🙂

This has become our go-to dinner when we have time to hang out and cook together.  It’s awesome, and you should try it.

The kale chips always cook the fastest.  There’s just not much to bake there.

The speedy kale chips

For directions and reviews on the kale chips, check out Allrecipes.  They’re better than you might think.

Next, we got some sweet potato and regular potato chips going.  We just did the same thing the recipe says to do with the kale.  Cut it up, put some olive oil and salt on it, and bake it.

Them 'taters

Lastly, we pumped out some pretty awesome turkey burgers.  We (well, Tyler.  Lisa supervises while I do the menial work) cut up some onion and cilantro, hand-mixed it with a pound of extra-lean ground turkey, and put it on our fantastic grill pan that my mom gave us.

Yes, astute observer. That is, in fact, Italian parsley rather than cilantro. This was one of our first attempts. Cilantro is better.

And to show the delightful grill marks from the pan Mom gave us:

Delightful grill marks. Thanks, Mom.

Also, those mushrooms on the side were what we used as a topping/drizzle for the turkey burgers.  We cut up the mushrooms and let them soak for around thirty minutes in a mixture of balsamic vinegar, olive oil, basil, oregano, and garlic.

 

For the balsamic mixture,

1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon basil
1 teaspoon oregano
1 tablespoon minced garlic.

 

For the turkey burgers themselves,

1 lb extra-lean ground turkey
1/4 cup chopped cilantro
1/4 cup chopped white onion (we used 1/2 cup in the pictures above.  Too much.)

 

For further cooking adventures that are fairly related to this,

1.  Neghar Fonooni’s Turkey Kabob Recipe:

– She’s a pretty smart chick in the Strength and Conditioning field.  She has a sweet blog with worthwhile workouts, good recipes, and inspiring musings about life.

 
2.  The inspiration for the balsamic mixture:

–  We’ve made this portobello mushroom before.  Well, pretty much.  We made a couple minor changes by eliminating the cheese and halving the olive oil.  It’s surprisingly good!

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