March 4, 2010
But honestly, how could you be blue when you’re eating these tasty little morsels? We don’t eat red meat in this house, something about cows eating corn that just really turns me off, so turkey is the king when it comes to foods involving what should have been ground beef. Ok, here’s what you’ll need:
1 Pound Ground Turkey
2 Tbsp Soy Sauce
1/2 onion, finely chopped
1 cup chopped mushrooms (I prefer portobello)
4 oz. Crumbled Blue cheese (yes, yes, I forgot to put it in the picture, blame my kids)
Salt and pepper to taste
Mix together turkey, soy sauce, onion, mushrooms, salt and pepper in a medium bowl. Form Turkey mixture into four bun sized patties. Place in large skillet and cook on medium high heat flipping once until cooked through; about 9-11 minutes depending on thickness. Turn heat down to medium and add one small handful of blue cheese to the top of each burger. Cover skillet and let sit until cheese is melting; about 3-5 minutes. Place cooked pattie on a bun and enjoy! I love these just plain with ketchup, but they’re also killer with some tomato and avocado slapped on top.
Now, on to the home fries. No burger is complete without them. Am I right? Here’s what you’ll need:
2 large baking potatoes
2 Tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
salt to taste
I just want to note that I leave the skin on my potatoes; vitamins and such. But if you prefer your skin removed, go ahead and get rid of it now. Next, slice your potatoes into wedges. Combine the olive oil, paprika, garlic powder, chili powder and onion powder in a gallon sized ziploc (or whatever else you have on hand that can effectively coat fries). Now throw your wedges into the bag and coat those beauties up. Dump your contents onto a large jelly roll pan and spread them out in a single layer. Pop them in the oven at 400 degrees for 20 to 25 minutes, being sure to turn the fries once. When they’re good and golden, pull them out and season with salt. Yummy!
And as long as I’m on a roll, I might as well include a tomato cucumber salad so we can say we had a veggie and make this meal complete. This salad is so easy and really delightful. My two older kids beg to have this with dinner every night! Check it out:
1 cucumber chopped into slices and then halved
8 oz of cherry tomatoes sliced in half
1/2 small onion diced
1 lemon juiced
2 Tbsp Olive Oil
Salt and Pepper to taste
Place your cucumbers, onions, and cherry tomatoes in a medium bowl. Squeeze the juice of one lemon over the top and add in the olive oil. Combine. Season with salt and pepper to taste. Easy Peasy!
And here’s the final plate. Yes, my food photography skills need work, but what can I say. My studio has been taken over by small aliens. Wait, those are my kids.
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