Home Made Turkey Burgers
- Ground turkey, 1lb
- Onions, diced (about a palm full)
- Red and green peppers, diced (about a palm full worth of both)
- EVOO, about 2 tbsp
- McCormick‘s perfect pinch roasted garlic and bell pepper seasoning, approximately 1 tbsp
- Gluten free bread or buns, I used Udi’s
- In a bowl, add the diced onion, peppers, EVOO, and seasoning. Get dirty and mix the ingredients with your hands!
- Shape your turkey burgers. Trick, press down in the center of your burgers (a step I forgot to do during this batch). The reason you do this is because the meat tends to rise and get very thick, so it actually evens it out, allowing the burger to cook evenly.
- Why use EVOO? Turkey burgers can often be dry, so the olive oil keeps it nice and moist I’ve noticed.
- Lastly, I start my turkey burgers on tin foil and once it cooks for a few minutes I remove it from the foil. I do this so the burger doesn’t lose its shape when first put on the grill.
Since it was such a beautiful day out last Friday and my boyfriend and I both had off of work, we decided to grab some beers and grill out. My boyfriend prefers red meat over turkey, so he made his own. We also grilled up sliced red and green peppers (with EVOO and garlic powder). It was an excellent afternoon of grilling.
Of course it helps when you have someone hunky doing the grilling 😉
HELP! Does anyone have any recommendations for good gluten free beer? I’ve been afraid to buy a whole case, since if I hate it I really would rather it not go to waste. I’d love any suggestions!
Gluten Free Spinach and Mushroom Quesadilla
Alright, since I have started this gluten free journey, I’ve learned a few things. The first thing I learned…I am awful with diets. I failed after day 4. Second thing I’ve learned…I actually could feel a difference after 3 days. The last thing I learned, I should probably stop eating gluten. In an effort to not feel like I’m losing out on all of the things I love, I’m really trying to work with some alternatives.
For those of you who have gluten allergies, I’m sure you know the uncomfortable symptoms caused by eating gluten. For the 3 days that I successfully went gluten free, I felt great. I wasn’t tired, I didn’t feel bloated, and my stomach didn’t hurt. Not even a little bit! Now, after I ate bread on day 4, I felt terrible. My stomach was in pain, I felt bloated, and extremely lethargic. Yesterday, I went gluten free for breakfast and lunch, but not dinner. I succumbed to the temptation of pizza. Again, I felt terrible. ALL night long. Hopefully, I have learned my lesson.
On to the recipe! This gluten free quesadilla was so good! You can obviously use any veggies in a quesadilla, but I just went with what I had in the fridge since I don’t want things to go bad.
- Mexican cheese blend,I used Wegmans, which is gluten free
- Brown rice tortillas, from Trader Joes, gluten free
- Onion, diced
- Salsa, gluten free and organic, I used Trader Joes again (Believe it or not, this salsa is better then any salsa I’ve ever had!)
- Saute your mushrooms, spinach, and onion until cooked.
- Take out 2 tortillas and add cheese to both sides facing up. You can either melt the cheese in the oven or in the microwave.
- Top the veggies on the tortillas/melted cheese and put together.
- Instead of using sour cream and salsa, which I always do. I decided to opt for a more healthy choice. I just mixed together salsa and avocado for a quick “guacamole”.
Gluten Free Tomato Basil Pasta
This was my first time EVER trying a gluten free pasta. Surprisingly, it wasn’t flavorless. Although it had an interesting consistency, I was actually really impressed.
- Gluten free pasta, I used Trader Joes gluten free/organic brown rice spaghetti
- Cherry tomatoes
- Fresh basil, about a handful
- Italian seasoning
- Garlic, 2 cloves
- Salt and pepper, to taste
- Parmesan cheese (gluten free)
- Extra virgin olive oil
- Cook pasta according to directions.
- While the pasta is cooking, add approximately 2 tbsp of oil to a pan and heat. Mince the garlic and add to oil, about 30 seconds.
- Add the tomatoes and cook until they look a bit wilted. Add the basil and cook for about 1-2 more minutes.
- Drain pasta and add to tomatoes and basil. Add spices and parmesan cheese, mix, and you’re done!
Gluten Free Spinach and Mushroom Grilled Cheese
Alright, here is one of the gluten free meals I made for today. I’m actually impressed on how tasty the bread was. I was nervous that it was going to taste like cardboard, but I was proven wrong! Of course, just like my childhood days, I ALWAYS have to have tomato soup with my grilled cheese. In this case, I used a prepackaged gluten free/organic roasted tomato and red pepper soup from Trader Joes.
- Udi bread (gluten free)
- Spinach, organic
- Mushrooms, organic
- Sargento provolone cheese (Sargento cheeses are gluten free, except for some of their dips. Visit their website for more product info)
- Wegmans unsalted butter (gluten free)
- Grilled cheese is pretty simple, but I’ll give directions anyways. Butter both sides of the bread and place on a pan on medium heat. If you would prefer lower calorie grilled cheese, you can skip EVOO or butter and toast the bread and broil the cheese in the oven or toaster oven). However, I like my butter. If I’m going gluten free, no need to give up my butter 😉
- In a separate pan, on medium heat, saute your mushrooms and spinach in extra virgin olive oil.
- Once your grilled cheese has light brown, flip over.
- Add the cheese to the sides that are already browned. I used one slice per side. Cover the pan so the cheese melts and the heat is locked in.
- Add the cooked mushrooms and spinach.
- Pair your grilled cheese with any side!
Garlic Whipped Potatoes
I really, really, really love mashed potatoes. If I had a bowl of mashed potatoes in front of me, I would die happy (after I consumed them, of course). Super easy and they have great flavor!
- bag of potatoes (I used Russett)
- garlic, to taste (either powdered or fresh garlic in a garlic press)
- green onions, diced
- sour cream
- salt and pepper (I did not add pepper in this batch since my boyfriend is not a fan of pepper)
- In a large pot, begin to boil water. While the water starts to boil, peel the potatoes.
- My “rule of thumb” for making potatoes is peel two potatoes per guest. If there are 4 people, I will peel 8 potatoes. I do this mainly so that we’re not short any potatoes and there is almost always left overs. YUM.
- After peeling each potato, cut them in fourths and add them into the pot of water.
- Boil the potatoes until a fork can poke the potato and won’t pull the potato with it or might slightly break apart the potato. Essentially, until the potato feels soft.
- When you feel they are the right consistency, drain the potatoes and put them in a mixing bowl.
- Add about half a stick of butter (or to taste) and the sour cream. I used about 3/4 of a 16oz container of sour cream. Again, these are all measurements to taste. Add your pressed or powdered garlic to the mixture. Blend until well combined.
- Dice up green on and mix into the potatoes and add some to the top for garnish. Enjoy!
The boyfriend and I had tacos last night and had some leftovers. Of course, taco meat and taco ingredients can’t go to waste and I didn’t really want tacos agaiinnnn, so I stuffed the ingredients in peppers and baked them. SO GOOD. Who would have thought!?
- peppers (I used red and green)
- taco meat (I used ground turkey (recipe here) for me and ground beef for the boyfriend)
- taco seasoning (for the ground beef or in the turkey)
- chopped onion
- chopped green onion
- taco cheese blend
- taco sauce
- shredded lettuce
- hot sauce (franks)
- sour cream
- Preheat oven to 350 degrees.
- Cut of the tops (stem side) of however many peppers (I used 2) and hollow them out.
- Add all of the ingredients to the peppers. I layered the cheese to ensure extra cheesiness!
- Bake the peppers for approximately 35-45 minutes.
- I filled all of the ingredients to a little above the top and it actually baked down about 1/2-1 inch. I used that space to add all of the goodies, like lettuce and sour cream!
Crab Mac and Cheese
Three things I thoroughly enjoy all wrapped up into one casserole…pasta, cheese, and crab. um YUM.
- Butter for the pan
- 12 ounces macaroni
- 1 ¾ cups whole milk
- 2 cups heavy cream
- 2 teaspoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup (packed) grated fontina cheese
- ¾ cup cheddar cheese (I used white cheddar)
- ½ cup (packed) finely grated Parmesan cheese
- ¼ cup (packed) grated mozzarella cheese
- ¾ cup ricotta cheese
- 10 ounces Dungeness crab meat
- 4 TBSP breadcrumbs
- 2 TBSP unsalted butter, cut into 8 pieces
- Preheat the oven to 450°F.
- Butter a 9 x 13 x 2-inch glass baking dish.
- Cook the noodles in a large pot of boiling salted water until tender but still firm to the bite, stirring frequently, about 5 minutes. Drain well (do not rinse).
- Whisk the milk, cream, flour, salt, and pepper in a large bowl to blend.
- Stir in the fontina, cheddar, Parmesan, mozzarella, and ricotta cheeses.
- Add the macaroni and toss to coat then fold in the crab meat.
- Transfer the macaroni mixture to the prepared baking dish. Sprinkle breadcrumbs and place butter pieces on top of breadcrumbs.
- Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 15 minutes. Let stand for 10 minutes.
For Next Time:
In order to buy crab meat in the store, I had to buy it by the pound. Well, I felt it was necessary to use the ENTIRE pound in the mac and cheese. DON”T do that. As much as I love crab, I could barely taste the noodles and cheese. That being said, the flavor was still really good! Also, I would probably use less liquid. I found there was way too much so I didn’t even use it all when I added it to the dish. I also would probably top the casserole with more cheddar cheese and bread crumbs.
Original recipe: Northwest Noshings and Ramblings