Day 2: Turkey Burgers, Roasted Broccoli, Roasted Smashed Potatoes

Today I made turkey burgers. They were tasty! I really liked them. The potatoes were not worth the time. I would have rather had red potato oven fries. And they would have been so much easier.

Turkey Burgers

Ingredients

1	turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semifirm, about 30 minutes
1/2	teaspoon table salt
1/2	teaspoon ground black pepper
2	teaspoons Worcestershire sauce
2	teaspoons Dijon mustard
1	tablespoon vegetable oil or canola oil

Instructions

Mix together. I pan-fried them. They would be awesome grilled. I used ground turkey and added a scoop of ricotta cheese (that's would the directions suggested). Definitely a keeper.


Roasted Smashed Potatoes

This recipe is designed to work with potatoes 1½ to 2 inches in diameter; do not use potatoes any larger. It is important to thoroughly cook the potatoes so that they will smash easily. Remove the potatoes from the baking sheet as soon as they are done browning—they will toughen if left too long. A potato masher can also be used to “smash” the potatoes.

Ingredients

2	pounds small Red Bliss potatoes (about 18), scrubbed (see note)
6	tablespoons extra-virgin olive oil
1	teaspoon chopped fresh thyme leaves
	Kosher salt and ground black pepper

Instructions

1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees. Arrange potatoes on rimmed baking sheet, pour ¾ cup water into baking sheet, and wrap tightly with aluminum foil. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25 to 30 minutes. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.

2. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick. Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Check them the last time earlier. They got a little burned. Like I said, I wasn't super impressed.

Roasted broccoli is super easy. Cut, drizzle with olive oil, season with kosher salt and pepper. Roast in a 425 degree oven for about 15 minutes. You will never eat broccoli any other way. Ever.

Homemade Refried Beans and Spanish Rice

Sorry that the pictures aren't great. I've been using my phone-my camera is dead.

We had enchiladas, Spanish rice, and homemade refried beans for dinner this week. It was so good! The enchiladas are pretty typical so I am not going to include the recipe. Plus I am kind of over these enchiladas right now, so I want to try something new next time.

I've never really "made" beans. We love refried black beans so when I saw this recipe I decided to try it. I got the recipe off my friends blog. You can get it here. I accidentally put a little too much garlic (didn't think that was possible) and I would suggest adding a little salt. Other than that, they were delish!

I use the Betty Crocker Spanish rice recipe. So far it has turned out everytime I have made it.

Spanish Rice
2 TBSP vegetable oil
1 cup uncooked regular long-grain rice
1 medium onion, chopped (1/2 cup)
2 1/2 cups water
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 small green pepper, chopped (1/2 cup)
1 can (8 ounces) tomato sauce

Heat oil in 10 inch skillet over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is tender (it usually takes like 8 minutes for me). Stir in remaining ingredients. Heat to boiling, reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Super tasty!



When I make these things together again, I would only use one onion for both recipes. I used a medium onion for each, but it was a little too much for me.