No Slivers Here

May 13, 2009

Thai Peanut Turkey Burgers

Filed under: Main Dish, Thai, Turkey — Tags: , , — bettylou79 @ 8:58 pm

Oh my goodness!  I have just found a new favorite recipe for ground turkey!  I’m so glad I tried this recipe.  When this popped up in my Google Reader I had to try it soon.  This recipe came from Cara’s Cravings.  I strongly suggest you head over there and check out her yummy treats!  My local grocery store has had several sales on ground turkey.  I just can’t resist the buy one get one free sale, especially when it comes to meat!  Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce.  The shredded carrots added a nice touch and flavor.

My husband and I enjoy Thai food so I knew this recipe would be right up our alley.  I made these burgers a few weekends ago when we had company for the weekend.  They enjoyed them too.  These burgers worked well in my fabulous grill pan.  As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s.  I should have bought 2 packages, we loved them so much!



Thai Peanut Turkey Burgers

Source:  Cara’s Cravings

Serves 2

8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger

2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce

hamburger buns of your choice
mixed greens

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.


March 10, 2009

Tex Mex Calzones

Filed under: Bread, Main Dish, Mexican, Turkey — Tags: — bettylou79 @ 12:38 pm

I will be the first to admit that I subscribe to too many magazines!  A few of them are gift subscriptions though.  It usually takes me some time to get through them all though.  Some I page through when I’m running on the treadmill and others I scour when my husband is hogging the TV and I still want to be near him so I read a magazine.  I was paging through my latest issue of Cooking Light and spotted this recipe.  As luck would have it I was in the mood for calzones and recipes for them had been popping up in my Google Reader a lot lately.

On Sunday my husband and I went to Borders bookstore and sat in their cafe.  My husband drew and I leafed through magazines that I wasn’t going to buy and made the menu for the week so we could go the grocery store after we were done at Borders.  My husband was so cute when I told him we were having Tex Mex Calzones for dinner.  You would think that I had told him that we were having dinner with Joss Whedon!  He was so excited!  It was too funny!

The stuffing in the calzones smells wonderful while it is cooking.  The parts that were the most tedious were chopping the vegetables and rolling out the dough for the calzones.  I over loaded the calzones a bit but they turned out fine. I think I stuffed them with about 2/3 cup of filling instead of 1/2 cup.   I still have about a cup or so of the filling left.  We plan on using it for filling for some left over tortillas that we have from tacos last week.  Don’t be turned off by the Tex Mex part of the recipe, because it really is not that spicey at all.

Enjoy!  Good luck!


Tex Mex Calzones

source: Cooking Light


  • 8  ounces  ground turkey breast
  • 1/2  cup  chopped onion
  • 1/2  cup  chopped green bell pepper
  • 1/2  cup  chopped red bell pepper
  • 3/4  teaspoon  ground cumin
  • 1/2  teaspoon  chili powder
  • 2  garlic cloves, minced
  • 1/2  cup  fat-free fire-roasted salsa verde
  • 1  (11-ounce) can refrigerated thin-crust pizza dough
  • 3/4  cup  (3 ounces) preshredded Mexican blend cheese
  • Cooking spray
  • 1/4  cup  fat-free sour cream


1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.

3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

February 18, 2009

Mini Meat Loaves

Filed under: Beef, Italian, Main Dish, Turkey — Tags: — bettylou79 @ 1:07 pm

Boy oh boy!  These are delicious!  My husband was already eating and oohing and ahhing over his meat loaf before I had finished taking pictures.  He said these reminded him of the meatballs that I make but in meatloaf form.  These were so tender and moist.  I will definitely be making this recipe again!  I did make a few changes to the recipe.  I used ground turkey instead of beef and I baked them for about 20 minutes instead of 15 minutes.  When I make these again I will add a few more spices and some garlic.

I found this recipe in my February issue of Better Homes and Gardens magazine.  I’m so glad that I ripped out this one!  This is a great recipe for a week night because it goes together and bakes so quickly.  I paired this with some mashed potatoes with mozarella and broccoli.  I suggest you try this recipe soon!  Sorry about the blurry picture.  All of my pictures turned out blurry!  Argh!



Mini Meat Loaves

source: Better Homes and Gardens


  • 1 egg, lightly beaten
  • 1 cup purchased pasta sauce
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons fresh basil leaves, coarsely chopped if large
  • 1 lb. lean ground beef
  • 1 cup shredded mozzarella cheese (4 oz.)


1. Preheat oven to 450 degrees F. In large bowl combine egg, 1/2 cup of the pasta sauce, bread crumbs, 2 tablespoons of the basil, and 1/4 teaspoon salt. Add beef and 1/2 cup of the cheese; mix well. Divide beef mixture in four equal portions. Shape each portion in a 5-1/2×2-inch oval. Place on 15x10x1-inch baking pan. Spoon on remaining pasta sauce and sprinkle with remaining cheese. Bake 15 minutes or until internal temperature registers 160 degrees F.

Serves 4.

January 13, 2009

Turkey and Artichoke Stuffed Shells

Filed under: Italian, Main Dish, Pasta, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 1:05 pm

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!


Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce



  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley


5 cups Arrabbiata Sauce, recipe follows

  • 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

December 29, 2008

Baked Sausages with Herbed Beans

Filed under: Main Dish, Turkey, Uncategorized, Vegetables — Tags: — bettylou79 @ 2:14 pm

If you read my previous post, you know that I received several great new cookbooks for Christmas and my birthday. One that I’m already starting to read through is this great Williams Sonoma cookbook that my husband’s best friend and his wife gave to me. Thanks Pat and Sarah!

This is the first recipe from the cookbook. I used turkey sausage for the sausage that the recipe calls for. I thought this recipe was good but next time I will use less onions for my husband’s sake (he’s not a fan of onions, especially cooked). I also will pair this with some great toasted pumpernickel and whole grain mustard, as the recipe suggests. I did have to make one modification and cook this recipe in a pan that isn’t able to go in the oven when it was on the stove and then I transfered it to a baking dish that was oven safe. I long for a Dutch Oven!!


Baked Sausages with Herbed Beans

source: Williams Sonoma: Food Made Fast One Pot


2 TB Olive Oil, plus 1 teaspoon
Hot or Sweet Italian Sausages, sliced – about 1 lb (I used turkey)
2 large yellow onions, halved and thinly sliced
Garlic – 2 cloves, minced
Thyme – 2 TB fresh and chopped
1 cup chicken broth
2 cans Cannellini beans
1/4 cup tomato puree
Salt and Pepper to taste
1/4 cup bread crumbs
1/4 grated Parmesan cheese


Preheat oven to 400 degrees.
In a large dutch oven over medium high heat, warm 1 tablespoon of the olive oil. Add the sliced sausage and cook, turning occasionally until browned on all sides, between 5 and 10 minutes.
Transfer to a plate. Add 1 tablespoon of oil and saute the onion until softened. Add the garlic and thyme and cook until fragrant, about one minute.
Pour in the chicken broth and bring to a simmer. Add the beans with their liquid and the tomato puree to the pot and cook until the liquid begins to thicken, about 2 minutes. Season with salt and pepper. Return sausages to the pot.
In a small bowl, stir together bread crumbs, parmesan cheese and 1 tsp of olive oil. Sprinkle the bread crumb mixture over the top and bake until golden brown, about 20 – 25 minutes.

December 1, 2008

Cranberry Ginger Jelly

Filed under: Fruit, Holiday, Side Dishes, Turkey, Uncategorized — Tags: — bettylou79 @ 9:20 am
As I mentioned in my previous post I was bringing rolls and Cranberry Jelly to Thanksgiving dinner. I saw this recipe on the Martha Stewart show and decided I would use that recipe! It was quite easy to put together. I was hoping that the jelly would set up a bit more but I think that was because I was thinking it would be like the Cranberry Jelly that comes out of a can. This was much tastier than the can stuff! On Martha’s show she warns that passing the mixture through a sieve will take some time and I couldn’t agree more! Give this recipe a try for your Christmas dinner. The bags of fresh cranberries freeze and thaw quite easily.

Cranberry Ginger Jelly

source: Martha Stewart


Makes about 2 cups

  • 2 (12-ounce) bags fresh or frozen (thawed) cranberries
  • 2 cups sugar
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 tablespoon unflavored gelatin


  1. Combine cranberries, sugar, ginger, and 2 cups water in a medium saucepan. Cover, and bring to a simmer; cook, stirring occasionally, until berries have burst and softened, about 10 minutes. Pass through a sieve into a medium bowl, pressing on solids with a wooden spoon to extract as much liquid as possible; discard solids.
  2. Meanwhile, sprinkle gelatin over 1/2 cup water in a bowl. Let soften 5 minutes. Add cranberry mixture; stir until gelatin has dissolved. Refrigerate, in an airtight container, at least 4 hours (or up to 1 week).

October 14, 2008

Dinner Divas: Mexican Lasagna

Filed under: Dinner Divas, Main Dish, Mexican, Turkey — Tags: — bettylou79 @ 10:55 am

Yummo! Well, Ms. Rachel Ray may have redeemed herself with this recipe! I was skeptical if I would like this recipe because I usually find her recipes to be pretty bland. This one was not bland at all. As I got further into my portion I started to like it more and more! My husband also like it. I had great joy in telling him after he had cleaned his plate that he just ate tomatoes and onions. Usually he picks them out if he can see them. I’m so sneaky! If I make this again, which I probably will, I think that I will add black olives. I was also thinking that this might be interesting with a Taco Seasoning mix instead of the spice mix the recipe suggests.

My last post about an RR recipe was found by a person who does a website about Rachel Ray and her talk show, that can be found here (scroll half way down). She mentioned me and posted the link to my blog! During that time my blog was getting about 6 hits per day that were referred from that site. My husband told someone he worked with about the blog and RR’s blog and the lady actually thought that Ms. RR herself looked at my not so glowing review!! Haha!!

I did make few changes to the recipe. Instead of ground chicken (expensive) I used ground turkey. I also omitted the green onions because I didn’t have any. I think that I built the lasagna different than the directions say. In any case it turned out well!

This was a Dinner Diva’s recipe. You can see more recipes that we are making this month here.  This recipe was chosen by Julie at Jewels In the Kitchen Enjoy!

Mexican Lasagna

source: Food Network: Rachel Ray


  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground chicken breast, available in the packaged meats case
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/2 red onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
  • 2 1/2 cups shredded Cheddar or shredded pepper jack
  • 2 scallions, finely chopped


Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

October 1, 2008

Italian Meatballs and Spaghetti Squash

Filed under: Main Dish, Turkey, Vegetables — Tags: , , — bettylou79 @ 9:11 am

While browsing my Google Reader a few weeks back I came across a recipe featuring Italian meatballs. I knew that I had another use for that ground turkey taking over my freezer! Only one more package to go, thank goodness! I spotted the recipe here and saw that it was from Joy of Cooking and I instantly remembered that my fabulous sister-in-law gave me that cookbook for Christmas!

These meatballs were wonderful! The might even rival this Martha Stewart recipe! Who knows, I might even become a meatball connoisseur!! I wasn’t feeling particularly adventurous so I just used a jarred sauce to go with the meatballs.

I served the meatballs with Spaghetti Squash which is becoming another one of my favorite fall and winter squashes. I love how easy it is and it is just plays with your brain and your mouth. It looks like spaghetti and yet it tastes a bit nutty but still has a consistency similar to actual spaghetti. I strongly suggest you give it a try! My only suggestion is to not cook it too long. I did that once and it came out mushy! Actually it was done, but I left in the oven after I turned it off so it would stay warm. Darn those late dinner guests!! Enjoy!

Spaghetti Squash

source: Martha Stewart

To prepare the spaghetti squash, preheat oven to 400 degrees. Cut squash in half and scoop out seeds. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours. I’ve baked mine cut side down and they turned out fine.

Italian Meatballs

source: Joy of Cooking (found on


  • 1 lb ground beef (I used ground turkey)
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 1/2 cup fresh breadcrumb
  • 1 large egg, beaten
  • 3 tablespoons dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil


  1. Mix all ingredients up to the dried oregano with your hands.
  2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
  3. Dredge the meatballs in the flour.
  4. Heat in a large skillet over medium heat the 2 tablespoons of olive oil.
  5. Brown the meatballs in batches.
  6. Place in baking pan and cook in a preheated 375 degree oven for 10 minutes.
  7. Or, if desired finish cooking in the sauce of your choice.
  8. Enjoy!

August 18, 2008

Dinner Divas: Chicken Cobb Burger

Filed under: Main Dish, Turkey — Tags: , , — bettylou79 @ 9:43 am

Well, I finally joined a cooking group, called Dinner Divas. There are so many groups out there and this one seemed the safest and didn’t have restrictions that seemed crazy! The first recipe that was chosen was Chicken Cobb Burgers. Well, part of Dinner Diva’s motto is to see how many different ways people will cook the same recipe. I did just that and didn’t follow the recipe to a T! The recipe calls for ground chicken but ground Turkey is taking over my freezer (darn that Safeway and their “buy one get one” special). I also didn’t top the burgers with the blue cheese like the recipe directs you to do. Instead, I put the blue cheese inside the burger. Another change, was that I didn’t use the lettuce called for, and instead used Iceberg because thats what I had on hand. The final part that I changed was the way the bacon was cooked. Cook it on the stove! My husband, the Grill Master, will vouch for that!

Chicken Cobb Burgers

source: Food Network, Bobby Flay

For the burgers:8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used Turkey instead)
2 tablespoons canola oil
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

For the burgers:

Heat the grill to medium.Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. (Fry the bacon on the stove. You’ll thank me!)

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

July 30, 2008

Florentine Turkey Meatloaf

Filed under: Main Dish, Turkey, Vegetables — Tags: , — bettylou79 @ 5:27 am

This meatloaf smelled delicious in the oven! I personally enjoyed this different take on meat loaf. I’m not sure if I’ll get to make it with the spinach again very soon because Nate isn’t too keen on cooked spinach. I’m always on the look out for more recipes that use ground turkey. I don’t know about your grocery store but mine has had turkey on sale for the past few weeks. It has been buy one, get one free! I can’t pass that up, so needless to say our freezer is stocked with frozen ground turkey!

I found this recipe while reading through all of my Google Reader recipes. I had to print it out quickly! The recipe came from Nikkie at Pennies on a Platter. I wish I had taken a picture of just the meatloaf but this one will have to do!


Florentine Turkey Meat Loaf

source: Pennies on a Platter

Serves: 6 to 8


1 1/4 pounds ground turkey
1 cup spaghetti sauce, divided
1/2 cup Italian-seasoned bread crumbs
1/2 cup finely chopped onion
2 eggs (or 1 egg and 2 egg whites), slightly beaten
2 tablespoons grated Parmesan cheese
1/2 teaspoon fennel seed, crushed (optional)
1 package (10 oz) frozen chopped spinach, thawed and well drained
3/4 cup low-fat shredded mozzarella cheese


Preheat oven to 350. Line an 8- or 9- inch loaf pan with foil with dull side toward food.

Combine ground turkey, 1/4 cup spaghetti sauce, bread crumbs, onion, eggs, Parmesan cheese and fennel seed in medium bowl.

Press half of turkey mixture into foil-lined pan. Press a 1-inch indentation down center of mixture, leaving 1-inch thickness on all sides.

Toss spinach and mozzarella cheese together; spoon into indentation, mounding in center. Press remaining turkey mixture evenly over top, sealing edges.

Bake 45 to 50 minutes. Spoon remaining spaghetti sauce over meat loaf. Bake 15 minutes longer. Let stand 10 minutes.

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