Southwest Turkey Burgers with Avocado Sauce

I'm definitely on a "southwestern" kick lately, but I just love the flavors of the southwestern cuisine. This meal is uh-maz-ing!! Sauteed corn, peppers, onion, and lime juice mixed in with ground turkey made these burgers super juicy and flavorful. Next time I think I'll throw some black beans in, too. 

The avocado sauce may be the best thing I've ever topped a burger with. It's just genius. I'm definitely going to make it over and over again - for tacos, burritos, or just dipping tortilla chips into. Please, do yourself a favor and make these burger pronto.

Southwestern Turkey Burgers with Avocado Sauce
From Taste of Home
Makes 4 Servings
Printable Version


Ingredients
For the burgers:
1 cup fresh or frozen corn, thawed
1/2 cup chopped red onion
1 small sweet red pepper, seeded and chopped (I used a combination of frozen peppers from Trader Joe's)
2 teaspoons olive oil
2 tablespoons lime juice
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon oregano
1 pound extra-lean ground turkey

For the Avocado Sauce:
1 medium ripe avocado
1/2 cup sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 garlic clove, minced
1/8 teaspoon salt


Directions
In a large skillet saute the corn, onion, and peppers in olive oil until tender. Stir in the lime juice, garlic, salt, cumin, chili powder, and oregano. Cook 1 minute longer. 

Transfer to a large bowl and cool slightly. Scoop ground turkey into bowl with corn mixture and mix well. Form into four burgers (I actually made 6) and refrigerate for at least 3o minutes. 

Meanwhile in a small bowl mash the avocado and mix with sour cream, cilantro, lime juice, garlic, and salt. Refrigerate until serving. 

Grill burgers over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. 

Top each burger with 1/4 cup sauce and serve as desired. I topped mine with cheese, red onion and tomato. 

Yogurt Waffles

My husband declared these waffles the best waffles I've ever made. Coming from a guy who doesn't especially enjoy breakfast and hardly ever would choose waffles, this is a big deal. And I must agree with him, these waffles are really darn good. They are light and springy but very filling at the same time. I used greek yogurt and topped them with blackberries and raspberries. A lovely way to start the day!

Yogurt Waffles
Modified from Anne Strawberry (who adapted from a Whisk and a Spoon)
Printable Version


Ingredients
2 cups flour
1/3 cup sugar
1 tablespoon cinnamon
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 tablespoon ground flax meal
1 1/2 cups plain yogurt (I used Greek yogurt)
3/4 cup milk
2 large eggs, separated
3 tablespoons vegetable oil
1 tablespoon vanilla (I used my homemade vanilla extract, as pictured in vodka bottle)


Directions
Heat waffle iron. In a small bowl combine flour, sugar, cinnamon, baking soda, baking powder, and salt.

 In a large bowl combine the yogurt, milk, egg yolks, oil, and vanilla. 
Use a wire whisk or electric hand mixer to beat the egg whites to soft peaks. 

With a spatula gently fold the dry ingredients into the yogurt mixture until just combined. Batter should be a little lumpy. Fold in the egged whites until just incorporated.

Grease waffle iron. Cook the batter in batches until crisp and golden. Do not stack until ready to serve. Serve as desired. 
**Anne gave me the great ida to freeze the extras and toast later for a quick scrumptious breakfast! Thanks Anne! :)

30 Things to Make Before I Turn 30: English Muffins

My 30th birthday is one week away - EEEK! English Muffins were probably one of the most intimidating items on my list of 30 Things to Make Before I Turn 30. I love English Muffins, but am not a baker! However, I have come to realize over the past year that baked goods are really not that difficult, just more time consuming and laborious. These English Muffins were no exception. They took several hours and lots of steps, but overall were not hard to make. I am really pleased with how they turned out and the fact that I will have fresh, homemade English Muffins for breakfast all week. I finished them in the afternoon, so topped my first one with a cream cheese and olive spread. I am really looking forward to topping them with eggs for breakfast. Yum!

Homemade English Muffins
From Kitchen M
Makes 8 - 10 English Muffins
Printable Version


Ingredients
1 cup whole wheat flour
1 cup all purpose flour
2 teaspoons dry active yeast
1 teaspoon salt
3/4 teaspoon baking soda
3/4 reduced fat buttermilk
1 - 2 tablespoon water
Extra flour and cornmeal for dusting
Cooking oil (I used vegetable oil)

Directions
In a large bowl, combine all dry ingredients (whole wheat flour, all purpose flour, active dry yeast, salt, and baking soda) and mix well. 

Add buttermilk and water and mix with a wooden spoon until the mixture starts forming into dough. Turn the dough onto a lightly floured surface and knead until the dough is smooth, soft, and pliable. If the dough is too wet, add a little bit of flour. If it is too dry, add a little more water. Transfer the dough to a bowl and cover with plastic wrap. Allow to rise at room temperature for 1 1/2 hours or until the dough has doubled in size.

Sprinkle a large flat platter or a couple flat plates with cornmeal. On a lightly floured surface roll out the dough to about 1/4 inch. Cut the dough into 3 inch circles. I used a glass, but you could also use a 3" round cookie cutter. 

Place the circles onto the plates. Avoid working with the dough too much because it will get tough. You can gather the scrap pieces and combine to create more circles, but do not do this more than one time. Sprinkle cornmeal on top and allow to rest for 50 minutes.

Brush a large flat skillet with cooking oil. Heat to medium and place the muffins on the griddle so they are not touching. Cook on each side for 4-5 minutes or until golden brown. Flip and repeat the procedure on each side for 2 more minutes each. Remove from heat and allow to cool for at least 30 minutes. 

Horseradish Hummus

During a recent trip to Trader Joe's  I made a very good decision when I bought TJ's Horseradish Hummus. I usually go with roasted red pepper or the hummus with little pinenuts on top, but I thought I'd get a little crazy and try horseradish. Ooooooh my, it was so fantastic! Super zippy, tangy hummus. I was so sad when it was all gone that I had to make my own version at home the next week.

Horseradish Hummus

From 28 Cooks

Printable Version

Ingredients

1 can (15.5 ounce) garbanzo beans, drained and rinsed

1 clove garlic, minced

2 tablespoon lemon juice

2 tablespoons tahini

3 tablespoons freshly ground horseradish

1/4 cup extra virgin olive oil

Freshly ground pepper

Kosher salt

Directions

Place all ingredients in a food processor and process until well combined. Add salt and pepper to taste. Chill in refrigerator for at least 2 hours. Serve with crackers, pita chips, and fresh veggies or as a spread on sandwiches!

Cashew Curry Chicken

This was the most tasty dinner I've cooked in a while. Baked chicken covered in honey, butter, curry, mustard and cashews. Sweet with a little tang from the mustard and heat from the curry. The crunch from the cashews was the best part. I served it over quinoa because I am officially obsessed with it. 

Cashew Curry Chicken
Serves Two
Printable Version


Ingredients
2 chicken breasts
Olive oil
4 tablespoons butter
2 tablespoons mustard
2 tablespoons honey
1 tablespoon curry
1/4 cup cashews, chopped
Kosher salt
Pepper


Directions
Preheat oven to 400 degrees. Place chicken in a baking dish and season both sides with salt and pepper. Drizzle with olive oil. Bake for 15 minutes. 

Meanwhile in a small saucepan melt butter over low-medium heat. Stir in honey, curry, mustard and stir frequently until thickens into sauce. Stir in cashews. Take chicken out of the oven and pour the sauce over the chicken. 

Reduce temperature to 350 degrees and bake for 30 minutes. Spoon sauce over chicken and serve over rice or quinoa.