Banh Mi Turkey Burgers

 

Banh Mi Turkey BurgersWe all get comfortable with our normal, or I know I do. My normal was a handful of dinner meals that I made on a routine basis. They are easy, need no recipe, and I always know my family will enjoy them. Finding new, healthy recipes can sometimes be a challenge. Not because I have little kids to please, but because Greg is so hard to please.

I had never heard of this burger until I was researching recipes. With the ingredient list, I knew it would was something we would enjoy, and it did not disappoint! We ate our burgers in lettuce wraps, but a whole wheat bun or English muffin would be a nice addition. The turkey burgers themselves have a ton of flavor, the pickled vegetables add a fantastic component, then top that off with the mild heat of the sriracha sauce, and it is terrific! This burger will most definitely be part of my new normal!

Banh Mi Turkey Burgers
 
Author:
Serves: 4
 
Ingredients
  • 1 lb. 99% fat free ground turkey
  • 1 tbsp. fish sauce
  • 1 tsp. fresh lime juice
  • 2 tsp. soy sauce
  • 2 garlic cloves, grated
  • 2 tsp. fresh grated ginger
  • ½ tsp. freshly ground black pepper
  • ¼ c. chopped fresh cilantro
  • 1 - 2 green onions, chopped
  • 1 tbsp. sesame oil
  • Pickled jalapenos
  • Lettuce leaves or buns
  • PICKLED VEGETABLES:
  • ¼ c. sliced English cucumber
  • 1 carrot, peeled and grated
  • 1 -2 radishes, grated
  • 2 tbsp. chopped fresh cilantro
  • 1 tbsp. fresh lime juice
  • ¼ tsp. salt
  • pinch granulated sugar
  • SRIRACHA SAUCE
  • ⅓ c. fat free plain Greek yogurt
  • 2 tsp. Sriracha
Instructions
  1. In a large bowl, gently mix turkey, fish sauce, lime juice, soy sauce, garlic, ginger, black pepper, cilantro, onions, and sesame oil. Cover bowl with plastic and place in the refrigerator to marinate for 30 minutes.
  2. In the meantime, mix the cucumber, carrot, and cilantro in a bowl. Add the lime juice, salt and sugar and toss to coat. Refrigerate until ready to use.
  3. To make sauce whisk the yogurt and Sriracha in a small bowl and set aside.
  4. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Remove the turkey from the refrigerator. Divide into 4 sections and gently pat out the burgers. This will be a little messy. Gently place the burgers in the heated skillet and cook about 5 to 6 minutes per side or until cooked through.
  5. To assemble, place burger on lettuce leave or bun and top with Sriracha Sauce and a tablespoon or so or the pickled vegetables.
Notes
WW Freestyle Points = 1 point per serving

 

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Southwestern Black Bean Pasta Salad

 

Southwestern Black Bean Pasta Salad

I can remember when I was ten years old, wishing that I was thirteen. I wanted to be a teenager because I thought that was way cooler than being ten. Then like most, the next significant milestone was 16. I think I may have counted down the days until my birthday that year. I wanted a car but I did not get one.  It continued after that;  being impatient for graduation, first real job, wedding date, birth of a baby. Many other important dates that I looked forward to with anticipation that I now look back on with nostalgia.

Now, God willing, Greg and I will celebrate our thirtieth wedding anniversary in November. I look forward to celebrating that date because I am proud that he has been able to put up with me for this long! However, if life has taught me nothing else, it is to enjoy the moment. I’m still a planner, and I look forward to special days, but I am trying to place more emphasis on the here and the now than the tomorrows. After all, I’m not promised tomorrow. My very wise mother always told me, “don’t wish your life away.” Well, Mama, after fifty-three years I’ve started listening to you!

It’s a bit difficult to transition from serious to pasta salad, but here goes.  😂 My family enjoys anything with a little spice. We love anything with buffalo sauce, and we enjoy some Mexican and Southwestern food too! I recently tried this Southwestern Black Bean Pasta Salad, and my family went nuts. Even if you prefer your pasta salad with little other than pasta, this dressing is amazing! The lime juice and cilantro are the key ingredients in my opinion,  but leave the cilantro out if you don’t care for it.

Southwestern Black Bean Pasta Salad
 
Author:
 
Ingredients
  • ½ c. mayonnaise
  • 2 tbsp. freshly squeezed lime juice
  • 1½ tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • 12-oz. rotini pasta
  • 1 can (15 oz.) can whole kernel corn, drained
  • 1 can (15-oz.) can black beans, drained and rinsed
  • 1 pint grape or cherry tomatoes, halved
  • 1 (4.5-oz.) can chopped green chiles, drained
  • ¼ c. chopped fresh cilantro
Instructions
  1. Cook pasta according to package directions. Drain, set aside.
  2. In a large bowl, whisk together mayonnaise, lime juice, chili powder, cumin, and salt.
  3. Add cooked and drained pasta, black beans, corn, tomatoes, chiles, and cilantro to the dressing and toss to coat.
  4. Refrigerate covered until ready to serve.

 

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Fried Chicken Tacos with Buttermilk Jalapeño Sauce

Fried-Chicken-Tacos-with-Buttermilk-Jalapeno-Sauce

If you are looking for a super simple recipe to celebrate Cinco de Mayo, then you have come to the right place.  These tacos start with store-bought fried chicken fingers (or restaurant bought in my case, I went by Zaxby’s).  I  mixed up a packet of Ranch dressing mix for my dressing then combined everything in the food processor for a quick and tasty dressing.  This recipe is a Southern Living recipe, and they suggest that this dressing is also a great dip for wings.  Add more jalapeño for more heat or reduce the amount for less.  This is a great weeknight dinner that you can have on the table in very little time!

Fried Chicken Tacos with Buttermilk Jalapeño Sauce
 
Author:
Serves: 6
 
Ingredients
  • 1 c. refrigerated Ranch dressing
  • 1 lg. jalapeno pepper, stemmed, seeds removed
  • 1 bunch fresh cilantro (about 1½ c. loosely packed)
  • 2 garlic cloves, chopped
  • 1 tbsp. fresh lime juice
  • 12 fried chicken breast tenders
  • 6-inch flour or corn tortillas, warmed
  • Sliced radishes
Instructions
  1. Process Ranch dressing, jalapeno pepper, cilantro, garlic, and lime juice in a blender or food processor 2 to 3 seconds or well blended and almost smooth, stopping to scrape down sides as needed. Place 1 to 2 fried chicken breast tenders in each warmed tortilla. Serve with dressing and sliced radishes.

 

 

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Shrimp Ceviche

shrimp-ceviche

 

I have the pleasure of bringing you this recipe from Destin, Florida. Greg and I are on a fall getaway. The last few years of my life, as a parent, has been an adjustment. With both of my kids in college, unless they need money, they don’t need us around anymore. Being able to pick up and travel without worrying about a school schedules or children’s activities is nice. Greg went deep sea fishing a few times, I have been able to do a little Christmas shopping, and we have had excellent seafood!

Because I am at the beach this week, I am sharing a fabulous ceviche recipe. Ceviche (“suh-vee-chey”) is a marinated seafood salad. It is typically made with raw fish or shrimp, cut into bite-size pieces and marinated in acidic fruit juices, such as lime, lemon, grapefruit and/or orange juice. The citric acid in the juice alters the structure of the proteins of the fish or shrimp and “cooks” it. This technique does not kill bacteria and parasites as well as heat, so it is important to start with the freshest cleanest fish or shrimp possible.

This particular ceviche recipe uses cooked shrimp. For convenience, you could even use thawed frozen pre-cooked shrimp. I used fresh shrimp and cooked them for just 1 to 2 minutes in boiling water. Serve with corn chips or saltines for an incredible light lunch or appetizer.

(This recipe appeared in The Courier Herald on October 28, 2015.)

AAA Amye Signature for blog

Shrimp Ceviche
 
Author:
 
1½ lbs. shrimp, peeled & deveined 1 mango, diced 1 small red onion, chopped ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed & diced 4 limes, squeezed 4 lemons, squeeze ½ orange, squeezed ½ grapefruit, squeezed Salt to taste
Ingredients
  • 1½ lbs. shrimp, peeled & deveined
  • 1 mango, diced
  • 1 small red onion, chopped
  • ½ bunch cilantro, chopped
  • 1 jalapeño pepper, seeds removed & diced
  • 4 limes, squeezed
  • 4 lemons, squeeze
  • ½ orange, squeezed
  • ½ grapefruit, squeezed
  • Salt to taste
Instructions
  1. Bring a large pot of water to a boil. Add shrimp and cook for 1 to 2 minutes. Drain, rinse in cold water, drain thoroughly and set aside.
  2. Squeeze juice of fruit into a large bowl. Cut shrimp into ½-inch pieces and add to juice. Cover and marinate in the refrigerator for 2 hours.
  3. Combine diced mango, onion, and pepper in a bowl, add chopped cilantro. Stir into shrimp and juice mixture. Add salt to taste. Cover and marinate for 2 more hours.
  4. Serve with corn chips or saltine crackers.
Notes
Best made the day before serving. However, drain off the citrus juice after the specified marinating time.

 

 

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Chewy Key Lime Bars

Wes is the only person is our household right now that has no desire to eat a low-carb diet.  Truth be told, I’m showing signs on weakness myself.  He was complaining the other day and when I heard, for the thousandth time, “We have nothing to eat in this house”, I decided to do something about it.  I made him creamed potatoes last night for dinner, I bought him chips & Little Debbies, & I made him these Chewy Key Lime Bars.

Wesley loves Key Lime Pies.  In fact, it’s what he wants for his birthday every year.  When I searched for a Key Lime Bar recipe all I could find was a bar that had a graham cracker crust and a filling like a pie…that’s not what I wanted.  I ended up taking my Cranberry Bliss Bar recipe and making a few changes.  The end result is a delicious, chewy bar with great key lime flavor.

 

Chewy Key Lime Bars
 
Author:
 
Ingredients
  • Bars:
  • 1 c. unsalted butter, softened
  • 1 c. light brown sugar, packed
  • ⅓ c. granulated sugar
  • 2 lg. eggs, room temperature
  • ¼ c. key lime juice
  • 1 tbsp. lime zest
  • 2 c. all-purpose flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • 1 tsp. vanilla extract
  • ¾ c. white chocolate chips
  • ¾ c. coarsely chopped macadamia nuts
  • Frosting:
  • 4 oz. cream cheese, softened
  • 2 tbsp. unsalted butter, softened
  • 1 tbsp. key lime juice
  • 1 tsp. lime zest
  • 3 c. powdered sugar
  • .
Instructions
  1. Line a 10 x 15-inch pan with parchment paper, set aside.
  2. Sift flour, baking powder, and salt into a bowl and set aside.
  3. Beat butter and sugars with an electric mixer until light and fluffy. Add eggs, one at a time and mix just until blended. Add lime juice and lime zest, stirring to combine. Add flour mixture and mix just until blended. (Do not over beat) Stir in chips and macadamia nuts.
  4. Spoon into prepared pan and spread evenly. Bake at 325 degrees for 20 minutes or until light brown, just around edges. Watch closely and do no overbake. Cool completely.
  5. To make frosting beat cream cheese and butter until blended. Add powdered sugar and beat until light and fluffy. Add key lime juice and zest, mix well.
  6. Frost bars and sprinkle top with a chopped macadamia nuts, if desired. Store in airtight container.
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