owns kitchens. Occasionally you will run into someone who does not want to share their "secret family recipe", an excuse that usually means that the cook is afraid that 1.) If everyone finds out how easy the dish actually is to make, he/she will look like an amateur in the kitchen, or 2.) If other people learn and master their prized recipe, the original cook will not longer be the only person able to make whatever the coveted dish may be. Most people, however, are more than happy to share their recipes, regardless of how "secret" they may be. These people understand the concept behind imitation being the highest form of flattery. 

There is one situation, however, where leaving with a delicious recipe may not be so easy: restaurants. Restaurants obviously make money by creating delicious dishes that diners can only enjoy in the comfort of a pleather booth. That being said, restaurant recipes are top secret. Thankfully, there are people and websites like CopyKat Recipes that are devoted to creating dangerously similar recipes for virtually all of our favorite restaurant dishes. I have used this site for a couple of recipes and they have all turned out pretty much identical. Back when it was still chilly outside, I got a craving for Olive Garden soup, salad, and breadsticks. Being in college, however, I did not want to shell out $10.00 plus a tip to go eat at Olive Garden. And that's when it hit me; "I'll bring Olive Garden to my very own kitchen!" Okay, it wasn't quite that cheesy. However, I did decide to look and see if I could find a recipe for my favorite Olive Garden Soup, chicken and gnocchi, and guess what? I totally found it. Guess what else? It was scary close to the Olive Garden version. Actually, I think it was exactly the same. 

As I said before, CopyKat Recipes is an amazing site filled with hundreds thousands of restaurant recipes. So, naturally, that is where I turned when looking for the perfect chicken and gnocchi soup.  Here is the link to the original recipe from CopyKat. Below is my modified version.

Olive Garden Chicken and Gnocchi Soup

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra virgin coconut oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 14-ounces free range organic chicken broth
• Salt
• 1/2 teaspoon dried parsley flakes
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast 
• 1 16-ounce package ready-to-use gnocchi (Don't be scared. This is available at Aldi and Kroger and it is cheap cheap cheap.)

Method

Get out a big soup pot and melt your oil. Although I listed coconut oil because it is amazing and so good for you, feel free to use olive oil as well. Add the oil and butter and wait until butter is melted. Then add the onion, celery, carrots, and garlic--sauté until tender. 

Add the flower and whisk it together with the oil and vegetables and cook for about a minute. Be sure and cook it that long so that your soup won't have a floury taste. Now is a good time to cook your gnocchi. Just throw it in a pot of boiling water and cook it until they puff up and are all floating on the top--it doesn't take long. Now add your chicken broth to the soup; I listed organic free range broth because that is what I prefer to use; however, if you want to make your own broth using chicken base or you prefer the canned stuff, go for it. Then add the half and half and let it all simmer for about a minute. Now it is time to add all remaining ingredients, including the gnocchi. Now let it simmer on low for about 15 minutes or until it is the right thickness*.

*If it does not seem thick enough, just add about two tablespoons cornstarch to half a cup of water and add a little bit at a time. Be careful because just a little bit will thicken the soup up quick. 

There you have it. It's that easy. I don't have to tell you to serve it with salad and breadsticks, right?

Thanks to CopyKat Recipes for this awesome recipe and of course to Olive Garden for being so delicious. Also, if you are curious about gnocchi and what it even is, here's a little run down on the italian dumplings.