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Posts Tagged: turkey

Feb 10

Southwestern guacamole burgers

I don’t usually watch the Superbowl… not even for the commercials.  I’ll turn it on and won’t look up after the first commercial break.  The highlights (and by this, I mean of the advertisements) are always on YouTube the next day anyway.

But the puppy bowl, I can get on board with.  In fact, I throw a watch party.  This means preparing food to be eaten in front of the TV.


Southwestern guacamole burgers

1 lb. ground turkey
8-10 corn tortillas
1 recipe simple guacamole
1/2 can black beans, drained
1/4 onion, sliced
sea salt

Serves 4-5

I tried making these a few weeks ago with real beef on my trusty George Foreman, but I just wasn’t satisfied with the results.  So I went to my roots – my grandma’s pan-fried burgers, seasoned with only a sprinkle of salt – and formed my lean ground turkey into fist-sized balls.  You’ll get about 4-5 patties, depending on how large you make them.  Meanwhile, I heated about a tablespoon of olive oil on the stove and sauteed the onion until just brown.



Then the burgers went on.  I cooked one side until brown, then the other, then cut into one.  It wasn’t done, so I gave the burgers about another minute on each side at medium heat, then reduced the temperature to low so they’d stay warm.


I’ve been meaning to make my own tortillas since Bob’s Red Mill expanded their dedicated gluten-free facility to include the production of corn products.  I’ve made my own tortillas before, pre-diagnosis, and I love how it feels to take those toasty homemade corn patties off the griddle.  But if you have to go with store bought, heat a little oil (I’m talking a drop) in a shallow skillet, shake around and toast each side.  You’ll need two tortillas for each patty.


Time to assemble!  I start with a toasty warm tortilla, smeared with some guacamole and a sprinkle of slightly smushed black beans.  Then, I add the burger and the grilled onion, sprinkling the whole concoction with a Mexican cheese blend (I recommend the new Kraft Natural white shredded cheese with queso and asadero ).  I served these burgers with a simple salsa made from a chopped tomato, frozen corn and the rest of the black beans.

The best part of these burgers?  They’re totally gluten-free.  They’re something that you can make without any specialty ingredients for your Celiac friends so they aren’t the freak not eating the bun.  And they’re DELICIOUS.

Happy Superbowl Sunday, everyone… GO PUPPIES!

Jan 10

Turkey tacos

Turkey Tacos

If you’re like me and love leftovers, then taco dinners are about the greatest thing you can do for yourself. Not only are tacos something almost everyone can agree on, but it’s really easy to throw in an extra serving or two of meat to eat on for the rest of the week. Plus, if you’re fixing dinner for picky eaters, they can make them as plain as they want.

About a month ago (during the post-Thanksgiving sale period), I started experimenting with turkey as a substitute for hamburger in most of my favorite recipes. I didn’t eat a lot of turkey growing up – my mom has a weird aversion to the bird, so my intake was pretty much limited to cold cuts and two holiday birds per year – and I always figured that the difference would be really noticeable in chili and stroganoff and all my other favorites. I’ve been pleased to find it’s not. I’ve even sneaked it into meatballs without my dinner guests noticing.

There are a lot of benefits when choosing turkey. Even when it’s not on sale, it’s pound-for-pound about a dollar cheaper than the 93/7 ground beef I used to buy. Plus, the meat is so lean that you rarely have to drain it, which means less mess.

Everyone has their own formula for seasoning tacos, but I like to keep things simple with McCormick’s original taco seasoning mix. It’s about the cheapest thing you can buy without sacrificing quality, and it’s both gluten- and MSG-free. I usually add chicken or veggie broth instead of water to increase the flavor. For shells, I usually use La Tiara brand yellow or white corn (yes, the kind that retails for $1.47/dozen at WalMart), heated in a 450 degree oven for about five minutes. They’re made with real shortening, so heating them brings out a wonderfully authentic greasiness. If you’re saving some for leftovers, don’t assemble them the night you make dinner. They’ll get soggy in the fridge.

The best part about cooking with turkey? It’s so healthy you don’t have to feel bad about adding that squirt of sour cream.