Recipes from An Epicurious Lifestyle's kitchen

Tag: Onion

Tomato Tart

Tomato Tart

Peter came home the other night from work (6pm) and asks me if I can make that tomato tart thing I make, he wants it for a lunch he will be attending the next day. I tell him that it takes about four hours from […]

Shrimp Risotto

Shrimp Risotto

Shrimp Risotto This is a great basic recipe for making risotto from Jamie Oliver. I added the shrimp and made a shrimp stock but, you certainly could use chicken broth! Stage 1 Heat the shrimp stock. In a separate pan, heat the olive oil and […]

Spicy Breakfast Patties with Adobo Ketchup

Spicy Breakfast Patties with Adobo Ketchup

I made these turkey sausage patties last weekend for Sunday brunch. Then later in the week,  I actually made them again… put them on a soft bun, and called them sliders = dinner! So easy and fast. You never know what might become one of your families faves.

Spicy Breakfast Patties with Adobo Ketchup


1 ¼ pounds ground turkey

½ cup minced onion

¼ cup chopped fresh cilantro

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon dried oregano

½ teaspoon dried red pepper flakes

Freshly ground pepper, to taste

1 egg, lightly beaten

2 tablespoon of olive oil


  1. Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not overmix. Cover, and refrigerate for 1 hour.
  2. Shape the turkey mixture into twelve patties and 2 ½ inches in diameter.
  3. Heat the oil in a large skillet, and brown the patties, over medium heat, on both sides, about 2 minutes per side. Then reduce the heat to medium-low, cover the skillet, and cook, turning the patties occasionally, until they are crisp and cooked through, about 6 minutes. (You may have to do this in two batches.) Serve immediately with a nice dollop of adobo ketchup!

Adobo Ketchup


1 chili out of Adobo Sauce (they sell this at any grocery store)

About a ½ cup of ketchup

Juice from ½ orange

Mix in food processor until nice and smooth.

Peter’s Pick: A nice Bloody Mary…well OK that might be my pick!

~Happy Cooking