Slide Over and Give Me a Bruschetta Burger

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While making the family lunch today I realized there was not enough ground beef to make all of us hamburgers. So I made my own lunch with a bit of ground turkey. And wouldn’t you know, my kids all swiped my lunch to go along with their burgers!

So what started out as a lunch for mom turned into an appetizer for a party , or your next Friday game night starter. I made a 2 serving version of this today, so here’s the recipe, scaled up, for your next get together.

Turkey Bruschetta Sliders

1 lb lean ground turkey
1 egg
5 Tb ground flax seed
1 1/2 Tb Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1/3 cup prepared bottled bruschetta
1 1/4 cup shredded skim mozzarella cheese
cooking spray
1 loaf French baguette

Sun dried Tomato Aioli
1/3 cup olive oil mayonnaise
2 Tb sun dried tomato pesto

In a large bowl combine ground turkey, egg, ground flax and seasonings. Heat a large griddle over medium heat. Spray lightly with cooking spray. Form turkey mixture into 20 small patties. Place on grill. Cook about 4-5 min per side, or until no longer pink. Remove from griddle to plate to rest.

Slice baguette lengthwise, then crosswise into 10 slices, to make 20. Spray cut side lightly with cooking spray and place on griddle for about 1-2 minutes, until lightly toasted.

Prepare Sun dried Tomato Aioli by combining mayonnaise and pesto in a small bowl. Spread each baguette slice with 2 tsp of aioli. Place baguettes with aioli on a large cookie sheet. Place a turkey patty on each baguette and sprinkle with 1 Tablespoon mozzarella cheese. Place under broiler and broil for about 2-3 minutes, until cheese is melted and lightly browned.

Drizzle each slider with 1 scant teaspoon bruschetta and serve.

Serves 10, 2 sliders each. Prep 10 min. Cook 15 min.

These yummy little bites taste like pizza on a burger. Savory, cheesey and every bit delicious.

Sweet Potato Coconut Curry

I’ve been craving Indian sweet potato curry for quite sometime now-since I tried a most delicious one at an Indian restaurant on a date night with the hubby. But I never found just the right simple recipe to make my own. Many call for long inconvenient cook times and babysitting on the stove. So I decided to put my own together. And it tastes so good! And even better-it’s done in under 30 minutes.
It’s savory, garlicky, made up of sweet and rooty vegetables. With rich, mildly sweet coconut milk and deep flavors of Indian spices. And it complements many things. Like white basmati rice or Baked Indian Chicken.
I loved it so much I had some for breakfast the next day.
Sweet Potato Coconut Curry
2 white sweet potatoes, peeled and cubed
1 medium onion, chopped
3 clove garlic, pressed
1 Tb coconut oil
1 Tb curry powder
1/4 tsp garam masala
3/4 cup coconut milk
1 cup chicken broth
Sweetened or desiccated coconut, optional for garnish
Heat coconut oil in large skillet over medium high heat. Add all ingredients except coconut milk, chicken broth, and garnish. Cook vegetable mixture until softened, about 5 minutes. Slowly stir in coconut milk and chicken broth. Cover and reduce heat to medium low. Simmer, stirring occasionally about 20 minutes.
Remove from heat and cool slightly. Pour into serving bowl and garnish with sweetened or desiccated coconut, if desired.
Serves 6. Prep 5 min. Cook 25 min.
Sweet Potato Coconut Curry with Baked Indian chicken and steamed white rice