Family Meals.

When it comes to family dinners and having time to prepare meals on our busy schedule I opt for an easy Italian dish like this. Super easy to make and so inexpensive. I normally don't add spinach to this dish but I've been trying to get on the band wagon of eating healthy. I hope you guys enjoy this dish.

 

Ingredients

Baby spinach
Whole wheat penne pasta (any brand of your choice)
Johnsonville mild Italian sausage
Classico pesto sauce
Buitoni Parmesan cheese

1. First take your sausage links create any size meatballs and set aside.
2. Cook pasta according to package directions.
3. While pasta is cooking, cook your sausage and set aside.
4. Once pasta is cooked drain and set a side.
5. Take your pesto and pour entire sauce in a pot and cook with spinach.
6. Once spinach has wilted place pasta and sausage with sauce and spinach.
7. Stir all ingredients and cook for 10-15 minutes and serve.

Good eats.

Of course our blog isn't just about love or style but good eats. When we get a chance to make family meals. I try to find recipes that's easy, tasty and inexpensive specially since we're on a tight budget. I've told Justin before that once we move out and he starts working at the hospital that eating healthy would be our goal and change to our new life. Now here's a round up of foods we had this week.

Chicken Noodle Soup- made by my nephew's grandma

Penne pasta with pesto sauce

Pita hamburger with avocado mayo and sweet potatoes

Light chicken pot pie

Snapshots of food.

Iced caramel mocchiato, hamburger on a pita bread, banana nut bread & chicken and dumpling soup

Through out the week I manage to snap photos using my iphone of foods I eat, bake or see. I love food, I mean who doesn't. This is a new segment on the blog of foods I find amazing until I manage to have my dream kitchen to post my own recipes and baking skills for you all to see. I hope you enjoy more photos of amazing delicious foods.

I have a love for coffee like I do clothes. I can never get enough of it and I tried Smiling Moose's iced caramel mocchiato for the first time and I must say it was better then Starbucks. The one night that we couldn't figure out what to do for dinner I whipped up hamburgers cooked them on a panini maker that you can use to cook anything on with that hamburger it included my avocado mayo dressing, spinach, pepper jack cheese on a pita bread. I attempted my first take in baking banana nut bread and it came out fantastic. I think next time I make it I will have to use wheat flour. Last Monday, we were welcomed to at least 10 inches of snow and what better way then to have soup night. I convinced Justin's mom to make her delicious soup and she makes the best I've ever tasted. Well that's it for last weeks snapshots of food until next week, enjoy!!

Avocado Eggs Benedict

I love breakfast but trying to break free from your usual breakfast foods such as eggs, bacon and toast. You kind of grow tired of it. I've been searching for amazing breakfast recipes one that I can incorporate into our weekend breakfast menu. Now I have my days were I hate and love avocados but here lately we've been putting avocados in every thing from pita sandwiches to avocado may dressing. Justin loves avocado he could it everyday if we had stocked in the fridge. I may try this recipe out this weekend and surprise me with it. Anyone love or hate avocados?

Smooth and creamy mashed avocado on toasted English muffins, topped with a slice of salty, crispy bacon and a poached egg.

Ingredients

◦2 English muffins

◦4 slices bacon

◦1 avocado

◦Salt

◦Pepper

◦4 eggs

Instructions

1.Heat a sauce pan with 2 inches of water to a simmer.

2.Split the English muffins in half and toast until browned.

3.Cook the bacon to a crisp and set aside.

4.Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

5.Add a pinch of salt and mash with a fork.

6.Spread the avocado over the toasted English muffin halves and top with the bacon.

7.Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with the second egg (I poach two at a time).

8.Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon.

9.Cook the remaining two eggs and serve seasoned with salt and pepper.

Notes

Yields: 4 Servings

Source: Confections of a Foodie Bride
Estimated time: 20 minutes

Tonight's Dinner

source- Pearls Handcuffs Happyhour

I have been trying my best to eat healthier for the New Year as part of my goal and for that I've been searching Pinterest and the web for amazing dishes worth trying. The minute I found this baby I had to try it out but tweaked just a bit. Hope you guys try it out. It was really delicious.

Creamy Chicken Avocado Salad

Ingredients

6 chicken strip breast, cooked & shredded

1 can black beans, drained & rinsed 

1 can corn 

1 cup green onions, chopped

1cup tomatoes, diced

1/4 cup cilantro

Salt and Pepper, to taste

2-4 avocados, sliced in half & pitted

1. Cook chicken strip breast on a grill pan with slight spray of cooking spray. While chicken is cooking chop up green onions, tomatoes and cilantro. Put aside and rinse corn and black beans and put aside. When chicken is cooked shred and put aside.

Avocado Mayo dressing

Half avocado

5 tbsp. of mayo

1 tbsp. of white vinegar

Half a lime

salt and pepper

1. Scoop out the avocado and place in the blender and blend with all ingredients.

2. Combine chicken, avocado mayo and all ingredients together and stir serve on an avocado...

S'Meaches

source- The Glitter Guide

What a wonderful recipe video.
You will have to see for yourself.

Macarons.

I have yet to try these colorful and I'm sure tasty macarons. Browsing through Wedding Chicks site I came across these and had to pin it to one of my boards. I would love to make these for the tot's party next year since her party will be oh so colorful. Have any of you tasted these or made them? Below is a recipe for pumpin macarons.

How To Make Pumpkin Cream

Yields 1 pint, enough for 40 small Macarons
3 egg whites
Pinch cream of tartar
1 cup granulated sugar
¼ teaspoon fine sea salt
2 ½ sticks cold unsalted butter, cut into 1-inch cubes
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves



Method:

Put the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
Bring the sugar and ¼ cup water to a boil in a small saucepan over medium- high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook until the mixture reaches 238F (soft ball stage).

While the syrup is cooking, whisk the egg whites at medium speed until they form soft peaks, about 2 minutes. Once the syrup reaches 238F, in a steady stream gradually pour the syrup down the side of bowl, resting the edge of the pan on the edge of the mixer so that the syrup does not hit the whisk attachment and splatter. This process should take about 15 seconds. Whisk the meringue until stiff peaks form and the bowl cools down, about 8 minutes.

Now, add the salt and butter and whisk on high speed until the meringue emulsifies and becomes completely smooth and fluffy, about 8 minutes. Add the pumpkin puree, cinnamon, ginger, nutmeg, and cloves while the mixer is still running and whisk until the butter cream returns to a smooth and fluffy state. It can be kept covered and refrigerated for up to 3 days.

Halloween Treats

-Candy Corn Whoopie Pies-

-Monster Pudding Cups-

-Caramel Apples-

-Fruity Mummy Cookies-

Halloween is just right around the corner and boy am I ready for some tasty treats. I found these amazing recipes surfing pinterest (love that site) trying to figure out what I should bring to my company Halloween party. I've summed up three recipes so far and I know I will be one busy mama cooking up a storm preparing for this amazing holiday.

Sources- one, two, three & four

Cauldron Curry

source- Martha Stewart

My company is planning a Halloween Costume Contest and we are to bring some sort of Halloween dish. I'm thinking of trying out this recipe and possibly find a cauldron of some sort to put it in. The recipe calls for so many things and I may change it a tad bit. I'm not a big fan of curry but all the ingredients it calls for sounds delish. I already have my costume figured out I just hope it comes in on time. I can't wait to post photos. What are you guys dressing up as?

Ingredients
FOR THE CURRY PASTE
1 tablespoon whole coriander seeds, toasted
2 teaspoons whole cumin seeds, toasted
1 teaspoon whole black peppercorns, toasted
1 teaspoon coarse salt
3 serrano chiles, sliced
1/2 cup fresh cilantro
2 stalks fresh lemongrass, trimmed and chopped (1/2 cup)
8 garlic cloves, minced (1/4 cup)
2 scallions, chopped (1/4 cup)
2 tablespoons chopped peeled fresh ginger
2 tablespoons fresh lime juice
1 tablespoon finely grated lime zest (from 2 limes)

FOR THE STEW
2 ounces spinach (1 cup)
1 can (14 ounces) unsweetened regular coconut milk
1 can (14 ounces) unsweetened light coconut milk
1 medium zucchini, quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
12 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil
Serrano chiles, thinly sliced, for garnish

Squeamish Squash with Rice
Lime wedges, for serving
Directions
Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)
Make the stew: Puree 5 tablespoons curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.
Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add zucchini, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until zucchini is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles. Serve with rice and lime wedges.
Nutrition

Cook's Note

The curry paste can be made in advance, minimizing last-minute fuss, and the stew cooks quickly. Using a combination of regular coconut milk and light coconut milk reduces the calories.

Tasty Tuesday

source- Baking and Losing

To kick off the month of October and welcoming in Fall. This month I will be posting delicious foods, crafts, and inspiration for fall. Let the scent of crisp fall leaves and the smell of pumpkin linger the air. I ready for hot chocolates, layering garments, comfortable boots and yummy treats this coming months. Enjoy this recipe and try it at home.

WHAT YOU NEED

1/4 cup canned pumpkin (not pie filling)

1/4 cup heavy cream

3/4 cup water

1 tsp pure vanilla extract and 2 packs of sweetener of choice ( sticking with only those that have zero carb impact)

1/2 tsp pumpkin pie spice

1/2 cup ice

MAKE IT

Blend all ingredients thoroughly in your blender - you will need a blender that can crush ice

Tasty Tuesday

Source- Dashing Dish

I stumbled upon a Food Blog that you all must check out, Katie of Dashing Dish documents, creates and shares all of her life recipes. She is such an inspiration when it comes to living a healthier life and creating amazing dishes that will sure help our tempting needs. Now this recipe in particular caught my attention, I don't normally cook Mexican dishes since in my opinion takes such a long time to make. This recipe after reviewing it five times finally convinced me to someday make it and I love that she includes calories per serving and Weight Watchers Points, now isn't that amazing. If your needing a new blog to read specially one that blogs about food and exercise do check her site out. You won't be disappointed.


South Western Taco Lasagna

Ingredients

1 pound ground turkey, or lean ground beef
1 large onion, chopped fine
2 tablespoons taco seasoning
One (16-ounce) can black beans (or black refried beans)
1 cup salsa, (I like black bean/corn salsa for this recipe)
One (16-ounce) container small curd cottage cheese (or part-skim ricotta)
1 1/2 cups shredded reduced-fat 4-cheese Mexican blend cheese
6 lower carb/whole wheat tortillas cut into “lasagna noodle” sized strips, (or 6 pre-cooked lasagna noodles)
*Optional topping: light sour cream

Method

1.Preheat oven to 450 degrees. Spray 13×9x2 inch baking pan with cooking spray.
2.Spray a large frying pan with cooking spray, and turn the heat up to medium high. Add the ground turkey and chopped onion to the pan, and cook until the meat is no longer pink. Stir the taco seasoning, beans, and salsa into the meat mixture and set aside.
3.In a medium sized bowl combine the cottage cheese, and 1 cup of the shredded cheese and set aside.
4.In the baking dish, place a single layer of 3 of the tortillas “cut into strips” (or 3 lasagna noodles) in a row to cover the bottom of the dish. Spoon half of the meat mixture on top of the tortillas, followed by half of cheese mixture. Repeat layers, and finish with remaining 1/2 cup of shredded cheese.
5.Cover with foil and bake for 40 minutes, removing the foil for the last 10 minutes to brown the cheese
 
Servings: 12
Calories Per Serving: 265
Weight Watchers Points Plus Value: 5 Per Serving

Tasty Tuesday

source- Food Network

This was last nights dinner and boy was it good. We didn't have any leftover mashed potatoes so I made some from scratch. I wish the recipe would have added the health nutrition but they didn't so I'm pretty sure this isn't healthy considering the potatoes and biscuit. I had two and that was filling enough. So if you've never had Shepherd's pie I recommend this recipe for sure.

Mini Shepherd's Pie

Ingredients

Cooking spray

1 can biscuits (12) (recommended: Grands)

2 tablespoons olive oil

1 pound ground beef

1/2 onion, minced

1 1/2 teaspoons salt

1 tablespoon cracked black pepper

1 tablespoon minced garlic

2 tablespoons all-purpose flour

1/2 cup beef stock

1 cup frozen mixed vegetables

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped fresh rosemary leaves

1 1/2 cups leftover mashed potatoes

1 tablespoon granulated garlic powder

2 tablespoons granulated onion powder

2 cups shredded Cheddar


Directions


Preheat oven to 425 degrees F.


Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside.
Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.

Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.

 Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife.

Tasty Tuesday

source- recipe bridge

When it comes to cooking beef I'm never a big fan and I'm not much of a red meat eater. When the family bores of eating chicken I have to come up with recipes that that I would enjoy. Now I've made this recipe three times already and I never grow tired of making it nor does anyone else of eating it. It's also good and low in calories. A couple months back I was determined to cook healthier meals and exercise but being that my schedule is rather hectic at the moment it's even hard to try. But I do need to get back on tract and maybe just maybe I can document my fitness journal here on the blog. That's just a possibility nothing written in ink. But I hope you enjoy this and do hope you guys try it.

Healthy Beef Tacos

Ingredients

• 1 t olive oil
• 1 red bell pepper, cut into
• ¹/₂ 1/2-inch chunks
• 1 green bell pepper, cut into 1/2-inch chunks
• 4 scallions, white and green parts separated and thinly sliced
• 3 clv garlic, thinly sliced
• ¹/₄ cup bulgur
• 8 oz ground sirloin
• ¹/₂ t chipotle chili powder
• ¹/₂ t ground cumin
• 1 15-ounce can low-sodium crushed tomatoes
• ¹/₄ t salt
• 8 6-inch corn tortillas
• 4 oz crumbled feta
• 2 cup shredded romaine

Directions

In a large nonstick skillet, heat oil on medium. Add peppers, scallion whites, and garlic and cook, stirring frequently, for about 7 minutes or until peppers are crisp and tender. Stir in bulgur. Add sirloin, chili powder, and cumin and cook, stirring until beef is no longer pink, for about 3 minutes. Mix in tomatoes and salt and bring to a boil. Reduce heat to a simmer, cover, and cook for about 10 minutes or until bulgur is tender.

Using tongs, hold each tortilla over a burner for about 15 seconds or until lightly toasted. (You can also wrap stacked tortillas in a paper towel and microwave them; wrap them in foil and heat them in a 350°F oven for about 5 minutes; or toast them in a dry skillet.) Spoon 1/2 cup filling down the center of each tortilla. Top with feta, romaine, and scallion greens.

This meal gives you two of your daily veggie servings.

Serves: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Nutrition Score per serving:

(2 tacos): 399 calories, 15 g fat (34% of calories), 7 g saturated fat, 44 g carbs, 22 g protein, 9 g fiber, 224 mg calcium, 4 mg iron, 672 mg sodium

Tasty Tuesday

source- my recipes

Ingredients

• 2 cups evaporated fat-free milk
• 1 cup fat-free milk
• 2/3 cup calorie-free sweetener
• 1/2 cup egg substitute
• 1/4 teaspoon almond extract
• 1 cup chopped fresh or frozen peaches (about 2 medium peaches)

Preparation

• Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches.
• Pour mixture into freezer container of a 2-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand at least 1 hour before serving.
• Tip: If you don't have almond extract, use 1/2 teaspoon vanilla extract.

Tasty Tuesday

source- food.sify

For some reason I thought today was Wednesday that I created my craft post for today instead of my everyday Tuesday food craves. Last year Justin and I went to Las Vegas, there was this place that served nothing but crepes, my favorite was the banana with chocolate and boy was it delicious. I've attempted to make this delicious goodie but it always manage to fail maybe this weekend I will have to try out this recipe and let you guys know how it was. So enjoy!!!

Ingredients: 
2/3 cup - flour
1/3 cup - sugar
1 - egg
1 - egg white
1/4 cup - vegetable oil
1/4 cup - skim milk
1 tsp - unsweetened chocolate powder

Method

1. Mix all dry ingredients together in a mixing bowl.
2. Add all liquid ingredients and stir until batter is smooth and creamy.
3. Let batter rest in the refrigerator until the air is settled, about 2 hours.
4. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan.
5. Rotate pan until batter is cooked through and then turn to cook the other side.
6. When done remove from pan and let cool on a rack.
7. Store until ready to serve.
8. May be made one to two days ahead of time.
9. Fill with seasonal fresh fruits, sorbet, and garnish with flowers from the garden!

Tasty Tuesday

source- Brown Eyed Baker

Baked Doughnuts with Cinnamon-Sugar

Yield: 10 to 14 doughnuts

For the doughnuts:
1 egg
¼ cup granulated sugar
1 cup milk, heated to 115 degrees
1 tablespoon active dry yeast
1 teaspoon salt
2 teaspoon vanilla extract
2½ to 3½ cups unbleached flour, divided, plus more for kneading
1 stick butter (4 ounces), cut into 1″ cubes

For the cinnamon-sugar coating:
1 stick butter (4 ounces), melted
1 cup granulated sugar + 2 tablespoons cinnamon, mixed together

In the bowl of your stand mixer with the paddle attachment, beat the egg and sugar on medium speed for about 1 minute. Add in the milk, yeast, salt, and vanilla. Turn the mixer to low, and then add in 2 cups of the flour. Attach the dough hook and then on medium speed, add the butter one piece at a time until smooth. Reduce the speed to low, and then add the rest of the flour until the dough sticks to the hook and pulls away from the sides of the bowl. It should be soft and moist, but not sticky.

Turn the dough out on to a lightly floured surface and knead until smooth. Place in a mixing bowl coated with cooking spray and cover with a damp towel. Let rise until doubled in volume, about 1 hour.

Punch down the dough and roll it out to about ½” thickness. With biscuit cutters, cut out 3″ circles with 1″ holes. Preheat the oven to 400 degrees. On a baking sheet lined with parchment paper, place the doughnuts 1″ apart. Cover with plastic wrap and let sit on top of the preheating oven until almost doubled in size, about 25 minutes.

Bake until light golden in color, 5-8 minutes. Dip the hot doughnuts in the melted butter and then coat with the cinnamon-sugar mixture. Serve immediately; doughnuts are best eaten the same day they are made.

Guest Post: Blog Redhead's Tasty Tuesday

Hello, dear readers of Eat.Love.&Style! I’m Jamie of blogRedhead (link: http://www.blogredhead.blogspot.com/); when Jackie asked me to guest blog for her I jumped at the occasion because she runs a staggering blog! In Jackie’s blog, she features delicious food, promotes and shares stories of love, and shows off her impeccable style. I wanted to do her blog justice and give you all a fun and pretty recipe I’ve been desperately wanting to try: Lavender Lemonade! I’m not much of a cook, well if truth be told, I don’t ever cook so the directions and ingredients to this recipe is an easy and fast one:

source- oprah, innbrooklyn

Servings: Makes about 16 servings

Ingredients

3 cups sugar

7 sprigs lavender (stems and buds), plus additional for garnish*

2 cups fresh lemon juice (from about 12 lemons)

1/2 cup fresh lime juice (from about 5 limes)

Directions:

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.

* If unavailable, substitute fresh basil or lemon thyme.

Please send us both messages once you’ve tried this! Or if you have already tried this, message us anyway and let us in on your thoughts! :) In addition to this recipe, I wanted to call attention to mine and Jackie’s love for fashion/thrifting. I wrote a short post on the fundamentals of thrift shopping here (link: http://blogredhead.blogspot.com/2011/06/j-murder.html). I’ve been collecting and thrifting since I was 15 years old and I learned the hard way how to thrift wisely.

To Jackie’s sweet and dyed-in-the-wool readers, I hope I get to know you all, too but most importantly, I hope you enjoyed this post. Aren’t we all jealous we’re not on vacation with her too?

xo, jamie

Tasty Tuesday

I love spring rolls of any kind. I have yet to try out any recipes but when I stumbled upon one of my fave bloggers who takes amazing outfit photos and of her everyday life not only is she known for that but she also runs her very own shop. When I saw this recipe on her blog I couldn't resist but ask if I may steal it and post it on my daily "tasty tuesday post" and of course she said yes. Spring rolls are the healthier versions of egg rolls, I think. Since I'm on a strict diet I'm sure I will be making these baby with different fillings. Check out fashionstoned at her neck of the woods, you will love her blog as much as I have.

Ingredients

2 ounces rice vermicelli

Rice wrappers (8.5 inch diameter)

Chop any kind of vegetables (Carrots/Cucumber/Onion etc.)

Pineapple for some sweetness

Omelet chopped in slices

Any kind of meat (Chicken/pork/beef)

Cooked shrimp - peeled, deveined and cut in half

Chopped fresh Thai basil / Coriander / Mint

Sauce

4 teaspoons fish sauce

1/4 cup water

2 tablespoons fresh lime juice

1 clove garlic, minced

2 tablespoons white sugar

1chilipepper

Tasty Tuesday

source- google

I love these little dumplings. I tried Asian pot stickers for the first time a couple of months ago. I'm the type of person who has problems trying out things when it comes to texture. When I first saw these I immediately said to myself that I wouldn't try them due to the fact that the rapper would be soggy or slimy but I was convinced otherwise. These amazing, tasty and oh so delicious pot stickers are so yummy. I need a recipe for them. If any of you know how to make this awesome to goodness and mouth watering stickers, please send it my way.

Tasty Tuesday

source- foodnetwork

This is one tasty turkey burger you guys need to try. I've tried this recipe numerous of times and every time I make it I've perfected this recipe. Now you have to make Bobby Flay's Chipotle Mayo it is the best sauce to put on this turkey burger. Well I hope you all give it a try.

Southwestern Style Turkey Sliders

Ingredients

2 pounds ground turkey, 85/15 blend

1/2 cup minced red onion

1/4 cup minced green onion, (about 1 scallion)

1 or 2 serrano peppers, minced, to taste

2 egg whites

1 1/2 tablespoons Emeril's Southwestern Essence

1 teaspoon ground cumin

1 tablespoon Worcestershire sauce

1 cup grated Cheddar

12 mini burger buns or small soft dinner rolls, warmed in oven

12 small lettuce leaves

12 slices tomato

1 cup thinly sliced red onions

1 avocado, thinly sliced

Mayonnaise, mustard and ketchup, optional

Bobby Flay Chipotle Mayonnaise:

1 cup mayonnaise

2 chipotles in adobo sauce

1 tablespoon adobo sauce

1/2 lime, juice

Salt and freshly ground black pepper

Directions

Preheat the grill to medium-high heat.

In a large bowl, combine ground turkey with minced red onion, green onion, peppers, egg whites, Essence, cumin and Worcestershire sauce. Divide the turkey into 12 equal portions and, using your hands, shape into 12 small burgers about 3 1/2-inches wide.


Place the burgers on the grill and cook until turkey is done and a thermometer inserted into the center registers 165 degrees F, about 3 minutes per side.


Serve the burgers with cheese on the mini buns with lettuce, tomato, thinly sliced red onions and avocado, garnished with mayonnaise, mustard, and ketchup to your liking.