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Buffalo Turkey Burgers

Blue cheese or ranch dressing atop a turkey buffalo burger, yes please!  Mr.Picky loves spicy food, and loves burgers.  I tried this recipe out a couple of years ago and have continued to put it into dinner rotation.  If you have children it is ok, just don’t dip the burgers in the sauce at the end.  This recipe came out of Rachel Ray 365: No Repeats cookbook.  Mr.Picky prefers to eat these as little sliders on a small french roll.  The burger size depends on what we have to put them on, in the picture we served full size burgers on a crusty bun.

Buffalo Turkey Burger

Buffalo Turkey Burger:


  • A drizzle of olive oil
  • 1 package (20 oz.) ground turkey breast
  • 1 1/2 tsp poultry seasoning
  • 1 Tbs grill seasonings, like Montreal Steak Seasoning
  • 2 garlic cloves, grated or chopped
  • 4 scallions, finely chopped
  • 1 celery rib with greens, finely chopped

Burger Dip:

Blue Cheese Topping:

  • 1 cup sour cream
  • 1/2 cup blue cheese
  • Salt and Pepper to taste

In a small bowl combine sour cream, blue cheese and salt and pepper.  Set aside in fridge while making burgers.  If you do not care for blue cheese, simple use ranch.

Drizzle about a tablespoon of oil in a  mixing bowl and burger ingredients.  Form into patties, depending on size of bun.

Buffalo Turkey BurgerIn a nonstick skillet over medium-high heat cook the burgers for about 6 minutes on each side, again depending size.  Either transfer all burgers to a plate or in a separate pan prepare your buffalo dipping sauce.

Melt butter on low and add the buffalo sauce.  Dip patties in the sauce mixture until coated.

Place burger on bottom bun and top with lettuce and blue cheese dip.


Buffalo Oven Fries

I was watching a favorite cooking show of mine and attempted to recreate what I saw one of the guests make.  It combined french fries Mr.Picky’s favorite thing, buffalo sauce a flavor we both enjoy, and blue cheese a favorite of mine.  Buffalo Oven FriesWhat could go wrong?  Well actually something did but it was all fixed thanks to Mr.Picky who on this evening had a lot more patience than I did.

My patients were thin on this particular evening, and I wasn’t feeling very good.  After baking my oven fries longer than already specified in no way did they resemble the crunchy brown ones that came out of the studio oven.  I was ready to give up, Mr.Picky tried one and said the taste like fries they are fine.  All I have to say is I think this show cheated and deep-fried their fries to get them to look this way, I don’t believe you can bake fries to that perfection.  After I sucked up my poor attitude and tried the fries I was ready to move on to the buffalo version.  We pulled some plain fries off the baking sheet for the kids and continued to our buffalo flavor adventure.

Buffalo Oven Fries:

  • 3 large russet potatoes, peeled and cut into french fry size pieces
  • 2 Tbs grape seed oil or olive oil
  • salt and pepper to taste
  • Buffalo sauce (we prefer Frank’s)
  • 1/4 cup or less of blue cheese crumbles
  • Healthier Ranch to dip

Preheat oven to 450 degrees.

Place peeled and sliced potatoes in a large bowl.  Toss with oil, salt, and pepper and spread in a single layer on a sheet pan.  Bake the potatoes for about 40-45 minutes, turning a few times until tender and beginning to crisp.

You can stop at this point if you just want oven baked fries, if you want to take your fries of a flavor vacation continue.

Scrap fries back into a large bowl and toss with as much buffalo sauce as you would like.  Pour them back on the sheet pan and sprinkle with blue cheese.

Place back in the oven for about 5 minutes or until the cheese is melted.  Serve with my healthier ranch to dip.

Salad Choices. . .

I love a good salad bar, but usually any restaurant salad bar just doesn’t compare with what I can do at home.  We enjoy salad, it is one the few ways Mr.Picky will eat all his vegetables.  What makes it more exciting is if I put out a variety of toppings.  It gets the kids trying out new things, and they love the idea that they get to create their own.  Don’t get me wrong there are times when I make a tossed or chopped salad but in our house this gets everyone involved.

If I buy lettuce head in bulk, usually 6 Romane heads at a time I need some toppings.  I will spend a little time and wash and chop all of my toppings and keep them in the fridge for dinner every night for the week.  Top with some homemade salad dressings and you are set for the week.  Sometimes we will grill some chicken and it becomes our meal, especially during the hot summer months.

These are common things I will prepare and set out as toppings:Salad Bar

  • tomatoes
  • cucumbers
  • bell peppers
  • olives
  • Leftover bean salad or a rinsed can of beans
  • beets, cooked and cubed
  • cilantro or basil
  • baby corn (as we call them)
  • crumbled blue cheese
  • green onions, or red thinly sliced
  • grapes halved or apples chopped
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