Yummy Turkey Burgers

Ok, so tonight is a Friday night so who doesn't want something fun, healthy and yet delicious! The first time I tried ground turkey I decided that it was "ok" not great but just ok. But I started adding some of my favorite spices and discovered that they can be really yummy. Trust me my Mom said that she would never eat turkey burgers, now she begs me to make them!! These are supper easy to make and cook pretty fast.

Yummy Turkey Burger

1/2 lb. 93/7 ground turkey
1 clove garlic minced
1/4 c. shredded mozzarella cheese
1 T minced onions
2 t parsley
1/4 t onion salt
Lettuce
Miracle Whip
Whole wheat bun

1. Put ground turkey, garlic, cheese, onion, parsley and onion salt and mix together with your hands. Pat out 2 burgers.

2. Place on George Foreman for about 15 minutes until juice runs clear.

3. Put some miracle whip on the bun, put burger and lettuce and viola you have the worlds best turkey burger!!!

Now I attempted to serve mine with some baked mozzarella sticks....those didn't quite turn out...more like mozzarella blob!! But normally some fresh fruit and some veggie chips!!!

Coconut Creme Cupcakes

So this recipe I can take no credit for!! I found it on Pinterest and I knew how much my Mom loves coconut so I decided to give it a try. It was delicious!! Seriously one of the best cupcakes I've ever tasted. Mom took some to work and I took some to work....everybody loved them and I promise that if you love coconut you will love these too!!!

Coconut Cream Cupcakes

www.jamiecooksitup.blogspot.com
Time: 60 min. hands on + 18 min. baking + 30 min. cooling 
Yield: 24-28 cupcakes
Recipe from the beautiful Cindi Schut 
 
CUPCAKE: 
1 white cake mix
1 (3.4 ounce) box instant coconut cream pudding
1/3 C flour
1/3 C sour cream
1 1/2 C water
1 t coconut extract
4 eggs
1/3 C vegetable or canola oil
 
FILLING:
1 (3.4 ounce) box instant coconut cream pudding
2 C half and half
 
TOPPING:
1/2 C butter flavored shortening
1/2 C butter, softened
1 t coconut extract
3 1/2 - 4 C powdered sugar
1-2 T milk
3 C coconut

CUPCAKES
 
1. Pour the cake mix, flour and one box of the pudding into your stand mixer, or into a large mixing bowl. Toss the ingredients together to combine. 
2. Add the sour cream , water, eggs, oil and coconut extract to the dry ingredients. Beat on low speed until the ingredients are combined. Scrape the bottom and sides of the bowl and then beat on medium high speed for 2 minutes. The batter should be nice and glossy. 
3. Put some cupcake liners into your muffin tins. Fill each one 2/3 of the way full. Bake at 350 for about 15 minutes, or until the top of the cupcakes spring back when lightly touched. 
4. Remove the pans from the oven and let them sit on the counter for about 5 minutes.  Pour the cupcakes out of the muffin tins and then set them upright on a cooling rack. Let them cool completely. 


FILLING and COCONUT TOASTING
 
1. While your cupcakes are cooling, mix the other box of pudding and the half and half together in your stand mixer. It should take about 3 minutes for the pudding to thicken up. 
2. Lay the coconut out on a large jelly roll pan. 
PLEASE NOTE: Coconut gives off a bit of a burning gas when it's toasted. No reason be alarmed or anything, it's not super dangerous...or disgusting or anything. When you open the oven wait a few seconds before you lean down to peer in at it. Otherwise you will have stinging and burning eyes. End of note thanks for reading.
3. Toast the coconut in your oven at 350 degrees for about 10 minutes, or until golden brown. You'll want to stir it around a couple of times while it's toasting. Once it's golden brown take it out of the oven and let it cool.
4. When your cupcakes have cooled, place a large cake decorating tip (the tip number doesn't matter much. It just needs to be one with a large opening) into a pastry bag. Spoon the filling into the bag.
5. Stick the tip of your bag  into the top of each cupcake,
and squeeze some filling into the middle. 
 
TOPPING
1. Beat the butter and shortening together in your stand mixer until smooth. Add the the powdered sugar, milk and coconut extract. Beat it until well combined. If it seems a bit too thick more milk. If it seems too runny add more powdered sugar. 
2. Pipe the frosting onto the top of each cupcake. 
3. Place some of the toasted coconut into a small bowl and dip the frosted coconut into it. Be sure you do this just after the cupcake has been frosted. If you frost them all of the cupcakes first the frosting will begin to harden and won't stick to the coconut.
4. If it looks a little bit messy (with coconut falling all over the place) just cup your hand around the top to help the coconut fasted itself to the frosting. 
5. Store the cupcakes in the fridge. When you are ready to serve them, allow them to sit out for about 20 minutes before eating. They also freeze really well. 

Enjoy!!!!

Parmesan Encrusted Chicken

So I decided they other day that since I enjoy cooking so much I would start sharing some of my favorite recipes. I, along with the rest of world, was recently introduced to the wonderful world of Pinterest. Oh its been incredible dangerous for me!!! I hate to tell you how many hours I have spent parusing all of the delicious recipes and all the fun do it yourself crafts. Makes me just want to stay at home all day cooking and getting crafty!!!

Anyway I decided that I want to take a little extra time for dinner tonight I decided to make a new creation of mine!!

Shulah's Parmesan Encrusted Chicken

2 C. Plain yogurt (any brand)
4 Chicken drumbsticks
1/2 Box of Panko Plain Breadcrumbs
1/2 C. Parmesan Cheese
1/2 C. Egg white (I use the egg whites that are Great Value brand)
1-1/2 C. Flour
Pam no stick spray
Garlic powder
Salt
Rosemary

1. Take thawed drumbsticks and remove the skin. Place them in a gallon size freezer bag with the yogurt. Place in the refrigerator for 8-10 hrs.

2. Preheat oven to 375 degrees. Spray baking dish with Pam.

3. Set up your breading station! Place flour in a dish. Put egg white in the next dish. Mix bread crumbs and parmesan cheese together in a dish.

4. Remove chicken from bag. Tap off the excess yogurt. Dredge thru flour first, then the egg whites, and then thru the bread crumb mixture. Place in the greased dish. Now you can season to your liking. I used a seasoning that I purchased at Tuesday Mornings. Its garlic, sea salt, and rosemary...its sooo good on anything!! So just season to your liking

5. Place in the oven and cook for 45 minutes. Then change oven to 400 degrees and cook for an additional 15 minutes or until juices run clear. Enjoy!!!

Now I served it with some Green Giant cheesy cauliflower and some Idahoan instant potatoes. It was perfect!!