I got to thinking about the ranch burgers I am always hearing about. You know, mixing ranch salad dressing mix with your ground beef before making your burgers. Since we eat a lot of turkey burgers, I decided the seasonings that go into my Homemade Ranch Dressing would be delicious in a turkey burger, and I was absolutely right!
“Ranch” Turkey Burgers
1 1/4 lbs. Ground Turkey
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 1/2 tsp. Dried Parsley
1 1/2 tsp. Dried Chives
1 Tbsp. Worcestershire Sauce
1 1/2 tsp. Olive Oil
Salt and Pepper
Mix all ingredients and form into 5 patties. Grill or pan fry in a little more olive oil until patties reach an internal temperature of 180 degrees.
This recipe calls for 1 1/4 lbs. ground turkey, because that is size package I had. You could adjust the seasonings just slightly if you only have a 1 lb. package.
These were moist and delicious with a great ‘burger’ flavor. I hope you enjoy them!
I usually would be doing a gardening post today, but I made the a really delicious stew on Sunday and wanted to share it with you. It was a perfect Mother’s Day meal because I could just fix it and forget it. Then when it was time to eat, it was ready to serve.
2 tbsp. all purpose Flour (I used Brown Rice Flour to make it gluten free)
Salt and Pepper
1 cup Chicken or Turkey Stock
2 cups Water, approximately
Cut all vegetables except celery into large chunks, all approximately the same size. Chop celery. Layer potatoes, carrots, mushrooms, celery and onion in crock pot in that order. Sprinkle with the Thyme and some salt and pepper.
In a large skillet, brown pork in olive oil. When brown, remove from pan and place on top of vegetables in crock pot, leaving oil in pan. Add butter to pan and melt. Whisk in flour, salt and pepper. Continue to whisk and cook on medium heat until flour begins to brown. Slowly add stock and then water, continuing to whisk while adding. Once your gravy is smooth (you want it to be rather thin), pour it over your meat and vegetables in the crock pot. Cover and cook on low for 8 hours. In the last hour you may need to stir the stew, especially if you notice that some of your flour is sitting on top of the meat. I noticed this, but it may be because I used the brown rice flour.
This was such a delicious dish that my mom said she is going to make it for the next covered dish meal at her church. For me, that is quite a compliment!
What is your favorite dish to cook in the crock pot?
Preheat oven to 350 degrees. Brown chopped onion in olive oil. Add ground turkey and season with salt and pepper, cooking until turkey is no longer pink. Stir in tomato soup. In 2 qt. greased casserole, layer 1 cup of cooked rice, half of ground turkey mixture and 1/4 cup cheese. Repeat with remaining rice, turkey mixture and another 1/4 cup cheese. Arrange green beans on top and sprinkle with remaining cheese. Cover and bake at 350 degrees for 25 minutes. Remove cover and continue baking for 10 minutes.
Note: For additional flavor, cook rice in chicken or turkey stock, which makes a delicious side dish on its on.
I hope you enjoy this delicious casserole, the DH loved it!
What is your favorite casserole that your mom used to make?
My mother used to make a recipe for a ground beef casserole that she called Meat Jamboree. I was a delicious combination of ground beef, canned tomato soup, egg noodles, green beans and cheese. When I decided I wanted to work on it and make it healthier, I knew I did not want to use canned soup, so decided to make my own. Here is my Tomato Soup recipe, and next week I’ll share my Ground Turkey Jamboree recipe.
Homemade Tomato Soup with Basil
Homemade Tomato Soup
1 qt. Tomatoes
1 tbsp. Olive Oil
1/2 med. Onion, chopped
1 stalk Celery, chopped
1 med. Carrot, chpped
1/4 lb. Mushrooms, chopped
1 clove Garlic, minced
Salt and Pepper to taste
In medium saucepan, saute onion, celery, carrot and mushrooms in olive oil, with salt and pepper, until soft. Add garlic and saute for just a few minutes, being careful not to burn the garlic. Add tomatoes and simmer covered for about 15 minutes then remove the lid and simmer uncovered 15-20 minutes. I then used an immersion blender to blend the soup until it was smooth. If you don’t have an immersion blender, you could (very carefully) pour the soup into your food processor of VitaMix and blend until smooth. If the soup is too thin, you can continue to cook uncovered for a short while to thicken it. I used my home canned tomatoes, but this would also be delicious with fresh tomatoes from your garden (I would peel them and it might take a little longer to cook to the right thickness) or you could use store bought canned tomatoes (probably about 3 regular sized cans would work just fine).
About the time I finished making the soup, a friend of mine came over with some fresh basil from her garden. I removed the amount of soup I needed for my Jamboree and then chopped the basil (about 2 tbsp.) and added it to my soup, cooking it about another ten minutes to incorporate the basil. I just thought it was delicious before the basil!
This recipe made about enough soup for 2 people, but it could easily be doubled or tripled to serve more.