I’m embarrassed about how long it’s been since my last post! It’s an understatement to say that life has gotten in the way, just a bit. My hubby’s online skateboarding business has taken off and the next obvious step for us to take was buying our own commercial building. Needless to say, but between scouting out real estate, negotiating with brokers, juggling inspections and sweating bullets over a scary down payment, it’s been a little exhausting. Well, the transaction will be final on Tuesday and the keys will be ours! Between the stress and the late night life talks, you can bet good food was the one thing that held things together over the last month.
I have my mom to thank for this one and she has Sunset magazine to thank. The recipe has morphed a little each time it changed hands and this is my version. These chicken burgers are healthier than most, and suprisingly moist too. Between the rosemary speckled throughout the patties, juicy caramlized onions and a pungent gorgonzola sauce balanced by spicy arugula, this burger is a flavor explosion. I like to make small patties on dinner-roll style buns since I’ve never been one to finish a normal sized burger. Plus, if you end up eating two you won’t feel so bad about it! Please give these a try, you won’t be disappointed.
Rosemary Chicken Burgers with Caramelized Onions and Gorgonzola
Makes 4 Small Burgers
1 lb ground chicken
2 tbsp minced fresh rosemary
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground pepper
4 kaiser rolls
handful of arugula or spinach leaves
2 large shallots, sliced thin
2 tbsp olive oil
pinch of salt
pinch of sugar
1 tsp balsamic vinegar
1/4 cup light mayonnaise
1/4 crumbled gorgonzola cheese
Turn your grill onto medium-high heat.
In a medium sized mixing bowl, combine the ground chicken, rosemary, garlic, salt and pepper and stir to combine well. Form into 4 equal patties and let those sit while you get the other ingredients ready.
In a medium saute pan or frying pan over medium-low heat, add the olive oil and the onion along with the pinch of salt and sugar. Saute for about 30 minutes or until a light golden brown. Once brown, add in the balsamic vinegar (optional) and keep warm on low heat until everything else is ready.
Place the chicken burger patties on the bbq and grill for about 6-8 minutes on both sides or until cooked through and there’s no more pink. Toast the buns on the grill as well.
Mix together the gorgonzola and mayonnaise in a small bow.
Assemble the burgers! I take the toasted bun, smear some of the gorgonzola sauce and top with the arugula, chicken burger and balsamic caramelized onions.
You’re probably getting tired of all the seafood dishes I post on my blog! Truth is, the seafood that’s available during the summer-time in Seattle is incredible. I get enough beef and chicken the rest of the year that I try to make the most of all the fresh salmon, shrimp, and scallops while they last. We’ve been stuck in a bit of a heat wave over the last two weeks here in the Northwest. I’m sure it’s nothing compared to the sticky, suffocating temperatures wafting over the east coast, but when you’re used to a mild, soggy July, it can be a bit overwhelming.
All I wanted tonight was a light salad bursting with bright, fresh flavors. I craved a dinner I could scarf down and still have the energy to do jumping jacks afterwards. So here’s what I came up with. Quinoa is an airy grain that cooks up quickly like couscous, but with just the slightest bit of crunch. I like it a bit better though because it has more texture and tends to soak up the flavors of whatever you mix it with. You’ll want to cook up extra so you can enjoy it for lunch the next day too!
I can’t believe tomorrow is Cinco de Mayo! If I was actually on top of things enough to know what day of the week it is (hard to keep track of when you don’t get a traditional weekend), I would have thrown something together a few close friends. I can’t think of a better holiday. Afterall, there isn’t a single person I know who doesn’t love Mexican food. Tequila on the other hand seems to be a little hit-or-miss, especially if you’re one of the many people who had one of “those” nights where you can’t even smell Tequila without gagging.
Cinco de Mayo is often confused with Mexico’s Independence Day which is actually September 16th. In reality, Cinco de Mayo commemorates Mexico’s victory over the French in 1862’s Battle of Puebla. Arguably, the fifth of May seems to have taken on greater meaning in the US than it has south of the border. Regardless though, it’s a day of national pride for hispanics, and a day where the rest of us show our respect and appreciation for their culture.
Jason and I are lucky enough to spend a good chunk of our time in Mexico in a little fishing village called La Ventana. We fell so hardcore in love with the area, we laid down our savings and purchased a little chunk of land. And after three years of sweat, landscaping, cinder block lifting, and more than a few pokes from all the cacti, we even have a casita we can call home. If I had it my way, we’d spend the entire winter down there. Everyone in the town is so friendly and welcoming. The more you give to them, the more you get in return. And I don’t mean material things. I mean getting to know the locals, smiling, waving as you pass by, respecting their culture and so on.
Where we are, the guacamole is often just a bowl of watered down green liquid that resembles avocado only in color. Great for drizzling over fish tacos but not something you can really mound on top of a tortilla chip. This is basically my mom’s recipe that’s been passed down to me. It doesn’t get any better than this. So even if you can’t make it out to your neighborhood taqueria, do me a favor and make this guacamole recipe. You can thank me later!
If actions speak louder than words, and a picture is worth a thousand words…well then I must be a chatterbox! Truth is, I’ve never been that good with words. There are so many people out there who I admire that have the most amazing voice and tone with their writing. Me, on the other hand, not so much. In fact, when it comes to any sort of confrontation, I shrink into a blubbering idiot. I’m much more comfortable letting my actions do the talking for me. And that means letting my food speak for itself.
This is another dish that really defies words. Mostly because you’ll be too busy cramming these into your mouth to bother with speaking. Why waste precious time talking (or in my case typing) when you could be slurping the sweet garlic-butter out of the oyster shells?
My rockstar sister-in-law Megan is the mastermind behind this recipe. She’s always entertaining at her house and this is the go-to appetizer that wows her guests every time. So you can rest assured that if you make this at the next BBQ you go to this spring you’ll be a rockstar too.
Oh and if you thought you didn’t like oysters before, I guarantee this will change your mind. Heck, I’d eat rocky mountain oysters if they were smothered in garlic-sherry butter and cheese.
Here’s some tips for the Oyster Newbie
-Try to buy them the day you’ll be eating them
-Store them on ice in your fridge
-smaller oysters are more tender
-if the oyster is already open before you start, discard it b/c it’s probably either dead or may carry unhealthy bacteria
-rinse the sealed oysters under cold water and scrub them to remove dirt
-they’re excellent with a bubbly glass of champagne!
Thanks for all the great comments on my first post! The good news is that my website should be up and running sooner than later, granted some major changes on it will happen over the next month or two. The anticipation is killing me!
This next recipe is one of the few that I can say is truly my own recipe. Normally I’ll get inspiration from a cookbook or magazine and then make a few tweaks to have it suit my tastebuds, but not this time. I first made this dish when we were in Mexico this winter. We had FINALLY moved into our little casa (see our blog www.casadeclack.com for more info on that gig) after three years of building. After spending the last few years holed up in a tiny RV kitchenette, I really wanted to make a special dinner to celebrate the first real meal in our new house. Keep in mind, our place is in the middle of nowhere basically with just the equivalent of a 7-11 to buy basic groceries like eggs, milk and cereal. So when we had to run into the big city, La Paz, for a trip to Home Depot, I stocked up on groceries there and found some good looking ribeyes. Without internet, I had to come up with my own recipe for what I had been craving: steak with a creamy mushroom sauce. Honestly, I probably would have been happy with anything that didn’t contain rice or beans though. : )