I once had a Turkey burger in a restaurant and it was OK, but not great. We’re trying to eat healthy and delicious.
Whenever I would hear people talk about the George Foreman grilling Machine, I rolled my eyes. I thought it was just another gadget to own. Well, even when I reject something, I am still fair and give something a try before my final judgment. We did buy one—the small version for two. I tried to justify all the reasons in my mind of why this could be a good thing. I also had a George Foreman grilling cookbook with recipes. The book was given to me some time ago. This was the impetus behind the purchase.
A month later, and I’m having my doubts. As I suspected, it’s a bit of a pain to clean. It’s time consuming and if I use honey in a sauce to pore over the meat, it is even harder to scrape off the grill. You cannot submerse the grill in water. All cleaning must be done by hand, careful to get in the grooves and get all the little bits out.
It’s a novelty that the meat cooks from the bottom and the top. For the most part the meat or fish stays tender inside, leaving a slightly tough and dry outer skin. I have a feeling that after a few more uses, we are going to retire Mr. Foreman. I think what I like most about it is that it doesn’t spatter oil all over the place and I don’t have to have all the stove burners running.
We’ve cooked chicken, salmon, sole, and turkey burgers on the grill. If not for the grill, I may not have ventured into the world of ground turkey, thus, I prepared a dinner last night that was light and delicious.
I knew that I was going to prepare the small package of artichoke with cheese and olives raviolis. I didn’t want to pair a heavy sauce with it, so I decided to use what I had in the kitchen. The idea came to me after looking through a few cookbooks. To make the simple sauce, these are the ingredients I used. It’s not so much a sauce as a dressing. I ran out of garlic; otherwise, I would have added it too.
Dressing a la ground Turkey
-Splash of olive oil
-Pat of butter
-Small handful of ground turkey
-Dash of salt and garlic salt
-Pinch of parsley
-Few shakes of basil
-1/2 handful of walnuts crushed up
-Bunch of fresh baby spinach leaves
Brown the ground turkey in the olive oil and butter, using the spoon to break it down into fine pieces. Add all but the spinach, stir. When all ingredients have married, add spinach.
Keep warm. Cook pasta, add a bit more olive oil, and toss with turkey spinach dressing.
We also had a green salad with dried cranberries, gorgonzola cheese, and cherry tomatoes, tossed with an olive oil vinaigrette; and tortillas as our bread.
I must say this was one of my favorite meals so far and all thanks to the George Foreman Grill.