I Keep Promising This One, So Here it Is!

Since I moved to Oklahoma City, almost three years ago, I've lived with so many roommates I can't even remember them all. Anyhow, once or twice, I've been lucky enough to encounter one who can teach me something new in the kitchen. John was one such person. He'd worked in kitchens, as had his wife, Tascha, and they made a hamburger mix to die for.

You see, before I met this duo, I never really put any thought into experimenting with ground beef patties. My burgers were plain, just meat with maybe a sprinkle of salt and pepper during cooking. I dare say, I have become much more adventurous. Unfortunately, the mix of seasonings John used in his burgers was identical to the one he used for chicken and pork. Eventually, the whole house became very tired of his cooking. No matter how good it tasted, we'd gotten to the point that we preferred a plain bologna sandwich over John's everything-tastes-identical cooking.

The recipe I'm sharing with you today came to be out of necessity. My current roommate and I were both craving John's jalapeno burgers, or a reasonable facsimile thereof. (I don't think we'll ever crave that particular blend again.) So I hit the freezer. All we had was one pound of 90/10 ground beef, not enough for leftovers, and far too dry for decent burgers. My solution? Raid the freezer again and punt.

We both enjoyed our dinner so much that I immediately wrote down the recipe so I wouldn't forget it. But then, isn't that the way many of our favorite recipes come to be?

Robin's Jalapeno Burgers

1 lb. extra-lean ground beef

1 lb. pork and bacon breakfast sausage (the kind that comes in a roll, not in links)

1 1/2 med jalapenos, chopped (or substitute about 2t of sriracha)

1/2 med yellow onion, chopped

1 T granulated garlic

salt and pepper to taste

In a large bowl, combine all ingredients (do not overmix or your burgers will fall apart during cooking)

Form into 8 balls* about 1/4 lb. each, and let rest in refrigerator for about 30 minutes

Place in very hot pan

After about 1 to 1 1/2 minutes, flatten into patties* and continue to cook until they've reached desired doneness

Dress as desired

*If you're grilling, form them into patties, not balls and do not flatten during cooking

Happy Cooking!

A New Way for Kids to Eat Their Vegetables

This one is specifically aimed at the parents out there who have a difficult time convincing their littles to consume anything green. A friend of mine made this recipe for me last night and I scolded her for not making more. It's ridiculously easy and I can almost guarantee it will get your kids (and my BFF) to eat their green beans.

It's also a great dish to make when you're busy in the kitchen, maybe preparing chicken fried steak and mashed potatoes. Let's face it, you can only tend to so many pans at once. This one doesn't need tending. In fact, the less attention it gets, the better. If you stir it too often, your beans will fall apart completely and you'll end up with very tasty mush. The only reason you stir it is to get it to caramelize somewhat evenly.

This concoction is very much a southern dish. It's fried in a skillet and utilizes bacon grease, so it may not be an every week staple as is. My brain is already hacking at this recipe to make it more healthy and keeping it kid friendly, so I bet I'll have an alternative that you can serve guilt-free on a regular basis.

Meanwhile, however much you think you need when you make it . . . double that. We had five cans of beans collecting dust in the pantry, but didn't want to use them all up at once. Normally, three cans should be enough for six people, but we all wanted seconds and there was none to be had.

For now, however, I will stick to the recipe as it was given to me. Sorry, y'all! The beans didn't last long enough to take pictures.

Skillet Green Beans

4 slices (about 1/4 lb.) bacon, cut into 1/2 inch pieces

1/4 to 1/2 medium-sized onion, chopped
3 (14.5 oz) cans cut green beans, drained

4 T butter

up to 1/4 c sugar

salt and pepper to taste

Brown bacon and onions in a large, nonstick skillet over medium heat then remove

Remove all but 1 Tbsp of the grease if you find it excessive (or leave it in, it's up to you)

Add beans

Drop butter on top and allow it to melt on its own

Stir occasionally, and gently, with a wooden spoon, while you tend to other things

When you're almost ready to take it off the stove, return bacon and onions to the pan, then add sugar, salt, and pepper, and stir to combine

Give it another few minutes to let the sugar caramelize

Do not panic if the edges of your beans or onions get dark; they should. However, if at any time, you fear they're getting away from you, or cooking too fast, reduce the heat. It's ready when everything else is. Just remove it from the stove, and serve.

This recipe is also budget friendly because canned green beans are often on sale. My local mom and pop grocery store has at least one brand on sale every week. That's probably why they ended up in my pantry. (I've never been a big fan of canned veggies.)

If onions are a deal breaker for your kids, then leave them out or use onion powder instead. That will give you that sweet, oniony flavor and the kids won't see it.

Rest assured, I will be playing with this in the near future and figuring out a way to make it a bit more healthy without skimping on the flavor. We could probably start by switching out the sugar for honey or agave nectar. In fact, I bet honey would taste even better than the yumminess I tasted last night.

Happy Cooking!

Oh Gosh, I Hate Peas

How many times have I uttered those words? I dislike peas so strongly that I will go to to great lengths to avoid having them even sit near my plate. To this day, the face I make when it's even suggested I may ingest a pea, is the same one any child makes when they encounter a food they don't like. It's there before I can stop it, like a nervous tic.

BUT, I will try anything once.

That's how I discovered that maybe these southern folk are on to something with this whole pea salad thing. Anyhow, I thought you would all like my take on this dish I didn't even know existed until about a month or two ago.

You see, my landlady invited me to join her and her family for a birthday party. As usual, I offered my assistance as soon as I arrived. She asked me to peel and chop the hard boiled eggs for the pea salad. I thought I heard her wrong, but I did as I was told. I peeled and chopped the eggs, then went back to her and asked what she wanted me to do with them.

She said, "just dump them in and stir it up, Darlin'. Everythin' else is already in there."

"Dump them in where?"

"That bowl right there next to you."

To my left, sat a medium-sized mixing bowl with this concoction of peas, onion, and mayonnaise that was simply waiting for me to dump in the eggs. So I dropped them in, gave it all a stir, and grabbed a spoon so I could have a taste. (I did tell you I'll try anything once, right?)

I fell so in love with this one that I demanded the recipe, then I proceeded to play with it in my own kitchen until I had a version I could call my own.

And to all you whole/raw food freaks out there: yes, I began with canned peas because Miss Debbie and her entire family use canned peas.

I like the Green Giant sweet peas for this one because they're sweet, firm, and fresh.
Use the best here, because most of your flavor is from the peas you choose.

*********

Almost Miss Debbie's Pea Salad

2 (15 oz.) cans of peas, drained and rinsed

1/2 red onion

2-3 strips of bacon, cooked until crispy then crumbled

3 hard cooked large eggs, peeled and chopped

2 T apple cider vinegar

1/2 c or so* plain Greek yogurt

1/8 t dill

salt and pepper to taste

Mix all ingredients in a bowl, cover, and chill

Serve cold

*This is that ingredient you eyeball, just like for any other salad of this type (macaroni, potato, tuna, egg, chicken, etc.).

**********

I still hate peas, just not as much as I used to.

Happy Cooking!

Hiya Honey!

Where do I begin? Both of these recipes became quick favorites and neither takes much prep time. One, I followed to the letter. Well, as much as I ever do. You see, unless you're baking, the science of cooking is inexact, so your grandmother's "a little of this, a little of that" is completely valid, and pretty much an accurate summation for a recipe.

Anyhow, the first recipe I followed closely, but the second went right out the window.

Each of these recipes is yummy on its own, but because they both contain a fair amount of honey, they also pair well.

Parmesan Honey Pork Roast

This fantabulous creation is my favorite slow cooker main dish to date. While I followed the base recipe for the sauce quite closely, I chose to use boneless chicken breasts (2 1/2 lbs.) instead of pork. Yes, this would make an amazing pork roast, or ribs, or butt. But I also knew, just from the ingredients that it would make fabulous chicken breast, or wings, or thighs.

I did serve it, as suggested, with mashed potatoes, but I did not thicken the gravy. Instead, I chose to just leave the sauce as loose as it came out of the pot. (I'm not so big on gravy.) I will warn you, the measurement for the basil sounds like a ton, but it was perfect. And I think I'd rather serve this with a brown rice pilaf than potatoes. (I promise I will eventually get around to posting that recipe.)

This is definitely one of those go to entrees for any time of year. There's no standing over a stove and no turning on the oven during those hot summer months. But it's also great as part of a stick to your ribs winter meal. I matched it with the cold broccoli salad below, but it would be great with oven roasted root vegetables as well.

original recipe and photo from everybodylikessandwiches.com

Broccoli Crunch Slaw

Many moons (nearly twenty years) ago, on my very first trip to Florida, I was dragged on a grocery shopping excursion to WalMart. It was there that I first tried the deliciousness that is broccoli slaw. Yes, the ability of southern chefs to turn virtually any vegetable into a "slaw" astounds me, but I've learned to trust them thanks to this one. It was amazing!

I enjoyed it so much that when I moved to the southwest, one of the first things I did during my first excursion to WalMart was stop at the deli counter and purchase two pounds of the stuff. Then I began scanning recipes on Pinterest to try and find a broccoli slaw that could duplicate it. Alas, I failed to find an exact copy, but thanks to this recipe, I was able to adapt one to fit my own taste and I happen to love it.

Don't get me wrong, this one is terrific, but I prefer the one I use because it's quicker, kind of a cheat, actually. My dressing is based on this recipe, and any other ingredients I use come out of "a little of this, a little of that"-type experimentation.

Quick Broccoli Salad

Chopping an entire head of raw broccoli is a royal pain. Also, blanching your broccoli for this recipe rather than serving it raw is a good idea unless you have time to let it sit overnight so it can soften a bit. That said, I do neither. I buy the chopped, frozen broccoli and thaw it. The texture is perfect and the broccoli is already washed, blanched, and chopped for you.

I also make a ton at once because it seems no matter how much I make, it's not enough. (I actually double this recipe if I plan to take it anywhere even though it's already about doubled from the original.) I like to have this all on its own. It makes a great lunch, but it's also a terrific side dish any time of year. And it's a novel substitute for a basic garden salad.

for the dressing:

1 (6 oz) container of plain Greek yogurt (or about 3/4 cup of homemade)

1/4 c lemon juice

1/4 c honey

few dashes of Tabasco to taste

for the salad:

2 (14-16 oz) bags of chopped frozen broccoli

1/2 red onion, diced

1/4 c of roasted, unsalted, chopped walnuts, pecans, or almonds

1/4 c dried cranberries or raisins (or both)

1/4 c unsalted sunflower kernels

2-4 strips of bacon, cooked until crisp, and chopped or crumbled (optional)

In a large bowl, whisk together all the dressing ingredients

Add salad ingredients and fold together until evenly mixed

Let sit in refrigerator for a few hours or overnight

Make sure the broccoli is fully thawed before serving

If you're not using bacon, you may want to add a pinch of salt to the dressing before you add the salad ingredients.

Happy Cooking!

I Still Don't Own Cookware

I know. No, the irony is not lost on me. One of the things I did before I left Boston was place a WalMart order for many of the items I would need when I arrived. It was timed so that it would hit me within a day or two of my arrival. I figured I'd eat out the first night or two anyway, so I'd be able to settle in a bit before I had to actually cook for myself.

Well, I forgot I was traveling during the holiday season and maybe, just maybe, things might sell out before my order was picked. That's exactly what happened.

I cheaped out on certain items, like cookware and knives, because they're the most important tools to me and when I buy them for real, I intend to purchase top notch (as I always have). Meanwhile, I figured I'd live with the throw-away stuff for a few months. Hence, the order for housewares from WalMart rather than Macy's.

On the other hand, I decided to treat myself to a really good slow cooker because even the cheapest of the cheap last quite some time and it would just be a sin to buy a "disposable." No, I didn't get the Ninja, but I probably will if I decide to upsize from a tiny studio to a full-sized apartment with a bigger kitchen.

Anyhow, the knife and cookware sets I chose were out of stock when I ordered them. No big deal. I could pick up the same sets in-store when I did my grocery shopping, right? Weeeeellll ... I decided to just grab a three-piece knife set with only the basics. It cost me almost nothing and I figured I didn't need more than that for now.

But cookware ... All those years selling housewares turned me into the biggest cookware snob. When I actually looked at, and handled, the pans I had initially chosen, I was so happy I hadn't been able to buy it. It was way worse than junk. I picked out a different set that cost only a few dollars more, but after spending over four hours at WalMart (long story short, I shopped for a LOT of items that night, including groceries), I was in no mood to lug it home. I figured I'd make do with the crock pot, microwave, and toaster oven for a few days and simply order the cookware online (yay for free shipping). It's due to be delivered some time today.*

Of course, since I haven't been able to boil or saute, I've had to be resourceful. Thankfully, I was wise enough to ensure that I purchased ingredients for several slow cooker and oven recipes I wanted to try. In fact, only one or two of the recipes on my list required any sort of stove-top preparation, so I postponed them temporarily.

Anyhow, I have two recipes and one fabulous tip to share with you this week (links are in the titles):

Baked Oven Fries

This technique is supposed to produce excellent, crispy, golden brown fries. Meh. I didn't see any major difference between the way I normally make my own oven fries and following this procedure. I did follow it pretty much to the letter just so I'd be sure to come up with results based on the changes vs. my usual method. I found the cooking time needed to be much longer in order to get the potatoes to crisp. It also uses more oil than I normally would.

The verdict: I'll go back to the method I've used for years. It works for me. I will also post my own method soon, but not just yet, because I'm trying to work a way of seasoning the potatoes without using the processed crap (packaged onion soup mix) that I usually use while still getting that flavor.

I kept the meal itself simple. I just microwaved leftovers that I'd packed in the freezer and threw together a side salad. (BTW, for the dressing on that salad, I mixed a little Italian dressing with the honey mustard sauce from last week's post and, YUM!)

I swear if this chicken were a man, I'd marry it.

OMGWTFBBQ** Chicken

No, that's not really what this recipe is called, but it may as well be. It is unbelievable! I did not tweak it at all. The only change I might make is to double the amount of chicken OR serve it over rice to catch all of the amazing sauce it makes. Seriously, this sauce is so good, I could drink it. Actually, I think the recipe says to oil or grease your crock pot before you put the chicken in, but I didn't and I had zero problems with cleanup. I had to freeze the leftovers immediately because I didn't want to end up in a food coma.

I actually paired the chicken with baked sweet potatoes and a side salad. An excellent choice, I might add. There was so much sauce that I didn't want to waste, so I put it in a container in the fridge and had it a few days later with just a left-over sweet potato. When I say amazing, I mean A. May. Zing! This recipe alone is reason enough to buy a slow cooker. Make sure it's a 6-quart. As I already stated, you could easily double the amount of chicken (and bacon, of course) without needing to double the other ingredients and still prepare it in a 6-quart cooker. However, if you decide to upsize any more than that, go with an 8-quart.

So what would I do if I decided to tweak it? I'd throw chunks of onion in there. That sauce would be even more fabulous with a large vidalia or a couple of medium yellow onions.

Also, the cook time is perfect. My chicken was basically still frozen when I put it in and it cooked on low for about 7 hours. It came apart with a fork, just like the best pulled beef or pork does.

Now about that extra bacon

One of the reasons lettuce and tomato were on my grocery list this time around was that I haven't had a BLT in ages. I'm not kidding; it's literally been about 20 years. I figured if I was going to wrap chicken in bacon and end up with a few slices left over, I may as well make myself a sandwich. Well, duh! I didn't buy bread. I did cook up the rest of the bacon after basket weaving it per this tip. In fact, I broiled it, then I drained it thoroughly and froze it. I still ended up with a couple of stray slices, so I crumbled them and used them on a huge salad for lunch one afternoon. However, the woven slices look too good not to use in a BLT or club sandwich.

Happy Cooking!

*Remember, I pre-program my posts, so I haven't lived without stove-top cooking as long as it may appear.

**OMGWTFBBQ is the title of chapter 7 of my friend William Vitka's first novel, Infected.