Triple Onion Turkey Burgers and a Product Review

Triple Onion Turkey Burgers|Recipe for Random**Review of Calphalon 5 in 1 Grill Electric. I was given this product gratis to review. All opinions are my own.***

This is a long overdue post … as you know I am not a consistent blogger. Just take a look. I am trying to change my ways. Time management can either be a friend or a frenemy. We use to be frenemies but we are making our way to friendship and I would like to thank evernote. I try to resist the digital age when it came to notebooks and books but I have been won over. I really didn’t understand what evernote could do until I lost my recipe notebooks among all the craziness of The Move 2014. It was not THE move so settle down and let’s talk turkey, ground turkey.

I love homemade turkey burgers and not a big fan of the frozen turkey burgers. A turkey burger can make me as happy as a beef burger.

I truly think it’s in the flavorings and toppings. You know what is good in ground turkey. Onions, Onions, and more onions with some garlic and even mushrooms. This is not a burger to eat if you plan to get close to someone, just sayin’.

Enter the triple onion turkey burger. It contains caramelized onions both in the ground mix and as a topper. The seasoning is a packet of dry onion mix. The rest of the ingredients inside this amazeballs burger is just bonus. When you sandwich it between some potato buns … oh to the m to the g.

I’ve been working on this recipe for awhile now so this has also slowed my progress in reviewing the Calphalon 5 in 1 grill.

What is the Calphalon 5 in 1 grill you ask? It’s a versatile grill that will have you giving away your indoor grill du jour, panini maker, and griddle. Yes, it’s that good.

The Calphalon 5 in 1 grill. I am in love with this grill. LOVE! George Foreman who? I coveted this grill when I attended Eat Write Retreat last year. It was used to make grilled pizzas … which I did not get to eat but it’s ok. I have the grill and I can make my own. Perhaps this weekend (it always comes back to food). Note: If you want to grill pizzas on the Calphalon grill use the sear setting.

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I have had the Calphalon grill for way over six months and I still have not used it to the max!

Truly the possibilities are endless; from pancakes to steaks and anything in between. The Calphalon grill is user friendly and the temperature can range from 225 F to 425 F along with a sear function.

My favorite dish to make thus far is seafood and burgers. I still need to practice with steaks and chicken. It’s all user error — trust me. I’m that person who uses the product first and read the directions last. Is that you, too?

My favorite feature on the grill … the removable plates (that are dishwasher friendly) and the fact it can be a griddle or a grill. Also you can griddle or grill with the it opened (which increases the space real estate) or closed (dual cooking).

The only downside for me is that I can’t seem to achieve those pretty grill lines … you know you want it … (It’s 2014 and the song Blurred Lines is still taking up space in my head.)

Overall thoughts: A great investment to have since the grill has multi uses and is easy to clean. The Opti-Heat System allows for reliable and accurate heating results. Better for a singleton or small family versus a large family.

The Calphalon 5 in 1 grill can be purchased through Amazon, Bed Bath and Beyond, Macys, Bloomingdales, and Calphalon. It’s easy to understand why Calphalon is the leader in premium cookware and kitchenware.

Suggested Retail Price is $129.99.
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Triple Onion Turkey Burgers
Print
Ingredients
  1. 1 large vidalia onion, diced
  2. 3 tablespoons olive oil
  3. 1 pound ground turkey
  4. 1/2 cup mushrooms, finely chopped
  5. 3 tablespoons panko
  6. 2 tablespoons Parmesan cheese, grated
  7. 1 to 1.13 ounce(s) dry onion dip mix
  8. 1/2 teaspoon garlic, minced
  9. 2 teaspoons Worcestershire sauce
  10. 4 to 5 slices Swiss Cheese
  11. Salt and Pepper to taste
Instructions
  1. In a heated skillet add 1 tablespoon of olive oil and dice onions. Add a pinch of two of salt and cook until caramelized. Approximately 15 minutes. Remove from heat and let cool. Set aside 1/4 cup of the onions for topping.
  2. In a large bowl add ground turkey, mushrooms, panko, Parmesan, dry onion soup mix, minced garlic, remaining olive oil, Worcestershire sauce , and cooled caramelized onions. Fold until incorporated. Shape into 1/4 pound patties. Place on a plate and refrigerate for at least 20 minutes.
  3. Turn Calphalon grill on to 400 F or Preheat oven to 400 F.
  4. Remove burger patties from refrigerator. Sprinkle patties with salt before grilling our placing in oven.
  5. If using the Calphalon grill; place burger patties on the grill/griddle (you choose) and close. Cook for 5 to 6 minutes. If using oven cook for 7 to 8 minutes each side. When cooking burgers in oven you are looking for juices to run clear.
  6. Remove from grill or oven. Top with swiss cheese and remaining cooked onions, serve on your hamburger bun of choice.
Notes
  1. Topping suggestions: sliced tomato, ranch or blue cheese spread. A nice compliment to the burger. Also can take the remaining sliced mushrooms and saute. Another great topping to a this turkey burger!
Recipe for Random http://www.recipe4random.com/
 

Garlic Parmesan Chicken Salad

Garlic Parmesan Chicken Salad| Licious Food
Are you a browser in the grocery store? I totally am. I could roam around the store taking a look at this and that. Adding new products to my cart and acting like I have no where to be … which could be because I don’t have anywhere to be. This is your heads up 7Up; if you want to get in and out of a grocery store – don’t take me.

Little known fact: I have been grocery shopping by myself since I have been about 10 or 11. Long story but needless to say I love grocery stores.

Another reason to grocery shop — the potential to meet my Mr. Gosling-Vartan- Walker-Rheon-Reynolds. I am single and not really ready to mingle but I hear from all the 1001 magazine articles that the grocery store is a great place to meet a man. Uh-huh.

Anywho, on one of my excursions I was in my favorite aisle, condiments, and these new sandwich spreads from Hidden Valley Ranch caught my eye. I instantly grabbed the Oven Roasted Garlic Parmesan Sandwich Spread and Dip. The idea was to add it to my burgers to make it sang – which it did.

However, what am I to do with this stuff when not using it for burgers? So the brain starts churning and the idea comes to add some of this goodness to some chicken salad I was making.

It was dang delicious! “DANG DELICIOUS,” I’m telling you! It upped the flavor factor in my chicken salad and had me coming back for seconds, thirds, fourths, and fifths. Yeah, I kind of ate it all in a matter of a day.

I love chicken salad. As you can see with this being the third recipe I have for some type of chicken salad. It’s a great go to dish in the hot months. Great as a sandwich or paired with fruits or topped on a bed of mixed greens. Chicken salad is also simple to make. It’s a 30 minute meal or less with the help of precooked chicken. Grocery store Rotisserie Chicken is my weapon of choice.

By the by, I was not compensated or sponsored by Hidden Valley Ranch for this post. I simply love grocery store browsing and shopping.

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Garlic Parmesan Chicken Salad
“A Licious Food Original”

Makes 4 cups

Ingredients
4 cups rotisserie chicken breast, finely chopped
1/4 cup green onions/scallions, sliced
1/4 cup Hidden Valley Ranch Oven Roasted Garlic Parmesan Sandwich Spread & Dip
1 tablespoon lemon juice
1 cup mayonnaise
1/4 teaspoon lemon pepper seasoning
Dash of cayenne pepper

Directions
In a medium to large bowl add finely chopped (aka using food processor and pulsing about 10 to 12 times) chicken breast, sliced green onions, HVR Garlic Parmesan spread, lemon juice, mayonnaise, lemon pepper seasoning, and cayenne pepper.

Mix all items together until fully blended/incorporated with a mixing spoon. Wrap bowl and let mixture refrigerate for at least 15 minutes and serve.

The longer you let it refrigerate the better it is … if you can wait that long. Serve chicken salad with your favorite crackers, pita chips, bread, fruit …

{Sponsored Post} The Sleepy American Sandwich

The Sleepy American Sandwich| Licious Food

Pin a Meal. Give a Meal. Throughout April until May 1, Land O Lakes® will donate $1 to Feed America every time someone pins or repins a Land O Lakes recipe on Pinterest. That’s eight meals for a hungry family when you pin a recipe—and eight more every time anyone else repins it. Giving goes viral. Find your favorite Grilled Cheese recipe to pin on Land O Lakes®

It’s Grilled Cheese month, ya’ll!

I am honored to be participating in the Land O Lakes®  #CheeseChatter, 30 Days of Grilled Cheese, for the month of April!

What is it about grilled cheese that is a total comfort? It’s like PB &  J, it soothes the rough edges from my soul. It makes me hum in delight. It’s bread, cheese, and butter. The ooze of cheese as you take your first bite. I am dancing in my chair right now just thinking about it.

So it’s my turn to give my twist on the grilled cheese sandwich. I truly think it has been twisted in every way possible but I am all for giving it the ole college try. So I did.

FUN FACT: Land O Lakes® Deli American Cheese is smooth and delicious, with a melt-in-your-mouth creaminess that makes burgers, sandwiches and snacks irresistible. And of course, it’s a delicious cheese to have on hand when making a classic grilled cheese sandwich during National Grilled Cheese Month.

The Sleepy American?  Yes, the Sleepy American.  Turkey is known to cause sleepiness and since the cheese is American … the Sleepy American was born.

The Sleepy American is the combination of Land O Lakes American cheese, turkey, bacon, oven baked tomatoes drizzled with balsamic and sea salt sandwiched between the thick Texas Toast bread. My “butter” of choice is a honey butter spread to give just a hint of sweetness. As Fergie (of the Black Eye Peas, and not the Duchess) would say, “tasty Tasty!”    This is a great sandwich for when you have those left overs during the holidays.   Or you can simply go to the deli and while picking up Land O Lakes cheese why not get sliced turkey breast, too.

FUN FACT: Did you know Land O Lakes® Cheese is a fave among families? Well it is. You can find America’s favorite cheese is sliced fresh at the deli counter, just how you like it, at a wide variety of grocery retailers and independent delis, primarily on the East Coast. If you are in a rush be sure to look for the pre-sliced packages near your favorite grocers deli section.

So next time you are thinking about making the best dang grill cheese sandwich EVER or that AMAZING cheeseburger; try the top-quality Land O Lakes cheese products located at a deli near you. Land O Lakes® has been producing farm to table products for over 90 years. I totally sound like a commercial there yet it really is the truth – I own it.

Don’t forget if you are a pin-a-holic that if you pin this recipe or any other of the great recipes from 30 Days of Grilled Cheese on Kitchen Play that you will be helping to Feed America. Use that pinning for good and not evil.

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*Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen Play Sidecar series. All opinions given are my own.

The Sleepy American Sandwich 
“A Licious Food Original”
Yields: One delicious sandwich that you will not want to share.

Ingredients
2 slices of Texas toast bread
2 slices of Land O Lakes American Cheese
3 strips of bacon, cooked
2 ounces of turkey breast, sliced
4 slices of oven roasted tomatoes

Directions
Oven Roasted Tomatoes
Preheat oven to 250 F. On a parchment lined baking sheet place sliced tomatoes.  Drizzle tomatoes with balsamic vinegar and coarse sea salt.  Bake anywhere from 1-1/2 to 2 hours.  Tomatoes should look shriveled with caramelization on the balsamic vinegar.  Cool and set aside.  You can make the tomatoes a day ahead if you prefer.

Sandwich Assembly 
Heat frying pan/skillet to a medium heat. Butter one side of each slice of bread. On the unbuttered side of bread place one slice of Land O Lakes American Cheese; add bacon, turkey, oven roasted tomatoes, and finally another piece of American Cheese.   Top with an additional bread slice, buttered side up.

Cook each side until nicely browned (to your liking); approximately 3 to 5 minutes on each side.

Remove from the heat, plate, slice in half and serve with your favorite side dish.

Home Field Advantage Wings

Home Field Advantage Wings| Licious FoodI was suppose to post this wing-mazing recipe prior to Superbowl and it didn’t happen.

Take this as a lesson. Don’t. Put. Off. I had planned to compose this post and have it publish on the Friday before the big game but I said, “naah, I can do it in the wee hours of the morn and still accomplish my goal.” Yeah, about that.

FFWD TO NOW: I am just posting this wingtastic recipe due to the putting off and other things. So let’s pretend that Superbowl hasn’t happened and the winner of the game is still TBD. My twitter timeline and instagram feed is not full of how great Beyonce is …yada, yada. Seriously, if they decide to make a Wonder Woman movie and they cast Beyonce as Diana Prince/Wonder Woman. I will be “pised” (if you have ever watched “The Sweetest Thing” you will understand “pised”). She’s a great singer and I will leave it at that.

So back to the Superbowl preparation; you know you want to serve some wing-a-lings. What’s a Superbowl party without those delish fingerlickin’ toe tapping bits of deliciousness?! These wings are double cooked so they can be doubly awesome. Bah-zing!

The sauce is sweet yet tangy. The sauce contains a favorite Trader Joe’s product that I have stumbled across, their Orange Muscat Champagne Vinegar along with some other ingredients that you will reduce in a saucepan.  Another great thing about the sauce is that you can give it another notch of heat on the kick barometer by adding more hot sauce to the mix, if you prefer.

Remember a recipe is simply an outline. You adapt and make changes where you see fit and make it yours.

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Home Field Advantage Wings

“A Licious Food Original Recipe”

Yields: 12 Wings

Ingredients:

12 Chicken wingettes

2/3 cup Orange Muscat Champagne Vinegar*

2/3 cup water

3 Tablespoons honey

1/4 cup low sodium soy sauce

2 teaspoons garlic, minced

2 teaspoons hot sauce

 

Directions:

Preheat oven to 375F.

Clean your wingettes and place on a baking sheet.

Bake wings in the oven for 30 minutes.

While your wings are baking start working on your sauce reduction. In a sauce pan add the vinegar, water, honey, soy sauce, garlic, and hot sauce. Cooking at a high heat you are going to reduce the liquids until it’s reduced in size along with resembling a syrup/glaze. It should take about the same amount of time that it takes to cook your wings in the oven.

Remove the sauce from the stove and let cool. Remove wings from the oven and let sit.

Set up your fryer and begin heating your oil to the proper temperature to fry your wings. I set my fryer to 375F.

Using a large ziploc bag pour the cooled sauce into it and set aside. Zip and prop it accordingly so it will not drip. Next fry your wings, I like to fry 4 at a time since my fryer is on the small side, but if you can do 6 at a time go for it. You will fry the wings to a nice golden brown color (about 5 to 7 minutes). You’ll know when to take them out since they will also begin to float to the top. Remove and place on a paper toweled lined plate to drain for about a minute or so.

While the wings are still somewhat hot you are going to want to add them to the ziploc bag and shake until the sauce completely covers the wings. Remove wings from sauce with tongs and plate to serve with your dipping sauce of choice.

*You don’t have a Trader Joe’s or you can’t locate a Orange Muscat Champagne Vinegar then try doing 1/4c orange juice with 1/4 c. champagne vinegar.

Baked Spaghetti

Baked Spaghetti| Licious Food

Autumn is here! Well sometimes Autumn is here and sometimes it’s not. So needless to say I have been alternating between heat and air conditioning. I am looking for that happy balance, well at least inside the house but I don’t think that will happen but this girl can dream. Virginia weather can be so unpredictable at times. Today I am lucky not be using either the heat or a/c. Electricity and Gas can be a biznitch to pay.

I am ready to get in the kitchen to bake and cook but oh what’s that Mr. Refrigerator? Oh, you decided that enough is enough and you don’t want to cool properly. Of course, you don’t. I swear I am being tested but I am over being tested. I want to finally reap some rewards from all this testing but do I think that is going to happen … uh, no. So I continue to pull up my big girl panties and will go forth- upward and onward.

That was the bad so let me tell you about the cool! A few weeks back I attended my very first afternoon tea that was thrown by my friend, Teresa. It was soooo fun! Heck, anytime I can get outside and socialize it is a great thing. The tea was so relaxing and the food was extremely good. It was my first time sampling the delights of a scone and enjoying those dainty tea sandwiches and a variety of teas. The afternoon tea was to celebrate the launching of my friend’s mobile tea service, A Time for Tea. The premise is quite simple; it’s a tea party that comes to YOU with all the bells and whistles. It can be for one or it can be for more. Do you have a special one who could use some “tea therapy” then this would make a great gift! So if you live in the metro Richmond, Virginia area be sure to get in contact with A Time for Tea.

Ok, on to baked spaghetti – it can’t compare to Momma June’s “sketti” from “Here Comes Honey Boo Boo”. Yes, I watched and I was amazed and appalled, I was am-palled. It’s BETTER than Momma June’s Sketti – I am quite confident in that statement since the thought of Country Crock and Ketchup is not my idea of tomato sauce. BLECK!

This baked spaghetti is saucy, a requirement for me. I don’t care for dry pasta and I am sure you don’t either. It also has a great cheese filling that is a combination of ricotta and cottage cheese and of course pasta. I found this recipe initially on Pinterest and I made a few minor tweaks. Baked Spaghetti is a great casserole dish that freezes beautifully. It’s meant to be shared with family and friends. This dish is a “stick to the ribs” type that I typically crave in the fall and winter seasons. Baked Spaghetti – it’s what’s for dinner.

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Baked Spaghetti

Adapted recipe from Salad in a Jar’s Scooter’s Spaghetti

Ingredients
8 ounces whole grain spaghetti, cooked and drained
1 pound ground turkey
1 large container of spaghetti sauce (26.5 ounces)
1 tablespoon of butter
1/2 cup green peppers, chopped
1/3 cup onions, chopped
8 ounces of Neufchatel Cheese, softened
1/2 cup low fat ricotta cheese
1/4 cup parmesan cheese, grated
2 tablespoons of milk
2 cups/ 1 8 oz package of Shredded Italian Cheese Blend

Directions
Preheat oven to 350 fahrenheit

Cook pasta according to box instructions; drain and set aside.

Heat skillet and melt butter and saute the onions and green peppers. Remove from skillet.

Brown and crumble ground turkey. Drain liquid from the turkey and add spaghetti sauce and let simmer.

While meat, veggie, & sauce is simmering you will need a large mixing bowl. In bowl you will mix the Neufchatel (low fat cream) Cheese, ricotta, onions, and green peppers, and milk. Combine until is thoroughly mixed (You can either mix by hand or use a mixer).

In a 12×8 or 13×9 inch greased baking pan you will begin the layer process. You should end with sauce and a layer of cheese, so my advice is to divide the meat sauce into three equal portions. Noodles divided into two equal portions. Cream cheese mix divided into two equal portions. Shred cheese into two equal portions. I know you all are smart people and know how to layer but I just wanted to write it out, just in case.

First Layer: Meat Sauce mixture. Second Layer: Noodles, be sure to cover the pan when laying out the noodles. Third Layer: Cream cheese mix, spread evenly. Fourth Layer: shredded cheese. Repeat Layers.

Bake assembled masterpiece in the oven for 20 to 30 minutes. Let casserole sit for approximately 10 minutes before serving.

Serving suggestion: a nice side salad or green beans and perhaps  some great garlic bread. Spaghetti and green beans reminds me of school food- ahhhh, memories. 

Cilantro Chicken Salad

Cilantro Chicken Salad

Music and Food, that is where my memories are. This chicken salad has been on my mind and in my memory since last September. It. Was. That. Good!

The memory is tied up with meeting my online friend, Jessica, and adding a slew of new friends by way of Jessica. It also brings to mind that my previous job told me shortly before going on this trip that my job would be ending at the close of that month. Good times.

So confession time … I am a nerd but not in your typically brainy nerd fashion; I am a nerd that helps man message boards while also posting and creates fan sites. I have made great friends through this. Friends that I have actually met. I have also met my celebrity crushes du jour and actually co-hosted a fan event. I know crazy, like seriously cray cray. You should hear my Mom when I tell her what I am going to do and have done. She thinks I am touched in the head. I say she just doesn’t get the power of social media.

I went to NYC last September to finally meet Jessica for this thing called “CosmoCon”. CosmoCon is a fan initiative that just steamrolled. Fans of the Sirius XM Cosmo Radio Station decided to meet up and make a weekend of it in New York where subsequently the radio shows are hosted. I knew of Cosmo Radio and would listen when I would rent a car yet it was not an every day thing by no means. I wanted to meet up with my friend Jessica that I would chat with on the “board” (that’s the cool lingo, for message board) and Facebook. Let me just say, I had a great time (and I plan on doing it again this year). They made this stranger feel very welcomed and launched a new thing for me to get all nerd like about.

CosmoCon had a welcome reception with passed h’ordeuvres. One h’ordeuvre was this tasty Cilantro Chicken Salad that was served on a tortilla chip. It was delightful and delish! I wanted to be a pig and eat every single one and not share with others. I could have just have been hungry but I think it was just greed.

I am all about salads and fruit in the summer and this chicken salad is totally perfect for summer. The cilantro comes through with every bite. That bitter/smoky hit that is cilantro. This is my own recipe based on that memory since I didn’t ask for a recipe. It’s simple and easy; another staple for summer recipes. So I hope you will enjoy it as much as I do! Below you will find the recipe and a video that was taken during CosmoCon thanks to Tara the Foodie .

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Cilantro Chicken Salad
A Licious Original Recipe

Ingredients
1 3/4 cups skinless cooked chicken, (rotisserie chicken is my go to so this was half a rotisserie chicken for me)
1/4 cup cilantro, finely chopped
1/4 cup onion, diced
1 clove of garlic, chopped
1/4 teaspoon of  a salt seasoning (like a seasoning salt)
2 teaspoons of sour cream
1/4 cup light or olive oil mayonnaise
juice of a half lime (approximately 1 Tablespoon)

Directions
Chop cilantro, onion, and garlic and set aside. Juice half a lime and set aside.

In a food processor add chicken, cilantro, onion, garlic, seasoning, sour cream, mayo, and lime juice (essentially add all ingredients into the food processor). Pulse food processor until mixed and chicken has been chunked. I like to get my chicken somewhat fine so it’s easier to place on bread or crackers.

Empty mixture from food processor into a bowl of your choice and refrigerate for at least 2 hours before eating, need to give it time to set up and marry.

Serving suggestions: Sandwich, wrap, with crackers, with pita chips, in a pita, or with tortilla chips.

 

“Corny” Salmon Tuna Cakes

Corny Salmon Tuna Cake (1)

I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?

Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!

These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!

Until Next Time!
Jennifer

Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen

Ingredients
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked

1 can 4.5 oz Albacore Tuna, drained and flaked

1 cup panko bread crumbs

1 cup Shredded Cheddar Cheese

1/2 cup frozen or canned corn kernels, drained if canned

1/2 cup of Mayo(nnaise)

2 Tablespoons Ketchup

1 Tablespoon Dried Ranch Seasoning

1 large egg, beaten

1 Tablespoon of Olive oil

Directions

In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed.  Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.

Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).

After refrigerating take the mixture and form patties and set aside.  Next, in a frying pan add oil and let it get hot.  Add patties to the oil cooking approximately 4 to 5 minutes on each side.

Serving suggestion:  make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.

In-n-Out – That’s what I am about!

Double Double Slider

Whenever I visit Los Angeles, my first stop is to the In-N-Out near LAX.  In-N-Out has to be one of my favorite fast food experiences. Visiting the LAX location the food is always hot, fresh, and oh so yummy!  You can also see the planes land at LAX (so have a camera ready).

My dilemma however is that I live in Virginia and there is no In-N-Out – Boo! There is not even an In-N-Out on the East Coast – double boo!  When a craving strikes I have to take matters in my own hands.

So I did.

Several months ago I got a great deal on a Slider Cooker at Target – $7.00 – it was a bargain calling my name – really $7.00?? How could I leave it at the store? Justifying that I will use the cooker for all types of sliders and then in turn make blog gold – I bought it.  I’m reaching – I know; that’s my story and I am sticking with it.

I had been thinking about making “Faux” Double Double sliders for the past month so I finally dug out the slider machine and all the ingredients to fulfill my craving.  FYI:  Sliders are a great finger food for Football Saturdays or Sundays however be sure to make plenty!

There is no real recipe to be had – you simply need ground beef, American cheese, onions, tomatoes, lettuce, Thousand Island Dressing, and buns.   The brilliance is in the assembling.

To assemble a Double Double the order is as follows:
Bottom Bun
Sauce (1000 Island)
Tomato
Lettuce
1st Burger Patty
Onion
1st American Cheese Slice
2nd Burger Patty
2nd American Cheese Slice
Top Bun

When you layer the burger correctly (or in my case incorrectly*) it is burger heaven!  It’s like a party in your mouth and you are so happy you can’t help but do your happy dance.  I did my happy dance – it’s “The Carlton”.

I think I was delusional with hunger after assembling my mini “Faux” Double Doubles yet I swear the smell wafting to my nostrils smelled like that of an actual In-n-Out creation – I am thinking it was hunger.  The smell made me think of LA – I love LA.  I hope to one day call LA home.

To compliment my slider creation I went into full gluttonous mode and made fresh cut French Fries. Two words. HOG. HEAVEN.  I ate my sliders and fries and caught up on The Vampire Diaries – good times!

Until Next Time,
Jennifer

* I assembled my burgers incorrectly in the photo featured – oops!

Touchdown Wings

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Wings – magnificent wings.  I love wings!  I don’t like getting my hands dirty but for wings I am willing to make the sacrifice.   Chicken wings is a great social food – you can bond with friends and family over wings.  However, you must add some liquid refreshment whether it be alcoholic libations or an icy cold soda … Icy Icy cold Cherry Coke with two cherries is my poison.  Wings, Coke, and a smile.  It’s always the simple things – am I right?

Touchdown Wings are simply Mahogany Wings with a couple of extras.  They are simple and easy – baked and not fried!

The taste is sweet, garlicky, sticky, with a smidge of heat. The finishing touch for these wings is the broiler so you can achieve the crispiness like fried wings.

Touchdown Wings

Adapted from All Recipes: Mahogany Chicken Wings

2 lbs chicken wings, split (or wingettes if you can find them)
1/3 cup soy sauce, low sodium
1/3 cup honey
1/8 cup molasses
2 T. Barbecue Sauce
1 T. Sweet Chile Sauce
1 T. Rice Wine Vinegar
1 T. water
½ t. ginger, minced
1 clove of garlic, finely chopped

Directions
In a medium size bowl add soy sauce, honey, molasses, barbecue sauce, chile sauce, water, ginger, and garlic. Whisk until all ingredients are mixed together; set aside.
In a large size Ziploc bag place the chicken wings that have been split and cleaned.  Add liquid mixture and seal Ziploc and refrigerate for two hours.  Give the Ziploc bag a shake every 30 minutes.
Preheat your oven to 375 degrees Fahrenheit.
In a large baking dish ( you can either line baking dish in foil for easy clean up or not – your choice) place the wings along with the marinade/sauce.   Bake the wings for 50 minutes.   Every 15 minutes coat the wings with the marinade/sauce with either a spoon or pastry brush.  You want the sauce to adhere to the wings which will be easier since the marinade/sauce will thicken as it bakes.  Also during the baking process remember to turn the wings once.
After baking for 50 minutes remove wings from the oven and give the wings a final coat of the marinade/sauce.  Set your broiler to High.   Place the wings in the broiler for approximately 5 minutes … every broiler is different so you will need to monitor this process.  When the wings start to get a crispy finish you will want to remove from the broiler and turn the wings and place them back in the broiler for another 5 minutes before removing.
Serve your wings with your favorite sauce accompaniment.  I used a BBQ Ranch Sauce, which is simply one part BBQ sauce to two parts Ranch dressing.

Happy Eatings!

Barbecue Chicken Salad

From a previous posting you know that I have a deep abiding love for Barbecue sauce so this posting should not be a shocker.   Today I bring you Barbecue Chicken Salad!!!  Forget boring old Chicken Salad and hop aboard its counterpart Barbecue Chicken Salad!

Choo Choo!

I never knew chicken salad could taste this good until I took a bite of this piece of manna from heaven.  Barbecue Chicken Salad is great by itself, as a sandwich, with crackers, on toast points, fruit …. It is just yums!

Never thought about Barbecue Chicken Salad if I had never worked for Kroger’s Grocery Store but I did and the thought was conceptualized – so thank you Kroger’s.  To make this Barbecue Chicken Salad I recommend a thick, sweet, and savory type of Barbecue Sauce.  I used Jack Daniel’s Honey Smokehouse instead of my beloved Canadian Club Honey Garlic since I am getting low on the sauce. I hope you will enjoy this dish as much as I do – it really is a perfect summer dish!

Barbecue Chicken Salad
4 cups of chicken breast, chopped
½ cup green peppers, diced
½ cup Vidalia Onion, diced
¼ teaspoon chopped garlic
½ cup low fat mayonnaise
¾ cup Barbecue Sauce
1 teaspoon of low fat sour cream
2 dashes of Worcestershire Sauce
dash of salt and pepper

Directions: In a large mixing bowl add all ingredients and mix with a spoon until thoroughly combined.  (I would recommend preparing a day ahead in order to allow all the ingredients to marry and have a fantastic union.)

I told you it was simple! Until next time …