Naming food must not be my strong point. Grilled Lemony Caesar Turkey Patties accurately describes this tasty dinner that is a constant crowd-pleaser at my house. It was originally inspired by Chicken Caesar Kabob from Taste and Tell but a few modifications had to be made to accommodate my family, cooking style and personal taste. When I first made this dish I did make it as a kabob, but found it much easier to just cook and serve as individual patties.
Grilled Lemony Caesar Turkey Patties
- 2 lbs Lean Ground Turkey
- 3/4 C Italian Seasoned Breadcrumbs
- 1/2 C Parmesan Cheese
- 1/2 C Caesar Salad Dressing
- Zest of 1 lemon
- Juice of 1 lemon
- Salad (spinach, romaine, whatever your family eats)
- Salad dressing (more of the caesar you used in the patties works, but we love Ken’s Honey Mustard!)
- Avocado Slices
Mix all of your patty ingredients in a large bowl until incorporated. Form small patties (about 1/3 C of mixture) and place in a pan. Once all patties are formed stick in freezer until firm. This helps hold the patties together on the grill. Once slightly frozen (but not frozen solid) grill until cooked through and serve over a bed of salad, tomatoes and avocado.
I usually freeze 1/2 and cook up 1/2 of this recipe and then I have 2 meals out of this. 2 of my kids eat the patties without the salad and 1 eats the salad with it. The fresh lemon and zest really give the patties a fresh light flavor.
My husband is currently training to run the St George marathon. We nearing the finish line of training (only about 4 more weeks) and each week he seems to get hungrier and hungrier with all of the calories he’s burning running! So he asked if I could make some whole wheat bread. In my searches I came across Tracey’s Culinary Adventures: Whole Wheat Oatmeal Buttermilk Bread.
I loved that it had a combo of white and whole wheat flour as well as oatmeal. It was easy to put together and turned out to be a wonderful bread. Here is my take on the recipe!
Oatmeal Whole Wheat Buttermilk Bread
1 1/2 cups rolled oats
1 cup boiling water
1/4 cup room temperature water
2 tablespoons + 1 teaspoon honey
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature (or 1 TBSP lemon juice + milk to = 1 1/2 C)
1/2 cup extra virgin olive oil
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt
Place 1 C water in a heat glass bowl and microwave 2 minutes or until boiling. Then add 1 1/2 C oats. Stir together and let soak for 5 minutes stirring occasionally. Meanwhile make “buttermilk” by pouring 1 TBSP lemon juice + milk to equal 1 1/2 C and let sit for 2 minutes or until milk begins to curdle. Add everything into mixer with paddle attachment and knead for 10 minutes. Dough should be smooth and not sticky.
Put into a well oiled bowl and let rise in a warm place (a warm oven works well) for 30 to 45 minutes.
Once doubled in size punch down and split in half and form loaves.
Place each loaf in a prepared loaf pan. Let rise for 20 to 30 minutes.
Preheat oven to 375. Mix 1 TBSP warm water with 1 TBSP honey. Brush tops of loaves and sprinkle with oats. Bake at 375 for 50 minutes. YUM!!
Did you know that Aug 6th was National Root beer Float day? Well you’re too late to celebrate on that day, but really any day can warrant a root beer float! My kids love them and I love slushies and decided to combine the two.
- Root beer
- Vanilla Ice Cream
- Ice cream maker
- Cups, spoons, straws
It’s pretty simple, pour your already chilled root beer into your already frozen ice cream maker and let it go. I could have let mine go longer, but my kids were very impatient and wanted their root beer floats!
Put some ice cream in the bottom of the cup and then pour some slushy on to and top with another scoop.
I love the shushy with ice cream, yum!