Spinach pie

4 10-ounce packages frozen chopped spinach, thawed, drained
¼ cup olive oil
1 leek, white and pale-green parts only, thinly sliced
½ medium onion, chopped
5 medium scallions, white and pale-green parts only, sliced
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1 large egg
1 large egg yolk
10 ounces feta, crumbled (about 2 cups)
1 ounce store-bought finely grated Parmesan (about ¼ cup)
1/3 cup chopped basil
1/3 cup chopped dill
3 tablespoons chopped oregano
1 teaspoon finely grated lemon zest
3/4 cup (1½ sticks) salted butter, melted, divided
12 14x9-inch sheets frozen phyllo dough, thawed, room temperature
Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.
Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.
Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2" overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.
Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.

 

Green Goddess Turkey Burgers

This tasty turkey burger from F&W’s Justin Chapple gets its great flavor from anchovy, scallions and lots of fresh herbs. Slideshow: More Burger Recipes 

By Justin Chapple 

 

Updated on July 1, 2015

Total Time:

 

30 mins

Yield:

 

4 

Ingredients

• 1 1/2 pounds ground turkey

• 1/3 cup finely chopped basil

• 1/3 cup finely chopped scallions

• 1/3 cup finely chopped parsley

• 1 tablespoon minced anchovy

• 1/3 cup mayonnaise

• Kosher salt

• Pepper

• 4 hamburger buns, split and toasted

• Mayonnaise, sliced red onion and baby greens, for serving

Directions

1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, 1/2 teaspoon of pepper and the 1/3 cup of mayonnaise. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties. Transfer to a plate. Repeat to form the remaining patties.

2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 8 minutes. Transfer the burgers to the buns, top with mayonnaise, onion and greens and serve.

Turkey sweet potato and spinach or kale dish

 

• 2 Tbs olive oil
• ▢ 2 pounds lean ground turkey
• ▢ 1 small onion diced
• ▢ 3 cups sweet potatoes peeled and cut into chunks
• ▢ 3 cups Kale or Spinach
• ▢ 1/4 cup crumbled goat cheese or more to taste
• ▢ Salt and Pepper to taste.
• ▢ parsley optional for garnish

• Warm the olive oil in a skillet
• Add onions and saute until translucent, 5 minutes.
• Add the ground turkey, browning and breaking up until cooked through.
• Add the sweet potatoes, and cover. (you may need to add a little water) Cook until tender, 10-15 minutes.
• Add the Kale, and cook until wilted.
• Add the cheese.
• Garnish with parsley if desired
  
  
  this is yummy, thank your from table for a yummy recipe. https://www.artfrommytable.com/turkey-skillet-dinner/#wprm-recipe-container-6665

Zucchini Boats

3 large zucchini, halved

8 ounces cream cheese, softened

1 cup shredded gruyere

1 cup shredded mozzarella

2 jalapenos, finely chopped

1 garlic clove diced.

1 jalapeno  diced.

1/2 cup of bread crumbs

2 Sausages crumbled.  ( I used "The Flower Shop sausages by Shaller & Weber : excellent choice) 

Preheat oven to 400 degrees. Cut zucchini in half and scoop out the seeds.

Cook sausage, dice up, and let cool.

Add sausage mixture to the boats... sprinkle sausage to sit into the cheese mixture, then top with Cheese.

I lined them on parchment on my baking sheet for easy clean up from the cheese...

Bake 15-20 minutes, until cheese is bubbly.

Roasted sausage with spanish onions and grapes

This is an amazing recipe From the NY times...

https://cooking.nytimes.com/recipes/1020536-roasted-sausages-with-grapes-and-onions?utm_source=sharetools&utm_medium=email&utm_campaign=website

INGREDIENTS

• 1 large Spanish onion, thinly sliced
• 4 tablespoons extra-virgin olive oil
• ½ teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 4 cups seedless red grapes (1 1/4 pounds), destemmed
• 1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
• 1 pound any sausages, poked all over with a fork
• ½ cup parsley, coarsely chopped
• 2 tablespoons chopped chives
• 2 teaspoons rice vinegar or sherry vinegar, plus more to taste  (I used brown rice Vinegar) 

PREPARATION

1. Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.
2. After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.
3. Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.
4. Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.
5. Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Shrimp and Asparagus tart

Ingredients

• 2 pounds Shrimp
• 1 bunch Green Asparagus
• 1 whole Shallot
• 2 cloves Garlic, Finely Chopped
• ¼ teaspoons Bird Pepper (Jalapeno) Finely Chopped
• 2 Tablespoons Heavy Cream
• 2 Tablespoons Chopped Cilantro
• 2 teaspoons Lime Juice
• ¼ teaspoons Each Of Salt and Pepper
• 1 package Puff Pastry Sheets (14-17 Ounce Package)
• 1 Tablespoon Olive Oil, Divided

Preparation

Prepare shrimp by removing the shells and tiny black veins that run on the top and bottom of shrimp (not only are you removing the intestines of the shrimp, but this will also make the shrimp curl curl up once cooked). Set aside 9 shrimp per tart (if doing individual tarts) for the topping.
Prepare asparagus by trimming the ends and the stems to get rid of the fibrous exterior. Steam for about 5 minutes (depending on how crisp you like yours – we like ours quite crisp). Set aside.
Mince finely the garlic, shallots and pepper. Chop the remaining shrimp finely. This will make the base of the tart.
In a non stick skillet, over high heat pour 1/2 tablespoon of olive oil and heat until pan is hot. Add shallots, garlic and pepper and stir for a minute. Add chopped shrimp and saute until shrimp is cooked through. Then add the heavy cream and a pinch of salt. Stir through until heated and simmer for a minute. Remove from heat and cool for a few minutes. Taste and add more seasonings if needed.
On a baking tray lined with parchment paper, place puff pastry squares evenly apart. Cover sheets evenly with the shrimp mixture and bake for 20 minutes (until pastry is golden brown and slightly raised).
While tarts are baking, in a non skillet pan add remaining oil and over high heat sauté the remaining shrimp and the asparagus. Season with salt and pepper and once shrimp turn pink add lime juice and cilantro. Toss together and remove from heat.
Once tarts are finished baking, slide carefully onto plates and top with asparagus and shrimp mixture.
Serve immediately !
We served this with a green salad , perfect for a light dinner or lunch. Portobello mushrooms would be great in place of the asparagus or shrimp.

I increased the jalapeno and spiced up the shrimp.... added cherry tomatoes and parmesan cheese over tart.

Turkey stuffed acorn squash

Ingredients

• 2 medium acorn squash halved down the middle, seeds removed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 3 teaspoons olive oil
• olive oil for rubbing the acorn flesh
• 1 lb ground turkey
• 1 large leek white and light green parts, halved, washed thoroughly, and sliced
• 2 cups sliced baby bella mushrooms
• 2 cloves garlic finely chopped
• 4 cups baby spinach washed
• 1/4 cup beef broth
• 6 Tablespoons grated fresh Parmesan divided
• 1/4 cup panko breadcrumbs divided ( see below)
• 4 Tablespoons unsalted butter melted
• 1 egg
• 8 small 1/2" cubes of Gruyere.

Instructions

• Heat oven to 400 F. Cut a thin slice off round side of each squash half to create a stable base. Rub the flesh with olive oil then sprinkle with salt and pepper.
• Place squash flesh side down on a baking sheet lined with foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. 
• In a large skillet, over medium heat, cook the turkey breaking into pieces, until brown, 6 minutes; transfer to a bowl. To the same skillet, add the olive oil and leek; cook until leek is soft, 3 minutes. Add the mushrooms and continue to cook until they release their moisture and start to brown. Add garlic; cook, 1 minute. Add the spinach and toss; add broth. Cover and cook about 2 minutes; stir in turkey, and mix in one beaten egg, 2 TBS of melted butter,and sprinkle 1/4 c. Panko and 4 TBS of parmesan cheese and mix it up.
• Divide turkey filling among the squash.
• In a bowl, combine the panko crumbs and parmesan cheese. Sprinkle evenly over the squash bowls. Melt the butter and drizzle over the crumbs.  Stick 2-3 cubes of gruyere into the turkey mixture. Broil until panko topping is golden, about 2 minutes. 
• serve.

Poached Salmon

• 1/2 cup dry white wine
• 1/2 cup water
• 2 pounds salmon fillets, cut into 4 pieces
• 2 tablespoons butter, softened
• 2 Shallots
• 2 TBS fresh parsley
• 2 gloves of garlic crushed
• salt and pepper to taste

1. Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes.  ( I added sliced Shallots and garlic to the pan first.)
2. Slide salmon pieces into poaching liquid on top of shallots, and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper.
3. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

best burgers

1 lb ground beef
1 egg.
1 teaspoon mustard (regular or Dijon)
1 teaspoon Worcestershire sauce.
1 small onion, finely grated.
1 clove garlic, minced.
1/2  teaspoon salt.
1/2 teaspoon pepper.

Whisk egg in a bowl & add next 6 ingredients to ground beef.
Add any of the “stir-ins” that appeal to you.
Crumble in beef & using your hands or a fork, gently mix together.
Handle the meat as little as possible – the more you work it, the tougher it gets.
Gently shape (don’t firmly press) mixture into burgers about 3/4  inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during
Shape the patties: Gently press each chunk of ground beef against the counter into a disk roughly an inch thick. Press the middle to create a shallow "dimple" and pat the edges into a round — the patty should look like a frisbee and be slightly larger than your burger buns. Don't worry if there are some cracks in the edges; try not to mash the beef too much as you shape the patties.

Warm the pan: Set your pan over medium heat. Add a pat of butter or a teaspoon of oil, and let it warm with the pan.

Toast the buns: Press the buns into the warm butter or oil, and toast until the surface is golden. Repeat with any buns that didn't fit in the pan, adding more butter or oil as necessary. Transfer the toasted buns to a serving plate.

Increase the heat to medium-high: Increase the heat to medium-high, and keep a careful eye on the pan. When you see the first wisp of smoke, you're ready to cook the burgers.

Cook the burgers for 3 to 5 minutes: Transfer the burger patties to the hot pan, leaving a little space between each one. Work in batches if necessary. The burgers should sizzle on contact — if they don't, nudge the heat up a little. Sprinkle the tops generously with salt and pepper, and cook for 3 to 4 minutes.

Flip the burgers and cook another 3 to 5 minutes: Quickly slide a spatula under the burgers and flip to the other side. You should see a dark brown sear on the underside — if not, increase your heat next time. Sprinkle the other side generously with salt and pepper, and cook for another 3 to 5 minutes to your preferred doneness. If the burger falls apart when you flip, just press the edges together and carry on — your burger will still be great!

To make cheeseburgers: If making cheeseburgers, top the burgers with cheese as soon as you flip them. If the cheese isn't melting fast enough, cover the pan with a lid or other dome to encourage the cheese to melt.



Finish the burgers: When the burgers have finished cooking, transfer them to the toasted buns and finish with your favorite burger toppings.
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Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
Tuck into a warm crusty bun& add your favourite toppings.
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Other flavors you can add:1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing or
1 tablespoon chopped sun-dried tomato
1 tablespoon sour cream or 1 tablespoon yoghurt or
1 tablespoon grated fresh lemon rind
or 1 tablespoon lime rind
1 tablespoon grated gingerroot
1 tablespoon ketchup  1 tablespoon barbecue sauce
1 teaspoon lemon pepper
1 teaspoon curry powder
1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
1 tablespoon fresh herb
2 teaspoons cajun seasoning
1 teaspoon sesame oil
1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
1 fresh jalapenos or 1 pickled jalapeno pepper, chopped

Ginger Cashew Chicken

• 1 cup salted, roasted cashews, divided
• 5 tablespoons unsalted butter, divided
• 5 teaspoons sambal oelek, divided
• Kosher salt
• 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
• 1 large onion, chopped
• Freshly ground black pepper
• 2 tablespoons finely grated peeled ginger
• 1 tablespoon all-purpose flour
• 2 cups (or more) milk
• 2 teaspoons white wine vinegar
• Cooked rice (for serving)

• Real Talk: The spicy double-roasted cashews are incredibly addictive. Seriously, you should triple the recipe just for snacking purposes. And if you don’t feel like making rice, pick up a couple to-go containers from a neighborhood restaurant.
• Coarsely chop ½ cup cashews. Melt 1 Tbsp. butter in a large pot over medium heat. Cook chopped cashews and 1 tsp. sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl, season with salt, and set aside.
• Melt 2 Tbsp. butter in same pot over medium-high heat. Cook half of chicken, stirring occasionally, until just beginning to brown, about 3 minutes. Using a slotted spoon, transfer chicken to a small bowl. Repeat with remaining chicken and 2 Tbsp. butter.
• Cook onion in same pot, stirring occasionally, until translucent and just tender, 5–8 minutes; season with salt and pepper. Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Return chicken and any accumulated juices to pot. Stir in flour to coat and cook until warmed through, about 1 minute. Add milk and remaining ½ cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes. Season with salt and pepper, then stir in vinegar. Serve with rice and top with reserved cashews.
• Do Ahead: Curry can be made 1 day ahead; cover and chill.

Christmas Turkey Legs Findlay Style

Findlay Tradition Savory Turkey legs

• 2 cups dry crusty bread cubes
• 1 large stalk celery, minced
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 small yellow onion, diced
• 1/4 teaspoon minced garlic
• 1/2 teaspoon ground sage

• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1/4 cup hot chicken broth
• 2 turkey legs
• 1 1/2 tablespoons butter
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   Bacon or pancetta in the pan helps too!  ;-)My father always added Popcorn to the stuffing as well.  (Just saying)