Monday, August 6, 2012

Teryaki Turkey Burgers

I made these awhile back. Just remembering about it. Oops. But I do remember they where good and real simple to make. I was having a craving for them to, think I will just have to make again :) I found this recipe from the Taste Of Home website. 

My husband grilling them for me. 
  • 1 egg
  • 1/2 cup dry bread crumbs
  • 3 green onions, chopped
  • 4 tablespoons teriyaki sauce, divided
  • 1/4 teaspoon onion powder
  • 1 pound ground turkey
  • 1 can (8 ounces) sliced pineapple, drained
  • 4 hamburger buns, split and toasted, I used the Hawaiian buns
  • In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties.
  • Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes.
  • Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.

Jamaican Chicken Curry - Food Around The World

This was made for the Food Around The World blog. This month is Jamaican food. Every week we make a new dish from the country chosen for the month. I found this recipe at

This curry was awesome. My husband had 2 helpings. Even took the rest for lunch today. It has a kick to it. The carrots add a little sweetness to the dish. This I will defiantly make again, just use a little less hot sauce :). 

*I added a little shrimp to the dish since I had a little left over, just through it in at the end.  

Little goes a long way. 
Cooking away.

2 T oil
1/2 onion, chopped
3 garlic cloves, minced
1 T crystallized ginger, finely chopped
3 T Jamaican curry powder, I found it at Walmart
3 cups chicken broth
1 lbs chicken breast, cut into this strips
1/2 lime, whole if not juicy
3 carrots. peeled and cubed
3 potatoes, peeled and cubed
1 cup coconut milk
scotch bonnet pepper sauce, to taste, I used like 5 drops (made it spicy)

Cut chicken into the strips and squeeze the lime juice over, then set aside. Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and curry powder and mix together quickly. Pour in chicken broth and add the potatoes and carrots. Cook over medium heat until soft. Add chicken strips and cook until chicken is cooked through. Lower heat and add coconut milk. Simmer over low until thickened a bit. *if potting shrimp in this is where you add the shrimp. Add scotch bonnet pepper sauce a tiny bit at a time. Serve over rice.