Low-Carb Bacon Onion Balsamic Turkey Burger

I am so excited to be partnering with Jennie-O to bring you this post for a healthy new year.  Jennie-O creates quality, affordable products and I hope you will join me in supporting the brands that help Blonde Girl Cravings operate!

It’s summertime, and that means burgers! If you are like me though, you are trying to watch what you eat and are giving this low-carb thing a try. Jenni-O Seasoned Turkey Burgers are perfect for a low-carb diet! Individually wrapped so you can grab as many as you need, and done cooking in just a few minutes, they are the perfect solution for a quick dinner or lunch.

I chose to go bun-less for this burger and serve on a bed of lettuce, but I know it would be delicious on a toasted sesame seed bun!

This recipe sounds complicated, but the ingredient list is small and everything comes together in just minutes.

A delicously flavorful mayo, topped with caramelized onions and bacon with balsamic makes for a burger nice enough for company, but simple enough for a weeknight. Happy eating!

 

Low-Carb Bacon Onion Balsamic Turkey Burger

Yield: 2 burgers

Ingredients

  • 2 Jenni-O Turkey Burgers
  • 1/2 yellow onion, sliced
  • 2 teaspoons bacon grease
  • 2 slices bacon, cooked and chopped
  • 3 teaspoons balsamic vinegar
  • 1/4 teaspoon steak seasoning
    Mayo
  • 1/4 cup mayo
  • 1 tablespoon prepared horseradish
  • 1 teaspoon grainy mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper

Instructions

  • In a medium skillet, heat bacon grease over medium heat. Add onions, and cook until soft. Add steak seasoning, bacon sliced and balsamic. Cook until reduced.
  • For the mayo, combine all ingredients in a small bowl, mixing well to combine.
  • Fry turkey burger in a greased skillet until cooked through, or grill.
  • To assemble, top the turkey burger with half of mayo, then half of the onion mixture. Recipe serves two, but can easily be doubled.
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    Grilled Kielbasa Sandwich

    Hello winter, I have been dreading your arrival. You can hurry up and leave now please! Now that the cold days and even colder nights have arrived, I crave comfort food. This sandwich is perfect for the nights when the kids are gone and I want something filling that won’t feed and army.

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    The sandwich consists of all the things I love: cheese, sourdough, sauerkraut and kielbasa. Mmmm I am drooling just thinking about it! Of course, if you are going to open a can of kraut and cook the sausage, you might want to make more than one sandwich, but I find that both ingredients freeze well. Depending on how thick you slice the kielbasa, you may need to put a weight on the sandwich while it cooks, like a heavy skillet.

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    Grilled Kielbasa Sandwich

    Yield: 4 sandwiches

    Ingredients

    • 13 oz package kielbasa (I used turkey kielbasa)
    • 14 oz can sauerkraut
    • 1 package sliced Swiss or provolone cheese
    • 8 slices sourdough bread
    • butter

    Instructions

  • Cook kielbasa according to package instructions. While kielbasa is cooking, drain sauerkraut well.
  • Heat skillet over medium heat. Butter two slices of bread. Slice the sausage into 1/4 inch slices, and layer cheese, kielbasa and sauerkraut onto bread. Place sandwich, butter side down, into preheated pan. Cook until golden and cheese is starting to melt, then flip and cook on other side. Serve immediately.
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    Pretzel Rolls

    When you live in a town as small as I do, grocery shopping tends to be less than exciting. You can find the basics, but Gouda cheese or a good balsamic vinegar? Good luck!

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    That may not be such a bad thing though, because it really helps me budget my grocery bill. It also forces me into making things at home that you could probably pick up at a bigger grocery store. These pretzel rolls are a perfect example. And while I haven’t actually tried a store bought pretzel roll, I though these were to die for. I mean, AMAZING people. One of my favorite things to ever come out of my kitchen!

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    These made some pretty fantastic sandwiches, but shaped differently would also be great hamburger buns or even dinner rolls. Soooo good! And I promise, they aren’t hard to make, and you will be so proud of yourself for making homemade pretzel buns!! I loved all the cheese and seeds on top of these buns, but plain or even with a sprinkle of course salt would be delicious.

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    Pretzel Rolls

    Ingredients

    • 1 cup milk
    • 2 tablespoons unsalted butter
    • 1 tablespoon honey
    • 1 envelope active dry yeast
    • 1 teaspoon salt
    • 3 cups all purpose flour
    • 12 cups water
    • ½ cup baking soda
    • 1 egg, whisked
    • 1 tablespoon water
    • Optional Toppings:
    • coarse salt
    • poppy seeds
    • sesame seeds
    • shredded cheese

    Instructions

  • Heat milk and butter in a saucepan or the microwave until the temperature reaches 130 degrees.
  • Add the heated milk and butter to a stand mixer with the dough hook attached.
  • Add in honey, yeast and salt and stir to combine.
  • Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour.
  • Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
  • Shape into a ball and place the dough in a large bowl lightly coated in oil.
  • Cover with a kitchen towel and place in a warm area until the dough doubles in size. Usually takes about an hour.
  • Divide the dough into 4 rolls. (You can do smaller or larger rolls depending on your use). Cover and let the rolls rest for an additional 15 minutes.
  • Meanwhile preheat oven to 400°F. Line a baking sheet with a silicone baking mat. Set aside.
  • Boil water in a large pot. (Make sure to give yourself extra room. Baking soda will make the water foam up and rise) Add in baking soda.
  • Drop rolls into the water making sure not to over crowd the pot. Cook for 2 minutes and remove with a slotted spoon and place onto the prepared baking sheet. Make sure the rolls do not touch.
  • Combine the egg and water and whisk until combined.
  • Brush the rolls with egg wash.
  • Cut two slits in the top of each roll. You can do crosswise or side by side.
  • Sprinkle the rolls with toppings (if using) and bake for 15-20 minutes or until golden brown.
  • Remove from the oven and allow them to cool for a couple of minutes on the baking sheet.
  • Serve immediately, or freeze.
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    Recipe Source: Chef Savvy

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    LIGHT RANCH BLT CHICKEN SALAD SANDWICH

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    I love cooking and would do it all day every day if I could. That much is obvious. But even a foodie like me draws the line at being in the kitchen when its as hot as it is right now. I don’t have AC, so I can only stand to be in the kitchen long enough to throw something quick together.

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    This sandwich makes the perfect lunch or dinner. I like it so much better than traditional chicken salad, and we all know bacon and ranch makes everything better! This makes a wonderful sandwich, but would be great with crackers, on a croissant or over a bed of greens.

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    Light Ranch BLT Chicken Sandwich

    Ingredients

    • ¼ c. light mayo
    • ¼ c. non-fat plain Greek yogurt
    • 1 Tbsp. djjon
    • 1 Tbsp. ranch seasoning
    • 1.5 c. chicken cooked and cubed
    • ¾ c. tomato, seeded and chopped
    • ⅓ c. bacon pieces cooked
    • ½ c. green onions diced
    • 8 slices wheat bread
    • lettuce for garnish

    Instructions

  • In a medium bowl, whisk together the mayo, yogurt, dijon and ranch seasoning until well combined. To that add the chicken, tomatoes, bacon and green onion. Stir until evenly coated. Store refrigerated for 1-2 hours before serving for the best flavors.
  • Arrange salad and lettuce on bread, serve immediately
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    Turkey Bacon Swiss Sandwich

    Re-post from November 2014:

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    Happy National Sandwich Day! I love sandwiches, so it seems only fitting that there is a day devoted to them. These sandwiches are served open face, a “knife and fork sandwich” if you will. I like mine with lots of extra ranch dressing on the side because, givemeallthecondiments!

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    I am not including measurements or amounts in the recipe because I think sandwiches should always be customizable to your preferences. Love tomatoes? Pile them high! Bacon makes your heart sing? The more the merrier!! Enjoy!

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    Turkey Bacon Swiss Sandwich

    Ingredients

    • Hoagie rolls
    • Sliced turkey breast
    • Cooked bacon slices
    • Sliced tomato
    • Sliced Swiss cheese
    • Ranch dressing

    Instructions

  • Turn oven to broil. Toast rolls slightly to keep bread from getting soggy. Spread ranch dressing on rolls, reserving some for dipping. Layer on turkey, tomato, bacon and Swiss cheese. Place under the broiler again to melt cheese. Serve open faced with additional ranch dressing.
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    Easy Ice Cream Sandwiches

     Today  I’m thrilled to be guest posting for Justine  at Little Dove Creations while she’s on a little hiatus to welcome her brand new baby into the world! Be sure to head over to her site and check out her fun recipes, projects and family related posts!
     
    Oh sweet sweet summer time, please don’t ever leave me!  I would eat ice cream year round, but there is nothing I love more in the hot summer months than a scoop of my favorite flavor. These ice cream sandwiches come together in minutes and are a perfect way to enjoy the last of the warm weather before fall comes round.
    These ice cream sandwiches are so simple to put together, and there are a million different combinations. Just pick your flavor of cake mix and ice cream and get creative! I choose white cake mix and strawberry ice cream and I swear, it tastes just like a frosted animal cookie!
    I choose to under-bake my cookies slightly so they are more chewy, but if you like a more crisp cookie bake for a few extra minutes. I went simple with sprinkles here, but they would be delicious with nuts, coconut, graham cracker crumbs, mini chocolate chips…. the possibilities are endless!!!
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    Shredded Beef Sandwich with Crispy Onion Strings

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    Lets talk about Pinterest trends today. When I scroll down my Pinterest feed there seems to always be some of the same projects and recipes that pop up again and again. Lately it seems that all projects must include pallets and/or chalk board paint.

    mississippi sammy (1 of 1)-2

    Some of the food trends I have resisted (I still have yet to try quinoa and mug cakes) but Mississippi roast is one that I have tried and loved. I am not usually a beef lover, but this roast is sooo gooood! I have adapted the original recipe a bit to suit my taste though. I do not add butter to my roast as I have found it unnecessary and a little too greasy. I instead add some of the juice from the pepperoncini peppers for moisture, and I use sliced peppers rather than whole.

    mississippi sammy (1 of 1)

     I like the roast over potatoes, but I much more enjoy it between a bun, smothered in melted cheese and topped with crispy onion strings. Oh yea baby. Come to mama.

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    Although this sandwich seems like a lot of steps, it’s actually very simple. The beef is assembled in minutes and cooks all day in the slow cooker. The onions fry quickly because they are sliced so thinly. Make sure to turn your broiler on while cooking the onions so it will be nice and hot to toast your buns and melt the cheese.

    Shredded Beef Sandwich with Crispy Onion Strings

    Ingredients

    • 1 chuck roast (4-5 lbs)
    • 1/2 jar sliced pepperoncini peppers
    • 1 packet ranch dressing mix
    • 1 packet au jus
      Crispy Onions
    • 1 large yellow onion, thinly sliced
    • 1 cup buttermilk
    • 1 1/2 cup all purpose flour
    • seasoning salt
    • 1 quart canola oil
      Sandwich Ingredients
    • Hamburger buns
    • Swiss or  provolone cheese, sliced
    • Mississippi roast
    • Crispy onions

    Instructions

  • Put roast in crock pot.  Sprinkle ranch mix and gravy mix on top.  Add juice from half of the jar of peppers and place the peppers top of the meat.  Cook on low 8-10 hours. Shred with forks. Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour. Combine dry ingredients and set aside.
  • Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown. Place onto paper towels to drain, and immediately sprinkle with seasoning salt.
  • To assemble sandwich: Preheat broiler to high. Place a slice of cheese on each side of bun. Place under broiler, and watch closely until cheese is bubbly. Layer shredded beef and onion strings on bottom half of bun, add more sliced peppers if desired. Devour!!
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