CALIFORNIA-STYLE TURKEY PATTIES WITH CORN AND TOMATO RELISH
Progresso® chicken broth provides a simple addition to these broiled turkey patties served with corn and tomato relish - a delicious dinner that's ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- In medium bowl, mix all relish ingredients; set aside.
- In large bowl, mix remaining ingredients. Shape mixture into 6 patties, each about 1/2 inch thick.
- Set oven control to broil. Spray broiler pan rack with cooking spray. Place patties on rack in broiler pan. Broil with tops 4 inches from heat about 12 minutes, turning once, until no longer pink in center. Serve patties with relish.
Nutrition Facts : Calories 190, Carbohydrate 16 g, Cholesterol 75 mg, Fiber 2 g, Protein 29 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g
LEFTOVER TURKEY TAQUITOS WITH HEIRLOOM TOMATO RELISH
Provided by Matthew Grunwald
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat.
- Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick.
- In batches, gently fry the taquitos for 2 minutes. Drain on paper towels.
- For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently.
- Serve two taquitos to a plate, with relish spooned over the top.
CALIFORNIA TURKEY BURGER
We top a turkey burger with our favorite superfoods to make a delicious weeknight dinner. Avocado takes mayonnaise to the next level, and a smear of kale-and-almond pesto amps up the antioxidants.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a grill pan over medium-high heat.
- Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
- Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
- Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
- Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.
MEXICAN MEAT PATTIES WITH FRESH CORN SALSA
Inspired by Mexican pacholas, these extra-thin beef and pork patties are spiced with cilantro, chili powder, and garlic. Topped off with a simple raw corn and tomato salsa, they are a crowd-pleasing and low-maintenance summer dinner.
Provided by Anna Stockwell
Categories Ground Beef Pork Cilantro Chili Corn Tomato Onion Avocado Chile Lime Juice Dinner Kid-Friendly Quick & Easy Summer Small Plates
Yield 4 servings
Number Of Ingredients 13
Steps:
- Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
- Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
- Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
- Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
- Top patties with corn salsa.
- Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.
TURKEY PATTIES
Economical ground turkey takes well to a variety of flavors. Blended with different seasonings and quickly pan fried, it is an entree you can get to the table in minutes. Serve on hamburger buns with lettuce and sliced tomatoes.
Provided by Michele Quigley
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a large bowl, blend turkey with bread crumbs, egg, green onion, garlic, ginger and soy sauce. Shape into 4 patties.
- Heat oil in a wide skillet over medium heat. Cook burgers for 5 minutes on each side, or until cooked through. Garnish with chopped parsley.
Nutrition Facts : Calories 251 calories, Carbohydrate 6.2 g, Cholesterol 136.1 mg, Fat 14.4 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 3.6 g, Sodium 626.2 mg, Sugar 0.8 g
FRESH CORN AND TOMATO FETTUCCINE
This recipe combines delicious whole wheat pasta with the best of fresh garden produce. It's tossed with heart-healthy olive oil, and a little feta cheese gives it bite. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking., Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender., Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley.
Nutrition Facts : Calories 527 calories, Fat 17g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 1051mg sodium, Carbohydrate 75g carbohydrate (7g sugars, Fiber 9g fiber), Protein 21g protein.
CORN AND TOMATO RELISH
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.
Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g
ROASTED CORN AND TOMATO RELISH
I made a similar recipe from a Cooking Light magazine several years ago. Over time it has evolved into my own. It is really nice for a summertime barbecue or just an anytime side dish.
Provided by Melanie B.
Categories Corn
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Soak cleaned corn in a bowl of water for approximately 30 minutes.
- Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
- Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 0.6, Sodium 357, Carbohydrate 31.9, Fiber 4.1, Sugar 2.8, Protein 4.6
TURKEY BURGERS WITH TOMATO CORN SALSA
Sometimes turkey can be a bit dry because of its low-fat content. In this recipe, the sauteed onion and red pepper in the burger and the salsa on top of the burger make up for any dryness in the turkey. This low-fat recipe is really delicious and satisfying.
Provided by Juenessa
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make the salsa:
- Toss the tomatoes with the salt and drain in a colander for 15 minutes.
- Combine the tomatoes, corn, lime juice, garlic, cilantro, and olive oil in a large bowl.
- Season with salt and pepper and toss well.
- To make the burgers:
- Preheat the oven to 400 degrees F.
- Heat 1 tablespoon of the oil in a small skillet over medium heat.
- Add the onion and red pepper and cook, until softened, about 5 minutes.
- Cool to room temperature.
- Combine the onion, pepper, Creole spice mix, salt, and turkey in a large bowl.
- Season with pepper.
- Mix well and form into 4 large patties.
- Heat the remaining tablespoon of oil in a large ovenproof skillet over medium heat. Place the burgers in the skillet and cook until well browned, about 5 minutes per side.
- Transfer to the oven and cook until firm to the touch, about 6 minutes.
- Serve topped with the salsa.
Nutrition Facts : Calories 287.6, Fat 18.8, SaturatedFat 3.8, Cholesterol 89.7, Sodium 769, Carbohydrate 8.7, Fiber 1.7, Sugar 3.2, Protein 21.3
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