Thursday, August 16, 2012

Mexican Turkey Burgers


  • 1/2 cup salsa, divided
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon sugar
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 pound extra-lean ground turkey
  • 1/4 cup reduced-fat sour cream
  • 4 hamburger buns, split
  • 1/2 cup torn curly endive
  • 1 medium tomato, chopped


  • In a large bowl, combine 1/4 cup salsa, cheese, paprika, oregano, cumin, sugar, garlic powder, thyme, salt and cayenne. Crumble turkey over mixture and mix well. Shape into four burgers.
  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
  • In a small bowl, combine sour cream and remaining salsa. Place burgers on buns; top with endive, tomato and sour cream mixture.
  • Serve immediately or before grilling, wrap each burger in plastic wrap. Transfer to a heavy-duty resealable plastic bag or airtight container and freeze burgers for up to 3 months.
  • To use frozen burgers: Thaw in the refrigerator overnight. Unwrap burgers and grill or broil as directed. In a small bowl, combine 1/4 cup sour cream and 1/4 cup salsa. Place burgers on buns; top with endive, tomato and sour cream mixture. Yield: 4 servings.

I used ground beef because I had some to use up.  I didn't use the curly endive. 

Orginal recipe is at:

Feta Salmon Salad


  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon pepper
  • 4 salmon fillets (6 ounces each)
  • 1 package (5 ounces) spring mix salad greens
  • 1 large cucumber, chopped
  • 1 large tomato, chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red wine vinaigrette

  • Combine the seasonings; sprinkle over salmon. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack.
  • Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.
  • In a large bowl, combine the salad greens, cucumber, tomato and feta cheese; divide among four plates. Top with salmon; drizzle with vinaigrette. Yield: 4 servings.

I made this by broiling it for approx 12-15 minutes, depending on how thick the salmon is.  I used about double the amount of seasoning then the recipe calls for.

Original recipe at

Wednesday, April 11, 2012

Pizza Pasta Casserole

This recipe is from the Taste of Home website.  The original recipe is large and makes enough for you to have one casserole to eat and one to freeze.  I halved the recipe and did not make another to freeze.  Just half of the recipe was more then enough for a meal and left overs for everyone.  But if you want another casserole, double the ingredients I have listed.

Pizza Pasta Casserole

1 lb ground beef
1/2 of a large onion, chopped
1 jar of spaghetti sauce
8 oz of spiral pasta, cooked and drained
2 cups shredded mozzarella cheese.  ( I probably used a little less)
4 oz sliced pepperoni

Parmesan Potato Wedges

This is a very tasty recipe that I've made twice in the last two weeks.  I've been looking for a recipe like this!  I found it on Lynn's Kitchen Adventures.  It goes with a lot of different main dishes.  The second time I made this I inadvertently left the Parmesan cheese out and I think it was even better without it.

Parmesan Potato Wedges

4 potatoes
2 teaspoons canola oil
1/2 cup grated Parmesan cheese (this is the stuff in the green can, not the real stuff)
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into  wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pain. Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Tuesday, March 20, 2012

Parmesan Crusted Tilapia

I found this recipe on the ready set eat website.  We eat tilapia often and this recipe seemed easy and tasty.  And it was both.  I think this might be my new favorite fish recipe!

Parmesan Crusted Tilapia

1/3 cup dry unseasoned bread crumbs ( I used Italian bread crumbs because that's what I had on hand)
2 teaspoons parsley flakes
1/4 teaspoon paprika
1/4 teaspoon salt
4 tilapia fillets, thawed if frozen (4 fillets = 1 lb)
2 tablespoons Gulden's® Spicy Brown Mustard
4 teaspoons grated Parmesan cheese
No-Stick Cooking Spray

Preheat oven to 375°F. Stir together bread crumbs, parsley, paprika and salt in shallow dish. Brush both sides of each fillet with mustard. Place fillets in crumbs; coat with crumbs.

Place fillets in large shallow baking pan. Sprinkle fillets with cheese. Spray top of fillets with cooking spray. Bake 10 to 12 minutes or until fish flakes easily with fork (145°F).

Thursday, March 15, 2012

Roasted Vegetables

These veggies are so tasty and definitely a keeper!  However, they are tedious to make with having to chop all the veggies.  And squash is not easy to cut!  It all paid off in the end when I tasted these delicious veggies.  I could see making these in the summer to go with brats and burgers from the grill.  The original recipe came from  I altered it a little though and used suggestions from people who had reviewed this recipe.

Roasted Vegetables

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes ( I used russet potatoes)
1 red onion, quartered
1 tsp chopped thyme or 1TBSP fresh chopped thyme
2 tsp chopped Rosemary or 2 TBSP chopped fresh rosemary
1/4 cup olive oil
2 TBSP lemon juice OR balsamic vinegar.  (I used lemon juice because I had it on hand.)
salt and pepper

In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.               

In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.               

Roast for 35 to 40 minutes at 475 degrees, stirring every 10 minutes, or until vegetables are cooked through and browned.               

Wednesday, March 14, 2012

Chicken Enchiladas

I got this recipe from Joyful Momma's Kitchen.  It's a very tasty and easy recipe that everyone seems to like.

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 soft shell tacos  (I usually use whole wheat)
2 cups cooked chicken
2 cups shredded Monterey Jack cheese
3 TBSP butter
3 TBSP flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Mix chicken and 1 cup of cheese.  Roll up in tortillas and place in greased 9 x 13 pan.

In a sauce pan, melt butter.  Stir in flour.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

Stir in sour cream and chillies.  Do not bring to a boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake for 22 minutes at 350 degrees.  Then under high broil for 3 min to brown the cheese.

Sunday, March 4, 2012

Chicken Queso Soup

This is a very tasty and spicy soup recipe I got from Lynn's Kitchen Adventures.  With the cumin and ground red pepper it is pretty spicy but I like spice so it was perfect for me.  I didn't give this to the kids because of the spice and this isn't really something they would eat anyway. 

Chicken Queso Soup

  • 1 onion, finely chopped
  • 3 tablespoons oil
  • 1 teaspoon cumin
  • 1 teaspoon ground red pepper
  • 1 can rotel tomatoes ( tomatoes with green chilies)
  • 1 – 14ounce can diced tomatoes
  • 2 cups chicken broth
  • 4 ounces cream cheese, cut into chunks, and room temperature
  • 1 ½ cups milk
  • 2 cups shredded Colby jack cheese
  • 3-4 cups cooked chicken
  1. In a larger pan saute onion in oil until tender and lightly browned.
  2. Add tomatoes, broth, cumin, and red pepper.
  3. Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
  4. Stir in shredded cheese and serve.

Saturday, February 25, 2012

Baked Spaghetti

This is a recipe I've been making for several years.  It's one of the few recipes I know both kids will eat. 

Baked Spaghetti

1 pound ground beef
1/2-3/4 package spaghetti noodles
2 3/4 cup water
1 jar pasta sauce
1-2 packages spaghetti seasoning
mozzarella cheese

Brown and drain meat.  Put half of spaghetti sauce on bottom of 9x13 pan.  Mix the rest of the ingredients (except the cheese) in the pan with the beef and heat until warm.  Put 1/4 of the meat mixture on top of the sauce.  Break up noodles and put them in the pan next.  Add the rest of the meat mixture on top of the noodles.  Cover and bake at 350 degrees for 20 minutes.  Stir and bake for another 20 minutes.  Then stir again and add the mozzarella cheese on top and bake for another 10 minutes.

Tuesday, February 21, 2012

Spiced Tilapia

This recipe is from the cookbook "McCormick 3-Step Cooking with Flavor." 

1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp ground cumin
1/4 tsp lemon pepper
1/4 tsp seasoned salt
1/8 tsp onion powder
4 skinless, boneless tilapia fillets.  (I used frozen tilapia fillets.)

Mix seasonings in a small bowl.  Spray tilapia with nonstick spray or brush with oil.  Coat both sides of fish with seasoning.  Place in single layer on broiler pan.

Broil 6-8 minutes on low or until fish is firm to the touch and flakes easily with pierced with a fork.

The cookbook also has another variation called curried tilapia.  It also has instructions for grilling.

Roasted Seasoned Cauliflower

I got this recipe out of a new cookbook I got called "Pillsbury Annual Recipes 2012."  This is the first thing I've made out of it so far, but it does seem to have a lot of good recipes.  The recipe is also on the Pillsbury website.  I'm going to try this recipe with broccoli or do a broccoli/cauliflower blend.

1 head cauliflower (1.5 lbs) divided into large florets (about 6 cups.)
4 tsp olive or canola oil
1 tsp chili powder
1 tsp garlic powder
1/8 tsp salt

Heat oven to 400 degrees.  Line a 15x10x1 inch pain with foil and spray with cooking spray.  Cut cauliflower florets into 1/2 inch slices.  Place in a 3 quart bowl.

In a small bowl, mix remaining ingredients.  Pour over cauliflower, tossing to coat cauliflower.  Spread in pan.

Roast uncovered 20-25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around the edges.

Cheddar Bay Biscuits

This recipe is from  These biscuits taste a lot like the ones you get at Red Lobster.  This will definitely be my go-to biscuit recipe.

4 cups baking mix (bisquick)
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Seasoned Pretzels

This recipe is from Amy Hanten's cookbook "The Cooking Mom."  This is the first thing I've tried out of this cookbook and I'm excited to try more.

2 bags (16 oz each) or 1 big bag (32oz) pretzels
1 packet (1 oz) dry ranch salad dressing mix (example:  hidden valley seasoning)
3/4 cup canola or vegetable oil
1.5 tsp dill weed
1.5 tsp garlic powder

Place pretzels in a large bowl.  Combine remaining ingredients and pour over pretzels.  Stir to coat.  Pour into a large baking pain.  Bake at 200 degrees for 45 minutes to an hour, stirring every 15 minutes.  Store in an airtight container for up to 3 weeks.

I may try cutting down slightly on the oil next time to see if that makes a big difference in taste.  And I might half the recipe.  This makes a lot of pretzels!

Honey-Mustard Glazed Carrots

This was a hit in our house, even with the kids!  I got this recipe is from a Pillsbury booklet or you can go on their website.

1 bag (1 pound) ready-to-eat baby carrots
2 TBSP honey
1 TBSP olive or canola oil
2 tsp Dijon mustard
1 TBSP chopped fresh parsley.  (I used dried)
1/4 tsp salt
1/8 tsp pepper

In a 2 pt saucepan, heat 1/2 cup water to boiling.  Add carrots.  Cover and simmer 10-15 minutes or until tender.  Drain.

In medium bowl, mix remaining ingredients.  Add carrots; toss lightly to coat.