Monday, March 25, 2013

Pepper Jack Turkey Burgers

My husband has been working really long hours at work so I decided I would spoil him with his favorite type of food, a burger. Jon is a red meat type of guy. However, over the years, he has truly come to love my Feta Turkey Burgers. So, I wanted to make a twist on them. I have been trying to cut down my cheese intake. However, I allowed myself to indulge a little with these.

It is also worth mentioning that on this day I decided to spoil him, he decided to bring home some flowers and a card to thank me for taking care of the house and meals since he hasn't been home to help me. Being appreciated is the best feeling in the world!

1.25 lb ground turkey breast
1/2 red bell pepper, finely diced
1/2 red onion, finely diced
1 tsp creole seasoning
1 tsp salt
1 tsp pepper
1/2 tsp chili powder
1/4 tsp smoked paprika
1/4 tsp ground cumin
1 tbsp fresh parsley, finely chopped
1 egg white
2 tbsp whole wheat bread crumbs
1 tbsp lime juice
1/4 lb pepper jack cheese, cut into small cubes

In a mixing bowl, combine all ingredients with hands until well incorporated. Spray griddle or skillet with cooking spray. Cook burgers until lightly browned and cooked through, about 6-7 minutes each side on medium heat. Serve on toasted whole wheat bun. Enjoy!

Friday, March 8, 2013

BBQ Chicken Portobello Mushrooms with Caramelized Onions

The BBQ sauce was such a huge hit I used it two nights in a row for dinner. The first night was the unforgettable BBQ pulled pork tacos. The next night was pizzas made with portobello mushrooms. So. Very. Delicious.

4 portobello mushrooms (removed stems and chop them, reserve on side)
1/2 red onion, sliced
2 tbsp olive oil
1 tsp sea salt
1 tbsp agave nectar
1 cup bbq sauce
1 cup shredded chicken (fully cooked)
about 1/4 cup of shredded cheese if desired to spread between 4 mushrooms

Preheat oven to 400 degrees. Spray baking sheet with cooking spray. Place portobello mushrooms on baking sheet with hollow side up.

Cook onions in olive oil on medium high. Allow to cook for about 5 minutes and then add sea salt. Stir continuously. After about 5 minutes, drizzle agave nectar over it. Reduce to low-medium. Keep stirring onions until browned. Add mushroom stems. Cook for about 2 minutes. Add in bbq sauce and shredded chicken. Cook for about 2-3 minutes until chicken is heated through.

Place an even amount of mixture in each mushroom. Place in oven (without the cheese) for about 7 minutes. Take out of oven, sprinkle with a little cheese on each and put back in oven for 3-5 minutes until bubbly. 

BBQ Pulled Pork Tacos

I am finally using my crockpot the way it deserves to be used. I was so excited to try a recipe like this that I drove to three different stores just to find pork tenderloin. This is hands down one of my all time favorite dinners I've made.

1.39 lb pork tenderloin
1/2 red onion, sliced
2 tsp creole seasoning
Salt & Pepper to season tenderloin
1 cup bbq sauce (plus 1/2-1 cup extra)
1/2 cup chicken stock
8 whole wheat tortillas

Spread onion slices on bottom of crockpot and season with a little creole seasoning. Season both sides of tenderloin with creole seasoning, salt and pepper. Cut into 3 or 4 sections and place in crockpot. Pour bbq sauce and chicken stock over tenderloin. Cook on low for 4-6 hours until pork is tender enough to shred with a fork. Shred with fork and pour extra sauce in. Stir together and cook for an additional 30 minutes.

While pork is finishing, preheat oven to 400 degrees. Spray tortillas with cooking spray. Place on baking sheet and cook until golden brown, about 5-7 minutes. As soon as they come out of the oven, fold over itself to make a taco shell. (Use a fork to do it- they will be hot!)

Once pork is done, fill shells with pork. Serve with shredded lettuce and diced tomatoes if desired. Enjoy!

Low Sugar BBQ Sauce

So I had like 3 or 4 posts pending for here and I am totally skipping their deliciousness to bring you my newest concoction, low sugar BBQ sauce. It was such a big hit I used it for two dinners in a row. I will post the sauce recipe here and then those will follow shortly after.

1 29 oz can tomato sauce
1/3 cup balsamic vinegar
1/2 cup chicken stock
1/4 cup agave nectar
1/2 tbsp chili powder
1/2 tbsp smoked paprika
1/8 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sea salt
2 tbsp yellow mustard
1/4 cup Worcestershire sauce
2 tbsp brown sugar

In a medium stockpot on medium-high, whisk all ingredients together. Bring to a boil. Reduce heat to low-medium and stir repeatedly. Reduce to low and allow to simmer about 20 minutes until sauce is thickened.


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