Turkey Burger.


A crazy weekend of guest and running around made these turkey burgers the perfect lunch item. I could prepare them before hand and just grill them when we got home.


1 lb Turkey – ground

1 Large Carrot grated

1  Medium Onion grated

1 Small Red Bell Pepper grated

5 Garlic Cloves grated or minced

2 Tsp Poultry Seasoning

1 Tsp Red Chili Pepper Flakes

Salt and Pepper to taste


Grate the onion, bell pepper, carrot, garlic. If you want to make it easier you can put everything in the food processor.

Mix all the ingredients together. Make into patties. You can grill them if you like. If prefer to make then in a large skillet. Place skillet over medium heat and add about a tablespoon of oil.  Place the burgers in the hot pan. When the first side is brown about 5 minutes flip and cook  completely. You can use a thermometer the internal temperature should be 155. I like to cut into one of the burgers to make sure they are cooked through.

Here I have served them with tziki.  Grate a large cucumber . Place it in a sieve over a bowl and lightly salt.  This will help remove the excess water from the cucumber. Move the cucumber to a bowl. Add 1 large minces garlic, 1/2 tsp dill, 1 cup sour cream or greek yogurt, salt and pepper. Stir well and serve on top of the burger. Enjoy.



Paella is my all time favorite for large parties. It’s a crowd pleaser and makes for a great presentation.

  • 5 cup Chicken Stock
  • 1 tablespoon Olive Oil
  • 1 Spanish Onion (chopped)
  • 1 large Red Pepper
  • 2 cup Short-grain Rice (Arbori Rice)
  • Saffron Threads (large pinch)
  • 1 1/2 cup tomatoes chopped
  • 8 Chicken Thighs (cut into bite size pieces)
  • 1/2 pound Dried Chorizo
  • 12 Mussels (debearded and scrubbed)
  • 12 Littleneck Clams (scrubbed)
  • 1 1/2 pound Large Shrimp (I mixed regular and head on)
  • 1/2 cup White wine
 In a paella pan, heat the olive oil over medium heat. Add the chorizo and cook until cooked through and it has rendered its fat. Remove chorizo from pan and reserve. Add the chicken, browning all sides. Remove the chicken from pan and reserve. Add the shrimp, and slightly brown. Remove and reserve. Add the onion and red peppers. Cook until translucent. Add the rice and toast. Deglaze the pan with the white wine. Once rice has toasted, and the saffron and then slowly add the stock, stirring as you add. Add the tomatoes and stir. Nestle the chicken in the pan and arrange the mussels, clams, shrimp, and cover the pan. Cook, covered until clams and mussels have opened and rice is tender, about 15 minutes. Garnish with freshly cracked pepper and some lemon wedges.