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While not very appetizing looking, because I had to shoot this with my iPhone since my camera battery died, this stir fry was so delicious! I simply put oil in to my wok, throw in garlic and my spices for a bit, then throw in a massive amount of vegetables and chicken. My little trick is putting the rice in with everything to get the flavor of the garlic and spices. Then I pour in chicken stock so that it doesn’t dry out. See! Simple! Stir fry is a no recipe needed kind of meal, and that’s why it is by far one of my favorite meals.
On the weekdays, my breakfast is eaten at work over my desk, checking my morning emails and reading a bit of news before the day starts. Breakfast is usually yogurt and granola, downed with a large cup of coffee with two shots of espresso in it. To make my mornings easier I leave my large tub of yogurt in the refrigerator at work, and the granola at my desk. I never have to rush or worry that there will be a morning I won’t have to sit down and eat. As cliche as it is, breakfast is you most important meal of the day.
On the weekends however, breakfast time is usually skipped because let’s face it, I sleep in really late. Like today. Today I slept until noon and the minute I got up all I could think about was brunch. While I would usually love to go out for brunch, I still haven’t found a place in Milford that does it really well. I’m talking eggs benedict with a mimosa on the side. This morning I went a quick easy route to get my day started. A spanish omelet with two pieces of Udis bread and a small cup of vanilla soy milk. I only got the aftermath picture of my brunch because I just could not wait to dig in.
A good ole twist on a classic in my parents household has always been turkey burgers with sweet potato fries. My dad would make them at least once a week, and without fail we would always have sweet potatoes lying around the house to accompany them. I always liked mine on a potato bread bun (so squishy and sweet!), topped with lettuce, red onion, and avocado. Last night while heading to the grocery store I thought I knew what I wanted for dinner. The second I saw that ground turkey though, I changed my mind.
Turkey burgers are so simple to make, so I thought, why not twist it a bit and shove some ingredients in the middle of it? I’ve been having an affair with fresh mozzarella, so that was where I started. Behold, my awesome (and Elliot approved!) Roasted Red Pepper and Mozzarella stuffed Turkey Burgers!
A large thank you to my sister, Rachel, as well for my lovely new plates! No more ugly bright blue plated for me!
Roasted Red Pepper and Mozzarella stuffed Turkey Burgers
1 pound of ground turkey
4 slices of fresh mozzarella
1 large roasted red pepper, chopped
1 large egg
1 tbsp of cayenne pepper
salt and pepper to taste
Mix the ground turkey, egg, cayenne pepper, salt, and pepper in a large bowl. Form the mixture in to 8 small patties. Take one patty and put a slice of mozzarella along with about a tablespoon of roasted red peppers, and put them in the middle of the patty. Take another patty and put it on top of the patty with the mozzarella and roasted red peppers in it, and pinch the edges. Set aside and form the other 4 patties.
Once you’ve made your patties you can either grill them, broil them, or cook them on the stove top. I cooked mine on the stove top in a large pan. Grease the pan with cooking spray and put your patties on the pan. Cook on each side for 5-10 minutes on each side. If your turkey burger isn’t pink on the inside, then it is fully cooked!
I put mine on my Udis Gluten Free bread, and Elliot brought over some of his own. I also topped mine with ketchup and lettuce. So good!
Sweet Potato Fries
2 sweet potatoes
Salt and Pepper
Preheat your oven to 400º.
While it is preheating, cover a cookie sheet with tin foil. Spray down with cooking spray. Cut your sweet potatoes in to long, thin strips. Toss in a bowl with EVOO, salt, and pepper. Once they are all coated, put on your cookie sheet and put in the oven for 15 minutes. After 15 mintues, flip your fries, and put them back in the oven for another 15 minutes.
Not only do I want to show off my Thanksgiving stuffing recipe but some pictures that were taking during the Thanksgiving festivities.
Most people that I know, know me as a crazy cat lady. And this is the reason why. Hi Murphy, thanks for helping me make the macaroons.
Every year we have to take our Holiday photo that my mom attaches to the cards to show how much everyone has grown up and all that jazz. A few pictures, just a few, end up looking nice and like we are all normal and whatnot.
Now, to the food!
Gluten free Stuffing
1 loaf of gluten free bread, cut in to cubes (I used Udis)
Extra virgin olive oil
Salt and pepper to taste
4 cloves of garlic, minced
1 tablespoon of thyme
1 tablespoon of rosemary
1 large onion
4-5 stalks of celery, chopped
4 apples, cut in to cubes
1 cup of dried cranberries
First you want to make the bread cubes for the stuffing. Cut the loaf of bread in to cubed and place on a baking sheet that has been lined with parchment paper and covered with EVOO. Throw the salt, pepper, garlic, and your spices on the top of the bread cubes. Place them in a 400°F oven. Every 5-10 minutes take out and mix up the batch. When the bread cubes start looking toasted and taste crunchy, pull the mixture out of the oven. Put aside until it is time to make your stuffing.
Chop up your onion, celery, apple, and cranberries. Saute the onion and celery with more EVOO and salt and pepper until the onion is translucent, about 10 minutes. Then throw in the apples and cranberries for another 5 minutes.
Mix your bread cubes in a large bowl with the onion, celery, apple, and cranberries. Slowly add in chicken stock until it is moist enough. I used about 1 1/2 cups. But it depends on your liking. Place the mixture in a 13″x9″ baking dish. You can refrigerator the stuffing until 30 minutes before dinner is served. Place in the oven with turkey, or what ever else is in the oven at the time, at whatever temperature. The nice thing about this is you don’t have to fuss with the temperature or timing of the stuffing, it just needs to be hot!