Moist Turkey Burgers and Easy Skillet Potatoes

   I spend hours a week on Pinterest looking at food.  It seems like everything looks good.  I must have over 200 recipes pinned, very few of which I've actually made.  Sadly I spend more time looking than cooking.  I want that to change so I have decided to try at least one recipe I find on Pinterest a week.  Hopefully more.  Tonight I made two and they were both a hit.  I have made the turkey burger recipe a few times before but the potatoes were new and so delicious.  The potatoes take longer so I started them first.

I was drawn to this recipe because I love to try new things in my cast iron skillet.  I'm not sure why I wanted to turn my oven up so high on this hot Spring day but I really, really wanted some potatoes with my burger.  So I opend all the windows, turned on all the fans, and got to cooking.


Easy Skillet Potatoes

1. As many potatoes as you need to feed everyone. 
2. 1 tsp dried parsley
3. 1/8 tsp dried dill
4. 1/4 tsp dried chives
5. Salt and pepper to taste
6. 6 cloves of garlic, minced
7. 2 tbls olive oil
8. A dash of paprika

First preheat oven to 400 degrees.  Put your cast iron skillet in the oven while preheating.

Next chop potatoes and mince garlic.  I use already minced garlic so I eyeball it.  We like a lot of garlic anyway.  Add all ingredients to a bowl.

I didn't have dried chives.  In fact until now I didn't know they existed.  I added chopped green onion instead.  Mix all ingredients to coat the potatoes evenly.

Take out skillet and add enough oil to coat the bottom.  Add potatoes and return to oven for 11 minutes.

After 11 minutes stir the potatoes.  Cook another 10-15 until potatoes are browned.  I did the full 15 and they were perfect.

Just look at those beautifully browned babies!  They were soft and moist and just delicious.  There were no leftovers to speak of.  I will DEFINITELY be making these often.

On to the turkey burgers.  I have never been a fan of turkey burgers, or ground turkey in general.  It's either too dry or too mushy and I have texture issues with food.  A few months ago Ben and I decided that we were going to cut red meat out of our daily diets so I knew I would have to come up with alternatives for the meals we made with ground beef.  And there were a lot of them.  I was going to have to try ground turkey again.  This was one of the first turkey recipes I made and it converted all of us.  It is one of the most moist, delicious burgers I've ever had.  And so, so simple.  No need for eggs or breadcrumbs or tons of spices.  These burgers cook up fast and easy.  I can't wait to get our grill going so I can try them outside too.

Moist Turkey Burgers

1. 1 lb ground turkey
2. 1 cup onions, diced small
3. 2 tbls olive oil

First heat a pan to med/high.  Heat oil and add onions.  Saute until onions start to brown, about 5 min.

Cool a few minutes and then add onions and all oil to the ground turkey.

That's it.  3 simple ingredients is all you need.

Mix onions and ground turkey and form into 4 equal patties.  Cook on medium heat in a pan on the stove.  Flip after 5 minutes.  I usually cook these in my cast iron skillet but the potatoes were in there so I used my large non-stick pan.  I like my skillet better.  Maybe I should invest in another.

Serve in a bun with whatever condiments you like on your burgers.  For these we like mayo, tomatoes, and lettuce when we have it.  Simple and tasty.  I served both dishes with a side salad too.  Gotta get those veggies in!

The Kids Just Won't Stop Growing

Last weekend my Grammy came to visit for a little while and Miss I Hate Having My Picture Taken actually stayed in front of the camera. She has grown so much in the last year. She hit over 5 feet a few months ago. I'm pretty sure by this time next year she will be taller than me (which isn't hard to do). Next month she'll graduate 6th grade and move on to middle school. Where does time go?

I can't leave out Luke. I swear the kid has grown 6 inches recently. He's grown two sizes and two shoe sizes in less than a year. He's going to tower over all of us I'm sure. He cant wait to be taller than his sister.

Grown-up Disneyland Day

Yesterday was my friend's 30th so we went to The Happiest Place on Earth to celebrate. We have season passes so we go quite a bit but this is the first time we didn't take Ivy and Luke. It was a blast! Not that I don't love to take my kids but let's be real, sometimes I don't want to be responsible for a kid in an amusement park.

There were six of us and we had so much fun. Ben rode Tower of Terror even though he hates it. You should've seen his face. Priceless. We were still talking about it today. I won high score in Toy Story Mania which is crazy because I never beat Ben. Turkey legs, fried chicken, beer, and margaritas were consumed. We all agreed that grown-up Disneyland day should happen more often.

Easy Chicken Enchiladas

 




   Today I was craving something cheesy.  These enchiladas were the perfect way to satisfy.  I have made enchiladas lots of different ways.  Chicken with cream cheese and green chiles, plain cheese with red sauce, and enchilada casserole to name a few.  I love them all.  Authentic or not, cheese and tortillas with sauce is always a crowd pleaser in our house. Tonight's version were a hit.  Ben said if I want to make them once a week he would never get tired of them.  So here you go.

Easy Chicken Enchiladas

1 lb boneless chicken breast

8 flour tortillas

4 cups monterey jack cheese

1 10oz can green enchilada sauce

1. Boil chicken in water until cooked enough to shred.  I cook mine at a rolling boil for about 40 min with some bouillon in the water.  It shreds really nicely for me that way.  You could also use leftover chicken or shredded rotisserie chicken
2. Add approximately 5oz enchilada sauce and 2 cups cheese to shredded chicken and mix.  I used sharp cheddar because that's what I had.  I think you could use almost any melty cheese. 
3. Spray casserole dish with non-stick spray.  Cover bottom of dish with enough enchilada sauce to coat.  A nice thin layer will do.
4. Put mixture in 8 equal parts into the tortillas, roll, and arrange in casserole dish.
5. Cover enchiladas with remaining sauce.
6. Bake at 350 degrees for 20 minutes.
7. Cover enchiladas with remaining cheese and bake an additional 10 min until cheese melts.

   And there you have an easy, 4 ingredient meal.  Serve with rice and beans.  Top with sour cream if you want.  Just don't expect there to be any leftovers.





Roses

With much love and care my roses have finally started blooming healhty flowers.  I still need a fungicide for one but I'm really happy with their progress.  I actually thought we'd lose one entirely but the rose food did wonders and now I have more flowers than I know what to do with. 







         Luke and I went out tonight and picked a few more, my 4th vase full this week.  He chose them and even arranged them.  He's 9 so cut him some slack. 

I now have a vase in 3 different rooms of my house.  I put the small bright pink right on my end table where I can see it while on my laptop.




















    Also I got a new camera strap cover today in the mail.  I've been waiting for it for weeks and I'm so happy it's here.  It's so girly and awesome.  It's also hard to take a picture of it while it's on the camera strap.  Oops.

Lime Chicken Tacos (And Back to Blogging)

I'm back!  To blogging that is.  It's been a year.  I stopped out of laziness and then found a new passion.  Knitting has become my new love!  So much so that my mom and I collaborate on Heartfelt Creations.  We've been selling our accessories and even opened an Etsy shop.  It's awesome to be able to work with my mom and we're definitely blessed.  Anyway, that's a blog post for another day.  On to the food.

Before Pinterest existed Food.com was my favorite place for recipes.  I still use it regularly.  Lime Chicken Soft Tacos is a recipe I found ages ago and it's stood the test of time in my ever rotating list of recipes.  It's a great Spring/Summer dish.  We eat a lot of Mexican inspired dishes and this one is a nice change.

First saute chicken in a saucepan over medium heat for 15 to 20 minutes.  The last 5 minutes I turn the heat to medium/high to brown it.  We like the flavor it adds.

Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano.  When I took my green onions out of the fridge they had started to brown.  That ALWAYS happens to my precious green onions!  Next time I buy some I'm going to freeze them.  I found the idea on Pinterest.  You'll soon find I find lots of wonderful things on Pinterest.

Simmer 5 to 10 minutes then serve in warm tortillas with toppings of your choice.  Tonight we did cheese, tomatoes, sour cream, and salsa.  I used the delicious salsa we got at WeOlive.  Check out the cool shot of my Roasted Jalapeno & Garlic Salsa.  It looks like it's floating.

We also like them with rice and beans.

And speaking of tortillas, check out my new favorite things!  Tortillaland tortillas.  They come uncooked, ready to be heated up and munched down.

They only have 5 ingredients and are super tasty.  I bought 2 huge bags at Costco for a ridiculously low price and I'm so happy I did.  They are cooked in your skillet, 30 seconds on each side, no oil or butter required.  They're pretty fun to cook up too. They get all bubbly and poofy.  Then they look like tortillas.

Now enjoy your tacos!  I roll mine into mini burritos so nothing falls out.

Ingredients

1lb boneless skinless chicken breasts, cut into 1/2 in pieces

1/8 cup red wine vinegar

juice of 1/2 a lime

1 tsp white sugar

1/2 tsp salt

1/2 tsp pepper

1 tsp dried oregano

2 green onions chopped

2 cloves garlic minced

tortillas

tomatoes

lettuce

cheese

salsa

sour cream

any other toppings you want