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All the flavors of classic Greek salad in a picnic-ready pasta salad! We’ve got kalamata olives, tomatoes, cucumber, and feta cheese, all tossed with pasta and a lemony dressing. This salad is easy to make ahead and pack up for your next backyard party. Continue reading “Greek Pasta Salad” » LEGGI TUTTO
What’s the Best Corn for Corn Chowder?
Fresh sweet corn on the cob is the ideal corn to use here. It’s best if it’s in season, but you can use off-season corn from the grocery store and get good results.
Can You Make Corn Chowder with Frozen Corn?
Yes, you can use frozen corn, but you won’t have the same intensity of corn flavor because you won’t simmering the stripped cobs in the milk. To compensate, you could add about a cup of extra frozen corn, first whizzing it in a food processor.
For Great Corn Chowder, Cook the Corn Cobs
The step of simmering the corn cobs in the milk may seem surprising, but it adds a ton of flavor. You’re essentially making a corn broth. After cutting the kernels off the cobs, you can extract more corn essence by “milking” the cobs: run the back side of your knife down the cob to extract the remaining sweet, milky liquid and add this to the chowder along with the cobs in Step 3.
Ways to Adapt Corn Chowder
To make it vegetarian, omit the bacon and use 2 tablespoons of butter.
To make it vegan, omit the bacon. Use 2 tablespoons of extra-virgin olive oil, and replace the milk with the plain, unsweetened non-dairy milk of your choice. For a richer soup, use canned coconut milk for part of the non-dairy milk.
To vary the flavors:
Add a minced jalapeno to make it spicy.
Use more bacon, and instead of simmering the rendered bacon in the chowder, reserve it and add the crumbles just before serving.
Add a teaspoon or two of smoked paprika.
Use 1/2 teaspoon dried thyme instead of the fresh thyme.
Add peeled shrimp during the last few minutes of cooking; simmer until firm and pink.
Replace some of the milk with half and half or heavy cream to make a richer chowder.
Swap the potatoes for sweet potatoes, omit the thyme, add a minced canned chipotle pepper, and garnish with chopped fresh cilantro.
How to Make a Thicker Corn Chowder
For a heartier soup, add an extra potato.
Or, before serving the chowder, mash it with a potato masher to give it a thick-but-chunky texture. You could also pulse it with an immersion blender.
For a smoother texture, puree about a third of the chowder in a bender or food processor.
What to Serve with Corn Chowder
You can’t go wrong with crusty bread and a simple green salad. For something more substantial, grill a few chicken breasts, or try our Bay Shrimp and Avocado Salad.
How to Store and Freeze Corn Chowder
Leftover chowder will keep in the refrigerator for up to 5 days.
You may freeze the chowder for up to 6 months, but it will change the texture and not be quite as creamy. To remedy that, consider pureeing the thawed soup.
Have Loads of Summer Corn? Make These Recipes! LEGGI TUTTO
These easy, flavorful turkey burgers can be cooked on the grill or stovetop. Keep them juicy using turkey leg and thigh meat and a little olive oil. Season with fresh herbs from the garden and serve with a side of chips!
Photography Credit: Elise Bauer
Parsley, sage, rosemary, and thyme.
Long before I had any idea what those words meant, or what an herb even was, I was singing those syllables at the top of my lungs, as a kid in the ’60s playing the vinyl record I bought with allowance money.
What these fine herbs were doing in the lyrics of an old English ballad, a lover’s duet no less, I haven’t a clue. But the result was, at least for this kid, a lifelong curiosity about them.
What was parsley, or sage? And why would they hang out with rosemary and thyme?
Tell you what. They’re great in this turkey burger!
VIDEO! How to Make Herbed Turkey Burgers
The Secret to Juicy Turkey Burgers
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
As for flavor, ground turkey on its own just isn’t as flavorful as ground beef, even if you use ground dark meat as we recommend. But jazzed up with some chopped fresh herbs, a little onion, and garlic? The result is exquisite.
A turkey burger worthy of the name “burger.”
Cook on the Grill or Stovetop
You can cook these turkey burgers on either the grill or the stovetop. Make sure your grill or pan is very hot and well-oiled to prevent the burgers from sticking. For either grilling or stovetop cooking, cook the burgers for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
Make Ahead and Freeze
Like most burgers, these turkey burgers freeze well. Shape them into patties, then wrap the raw patties in plastic wrap and freeze in a single layer on a plate or baking sheet in the freezer. Once solid, gather them into a freezer bag and freeze for up to three months.
Thaw overnight in the fridge, then cook as per the recipe.
More Great Burgers to Try!
From the editors of Simply Recipes
Try These Variations!
So many of you have made (and loved!) this recipe over the years — thank you! We love all the tweaks and swaps you’ve made. Here are a few of our favorites:
Ideas for What to Serve on the Side
Need some inspiration for what else to put on your plate? Try a few of these favorite side dishes:
Updated August 2, 2020 : We spiffed up this post with a new video. No changes to the original recipe.
Herbed Turkey Burger Recipe
Ground turkey is typically much leaner than ground beef. In order to keep the burger from being too dry it helps to use ground dark meat from thighs and legs if you can get it. Adding a little olive oil to the mix helps, too.
Ingredients
2 tablespoons extra virgin olive oil
1/2 medium red onion, minced
4 minced garlic cloves
2 pounds ground turkey meat, preferably from the legs and thighs
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup loosely packed chopped parsley
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh sage
2 teaspoons chopped fresh thyme
To serve:
Burger buns
Toppings like sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise, mustard, relish, and/or ketchup
Method
1 Sauté onions and garlic: Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.
2 Make the burger mix: Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).
3 Form the meat into patties. Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.
4 Cook the burgers: Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).
If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.
If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.
5 Serve the burgers: Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
Easy roasted zucchini recipe! How to cook zucchini by cutting lengthwise, oven-roasting with olive oil, garlic, black pepper, and Herbes de Provence.
Photography Credit: Elise Bauer
During the summer, our gardens are filled with more zucchini than we know what to do with, and I hunt down all my zucchini recipes. Here is one quick and easy way of preparing zucchini.
I had a variation of this baked zucchini the other night at a friend’s house and was amazed to hear her children exclaim, “Please give me some zucchini. I love zucchini!” Hello? When was the last time you heard that?
VIDEO! How to Make Roasted Zucchini with Garlic
From the editors of Simply Recipes
How to Avoid Soggy Zucchini
This baked zucchini will definitely be soft, but it shouldn’t be soggy. Here’s how to avoid soggy zucchini:
Roast, don’t bake: A high oven temp of 450°F means the zucchini roasts instead of bakes. That means the zucchini develops a bit of char and is less likely to become soggy.
Don’t crowd the pan: Make sure there is plenty of space between your spears.
Flip the spears on their backs: Arrange all the spears skin-side down, so that the triangle part is sticking up. This will help the moisture cook out and evaporate instead of getting trapped against the baking sheet.
Don’t overcook: Start checking your zucchini after 7 minutes and then keep checking every few minutes. The zucchini is ready when it’s tender, but still has some bite.
Ways to Adapt This Recipe
Toss the zucchini with a different herb or spice mix, like za’atar seasoning, fresh dill, or fresh basil.
Toss the warm zucchini with grated Parmesan, feta, or goat cheese.
Skip the minced garlic and toss the cooked zucchini with roasted garlic instead
Toss with slivered almonds or pine nuts
Mix the zucchini with some summer squash
What to Serve with Roasted Zucchini
This zucchini is the perfect side for anything coming off the grill during the summer: grilled chicken, grilled salmon, grilled steaks, you name it. Other times of year, pair this with roast chicken or baked fish.
More Simple Zucchini Recipes
Updated August 1, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. Enjoy!
Roasted Zucchini with Garlic Recipe
Ingredients
1 pound zucchini, each cut in half across the middle, then each half quartered lengthwise
1 teaspoon fresh minced garlic cloves
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme
Method
1 Preheat oven: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven.
2 Prep the zucchini: Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
3 Roast zucchini: Roast the zucchini at 450°F for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)
4 Toss with herbs, salt, pepper: Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
Nordic Ware Aluminum Half Sheet Pan
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.
I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
VIDEO! How to Make Zucchini Bread
No need for a mixer
This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.
How to Prepare the Zucchini for Zucchini Bread
Grate the zucchini on a standard box grater. No need to peel!
After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
What Can I Add to Zucchini Bread?
Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.
How to Store and Keep Zucchini Bread
This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE
Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO
Homemade refrigerator pickles are so easy to make yourself! No canning necessary. They’re ready in about 24 hours. Great for burgers, sandwiches, and snacking all summer long.
Photography Credit: Coco Morante
Pickle chips are essential for hamburgers and sandwiches. Did you know that you can easily make them yourself at home?
With this method for refrigerator pickles, you don’t need to get out the canning equipment or have any special pickling know-how.
They’re made with a simple brine and pickle in just 24 hours right in the fridge. They’ll keep for up to a month — if they last that long!
VIDEO! How to Make Easy Refrigerator Pickles
The Best Pickling Spice Blend
You can make your own pickling spice blend, or use a store-bought blend. If you go store-bought, my favorite brand is Spicely Organic Pickling Seasoning, and it includes mustard seeds, dill seeds, bay leaves, coriander and other common pickling spices.
I also love seasoning them with whole cumin seeds, garlic, red pepper flakes for kick, or even a blend like panch phoron (a pungent Bengali five-spice mix). Really, you can use whatever whole spice blend you prefer.
The Best Jars for Storing Pickles
Since we’re not actually canning these pickles, you can make and store them in any glass container. Any container with a tight-fitting lid will do.
I like to use canning jars, but I replace the metal lids and bands with plastic lids. These lids are much easier to take on and off, and you don’t have to fumble with two pieces each time you open the jar.
From the editors of Simply Recipes
The Best Cucumbers for Refrigerator Pickles
Use Kirby or another small cucumber to make these pickles. Look for ones that are about 6 inches long and have bumpy skin (verses the smoother skin of English or Burpless cucumbers).
Kirby cucumbers hold up better to the pickling process and have a crisp, snappy texture after pickling. Other varieties can be pickled, but will often have a softer texture.
How to Slice Your Cucumbers for Pickles
For this recipe, we sliced the cucumber into rounds, but you can really slice your cucumbers however you want!
Coins
Crinkle cut coins
Long sandwich slices
Spears
Note that spears and sandwich slices will take a bit longer to pickle. Wait 2-3 days before serving.
More Pickling Recipes to Try!
Updated July 24, 2020 : We spiffed up this post with a new video and some extra info to help you make the best refrigerator pickles ever. No changes to the original recipe. Enjoy!
How to Make Easy Refrigerator Pickles
You can use this method to make pickle spears as well! They’ll need to pickle for 2 to 3 days in the fridge before they’re ready.
As is, the recipe makes a fairly sweet pickle. You can cut the sugar in half for a more sour and tart pickle, if desired.
Ingredients
1 pound Kirby or other small cucumbers
1 small sweet yellow onion
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 1/2 teaspoons pickling spice, homemade or store-bought
Method
1 Wash and dry the jars and cucumbers: Wash 2 wide-mouth pint jars and their lids in hot, soapy water. Set them aside to dry.
Rinse the cucumbers well under cold water, pat them dry, and then set them on a towel to dry completely.
2 Slice the cucumbers and onion, then pack them in the jars: With a sharp knife or a mandoline slicer, slice the cucumbers and onion into slices 1/8- to 1/4-inch thick.
Firmly pack the cucumbers and onions into the jars, fitting in as many as you can without smashing the vegetables. Leave 1/2-inch or so of headspace at the top of the jars.
3 Make the brine: In a small saucepan over medium-high heat, bring the vinegar, water, sugar, salt, and pickling spice up to a simmer. Stir occasionally and continue simmering until the sugar and salt are dissolved.
4 Pour the brine over the vegetables: If you have a canning funnel, use it here to make it easier to fill the jars. Carefully pour or ladle the hot brine into each jar, filling the jars until the cucumbers and onions are covered. It’s ok if a few small pieces poke out the top.
5 Cool and refrigerate for 24 hours: Screw on the lids, then let the jars cool to room temperature (about an hour). The cucumbers will start off bright green, but will become darker and more “pickle-colored” as they cool.
Place them in the refrigerator. Wait at least 24 hours before eating the pickles in order to let the flavors develop. Use them within one month.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!
Products We Love
Norpro Wide-Mouth Funnel
$11.79 (37% savings) on Amazon
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Wide-mouth Pint Canning Jars
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO
