Chicken/Turkey

Weeknight Bolognese Sauce

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Bolognese sauce is one of my absolute favorite dishes. When made the authentic Italian way it involves a slow simmering pot on the stove all afternoon, filling the house with its glorious smells of tomatoes, herbs and spices. I like to serve it over pasta with fresh made bread (because who doesn’t love fresh bread to sop up that sauce with?) and a salad. However, like most working ladies, I don’t always have time to have a pot of something simmering on the stove all afternoon, so to the chagrin of many an Italian grandmother I made up this weeknight version.

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Southwest Meatball Skillet

By Jessica

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This recipe is one of my absolute favorites. It’s a house staple that’s been around our house for years. I even posted about it long ago. This post is basically a revival post for this bad boy. Favorites deserve that kind of attention, in my book.

This is one of those recipes that has everything I am looking for. It is deceivingly hearty, has a mixture of textures and flavors, and involves very little work. The whole thing comes together in 20 minutes or less! A single serving (2 meatballs, and roughly 1 cup of corn mixture) is about 320 calories, and 37 grams of protein! Not to mention all the benefits from all the different spices. Additionally, it fits into the slow carb diet that Chuck and I did back in January.

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Sausage & Tomato Rugout

By Jessica

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These last few weeks of beautiful weather has really excited me to get outside and spend some time in my gardens and finishing house projects. I mean it was 70 the other day and it was the beginning of March?! Usually we are still buried under piles of snow here in March so this is really weird. Unfortunately one of the side effects of spend so much time breathing in the fresh spring air is that I’ve kind of put cooking on the back burner for a while. It’s that weird time of year when the spring veggies and herbs haven’t quite made their appearance yet and I’m totally not in the mood for more soup so there have been a lot of tossed together last minute dinners lately. What can I say even I just don’t have it in me sometimes to cook a four course meal every night. I’d much rather be drinking wine by our new fire pit (more on that soon), I mean if we are being honest here.

This recipe is one that just keeps popping up in our household, and with good reason, since it’s one of my favorites. I love it because I always have everything for it on hand, it’s super easy to whip up for lunch or dinner and it’s pretty darn healthy too. I also really love that I can swap out ingredients for whatever I have at the time; for example I have used broccoli rabbe, kale, and collard greens instead of spinach. I have also changed the type of beans and even mixed them because I had leftover to use in the fridge.

While this recipe can easily serve four if you are interested in making it go further serving it with a side or pasta or rice is also a great option.

Sausage & Tomato Rugout

Cook time: 20 mins

Total time: 20 mins

Serves: 4 Servings

Ingredients

1 tablespoon olive oil
1 small onion, chopped
1 lb chicken sausage, sliced
3 cloves of garlic, minced
6 cups of loose packed baby spinach
½ cup low sodium chicken broth
2 (16 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
Salt & pepper to taste

Instructions

Heat oil in a large skillet over medium high heat. Saute onion and sausages for 4 to 5 minutes or until the sausages have browned and the onion turned translucent.
Add the garlic and cook for another 1 to 2 minutes.
Stir in the kale, broth, beans, and tomatoes. Bring to a boil and reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally.
Adjust seasonings and serve.

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Leftover Turkey & Stuffing Casserole

By Jessica

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This is my version of one of my favorite childhood recipes, though I used to call it something a little less savory. You see this dish never really had the best looks since it’s all kind of monochromatic. I used to think it looked like vomit, which is not something you want to think about before you put the thing in your mouth, but in reality it was always a house favorite, because it’s delicious….

Blue Apron Review & Thai Chicken Burgers

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a review of Blue Apron & their Thai Chicken Burger Recipe. I was not compensated by Blue Apron for this review.

Recently a couple friends of ours, we shall call them the Birdtails (long story unimportant story) offered Chuck and I the opportunity to try out Blue Apron. Apparently after you receive a few deliveries you can then let someone else try it out for free, which is a pretty cool way for them to build business if I do say so myself. I wasn’t planning on reviewing it, but I really want to share this amazing burger recipe so I figured it was only fair.

I like to cook so this was never really something that interested me however with the wedding coming and all the crafts that I had going on I thought that it would a good time to try it out. For that purpose it worked out great. I didn’t have to meal plan or grocery shop and everything comes premeasured, with instructions so food life was pretty easy. Most of the recipes were pretty good, especially these burgers, which we will get to soon. However I did have a few qualms; while all the packaging is recyclable it’s still a lot of packaging, and my environmentalist heart just can’t stomach that. The other thing was the delivery times, wed, thurs, fri, or sat for my area just doesn’t work the end of the week is always tough for us, because we travel or go to my parents for dinner, so I’d prefer a Monday or Tuesday delivery. I also think that the recipes available might be a little too much for a picky eater, there aren’t any plain Jane recipes here folks, this is geared toward foodies. As you can probably tell my gripes are few for the huge benefit that comes from the service, and the awesome food that results.

So now that the review is out of the way let’s talk burgers.

I absolutely loved these burgers, like can’t stop thinking about them, must make them again soon, they might be my favorite burger ever, kind of love. I was not expecting this. In fact I was expecting to hate these. You see lemon grass and I don’t generally get along. I’ve had it in tea, and occasionally in food, and every time after a few tastes, my stomach does a back flip and it takes everything I have not to throw it up (sorry; truth). My feelings for cilantro aren’t far off, while cilantro doesn’t make my stomach flip, I can only handle a small amount before it takes over my taste buds and the rest of the dish is ruined. In this case though I was piling it on! It was all just so good together. So amazingly wonderfully good!

Now the hoisin mayo is the stuff that dreams are made of in burger world. A two ingredient simple sauce that really brings the whole burger together. Its hard to say what my favorite part of this burger was, everything went so perfectly together and the overall flavor was spot on.

Now I do have to note I changed up the recipe a bit because of my apprehension, so this is my version of the Blue Apron Recipe.

Blue Apron Thai Chicken Burgers

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4 Servings

Ingredients

1 inch piece of ginger grated (about 2 tablespoons grated ginger)
1 stalk of lemongrass grated (about 2 tablespoons grated lemongrass)
3 cloves of garlic, minced
2 tablespoons of oil – seperated
1 ½ lb ground chicken
1 ½ cup panko bread crumbs
2-4 teaspoons sriracha (add to taste)
4 teaspoons sesame oil
2 tablespoons low sodium soy sauce
¼ cup mayo
2 tablespoons Hoisin sauce
Bunch cilantro, stems removed
1 tomato, sliced thin
4 buns

Instructions

In a large pan heat 2 teaspoons of oil over medium high heat. Add the ginger, lemongrass, and garlic. Cook for 30 seconds to 1 minute or until the mixture becomes aromatic. Remove from heat and place in a large bowl to cool.
Lightly wipe out the pan. And make the Hoisin mayo by whisking together the hoisin sauce and mayo until well combined. Set aside.
When the lemongrass, garlic, ginger mixture has cooled add the ground chicken, breadcrumbs, sriracha, sesame oil, and soy sauce. Using your hands mix the ingredients until well combined and then begin to form the mixture into patties about ½ inch thick.
In the same pan used earlier heat 1 tablespoon of oil over medium high heat. Add the burgers to the pan and cook for 3 ot 5 minutes per side, until browned and remove from heat.
Toast the buns if desired in the same pan before assembling burgers with burger, slice of tomato, cilantro, and hoisin mayo.
Serve immediately.

More Burger recipes:

Mediterranean Chickpea Burgers

Thai Ground Chicken Salad

Chicken Caesar Buger

Chicken/Turkey

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