Basil Chicken Burgers with Goat Cheese

Sometimes I try to put on my jeans and they feel snug, and I’m reminded that red meat and cookies may not be the best diet. When those days come around, I opt for turkey or chicken.

This time I grabbed the chicken meat and made some really tasty burgers. It’s easy and it doesn’t take very long, two things I love. I’m not going to lie, adding the goat cheese probably wasn’t the best option, but it’s just so darn tasty I had to!

Makes 4 burgers
Ingredients

1 pound ground chicken
1 garlic clove, minced
1 teaspoon lemon zest
1 Tablespoon Herb de Provence
2 teaspoons fennel seeds
2 teaspoons poultry seasoning
Cracked black pepper and salt
1/4 red onion, chopped
2 teaspoons dry ground mustard
1/2 teaspoon cracked red pepper
1-2 hearty handfuls of basil, chopped
3 Tablespoons olive oil
4 onion rolls
Goat cheese (if goat cheese isn’t your thing, go for blue or even a swiss is fine)
Tomato slices
Lettuce leaves

Preparation Instructions

Get your grill going at medium/high heat. I use my Le Creuset grill pan.

Gently mix all of your ingredients together in a large bowl.

Don’t over mix it, just incorporate the ingredients.

I find it’s best to score the meat with the side of your palm. This makes it easier to get burgers that are relatively the same size.

Make your patties and get them on the grill!

Let them cook about 6 minutes on each side. I like to toast my hamburger buns. Either pop them on the grill, toast them, or stick them under the broiler. If you go the broiler route, keep an eye on them. I hate when I burn them!

When they’re done, top with tomatoes, lettuce and whatever cheese you like. I like goat cheese, it melts beautifully.

Enjoy!

Our Quest for the Best Burger in the Whole Entire World!

My husband and I have decided to find the best burger out there. We’re on a mission, and so far it’s been delicious.

Being that we live in Southern California, there are several “staple” burger joints we will undoubtedly have to try; In-N-Out, Tommy’s, TK Burger and Five Guys. We will, I’m sure, find others, but for now, I feel this a good starting off point.

When I order a burger, I’m looking for flavor, texture, toppings, melted cheesiness and of course, fries. When my hubs will order a burger, it’s a simple “Ketchup only” situation. Boringsville. What are your favorite hot spots and how do you order your burger?!

We will do our best to be subjective. We’ve had burgers from some of the above listed restaurants before, but will try each as though it is our first time.
Enjoy the journey with us.

Okay…so far we’ve been here, here, here and here.

Pasta with Turkey, Spinach and White Wine

Summer is over. According to the calendar, summer is over.

Why is it 100 degrees out? Did someone not tell Mother Nature that summer is OVER?

Personally, I hate the heat. I am a snow bunny. So when I see that September is nearly over and it’s 100 degrees out, I am a very unhappy camper. October means pumpkin bread, apple cider and minestrone soup, not ice cream and fruit salad!

“It’s too hot to cook. It’s too hot to order in. It’s too hot to go get fast food. I’m hungry but it’s just. too. hot.” This is what is running through my head today.

Pasta is my “go to” meal. It’s good when it’s hot out, when it’s cold out, when you have a little time, or when you have a lot of time. Pasta takes what, 9 minutes to cook? Easy breezy.

I found these in my pantry and figured this was as good a time as any to give ‘em a shot.

This was one of those meals that I had to pull some easy ingredients together and make something for dinner. It worked. We dug it.

If you’re hot, if you’re short on time or if you just don’t want to turn on the oven, try this meal!

Try it if you have time and it’s cold out, it’s good then too :)!

Dice about a quarter of an onion and brown it in a pan with some olive oil, s&p and some crushed red pepper.

Then add your ground turkey. Break it up with a wooden spoon or a potato masher. Either will do the trick.

I’m not going to lie, that looks nasty, I agree.

Once that’s browned, add your garlic, some white wine and chicken stock. If you don’t have wine, use all stock. If you don’t have stock, go for more wine.

Let that cook down for a few minutes, then add your spinach. It will seem like a ton, but I promise it’ll wilt down to nothing.

Give it a good mix, in no time it’ll turn into what looks like 4 pieces of spinach.

See.

I find that when I’m making anything with greens (spinach in this case) a little freshly grated nutmeg really brings out the flavor. Give it a shot. If you have whole nutmeg, I’d suggest using that, if not, go for the ground stuff.

Grate a little nutmeg in and give it a mix.

Grab your cheese of choice (I used parmesan) and grate some in.

Then to add some creamy texture, add a nice swish of heavy cream and about a ladle full of pasta cooking water.

Give it a stir and let most of the liquid evaporate.

Once it gets to the point that makes you happy, drain your pasta and mix it all together.

I added some chopped parsley on top. You could certainly go for more grated cheese, a dollop of ricotta or some fresh basil. If you’re going for healthy, you could easily omit the cream and go with more stock.

Makes 2 servings
Ingredients

1/4 – 1/2 pound short cut pasta
1/2 pound ground turkey
1/4 – 1/2 yellow onion, diced
1 garlic clove, minced
Salt and pepper to taste
1/2 teaspoon crushed red pepper flakes
2 cups loosely packed fresh spinach
1/4 cup chicken stock
1/4 cup white wine
1/4 cup pasta cooking water
Freshly ground nutmeg
Heavy cream
Olive oil

Preparation Instructions

Get a big pot of water boiling. It’s so much easier to have it at a boil when you’re ready rather than waiting for it to boil. We all know how that goes.

Don’t salt the water until you’re ready to drop the pasta.

Get a pan going over medium/high heat. Add enough olive oil to coat the bottom of the pan. Dice your onion and add that to the pan with the s&p and red pepper flakes. Let that cook for about 6-8 minutes.

Add your ground turkey and cook until brown.

Add your garlic, wine and chicken stock. If you don’t have or want to use wine, use all stock. If you don’t have chicken stock, use beef. If you don’t want to use stock, go all wine.

Give that a mix and let it cook down for few minutes.

Add your spinach and nutmeg and in moments it will wilt into nearly nothing.

Reduce your heat to low and let these flavors cook together.

Salt your water and drop your pasta.

Once your pasta is almost ready, add your cheese, a little pasta cooking water and a touch of heavy cream. Give this a mix and remove from the heat.

Drain your pasta and you’re ready to get your eat on!

If you have basil, top with some basil. If you want more cheese, grate more on! If you want fresh flavors, add some lemon zest and parsley.

Enjoy!

Okay, I just realized I never posted this recipe. I wrote it about two weeks ago when it was, in fact, 100 degrees out. Today it is cold and rainy. Perfection. Thank you to the heavens above.

I am sometimes a complainer. When it comes to the heat I am definitely THE complainer of the century, ask my husband, he’ll concur.

Tonight, since it is perfect “turn on the oven” weather, I will make a pot roast. First time. Stay tuned for that.

Banana Nut Bread

I love bananas. For me, bananas are like pasta. When I can’t think of what to make for dinner, I make pasta. When I can’t decide what I want for lunch, I make a peanut butter and banana sandwich. When I order pancakes, I get them with bananas. When I have boring cereal, I add sliced banana. They’re good and good for you.

I tend to bruise like a peach, so they help in that area as well.

I’ve had this recipe for years. It’s good. It’s a good solid recipe. It’s not a showstopper though. There are only a few ingredients, most of which we all have on hand, and very few steps.

I decided to play around with it a little and amp up the yum factor.

I feel I succeeded. I hope you will agree.

First cream the butter. Then add the sugars. Slowly add your egg and egg whites then toss in some vanilla.

Add your smashed bananas.

In a separate bowl, sift your dry ingredients. Flour, baking soda and powder, salt, and spices.

I’m a little crazy sometimes, so instead of dumping it back into the sifter to ensure it’s fully combined, I gave it a whirl with the whisk. Once through the sifter is more than adequate, I’m just a little coo-coo sometimes.

Where were we?

Ah yes, add your pecans and give it a quick mix.

Slowly add your dry ingredients into the wet until combined.

Pour into either a greased and floured (or use non-stick cooking spray like I did) mini loaf pan or a 9 x 5 loaf pan.

This recipe will fill 8 mini loaves or one 9 x 5 loaf pan.

Pop these guys in the oven for about 25 minutes, or until a toothpick inserted comes out clean.

Look at those beauties…

The mini loaves take exactly 25 minutes, for me, every time. Every oven is different, so keep an eye on them.

Makes 8 mini loaves, 18 muffins, or one 9 x 5” loaf
Ingredients

5 Tablespoons butter, room temperature
1/2 cup white sugar
1/2 cup brown sugar
1 large egg
2 egg whites
1 teaspoon pure vanilla extract
1 1/2 cup mashed bananas (about 3 whole bananas)
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon freshly grated nutmeg
1 cup chopped pecans (if you don’t have or care for pecans use walnuts or chocolate chips)

Preparation Instructions

Preheat your oven to 350 degrees F. Grease and flour your loaf pan.

Beat the butter until smooth. Add your sugars. Beat until creamy.

Slowly add your egg and egg whites and vanilla, mixing after each addition.

Add the bananas and mix to combine. Then add your pecans.

In a separate bowl, sift the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg.

Very slowly add the dry ingredients to the banana mixture.

Give it one last mix with a spoon scraping the bottom of the bowl if necessary.

Pour the mixture into the pan and bake for 25 minutes, or until a toothpick comes out clean.

Mini Loaf Pan = 25 minutes
9 x 5” Loaf Pan = 1 hour and 15 minutes
Muffin Pan = 20-21 minutes

You may or may not have noticed a white glob of something in the first photo.

It’s cream cheese.

I helped amp up the yum factor with a slab of cream cheese while it was still a little warm.

You’ll mock me until you try it, then you’ll understand.

Apple Walnut Skillet Cake

My wonderful husband of mine bought me a cast-iron skillet for my birthday. I’ve never had one and to be totally honest, was a little nervous when I realized I now have to properly take care of it. I know there’s something about “seasoning” it and how to “clean” it.

When all is said and done, it’s my new favorite kitchen tool pan thing.

Nothing, and I mean nothing, sticks to it. I try to make as many dishes in it as possible. It’s awesome. I loves it. I loves my husband. I loves apple cake in my skillet.

You will too.

If you don’t have a skillet, go buy one. If you don’t want to, use a 9x13 pan.

Start with your apples. I used Granny Smith, you can really use any kind that makes you happy.

Sift your dry ingredients. I would recommend using fresh nutmeg, if you don’t have any, the ground stuff is fine.

Mix your sugar and oil.

Slowly add your eggs, one at a time.

Slowly add your dry ingredients.

The batter will start to get thick at this point. That’s normal.

Add the walnuts.

Then the apples.

“Pour” it into the skillet. It won’t pour like batter. Get it in the pan however you see fit.

Bake that baby for a while. It’s going to take a good hour.

Ingredients
Adapted from Bakerella

3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon freshly grated nutmeg
2 cups sugar
1 1/2 cups oil
3 eggs
3 cups peeled and diced apples
1 cup chopped walnuts

Preparation Instructions

Preheat your oven to 350 degrees F.

Peel, dice and core your apples. Cut them into small chunks.

In a medium bowl, sift together flour, baking soda and cinnamon, cloves and nutmeg and set aside.

Combine sugar and oil using a mixer until blended.

Add eggs, one at a time, mixing until combined.

Slowly add flour mixture and mix well.

Stir in walnuts and apples. Don’t freak out, the batter will be very thick.

Pour into a buttered cast-iron skillet (or greased and floured 9 X 13 pan) and bake for 60 minutes or until no longer jiggly (for the 9x13, bake for about 45 minutes).

Enjoy!

Thank you hubs for all of this cast-iron deliciousness!

Deliciously Easy Chicken Cutlets

This is a family favorite! It’s easy to make and it’s hearty.

I like basic recipes that taste good. I don’t need all the bells and whistles, I just need food that’s tasty. Nothing fancy here, no secret ingredients, sorry to disappoint.

I will usually buy boneless chicken breast and pound it thin myself. It’s generally cheaper and I can simply remove the skin myself. If “thinly sliced boneless skinless” is on sale or easier for you, go that route.

Cut a piece of chicken in half lengthwise and either pop it in a ziplock or between two pieces of wax paper and pound it thin. I use a heavy bottomed pan to do this, you could use a mallet or a rolling pin even.

Then get three shallow bowls ready. Fill one with bread crumbs (seasoned or plain), one with parsley, s&p, minced garlic and egg, and the last with some flour.

I used the plain breadcrumbs and added salt, pepper, crushed red pepper and rosemary.

I usually use two eggs for four pieces of chicken.

This looks so clumpy. Dunk your chicken in the flour, the egg mixture then the breadcrumbs.

Heat up about a tablespoon of butter in the pan and get your chicken going. Once you put it in the pan, don’t mess with it. If you leave it, it’ll get a nice crust, if you move it around too much, you won’t.

See…

Crispy deliciousness!

Makes 4 cutlets
Ingredients

2 boneless, skinless chicken breasts
Salt and pepper
2 eggs, beaten
Handful of parsley, chopped
2 – 3 garlic cloves, minced
1/2 - 1 cup breadcrumbs
1 Tablespoon crushed red pepper
1 Tablespoon crushed dried rosemary
1/2 – 1 cup flour
3 – 4 Tablespoons butter

Preparation Instructions

Get your bowls ready. Fill them with the flour, the egg mixture and breadcrumbs.

For the egg mixture, mix your two beaten eggs, add your chopped parsley and minced garlic together. Cut each breast in half lengthwise. Place them, flat, in either a ziplock bag or between two pieces of wax paper. Pound them until they are flat and thin.

Heat your pan over medium/high heat. Add a pat or two of butter.

Dunk each breast in the flour, then the egg and then the breadcrumbs. Place the chicken in the pan and let it cook for about 5 minutes on each side. Since they’re so thin, they won’t take very long to cook at all.

That’s it, you’re done, enjoy!