So, saying it’s been awhile would be a bit of an understatement right? Life got a little busy! Anyways, let’s get on to the food, am I right?
I should start with saying that “spicy” is a stretch, as they have a teeny kick at the end. I tried this recipe as an alternative to the normal turkey burger, cause I’m always looking for something a little extra. I LOVED them. My husband…not so much, but what man likes vegetables hidden in already “fake” burger? So, without further adieu, here is my recipe for Spicy Zucchini Turkey Burgers (with greek yogurt sauce)!
Here’s what you’ll need:
For the burgers:
- I pound of ground turkey.
- 2 cups (lightly packed) zucchini. This could also be a “to taste” thing.
- 3 green onions, thinly sliced.
- 2 tablespoons of chopped, fresh mint.
- 2 tablespoons of chopped, fresh cilantro.
- 2 cloves of minced garlic. (Tip: Microwave garlic cloves for 5-10 seconds to get it easy out of it’s “skin”.)
- 1 teaspoon cumin.
- 1 teaspoon salt.
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne. (Or more if you’re looking for melting taste buds)
- 3 tablespoons of vegetable oil (for your frying pan)
For the sauce:
- 1/4 cup of sour cream.
- 1/3 cup of plain greek yogurt.
- 1 teaspoon grated lemon zest.
- 1 tablespoon lemon juice.
- 1/2 teaspoon minced garlic
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- A pinch on pepper.
Here’s what you’re gonna do.
- Mix all your burger ingredients together in a bowl until everything is nice and disbursed.
- With your hands, or a burger press if you’re fancy, make some patties.
- Heat up your oil, and fry those patties up!
- While those are cooking, mix all your sauce ingredients in a bowl.
- Once your turkey burgers are nice and cooked, throw some of the sauce on top and enjoy!
Here’s how mine looked prior to the cooking. I usually get hungry by the time it’s ready, and remember to take an “after” photo after I’ve already eaten. Woops!
Anyways, try it! Side with me or my husband and share your ideas if you try something a little different!
So, for the five years I have been with Brett, his birthday has never been something he’s made a big deal about, though now that I’m working full time, suddenly he hadn’t been able to stop talking about it. So, I was able to secure a day off, and thus make him a nice birthday dinner.
(I should also start by saying we’re in the process of moving, so our fancy camera got packed away, so we’ll make due with iPhone photos.)
Here is what you’ll need:
- Shell noodles (the big kind obviously. Stuffing the little ones would be a pain)
- 12 basil ‘chiffonade’ which is a fancy way of saying roll them up and cut them so they don’t bruise. I also had a few extra to garnish.
- 1/2 cup grated Parmesan cheese
- 2 cups grated Mozarrella
- 16 oz crumbled Feta (you could use ricotta, but I can’t ever find it so I make due!)
- An egg
- A jar of spaghetti or marina sauce
- A pinch of salt
- A pinch of pepper
Here’s what you’re gonna do:
- Preheat your oven to 350 degrees.
- Salt and boil up some water for your shells then toss those bad boys in there, for however long the box tells you. I did mine for 9-10 minutes.
- While those are boiling, mix together your three cheeses, your egg, basil, and salt and pepper.
- When the noodles are done, remove them from the hot water and run cold water over them. You want them to be cold otherwise when you grab one you’ll burn your hand and that’s never pleasant.
- In a 13×9 baking pan, spread a thin layer of spaghetti sauce over the bottom.
- Start stuffing your shells with your cheese mix.
- Top the shells with the rest of the sauce and some cheese. (Whichever of the three cheeses you like the most though I suggest mozzarella.)
- Cover them with tin foil and bake for 30 minutes. Then uncover and bake for 5 more minute.
- Wait impatiently as your house smells of melting cheese, but then enjoy!
I am in no way a professional. At all (though I wish I was). I don’t specialize in food photography, though that would be nice, nor am I any good at “dressing” food to make it look nice (I’ve no time nor patience cause I want it from the stove/oven to my plate then to my stomach as quick as possible). I’m all about the taste, simple as that.
I started baking with my mom as a kid, and from there I just took off. When I was in my early teens, I started cooking on my own and haven’t really stopped since. I love baking because there’s a science to it, it’s gotta be just right to come out right, and conquering that creme brulee is something to pat yourself on the back about. I’ve got a sweet tooth like no other, and there’s so many different types of everything. You can make just about anything into a cupcake if you tinker with it enough; I’m looking at you beer bacon cupcakes. Cooking on the other hand is all about adventure. That’s where measurements like ‘to taste’ come in, because you throw in whatever you think will taste good and hope it works out. I spend just about any free time watching drooling over the Food Network channel, then I pretend that my kitchen is ‘Chopped’ and see what I can come up with with what i’ve got left from last weeks trip to the grocery store. My kitchen is always a mess, and I wouldn’t have it any other way.
So here I am, twenty one years old, trying to find time after twelve hour work days to make something good to eat, and trying to share my good eats with anyone who wants to try them!
“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” – Julia Child
(Was the quote to cliche?)