Weekly Menu July 31 - August 4


Confession: I hoard food.

I don't even do it intentionally. It just sort of happens week after week. I'll purchase ingredients for a specific recipe and then not make it and for whatever reason it doesn't get carried over to the next week. Or I'll find something we use a lot of on sale and buy a few of them. And the next thing you know I can't fit anything else into the freezer and the pantry looks like a bomb went off.

I've set a challenge for myself to make as many meals as possible in August using only ingredients I have on hand in the fridge, freezer and pantry. If all goes well I'll get everything cleaned out and organized AND save money on the grocery bill.

The rules I've imposed on myself are simple:

1. Any recipe not making on a specified week will be carried over to the next week.
2. Any ingredient with a near expiration date will get preference over other ingredients.
3. Two cheat items are allowed per week.
4. Ingredients needed for blogging events/challenges/etc. do not count against the rules
5. Produce and dairy will be the main categories purchased weekly.

The top ingredients I chose to get rid of this week are as follows:
Fridge - opened containers of sauerkraut and Rotel, carrots, Greek yogurt
Freezer - hatch chiles, caramelized onions, pizza crust
Pantry - Velveeta, pasta
Counter - peaches, celery, potatoes

Sunday: caramelized French onion chicken with honey glazed carrots and green beans and a baked potato

Monday: cheesy kielbasa pasta, salad 

Tuesday: peach and hatch chile flat bread pizza / pepperoni pizza (for Tom)

Wednesday: cheeseburger salad, fries

Thursday: crock pot pork and sauerkraut, mashed potatoes and Italian green beans 

Like usual, we'll order something on Friday.

Breakfast: Greek yogurt, protein bar 
Lunch: tuna salad with crackers, garden salad, cheese stick 

Unrelated to those ingredients, I have a TON of recipes to make for all of the blogging events I have coming up. All but one of them falls before the 20th and the weekend before that I'll be away on vacation.

The recipes I can share are ginger bourbon peach cake (or some variation of those ingredients) and chocolate zucchini muffins. Recipes you can look for in the future (for events) include lemonade, pretzel bombs and apples.

Cookie S'more Sandwiches


As you can probably tell by the amount of s'mores related items in my recipe index, I absolutely love the concoction of chocolate, marshmallow and graham cracker. You can go classic and make a regular s'more, you can add the ingredients to brownies or cakes or ice cream or just about anything really and I'll want to try it immediately.

When I saw this recipe my first thought was that it was absolutely genius, followed by "MUST.MAKE.IMMEDIATELY" So I added the ingredients to my grocery list and whipped these up in barely 10 minutes.

You can put as much or as little effort into this cookie sandwiches as you'd like. With a busy weekend ahead of me, I opted to go for the easiest version which was buying a family pack of chocolate chip cookies, a tub of frosting and a tub of marshmallow fluff. I could have even made it easier and purchased graham cracker crumbs (because they actually sell those!) but using the meat mallet and pounding out some graham crackers is a great way to let go of your frustrations from the week. ;)

Cookie S’more Sandwiches
Source: Penny Pincher Jenny
Servings:18 sandwiches
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    • 36 chocolate chip cookies, store bought or homemade
    • ⅔ cup chocolate frosting, store bought or homemade
    • ⅔ cup marshmallow fluff
    • 4 graham crackers, crushed

1. Match cookies into evenly sized pairs.
2. Use a offset spatula to spread marshmallow fluff on the bottom of half of the cookies, spreading to the edges.
3. Use a spatula to spread chocolate frosting on the bottom of the other half of cookies, spreading to the edges.
4. Match cookies back up, one side fluff and the other side frosting.
5. Put graham cracker crumbs into a shallow dish and roll cookies through the crumbs sideways to get them to stick to the frosting and fluff.
6. Transfer the batter to the bundt pan and even out the top with a spoon or spatula.
7. Serve!

To be honest, the most difficult part of this recipe wasn't eating the cookies before I could turn them into sandwiches. I even had to place a note on them saying "Don't eat! For a recipe!" to stop myself and Tom from gobbling them up. 

And then I made the recipe and we really had a problem. This is one of those crowd pleaser desserts that you go to grab one cookie and the next thing you know you've eaten 10 of them. I'm not even joking. I had to physically slap my own hand to stop from grabbing another one. 

I split the batch in half, leaving half at home and taking half to my coworkers. My workday starts at nine in the morning. It wasn't even half past ten before these were entirely devoured, a simple white plate with a few cookie crumbs left behind. 

So the next time you're invited last minute to a cookout or you forget you're supposed to bring something to any type of gathering, let this be your go-to recipe because everyone is going to love you for it. 

#BundtBakers: Zucchini, Cheddar and Chive Bundt


With every Bundt pan recipe I post, I feel like I tell you how underutilized that charming little pan is and now finally I am going to get to put it to good use on a monthly basis!

What am I talking about and why am I sharing two recipes with you in one day? Well, last month I found out about the #BundtBakers and even though the reveal day is the same as the Improv Challenge, I couldn't pass up joining their group. My Bundt pan needs exercise!


Sue of Palatable Pastime is hosting this month and the theme is Secret Garden, cakes with flowers, herbs or summer vegetables. I somehow missed the key word of "cakes" and ended up making a savory version. (Good reading skills there, Nichole. :/ ) Cue major panic and a hastily typed email sent off to see if I could still participate or if I should just try again in August.

Seeing as I'm sharing this recipe with you, I obviously got to participate this month. (Thank you!)

One of Tom's coworkers asked if I wanted some zucchini and I said sure. I had no idea that meant he was going to give me two massive zucchinis. Like four pounds each, massive zucchinis.  Having never baked with zucchini before, I set out to find a recipe that would allow me to use it and some of the fresh herbs I have growing. I found this recipe and thought it would be perfect.

Zucchini, Cheddar and Chive Bundt
Source: Coffee and Crayons
Servings:12-16 slices
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    • 1 ½ cups zucchini, shredded and excess water squeezed out
    • 2 cups all purpose flour
    • 2 tbsp sugar
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup buttermilk
    • 1 egg
    • ¼ cup unsalted butter, melted and slightly cooled
    • 1 ½ cups sharp cheddar cheese, shredded
    • 3 tbsp fresh chives, chopped

1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
2. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a small bowl or measuring cup, whisk the egg into the buttermilk and then stir in the melted butter.
4. Pour the buttermilk mixture into the flour mixture and mix until just combined. Over stirring will make the bread tough.
5. Gently fold in the shredded zucchini, cheddar cheese and chives.
6. Transfer the batter to the bundt pan and even out the top with a spoon or spatula.
7. Bake for 70 minutes or until lightly golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool for at least 30 minutes on a wire rack.
9. Gently run a knife around the edges of the pan and then invert the bundt pan over a plate or serving dish.
10. Slice and serve.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Improv Challenge: Peach Crumb Cake


Happy Thursday and welcome to the Improv Challenge! At the bottom of this post you'll find a link up of all the other recipes the participating bloggers have made. Check it out!

The theme for July is peaches and cream. I absolutely love peaches and simply hate that they have such a short season. I start hoarding them the second they come into stores in early July and keep buying more than I can possibly use right on up until the first week or so in September before they disappear.

I always have stock piles of peach recipes to make because there are just dozens out there and the season for them is too short that I can't possibly make everything I want to make in such a limited time frame!

This is also the first month where I am hosting the Improv Challenge. I hoped that it would go over with no issues at all and instead I've done nothing but fight with my Inlinkz account because it refuses to allow me to share code. So much for smooth sailing, right?

Confession: because this is the first month I'm hosting, I panicked and wanted to make sure that I without a doubt had a recipe to share with you that photographed well, I might have made 3 recipes. :-| I'm only going to share one with you today, but you'll see the other two shortly.

Peach Crumb Cake
Source: Cooking Classy
Servings: 12 slices
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For the cake: 
    • 1 ½ cups all-purpose flour
    • 1 tsp baking powder
    • ½ tsp salt
    • ¼ tsp baking soda
    • 1 lb fresh, ripe peaches, peeled, cored and sliced
    • ¾ cup sugar
    • 1 stick unsalted butter, softened
    • 2 eggs
    • 1 tsp vanilla
    • ⅓ cup buttermilk
    • ⅓ cup sour cream
For the crumb topping: 
    • 1 ¼ cups all-purpose flour
    • ⅓ cup sugar
    • ⅓ cup brown sugar
    • 1 ¼ tsp cinnamon
    • ¼ tsp ground ginger
    • ¼ tsp ground nutmeg
    • pinch of salt
    • 1 stick unsalted butter, melted

1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray. Place the pan on top of a baking sheet covered in foil (for easier cleanup should the pan leak.) 
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
3. In the bowl of a stand mixer combine the sugar and butter and use the beater blade on medium speed until light and fluffy. Add in the eggs, one at a time followed by the vanilla.
4. In a small bowl or measuring cup, combine the buttermilk and sour cream. Add half of the flour mixture into the stand mixer, followed by half of the buttermilk mixture. Add the remaining flour and buttermilk until just mixed through.
5. Pour the batter into the prepared pan and tap on the counter to remove any air bubbles in the batter.
6. Arrange the peaches on top of the batter in a circle.
7. Prepare the crumb mixture by whisking the flour, brown sugar, sugar, cinnamon, ginger, nutmeg and salt together in a bowl. Add the melted butter and stir until combined and crumbs form. Use your fingers or a fork to break up large lumps if necessary.
8. Arrange the crumb mixture on top of the peaches making sure to cover it entirely.
9. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
10. Transfer the pan to a wire rack and allow to cool completely before removing the sides of the pan.

This cake is absolutely delicious! The batter is light and fluffy, the fresh peaches really shine through and the crumb topping manages to be light and dense at the same time, creating that perfect crumbly flavor. 

Sweet and Sour Cucumber Salad


Every summer when I was a kid we always had a side dish involving cucumbers. My mom would switch it up between a recipe very similar to this one and one that included sour cream.

There were a few years where my mom had a garden and the cucumbers had grown out of control and we ate cucumber salad very, very frequently. Luckily even eating this recipe many, many times I've never come to dislike it or get bored of it.

The version I had as a kid didn't include dill weed because it wasn't easy to find and my mom never grew herbs to have her own. She also would use distilled white vinegar but I've found that using apple cider vinegar helps to take down that pungent vinegar flavor that can be overwhelming. 

Sweet and Sour Cucumber Salad
Source: Cookaholic Wife Creation
Servings: 3 cups
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    • 2 english cucumbers
    • ½ sweet Vidalia onion
    • ⅔ cup apple cider vinegar
    • ⅔ cup sugar
    • 1 tbsp. Dill weed
    • ½ tsp kosher salt
1. Use a vegetable peeler to peel away stripes of the skin on each cucumber, then slice into thin rounds.
2. Thinly slice the onion.
3. Add the cucumber slices and onion to a large bowl.
4. Add the apple cider vinegar and sugar to a small saucepan and heat over medium-low heat, stirring until the sugar combines. Remove from the heat and allow to cool.
5. Pour the mixture over the cucumbers and onions, add the dill weed and salt and stir to combine.
6. Refrigerate for a few hours or up to overnight before serving. 

At may not look like enough liquid at first, but as the cucumbers sit, they will release water. This salad is the perfect combination of sweet and sour and goes so well with all of the classic summer time dishes such as burgers, pulled pork, hot dogs, grilled chicken, etc.

#GuacSquad12: Corn and Bacon Guacamole


Are you a guacamole fan? After spending years never being brave enough to try it, I finally did and now I'm completely hooked!

In case you missed my intro post, let me fill you in on what the #GuacSquad12 is. Camilla of Culinary Adventures with Camilla (I'm sure you remember her from all the other events I've participated in) created this awesome 14 day blogging event solely based on guacamole. Twelve bloggers are sharing their versions of guacamole and we're even giving away some pretty cool stuff thanks to our awesome sponsors. 

Here's the blog tour schedule...
At the bottom of this post, you'll find a link up to all the recipes the above bloggers have shared!

Disclosure: This is a sponsored post written by me for #GuacSquad12. All opinions are my own. 

I think my favorite thing about participating in #GuacSquad12 is that it was a challenge. Most blogging events you have a theme and you either bake or cook something that fits into that theme. Here, we had to take a recipe that doesn't have a ton of variations and find a good variation. 

Avocados have a very mild flavor and I needed ingredients that wouldn't hide my star ingredient and instead would help it shine. 

Corn and Bacon Guacamole
Source: Cookaholic Wife Creation
Servings: 2 cups
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    • 5 slices bacon
    • 2 ears corn on the cob
    • 4 ripe avocados
    • ¼ cup red onion, finely diced
    • ¼ cup fresh lime juice
    • 3 tbsp. Gourmet Garden’s lightly dried cilantro
    • ½ tsp garlic powder
    • ½ - 1 tsp salt
    • ½ tsp pepper
1. Cook the bacon until crisp, blot excess grease and then crumble into small pieces. Set aside.
2. Cook corn on the cob, then allow to cool enough to handle. Slice the kernels off the cob. Set aside.
3. Slice the avocados in half and remove the pit. Scoop out the insides with a spoon and place into a large bowl.
4. Add the onion, lime juice, cilantro, garlic powder, and pepper. Use a potato masher to mash the avocados and to combine.
5. Stir in the bacon and corn until combined. Taste, adding ½ to 1 tsp of salt if desired.
6. To serve immediately, transfer to a serving bowl and serve with tortilla chips and veggies.
7. To serve later (if you do not have a GuacLock), transfer the guacamole to a bowl with a lid. Use a bowl where the guacamole will fill as much as possible, leaving very little air space. Press a piece of plastic wrap on top of the guacamole, spreading it to the corners to make sure no excess air gets underneath. Seal the bowl and refrigerate. Serve within a few hours for the least amount of discoloration.

 One of my biggest pet peeves about guacamole is how easily it turns brown. Which is no fault of the avocados or your recipe, it's simply what happens when its exposed to air too long. You can slightly counteract it by adding more lime juice, but it will not save your guac forever. And there's nothing wrong with discolored guacamole, it just looks less pretty. 

The GuacLock is a container that pushes out excess air and stores the prepared guacamole tightly to ensure the air can't let it turn brown. I was curious to see how well it was going to hold up. I made this recipe on a Friday afternoon with the intent to take it to a cookout on Saturday afternoon. 

Holding my breath, I popped open the flaps of the GuacLock and eased off the lid. And my guacamole was still green! Not even a hint of discoloration! Check out Casabella's website if you'd like to get your own. 

Thanks again to our sponsors for this event! 
on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices
on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa's Produce
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Don't forget to enter the giveaway! 
Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

a Rafflecopter giveaway

*Disclosure: I received complimentary products from Melissa's Produce, Gourmet Gardens, and Casabella for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own. 

Want to see what everyone else has prepared for #GuacSquad12? Click the links below!
An InLinkz Link-up

Weekly Menu July 17th - 21st, 2016


After sharing a menu post with you a few weeks ago, I truly intended to start making it a weekly thing again but it seems as though the second it hits 4:30 on Friday and my weekend begins, the hands of the clock start spinning at an impossible rate and by the time I blink, it's 7:30 pm on a Sunday.

I don't know why, but every July I feel as though I have a million and a half things that need to be done right away. It didn't help spending a week on vacation, getting me behind in work and losing (not in a bad way) two weekends that I usually spend cooking and baking. My brain is still trying to catch up, wondering how it's possible that the 4th of July, what I consider the middle of the summer has already passed us by.

It also seems to be an annual tradition in July that I am hit with the spring cleaning bug (a few months too late obviously). Something about this time of the year makes me want to take multiple days off work and go through every single item in the apartment removing absolutely everything that isn't of use or value. I thought it would be a good time to start going through the Kon Mari process again.
(Check out The Life Changing Magic of Tidying Up if you aren't familiar.)

We moved my computer into the spare bedroom because it's impossible for two people to share a regular sized desk and I found myself never wanting to sit at the computer, to blog or write or even clean out emails. Which prompted me going through a file cabinet where I had shoved office supplies, bills and old cards. One extremely full trash bag later, I realized the whole apartment was going to get Kon Mari'd. (I've finally decided to part with 90% of my books, saving only 8 cookbooks, my Harry Potter collection and approximately 12 other books that I can't bring myself to part with. 60 are in a box to go to the library.)

In other things keeping me away from my usual tasks of cooking, baking, blogging and writing, work has been insanely busy. First, there's just the simple catch up of being out of the office for a week, followed by missing two days spent in the warehouse doing quarterly inventory, added on top of two of the companies needing significantly more of my time than they ever have before. A clone of myself would be wonderful.

Now that I've caught you up on the crazy that is currently my life, I suppose I should share the menu with you since that's the reason you all clicked on this post to begin with, eh?

Sunday: kielbasa, potatoes, peppers and onions 

Monday: teriyaki chicken tacos 

Tuesday: smoked gouda pimiento burgers with fries and salad 

Wednesday: twice baked potatoes with fajita chicken and Mexican corn 

Thursday: pulled pork with Veracha BBQ sauce, baked beans and coleslaw 

I'm trying something new for breakfast this week, having two different things to choose from instead of one meal for the entire week. 

Breakfast: cinnamon roll smoothie  / hard boiled egg and sausage patty
Lunch: honey lemon ginger chicken with sesame ginger spaghetti squash and cucumber carrot salad 

Desserts and Misc:
Berry Fruit Trifle
Bacon and Roasted Corn Guacamole
Peach Crumb Cake 
Zucchini Cheddar Chive Bread

As you can see, there's going to be quite a bit of time spent in the kitchen to get all of this prepared. Wish me luck it all gets done! 

SRC: Raspberry Pavlova


July already? When did that happen? I swear the days are going by twice as fast since I've returned home from vacation.

The Secret Recipe Club blogger I was assigned to this month is Searching for Spice, which is written by Corina. Her blog covers just about every type of cuisine out there; Indian, Mexican, Greek, Italian, Chinese... I'm sure if you chose a cuisine a week to make from Searching for Spice it'd be just like taking a culinary tour of the world.

I'm not even sure where I first heard of a pavlova. I'm guessing it was on Food Network or the Cooking Channel because I don't know anyone (in person) other than myself who is willing to attempt a meringue. Personally, I don't find them all that difficult, but to each their own.

If you aren't aware, a pavlova is meringue crust topped with whipped cream and fruits. Google seems to be unsure of actual origin but confirms that the dessert became popular after the ballet dancer Anna Pavlova began touring the world.

While you could use just about any fruit, it seems as though strawberries and kiwis are the most popular. I debated on using strawberries, but the raspberries looked delicious at the store and I couldn't pass them up.

Raspberry Pavlova
Source: Searching for Spice
Servings: 8 slices
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    • 3 egg whites
    • ¾ cup caster sugar*
    • 1 tsp cornstarch
    • 1 tsp white wine vinegar
    • 7 oz. heavy whipping cream
    • 2 tbsp powdered sugar
    • 14 oz. raspberries
    • 1 tsp lemon zest
    • 1 tsp sugar

1. Preheat the oven to 300 degrees.
2. On a piece of parchment paper trace a 9-inch circle. (I used a pie plate)
3. Add the egg whites to the bowl of a stand mixer and beat on medium-high speed until the egg whites turn opaque. Slowly start adding in the sugar until fully combined and the egg whites hold soft peaks. The mixture will just start to turn glossy. Add in the cornflour/vinegar mixture. This should take between 6-8 minutes total.
4. Place the parchment paper on a large baking sheet. Spoon the meringue into the circle, creating a slight indent in the center to add the cream and berries.
5. Place in the oven and immediately reduce the temperature to 285. Bake for 45 minutes, then turn the oven off and allow the meringue to cool for at least 1 hour.
6. Once the meringue has cooled, add the heavy whipping cream to the bowl of your stand mixer and beat until you reach the consistency of whipped cream, 7-9 minutes.
7. Meanwhile, combine the raspberries with the lemon zest and sugar in a medium bowl.
8. Spoon the whipped cream in the center of the meringue and then spoon the raspberries on top. Slice and serve immediately.

*If you cannot find caster sugar, you can add granulated sugar to a food processor and pulse until it's fine.

#GuacSquad12: Welcome and Giveaway!


It's summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 - a multi-day, multi-blogger event - is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you're a guacamole purist - think avocado, cilantro and lime - or you get a little more creative - think of some fabulous fold-ins such as pineapple or olives - the #GuacSquad12's creations will make your mouth water.

Here's are the GuacSquad Bloggers...
listed alphabetically by blog name

Here's the blog tour schedule...

Join Us On Twitter...
Join us for a live Twitter chat on Saturday, July 16th at 7am Pacific/10am Eastern. We'll be talking guac for an hour!

Here are Our Sponsors*...
and how you can find them around the internet

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices
on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa's Produce
on the web, on Twitter, on Facebook, on Pinterest, on Instagram

Here are Our Prizes...
We are giving away a dozen - yes, twelve! - Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

The Giveaway...
Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

a Rafflecopter giveaway

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.
Although this post is sponsored, all opinions are our own.*

Jalapeno Popper Bacon Turkey Burgers


Happy 5th of July! Did you have a good holiday weekend? Unfortunately the weather wasn't nice here. I managed to spend a few hours at the pool on Saturday and it was polite enough not to rain on my mom's party on Sunday, but it wasn't sunny or all that warm.

We spent the previous week on vacation. Compulsive list-maker that I am, I have to make sure everything is done before we can leave. One of the things on that list is to clean out the refrigerator and pantry as much as possible. No one wants to come home to expired, gross food, right?

The meal plan I make for the week before vacation is usually pretty basic. Very easy meals that don't take much time to prep and use up the ingredients that we have leftover. While the concept of a jalapeno popper burger is not at all new, I came up with this based off the ingredients that would otherwise need to be tossed before a week of vacation.

The only ingredient I needed to buy to make these burgers was the jalapenos. I love when I can do that! It helps to keep the grocery list shorter and the bill down!

Jalapeno Popper Bacon Turkey Burger
Source: Cookaholic Wife Creation
Servings: 4 burgers
Printer Friendly

    • 1 lb. lean ground turkey
    • 3 oz. cream cheese, softened
    • 1 jalapeno pepper, minced
    • 1 egg, beaten
    • ¼ cup Panko breadcrumbs
    • ¼ cup onion, minced
    • 1 tsp. garlic powder
    • salt and pepper
    • 2 tbsp. mayo
    • 4 slices pepperjack cheese
    • 4 slices bacon, cooked
    • 4 slices tomato
    • 4 slices lettuce
    • 4 burger buns
1. In a large bowl combine the ground turkey, cream cheese, jalapeno pepper, egg, Panko, onion, garlic powder and salt and pepper.
2. Form into 4 equal sized patties. (Wear food prep gloves so you don't get the jalapenos on your hands.) Place on a plate and refrigerate until ready to cook.
3. Heat a grill or grill plate to medium-high heat
4. Place the burgers on the grill and grill for 3-4 minutes on each side, adding a slice of cheese at the last minute of cooking or until just melted.
5. Meanwhile lightly toast the burger buns, then spread the mayo on top. Add a slice of lettuce and tomato and top with the burger patty.
6. Cut a slice of bacon in half and place on top of the patty, topping with the other half of the bun.

If you aren't a fan of spicy foods you can dial back the heat in this recipe by removing the seeds and the ribs from the jalapeno. You can also swap the pepperjack cheese for something milder like provolone or even a White American. I really love heat and wanted to see just how hot these burgers were going to be. 

They were pretty spicy. Not so much as to where you couldn't keep eating them because your tongue was on fire, but spicy enough that you tasted the jalapenos and pepperjack cheese in each bite. 

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