Recipe

Yes. That’s a mouthful of a title for a recipe… but I seriously considered adding additional descriptions.

When you taste something like this… you just want to talk about it. You want to describe it well. You want to make sure everyone else can taste it through your words.

Seriously, with this burger, there are almost no words.

Flavorful. Mediterranean. Italian. Tomatoey. Charred. Melty. Gooey. Satisfying. Sweet. Savory. Amazing. Fresh. Summery.

Those are just a few of the words I came up with for this recipe from Iowa Girl Eats. As always, I made a few modifications to make it work with what I had in the refrigerator… but this burger is my new go-to. I only made one, but I’ll tell you… I can’t wait to make my next one.

Oh, and where’s the bun? Don’t care. Didn’t need one. (Yes, it’s still me talking…) While I love my bread, this burger stands alone in the most delicious way. TRY IT and then give me some words for how it tastes. I know I missed a few….

Bruschetta Turkey Burgers Stuffed with Babybel Light Cheese

From Iowa Girl Eats via Peanut Butter Fingers

Serves 1

INGREDIENTS

Bruschetta Ingredients

1 Roma tomatoes, chopped

1/2 tsp. garlic, minced

1/2 tsp. extra virgin olive oil

3/4 tsp. balsamic vinegar

1 heaping Tbsp. fresh basil, julienned

Salt & pepper, to taste

Burger Ingredients

4 oz. 99% lean ground turkey breast

1/4 tsp. dried basil

2 tsp. reduced fat parmesan cheese

1 wheel Mini Babybel Light Cheese

salt and pepper

1/4 cup balsamic vinegar

INSTRUCTIONS.

1. Combine all bruschetta ingredients in a small bowl, and refrigerate for at least 30 minutes. Taste and adjust seasonings accordingly.

2. In a large bowl combine turkey, salt, pepper, basil and parmesan cheese. Divide mixture into 2 portions.

3. Line a peanut butter jar lid with foil, then plastic wrap and press 1 portion of the turkey mixture into the lid. Add your cheese wedge into the middle, then top with another portion of turkey. Press down to seal, then invert the patty onto a plate. Note: I used a food mold and it had the same effect. It was a LOT less messy than stuffing burgers as I normally do, and made them uniform! Great technique!

4. Grill burgers for 4-5 minutes on each side, until done. Note: The cheese was oozing out of mine because I smashed it down a little with a spatula… still delightful!

5. For balsamic glaze: heat balsamic vinegar in a sauce pan over medium heat. Let simmer, and stir frequently, until the vinegar has reached the consistency of thin maple syrup. Note: I used pre-prepared balsamic glaze, as I had it on hand.

6. Top grilled burgers with bruschetta and drizzle with balsamic glaze.

7. Prepare your tastebuds.

Per entire recipe serving:

CAL 314; CARB 20g; FAT 10g; PROT 35g; FIB 2g; WW Points Plus: 8

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I came home to summer in Colorado! THANK GOODNESS! AT LAST!!!!

We’ve had like 5-6 weeks of Spring snow storms, so the last thing I was interested in seeing was another one of those forecast marked with a little white flake. It DOES look like we’re in the clear… Keyword: LOOK.

Really, when you live in Colorado, you can get snow into June. I haven’t seen it before… but I’ve heard about it. For now, I’m going to enjoy the temps in the mid 80s and just be grateful it’s gorgeous!

When I think of summer weather… I get excited about firing up my grill! This recipe is the first one I cooked on the grill this year, and oh-was-it-ever-amazing!

It also was an incredibly easy recipe from my girl over at The Girl Who Ate Everything. Christy’s recipes have become some of my absolute favorites, and this tasty Hawaiian chicken is no exception!

Hawaiian Grilled Chicken

From The Girl Who Ate Everything

Serves 4

INGREDIENTS

1 lb. of boneless skinless chicken breasts
2/3 cup soy sauce
2/3 cup water
1/2 cups brown sugar
1/3 bunch of green onions, chopped (reserve some for garnish)
1 Tbsp. white onion, chopped
1/4 tsp. minced garlic
1/3 tsp. sesame oil
1/3 can light coconut milk

INSTRUCTIONS

1. Trim chicken breasts of any visible fat. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 8 hours or overnight to make sure the flavor gets infused. Note: Christy’s original recipe called for boneless chicken thighs, but I switched to breasts. Also, I didn’t have any onion handy, so I didn’t add the green or white this round. I will next time!

2. Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done. If you do not have a grill, you can use a indoor grill pan.