Turketarian & A Beer Can Burger

Assembled & Grill Ready

Assembled & Grill Ready



My big sister, Chrisi, is a Turketarian, and I know she can dance too 🙂

She made these Bacon-Wrappped Turkey Burgers, then had the nerve

to send me pictures….and I’m almost 3 hours away from her! Rude! LOL

Anyway, they look awesome so I thought I’d share them with you.

She used ground turkey to make Beer Can Burger Bowls. Chrisi filled them

with sauteed Mushrooms, Zucchini, and Green Chili, leftover bacon, and wrapped them with

Bacon. She grilled them till they were cooked through, then topped them with Cheese.

They look super=delicious, but because I was too far away to taste them, I’ll just have

to convince you that she is a very good cook and I’m sure they were wonderful!

All Done

All Done




  • 12 oz pizza dough, homemade (recipe link above) or store-bought
  • 1-1/4 cups part-skim ricotta cheese
  • 1 Tablespoon chopped rosemary, fresh
  • 1 teaspoon roasted garlic salt (such as Lawry’s)
  • 1/4 cup butter
  • 2 cups sauteed, sliced assorted mushrooms (such as button, baby bellas, porcini and shitake
  • 2-1/2 cups shredded mozzarella cheese
  • 1-2 Tablespoons extra-virgin olive oil
  • red pepper flakes, optional
  • freshly ground black pepper, optional


  • Preheat oven to 450 degrees F.
  • In small bowl, combine ricotta cheese, rosemary and garlic salt. Set aside.
  • Add butter to a nonstick saute pan over medium heat. Add mushrooms and saute until cooked through. If you are using any dried mushrooms, first cook any fresh mushrooms, adding the dried (rehydrated) ones at the end. This helps remove any excess water. Salt mushrooms to taste.
  • Spread ricotta cheese mixture evenly over pizza dough. Sprinkle on half of the mozzarella cheese. Add mushrooms in a single layer and follow with remaining mozzarella cheese. Drizzle with olive oil.
  • Bake for 14-16 minutes or until done. Let sit for 2 minutes before slicing. Sprinkle with red pepper flakes and freshly ground pepper.
  • Quick-No-Fail-Pizza-Dough



  • 1-1/4 cups all-purpose flour
  • 1-1/8 teaspoon (1/8 oz) rapid-rise yeast
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup warm water (100 – 115 degrees F)


  • Place flour, yeast, sugar and salt into the bowl of your food processor. Pulse it once or twice to mix up the ingredients.
  • In a pourable, glass measuring cup, combine oil and water (make sure water is between 100 and 115 degrees F). Turn on food processor and slowly pour water mixture through the feed tube. Process until a ball of dough forms. Run for another minute until dough is smooth. If dough is sticky, add another Tablespoon or two of flour through the feed tube while running. Dough should only be slightly sticky.
  • Form the dough into a ball and place in an oiled medium-sized mixing bowl. Cover with plastic wrap. Place in a warm spot until it doubles in size, about 45 minutes.
  • Take ball of dough and knead it on a cutting board sprinkled with flour for five minutes. Place back in the oiled bowl, cover and let rise again for 20-30 minutes.
  • Preheat oven to 450 degrees F. Spray a pizza pan with cooking spray or place your pizza stone in the oven. Place ball of dough on a floured cutting board, pressing it flat with your palms. Use your fingertips to continue pressing the dough (which also stretches it larger) in a circular motion until you have a 12-14″ circle. Carefully place on pizza pan and fill with toppings.




cups taco-flavored tortilla chips
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
cubes (1 inch) Mexican prepared cheese product with jalapeño peppers (about half of 16-oz loaf)
Canola oil for deep frying


  1. Using food processor or resealable plastic bag and rolling pin, crush tortilla chips into fine crumbs. Set aside.
  2. Separate dough into 8 biscuits; cut each in half. Gently stretch each biscuit half around 1 cube of cheese; pinch to seal well.
  3. Coat each stuffed biscuit evenly and completely with crushed chips.
  4. In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry 2 stuffed biscuits at a time until golden brown on all sides. Remove from oil to paper towels to drain. Cool slightly before serving.


Cheese Sandwich In Season: Veggie Tsunami FS= Randy Mon


  • 12 slices (1/2 in. thick) ciabatta bread
  • About 1/4 cup butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced
  • About 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-in.-thick slices
  • 8 slices cooked bacon, broken into thirds
  • 1/4 cup cilantro sprigs
  • 6 ounces panela cheese* or mozzarella, cut into thin wedges


1. Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up.

2. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.

Nutritional Information

Amount per serving

  • Calories 375
  • Caloriesfromfat 62 %
  • Protein 18 g
  • Fat 26 g
  • Satfat 14 g
  • Carbohydrate 18 g
  • Fiber 1.2 g
  • Sodium 664 mg
  • Cholesterol 67 mg




  • 1/4 cup mayonnaise
  • 1 tablespoon minced canned chipotle chiles (about 4)
  • 4 onion rolls
  • About 2 tsp. olive oil
  • 1/2 pound pepper jack cheese, thinly sliced
  • 1/2 pound thinly sliced rare roast beef
  • 4 canned mild green chiles, seeded, split, and dried with paper towels


1. Stir together mayonnaise and chipotles and set aside.

2. Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

3. Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

Note: Nutritional analysis is per sandwich.

Nutritional Information

Amount per serving

  • Calories 597
  • Caloriesfromfat 56 %
  • Protein 33 g
  • Fat 37 g
  • Satfat 14 g
  • Carbohydrate 33 g
  • Fiber 1.4 g
  • Sodium 1167 mg
  • Cholesterol 89 mg

The Silver Lining


I can’t think of very many advantages to my folks living halfway across the country, but when I receive a Box-O-Cheese from Dad, it helps me see the brighter side! The best cheese in the country landed on my front porch yesterday, helping me to see The Silver Lining. Mom & Dad live a stone’s throw from “The Cheese”, but I am in Texas, so it’s a real treat to get varieties you can’t find at Wal-mart! Don’t be jealous, just say CHEESE 🙂