Categories
recipe turkey

1019 – Mediterranean Turkey Burgers & Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 sweet potatoes, washed and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees.
2. Toss sweet potatoes with salt, cumin, garlic powder, and pepper on a baking sheet. Bake at 425 degrees for 20 to 25 minutes or until tender and lightly browned.

Mediterranean Turkey Burgers

Burgers:

2 tablespoons olive oil, divided
2 cups spinach, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/4 cup sliced green onions
2 garlic cloves, minced
1 pound ground turkey
1 (4-ounce) container crumbled feta cheese 2 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper

Tzatziki:

1 cup plain Greek yogurt
1 English cucumber, seeded, grated and drained 2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add garlic, bell pepper, and onion and saute for a couple of minutes. Add spinach and cook until just wilted. Remove from heat.
3. In a medium mixing bowl, combine sauteed vegetables, turkey, feta, egg whites, salt and pepper. Form into patties.
4. Heat remaining oil in the large skillet over medium-high heat. Place patties and cook for a couple minutes until browned on both sides. Remove from skillet and place on a baking sheet lined with aluminum foil.
Bake at 350 degrees for 15 to 20 minutes
5. To make tzatziki, combine all ingredients in a bowl and serve atop turkey burgers.

Yield: 4-6 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson Extension
carol@clemson.edu

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 1

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 2

Categories
fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

Categories
dessert fruit recipe salad summer

860 – Summer Cookout: Basil Burgers, Cucumber Tomato Couscous Salad, Berry Lemon Trifle

Basil Burgers

1 1/4 pound lean ground beef
1/2 cup freshly chopped basil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/8 teaspoon cayenne pepper

1. Combine all ingredients in a large bowl. Divide mixture into 5 equal portions, shaping each into a 1/2-inch-thick patty.
2. Heat a large nonstick grill skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan, and cook for 4 minutes on each side or until done.

Yield: 5 servings

Cucumber Tomato Couscous Salad

1 pint cherry or grape tomatoes, halved
1 English cucumber, diced
1 lemon, juiced
1 teaspoon kosher salt
1 cup uncooked couscous
1 1/4 cups water
2 wide strips lemon zest
1/4 cup extra-virgin olive oil, divided
1/4 cup chopped mint leaves, stems saved
3 green onions (white and green), chopped

1. Toss the tomatoes, cucumbers, and lemon juice in a bowl with 1 teaspoon of the salt. Set aside.
2. Bring the water, lemon zest, 1 tablespoon of the oil, and mint stems to a boil over high heat.
Stir in couscous, cover with a lid, and remove from heat.
Set aside for 5 minutes.
Remove the zest and herb stems and fluff with a fork.
3. Add couscous to the tomato mixture. Stir in mint and scallions. Drizzle the remaining oil over the salad, toss and serve.

Yield: 8 servings

Berry Lemon Trifle

1 (14-ounce) can sweetened condensed milk
1 (6-ounce) container lemon yogurt
1 lemon, juice and zest
1 (8-ounce) container reduced-fat whipped topping, thawed and divided
1 pint strawberries
1 pint blueberries
1/2 pint rasberries
8 ounces prepared angel food cake

1. In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 1 1/2 cups whipped topping.
2. In a trifle bowl or individual bowls, spoon a layer of the lemon mixture. Add a layer of cake pieces and then a layer of berries. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of berries.
3. Spread remaining whipped topping. Cover and refrigerate until ready to serve.

Yield: 8 to 10 servings

Clemson Cooperative Extension
Marie Hegler
Area Food Safety & Nutrition Agent
facebook/FNHClemson
carol@clemson.edu

Peggy Denny Show 15-039, PT1 – Couscous

Peggy Denny Show 15-039, PT2 – Burgers and Dessert