Wednesday, July 29

Zucchini boats, turkey burgers, pickles and more

We picked up a couple of these huge zucchinis at the farmer's market recently and I've been dying to stuff them. I found this recipe at Simply Recipes, made it last night and loved it. I think I could eat a bowl of the filling without the zucchini, actually, but I guess that kind of defeats the purpose. The recipe title suggests it has sausage in it, but it's really deliciously seasoned ground turkey. I highly recommend it.

I also recently made these turkey burgers I mentioned in a previous post. Very good. I was skeptical at first about spreading a spoonful of chutney on my burger, but it was surprisingly tasty. In the end, I decided I wouldn't want that to be the only turkey burger I ever eat, as I still love the tarragon burger and am game for trying more, but it definitely calls for being made again for myself and for guests.
I did find it strange that a restaurant recipe would include a jar of store bought chutney and wondered if they're really purchasing bulk loads of the stuff. If you think you would use the chutney for dressing up other dishes, I think it would be worth making your own, but I don't think I'd want to go through the trouble just to put it in a burger. Maybe that's why they listed the jarred stuff for us non-chefs. Here is a recipe for Major Grey's chutney.

Pickles! We broke into the pickles yesterday. Wow, were they strong. My daughter ate 4 of them in a row, but I had a serious case of scrunchy face after one. I feel like the flavor was good and the texture was great, but it was just too much. I'm wondering if it's because I used the large jars instead of the pint jars and wasn't able to stuff it full with cucumbers, or because the mix was just too salty, vinegary and oniony, or if it's because I shoved so much of the onions and stuff into the jar with the cucumbers? I have no idea. I want to try again, though. I think I'll use the suggested size jar for starters and consider adjusting the mix recipe a little or something. Do any of you have a recipe for a dependable pickling mix?

Still to come: blueberries, blueberries, blueberries!

12 comments:

Amy said...

Wow. Those zucchini boats look delicious.

Mistylynn said...

Love the zucchini. I canned pickles once. I was so excited...they were so darn sour. I don't know how you mediate that. I wish I did. If you find out please post.
Thanks.

Amber said...

That zucchini looks delicious! I think I'll try doing some in red peppers and eggplant too. Thanks for the recipe!

moomer said...

I must make the zucchini boats...they look scrumptious! Oh, and I think the dad is kind of wanting to make some pickles now.

Colleen said...

You must have a lot of time or are very patient and very busy!!

The Neves Clan said...

Yay for zucchini and burgers but BOO for pickles!

Kira Franz-Knight said...

just made...and THANKS YOU SO MUCH! I was running out of healthy but fun summer recipes! Kids loved 'em! me too!!

Stacy of KSW said...

What a coincidence - We made zucchini boats for dinner a few nights ago. My sister is a vegetarian so I made mine using grilled zucchini pulp, mushrooms, and onions. I sauteed them in butter, sprinkled on some parmesan cheese, sea salt and oregano and we were all in heaven.

Shannon said...

I'm so glad I stumbled upon your blog. The zucchini boats ARE dinner tonight!!!! I have so many LARGE zucchini's from the farm stand and this is a perfect recipe for my low carb eating plan!!! Thank you for sharing. Your cherry pound cake looks fabulous too but that's off limits for me right now. I'll store the recipe for later. I love the hotdog/poked with spaghetti idea too! We'll have to try that soon. Thanks again.

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