Friday, July 3, 2015

Greek Turkey Burgers

I took my favorite Greek flavors and stuck them in a turkey burger, topped it with creamy hummus and feta cheese...and then placed it all on a pita. It's a Greek Turkey Burger and it should be on your grill this weekend!

This recipe makes four half-pound burgers.

Shopping List
2 pounds of ground turkey
about 3 tablespoons Extra Virgin Olive Oil (EVOO)
1 1/2 teaspoons of dried oregano
a liberal pinch of salt & pepper
 1 box of frozen spinach, defrosted and all of the excess liquid squeezed out
1 cup of sun dried tomatoes, chopped (I drain a small jar of them)
the zest and juice of one lemon
Crumbled feta cheese, hummus, chopped red onion, olives and/or capers to garnish
4 pieces of pita bread

Preheat your outdoor grill or indoor grill pan to medium-high heat.

Add the EVOO, dried oregano and liberal pinches of salt and pepper to your ground turkey.  Add in the chopped spinach, chopped sun dried tomatoes, lemon zest and lemon juice too.  Divide turkey into four sections and make four patties.  Grill patties about 8 minutes per side or until cooked through.

Add your cooked burger patty to a piece of pita bread and then top with your favorite Greek toppings: creamy hummus, crumbled feta cheese, chopped red onion, olives and/or capers.

Kensington said these burgers tasted like big meatballs to me, they were little bites of Greek deliciousness.

Happy Friday!  Enjoy a burger (or two!) this weekend! 

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Thursday, July 2, 2015

Lemon Icebox Pie with a Golden Oreo Crust

There is nothing simpler than an icebox pie.  Mix, pour, freeze and enjoy.  My kids and I loved making (and eating!) this pie.  They especially loved making the crust out of Oreos :).

I recommend you make this one day in advance and then when you're ready to serve, pop it out of the freezer, slice and enjoy.

This makes one 9 inch pie.  

Shopping List
about 1 1/2 cups of crushed Golden Oreos (about 12 or so Oreos)
6 tablespoons of melted butter
1 (8 oz) package of cream cheese, softened
1 (14 oz) can of sweetened condensed milk
the zest and juice of 2 lemons (about 4 tablespoons or so of juice and 3 or 4 of zest)

Lightly spray a pie plate with cooking spray.  Set aside.

To make the crust:
Crumble your Oreos directly over your food processor.  Pulse the crumbled Oreos until they are fine.  Add in your melted butter and pulse until it's all combined.  Remove the mixture and pat it inside the pie plate.  Make sure you pat it up the sides as well as across the bottom.  Freeze about one hour before filling.

To make the filling:
Beat with an electric mixer your cream cheese, condensed milk, lemon zest and lemon juice together until combined.  Pour lemon mixture into pie shell (after it's been in the freezer an hour).  Cover and freeze at least 4 hours (up to 24).

When you're ready to serve, remove from freezer and slice and serve.

A little bite of sunshine in every single bite.


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Wednesday, July 1, 2015

Shrimp Risotto

Risotto is one of those suppers that I don't think enough of you probably make.  It sounds kind of intimidating but really and truly, it's just about the easiest thing you can make.  In fact, it's basically just a one pot supper.  

To make risotto, you use Arborio rice (found on the rice aisle) and it's typically in a big jar with a lid.  One jar will last you forever because all you need is one cup of rice per, I will buy a jar and use it all year long.  It's really a good bang for your buck when you think of all the suppers you'll get out of that one jar of rice.

Tonight's version is shrimp, but I have several other versions you can see here.

Easy, easy, easy and yummy, yummy, yummy.


This recipe serves four adults.  I used sweet peppers (found in a bag in the produce section...typically they come in a bag of orange, red and yellow peppers...but you can substitute 2 bell peppers if you can't find them).

Shopping List
2 quarts chicken stock
2 shallots, chopped (or one red onion)
either 8 sweet peppers chopped or 2 bell peppers
1 cup Arborio rice
1 pound peeled and deveined shrimp
1 1/2 cups frozen or fresh corn kernels
1 pint of cherry tomatoes
1/2 cup Parmesan cheese, grated
Basil leaves, torn, to garnish
Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!

This meal should take you about 30 minutes from start to finish.  Relax...risotto is a cinch!

In a large stock pot, bring chicken stock up to low simmer (not boiling, just a simmer...keep a lid on it to trap liquid inside).

In a separate pan, heat a couple of tablespoons of EVOO over medium-high heat and add in your shallots and chopped peppers and cook 4-5 minutes.  Stir in rice for another minute.

At this point, take a ladle and add 1 cup of your hot stock to the rice.  Stir constantly for a minute or so.  As the liquid evaporates, the rice will become super starchy and delicious.  Stir pretty often, adding stock every time the majority of the liquid evaporates.  You will continue doing this for about 18 minutes.  Add stock, stir, wait for it to evaporate and add more.  This will cause the risotto to fluff up and look creamy (without using any cream!)  A lot of recipes will tell you to stir continuously...but you don't need to.  Just stir it around every few minutes and you'll be fine.

After the rice is tender (take a bite!), stir in your shrimp, corn and cherry tomatoes. Continue cooking another 5-6 minutes (it doesn't take long for the shrimp to cook up in the risotto).  Stir in cheese and basil and season with salt and pepper to taste.  


Everything just cooks up right inside the skillet and then you're done!

You should make risotto tonight :).

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