Patrick's Turkey Burgers

Ingredients:

  • 1 lb. of ground turkey
  • pinch of salt and pepper
  • ½ of a diced purple onion
  • 1 teaspoon of minced garlic
  • 1/3 cup of diced peppers
  • 1 tablespoon of barbecue sauce or wing sauce.
  • 1 egg
  • panko flakes or finely crushed bread crumbs
  • Worcestershire sauce for flavor
  • Optional:1/3 cups of salsa (adds flavor and moisture)
  • Optional:add fresh diced jalapeno for spice
  • Add-ons:any diced vegetable you desire

Note:

This is a family favorite and the recipe is always changing. You can use sundried tomatoes from a jar instead of salsa or pesto sauce as well. Diced carrots and mushrooms also add some zest to the burgers.

Directions:

  • Mix all of this up into a large bowl and all at the end add the Panko or bread crumbs until you can form large patties that will hold together for grilling or cooking on-top of the stove.
  • We cook the burgers in the 10" Versa Skillet (braiser) and cover the burgers with a lid while cooking. Always heat the pan on a low setting first. Then spray the Xtrema pan or use a little coconut/olive oil. An organic cooking spray works best. Heat the pan on low and then turn up the heat to medium. If the pan dries out during the cooking process, add a few tablespoons of water to keep the pan wet. (we just splash in water as needed) Note that using ceramic cookware will keep your turkey burgers nice and moist. Cook burgers for about 12 minutes or to brown on tops. Flip occasionally.
  • Serve on romaine lettuce with tomatoes or place them on a nice whole-wheat bun. Add your favorite condiments and enjoy.

 

We usually serve up these turkey burgers with a roasted potato mix packed with red skin potatoes, sweet potatoes, and purple onion. Season with EVO, garlic powder, onion powder, rosemary, cracked pepper, and Italian Seasoning. Bake in the Xtrema four-quart baking pan for 45 minutes at 400 degrees. Stir every 15 minutes until golden.

 

two turkey burgers in skillet

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Carrot Fries

Ingredients:

  • 2 Lbs carrots
  • 1.5 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp pepper

Instructions:

  1. Preheat the oven to 425 degrees. Oil an Xtrema Skillet or prepare a baking sheet with a silicone mat.
  2. Peel and cut your carrots into fry size pieces (the smaller the better!)
  3. Put all carrot fries into a large bowl and add oil, sea salt, paprika and pepper. Toss with a spoon to fully combine ingredients. Place carrots in the Xtrema Skillet in an even layer so they bake consistently.
  4. Place the Skillet in the oven and bake for 20 minutes.
  5. After the fries have been in the oven for 20 minutes, flip over the fries so the other side gets evenly baked. Bake for an addition 20 minutes or until carrot fries turn a slight golden brown.
  6. Remove from oven & serve immediately with sauce. Enjoy!

 

 

 

 

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Summer Green Bean Salad

Ingredients:

  • 1 lb. thin French-style green beans 
  • 1/2 small sweet onion, cut into thin slivers 
  • 2 cups cherry tomatoes, cut in half
  • generous amount thinly-sliced fresh basil 
  • salt and fresh-ground black pepper to taste

Dressing Ingredients:

  • 3 T extra-virgin olive oil 
  • 2 T fresh-squeezed lemon juice 
  • 2 tsp. finely minced fresh garlic
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sea salt

Instructions

  1. Start water boiling in a while you trim the beans on both ends and cut them into pieces about 2 inches long.
  2. Gather a handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.
  3. When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so  test one for doneness after 5 minutes to see what you think.)
  4. Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.
  5. While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers.
  6. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing.
  7. Wash fresh basil leaves and dry, then cut the basil into thin strips. 
  8. Remove drained beans from the colander into a bowl large enough to toss ingredients together.
  9. Add the cherry tomatoes and onions and toss ingredients together.
  10. Toss with desired amount of dressing and then gently mix in the sliced basil.
  11. Season salad to taste with salt and fresh-ground black pepper and serve.

 

Kalyn Denny is a food blogger, and the founder and creator of Kalyn’s Kitchen! Her site features easy and creative carb-conscious recipes with options for every kind of lower-carb eating plan. Check out this recipe and more at https://kalynskitchen.com/

 

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    Garlic Swiss Chard

    Ingredients

    • 1 large bunch (10-12 ounces) Swiss chard or any other cooking greens
    • 1 tablespoon extra-virgin olive oil
    • 1 medium sweet onion, such as Walla Walla sweet or scallions
    • 3 medium carrots, thinly sliced
    • fine sea salt
    • 1 clove garlic, minced


    Instructions

    1. Trim the chard stems from the leaves. Chop the leaves and set them aside. Slice the stems.
    2. Heat the oil in a large skillet over medium-high heat. Add the chard stems and cook until they sizzle, stirring now and then for about 2 minutes. Add the onion and carrots and season with a pinch of salt. Cook until they begin to soften, about 5 minutes. Stir as needed so they cook without browning.
    3. Mound the greens on top and season with 1/2 teaspoon salt and the garlic. Stir and cook until the greens soften, about 2 minutes more. Taste for seasoning and adjust to suit your taste.

       

       

       

       

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      Blueberry Banana Bake

      Ingredients:

      • 2 cups old fashioned oats
      • 2 tsp baking powder
      • 1/2 tsp baking soda
      • 1/4 tsp salt
      • 3 bananas, mashed
      • 2 tablespoons flax meal
      • 1/4 cup melted vegan butter or coconut oil
      • 1 tsp vanilla
      • 1/2 cup maple syrup
      • 1/2 cup walnut pieces
      • 2/3 cup fresh blueberries
      • 1/2 cup gluten free granola

      Instructions:

      1. Preheat the oven to 375 degrees F.
      2. Place the oats in a blender and blend into flour. Add the baking powder, baking soda, and salt. Blend again to combine.
      3. In a medium bowl, stir together the mashed bananas, flax meal, butter or coconut oil, vanilla, and maple syrup. Stir the dry ingredients into the wet ingredients just until blended. Fold in the walnuts and blueberries.
      4. Spoon the batter into a greased Xtrema Skillet of choice ( if using larger 12 inch Skillet we would recommend double or tripling this recipe!). Sprinkle with granola. Bake until a tester comes out clean, about 20 minutes. Cool slightly and enjoy warm!

       

       

       

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      Meatless Taco Meat

      Ingredients:

      • QUINOA
      • 1 cup tri-color, white, or red quinoa
      • 1 cup vegetable broth
      • 3/4 cup water
      • SEASONINGS
      • 1/2 cup salsa
      • 1 tbsp nutritional yeast
      • 2 tsp ground cumin
      • 2 tsp ground chili powder
      • 1/2 tsp garlic powder
      • 1/2 tsp each sea salt and black pepper
      • 1 Tbsp olive or avocado oil

      Instructions:

      1. Preheat a medium sized Xtrema saucepan over low heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
      2. Add vegetable broth and water and bring to a boil. Then reduce heat to low, cover, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, turn off the heat, then crack lid and let rest for 10 minutes.
      3. Preheat oven to 375 degrees F (190 C).
      4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread in a greased Xtrema Versa Skillet or baking sheet.
      5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
      6. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

       

       

       

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      Cauliflower Buffalo Wings

      Ingredients:

      • 1 medium head Cauliflower
      • 1 cup Soy Milk (or other non-dairy milk)
      • 3/4 cup Almond Flour
      • 2 tbsp Ground Flax seed
      • 1 tsp Onion Powder
      • 1/2 tsp Garlic Powder
      • 1/4 tsp Turmeric Powder
      • 1/4 tsp Salt
      • 1/8 tsp Pepper
      • 1 cup Buffalo Sauce (more if desired)

      Instructions:

      1. Preheat oven to 425 F. Cut your cauliflower into florets. If a floret is pretty large, cut it in half.
      2. Mix all the ingredients for the batter in a bowl. Dip the florets in the batter. Shake them off to remove any excess batter. Place in Xtrema Versa Skillet one by one.
      3. Put the Versa Skillet in the oven for 15 minutes. When that's done, flip the florets over and bake for another 15 minutes. Remove them from the oven and either brush on the buffalo sauce or add a few florets to a bowl and coat with buffalo sauce. You don't want to add all of them at once because you want to keep the crispy layer on.
      4. Place them back in the Versa Skillet and bake them for another 20 minutes. If you'd like them crispier, leave them in for longer. Serve immediately when they're done cooking. If desired, add more buffalo sauce by brushing or drizzling it on.

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      Thai Basil Chicken

      Ingredients:

      • 5oz baby spinach
      • 1 cup basmati rice
      • 8oz chicken or vegetable broth
      • 1 1/2 lbs boneless skinless thighs
      • 2oz fresh basil
      • 4 cloves garlic
      • 2 jalapeno peppers
      • 2 shallots
      • 4tsp brown sugar
      • olive oil
      • 4tsp fish sauce
      • 1/4 cup soy sauce

      Instructions:

      1. Preheat small Xtrema saucepan over low heat.
      2. Using a strainer or colander, rinse the 1 cup rice under cold, running water, then drain and transfer to a small saucepan. Add 2 cups water and bring the mixture to a boil over medium heat.
      3. Wash and dry the fresh produce
      4. In a medium bowl, combine the broth, soy sauce, fish sauce, and brown sugar. Whisk to combine the sauce and set aside.
      5. Once the liquid (rice) comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
      6. Roughly chop the chicken thighs into 1/2-inch pieces.
      7. Peel and mince the garlic and shallot. Quarter the jalapeno peppers lengthwise; seed and remove ribs of the jalapenos. Finely dice and set aside.
      8. Preheat a large Xtrema skillet on low.
      9. Once warm, raise to medium heat. Add oil and swirl to coat the bottom.
      10. Add chicken and stir fry for 3-4 minutes, then add the garlic, shallot, and jalapeno. Continue cooking on medium heat for 3-4 minutes, stirring often.
      11. Chop the baby spinach into small pieces.
      12. Pour the sauce into the skillet. Cook until the sauce thickens and glazes the meat, 8-12 minutes. Remove from heat.
      13. Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Reserve a few leaves for garnish.
      14. Add the spinach (in handfuls) and basil to the skillet and stir until wilted.
      15. Serve and enjoy!

       

       

       

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      Baked Shrimp

      Ingredients:

      • 1 lb jumbo prawns/shrimp , peeled and deveined
      • 3/4 cup (185 ml) dry white wine (sub chicken broth)
      • 5 tbsp unsalted butter , melted
      • 2 tbsp lemon juice
      • 3 garlic cloves , minced
      • 1/2 tsp salt
      • 1/4 tsp pepper

      Crunchy Topping:

      • 3/4 cup panko breadcrumbs
      • 1/4 cup parmesan , finely shredded
      • 1/4 tsp salt
      • 1 1/2 tbsp olive oil

      Garnish:

      • Finely chopped parsley
      • Lemon

      Instructions:

      1. Preheat oven to 430°F.
      2. Pour wine and half the butter into Xtrema 10in Skillet. Place in oven for 10 minutes to reduce.
      3. Toss prawns with remaining butter, garlic, lemon juice, salt and pepper.
      4. Mix Crunchy Topping ingredients.
      5. Remove skillet from oven. Add prawns - spread out in single layer, but snug.
      6. Top with Crunchy Topping. Bake 12 minutes.
      7. Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
      8. Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread.

       

       

       

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