Turkey Suiza Tacos

I really love tacos. I love suiza enchiladas too. The other day a saw a chef season ground beef with salsa for tacos. I immediately thought about trying green salsa to season ground turkey. And how should I top them? With classic suiza ingredients of course. Well let me tell you this turned out to be AMAZING!!! My dear sister was here the first time I made them and was less than enthusiastic about a turkey taco, but she loved them. The secret to these tacos is definitely the saucy turkey filling. The addition of cumin and green salsa makes the turkey delicious all on it's own but adding the cool and spicy garnishes really puts these tacos over the top. I love the combination. Melty cheese, seasoned turkey, pickled onions, spicy jalapenos, creamy sour cream, cool avocado and cilantro. It is so dang good together. But I am here to tell you build them your way. If you don't like spicy forget the jalapenos. Hate onions skip them. I tried these tacos many ways with different combos of toppings and the saucy turkey is always the tasty part. 

It's Taco Tuesday! How about giving them a try?

Turkey Suiza Tacos
Serves 4

Ingredients

Drizzle of olive oil (I used a jalapeno flavored one)
1 lb. 93% lean ground turkey
1 tsp. ground cumin
1/2 tsp. kosher salt, or to taste 
1/4 tsp. black pepper, or to taste
Dash of red pepper flakes
1 cup green salsa, taco sauce or salsa verde
8 small flour tortillas
1 to 2 cups queso, Monterrey or mozzarella cheese, shredded
Pickled Red Onions << Click here for recipe
6 Tbsp. sour cream 
2 Avocados, peeled and sliced
Cilantro, to garnish
1 jalapeno, sliced
1 lime, cut into wedges

Directions

Preheat broiler. Put onions to pickle. Place a skillet over medium high heat, drizzle with olive oil. Add turkey and season with cumin, salt and pepper. Brown, breaking up any large pieces of turkey until there is no more liquid in the pan. Add green salsa and continue to cook stirring to combine. Cook until most of the liquid is absorbed by the turkey. Keep on low until ready to assemble tacos.

Place cheese on each tortilla. Place on a sheet pan under the broiler just until cheese begins to melt (about 2 to 3 minutes) and remove. Place some turkey over the top of the cheese. Top with pickled red onions, sour cream, avocado slices, cilantro and sliced jalapenos. Serve with wedges of lime.

These are the key ingredients that make the turkey so saucy good!

A melty cheese! 

The broiler melts the cheese and warms the tortilla all at once.

Linking to:
God's Growing Garden: Tuesdays with a Twist
Dizzy, Busy & Hungry: Wine'd Down Wednesday
The lazy Gastronome: What's for Dinner?
The Tumbleweed Contessa: What'd You Do This Weekend?

Stuffed Zucchini Soup

I was inspired to make this pot of soup after seeing a lot of different stuffed zucchini recipes and videos. I have to admit they all sounded delicious, but I must have been feeling lazy because I had no desire to go to all that fuss. All I could think was the flavors would make a great soup. Boy was I right! Using the same ingredients of Italian sausage, zucchini, tomato and Parmesan as the baked dish you can make a deliciously easy soup. There is no pre-cooking the zucchini. No using a spoon to hollow it out. No stuffing and no waiting for it to bake. The soup is a chop and drop recipe. Place your chopping board near the pot and just chop, then add to the pot. So easy but so flavorful. All the flavor is in the turkey Italian sausage, pasta sauce and Parmesan. I love the body the pasta sauce gives this soup. It is just the perfect consistency not too thick and not too thin. I will definitely be making this one over and over again. I am just sad that zucchini season is nearing it's end. Time is running out. So hurry! Go make a pot of this soup right now before it's too late. You will be glad you did.

Stuffed Zucchini Soup
Serves 8

Ingredients

1 Tbsp. olive oil
1 lb. ground turkey Italian sausage
1 yellow onion, chopped
1 garlic clove, minced
3 zucchini, quartered and chopped
14.5 oz. can stewed tomatoes with celery
24 oz. jar traditional pasta sauce
4 cups unsalted chicken stock
1/4 tsp. black pepper
Dash of red pepper flakes
Handful of parsley, chopped
Shredded Parmesan cheese

Directions

Place a soup pot over medium high heat; add olive oil and sausage. Cook crumbling up the sausage until browned. Add onions and garlic cook into onion begins to get translucent. Add zucchini, tomatoes, pasta sauce, stock and season with peppers. Bring to a boil and reduce to a simmer. Cook covered for 20 to 25 minutes until zucchini are tender. Stir in parsley and serve garnished with Parmesan and more parsley.

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Dizzy Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Spatulas On Parade: Wonderful Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Friday - Soup
Love Bake Good Cakes: Freedom Fridays with All My Bloggy Friends
Tornadough Alli: Throwback Thursday Link Party
Reasons To Skip The Housework: STH Link Party

Piri Piri Turkey Burger

I have been experimenting with different Piri Piri Condiments. Recently I made Piri Piri Turkey Burgers. I used my new condiments, Pineapple Pico de Gallo, lemon zest and Piri Piri Seasoning. Do you think I left anything out? I tried to pack as much flavor in there as possible. I used Piri Piri Mayo inside the burger with the zest of one lemon. Then I seasoned the outside with the Piri Piri Seasoning. They were moist and well seasoned. I loved the rusty red color the seasoning gave them. They were also wonderfully smoky. I tried the Piri Piri Mayo and Pineapple Pico first. It was delicious but the winning condiment was the Piri Piri Ketchup. It was AMAZING! By far my favorite condiment I tried on the burgers. It complimented the Pineapple Pico de Gallo and for some reason it highlights the red pepper flavor in the Piri Piri Sauce. Delicious! It has that sweet and spicy thing going for it. I can't wait to try it out on the family. I think making sliders so everyone can try each version might be a good idea. I will be sure to share that experiment with you too.

Piri Piri Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lemon

1 Tbsp. Piri Piri Mayo

Piri Piri Seasoning, to taste

Olive oil

Piri Piri Ketchup

Pineapple Pico de Gallo

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 3 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty. Season both side with Piri Piri Seasoning.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Place hamburger buns on the top rack of the grill to toast (optional). Serve on hamburger buns with Piri Piri Ketchup and Pineapple Pico de Gallo.

Shown above with Piri Piri Mayo

Linking to:

The Diary of a Real Housewife: Friday Favorites

Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends

Ms. en Place: See Ya in the Gumbo

Tumbleweed Contessa: What'd You Do This Weekend?

Anyonita Nibbles: #tastytuesdays

Back to the Basics: Tuesdays with a Twist

Dizzy, Busy & Hungry: Wine'd Down Wednesday

Creative K Kids: The Ultimate Party on Google+

Carole's Chatter: Food on Friday - Pineapple

Thai Turkey Spaghetti Squash

I mentioned in the past that I have been experimenting with turning my Pork Noodle Salad recipe into a spaghetti squash dish. Well I have made it several times and I think I have settle on the final recipe. My struggles have been with the dressing and seasoning of the squash strands. I wanted them to have flavor but not be swimming in the dressing. I tried to use less dressing but then the squash was bland. The trick is to make the squash first, dress it with the dressing and set aside while everything else is prepared. That way the flavor has time to absorb into the squash. Then when serving try to drain as much of the dressing out as possible. It is delicious! I have made it with both turkey and pork, both are great. The meat has a spicy lightly sweet sauce. I love the combination of the hoisin and garlic chili paste in the sauce. This dish has all the flavor and texture of the original dish. In this case the spaghetti squash is a great substitute for rice noodles. I love all the fresh Thai garnishes too. You just can't beat the cilantro and onions with the savory, spicy, sweet, and tart flavors.

Thai Turkey Spaghetti Squash

Yield: 4 servings

Ingredients

1 spaghetti squash

1/4 cup rice vinegar

1 Tbsp. sugar

3 Tbsp. lime juice

2 Tbsp. water

1 Tbsp. fish sauce

1/2 cup red onion, sliced

1/2 cup thinly sliced green onions

1/3 cup chopped fresh cilantro

1 Tbsp. hoisin sauce

1 tsp. rice vinegar

1 tsp. fresh ginger, minced

1/2 tsp. garlic, minced

1 tsp. fish sauce

2 tsp. garlic chili paste

1 Tbsp. canola oil

1 lb. lean ground turkey (or pork)

1/4 tsp. salt

1/8 tsp. black pepper

1/4 cup peanuts, chopped

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl prepare the dressing, combine the 1/4 cup vinegar and next 4 ingredients (through fish sauce) pour over squash strands toss well. Top with some of the red onion, green onions and cilantro, toss again and set aside.

Combine hoisin and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown turkey seasoning evenly with salt and black pepper. Add hoisin mixture; continue to cook until well combined. Using a slotted spoon, divide squash into four bowls (or return to the squash shells) and top with turkey mixture. Garnish each bowl with more of the red onion, green onions, cilantro, and peanuts.

Linking to:
Carole's Chatter: Food on Friday - Coriander, chervil & chives
Ms. enPlace: See Ya in the Gumbo

Low Sodium Italian Sausage Soup

Here is another experiment in eliminating sodium from a tried and true soup recipe. I borrowed the spice mix from my Low Sodium Italian Sausage recipe and used it to make turkey Italian sausage. It works perfectly and reduced the sodium in this favorite Italian Sausage Soup. I also used unsalted chicken stock and no salt tomatoes. But I kept the Parmesan for a garnish. It was really really good! Maybe a little spicier than the original, but I liked it. Definitely a soup that adapts well to a low sodium diet.

Low Sodium Italian Sausage Soup

Makes 6 servings

Ingredients

1 tsp. olive oil

19.2 oz. 93% lean ground turkey

1 cloves garlic, minced

1-1/2 Tbsp. fennel seeds, crushed

3/4 tsp. black pepper

3/4 tsp. red pepper flakes

1/2 tsp. paprika
4 cups unsalted chicken broth
2 (14.5-oz) cans no salt added diced tomatoes with basil, garlic, and oregano
1 cup uncooked small shell pasta
4 cups bagged baby spinach leaves
4 Tbsp. grated Parmesan cheese
4 Tbsp. chopped fresh basil

Directions

Heat a large saucepan over medium heat. Add olive oil, turkey, garlic and seasonings to pan, and cook about 5 minutes or until browned, stirring to crumble.

Add broth, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil. 

Linking to:
Ms. enPlace: See Ya in the Gumbo
Yesterfood: Treasure Box Tuesday

Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
My Pinterventures: Souper Bowl 2015 Party

Thai Turkey Burgers

I am sure there is not one little thing about this burger that is authentic Thai. This burger is borrowing Thai flavors. My Thai experiences are very limited. I have had Spring Rolls, Pork Noodle Salad and Chicken Basil Cashew. All delicious. What I like about them is how each dish is full of fresh ingredients. This burger recipe is definitely a mash up. Dear sister had the idea. She mentioned that the Thai Style Peanut Dipping Sauce we use for spring rolls would be delicious on my Cilantro Lime Turkey Burgers. She is so right. This burger is AMAZING! I love the spicy peanut sauce with the cool and fresh toppings. It amazes me how the same burger blend can taste so different by just changing the toppings. Dear sister decided to have hers as a wrap with no bun. She really enjoyed it too. She said she would eat anything that had the peanut sauce on it. I am so glad sister made this suggestion. I am ready to make these burgers again this week. So Good!

Thai Turkey Burgers

Makes 4 servings

Ingredients

20 oz. ground turkey (93% lean)

Zest of 1 lime

1 Tbsp. light mayonnaise

1 Tbsp. cilantro, finely chopped

White pepper and red pepper flakes, to taste

Olive oil
Thai Style Peanut Dipping Sauce [Click here for the recipe]
4 Lettuce leaves
Cucumber, sliced
Carrot, shredded

1 Avocado, peeled and sliced

4 Hamburger Buns

Directions

Preheat grill to medium-high heat. Combine first 5 ingredients gently. Shape mixture into 4 patties, making the patties thinner in the middle then the edge. Coat hands in a little olive oil and rub on the outside of each patty.

Grill, covered with grill lid, 6 to 7 minutes. Flip burger and grill covered for another 6 minutes. Remove from grill cover with foil and let rest while preparing the toppings. Slice all the vegetables and dress with lime juice. To serve spread peanut sauce on both sides of the hamburger bun. Place burger on the bottom bun and top with cucumber, lettuce, carrots and sliced avocado. Finish with bun top.

Dear sister's wrap

Linking to:
Ms. enPlace: See Ya in the Gumbo

Yesterfood: Treasure Box Tuesday
Creative K Kids: Tasty Tuesdays
Anyonita Nibbles: Tasty Tuesday
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Carole's Chatter: Food on Friday - Thai Food

Low Sodium Italian Sausage

UGH! This post almost did not happen tonight. You may want to skip down a bit I am about to rant a little. I started preparing this sausage recipe and when I went to get the fennel seeds I realized I only had a teaspoon. Woops! I should have taken inventory I guess. So I rushed out looking "comfortable" to a store where no one would recognize me, running one yellow light as I go. But they did not have any fennel on the shelf. Back to the car. Oh no! I need gas. Stop at the gas station choosing the slowest pump there. Back in the car, run yellow light number two. Driving to second store thinking to myself calm down, this is no big deal. Wait another yellow light. Stop it Denise! Calm down. Oh! A nice parking spot right up front at Wal-mart things are looking up. Look two bottles of fennel seed left get them all just in case. Okay... Well that was interesting? But it is done now, your almost home. Last yellow light really? Yes really! So if you were counting that is 4 yellow lights, 2 stores, 1 gas station, 1 great parking spot and all the fennel I could find. DONE!

The first time I made this sausage it was to stuff mini peppers. I wanted to develop a no salt added sausage so I could make the Grilled Italian Sausage Stuffed Peppers for my family. I used all turkey the first time and it was delicious. This time I decided to use both lean turkey and pork. I used most of it right away in a soup (click here for recipe) but stored some as links in the freezer. It really turned out delicious. The pork adds just the right amount of fat. The meatballs I made browned well and there was little fat left behind. Dear sister asked if there was Parmesan, egg or bread crumb in them. But nope just a few simple spices and a little water to help incorporate them. I think it also helps make the sausage moist too. I will definitely keep making this recipe. It would be great for lasagna or sandwiches with peppers and onions. There is tons of low sodium potential in this recipe.

Low Sodium Italian Sausage

Ingredients

1 lb. lean ground pork
19.2 oz. 93% lean ground turkey
2 cloves garlic, minced
3 Tbsp. fennel seeds
1-1/2 tsp. black pepper
1-1/2 tsp. red pepper flakes
1 tsp. paprika

Directions

Crumble pork and turkey alternating as you go into a large mixing bowl. Sprinkle with minced garlic and gently combine. Poke holes into surface of pork and turkey mixture. Place fennel in a mortar and pestle and crush. Add remaining spices crushing again to combine. Add cold water to seasoning mixture to create a slurry. Pour half into the holes in meat mixture and gently combine. Poke holes into surface of pork and turkey mixture again. Repeat process with the remaining slurry and gently combine. Form into 4 oz. links, patties for burgers, meatballs or store in bulk for future use. Freezes well.

 

Use old style sandwich bags to wrap individual links 

and store in a zipper top bag in the freezer. It will stop the links 

from freezing together and you can take out just what you need.

Use a tablespoon measure to help form 

meatballs for soup or pasta sauces.

Linking to:
Dizzy Busy & Hungry: Wine'd Down Wednesday
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Friday: Sausages

Verde Turkey Burgers Guest Post

Today is an exciting day! I have my first Guest Post over at The Crafty Side of Sarcasm!  What an honor! When Leslie asked, I wasn't sure how to go about it but I knew it was a blog experience I wanted to try.

I wrote about a wonderful Verde Turkey Burger. This burger has all the Verde or green toppings you could be looking for; roasted chilies and guacamole. As a bonus it is low in sodium, no salt was added so it is good for you too. Don't wrinkle your nose! You can add salt if you want, but I promise the addition of lime and its bright, citrus flavor works wonders as a salt substitute.

Click HERE to see the entire post! 

Green not your color? 

Try one of these other Turkey Burgers.

Turkey Burgers

Buffalo Turkey Burgers

Cilantro Lime Turkey Burgers

Bruschetta Turkey Burgers

Linking to:
Ms. enPlace: See Ya in the Gumbo

Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Bloggers Brags Pinterest Party
Buns In My Oven: What's Cookin' Wednesday