Posted by: M & T | September 13, 2010

Turkey burgers with a Greek twist

The original recipe for these burgers comes from the book Skinnygirl Dish by Bethenny Frankel ( titled Mykonos Burger).  I just got this book a few weeks ago and I am loving it so far!  Being that we are trying to be mindful about healthy eating, this book offers a lot of delicious ideas.  Tim has been making me lighter versions of my fave cocktails for a long time, and there are some new fun options in this book.  We will definitely be trying them.

Note:  If you don’t have EVERY SINGLE ingredient a recipe calls for (or if you don’t like some ingredients), it doesn’t mean that you can’t make it.  Get creative and make it your own.

Here’s what we used for the burgers:

  • lean ground turkey (package was ~1.3 lbs.)
  • 1 tbsp. Worhcestershire sauce
  • 1 tbsp. spicy mustard
  • 1/2 cup reduced fat crumbled feta cheese
  • salt, freshly ground pepper, garlic powder to taste

Combine all ingredients in a bowl.  You may have to get in there with your hands to mix them well.  (Make sure you wash your hands afterwards before touching anything.)  Use a 1/2 measuring cup to portion out the burgers.  Form them so that they are slightly indented in the center.  They will swell during cooking and you’ll end up with a nice, flat burger.  Broil in the oven, about 6 minutes for each side.  

“Tzatziki” topping (combine all ingredients):

  • 1/2 cup non-fat Greek yogurt (non-fat is okay here because we are jazzing it up)
  • 1/2 tsp. lemon juice
  • diced cucumber (I diced ~5 slices)
  • salt and freshly ground pepper to taste

We used Arnold Sandwich Thins for rolls but you could use whatever you like.  After placing the burger on the bun, we topped each with onion, roma tomatoes, “tzatziki”, and arugula.  They were served with our jalapeño-corn salad.  They were so good!  Tim loves burgers, so trying new recipes is always fun.  I really value his opinion and he though these were fantastic.  That good because we have two more dinners worth of leftovers!

Posted by: M & T | September 9, 2010

Jalapeño-corn salad

Our jalapeño garden has been producing like crazy, so Tim and I have been trying some different ideas with them.  I poke around online for a few ideas and mix them together and make them our own.  Recently we made our rendition of jalapeño-corn salad.

This is how easy it is to make.


  • 1 large bag of frozen corn (or 2 lbs.), thawed
  • 1 half of a large or 1 small onion, chopped
  • 2-3 cloves of garlic, minced
  • 4 jalapeños, diced (Less, if you can’t take the heat, or remove seeds and white inner membrane-the hot part.  We left all that stuff in, but we like things really spicy.)
  • 1/2 cup grated parmesan cheese (Grate it yourself.  It’s so much better than the pre-grated stuff you shake on spaghetti.)
  • light ranch dressing
  • 6 slices or turkey bacon, crispy, chopped

Combine corn, onion, garlic, jalapeño, and cheese.  Add the ranch dressing in small amounts and toss. You just want to lightly coat the salad, not drown it with dressing.  Ranch is strong; you won’t taste the other flavors if you over do it.  Lastly, fold in the bacon crumbles and enjoy!

You can use whatever cheese you’d like, regular bacon, or full fat ranch.  As we mention in our ‘About Us,’ we like to lighten the calorie load without sacrificing taste when we can.  (No FAT FREE stuff; it has no flavor.)  This recipe makes A LOT – great for a party!  This time we served it as a side dish in ceramic ramekins (great for portion control, and corn tends to go all over the place on a plate).  You can always scale the recipe back if you don’t want to make so much.  Tim and I work all the time so leftovers are our friends.

PS-We loved it so much we are going to be sharing this salad with our coworkers at a work picnic next week!

Posted by: M & T | September 8, 2010

Roasting garlic…

Roasted garlic may be the most fantastic food thing ever…next to maybe hummus and pesto.  It adds so much flavor to whatever you’d like.  I could eat it with a spoon.  (I try not to, for Tim’s sake.)  It’s super easy to make.  We do it on the grill.  Wrap whole garlic heads in foil, make a tent with the foil.  Place it on the grill while you’re doing whatever other grilling you want.  It needs about an hour.

Let it cool for a bit once removing from the grill.  Then, all you have to do is squeeze and the roasted garlic comes right out.  It’s a bit messy, but worth it.  Tim and I like to spread it on homemade bread.  Or, you could make your own roasted garlic aioli (mayo).

Posted by: M & T | September 7, 2010

Baking on the grill? Sure.

So, this summer our oven conked out.  Perfect.  We were planning on buying new appliances after the New Year, hoping the current ones would last that long.  Not that big of a deal but we are stalling a bit until after our vacations.

I have been itching to bake, though!  So after a bit of internet research, I decided to attempt baking on the grill.  As long as the grill is closed, it will behave like an oven.  The temperature may be a bit tricky to control, so keep and eye on it.  I used the outter burners so it was more of an indirect heat.

Since this was my first try, I didn’t want to waste too much time with something fancy.  I used the Tastefully Simple Wheat Beer Bread mix – all you have to add is the beer!  I mixed it up, poured the batter into a greased 9 x 5 bread pan, placed that in another baking pan (to avoid burning the bottom) and placed it in the center of the grill.  I was able to keep the temperature between 375 and 395 degrees; check the temperature every 10 minutes or so.  Don’t keep opening the grill, though.  There goes your “oven.”  The recipe says @ 375 for 50-55 minutes.  I opened the grill after 35 minutes to check on the bread and it was done!  Faster baking….a bonus!

The bread came out great!  The bottom was a tad overdone, but not much.  Next time I will figure a way to raise the loaf pan higher off the grates, maybe use the upper level.  Tim and I are excited to try some other baked goods on the grill!

Posted by: M & T | August 25, 2010



Update on our crops……we are swimming in jalepenos!  Here are a few we picked today.  They are super hot!

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