Garlic Balsamic Pork Chops

I didn't eat a lot of pork chops before I got married.  It was one of those meats that I didn't really know what to do with, so I tried to avoid them in the grocery store.  However, my husband loves them, so I've tried to make an effort to throw them on the menu when I find a recipe for them.  When I found this recipe, I thought it was perfect because I love recipes with vinegar in them and he loves pork chops.  Win-win situation at it's finest.

Garlic Balsamic Pork Chops
slightly adapted from Joyful Abode
Ingredients
4 pork chops
2 tablespoons Rosemary
Salt, to taste
3 cloves of garlic
1/2 cup Balsamic vinegar
1/4 cup Mustard
1/4 cup Honey

Directions
1) Place pork chops in a ziploc bag and combine other ingredients to coat the pork chops.  Let mixture marinade for 2-3 hours.
2) Preheat grill and grill until done.  Or Cook meat in oil in a large pan over medium heat until done.
3) While pork chops are cooking, boil the marinade in a saucepan.  If it seems like not enough sauce, add more honey, mustard, and balsamic vinegar in the same ratio as the recipe (it should have the consistency of a salad dressing)
4) Once the sauce boils and the pork chops are done, pour the sauce over the meat.

My husband loved this sauce.  I served the pork chops over tortellini and he said the sauce would be great just on pasta.  I thought the pork chops were very flavorful and moist.  The garlic and balsamic vinegar made these pork chops amazing.  We'll definitely have to make these again this summer.

Crock Pot Tex-Mex Chicken and Dumplings

Chicken and Dumplings has been on my "to-make" list for awhile.  However, the weather hasn't gotten too bad here, so I kept pushing them off thinking that there would be a good week to make my favorite comfort food.

It was time for the Recipe Swap for Soups and Stews, and I received Chicken and Dumplings from The Cookaholic Wife.  It seemed like it was fate since I had wanted them for so long.  I love regular chicken and dumplings, but since the ingredients in this recipe were similar to a Tex-Mex version that I saw on Pinterest, so I decided to spice it up and try something a little different.  It turns out the day that I decided to make it, we had 80 mph winds and snow on the ground, so the timing was perfect.

Crock Pot Tex-Mex Chicken and Dumplings
adapted from The Cookaholic Wife and Homesick Texan
Ingredients
Stew

2 chicken breasts, shredded 

1 carton chicken broth  

1/2 cup carrots (about 2 small carrots), peeled and shredded

2 stalks celery, diced

1/2 large onion, diced

1/2 can Mexicorn

1 can Rotel

1 jalapeno, seeded and diced

juice from one lime

2 cloves garlic
1 bay leaf
1/4 cup of cilantro

1/2 tsp. salt

1/2 tsp. pepper

1 cup of water

Dumplings

1 1/2 cups all purpose flour

1/2 cup cornmeal

1 heaping tbs. baking powder

1 tsp. salt

1 1/2 cups fat free half and half 

1 jalapeno, seeded and diced

2 tablespoons of cilantro

Directions

1) Cook chicken breasts on low in broth for 2-4 hours on low.

2) Pull chicken breasts out of crockpot and shred chicken.  

3) Place all other ingredients for the stew portion of the recipe in the crockpot, and then put the chicken back in with the ingredients and mix well.  Cook on high for 2-4 hours.

4) Mix all the ingredients together for the dumplings until the ingredients form a batter.

5) Drop tablespoons of batter into the stew mixture and cook for approximately an hour on high until dumpling dough is cooked.

I started the chicken in the morning before I left for work and threw all the other ingredients into the crock pot when I went home for lunch.  When I got home to make the dumpling batter, the house smelled amazing.

This version has a little heat from the jalapenos and some of the other ingredients, but it is perfectly counterbalanced by the cornmeal dumpling.  I made the dumplings from The Cookaholic Wife recipe, but afterwords thought that they could benefit from a few of the Tex-Mex ingredients too, just so the flavors would be carried all the way through.  This was a fantastic meal that helped us make it through our first true winter week in Wyoming.

Tortellini Primavera

In an attempt to bring our grocery bill down, I'm trying to find recipes that are either meatless, or use most of the ingredients in our house.  We have a lot of pasta in our cupboards, and when I saw this recipe on Annie's Eats, I decided it would be perfect to put on the menu.

Tortellini Primavera

barely modified from Annie's Eats
Ingredients
1 cup mushrooms, chopped
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
3/4 cup grape tomatoes, halfed
1/4 cup milk
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1 tablespoon Italian seasoning
salt and pepper, to taste
family size cheese-filled tortellini, cooked and drained

Directions
1) Heat oil in a skillet. Add mushrooms, onion and garlic and sautee.
2) Add all remaining ingredients except tortellini. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally.
3) Stir in tortellini.

The sauce in this recipe is amazing.  It develops so much flavor in such a little amount of time.  I think that the flavored tortellinis that I used overwhelmed the flavors in the sauce a little bit, but it was still an amazing dish.  My husband went for seconds and didn't even complain that the dish was meatless or that it had spinach in it.  I think this dish will definitely go on the meal plan again for a meatless day.

Chocolate Wasted Cake

I have started to like baking for my office.  So, when a birthday popped up, I happily jumped at the chance to make something for the birthday person.  When I asked what he wanted he responded with, "It's not my birthday."  It turns out he's at the age where he doesn't want to acknowledge birthdays.

So, I set off secretly to find him a cake.  The cake that everyone loved the most in my office was a chocolate cake, so I knew that would be my base.  When I ran across this recipe in my pinterest 'Dessert' board, I knew I had to make it.

And then the disaster began...please read below to see how this experience went.

Chocolate Wasted Cake
from Somewhere in the Middle
Ingredients
Cake
3 cups all-purpose flour
2 1/2 cups sugar
1 cup cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups milk
1 cup butter, melted
4 tsp. honey
2 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips
Frosting
4 cups powdered sugar, sifted
1 cup cocoa powder
1/2 cup butter, softened
1/2 cup milk
1 tsp. vanilla extract
Extra ingredients:
2 cups semi-sweet chocolate chips
2-3 TBSP heavy cream
chocolate chips for sides of cake
candy topping of your choice (I used Reese's Peanut Cups)

Directions 
Cake
1) Preheat oven to 325 degrees
2) Grease two 8-inch or 9-inch pans and set aside.
3) Sift together dry ingredients.
4) In a separate bowl combine the milk, butter, honey, and vanilla.
5) Add the dry ingredients slowly, mixing until well combined.
6) Add in the chocolate chips, mixing well until evenly distributed.
7) Divide batter evenly between cake pans and bake for 30-45 minutes.
8) Remove from oven and let cool for 10 minutes before transferring from pans to cooling racks.
Frosting
1)To make the frosting, sift together powdered sugar and cocoa powder in large bowl.
2) Add the butter, milk, and vanilla, and beat on medium speed until fluffy.
3) When cake has completely cooled, spread frosting evenly between cake layers, on top, and sides.
Cake decorations
1) Gently press chocolate chips into sides of cake.
2) Place the chopped up candy on top of the cake
3) Melt the semi-sweet chocolate chips and the heavy cream together, and drizzle on top of the cake.

It looks good, right?  Well it tasted fantastic, although a little on the rich side (which is expected when you see it's name, I guess).  This cake was all that is good about chocolate all wrapped up in one cake.  Before you take a bite though, make sure you are armed with a good glass of milk.

So I mentioned a disaster up top, right?  I should probably share all the things that went wrong with this cake.  Everything went fine up until the baking stage.  I was cleaning up my kitchen and I caught a whiff of a smell that was like burning cake.  I opened the door to my oven, and batter was flowing over the sides of both of my cake pans (see bottom picture, how there is only one layer? First indication that something went wrong).  I only filled the pans about 2/3 of the way full, but I guess that was too much.  I put foil down and continued to let them bake (which was about an hour total).  Then when I went to pull the cake out of the pans, they fell completely apart.  To the point where you can only laugh, because you're so disappointed it failed.  However, my great husband came up with a remedy.  We pressed both of the cakes into a cheesecake spring pan and stuck them in the freezer for about an hour.  It worked great.  The rest of the cake from there was easy.  But from the oven to the springform pan was kind of a mess.  But, it's good to try new things and solve your cooking/baking problems, right?

The results were delicious no matter what, so I'm glad I stuck with the cake. 

Murshroom and Swiss Burgers

I once saw a quote that said, "Mushrooms and Swiss cheese go together, like peanut butter and jelly.  They are meant to be together."  

When meal planning this week, I had so many burgers that I wanted to try, but when I asked my husband, he said he wanted Mushroom and Swiss burgers.  Even though I wanted something "more adventurous", these burgers were amazing, and I don't regret putting them on the meal rotation this week.

Mushroom and Swiss burgers

adapted from Full Bellies, Happy Kids 

Ingredients

Patties

1 1/2 pound ground beef, formed into patties
salt
garlic powder
pepper
swiss cheese slices, or about 3 ounces of shredded

2 tablespoons olive oil
½ white onion, sliced

5 sliced mushrooms, I used baby bellas
2 tablespoons Worcestershire sauce 

Burgers

1 teaspoon mayonnaise, optional

Buns

Directions

1)      Season meat with salt, garlic powder, and pepper.  Preheat grill.

2)      Shred swiss cheese.

3)      Heat olive oil in a skillet and add the onions, mushrooms, and Worcestershire sauce.  If the skillet becomes dry while sautéing the mushrooms and onions, add more Worcestershire sauce or olive oil until the mushrooms and onions reach desired doneness.

4)      Toast buns either under the broiler or on the grill. 

After eating these, you'll agree that this combination is just as good as the peanut butter and jelly one.

Peanut Butter Meringue Pie

I asked my husband what kind of dessert he'd like for the Super Bowl.  I showed him a few things that I had on my 'Dessert' board on Pinterest, and he said, "Could you make me a Peanut Butter Meringue Pie?"  The first thought through my head was, "There can't be a Peanut Butter Meringue pie, that sounds utterly disgusting!"  But, I googled it, and lo and behold, it is a valid dessert.  I looked at the ingredients and saw we had everything, so I told him I'd make him a Peanut Butter Meringue pie, but told him there was no guarantee that I'd actually eat said pie.

Peanut Butter Meringue Pie

From Taste of Home

Ingredients

Pie filling

Pastry for single-crust pie

¾ cup confectioners’ sugar

½ cup creamy peanut butter

2/3 cup sugar

3 tablespoons cornstarch

2 tablespoons all-purpose flour

Dash of salt

3 cups of 2% milk

3 egg yolks

2 tablespoons of butter

1 teaspoon vanilla extract

Meringue

3 egg whites

¼ teaspoon cream of tarter

¼ cup sugar

Directions

1)    Roll out pastry to fit a 9-in pie plate.  Transfer pastry to pie plate, and trip to ½ inch beyond the edge of the plate; flute edges.  Line unpricked pastry with a double layer of foil, and fill with dried beans, uncooked rice or pie weights.

2)      Bake crust at 450 degrees for 8 minutes.  Remove pie crust filler and foil; bake 5-7 minutes longer or until crust is lightly browned.  Remove from oven and cool on wire rack.

3)      Meanwhile, in a small bowl, beat confectioners’ sugar and peanut butter until crumbly, about 2 minutes.  Set aside.

4)      In a large heavy saucepan, combine the sugar, cornstarch, flour and salt.  Stir in milk until smooth and cook over medium high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.

5)      Remove from the heat.  Stir a small amount of the hot mixture into the bowl with the egg yolks.  Return all of the mixture to the pan, stirring constantly.  Bring to a gentle boil; cook  and stir 2 minutes longer.  Remove from heat.  Stir in butter and vanilla.

6)      Sprinkle 1 cup of the peanut butter mixture over the crust, and then pour the hot filling over the top.

7)      In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks begin to form.  Slowly add 1 tablespoon of sugar at a time, on high until stiff glossy peaks form and the sugar is dissolved.  Spread evenly over hot filling, sealing edges to the crust.  Sprinkle with the remaining peanut butter mixture.

8)   Bake at 350 degrees for 12-14 minutes or until the meringue starts to turn light brown.

      Let cool on a wire rack and refrigerate 4 hours before serving.

During the second half of the Super Bowl, while the rest of the group is eating football decorated cupcakes, my husband cut into his pie.  He sat down and took a bite, and immediately stated that it was amazing.  He went back and ate another slice and tried to convince the rest of us to eat it.  I took a sliver of it, and while I'm not a fan of meringue (it is the spongy texture), the peanut butter and the custard part of the pie were delicious, and I have to admit, much more delicious than I thought it would be.  I'm not sure this is a great football pie, but it is a really good pie. 

Home Fries

For the potato recipe swap, I received Home Fries from Colleen's Kitchen Therapy.  I haven't run across Colleen's blog before so I spent some time on it just looking through her recipes.  I found an amazing Reese's Cup Chocolate Peanut Butter Cake that I know I'll have to make some day, and also some great looking Chunky Apple Cupcakes with Cream Cheese frosting that look delicious.

But since it wasn't a "choose any recipe you want" swap, I quickly read through her recipe for Home Fries as well, which sounded like a great accompany for many different types of meals.  I couldn't decide if we should serve it with a Chive and Cheddar Frittata or just as a side to a protein.

Home Fries
slightly adapted from Colleen's Kitchen Therapy
Ingredients
2 tablespoons olive oil
1 medium onion, diced
4 medium russet potatoes, cut into 1/2 inch cubes
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons rosemary
1 teaspoon garlic powder


Directions 
1) In a large skillet that has a lid, over medium-high heat, saute onions and olive oil for 2-3 minutes until the onions begin to soften.
2) Add in potatoes, salt, pepper, garlic powder, and rosemary and mix to coat potatoes in olive oil.  Cover and let potatoes cook, untouched, for 5 minutes. 
3) Remove lid and mix up potato and onion mixture.  Replace lid and cook, untouched, for 5 minutes more. 
4) Repeat this process until the potatoes are crispy on the outside and soft and cooked through on the inside, about 20-25 minutes.  Serve immediately.

I added the rosemary because we served the home fries with steak and rosemary seemed like a great herb to tie the two elements together on a plate.  I thought this made a great side dish to a fantastic meal.  I loved the flavor of the potatoes, and the texture on them was perfect.  Plus, they don't take too much time to come together, so they make for an easy side dish.

BBQ Ranch Deviled Eggs

My mom makes deviled eggs all the time, and makes them seem super easy.  So, when Thanksgiving rolled around, it seemed like in order for it to be a traditional Thanksgiving, I had to make deviled eggs.  My husband was so excited because he loves them.  I started making regular deviled eggs on Thanksgiving morning, and it turned into a disaster: the eggs wouldn't peel without ripping huge chunks of egg flesh with them, the wet yolk mixture got everywhere and didn't really even taste that good, and they just looked horrible.  I vowed never to make them after that day again, telling my husband that he'd have to wait until we visited my parents to get them.

Here we are months later and I ran across this recipe for BBQ Ranch Deviled Eggs.  I thought they looked perfect for our Super Bowl party, so I told my husband that I would try them again.  He was ecstatic to say the least.  This batch was a hundred times better than the dreaded Thanksgiving set, and the best thing was is that people actually ate them this time around.

BBQ Ranch Deviled Eggs
adapted from Foodnetwork
Ingredients
8 large eggs, hard-boiled and peeled
1 teaspoon Dijon mustard
4 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Directions

1) Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. 

2) Use a fork to mash the yolks and mix in the mustard and ranch dressing. 

3) Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. 

4) Drizzle the BBQ sauce over the eggs using a squeeze bottle. Sprinkle with the green onions and serve.

To me, you couldn't taste the ranch in these eggs, so I revised the recipe and took out the mayonnaise and let the ranch be the creamy element in the yolk mixture.  I set this platter out, and by the end of the first quarter they were gone.  People kept asking if I had more, and I didn't.  The BBQ sauce really is the star player in this recipe.  It changes the whole flavor profile of the deviled egg.  I think this recipe will be a staple for many football parties to come. 

Cauliflower Puree

I ran across a head of cauliflower in the grocery store the other day and decided to buy it to make a side for the Lemon Pepper Salmon.  I remember my mom and I talking about how cauliflower puree tastes a lot like mashed potatoes, so I thought maybe it might be a good thing to try. 

Cauliflower Purée
adapted from Skinnytaste
Ingredients
1 medium head cauliflower, cut up into florets
1/3 cup sour cream
salt and pepper to taste
garlic powder
1/3 cup Gruyere cheese

Directions
1) Steam or boil cauliflower and garlic until soft.
2) Drain and purée with a blender or a food processor.
3) Return cauliflower puree back to the pot, and add sour cream, salt and pepper, garlic powder, and Gruyere, and stir to combine.

The cauliflower puree turned out fantastic.  My husband even turned to me and said, "This cauliflower stuff is really good...", as if he had doubts that it would be.  When we were in the grocery store shopping for the next week's meals, he asked if I wanted to get more cauliflower and make the puree again.  So, there has been a lot of cauliflower puree on the menu.  The amount of seasonings really depend on your taste.  I kept a lot of the cauliflower taste and didn't use very much seasoning.  However, if you're trying to hide the fact that it is cauliflower, you could definitely season it with a heavier hand. 

Chocolate Chip Layer Cake with Chocolate Chip Buttercream

I joined the crazy Cooking Challenge this month, just in time for chocolate cakes. I'm getting a lot better at baking, so I was really excited about this challenge.

                                               

I searched for awhile to find a chocolate cake. I found some that met the criteria, but they didn't have the "drool" factor. Plus, I wanted something that would challenge myself, it is a cooking challenge. I found a double layer chocolate cake, and decided I'd tackle it. First because I've never done a layer cake, and secondly, because it sounded amazing.

Chocolate Chip Layer Cake with Chocolate Chip Buttercream
from Baking Bites
Ingredients
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
12 oz semi-sweet or dark chocolate chips, divided (regular or mini)
2/3 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
2 tsp vanilla extract
1 1/2 cups water

Directions
1. Preheat oven to 350F. Line two 8 or 9 inch round cake pans with parchment paper and lightly grease. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
2. In a small, microwave-safe bowl, melt 1 cup of chocolate chips. Set aside to cool.
3. In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract and melted chocolate. Stir in half of the flour mixture, followed by the coffee. Stir in remaining flour mixture. Stir just until no streaks of dry ingredients remain.
4. Divide batter evenly between prepared pans. Divide chocolate chips evenly between the two pans, sprinkling them on the cake batter. Stir gently with a knife or spatula to incorporate.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow to cool for 5 minutes, then turn out onto a wire rack to cool completely before frosting.

*Note: Cake layers can be made a day in advance and stored in an airtight container before frosting.

To serve: Place one layer of cake on a cake plate or serving tray. Spread a layer of frosting on top, then top with remaining cake layer. Frost top and sides of the cake with remaining frosting. Serve immediately, or store in an airtight container for 2 to 3 days.

Chocolate Sour Cream Buttercream
3/4 cup butter, room temperature
1/2 cup sour cream
3 tbsp cocoa powder
2 tbsp milk
1 tsp vanilla extract
3 cups confectioners’ sugar
1/3 cup finely chopped chocolate

Directions
1. In a large bowl, beat together butter, sour cream, cocoa powder, milk and vanilla until smooth.
2. Gradually incorporate confectioners’ sugar until frosting is thick and smooth. You may not use all of the sugar.
3. Stir in chopped chocolate.

I made this cake and took it to work so that I wouldn't ruin my New Years Resolution. My coworkers saw the container and couldn't wait an hour to cut into it. Everyone loved it, and I've been asked by many people to make it again already.

I'm not a huge fan of ultra rich cakes, and since this had so much chocolate in it, I was a little worried. However, it was perfect. The ingredients provided the perfect balance so that it wasn't so rich that no one could eat it. I loved the addition of the chocolate chips because in the delicious cake, you'd get another chocolate surprise. This cake will definitely get made again, and taken to work yet again so I'm not tempted to eat all of it by myself.

Follow the link below to find other chocolate cakes:

Lemon Pepper Salmon

I love participating in recipe swaps.  They provide such great meals for my husband and I to try.  The latest one I participated in was the Healthy Food Recipe Swap.  I liked my Grilled Chicken Alfredo with Broccoli, but when I saw this recipe for Lemon Pepper Salmon, I knew we'd have to try it.

The longer that I cook, the more I just skim recipes and assume I know how to make them.  I went to start this meal, and saw that it was supposed to marinate for awhile in the fridge.  We were both hungry so I just adapted the cooking instructions, and hoped everything turned out great. In the end, making this recipe makes me want to go back and try other of the healthy recipes from the recipe swap.  If you'd like to peruse the recipes from the swap, click here.

Lemon Pepper Salmon
adapted from Delicious Meliscious 
Ingredients
2 salmon filets, thawed
1 tablespoon lemon juice
1 tablespoon fresh thyme, or 1/2 tsp dried
2 teaspoons olive oil
1 tablespoon lemon pepper seasoning
2 cloves garlic, minced

Directions: 
1) Preheat oven to 400 degrees.
2) Rinse fish and pat dry. In a small bowl, combine ingredients. Place the fish in a pan, and spread mixture on top of the salmon.
3) Bake for approximately 20 minutes or until thermometer reads 145 degrees.

I added quite a bit more lemon pepper seasoning than the original recipe called for.  I have to say we both really loved this recipe.  The lemon seasoning tastes fantastic on the salmon, and all the other ingredients support the enhance the salmon as well.  When I finished, I found myself wanting more because it was really awesome.  I can't wait until I can put this on the menu again.

Oriecchiette with Sausage, Spinach and White Beans

Last week, I meal planned partially from cookbooks instead of just finding all my recipes from blogs.  I have a ton of cookbooks that sit on my shelves collecting dust.  I justify every week why I can't use one or the other: "I'm not in the mood for casseroles." "All the slow cooker recipes in that book are super unhealthy."  So usually my go to cookbooks are my healthier ones, which is where I got this recipe from.  I've seen a version of this floating around the blogs with mascarpone cheese in it.  I thought this might be a healthier version.
 
Oriecchiette with Sausage, Spinach and White Beans
adapted from Cook this, Not that
Ingredients
1 1/2 teaspoons extra virgin olive oil
1/2 pound Turkey Sausage
1/2 pound spinach
3 medium garlic cloves, minced
1 1/2 teaspoon Italian Seasoning divided
1/2 pound orecchiette, or any shell type pasta (I couldn't find orecchiette in my store)
3/4 cup low sodium chicken broth
1/2 can white beans
Parmesan cheese, for serving

Directions
1) Heat a large skillet over medium-high heat until hot. Add the oil, then the sausage. Break the sausage into small pieces and cook until it browns, about 10-12 minutes. Add the garlic and one teaspoon of the Italian Seasonings, and saute until fragrant, about 2 minutes.
2) About 5 minutes into the cooking time of the sausage, return the large pot of water to high heat to boil. Add the pasta and cook until al dente. Cooking time varies from brand to brand, 8 minutes is about average, check after 6.
3) When the sausage is cooked all the way through, add the spinach and cook until wilted.  Add the chicken broth, white beans, and the rest of the Italian Seasonings.  Cook until broth and beans get hot.

The chicken broth was very flavorful and everything was very tasty in this dish.  I really liked the beans and the pasta because it made for a meal with more substance.  I liked the broth as the sauce, but I think next time, I'd make more, because it doesn't really stick to the pasta as well as normal pasta sauce does.  I have to say my husband missed the pasta sauce on this dish, so I guess it isn't really a "guy dish".  But I think overall, it was a good dish.

Asian Turkey Burgers with Lime Mayo

I think that the best part of being in a community of food bloggers is that there is always something mouthwatering waiting to take a spot on your next meal plan.

Wyoming has been having really odd winter weather lately.  It has been in the mid-50s but the wind has been gusting 30-40 mph all the time.  The other day, we caught a mid-afternoon break in the wind and decided to get these on the grill.  They were great for a windless Wyoming day.

Asian Turkey Burgers with Lime Mayo
slightly adapted from  Taste of Homecooking

Ingredients
Turkey Burgers
1 pound ground turkey breast
2 garlic cloves, minced or pressed
1/2 teaspoon freshly grated ginger
3 green onions, thinly chopped
1/2 tablespoon soy sauce
1/2 tablespoon rice wine vinegar
1/2 tablespoon sesame oil
4 burger buns
Lettuce and sliced tomato for serving

Directions
Combine the first seven ingredients in a large bowl and mix gently with your hands until just combined . Form turkey into 4 patties about 1/2 inch thick. Heat your grill and once hot, add burgers. Cook for 4-5 minutes per side.

Toast buns if desired, then top burgers with mayo and serve.

Lime Mayo
1/4 cup mayonnaise
Zest of half of a lime
Juice of half a lime

Directions
Combine all ingredients in a bowl and mix until smooth and combined.

I really loved these burgers.  They didn't need cheese or any other additional toppings.  They were very flavorful, and very filling.  I didn't add the sesame seeds to the burger, but we didn't miss them at all.  Jacob had his with Sriracha, but I had mine with just regular lime mayo.  It was a perfect flavor combination with the burger ingredients.