Here is one of my go-to recipes for a quick but delicious weeknight meal. Teriyaki Turkey Stir Fry. I don’t like ground turkey but I knew that I needed to add it in to our diets to cut down on the amount of red meat we were eating and also because my kid’s claim they are allergic to chicken. It is super tasty and this is also one of my oldest son’s favorite meals. And because this is a meal I make when I don’t have a ton of time to spend in the kitchen, I decided to keep the tutorial down and dirty too. No styled shots. I mean, this recipe isn’t that pretty to look at to start, but why make an uncomplicated recipe more complicated, right. So I shot this as I cooked it one night. I originally found this recipe in one of the very first issues of Rachel Ray Magazine. She made it as the filling for lettuce wraps. I made it a little more hearty by serving it over rice. And I don’t even go by a recipe any more because it is super simple.
Brown a package (about a pound) of ground turkey.
Add a bag of shredded carrots and 2-3 sliced green onions. I usually also add a bag of frozen edamame to this as well, but did not have any in the freezer the night I took these pictures. I have also added broccoli florets and mushrooms to it in the past. Add about 1/4 cup of water to the pan with the vegetables and partially cover. Steam until veggies are crisp tender. I always tend to over cook it and it still does not ruin the dish. Remove the lid to cook off the extra water in the pan.
Add the teriyaki sauce. I think the recipe calls for 1/4 cup but I never think that is enough. Use your best judgement. In the past I have made my own teriyaki sauce and used many store-bought versions. Just pick your favorite. My favorite is Soy Vey Island Teriyaki and while I hate to admit it, Trader Joe’s makes a version of it for about half the price. I hate that they do that. My wallet does not. Heat together for a few minutes to bring the soy sauce to temperature.
I hardly ever make rice on the stove. Why would I when this frozen Jasmine Rice is SO tasty and SO easy. And since this is a recipe I make when lazy or in a rush, this takes only 3 minutes in the microwave.
I usually finish it off with a splash of soy sauce. You have one pan to clean aside from your dinner dishes. There are also usually plenty of leftovers. And this dish also tastes really yummy cold! I’d love to hear your quick weeknight meal recipes. And how do you use ground turkey?
For someone who doesn’t post a lot of holiday stuff I got totally wrapped up in Valentine’s Day this year. And most of it was last minute but I really wanted to share it. One thing that was planned out was this candy popcorn recipe that I collaborated on with Kristin of 
This candy popcorn recipe is totally easy. I’m afraid to use a candy thermometer so that is why I wanted Kristin involved. I thought this would be too hard for me to make considering I am not a great baker. Or cook. Or dishwasher…But color me surprised when I found out all you need is popped popcorn, sugar, light corn syrup and flavored 
You make an easy syrup mixture on the store and add the Jello for flavoring.
This Blue Cheese Vinaigrette Salad Dressing recipe is my favorite! Not only does it taste great (for some it is an acquired taste), but there are also family ties. I only know this salad dressing as “Grandma’s Dressing.” When you taste it, if you like it, you crave it. If you taste it and don’t like it, you never want it again. I’ll explain more about that in a minute. The story goes that after my grandma tasted this dressing at a neighbor’s house, decades ago, she asked for the recipe. But they wouldn’t give it to her! So my grandmother made sure to hang around when they were making the dressing. She came home and wrote down everything she could remember and then modified it to taste once back in her own home. Yup. One of the many reasons I love my grandma. Good food is meant to be shared, people! So I want to share this zingy Blue Cheese Vinaigrette recipe with you. Another reason I love this post is because I had my mom help me shoot it! So fun to include her in this post.
The reason that some people tend not to like this dressing is there are an awful lot of bold flavors going on here. Sure all vinaigrettes use vinegar, but when added to fresh garlic, blue cheese and a few spices it creates a tart flavor explosion.
First you mash the salt and garlic into a paste. My family has always used a mortar and pestal for making this salad dressing. If you don’t have one, you can create the 
You may or may not need to stop and kiss your child at this part of the recipe. Since we were hanging out at Grandma Marilyn’s house, both kids were continually under foot. If you don’t have kids or they aren’t in the room, just proceed to the next step.
Next add your spices. The recipe uses dry mustard and paprika. Are those common spices to have around your kitchen? If you think you want to make this recipe be sure to double check if you have these things. So often, I am midway through a recipe and realize I don’t have what I need. You would think I would learn from that mistake…
You will add two tablespoons each of oil and apple cider vinegar to the other ingredients right in the mortar. I think this will help distribute all the flavors evenly when mixed up later. Yeah. That sounds good.
Smoosh it up…
then add it to a mason jar. Have you heard? Mason jars or so hot right now. I think they were made to make dressing in. They are perfect for shaking them up and storing. Efficiency is hot.
If you aren’t a blue cheese fan, you aren’t going to like this recipe. There is lots of it. But you don’t want huge chunks. We usually buy a wedge of cheese and chop it. You could also use crumbles and just make sure there aren’t any large pieces.
Add the rest of the oil and vinegar to the mason jar and shake the crap out of it. Leave the jar out on the counter for 2 hours at room temperature to allow the cheese to break down in the vinegar a little and for all the flavors to start to marry.
We have always served this Blue Cheese Vinaigrette over romaine but feel free to choose what lettuce you like best.
It is best when tossed in a big bowl before serving. This is pungent stuff, you guys. You don’t a pool of this at the bottom of your bowl. You will have leftovers which will keep fine in the fridge for several days. But I warn you, it becomes even more zingy with each day that passes. But it is SO good! Just be aware. This dressing, by day 3, might be too much for some to handle.
Thank you, Mommy, for helping me to take photos of the recipe process and laughing through it with me. And thank you, Grandma, for being sneaky and stealing this recipe from your neighbor. I have had daydreams of opening my own restaurant and this is the house dressing. But that ain’t happening so you’ll have to make it for yourself. Enjoy!
