Southwestern Turkey Burger

 

• 1 lb ground turkey breast (1 package)
• 2 cloves garlic, finely chopped
• 1 large shallot, finely chopped
• 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 2 tablespoons chopped fresh cilantro leaves
• 2 teaspoons, 2/3 palm full, ground cumin
• 1 to 2 teaspoons cayenne hot sauce, several drops (I used Franks)
• 2 teaspoons grill seasoning blend 
• olive oil, for drizzling
• sliced pepper jack cheese
• fresh wheat rolls
• lettuce

Preheat grill or grill pan.  Mix first 9 ingredients together.  Form patties, but don't mix the meat too much or will get tough.  Heat through, make sure it is not pink in the center.  Melt pepper jack cheese on top.

Top with lettuce.

Enjoy :)

Baked Chicken, Artichoke and Sun Dried Tomato Wrap

Another easy meal you can whip up any day of the week!

2 chicken breasts; 1 can artichoke hearts in brine; 1/3 cup of sun dried tomatoes; 2 TB olive oil; 1 tsp. Italian seasoning; 2 TB dry white wine; 2 TB chicken broth; salt and pepper; spinach pesto wrap; shredded parmesan cheese (top with before serving)

Preheat oven to 375 degrees.

In a baking dish, drizzle olive oil.  Place chicken in dish, drizzle the remainder of the olive oil on the chicken.  Sprinkle Italian seasoning over the chicken along with a dash of fresh cracked pepper and salt.  In the dish add white wine, chicken broth, artichoke hearts (drained), and sun dried tomatoes.  Bake for 25 minutes.

Heat up wraps and grate parmesan cheese while chicken is baking.  When ready, slice chicken into thin bite size strips.  Place in wrap with artichokes and sun dried tomatoes, top with parmesan cheese.  Enjoy :)

Arugula and Cantaloupe Salad

Arugula

Cantaloupe (thinly sliced)

Shallots (thinly sliced)

Dressing:

1-2 limes juiced

1/4-1/2 cup olive oil

sea salt and fresh cracked pepper

1-2 TB honey

Stuffed Artichokes

 

4 artichokes

1 small onion; chopped finely

1 cup seasoned break crumbs

1/2 cup parmesan cheese

2 Tb. butter

salt and pepper

Cut and clean artichokes.  Open up all the layers so it is easy to stuff the leaves.

 In a pan saute onion with butter and salt and pepper.  Add bread crumbs and heat through.  Turn off burner and add cheese.  Divide into quarters.  Stuff artichoke and top with extra parmesan cheese if desired.

In a pot simmer on low for 60 minutes with a lid half on and half off with about a 1/2 inch to 1 inch of water.  May need to add water.

Artichokes are a great substitute for salad before a Sunday pasta dish!  Enjoy :)

Pancetta Wrapped Pork Tenderloin

Ingredients

• 8 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 pork tenderloin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

Directions

Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.

Sprinkle the pork roast generously with salt and pepper. Arrange the pancetta slices on a work surface, overlapping slightly and forming a rectangle. Spread half of the garlic mixture over 1 side of the pork and between the 2 loins that meet in the center of the tied pork roast. Place the pork, garlic mixture side down, in the center of the pancetta rectangle. Spread the remaining garlic mixture over the remaining pork. Wrap the pancetta slices around the pork. Place the pork in a roasting pan. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145 degrees F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.
Turned out VERY juicy and full of flavor...what more can you ask for...pork wrapped in pork, YUM!