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    Turkey or Beef Jalapeño Cheddar Burgers

    We found this recipe on Spend With Pennies. "These might be my absolute favorite turkey burgers of all time!!  The delicious jalapeño cheddar filling in these burgers keeps lean meat juicy and tender while adding tons of flavor!  The burgers in the photo were made with turkey, but I have also done these with lean beef and they were equally delicious!  They can broiled in the oven or cooked on the grill!"

    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4


    • 28 oz lean turkey or beef (not extra lean)
    • 2 tablespoons finely minced onion
    • salt & pepper to taste
    • 4 tablespoons cream cheese
    • 2 oz . shredded cheddar cheese
    • 1/4 teaspoon garlic powder
    • 1 fresh jalapeno pepper , diced (seeds removed if you prefer less spice)
    • 1 tablespoon olive oil
    • Rolls & Toppings as desired


    1. Preheat grill to medium or oven to broil on high.
    2. In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
    3. Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take 1/4 of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

    To Broil

    1. Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

    To Grill

    1. Place burgers on a foil covered pan approximately 6" from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees F.)

    Making Your Own Bone Broth!

    Ah, bone broth – comforting, immune-boosting, nutrient-dense, and one of our best sellers here at BlossomPure Organic. Did you know that you can make your own bone broth from our chicken, turkey, beef, and lamb soup bones? It’s easy, economical, healthier than store-bought versions, and oh-so-versatile!

    In traditional societies across the world, every part of the animal was used – no exceptions. This included boiling the bones of the animal to make rich, nutritious broth, which you’ll now find in nearly every culinary tradition across the world. You can use bone broth as a base in soups and stews, to cook grains such as rice and quinoa for extra flavour, or to braise and roast meats and vegetables – though many choose to drink it plain, seasoned with salt and pepper to taste. It’s just that good for you on its own!

    Some of the benefits of bone broth in the body include:

    • Promoting digestive health
    • Stimulating brain health
    • Boosting the immune system and metabolism
    • Supporting the body’s detoxification process
    • Aiding joint, hair, skin, and nail health

    Remember, when you make bone broth, you are extracting the minerals from the bones. You’ll want the healthiest bones you can find – certified organic and 100% grass-fed from start-to-finish are your best bet. We always have soup bones in stock! 

    How can you make your own bone broth at home? It’s simple, and once you try it, we’re sure you’ll have a pot simmering on your stove on a regular basis. We’ve adapted the following recipe from Wellness Mama:


    1. 2 lbs or more of BlossomPure’s chicken, turkey, beef, or lamb soup bones
    2. 2 chicken feet (optional – this adds gelatin)
    3. 2 tablespoons Apple Cider Vinegar
    4. 1 onion, 2 carrots, 2 stalks of celery, and additional vegetables as desired (these are optional, but add extra flavour and nutrition)
    5. Additional herbs or spices to taste (optional – ex. 1 bunch parsley, 1 tablespoon or more of sea salt, 1 teaspoon of peppercorns, 2 cloves of garlic for the last 30 minutes of cooking) 


    1. If you are using raw bones, place them in a roasting pan and roast for 30 minutes at 350. This is optional, but improves flavour (especially for beef bones)
    2. Place the bones in a large stock pot. Pour water of your choice over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water (The acid helps bring out the nutrients from the bones)
    3. Rough chop and add the vegetables to the pot. Add anysalt, pepper, spices, or herbs, if using (except garlic and parsley – add these in the last 30 minutes).
    4. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done – 48 hours for beef or lamb, and 24 hours for chicken or turkey.
    5. Optional - during the first few hours of simmering, you can skim off the denatured proteins that float to the surface. This frothy/foamy layer will form and can be easily scooped off with a big spoon. Discard this if you’d prefer a less cloudy broth.
    6. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

    Recommended Further Reading

    1. Bone Broth Benefits for Health  - Wellness Mama 
    2. Bone Broth, Broths, and Stocks - Nourished Kitchen


    Ginger Soy Haddock Bake

    We found this recipe on Platter Talk. "These baked haddock fillets are bathed in a marinade of fresh ginger and soy, all accented with lemon and chopped fresh parsley. Make this healthy haddock recipe today!"

    Prep Time: 2 hours
    Cook Time: 25 minutes
    Total Time: 2 hours 25 minutes
    Servings: 2


    • 2 haddock fillets about 1 lb. total
    • 3/4 cup low-sodium soy sauce
    • 1 chunk of fresh ginger approximately 1"x2", peeled and grated
    • 1/4 cup finely diced white onion
    • 1/4 cup brown sugar
    • juice from 1 lemon
    • 1/4 cup chopped Italian parsley leaves
    • salt and pepper to taste


    1. Combine ingredients for marinade in small mixing bowl.
    2. Arrange haddock in 2 inch deep dish and pour marinade over fish, turning fillets to ensure they are well soaked.
    3. Cover dish and refrigerate. Allow to marinade for 1 hour, longer for fuller flavor.
    4. Preheat oven to 325 degrees.
    5. Bake fish in marinade for 25 minutes, or until cooked throughout and tender and flaky.
    6. Serve haddock on warm plates, spoon juices from pan over each serving.


    Brown Butter Seared Haddock With Mustard Cream Sauce

    We found this recipe on Cooking for Keeps. "This super easy dinner comes together in under 30 minutes, and couldn't be more delicious...."

    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 2



    • 2 haddock filets
    • 1 tablespoon unsalted butter
    • 1 tablespoon finely chopped shallot
    • 2 teaspoons whole-grain mustard
    • ¼ cup + ⅛ cup heavy cream
    • ¼ tsp. salt
    Mushrooms and Green Beans
    • 2 teaspoons olive oil
    • 1½ cups quartered cremini mushrooms
    • 1 large garlic clove, minced
    • 1½ cups trimmed fresh green beans
    • ½ tsp. salt



    1. Season haddock filets with salt and pepper.
    2. Heat a medium saute pan to a medium-high heat. Add fish. Sear until golden brown, about 3-4 minutes, flip and brown on the other side, another 3 minutes.
    3. Remove the fish from the pan and set aside. Add shallot to the pan. Saute for 2 minutes or until softened. Add the mustard, heavy cream, and salt, bring to a simmer. Add the fish back to the pan and simmer the sauce until thickened, about 1-2 minutes. Season sauce with salt and pepper.
    Mushrooms and Green Beans
    1. Heat a medium saute pan to a medium-high heat. Add olive oil. Add mushrooms. Cook 2-3 minutes or until mushrooms are brown. Add garlic, green beans and salt. Saute until green beans are bright green and slightly softened, but still have a bite to them. Season with salt and pepper.
    2. Serve fish with veggies. Spoon sauce on top.

    Easy Grilled Halibut

    We found this recipe on The Stay at Home Chef. "Enjoy a healthy and delicious meal ready in just minutes! Easy and delicious grilled halibut with honey and lemon will have you falling in love with fish for the first time, or all over again!"

    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 3-4


    • 2 tablespoons butter, melted
    • 2 tablespoons honey
    • ½ lemon, juiced
    • 2 teaspoons soy sauce
    • ½ teaspoon pepper
    • 2 cloves garlic, minced
    • 1 pound fresh halibut filet


    1. In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
    2. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
    3. Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.



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