Curry Turkey Burgers

Tonight was turkey burgers with a kick and wild rice. The wild rice was just from a box, no biggie there, you can choose any side to go with this dish.

Turkey Burgers

What You Need:

• 1/2 c. mayo
• 2 t. curry powder
• 1 lb. ground turkey breast
• 2 oz. feta cheese w/ tomato & basil, crumbled
• 4 Greek pita flat bread
• Red onion slices
• Spinach
• Feta Cheese

What You Do:

Heat broiler. Mix curry powder with mayo and set aside. Combine turkey, 2 T. of curry-mayo, feta, 1/4 t. salt. Shape into four patties. Broil 4 inches from heat for 11-13 minutes, flipping once. Spread curry-mayo on bread, add a patty, onion slices, feta and spinach.

Hope you enjoy, we did! Thanks for having Dinner at The Hampton’s and see you around the table next time!

Just Because

If you haven’t already guessed, I love to bake! So, I often bake just because….the only catch…I force myself to give most of it away, or freeze it, or I find myself eating the day away. Today, my boys (22 months & 3 months) made Sweet Cinnamon Biscuits, which are essentially cinnamon rolls only flakier and without waiting for dough to rise. Enjoy!

Sweet Cinnamon Biscuits

What You Need:

• 2 c. flour, sifted
• 1 T. baking powder
• 1 t. salt
• 1/4 t. baking soda
• 1/4 c. vegetable oil
• 3/4 c. buttermilk (TIP: If you don’t have buttermilk, mix 1 T. vinegar with regular milk)
• Butter
• 3/4 c. sugar
• 1 t. cinnamon

What You Do:

Pre-heat oven to 400° and grease a baking dish.

Combine flour, baking powder, salt and baking soda and mix well. Stir in oil and buttermilk. Stir until just combined. Turn out onto a floured surface and knead. Roll out to a 15 x 8-inch retangle. Spread butter over the dough. Sprinkle with the cinnamon/sugar mix (the last two ingredients). Roll up the retangle, like a jelly roll, and pinch to seal. Cut the roll into 1 1/2 inch slices. Place slices in baking pan and bake 15-20 minutes. If you oven cooks unevenly, make sure to turn the pan halfway through.

Classic Porkchops

Last night, I made classic porkchops with pan gravy, left over potatoes and peas. With the porkchops, just sprinkle them with a little salt and pepper and fry them in a little oil over medium heat. It will take about 6 minutes on each side. Remove the pork chops and allow to rest before cutting or eating. Use the pan juices to create gravy, by first sprinkling a little flour (like 2 tablespoons) into the pan and whisk together with the juices and left over oil. Allow it to cook for one minute. Add a little milk and whisk until the rue (flour mixture) is creamy and evenly distributed. This is the step that will get rid of the lumps, so work with it. When it is nice and smooth, add about 1/2 to 1 cup chicken stock, depending on how much gravy you want. Whisk together and turn the heat up a little to get a simmer going. Allow to thicken to the consistency you desire, serve over pork chops with what ever sides you want. I also add some dried cherries to the gravy at the end. Dried fruit with a little tartness goes amazingly well with pork.

Thanks for having Dinner at The Hampton’s and see you around the table next time!