Skillet Turkey Burgers


  • 1-1/4 pounds 93% lean ground turkey (I use Shady Brook Farms)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup whole milk Ricotta cheese
  • 1/4 cup Italian seasoned bread crumbs
  • 2 teaspoons Dijon mustard
  • 1 tablespoon vegetable oil, for cooking
  • 4 hamburger buns (lightly toasted and buttered, if desired)


  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Place the ground turkey in a medium-size bowl. Add the salt, pepper, Worcestershire sauce, ricotta cheese, bread crumbs, and mustard. Using your hands, mix until well blended. Divide the meat mixture into 4 equal portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten the ball with your fingertips into a 3/4-inch-thick patty with a slight depression in the center (this prevents the burgers from puffing up when cooked). Repeat with the remaining portions.
  3. Heat a large, heavy, ovenproof skillet over medium heat until very hot, 4 to 5 minutes. Add the oil to the pan and swirl to coat the bottom. Add the burgers and cook over medium heat, without moving the burgers, until the bottom side of each is dark golden brown and crusted, 3 to 4 minutes. Turn the burgers over; continue to cook until the bottom side is light brown but not yet crusted, about 3 minutes longer. Transfer the pan to the oven and continue cooking for 7 to 8 minutes, or until the burgers are completely cooked (an instant-read thermometer inserted from the side of the burger into the center should register 160°F). Remove the burgers from the pan and serve immediately.
  1. Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Tyler’s Smothered Pork Chops


1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish


  1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  2. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Sour Cream Chicken Enchiladas


  • ▢ 1 Tbs vegetable oil
  • ▢ 1 onion chopped
  • ▢ 2 Tbs garlic minced
  • ▢ 1 Tbs ground cumin
  • ▢ 1/2 Tbs ground coriander
  • ▢ 1 lb chicken breast diced
  • ▢ 6 flour tortillas softened
  • ▢ 1 1/2 cups cheddar cheese grated divided
  • ▢ 1/4 cup butter
  • ▢ 1/4 cup all purpose flour
  • ▢ 2 cups chicken stock
  • ▢ 1 cup sour cream
  • ▢ 4 oz can chopped green chilies ▢


  • Preheat oven to 400F.
  • Heat the oil over medium in a large skillet and cook onion until softened.
  • Add in the garlic, cumin and coriander and cook for 30 seconds.
  • Add the chicken and cook until done.
  • Set aside.
  • Melt butter in a medium saucepan.
  • Whisk in the flour to make a roux, stir and cook until bubbly then whisk in chicken stock
  • Bring to a boil, whisking frequently.
  • Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
  • Add a little sauce to the bottom of the baking dish.
  • Add 1 Tbs cheese to each tortilla and divide cooked chicken evenly between tortillas.
  • Roll each on up and place seam-side down in the baking dish.
  • Pour sauce evenly over enchiladas.
  • Top with remaining cheese.
  • Bake at 400F for 20 minutes until cheese is melted and the sauce near edges of baking dish is bubbly.
  • Remove from oven and let cool for 5 minutes.
  • If using, sprinkle cilantro over the top.
  • Devour.

FAQs and Kylee’s notes

  • Use pre-cooked shredded chicken in place of raw, you won’t need to cook it as long as if you were using raw.
  • If you like things spicy, add some crushed red pepper flakes to the chicken when you add the cumin/coriander. Maybe a pinch of cayenne in the sauce.
  • Add a can of black beans – boost the protein content!
  • Add a little cheese to the sauce with the chilies. Because cheese is awesome.