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bunless bruschetta turkey zucchini burgers

I’m sharing a recipe that I’ve found to be tride and true! I didn’t create this recipe, like I’ve mentioned on the recipe tab of my blog, I do adapt some recipes, but I really just want to try recipes for you to try out in your kitchen. I tweaked this a little bit but SkinnyTaste is the creator of this great summer recipe.

bruschetta turkey zucchini burgersI love bread but I also love a bunless burger if you are trying to lighten the recipe a bit. And honestly I think this recipe works better without a bun.
bruschetta turkey zucchini burgers

The bruschetta only take a few minutes to throw together but I like to cover it and place it in the fridge so the flavors have the opportunity to blend. Chop your onion, basil and tomatoes, throw in a bowl and season with salt and pepper (it looks crazy seasoned above but I just hadn’t stirred it yet). Toss with balsamic and olive oil and you are good to go!bruschetta turkey zucchini burgersTomatoes, basil and zucchini really make this recipe pop so try to get the freshest that you can.
bruschetta turkey zucchini burgers

This zucchini came from my in-laws garden so it was fun to pop this in our recipe!

bruschetta turkey zucchini burgers

I added a little lemon juice into the turkey mixture and added some old bay to the patties because turkey burgers tend to get a little dry or not have as much flavor as beef burgers so I like to add a little something to them.

Ingredients:

Bruschetta:
1/4 of an onion, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt & pepper
2 medium vine ripe tomatoes
2 small cloves garlic, minced
approx 8 fresh basil leaves, chopped
approx 8 mozzarella balls , diced
Turkey zucchini burgers:
1lb lean ground turkey
1 medium zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1/4 tsp lemon juice
salt & pepper
sprinkle each side lightly with old bay seasoning

Directions:

1) Toss all the bruschetta ingredients together, except for the mozzarella. Cover with plastic wrap and refrigerate until ready to use.
2) Mix grated zucchini and turkey in a bowl with breadcrumbs, lemon juice, salt and pepper.
3) Make 6 patties from mixture. Gently sprinkle Old Bay seasoning on each side of the formed patty.
4) Grill burgers on grill until they reach 165 degrees F.
5) Drop in mozzarella to the brushetta and serve with bunless burger!

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Chocolate Double-Glazed Baked Donuts

double glazed baked

There are few things that I like more than a good donut. I’ve experimented a few times with my donut pan, but these, these were THE best! Most recipes seem to have an at-home powdered sugar glaze. It has a weird taste that I just can’t get over so I’ve been looking for a better (chocolate, duh) solution. These donuts are great because beyond the glaze(s)– is a donut that stands alone with full flavors of nutmeg and cinnamon– one of my brave taste-testers said it reminded her of a starbucks drink (now thats a good donut!)

The recipe comes from Mindi at Moms Need to Know. I’ve added my own comments in the directions, but thank you for the great recipe Mindi! 🙂

IMG_0758Why would you ever want to stop here…

IMG_0765This glaze is THICK. I put at least another 2 tablespoons of milk to make it a little more workable.

IMG_0766I bought Ghirardelli Melting Wafers, and boy are they worth it. Its suggested that you use candy melts, the kind you can get at crafts stores, but who wants to eat anything from Michaels? If you’re going to do chocolate, might as well make them with REAL chocolate. Enter: Ghirardelli.

It is a little challenging to dip these– they are cake donuts (not light yeast donuts) so they have a bit of weight behind them. But I don’t think you’ll be disappointed!

IMG_0770

Chocolate Double-Glazed Baked Donuts
Makes twelve donuts

Batter:

  • 2 cups Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp nutmeg
  • 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Milk
  • 1/4 tsp Lemon juice or White Vinegar
  • 2 beaten Eggs
  • 2 tbsp melted Butter

Powdered Sugar Glaze

  • 2 cup Powdered Sugar
  • 3 tbsp Milk
  • 1/4 tsp Vanilla

Chocolate Glaze

  • 1.5 cups Ghirardelli melting wafers

Directions

  1. Add lemon juice to milk (this is a substitute for buttermilk).
  2. Preheat oven to 425. Spray Donut pan with non-stick spray
  3. Combine dry donut ingredients in large bowl.
  4. Add milk, eggs and butter.
  5. Stir just until well mixed.
  6. Fill each ring of the donut pan about 2/3 but make sure it doesn’t top center hole. (The dough is thick so I often use a spoon to make it easier
  7. Bake about 8 minutes, until fully baked. They should round up a bit
  8. Let cool then remove from pan and set on cooling rack.
  9. In a small bowl just big enough to dip donuts, combine glaze ingredients and stir until smooth
  10. Dip top of donut in glaze.
  11.  Return to cooling rack. (You may want to use a paper towel or wax paper under the rack to pick up any drops)
  12. Wait a few minutes for the glaze to set.
  13. Follow directions on the bag of Melting Wafers
  14. Dip top of donut in chocolate glaze– let cool, and enjoy!


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Recipe: Lemon Thyme and Blackberry Glaze Donuts!

Who knew there was such a thing as lemon thyme? The original recipe I found from here on Heather Cristo’s blog, but I couldn’t find any lemon balm- even at whole foods so I opted to replace it with lemon thyme- close enough right? I bought some lemon just in case I felt like I needed to up the anty of the lemon flavor…thats what I was after, after all. Once I started cutting the thyme it was definitely lemon fragrant, so I didn’t feel like I needed to put anymore in. I basically otherwise followed the recipe, instead baking at 350 for 15 min as my oven needed that extra heat and time. I also didn’t have any cream, so I used a little half and half in the glaze instead- it was fine.

I was excited to use my new donut pan that I bought at Crate and Barrel yesterday and having these pinned for forever, I knew they would be the first thing I made. I am eagerly waiting JPS’ return to see if he likes them as well! They seem to be a hit on instagram so far!