i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂
so, I knew tonight I wanted to make some turkey burgers…
I browsed around the internet looking for recipes, and found one that looked pretty delicious…
but… if you know me at all – you know that no recipe is safe from my tweaking…
so here goes:
1 lb ground turkey
1 heaping cup of feta cheese (crumbled)
1 egg white
1/4 cup panko crumbs
1/4 cup chopped red onion
2 tbsp. greek seasoning. that I made. from another site, and of course tweaked… link to follow after this recipe.
mix it all together and make your patties and grill or cook in pan until temperature is 165
(that part is pretty straightforward and non-tweakable)
they. were. DELICIOUS.
omg I took a bite and was in food heaven.
so, the original recipe called for mint, oregano, and pepper… I don’t have any mint.
so I was like… hmmm… greek burgers?
(but, of course, I don’t have any of that either… ) SO I MADE SOME!!!
based off this recipe:
I did tweak it a bit.
1 Tbsp + 1 tsp Oregano
1/2 tsp Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Black Pepper
2 tsp Parsley
2 tsp Paprika
1 tsp Cinnamon
1 tsp Ground Nutmeg
1 tsp Thyme
really the only thing I changed was that I used Smoked paprika and added 1 tsp of grated lemon peel
and threw it in a spice grinder
pretty yum, and DEFINITELY made the flavor stand out in the turkey burgers
I topped them with some tzatziki style sauce…
but I don’t like cucumbers.
so I mixed:
3/4 cup plain greek yogurt
1 tbsp. dried dill
1 tbsp. minced garlic
2 tbsp. lemon juice
mix well and serve on top the burgers.
I also put a tomato slice, some lettuce and some sliced white onion on the bun.
I served with a salad that I made a lemon vinaigrette to top!!
6 tbsp. extra virgin olive oil
6 tbsp. lemon juice
1 tsp oregano
1 tsp minced garlic
1/2 tsp ground black pepper
I put in a mason jar and shook well.
so light and delicious.
it was an amazing dinner that I wolfed down much too quickly to take a picture of the entire thing, but here’s the burgers that I had leftover!! 🙂
Mom asked what this was called… “Spaghetti Squash and stuff” was my response…
she said “spaghetti squash and stuff?” and I said , “yes”, she said, “well it’s really good…” and A said “it’s f’n delicious!!!” husband said “it’s just so good that I haven’t wanted to stop eating to tell you that”
1 medium/large spaghetti squash
1 medium onion
1 small red pepper
2 tbsp. minced garlic
2 tbsp. butter
2 tbsp. flour
1 1/4 c almond milk
5 oz gruyere cheese (shredded)
12 oz chicken – cut into small pieces
1 c frozen spinach/kale (thawed)
1 tbsp. olive oil
2 tbsp. balsamic vinegar
salt, pepper to taste
preheat oven to 375*F
cut your spaghetti squash in half and scoop out the seeds.
take a jelly roll pan and line with foil, coat with olive oil, brush both halves of spaghetti squash with olive oil – inside and out
pop into the oven for 35 minutes
there are SEVERAL ways to get the squash to it’s ready point, I just choose this one… it works for me, and it doesn’t leave my veggie mushy inside… nothing worse than mushy spaghetti squash. . . totally ruins the dish.
I needed to pull out my Cuisinart food processor to shred my cheese, cuz i’m much to lazy to stand there and hand grate it.
after I did that, I was cutting up my onion and looked over at my lonely Cuisinart and said huh… screw this and I threw in my onion & pepper to the empty bowl and used my regular blade to get it allllll nice and little… I thought it might have been TOOOOOO little, but it turned out to work very well!!
throw your butter in a pan and melt it — and after it is melted throw in your onion, pepper, and garlic.
sauté that up until desired done-ness.
take your kale (or spinach… I happened to have frozen kale – so I went with it) and toss that into your pan
cook a few minutes more, mainly until the kale/spinach is nice and steamed
throw in your flour… stir very well, let cook for another minute or so, lower heat and add your almond milk (or whatever milk you choose to use)
make sure to stir that very well also.
throw in your shredded cheese and stir it up while it’s melting… I will have to admit that the cheese took longer to melt than I thought it should have… (read: longer to melt than any other time…but I suppose that’s cuz I had so much stuff in there)
add in the spices you wish – salt, pepper, this, that, the other… I added some crushed basil leaves (because I didn’t have any fresh)
((actually, my version of setting aside – was : at this point my spaghetti squash was done, you SHOULD wait for it to cool a little before trying to get all the ‘noodles’ out, but I didn’t… I greased a 9 x 13 baking dish, and scooped the squash into there, and then poured my cheese sauce on top of it while I was waiting for my chicken to cook.
to cook the chicken, I cut it into bite size pieces and threw it in the pan with a tbsp. of olive oil and the 2 tbsp. of balsamic vinegar. cook until done, and then mix everything together.
at this point, because I could never go vegan and give up cheese – I sprinkled some parmesan/romano on the top of the dish.
and then I threw it in the oven for 25 minutes, and then broiled it for 3 minutes (b/c I was too impatient to wait for 5)
it was delicious.
served about 6 people, and honestly I don’t realllllly want to take the time to do the calorie and nutritional info, b/c why start doing that now? right?
I know we did!!