2 tablespoons finely chopped basil (sweet or thai)
2 teaspoons hot chili sauce (like Sriracha)
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
1 1/2 teaspoons fish sauce
1 pound ground turkey
2 egg whites
2 teaspoons oil, for brushing
For the spicy garlic sauce:
1/8 cup soy sauce
1/8 cup water
2 teaspoons fish sauce
2 teaspoons sugar
3 cloves garlic, minced
2 tablespoons grated fresh ginger
1 tablespoon finely chopped green onion
2 teaspoons hot chili sauce (like Sriracha)
2 teaspoons cornstrach
Make the sauce. Whisk all sauce ingredients in a small saucepan. Bring to a boil, then simmer for a minute or two until the sauce is thick enough to coat the back of a spoon (this happened really quickly for me! Don't walk away from your stovetop while you do this). Set aside.
Preheat the oven to 350 degrees F. In a large bowl, mix all meatball ingredients except for the oil with your hands (get messy). Roll the mixture into balls roughly 1-inch in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes, or until cooked through. Sometimes I put these under a broiler for a couple minutes too, depending on how brown they get.
Serve the meatballs with sauce and additional chopped basil and green onion, if desired.
To me, chili represents one of two things: chilly winter nights and football season. Things are cooling off here in Colorado, and it felt about time to try my first chili recipe of the season. Trinity, a very dear friend of mine, came up with a brilliant idea of a chili cook-off. She unfortunately lives 16 hours away, so we instead made our chili dishes remotely using our webcams. We had a few choppy technical difficulties, but overall I think our chili-cook off was a success! Although we couldn’t try each other’s chili submissions, I am standing firm on the fact that my chili was the best.
If you have never made chili before, try not to be too intimidated by the amount of ingredients a good chili recipe calls for. Each ingredient plays its part in creating a masterful bowl of chili, but keep in mind that you can play with spices here and there. Be sure to taste the chili often while you’re seasoning and customize it to your own likes and dislikes.
I especially like this recipe because it is lower in fat content than a lot of chili recipes (I can justify loading on the sour cream), and you won’t even miss the flavor of beef. The seasonings alone do a good job of masking the fact that this is turkey meat and not ground beef and with the addition of the Worcestershire sauce, you’ll never miss it.
1 or 2 jalapenos, seeded and diced (include the seeds and membrane if you like heat!)
3 small zucchinis, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
1 can black beans (optional)
1 can kidney beans (optional)
Salt and freshly ground pepper, to taste
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, worcestershire, coriander, oregano, chili powder, black pepper and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is has very little pink in it.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add tomatoes, beans, brown sugar and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion, jalapeno and green bell pepper, stirring occasionally until the onion is translucent and bell pepper is lightly browned, about 5 minutes. Add onion and peppers to the chili, and continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, lightly salt and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water if necessary.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve and enjoy!
Cook everything on low in a crock pot and bring your simmering chili to your next pot luck or football party. Supply a bowl of sour cream and Fritos Scoops and watch the chili disappear.
I’m a burger ADDICT. Lately I have experimented with healthier burger options. I have this belief that with meats like turkey or buffalo, you sacrifice a lot of flavor in a burger patty. Lordy, lordy, he hath proven me wrong!
I never thought I would see the day when I, Foodie McBooty, falls in love with a turkey burger! I am happy to announce that HEALTHY and FLAVORFUL characteristics do exist in one entity. (Who knew?) This (incredibly) messy burger is packed full of southwestern flavor. Granted, I have never been to the “Deep South”… but if Texas had a taste I’d imagine this is what it would taste like.
Because these are so messy, I recommend carving out the guts of the top part of the bun. That should help control some of the damage and save the salsa and crema from falling onto my lap.
I dream that some day I will have a decent picture of this absolutely amazing turkey burger. Until then, trust me here and let your photo imagination run wild!
Combine the onion, avocado, tomatoes, and cactus. Add the garlic, cilantro, cumin and chipotle pepper sauce. Mix well. Add lime juice and combine. Place in the fridge until ready to use.
For the burgers:
In a large bowl, combine turkey, chorizo, tortilla chips, soy sauce, pepper, parsley and Worcestershire sauce. Form into large balls, flatten and shape into a size that is slightly larger than your buns (they will shrink a bit when they cook!)
Place burger patties on the grill. 6-8 minutes on each side. After turning place the pieces of monterey jack cheese on each burger -- Once cooked, the internal temperature should be 170 degrees. Put the rolls on the grill and close the lid until the cheese is melted and the rolls are toasted.
While these cook whisk together a few scoops of crema and chipotle hot sauce (to taste).
Put the burgers on roll bottoms, top with salsa and crema and cover with gutted roll tops.