a Great Fathers Day treat from @Switchtoturkey Jenni-O Turkey Products

Photo: Jenn-O website

Throughout the Spring, I've been trying to lighten our cholesterol and consume more lean protein. I was impressed that the Jenni-O turkey products are healthy, lean, and gluten free.

The kind folks at Jenni-O sent me coupons to share with my friends and readers, and the winners were:

•Katy G

•Tabitha G

•Randi B

•April B

•Sheila B

•Monica E

I used two coupons to try some wonderful GF turkey meatballs. 

But the best find -- and the one I suggest for the Fathers Day or July 4 Grill, are these burgers --

Turkey Jalapeno Jack burgers.  I admit it took it a while to find them locally, but I'm really glad I did! They are delicious as a burger steak -- we topped with homemade Ninfa's Sauce and more pepper jack cheese. Who needs buns?

Here's a history of this sauce, and also the recipe.

MAKE AHEAD: The green sauce's flavors and texture improve when the salsa is refrigerated for at least 2 hours or up to 1 day in advance.

Makes 9 cups (18 servings)

Ingredients:

• 20 tomatillos, husked and rinsed
• 6 jalapeno peppers, seeded and stemmed
• 2 medium onions, cut into quarters
• 10 cloves garlic, peeled and wrapped as a group in aluminum foil
• 6 ripe Hass/dark-skinned avocados
• 1 1/2 to 2 cups sour cream
• 1/2 cup chopped cilantro
• 1 tablespoon plus 1 teaspoon kosher salt, or to taste

Directions:

Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Arrange the tomatillos, jalapenos, onions and garlic packet on a baking sheet. Broil for 15 to 20 minutes, monitoring theables closely and turning them regularly to ensure even charring. Let them cool on the sheet.

While the vegetables are roasting and cooling, cut the avocados in half horizontally. Remove their pits and scoop out the flesh.

Working in batches, transfer the tomatillos, avocados, onions, jalapenos and roasted garlic to a blender; puree until smooth. (For a spicier green sauce, you can always roast extra jalapenos and add them one at a time until you reach your desired heat level; you can also leave the seeds and stems intact.)

Pour the batches of pureed green sauce into a mixing bowl large enough to hold 9 cups or more. Fold in the sour cream until you reach the consistency you desire. Fold in the chopped cilantro and the salt.

Cover and refrigerate for at least 2 hours and up to 1 day before serving; taste and adjust the salt as needed.

Recipe Source:

Adapted from a recipe in Walsh's "The Tex-Mex Cookbook: A History in Recipes and Photos" (Broadway Books, 2004).

Much love, and many thanks Jenni-O!

Ging