Eating Healthy

I've been trying to eat a little healthier when possible (to balance out all the sugary sweet foods I've been craving lately) and last night, that resulted in a menu of turkey burgers --an old standby--and zucchini succotash.

I've made the turkey burgers many times and they are always good. I simply mix some ground turkey breast with garlic powder, onion powder, some salt and ground pepper and a few tablespoons of Worcestershire sauce. The burgers are tasty and they aren't dry, which is always a risk with turkey.

The zucchini succotash was a new venture, from a recipe by Bobby Flay. Being six months pregnant at the moment, I try to avoid spicy foods, so I modified the recipe some and omitted the jalapenos and the poblano chiles. I also cut the recipe in half since I was cooking for two. The succotash wasn't spicy at all...in fact it was a little bland. I probably should have tossed in at least one jalapeno and maybe a dash of red pepper to add a little flavor. Either way, it was definitely a keeper.

Grilled Zucchini Succotash

2 zucchini, halved lengthwise
3 tablespoons olive oil
Salt and freshly ground pepper
1 red onion, peeled and finely chopped
2 cloves garlic, finely chopped
3 ears fresh corn, kernels cut off
2 tomatoes, seeded and diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, grilled, peeled, seeded, and diced
2 cups heavy cream
1/4 cup crumbled queso fresco cheese
1/4 cup chopped cilantro leaves

Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.

Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

From Bobby Flay, Boy Meets Grill, Food Network