Saleena: bacon

Stuffed Zucchini Boats

I got this recipe from Kayotic Kitchen, and she knows what she's doing!

Ingredients:

1 tbsp sour cream

1/4 to 1/2 tsp salt

1/4 tsp curry powder

1/2 tomato

1 tsp thyme

3 zucchinis

1/2 onion

cheese

pepper

bacon

4-7 mushrooms, sliced

1 squash

Directions:

Preheat your oven to 400. Slice Zucchinis in half lengthwise.

Spoon out the inside, leaving about 1/2".

Cook your bacon in a skillet until crispy.

Saute the mushrooms and onion in a skillet. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. (No longer or the curry powder will turn bitter.) When they’re done, transfer them to a big bowl.

Then add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato, the squash and crumble the bacon in as well

Lightly butter a baking dish and put the zucchini boats in.

Fill them with your veggie mixture and sprinkle with cheese.

Put them in a preheated oven, give them about 20 minutes. Sprinkle some coarsely chopped parsley on top and you’re done.

You gotta try this, especially if you have been missing out on your veggies. The cool thing is you can fill the zucchini boats with whatever you like! I served this with a simple butter garlic pasta.

<3 Saleena

Turkey Ranch Bacon Burgers

When given the option of what to eat for dinner, I'll usually decide on a pasta dish with a variety of vegetables or even a homemade pizza with yummy toppings, but every once in a while, I like a good, juicy burger. This recipe, by my favorite chef Rachael Ray, is not only delightfully satisfying for your taste buds, but it is one of the best recipes I've yet to make. You must give it a try.

Ingredients:

For the burgers:

2 tablespoons vegetable or olive oil
2 pounds ground turkey, 93% or 85% lean
4 cloves garlic, pasted or minced
3-4 tablespoons grated onion
2 teaspoons cumin (2/3 palmful)
2 teaspoons coriander (2/3 palmful)
Salt and pepper
6 rolls or hamburger buns

For the ranch dressing:

1 1/2 cups regular or low fat sour cream
About 2 tablespoons lemon juice
About 3 teaspoons hot sauce
About 2 tablespoon each parsley and chives
About 1 teaspoon of dried dill
Dash of Red Pepper Flakes
Salt and pepper
For the toppings:
12 slices bacon
Shredded or chopped romaine or iceberg lettuce
tomatoes

Directions:

Pre-heat oven to 375ºF. Place the bacon on a rack arranged over a baking sheet and bake until crisp; reserve.

Combine oil, turkey, garlic, grated onion, cumin, coriander, salt and pepper in a bowl. Form six large patties.

For the ranch dressing, combine the sour cream with lemon juice, hot sauce, herbs, salt and pepper. Taste to adjust the seasonings.

Heat a griddle, grill pan or cast iron pan over medium-high heat (I think the burgers were so juicy because I cooked them on a pan instead of the grill.) Cook large patties for 5-6 minutes on each side, or slider patties for 3-4 minutes on each side.

Serve the burgers on buns topped with bacon, lettuce, tomatoes, some dressing. (You'll probably want some on the side too!)