Blog Posts by Flopoodle.com

posted by Kathryn

www.flopoodle.com

On Saturday night, my man friend and I were in the mood for something quick and tasty for dinner - the key food buzzwords in our house! We hadn't eaten ground turkey for a few weeks, so I decided to throw together some delicious turkey burgers with a few things we had on hand. I love hamburgers but sometimes it's nice to mix it up with something a little different. The result was light but satisfying and I'm excited to share the recipe with you!

Turkey Burgers

yields approx.6 medium-sized burgers

• 1 lb. ground turkey
• 2 t. dijon mustard
• 1 T. fresh parsley leaves, chopped
• 1/4 cup bread crumbs (I used plain ones but you can use flavored ones if that's what you have on hand)
• 1 egg, beaten
• 1/4 cup yellow onion, finely diced
• Pinch salt, to taste
• Cheese slices to go on top (I used sharp white cheddar)
• Whole wheat burger buns

We don't have a grill at our house, so I turned the George Foreman on

posted by Kathryn

www.flopoodle.com

Okay, I've gotta be honest, I'm just not a big fan of potatoes. Depending on the type, they (to me) range from flavorless to overly earthy. However, I may have just discovered a new favorite recipe that is comprised 90% of potatoes! You see, my man friend loves potatoes while I'm more of a pasta and rice girl, so that's what we eat most of the time (I cook, I choose what we eat :D). I decided to be nice this time and make something that he really enjoys, but I wanted to be a little more innovative than just making baked or mashed potatoes. I did some research and whipped up this potato pancake (a.k.a. latke) recipe, and WHOA! DELICIOUS! Maybe because they are pan fried? Hey, I never said they were even remotely healthy. Give it a go and see what you think!

Potato Pancakes (Latkes)

yields 8 large pancakes

• 2 large russet potatoes, peeled
• 1 small onion
• 3 eggs, beaten
• 1.5 t. salt
• 2 T. flour
• 2 T. bread

Posted by Kathryn

www.flopoodle.com

I've been meaning to make bran muffins for a while now since I like to have them in the freezer for a quick breakfast or healthy snack, and I finally got around to making them last weekend. I got all of my ingredients prepped and realized that I didn't have any buttermilk, which is a standard bran muffin ingredient, so I put together a makeshift version that turned out quite well. The only thing is that these little muffins didn't rise as much as usual, so they're more like dense little cakes than muffins. Give them a try and see what you think!

Agave Blueberry Bran Cakes

yields about 20 small cakes

• 1 1/4 cup white whole wheat flour
• 2 cups oat bran
• 1/4 cup ground flax seed
• 1 t. baking soda
• pinch of salt
• 2 cups unsweetened vanilla almond milk
• 1/2 cup raw agave nectar
• 1 egg
• 3 T. canola oil
• 3/4 cup frozen blueberries
• 1/2 cup chopped dried fruit (I used apricots)

Preheat the oven

Head over to www.flopoodle.com for more recipes!

When Man Friend and I first started dating, we used to cook together on the weekends. That was before I let him see the controlling side of me that actually cannot stand having anyone else in the kitchen while I am cooking! Anyway, back in those early days, one of the first meals we made together was a simple lemony shrimpy pasta confection that turned out to be so tasty that it has become a weekly staple dinner in our house now that we live together. This dish is especially perfect for a light summer dinner!

Lemon Shrimp Pasta

yields 4 small servings

• 2 cups frozen cooked shrimp, thawed*
• 1/2 medium sized onion, diced
• 2 cups diced tomatoes
• 1/2 cup olive oil
• Pinch dried basil
• Pinch salt
• Pinch pepper
• 1.5 small lemons, juiced
• 1/4 cup chopped parsley
• 1 lb. spaghetti or fettuccine
• 1/2 cup Parmesan cheese

*An easy and quick way to thaw shrimp is to put it in a colander and