I've Been Thinking About My Blog Lately...and All-In-One Burgers

It's been over 2 years since I have posted anything new to this blog, and I have been thinking a lot about why--lo those many months ago--I made the decision to stop writing and cooking. My blog had been a big part of my life for years. It was my outlet and my hobby. So why didn't I want to do it anymore? Why did I stop? Thinking back, I've come to realize the answer...I was unhappy. When I think about that period in my life, I have the distinct memory of feeling numb, and stuck, and not the least bit creative or inspired. I didn't want to cook. I took no pleasure in the process of making food for my loved ones. I didn't watch cooking shows. I didn't read any cookbooks, and I certainly didn't create any new recipes on my own. I merely wanted to get meals on the table as a means to survive. Quick and easy preparation...the path of least resistance. I became stagnant, and I didn't want to be bothered with actual cooking. Within my self-assessment of why I stopped blogging and cooking, I have come to understand that being unhappy effected everything. Well, duh right? Funnily enough,it wasn't so obvious for me. I never realized that the dissatisfaction that I was feeling overall was also being played out in my own kitchen. I knew I didn't have as much patience (just ask my kids about that one) and I was anxious and depressed,but I just never put two and two together.

Fast forward two plus years (and a bunch of significant life changes) and I am, once again, happy. I have the perspective I needed to resolve what I was going through and correlate that those feelings translated to cooking and writing, too. Overall, I think the break was exactly what I needed. I am settling into the rhythm of my own life and my interest in cooking has sparked once again. I have been looking at recipes, purchasing cookbooks, and I find myself looking forward to cooking dinner every night. I think I have decided to keep this blog (and actually update it) as a means to catalog what I am doing with recipes. During my hiatus,I've often referred to my blog to look up different dishes and I was thankful that I kept it as a database of sorts. I've decided that I want to keep the ongoing record by adding new meals that we love. I don't care about followers (I don't think I still have any, anyway), monotizing/advertising, keeping a rigid blogging schedule, or making the graphics look all fresh and cutting edge. Writing HTML code was always a pain in the ass for me, so I'm skipping it this time around. I've decided I want to start updating my blog again for me. I feel like I've rediscovered my voice. I may change my mind on all the other stuff eventually, but for now, the blog is going to be a myopic endeavor; purely for my own amusement.

So, with all of that said, here is my first new recipe since July of 2013. And trust me, it's a good one.

All-In-One Burgers
Adapted From: America's Test Kitchen The Best Simple Recipes cookbook

Ingredients:
6 slices bacon, chopped fine
1 pounds 90% lean ground beef
1 cup shredded sharp cheddar cheese
3 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1/2 tsp. salt
1/2 tsp. pepper


Directions:
Cook bacon in large skillet over medium heat, stirring occasionally, until brown and crisp, 10-12 minutes. Transfer to paper towel-lined plate.
Break beef into small pieces in bowl, then add bacon, cheese, mustard, Worcestershire, salt and pepper. Lightly knead mixture by hand until combined. Divide into 4 equal portions, then form each into loose ball and gently flatten into 1-inch-thick patty. Cover and refrigerate until ready to cook.

In the same skillet used to cook the bacon, drain off most of the fat (but leave enough of the leftover bacon bits and a tablespoon or so of the grease). Fry the burgers over high heat, without pressing on them, until well seared on both sides and cooked through; about 2-3 minutes per side for medium rare. If you like your burgers a bit more done, add a another 1-2 minutes per side.

Once the burgers are finished cooking,transfer them to platter. Cover with foil and let rest 5 minutes before serving.

Notes:
I served mine on pretzel buns with mayo and ketchup, since the mustard was already combined into the burger. Whoa mama! These were delicious. All of my kiddos ate them with enthusiasm, including my youngest daughter...the pickiest of the picky. The original recipe calls for grilling the burgers, but I decided to cut out the middle man and just cook them in the skillet that I used for the bacon. It was one less thing to clean up and all the bits of bacon-y goodness were still in the pan, ready to be embedded into the seared burgers. The same pan was a good call, the burgers ended up to be exactly how I wanted them...juicy, bacon-laced perfection.

Turkey Pesto Burgers

I'm always on the lookout for a new and interesting twist on a turkey burger. It's funny because there seems to be no in-between when it comes to turkey burgers. If it's bad, it's really bad. However, if it's good, it's fantastic. I find that there is no middle ground whatsoever. (The spectrum is from "flavorless cardboard" to "it's delicious and I don't miss the beef at all".) Thankfully, these Turkey Pesto Burgers were on the delicious meter. They were moist and flavorful. The pesto really added some zip to them. Also, I only had to use a wee bit of the mayo mixture on each bun, since the burgers already were seasoned with the pesto. All in all, this was one of the fantastic versions of the often unpredictable turkey burger.

Turkey Pesto Burger
Adapted From: Confessions of a Foodie Bride via Pinterest

Ingredients:
1 lb. package of extra-lean ground turkey
4 Tbsp pesto (purchased or homemade)
Salt and pepper to taste

For serving:
4 slices of fresh mozzarella
4 Burger buns (whole wheat buns or whole wheat Sandwich Thins preferred)
Pesto mayo (stir together equal parts mayo and pesto with a couple drops of Balsamic)
Tomato slices
Basil leaves
Balsamic vinegar

Directions:
Heat your grill to high.

Break apart the ground turkey into a bowl and season with salt and pepper.

Add basil pesto. If your pesto is very thin, consider using the low end of the range. If it's thick, you can add more. Lightly mix with your hands to distribute the pesto and then form 4 patties.

Cook ~4 minutes each side (to desired doneness or internal temp) and then top with slices of cheese during the last minute so it has time to melt.

Serve the turkey pesto burgers on buns with pesto mayo, fresh basil leaves, sliced tomato, and a drizzle of good balsamic vinegar.

Green Chile Bison Cheeseburgers

(These are my roasted Hatch green chiles after I chopped them. My burgers looked like normal burgers, so I thought a photo of the chiles would be more interesting.)

I love ground bison. If you haven't tried it, don't be afraid...it's delicious. It tastes almost identical to top quality ground sirloin (read: not gamey in flavor at all). It's good for you, as it is minimally processed and very lean. It has a higher protein content (40g of protein compared to beef at 21g), lower saturated fat than beef (3g for bison vs. 6g for lean ground beef) and it has a bigger quantity of B6 and B12 vitamins, too. I like that it's not treated with chemicals or hormones and is usually grass fed. I will say it is more expensive; about double the price per pound at my local grocery store as compared to regular beef. I think a pound of bison was about $7-$8, but I think the cost is worth the benefits. It's my go-to substitute when I'm trying to eat better, but still have a hankerin' for burgers.

I used my recently-obtained bison to make these green chile burgers. I love fresh roasted green chiles, and summertime in the southwest means Hatch chile season. Hatch chiles have the best green chile flavor with a moderate amount of heat (depending on the chile--some can be super-spicy) and are only around for a few weeks at the end of summer. I always try to buy some and roast them myself, before they are gone for the year. This time, I only bought a small quantity and used them all in this recipe. I roast them right over the open flame of my gas stove top, and then peel and chop 'em. Yum! This time I combined them into the burger to try something a little different and it did not disappoint. These burgers were very, very tasty and didn't feel at all like "health food".

Green Chile Bison Cheeseburgers

Ingredients:
4 roasted, chopped Hatch green chiles (fresh if you can get them)
1/2 white onion, diced
1 lb. ground bison
salt and pepper to taste
1 T of olive oil
6 slices of Colby Jack cheese
6 sandwich thins, 100% whole wheat
3 T of plain, non fat Greek yogurt
2 T of your favorite salsa
1 sliced, ripe avocado; lightly coated with salt, pepper, lemon and lime juice
canola oil for the grill

Directions:
Combine roasted chiles, bison meat, onions, olive oil, salt and pepper in a large bowl. Stir together with a fork so meat mixture is loosely combined (the less your burger meat is handled at this stage, the juicier your burgers will be). Form into 6 patties. Prepare an indoor grill pan by brushing a small amount of canola oil over the grates. heat grill pan to medium-high. Grill burgers until medium-rare, about 5 minutes per side. Top with a slice of cheese and let melt for an additional 1-2 minutes. Remove burgers from grill and set aside to rest for 10 minutes.

Mix salsa and plain yogurt in a small bows and add a small pinch of salt. Top each sandwich thin with a heaping teaspoon of the salsa-yogurt topping. Place cooked burger on each bun and finish with a few slices of the avocado. Enjoy!

Spinach-Feta Turkey Burgers

It's been awhile since I've posted anything; mainly because I've been busy or haven't been cooking anything new. Although, lately it's because I've been sick with some sort of plague. I think this is was last new recipe that I had tried, and it was probably a good two weeks ago. I don't have a photo, but these turkey burgers turned out pretty great. I would consider these my favorite turkey burgers to date; or at least in the top three. There is no real "source" for these bad boys; just something I threw together 'off-the-cuff' one night. I just wanted to warn you that the measurements are not exact, as I totally improvised. We had company over on this occasion, so it made a lot of burgers...you could probably cut the recipe in half for a normal "family" sized meal not fit to feed an army.

Spinach-Feta Turkey Burgers

Ingredients:
olive oil
2 (1.25 lbs.) of lean ground turkey
2 onions, diced
1 large package of baby spinach (or 2 bags of salad-sized bag...my large container was from Costco)
4 cloves of minced garlic
1 tablespoon of dried oregano
1 tablespoon of Greek seasoning (I use Cavander's)
salt and pepper to taste
1 egg, beaten
1/2 cup of Panko bread crumbs, more if needed
1 (8 oz.) container of feta cheese
hamburger buns
cooking spray
mayo, for burger condiment

Directions:
Preheat oven to 350 degrees.

In a large skillet over medium-high heat, saute onions in 2 Tablespoons of olive oil. When onions are soft and starting to caramelized, add garlic and spinach. Stir until spinach is wilted and cooked and garlic becomes fragrant. Add salt and pepper to taste. Remove spinach mixture to a large bowl to cool for 5-10 minutes. Once mixture has cooled, add ground turkey, egg, feta, bread crumbs, Greek seasoning, oregano, and additional salt and pepper to taste. Mix well with your clean hands, to make sure all the ingredients are well combined. If meat mixture feels to "wet", add more breadcrumbs 1/4 cup at a time until you are satisfied with the consistency. Form into burger patties and set aside. Heat indoor grill pan, prepared with cooking spray, over medium high heat. Cook burgers until browned on both sides, flipping once, but not thoroughly cooked in the middle. Remove undercooked burgers to a lined half sheet pan (I used a Silpat mat) and finish cooking thoroughly in the preheated oven; about 15-20 more minutes or until no longer pink in the center. Let burgers rest for 5 minutes before serving on hamburger buns, topped with a bit of mayo for garnish.

Blue Cheese (or Ranch) Bacon "Hotburgers"

So, I have a TON of leftover blue cheese and ranch chicken wing dips. What is a mother to do with all the extra, creamy goodness??? Why, incorporate them into the meal plan, of course. I spread my dip(s) over some burgers with a slice of bacon each, and viola...a new burger was born.

My family is divided into blue cheese lovers (me) and non blue cheese lovers (everyone else). Actually, the baby girls seem to be on the fence about blue cheese because they are still so young. I still have time to sway them over to my side, hopefully. Anyway, I used blue cheese dip for mine and the girls and then used the ranch dip for the boys at my table. Everyone was happy with their burgers and it was declared that these were some of the tastiest burgers we have ever consumed. I'll agree...they were awesome!

I put these burgers together and split them in half and served them on hotdog buns. Why, you ask???? Well, I didn't have hamburger buns. (Hey, we had hot dog buns and I wasn't going to make a special trip to the store just for a different-shaped bread item. They taste the same, I tell ya!!!) My son was complaining about the lack of actual hamburger buns, so I took my friend Claire's suggestion and started calling them "hotburgers". Thanks to the clever re-branding scheme, he didn't seem to mind having hamburgers on hot dog buns after that. Tee-hee!

Blue Cheese (or Ranch) Bacon "Hotburgers"

Ingredients:
1 pound of ground beef
2 teaspoon of olive oil
1 teaspoon of Dijon mustard
salt and pepper to taste
5 slices of bacon
1-2 teaspoons of bacon grease
hotdog buns (or hamburger buns, if you want to be boring)(just kidding)
blue cheese or ranch dip(s), your choice (see previous post for recipe)

Directions:
In a mixing bowl, combine beef, Dijon mustard, olive oil, salt and pepper with a fork. Just mix enough to combine the ingredients, but try not to over-mix or handle too much. Divide mixture into 4 balls and form into patties. Set aside.

In a non-stick skillet, fry bacon over medium heat until crisp. Remove to paper towels to drain. Discard most of bacon grease, but leave some in the pan to help cook the burgers. Fry burgers, for about 4 minutes on each side or until cooked medium rare in the middle.

Slather either the blue cheese dip or the ranch dip on both sides of your bun (either hot dog bun or hamburger buns), depending on your preference. If using hot dog buns, cut burger patty in half and arrange meat on the hot dog bun lengthwise. Top with a slice of bacon, close the bun and serve!

(Obviously, if you are using a regular hamburger bun just prepare as you would a normal hamburger & toppings.)

The Result:
These are our new favorite burgers. I must confess, I tried both varieties and did prefer the blue cheese over the ranch. I suggest you try both and see which one your family likes best!

Favorite Turkey Burger

So, still no photos. My camera battery STILL needs to be charged...and now I can't find the charger. Yeesh. Moving has really screwed up my sense of organization! On the up side, we haven't had any new recipes (aside from this one). You see, you're really not missing anything exciting.

I needed a fast, easy, and yummy turkey burger recipe so I turned to the Martha Stewart website for inspiration. As expected, Martha came through for me and we had these totally delicious burgers for dinner one night last week.

Favorite Turkey Burger
From: marthastewart.com, Everyday Food May/June 2003

Ingredients:
1 1/2 pounds ground turkey (93 percent lean)
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
Coarse salt and ground pepper
Oil (for grill grates or grill pan)

Directions:
Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.

Lightly oil grill (or grill pan). Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

The Result:
Easy and delicious. A great twist on a classic!

Hominy-Pinto Burgers with Roasted Green Chiles

I have a lot of blog recipes to catch up on, so I think I will just get down to the "nitty gritty" by posting meals that we recently tried and liked. These vegetarian burgers were a hit with the adults, but not so much for the kids in my family. All in all, we liked them...the kids will just have to deal with it!

Hominy-Pinto Burgers with Roasted Green Chiles
From: Lorrie Hulston Corvin, Cooking Light August 2006

Ingredients:
2 poblano chiles (I used my roasted Hatch chiles)
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon salt
1 (15.5-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can hominy, rinsed and drained
3/4 cup masa harina, divided
1 tablespoon canola oil
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
2 tablespoons reduced-fat sour cream
2 tablespoons low-sodium salsa
4 (1 1/2-ounce) whole wheat hamburger buns, toasted

Directions:
Preheat broiler. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a heavy-duty plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut each chile lengthwise into 4 strips; discard seeds.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes. Place onion mixture, salt, beans, and hominy in a food processor; pulse until coarsely ground. Combine bean mixture and 1/2 cup masa in a medium bowl. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place remaining 1/4 cup masa in a shallow dish; dredge patties in masa.

Heat oil in skillet over medium heat. Add patties to pan; cook 4 minutes. Turn patties over. Top each patty with 3 tablespoons cheese; cook 4 minutes.

Combine sour cream and salsa in a small bowl. Spread 1 tablespoon sour cream mixture on top half of each bun. Place patties on bottom halves of buns; top each serving with 2 pepper strips. Cover with tops of buns.



The Result:
Easy and good. I used some roasted hatch green chiles, so ours were spicy. (I omitted the chiles for my little rugrats.) Baked sweet potato fries were a quick and yummy side dish that went well with these burgers. This was a solid recipe for vegetarian bean burgers with an interesting twist.

Turkey Reuben Burger with Jen's Thousand Island Dressing

This is a Cooking Light recipe that was supposed to be a meatball sub of sorts. I decided to morph their sandwich into a burger, since I forgot to buy hoagie rolls during my weekly grocery shop. Thankfully, I did have some sandwich thins on hand and I find a burger is easier for my kids to eat anyway. Win-win!

Turkey Reuben Burger
Adapted From: Cooking Light, December 2010; Alyson Haynes

Ingredients:
2 teaspoons paprika, divided
1 1/2 teaspoons ground coriander
1 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1.25 lbs. ground turkey
Cooking spray
4 whole wheat hamburger buns
1 1/3 cups packaged coleslaw
1/4 cup reduced-fat Thousand Island dressing (I made my own--see below. Adjust the quantity based on how saucy you like it.)
4 slices of Swiss cheese

Directions:
Preheat broiler.

Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 4 hamburger patties. Place burgers on a broiler pan coated with cooking spray, and broil for 6 minutes on each side, or until done.

While the burgers cook, combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika in a separate bowl. Set aside.

Arrange the cooked burger on a bun with 1 cheese slice (leave the top of the bun face up). Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts and bread is toasty. Divide coleslaw mixture among the sandwiches for topping and finish with the toasted bun lid.

***************************************************

Here is my recipe for the dressing/sauce:

Jen's Thousand Island Dressing

Ingredients:
1/2 cup of light mayo
1/4 cup of dill relish
1/3 cup of ketchup
1/4 cup of diced onions
1 or 2 tablespoons of chili sauce (Adjust the amount based on how spicy you like it; I used an Asian chili sauce.)
1 teaspoon of paprika
a pinch of cayenne pepper (optional)
salt and pepper to taste

Directions:
Combine all ingredients in a bowl and refrigerate. This dressing should keep for about a month in a sealed container in the fridge.



The Result:
These burgers were fantastic!!! I really love a good Reuben sandwich, and this recipe totally satisfied my Reuben fix. I had to substitute chopped Napa cabbage for the coleslaw mix, so I did some tinkering. I used the cabbage like lettuce, and just used our dressing as a condiment. These burgers were pretty darn perfect.

Pimento Cheeseburgers

Remember when I said that the SBD should be renamed the "Cheese Lovers Diet"??? I wasn't kidding. Okay, so technically this is not a SBD recipe per se, but my friend Claire modified it by nixing the bun. The husband and I put the kids to be and then savored these burgers over a quiet dinner. We were both in love with the ooey-gooeyness of these yummy patties. The only word of caution that I care to mention about these burgers (or really South Beach in general) is make sure you are eating plenty of veggies with your meat and cheese. If you get my drift. Ahem. Also, make sure everything is lower in saturated fat to cancel out all of the guilt for eating tons of meat and cheese. We used low fat cheese and very lean meat for these, and they were still very decadent. These were fantastic!

Pimento Cheeseburgers
Adapted From: The Best of America's Test Kitchen 2011: The Year's Best Recipes, Equipment Reviews, and Tastings (Best of America's Test Kitchen Cookbook: The Year's Best Recipes)

Ingredients:
6 ounces extra-sharp 2% cheddar cheese, grated fine (about 1.5 cups)
1/3 cup drained jarred pimentos, chopped fine
2 ounces low-fat cream cheese, softened
1/2 tsp dry mustard
1/8 tsp cayenne pepper
1 tbsp mayonnaise
1/4 cup whole wheat panko bread crumbs
1/8 cup whole milk
1-1/2 pounds 93% percent lean ground beef
1 tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
2 tablespoons grapeseed or any neutral oil

Directions:
Mix cheddar cheese, pimentos, cream cheese, mustard, and cayenne in bowl until well combined. Drop four 2-tablespoon portions of pimento cheese mixture on plate and cover tightly in plastic wrap. Freeze until firm, at least 2 hours. Combine remaining pimento cheese with mayonnaise, cover with plastic, and refrigerate.

Combine beef, Worcestershire, bread crumbs, milk, salt, and pepper in large bowl and gently knead until well combined. Divide meat into 4 equal -portions. Mold half of 1 portion of meat around 1 piece of the frozen cheese, then surround this mini-patty with the remaining half portion of meat. Repeat with the remaining frozen cheese and 3 portions meat to form 4 hamburgers.

Heat oil in large nonstick skillet over medium heat until just smoking. Add patties and cook until well browned, about 6 minutes. Flip burgers, cover skillet, and continue cooking until well done, about 6 minutes.

Distribute cheese-mayonnaise mixture evenly on top of burgers, cover, and cook until mixture is slightly melted, about 1 minute. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.



The Result:
These. are. awesome. I can't wait to have the leftover burger for lunch today!

Queso Fundido Burgers

I started off with a totally different recipe in mind for tonight's dinner, but I forgot to read through the recipe beforehand. I started prepping my ingredients for the other recipe and noticed that there was a 2 hour prep step that I couldn't do because it was already after 5pm. I need to get dinner on the table by 6 o'clock or my family gets a little hangry (that is a term we've invented at my house that means "angry-hungry"). Anyway, since the first recipe was pretty much moot at that point, I quickly switched gears and made this Rick Bayless burger recipe instead. I quickly thawed some chorizo and got to work.

Queso Fundido Burgers
From: Rick Bayless

Ingredients:
2 fresh medium poblano chiles
1 medium onion, sliced into ¼-inch slices
2 cloves garlic, minced
2 teaspoons oil
1 ½ pounds ground chuck
8 ounces chorizo, cooked
1 to 2 canned chipotle chiles den adobo, finely minced, seeded if you wish
8 thick slices Monterey Jack cheese
4 hamburger buns, lightly toasted

Directions:
Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool. Rub off the blackened skin and pull out the stems and seed pods. Cut into ¼-inch strips.

Heat the oil in a medium skillet over medium. Once the oil is hot, add the onions, stirring frequently until it begins to brown, 7 to 8 minutes. Stir in the garlic and poblano and cook for 2 minutes. Season with salt, usually about ½ teaspoon. Scrape the rajas into a bowl and cover to keep warm.

In a large bowl, combine the ground beef, cooked chorizo, chipotles and 1 ½ teaspoon salt. Mix until well combined. Divide the meat into 4 equal portions and form the patties.

Heat a gas grill to medium-high, or light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank the coals to one side.

Place the hamburger patties on the grill and cook for a total of 4 to 5 minutes for medium rare. Lay one piece of cheese on top of each burger, top with the warm rajas and then another piece of cheese. Close the lid and continue cooking until the cheese has melted about 1 minute. Remove from the grill and place on a toasted bun. Serve immediately.



The Result:
These were phenomenal! I love me some Rick Bayless. I swear the man could make dirt taste delicious. I had to make a few adjustments to my version of this recipe, but these burgers stood up to all my substitutions. First, I could not find poblanos. Seriously...I live in Arizona! I can't believe I couldn't get poblanos. Oh well, I decided to use Anaheim green chiles instead. Next, I didn't have any buns on hand, so we just ate our patties sans bun. Also, I substituted sliced pepper jack cheese for an extra little oomph. It all worked out, and these burgers were very filling and soooo flavorful. Fan-freakin'-tastic!

Chicken Parmesan Burgers

I can't remember exactly when we had these burgers, but I can tell you that we loved them. I know I am posting and cooking a lot of Cooking Light recipes lately, but they have so many great, healthy recipes I just can't help myself. In fact, I am trying to decide what to make for dinner tonight, and guess what???? I am going to go to the Cooking Light website as soon as I finish this post and see what I can find with the ingredients I have on hand. (Maybe I should solicit Cooking Light for blog sponsorship????...)

Anyway, I digress. These burgers were capital Y-yummy. Although, we are suckers for anything with marinara sauce on it. I think my kids would drink marinara as a beverage, if I allowed it. Come to think of it, I probably would too if it wasn't considered unseemly.

Chicken Parmesan Burgers
From: Lauren Zembron, Boston, Cooking Light
APRIL 2011

Ingredients:
2(3-ounce) square ciabatta rolls
1 garlic clove, halved
1/2 pound ground chicken
1/3 cup plus 2 tablespoons lower-sodium marinara sauce, divided
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon crushed red pepper
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cooking spray
1/4 cup shredded part-skim mozzarella cheese, divided
8 basil leaves

Directions:

Preheat broiler.

Cut rolls in half. Place bread, cut side up, on a baking sheet. Broil for 3 minutes or until lightly browned. Remove bread from pan. Rub each slice with cut side of garlic. Set aside.

Preheat oven to 375°.

Combine chicken, 1/3 cup marinara, rosemary, thyme, red pepper, salt, and black pepper. Divide into 2 portions, shaping each into a 1/4-inch-thick patty. Heat an ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook for 3 minutes. Turn patties, and place pan in oven. Bake at 375° for 8 minutes. Top each patty with 2 tablespoons cheese; bake 1 minute.

Layer bottom half of each roll with 2 basil leaves, 1 patty, 1 tablespoon marinara, 2 basil leaves, and roll top.



The Result:
Easy and delicious. We love a good burger, and this one certainly satisfied us. My kids gobbled it up like crazy, and there were no leftovers to speak of. I used whole wheat English muffins instead of buns, and we served some roasted asparagus on the side. Yum!

NOTE: The quantities in the ingredients list yield 2 burgers. If you are cooking for more than 2 people, you will have to adjust the recipe quantity accordingly.

Nutritional Information:
Yield: 2 burgers
Serving size: 1 burger
Amount per serving:
Calories: 427
Fat: 14.4g
Saturated fat: 4.5g
Monounsaturated fat: 5.3g
Polyunsaturated fat: 2.3g
Protein: 28.9g
Carbohydrate: 55.4g
Fiber: 1.2g
Cholesterol: 83mg
Iron: 2.9mg
Sodium: 742mg
Calcium: 112mg

Jen's Greek Turkey Burgers (with Feta Dip Topping)

I really have not been experimenting with new recipes these past two weeks, since we've had sickness sweeping through our house. Also, I am really trying to use some of the stuff we have already on hand. In fact, I didn't even bother to do a menu plan and coordinating grocery list this week. I just went to the store and picked up things that we needed and figured I would just go from there. These burgers were born out of a desire to use up some Feta Dip that I made for a girls' dinner I had with a couple of my friends. The dip recipe made a ton and I didn't want to waste it, so I devised these burgers and just used the dip as a sauce topping. I must say, they were delicious. I steam-microwaved some frozen veggies and we had a very yummy and simple Sunday night meal.

Jen's Greek Turkey Burgers

Ingredients:
1 (1.25 lb.) package of lean ground turkey
1 teaspoon of garlic powder
1 tablespoon of dried minced onions
1 teaspoon of dried oregano
1 teaspoon of dried dill
1 teaspoon of dried thyme
1 teaspoon of dried basil
salt and pepper to taste
1 egg, beaten
1/2 cup of whole wheat Panko breadcrumbs
garlic salt to taste
5 whole wheat English muffins, toasted
sliced English cucumber
sliced tomatoes
fresh red bell pepper, cut into strips
fresh baby spinach leaves
1 cup of Feta Dip (see recipe below)
cooking spray

Directions:
In a large bowl, combine ground turkey, garlic powder, minced onions, oregano, dill, thyme, basil, egg, Panko bread crumbs, and salt and pepper to taste. Form meat mixture into patties.

Coat a large skillet with olive oil cooking spray and heat over medium-high heat. Cook patties for approximately 4-5 minutes, or until browned on one side. Before flipping sprinkle a tiny bit of garlic salt on each uncooked patty top. Then flip burgers over to cook on the other side for another 4-5 minutes, or until cooked thoroughly.

Toast English muffins and top both sides of the bun with a spoonful of the feta dip. On top of the feta dip, top buns with spinach, cucumber, tomatoes, and red pepper strips. Place cooked burger on top of veggies and top with other side of bun. Serve and enjoy!

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Feta Dip
Adapted From: the Aggie's Kitchen website

Ingredients:
8 oz crumbled feta (I used block feta and crumbled it myself)
8 oz low-fat cream cheese
1/2 cup mayo
2 garlic clove, minced
1 tsp dried basil
1 tsp dried oregano
1 tsp dill weed
1 tsp dried thyme
salt and pepper to taste
1/4 cup of lemon juice (use more if needed)
1 (6 oz.) container of plain non-fat Greek-style yogurt
2 splashes of pepperoncini pepper liquid from the jar

Directions:
Combine all ingredients in a food processor and mix well until blended together. Cover and refrigerate until ready to serve. Serve as a burger topping, or as a dip with pretzel chips or pita bread.




The Result:
These were really tasty and surprisingly healthy. I really like to use toasted English muffins instead of regular hamburger buns. It is just a more satisfying bread delivery system. I like the dip better as a hamburger spread than a dip, but it was pretty good either way. I can't wait to have the leftovers for lunch!

Mushroom and Swiss Sliders with Spicy Fry Sauce

Here is a fan-freakin'-tastic recipe I copped off of the Pioneer Woman website. Like most of the PW recipes, it was so simple; yet so delicious!!! The husband and I had a quiet dinner after the kids went to bed last night and savored these little beauties. A green spinach salad rounded out our dinner, and made for a great Monday night meal.

Mushroom and Swiss Sliders with Spicy Fry Sauce
From: The Pioneer Woman website

Ingredients:
⅓ cups Mayonnaise
2 Tablespoons Ketchup
1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
4 Tablespoons Butter
½ whole Medium Onion, Finely Diced
8 ounces, weight White Mushrooms, Chopped Finely
½ cups White Or Red Wine (optional)
4 dashes Worcestershire Sauce
Kosher Salt And Freshly Ground Black Pepper
2 pounds Ground Beef
4 Tablespoons Heavy Whipping Cream
4 dashes Worcestershire Sauce
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
4 slices Swiss Cheese, Cut Into Four Squares
8 whole Dinner (or Slider) Rolls, Split

Directions:
In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.

Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.

Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately.

The Result:
I forgot to take a photo, but the link above to the PW website has all the shots you would need to make you drool on your keyboard. These were awesome!

Feta-Stuffed Chicken Burgers

This recipe comes to me from the Weight Watchers website via my Facebook feed. We had a busy family day today, with a late afternoon hockey clinic for the boy. It was 6pm by the time we got home, and we were debating if we should just do take-out, or throw a dinner together ourselves. Our better judgement kicked into gear, and we opted for doing a fast meal at home. I am really glad we did, because these burgers were fast and so very tasty! With a little bit of leftover Italian Orzo Salad, our dinner was on the table in less than 20 minutes! Hooray for healthy, yummy, fast-fix meals!!!

Feta-Stuffed Chicken Burgers
Adapted From: weightwatchers.com via Facebook feed

Ingredients:
1 pound(s) uncooked, ground chicken breast
1 Teaspoon dried oregano
1 tsp garlic powder
salt and pepper to taste
7 Tbsp feta cheese, crumbled
1 cup romaine lettuce, cut into thick strips --OR-- baby spinach leaves
2/3 cup jarred roasted red peppers, sliced (without oil)
4 tsp sliced Kalamata olives, pitted

Directions:
Preheat grill pan or broiler.

In a medium bowl, combine chicken, oregano, garlic powder, salt, pepper, and feta; divide mixture into four balls and then press them gently into patties.

Grill or broil patties until internal temperature of burgers reaches 165°F, about 7 to 8 minutes per side.

Serve each burger on a bun with 1/4 of lettuce or spinach leaves, 1/4 of peppers and 1 teaspoon of olives. Yields 1 burger per serving.

The Result:
I forgot to take a photo, but I am here to report that these chicken burgers were great! We loved them, and I am so happy we decided to cook instead of getting take-out!

Bruschetta Burgers

I am on fire with yummy recipes lately! Oh man, we had another good one tonight. I found some very ripe heirloom tomatoes at a local farm stand that were just begging to be used for something. I scraped my original dinner plan and decided to grill some of these burgers that I found on the Aggie's Kitchen blog (well, not exactly...but I will get to that in a second.) I ended up making a bruschetta topping of sorts with my mother-load of delicious tomatoes. We ended up dressing both our burgers and salads with the fantastic, candy-like tomato mixture. Seriously, fruits and veggies are so yummy during the hot months of summertime. The flavors, colors, and textures of fresh produce cannot be beat. I love summer food! Anyway, I didn't have exactly everything on hand for Aggie's burgers, so I improvised a little. Even though my burgers were a bit different, they still turned out delicious. I love when a fantastic ingredient strikes inspiration for a entire meal.

Bruschetta Burgers
Adapted From: Aggie's Kitchen, Bruschetta Patty Melts

Ingredients:

For Burgers:
1 lb ground beef
1/2 green pepper, minced
1/4 red onion, minced
1 clove garlic, minced
2-3 fresh crimini mushrooms, minced
small handful of basil, chopped finely
1 egg
1/4 cup grated Parmesan cheese
couple of splashes of wine (I used a Pinot Grigio)
salt and pepper
grilled ciabatta or French bread slices

For Bruschetta:
4 garlic cloves, minced
6 heirloom tomatoes (any variety), diced small (use regular tomatoes if you cannot find heirlooms)
1/4 of a large red onion, sliced very thin
1 bunch of basil, cut into chiffonade
1/2 cup of balsamic vinegar
1/3 cup of extra virgin olive oil
salt and pepper to taste

Directions:

For Bruschetta:
Combine all ingredients in bowl and mix well with a large spoon. Let the mixture rest at room temp. for at least 1 hour before serving, so flavors can marry.

For Burgers:
Saute pepper, mushrooms, onions and garlic and let cool. Combine basil, egg, Parmesan cheese and wine in a bowl. Add cooked vegetables and ground beef to bowl and gently combine. Form into patties. Grill burgers about 4 minutes per side, on medium heat grill (for medium rare). Remove from heat and let the burgers rest for 5 minutes. Top each one with a spoonful of bruschetta. Serve open-faced style on grilled ciabatta or French bread, drizzled with olive oil.

Jen's Notes:
I think normally bruschetta tomatoes are cooked/peeled first; I decided to skip this step. My heirloom tomatoes were so yummy as-is, I didn't want to mess with the freshness of their flavor. If you are using Roma tomatoes or a more common non-organic variety, I would probably recommend making the bruschetta as Aggie indicates in the original recipe link (see above). Also, I grilled my burgers versus broiling them in the oven as the initial dish is made. It was 112 degrees in Phoenix today, and I just didn't want to heat up my house by turning on the oven. Grilling the burgers was a much better option. (Although, standing outside and grilling burgers in 112 degree heat is no picnic either.)



The Result:
Very, very, good. ;) By the way, the bruschetta topping was awesome on our salad greens, too. Thanks Aggie, you rock!!!

Better Burger with Green Olives and Creamy Broccoli Slaw

Here is couple recipes that I found in the Ellie Krieger So Easy cookbook that I recently purchased. Burgers for dinner is always a good choice, and I like the idea of a healthier version.

Better Burger with Green Olives
From: Ellie Krieger So Easy cookbook, 2009

Ingredients:
1 pound lean ground turkey or beef (at least 90 percent lean)
1/2 cup coarsely chopped pitted green olives (2 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
Cooking spray

Directions:
Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through.

Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.

Serving size 1 burger

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Creamy Broccoli Slaw

Ingredients:
1 12oz package of fresh broccoli slaw
1/2 cup fat free Greek yogurt
1/4 cup raw sunflower seeds
2 tablespoons lemon juice
3 tablespoons mayonnaise
2 teaspoons honey
1/4 teaspoon black pepper
1/4 teaspoon of salt

Directions:
Preheat oven to 300 degrees F. Place sunflower seeds and 1/4 teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool and reserve.
Combine yogurt, honey, lemon juice, mayonnaise, and pepper. Whisk to incorporate and reserve. Mix with broccoli slaw and garnish with sunflower seeds. Serve immediately.



The Result:
This was really good and super-easy. The only substitution I used was that I put these burgers on sandwich thins instead of buns. Otherwise, both recipes are great and this burger/slaw combo is another healthy hit!!!

White Castle-Style Sliders

Once again, my pregnancy has given me a hankerin' for something specific...sliders. While I find the frozen White Castle sliders are okay in a pinch, I could not justify making a meal out of them for dinner. The box of processed, convenience burgers are really not that healthy or cost effective. (Ingredient lists with items that I can't pronounce freak me out, so I try and steer clear of packaged foods as much as reasonably possible.) I decided to skip the box and make some sliders on my own. I did a little bit of Internet searching, and found this recipe on a fellow food blog. I have to make a couple substitutions for what I have on hand, but my version should be fairly close. This is another recipe that looks cheap, easy, and yummy...right up my alley! I don't know how they will actually compare to real White Castle sliders, but they look great nonetheless. I think I will serve our lil' burgers with a side salad and call it a meal. I have been looking forward to this dinner all week!

White Castle-Style Sliders
Amended recipe from: Mommy's Kitchen
(Original recipe from: Big Red Kitchen)

Ingredients:
1/2 cup dried onion flakes
2 pounds ground beef (use at least 80/20 ground beef; I actually have 73/27)
1/2 teaspoon of Lawry's seasoned salt
6 slices of American cheese
12 small dinner rolls
Dill pickle relish to taste

Directions:
Evenly spread the onions on the bottom of a 9 x 13 glass baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant pattie. Sprinkle with seasoned salt.

Bake in a 400 degree oven for 20 minutes.

Using a paper towel, pat the excess grease from the top of the pattie. Top with cheese slices, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into patties. Slice open and separate each dinner roll. Place bottom of rolls on a large platter. Using a spatula lift pattie with onion layer onto each bun bottom. Top each slider with some pickle relish on the bun lid and serve immediately.



The Result:
These were amazing! So simple and magically tasty!!! My almost-4-year-old proclaimed, "this dinner is YUMMY". A ringing endorsement if I have ever heard one. This meal was not complicated or fancy; but oh man, it sure hit the spot with all of us!
I would definitely stick to the original suggestion of 80/20 beef. The 73/27 was a little too fatty, and the meat actually shrunk in the pan quite a bit. I had to drain a lot of fat off of the meat to get it to where it needed to be. (***I would not go any leaner than 80/20...the fat is needed to rehydrate the dried onions.***) Even so, these little burgers were perfect. I didn't do pickle slices because I didn't have any on hand. Instead, a smear of Dill pickle relish was a great compromise. Also, I think I liked the relish better than I would have liked the slices anyway. Per bite, I got a balanced ratio of pickly-goodness to bun and burger. I still don't know if these are close to the original White Castle burgers, but I don't know if it really matters. These were so good on their own. This was exactly what I had in mind for sliders, and this easy recipe fulfilled my wish!

(Faux) Niman Ranch Burgers and Carmelized Onions

I really struggled with what to make for dinner tonight. I thawed out some ground beef without a clear picture of what I wanted to do with it. My default meal was regular hamburgers on the grill; but while those sounded good, I still wanted something with a little more oomph. Finally, inspiration struck at 5 pm. I had seen this recipe on Ina's show and in my Back to Basics cookbook. I did not have the fancy grass-fed Niman Ranch beef, but I thought that normal, pedestrian, hamburger would be an okay facsimile. After all, we are simple folk and not used to super-special beef, anyway. My tax bracket just doesn't allow for it. Anyway, I followed Ina's recipe but just substituted the ground beef that I had on hand (I had a couple of other changes...see my notes for the rest of my substitutions). Eureka! Dinner dilemma solved!!! Ina's burgers combine the best part of my ideas, easy burgers that wouldn't have ho-hum flavor! That woman is a genius, I tell ya.

Now about the onions...

On the show (and in the cookbook), the Barefoot Contessa herself strongly urges you to make these burgers with the caramelized onion recipe, as well. She makes a very convincing argument for why a person should take the extra time and make the onions. Ina's the boss. If she says to pair her burgers with caramelized onion then I am required to listen to her. She is pretty much a kitchen goddess, so I felt that I needed to take her recommendation seriously and make her onions. Let's just say I am glad that I took her advice....but you will have to read on to know why. I paired her burgers with some baked (microwaved) potatoes and steamed Brussels sprouts. Whew! Dinner was done.

(Faux) Niman Ranch Burgers and Caramelized Onions
Adapted from: 2008, Barefoot Contessa Back to Basics/foodnetwork.com

Ingredients:
1-2 pounds ground Niman Ranch beef OR other beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved OR toasted hamburger buns of your choice
Good mayonnaise, for topping
Caramelized Onions, recipe follows

Directions:
Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.

Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.

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Caramelized Onions

Ingredients:
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

Jen's Notes:
Okay here are my substitutions:

For the burgers: As we discussed, I didn't use fancy beef. I used regular ground 80/20 beef (by the way, that is the faux part of the recipe). Also, I did not have English muffins, so I used regular whole wheat hamburger buns that were lightly toasted on the grill. Yum! Both were really good substitutes, and ones that I will use again.

For the onions: I did not have sherry vinegar. Instead omitted the sherry vinegar and used 1 teaspoon of dry Sherry and 1 teaspoon of red wine vinegar. Both subs worked out perfectly!



The Results:
Lordy Mama!!!!! Were these burgers fan-freakin'-tastic! Simple, yet super flavorful. And I could have eaten the onions on their own with just a spoon. Also, Ina was right...the onions and burgers went together like peanut butter and jelly. It was a match made in heaven. Seriously, don't skip the onions!!!!! They were unbelievably delicious with the burgers. Overall, I am really impressed that such simple fare can be so good. It was one of the best burgers that I have ever had at home, that is for sure. This will definitely be my go-to burger recipe from now on. Ina did not steer me wrong!

Cheeseburgers, Glazed Carrots, and Baked Potatoes

Tonight is another easy grill night. The husband and I had a busy day today, so we wanted a no-brainer for dinner. Our minister is moving out of state, so Greg went and helped him move while I went shopping with my Mother In Law and my son. The boy and I got home just in time for his nap. He was really over-stimulated today, and surprisingly, he took a pretty good nap. Whew! Once his nap time was over, the whole family went grocery shopping (which, I swear I am at the grocery store at least three times a week or more). We got home a little late, and it was past our normal dinner start time when we finished putting away all the groceries. Needless to say, we pretty much rushed through the dinner prep and tried to make it as simple as possible. I will not post a result, since I am pretty sure everyone knows how cheeseburgers, baked potato,and carrots taste. However, I did take a photo just for fun. I am really liking the whole addition of photographs on my blog. So, here is a little eye candy for you...enjoy!

Hamburgers, Tater Tots, & Leftover Cauliflower

I think I ate a piece of funky chicken for lunch the other day, because I was sick all day yesterday. Truth be told, I still don't feel all that great today either... but I feel like I have improved some. Ugh. Thankfully, my husband stayed home yesterday since I was up literally all night (until about 5am) with stomach issues. I was able to sleep most of the day yesterday, and I think that was really helpful.
We went to a restaurant for lunch after church on Sunday, and I had a blackened chicken sandwich. At the time, I thought it had a weird taste, but I chalked it off to their blackening seasoning. I think the funky taste was the actual chicken! It was the only thing different that I ate from the rest of my family, and they are all just fine. I think that chicken was bad! Double Ugh.

Anyway, we had a low key dinner last night. Leftover cauliflower, tater tots that I had in my freezer, and hamburgers. The hamburger patties were pre-formed, so all we had to do is grill them up...and the husband took care of that little task. I did have a loaf of ciabatta bread that needed to be used, so we warmed it in the oven and then sliced it into bun sized pieces (supplementing the actual hamburger buns). Also, I sauteed some onions and fresh cremini mushrooms that I had on hand. I was going to use the mushrooms for a different recipe, but then I realized I did not know when I was going to be able to make that recipe. Since fresh mushrooms go south quickly, I decided to uses those to top the hamburgers.

I did realize something shameful though...I love tater tots. I think they remind me of being a kid. Seriously, I feel silly eating them...but I cannot help but love the tots. They just don't scream "grown-up food". It is fun to watch my son dig into the tater tots, too. He has discovered those yummy potato nuggets of pleasure. The joy of a kid eating tots with lots of ketchup is unparalleled. Yup...love the tots! I buy a bag now and then, when I feel like being indulgent. I bake them in the oven, so I can justify that they are healthier than the fried version...therefore, not junk food. I try not to have them often, but when we do...I enjoy them. Ah, tater tots.

All in all we had a decent, quick, dinner in which the tots were the highlight of the meal. Certainly, nothing fancy...but good, comfortable, food.