Spinach and Feta Turkey Burgers

I have had a few Spinach and Feta Turkey Burger recipes saved in my Google Reader for awhile now and finally got around to making them. I took ingredients from a couple recipes to come up with my final recipe.

Spinach and Feta Turkey Burgers

Ingredients
1 pound ground turkey
1/2 cup oats
2 egg whites
6 ounces cooked spinach
2/3 cup crumbled Feta cheese

Directions
Combine all ingredients in a bowl. Form into 6 patties. Grill until cooked through, about 5 minutes per side.

Amanda's Analysis:
I loved these burgers! I am beginning to like turkey burgers more and more, and the addition of spinach and feta was a nice change of pace. The spinach added some color while the feta gave it a slight saltiness. I ate mine with a little mayo which added some creaminess. I might experiment with adding some more spices next time, but overall I thought these were great. I give them 6 spoons!

John's Jibba-Jabba:
I did not like these burgers. The feta and spinach took over the patty and created an unappealing texture. The point of a turkey burger is to be a healthy take on the classic taste/texture of a real burger. This burger failed in both aspects. I give this disappointing burger 3 spoons.

Turkey Tortilla Pinwheels

I don't know if this constitutes much of a recipe but I thought I'd pass along this idea anyways. At work we have recently started having a monthly potluck. It is a lot of fun to try other people's dishes and I have picked up a few recipes already. Last month I brought these Turkey Rollups to share. They are very simple and go together quickly.

Turkey Tortilla Rollups

Ingreients
tortillas
cream cheese
deli sliced turkey
red peppers, sliced
baby spinach
olives, chopped


Directions
Spread cream cheese on one side of a tortilla. Starting on one edge of the tortilla and working towards the other, place the ingredients in this order: olives, red pepper, turkey, spinach. Roll up the tortilla starting at the edge with the olives and repeat with all tortillas.

Place rolled tortillas in the fridge for at least 1 hour. Cut into 1 inch slices and serve.

Amanda's Analysis:
I thought these rollups were very tasty and you could change any of the ingredients to suit your preferences. While this isn't a gourmet meal, it worked very well for the occasion and my coworkers all thoroughly enjoyed them. I can see myself making these or a version of these in the future. I give these tortilla rollups 5 spoons.

John's Jibba-Jabba:
I do not like olives so these rollups did not appeal to me. They tasted ok other than the olives but they are just not something I enjoy. I give these rollups 3 spoons.

White Bean and Turkey Chili

Because my tomato allergy prohibits me from eating real chili, I thought a white chili would be fun to try. I started with this recipe and made a few alterations to fit what I had on hand.

White Bean and Turkey Chili

Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground turkey
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15oz) cans cannellini or other white beans, rinsed and drained
1 bunch (about 1 lb) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups chicken broth
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

Amanda's Analysis:
This chili was excellent! It was flavorful and had a bit of a kick, and made me forget about missing tomato based chili. It was fun to work with a ingredient, Swiss chard. The leftovers were just as tasty as the first time, although it did thicken up quite a bit. I will most definitely make this again. I give this chili 7 spoons!

John's Jibba-Jabba:
Sometimes pictures cannot do certain dishes justice and this is definitely one of those circumstances. Just looking at the photo above does not conjure up delectable thoughts but I must say that in this case appearances are most certainly deceiving. This chili was fantastic. Even the Swiss chard which I was very wary about turned out great. While it would never make me forget tomato based chili, it still deserves 7 spoons!

It's been 1 year...

It was 1 year ago today that we created this blog! We have enjoyed learning to cook over the past year and being able to share our adventures with you. To celebrate our 1 year "blogiversary" we decided to pick our 5 favorite recipes from our blog archive. Enjoy.

Amanda's Favorites
No Bake Cookies: I picked this recipe because it was delicious and easy to make. These cookies tasted just like the one they served in high school. Although I haven't had the opportunity to make them again, they are a permanent addition to my recipe box.

White Cheese Chicken Lasagna: This was a great spin on traditional lasagna. I made this recipe and froze it for my parents and it still turned out very tasty!

Butternut Squash Soup: While this recipe didn't receive 7 spoons, it is a dish that, when looking back through our recipes, I can't wait to eat again. It is a tasty seasonal dish that reminds me of fall.

Roasted Red Pepper Hummus: I think this is a great homemade hummus recipe. I recognize that not all people enjoy hummus, but I loved this and can't wait to make it again.

Turkey Meatloaf: This recipe has become my go-to meatloaf recipe. It is simply delicious and using turkey instead of beef makes it a little bit more healthy. And making it in muffin tins only adds to the fun!

John's Favorites
Caramel Fudge Cheesecake: The ultimate desert for someone with a sweet tooth such as myself. As you can see in my choices I like chocolate desserts and this one was the best of the bunch.

Pork Tenderloin with Dijon Marsala Sauce: Pork of any type is right up my alley and the sauce from this recipe really put it over the top. I typically like fruit sauces with my pork but this savory sauce may have converted me.

Chocolate Surprise Cupcakes: This cupcake was a fantastic surprise indeed. I think that this is just more proof that cream cheese can make just about anything better.

Chicken Pot Pie: I have gotten pot pies in restaurants and have always enjoyed them. I have tried the frozen version at home and have always been disappointed. This recipe changed my entire view of the pot pie. It really all comes down the the crust and this one nails it.

No Bake Cookies: This cookie is all about nostalgia. It tastes just as good as I remember from my school days. Recommended food and drink pairings include shrimp shapes, mashed potatoes and gravy, fruit cocktail, and milk (from a carton).

Turkey Enchilada Pie

I picked this recipe simply because it sounded good and I also wanted to find more recipes using ground turkey. The recipe comes from Weight Watchers. I think ground turkey is a great alternative to ground beef, and is definitely more healthy!

Turkey Enchilada Pie

Ingredients
3/4 lb lean ground turkey (I used 1 lb)
1 medium onion, chopped
1 tsp chili powder
3 Tablespoons flour
1 cup milk
4 oz can jalapeno peppers, drained and chopped
1/2 tsp ground cumin
3 large burrito-size flour tortillas
3 cups tomatoes, chopped (I used about 2 cups salsa)
10 Tablespoons shredded cheddar cheese

Directions
Coat a large skillet with cooking spray. Heat skillet over medium heat; place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally, about 8 minutes. Remove turkey mixture from pan and set aside.

Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil and then reduce heat to medium; simmer until thickened, about 2 minutes.

Remove skillet from heat, stir in turkey mixture, jalapenos and cumin.

Wrap tortillas in damp paper towels and microwave on high until softened, about 15 seconds. Place 1 tortilla on the bottom on a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato (or 2/3 cup salsa) on top and sprinkle with 1/4 cup cheese. Repeat layers with remaining ingredients.

Cover pie plate with aluminum foil and cook at 350º until cheese melts and filling is warmed through, about 15 minutes.

Amanda's Analysis:
I thought this dish was pretty good. It was a nice change from chicken, which we have quite often. I think the meat could have used a little different flavoring, maybe taco seasoning. It was also worked well as leftovers and served with corn chips. I give this Enchilada Pie 5 spoons.

John's Jibba-Jabba:
This was a good although unmemorable dish. If we were to make this again I would kick things up with fresh chopped green peppers and jalapenos. Corn and some black beans would be a nice addition as well. Overall it was an easy dish that gets 4 spoons.

Festive Turkey Meatballs

I think I see a trend developing here. This is the third turkey meatball/meatloaf we have done. What can I say, they have been delicious. I picked this one because it uses an interesting spice combination (curry and ginger) that I have never tried with turkey. Amanda says that I have to be formal and cite every recipe so here you go.

Festive Turkey Meatballs

INGREDIENTS
1 egg, beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 teaspoon pepper
1 pound ground turkey

SAUCE
1 cup honey
1/4 cup Dijon mustard
1/2 teaspoon curry powder
1/2 teaspoon ground ginger

DIRECTIONS
In a bowl, combine the first eight ingredients. Add turkey; mix well. Form into 1 in. balls. Place in a greased 13-in.x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20-25 minutes or until juices run clear. Meanwhile, combine sauce ingredients in a small saucepan; cook and stir until heated through. Brush meatballs with 1/4 cup sauce; return to the oven for 10 minutes. Serve remaining sauce with meatballs for dipping.

Amanda's Analysis:
I really liked these meatballs, they were much better than the Vermont Turkey Loaf we made earlier but not quite as fun as the Turkey Meatloaf we made muffin-sized. The sauce was pretty sweet, but I don't think it was too sweet. You definitely need some extra sauce to serve with the meatballs. We served them with a side of mixed veggies, but I think these would be great served over some egg noodles. I give these turkey meatballs 6 spoons.

John's Jibba-Jabba: These little guys turned out great. The meatballs were fantastic and all the spices blended together very well. The sauce was a little too sweet though and perhaps if I made this again I would cut the honey portion in half and allow the other flavors to showcase a bit more. Overall they earned 5 spoons.

Stuffed Peppers

A few months ago I thought stuffed green peppers sounded good so I started looking for recipes. Most of the recipes I found had tomatoes, and being that I am allergic to tomatoes I didn't think they would be a good idea. I finally found one that I felt I could modify it would still taste good. This recipe again came from allrecipes.com.

Stuffed Green Pepper

Ingredients
2 large green peppers, top and seeds removed
1/2 pound ground turkey
1 small onion, chopped
1 clove garlic, minced
1 teaspoon Worcestershire sauce (we added this per reviews on allrecipes.com)
2 tablespoons butter or margarine
1 tablespoons flour
1/2 cup milk
1/2 cup chopped tomato (I used salsa instead)
salt and pepper to taste
4 tablespoons shredded Cheddar cheese

Directions
In a large skilled, cook the turkey, onion, garlic and Worcestershire sauce over medium heat until meat is no longer pink; drain and set aside.

In same skillet, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil, cook and stir for 1-2 minutes or until thickened.

Return turkey mixture to skillet. Stir in tomato (or salsa) and 2 tablespoons of cheese; heat through. Spoon into peppers; sprinkle with the remaining cheese.

Place in a greased 1-quart baking dish. Cover and bake at 350 degrees for 25-30 minutes or until peppers are tender and filling is hot.


Amanda's Analysis:
I thought this was pretty good. Some reviews on allrecipes.com recommended adding rice to the stuffing mixture, and I had every intention to do so but I ended up forgetting. I think adding rice would have thickened up the stuffing. The stuffing mixture alone was pretty bland, but we ended up eating it with Tabasco sauce and that really helped add flavor. I think next time I would try to think of some other seasonings to add to the stuffing and remember to add the rice. I give these 5 spoons.

John's Jibba-Jabba:
I have always been intrigued by the stuffed pepper. The green pepper is a flavorful little veggie that appears to be better served as a pizza or sandwich topping. I was leery of how it would handle being the "meat" of a dish. All those fears melted away when I tried this dish though. The pepper accentuated every bite of the stuffing and held its crisp crunch throughout. The stuffing was a bit lifeless but just a smidgen of Tabasco sauce took care of that. This stuffed pepper gets a healthy 6 spoons.

Turkey Meatloaf

John found this recipe for a turkey meatloaf and wanted to try it. It is a more traditional meatloaf as compared to the Vermont Turkey Loaf we made earlier. This recipe is also from Martha Stewart, so you know you can't go wrong when making it. It can be found here.

Turkey Meatloaf

Ingredients
3/4 cup ketchup
2 lbs ground turkey
1 cup chopped onion
2 slices sandwich bread, torn into small pieces
1 cup shredded Cheddar cheese
1/2 chopped dill pickle
1 Tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 cloves garlic, minced
2 teaspoons dry mustard powder
1 teaspoon salt
1/2 teaspoon pepper

Directions
In a large bowl, combine 1/2 cup ketchup with remaining ingredients until well mixed.

Divide mixture evenly in a muffin tin and brush tops with remaining ketchup.

Bake at 350° for 45 minutes or until inside temperature reads 170°.

Amanda's Analysis:
I thought these turkey loafs were great! I like the more traditional meatloaf and enjoyed that they were baked in the muffin tins as opposed to as one big loaf. It seemed quick and easy to prepare and there was plenty of flavor. We had more than enough for the two of us so we had some leftovers and it was just as good reheated as the first time around. I give these Turkey Meatloaves 7 spoons!

John's Jibba-Jabba:
These turkey loaves were much better than they ended up looking. Next time I make them I may make one big loaf although having the smaller ones was good for leftovers. I also may do something to try and spice it up a bit. Although flavorful, I think they could use a little more of a kick. I give these meaty guys 6 spoons.

Vermont Turkey Loaf

John here again with a hot little dish straight from The Green Mountain State. In my opinion this is the best thing to come out of the state since Calvin Coolidge (fun fact of the day: Vermont's population has the second oldest median age in the US trailing only Maine in old fogieness). Get ready for some loafy fun.

Recipe from Taste of Home's Cooking For 2 Winter 2008 issue

Ingredients

1/3 cup coarsely chopped onion

1/3 cup coarsely chopped fresh mushrooms

1/3 cup coarsely chopped carrot

1/3 cup dry bread crumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 pound lean ground turkey

1 tablespoon maple syrup

1 teaspoon DiJohn mustard

Directions

In a small skillet coated with cooking spray, saute the onion, mushroom and carrot until tender; sool slightly.

In a small bowl, combine the vegetables, bread crumbs, salt and pepper. Crumble turkey over mixture and mix well. Shape into a 6-in. x 3-in. loaf.

Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 375ºF for 15 minutes.

In a small bowl, combine the syrup and mustard; pour half over the turkey loaf. Bake 5-10 minutes longer or until a meat thermometer reads 165ºF and juices run clear.

Chef's Comments

This only makes 2 servings so be sure to double if you have a big appetite. Next time I may use butter instead of cooking spray to saute the vegetables as I think it would bring out their flavors a bit more.

VERDICT

I am not a huge fan of meatloaf so I was a little skeptical about this when John said he wanted to make it. However, being the good wife that I am, I let him go ahead and try it. I was pleasantly surprised! It was actually pretty good. The maple syrup adds a nice sweetness to the dish, but it isn't overpowering. Another plus is that it's healthy (292 calories per serving). I enjoyed this turkey loaf and would definitely eat it again, however I enjoyed the Salisbury Steak more, so I must give this 5 out of 7 spoons.