Category Archives: Tasty Turkey and Chicken Dishes

Fabulous Oklahoma Fried Onion Burgers: Cook’s Country Recipe

REVISITING OKLAHOMA FRIED ONION BURGERS – A 5-STAR RECIPE

This is a great recipe for a turkey burger. It comes from Cook’s Country Magazine, which is part of America’s Test Kitchen and I can guarantee this is one seriously excellent burger.

The Fried Onion Burger (FOB) apparently originated during the Depression in El Reno, Oklahoma, which is 25 miles from Oklahoma City. Mashing onions into the burgers allowed the cooks to use less meat. However, I must say that the flavor that you get from these burgers makes up for any meat you might not use.

Let me know if you try it. I’d love to hear your impressions.

Oklahoma Fried Onion Burgers

1 large onion, halved and sliced 1/8 inch thick
salt and pepper
12 oz 85 percent lean ground beef (I used ground turkey)
1 T unsalted butter
1 tsp vegetable oil
4 slices of American cheese
4 hamburger buns, buttered and toasted

1. Combine onion and 1 tsp salt in a bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges and squeeze onion dry. Sprinkle with 1/2 tsp pepper.

2. Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef (or turkey) into 4 lightly packed balls and season with salt and pepper. Place beef/turkey balls on top of onion mounds and flatten firmly so that the onion adheres and patties measure 4 inches in diameter.

3. Melt butter with oil in a 12-inch skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 6-8 minutes. Flip burgers, increase their heat to high and cook until well browned on the 2nd side, about 2 minutes. Place 1 slice of cheese on each bottom bun. Place burgers on buns, add desired toppings and serve.

I served these with rosemary roasted potatoes. This was a great side dish for these burgers. Yum.

fried turkey burger with onion

 

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Revisiting Oklahoma Fried Onion Burgers – A 5-Star Recipe

This is a great recipe for a turkey burger.  It comes from Cook’s Country Magazine, which is part of America’s Test Kitchen and I can guarantee this is one seriously excellent burger.

The Fried Onion Burger (FOB) apparently originated during the Depression in El Reno, Oklahoma, which is 25 miles from Oklahoma City. Mashing onions into the burgers allowed the cooks to use less meat. However, I must say that the flavor that you get from these burgers makes up for any meat you might not use.

Let me know if you try it.  I’d love to hear your impressions.

Oklahoma Fried Onion Burgers

1 large onion, halved and sliced 1/8 inch thick
salt and pepper
12 oz 85 percent lean ground beef (I used ground turkey)
1 T unsalted butter
1 tsp vegetable oil
4 slices of American cheese
4 hamburger buns, buttered and toasted

1. Combine onion and 1 tsp salt in a bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges and squeeze onion dry. Sprinkle with 1/2 tsp pepper.

2. Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef (or turkey) into 4 lightly packed balls and season with salt and pepper. Place beef/turkey balls on top of onion mounds and flatten firmly so that the onion adheres and patties measure 4 inches in diameter.

3. Melt butter with oil in a 12-inch skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 6-8 minutes. Flip burgers, increase their heat to high and cook until well browned on the 2nd side, about 2 minutes. Place 1 slice of cheese on each bottom bun. Place burgers on buns, add desired toppings and serve.

I served these with rosemary roasted potatoes. This was a great side dish for these burgers. Yum.

FOB

5-Star Turkey Meatloaf Recipe Revisited

I made this meatloaf recipe yesterday and had forgotten just how good it is. This is one of the best tried and true recipes you’ll find for meatloaf and normally I don’t even LIKE meatloaf. Simply delicious.

We had this yesterday and today for lunch. Both days we had a green salad. Today, I also went out to the garden and picked some Swiss Chard and kale. I sautéed onions and tossed in the greens. In no time, there was a delectable side dish.

Do try this recipe. You will like it, I guarantee.

Turkey Meatloaf

1 1/2 pound lean ground turkey
1 cup milk or chicken broth
1 tbsp. Worcestershire sauce
2 teaspoon chopped fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon mustard
1/4 teaspoon pepper
1 chopped clove garlic
1 egg
3/4 cup ground cracker crumbs
1 onion, chopped
1/2 cup red pepper
1/4 cup ketchup

Heat oven to 350 degrees. Mix all ingredients except ketchup. Spread mixture in greased 8 x 4 or 9 x 5 inch loaf pan. Spread ketchup over.

Bake uncovered 1 – 1 1/4 hours or until thermometer reads at least 160 degrees. Let stand 5 minutes. Remove from pan.

I hope you enjoy it. I think you will.

Sleep well. I’ll check in again tomorrow.

turkey-meatloaf

A Travel Day Up the Coast

We have just returned from Santa Barbara by way of Ojai. For those of you who don’t know, Ojai is 25 miles south of Santa Barbara and 12 miles east of Ventura.

map

We spent part of the day organizing our storage bins in Ojai – a tough job that was helped by the sunny/breezy/not too hot or cold weather today. The other half of the day was spent in Santa Barbara visiting one of our estate clients. We were settling up with her on recent sales and making adjustments in prices for pieces that we continue to market for her.

On the way home this evening, we stopped in Carpinteria (just north of Ventura) at Zookers Cafe (5404 Carpinteria Avenue) for a little supper. We’d never been there before and didn’t know what to expect, but I must say that they produced a delicious turkey meatloaf on a plate with freshly steamed vegetable and mashed potatoes. I would recommend this small restaurant if you happen to be in Carpinteria. Lots of patrons, but not too busy or noisy. Excellent food without a lot of fuss.

inside zookers220121130-1864-dmqr9j-0_original

We just arrived home at almost 10 pm. We left at 7 this morning, and we were up even earlier. I am now headed off to bath and bed.

Hooray for the small pleasures in life.

I’ll be seeing you tomorrow.

 

A Quick and Delicious Chinese Chicken Noodle Soup Recipe

I made this soup last night and it is something that can be whipped up in no time. The key is to have this secret ingredient available:

Better-Than-Bouillon-Organic-Chicken-Base-098308002802

This concentrated chicken broth takes just a few minutes to prepare and is always delicious.

The recipe goes like this:

Saute in 2 tablespoons of olive oil: 2 cloves of garlic, a small onion, 3 stalks of celery thinly sliced, 3 carrots thinly sliced and 1 zucchini (or any other vegetable(s) hanging around your house. Cook until soft and then set aside.

Cook in boiling water a handful of chinese noodles until soft, then drain.

Prepare the chicken broth per the instructions on the jar.

Shred up a baked chicken from the grocery store.

Pour chicken broth, chinese noodles, sautéed vegetables and chicken into a pan and heat until thoroughly warm – 2 minutes.

Serve in big bowl with fresh cilantro on top and enjoy.

chicken soup

A Quick Note to Self

Dear Body,

I promise to do better by you. I can see I need to eat more vegetables and fruits and move more.

I am also aware that I could use more sleep as well as a bit more downtime.

I plan to read online about foods that will help these bits of inflammation I’m feeling in a finger joint or two, and my right hip. It is clearly time to learn how to be proactive about these things before I wake up with a body that is in pain.

I know I’m lucky to be this age and feel so little pain so far, bodywise. I have friends and family who have not been so fortunate. I am not taking anything for granted here. I recognize that I have to figure out better ways to keep these joints healthy and lubricated and working as best they can.

On that note, I am headed to bed. No time like the present to take care of myself.

Good night to all.

12-foods-that-fight-inflammation-2

Great Turkey Chili Recipe

This is a wonderful turkey chili recipe offered by the Food Network. It’s easy to make and just perfect for these cool fall nights. Happy eating!

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:5 (1-cup) servings

Ingredients

1 tablespoon olive oil
1 cup chopped sweet onions
1 tablespoon minced garlic
1/4 cup chopped yellow bell peppers
1 pound ground turkey
1 (28-ounce) can crushed organic tomatoes, undrained
1 (16-ounce) can red kidney beans, drained and rinsed
1 tablespoon chili powder
1 tablespoon sugar
2 cups low-sodium chicken stock
1/2 teaspoon garlic powder
1 teaspoon hot sauce (recommended: Tabasco)
11/2 teaspoons sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
Directions

In a large skillet, saute onions, garlic and bell peppers in olive oil over medium heat until onions are translucent. Add ground turkey and cook until browned.

Add remaining ingredients and stir well to combine. Reduce heat to low and simmer for 1 hour, stirring occasionally.

Recipe courtesy LPGA World Hall of Famer Nancy Lopez; adapted by Canyon Ranch Chef Scott Uehlein

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