Whipped Pumpkin Dip

I never thought I'd like pumpkin so much. Pumpkin bars, cookies, pies, and more have usually a mediocre taste for me, especially since I'm picky and don't like pumpkin that much yet. This has changed my entire way of cooking and thinking for the fall season. I think I tried so many pumpkin recipes because I wanted to find that one recipe that just knocked my socks off and was to-die-for good. Well, my friends, that search has ended .. with this dip recipe!

I like normal fruit dip but it’s got no flavor and is usually 90% sugar. Although this recipe still isn’t the healthiest, it’s ten times better for you than the store-bought dip. As an added bonus, you will O.M.G. at the taste of it, I promise. I can’t believe I have been refusing to try pumpkin all these years. Thank you to Mrs. Holman for drumming up this recipe and making my fall/pumpkin/dip dreams come true (even if I didn't know I had them)! ;)

Whipped Pumpkin Dip
Adapted from: Homemade by Holman
Yields: about 5-6 cups

8 oz cream cheese, at room temperature
¾ cup brown sugar, packed
1 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp ground cinnamon
1 cup heavy whipping cream*
3 Tbsp powdered sugar*
Apple slices, grapes and Nilla Wafers, for dipping

Place the bowl of a stand mixer in the freezer, briefly for about 5-10 minutes. In the cold bowl, beat the whipping cream on high speed with the whisk attachment until stiff peaks form, about 5 minutes. Slowly add the powdered sugar 1 tablespoon at a time until mixed well.

* If you don’t have a stand mixer at home, omit these two ingredients (and steps) and just buy whipped cream in the container at the store instead.

Meanwhile, in a separate large mixing bowl, beat the cream cheese and brown sugar until fluffy and smooth. Add in the puree and spices and blend well. The mixture will be pretty thin at this point. Fold the whipped cream from the stand mixer (or store purchased container) into the bowl with the pumpkin mixture. Mix well to make even throughout. Serve immediately or keep in airtight containers in the fridge for up to 4-5 days.

This mixture goes well with apples, grapes and Nilla Wafers.

White Chocolate Crème Brulee

Of all the crème brulee I've eaten in my lifetime, this by far is the best one I've had yet! I always try to order it for dessert if we are at a fancy restaurant (or on our cruises we tend to go on). If this dessert wasn't so absolutely horrifyingly unhealthy, I would eat it daily. For now, I'll just stick with once or twice a year. If you haven't ever made it, like me, and are intimidated .. don't be. This recipe was so easy and almost fool-proof. Plus, your friends will definitely be impressed when you whip these babies out of the fridge. If you haven't ever had crème brulee before, then you absolutely are missing out on something amazing!

White Chocolate Crème Brulee

Adapted from: Allrecipes

Serves: 6-8

4 large egg yolks, at room temperature

1/3 cup granulated white sugar

2 cups heavy cream

4 oz White Chocolate baking bar, chopped into 1-inch pieces

1/2 tsp vanilla extract

hot water

4 tsp pure cane sugar, for topping (or granulated white sugar is okay)

Preheat the oven to 300 degrees. In the bowl of a stand mixer, whisk the egg yolks and 1/3-cup sugar until smooth (fitted with the whisk attachment). Keep it on low speed while you complete the next steps.

In a medium saucepan on medium-high heat, bring the cream to a simmer/slight boil. Add the white chocolate pieces and whisk while you remove the pan from the heat. Whisk until the chocolate is completely incorporated. This may take some time because it can chunk at the bottom if you don't whisk long enough.

Add 2 Tablespoons of the white chocolate mixture into the stand mixer with the yolks in it. Keep the mixer on medium-low speed and continue to add the rest of the white chocolate mixture. Note: To make this step easier, pour the saucepan contents into a large measuring cup with a spout, to prevent spilling. Whisk until smooth and then add the vanilla.

Pour the mixture into broiler-proof ramekin cups (see picture above) and place into a 9x13 deep dish baking pan. Add enough hot water to cover about 1-1.5 inches up the sides of the ramekins. Bake in the oven for 50-55 minutes. The mixture will still seen liquidy when they are done but as they cool, they will solidify. Allow to cool for 10 minutes in the hot water bath, then trasnfer to a cooling rack. Allow to cool completely and keep in the fridge for at least 2 hours before serving. If you want to save them for a few days later by keeping in the fridge, that is okay too.

To serve, sprinkle the tops of the ramekins with the cane sugar and using a Crème Brulee torch, crystalize the sugar on top. If you don't have a kitchen torch (get one, they are cheap and easy to use), then you can use a broiler but then you have to put them back in the fridge for another 30 minutes to cool again and they don't usually taste as good.

Pumpkin Seeds

My last pumpkin seed recipe was one of my very first on this blog and it was, to say the least, missing lots of steps and very drab. I wanted to make it as easy as possible to make your own pumpkin seeds at home because it is so easy and I know we'll all have lots of seeds on hand after carving! This recipe was handed down from my grandmother so it's a Kelly's Kitch original.

Once you save the seeds in a separate bowl from the pumpkin pulp, place them in a strainer and rinse well with cold water.

Pour the rinsed seeds onto a cookie sheet lined with either a paper towel or a kitchen towel (kitchen towels work best). Sometimes if you let them dry too long on a paper towel they will begin to stick and nobody wants to eat paper towel with their seeds. ;)

Also note that you might have to flip them once in a while to make sure they get as dry as possible.

Once, on each side, press another towel (paper towel or kitchen towel) on top of the seeds to help the drying process along.

The seeds will stick to it if they are still wet so simply just place them back onto the cookie sheet.

Once dry (about 1-2 hours), mix the seeds in a medium mixing bowl at this ratio:

2 cups seeds

4 tsp peanut oil

1.5 tsp butter, melted

1/2 tsp salt

Lay the coated seeds on a lightly greased cookie sheet and bake them at 350 degrees for approximately 25 minutes. Halfway through the time, flip the seeds. They will brown and look absolutely delectable when they are done.

Test one after allowing it to cool a few seconds to see if they are nice and crunchy. If they are, allow them to cool on the cookie sheet. If they aren't then continue to cook in 3-4 minute intervals until they are done.

Pumpkin Puree

Apparently there is another shortage of pumpkin puree this year. I am not exactly sure why because I can always find it at the store. Even though I always have extra cans, I am never one to turn away from doing something homemade nowadays. I found these instructions online (thanks to Annie) about how to puree pumpkin and even store it. I couldn't resist! Plus I was shocked to find out that I did it the same last year with one minor (read: major) step missing: the straining. No wonder the pie was watery!

First, you want two (or so) pie pumpkins. These are usually smaller than your jack-o-lanterns and are usually pretty inexpensive.

First you will want to chop the tops off the pumpkins. Even if you have a brand-new knife this and the next step will be difficult to do smoothly.

Then slice the pumpkins right down the midde to cut them in half, vertically.

Using a melon baller (or similar tool), scrape out all the goop (aka pulp) and seeds. Save the seeds for baking!

Place 1/4-inch of water into a deep dish pan and bake the pumpkins, flat side down.

Bake at 350 degrees for 60-90 minutes. You will know they are done when you flip them over and can easily poke a fork through the flesh of the pumpkin.

Using the melon baller from before, remove all the pumpkin flesh (not including the skin) and place into a food processor.

Process the pumpkin until it is pureed and smooth, about 2-3 minutes.

Once pureed, place a mesh sieve lined with a paper towel over a medium mixing bowl. Strain the puree for 1-2 hours and evenly divide into storage containers.

To freeze, place in a freezer-safe container for up to two months. I would suggest also making sure to keep it in one-cup batches so you only have to thaw the amount you need.

If you would like to use the puree soon, refrigerate for up to five days. From these two pumpkins I got 2.5 cups of puree. Not too shabby!

PLEASE NOTE that this recipe is for the canned pumpkin (puree), which is completely different than the pumpkin pie mix (Libby's). I don't have a recipe for Libby's mix, but if you like it and see some in the store, you might want to grab them up since there is another shortage .. apparently. Soon I will be experimenting and posting a pumpkin pie recipe using this homemade pumpkin puree.

Pumpkin Pie Bars

As we get closer and closer to Halloween, I see more and more pumpkins everywhere I go. It makes me yearn for carving a pumpkin and baking the seeds. Oh how I love to bake the seeds! I look forward to it every single year. One year I promise to find out how to store and/or harvest them year-round and will share.

Now even though I love the holidays and pumpkin seeds, I really do not like pumpkin pie. Despite that little factoid, my poor husband loves it. Unfortunately for him I don't ever cook it because of my dislike for it. I feel so bad for him but I do know that he gets his pumpkin pie cravings fulfilled at Thanksgiving dinner. And yes, I'm that weirdo that brings her own dessert so she doesn't have to suffer through the pumpkin pie. Well now that you know how much I hate pumpkin pie, this recipe I absolutely love! I am not exactly sure how but I do know that it wouldn't be complete without the butterscotch chips on top or the addition of pecans and oatmeal. I think that is why I can actually eat this dessert even though I can taste the pumpkin.

And on a side note, everyone seems to be having a pumpkin puree shortage in my area but every time I go to the store, they always have a ton of cans. So each year I stock up with 3 or 4 and then never use them. I have quite a few to use up so be ready for another week (at least) of pumpkin recipes. =)

Pumpkin Pie Bars

Adapted from: Annie's Eats, originally Kraft

Makes: 24 bars (fills one 9x13" pan)

For the crust & topping:

1 1/3 cup all-purpose flour

1/4 cup sugar

1/2 cup packed brown sugar

12 Tbsp butter, cold and chopped

1 cup old-fashioned oats

1/2 cup pecans, chopped

Butterscotch chips, for topping

For the filling:

8 oz cream cheese, softened

1/2 cup sugar

3 eggs

1 can pumpkin puree (15 oz)

1 Tbsp pumpkin pie spice

1 tsp vanilla extract

Preheat oven to 350 degrees and line a 9x13-inch deep pan with foil. Lightly grease the foil.

In a large bowl, combine: flour, sugar and brown sugar. Toss with a fork and add the butter pieces. Blend with pastry blender. Stir in oats and pecans. Set 1 cup of this mixture aside. Add the rest of it to the foil pan and spread evenly and press to make firm. Bake uncovered for 15 mintues.

Meanwhile, in a stand mixer fitted with the paddle attachment, mix: cream cheese, sugar, eggs, pumpkin puree, spice, and vanilla. Mix on medium speed until well combined. Once crust is done baking, pour filling mixture into pan on top of warm crust. Sprinkle with the 1 cup reserve crust mixture and sprinkle with butterscotch chips. Bake 25 minutes and then transfer to a wire rack to cool. Slice, once cooled, and serve!

Caramel Corn

Caramel corn is something I have never really took a liking to, but with most things I hated as a child, I absolutely love as an adult. I still don't like candy corn (seen in mixture above) but my husband does so I thought I would incorporate that into the mixture.

In lieu of Halloween and Thanksgiving that are both just around the corner, I decided to do a "theme week" here on my blog. About time, right? I just past my one-year blogging anniversary and it's about time to get organized. I need to try recipes in advance and then post them according to the appropriate holiday. The only part about that I don't like? What do I actually make for the holiday when my family is expecting something amazing? I figured that I would just repeat the successful recipes since they don't get to see or taste the first version; those are for me, my husband and our friends. ;)

Caramel Corn

Adapted from: Annie's Eats, originally Christie's Corner

1 cup unpopped popcorn kernels

2 sticks butter

1/2 cup light corn syrup

2 cups packed brown sugar

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla extract

Pop the popcorn as desired (I use my no-fail Cuisinart popcorn maker from Williams-Sonoma). Place popcorn in two very large bowls with enough room to toss them later without the popcorn overflowing.

Preheat oven to 250 degrees. Meanwhile, to make the caramel: melt butter in 2 quart sauce pan on medium heat. Once melted, add in the syrup, brown sugar and salt. Increase heat to medium-high and bring to a slight boil, stirring often. Reduce heat to medium and allow the mixture to boil undisturbed for 5 minutes. I had to keep an eye on the mixture as it would boil to the top of the sauce pan and I would have to lift the corner off the stove to let it cool back down.

After 5 minutes, remove mixture from heat and add the baking soda and vanilla. Mix well. Mixture will be bubbly and frothy, which is exactly what you want. Pour the caramel evenly between the two bowls of popcorn and toss with salad tongs until evenly coated. Lightly grease a few cookie sheets and lay the popcorn on them as evenly as possible. I used the suggested parchment paper (different than wax paper) so use that for an alternative.

Bake for 40-50 minutes, tossing every 10 minutes. Watch out for falling popcorn on your feet because it will be so hot it might burn you (trust me, I would know now). Test a piece of popcorn at 40 minutes and it should be crunchy and not soft or mushy. Place the baking sheets on wire cooling racks and allow to cool completely before breaking apart. Store them in an airtight container or plastic treat bags. They will not stay fresh more than a few hours in the open air.

Cider-Braised Pork Chops with Apples

Now that October is finally here, my house is full of pumpkins, apples and apple cider. Apple cider is one thing I missed as a child. I never liked it much but now I absolutely love it; especially warm apple cider on a crisp, chilly and snowy night. If you live in a cold-weather state, you know exactly what I'm talking about! Hot cocoa and apple cider help us get through the snow shoveling and black ice days. Well if you have onion and pork chops, then you've got an amazing dinner!

This is the third time I've made these chops and they are absolutely amazing and get rave reviews each time. I actually might just use the sauce and soak a bunch of apples in them because it was that good. The onions bring a lot to the flavor of the meal so don't omit them or anything else. Now I normally don't like pork chops (I'm a chicken kind of gal, myself), but in this sauce and with these toppings it's amazingly delicious! Try it and you won't be disappointed, especially since you will be using up all that cider you've stocked up on.

Cider-Braised Pork Chops with Apples

Adapted from: Essentials of Healthful Cooking (Williams-Sonoma)

Serves: 3-4

1 tsp dried oregano

1/2 tsp allspice (any brand will do)

1/2 tsp sweet paprika

salt and pepper, to taste

4 thin, boneless pork chops (1 lb)

4 tsp canola oil

1 yellow onion, thinly sliced

1/3 cup sweet apple cider (3 oz)

2 Tbsp red wine vinegar

1 fuji apple, peeled, cored and sliced into 12 wedges

1 cup chicken broth

1/4 cup evaporated milk

To make the spice rub, in a small bowl, mix together: oregano, allspice, paprika, salt and pepper. Coat the uncooked pork chops evenly on both sides with the rub mixture. Set meat on a plate for 10 minutes. Meanwhile, heat 2 Tbsp of oil in large skillet on medium-high heat. Add the onion and sauté until lightly browned, 4-5 minutes. Transfer onion to a plate.

Add the remaining 2 Tbsp oil into the skillet and keep on medium to medium-high heat. Add the pork chops and sear until lightly browned on the bottom, about 3-4 minutes. Flip and brown the meat on the other side, 3-4 minutes. Transfer meat to plate with the onion.

Return the pan to medium heat and pour in the cider and vinegar. Using a wooden spoon, scrape up bits from the bottom of the pan. Return the meat and onion to the pan and place the apple wedges on top of the meat. Pour in the chicken broth, cover, and simmer until the chops are opaque throughout, about 8-10 minutes. Reduce the heat if the liquid begins to boil.

Transfer the chops, apple wedges and onion (strained) to a warmed platter. Pour the evaporated milk into the pan, raise heat to high, and boil until the liquid is reduced by one-third, about 5 minutes. Pour that sauce on top of the pork chops and serve warm.

Homemade Applesauce

I scoured the internet and some of my favorite blogs for an applesauce recipe that I could do in the crock pot, but there were none that I could find. Luckily I felt confident enough to make my own recipe based off of the recipes I did find. All the recipes used cinnamon and I knew I wanted that in it. A lot of them also used extra water to allow for a certain consistency. Some of the recipes called for cloves but I omitted just to keep this recipe simple and easy.

The hardest part of this recipe (and most time-consuming) is peeling, coring and chopping up the apples. I actually used a Pampered Chef Apple Peeler/Corer/Slicer so that made the process a hundred times easier. I'm not trying to sell the product but I almost chopped the apples by hand because so many people had negative reviews on the product. I have heard that it doesn't work well unless the apples are rock hard, or that it doesn't work well if the apples aren't perfectly round. Despite all the negativity surrounding the product, I still hadn't used it before so I didn't want to misjudge it. Trust me when I say that the size, shape or consistency of the apple DO NOT MATTER! I absolutely loved the product and although at times it can be a little monotonous, it really helped with this recipe (and I will now use it for when I make my Apple Pie).

Homemade Applesauce

Kelly's Kitch Original
Yields: 4 cups

6 large Braeburn (or sweet) apples, peeled, cored and diced

1/2 cup sugar

1/3 cup water

3/4 tsp cinnamon

Mix all ingredients in a crock pot on low for at least 5 hours. Place contents in a blender or food processor and mix, pulsing until desired consistency. I chose to pulse mine briefly so it's a little smooth and a little chunky, too. Serve warm or cold as a snack or dessert.

Mom's Skillet Goulash

Although this doesn't look as tasty as you might think, goulash very much is! Goulash always looks like mush and other things I won't mention on here, but it actually doesn't taste all that bad. It's not one of my favorite dishes, but I'll work on tweaking it to perfect the recipe. For now, it's a pretty easy weeknight dinner if you have little time and energy after a long day at work.

Mom's Skillet Goulash

Adapted from: Pillsbury

Serves: 4

8 oz uncooked pasta (rotini or mini shells)

1 lb ground beef

1 cup chopped celery (about 3 stalks)

1 cup chopped onion

2 cans diced tomatoes, undrained (15 oz each)

1 can condensed tomato soup (11 oz)

1 tsp dried basil leaves

salt and pepper, to taste

Cook pasta according to package directions. Meanwhile, in large skillet or dutch oven, cook the beef, celery and onion on medium-high heat until meat is no longer red. Drain and return to skillet. Add the cooked (and drained) pasta and all remaining ingredients. Heat to boiling, then reduce heat to low and simmer 10 minutes, covered. Stir occasionally. Serve warm.

Black Beans, Chicken and Rice

It's finally October and fall. One of my favorite times of the year to cook. It's like a fresh start and I don't have to worry about yard work anymore. Not that I don't like it, it's just very time consuming so cooking sort of gets put on the backburner. Well now it's time to focus on the cooking and food! This recipe is from another magazine that got lost over the years (circa 2007!) but I have dog-eared lots of pages in it. Finally I got to one recipe and it was this one! It's so delicious and the flavors aren't too overpowering. Also, my husband made the comment that with the black beans and peppers it looked like Halloween in a bowl. This would be perfect for a Halloween dinner. It's quick, easy and delicious!

Black Beans, Chicken and Rice

Adapted from: Pillsbury

Serves: 4

2 tsp canola oil

1 cup uncooked long-grain white rice

1 1/2 tsp ground cumin

1 tsp chili powder

2 cups cubed cooked chicken

2 cups frozen bell pepper and onion, chopped

1 can black beans, drained and rinsed (15 oz)

1 can chicken broth (14 oz)

2 Tbsp water

1/2 cup shredded cheddar cheese

In a 12-inch skillet, heat oil over medium-high heat. Cook and stir in rice, cumin and chili powder for 1-2 minutes. Stir in all remaining ingredients except cheese. Heat to boiling, cover, reduce heat and simmer for  15 minutes. Make sure liquid is absorbed and rice is tender, stirring occasionally.

Remove skillet from heat and uncover. Fluff quickly with a fork. Sprinkle cheese on top and cover. Let stand for 1-2 minutes while the cheese melts. Serve warm.

Chocolate Chip Scones

My husband said, "These taste like cookies!" which is always code for yummy. I was pleasantly pleased with this scone recipe. I have had scones at deli's and Starbucks before, but they are never this amazing! My husband and his mom (who was visiting a few weeks ago) absolutely loved these scones. His mom even asked for a few to take home with her!! I now want to make them with all different kinds of chips: white chocolate, peanut butter-chocolate, butterscotch. Although I don't like chocolate, I could have eaten the entire batch of these by myself. That is how delicious they really were. Just go make them .. asap. Don't forget that glass of milk, though. These go perfect with a nice, big glass of milk.

Chocolate Chip Scones

Adapted from: Annie's Eats, originally Hershey's

Makes: 6 scones

1½ cups plus 2 Tbsp all-purpose flour

¼ cup sugar
2 tsp baking powder
pinch of salt
1 cup chocolate chips (6 oz)
1 cup heavy cream
2 Tbsp butter, melted
additional sugar for sprinkling (optional)
 
Preheat the oven to 375 degrees. Line a large baking sheet with grease or a silicone mat (highly recommend the silicone mat). In a medium bowl, combine flour, sugar, baking powder and salt and stir to mix well. Add in the chocolate chips and fully incorporate them into the mixture. Add the heavy cream to the mixture and mix until dough forms and the dry ingredients are just incorporated. I did this by hand instead of my stand mixer and it turned out phenomenal.
 
Knead dough very briefly with well floured hands on a clean surface. Scoop rounds onto baking sheet or roll a circle out of the dough about 1/2-inch thick. Cut into triangles (like you are cutting a pizza) and place dough pieces on the baking sheet. Brush lightly with melted butter and sprinkle with additional sugar. Bake 15-20 minutes, until edges are slightly browned and center is cooked (using toothpick method).
 
Note about freezing: Only bake the scones you wish to eat right away. The best way to enjoy these scones throughout the week is to freeze them. Once you have shaped the dough pieces, wrap them in plastic wrap and place in the freezer.
 
The morning you wish to have a scone for breakfast, preheat the oven to 375 degrees and cook on the baking sheet and silicone mat for 20-23 minutes. No need to brush the butter and sugar on top. The frozen ones actually tasted better than the fresh so doing this will ensure a warm, fresh breakfast.

Hamburger Pie

At first glance, this looks kinda gross and overwhelmingly high in fat and calories. Don't judge a food by it's look. Trust me! This recipe has: 376 calories, 8 g saturated fat and so forth (per 1/2 cup potatoes and 1 cup meat mixture). It's really not as bad as you think it might be. I made it for my husband who is on this new kinda-health-kick with me and he said that it doesn't sound or look healthy but there are vegetables hiding in there. He did find some andput them aside, but at least I tried, right!? This was a huge dish and I would only suggest making it for more than 3-4 people. Otherwise, halve the recipe for just you and your spouse. It was delicious and next time I will make homemade mashed potatoes instead of the boxed stuff (no judging .. I had some leftover and needed to get rid of it). ;)

Hamburger Pie

Adapted from: New Cookbook, Bridal Edition

Serves: 6-8

24-ounces mashed potatoes

1 1/4 lb lean ground beef

1/2 cup chopped onion

1/4 tsp salt

dash black pepper

2 1/2 cups frozed cut green beans, thawed

1 can condensed tomato soup (10.75 oz)

1/2 cup shredded American cheese

Prepare mashed potatoes as desired and set aside. In a large skillet, cook the meat about halfway and then add in onions. Cook until meat is browned and onion is tender. Drain off fat and rinse with water. Add salt and pepper. Stir in green beans and soup. Mix well. Pour into a greased 2-quart baking dish or casserole.

Spoon mashed potatoes in mounds on top of the beef mixture. Using an ice cream scoop helped. Don't smear it around too much or the mixture will mix with the meat. Sprinkle cheese on top and bake, uncovered, in a 350-degree oven for 30-35 minutes or until mixture is bubbly and cheese begins to brown slightly.

Southwest-Style Turkey Burgers

Burgers. If there is any excuse to have burgers, I can think of it. I am a huge fan of burgers. They really are the main reason I could never be a vegetarian. Otherwise, I could totally skip chicken, pork, etc. Although it may be deceiving on here, I could (and sometimes do) eat fruits and vegetables all day long. Well, burgers are my one outlet; the one thing I know I can order when eating out that I won't be disappointed with. That, and pasta of course. Well, these burgers are different. It's the first time I think I've actually had success with making burgers that weren't from ground beef or chuck. I used ground turkey and my husband actually liked them. Okay, this bears repeating: my husband actually liked them. It's so surprising because he is picky about his meat and I really want both of us to try to start, and continue to eat better. This is a definite step in the right direction. Plus, these weren't grilled, they were broiled in the oven! Hello winter burger!

Southewest-Style Turkey Burgers

Adapted from: New Cookbook, Bridal Edition (Better Homes & Gardens)

Serves: 3-4

1 egg, slightly beaten

1/4 cup onion, chopped

3 Tbsp red (or green) pepper, chopped

3/4 tsp chilli powder

1/4 tsp salt

1/4 tsp black pepper

1 pound ground chicken or turkey

2 oz pepper jack cheese, sliced

4 large hamburger buns (or 8 slider buns)

1 avacado, halved, seeded, peeled and sliced (I omitted this)

4-8 lettuce leaves (I used romaine)

1/4 cup salsa (or tomato slices)

Preheat broiled to high in the oven. In a medium bowl, stir together egg, onion, pepper, chili powder, salt, and pepper. Add ground turkey and mix well with hands. The mixture will be juicy but that is okay. Shape the mixture into 3/4-inch-thick burgers (4 large or 8 sliders).

Place the patties on an unheated rack of a broiler pan. Broil about 4-5 inches from the heat. Cook for 7-8 minutes, flip and cook an additional 7-8 minutes, until the burgers are done. Note: It's harder to tell with ground chicken or turkey because it's so light-colored. It may be done although it's not darkening so be sure to check the middle of them.

Add cheese slices to the burgers and broil for 1 additional minute to melt the cheese. Place on buns and top with avacado, lettuce, tomatoes and whatever else your heart (or taste) desires. This dish goes really well with chips and salsa.