Recipe: Fresh Turkey Spinach Burgers

I love turkey burgers, a lot more than I love regular hamburgers. I'm not much of a red meat eater I guess. But periodically when I buy turkey burgers pre-made they're too dry or under seasoned. It really does depend on the brand. And then I have an even bigger problem in Italy: turkey burgers aren't all that common here. They exist, but you don't see them often in super markets or in restaurants (you see regular hamburgers far more often, although, as you can imagine, they're also not an Italian specialty).
So a couple of weeks ago when I got a craving, I decided to make some turkey burgers for myself and they were perfect. They were juicy and packed with flavor. The also had the additional bonus of being made with fresh vegetables because I added some freshly chopped spinach and red onion to my ground turkey.

My turkey burger collage that I made for my 365 grateful album

Ingredients:
1 lb ground turkey
1/2 cup to 1 cup of fresh spinach (I used about a cup because I love spinach)
1/2 small red onion
1 egg
1/4 cup breadcrumbs + extra handy if you see you're mixture is too wet
paprika to taste

Right before mixing

Chop your spinach into small squares or strips (it doesn't matter how evenly you chop the spinach) and
then dice your onions as well.  The thicker you cut your onion, the more crunch you will have in your burger. I didn't cut my onions super finely because I wanted a little more bite.
In a large bowl, mix the ground turkey, egg, breadcrumbs, spinach, onions and paprika with your hands.  Blend well because ideally, each bite will have a little onion and spinach in it.

The perfect sized patties sizzling away. Note: I put a little too much
oil in the pan... but they didn't stick...

When well blended, form into patties. I made mine on the larger (also thicker) side because they shrink slightly as they cook (although not as drastically as beef burgers do). I chose to saute the burgers with a little bit of olive oil in a pan. I am lazy and chose to use the method

that would afford me the least clean up. However, you can also use a grill pan indoors or if it's summer (which we are sooo close to right now) and you have access on an outdoor grill.

The perfect turkey burger!

If you're using a grill pan I recommend using a bit of pam spray so the burgers don't stick too badly, otherwise, cleanup can get quite heavy.  In the winter
(which thankfully has gone away) you can bake them in the oven at 350°F until they brown (I think this would take about 20 minutes to a half hour or so, but I haven't tested it yet, soooo keep an eye on them).

A beautiful plate of deliciousness

When one side has browned, flip and at this point you can also add a slice of cheese if you like and make it a cheese turkey burger.  Cook through and serve warm.
I didn't have buns so I served my burger with toasted bread, a large salad, a little mayo and a spicy sauce on the side.  I felt like eating my turkey burger deconstructed!
My recipe made 4 burgers for me. So I had leftovers for the next couple of meals.

Thanksgiving!

Happy Thanksgiving everyone!!
It's that time of year again, to give thanks for the people and the things in our lives.  I am so thankful for my Mother because she has supported me in all my endeavors even though it means that I'm not with her again this Thanksgiving.  I'm thankful for my baby bro and his adventurous spirit. I hope he's having a good hot meal today and making friends somewhere in South America. I am thankful for the siblings who found me one year ago. It's so amazing to have older siblings in my life all of a sudden, and nieces and nephews!  It's crazy! And I'm thankful for my Uncle, Aunt and cousins. We don't talk much but I'm glad to have them in my life.
I am grateful for my friends stateside, especially my Jersey girls because they're always there for me even though they know I'm a little crazy. I'm so happy that you guys are there for me even though I'm not physically present in the Jersey and I hope you know that if you need me for anything, I'm an email, a skype call or a phone call away. I miss you all immensely!!
I'm so thankful I have Endira here in Rome because I have someone to talk to and show me around the city and just because she's awesome in general. And I'm very thankful for this teaching position and my fellow teachers because they are fantastic and hilarious. We make quite the team. What would I do without the suggestions and reminders to bundle up? What would I do without the camraderie? Probably go nuttier than I already am. :D
This year, I'm finally back in Italy and I'm so happy to be here. I'm so thankful to have been offered this opportunity. Teaching is difficult. It's a challenge. It makes me tired. But it's so rewarding and fun even if I don't have a lot of free time.
Actually, my lack of free time also means that I won't be celebrating Thanksgiving with all the fixings tonight.  I'm working till 8:30 and won't have time to cook so I'm having a delayed celebration on Saturday night. I'm cooking with Endira as my sous chef for about 10 or 11 of our friends. We're introducing Thanksgiving to some Brits and to some Italians and it's going to be an amazing.   We're having a pretty traditional feast and I'm really looking forward to cooking a couple of dishes that I've never made before.
For the most part I'm cooking and Endira is going to help. But a couple of friends will be bringing side dishes too. I love that sharing and coming together is part of this fantastic holiday. Honestly, Thanksgiving is my favorite holiday all year long.

So this years menu is mostly traditional with a couple of twists mostly because I don't like following recipes and because I can't find everything I would like to prepare here... Italy does not celebrate Thanksgiving so it can be hard to find things like Turkey and cranberries.

Appetizers:
Butternut Squash Soup
Stuffed Mushrooms
Salad

Main Course: 
Roasted Turkey with Apple Cider Gravy and Roasted Potatoes 
String bean salad
Berry Relish (sadly I haven't found cranberries)
Garlic Mashed Potatoes (made by friends
2 kinds of Stuffing (made by friends)
Grandma's Artichokes

Dessert: 
Apple Pie with a cookie crust 
Pumpkin Pie
Tiramisu (made by a friend)

I'm so excited by all of this food and so thankful to have people to share it with. I'll keep you all updated about recipes and post some pictures after the actual meal too!!

I hope you're all having a wonderful holiday season filled with family, friends, food and laughter!!

 

 

Makeshifting my lunch

Everyday I try to bring lunch with me, that way I save some money (it definitely costs more to get pizza or a premade sandwich) and eat a little healthier.
On some days I make myself salad and on others I try fun variations of sandwiches.

Last week I brought a colorful and tasty salad with me. It had cherry tomatoes, some pesto chicken, lettuce, raddichio and roasted red peppers in it. The flavors were a good blend with a lot of different textures. I also made a little balsamic, olive oil and oregano mixture to drizzle over it. I went very very light though since the peppers and chicken already had a lot of flavor.

This week was a week of sandwiches for some reason. I made a couple of different varieties though so it was a lot of fun.

Pancetta, turkey, cheese, and cherry jam

I came to work on Monday with no lunch so I took a quick spin to the grocery store and found a
long baguette for €0.59 so I knew sandwiches for the week were going to happen. I found pancetta which is similar to bacon, except sliced super finely so it can be eaten raw. I also found turkey and a sliced cheese (similar to American cheese except white and more creamy). I decided to put it all together with a bit of cherry jam. It added moisture and a great flavor contrast to the salty pancetta.

Delicious lunch #2

Tuesday's lunch was vaguely similar with another pancetta and turkey sandwich. Except I used
fresh tomatoes for moisture instead of cherry jam and served it with pasta in my homemade tomato sauce. I had leftover sauce that I wanted to use before it went to waste. It had started out with eggplants but I ate them all, so this was just a spicy sauce to go with my pasta and grated cheese. It was absolutely delicious.
I had another similar sandwich yesterday but I didn't take a picture of it because it looked very much the same, but I ate it with a helping of chick peas which were nice and light.

Mozzarella, prosiutto and honey

Today I went back to the store and had to refresh my supply of bread and cold cuts. I got ciabatta which is a wider bread that's not as long. I also got prosciutto crudo and mozzarella.  Then I added a little drizzle of honey for a nice touch of sweetness.
I know, I'm a little strange, but I really enjoy the combination of salty and sweet. It doesn't work for everyone, so I recommend experimenting a bit with flavors until you find the right combinations for you.

So far this week, I've had some really good sandwiches and we'll just have to see what I cook up for tomorrow!

Recipe: Turkey sandwich with caramellized onion

 A turkey sandwich is probably one of the easiest dishes to make, but to make it with flair? That could be a challenge.  How does one transform a standard turkey sandwich into something fun and delicious.
I was in the mood for a turkey sandwich that would have been the envy of every lunch box and brown paper bag in high school! (Granted, my lunches were pretty envied anyway thanks to my mothers famous italian sandwiches of all of my friends)
I decided to take the simple turkey sandwich up a notch.



Best Turkey Sandwich
1 piece of frozen turkey breast (a thinly sliced cutlet is perfect)
2 tablespoon butter
1/4 of a onion diced
1 clove of garlic (if you would like a stronger taste of garlic, finely dice the clove)
2 slices of american cheese or mozzarella
1 tsp mayonnaise
salt and pepper
arugula
cherry tomatoes (sliced or quartered)

In a flat skillet saute the onion and garlic in 1 tablespoon of butter. As the onion begins to become transparent add the turkey and cover. Season with salt and pepper to taste. Turn when slightly golden on one side.
Spread a thin layer of mayonnaise on each piece of bread and cover with a slice of cheese. When you flip the turkey, check on the onion, if it has started to brown remove it from the pan so it does not burn and place the mixture onto the slices of bread. (If you have not finely diced your garlic, you can discard the clove at this point). Add the other tablespoon of butter to the pan and then place the bread on top.Let the cheese melt as the turkey finishes cooking. When the turkey has browned remove and cut into slices. Place the turkey on the bread with lettuce and tomato.
Serve with a side salad and balsamic vinegar.

 

~Raspberry Truffle

Recipe: Curried Turkey with mini puff pastries

Curried Turkey
500-600 grams of turkey cut into cubes
200 mL of cream (recipe calculated with heavy cream)
1/2 a medium onion diced
1 tsp olive oil
curry powder
nutmeg
paprika

Saute the onion in a small quantity of oil using a low heat. When the onion begins to wilt add the turkey. Let cook on all sides and add the spices to taste (I like things spicy so I tend to add around 1 1/2 tbs of curry, 1 tbs of paprika, and 1 tsp of nutmeg). When the turkey is almost cooked through add the cream. Let simmer until the turkey cubes are fully cooked (do not let the cream come to a boil).

Serve over rice or with mini puff pastries. 

Puff pastries
1 cup water
1 cup butter
1 tsp salt

1 cup flour

Preheat the oven to 220* C (sorry I live in Italy right now and don't know the Farenheit :( ).

Combine first 3 ingredients in medium saucepan.
Heat and stir on medium-high until the mixture starts to boil and the butter is completely melted.
Reduce the heat.

Add flour. Stir until the mixture is fully incorporated and begins to pull away from side of saucepan/ It will now resemble a soft dough. Remove from heat and let cool for about 5 minutes.

Add the eggs1 at a time. Beat until well combined and the dough becomes thick and glossy.
Drop (about 2-3 tsps) for each onto a baking pan lined with parchment paper (you can also place them onto a greased baking sheet... but I prefer the easy cleanup of parchment paper).
Bake for around 30 minutes until dry. It should make about 36 puffs. (1 is 1 serving)


This came out really delicious!  And tomorrow I'm going to eat the leftovers with rice!

Recipe: Honey Turkey fingers...

like chicken fingers, but a little sweeter and actually leaner :) I'm going for cooking cheaper and leaner, so turkey breast is a great replacement to chicken...

So basic recipe 1 turkey breast cut into slices or if available you can just buy prepackaged cutlets... However, unfortunately, presliced was not available, so I had to do it myself which I don't mind except I only just realized how not well-stocked my kitchen is. There's no butcher knife, just the serrated kind. I don't know if you've ever tried to cleanly slice raw turkey breast, but let me tell you, it doesn't actually work out overly too well, just well enough to do what I was doing, but with added cursing lol.

Alright I've gotten off track, here's the recipe list:

1 turkey breast sliced, or cubed, however big you like your turkey fingers :D

1 egg

1-2 tablespoons honey

app. 1 cup bread crumbs (I kind of eyeballed it like usual lol...)

pepperoncino (otherwise known as red pepper flakes) as desired

a pinch pepper

a pinch salt

oregano as desired

basil as desired

Olive oil for pan

So quite simply, crack your egg, add your honey and salt and stir. In another bowl or plate add bread crumbs and all other spices, mix throughougly (I may have spelled that wrong... but spell check I don't think is functioning lol). Take your turkey, dip in egg mixture and then completely cover in breadcrumbs.

Heat oil in pan, add turkey, cook on each side until browned, and until center is white. When done place onto paper towel (to drain any excess oil) and serve while still warm, although they're pretty fantastic cold too ;)

Simple and yummy and for your reading pleasure, or I suppose looking pleasure, I'm adding pictures, just to make you a little bit hungrier...

all set up and ready to go assembly line style :)

there's my fresh honey that I bought in the market place, soo yummy, just sweet enough...

my peperoncino, and breadcrumb mix

starting the frying process :)

now doesn't that look yummy

and these finished ones look even tastier :D

and for final serving purposes, eat with a bed of lettuce, some tomatoes and balsamic vinegar, with some fresh Italian bread on the side

^.^ sooo happy with my food making tonight!!

And that's the update, happily making food in Italy!

~Raspberry Truffle

p.s. and it made a really great lunch the next day as a sandwich, with lettuce, mozzarella and balsamic vinegar :)