A Delicious Mistake

Today was such a fun day! I didn’t think I had any plans, but after we left some stuff behind where we babysat last night (HI NINA!), I found myself in my old neighborhood in the North suburbs of Chicago. I called my mom to see what she was up to today, and it turns out she was meeting my sister for brunch, so I got to have brunch with my mom and sister! I walked into The Bagel and who should I see but Fancy, our favorite blog commenter (who should have a food blog, even though she doesn’t thinks she should). It was so good to see her since we were like family in college and I hadn’t seen her in YEARS! Then, my sister and I got to go shopping for her (which we never get to do), and then Adam and I went to the grocery store.

WHEW! What an eventful day! While at brunch, my mom gave me a recipe for turkey burgers that I just had to try, and then later emailed the full recipe. She was right. I had to try them! When we went to the grocery store, we bought the ingredients. We got home, and I started cooking. I put what I thought all the ingredients were in my mixing bowl, and formed patties, and started cooking the turkey burgers. They did not look right. I went to flip them, and they were way too soft. Then I realized: I forgot the bread crumbs! SO when you make these burgers (and you absolutely have to IF you eat turkey!), make sure you put the bread crumbs in! We ate our “burgers” patty melt style on toasted bread with spicy (fat free) mayo.

I messed up, but still so delicious!

I messed up, but still so delicious!

Grilled Turkey Burgers with Sweet Pickles

(From Sara Foster, House and Garden)
Serves 4
1 1/2 pounds ground turkey
1/2 cup fresh bread crumbs
3 tablespoons mayonnaise
2 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce, such as Texas Pete or Tabasco
2 scallions, minced (white and green parts)
4 fresh basil leaves, thinly sliced
1 teaspoon sea salt, plus extra to taste
1/2 teaspoon freshly ground black pepper, plus extra to taste
4 whole wheat hamburger buns, lightly toasted
Sweet pickle slices
1 tomato, cored and sliced

Prepare a hot fire in a charcoal or gas grill. (Or just before you’re ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.) Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.) Form the meat mixture into four 1-inch-thick patties. Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they’re just done. Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes. To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top. Serve with mustard and mayonnaise on the side.

For my WW friends, these are 5 Points® a piece, 6 with bread.

I did not use tomato or sweet pickles on the burgers, mostly because I couldn’t find good tomatoes and i hate sweet pickles. The flavor in these was downright incredible. They don’t scream “GREEN ONIONS” or “BASIL” but rather have very subtle flavors. I might actually make these, correctly, again this week! I made a sriracha mayo to put on top (1 tsp. sriracha and fat free mayo), but they really didn’t need it.

Not just sweet potatoes, garnet yams!

Not just sweet potatoes, garnet yams!

We went to a local international produce market for groceries today, and much to my delight, they had garnet yams! They have such an incredible flavor, and are so much easier to cut than regular sweet potatoes. I dusted the sweet potato slices with cumin and baked them at 425 for about a half hour, until the smoke alarm told me that the thinner slices were burning!

You’ll get to meet a member of our extended family this week! My mom and stepdad are going out of town for a few days and we’re watching their dog, Stella. She’s a goldendoodle and absolutely adorable! Luckily, she and Raven get along well!

Since it’s Sunday, I’m off to watch Flight of the Conchords and work on a bit of a surprise for my 100th post on Wednesday!

Have a great night and I’ll “see” you tomorrow!

Holy TGIF, Batman!

What a long week!! I managed to develop a cold last night… (darn students! Always blame the students!) Anyway, I got home early and all I could think about was how much I wanted some spicy sushi to help clear my head congestion. Adam and I re-visited a favorite place, and got some old favorites, as well as a new roll that is sure to become a favorite! Since everything we got (literally, everything) was spicy, we decided to get SOMETHING that wasn’t spicy and decided on something called an American Eagle roll. It was freshwater eel, avocado, and cream cheese, rolled up in a rice-free roll, and then the whole thing was tempura-ed. NOT your healthfood item, but also FANTASTIC! (Doesn’t that suck sometimes?)

After a light-eating day complete with leftover pinto bean burgers shared with my friend Heidi (HI HEIDI!), I probably over-did it a bit at dinner, but what’s that old saying? Feed a cold? Yep, that’s what I’ll do.

We tooled around Best Buy after dinner, then came home to find the cutest thing ever. So, on this freezing cold Friday night, I leave you with:

they really are the best of friends

they really are the best of friends

Please make sure to check out Meghann’s Team in Training page to help her earn money for the Leukemia and Lymphoma Society! She’s training for a race that I’m certain I could NEVER do… so the least we can do is help her out!

Happy Weekend!

Evening of Appetizers

Last night, my best friend Lizz hosted a jewelry party, and unlike the corporate types of jewelry parties (Cookie Lee or Silpada) this was one woman who makes the most beautiful glass pieces, then sets them into jewelry. I bought a gorgeous ring and pendant!

Beautiful ring

Beautiful ring

Even prettier pendant

Even prettier pendant

Lizz and I had decided earlier in the week that we would order a veggie-filled stuffed pizza for dinner, but first, we worked on the munchies for the party, and I made Buffalo Chicken Dip. It’s one of my favorites!

Buffalo Chicken Dip

Ingredients

1 cup sour cream

1 8 oz brick cream cheese

1 packet ranch dressing mix

1 can chicken breast, drained

1/2 c. shredded cheddar cheese

1/4 c. Frank’s Red Hot Sauce

Directions

Combine all ingredients in a microwave-safe dish. Microwave on high heat until cream cheese is melted, and stir well. Serve with crackers, tortilla chips, or any other dippable item.

Originally, this was a Weight Watchers recipe, so it was all fat-free products. I actually like it better with the fat free products as they maintain a more liquid texture when warm, but the high-fat version was also fantastic!

In addition to my dip, we had salsa and tortilla chips, a veggie tray, and the most decadent dessert: chocolate covered oreo balls. Lizz was kind enough to pass on the recipe:

Chocolate-Covered Oreo Balls

Ingredients

1 package Oreos

1 brick cream cheese

2 bags semi-sweet chocolate

1 bar white chocolate

Directions

Smash the Oreos to smithereens. Mix thoroughly with cream cheese. Refrigerate this mixture and then form into quarter-sized balls. Melt the semi-sweet chocolate, and dip the Oreo mixture balls into the melted chocolate. Decorate with melted white chocolate.

They come out something like this:

mmm... balls...

mmm... balls...

_

_Please ignore my sweatpants complete with cat hair!

More dinners to come this week…