Mouthwatering Turkey Burgers

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Get ready for BBQ season because you are gonna love these turkey burgers…

Ingredients
2 lbs ground turkey
2 eggs
2 cloves garlic, minced
1/4 cup red onion, finely chopped
1/4 cup green pepper, finely chopped
1/2 cup feta cheese, finely chopped (omit this if you don’t do dairy)
1 tbsp dried oregano (or 1 tbsp fresh)
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Preheat grill to medium heat
  2. Place all ingredients in a bowl and mix to combine
  3. Form into patties (it’s not east with turkey so a burger maker tool works well here)
  4. Grill on both sides for about 5 minutes or until cooked well on the inside

Enjoy 🙂

Variations

I have done these in the oven on 375 for 30 minutes flipping the burgers over mid way.

These work well with sun-dried tomatoes and mozzarella for a bit of a change.

This recipe also works with beef although I would use cheddar instead of feta in that case. 

These freeze so well cooked or raw. When we go camping we will often pre-cook these patties and then freeze them, then we can just pop them on the grill for a few minutes to heat them up and VOILA hot turkey burgers while camping!

Happy Grillin’

Chili-Lime Cod With Veggies

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Ingredients

  • 4 fresh, or thawed from frozen, cod fillets (or any white fish you have handy)
  • The juice of 2 limes
  • 1 tsp lime zest
  • 1 tsp chilli powder
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 tsp honey (omit the honey if you’re on a Whole 30 like me)
  • 2 tbsp olive oil
  • 4 cups of chopped veggies of your choice (I used sliced zucchini, tomatoes, and carrots)

Directions

  1. Preheat the oven to 400 degrees
  2. Line a 9 x 13 glass casserole dish with parchment paper (just the bottom to prevent sticking, or you can oil the bottom)
  3. Stir together the olive oil, lime juice and zest, honey, and all of the seasonings (set aside)
  4. Arrange the vegetable at the bottom of the casserole dish
  5. Place the cod fillets on top of the bed of vegetables
  6. Evenly coat the fillets with the lime, oil, and seasoning mixture
  7. Drizzle the remaining oil mixture over the vegetables
  8. Bake for 15 minutes (or until the cod is cooked fully) in hot oven and serve

Confession: I like to add fresh Parmesan to this meal – if you tolerate dairy give it a try!

Note: If you like your veggies softer you can put them in the oven for 5 minutes first and then add the cod for the last 15 minutes.

Apple Pork Burgers

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By Jenn Bruer

Beefsteak with potatoe salad- Frikadelle mit Kartoffelsalat

Ingredients
1.5 lbs ground pork
1 onion, minced
1 egg
1/2 cup apple, grated
1/4 cup celery, minced
1/2 cup sweet potato, grated
1/4 cup cranberries, finely chopped (I place mine in the food processor and pulse to tiny pieces)
1 tsp dried sage
1 tsp dried thyme
1/2 tsp each salt and pepper

Directions

  1. Place all ingredients in a mixer (or mix by hand) until well combined
  2. Shape the mixture into 1 inch thick patties (this should make about six 1-inch patties)
  3. Grill for 5 minutes on either side or until the meat is cooked
    • If it’s too cold out to grill, these taste great in the oven too! Put them in at 375 for about 20 minutes.

Note
I have also made these burgers in the oven and wrapped them in bacon – they were Ahhh-mazing 🙂 Enjoy!

Egg Foo Young

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By Jenn Bruer

egg foo young Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

  1. Heat ghee in a medium sized skillet over moderate heat
  2. In a large bowl whisk the eggs well
  3. Add the vegetables, ham, and soy sauce to the hot pan
  4. Poor the eggs over top
  5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
  6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
  7. In a separate bowl combine the arrowroot flour and water
  8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
  9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion

Cauliflower “Hummus”

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Recently I came across THIS gem of an article on the health benefits of CAULIFLOWER! This is a comprehensive piece from fellow health junkie Helen Nichols. Check it out and then you can celebrate by making Cauliflower “hummus” 🙂

By Jenn Bruer 

Cauliflower humous

Ingredients

2 cups cauliflower florets
2 tbsp olive oil
1 garlic clove
1 tbsp tahini
4 tbsp fresh lime juice
1/2 tsp cumin
1 tsp salt
1/2 tsp pepper

Directions

  1. Steam the cauliflower until cooked but not mushy
  2. In a food processor, collect remaining ingredients
  3. Add cauliflower and process until smooth