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After a long day of work, cooking dinner can seem like a daunting task. With these three easy recipes, you will be able to enjoy more time relaxing after work instead of sweating in the kitchen making dinner. Also Read - Easy Vegetable Pasta Recipe: With These Easy Steps, You Can Make This Mouth Watering Dish at Home
Ground turkey is one of the most available meats in the grocery store. I have a stockpile in my freezer ready for use at a moment’s notice. Also Read - Crispy Fried Chicken Recipe: Check Out The Easy Steps on How to Make This Crunchy Non-Vegetarian Dish
Turkey burgers are the easiest weeknight meal. Burgers take under 30 minutes to prepare, which is enough time to keep occupied before the hunger pangs start to kick in.
These turkey burgers are incredibly juicy and flavorful as well as a healthy go-to source of protein. Top the burgers with aioli, tomatoes and red onions for a crunch and serve with a tossed salad or butternut squash fries for a satisfying meal.
- 1 1/2 pounds of ground turkey (90 percent lean)
- 1/2 an onion, finely diced
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic
- 1 teaspoon salt
- 1/2 teaspoon crushed red pepper
- ¼ cup breadcrumbs
- 1 medium egg, whisked
- 1 1/2 tablespoons canola oil
- 4 hamburger buns, split (toasted, if desired)
- 4 slices of pepper jack cheese, if desired
- Combine onion, paprika, salt, pepper, crushed pepper, breadcrumbs and the whisked egg into the ground meat. Divide the meat into four equal portions (about 6 ounces each).
- Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
- Heat the oil in the pan or griddle over high heat until the oil begins to simmer. Cook the burgers until golden-brown and slightly charred for 5 minutes. Flip over the patty and repeat the step.
- Add a slice of cheese (optional) to the top of the turkey patty during the last minute of cooking and top with a basting cover. Finally, close the grill cover or tent the burgers with aluminum foil to melt the cheese.
- Remove from heat and top burgers with your favorite condiments. Serve immediately.
Ever go to a restaurant and find yourself consistently chasing an amazing and unforgettable taste you experienced? That’s precisely how this two-recipe meal was born. I had a delicious tilapia and butternut puree dish at David Burke Fishtail during New York City’s Restaurant Week, and I have been on a mission ever since to recreate that taste. This dish comes very close and fulfills every butternut squash craving I have had since.
If you are looking to up the ante and entertain during the week, this should be a go-to meal. I am not going to lie—it is a bit time consuming. Cutting and prepping the butternut squash takes time and excessive force, but the taste of crushed tilapia on top of the smooth butternut squash puree makes it worth it. It’s also a great recipe to blow off some post-work steam, requiring minimal cook time.
Fish and Marinade:
- 4 tilapia fillets (about 4-5 ounces each)
- 2 tablespoons lemon juice (from 1 large lemon)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 1 clove garlic, finely minced
- 1/4 teaspoon fresh rosemary
Coating and Cooking:
- 1/2 cup all-purpose or whole wheat flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons olive oil
- In a small bowl, whisk together the lemon juice, olive oil, salt, crushed red pepper, rosemary, pepper and garlic. Place the tilapia in a gallon-sized Ziploc bag and pour the marinade on top of the fish. Release the air out of the bag and seal it shut. Refrigerate the fish for 30 minutes.
- Before cooking, whisk together the flour, salt and pepper in a shallow dish, such as a pie plate. Heat the olive oil in a large nonstick skillet over medium heat until it is rippling and hot. Lightly coat each side of the tilapia filet in the flour.
- Cook the fillets for 3-5 minutes per side without moving the fish while it cooks on each side (this will ensure a more even browning). Adjust the cooking time as needed depending on the thickness of the tilapia and the heat of the skillet. Work in batches if necessary so the skillet is not overcrowded.
Butternut Squash Puree
- 1/2 cup chopped white or yellow onion
- 3 cups butternut squash, peeled and cut into small cubes
- 1 1/2 cups vegetable stock, divided
- 2 tsp loosely packed fresh rosemary
- 1 tsp fresh thyme
- 1/4 tsp black pepper
- Dry-fry the minced garlic, onion and butternut squash cubes in a large pan over medium heat for 4 minutes. Stir occasionally.
- Pour in 1 cup of the hot vegetable stock, rosemary, thyme and black pepper. Turn heat to medium-low and allow the vegetables to soften in the stock until almost no liquid remains.
- Transfer the contents of the pan to a blender or food processor, along with the remaining 1/2 cup of stock. Blend until completely smooth.
I like to use any remaining puree as a pasta sauce for another weeknight recipe. Just combine the leftover puree with some olive oil, butter and light cream. Add some spinach and chicken sausage, and you have got another meal on your hands.
Reuse the pan-fried tilapia recipe to make tacos during the week. I marinate the fish as the recipe states, but in the dry flour mixture. I add 1 tablespoon of taco seasoning for a kick.
To bring a little more flavor you need to add the important ingredient, pico de gallo, to your tacos.
Pico de Gallo
- Pinch of sugar
- 2 medium tomatoes, seeded and chopped
- 1/2 medium sweet onion, finely chopped
- 1 jalapeño, seeded, ribs removed and finely chopped
- 1 avocado, halved, pitted, peeled and cut into small cubes
- 1 lime, juiced
- 3 tablespoons chopped fresh cilantro
- 4 soft tacos
- 4 tablespoons of sour cream
- ¼ cup of shredded Cheddar Jack Cheese
- In a small bowl, mix 1 teaspoon salt with a pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeño and combine.
- Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.
- Sprinkle on the cilantro and stir to combine.
- Cut the two tilapia filets in small bite-sized pieces.
- Place soft tacos in a pan to warm. Spoon pico de gallo, add tilapia, cheese and a dollop of sour cream to complete the meal.