Recipe: Spinach & Feta Turkey Burger & Honey Lime Chicken on the GRILL!

I made both of these recipes almost every week

this summer, and still going in the fall too!

And since I just have the ingredients just jotted

on a piece of paper on my desk...

I figured I'd better hurry up & write these on the blog,

so I don't forget for next summer.

AND, so y'all can give it a whirl sometime too!

1st up: My own take on a turkey burger.

I love the turkey burgers at Ruby Tuesdays.

But I'm not a big fan of the ones you can buy in

the freezer department, kwim?

**And I was able to convert a few picky eaters

in my family who don't like _____ into liking these!**

So, I decided to get a bunch of my fave ingredients together

and created a

Spinach & Feta Turkey Hamburger

Ingredients:
-Half Pound Turkey, Half Pound Ground Beef
-3/4 cup Bread Crumbs, Italian style
-2 eggs
-1 large handful of spinach, chopped
-1/2 cup feta cheese, crumbled finely
-1/4 cup Worcestershire Sauce
-2 Tbsp Garlic finely minced, or equiv. garlic powder
-Lawry's Season Salt, couple good shakes
-Montreal Steak Seasoning, couple good shakes
-Palmful of dried rosemary, crushed
Topping:
-Provolone cheese
-Spicy Ranch dressing from Hidden Valley
-Buns (we prefer the thin ones, but whatever works for you)

Directions:
1. Put turkey, ground beef, bread crumbs, eggs, spinach, feta cheese & worcestershire sauce (& garlic if using fresh minced) in large mixing bowl.
2. In small mixing bowl, combine (garlic if using powder), Lawry's, Montreal, rosemary.
3. Using hands, mix meat mixture in large bowl, then once combined, add seasoning & using hands, combine again until mixed thoroughly.
4. Make patties, and put on grill until cooked through, flipping at least once.
5. Put provolone on top at the end, then top with a little spicy Ranch and put it in a bun. You're done!

Just typing that recipe up made me go make sure I have the ingredients in the fridge, because we're having that tonight! YUM. I love these burgers sooo much. You will too, promise, even with all the weird sounding ingredients... I've converted a few picky eaters in my family with this one. :)

2nd up: Honey Lime Chicken

This one is super easy, but you do have to marinade it. I usually try to do it in the morning, or sometimes I forget & marinade it for just an hour. It tastes better the longer it marinades, but it's still pretty good without marinading as long, too- in case you're like me. :)

Ingredients:
-4-6 chicken breasts, or 10-12 tenderloins
-Zest of one lime, then 1/2 cup of lime juice
-1/2 cup vegetable oil
-1/2 cup cilantro or sometimes I use parsley, or even a couple tablespoons of rosemary
-2 Tbsp Honey
-2 Tbsp White Vinegar
-2 Tbsp Garlic, minced
-Lawry's Season Salt, couple shakes
-1 large gallon ziplock bag or a container to marinade the meat in

Directions:
1. Combine all ingredients except the chicken in a mixing bowl. Whisk all ingredients until mixed well.
2. Put chicken in ziplock bag or container, then add the marinade. Marinade for 6 hours or so.
3. Grill! Easy peasy. Yummy to my tummy. Try it, you'll like it.

If I can drum up pictures from this summer (cuz I know I took some, I just have to find them), I will add to this post. :) Enjoy!

My enchilada recipe... in honor of Cinco de Mayo- - or maybe because I've been craving green chile!

Having lived in New Mexico for 7 years,

I really acquired a taste for green chile.

I used to detest it before I moved there!

Which now, totally shocks me. :)

In fact, one year we bought 60 pounds of it!! lol.

I seriously cannot go very long without eating it.

However, since we moved a year and a half ago,

 my freezer supply of freshly roasted Big Jims is now gone.

{Sad, sad, sad.}

So, I've got to figure out what to do.

Maybe I'll be adventurous and try roasting the 

Annaheims in the produce aisle myself?

Never tried it. Anyone else?

In honor of Cinco de Mayo today,

I thought it would be appropriate to share

my yummy-licious all time favorite

Green Chile Enchilada recipe.

I even found a picture of me making some

last year!!

And a pic of the ingredients!

(Look at my yummy green chile in the metal bowl. Drooling over here!)

So here's the recipe.

Enjoy!

Ingredients:

-4-6 chicken breasts cooked & shredded

-30 count corn tortillas

-2 cans cream of chicken soup (or mushroom)

-1 cup sour cream

-1 1/2 cups chopped green chile (more or less depending on how much you like)

-1 large pkg. shredded cheddar cheese

Directions:

1. Cook & Shred Chicken.

2. Mix cream of chicken soup, sour cream, green chile... you can add a couple splashes of milk if it needs to be thinned out at all.

3. In 9x13 pan, spread a ladel of sauce in the bottom. Then, dip corn tortillas in the sauce covering both sides, and layer in the pan. Usually about 6 per layer.

4. Put some shredded chicken, then sprinkle a little cheese over top. Repeat step 3 & 4 until all the tortillas are used, and add a little extra cheese on top layer.

5. Cook in 350 oven for 30-40 minutes, until cheese is bubbling.

That's it! If you like spicy food, you will love this!! And I'm adding this recipe to get ready for the Recipe Share party tomorrow. Hope to see you there.

Recipe Share Link Party is here!

Sorry I'm a little late getting the recipe share up

this week, y'all!

You know what to do...

Publish your own recipe on your blog,

then link that post's "permalink"

with Mr. MckLinky here!

And we'll exchange recipes.

Yummi-ness.

Last week, LadyD (my own dear mother!) shared her yummy coffee cake recipe with us. Can I just say, I've been enjoying that cake for over (**ahem**) 20 years! lol. Y'all thought I was gonna tell you how old I was there, didn't you?! Anyways, that coffee cake is an absolute fave of mine. I make it for my family on special occasions.

And my sis also linked up a new recipe, Spicy Torilla Soup, that I'm dying to try! So go give those new recipes a whirl, or come on and share one of your own this week. I have so many new recipes already, thanks to this Recipe Share. So awesome.

And, with the Super Bowl coming up this weekend,

I figured I'd share not one,

but TWO

recipes that I like to make when

we have a Par-tay

at our home.

So come on,

give a new recipe a try this week!

Here's mine.

This recipe came to me via Pampered Chef a looooong time ago. I've made it, and everyone that tries it, loves it! (Feel free to change it up with different ingredients. In fact, I've made a Dessert one similarly.)

Chicken & Broccoli Braid

Ingredients:

2 c cooked chicken, chopped (or 2 lg. cans of chunk chicken)

1 c broccoli, chopped

1/2 c red bell pepper, chopped

1 c shredded sharp cheddar

1 garlic clove, pressed

1/2 c mayonaisse

2 tsp. Dill weed

1/4 tsp. Salt

2 pkg (8 oz each) refrigerated crescent rolls

1 egg white, lightly beaten

2 Tbsp slivered almonds (I don't recall doing this step! lol)

Directions:

1. Preheat oven to 350 degrees.

2. Mix chopped chicken, broccoli, pepper, cheese, garlic, mayo, dill, and salt in large mixing bowl.

3. Unroll both pkgs. of crescent rolls. Don't seperate. Roll dough into a 12x15" rectangle.

4. Make 8 cuts on each of the long sides, approx. 1" apart. Spoon the chicken & veggie mixture onto the crescent rolls.

5. Pull up each side, twist one time each side, then pinch together. Repeat until each 1" piece is overlayed.

6. Brush on egg white & sprinkle with almonds.

7. Bake 25-28 minutes or until brown.

Sounds a little complicated, but it's really not. A food processor, or food chopper really helps a lot with all the chopping that is required- fyi. :) This is sooooo good. You just have to try it.

I also really like to do a big crockpot of chili, and have a bunch of chips with different kinds of dip at the SuperBowl party. I have so many amazing dip recipes, that it was hard to decide which one to put here! I decided on a classic.

Taco Dip

Ingredients:

1 pkg Tostito scoops

1 pkg taco seasoning

1 can black olives, sliced

1 pkg Mexican flavor shredded cheese

8 oz. cream cheese

1 container sour cream

4 green onions, sliced thinly

Directions:

1. Mix cream cheese, sour cream & Taco seasoning until creamy. Spread in 9x13 pan.

2. Sprinkle with remaining ingredients.

3.  Serve with Tostitos.

I wish I had some pictures of these two recipes to share. Since I'm still dealing with not having a computer at home, I have no way to get them on here. Maybe I'll eventually come back and load them up though.

So what have y'all been cooking? Or what are you planning to cook for SuperBowl Sunday? Can't wait to hear about it. Link up your recipes. Mr. MckLinky will be open until Saturday night.

Recipe Share: My very first Linky Party!! Join us.

(Scroll to the bottom of this post for the link-up)
Don't you love trying out a new recipe?
I do!

For several years, I have wanted to gather

my friends & family
 and share recipes together.

Initially, I thought of maybe trying a Yahoo group.

Then, I just started doing a regular recipe share

 on my blog a few months back on Thursdays.

Recently though, I started thinking

 about how I've seen other blogging friends using

 Mr. MckLinky to link up with others doing similar things,

 like crafts or refurbishing or building for that week
 (you get the idea).

And that's why I am now,

finally,

 getting to do this recipe party!!

 I'm so excited about it! Aren't you?!?

 I hope to do it every week if it is successful.

 So, please feel free to join me in posting a recipe,

 and linking it here.

Mr. MckLinky will be open from 10 pm Wednesday night,

to 10 pm Friday night. Hopefully that gives everyone

enough time to link up.

You can post your recipe on your blog anytime

the week before.

Just post it here during those specific times.

__________________________________________

And, now for my recipe share:

I figure since this is a "Special Edition"

of the Recipe Share post,

I'd share one of my family's favorite

standby dinners.

Start with some yummy sauce...

Poured over some chicken and broccolli... and add a little cheesy goodness.

A tip I discovered via Taste of Home Cooking School...

Crush the crackers in the sleeve with a rolling pin.

This is a great thing to let your littles do. :)

Butter 'em up. (Oh, yes... butter makes everything better.)

And you'll end up with this!

Chicken Divan!

Chicken Divan

Ingredients:

3 chicken breasts, cooked, seasoned & cut into small pieces

16 oz. frozen broccolli florets, thawed

1 pkg. shredded cheddar

1 stick of butter

1-1 1/2 sleeves of Ritz crackers

(you can sub pkg of croutons, or buttered bread crumbs)

Sauce:

1 can cream of mushroom (or chicken)

1/2 cup sour cream

1/2 cup mayonaisse

Seasonings for Sauce: to taste-

Garlic

Nature's Seasoning (or salt & pepper)

Paprika

Curry Powder

Directions:

1. Place chicken in a 12x9 pan (slightly smaller than 13x9).

2. Layer the broccolli florets over top the chicken.

3. Mix ingredients for sauce (sour cream, mayonaisse, & cream of soup with the seasonings).

4. Pour sauce over broccolli.

5. Sprinkle cheese over sauce.

6. Melt butter, and toss crushed crackers into the butter. (The crackers taste the best, but the other substitutions are also good).

7. Sprinkle buttered crackers over top.

8. Bake at 350 for 30-40 minutes, until heated through.

Enjoy!

In case you don't know how to do Mr. MckLinky...
After you have "published" your Recipe Share post to your blog, stop by this blog and put your name and the permalink to your recipe post into the Mr. Linky's sign up box.


What is a permalink? A permalink is the direct link to your post, as opposed to your general blog address. If someone visits Harrigan Howdy days later and clicks on your link, they will be taken directly to your recipe post instead of having to search through your most recent posts to find it.

To get your permalink: click on the title of your Recipe Share post, then right click on the URL address showing in the address field at the top. Then paste this link into Mr. Linky which will be available here. Click on "Enter" and you are all done! You will see your permalink posted. :-)

Coming Soon: a Recipe Share logo to add to your recipe share post to let others know you participate in Recipe Share Thursday. Your followers just might start sharing their own recipes! How fun. Happy cooking.