Tag Archives: spicy

Taco Turkey Burgers with Spicy Avocado Spread


When one has avocados, one must use avocados. I think that’s written down somewhere important. So, being a law-abiding human being, I realized that’s what dinner was going to have to be. I was in a I-Feel-Like-Cooking-But-I-Feel-Like-Cooking-Something-Kinda-Easy mood. Tacos are great with avocado, but they were too simple. I wanted to put in some effort. So I decided, instead of tacos, I’ll make turkey burgers using the taco seasoning with spicy avocado spread! Which, funnily enough, were easier than tacos.

My dad, who shakes his head smirking over anything that isn’t completely within the ordinary (and who lately has been so fond of making very whippy mashed potatoes that feel more like glue), said I can’t just make a normal dinner. I said, smacking my head stupidly, that I’d forgotten to make the “gluey” whipped potatoes, but I don’t think he got it.

Fourthbroomstick

Taco Turkey Burger with Spicy Avocado Spread

 

Taco Turkey Burger

1 lb Ground Turkey

1 packet Taco Seasoning

 

Combine ground turkey and taco seasoning until the seasoning is evenly distributed throughout the taco. Shape the ground meat into patties and fry over medium heat for about 4 minutes on each side or until cooked through. Drain fat.

 

Spicy Avocado Spread (all ingredient to taste)

2 Avocados

1/2 red onion, minced

3 cloves garlic, minced

2 teaspoons lime juice

1 teaspoon red pepper flakes

1 teaspoon chili powder

 

Mix all ingredients until evenly combined and spread over turkey burgers between toasted bread, lettuce, and tomato.

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Chili Cheese Bread



Kim here with another savory recipe! This recipe is from my Savory Cooking Cookbook by Mary Cech, that I absolutely love. Like I’ve said before, I want to bake, but I don’t necessarily want something sweet. Well, this bread did not disappoint. It’s very moist, tender, cheesy, and, although I used whole wheat flour, it really did feel more like white flour, which is what I told my Dad I used when he asked. Whenever I bake with whole wheat, my dad, before eating whatever it is, will ask, “Is this white flour or no?” I’ll lie and say it’s white flour, then he’ll eat it and say it’s great.

This is great for brunches, breakfasts, or a side-dish at dinner. Or sliced for a great lunch or a snack anytime. Peckish at midnight? Slice yourself some chili cheese bread for a midnight snack. If you’re a hobbit, have a little, or a lot, at elevenses. If you’re a trucker, why not pack some on the go to eat during those long stretches of nothingness (in Ohio)? Going on a picnic? This literally screams picnic food! If you just ate another meal, have some bread anyway. And for elves, it’s a great alternative to lembas bread. (Why? Don’t know, but I challenge you to try it, elves!) It’s literally always a good time to eat this.  It’s so tasty, it’s hard not to eat the whole thing. The only time I would not bake this bread is during Thanksgiving, simply because I’d rather eat the sweet potatoes, and I would resent you for putting me in such a dilemma.

A/N: I think when I made this I used 2 cups shredded cheese, when it only calls for one. I remember telling everyone that is has the same amount of cheese as it has flour. Um… oops? Add as much cheese as you want, I’m sure it’ll come out great no matter what!

Here’s the recipe

2 cups whole wheat flour

2 teaspoons sugar

1 tablespoon baking powder

1 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese

1 cup milk

1/3 cup vegetable oil

1 egg

one 4 oz can peeled green chiles, drained

3 tablespoons finely chopped jalapenos

1/2 cup finely chopped red bell pepper

 

Preheat the oven to 375 degrees Fahrenheit, and butter an 8X3 inch loaf pan. Mix flour, sugar, baking powder, pepper, salt, and cheese together until well combined. In a separate bowl, whisk the milk, oil, egg, green chiles, jalepenos, and red pepper in another bowl. Pour the wet ingredients over the dry ingredients. Pour the moist batter in the prepared loaf pan and place in oven for about 45 minutes, or until the top is golden brown and springs back when gently pressed.

Technically, you’re supposed to let it cool – but who does this?