Thai Citrus Crunch Salad from A Modern Way To Eat | Healthy Blender Recipes.
ZUCCHINI
Strong and Beyond: Zucchini Noodles with Cilantro Lime Chicken
MEMORIAL DAY COOKOUT SIDES
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Turketarian & A Beer Can Burger
Assembled & Grill Ready
To quote Butterball, “IF YOU THINK “PROTEIN SHAKE” MEANS DANCING
WITH A TURKEY BURGER, YOU’RE PROBABLY A TURKETARIAN.”
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
ZUCCHINI CORN PANCAKES
Zucchini Corn Pancakes
Adapted from King Arthur Flour
Yields: About 10 pancakes
Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour
Directions:
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.
Serve warm with your favorite toppings (I’m partial to salsa and sour cream).
meems phabulous phinds 