Turkey Burgers with Brie and Apple

This was entirely not my idea, this was a real winner courtesy of Alison. While doing our daily "what the heck are we going to have for dinner" routine, she stumbled upon this amazing recipe and I think it forever changed our burger lives. I mentioned adding in some sweet potato fries and she suggested an avocado dip so here's what happened...

Turkey Burgers with Brie and Apple

1lb Ground Turkey
4 teaspoons Brie
1 Granny Smith Apple
salt & pepper
olive oil
Arugula
Buns

1. Create 4 patties with the ground turkey. Pull off a pinch of each burger. In the center of each, create a little indentation and add 1 teaspoon cheese. Create a little meat pancake with extra pinch, place on top of cheese and pinch/pat down to encase the cheese in the burger. Sprinkle each side of burger with salt and pepper. Grill on high until cooked through.

2. In the meantime, cut apple into 1/4 inch slices, brush with olive oil, and grill for about 2 minutes on each side.

3. Place burger on bun and top with apple and arugula.



Sweet Potato Fries with Avocado Dipping Sauce

2 medium sweet potatoes
seasoning (I use onion flakes, garlic powder, sea salt)
olive oil
1 Avocado
1 Laughing Cow Light Swiss Wedge
1 Tablespoon light mayo
2 teaspoons lime juice
salt & pepper

1. Cut potatoes into fry-sized wedges. Toss with seasoning and about 2TB olive oil. Put in single layer onto cookie sheet lined with foil and sprayed with cooking spray. Bake at 450 degrees, turning occasionally until done, probably about 30 minutes.

2. Mix avocado, cheese, mayo, lime juice, salt and pepper until smooth.

Original Recipe:
http://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-filled-with-brie-and-grilled-granny-smith-apples-recipe/index.html


AEM

Linguine with Sausage and Smashed Peas

Well as usual, I needed something to make for dinner so I turned to the Food Network for some inspiration. I stumbled upon a Giada recipe that looked promising. I made a few minor tweaks and it was very tasty!

Linguine with Sausage and Smashed Peas

1lb linguine
2 tablespoons olive oil
2 cloves garlic, chopped
1lb turkey sausage
1lb frozen peas, thawed
1 cup part-skim ricotta cheese
1 bunch fresh basil chopped
1 teaspoon salt
Parmesan cheese

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes if dry or according to package directions if fresh. Drain pasta reserving 1 cup of the pasta cooking water.

2. Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits. When the sausage has browned, about 5 minutes. Remove and set aside. 

3. Add the peas to the pan and, using the back of the wooden spoon, smash the peas. Turn off the heat. 

4. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil and salt. Toss gently to coat, sprinkle with Parmesan cheese, and serve immediately.

Original Recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/tagliatelle-with-smashed-peas-sausage-and-ricotta-cheese-recipe/index.html


AEM