Mediterranean Turkey Burgers with Feta Dressing

First, my condolences to anyone from the Mediterranean area. I, myself, have never even seen the area and I'm sure my version of this burger and making it sound like it comes from your part of the world is highly offensive. However, it's the best name I could come up with.

Payday isn't for a few days and this is one of those meals that came together with what we had on hand. Thankfully, it was super delicious and I'm pretty sure is going to become a staple. I served mine with steamed broccoli with extra artichokes on top. If we'd have had them I also would have used lettuce and fresh tomatoes on top. Burgers and veggies just belong together, don't they? I would also like to point out (quite proudly I must admit) that all of my children polished their's off. Score one for Mom!

I hope you enjoy it too!

For the burgers you will need (this makes six burgers):
2 lb ground turkey
2 oz marinated artichoke hearts, chopped
2 oz sun dried tomatoes, chopped
1 T each poultry seasoning, dried basil, dried oregano
Dash salt and pepper

Combine everything into a bowl and mix thoroughly. Form into 6 burger patties.
I cooked mine over a grill, about 4-5 minutes on each side over med heat, but you can heat up a skillet, add a little olive oil and cook them that way too.

While the burgers are cooking prepare the dressing.
You will need:
3 oz feta cheese, crumbled
1 garlic clove, minced
1/3 c each mayo and plain greek yogurt
1/2 tsp each pepper, oregano, basil
1 tsp lemon juice

Combing everything thoroughly with a fork.

When the burgers are done top with the feta mixture. Serve on large toasted kaiser rolls.
Oh. Yum.

I-don't-feel-like-making-meatballs Spaghetti Sauce

Here's the deal in our house. Meat. Meat is the deal. Especially when it comes in some sort of shaped mountainous form. Such as meatballs. Or meatloaf. Or meat patties. Whatever shape you can think of, my family loves it. Especially Officer Hottie.

Me: What should I make for dinner this week?
OH: Meatballs.
Me: Got it.
OH: Meatloaf.
Me: Got it.
OH: Did I already say meatballs?

And every time I make spaghetti without meatballs this is the conversation we have ...

OH: What's for dinner?
Me: Spaghetti.
OH: With meatballs?
Me: No. Just spaghetti with meat.
OH: You mean meatballs.
Me: Is this where I lie to make you happy?
OH: I don't think you heard me when I said meatballs.
Me: (Hang up phone)

Today I am in a very not so interested in shaping meat with my bare hands kind of mood. So, Officer Hottie, you are still going to get the meat, it just won't be balled up. I'm sure you can deal. Even though I know you're pouting.

You will need ...

1 lb ground turkey

1 lb Italian turkey sausage

(Using ground beef and regular sausage is just fine, and also, rather delicious. We're just trying to lose weight so we've had to make some sacrifices. If I were making meatballs, OH wouldn't even notice. Alas, he'll notice.)

A handful of chopped celery leaves

1/2 onion, diced

garlic
2 (26 oz) cans diced tomatoes
1 12 oz can tomato paste
1 15 oz can tomato sauce
2 bay leaves
1 T garlic powder
1 T onion powder
2 T oregano
2 T basil
1 T salt
1 T pepper
1 T sugar
1/4 tsp crushed red pepper

In a large pan, pour a little olive oil and a little butter in. Heat it up over medium heat.

Add the onion, garlic and celery leaves. Cook them until they are soft and transparent, about five minutes.

Add the ground turkey and the Italian turkey sausage. Crumble it up as it cooks. Cook it until it is all browned and cooked through.

While the meat is cooking take all your tomatoes, sauce and paste and dump them into a crock pot.

Take all your spices and put them into a small bowl. Or not. You can put them directly into the sauce. But I like to make dishes dirty. I know I said to use 1 T of pepper and 1/4 tsp of crushed red pepper but this makes for a fairly spicy sauce. I like it that way, and so does OH, but the kids aren't huge fans. You can always omit the crushed red pepper and use less pepper to make it less spicy. You may also want to adjust the amount of spices in the sauce to your own taste. I like a more savory type of sauce with lots of oomph. Maybe you don't? Adjust it so you will enjoy it!

Add the spices to the sauce. 

Mix it with a wire whisk. I like how the whisk incorporates everything so well. I seem to get chunks of spices if I don't use a whisk. Maybe it's just me.

Now add the meat. Yup ... it's been awhile since I've cleaned the outside of my crock pot. My grandma gave it to me and would be horrified.

And here's how unprofessional I am. I forgot to take pictures of the final product. Go figure. BUT it's good. This makes about 20 1-cup servings. It is hearty and delicious and is good for your heart. That statement has not been approved by the FDA. 

I started putting recipes on Recipe Zaar in order to make printing them a bit easier. Here is the link for this recipe. Enjoy!

Turkey Meatballs

This is a favorite in our house. The kids, and Officer Hottie, request it quite often. It is a recipe that has been adapted from one that was in Everyday with Rachael Ray a couple years ago. Enjoy! (I apologize in advance for the funky colors in the photos...I'm still learning how to do this right!)

You will need ...

2 lbs. ground turkey

(look...there's me!)

1 1/2 cups Italian bread crumbs

1/2 onion finely chopped

1 large egg

small handful dried parsley (fresh is better...I just never remember to buy it)
Olive oil - about 1/4 cup

2-3 cups chicken broth (I'm positive that chicken stock tastes better...but I'm too cheap to buy it when I can get the granules in bulk for 1/8 of the price.)

Toss the turkey, chopped onion, egg, parsley and 1/2 cup of the bread crumbs into a giant metal bowl. Ok, don't use metal if you don't want to. It's just cool to see your reflection. 

Smash everything together with your hands. Yup...time to get over the raw poultry phobia. Just smash away. When everything is thoroughly smashed and mixed together, separate into 16 different pieces and then roll each piece into a ball. I'm sure this is easier to do with an ice cream scoop. I don't have one. Plus I like to say things like, "No, I can't change the baby. I have raw poultry all over my hands." The meatballs will be giant. Giant meatballs is a good thing.

Roll each of those balls of meaty goodness in the remaining breadcrumbs. Then place them on a cookie sheet to place in your freezer for 10-15 minutes. This will keep them from falling apart when you start to brown them.

See how they fit perfectly next to the kids freezer mugs? Ah. There's nothing quite like perfection.
While the meatballs are chilling it's a good idea to clean up your dishes. Because the last thing you want is for your officer to come home after a long day of work and have to do the dishes for you. Right? Right? No? I know. I'm just kidding. Officer Hottie gets to do the dishes after a long day of work. Poor guy.


Once the meatballs are chilled and your dishes are clean, put the oil into a large pan. I only have small pans so I have to use two. I'm working on my kitchen wish list.

Brown those suckers up. Give them about 1 or 2 minutes on each side. Don't worry about cooking them all the way through...we'll get to that...

Now.

Add 1 cup of the chicken broth to the pan.

Yes this is a different pan. Yes, I put all the meatballs together. They are happier this way. Plus, there really isn't a need to flip them anymore so you don't have to worry about overcrowding. Let your meatballs simmer for about 20 minutes to get them cooked all the way through. Keep adding broth, 1/2 cup at a time, as it cooks into the meatballs. I like to turn the meatballs every time I add broth, but that's just me. I don't think it is necessary. If you like a little gravy, just add up to 1 cup more. If you like a lot of gravy (like we do) keep adding up to 2 cups more. If you want to thicken it a little bit, sprinkle some more of those Italian breadcrumbs on top. Mmmm...

The finished product. Yum. Be careful...they are hot. Don't stick your finger in to taste the gravy. That will hurt. I know someone who did that once. It wasn't me. I swear.

Serve these beauties over brown rice. Dump some gravy on the top. Sauté up some peas in garlic and olive oil to serve on the side. Perfection. I think we covered that earlier. (I know you're noticing my giant plates and my small portion. I told you...I'm working  on my wish list.)

Eat until you are full. Eat until you are stuffed. And then put the leftovers in a container for your officer to take to work the next day. He will be forever grateful and his coworkers will be forever jealous.

That's ok honey. I don't need any peas. I'm sure I'll get my veggies in another way. Really...don't give me anymore peas.


Please click HERE for a printable version of the recipe

*You can use beef and beef broth in place of the turkey and chicken broth although they come out quite a bit heavier and not as good, in my humble opinion.