Category Archives: Turkey

Turkey Bacon Panini (or Burger) with Sun-dried Tomato Aioli

March 31, 2020

Today I not only have a recipe to share, but my site has a new look! I was forced to update because of some outdated features of the old design but I’m excited about the new modern/minimalist look. Thank you to Natalie and Blogzilla for the template and installation help- I highly recommend them!

This sandwich/burger and aioli recipe has become a favorite around here. I’ve made it many times now both ways. The secret is the sun-dried tomato aioli, which is just a fancy name for mayo. But not ordinary mayo- no, this one is jazzed up with oil-packed sun-dried tomatoes, garlic, and lemon juice. I used to live a couple miles from Whole Foods and would often pick up lunch there when we were grocery shopping or out for the day. I almost always went for the sandwich bar where you could custom create a massive sandwich (enough for me + toddler) for 8$. They had the best sun-dried tomato mayonnaise and when I moved away (sadly my nearest Whole Foods is a 35 + minute drive now) I had to figure out how to make my own! This recipe is spot on.

For a panini, I like to use crusty white bread, arugula, bacon if I have some, and either provolone or Havarti. When I make turkey burgers, I skip the bacon and add some sliced tomato and red onion. It’s all up to you! (BTW this makes A LOT of aioli, so if you’re not cooking for a crowd you can halve the recipe or save some for later… you’ll want to!)

Turkey Bacon Panini (or Burger) with Sun-dried Tomato Aioli

INGREDIENTS

Panini (or Burger):

crusty bread, sliced (or hamburger buns)
arugula (or baby spinach)
bacon, cooked until crisp (optional, but delicious)
smoked or oven-roasted turkey, thinly sliced (or ground turkey for a burger)
cheese, sliced (smoked provolone or Havarti are my favorites on this)

Sun-dried Tomato Aioli:

1/2 cup mayonnaise
2 Tbsp. minced oil-packed sun-dried tomatoes
2 tsp. fresh lemon juice
1 small clove garlic, minced
1/4 tsp. granulated sugar (optional, but recommended)
freshly ground black pepper

DIRECTIONS

Sun-dried Tomato Aioli:

  1. To make the aioli, mix the mayo, sun-dried tomatoes, lemon juice, garlic, sugar, and pepper in a small bowl. (If you prefer your aioli to have a smoother texture you can pulse them in the food processor.)

Panini:

  1. Spread aioli on one or both slices of the bread. Layer arugula, bacon, turkey, and cheese. Top with the second slice of bread.
  2. Preheat a panini press or pan on the stove to medium heat. Coat the pan with cooking spray or butter to help the sandwich crisp and brown. Grill sandwich, flipping halfway through if necessary, until both sides are toasted and the cheese has melted. Cut and serve.

*If you don’t have a panini press, you can use a plate, spatula, or second pan to press the sandwich down on the pan on the stove to get the “pressed” panini result.

Burgers:

  1. In a medium bowl, combine the ground turkey with a bit of the aioli (1-2 Tbsp. per pound of turkey) and season with salt and pepper. Form into patties and grill until cooked through.
  2. Place burgers on a bun and top with cheese, aioli, bacon (optional), and aioli.

Panini adapted from Mel’s Kitchen Cafe and burger/aioli from Fine Cooking.

Turkey Meatballs with Spaghetti Sauce

October 23, 2013

turkey meatballsTwo things I’d like to complain about this morning (because it’s hard to always be cheerful): My toddler isn’t sleeping- again. Which means neither are the rest of us. (This isn’t unusual, but more and more frustrating with age.) And it already feels like winter. What happened to fall, Chicago? I already know it’s going to be cold ’till June. Couldn’t you hold off on the misery a little bit longer? This is a great city. But let’s be honest, the weather sucks.

Now that I’m done whining, let’s talk about meatballs. With turkey instead of beef. You don’t need beef to make a great meatball. These are juicy and flavorful and I’d actually choose them over the classic. And they don’t have to accompany pasta. You could serve them on a crusty baguette as a meatball sub or just with toast for soaking up the sauce. Spaghetti squash instead of noodles is a low-carb option. If, like me, you’re in a bit of a pre-winter slump, make a batch of meatballs. They’ll warm you right up.

Turkey Meatballs with Spaghetti Sauce

INGREDIENTS

for the sauce:
2 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and grated
1 tsp. dried oregano
handful fresh basil (about 1/4 cup) or 1-2 tsp. dried
1/2 tsp. finely ground fennel seeds (optional- I didn’t have any and omitted it this time)
28 oz. crushed tomatoes
1 bay leaf
pinch red pepper flakes (to taste)
salt and freshly ground black pepper, to taste

for the meatballs:
1/2 yellow onion, finely diced
2 cloves garlic. minced
1/2 cup plain dried breadcrumbs
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
1/4 cup freshly grated Parmesan
1 Tbsp. tomato paste
1 Tbsp. ketchup (optional- adds a touch of sweetness)
1 large egg
1 lb. ground turkey (I use ground turkey thigh, dark meat is preferred as turkey breast is too dry)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil, for browning

8-12 oz. spaghetti noodles, cooked according to package directions
freshly grated Parmesan, for serving

DIRECTIONS

1. To make the sauce, heat the olive oil in a large deep skillet over medium heat. Add the onion and carrot and cook until softened, about ten minutes. Stir in the garlic and cook another minute. Stir in the oregano, basil, fennel (if using), and crushed tomatoes. Add the bay leaf, a pinch of red pepper flakes, and season with salt and freshly ground black pepper. Bring to a boil; reduce heat, and simmer 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Season to taste with salt and freshly ground black pepper and a pinch of sugar (if needed). If you want a smoother sauce you can puree part or all of it with a blender or food processor.

2. While the sauce is simmering, make the meatballs: In a large bowl stir together the onion, garlic, breadcrumbs, parsley, basil, Parmesan, tomato paste, ketchup (if using), egg, salt, and pepper. Add the ground turkey and, using your hands, gently mix to thoroughly combine. Form into 1 1/2 inch balls and place on a large plate or baking sheet.

3. To brown the meatballs, heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add the meatballs (I had to do them in two batches) to the pan, making sure not to overcrowd them. Cook several minutes on each side, until browned.

4. Once the sauce is ready and all the meatballs are browned, add the meatballs to the sauce, cover, and simmer over medium-low heat until the meatballs are cooked through, 15-20 minutes. (While the meatballs are cooking you can boil your pasta.) Season to taste with salt and freshly ground black pepper. Serve over spaghetti with freshly grated Parmesan.

Serves 4.

(Adapted from Food Network and Food Network)

Spiced Turkey Tacos

July 30, 2013

turkey tacos

I’ve been telling myself I need to divulge more personal details to make this space, well, more personal, more interesting. But when I sat down to write this post I realized that much of my “real life” is unfit for discussing around food and cooking. As in, don’t tell stories about bodily fluids at the dinner table. It’s unappetizing. Well my day-to-day is filled with that sort of thing. When I first started sharing recipes I had just finished a degree in exercise science (= sweating) and started another in nursing (I bet you can imagine all the unpleasantries). And once I graduated (hooray!) I started working in the operating room, which is fascinating. But once again, not a great conversation if you want to enjoy a meal. That job ended quickly when I got pregnant (again, hooray!). But for me, pregnancy is not food friendly. And I went MIA for a short time. (My husband is no help as he is in his last year of a pediatric dental residency. And I find mouths and rotting teeth to be probably the most disgusting thing.)

Then I had a newborn baby (which is truly wonderful), but my life was suddenly filled with spit-up, and diapers, and breastfeeding. And even though at 15 months baby girl is hardly a baby any more, the landscape hasn’t changed. I love being home every day. I love having the time and opportunity to write and create. But the mama side of things isn’t always pretty.

The last few days Clara has been sick. And we’ll get through it. But between the snotty nose and sleepless nights, there’s not much happening that I find fit to share in your company. So I’m back to focusing on the recipe. I’ll make an effort from here on out to mix it up with more tidbits about us, about myself and try not to turn you away. (Which I’ve probably just succeeded in doing!!) Our life might not be always glamorous, but I’ll settle for delicious any day.

Pizza and tacos are my specialty. I’ve posted so many of them they’ve each earned their own category. You’ll find plenty with chicken and fish. Even pork. And, of course, beef. But I’ve been wanting an alternative to the typical ground beef that’s just as quick and simple and still as flavorful. Turkey is my alternative when it comes to burgers, so I found a few recipes that use ground turkey and transformed them in to one of my own. These tacos are sweet and spicy and smokey. Just what I was hoping for! My newest favorite taco filling.

Oh, and some suggestions for serving on the side:
Slow-Cooker Re-fried Beans (Yes, you have to plan this one out. But they’re so much better than from a can!), Pineapple Black Bean Salsa (best with blue corn tortilla chips), Mom’s Spanish Rice (my mama’s go-to recipe, I’m pretty sure it came from Betty Crocker), Guacamole (LOVE this recipe.)

Spiced Turkey Tacos

INGREDIENTS

1 Tbsp. canola oil
½ large onion, minced
2 large cloves garlic, minced
1 lb. ground turkey thigh
1 Tbsp. chili powder
1 tsp. Mexican oregano
1 tsp. cumin
1 Tbsp. tomato paste
2 Tbsp. water
½ tsp. chipotle in adobo (for a slight kick, you can increase this amount to taste if you want more heat)
2 tsp. apple cider vinegar
1 tsp. brown sugar
kosher salt and freshly ground black pepper, to taste

for serving:
corn or flour tortillas, warmed
Monterrey Jack, pepper jack or shredded Mexican cheese blend
shredded lettuce
diced tomatoes
sliced avocado or guacamole
sour cream
lime wedges
salsa or pico de gallo

DIRECTIONS

1. Heat oil in a large saute pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, oregano, and cumin and cook for another minute. Add the ground turkey and cook, breaking it up with the back of a spoon, until just cooked through. Stir in the tomato paste, water, chipotle in adobo, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 5 minutes. Season to taste with salt and freshly ground black pepper.

2. Serve with warmed tortillas and any of the following (all optional) toppings: cheese, lettuce, tomatoes, avocado/guacamole, sour cream, lime, and salsa/pico de gallo.

Serves 4.

(Adapted from Fine Cooking and Smells Like Home)

Turkey Pinto Bean Chili

September 28, 2012

As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I’ll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I’m not gonna lie- I’m terrified of what’s coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.

This chili has been sitting in my “recipe box” all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish’ll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)

Turkey Pinto Bean Chili

INGREDIENTS

1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste

for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar

DIRECTIONS

1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.

Serves 8.

(Adapted from Bon Appetit and Bon Appetit)

Grilled Turkey Burgers with Smoky Aioli

August 15, 2011

Yes, I’ve shared this one before. But it’s hands down one of my favorite burgers and I decided it deserved a better picture and a second debut. I’m not usually big on putting mayonnaise on anything. Call me a mustard girl. But when you take that mayo, add a little lemon and garlic (and in this case some fabulous spices) and call it aioli, it’s exponentially more appealing. For the juiciest turkey burger I recommend pure ground turkey thigh. And for buttery, soft, and fluffy hamburger rolls (that you’ll want to eat with everything– not just your burger) try this recipe.

8/29/10: This is no girly turkey burger. There’s nothing light or wimpy about it. (OK, it is made with ground turkey breast or thigh, which is much leaner than beef, but you’ll see what I mean.) Because it’s smothered in a blanket of sharp Cheddar cheese and then topped with a dollop of smokey aioli (a spiced mayonnaise-garlic blend). And then there’s tender charred red peppers and onions, peppery arugula, and a soft brioche bun. This is a killer dinner. Thank you Bon Appetit, for making my taste buds sing!

Grilled Turkey Burgers with Smoky Aioli

INGREDIENTS

Smoky Aioli:
1/4 tsp. ground cumin
1/4 tsp. ground corinader
3/4 tsp. smoked paprika
1/4 cup mayonnaise
1 tsp. freshly squeezed lemon juice
1/2 clove garlic, minced
salt and freshly ground black pepper, to taste

1 lb. ground turkey breast or thigh
salt and freshly ground black pepper
extra virgin olive oil
4 thick slices red onion
1 large red bell pepper, quartered
4 slices sharp white cheddar cheese (I used smoked cheddar)
4 whole wheat burger buns
arugula or spring mix

DIRECTIONS

1. To make the aioli, whisk to combine the spices, mayonnaise, lemon juice, and garlic in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. In a medium bowl, combine the turkey and 2 Tbsp. of the aioli. Form into four evenly sized patties.Sprinkle with salt and pepper.

4. Brush onions and peppers with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred on each side.

5. Grill turkey burgers, topping with the cheese before they are done cooking to allow the cheese to melt. Place on a bun and top with peppers, onions, smokey aioli, and arugula.

Makes 4 burgers.

(Adapted from Bon Appetit)