Mushroom Turkey Burgers

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I love burgers. They’re actually a huge downfall for me when we go out to eat. I just want a burger. With bacon. And cheese. And lots of mayo.

For a little silly story about me, I grew up hating hamburgers. I would temper tantrum, I would cry, and I would end up getting chicken nuggets or a hot dog whenever hamburgers were served. They repulsed me. I didn’t want to have anything to do with that weird piece of pressed together meat that I had no idea what was mixed in (yet, I’d eat a hot dog haha.) My first hamburger that I ate willingly without a temper tantrum was after my senior year in high school, when In ‘n Out Burger moved into town. It changed my life. And I began to experiment with burgers from other places and burgers with other meats.

Today, burgers are one of my favorite foods.

Though ground beef is my favorite meat in a burger, this turkey burger was divine. The flavors were great, it was juicy, and I wish I had room to eat a second!

Mushroom Turkey Burgers

Ingredients
1 oz dried mushrooms
4 mushrooms, diced
1 lb ground turkey
2 green onions, chopped
1/4 tsp kosher salt
2 tbsp parsley, chopped
1 tsp spicy mustard
1 tsp steak sauce
4 hamburger buns

Directions

1. In a large bowl mix together the diced mushrooms, turkey, green onions, salt, parsley, mustard, and steak sauce with your hands. Form the meat into four even sized patties.

2. Press the dried mushrooms onto both sides of all four patties.

3. Heat up a cast iron skillet. Spray with cooking spray. Add the patties and cook for 7 minutes per side.

4. Serve you burgers on buns and add any condiments you desire. I had mayonnaise, mustard, lettuce, tomato, and onion.

* serves 4
* I’m sharing this with See Ya In The Gumbo

Spaghetti and Bacon Meatballs

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This month’s Food ‘n Flix movie of the month is a double feature: Cloudy With A Chance of Meatballs and it’s sequel hosted by Culinary Adventures with Camilla. When I first saw this movie, a few years back, I loved it. My boyfriend and I even adopted the way they kiss.

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Anyway, Cloudy With A Chance of Meatballs was originally a child’s book. I never experienced the children’s book though, so the movie has been my sole experience with the story.

The movie is about Flint Lockwood, an aspiring scientist. His newest creation is a machine that can transform water into food. But, it backfires and it begins raining food, meatballs included. Both the first movie and its sequel, both feature a ton of food (and even food monsters!)

 

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I could have been more creative and made something else from the movie, but alas, I chose the meatballs for the movie’s namesake. My boyfriend has the palette of a little boy and loves spaghetti and meatballs. The meatballs I made have hunks of cheese in them, pieces of bacon, and were just all around delicious.

Anyway, you still have time to participate in this month’s movie! Check it out here.

Spaghetti and Bacon Meatballs

Ingredients
4 pieces bacon
1/2 lb ground beef
1/2 tbsp onion powder
1/8 tsp paprika
1/4 cup bread crumbs
2 tsp ground black pepper
3 oz mozzarella, cut into chunks
1 tbsp chicken broth
14 oz marinara sauce
4 oz spaghetti noodles

Directions

1. Preheat oven to 400. Cover a baking sheet with aluminum foil. Place the bacon on the baking sheet. Bake for 8 minutes, until crisp. Set aside and let cool. Cut into pieces.

2. In a large bowl combine the bacon, ground beef, onion powder, paprika, bread crumbs, pepper, mozzarella, and chicken broth together with your hands. Shape the meat into balls (like ping pong balls.) Place on baking sheet and bake at 400 degrees until the meatballs are cooked all the way through (about 10 minutes.)

3. Cook the noodles per the box directions and heat up the marinara.

4. When the meatballs are done, put them in the marinara sauce. Serve on top of spaghetti noodles.

* serves 2

FoodnFlix* Besides Food ‘n Flix, this recipe is being shared with Weekend Cooking

 

 

 

Strawberry Ice Cream

Strawberry Ice CreamSince I moved to the land of no ice cream parlors, I’ve been making an ice cream a week. Starting from the White Chocolate Lemon, I’ve also made Salted Caramel as well as Grape Nut ice creams. It’s fun trying so many different types and techniques for making ice creams.

It couldn’t have come at a better time that the Random Recipes challenge this month involved ice cream. Dom has introduced me to a new challenge as well, one I’ll need to participate in, Bloggers Scream For Ice Cream. So not only was Random Recipes on point with ice cream, I now also have a dedicated ice cream round up I can participate in! SCORE!

I pulled out all my cookbooks that I knew had ice cream or other frozen desserts in them. Random.org chose Ben & Jerry’s Ice Cream & Dessert Book for me. I couldn’t have asked for a better selection.

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This cookbook has never done me wrong with ice cream. There’s three ice cream bases at the beginning of the book. The rest of the recipes basically just alter the base, adding whatever ingredients to make a delicious ice cream (with recipes such as Vanilla Fudge Chunk, Banana Peanut Butter, and both Ben’s Chocolate and Jerry’s Chocolate.) The first of the bases is my favorite and the one I used in the ice cream I randomly selected. It does use raw eggs though, so it’s not something everyone would be into.

When I randomly opened the book I happened upon page 54, Strawberry. While not the most exciting of the ice cream flavors in this book, it did create a creamy, fruity, and delicious ice cream!

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Strawberry Ice Cream

Ingredients

BASE
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

FLAVORING
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 a lemon

Directions

1. Combine the strawberries, sugar for the filling, and lemon juice together in a mixing bowl. Cover and place in the refrigerator for an hour.

2. Whisk the eggs together in a mixing bowl for 2 minutes or until light and fluffy. Whisk in the sugar until blended. Pour in the cream and milk and whisk to blend.

3. Mash the strawberries into a puree and fold into the cream base.

4. Transfer the mixture to an ice cream maker and freeze per manufacturer’s instructions.

* makes about a quart of ice cream
* I’m also sharing this ice cream with Full Plate Thursday

Roasted Pepper Pesto (with no nuts)

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Though pestos traditionally have nuts (and usually pine nuts,) I forgot to buy nuts this week for this pesto. As a result, I had zero nuts in my house. I decided to make the pesto anyway, sans the nuts. This dish was delicious. The sauce was light with a slight kick to it (thanks peppers!)

To roast your peppers, heat your oven up to 500. Cut you peppers in half and seed them. Place on a baking sheet. Bake until the peppers are turning black. Remove them and put them in a ziplock. Let them cool off and then the skins will peel off nice and easy.

This dish was made specifically for the Pasta Please challenge from Tinned Tomatoes, hosted this month by simply.food.

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Roasted Pepper Pesto Sauce (with no nuts)

Ingredients
1 roasted jalapeno, with the ribs and seeds removed and with the skin removed
2 roasted poblano pepper, with the ribs and seeds removed and with the skin removed
2 garlic clove
1 cup cilantro
2 tbsp olive oil
1/2 cup parmesan cheese
pinch of salt and pepper

Directions

1. Process the peppers, garlic, and cilantro together in a food processor. Add the olive oil slowly and continue to process. Add cheese and pulse a few times until blended. Add salt and pepper to taste and pulse a few more times.

2. Serve over your favorite noodle.

* Besides Pasta Please, I’m sharing this recipe with Wednesday Whatsits & Cast Party Wednesday