Well the book with no name is done. It is making the rounds, currently out and about like the veritable waif it truly is.
On top of that MrsRW is on a week-long business trip far far away.
And there's nobody watching me. I can do anything I decide to do. So there's only one thing I can think of doing right now and that would be...
And tonight I did a take on that healthful alternative to hamburgers we all love to
And I hate turkey burgers. I truly hate them. I can't stand them, in fact. So why am I making them, you may ask. Because I found a recipe that makes them not only very good but potentially sought after. I kid you not.
This is called TURKEY BURGERS WITH CREAMY ROMAINE SLAW. And it looks like that picture up there in the corner. Here's how it works:
1 lb. of ground turkey (preferably dark meat if you can find it)
1 tablespoon of Dijon mustard
Just under 1 tablespoon of fresh thyme, and
2 little scallions chopped up really good
in a bowl. And you wet your hands and you get in there and patty that mess up into four burgers. Four little turkey quarter-pounders. You season each side with salt and pepper and set them aside.
Now you take
2 big leafs of Romaine lettuce and chiffonade the heck out of them (that means you roll them up like a cigar and cut the "cigar" so that you make little strips like cabbage in a slaw).
1 medium carrot gets the living heck chopped out of it
and you combine the lettuce and carrot in a bowl.
Then you take
2 tablespoons of mayo (I used Light because I want to stay under 200 pounds now)
1 tablespoon of white wine vinegar
1/4 teaspoon salt
1/4 teaspoon of pepper
and you whisk this together in a separate bowl.
After that you heat up some olive oil in a big flat skillet and just when it's perfectly hot you put the turkey burgers in there for 6-7 minutes a side.
While this is going on you toss the romaine/carrot mixture with the mayo/wine vinegar mixture to make a creamy slaw.
Toast 4 soft rolls (with seeds on the top like in the picture) and when the turkey burgers are done they go on the bottom slice of the bun. THEN you take your romaine slaw and cover them suckers up with it and smush the top half back on and voila - a turkey burger people will ASK for again.
The trick is in the slaw. But the combination of thyme in the burger and white wine vinegar in the slaw makes it very savory. And the whole thing takes about 20-30 minutes. And, in truth, if it takes you more than 30 minutes you really need to just go out to a restaurant and quit torturing people m'kay?
The picture shows sliced pickles and potato chips but, you know, I want to stay under 200 so I just popped in a baked potato.
Seriously, though, the dreaded turkey burger (which I can't stand) just made it into my rotation. Well, THIS version anyway.
Bone your aperitif... or whatever they say here...