Turkey Breast with Jalapeno-Peach Jam

Adapted from Weber's Big Book of Grilling.

Paste
2 Tbs. black peppercorns
2 Tbs. cumin seed
2 Tbs. chili powder
2 Tbs. dried oregano
2 Tbs. dried sage
2 tsp. granulated garlic or 1 tsp. garlic powder
1/2 cup fresh lime juice
3 Tbs. extra-virgin olive oil

1 bone-in turkey breast, about 8 lbs.

Jam
3 firm ripe peaches, peeled and finely chopped (about 2 cups)
1/2 cup apricot or peach preserves
1/3 cup peach juice
2 Tbs. granulated sugar
1 Tbs. cider vinegar
2 jalapeno peppers, stemmed, seeded, and minced
1 1/2 tsp. chopped fresh cilantro

Canola oil
Kosher salt

Crush the peppercorns and cumin seed, then combine with the remaining paste ingredients.

Coat the turkey breast with the paste.  Place in a large, resealable bag, press the air out of the bag, and seal tightly.  Refrigerate for 8 to 24 hours.

In a heavy-bottomed saucepan, combine the peaches, preserves, juice, sugar, and vinegar.  Bring to a boil, then reduce heat to medium-low and continue cooking, stirring often, until the peaches are cooked and then liquid has thickened, 30 to 40 minutes.  Allow to cool for 10 minutes, then pour into a food processor and process until smooth.  Add the jalapenos and cilantro.  Cool to room temperature, cover, and refrigerate.  (The jam may be made up to three day sin advance.  Bring to room temperature before serving.)

Follow the cooking instructions listed on the package of your turkey breast.  It will be about 3 1/4 hours at 325 F for an 8 lb. turkey.  A meat thermometer inserted in the thickest part should read 170 F.  RecipeTips.com has a pretty good guide for how long to cook a turkey using various methods and temperatures.

Allow turkey to rest for 20 minutes prior to slicing.  Serve warm with jam.

Notes:
- I'm not sure a resealable plastic bag large enough to accommodate the turkey exists, so I'l be honest: I used a clean, plain plastic, 13-gallon trash bag and tied a knot in it, then set it in a casserole dish, just in case.
- The jam ingredients were doubled in the original recipe, but it makes a TON, so I've cut it.
- The recipe also calls for mesquite wood chunks or chips, which I purchased but forgot to use.  Rather disappointing.  I've read that you can use them in the oven, but since I didn't actually try it, I'll just give you the link on how to do it.
- Technically this is a grilling recipe, but we decided to make it in the oven when we realized how long it would take to cook an 8 lb. bone-in turkey breast on the grill (we couldn't find 4-5 lb.-breasts as the original recipe called for).  If you opt to try it on the trill (I'm sure it would be delicious!), then follow these instructions:

"Prepare the grill for indirect cooking over medium heat (350-450 F).
"Follow the grill's instructions for using wood chunks (soaked for at least 30 minutes).  Lightly coat the turkey with canola oil and season with salt.  Brush the cooking grates clean.  Grill the turkey breast, skin side up, over indirect medium heat, with the lid closed, until the internal temperature reaches 165 F, 1 to 1 1/2 hours (remember, this is for a 4-5 lb. turkey).  Remove from the grill and let rest for 20 minutes before slicing (the internal temperature will rise 5-10 degrees during this time."

Potluck Sloppy Joes

Adapted from Healthy Cooking (Aug./Sept. 2010), page 31.

Serves: 4-5

1 lb. lean ground turkey
1 celery rib, chopped
1/4 medium onion, diced
2/3 large red pepper, diced
1/2 cups ketchup
2/3 (8 oz) can no-salt-added tomato sauce
1 Tbs. all-purpose flour
1 Tbs. sugar
1 Tbs. cider vinegar
1 tsp. prepared mustard
Whole wheat hamburger buns, split and toasted

In a large nonstick skillet, cook the turkey, celery, onion, and pepper over medium heat until meat is no longer pink; drain.

Stir in ketchup, tomato sauce, flour, sugar, vinegar, and mustard.  Bring to a boil.  Reduce heat; cover and simmer 10-15 minutes or until heated through.  Spoon 2/3 cup turkey mixture onto each bun.

Nutrition Facts:
1 sandwich = 360 calories, 11 g fat (3 g saturated fat), 90 mg cholesterol, 785 mg sodium, 41 g carbohydrate, 4 g fiber, 24 g protein

Notes:
- The nutrition facts are for the original recipe (from the magazine), which for the most part triples the amounts I've listed above, with a few exceptions (onions, bell pepper, tomato sauce).  I think the nutrition facts include the whole wheat bun, though I'm not sure how--it will vary depending on what brand and size you buy.
- You can make this even healthier by using no-salt-added or reduced-sodium ingredients whenever possible (look for ketchup--I have yet to find a mustard that qualifies, probably because salt is a large part of mustard).

Makeover Taco Soup

Yield: 7 cups

1 lb. lean ground turkey
1/2 medium red onion, diced
8 oz. no-salt added-tomato sauce
1 (14 1/2 oz) can fire-roasted diced tomatoes, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium whole kernel corn, undrained
1 (15 1/2 oz) can no-salt-added or low-sodium kidney beans, undrained
3 1/2 Tbs. Homemade Taco Seasoning Mix
1-2 cups water

Garnishes:
Shredded cheese
Fritos
Light or fat free sour cream OR plain, fat-free Greek yogurt

Brown turkey and onion; drain.  Add tomato sauce, tomatoes, corn, beans, taco seasoning, and water.  Cover and simmer 20 minutes, stirring occasionally.

Nutrition Facts:
1 cup (no garnishes) = 225 calories, 5.32 g fat (1.2 g saturated fat), 37 mg cholesterol, 304 mg sodium, 25.2 g carbohydrates, 7.3 g dietary fiber, 9 g sugar, 19 g protein

Notes:
- The nutrition facts listed use no-salt-added corn and reduced sodium kidney beans.  Amounts will actually vary by brand.

The Champ (Turkey & Brie Panini)

We made these paninis in honor of one that Matt ate at Champ's Deli when we were in New York two years ago (hence the name).  All we could remember (or find out) was that it had turkey, brie, and honey mustard.  It is very simple, but also very tasty!

Prep: 5 min./Cook: 5 min.

Yield: 2 sandwiches

3 slices (4 oz. total) Columbus Herb Roasted Turkey lunchmeat
12 thin slices Brie cheese (or however many it takes to cover the faces of your bread)
1 sliced tomato
2 Ciabatta buns
2 Tbs. mayonnaise
1 Tbs. mustard
1 Tbs. honey

Mix together honey, mustard, and mayonnaise.  Spread on both cut sides of each bun, then cover with Brie.  Add tomato and 1 1/2 slices of turkey to each sandwich.

Cook in a contact a grill or panini press set to sear for 5 minutes or until cheese is melted and bread is toasty, applying slight pressure to press the bread.

Slice and enjoy!

Notes:
-  You can use whatever turkey you want, but I have to say that Columbus is my all-time favorite brand of turkey lunchmeat.  It's more expensive than other brands, and I've only seen it at Costco.  But it honestly tastes like Thanksgiving turkey, is 99% fat free, and is MUCH lower in sodium than other brands (we're talking 220 mg per 2 oz serving instead of the usual 500-700 mg).  It's worth it.
- Brie is one of those cheeses that is on the list of foods to avoid for pregnant women and small children; however, if you find a pasteurized Brie (our Costco carries a Henri Hutin Brie Couronne), then it's safe for both pregnant women and toddlers.
- Feel free to alter the amounts of mayo, honey, and mustard--to be honest, I didn't measure, so those amounts are complete guesses.  Dijon mustard also makes a very good honey mustard.

Napa Valley Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 52.

Serves 4.

This burger is very tart and tangy because of the citrus and the goat cheese.  It has a very fresh flavor.

Meyer Lemon-honey Mustard:
1/4 cup Dijon mustard
1 heaping Tbs. clover honey
1 1/2 tsp. grated Meyer lemon zest, or 1 tsp. grated orange zest and 1/2 tsp. grated lemon zest
1 1/2 Tbs. Meyer lemon juice, or 1 Tbs. fresh orange juice and 1 tsp. fresh lemon juice
Kosher salt and freshly ground black pepper

Whisk together the mustard, honey, lemon zest, and lemon juice and season with salt and pepper.  Cover and refrigerate for at least 30 minutes or up to 24 hours before serving to allow the flavors to meld.

Burgers:
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. canola oil
8 round slices fresh goat cheese, each 1/2" thick
4 sesame seed hamburger buns, split; toasted, if desired
1 handful of watercress

Divide the meat into 4 equal portions.  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.

Cook the burgers (click HERE for Bobby's burger cooking times), using the canola oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms, drizzle with some of the Meyer lemon-honey mustard, and top with watercress.  Cover with the bun tops and serve immediately.

Notes:
- Meyer lemons are sweeter than regular lemons, which is why the substitutions are a mixture of orange and lemon juice.
- We only used half the amount of goat cheese.
- I feel so repetitive: I typically buy 90/10 ground beef, so I use a pound of that for my burgers.

Miami Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 51.

Serves 4.

1 lb. ground chuck (80/20) or ground turkey (90/10)
Kosher salt and freshly ground black pepper
1 1/2 Tbs. canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed (see notes)
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4" thick slices

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.  Cook the burgers (click HERE for Bobby's burger cooking times), using the oil.  Remove the burgers to a plate.

Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste.  Spread both sides of each bun with the mayonnaise and the mustard.  Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices.  Cover with bun tops.

Cook the burgers on a sandwich press or wrap burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has  melted, about 1 1/2 minutes per side.  Serve immediately.

Notes:
- I used 1 lb. (90/10) ground beef, so my burgers weren't as thick.
- It takes more like 2-3 minutes per side to cook the burgers if you go the foil and skillet route.
- Roasting garlic: Toss garlic with oil and season with salt and pepper.  Roast in oven on a rimmed baking sheet until light golden brown, about 15 minutes at 375 F.

Carolina Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 36.

Serves 4.

Mustard Barbecue Sauce:

1/2 cup rice wine vinegar

2 heaping Tbs. Dijon mustard

2 Tbs. honey

1 tsp. kosher salt

1/4 cup extra-virgin olive oil

3/4 tsp. coarsely ground black pepper

Blend the vinegar, mustard, honey, salt, and oil in a blender until emulsified.  Transfer to a bowl and stir in the black pepper.  The barbecue sauce can be made 1 day ahead, covered, and refrigerated.  Bring to room temperature before serving.

Green Onion Slaw:

1 cup coarsely chopped green onions, white and green parts

1/4 cup red wine vinegar

2 serrano chiles, stemmed and seeded

2 Tbs. mayonnaise

1/4 cup olive oil

Kosher salt and freshly ground black pepper

1/2 head of purple cabbage, finely shredded (about 3 cups)

1 small red onion, halved and thinly sliced

1/4 cup chopped fresh cilantro leaves

Blend the green onions, vinegar, 1/4 cup cold water, chiles, mayonnaise, and oil in a blender until emulsified.  Season with salt and pepper.  Put the cabbage and red onion in a bowl, add the dressing, and stir until combined.  Fold in the cilantro and season with salt and pepper to taste.  Let sit at room temperature for at least 15 minutes before serving.  The slaw can be made 2 hours in advance and refrigerated.

Burgers:

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

Kosher salt and freshly ground black pepper

1 1/2 Tbs. canola oil

4 hamburger buns, split; toasted, if desired

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.  Cook the burgers (click HERE for Bobby's burger cooking times), using the oil, and basting the burgers with some of the barbecue sauce during the last minute of cooking.

Place the burgers on the bun bottoms and top each one with more barbecue sauce and some of the slaw.  Cover with bun tops and serve immediately.

Notes:

- If you don't have rice wine vinegar, you can use rice vinegar.  If you don't have that, try white wine vinegar.  If you're desperate, use whatever vinegar you've got on hand.

- While I'm sure that the "extra-virgin" adds a slight bit more of the olive flavor, I'm satisfied with regular old olive oil.

- The barbecue sauce and coleslaw yield a LOT.

- Is it really necessary to bring the barbecue sauce to room temperature before serving?  I doubt it.

- I've learned from experience that coleslaw doesn't keep very well for more than a few hours.

- As usual, I used 1 lb. of 90/10 ground beef, which makes thinner burgers that aren't quite as juicy.  Oh well.  Sometimes we sacrifice flavor for taste, right?

Bistro Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 26.

We didn't think this was one of his most exciting burgers, but it was interesting enough to share.  It's also very easy to make.

3 Tbs. white wine vinegar

1 heaping Tbs. Dijon mustard

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

1 large head of endive, thinly shredded

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

1 tsp. coarsely ground black pepper

1 1/2 Tbs. canola oil

4 slices Gruyere cheese, each 1/4" thick

4 brioche or regular hamburger buns, split; toasted, if desired

Whisk together the vinegar and mustard in a medium bowl and season with salt and pepper.  Slowly add the olive oil and whisk until emulsified.  Add the endive to the bowl and toss to coat.  Let sit at room temperature for 15 minutes before serving.

Divide the meat into 4 equal portions.  Form each loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and coarsely ground black pepper.

Cook the burgers (click HERE for Bobby's burger cooking times), using the oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each one with some of the endive.  Cover with the bun tops and serve immediately.

Notes:

- I only saw small heads of endive, so I grabbed two of the biggest ones I could find.

- As usual, I used 1 lb of 90/10 ground beef.

- If you don't have a basting cover, use whatever you can find--a metal bowl, a pot lid, whatever.

Taco Rice

Serves 4-6.

1 lb. ground beef or turkey
1 envelope taco seasoning + water (try using Homemade Taco Seasoning Mix)
Hot cooked rice

Suggested toppings:
Lettuce
Tomatoes
Salsa or hot sauce
Cheese
Nacho cheese sauce
Onions (raw or cooked with meat)
Sour cream
Black beans
Avocados
Anything else you can think of!

Brown ground meat over medium-high heat.  Drain.  Add taco seasoning and water according to package directions.

Top rice with taco meat and desired toppings.  Enjoy!

Dallas Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 37.

Serves 4.

This is a spicy barbecue burger that Bobby Flay calls a compromise between his wife's love of beef brisket and his "need for speed."  I just call it yummy.

Coleslaw:
3/4 cup mayonnaise
1/2 small white onion, grated
1 Tbs. sugar
2 tsp. celery seed
3 Tbs. apple cider vinegar
1 small head of cabbage, cored and finely shredded
1 large carrot, finely shredded
Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, onion, sugar, celery seed, and vinegar in a large bowl.  Add the cabbage and carrot, season with salt and pepper, and stir to combine.  Let sit for at least 15 minutes and up to 1 hour before serving.

Burgers:
1 Tbs. ancho chile powder
2 tsp. sweet Spanish paprika
1 tsp. dry mustard powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. chile de arbol powder or cayenne pepper
1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)
1 1/2 Tbs. canola oil
Barbecue Sauce
4 hamburger buns, split; toasted, if desired
Homemade Dill Pickles

Whisk together the ancho power, paprika, dried mustard powder, cumin, coriander, oregano, salt, black pepper, and chile de arbol powder in a small bowl.

Divide meat into 4 equal portions.  Form each portion loosely into a 3/4" thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with spice mixture.

Cook the burgers (click HERE for Bobby's burger cooking times), using the canola oil and brushing with some of the barbecue sauce after you flip them.

Place the burgers on the bun bottoms and spoon more barbecue sauce on top.  Top each one with some coleslaw and a few pickles.  Cover with bun tops and serve immediately.

Notes:
- The coleslaw recipe makes a LOT.
- I couldn't find sweet Spanish paprika, so I used smoked paprika.
- I'm not sure if ground coriander is sold anywhere, so I ground my own using a coffee grinder that we use for flax seed and whole spices.  If you have a spice rack, there's a good chance that one of the spices it came with was whole coriander.
- Our burgers weren't as thick as his--we used 1 lb. of 90/10 ground beef.

Bolo Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 28

Serves 4.

Piquillo Pepper-Smoked Paprika Aioli
1/2 cup mayonnaise
2 cloves garlic, chopped
2 jarred piquillo peppers, drained
2 tsp. smoked sweet Spanish paprika
1/2 tsp. kosher salt

Burgers
1 1/2 lbs. ground chuck (80/10) or ground turkey (90/10)
Kosher salt & freshly ground black pepper
3 Tbs. canola oil
4 sesame seed hamburger buns, split; toasted, if desired
8 slices Manchego cheese
8 paper-thin slices Serrano ham

To make the aioli, combine the mayonnaise, garlic, peppers, paprika, and salt in a food processor and process until smooth.  Cover and refrigerate at least 30 minutes before serving.  The aioli can be prepared 1 day in advance, tightly covered, and refrigerated.

Divide the meat into 4 equal portions (about 6 ounces each).  Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.  Season both sides of each burger with salt and pepper.  Cook the burgers, using 1 1/2 Tbs. of the oil (click HERE for Bobby's burger cooking times).

Place the bun bottoms on a flat surface and spread half of the aioli over them.  Top each one with a slice of cheese, then a slice of the ham, then a burger, another slice of ham, and finally another slice of cheese, in that order.  Spread the rest of the aioli on the bun tops and cover each burger with a top.

Brush the tops of the buns with the remaining 1 1/2 Tbs. oil and place on the grill, griddle, or saute pan, top side down.  Using a heavy-duty metal spatula, press down on the bottom of the buns and grill until the tops are a light golden brown, 1 to 2 minutes.  Turn the burgers over and continue cooking, pressing down on the tops, until the bottoms are light golden brown and the cheese has melted, about 1 minute longer.  Serve immediately.

Notes
- We couldn't find piquillo peppers, so we used jarred, fire-roasted red peppers.
- We also couldn't find Manchego cheese (I was in a hurry and only checked one store for these things--later I found the cheese), so we used Monterey Jack.
- We don't have smoked sweet Spanish paprika, so I used plain old smoked paprika (still not the same as regular paprika).
- Like I've mentioned with all his other burgers so far, we make our patties thinner than he does because we buy big buns and want the burger to be in every bite.
- As with all the other burgers, I follow the beef requirement somewhat loosely.  Sometimes I get 80/20, other times I get 85/15 or even 90/10.  I don't always buy 1 1/2 lbs, either.  It just depends on how fattening I feel like we can make our burgers that particular day.
- The aioli reminded me a lot of the red pepper sauce a Quiznos.  So if you ever want their red pepper sauce on your homemade sandwich, make Bobby's aioli here!

Santa Fe Burger

From Bobby Flay's Burgers, Fries, and Shakes, page 63.

Serves 4.

Burgers

1 large poblano chile

2 1/2 Tbs. canola oil

Kosher salt and freshly ground pepper

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

4 hamburger buns, split; toasted, if desired

12 blue or yellow corn tortilla chips

Queso Sauce

1 Tbs. unsalted butter

1 Tbs. all-purpose flour

1 1/2 cups whole milk

8 oz. Monterey Jack cheese, coarsely grated (about 2 cups)

Kosher salt & freshly ground black pepper

Preheat oven to 375 degrees F.

Put the chile on a rimmed baking sheet, rub with 1 Tbs. of the oil, and season with salt & pepper. Roast in the oven until the skin on the chile is blackened, about 15-20 minutes. Remove the chile from the oven, place in a bowl, cover with plastic wrap, and let the chile steam for 15 minutes. Peel, stem, and seed the chile, and then coarsely chop it.

To make the queso sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high, and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; season with salt and pepper. Keep warm.

Divide the meat into 4 equal portions (about 6 oz. each). Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the remaining 1 1/2 Tbs. oil. (Click HERE for Bobby's cooking times for beef burgers.)

Place the burgers on the bun bottoms and top each with a few tablespoons of queso sauce, chips, and some of the poblano. Cover with bun tops and serve immediately.

Notes

- We're trying to be a little healthier, so we used 1 lb. of 85/15 ground beef. The burgers were a little smaller and not quite as juicy, but with the queso sauce it wasn't a big deal.

- As with all of his burgers, we make the patties a bit thinner so they fit the buns we buy.

- We also use less oil because we cook in a nonstick skillet.

- We decided it would probably be a good idea to turn the chile halfway through the roasting time.

- The queso sauce is very mild but tastes great. Next time we might try mixing in some pepper jack cheese. The sauce is also great as a chip dip and would probably be good as fondue, too. (*Second time around: I like the queso sauce just the way it is, but a small amount of pepper jack would probably be good if you want more spice.)

California Burger

From Bobby Flay's Burgers, Fries, & Shakes, page 34.

Makes 4 burgers.

Avocado Relish:

2 ripe Haas avocados, halved, pitted, peeled, and coarsely chopped

1/2 small onion, finely diced

1 jalapeno chile, finely diced

Juice of 1 lime

Kosher salt & freshly ground black pepper

Burgers:

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

Kosher salt & freshly ground black pepper

1 1/2 Tbs. canola oil

4 slices Monterey Jack cheese

4 hamburger buns, split; toasted, if desired

1 small bunch of watercress

4 slices ripe beefsteak tomato

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

Divide the meat into 4 equal portions (about 6 oz. each). Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms and top each one with a few sprigs of watercress, a slice of tomato, and a dollop of the avocado relish. Cover with bun tops and serve immediately.

Notes:

- I use less oil because I cook in a nonstick pan.

- I also make thinner burgers because I buy big buns and I like the burger to be in every bite.

Southwestern Turkey Soup

Adapted from AllRecipes.com, submitted by Doug Matthews.
Serves 8 (each serving is 1 1/2 cups).

Prep time: 30 minutes (less if the meat is already cooked).

Cook time: 30-40 minutes.

Only 210 calories per serving! (Though it depends on the brands, etc. that you use.)  Goes great with corn muffins!

1 1/2 cups shredded cooked turkey

4 cups vegetable broth

1 (28 oz) can petite diced tomatoes
1 (15 oz) can black beans, rinsed and drained

1 (4 oz) can diced green chiles

2 roma tomatoes, chopped

1/2 medium yellow onion, diced
1/2 medium red onion, diced

2 cloves garlic, crushed

1-2 Tbs. lime juice

1/2 tsp. cayenne pepper

1/2 tsp. ground cumin

1 avocado, peeled, pitted, and diced

1 Tbs. fresh, chopped cilantro

1 cup shredded Monterey Jack cheese

Salt & pepper to taste

Puree or blend half the can of tomatoes.

In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne pepper, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer 15-20 minutes.

Stir in avocado, black beans, and cilantro and simmer 15-20 minutes, until slightly thickened. Spoon into serving bowls and top with shredded cheese.

Notes:

- I used 2 cups shredded chicken instead of turkey because that's what I had.

- I put the garlic through a garlic press instead of just crushing it.

- Before adding everything to the pot, I sauteed the garlic and onions in some water until they were a little soft.

- The soup wasn't as spicy as I thought it would be, but it tasted good. It left me with a hint of heat after I finished the bowl. I might consider adding a little bit more next time.  My mom added 1 diced jalapeno, seeds and membranes removed.

Nacho Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook, page 53.

Prep: Lots--the pickled jalapenos need to pickle for at least 24 hours

Makes 4 burgers

Tomato-Chipotle Salsa:

3 Tbs. red wine vinegar

1 Tbs. canola oil

2 tsp. pureed canned chipotle chiles in adobo

3 plum tomatoes, seeded and finely diced

2 Tbs. finely diced red onion

2 Tbs. finely chopped fresh cilantro leaves

Kosher salt

Avocado Relish:

2 ripe Hass avocados, halved, pitted, peeled, and coarsely chopped

1/2 small onion, finely diced

1 jalapeno chile, finely diced

Juice of 1 lime

1/4 cup finel chopped fresh cilantro leaves

Kosher salt & freshly ground pepper

Burgers:

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

Kosher salt & freshly ground black pepper

1 1/2 Tbs. canola oil

8 slices Monterey Jack cheese, each 1/4" thick

4 hamburger buns, split; toasted, if desired

Avocado Relish

4 Pickled Jalapenos, thinly sliced

1/2 cup coarsely crumbled blue corn tortilla chips

To make the salsa, stir together the vinegar, oil, and chipotle puree in a medium bowl. Add the tomatoes, onion, and cilantro and mix to combine; season with salt. The salsa can be made 4 hours in advance, covered, and refrigerated. Bring to room temperature before using.

To make the avocado relish, combine the avocados, onion, jalapeno, lime juice, and cilantro in a small bowl and season with salt and pepper. The relish can be made up to 1 hour in advance and kept at room temperature.

3. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4"-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the canola oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (Click HERE to see Bobby's cooking times for burgers.)

Place the burgers on the bun bottoms. Top each burger with some of the avocado relish, some tomato-chipotle salsa, and then pickled jalapenos and blue corn chips. Cover with the burger tops and serve immediately.

Notes:

- I halved the pickled jalapeno recipe (the original is in another post), and I still have most of them in my fridge. He's got a couple other burgers in the book that call for them, but perhaps it would be wise to quarter it next time.  I've also used store-bought pickled jalapeños instead of homemade ones, and that was just fine.  Check in the Latino section of your store.

- I realized late at night while I was pickling the jalapenos that I didn't have cumin seeds or white wine vinegar. I discovered that caraway seeds can substitute cumin seeds at half quantity (so the recipe above would use 1/4 tsp. caraway seeds instead of 1/2 tsp. cumin seeds). My white wine vinegar substitute likely wasn't what it should have been, but I used what I had . . . which would translate to 1/2 cup white vinegar and 1/2 cup apple cider vinegar.

- We used one slice of cheese on each burger--I imagine two would have been heavenly, but I really couldn't bring myself to put 1/2" of cheese on each burger!!

- We don't have a basting cover, so I just used the lid of the saute pan I was cooking the burgers in.

- We only used 1 pickled jalapeno for the four burgers instead of one each. Then again, we all know Bobby likes things to have quite a bit of kick. ;)

Louisiana Burger

From Bobby Flay's Burgers, Fries, & Shakes cookbook (page 48).

Prep: 20 minutes + refrigeration (1-8 hours)

Cook: 10-15 minutes

Spicy Remoulade

1/2 cup mayonnaise

2 tsp. Dijon mustard

2 tsp. whole-grain mustard

1/2 tsp. hot sauce

5 cornichons (sour Gherkins pickles), diced

1 green onion, white and pale green parts, finely chopped

1 Tbs. finely chopped fresh flat-leaf parsley leaves

Kosher salt and freshly ground black pepper

Louisiana Spice Rub

1 Tbs. sweet Spanish paprika

2 tsp. freshly ground black pepper

2 tsp. kosher salt

1 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. cayenne pepper

Burgers

1 1/2 lbs. ground chuck (80/20) or ground turkey (90/10)

1 1/2 Tbs. canola oil

1 red onion, cut into 1/4-inch-thick slices

4 hamburger buns, split; toasted, if desired

To make the remoulade, whisk together the mayonnaise, Dijon and whole-grain mustards, hot sauce, pickles, green onion, and parsley in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour or up to 8 hours.

To make the spice rub for the burgers, stir together the paprika, black pepper, salt, thyme, garlic and onion powders, and cayenne in a small bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep impression in the center with your thumb. Season one side of each patty with the spice mixture, making sure to rub the spices into the meat.

Heat the oil in a saute pan or griddle, preferably cast iron, over high heat until the oil begins to shimmer. Cook the burgers, spice side down, until they are slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices). Turn the burgers over, lower the heat to medium, and continue cooking until golden brown and slightly charred on the second side, about 4 minutes for medium rare or until cooked to the desired degree of doneness. Remove the burgers to a plate and tent loosely with aluminum foil. (Click HERE to see Bobby's cooking times for burgers.)

Add the onion to the pan and cook over medium-high heat until slightly softened, about 2 minutes per side.

Put the burgers on the bun bottoms and top with the onion and some remoulade sauce. Cover with the bun tops and serve immediately.

Notes

- I couldn't find "whole grain" mustard, so I used Inglehoffer Stone Ground mustard, which was basically whole grain.

- I didn't read the description well enough when I went shopping, so I bought sweet Gherkins. It still tasted great, but I imagine the sours would be even better!

- I couldn't find sweet Spanish paprika, so I used smoked paprika.

- I think we formed our burgers into 1/2"-thick patties.

- To season the burgers, I poured some of the spice mixture onto a plate and set each patty in it to season one side. (I admit I sprinkled the leftovers from the plate on the other side of each patty--no reason to waste the spice mixture.) I stored the rest of the spice mixture (the part I didn't pour on a plate) in an air-tight container to use another time. We think it would be good on chicken, steaks, and other yummy things.

- Bobby Flay also says you can "bronze" these burgers instead of blackening them. We did something probably halfway between.

- We used less onion on our burgers, simply because we didn't want to smell so bad afterwards. But I imagine using the full onion amount would be delicious.

Grilled Burritos / Grilled Soft Tacos

We really like Taco Bell's grilled stuffed burritos, so we decided a while ago to start grilling our own at home. Sure, ours aren't "stuffed," but they're yummy. The nice thing is you can customize them to your own liking.

Fill burrito-sized flour tortillas with any combination of the following:

Taco-seasoned meat (beef, turkey, etc.)

Black beans

Tomatoes

Mexican rice (we used Knorr brand)

Lettuce

Salsa

Sour cream

Cheese

Nacho cheese sauce

Lettuce

Fold in two opposing sides and roll up, starting on one of the other sides. Grill over medium-low to medium heat sprayed with cooking spray. Each side only takes a minute or two; just keep an eye on it.

Other good fillings I can think of:

- Guacamole

- Refried Beans

- Taco Bell sauce

- Peppers

- Corn

- Onion

- Anything else you like!

Notes:
- To make meatless, omit the taco-seasoned meat or replace with refried beans.  Cook black beans in taco seasoning and water before adding to burrito to maintain the general flavor of the dish.
- Consider using Homemade Taco Seasoning Mix to reduce the sodium!

Taco Soup

From Mom Larsen.

Serves: 4-6

1 lb. hamburger, browned and drained
1 onion, chopped and browned with hamburger
1 8-oz. can tomato sauce
1 14½-oz. can cut-up tomatoes, undrained (Mexican style is best)
1 15½-oz. can whole-kernel corn, undrained
1 15½-oz. can kidney beans, undrained
1 package taco seasoning (try using Homemade Taco Seasoning Mix)

Garnishes:
Shredded cheese, Fritos, sour cream or fat-free Greek yogurt

Put first 7 ingredients into a large saucepan and simmer for 20 minutes. You will probably want to add 1-2 cups of water for a mores soupy consistency. To serve, put soup in individual serving bowls and sprinkle with cheese and Fritos. Add a dab of sour cream.

Notes
- We recently used fire-roasted diced tomatoes (I think the brand was Dole).  So delicious!  The tomatoes were softer and added a sweeter flavor to the soup.
- Next time we make this, we're going to try it with black beans instead of kidney beans.

After Thanksgiving Turkey Soup

Adapted from Taste of Home's Holiday and Celebrations Cookbook Annual 2001, p. 140.

Prep: 30 min. / Cook: 40 min.

Yield: 8 servings

6 cups chicken broth*
3-4 cups cut up turkey
1 medium onion, diced
2 large carrots, peeled and diced
1 celery rib, diced
½ cup butter, cubed
½ cup flour
1 cup half-and-half cream (can use non-fat)
½ cup uncooked long grain rice
1 tsp. salt
½ tsp chicken bouillon
½ tsp pepper

In a soup kettle or Dutch oven, sauté the onions, carrots, and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 2 cups broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add half-and-half, rice, salt, bouillon, pepper, remaining broth, and turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Great served in bread bowls.

Note:

- The original recipe calls for a leftover turkey carcass, which is brought to a boil, then covered and simmered for 1 hour. The subsequent broth is then used in the recipe, as well as the turkey meat.

Turkey Tostadas

From Simple and Delicious (Sept./Oct. 2007), page 26.

Prep/Total Time: 25 min.
Yield: 6 servings

1 package (20 oz.) lean ground turkey
½ cup chopped onion
½ cup chopped green pepper
1 tsp. vegetable or canola oil
¾ cup water
1 envelope taco seasoning (or 3 1/2 Tbs. Homemade Taco Seasoning Mix)
1 can (15.5 oz.) hominy, rinsed and drained
12 tostada shells
3 cups shredded lettuce
1 cup (4 oz.) shredded Mexican cheese blend
1 cup chopped tomato
1 cup cubed avocado

In a large skillet, cook the turkey, onion, and green pepper in oil over medium heat for 5 minutes or until meat is no longer pink; drain. Stir in the water, taco seasoning, and hominy. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

On each tostada shell, layer lettuce, turkey mixture, cheese, tomato, and avocado. Serve immediately.