Blueberries, Burgers And Haricot Verts- A Fresh Weeknight Meal.

Blueberry Turkey Burgers, Tater Tots (you know we love them) & Lemon- Rosemary Scented Haricot Verts.

In this month's Southern Living blueberries are the star!

This is a simple one, but the flavor is so fresh and light. This is a really great one for weeknight grilling.

1 lb of ground turkey, blueberries, parsley & shallots.

I mixed 1 lb of ground turkey with torn parsley, torn basil, minced shallots, chopped blueberries & salt and pepper to taste.

I used a food processor to chop blueberries and herbs.

I formed 4 patties from the turkey mixture.

In the meantime, I cooked the haricot verts in boiling water, then (once bright green) I submerged them in an ice bath to stop the cooking. I drained them and patted them dry. I then heated lemon zest, olive oil and a sprig of rosemary in a skillet for approximately 3 minutes. I tossed the rosemary sprig and then tossed the green beans until coated and heated through. I set them aside on some paper towels to soak up remaining oil.

Lemon zest, olive oil & rosemary sprig.

Be sure to spray your grill, the sugar from the berries will cause them to stick a bit. 

We topped our burgers with crumbled goat cheese- delicious!

We enjoyed this fairly fancy burger, with very little effort.

La Bonne Vie Y'all!

Tater Tots in a Casserole...What Are You Saying?!?!!!

Well, so all there is to say is: Yum!

Yes- go ahead and cheer- Tater Tots for dinner! Hooray!

Oh- but I've gotten ahead of myself.

Ingredients:

4 Tbsp unsalted butter

2 carrots, cut 1/2"thick rounds

2 stalks of celery, cut 1/4" half-moons

1 onion chopped (I actually substituted a large shallot- I had guests who don't like onions very much.)

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 cups chicken broth

1 cup whole milk (I used 2%)

4 cups shredded cooked chicken (*1 rotisserie chicken yields approx. 4 cups.)

3 cups frozen tater tots, thawed

1 tsp fresh thyme leaves (I substituted 1/2 tsp of dried thyme)

Directions:

Pre-heat oven to 450 degrees F.

Melt butter in a large heavy pot over medium-high until hot. Add carrots, celery and onion and season with 

1 tsp of salt and 3/4 tsp pepper.

Cook stirring occasionally, until veggies are golden, about 12 minutes.

Stir in flour, then whisk broth & milk, bring to a boil whisking.

Boil until slightly thickened, about 3 minutes.
Stir in chicken.

Transfer to a 2-quart baking dish.

Pulse the tots in a food processor with thyme. 

Pulse until medium ground. I left some tots a little more lumpy.

Scatter over the top of the casserole.

Bake until the filling is bubbling and topping is golden and
crisp, about 20 to 25 minutes.
Let stand 10 minutes before serving.

We covered ours with some fresh ground pepper. It yields 4 large servings.

I found this on the Food Network App and it was marked Easy- and it truly is! Especially if you cut cooking time with the rotisserie chicken.

This is the ultimate comfort food and in this girl's food diary...# 1 Casserole...I mean, it has tater tots!!!

La Bonne Vie Y'all!