Perfect juicy turkey burger (gf/df)

Aren’t we always looking for a juicy turkey burger that is actually juicy?  I’ve been making my turkey burgers this way for years since I learned a little secret one night when I was volunteering.  

I was helping out at a poker fund-raising event at a restaurant in suburban Detroit that ended up running into the early morning hours.  The volunteers were getting hungry so the manager offered us something to eat as a thank you for helping out. I said that I was craving a burger but being an Italian restaurant, they didn’t have one on the menu.  The manager told me not to worry, they would accommodate my request.  

The burger was one of the most delicious things I had ever tasted… perfectly beefy, juicy and everything you would want in a burger.  Then the manager shared with me the secret.  He told me that the chef always ground the beef for the burgers he made.  But that wasn’t it… he noted that the chef always added portobello mushrooms to the mix.  That was my a-ha moment.

Since I’ve been making my burgers this way, everyone has said the exact same thing… they can’t believe it’s not a beef burger! It’s perfectly juicy and has the appearance of a beef burger.

Plus, we all know turkey burgers are better for you because they aren’t red meat and are a lean protein.  Throw in the portobello and you have added an excellent source of riboflavin, niacin, copper (a mineral necessary for storing and producing iron) and potassium.  Enjoy your burgers… you’ll never make them any other way again!  

For the portobellos, I pop them into my food processor and process them until they are finely ground.

Then I combine them with the ground turkey, some GF breadcrumbs and seasoning mix. I form them into patties and then into the grill they go!

PERFECT JUUCY TURKEY BURGER
Makes 4 servings

1 pound ground turkey
2 portobello mushroom caps
2 tablespoons gluten-free breadcrumbs
1 tablespoon Pantry Crushed Peppercorn & Garlic Rub
1/4 cup mayonnaise
2 tablespoons spicy ketchup (I used this one)
4 lettuce leaves
4 tomato slices
4 gluten-free hamburger buns

  1. Place the portobellos in a food processor and process until finely ground. Transfer to a bowl and combine with the turkey, breadcrumbs, and Rub.
  2. Set the Deluxe Electric Grill & Griddle, with the grill plates, to the GRILL setting for 5 minutes and press START.
  3. Meanwhile, the turkey mixture into 4 patties and seta side.
  4. Once the grill has preheated, place the burgers on the grill, close the top. (If you are not using the Deluxe Electric Grill & Griddle, heat a grill or grill pan over medium-high heat. Grill the burgers 5 minutes per side or until the burgers reach 165F).
  5. While the burgers are grilling, mix the mayonnaise and ketchup in a 1-Cup Prep Bowl using the Mini-Skinny Scraper and set aside.
  6. When the timer is up, check the temperature of the burgers using the Instant-Read Food Thermometer to ensure the burgers are 165F. When burgers are done, remove them from the grill to the Cutting Board to rest for 3 minutes.
  7. Meanwhile, spread the mayonnaise mixture on the bun tops and bottoms. Place the burgers on the bottom buns and top with lettuce and tomatoes. Place the bun tops over the burgers and serve.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

TERIYAKI Chicken Rice Bowl with lemon & Garlic (GF/DF)

We had a busy evening last night as we are tidying the house up for a family visit this weekend.  Usually our home has overnight guests frequently but obviously since the pandemic hit, we haven’t had a many.  Confession: Why our evening was busy was because we had to put the Christmas decorations away.  Our house wasn’t still decorated though! We had taken everything down right after the new year and put the boxes into the guest bedroom and then got lazy about moving them back to the attic.  Isn’t it always the way that when you have guests arriving, things get done?

Rice bowls are so easy to make and we always enjoy them.  And I’m digging that everything goes right into the Quick Cooker and we can let it do its thing without babysitting it and enjoy dinner when we are ready.  This is the ultimate one-pot meal.

Using the Pantry Lemon Garlic Rub helping bring the flavor up a notch without having to pull out tons of spice bottles! I love using the Pantry seasonings for that very reason, plus being gluten free eases my worries of any tummy issues.

TERIYAKI CHICKEN RICE BOWL WITH LEMON & GARLIC
Adapted from: Pampered Chef
Makes 4 servings

1 orange bell pepper
1 cup broccoli florets
1 tablespoon olive oil
2 pounds chicken thighs
1 tablespoon Pantry Lemon Garlic Rub
1 tablespoon fresh grated ginger
1/4 cup coconut aminos or tamari
2 tablespoons mirin
2 tablespoons honey
1 cup uncooked long-grain white rice
1 cup water
1/4 cup parsley leaves
1 teaspoon sesame seeds (optional)

  1. Using the Quick Slice, cut the bell pepper into strips. Cut the broccoli into small florets using the Utility Knife. Set both aside.
  2. Place the oil in the inner pot of the Quick Cooker and select SEAR and press START. Meanwhile, season the chicken with the Rub.
  3. When the oil has heated for 3 minutes, add the chicken to the inner pot and sear the chicken, 3-4 minutes on both sides, turning once using the Chef’s Tongs.
  4. Meanwhile, in a 2-Cup Prep Bowl, mix the ginger, coconut aminos, mirin and honey using the Stainless Steel Mini Whisk. Pour over the chicken in the inner pot.
  5. Place the pepper and broccoli over the chicken and place the wire rack into the inter pot with all three feet touching the bottom.
  6. Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack.
  7. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 10 minutes and press START.
  8. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL and release any remaining pressure.
  9. Carefully lift the Ceramic Pot out and fluff the rice. Using the Salad Chopper, chop the chicken in the Inner Pot.
  10. Serve the chicken over the rice with the sauce. Sprinkle with parsley from the Herb Mill and sesame seeds if desired.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Creamy Brussels sprouts dip

Like most recipes, this came to be when I needed a little nibbler to serve before dinner with friends. The Brussels sprouts can easily be replaced with anything you have on hand such as broccoli, artichoke hearts, asparagus or peppers. Enjoy!

8 ounces Brussels sprouts, sliced
1/2 yellow onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 ounces goat cheese
2 ounces cream cheese
1/3 cup light sour cream
1 tablespoon Pantry Garlic Rub
2 ounces Parmesan cheese
Assorted crackers

  1. Heat the oven to 425˚F.
  2. Using the Simple Slicer set on the #2 setting, slice the Brussels sprouts. Chop the onion using the Food Chopper.
  3. In the 10″ Stainless Nonstick Skillet, heat the oil over medium heat 2 minutes. Add the Brussels sprouts and onions and sauté 3 minutes. Sprinkle the salt and pepper over the top and set aside.
  4. In the Classic Batter Bowl, combine the goat cheese and cream cheese. Microwave for 25 seconds to soften. Add the sour cream, Garlic Rub and mix well using the Small Mix ‘N Scraper. Add the onion and Brussels sprouts and mix well. Grate the parmesan cheese over the top using the Microplane Zester.
  5. Spoon the mixture into the 1-Qt Enamel Cast Iron Baker and place in the oven on the middle rack. Bake 25 minutes.
  6. Serve warm with assorted crackers.

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Macaroon Brownie Tart

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Today it’s a chilly spring rainy day in PA and we are under quarantine like everyone else. I have pulled pork in the slow cooker and I wanted to test this recipe for a while. This is such a favorite and so easy! As a shortcut you can always use a pre-made crust and brownie mix, but this one is from scratch for you!

I often overlook my tart pan. I don’t bake as much as I used to but love having it and the nonstick inside makes it easy to use. And this recipe is a show stopper!

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Macaroon Brownie Tart
Serves 12

Pie Crust:
1 cup gluten-free flour (I use this one)
1/4 cup ghee
1 egg white

Brownie Layer:
2 cups coconut sugar
1-1/2 cups ghee, melted
1/2 teaspoon salt
3 egg yolks (reserve whites)
1 teaspoon vanilla
1 cup cocoa powder
1 cup gluten-free flour

Topping:
1/2 cup mini chocolate morsels (I use these)
3/4 cup coconut
1/2 cup almond or coconut milk
3 egg whites
1/2 cup sliced almonds

  1. Heat the oven to 350F.
  2. Place the flour, ghee, and egg white in a food processor.  Process until the dough comes together into a ball.
  3. Remove the dough to a rolling mat and roll to an 11-1/2 inch circle. Place in a 10-1/2″ tart pan and press into the edges.  Prick the bottom with a fork and set aside.
  4. In a bowl, combine the sugar and ghee until well combined. Add the vanilla and egg yolks, one at a time, combining after each addition. Add the cocoa powder and flour and mix well.
  5. Pour the brownie layer into the tart pan and smooth the top.  Sprinkle the chocolate chips over the brownie layer.
  6. In another bowl, mix the coconut, almond milk and egg whites, whisking until well combined.  Spoon over the brownie layer and chocolate chips.
  7. Sprinkle the almonds around the edge.
  8. Place in the oven and bake 40-50 minutes until the center is set and the top is golden brown.
  9. Remove from the oven and cool 1 hour. Serve slightly warm.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Shortcut Egg Salad

IMG_2851What would you say if I told you that you can make Egg Salad in less than 5 minutes start to finish? I’m sure you’d say, “Of course you can. Egg Salad is one of the easiest things to make!” But what if I told you this Egg Salad comes together in less than 5 minutes when your eggs are raw? Now I have your attention!

The magic comes from Pampered Chef’s Microwave Egg Cooker. And here’s why I use this instead of making hard boiled eggs the traditional way. First, I am horrible at making hard boiled eggs. Well, I can make them but I cannot peel them. I’ve tried every trick in the book when it comes to easily peeling eggs… vinegar in the water, steaming them, shaking them in a jar with a bit of water, using a pressure cooker… you name it. Now if you know my mom, she’s a whiz at making hard boiled eggs and they are perfect EVERY. SINGLE. TIME. This quality is not one I inherited. (Hence, I leave making deviled eggs up to her!)

The Microwave Egg Cooker is an overlooked gem. Not only can you easily make the perfect size eggs for an egg sandwich, you can make scrambled eggs, the EASIEST poached eggs, steam vegetables, individual cakes, single serving frittatas, pancakes, whoopie pies. (I’ll stop there since this is about egg salad!)

To me, Egg Salad falls into the comfort food category. It’s perfect on warm toasted bread when it’s chilly out or served in endive leaves in summer. It can be made and served dozens of different ways! Simply change up the bread you’re serving it on (or even try serving it in cucumber boats) and you can be as simple or complex with your add-ins as you want.

Here are some ideas for easy add ins:

  • chopped pepperoncini
  • pickle relish
  • curry powder
  • bacon pieces
  • za’atar seasoning
  • chimichurri
  • avocado
  • capers
  • julienne carrot
  • dill
  • ham
  • olives
  • pesto
  • sun-dried tomatoes
  • smoked salmon

I’m keeping it classic here with only one add-in… BACON! Because, well, why not?

Shortcut Egg Salad
Serves 2

4 whole eggs
2 tablespoons chopped celery
1 tablespoon chopped red onion*
2 slices crisply cooked bacon crumbled
1 teaspoon yellow mustard
1/4 cup mayonnaise
salt and pepper to taste

  1. Place the celery and red onion in the Manual Food Processor and pump the handle until coarsely chopped. Set aside.
  2. Crack two eggs (one in each well) into the wells of the Microwave Egg Cooker. Using the tip of a knife, poke a hole in each yolk. Cover with a paper towel and microwave 60 seconds. Remove to the Manual Food Processor. Repeat with the remaining two eggs.
  3. Pump the handle to chop the eggs and finely chop the celery and onion.
  4. Carefully remove the blades.
  5. Using the Skinny Scraper, gently mix in the crumbled bacon, mustard and mayonnaise. Add salt and pepper to taste.

*If your red onion is very fresh and fragrant, rinse quickly under cold running water. It will make it less strong in your salad. (By the way, this trick works with any onion in any recipe!)

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Caramel Sauce (Vegan)

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I’m always trying to search for a way to make recipe healthier. Today I saw a post on Facebook for Blooming Apples and it looked delicious. But it had a Kraft Caramel in the center and then more caramel sauce drizzled over the top right before being served.

Back when I was a kid, young adult, and up until about 3 years ago, I had a love affair with Kraft Caramels. I would get so excited after Labor Day when I would see them appear in the grocery store. Every trip a bag or two would appear in my shopping cart and the bag would be polished off sooner than anyone could say, “What’s happening here?” as they watched the bag disappear into a sea of clear wrappers…

But sadly, they aren’t the best and I’ve avoided them.

Back to the recipe at hand. So tonight in deciding to make the Blooming Apple, I had to find a caramel sauce that would work. I think it’s pretty good. When I asked Bill to taste it, he was hesitant but was pretty happy when he tried it. His first question was, “How much sugar is in this?” Thankfully not as much as in the caramels and caramel sauce.

I hope you enjoy it as much as we did!

Caramel Sauce
Make 3/4 cup

1/2 cup dates
2 cups boiling water
1/4 cup maple syrup
1/4 cup coconut milk
1/8 teaspoon vanilla
1/8 teaspoon sea salt

  1. Soak the dates in 2 cups boiling water for 10 minutes, then drain in the Easy Read Measuring Cup Colander.
  2. Add the dates, maple syrup, coconut milk, vanilla and sea salt to the Smoothie Cup.  Attach the Smoothie Cup Adapter to the base of the Deluxe Cooking Blender.
  3. Screw the blade lid clockwise onto the Cup to secure.  Turn the cup upside down and align the cup notches with the adapter slots, then turn counterclockwise and secure.
  4. Select the SMOOTHIE setting on the Blender and press start.

Enjoy!

SHOP MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!