Italian Turkey Burgers

I was feeling adventurous last night and decided to make up a recipe for our turkey burgers. I didn't want something same old, same old blah blah so I winged it. We were definitely rewarded! I personally would slightly reduce the Italian seasoning and add more mozzarella (I love me some cheese), but hubby thought that they were perfect!

Italian Turkey Burgers

Prep Time: 5 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

1 lb lean ground turkey 

1 1/2 tsp Italian seasoning

2 cloves garlic, minced

1/2 cup finely shredded mozzarella cheese

2 TBS grated parmesan

1/2 tsp Kosher salt

Olive oil for sauteing 

Directions

Heat olive oil in a skillet or grill pan over medium heat. 

Combine all ingredients (except oil) in a bowl. Form patties. Cook for about 5-7 minutes on each side. I cooked mine on each side for about 5 minutes and then put them in the oven at 350 for 10 minutes. They were perfectly cooked!

Enjoy!

Open-Faced Cheddar Burgers

The original recipe was recently in February 2011 issue of Rachael Ray's magazine. It's kind of a cross between Welsh rarebit and a burger. Now, the original called for ground sirloin, but you know I love my ground turkey. It also called for 2 lbs of said sirloin. Um yeah that makes a 1/2 lb burger per serving. Don't you think that is a little excessive? I cut it down to 1/4 lb portions and they were perfect. Also while it called for a stout beer (she recommends Guinness), I used Foster's Premium Ale since it was the darkest thing I could find in a single serving-type portion. We aren't big drinkers here, much less would we be consuming 5 additional bottles of Guinness anytime soon. Yuck! I would definitely be interested in trying it with ground sirloin and stout next time!

Photo from Rachael Ray Magazine 

Open-Faced Cheddar Burgers

adapted from Rachael Ray Magazine

Prep Time: 20 minutes

Cooking Time: 30 minutes

Servings: 4

Ingredients

1 lb ground turkey

1 1/2 TBS worcestershire 

1/2 TBS dried parsley

1/4 tsp ground black pepper

1/2 tsp Kosher salt

2 TBS butter, plus some softened

1/4 cup chopped onion

1 clove garlic, minced

4 slices 1" thick white bread (French or Italian would work well)

1 TBS flour

1/2 cup dark ale (I used Foster's)

2-3 dashes Tabasco

1 tsp ground mustard

1 cup grated extra sharp cheddar cheese (yellow, not white)

2 eggs, beaten

Directions

Heat a cast-iron, heavy skillet or grill pan over medium-high heat. In a bowl, combine the turkey, worcestershire, salt, pepper and parsley. Form 4 patties, thinner at the center for even cooking. Spray or rub with olive oil and place in the pan. Cook for about 10-12 minutes, flipping once.

Preheat the broiler. Put the bread slices on a baking sheet. Toast the bread on each side until lightly golden. Spread the softened butter on each side once you remove it from the oven.  Leave them on the baking sheet.

In a saucepan over medium heat, melt 2 TBS butter. Add the onion and garlic. Cook until translucent and soft, about 10-12 minutes. Sprinkle flour in the pan and cook for a minute. Lower the heat to medium-low, stir in the beer, Tabasco and ground mustard. Stir in the cheese until melted. Add the eggs and stir constantly until the sauce thickens. 

Place each burger on top of a slice of toast and pour some sauce over it. Place under the broiler until the sauce browns. 

Enjoy!

 

Italian Beef Sandwiches

Another thumbs up from the hubby on dinner! This smelled amazing while cooking and tasted just as good. I definitely don't recommend leaving it for longer than 8 or 9 hours on low. I left mine in for almost 11 and it wasn't as tender as I would have liked. Hubby ate the leftovers for lunch the next day!

Italian Beef Sandwiches

adapted from AllRecipes

Prep Time: 10 minutes

Cooking Time: 8-9 hours

Servings: 6-8

Ingredients

3 cups low sodium beef broth

1/2 tsp ground black pepper

1 tsp dried oregano

1 tsp dried basil

1 tsp onion powder

1 tsp dried parsley

2 cloves garlic, minced

1 bay leaf

2 packages dry Italian dressing mix

2 1/2 lb chuck roast

Hoagie buns (not pre-sliced)

Sliced Provolone cheese

Directions

Place the roast in the Crockpot. Add the rest of the ingredients to the pot, starting with the dry ingredients (except bread and cheese).

Turn the Crockpot on low and cook for 8 hours. 30 minutes before you are ready to eat, shred the meat and add it back to the juices. 

Slice the bread open almost completely. Add some meat and top with one slice of cheese. Put under the broiler for a few minutes until cheese is melted. 

Enjoy!

Aunt Cindy's Beef BBQ

Oh yum. This was so delish. My aunt always made this one of the nights before Thanksgiving when we traveled to her house. It definitely brings back fond memories. It does take a little time, but I think it could be converted into a slow cooker meal. In fact, I think next time I make it I will try it in the slow cooker. We serve it on buns with some mac and cheese. My mom likes it with a dollop of coleslaw on top. What can I say? She's a yankee! 

Aunt Cindy's Beef BBQ

Ingredients

2 1/2 lb beef brisket

1/2 cup water

1/4 cup dark corn syrup

1/4 cup ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire

2 TBS yellow mustard

2 tsp instant coffee granules

1 tsp salt 

1/4 tsp black pepper

1/8 tsp Tabasco

Directions

Preheat the oven to 325.

Wrap the beef brisket in heavy foil, place in a 9x13 dish and bake for one hour. Remove the brisket from the oven and cut off the fat layer. 

Combine the other ingredients, heat to a boil and then simmer for 5 minutes.

Place the brisket back in the pan, top with sauce and cover pan with foil. Bake for another 2 hours. Shred meat with two forks. 

Enjoy!

Shrimp Po'Boys

I have made these before and we love them! I usually serve them with hushpuppies (not homemade). I also serve it with a vinegar based coleslaw. I am the only one that eats the slaw, but that is okay - more for me! If you are a fan of tarter sauce, I do recommend the one with this recipe as it is delicious.

Shrimp Po'Boys

adapted from Cooking Light

Ingredients

Po'Boys

1 lb peeled and deveined large or jumbo shrimp

2 tsp cajun seasoning

2 tsp olive oil

4 hoagie rolls

shredded romaine (optional)

sliced tomato (optional)

Tarter Sauce

1/3 cup reduced-fat mayonnaise

2 TBS sweet pickle relish

1 TBS chopped shallots

1 tsp capers, chopped

1/4 tsp Tabasco

Directions

In a small bowl, combine all ingredients for the tarter sauce and chill.

In a medium bowl, toss the shrimp with the cajun seasoning. I do recommend using the larger shrimp as the small and medium size don't stay on the bun very well. 

Heat the olive oil in a skillet over medium-high heat. Add shrimp and cook until done. 

Slice rolls and add tarter sauce, lettuce, tomato and shrimp.

Enjoy!

Hot Browns

So this is something that I remember having as a kid. I think my parents took us to have them in Kentucky, but I don't think it was at the Brown Hotel. Anywho, these are delicious, but not low-fat or heart-healthy. The recommended serving is for 2 pieces of toast, but it's so rich that you may only be able to eat one. The original also calls for tomato which I ditched because 1. I don't like cooked tomatoes unless they are chopped up and mixed in something and 2. No one else likes cooked tomatoes in my house. I also put the bacon under the Mornay sauce, but if you want it crispy just lay it over the top after broiling.

Here's a little history lesson on the Hot Brown from the Brown Hotel's site...

In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!

Hot Browns

adapted from multiple recipes

Ingredients

1/2 cup butter

1/2 cup flour

3 cups milk (I used skim with good results)

1/2 Cup Pecorino Romano Cheese

1 egg, beaten (Optional - if you use a heavier milk or an extra TBS of cream you might not need this)

2 TBS heavy cream

1/4 tsp black pepper

3/4 - 1 lb oven roasted turkey breast (or leftover Thanksgiving turkey)

8 slices Texas toast, toasted

8 slices crispy bacon (Hate cooking bacon? Me too! Try this easy way from my friend Amber's blog)

Directions

Make sure that you have all of your ingredients for the sauce ready before you begin! Having to stop and measure might bring about unfavorable results (like lumpy sauce).

 

Melt the butter in a saucepan over medium heat. Stir in flour with a whisk and continue to cook and keep whisking until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, whisking constantly. Mix in Romano cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream. 

Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey (and tomato slices should you want to include them). Spoon sauce over the top of each one and sprinkle with some of the remaining Romano cheese.

Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately. 

Enjoy!

French Dip Sandwiches

French Dip Sandwiches
adapted from Allrecipes.com

Ingredients
3 pound sirloin tip roast
1 -10.5 oz can beef broth (I use Kitchen Basics)
1 - 10.5 oz can condensed French onion soup
1 - 12 fluid oz can or bottle beer (I used Fat Tire)
2 TBS Kitchen Bouquet browning sauce
2 cloves garlic, minced
1/4 tsp ground black pepper
6 French or sub rolls
2 tablespoons butter

Trim excess fat from the roast and place in a slow cooker. Add the next 6 ingredients. Cook on Low setting for 7 hours. Remove the roast and slice it down. Add the meat back to the juices for another hour.

Preheat oven to 350. Split the rolls and spread with butter. Bake 10 minutes or until heated through. Add the sliced meat and top with cheese (we used provolone). Place in the oven under the broiler until the cheese is melted.

I served the au jus on the side in little ramekins with mashed potatoes. Yummy!

Enjoy!