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.


Spaghetti Bolognese

My daughter will only eat pasta sauce if I make it at home. I make it in big batches and freeze it or jar it if I have time. I know it’s not traditional but it makes my family happy so it works.

    • 1/2 cup Extra Virgin Olive Oil
    • 2 medium Onions (finely chopped)
    • 4 Carrots (finely chopped)
    • 10 Cloves Garlic (sliced)
    • 1 Teaspoon Red Pepper Flakes
    • 1 Lb Italian Sausage
    • 1 1 lb can Whole Tomatoes (crushed or pureed)
    • 1 14.5 oz can Tomato Sauce
    • 1 6 oz. can Tomato Paste
    • 1 cup Whole Milk
    • 1 cup Dry White Wine
    • 1 Tablespoon Fresh Thyme Leaves
    • 1 Tablespoon Fresh Oregano Leaves
    • 1 Tablespoon Fresh Basil Leaves
    • Salt and Freshly Ground Pepper
    • 1 box spaghetti
    • Parmigiano Reggiano (freshly grated)


In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.  Add the red pepper flakes, onions, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.

Add the sausage and increase the heat slightly. Brown the meat well stirring frequently.

Add the tomato paste, crushed tomatoes, tomato sauce, milk, wine, and herbs and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the Bolognese sauce with salt and pepper, remove from the heat, and let cool.

Cook the pasta according to the package. Serve with sauce and a good helping of Parmigiano Reggiano.