tomatoes

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

Turkey Sausage, Kale, and Potato Soup

Red Velvet Pumpkin Muffins

#PHXLASMCI: Las Vegas

One of my VERY favorite restaurants in Las Vegas is Firefly.

I first found out about Firefly during my first EVER trip to Las Vegas when a friend of mine suggested we go there because she saw it on Racheal Ray’s $40 Dollars a Day show. (Seriously, what happened to that show??)

Not only was it my first weekend in Vegas, but it was my first introduction to tapas. So delish!

Since then, I’ve been back to Firefly many a times (including Angela and Jamie’s rehearsal dinner.) I’m also hoping to be back at my favorite Spanish restaurant this week during my work trip to Las Vegas. What makes this restaurant so fantastic, you ask?

It’s got an amazing feel to it… and everyone there seems to be having a wonderful night. I love a good atmosphere in a restaurant! Also, the food is incredibly flavorful in a way I rarely fine. The nature of tapas is small bites… at Firefly, you get small FANTASTIC bites. For me, this means warm spinach salad, beautiful steak skewers, and the most delicious gazpacho I’ve ever tasted.

Another fantastic thing about Firefly is that there prices are VERY reasonable… while it’s a little way off the strip, it’s definitely worth the drive. Try it next time you’re in Sin City, you won’t be sorry!

Firefly Gazpacho

From Firefly Las Vegas and Racheal Ray

Serves 5

INGREDIENTS

4 ripe tomatoes
1/2 cup extra-virgin olive oil
2 ounces cider vinegar or sherry vinegar
2 cups tomato juice
1 cup diced stale or lightly toasted baguette bread
2 cucumbers, peeled, seeded, and chopped
1 red pepper, chopped
1 red onion, chopped
1 tablespoon minced garlic
1/2 bunch parsley, chopped
1/2 bunch cilantro, chopped
1 tablespoon minced jalapeno pepper, seeded (can substitute hot sauce)
Kosher salt
Sliced or diced avocado, for garnish

INSTRUCTIONS

1. Bring salted water to a boil in a medium pot. Cut an “x” shape on the tops and bottoms of the tomatoes. Boil the tomatoes until the skin begins to peel back, about 20 to 30 seconds. Plunge the tomatoes into a bowl of iced water to chill. Peel and seed the tomatoes, then chop them.

2. In a medium bowl, combine the olive oil, vinegar, and tomato juice. Mix well.

3. Add the diced bread to soak.

4. In another bowl, combine the chopped tomato, cucumber, red pepper, onion, garlic, parsley, and cilantro. Reserve 1/2 cup of this chopped mixture for garnish, if desired. Put all ingredients into a blender or food processor and puree until smooth.