Tuesday, November 12, 2013

Buffalo Turkey Burger Recipe

During one of my many romps across the Internet universe in search of delicious food options, I came upon this great website that has some pretty decent and easy recipes specifically geared to be healthy for the Type 2 Diabetic: JoyBauer.com.

The first recipe I tried was actually the Almond Hot Cocoa recipe, which was rich and delicious and uses almond milk, vanilla, pinch of salt, dark chocolate chips and sugar (I used Stevia). It's a great go-to recipe when I feel like something hot, rich, chocolaty and sweet, but without the dairy and sugar.

The second recipe I tried was the Buffalo Chicken Burgers and everyone loved it. I have since tweaked the recipe a bit and added an avocado topping. We have had these burgers many times now. If you like buffalo wings, I think you will like these burgers. The link above is to the original recipe. Here is my version:

Ingredients for Patties:
1 pound lean ground chicken or turkey
1 Tblsp. Olive Oil
1 small onion, very finely diced
1/4 cup celery, very finely diced
1/2 cup Frank's Red Hot Sauce
10-12 drops Sriracha (we love Sriracha)
4-6 ounces crumbled Goat Cheese
(bleu cheese works too, we like the milder flavor of the goat cheese too)
1/2 tsp. cumin
1/2 tsp. chili powder
salt and pepper, to taste

Ingredients for Avocado Topping:
1 ripe avocado
2 Tablespoons Greek Yogurt
8-10 drops Sriracha
salt and pepper, to taste

Whole Grain Hamburger Buns, Lettuce, Tomato

Patty Preparation:
Since I do not like crunchy onions and celery in the my burger patties, I sautéed the vegetables in olive oil until soft before adding to the ground turkey. Combine meat, veggies, Frank's, Sriracha, cheese, cumin, chili powder, and salt & pepper. Form into patties and cook on hot skillet, grill pan, or outdoor grill, approximately 5 minutes per side (or until cooked through), depending on size of patties.

Avocado Topping:
Mix together the ripe avocado, yogurt, Srirachia, and Salt & Pepper until creamy.

Assemble the burgers, adding Frank's Red Hot Sauce as a topping at the end if you like.

Quick, easy & delicious!

Sunday, November 10, 2013

Breakfast of Champions

It has been a fun Seattle Seahawks season thus far. They have a great team and they are winning games and getting respect from, well, everyone. Since Portland has no pro Football or Baseball Teams, we have to look elsewhere for our favorites. For some reason, Sammy loves the Eagles and now that Chip Kelly is in Philly, well, let's just say we are all rooting for their success. I am not a huge Football fan, however, I do enjoy the more local Seahawks and even though Michael and I went to ASU and only one person in our family is actually a Duck, we love the Ducks. I do go south as well, to San Francisco, for my favorite baseball team and, yes, I still love Barry Bonds (and Martha Stewart, and Paula Deen...but I digress).

I started my day today by turning the kitchen TV on to the Seahawks game and whipping up a delicious Sunday breakfast brunch. Usually Michael takes care of Sunday breakfast and he has two specialities. The first including a quick run to Kenny & Zuke's for bagels, lox and cream cheese. Michael has also perfected steak and eggs, which is simply grilled filet mignon and scrambled eggs (he adds cream and cheese), and quite delicious. I have been wanting to make sweet potato hash for a while, so today I took over the Sunday breakfast duties and made: Sweet Potato Hash with a Sunny Side Up Egg, Grilled Filet Mignon and Homemade Chimichurri Sauce. Since it all turned out so deliciously, I thought I would document my recipes here.

2 sweet potatoes
2 yukon gold yellow potatoes
3-4 strips bacon, diced
1 small yellow onion, diced
1/2 red bell pepper, diced
1-2 cloves of garlic, minced
hungarian smoked paprika to taste
1 Tablespoon chili powder
Salt and Pepper, to taste
finely chopped scallion for garnish

Peel and cut the potatoes into large chunks and boil until almost cooked through. Drain, cool and dice. Meanwhile, in a frying pan, cook bacon on medium heat until fat is rendered and bacon is cooked. Add onion and bell pepper and cook for approximately 3 minutes, then add garlic and cook for an additional minute. Add in diced potatoes, paprika, chili powder, and salt & pepper. Cook for an additional 5 minutes on medium to get a nice fry on the potatoes, then turn down to low. In another pan, cook eggs sunny side up. Serve with egg on hash and garnish with green onions.

1 cup finely packed flat leaf parsley leaves, trim off thick stems
3-4 garlic cloves
1/2 cup finely packed cilantro
1/2 chopped jalapeño
2 teaspoons dried Oregano (or 2 T fresh)
1 teaspoon dried Basil (or 1 T fresh)
1/2 cup olive oil
1 Tablespoon Vinegar
1 Tablespoon Lime Juice
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

Combine all ingredients in a food processor or blender and process until fine.

Completely delicious and really good served on steak.