Juicy Mediterranean Turkey Burgers with Yogurt Sauce, Peaches & Arugula

Last night I was on my own for dinner so that only meant one thing - there would be olives (because I love them & Chris hates them)! I’ve been on a Greek salad & Greek yogurt kick as of late so those were also making the cut. I opted to make a Mediterranean style turkey burger with a yogurt sauce that is pretty much like tzatziki sauce with olives in other words a creamy garlicky & salty sauce. Then I added some feta, sliced peaches & arugula to hit all the other notes I love (read: salty, sweet, spicy).

I have to admit I scoured Pinterest in hopes to learn how to make a juicy turkey burger & thanks to this blog post I will always add pats of butter & milk to my burger mixture. I also opted to grate the onions & garlic into my mixture so that you don’t get big chunks or bites of either but you do get the flavor.

How do you make your turkey burgers juicy?

PS: remember if you make this pasta be sure to snap a pic & then tag me in your photos on instagram (@mrshoh or #HeatherOMade)!

Better Home Cooking Basics: #29 To Pit Olives Quickly Crush a Few Under the Flat Side of a Chef’s Knife

I really love salty, briny olives. If I’m eating olives by themselves - straight out of a bowl or container- I don’t mind if they have pits but if i’m having them in a salad I prefer them to be pitted because I personally chomp harder & chew faster when other veggies are involved & if an olive pit gets in the way that could be a real (dental) problem. This time of year I tend to make all different variations of Greek salad. If I don’t have pitted olives to add & bought the ones with pits by mistake I’ve learned to pit olives quickly by placing a few under the flat side of the knife & pressing down so that the pits pop out.  This quick tip helps to ensure no emergency visits to the dentist. 

Get more of my better home cooking basics here. 

Simple Herb-Roasted Tilapia

Summer nights call for light but satisfying dinners.  I like to try to cook  and eat as much fish as I can, especially in the summer. Maybe it's a mental thing but it doesn't leave me feeling sleepy or overly stuffed after I eat it - but completely satisfied.  You can make this recipe on the grill or bake it in your oven. You can prepare it early and cook (and eat) it later.

Putanesca Sauce

I love olives, maybe obsessively so.  The other night when I was making dinner for just me I couldn't help but feel giddy about making a simple putanesca sauce chock full of briny olives & capers.  putanesca sauce has a fun history, be sure to read about it here.

Here's how I make mine:
Ingredients:

• 8 oz crushed tomatoes
• 1 onion (chopped)
• 6 cloves garlic (crushed)
• 1/2 cup kalamata olives
• 3 tablespoons capers
• 1 tablespoon hot pepper flakes
• olive oil
• salt & pepper

Make It!

1. Add olive oil to a hot deep skillet or sauce pot.
2. Add chopped onion & sprinkle with salt. Let onions sweat until soft & clear.
3. Add garlic & hot pepper flakes & cook until fragrant.
4. Add crushed tomatoes, olives & capers. Cook for about 10 minutes.
5. Season with salt & pepper if necessary (please: taste before you add salt, the olives & capers probably will have added enough salt at this point but it truly depends on their briny-ness).
6. Toss with freshly cooked pasta & freshly grated parmesan cheese.

Tips From a Culinary Agent: Alice

Every single person in my life inspires me in some way. Alice sits high on the list of my inspirational friends.  She knows a thing or two (million) about hospitality & yummy eats.  A couple weeks back when a bunch of us girls gathered at her apt for dinner I couldn't help but snap photos of literally every little  detail that Alice had put into the evening.  Definitely start your dinner party like Alice did (in the photo above) with briny olives, nutty cheeses, fruity olive oils & fresh bread.

Get more tips a la Alice for serving up some snacks for a tasty kickoff to a dinner party after the jump!

Cowboy Caviar

No one throws a tailgate like Gamecock fans, specifically the Snelling Family of South Carolina.  I've had this recipe in my rotation of dip recipes since 1999 thanks to my dear friend Sara (Snelling) Wilson, one of the finest ladies the South has to offer armed with a ton of charm, sugary sweet laughter & stellar Southern family recipes.  Check out my adaptation of Sara's cowboy caviar dip (read: I added avocado, of course!) after the jump.

You've Got FOODIE Mail

What's better than getting mail? Getting food in the mail that's what.  Remember a while back I mentioned that I joined the foodie pen pal movement?  Well, it's true and it happened. I participated.  I sent food and got food in return.  (mmm food karma.)

Lucky for me I received a special box in the mail from Lindsey.  I couldn't wait to try what was inside!

Take a peek at what I got after the jump!