Not Greek Turkey Zucchini Burgers

Ever the quest for a tasty burger continues. Not having a turkey burger since way back in November with Turkey Cheeseburger with Apple Relish which good but not great, a totally different tactic was taken today, a Spicy Turkey and Zucchini Burger.

Modifications Made:

Red onion was added to accent the greek flavoring of cilantro, mint, and tzatziki-ish dressing.. Cayenne pepper was omitted mostly because it is not a staple seasoning but it would have been good in the burger. Not wanting the patty fall apart during cooking, the egg was omitted.

Scaled for Likability: Good

The instructions made small burgers or even sliders. Not being a fan of sliders as that is just bread filling and not meaty goodness, small burgers were the choice burger of size. A one pound package of turkey was divided into five small burgers. As you can see, five patties were too small. This recipe would have been better for quarter pound burgers or even third pound burgers. The meat held together wonderfully and remained moist. Zucchini reminded me of my childhood, seen but not heard. Bits of green could be seen but not tasted. For a nutritional addition, the boost was nice but it did not add any flavoring.

Next time this burger is made, the patties will be made long and slender like a hot dog so the patty could be placed inside of a toasty pita pocket. Plain jane white boring hamburger buns did not add to the texture or flavors of the burger. Also, instead of lettuce leaves, shredded lettuce will be used alongside cold packed dill pickles instead of hamburger pickle slices.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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