Celebrate the beginning of the Fall season with a homemade sangria. This Autumn Sangria is made with Mike’s Hard Blood Orange and plenty of fresh fruit.
Is steak a meal you eat regularly or something you save for special occasions? I like to save it for special occasions. I’ve been starting to experiment with some new ways to make it. One of my new favorites is this Rosemary Garlic Steak.
After Andrew and I got back from a cruise a couple weeks ago, we had to get back to eating healthy. We cut out almost all carbs for a couple days to lose the couple pounds we gained! This Lemon Garlic Chicken was one of the dinners we had to get back to normal.
The next time I make this dish, I’ll serve it with rice or quinoa, but since we were avoiding those for a couple days, we skipped that part. It was still plenty of food and filled us up, though.
Before we get to the recipe, I want to talk about my new Propresser Garlic Press ! I used to avoid pressing and mincing fresh garlic because it was such a pain. Not only was it a lot of work, but it was also a pain to clean the press.
This garlic press changed that! It’s made of stainless steel and is so easy to use. Before I received the press, I watched this review on Youtube. They showed how you could put the garlic clove in without peeling it and it would mince the garlic, leaving the skin behind. I didn’t really believe it would work!
As you can tell by the picture above, it did work! It saves a whole step because you don’t have to peel each clove before mincing. Plus, clean up was so easy! The basket flips out to make it easier to clean. All I did was run it under water and all of the bits of garlic came right out. Then I scrubbed it with soap a little and put it up to dry. So easy! You can learn more by visiting Orblue.com
- 4 boneless chicken breasts
- 1/2 lb asparagus
- 4 large garlic cloves, minced
- Zest from one large lemon
- Juice from one large lemon
- Sea salt to taste
- Pepper to taste
- Onion powder to taste
- In a large ziploc bag, combine all the ingredients. Shake the bag until the chicken and asparagus are coated with lemon juice. Marinate for 30 minutes to an hour.
- Preheat oven to 400. Arrange the contents of the bag in a 2-inch deep pan (I used a glass pan).
- Bake for 20 minutes or until chicken is cooked throughly and asparagus is tender.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. Some of the links above are affiliate links, I will receive a percentage of purchases made after clicking the link.
I am so excited to introduce you to one of my sponsors this month, Laura from the Suzie Lou Blog! She is sharing a delicious recipe with us today. If you are interested in sponsoring A Savory Feast, click here! Take it away Laura…
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I am Laura, creator of the Suzie Lou Blog which is dedicated to the many creations and quarks in my journey in life, love, food, friends, family, and most importantly God! When I am not working on my blog I can be found living my dream as an actress on the stage of my local community theatre or in a local coffee hangout planning my next greatest adventure. Grab a cup of joe and come along for the ride!
I just can’t stop coming up with new ideas for stuffed burgers! I honestly can’t remember the last time I made a regular burger. The thing is, once you have had a delicious burger stuffed with cheese or bacon or veggies, you just keep thinking of new possibilities.
This Italian Stuffed Turkey Burger is filled with fresh ingredients: spinach, basil leaves, tomato, and mozzarella. Don’t leave out the fresh basil leaves, they really make the burger by adding a great flavor.
I typically make burgers with ground beef, but for this burger I wanted to go a little healthier and try a turkey burger. While it definitely doesn’t taste the same, I still enjoy turkey burgers occasionally. I also found that they are way easier to work with when making stuffed burgers, they are easier to shape and much easier to seal shut than ground beef.
We are having unusually nice weather for Florida at this time of the year. The nights are still nice with a cool breeze and not a lot of humidity. I am definitely trying to make the most of it! This burger was the perfect meal to grill and enjoy out on the deck.
Have you ever tried stuffed burgers? If you have an idea for something I should stuff my burgers with next time, leave a comment below!
- 2 lbs ground turkey, makes 4-5 burgers
- Italian seasoning
- 1 to mato, diced
- 1/4 cup spinach leaves, chopped
- 4 fresh basil leaves, chopped
- 4 oz mozzarella cheese, cubed
- In a bowl, season the ground turkey to taste with italian seasoning, salt and pepper. Use your hands to mix well.
- Form the ground turkey into 8-10 patties.
- Place a small amount of the tomato, spinach, basil and mozzarella in the center of 1/2 of the patties.
- Place another patty on top of each stuffed patty and seal the edges very well.
- Grill according to taste, keeping in mind that it will take longer since the burgers are so thick. I pre-heated my grill to 350 and it took about 10 minutes on each side to cook the burgers medium well.
If you don't have a grill, you can cook the burgers on the stove in a skillet. Heat oil in a large skillet on high. Brown the burgers for about 3 minutes on each side. Lower the heat to medium and cook for 5-10 minutes or until cooked according to preference.
If you enjoyed this recipe, check out another stuffed burger recipe…