INGREDIENTS
1 pound ground turkey
Heaping Tbsp seasoned bread crumbs
1/4 cup finely diced onion
1/8 cup finely diced red pepper
1 clove garlic, peeled and minced
1 egg lightly beaten
1/4 cup chopped fresh parsley
5 shakes of Worcestershire
1 teaspoon salt
1/4 teaspoon ground black pepper
Sliced cheddar for top
DIRECTIONS
In a Cuisinart dice the onion, red pepper and garlic together.
In a large bowl, mix ground turkey, seasoned bread crumbs, egg, diced onion, pepper and garlic, parsley, salt, and pepper. Form into 4 large patties.
Cook the patties in a medium skillet over medium heat, turning once. Then top with cheese.
These were much better than I expected....so good.
Thursday, March 19, 2009
Butternut Squash Soup
INGREDIENTS
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg
DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!
**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.
2 tablespoons butter
1 small onion, chopped
1 medium carrot, chopped
2 medium sweet potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste
cayenne pepper
nutmeg
DIRECTIONS
Melt the butter in a large pot, and cook the onion, carrot, potatoes, and squash** 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Add desired seasoning. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Serve with a dollop of sour cream and parsley for color. The sour cream makes all the difference!
**instead of peeling the squash while it was raw, I cooked the squash by cutting it in half, placing it in 1/2 inch of water in a baking dish and placed it in a 350 degree oven for half an hour. This way the skin peels off easily. Then add it when the other veggies are tender.
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