Category: Chef in Training

Greek Turkey Burgers with Greek Salad and Tzatziki Sauce

Greek Turkey Burgers with Greek Salad and Tzatziki Sauce

by Engineered Mama ♥ 0 Leave a Comment
GreekTurkeyBurger
Photo Credit: Fit Mom Angela D

These turkey burgers are a great, lean, flavorful dinner.  The only problem with this one is it takes A LOT of prep, so I only make it when I have a lot of time to prepare for all of the chopping, shredding, and mixing.  If you like this one, check out other healthy options at Fit Mom Angela D!

Tasty Greek Burgers

Burger Ingredients

3/4 cup grated zucchini, squeezed

1 1/2 lbs 93% lean ground turkey

2 cloves garlic, minced

1/4 cup red onion, minced

1 T oregano

3/4 tsp sea salt

3/4 tsp black pepper

1/3 cup Feta cheese, crumbled

1/2 tsp lemon juice

Greek Salad Ingredients

1/2 cup plain Greek yogurt

1/4 cup cucumber, grated and peeled

1 tsp white wine vinegar

1/2 tsp garlic powder

1/4 tsp dill

1/4 tsp sea salt

1/4 tsp black pepper

Tzatziki Ingredients

1 cucumber, peeled & diced

2 medium tomatoes, diced

1/4 red onion, sliced (or diced depending on how you like it!)

1/3 cup Kalamata olives

1 tsp oregano

Sea salt to taste

1 T Feta cheese, crumbled

Directions

Burger Directions

  1. After grating the zucchini, squeeze the moisture out with paper towels
  2. In large bowl, combine all of the Turkey Burger ingredients and mix well.
  3. Divide into 6 equal patties.
  4. Cook burgers on medium heat, about 5 minutes per side or until no longer pink in the middle.

Greek Salad Directions

  1. Combine all ingredients in a bowl and mix well.
  2. Refrigerate until ready to serve.

Tzatziki Directions

  1. Combine all ingredients in a small bowl and mix well.
  2. Refrigerate until ready to serve.
  3. Serve over a bed of Greek salad and top with Tzatziki.

Recipe Review

I’m always a fan of anything “Greek”… pasta, pizza, if it has feta or olives, I’m in!  File this recipe under “only-make-if-you-have-a-lot-of time”, but absolutely delicious!  It’s light, but filling, and has a great mix of healthy vegetables and dairy with the addition of feta.  The Tzatziki sauce is delicious and can be paired with a lot of other options.  This one is a winner for me!

Salmon Patties

Salmon Patties

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Salmon-Patties-Croquettes-Recipe-Salmon-Cakes-Dinner-Idea-for-Lent-by-Five-Heart-Home_700pxCollage
Photo Credit: FIVEheartHOME
Growing up my grandmother and mother made salmon patties and they were always a favorite of mine (yes… my grandmother was from the south… where the best food comes from!).  Every time I ask my mom for the recipe I get “Oh!  It’s easy… you use breadcrumbs, salt…” and about there I tune out because I know I’ll never, ever remember all of that.  It always amazed me that my mother and grandmother hardly ever used recipes.  They just instinctively knew how to cook.  Since I doubt I’ll ever get my mother to write me an ACTUAL recipe, I searched the interwebs for what I thought to be a “decent-looking” recipe, so here it is!  I had success with it (meaning my husband loved it and even our toddler ate more than a bite, which I would call a win), even though they were a little crumbly.  If you like this one, take a look at a few more recipes at FIVEheartHOME.

Salmon Patties

Ingredients

  • 2 (7.5 oz) cans canned salmon (Alaskan wild-caught and boneless/skinless), drained
  • 3 eggs, beaten
  • 1 cup panko bread crumbs, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 3 Tbsp. finely chopped fresh parsley
  • 1 Tbsp. freshly-squeezed lemon juice
  • 2 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 3/4 tsp. garlic salt
  • freshly ground black pepper
  • a few dashes hot pepper sauce (such as Tobasco)
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. butter

Directions

  1. In a medium bowl, mix together drained salmon, eggs, 3/4 cup panko bread crumbs, Parmesan, parsley, lemon juice, Worcestershire sauce, Dijon, garlic salt, pepper (to taste), and hot pepper sauce (to taste).
  2. Divide the mixture into four equal balls and form into 3/4-inch thick patties.  Place patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes.
  3. Place remaining 1/4 cup panko breadcrumbs in a shallow dish and press both sides of each salmon patty into breadcrumbs.
  4. Heat a large saute pan over medium to medium-high heat.  Add olive oil and butter to pan; once melted, swirl pan to coat.  Add the salmon patties and cook for 3 to 4 minutes per side until golden brown.  Remove to a paper towel-lined plate and serve warm with a squeeze of fresh lemon juice.

Recipe Review

This is a great upgrade to a normal salmon patty recipe and it has a lot of flavor.  I never use hot sauce in my recipe because I feel there is already enough flavor and hot sauce would ruin an otherwise good thing this recipe already has going on.

The only drawback I can see to this recipe is… it’s so good there isn’t enough of it to go around!  It makes four decent-sized patties, but I always cook to feed a small army because, well, I’m a fan of leftovers.  If you’re cooking for several people I would definitely double the recipe.  To me, this isn’t a drawback, it’s a sign that this recipe is SO good that you always need more!

Crustless Mini Quiche (Freezable!)

Crustless Mini Quiche (Freezable!)

by Engineered Mama ♥ 0 Leave a Comment

img_9297Alright, everyone… it’s here!  The first installment of Recipe of the Week.  The format of these posts will follow the same format: recipe first (because who wants to hear me ramble on and on about a recipe that you have to scroll to the bottom to find… not me!), then comments on what I liked about the recipe, what I didn’t like, how easy (or not) it was to make, and just general comments.  This week’s was great because you can freeze them and they still taste like the day you baked them!   If you like the recipe, stop by Will Cook for Friends to find more great recipes.

Ingredients

Base:

  • 12 large eggs
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 1 tsp dried parsley (optional)
  • 1 tsp dried basil (optional)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Vegetables:

  • 1 cup vegetables of choice (see below for some options!)
    • spinach
    • bell pepper
    • broccoli (diced very small)
    • avocado
    • jalapeno
  • 1/4-1/2 cup onion, diced fine

Add-Ins (optional):

  • 1 1/2 cups cheddar, gruyere, mozzarella, parmesan, feta, or other cheese, divided
  • 1 lb bacon, sausage, or other meat, fully cooked

Directions

  1. If using meat (bacon, sausage, etc.), cook fully first.  Set aside to cool, then cut into small pieces.
  2. Preheat oven to 375 degrees F, and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin.
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper.  Set aside.img_9295
  4. Dice all vegetables. Set aside.
  5. Add all vegetables to the bowl with the egg mixture and stir to combine.  Stir in half of the cheese and all of the meat, if using.
  6. Using an ice cream scoop or 1/4 cup measure, scoop the mixture into the prepared muffin pan.  Fill to about 1/4 inch from the top, then sprinkle a small amount of reserved cheese over each.  Place in the oven and bake for 20-25 minutes or until the egg mixture is fully set and the cheese starts to turn golden brown on top.
  7. Remove from oven and let cool for 5-10 minutes before running a butterknife around each muffin and gently removing from the pan.img_9296

Reheating, Freezing, and Thawing

Once cooled, the quiches should be stored in an airtight container in the refrigerator or frozen.  If heating from refrigerator, heat in the microwave for several seconds.  If reheating from frozen, heat in the microwave 30 seconds.

If Freezing:

Place each mini quiche in a small baggy.  Place all bagged mini quiches in a gallon size Ziploc freezer bag and place in the freezer.

Recipe Review and Suggestions

This is probably one of my favorite recipes to date.  It’s easy, filling, and convenient.  The recipe makes several servings, so I like to freeze them and grab them on my way out the door for work in the morning.  This recipe is also great because all of your favorite ingredients can be added.  My favorites are bacon or diced ham and asparagus.  I know it sounds strange, but the asparagus adds great flavor!  Here are some other great options I’ve tried:

  • Avocado, bacon, and cheddar
  • Ham, dill, and feta
  • Spinach, bacon or ham, feta, and shredded parmesan for topping
  • Bell pepper, ham, and parmesan
Easy Baked Chicken Thighs

Easy Baked Chicken Thighs

by Engineered Mama ♥ 0 Leave a Comment

These chicken thighs are crispy on the outside, tender on the inside, and have just enough flavor to be delicious, but not overpowering.  They’re great for a busy weeknight because you season them, throw them in the oven, make a few simple sides to go with them and you have a simple, delicious dinner.  I found this particular recipe from allrecipes-check out more on their website if you like this one!

Ingredients

  • 8 bone-in chicken thighs with skin
  • olive oil
  • 1/4 tsp garlic salt
  • 1/4 tsp onion salt
  • 1/4 tsp dried oregano
  • 1/4 tsp ground thyme
  • 1/4 tsp paprika
  • 1/4 tsp ground pepper

Directions

  1. Preheat oven to 350 degrees F.  Line a baking sheet with aluminum foil.
  2. Arrange chicken thighs on prepared baking sheet and coat with olive oil.
  3. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid.  Close the lid and shake container until spices are thoroughly mixed.  Sprinkle spice mixture liberally over chicken thighs.
  4. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour.  An instant-read thermometer inserted near the bone should read 165 degrees F.

This has to be one of the easiest things to make on a busy weeknight.  There is hardly any prep time whatsoever and they taste great.  The good thing is, these are on sale frequently and you can purchase a large family pack that usually has anywhere from 8 – 10 thighs in a package.  You know what that means… LEFTOVERS FOR LUNCH ALL WEEK!  Maybe I’m the only one excited about that, but to me, that means no figuring out lunches for a few days.  I usually make a simple side like whole grain brown rice or my personal favorite… shells and cheese.  Make a simple vegetable and you’re good to go.

Most people don’t care for any bone-in meat or meat with skin, but the skin gives it so much more flavor.  Try it and see what you think!

Coming Soon…

Coming Soon…

by Engineered Mama ♥ 0 Leave a Comment

Keep an eye out for some new developments! Soon a recipe of the week section will be added with my full review. With it? Not worth it? Best recipe ever? They’ll be coming soon!

In addition to new recipes, everyone needs a good laugh every now and then. I will be adding a section entitled “Toddler-ese”. This is my take on “Kids Say the Darndest Things”. I’ve had some doozies, so I figured why nor document them all!

How I Work Full Time AND Manage to Cook Dinner Nearly Every Night

How I Work Full Time AND Manage to Cook Dinner Nearly Every Night

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This has taken some time to master (and I use the word master loosely), but I have finally been able to regularly make home cooked meals for my family, even as a working mom.  Is it easy?  No, but I’ve found some things that have made my life a little easier.  I also keep an open mind to the possibility of my plans being completely derailed by a toddler who wants to sit and my lap and read (um, yes, please… we can order pizza in that case!) or getting home too late to even begin to cook the chicken breasts I thawed in the fridge.

All of the ideas I provide are just what works for me-find a way that works for you and makes your life easier so you can spend more time with you family!

Download a Recipe App

The Recipe Box App EmblemNo, really… do it. You have no idea how much decision-making time this will cut out of your life.  Who has time to make food decisions?  Not me… or I, or… whatever.  My favorite recipe app is The Recipe Box.  It allows you to import from the web or add your own.  At $3.99 the price is right and I have two copies-on my iPad and iPhone and you can sync them to one another.

If you’re just not a fan of using apps and you prefer good old paper recipes, browse yours instead of an app!

Meal Planning

Once all of your recipes are in one convenient location, it’s simpler to browse your options.  Choose a few that don’t require fresh ingredients. There’s nothing worse than planning a week full of meals, then having to throw away half of the ingredients because you don’t actually get to make a few meals.  If a few meals are planned that require several fresh ingredients and a few are planned that use mainly jarred or canned ingredients, then you’re more likely to succeed at wasting as few ingredients as possible.  I also try to plan very few meals that require me to chop a million vegetables-ain’t nobody got time for that!  Usually I select at least one or two crock pot meals.  Chop the veggies or brown the meat the night before and the next morning throw it all in.

Start small-plan for 2 or 3 fully prepared meals that week, then work your way to a full week if that’s your goal!

I also keep a small chalkboard in my kitchen to remind my family (ok, ok… so I use it to remind myself) what we’ll be having every evening.

Make Your Shopping List

Keep a running list on your fridge. When you run low on something, add it to the list. Add all of the ingredients you don’t currently have for the meals you planned for the week as well.

Browse Grocery Ads

Choose ONE store you will go to this week. It becomes overwhelming to try to make it to every sale. Choose one store and see what might be on sale that you would normally use or may need to stock up on. Add these to your current list.

Shop ‘Til You Drop or My Personal Favorite… Order Pickup

Yep-spend the money on an order pickup. If time is a problem for you, it’s money well spent. This also allows me to see what might be on sale, but didn’t make it to the sale ad.  If an item on my list isn’t on sale and I can do without it another week, I leave it on the list for the following week.  If you prefer to pick up your own groceries and have the time, even better!