Arugula Turkey Burgers & Sweet Potato Fries

Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing. 

Arugula Turkey Burgers

Imperfect Polish 2015

serves 4-6

1 tablespoon Dijon mustard

1.5 tablespoon Worcestershire sauce

1/2 tablespoon salt 

2 teaspoons pepper

1/3 cup grated Parmesan cheese

2 eggs

Tabasco or hot sauce to taste 

1/4 cup panko bread crumbs (sub regular bread crumbs if you want)

2 minced garlic cloves

1 tablespoon balsamic vinegar

1 cup fresh arugula (baby arugula fine or even spinach)

2 lbs ground turkey

In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before. 

When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm. 

Crispy Oven Baked Sweet Potato Fries

Imperfect Polish 2015

serves 4-6

4-6 sweet potatoes

olive oil

tablespoon corn starch

1 teaspoon pepper

2 teaspoon salt

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

1 teaspoon brown sugar (optional)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 425 degrees. 

Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice. 

Enjoy! 

xo

Erin 

Chicken & Sweet Potato Asian Lettuce Wraps

With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table. 

Chicken & Sweet Potato Asian Lettuce Wraps

Imperfect Polish 2014

Serves 4

For Filling: 

3 large sweet potatoes, diced

olive oil

salt & pepper

1 onion, chopped

1 red bell pepper, chopped

2 cloves of garlic, minced

1 teaspoon fresh ground ginger (this is how you do it or buy this in produce section)

1.25 lbs ground chicken

1 can sliced water chestnuts (Asian food section)

For Sauce: 

1/4 cup low sodium soy sauce

2 tablespoons rice vinegar (Asian food section)

1 tablespoon agave nectar or honey

2 tablespoons dark sesame oil (Asian food section)

For Serving: 

Bib or iceberg lettuce leaves 

chopped scallion

chopped cilantro

hot sauce like sriracha

Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)

In a small bowl, whisk together the sauce ingredients. Set aside. 

Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot,  add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat. 

To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste. 

Note: You could make the filling in advance and then reheat later. 

Enjoy! 

xo

Erin 

Dinner for You & Baby

After a few months of putting off making my own baby food, I have finally dived in and loving it. This kid is trying a lot of foods that I am not even sure he is quite ready for yet, but it is fun to have him taste everything. Since making dinner for yourself is hard enough, I wanted to put together an easy dinner for you that you could also whoorl up for your baby. Simple, delicious and healthy. 

Preheat your oven to 375 degrees. 

In a roasting pan, add one chopped onion, three cubed sweet potatoes, one teaspoon of fresh thyme, and one clove of minced garlic. Drizzle with olive oil, season with salt and pepper, and toss to coat. 

Place four bone in, skin on chicken breasts on top of vegetables. Brush with olive oil and season with salt and pepper generously. 

Roast in oven for 30 to 45 minutes until chicken is done. Tossing vegetables a couple of times. 

Optional if you want to make a quick sauce: Transfer chicken and vegetables to a serving platter and cover with foil. Place roasting pan over high heat on the stove. Sprinkle a tablespoon of flour all over and whisk into pan drippings. Cook and stir for one minute. Add half cup of white wine, continue to whisk and reduce by half. Add a cup of stock, whisk and let reduce until thickened. Season with salt and pepper. 

Serve warm, drizzled with sauce if you make it, and enjoy. 

Any leftovers you have can be placed in a food processor, baby food maker, or blender (remove skin and bones from chicken). The ratio should be about one third chicken to two thirds vegetables. Process until the consistency your baby prefers. Add water or stock to help smooth it out. 

Baby food freezes really well. Beaba also makes these great silicone portioned storage containers. It can be placed in the freezer, then you pop the portion out when needed. You can also store the cubes and then reuse the container. My freezer is full of multi-colored cubes of baby food. It is hilarious. 

xo

Erin