Greek Turkey Burger with Cucumber, Dill & Red Onion Salad

Posted on June 22, 2012 by Terry

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  Nothing is more satisfying than a charbroiled burger during the summer months!  My husband and kids love a juicy burger, but I personally need to mix it up to make it a bit more healthy.  These turkey burgers are delicious and satisfying.  The feta cheese topping seems indulgent yet is full of good healthy fats that satisfy any appetite.  Feel free to skip the bun (pictured below) to ensure you avoid an insulin rush- I promise you will not miss the bread after one bite of  “my big fat (but good fat) Greek burger” :)

 

 

Greek Turkey Burger with Feta and Pepperoncini Cream Cheese Topping

Greek Turkey Burgers Ingredients

  • 2 lbs ground turkey
  • 1 egg
  • 1/2 panko bread crumbs
  • 1/2 finely diced red onion
  • 6oz feta cheese
  • 4 oz cream cheese
  • 1/4 plain Greek yogurt
  • 6-8 pepperoncinis
  • 1 chopped scallion
  • 1 lemon, zested
  • salt & pepper to taste

Directions

  1. In a food processor combine the feta cheese, cream cheese and yogurt until smooth.
  2. Add in peperoncinis, scallion, zest and salt & pepper.  Pulse until coarsely chopped.
  3. In a medium bowl combine the ground turkey, red onion, egg, bread crumbs, salt and pepper.  Let sit for a few minutes to ensure all ingredients are well combined.
  4. Form 6-8 patties and grill medium low for 6 minutes
  5. Flip burgers and place the cream cheese mixture on top of cooked side.  Let burgers cook and the cheese melt for another 4 minutes.
  6. Serve with cucumber salad, tomato slices and kalamata olives

Cucumber, Dill and Red Onion Salad

Cucumber, Dill and Red Onion Salad

Ingredients

  • 1 English cucumber (sliced very thin, use a mandoline)
  • 1 red onion, finely sliced
  • 3 T fresh dill
  • 3 T rice vinegar
  • 1/2 T sugar
  • 1/4 cup olive oil
  • sea salt & pepper to taste

Directions

  1. Slice cucumber and onion using a mandolin.
  2. Whisk sugar, vinegar and olive oil in a large mixing bowl.  Toss in the onion, cucumber and herbs, coating well.
  3. Refrigerate for 1/2 hour and enjoy alongside the Greek Turkey Burger!

Greek Turkey Burger and Cucumber, Dill and Red Onion Salad

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French Onion Salisbury Steak

Posted on June 2, 2012 by Terry
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 French Onion Salisbury Steak with Artisan Bread and Swiss Cheese

(Adapted from Food.com)

Salisbury Steak with Artisan Bread and Swiss Cheese

 

 

INGREDIENTS

Salisbury Steak Ingredients

  • 1 1/4 lbs ground chuck
  • 1/4 cup minced parsley
  • 2 tablespoons scallions, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons flour
  • 1 tablespoon olive oil (or coconut oil)
  • 2 cups onions, sliced
  • 1 cup mushrooms, sliced
  • 1 teaspoon sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 1 cups beef broth
  • 1/4 cup red wine
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 2 tablespoons flour
  • 4 teaspoons Parmesan cheese
  • Artisan bread of your choice
  • Swiss cheese

DIRECTIONS

Saute the onions and mushrooms until golden

  1. Combine chuck, parsley, scallion, salt, and pepper. Divide evenly into 4 portions and shape into 3/4 to 1-inch thick oval patties.
  2. Place 2 tablespoons of flour in a shallow dish; dredge each patty in flour. Reserve 1 teaspoon flour.
  3. Heat 1 tablespoon oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
  4. Add onions & mushrooms to pan.  Add in sugar; sauté 5 minutes. Stir in garlic and tomato paste; sauté 1 minute, or until paste begins to brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, and then add the salt and thyme.
  5. Return meat to pan and bring sauce to a boil. Reduce heat to medium-low, cover and simmer 10 minutes. Sauce should thicken like a gravy.
  6. Slice bread and coat with olive oil.  Bake in the oven at 450 for 1 minute per side.  Place a slice (or two!) of Swiss over toasted bread and cover with the steaks and gravy.
  7. Garnish with parsley and Parmesan cheese.
Salisbury Steak

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Spinach, Sun Dried Tomato and Feta Stuffed Portabella Mushrooms

Posted on May 25, 2012 by Terry
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Spinach, Sun Dried Tomato and Feta Stuffed Portabella Mushrooms

Spinach, Sun Dried Tomato, and Feta Stuffed Portabella Mushroom

I made these wonderful stuffed Portabella mushrooms caps the other evening for dinner and I just had to share the recipe.  I found an image for stuffed Portabella mushrooms on Pinterest and fell instantly in love, so I of course pinned it.  When I went back to review the recipe, it didn’t link up to anything so these delicious fungi caps are from scratch!  Not to toot my own horn but turned out pretty darn tasty.   Honestly, how could I go wrong with spinach, sun dried tomatoes and feta cheese- anything with those three ingredients usually turns out wonderfully.

I hope you enjoy these tasty stuffed Portabella’s as much as I did.

INGREDIENTS

Stuffed Portabella Mushroom Cap Ingrediants

  • 4-6 large Portabella mushroom caps
  • 1 medium red onion
  • 2 cloves minced garlic
  • 1 jar sun dried tomatoes (diced)
  • 1 bag fresh spinach chopped
  • 1 cup Parmesan cheese
  • 1 container feta cheese
  • fresh Italian parsley
  • fresh thyme
  • 1 egg
  • 1 1/2 cup white or brown rice (couscous, orzo or quinoa could also work)
  • Panko bread crumbs (optional)
  • 1 can black olives or kalamata (optional)
  • salt and pepper to taste
  • 1 Tsp olive oil/coconut oil or bacon grease

DIRECTIONS

Saute Onion and Garlic

 

 

 

  1. Saute onion and garlic until translucent
  2. Add in spinach, cook down
  3. Add in sun dried tomatoes, olives and S&P
  4. Remove from heat and toss in cooked rice or starch of your choice. This is optional so you don’t have to add this in if you are following a low carbohydrate meal plan.
  5. Beat the egg and set aside.
  6. Once the rice mixture is room temp, mix in cheeses and the egg.  Mix everything together and fill each mushroom cap- form a dome shape so there is a lot of filling.  The egg should ensure that mixture stays together.
  7. Sprinkle with panko crumbs for a crispy topping.
  8. Bake at 375 for 15 minutes.

Stuffed Portabella Mushroom overflowing with Spinach, Sundried Tomato, Feta and rice filling.

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Ginger Soy Marinated Skirt Steak with Sugar Snap Peas and Asaparagus Stir Fry

Posted on April 9, 2012 by Terry

Soy Marinated Skirt Steak with Sugar Snap Peas and Asparagus Stir Fry

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For the Marinade:

Ingredients

  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced green onion
  • Handful of coarsely chopped cilantro
  • 1 teaspoon ground ginger
  • 1/2 teaspoon of black pepper
  • 1 (1.5- 2 lb) beef skirt or flank steak

A simple soy marinade makes this skirt steak extra tasty

Grilling Instructions:

I marinated the skirt steak overnight and the flavor was wonderful.  If you didn’t plan ahead or you just don’t have that kind of time, I would let it soak for at least 3 hours prior to grilling.

Directions:

  1. Preheat your grill to medium low.
  2. Cook steak for approx. 6-8 minutes per side.
  3. Remove steak from grill and let it sit under a tent of foil for at least 5 minutes.

Grill approx. 6 minutes until steak is nicely browned

 

Slice against the grain of the meat

 

Sugar Snap Peas and Asparagus Stir Fry adapted from Everyday Food

This very quick and easy stir fry is an excellent side dish for the Ginger Soy Skirt Steak.

Ingredients:

  • 8 ounces sugar snap peas
  • 1 bunch asparagus, cut into 2 inch pieces
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup water
  • 2 tablespoons of soy sauce
  • 2 tablespoons rice wine vinegar

Directions:

  1. Combine snap peas, asparagus, red pepper flakes, garlic and water in a skillet.  Cook, tossing until veggies are crisp-tender (Approx. 3-5 minutes)
  2. Add soy and vinegar, toss, and cook a few additional minutes until well combined.
  3. Serve with skirt steak and enjoy!!!

Enjoy!

 

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In the Kitchen with 11 Magnolia Lane: Meatloaf Muffins, Curry Chicken Casserole & Crock-Pot Pork Carnitas

Posted on March 1, 2012 by Terry

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Meatloaf Muffins:


Ingredients

  • 1 egg
  • 1/2 cup milk
  • 1 cup shredded Cheddar cheese
  • 1/4 cup quick cooking oats or panko bread crumbs (I personally prefer Panko)
  • ¼ cup finely chopped almonds or nuts (I use a spice mill so it is a powder)
  • 1 teaspoon salt
  • 1 pound ground beef
  • 2/3 cup ketchup
  • 1/4 cup packed brown sugar
  • 1 1/2 teaspoons prepared mustard

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the egg, milk, cheese, Panko and salt. Add the ground beef, mixing well, and form into 12 equal sized meat balls and place into a lightly greased muffin tin.  Press down the center of each meatloaf with a spoon once placed inside the muffin tin.
  3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
  4. Bake, uncovered, at 350 degrees F (175 degrees C) for 30-40 minutes.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Curry Chicken & Broccoli Casserole

 

 

This recipe is courtesy of my Aunt Barbara… It is one of my favorite recipes and it offers true comfort to my family and I during the cold winter months.

Ingredients

  • 1 can of cream of chicken soup (please see below as I personally never use condensed soup and offer an easy delicious and healthy alternative)
  • 1 cup mayonnaise
  • 1 cup shredded Cheddar cheese
  • 1 tsp. lemon juice
  • 1 tsp. curry powder
  • ½ tsp black pepper
  • 1 tsp olive oil
  • 1 large bag of frozen broccoli (I also use fresh but you will need to steam it prior)
  • 1 ½ lbs of boneless chicken breast or tenders

Directions

  1. Preheat oven to 350 degrees F
  2. Heat a Saute pan with olive oil.  Cut chicken into chunks and cook until golden brown.  Place cooked chicken in a 13 X 9 baking dish.
  3. Cook broccoli until al dente and place over chicken in baking pan.
  4. In a large bowl, combine the cream of chicken soup, mayonnaise, curry, lemon juice, cheddar cheese and black pepper.   Pour over chicken and broccoli until well coated.
  5. Bake, uncovered, at 350 F for 45minutes

Homemade Cream of Chicken Soup

Cutting out processed foods, such as canned soups, is a huge step towards living a healthier life style.  Canned soup casseroles really make your life easier but the sodium and preservatives do take a toll on your body.  I love this casserole but making my own cream of chicken soup saves calories and creates a wholesome and  healthy meal that your family can enjoy guilt free.

Ingredients

  • 2 Tsp Butter
  • 2 Tsp Flour
  • 1 cup chicken stock
  • Salt & pepper to taste

Directions

  1. Place butter in a pan and melt it.  Add in an equal amount of flour, 2 Tsp in this case .  Stir it around untl the flour is absorbed, about 1 minute.
  2. Add in chicken stock, a little at a time, whisk it until smooth. (If you dump in all your liquid, you will end up with many little lumps).
  3. Cook and stir about 3 minutes, until smooth and heated through.  The longer you cook the thicker it will get.  Salt & pepper to taste.

Crock-Pot Pork Carnitas

Ingredients

  • 2 lb. pork tenderloin
  • 1 medium onion, diced
  • 1 tsp cumin
  • 1 jar salsa verde
  • 1 can Ro*Tel (I used mild)
  • tortillas (exclude if you are eating paleo or low carb)
  • your choice of toppings – cheese, cilantro, salsa, sour cream, lettuce, avocado, lime juice, etc.

Directions

  1. Place the pork tenderloin in the crock-pot
  2. Cover tenderloin with onions
  3. Sprinkle with cumin and then add the salsa and can of Ro*Tel tomatoes
  4. Cook on low for 8-10 hours until tender (My crock-pot is hot, I only needed 6 hours)
  5. Once cooked, remove the pork from crock pot and shred it.
  6. Drain juice out of crock-pot reserving some in a bowl. Use a strainer as you will want to save the tomatoes & onions.
  7. Add the meat back to the crock-pot with the tomatoes and onions.
  8. Add some of the reserved juice to the meat until nice and moist.
  9. Serve on tortillas with desired topping


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In the Kitchen with 11 Magnolia Lane; Winter Meal Planning Calendar and Shopping Lists for Weeks 3 & 4

Posted on February 29, 2012 by Terry

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I know you have all been anxiously awaiting the second half of the Winter Monthly Calendar Weeks 3 & 4 as well as the shopping lists for Week 3 and Week 4.

Thank you for your patience and I hope your taste buds are ready for some yummy and healthy winter comfort foods.

I will be posting the recipe with printables this week and next.  Please remember that you can click on the above button to catch up with this tasty and healthy meal planning series.  I also wanted to share that the attached winter monthly calendar lists the entire month of meals so make sure to scroll down past weeks 1 & 2 to view weeks 3 & 4.

Chicken Stock for the Soul:

CLICK HERE: Nourishing Days Chicken Stock

I mentioned on my last post that I was going to share how to make your own chicken stock but I cannot take credit for this recipe. Shannon over at Nourishingdays.com was my inspiration for this post as she taught me how wonderful and easy making your own stock can be.

Making your own chicken stock is an unbelievable experience and it is so easy to do!  I just began making my own stock a couple months ago and kick myself for not doing this earlier.  I personally felt I had to be an older and wiser woman in the kitchen to truly understand the art of stock making, something only my mother or grandmother could understand how to do.  But, no– you do not have to be older, wiser or even a good cook to be able to make your own stock!  It is seriously simple and everyone and anyone should be doing it for the health benefits alone.

Here are just a few reasons to make your own stock:

1) Your house will smell like Thanksgiving dinner. The aroma is wonderful, nostalgic and makes you feel warm and cozy inside.  It just delights your senses and makes working at home a joyful experience.

2) You are recycling all the bits and pieces of chicken and vegetables that you may normally throw away which saves you money and offers many health benefits.  Those bits and pieces of chicken bone, cartilage, and veggies offer a bounty of nutritious minerals that our body’s can easily absorb.  It is full of calcium and aids in digestion.  Lastly, what is more nurturing than a bowl of hot homemade chicken soup when you are sick?

3.  It is too EASY not to make your own stock and it truly makes all your recipes taste better.  Move over store bought stock filled with MSG, you are no longer welcome in my recipes!

Thanks again for stopping by and cheers!! I will be back with more recipes for the monthly menu, so stop in again soon.

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Sesame Ginger Chicken & Linky Tools Link Party

Posted on February 10, 2012 by Terry

 

So, you have made it through the first week of low carb and high fat cooking.  I hope you are feeling satisfied and possibly have a bit more energy.  Changing your eating plan is always a difficult process but I do hope I have made that transition a bit easier with the printables recipes, calendar and shopping lists.  The more you plan ahead, the easier it will be to stay on the program and see results.

I have listed on the calendars that Sunday afternoons are my “prep” day and I encourage everyone find a day that works for them.    Setting up a prep day is crucial to your success and it is a huge time saver mid week when life gets busy.   Challenge yourself this week and try to avoid the drive thru or limit the amount of carbohydrates you allow yourself this week.  My friend who has been following this meal plan since January, has lost 17lbs.  This past week she began working out so the 17lbs was from diet alone. Please feel free to contact me with any questions and Bon Appetit!!

Sesame Ginger Slow-Cooker Chicken

(Adapted from the Pilsbury Website)

Ingredients:

  • 6 boneless, skinless chicken breasts, cut into large cubes or strips
  • 1 small bag baby carrots, Broccoli and sugar snap peas (Or any Asian Vegetable mix you prefer)
  • 2 Tbsp grated fresh ginger root,  I used powder but fresh is always better
  • 1/2 cup chicken broth (homemade is always preferable)
  • 1/4 cup honey (I know this isn’t low in carbs but it does make a difference in this recipe so I have no alternative to share)
  • 2 tsp sesame oil
  • 1 tsp dried minced garlic
  • 1/4 cup soy sauce
  • 3 Tbsp cold water
  • 3 Tbsp corn starch
  • 1 Tbsp sesame seed, toasted
  • 2 green onions, sliced with tops

Preparation:

  1. Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  2. Place chicken in slow cooker. Sprinkle with ginger root.
  3. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over Chicken.
  4. Cover; cook on Low heat setting 6 to 8 hours.**Your chicken can become dry if you over cook.  that actually did happen to me the first time around so I had to lower the time as my crock pot does run hot.**
  5. Place the veggies (Carrots, Broccoli and sugar snap peas) in the microwave until Al Dente (I would do this when the chicken is almost done cooking and please don’t overcook your veggies or they will get mushy).  Place on a serving large platter.
  6. With slotted spoon, remove chicken to the same serving platter, cover to keep chicken and veggies warm.
  7. Strain cooking liquid; pour into 1-quart saucepan. In small bowl, mix soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
  8. To serve, pour sauce over chicken and veggies and toss so they are all evenly coated. Garnish with sesame seed and onions.

As always, thank you for stopping and enjoy!!

And now…Join on in at the Linky Tools Link Party! Check out some new blogs and visit friends. Please follow us via the Linky Tools Button on the right sidebar to stay up to date at Magnolia Lane. (Have a Blog? We’ll follow you back, simply leave us a comment after you have connected) Thanks!



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Tilapia with Sherried Green Beans, Mushrooms and Tomatoes

Posted on February 7, 2012 by Terry

Tilapia with Green Beans, Mushrooms and Tomato

Tilapia with Sherried Grean Beans, Mushrooms and Tomatoes

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Ingredients

  • 4 Tilapia filets
  • 1 1/4 pounds green beans, trimmed and cut in half
  • Coarse salt and pepper
  • 1/4 teaspoon of garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoon butter
  • 1 onion, finely chopped
  • 1/2 container of mushrooms sliced
  • 10-12 grape tomatoes sliced in half
  • 1/2 cup dry sherry
  • 1/4 cup heavy cream or half and half

Directions

  1. Preheat the oven to 375 degrees F (190 degrees F). Grease a 9×13 inch baking dish.
  2. Place the tilapia fillets in the bottom of the baking dish and dot with butter. Season with salt, pepper and garlic powder.
  3. Bake for 10-15 minutes until you see the edges of the fish begin to slightly brown and crisp.
  4. Bring a pot of water to a boil and simmer green beans in salted water for 5 minutes.  Drain green beans.
  5. Heat a non-stick skillet to moderate heat.
  6. Add oil and butter to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper.  Add tomatoes and saute 3 to 5 minutes, add beans back to the pan heat through.
  7. Heat green beans through and add sherry then add the cream. Cook for 2-4 minutes. Transfer green beans, mushrooms and tomato cream to a serving plate.
  8. Remove tilapia from oven and place over top the green bean cream sauce.
New to our blog or to this series, Click on the button below to check out our Month of Meals and Shopping Lists.

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Spice Rubbed Pork Tenderloin with Roasted Squash

Posted on February 6, 2012 by Terry

Spice Rubbed Grilled Tenderloin

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I hope you all have found some spare time to print off the February Menu Calendar as well as the shopping list week 1 .  If not, no worries!  Just click on the “In the Kitchen with 11 Magnolia Lane” button below to read the introductory post in this series and get up to speed.

CLICK HERE for our new series: "In the Kitchen with 11 Magnolia Lane"

This is one of my favorite meals because I love to grill.  It is a fast way to create a tasty meal with very easy clean up.   My husband recently bought a combo charcoal & gas grill.  I have to admit, we use the charcoal more often than the gas because it adds so much flavor.  Don’t worry, if you do not have a grill because you can also bake your pork loin in the oven alongside the tasty squash.

Spiced Grilled Pork Tenderloin

(Click here for spice grilled pork tenderloin printable recipe)

Spices make all the difference in this meal

Ingredients

  • 1 (4 pound) boneless pork top loin roast (single loin)
  • 1 teaspoon olive oil
  • 2 teaspoons granulated sugar
  • 2 teaspoons paprika
  • 1 1/2 teaspoons onion salt
  • 1 1/2 teaspoons garlic salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander

Directions

  1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover.
  2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F. Serve with your favorite sauce.

Low on time, just cook on direct heat until internal temps reach 160, approx. 20-25 minutes No grill, no worries.  Just bake pork loin in oven at 400 degrees until internal temps reach 160, approx. 25-30 minutes In my opinion, the perfect compliment to something spicy is something sweet so that is why I selected roasted squash to accompany this dish.  Most varieties of squash is very low in carbohydrates and very high in vitamins.  The butternut and acorn squash are more similar to a sweet potato when it comes to carbs so I usually eat these two sparingly.  Since the pork is a very lean meat and because of all the spices in the rub,  I choose to indulge with a butternut squash for this particular meal.  I hope you enjoy each and every bite as much as I do!

Roasted Butternut Squash

Ingredients for Squash

  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
  • 1/3 cup grated Parmesan cheese

Directions

  1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
  2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.  Sprinkle with Parmesan cheese and serve.

Thanks for stopping by and cheers!

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