August Turkey Burgers with Rosemary Garlic Mayonnaise

I made the Mayonnaise mixture, separated it into two parts, mixed one part with the ground turkey and set the other half aside. I added all additional ingredients to turkey mixture and froze it. 

 To complete the meal, just divide the ground turkey mixture into 8 patties and finish the recipe as directed.

Ingredients

Mayonnaise:

• 2 cup mayonnaise
• 1/6 cup dried rosemary leaves
• 1 clove garlic, minced

Burgers:

• 2 pounds ground turkey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Buns:

• 8 sandwich rolls or burger buns
• 1/2 cup olive oil
• 2 cups arugula, divided

Directions

For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.

For the burgers: Preheat a gas or charcoal grill or place a grill panover medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

April Tomato Bacon Pasta

April 13
Joy Turnbow Frandsen

Tomato Bacon Pasta

1 pkg. of bacon
 A sliver of garlic
 28 oz. can of diced tomatoes
 1 Tbsp. of olive oil
 1 box of pasta

Cook bacon with garlic, drain most of the grease, add the diced tomatoes and olive oil and simmer.
I was told by several people that this meal didn't freeze well with the noodles in it, so I am bringing the mixture frozen and the box of pasta separate.

Beef Shish Kabobs

Hi ladies!  This is my first time ever posting to a blog, so I hope it works. 

Beef Shish Kabobs

Ingredients:
1 bell pepper, cut into 1 inch pieces
1 (15 oz) can pineapple chunks, drained (I substituted fresh pineapple since 'tis the season.)
1 yellow onion, cut into 1 inch pieces
1 lb. sirloin steak, cubed in 1 inch chunks and marinated
2 T. olive oil (optional for coating vegetable)
bamboo skewers

Marinade:
1/4 c. ketchup
1 tsp. salt
2 T. steak sauce
2 T. white sugar
2 T. apple cider vinegar
2 T. worcestershire sauce
1/4 c. water

Directions:
1.  Place the veges in a mixing bowl.  Drizzle with olive oil, and toss to coat.  (I don't oil my vegetables.)  Divide the mixture into freezer bags.  Whisk the marinade ingredients together in the same bowl until smooth.  Add the beef cubes, and toss until evenly coated.  Divide the beef into freezer bags.  Seal, and freeze the bags.
2.  To cook:  take as many bags as you need from the freezer, and thaw in the fridge overnight, or at least 8 hours.  Soak the skewers in warm water at least 30 minutes (I do anywhere from 10 min. on), or place them into water when you begin thawing the meat and vege packets.
3.  Preheat an outdoor grill for medium heat, and lightly oil the grate.  Make the skewers.  Most people alternate the meat and veges.  **My family does a few all-meat skewers, all-onion, all-pepper, etc.  That way you are able to cook the food evenly since the beef takes longer than the onions, for example.  (Once they're cooked, we just pull food off with a fork from which skewers we want to eat from.)**
4.  Cook the skewers on the preheated grill, turning occasionally until cooked to your desired degree of doneness, about 10 minutes total for medium-rare.

To those who don't have an outdoor grill, please look on Facebook for Jill Ison's suggestion on how to 'grill' kabobs in your oven.  Hope these turn out well!  See you tomorrow ladies!