Turkey Burgers with Avocado and Havarti, Cider Roasted Acorn Squash with Spiced Brown Sugar Butter and Grilled Romaine Hearts with Toaststed Macadamia Nuts and Cranberries with Cool Ranch Dressing.
Shopping List
1 lb. ground turkey
Garlic
Yellow Onion
Curry Powder
Eggs
Ketchup
Whole Milk
Grated Romano (or Parmesan) Cheese
Whole Poultry Seasoning (recipe follows)
Havarti cheese slices
2 Avocados
2 Acorn Squash
Apple Cider (recipe included for making your own)
Butter
Brown Sugar
Pumpkin Pie Spice
Romaine Hearts
Macadamia Nuts
Dried Cranberries
Sour Cream
Buttermilk
Italian Parsley
Chives
Lime Juice
White Wine Vinegar
Olive Oil
Shallot
How I did it…
1. Roast Acorn Squash
2. Make Ranch Dressing
3. Make Brown Sugar Butter
4. Toast Macadamia nuts
5. Make Turkey Burgers
6. Grill Romaine
Tools needed
1 – 13x9x2 glass baking dish
1 – 8x8 baking dish
Whisk
2 – Grill pans (if you only have one, grill the romaine hearts first)
Measuring spoons
Chef’s knife
Acorn Squash
2 Acorn Squash, halved and seeded
½ C. Apple Cider
3 TBSP. water
Spiced Brown Sugar Butter
1 stick of unsalted butter at room temperature
½ C. dark brown sugar
2 TBSP. Pumpkin Pie Spice
Mix to combine in a small bowl. Set aside.
Preheat the oven to 400. Cut the top (where the stem is) off of each squash. Then cut the squash in half and, with a large spoon, take out the seeds. In each baking dish, add ½ C. of cider and 3 TBSP. of water. Put the four squash halves in the dishes (three in the 13x9x2 and one in the 8x8), cut side down. Then, put both dishes in the preheated oven and set your timer for 25 minutes. (This cook time may vary due to the size and ripeness of the squash you get. If the squash isn’t done after 25 minutes, bake another 10 more). If you don’t have cider, use apple juice mixed with 2 TBSP. pumpkin pie spice.
Once the squash is done roasting (this will be the last dish to finish), place each squash half on a dinner plate, cut in half and slather each quarter with the Brown Sugar Butter.
While the squash is roasting, make the dressing and toast the macadamia nuts.
Ranch Dressing
½ C. Sour Cream
¾ C. Buttermilk
1 ½ TBSP. Chives
1 TBSP. Italian Parsley
1 Clove garlic, minced
2 TBSP. Lime Juice
2 tsp. White Wine Vinegar
Pinch of salt
Pinch of pepper
In a medium bowl, add sour cream and buttermilk. Whisk to combine. Add chives, parsley, minced garlic, lime juice, white wine vinegar, salt and pepper. Whisk to combine. Pour into a container that can be tightly sealed, and refrigerate to serve.
Toasted Macadamia Nuts
1/3 C. Macadamia nuts
1/4 C. dried cranberries (or cherries, blueberries, diced apricots…get creative!)
Put nuts into a dry, non-stick pan over medium heat. Cook about five minutes, stirring frequently until golden. You’ll know they’re done because the nuts will become very fragrant. Remove from heat and place the toasted nuts in a bowl with the dried cranberries and set aside.
Turkey Burgers
1 lb. ground turkey
2 TBSP. ketchup
3 TBSP. whole milk
¼ C. grated Romano cheese
3 TBSP. whole poultry seasoning (recipe follows)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
1 egg
1/3 C. bread crumbs
2 cloves garlic, minced
¼ yellow onion, shredded
4 slices Havarti cheese
2 Avocadoes, peeled and cut into slices. Here's how! http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/
Heat a grill pan over medium heat. Drizzle with olive oil.
While the pan is heading up, put ketchup, milk, Romano cheese, poultry seasoning, salt, pepper, curry powder, egg, bread crumbs, garlic and onion into a bowl and whisk to combine. Add the ground turkey and mix to combine with your hands. Form into four burgers.
Put the burgers on the grill and cook about three minutes. To check for doneness, gently lift up one of the burgers and if the grill marks are there, flip over. Cook for about three minutes on the other side and then flip again. Put 2 – 3 avocado slices on top of each burger and then top with a slice of Havarti. Tent with some aluminum foil for about two minutes. This will help the cheese melt and “seal” in the avocado slices.
Once the cheese has melted, remove from the grill pan and place each burger on a dinner plate.
Grilled Romaine Hearts
1 Romaine Heart
Olive Oil
Salt
Pepper
Once you have tented the burgers, heat another grill pan over medium-high heat drizzled with olive oil. (if you only have one grill pan, you can cook the burgers in a non-stick skillet, and save the grill pan for the romaine. If you don’t have a grill pan, just serve the romaine cut into bite size pieces). Cut the romaine heart in half and place the cut side down on the hot grill pan. Cook for about one minute. When you remove the romaine, it should have beautiful grill marks on it. Immediately sprinkle with salt and pepper.
Cut each romaine in half (width wise) and place on dinner plates. Drizzle with the ranch dressing and sprinkle with the toasted macadamia nuts and dried cranberries.
This meal turned out super yummy! I served it with a wine I found at Trader Joe's called Happiness. It was super yummy and only $6! Also at Trader Joe's I found a box of four creme brulees...in chocolate cups. Just take them out as you're sitting down and they'll be ready for you as a quick, easy, scrumtous dessert! Enjoy!!
1 lb. ground turkey
Garlic
Yellow Onion
Curry Powder
Eggs
Ketchup
Whole Milk
Grated Romano (or Parmesan) Cheese
Whole Poultry Seasoning (recipe follows)
Havarti cheese slices
2 Avocados
2 Acorn Squash
Apple Cider (recipe included for making your own)
Butter
Brown Sugar
Pumpkin Pie Spice
Romaine Hearts
Macadamia Nuts
Dried Cranberries
Sour Cream
Buttermilk
Italian Parsley
Chives
Lime Juice
White Wine Vinegar
Olive Oil
Shallot
How I did it…
1. Roast Acorn Squash
2. Make Ranch Dressing
3. Make Brown Sugar Butter
4. Toast Macadamia nuts
5. Make Turkey Burgers
6. Grill Romaine
Tools needed
1 – 13x9x2 glass baking dish
1 – 8x8 baking dish
Whisk
2 – Grill pans (if you only have one, grill the romaine hearts first)
Measuring spoons
Chef’s knife
Acorn Squash
2 Acorn Squash, halved and seeded
½ C. Apple Cider
3 TBSP. water
Spiced Brown Sugar Butter
1 stick of unsalted butter at room temperature
½ C. dark brown sugar
2 TBSP. Pumpkin Pie Spice
Mix to combine in a small bowl. Set aside.
Preheat the oven to 400. Cut the top (where the stem is) off of each squash. Then cut the squash in half and, with a large spoon, take out the seeds. In each baking dish, add ½ C. of cider and 3 TBSP. of water. Put the four squash halves in the dishes (three in the 13x9x2 and one in the 8x8), cut side down. Then, put both dishes in the preheated oven and set your timer for 25 minutes. (This cook time may vary due to the size and ripeness of the squash you get. If the squash isn’t done after 25 minutes, bake another 10 more). If you don’t have cider, use apple juice mixed with 2 TBSP. pumpkin pie spice.
Once the squash is done roasting (this will be the last dish to finish), place each squash half on a dinner plate, cut in half and slather each quarter with the Brown Sugar Butter.
While the squash is roasting, make the dressing and toast the macadamia nuts.
Ranch Dressing
½ C. Sour Cream
¾ C. Buttermilk
1 ½ TBSP. Chives
1 TBSP. Italian Parsley
1 Clove garlic, minced
2 TBSP. Lime Juice
2 tsp. White Wine Vinegar
Pinch of salt
Pinch of pepper
In a medium bowl, add sour cream and buttermilk. Whisk to combine. Add chives, parsley, minced garlic, lime juice, white wine vinegar, salt and pepper. Whisk to combine. Pour into a container that can be tightly sealed, and refrigerate to serve.
Toasted Macadamia Nuts
1/3 C. Macadamia nuts
1/4 C. dried cranberries (or cherries, blueberries, diced apricots…get creative!)
Put nuts into a dry, non-stick pan over medium heat. Cook about five minutes, stirring frequently until golden. You’ll know they’re done because the nuts will become very fragrant. Remove from heat and place the toasted nuts in a bowl with the dried cranberries and set aside.
Turkey Burgers
1 lb. ground turkey
2 TBSP. ketchup
3 TBSP. whole milk
¼ C. grated Romano cheese
3 TBSP. whole poultry seasoning (recipe follows)
¼ tsp. salt
¼ tsp. pepper
¼ tsp. curry powder
1 egg
1/3 C. bread crumbs
2 cloves garlic, minced
¼ yellow onion, shredded
4 slices Havarti cheese
2 Avocadoes, peeled and cut into slices. Here's how! http://simplyrecipes.com/recipes/how_to_cut_and_peel_an_avocado/
Heat a grill pan over medium heat. Drizzle with olive oil.
While the pan is heading up, put ketchup, milk, Romano cheese, poultry seasoning, salt, pepper, curry powder, egg, bread crumbs, garlic and onion into a bowl and whisk to combine. Add the ground turkey and mix to combine with your hands. Form into four burgers.
Put the burgers on the grill and cook about three minutes. To check for doneness, gently lift up one of the burgers and if the grill marks are there, flip over. Cook for about three minutes on the other side and then flip again. Put 2 – 3 avocado slices on top of each burger and then top with a slice of Havarti. Tent with some aluminum foil for about two minutes. This will help the cheese melt and “seal” in the avocado slices.
Once the cheese has melted, remove from the grill pan and place each burger on a dinner plate.
Grilled Romaine Hearts
1 Romaine Heart
Olive Oil
Salt
Pepper
Once you have tented the burgers, heat another grill pan over medium-high heat drizzled with olive oil. (if you only have one grill pan, you can cook the burgers in a non-stick skillet, and save the grill pan for the romaine. If you don’t have a grill pan, just serve the romaine cut into bite size pieces). Cut the romaine heart in half and place the cut side down on the hot grill pan. Cook for about one minute. When you remove the romaine, it should have beautiful grill marks on it. Immediately sprinkle with salt and pepper.
Cut each romaine in half (width wise) and place on dinner plates. Drizzle with the ranch dressing and sprinkle with the toasted macadamia nuts and dried cranberries.
This meal turned out super yummy! I served it with a wine I found at Trader Joe's called Happiness. It was super yummy and only $6! Also at Trader Joe's I found a box of four creme brulees...in chocolate cups. Just take them out as you're sitting down and they'll be ready for you as a quick, easy, scrumtous dessert! Enjoy!!
