Spicy Herbed Turkey Burgers

Happy Memorial Day!

A quiet weekend in the canyon with my husband and my dog. Sometimes a staycation is just what the doctor ordered—time to reflect, catch up, do a bit of work, and yes—cook.

In honor of this holiday, I thought I'd share my recipe for Spicy Herbed Turkey Burgers. I love making them for summer dinner parties and serving them with with a grilled vegetable platter. I'll also be making them for a friend's bachelorette party next month by special request. For the ground turkey, I prefer a mix of white and dark meat, but there's no hard and fast rule.

For the gluten-free variation, you can buy gluten free buns (Udi's Gluten Free Classic Hamburger Buns pictured above). They also taste great without a bun for a lighter meal. I used gluten free breadcrumbs in place of regular in the burger mix. Most stores like Whole Foods carry a variety of GF options, or you can make your own. I do this sometimes. It's quite satisfying and a good use of old bread.

And these turkey burgers are great leftover.

Need I say more?

Enjoy.

The grassfed beef version can be found here

My chickpea quinoa veggie burgers can be found here

Spicy Herbed Turkey Burgers
Serves 3-4 people
Cooking time: about 25 minutes

Ingredients
1 pound ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon chili flakes
1/2 cup chopped fresh herbs (parsley, dill, cilantro, etc.)
1 egg, beaten
2 tablespoons breadcrumbs
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
4 slices of sharp cheddar cheese (optional)

for serving
1 cup wild rocket arugula
ketchup
mustard of your choosing
Kosher pickles
4 buns (Udi's Gluten Free Classic Hamburger Buns pictured)

Directions
1. Preheat cast iron griddle or grill.

2. In a mixing bowl, combine the ground turkey, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well with your hands. Divide the mixture into four parts and shape into patties. Brush with the olive oil.

4. Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).

5. Once just cooked through, top the burgers with cheese if using and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.

6. To serve, place each patty on a toasted bun. Top each with some arugula. Garnish with pickles, ketchup, and mustard as desired. Enjoy!

Sweet Potato Turkey Chili

Happy Holidays Divas!

Can you believe the holidays are just around the corner?

I can't.

This year simply flew by. I've been deeply bogged down, finishing my new book so I can move it to the next stage and share it with my agent. That task accomplished, now my sites are trained on the domestic front and all that has been neglected. My massive laundry pile being culprit number one. And all the other million things that have to be accomplished before we fly out on Saturday. We'll be spending a week up in the Blue Ridge Mountains with my family. Can't wait!

But in the meantime, here's one of my favorite winter recipes for Sweet Potato Turkey Chili.  I made this for a dinner party the day after Thanksgiving in Des Moines, and it was a big hit. This recipe uses lean ground turkey, but if you have leftover turkey from a holiday meal, you can add it at the end of cooking instead of browning at the beginning. It's full of spices and great winter flavors. It's also super healthy—packed with protein and nutrients. Garnish the chili however you'd like (a list of options is below).

Have a great (and most importantly delicious) holiday—and as you're preparing meals, don't forget to check out my recipe archive. There are a ton of great recipe ideas perfect for this holiday season.

Just click here to browse the DOMESTIC DIVAS RECIPE ARCHIVE

Sweet Potato Turkey Chili

Serves 4-6 people
Cooking time: about 40 minutes
Dairy-free; gluten-free

Ingredients

1 pound lean ground turkey
1 medium onion, chopped
1 red bell pepper, seeded chopped
4 garlic cloves, peeled and chopped
2 tablespoons chili powder
1 teaspoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 15-ounce can diced tomatoes
1 15-ounce can white beans, rinsed
1 15-ounce can red kidney beans, rinsed
3 cups chicken stock
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces

for garnishing (optional):

cilantro, sliced scallions, sliced radishes, brown rice or quinoa, tortilla chips

serve with Domestic Divas Honey Cornbread

Directions

1. Heat the olive oil in a large, heavy-bottomed pot over medium high heat. Add the turkey and saute, until cooked through (about five minutes). Add the onion and bell pepper and saute until softened and translucent, about 5 more minutes.

2. Add the garlic, chili powder, cumin, cocoa powder, and cinnamon. Stir into mixture and cook for another minute, until the spices become fragrant. Add the tomatoes, tomato paste, stock, beans, and sweet potatoes and bring the mixture to a simmer. Cover and cook over low heat for about 30 minutes, or until the sweet potatoes have softened.

4. Uncover and cook over medium heat for about ten more minutes to thicken the chili if desired. Season to taste with salt and freshly ground pepper.

5. To serve, ladle a generous helping of chili into a bowl. Garnish as desired (see above for garnish ideas—I love serving chili with brown rice, quinoa, or cornbread).  Enjoy!

Healthy Turkey Shepherd's Pie

Everybody loves comfort food—not everybody loves what it can do to their waistline.

I must confess here that Shepherd's Pie, a dish that dates back to the 1700's, is one of my favorite guilty pleasures. There's something about the thick layer of mashed potatoes atop the comforting mixture of meat, vegetables, and gravy that makes it irresistible.

It's winter. I was craving it. Enough was enough.

Last night, I had to take matters into my own hands.

And here's the result—a healthy take on this classic dish that is so delicious, you won't notice what's missing (hint: butter, cream, and red meat). And my additions, like smoked paprika and tons of veggies, actually improve upon the original (if you ask me).

For my protein, I chose lean, ninety-nine percent fat free ground turkey. This also makes this dish very friendly to your wallet (in addition to your waistline).

Without further ado, here's the dish that I made last night. I hope that you love it as much as I do.

Healthy Turkey Shepherd's Pie
Serves 8-10 people
Cooking time: about one hour

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 bunch of carrots, peeled and chopped (about 1 cup)
• 1 zucchini, chopped
• 1/2 cup fresh or frozen peas
• 1/2 cup fresh or frozen corn
• 2 garlic cloves, peeled and chopped
• 1 medium onion, peeled and chopped
• 1 tablespoon fresh thyme 
• 1 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 cup low sodium chicken stock
• 1/4 cup dry red wine
• 1 tablespoon flour
• salt and freshly ground pepper
• 1 recipe Healthy Mashed Potatoes

Directions

1. Preheat the oven to 400 degrees.
2. To make the filling, heat the olive oil in a heavy-bottomed pan over medium heat. Brown the turkey until cooked through (about five minutes).
3. Add the onion, carrots, and zucchini and cook until beginning to soften (about 5 minutes). Then, add the garlic, paprika, and thyme and cook for one more minute. 
4. Add the red wine and cook for a few minutes, until it's mostly reduced and absorbed. 
5. Stir in the flour.
6. Add the the peas, corn, and stock. Bring to a simmer and cook for about five to seven minutes, until the stock reduces and thickens slightly.
7. Season to taste with salt and pepper. Remove from heat.
8. To assemble the Shepherd's Pie, transfer the filling into an oven proof dish. Spread the mashed potatoes over the top. Sprinkle with a little paprika if desired.
9. Bake for about 20 minutes until the dish is burbling and the potatoes have set. Remove from the oven. Serve family style or spoon into bowls. Enjoy!

Simple Suppers: White Bean & Turkey Chili!

If you're reading this, that means you've made it halfway through the week!  Way to go!  I don't know what you have on tap today, but the Adorable Monster is getting a much-needed trip to the groomers.  Due to his ball choppage, it's been longer than usual since he's had a bath, and let's just say that it's TIME!  Though his hair has grown out and he's looking pretty frickin' adorable lately.

Every time he steals and sock and I go to yell at him, I end up laughing at his cuteness instead.  I just can't keep a straight face!

Hence, he's fast becoming the worst behaved dog in Los Angeles!

One of my favorite dishes to make this time of year has got to be White Bean and Turkey Chili!  It's a comforting, delicious, spicy, hearty food that makes your mouth water and warms your bones, but without all the guilt sometimes associated with comfort foods.  This recipe is high in protein (beans and turkey), low in fat and packed with vegetables! Try it out for a simple supper, or make a big batch on Sunday night and eat it all week for dinner!  It almost tastes better leftover.  I love it by itself, or paired with a mixed greens salad for extra health points, or even served over a plain baked potato.

For a fun dinner party idea, do a help yourself chili bar!  Simply whip up a big batch of chili and provide a number of great garnishes for your guests, including cilantro, chopped red onions, chopped peppers, avocado, aged cheddar cheese, or whatever your heart can dream up!  I promise, it will be a major hit!

Note: For my chili, I used dried Bob's Red Mill Cannellini Beans because of their superior taste (compared to canned beans), however this is more work intensive.  They need to be soaked over night and then simmered in water, before being added to the chili.  So for those of you who are feeling adventurous, you're welcome to give this a try!  I purchased my dried beans at Whole Foods and they can be cooked per the package instructions!  However, for the sake of busy divas everywhere, I'm writing the recipe with canned beans!

White Bean & Turkey Chili
Serves 4-6 people

1/2 lb low fat ground turkey 
1 onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 bell pepper, seeded and chopped
1 can white beans, drained and rinsed
1 jalapeno, seeded and chopped
2 tbsp chili powder
1 tsp ground cumin
1 bay leaf
1 can diced tomatoes
4 cups low sodium chicken stock
1/4 cup cilantro
1 tbsp olive oil
salt & pepper

optional: 2 cups brown rice or quinoa, cooked

Directions:

Heat the olive oil in a large, heavy-bottomed pot over medium high heat.  Add the onion and saute until softened and translucent, about 5 minutes.  Add the garlic and saute for another minute.  Then, add the bell pepper and jalapeno pepper and saute until softened, about another 5 minutes.

Next, add the ground turkey, breaking it up as you combine it, and continuing cooking until well-done, about another 6 minutes. Once the turkey is cooked, add the chili powder and cumin, stirring it into the meat mixture, and cook for another minute.

Add the tomatoes, stock, bay leaf and half of the cilantro, and bring the chili to a simmer.  Cover partially and simmer over medium-low heat for about 40 minutes, or until the chili has reduced slightly and begun to thicken.  Season to taste with salt and pepper.

To serve, place some brown rice or quinoa in a bowl and top with a generous helping of chili. Garnish with some of the remaining cilantro!  Enjoy!

Source for Ingredients:

organic onion, organic bell pepper, organic garlic and organic jalapeno from Sage Mountain Farm (at the Hollywood Farmers Market)

organic ground turkey, Bob's Red Mill cannellini beans, organic chili powder, organic cumin, organic canned diced tomatoes, organic low sodium chicken broth and organic bay leaves from Whole Foods

Music on Tap:

Chris Thile & Mike Marshall - Into the Cauldron

For all you bluegrass fans and newcomers, Chris Thile is a name you have to know!  He's one of the founding members of Nickelcreek and one of the best mandolin players in the world! I've had the pleasure of seeing him perform a number of times, and he never ceases to blow me away with his musicianship.  This collaboration is a great album that showcases the range of the mandolin on songs that range from jazz to bluegrass to quasi-classical!  I listened to it last night while I cooked up a snazzy dinner - it was truly inspirational!


CLICK HERE TO CHECK OUT THIS GREAT ALBUM!