Recipe Reminder: How to Roast a Turkey Breast!

How To Roast A Turkey Breast!

Continue reading “Recipe Reminder: How to Roast a Turkey Breast!”

How to make Turkey Burgers…

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I would say its been close to a year now that we stopped grilling hamburgers and started grilling turkey burgers. We can buy them already made up in the warmer months at Whole Foods and EarthFare (healthy grocery stores), but in the off months we just make them ourselves and eat them twice in a week (not sure how freezing them would be)? That alongside the fresh vinegar coleslaw, wow! It tickles your senses, and is an utterly fabulous meal!

I’m a little freaky about big hamburger buns. Growing up, my mom always used only a portion of the bun. Now I do the same thing, which results in a scary looking burger. REMEDY? Ahhh yeah! SLIDER BUNS! I buy wheat slider buns and keep them in the freezer. When it’s time to grill I pull them out and stick them in the microwave for about 15 seconds and they’re nicely steamed. I top my turkey burger like I do my hamburger, pickles and mustard. That’s it. I love the crunch of the pickles 🙂

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If you’re making your own turkey burgers, take 1 pound of ground turkey (white or mix), and some crumbled feta (however much you like) and a handful or two of torn baby spinach. Make into patties and grill until done! You will not believe how good they are! The feta makes them super special!

Catch you back here tomorrow!

A fabulous fresh ROSEMARY dry rub… grill today!

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Ahhh Rosemary… a heavenly spice that we see planted around Charleston, SC as shrubs in some cases… it grows easily and is tasty in many ways. Today, I’m going to share a dry marinade (rub) that I got out of Williams-Sonoma GRILLING cookbook about ten years ago. It’s one we’ve made many times and it’s a keeper!

DRY MARINADE FOR LAMB, BEEF and CHICKEN:
Rub the meat lightly with oil before coating with the marinade. Made with fresh herbs these marinades keep (tightly covered) up to 3 days in the refigerator. If made with dried herbs, they’ll keep several weeks, in an airtight container in the cupboard.
2 tablespoons chopped FRESH rosemary OR 2 teaspoons  DRIED rosemary
2 large cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
finely grated zest of one lemon or lime
 
Mix ingredients together in a small bowl, after you lightly oil the meat pat on the dry rub. Grill to perfection. Your eyes will bug out of your head. It truly will be that good!
 
Catch you back here tomorrow!