Greek Turkey Burgers

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Today was a great day. Instead of the isolated thunderstorms the weather man called for, today's forecast was bright and sunny. A much-needed reprieve from the past two weeks of dreary rain, although I'll take the rain over tornado warnings any day. 

Aside from the beautiful weather, Jack and I were able to partake in a day of celebrations as our friend Adam graduated from a 4-year-long Master of Divinity program. Yay Adam! He will soon be attending Johns Hopkins so, ya, you could say were pretty proud to know this guy. 

Anyways, after a fun day of friends and mocha cake, I am going to try to crank out this recipe for you. Jack and I broke out the ground turkey Thursday evening to make one of our favorite meals, Greek turkey burgers. If you are one to criticize the authenticity of food origins than you might want to stop reading now as I have no idea if this can really be considered Greek at all. However, we do use Greek yogurt to make the sauce, so that's the name I am going with.

We have made these numerous times and this last batch was the best yet.  Just goes to show, if at first you don't succeed...well, you know the rest.

Turkey Burger Ingredients:

1 package ground turkey

1/4 of a large sweet onion

1/4 c. mushrooms ( I think I chopped 6 or 7 mushrooms)

1/4 cup bread crumbs

1 egg

1 package of feta cheese

1 tbsp Worcestershire

salt/pepper

oregano

garlic powder

Turkey Burger Instructions:

Thaw turkey. Chop mushrooms and onions. 

Combine turkey, Worcestershire, onion, and mushrooms in a large bowl. Add egg and bread crumbs. 

If you think the mixture looks super liquidy, you either need to mix it up some more (using your hands works best), or add a few more sprinkles of bread crumbs. I added less crumbs this time and the burgers ended up super moist, which was awesome.

Next, add 1/2 the feta package to the mix as well as seasonings. Be generous with the seasoning, really... you can never over-season. General seasoning guidelines??? I would say add at least 1 tbsp of oregano and garlic and 1 tsp of salt and pepper. The image below has all the seasonings on top of the meat, you should also have this much seasoning.

Form mixture into patties. You should be able to get 4-6 patties depending on the size you prefer. Cook in a pan, not on the grill to prevent any slippage through the grate. 

At the same time, you should sautee some onions in olive oil to add to the top of the burger. Trust me, it's the right choice.

Now to the Greek sauce...


Greek Sauce Ingredients:

1 single container of Plain Greek Yogurt (in the size that costs $1)

1/4 grated cucumber

2 tsp. pepper

1 tbsp dill

1 tbsp olive oil

1-2 tbsp lemon (tast it after 1 to see what you think)

1-2 tsp. garlic

Greek Sauce Instructions:

Grate the cucumber, yes, like on a cheese grater. The end product will look something like this...

Combine all ingredients.Taste it as you go, you may not like as much seasoning as we do or you may want more. Either way, these amounts should be a good starting point.

All that's left is to place your burger on a bun, add sauteed onions, lettuce, Greek sauce, and voila, deliciousness on a bun!

These are fabulous, really, truly, fabulous. Happy cooking!

15 Minute Dress

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-the kitchen curtains

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So, I like clothes...a lot. Although I usually default to jeans and a fitted T-shirt, my fashion tastes did evolve while working at Nordstrom before Jack and I got engaged. Nordstrom clothes+discount=hooked. 


Nowadays, being a young married couple, there isn't much shopping taking place. Instead, I look at clothes online and dream of flowing cotton dresses, classic cardigans, and modest heels. 


Every now and then, I see a dainty dress and think, "I can make that, no problem." Unfortunately, it usually turns out to be a problem. I tend to overestimate my sewing abilities and let my impatience get the best of me, usually resulting in a less-than-satisfactory end product.


This time however, the end product was a success and it really only took me 15 minutes. 

I chose this olive/purple stretchy fabric, it's like a rayon spandex blend of some sort. First, I took two pieces of the fabric and placed right sides together. Then, I set a dress, that I love, on top of the fabric (see below) and placed pins in the fabric around the dress to copy the shape.


Next, I sewed 4 inches across the top for the shoulders, not sewing all the way to the edge. Then I measured down about 6 inches (the dress I copied had wide arm holes) and started sewing from that point down to the bottom of the fabric following the line of pins. I got the idea for the simple sewing on the shoulders and sides from this baby hankie dress which explains the setup more precisely sorry forgot to take pictures of the setup). 

Finally, I turned the dress inside out and added a cute belt and some matching shoes. Tada! A dress I can actually wear (excuse the headless pictures, it was late and I have no desire to have my picture taken). I still have to hem the bottom, but I wanted to get the pictures up. Want to try your hand at sewing an outfit? Trust me this is the simplest outfit ever ever. You CAN do this. Happy sewing!

Chocolate Covered Peanut Butter Balls

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-the kitchen curtains

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One of my favorite guilty pleasures growing up included a tub of peanut butter, a jar of jelly, and a spoon.  Yes, I realize this is ridiculously unhealthy but how can you resist? Luckily, my peanut butter cravings have diminished enough for my husband to not be completely disgusted by me, however these tiny treats take me back to my love affair with peanut butter.

Ingredients:

1 lb. powdered sugar

1/2 c. butter

2 c. peanut butter (smooth or chunky)

1 package of dipping chocolate (almond bark brand works well)

Instructions:

Blend peanut butter and butter with mixer. Add powdered sugar.

If you use smooth peanut butter try adding corn flakes to the mix and taking out a little bit of powdered sugar. This gives you a more subtle crunch than you would get with crunchy peanut butter and it just happens to be my favorite way to eat peanut butter balls.

Shape dough into 1-1.5 inch balls and place on a cookie sheet.

Ok, this next step is IMPORTANT...once all the balls are rolled place the sheet in the fridge for at least 30 minutes. The peanut butter must be firm before coating with chocolate or they will fall apart.

Melt dipping chocolate in a double boiler. You can microwave if your chocolate allows but read the directions carefully. 

I do not own a double boiler so instead, I put a glass bowl on top of a pot of boiling water to melt the chocolate. This works well, but be sure the two are a good fit. You want to avoid letting out steam that will get into your chocolate and cause bubbles.

Next, drop a couple of peanut butter balls into the chocolate at a time, use two spoons to move the peanut butter balls around until coated. Carefully drop onto wax paper and let cool.

 

I know that seems like a lot of writing to explain this process but it's really very simple, waiting to eat the finished product is the hardest part. Enjoy!

Pecan Tarts

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-the kitchen curtains

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I made these tasty pecan tarts this weekend, recipe courtesy of momma Mary, for the Chamber Youth Leadership graduation reception at Milligan. These mini tarts are quick and easy to make, not to mention they taste phenomenal. Great for any shower or large get-together.

Ingredients:

Shell:

1/2 c. butter

3 oz. cream cheese

1 c. flour

Pecan Filling: 

2 tbsp. butter

3/4 c. brown sugar

2 tsp. vanilla

1 egg

1 c. chopped pecans

Instructions:

Starting with the shell, blend butter and cream cheese. Once blended, add flour and mix. Dough will be crumbly. 

Mix dough into 1.5 inch balls and place each in muffin slots on a mini muffin pan. 

Use a mini-tart shaper to press down in the middle of the dough, pushing the dough up along the sides of the pan. 

If you do not have a tart shaper, like me, use the end of another tool from your vast array of cooking utensils. I used the blunt end of a pizza cutter.

I also flattened out the edges of my dough, pressing them into the side of the pan so there would be more room for filling.

Now to the filling... 

Mix all filling ingredients except the pecans with a blender. 

Once ingredients are combined, pour in 1 c. of chopped pecans and mix with a spoon.

Now, fill your tart shells with the filling. Fill only to the top edge of the shell. 

Bake at 350 degrees for 20 minutes and voila! Mini pecan pies. 

A few tips: 

1.) You do not need to grease or spray your muffin pan prior to filling with dough. The butter in the dough keeps it from sticking.

2.) If you have trouble getting the pies out of the pan, use a thin piece of cardboard or a thick piece of paper to slide along the edges and it will pop right out. 

3.) Dust the end of your dough-pressing tool with flour to keep it from sticking.

4.) Although small, these are fairly rich so you really do not need to make them any bigger than mini-muffin size.

Happy baking!

My First Catering Gig

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-the kitchen curtains

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I love summer and I love Saturdays and today is both (at least summer break, even if the weather is still spring). I am currently sitting at my kitchen table, cookbooks haphazardly strewn about, coffee in hand, laptop playing Feist, and way too many baking supplies crowding the already crowded counter tops. 

I always seem to have great expectations for my summers. You would think a break from all the classes and studying that normally consume my days would free up some time, however, that does not seem to be the case so far. 

My list of things to do looks something like this:
1.) finish Avynlea's blanket before she arrives: Due date T-one month
2.) cut a sew 50 yards of fabric into table runners for Kelly's wedding
3.) finish at least 1 of the 3 wardrobe transformation projects originally intended for the blog 2 months ago
4.) read the book Ellyn sent me
5.) practice my violin so I continue to shame my instructor
6.) fix the curtains in my kitchen
7.) make curtains for the spare room instead of the sloppy draped fabric that's been there for 2 years now
8.) finish my picnic quilt

The list goes on, but I think that gives you a good idea. Back to the point of this post...my boss asked if I would be interested in catering this Chamber Youth Leadership graduation ceremony on Monday. Because I love to bake, and can't seem to turn down a challenge, I eagerly agreed. So, this weekend, my list will have to wait. 
Here's what I am making:

-red velvet cake cookies with powdered sugar coating

-shortbread cookies with cream cheese frosting, sprinkled with cocoa powder

-pecan tassies (mini pecan pies)

-chocolate covered peanut butter balls 
-homemade cheesecake layered brownies

-sparkling pineapple/orange punch
So far this morning I have made red velvet cookies and pecan tassies. Included are a few pictures. You can find the red velvet cookie recipes here. The shortbread is basically the same recipes as my Rummy Shortbread Cookies, minus the rum. I know, big disappointed sigh from my readers, but high school students and parents, I figured it's better to not chance anyone being offended.

I stole the pecan tassie and the peanut butter ball recipes from my mom-in-law. Thanks mom!

I am freezing the juices from my punch into two flower-shaped rings for the punch bowls and putting my home-grown mint leaves into the mix. I think it will turn out very nicely (will post a picture here once it is frozen so keep checking back).   I'll be sure to post the pecan tassie and peanut butter ball recipes shortly for you all when my oven isn't beeping at me. Have you ever catered an event for 75-100 individuals? Feel free to leave any tips you may have. Wish me luck!

Bruschetta Baguettes

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-the kitchen curtains

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We have officially entered my favorite time of year, that time of year when there are more than 2 veggies in the store that both look and taste fresh. Maybe it's just me but I'm pretty sure our meals taste 500 times better in the spring.
With summer just around the corner, Jack and I have started phasing out our heavier meals in exchange for lighter, more fresh versions of our favorites. Monday's meal was fantastic! I made broiled bruschetta baguettes. This one is a must for the Weinbender recipe box.

Ingredients:
1 baguette
1/2 large tomato
1/4 c. onion
1/4 c. cucumber
feta cheese
graded cheddar cheese
3 garlic cloves (minced)
lettuce or spinach leaves
2 tbsp olive oil
pepper
salt
oregano
basil


Instructions:

Slice the baguette lengthwise, so you separate the top from the bottom. Brush olive oil lightly over the tops of the bread. Mince garlic cloves and spread evenly over baguette.
Chop tomatoes, onions, and cucumbers. Place veggies on baguette. Lightly sprinkle with cheddar cheese. Sprinkle all seasonings according to your individual tastes.
Place baguette slices under broiler for about 10 minutes. Be sure to check every few minutes to make sure it doesn't burn. 


Chop a few slices of spinach or lettuce. Pull baguette out of oven when edges are browned. Sprinkle with lettuce and feta cheese.
I hope you enjoy it as much as we did. Happy broiling!

Flowers for Mom

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-the kitchen curtains

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Yesterday at the farm we had a Mother's Day workshop which is one of my absolute favorite workshops each year. Mother's day falls at the best time of the year for Linda's flowers. The flowers are incredibly fragrant and absolutely gorgeous.

Some of my all-time favorites that bloom around this time include: rununculus (the rose-like flower below), baptisia (the yellow stalk-like flower below), peonies, mock orange (my favorite), rhododendrons, spirea, smoke bush (I don't know its real name), and much more.

So, in honor of Mother's Day, (and because pictures of the farm are my mother's favorite posts) I decided to post some pictures of the beautiful flowers that all you mothers deserve to be given.

Happy Mother's Day!