Greek Turkey Burgers

Hi everyone! 

I hope you’ve all had a wonderful weekend! Sundays are my favorite days to cook because they’re more laid back so whatever I feel like cooking, I can. Today I thought some turkey burgers sounded good! You could also use this recipe to make Greek turkey meatballs. So, here’s my recipe for quick and easy turkey burgers! 


Ingredients: 

  • 1lb ground turkey
  • 1 zucchini, diced
  • 1/2 red onion, diced
  • 1 red bell pepper, diced
  • 1 glove garlic, diced. 
  • 3/4 cup feta cheese
  • Zest of 1 lemon
  • 1 cucumber, sliced
  • Cucumber dill dressing
  • Arugula 
  • Pita pockets
  • Salt &a Pepper to taste

Directions: 

  1. In a medium mixing bowl, mix together ground turkey, zucchini, onion, garlic, red pepper, feta cheese, salt & pepper, and lemon zest. Mix until well combined. Form desired patty size. 
  2. In a medium pan over medium-high heat drizzle olive oil. Place patties in pan and cook 5 minutes or until brown. Flip and cook an additional 5 minutes. 
  3. Set aside for 3-5 minutes to cool. 
  4. In a pita pocket add arugula and drizzle with olive oil and salt. Then, add turkey burger and top with cucumber dill dressing, sprinkle feta, and top with cucumber slices. 
  5. Enjoy! 

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Crockpot Chicken Sausage and Veggie Soup

Hi everyone! I hope you all had a wonderful new year. After a warm weekend, it’s back to the chilly weather here! Soup is always so comforting when it’s chilly out and this soup is so easy to make. Crockpot meals are my favorites to make because you just throw it all in and let it do all the work. So with as much as I work, that’s perfect. 

Ingredients: 

  • 16 oz. Chicken Broth
  • 2 cups water
  • 4 large carrots, chopped. 
  • 3 celery stalks, chopped.
  • 8 oz frozen corn.
  • 8 oz frozen cut green beans. 
  • 4 red Potatoes, diced. 
  • 5 Chicken Apples Sausages, chopped.
  • 2 tablespoons Basil
  • 2 tablespoons parsley 
  • 2 tablespoons garlic powder
  • Salt and pepper to taste. 

Directions: 

  1. Combine all ingredients in crockpot. 
  2. Cook on high for 5-7 hours. Or low for 6-8. Stir occasionally. 
  3. Serve and enjoy!

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Irish Cream Liqueur Salted Caramel Fudge

It’s that time of year for salted caramel everything! My favorite. It really does taste great on everything. Coffee, ice cream, cookies, and FUDGE! I like to make easy treats to share with friends and family this time of year. So this year I tried Bailey’s Salted Caramel for the first time and thought I’d try it in my fudge recipe! It turned out amazing. My husband, mom, and I have not stopped eating it since I made it. It’s so easy to make and no baking is required. Give it a try and let me know how much you love it (cause you will lol)!

Ingredients:

  • 4 cups semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1/3 cup Bailey’s Salted Caramel Irish Cream Liqueur
  • 1/4 cup Caramel
  • 1 tsp Vanilla extract
  • 1 tsp Sea salt
  • Andes mint Chocolate Baking Chips (to sprinkle on top)

Directions:

  1. Line an 9×13 inch baking dish with foil. Set Aside.
  2. In a large microwave safe bowl, combine the chocolate chips and condensed milk. Microwave 1 minute, stir, microwave an additional 20-30 seconds.
  3. Stir in the Bailey’s, vanilla extract, caramel, and salt. Mix until smooth and well combined. Pour into the baking dish. Sprinkle the top with andes mint chips, drizzle caramel on top, and sprinkle a little more salt to finish.
  4. Cover and refrigerate over night.
  5. Enjoy! 🙂

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Bite Sized Baked Potatoes 

Happy Holidays! I hope everyone had a great holiday/Christmas filled with lots of family, friends, and of course food! One thing I always love to have at a party is finger food. It’s so much easier for all of your guests to grab them and place on a plate or in their mouth! It’s also less mess for you. Which, let’s face it, that’s the important part! 😉 

So, for New Years every year I make these bite sized baked potatoes! This year I added some extra flavor with my favorite ‘Herb obsessed’ seasoning. 

Here’s the link where you can get these amazing herbs: Herb Obsessed


Ingredients:

  • 1 bag of Baby White Potatoes
  • Salt & Pepper to taste
  • 1/4 tablespoon of melted butter
  • Chopped Green Onions (for topping)
  • Cheddar Cheese
  • Sour Cream
  • Herb Obsessed Savory Herb Salt Seasoning

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray.
  2. Slice potatoes 3/4 of the way through. Be careful not to slice fully.
  3. Place potatoes on baking sheet and drizzle melted butter on top. Sprinkle with herb obsessed seasoning. And place in oven to bake for 35-40 minutes or until you can pierce with a fork easily.
  4. Remove from oven sprinkle with a little more seasoning and top with cheese, sour cream, green onions, or whatever toppings you desire!
  5. Plate and Enjoy🙂

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Have a safe and happy New Year! ❤

Spiked Very Merry Cherry Punch

I always make a cocktail for the holidays and this year I wanted to try something different than my usual Winter Sangria. So I put together this easy spiked punch and it is so good! It turned out to be my mom and husbands favorite! By adding cherries to the drink they soak up the flavor and turn into boozy little treats! 😊


Ingredients:

  • 2 Bottles Pinot Grigio
  • 1 bottle Sprite
  • 1 can frozen cranberry juice
  • 1/2 cup maraschino cherry juice 
  • Maraschino cherries to top

Directions:

  1. In a large pitcher mix together wine, sprite, juice, and cherry juice. Let sit 1-2 hours, or longer. 
  2. Pour into a wine glass and add 2 or 3 cherries 🍒 and serve! 
  3. Enjoy! 

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Salmon Patties with Sriracha Sauce

Salmon is probably my favorite fish to cook with because of the many different ways you can cook it. One of my favorites is to make salmon patties. The flavors of the salmon mixed with the different spices is so delicious my mouth is watering just thinking about them right now. And I just ate one not too long ago. They are so simple to make but so flavorful that anyone that you make them for will instantly be impressed by how great of cook you are. 😉

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Ingredients:

  • (3) 6 oz cans of salmon.
  • 1 sleeve of crushed Ritz crackers
  • 1 cup Mayo
  • 1/4 cup panko bread crumbs
  • 1/4 cup red onion, diced
  • 1 jalapeno, diced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon whole grain brown mustard
  • 1 teaspoon black pepper
  • 1 teaspoon seafood seasoning (I used Todd’s dirt and it is amazing!!!)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • coconut oil (olive oil works well too)
  • 1/2 cup mayo (for the sauce)
  • 1 tablespoon Sriracha sauce (for the sauce)
  • 1 teaspoon black pepper (for the sauce)

Directions:

  1. Drain salmon from cans and set aside.
  2. In a large bowl add crushed crackers, onions, jalapeño, all seasonings, mayo, and mustard. Mix until well combined. Gently fold in salmon and bread crumbs until well mixed.
  3. Form into desired patty size.
  4. Heat 4 tablespoons of coconut oil in a skillet over medium heat. Gently place patties into hot oil and brown 4-5 minutes per side until nice and golden brown.
  5. Drain on a paper towel.
  6. To make the sauce combine mayo, Sriracha, and pepper in a small bowl and mix well.
  7. Serve and Enjoy 🙂

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Oreo Balls with Crushed Candy Canes

It’s Thursday so I wanted to post a throwback recipe of mine from last year. One of my favorite things to do is to make little treat bags to hand out to people around the holidays. These are one  of my favorites to pass out. Oreo Balls with crushed candy cane on top. So easy to make too! My recipe makes about 45 (depending on how big or small you make them). So what I do is get small baggies and put 3-4 in each bag.

Ingredients:

  • 1 Package of Oreos.
  • (1) 8 oz package of cream cheese, softened.
  • 24 oz of Almond Bark.
  • Crushed candy canes.

Directions:

  1. Line a baking sheet with wax paper or lightly grease a sheet of aluminum foil. Set aside.
  2. Place Oreos in a large ziplock bag and crush them until small pieces.
  3. In a large bowl mix oreos and cream cheese together until well combined. (A small hand mixer works well).
  4. With palms, roll into small balls and place on baking sheet. Place in the freezer for 15 minutes.
  5. In a microwave safe bowl melt almond bark per directions.
  6. Roll in almond bark and place back on baking sheet, sprinkle candy canes on top immediately as almond bark will dry quickly. (I suggest doing one at a time). Let sit 15-20 minutes.
  7. Enjoy🙂

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