Very Veggie Burgers

Autumn's Very Veggie Burgers

I tried an amazing veggie burger at Lazlo's a few weeks ago and I can't seem to get it out of my mind.  I loved that I could see the vegetables in the burger and it was held together with cheese.  I am not a vegetarian and I generally don't like veggie burgers that pretend to be meat.  I like veggie burgers that taste like vegetables and goodness.

1 small red onion
1 stalk of celery
1 green bell pepper
1 red bell pepper
1 small zucchini
1 small yellow squash
3 eggs
1 cup shredded cheddar cheese
1 cup shredded pepper jack
1 cup bread crumbs
1/4 cup flax seeds (why not?)
2 Tbs Worcestershire sauce
2 tsp garlic powder
2 tsp black pepper
2 tsp salt
Sriracha sauce (optional)
Oil to cook burgers

First, finally chop the vegetables. I just used the vegetables I had on hand, but this recipe would be good with others.  I'm thinking carrots or sweet potatoes would be good too.

 
Sweat the vegetables until they are translucent.

Add remaining ingredients (except oil) and mix well.  I did half of my burgers with sriracha and half without.  The mixture will be pretty sticky.  Forming patties by hand was difficult.  I actually found it was easier to spoon it into the pan and then form it with my wooden spoon.

Heat oil in a pan on medium-high heat.  I started with olive oil and switched to an olive/corn blend because it tolerated the high heat I wanted.  Cook patties 3-4 minutes on each side, or until brown and firm.

Though not the same as the burger I had at Lazlo's, these turned out delicious.  You can really taste the vegetables and cheese, which is what I was going for.

I ate the sriracha veggie burger on pita with red pepper hummus.  Yummmmm!

Just a little vanity

I just wanted to show off a little summer project I had.  I did a makeover on this old vanity.  I thought it turned out pretty cute for my first furniture project.

Mommy's Famous Oatmeal Cookie Pancakes

This is my go-to breakfast recipe for the kids.  They love it and you can change it up with your own twist.

1 pack instant oatmeal any flavor
1 cup pancake mix
1 cup water (more if you like thinner pancakes)
Add-ins: chocolate chips, craisins, food color, etc.

Mix all ingredients.  Today I had a request for green pancakes.   Pour cookie-sized portions of batter in a greased skillet on medium heat.  These cook fast, so keep an eye on them or you'll have crunchy pancakes and the kids will NOT eat those (trust me).

Serve with a cup of syrup for dunking.

Sweet Crock-Pot Chicken

It's summertime and in our ancient house there is no air-conditioning.  This means I do not like to turn on the oven if I can help it, so I use the crock-pot a lot during these hot days.  It makes the house smell great without heating it up too much.  Sometimes, if it is really steamy, I will put the crock-pot out on the screened-in porch instead.

Sweet Crock-Pot Chicken

3 lbs chicken breasts
1 beer (I used Blue Moon Agave Nectar Ale)
1 cup brown sugar
1/8 cup red wine vinegar 
1/8 cup soy sauce
1/8 cup teriyaki sauce
1/8 Worcestershire sauce
2 Tbs Sriracha sauce
1Tbs minced garlic
1 Tbs onion powder

Whisk together all ingredients (except chicken of course).  Put chicken in the crock-pot and pour sauce over it.  Cook on low for 6 hours.  Shred.  Cook for another hour.

Serve over rice or noodles.

We at this 2 nights in a row.  The first night we ate it with Martha Stewart's Ramen Noodle Upgrade recipe.  The second night we mixed it with brown rice.  Both were delicious.

Too much yum!

Here is my contribution to Easter dinner this year:  Chocolate chip cookies with salted bourbon buttercream and, of course, bacon!

March Madness

Put together this quick spread while watching basketball tonight. 

Spicy Ham and Cheese Spread

1 block cream cheese
1 cup shredded cheddar
2 cups (or about) ham - cubed
1 Tbsp Sriracha

Toss ingredients in a bowl.  Microwave 2 minutes.  Stir. Microwave 1 more minute.  Serve on crackers or carrots or just eat with a spoon.

Dip-off 2013

For the 2013 Sarah Skean Dip-off, I made a salted bourbon buttercream as my dip with candied bacon as my dippable.  I won the best sweet dip, the best presentation and the best overall dip.

Salted Bourbon Buttercream:
1/4 cup vegetable oil based spread (I used Smart Balance Buttery Spread)
1-2 Tbs Bourbon (More or less, depending on your tolerance)
1 1/2 cups Powdered Sugar
2 tsp kosher salt

With a hand mixer, beat butter spread and bourbon until fluffy (or as fluffy as buttery spread can get).  Slowly mix in powdered sugar until you reach desired consistency.  If it gets too stiff, you can add a little milk (or more bourbon!).  Then, by hand, stir in your salt at the end.

Candied Bacon:
1 lb maple bacon
2 cups brown sugar
1 Tbs cinnamon
1 tsp kosher salt

Preheat oven to 400 degrees.  In a shallow dish, mix brown sugar, cinnamon and salt.  Cut bacon in half.  Coat each piece of bacon with the sugar mixture.  I cook mine on a cooling rack on a cookie sheet to allow the bacon to drip.  Bake at 400 for 10 minutes, flip, then bake for another 5-10 minutes.

Spicy Candied Bacon:
Same as above, but before I coat the bacon in sugar, I brush it with sriracha (or your favorite hot sauce).