Thai Burger

Yesterday I saw a magnificently intriguing recipe at the website Urban Romance. I mean a Thai burger sounds up my foodie alley and I had to try it today just to see if they were right, I mean peanut butter on a burger? Who ever heard of such a thing, blasphemy. Except, when the burger actually passed my lips and hit my taste buds I nearly melted to floor. Usually I hate cilantro, somehow I didn't taste it and the flavors were a wonderful mixture of spicy, nutty and sweetness. Praise be unto the burger god of the culinary world:

For 4 burgers:

• 1lb ground beef
• 4 pineapple rings
• Sriracha 
• Peanut Butter
• 4 strips thin bacon
• hamburger buns
• 1 bunch cilantro
• 1/3 cup panko bread crumbs
• 1 egg

Directions:

1. In a medium bowl mix together egg, bread crumbs and ground beef with your hands. Then split into four sections and make thin patties with each. (I make mine thick because I like something to sink my teeth into).
2. In a large pan start frying patties by placing them down on medium high heat for two minutes covered, then flipping them for another two covered, so on until finished.
3. In a small pan fry bacon until preferred texture. In the bacon fat fry your pineapple rings until golden brown around the edges.
4. On a cookie sheet broil your hamburger buns open face up for 2-4 minutes depending on your oven. 
5. When buns are done, squirt some sriracha onto both sides of the bun. On the bottom part place your bacon, pineapple then a tbsp of peanut butter. Place patty on top of peanut butter so it can melt a little. Garnish patty with a few leaves of cilantro.
6. Eat those burgers.

I don't want to type anymore, I want to get back to my burger. Happy Eatings!

Pumpkin Crumble Cake with Maple Glaze

I was in charge of the dessert for a party recently so I had to do my usual research. An hour or two just searching for something that sounded like most people would like and of course involved some pumpkin... get used to it. I don't take pumpkin lightly :-) . Then I remembered that I was already prepared to make a dessert a little bit ago, but because of one reason or another, I never got around to it. I quit searching and decided to go with what I already had. It started with a whole cake pan and was suppose to serve 18, but it was gone with only 8 people attending the party. Must of been a hit right?

Ingredients:

• 1/3 cups Water 
• Vanilla Extract 
• 2 whole Eggs 
• 1 box Yellow Cake Mix 
• 2 tsp Pumpkin Pie Spice 
• 1 can Pureed Pumpkin (15 Oz) 
• 1 tsp Baking Soda 
• Brown Sugar,
• 1/2 cups Flour 
• 1/4 cups half and half or heavy whipping cream
• 1/4 cups Granulated Sugar 
• 4 tbsp Butter, Melted 

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine your water, eggs, pumpkin puree, pumpkin pie spice and 1 tbsp vanilla. Stir. Then add your baking soda and cake mix.
3. With some butter grease a 9x13 cake pan. Then pour your batter in.
4. For the crumble mix together 1/2 cup brown sugar and flour, your melted butter in a small bowl. Then crumble mixture over batter and bake for 25-30 minutes.
5. While your cake is baking take a small pot and add your half and half or whipping cream, granulated sugar,  1 tsp vanilla and 1/2 cup brown sugar. Stir until steaming, then remove from heat and stir until sugar has dissolved.
6. When cake is done poke it a few times with a fork and pour your glaze evenly over the top.
7. This can be served hot or room temp.

Mouth drooling yet? Happy Eatings!

Spaghetti Squash with Kale and Sausage

With a lot of the recipes I use I like to experiment and replace any carb, meat or dairy with veggies or nut milk. I had half of my sausage left from when I made my sausage gravy and wanted to use it in a pasta. But not being in a mood to stuff my face with calorie packed pasta noodles I replaced them with my spaghetti squash:

Spaghetti Squash with Kale and Sausage

Ingredients:

• 1/2lb ground sausage
• 1/2 cup chicken broth
• 1 egg
• 1 medium spaghetti squash
• 1 bundle of kale chopped roughly, stalks removed
• 2 cloves garlic pressed
• salt and pepper to taste
• 1/4 sweet onion diced
• 1/2 tsp thyme
• 1/2 tsp ground sage
• 8 oz shredded mozzarella 

Directions:

1. Preheat your oven to 400 degrees.
2. Cut your squash in half (it will take some muscle) and gut it of the strings and seeds. Then place the two sides face down on a cookie sheet. Bake for 20-25 minutes
3. In a large pan take and crumble your sausage and put your onion in to saute. 
4. Once the meat is no longer red and the onion is starting to become translucent you can add your kale, garlic and broth. 
5. When the kale leaves are getting tender add your sage, salt and pepper (to taste) and thyme. Stir thoroughly.
6. Then when the squash is done use a fork to remove the flesh, breaking the strings apart as you go  along.
7. Add the squash and 1 egg to the kale and sausage mix. Stir well on a medium heat. 
8. Remove from heat and place in an 8x8 baking dish. Stir in your mozzarella.
9. Bake at 350 degrees for 15-20 minutes or until a bit bubbly.
10. Serve!

You can cut your calorie count and just use half of the 8 oz mozzarella bag. Or just cut the cheese all together and just add another egg. Feel free to also omit the meat and use carrots or broccoli instead. This was AWESOME, I ended up stuffing my face anyway and just accepting that good food will always win. Happy Eatings!

Breaded and Baked Fish

I made entirely too much of this tonight, I suppose it's leftovers for us this week. But it was time for a good ole breaded fish recipe. Usually I just use the same egg and flour breading then frying it up in canola oil, but I decided maybe I should try a healthier route. It hit the spot and will make for a good left over this week, maybe I'll repurpose it for fish tacos or something but here we are:

Ingredients:

•  11/2 cup milk
• 1 tbsp and 1 tsp salt
• 1 1/2 cup panko bread crumbs
• 1 tsp thyme
• 1 tsp paprika
• salt and pepper
• 1/2 cup parmesan 
• 2 lbs rockfish, halibut or whichever light fish you choose.
• 3 tbsp olive oil

Direction:

1. Preheat oven 500 degrees
2. Pat your fish dry of any excess water.
3. In one bowl add milk and salt.
4. In another add all the rest of your ingredients sans salt and pepper.
5. Take your fish and dip first in milk then pad in bread mixture until covered well. Repeat until all fish is done. Then drizzle with olive oil.
6. Place in a glass baking dish. And cook for 15-20 minutes until browned and crispy on top. 

Feel free to cut this in half... it made A LOT! Happy Eatings Everyone!

Simple Sausage Country Gravy

Its was one of those special Monday's off this past weekend where you wake up have some coffee, make something delicious for breakfast and put in a beloved movie. Well I had my coffee, Hello Dolly! and an idea of what to make for me and the fiance. Biscuits and gravy is one of our favorite 'treat yourself' breakfasts. And guess what you can make that delicious country style gravy without those nasty little instant packets. Here you are:

Ingredients:

• 1/2 lb country style sausage
• 1 1/4 cup milk
• 4 tbsp flour
• 5 tbsp butter
• salt and pepper

Directions:

1. In a small fry pan cook your sausage until done.
2. In a sauce pot melt your butter then add your flour. Mix until thickened. 
3. Slowly add your milk to your flour mixture and stir until gravy has become thick again.
4. Add your salt and pepper to taste. 
5. Then add your sausage, drippings and all.
6. I usually add a little more milk if the gravy is too thick and then a little more salt and pepper as well until its to my liking.
7. Serve with biscuits or chicken!

Curry Chickpeas and Rice

Made this quick recipe from taste this week, wanted to go easy on myself with my mind on other things. Who doesn't get like that? Too much to juggle in a week and we don't have time to do everything that we would like to , so it's essential to keep a few quick recipes on hand so we don't feel like we're skimping on our meal time! Keeping this one in the books:

Ingredients:

• 1 tsp tumeric
• 1 tsp cayenne pepper
• 1 tsp cumin
• dash allspice
• 1 yellow summer squash diced
• 1 can garbanzo beans
• 1/2 onion diced
• 2 cloves garlic dice
• 1 small can tomato paste
• 1 can coconut milk
• 1 cup jasmine rice

Directions:

1. In a sauce pot cook your rice according to directions.
2. In a fry pan fry your onion and garlic until near translucent. 
3. Next add your beans, squash and coconut milk and tomato paste, stir until mixed well. 
4. Then mix in your spices.
5. When rice is done add to coconut milk mixture and stir.
6. Serve!

I had a lot of dried summer squash, so to get it ready for the dish I soaked it in water for about an hour until it was soft then drained it and added it to the coconut milk. 

Happy Eatings Everyone!

Yam and Black Bean Enchiladas

I believe we take for granted how easy we have it in the kitchen these days. With so many cheats and quickie recipes out there at our disposal we forget that we have better sources for delicious meals sometimes. The best source, in my opinion, is family. I've got a special place for those recipes I've stolen from my mother and grandmothers. From grandma's potato salad to mom's chicken braid, asking mom or dad can turn out to be the best recipes and bring instant comfort to a foody's soul. So here's one from the mother... let me tell you it's AMAZING:

Ingredients:

• 2 large yams ( or sweet potatoes)
• 1 can black beans rinsed and drained
• 1 can 4 oz green chillies 
• 1/2 onion diced
• 2 garlic cloves minced
• Low fat cream cheese
• 3 jalapenos cut into small pieces separately 
• 8-10 corn tortilla shells
• 8 oz low fat sour cream
• 1/4 cup flour
• 1/2 cup butter or margarine
• 2 cup chicken stock
• 2 tsp chili powder
• 2 tsp oregano
• 1 tsp cumin
• salt and pepper to taste
• cilantro to taste

Direction:

For Stuffing:

1. Preheat oven to 350 
2. Wash and peel your yams and stab them a few times with a fork, cook in microwave until soft.
3. On the stove, sauté onion and garlic until nearly translucent.
4. Add 2 tablespoons of green chillies. 
5. Cube the yams to onion mixture along with black beans and 2 of your 3 jalapenos.
6. Next add chili powder, oregano,cumin, cilantro, and salt and pepper to taste.
7. Using 8 corn tortilla shells, spread less than a tablespoon of low fat cream cheese inside, stuff with the beans and potato mixture, roll each and “bed” them in a cake pan or casserole dish.
   
   

For Sauce:

1. In a sauce pot add butter and flour base, melt butter and stir until bubbly
2. Add chicken stock
3. Next add 8 ounces LOW fat sour cream (don’t use fat free, tis nasty)
4. Stir until mixture is creamy
5. Dump in the rest of your green chillies, and other diced jalapeno. You can also add more onion here if you so choose. And stir
6. Pour mixture on top of enchilada, it'll be a bit runny but will thicken while cooking.
7. Top with low fat cheddar cheese (as much as you want)
8. 1. Bake for about an hour or until sauce and cheese are bubbly. Let cool for 10 minutes.

      
      

      
      

      
      

      Happy Eating Everyone! And thanks again mom!