Turkey Burgers w/Sweet Potato Fries

Healthy, easy and so, so good!  A great option for family and friends who no longer eat red meat.  Delicious and full of flavor, a big hit at any outdoor cookout and perfect for the upcoming July 4th holiday.


Summer time, summer time, sweet, sweet summertime.  Hello all!  I am in a particularly good mood, not that today is anything special …no, it’s just Summertime!  Summertime is my favorite season, sure it is a little warm …but for me Summer means relax!  Summer is the time of year when the kiddos are out of school.  Summer means you can sleep later, dress lighter, not shave your legs as much, go on vacation and well, you get the idea.

Summer is also the time when people are more social, why with all the holidays: Memorial Day, July 4th, Labor Day.   The weather is warmer, people get together more often, enjoy time with friends and family and the great outdoors. One of our favorite things to do on summer holidays, or just a lazy Sunday afternoon, is to grill up some delicious Turkey burgers.

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Turkey Burgers can be done on the grill or in the skillet.  Cook them up and watch them disappear!  Add some healthy, spicy, Sweet Potato Fries and you have a great meal for your next summer gathering.


This recipe was adapted from a combination of two recipes on-line, Bobby Flay and Paula Dean.  I changed a few things and added some of my own special ingredients to fit our families preferences.   The result is one juicy, flavorful burger and some spicy-sweet fries!  Enjoy!

Until next time …

Happy Cooking!




Join the party!  Link-up at Fiesta Friday!

Turkey Burgers w/Sweet Potato Fries

  • Servings: 4 each, Burgers and Fries
  • Print

By: arlsworld.net



Lemon-Honey Mustard:

  • 1/4 cup Dijon mustard
  • 1 tablespoon clover honey
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon fresh lemon juice
  • sea salt and freshly ground black pepper


  • 1 1/2 pounds 85 % lean, ground turkey (not all white meat), chilled
  • freshly ground black pepper
  • Tony Chacheres Creole Seasoning
  • 4 slices cheddar cheese, sliced 1/2-inch thick
  • 4 sesame seed hamburger buns, lightly grilled
  • all your hamburger fixings for serving (avocados, tomatoes, lettuce etc)


Lemon-Honey Mustard:  Place together in a small bowl the mustard, honey, orange juice, lemon juice and season with salt and ground pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

For the burgers:   Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with Tony Chacheres Creole Seasoning to taste. Grill until cooked through, 3 to 5 minutes on each side.  During the last minutes of cooking, add cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the lemon-honey mustard and top with all your favorite fixings. Serve with Spicy Sweet Potato Fries.

Oven Baked Sweet Potato Fries:


  • Olive Oil, for tossing
  • 4 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
  • 1/2 teaspoon paprika
  • house seasoning mix (below)

House Seasoning:

  •  1 cup sea salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and you can store in an airtight container for up to 6 months.

Directions:  Preheat oven to 450 degrees F.  Line a sheet tray with parchment paper. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, not to overcrowd. Bake about 15-20 minutes – until sweet potatoes are tender and golden brown, turning occasionally.  Let cool 5 to 10 minutes before serving.



Southern Style Seasoned Green Beans

Perfect for the holidays, this variation on the traditional green bean casserole is full of flavor and a colorful addition to any dinner table.


These are the best green beans!  Something new for my table this holiday season …seasoned green beans.  But not just any seasoned green beans, I mean nothing new about seasoned green beans … nope, but these are southern style, Texas style, green beans.  Cooked in good ole bacon grease and onions, along with some garlic and peppers and …GREATNESS is made!


Okay, not quite as healthy as I would like …bacon, bacon grease and everything, BUT it is Thanksgiving and Christmas we’re talking about here!  Gobble, gobble, and all that.  So splurge and eat up I say!


This recipe is easy preparation, easy clean up and taste like you ordered out from Texas Road House Steak House or somewhere.  Yeeehaww  y’all!!  This one is a winner!  A favorite of ours, one I will be sharing with my favorite link up party Fiesta Friday.  Come on over and join the fun!

And until next time …

Happy Eating!





Southern Style Seasoned Green Beans

By:  Arl’s World

  • 2 cans cut green beans (14.5 oz cans)
  • 5-6 slices of bacon
  • 2 gloves garlic, minced
  • 1 large white onion chopped
  • 1 cup chicken broth, use more if needed
  • 1/2 cup chopped sweet bell pepper
  • salt and pepper to taste


  • Fry the bacon  in a skillet over medium-low heat until done, drain and set aside.
  • Add the garlic , chopped peppers and onions to bacon grease and cook for a minute or two.
  • Add the green beans and chicken broth, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid.
  • Simmer for about 15 -20 minutes or until all is tender. You can add more chicken broth during the cooking process, if needed, but it is okay to let onions and peppers caramelize some.
  • Crumble bacon in green beans, stir and serve.

Creamy Homestyle Mac & Cheese

029mac n cheese

Mac & Cheese please!  As a mom, I know you have many request for Mac & Cheese.  Kids love it!  I know my son could probably eat Mac & Cheese everyday as an afterschool snack alone.

Whenever I can, I like to make the real stuff, the good stuff, made from scratch.  My son loves it and I know he is getting a better meal.  This recipe is creamy, cheesy goodness …perfect as a side dish or ready to stand alone as a hearty main meal, serve with a salad and you have one happy kid.  🙂

Creamy Homestyle Mac&Cheese

  • Servings: 8
  • Difficulty: easy
  • Print

By:  Arl’s World

029mac n cheese


  • 12 cup butter or 12 cup margarine
  • 12 cup flour
  • 12 teaspoon salt
  • 12 teaspoon pepper, to taste
  • 14 teaspoon garlic powder
  • 2 cups half and half
  • 2 cups milk
  • 2 (10 ounce) packages sharp cheddar cheese, shredded and divided
  • 1 (10 ounce) package extra-sharp cheddar cheese, shredded
  • 1 (16 ounce) package rigatoni pasta or elbow macaroni, cooked


  1. In a big skillet, melt the butter over medium-high heat.
  2. Whisk the flour in gradually until the mixture is smooth.
  3. Cook and whisk continually for 2 minutes.
  4. Add in salt, pepper, cayenne, and garlic; stir to combine.
  5. Gradually whisk in half-and-half and milk.
  6. Cook and whisk continually for 8-10 minutes or until mixture is thick.
  7. Add in half of the sharp cheddar cheese; stir.
  8. Add in all the extra-sharp cheddar cheese; stir until smooth.
  9. Take skillet off stove burner.
  10. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13×9 inch casserole dish.
  11. Sprinkle with the remaining sharp cheddar cheese.
  12. Sprinkle with bread crumbs (optional)
  13. Bake in a 350° oven for 20 minutes

Happy Eating!


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Creamy Southern Style Potato Salad

Hello everyone!  I hope you are having a fabulous week!  It’s Friday and kick off to Memorial Weekend!!  Do you have big plans for the weekend?  Maybe a back yard barbecue or two?  Picnic at the lake?  Sandcastle building by the seashore?  Whatever your plans are, I have the perfect dish for all those gatherings and much more.  A great traditional side dish that is a favorite at every summer gathering.  I mean what would a picnic or barbecue be without some creamy southern potato salad!


The two basic types of potato salad is German Potato Salad and American Potato Salad.  Here in my part of the south, what we generally see at most gatherings is American Potato Salad. What is the difference between the two you ask?  Well some of you may know already, but if you are wondering …Here is the breakdown:  German Potato Salad is prepared with a vinegar based dressing and is usually served warm, where the potatoes are immediately folded into the mixture and served.  German has a kind of sweet and sour type flavor, bacon is a big added ingredient and the potatoes are often left largely chopped.  It is quite good.

The other style, American Potato Salad, is made with mayonnaise or miracle whip and is usually served cold.  American is what you usually see at most outdoor picnics and barbecues here in the south.  American potato salad can have just mayonnaise or you can add mustard like in this recipe below.


This recipe for American is one that my mom always made and I grew up eating.  It has mayonnaise,  mustard, pickles, onions and eggs etc and is served cold.  It is creamy and delicious and is a staple for all our summer family holiday gatherings.

Now there are a many variations of American alone.  For instance,  if you are not crazy about mayonnaise or miracle whip, you could use a yogurt base for your potato salad.  Other favorite additions besides the basics might be green beans, bell peppers, green onions, chopped herbs such as parsley, dill, celery or basil  …the list could be endless.  Maybe you have a special secret ingredient.

What Is YOUR Potato Salad Style?  I would love to hear from you 🙂

Creamy Southern Style Potato Salad


By:  Arl’s World 🙂

Makes 8 servings

PREP 45 minutes

COOK 15 minutes

READY IN 1 hour


5 potatoes

3 eggs

1/2 cup chopped onion

1/2 cup chopped pickle (sweet or dill)

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon mustard

ground black pepper to taste

1/4 cup mayonnaise


Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop to almost a mashed consistency.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, onion, pickles, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Wishing everyone a safe and happy Memorial Weekend!!



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Bacon Cheddar Deviled Eggs

Hello Everyone!  Happy Wednesday …Hump Day 😉

Question for you:  What do you do when the Easter Bunny brings too many Easter Eggs?  Answer:  You make Deviled Eggs of course!


I love Deviled Eggs!  I love how versatile they are.  There are so many ways to make Deviled Eggs, so many ingredients you can add.  I have to say, I think this recipe is by far one of my favorite ones to make.  I mean they have bacon in them, bacon people!  Yummy 🙂


I make these every year at Easter time and they go so quick, everyone wants more.  I hope you will find this recipe to be one of yours and your families favorites as well.  Enjoy!

Thanks for visiting!




Bacon Cheddar Deviled Eggs


By:  Arl’s World

A quick and easy deviled egg recipe that is sure to be a crowd pleaser.  Make plenty because they go quick!  Enjoy!


1 dozen eggs

1/2 cup mayonnaise

1 tablespoon mustard

3 tablespoons finely shredded cheese

4 slices bacon

3 jalapeno chopped


  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Remove seeds and stems from jalapeno; chop very fine.   (Note:  you can use the pickled jalapeno that comes in a jar, they work great)
  4. Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in mayonnaise, mustard, chopped jalapeno, crumbled bacon, and shredded cheese.
  5. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves and refrigerate until serving.

Texas Style Black-Eyed Pea Gumbo

This recipe is a winter favorite at our house and great for New Year’s Day.  It is a variation of my Mom’s black-eyed peas with some extra “fixins” thrown in.  This one has a kick to it!  A little Texas style spicy flare.  Serve with cornbread and a salad or cabbage and you have a yummy meal.


I can’t wait to serve this to my family on New Year’s Day.  I am also bringing this over to Angie’s, The Novice Gardener and share it with all my friends at Fiesta Friday.  I hope to see you there!

Wishing everyone a Happy and Healthy New Year!!!


P.S.  I didn’t get a good picture of this before they started eating!

Texas Style Black-Eyed Pea Gumbo

black eyed pea gumbo.1


1 pound dried black-eyed peas

6 cups water

4 chicken bouillon cubes

1/2 pound bacon

1/4 cup butter

1 large onion, chopped

1/2 pound cooked ham, cut into bite size pieces

salt and pepper to taste

1 can diced tomatoes and green chilies

1 can diced tomatoes

2 cloves garlic, finely chopped

a dash or two of hot sauce (if you want to kick it up a notch) 😉


Rinse, pick over, and place the peas in a large pot. Cover with several inches of cool water;

let stand 8 hours to overnight.

Pour the water into the pot with peas.  Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.

Place the bacon on a microwave safe dish and microwave on high until done.  About a minute per slice depending on your microwave.  Drain the bacon slices on a paper towel-lined plate.

Crumble the bacon and set aside.

Melt the butter in a pan over medium heat; cook and stir the onions and garlic until tender.  Stir the onions and garlic into the peas; add the crumbled bacon, ham, tomatoes and salt and pepper to taste. Simmer the peas over low heat for 5 hours, stirring every hour.

The Other Greenbean Casserole


This is so good!  After trying this, I knew I would be making this instead of the old green bean casserole.  I was truly not expecting to like it as much as I did.  I made this last year for Thanksgiving and my family absolutely loved it!  I made it again for Christmas and again it was a big hit.  If you are not crazy about the mushroom soup and French fried onion version, then this is the casserole for you!


When I first made this I thought surely there was a mistake in the ingredients.  It calls for a lot of sour cream.  I was sceptical to use this much.  But trust me, in the end, with all the other ingredients it turns out great.  I hope you will give this a try and enjoy it as much as my family does.

Merry Christmas to all my friends over at Fiesta Friday!! 🙂


The Other Greenbean Casserole

By:  Arl’s World
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup onion, diced
1 cup sour cream
 3 (14.5 ounce) cans French style green beans, drained
1 cup shredded Cheddar cheese
8 oz velveeta cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
 Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart greased casserole dish.  Heat velveeta cheese and pour over the top.  Sprinkle shredded cheese over the top of velveeta cheese. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.