------------Spicy Chipotle Turkey Burgers------------

These are soooo yummy! The best turkey burgers I have ever tasted.

1 pound ground turkey
1/2 cup finely chopped onion
2 Tablespoons freshly chopped cilantro
2 chipotle chilis in adobo sauce, finely chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp seasoned salt
1/4 tsp black pepper
4 slices of mozzarella cheese
4 hamburger buns

Preheat an outdoor grill for med-high heat, and lightly oil grate.
Place the ground turkey, onion, cilantro, chipotle chilis, garlic powder, onion powder, salt, and pepper in a mixing bowl. Mix well and form into 4 patties.
Cook patties on preheated grill until turkey is no longer pink in the middle. About 4 minutes per side.
Place mozzarella slices on patties 2 minutes before they are ready. Serve on toasted buns.

SIDE NOTE: I HAD NO IDEA WHAT CHIPOTLE PEPPERS IN ADOBO SAUCE WERE. INCASE YOU DONT KNOW EITHER.....THEY ARE PEPPERS IN A CAN IN THE MEXICAN FOOD ISLE OF YOUR GROCERS (JUST USE 2 OF THE PEPPERS THOUGH NOT THE WHOLE CAN).

Island pork tenderloin

2 tsp. salt

1/2 tsp black pepper

1 tsp. cumin

1 tsp chili powder

1 tsp cinnamon

2 pork tenderloins (2-2.5 pounds)

2 TBSP olive oil

1 cup packed dark brown sugar (this is different than regular brown sugar)

2 Tbsp finely chopped garlic

1 Tbsp tobasco sauce

Preheat oven to 350 degrees. Make spice rub with first 5 ingredients.

Rub all over pork ( you dont need to trim the pork). Heat oil in a pan (i use a deep pot). Then barely brown the pork ( just the outside part. The pork will still be raw).

Put sugar, garlic, and tobasco in bowl then pat into pork. Rub it all over.

Place in a baking dish and place it in the oven for 30 minutes or until pork is not pink in the middle. When done slice the meat and pour juices over the cut meat.

Coconut Rice

1 cup jasmine rice (uncooked)

1 can coconut milk (should be in ethnic isle of grocery store)

3/4 cup sugar

3/4 cup milk

Rinse rice with cold water until water runs clear.

Add all ingredients in a saucepan. Bring to a boil and then turn down heat to low. Cover and cook 25-30 minutes. Stir every 5 minutes--do not let it over boil or you will end up with a sticky mess all over your stove. Serve warm along with the pork tenderloin.

LEMON CAKE!!

I have looked high and low for a really good lemon cake. I usually hate lemon anything but lemon cake for some reason is an exception. I love it! So after trying several differant recipes I found the one. Surprisingly it is also healthier (not to be confused with healthy) than all the other lemon cakes out there. I wasnt even trying to find a healthier version the best tasting one just happens to be the least fattening. So on to the recipe...


1 box lemon cake mix
1 (3.4 oz) pkg lemon instant pudding
1 3/4 cups water
3 egg whites
3/4 cup milk
1/2 tsp lemon extract
1 (3.4 oz) pkg vanilla pudding mix
1 (8oz) container cool whip

preheat oven to 350 degrees.
Spray a 10x15, or a 9x13 inch pan with cooking spray
In a bowl mix together cake mix and pudding.
Pour in water and egg whites
Beat on low for 1 monute and then high for about 4 minutes
Pour into prepared pan and bake for 25-30 minutes. Time depends where you live though. I had to cook mine 5 minutes longer because it was still giggly in the middle.
Cool cake completly.
In another bowl mix together milk, lemon extract, and pudding.
Beat on low for two minutes
Fold in whipped topping and spread on cooled cake. Chill and store cake in refrigerator.