Super Moist Ground Turkey Burger
Super moist ground turkey burgers with a rich brown color, the flavor is amazing! I have fooled so many people with this burger, they refused to believe it’s not beef. As a new convert to ground turkey I had to find a way to get pass the beige color, I had to think of a way to add color and flavor, I decided to do a variation of my ground turkey recipe, and turn it into a burger. When a teenager taste your burger and tell you it’s the best burger they have ever ate, you have a winner.
Super Moist Ground Turkey Burger
Ingredients
1 Pound 85% Lean Ground Turkey
2 large eggs beaten
2 cups panko bread crumbs ( you will start with one cup, second is reserve)
1 tablespoon garlic powder
2 tablespoons herbs de Provence
1 tablespoon cumin
2 tablespoons onion powder
2 teaspoons season salt
3 tablespoons browning sauce
2 tablespoons Montreal steak seasoning
2 teaspoons black pepper
Directions
In a large mixing bowl add ground turkey and the well beaten eggs, mix in until the eggs are thoroughly incorporated into the turkey. Add the browning sauce, mixing until the turkey takes on a brown hue. Add all the seasonings, knead the seasoning into the ground turkey. Once everything is incorporated add in the panko bread crumbs a half a cup at a time. Your mixture should begin to come together, add the remaining bread crumbs. You should be able to scoop and mold into a fist size ball. If the mixture is too wet add additional bread crumbs until you cam form a burger.
Place in refrigerator for at least an hour before cooking.
Cooking instructions
In a cast iron skillet, place a coating of grapeseed oil, heat on a high flame. Add the burgers, cook no more than three burgers at time. Turkey burgers do not render much fat, so it is important not to press the juices out of them . Sear each burger until they have a brown color on each side. Turn the flame down and cover
*when storing the burgers before cooking, I find using parchment paper squares between burgers prevent them from stick together.
Video can be found on my Instagram @Allthingsbylisa, Facebook @By Lisa all things Food, Home & Lifestyle.
Lazy Pasta Salad
This is my go to dish when hosting large gatherings, the best cheat is using deli style antipasto, it saves on buying those ingredients individually. I love adding deli styles submarine dressing, it gives it the right pop of flavor. Be sure to cook the pasta al dente it makes the difference between a foundation that can hold all of the ingredients and a mushy mess.
Ingredients
1 pound penne pasta (cooked al dente)
2 firm plum tomatoes (diced)
1 diced cucumber
1 diced zucchini
7 ounce container provelini antipasti (deli antipasti)
1/2 cup red wine vinegar
2-3 cups Submarine dressing or Italian dressing
3 teaspoons garlic powder
3 teaspoons Herbs de Provence
3 teaspoons black powder
1 teaspoon salt
*season to taste
Directions
Boil pasta until it’s al dente, drain (do not rinse). In a large mixing bowl add pasta, veggies, container of antipasti, herbs and spices. Lastly add red wine vinegar, salad dressing , chill one hour and serve.
Whipping Cream Poundcake
There are many versions of this recipe being circulated, I had to work on this one until I found a happy balance of moisture and a nice dense texture. This cake requires cake flour and a cold oven to start, you will not be disappointed with the out come. Feel free to flavor this cake anyway you choose, I love to keep it simple by using vanilla and almond flavors.
Ingredients
3 Sticks of butter (room temperature)
3 cups of sugar
6 large eggs (room temperature)
3 cups of sifted cake flour
1 1/2 cups of heavy whipping cream (room temperature)
2 tablespoons vanilla flavoring
1 teaspoon almond flavoring
Icing
1 stick of butter
3 cups of confectioners sugar
1/2 cup heavy whipping cream
2 teaspoons vanilla flavoring
Directions
Do not pre-heat the oven!
In a stand mixer, add butter and sugar, cream together, add one egg at a time, ensuring that the egg is totally incorporated before adding the next one. Allow to whip util all the ingredients are creamy. Next you will add flour and whipping cream a half a cup at a time until all had been added. Lastly add the vanilla and almond flavoring.
Coat a ten inch pound cake with a non-stick baking spray. Pour the batter in the pan evenly. Place in a cold oven, bake at 325 degrees for one hour, after one hour check for doneness.
Glaze
Melt butter, add one cup of confectioners one cup at time, lastly add whipping cream, stir and whisk until it has a creamy texture. Add vanilla.
*Allow cake to cool for ten minutes before flipping onto a cake plate. Allow to cool for a total of 30 minutes before glazing the cake.
Video can be found on my Instagram @Allthingsbylisa, Facebook @By Lisa all things Food, Home & Lifestyle.
Sweet Insanity Crumb Cake
This is my got brunch cake, I literally had one egg sitting on the counter and a couple sticks of butter. I grabbed a bowl and threw a few ingredients together and I had a winner on my hands. You don’t need a mixer for this one, you do need a spring form pan.
Ingredients
1 egg
1 1/2 cup sugar
2 cups of flour
1 1/2 sticks of melted butter
3/4 cups of milk
1/4 cup of sour cream
2 teaspoons baking powder
1 teaspoons salt
2 teaspoons vanilla flavoring
1/2 teaspoons nutmeg
Crumb topping
3/4 stick melted butter
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup of flour (add more if the crumble is too moist)
Directions
Pre-heat oven to 325 degrees
In a large mixing bowl, add melted butter, sugar and whisk together, next add eggs, sour cream. Mix dry ingredients together and add to batter, next add vanilla and nutmeg.
*Prepare crumble topping-melt butter, add sugar, cinnamon, and flour, use your fingers to make crumbles
Spray a nine inch springform pan with a non-stick baking spray. Pour batter in and sprinkle crumb topping on the top, place in oven, bake for 45 minutes. Ovens vary and you may need additional baking time.
Cornbread Stuffing with Sage Sausage
This recipe is easy and flavorful, you can substitute pork sausage for ground turkey sausage. If you do you decide to make the substitution ,add additional ground sage to the mix and one cup of chicken broth when cooking your turkey sausage so the stuffing stays moist. Remember the star of this dish is the sage flavor! Here is the tip, you can put this stuffing together a couple of weeks in advance, and store it in the freezer, just defrost, add chicken broth and bake.
Ingredients
1 1/2 lbs. sage sausage with no casing
3 bell peppers, green, red and orange (or yellow) finely cut
1 medium red onion finely chopped
1 stick of melted butter
2 cups of chicken broth
2 teaspoons ground sage
2 teaspoons garlic powder
½ teaspoon salt
1 teaspoon sugar
½ teaspoon black pepper
Grapeseed oil (coat the bottom of skillet)
Baking spray
8 cups of crumbled cornbread
*For best results, bake the cornbread the day before you are ready to prep the dish.
Directions
Bake and crumble cornbread, ( 3 boxes of store bought cornbread mix baked according to box instructions will yield eight cups).
In a food processor or blender, puree, the peppers and onions, there should be no big chunks left in the mixture.
Coat the bottom of a large skillet with grapeseed oil, place over a medium flame , add the sausage, constantly stir and chop until it resembles crumbles. Once it’s cooked turn off the flame and allow to cool. (Do not drain the fat that has been rendered, you want to add it to the cornbread.)
Add the puree of onions and peppers to the cornbread, stir in thoroughly. Next add the sausage, including the fat, all ingredients should be thoroughly combined.
Add seasonings, then melted butter, last add chicken broth. Cover and bake n a 350 degree oven for 90 minutes, remove the lid and bake until golden brown.
Video can be found on Instagram @Allthingsbylisa or Facebook By Lisa All Things Food Home & Lifestyle
Orzo & Rotisserie Chicken Soup
Orzo & Chicken Soup
Sme of my best soups literally came together with random ingredients and this one is no different. I had a rotisserie breast left over in the fridge, so I chopped it up and turned it into this quick and delicious soup
Ingredients
2 cups of chopped, cooked chicken breast
olive oil (to coat the bottom of the Dutch oven)
1 medium onion finely chopped
Basil pesto (6.25 ounces)
2 cups of whole corn
1 medium zucchini chopped into rustic chunks
2 cups of orzo cooked al dente
32 ounces of chicken stock
32 ounces of chicken broth
2 teaspoons of garlic powder
2 teaspoons of black pepper
2 teaspoons of herbs de Provence
2 tablespoons of fresh squeezed lemon juice
Directions
In a large Dutch Oven over a medium flame sauté onions until they are clear.
Next add corn, zucchini and chicken breast.
Stir fry all the ingredients together until the zucchini begins to soften
Add the chicken stock, chicken broth, spices and basil pesto.
cover and allow to simmer of a medium flame for 15 minutes.
Lastly add the orzo and lemon juice, simmer for 5 minutes and serve.
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Navy Bean Soup!
This was a winter staple in my grandmother’s house, so rich and full of flavor.
I substituted smoked turkey legs for the tradition ham hocks, and while my grandmother
erved them with fluffy biscuits I served them with cornbread.
Ingredients
1 16- ounce bag of dry navy beans. (soak over night in cold water for best results
32-ounces of chicken stock
4 pounds of smoked turkey meant
2 teaspoons of salt
1 teaspoon of sugar
2 teaspoons of garlic paster, (fresh is fine)
1/4 stick of butter
Directions
In a crock pot, (my preference) add for pounds of smoked turkey meat and 5cups of water. Set to high and allow the meat to cook for minimum three hours.
Next add chicken stock, beans and spices, cover and allow to cook until the beans are soft.
Next add butter and stir
remove one cup of beans and broth. Puree and add back to soup, this will thicken the soup. Serve hot with your choice of bread.
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Ground Turkey
Rich Brown Ground Turkey! I had to find a way to enjoy boring ground turkey, I decided to add some browning seasoning for a rich color, added chicken broth for moistness and I am now a super fan. This is how I became a super fan, I use this to make my chili, empanadas and even spaghetti.
Ingredients
I pound 85% lean ground turkey
1 cup chopped white onion
grapeseed oil ( to coat the bottom of the pan)
1 cup of chicken broth
1 tablespoons browning sauce
1 teaspoons cumin
2 teaspoons of Montreal steak seasoning
2 tablespoons garlic powder
2 teaspoons of salt
2 teaspoons of black pepper
2 tablespoons herbs de Provence
Directions
Coat the bottom of your pan with grapeseed oil, sauté onion until clear. Add the ground turkey, herbs and spices. Chop the turkey as it cooks over a medium flame add chicken stock and browning sauce. Cover and allow to simmer on a medium flame for twenty minutes.
Video can be found on Instagram @Allthingsbylisa
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Four Ingredient Cream Biscuits
This is the go to recipe for biscuits, the heavy whipping cream in place of cold butter and milk is such a time saver. These biscuits are a staple in my house on Sunday mornings. This recipe calls for self -rising flour, another time saver and there is no need for sifting, the biscuits are flavorful and so delicious.
Ingredients
2 cups of self-rising flour ( you will need additional flour for rolling out the dough)
2 cups heavy whipping cream
1 teaspoons salt
1 teaspoons sugar
Directions
Pre-heat your oven to 400 degrees.
In a large mixing bowl, add flour, salt and sugar. Whisk all the dry ingredients together. Next add heavy whipping cream one cup at a time, stir all of the ingredients together. The dough will be wet, don’t be tempted to add more flour to the mixture. Sprinkle flour on a clean surface, and your rolling pin. For the best results, you will need to roll and fold the dough at least three times to ensure the biscuits rise nice and high. Using a biscuit cutter, press down into the dough and lift without twisting. Place the biscuits on a cookie sheet, that has been lightly sprayed with a non-stick spray. This recipe yields approximately eight large biscuits.
Video can be found on Instagram @Allthingsbylisa or Facebook, By Lisa all things Food, Home & Lifestyle.
Whipping Cream biscuits
Pico de Gallo!
This is my simple Pico recipe, in my house it’s prepared weekly and stored in a mason jar.
We use it over a salad for a low calorie dressing, on tacos, I even love it on top of my
black beans and brown rice.
Ingredients
3 firm plum tomatoes, chopped into fine chunks
1 cup of chopped red onion
1 freshly squeezed lime
1 cup fresh cilantro finely chopped
2 teaspoons kosher salt
*optional- You can add freshly chopped peppers
Directions
In a bowl, add chopped tomatoes and chopped red onions.
Next finely chop the cilantro and add to the other ingredients.
Squeeze the fresh lime juice into the mixture.
Add the kosher salt, stir and allow to marinate for at least 30 minutes before serving.
Video can be found on Instagram @Allthingsbylisa
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Brown Sugar Marinade
This is my favorite marinade, it has a slight sweetness yet the spices give it just the right flavor.
I love marinating boneless chicken thighs and pork chops for an Asian vibe,
if you marinade them overnight the flavor is priceless!
Ingredients
3 cups lukewarm water
3 cups dark brown sugar
1/2 cup low sodium soy sauce
3 cloves of fresh garlic finely chopped
1/2 cup teriyaki sauce
1/4 cup maple syrup
Directions
Mix all of the ingredients together and add your choice of chicken or pork.
This marinade is best when used overnight, the minimum should be two hours.
Beef and Pasta!
This is one of my favorite Instant Pot recipes, you throw all of the ingredients in and keep it moving. I love to serve this over a nice hearty pasta, as the weight of the chuck roast tends to be very hearty. You will get your veggies as the co-stars of this dish are peppers and onions. Don’t dare to skip the wine it adds such a burst of flavor to the sauce.
Ingredients
4-6 Pound Chuck Roast
1 finely chopped medium onion
olive oil (to coat the bottom of pan)
3 peppers (red, yellow & orange)
1 cup basil pesto
1 cup dry red wine
1 28-ounce can crushed tomatoes
1 28-ounce can whole tomatoes
Herbs & Spices
3 teaspoons oregano
2 teaspoons salt
2 teaspoons pepper
1/2 teaspoon crushed red pepper
2 teaspoons granulated garlic powder
2 tablespoons herbs de Provence
Directions
In a large skillet pan sear your pot roast on both sides before placing in the Instant Pot, add all other ingredients except the wine! secure the lid according to manufacturers instructions. Check for tenderness after 90 minutes, this is also the perfect time to taste the flavor and add seasonings to taste. If the meat is tender add the wine and set for 10 additional minutes. If meat is still tough add an additional 30-45 minutes.
*Serve of your choice of al dente pasta
Caramel Crumb Crunch Scones
This scone recipe is an experiment that went all to well, I simply had some crumb topping sitting on the counter, I had a taste for a scone and the addition of some caramel bits took this party to another level. I couldn’t believe how delicious the combination of is, so I have to share this amazing recipe with you.
Ingredients
2 cups of self rising flour
2 cups of heavy whipping cream
one small egg
1 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon sugar(for sprinkling)
Crumb topping
1/2 stick melted butter
1/2 cup brown sugar
1/2 cup caramel bits
1/2 teaspoon salt
1 cup of flour (add more if crumble is still too wet)
Glaze
1/2 stick melted butter
2 cups powdered sugar
1/2 cup heavy whipping cream
Directions
Pre-heat your oven to 375 degrees
In a medium bowl prepare crumb topping by melting butter, next add the brown sugar and salt. Whisk altogether , gradually add in flour and using your finger tipping blend until crumbles form. Set aside.
In a large bowl add two cups of flour, salt and sugar. Whisk together , add one cup of whipping cream at time, until all is incorporated. Using your hands knead the dough, and dump onto a floured surface. With a rolling pin roll the dough out one inch thick, add a layer of crumb coating, fold over one time, roll out again one inch thick, repeat the process one more time. Using a round biscuit cutter cut out one inch thick scones. Place on a cookie sheet with parchment paper or a silicone mat. Brush the top of the scones with heavy whipping cream and sprinkle with cinnamon sugar.
Bake for 20 minutes, rotate after 10 minutes. Allow to cook for 5 minutes, then glaze.
This is my version of the famous store bought cake, I happen to think this version is even better. The trick to the crunch is coating the bottom of the pan with a coconut sugar mix, after it bakes the top of the cake will have that famous crunch.
Louisiana Crunch Cake
Ingredients
2 sticks softened butter
2 cups granulated sugar
4 eggs (room temp)
3 cups sifted cake flour
1 cup buttermilk
1/2 cup sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vanilla flavoring
1 tablespoon almond flavoring
Crunch topping
1/2 cup coconut
1/8 cup sugar
Icing
1/2 stick melted butter
3 cups powdered sugar
1/2 cup heavy whipping cream
1 teaspoons almond flavoring
Directions
Pre-heat oven to 325 degrees
Cream butter and sugar together, whip until the sugar is incorporated, add one egg at a time, Next add 1/2 cup of sour cream, add buttermilk and flour intermittently until add is mixed in. Add flavorings.
Spray the bottom of a 10-inch poundcake pan with a non-stick spray. Coat the bottom of the pan with the coconut sugar mixture. Pour in batter, place the cake in the oven for one hour, begin to check for doneness. Do not over bake this cake should be light and moist.
Allow to cook for 30 minutes before pouring the icing over it.
Apple Filled Puff Pastry
If you need a quick dessert this is for you! Grab some puff pastry shells and granny smith apples, and you can whip these up in less than thirty minutes.
Ingredients
Pepperidge Farm Puff Pastry Shells (6 count)
2 Granny Smith apples, chopped
2 stick of salted butter
1 teaspoon cinnamon
1 cup of brown sugar
2 teaspoons vanilla
confectionery sugar for garnish
caramel syrup for garnish
*optional- 1 tablespoon Dissarano velvet liqueur
Directions
Bake shells according to instructions on package,
In a skillet, melt butter and add brown sugar, add apples, cinnamon and vanilla. Cover and allow to simmer over a medium flame for 10 minutes, add Dissarano velvet liqueur. Allow to cool for 10 minutes, pull the tops back and fill each pastry with apples, allow to spill over al little, place the top back on spring with powdered sugar and drizzle with caramel.
Mediterranean Ground Turkey Soup
This soup starts out with the basic ground turkey recipe, the herbs and spices gave it a Mediterranean feel. although the soup has many layers, I recommend adding the optional gnocchi, it was a last minute add but it took the soup to another level.
Ingredients
One pound 85% lean ground turkey
Grape seed oil
Two 32-ounce containers chicken broth
One 32-ounce container chicken stock (one container is reserved for cooking the ground turkey and adding to the soup if it thickens)
3 diced plum tomatoes
2 medium white potatoes cut into cubes
2 cups mashed potato flakes
1 chopped medium red onion
1 large zucchini chopped into cubes
1 15.5 ounce can cannellini beans
2 heaping tablespoons of basil pesto
2 tablespoons garlic paste or fresh chopped garlic
2 tablespoons browning seasoning
(Optional two cups of gnocchi)
Herbs
Two teaspoons of each
Thyme
Rosemary
Basil
Oregano
Marjoram
Spices
2 teaspoons of Salt
2 teaspoons of pepper
1 teaspoon of cumin
1 teaspoon of onion powder
2 teaspoons of garlic powder
*Prep all the herbs and spices in one bowl
Directions
Coat the bottom of the Dutch Oven, add onions, ground turkey, herbs, spices, two tablespoons of browning seasoning and 1 cup of chicken stock sauté over a medium flame.
*Add potatoes, tomatoes and 32-ounce ounces of chicken stock
*Add cannellini beans, zucchini, basil pesto, 32 ounces of chicken broth, two cups mashed potato flakes, simmer over a medium flame for 30 minutes.
*Optional, add two cups’ gnocchi, turn the flame off, cover with the lid. The gnocchi will cook from the heat of the soup.
Tortellini Soup
Sweet Potato Rolls
This is the perfect treat to add to your Thanksgiving Breakfast! Puff Pastry makes it quick and easy. You can prep the sweet potato mixture ahead of time and refrigerator. They are delicious hot out of the oven.
Ingredients
1 large sweet potato boiled or baked until soft
1/4 melted butter
1/3 cup of sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 puffed pastry sheet
*Cinnamon sugar to sprinkle on the tops before baking
Glaze
1/2 stick melted butter
2 cups powdered sugar
1/2 cup heavy whipping cream
1 teaspoon vanilla
Directions
Mash the sweet potato until soft, add sugar, melted butter, vanilla and cinnamon. Stir until all ingredients are combined.
Unroll puffed pastry on a lightly floured surface, spoon the sweet potato mixture out evenly on the puffed pastry sheet. Gently roll the puff pastry, slice into even slices, place on lightly greased cooking sheet or parchment paper.
Pre-heat oven 375 degrees, bake for 20-30 minutes.
Melt butter, add powdered sugar and stir, Lastly add whipping cream and vanilla.
Allow the rolls to cool for 10 minutes before glazing.
Cheesy Caprese Empanadas
I needed something meatless to serve on a whim, I came up with these easy and cheesy
caprese empanadas. The tip is to use good quality fresh mozzarella cheese and very firm
plum tomatoes. Make sure your oil is no too hot or they will burn before the cheese melts
inside.
Ingredients
1 pack of Goya empanada shells ( can be found in your grocers freezer, thaw before using)
16 ounces of fresh mozzarella cut into cubes
2 cups baby spinach (finely chopped)
1 cup of chopped plum tomato
1 tablespoon granulated garlic
2 teaspoons of dried oregano
2 teaspoons balsamic vinegar
1 teaspoon kosher salt
vegetable oil for frying
Mix cheese, tomatoes, spinach, balsamic vinegar and seasonings together. Place empanada shells on a flat surface, fill with two teaspoons of ingredients, allow room for folding. Seal each one with a fork.
Heat oil for deep frying to 365 degrees, fry each empanada about 2 1/2 minutes on each side, allow to drain on paper towel before
serving
Easy Bagels
There was a 2-ingredient bagel recipe floating around social media and when I tried it, I must say it was bland. I revamped it and now these are staple in my house. Grab your favorite bagel seasoning and make you a batch.
I asked my husband how does he make his tortellini soup, he was so excited to share his recipe. It consisted of water, bullion cubes and tortellini, so I asked him if I could make it for him and this is the recipe I came up with on whim. It’s ready in under 20 minutes and so flavorful.
Tortellini Soup
9 ounces refrigerated Buitoni Three Cheese Tortellini Pasta
32-Ounces Chicken Stock
32-Ounces Chicken Broth
14.5 ounce can of diced tomatoes
1 finely chopped medium white onion
olive oil (for coating the bottom of the pot)
1 cup heavy cream
cup mashed potato flakes
2 tablespoons garlic powder
2 tablespoons oregano
2 tablespoons Herbes de Provence
2 tablespoons basil pesto
Kosher salt and black pepper to your taste
*optional Parmesan cheese for garnish
Directions
Lightly coat the bottom of your pot with oil, sauté onions until they are clear. Add chicken broth, chicken stock, diced tomatoes, basil pesto, herbs and spices. Allow to come to a boil, then add heavy cream and mashed potato flakes. Lastly add tortellini, boil until al dente and serve.
