Caesar Salad Burgers

My husband had been traveling for quite some time (too long for me).  When he gets home from traveling the last thing he wants to do is go out and eat and so I wanted to make a nice homemade meal for him.  I always rack my brain on what to make and just decided on an American meal of burgers and fries.

 When I make my patties I usually tear pieces of tin foil and stack them up.  Makes it super easy to make in advance and store in stacks on a plate in the fridge!

These burgers were going in the caesar salad directions so I actually stuffed them with parmesan cheese!  Duh, why wouldn't you stuff your burgers?  =]

You can use any cheese you want but parm goes well with caesar.  I literally shaved it on the patty and then added another patty on top.  These patties were very very thin so they cooked a bit faster and more evenly.  However you can make your burgers as thick as you'd like.

When I get cooking and I am in a hurry I sometimes forget to take pictures of food while cooking.  So I didn't get the burgers on the grill ........ BUT..... here is the finished product!

YUM!

I also used the burgers the next day as LEFTOVERS!

Caesar salad topped with a patty, grilled onions and a side of pickles.  Super yummy.

Recipe:

patties:

2 lbs meat (I used 1/2 ground hamburger and 1/2 turkey)

1 TBSP Franks hot sauce

1 TBSP dried oregano

1 1/2 tsp seasoned salt

3/4 tsp pepper

2 TBSP worcestershire sauce 

Mix well.

salad:

1 head romaine cut into larger pieces

caesar dressing (I used Marzetti Simply dressed brand)

1. tear pieces of tin foil to put patties on

2. make very thin size patties about 4" big

3. fill with parmesan cheese and add a second patty

4. put on BBQ'er and cook till your likeness

5. set up condiments you like! and stack up burgers

6. My Burger stack had: burger, grilled onions, caesar salad, tomato, egg, bacon, pickle and a little mustard!  Bam

TIPS

1. add fries to oven before you do anything else!  That way they have time to cook.

2. if adding sautéed onions get those going after you get fries in.  Dice up 1-2 onions, get in a large skillet w/ some olive oil or butter, salt and pepper, and let cook for about 20-30 min on a low simmer.

PALEO: no bun, no cheese, use sweet potatoes as vessel here

GLUTEN FREE: gluten free buns

VEGETARIAN: use a meatless patty or a black bean patty (those are amazing!)

DAIRY FREE: no cheese, or dairy free friendly cheese

NUT FREE

Crack Sauce

This is how this sauc has been labeled by all that have tried it (except my sister!  and I quote: I just don't care for it.)  What the what?!  How do you not care for crack sauce?  She is cray cray I tell you!  Anyway, I found several caramel sauce recipes and decided on this one.  I have several different recipes and this is the one!  This sauce goes on EVERYTHING!  No joke.

Caramel Sauce (A.K.A crack sauce)

You want to put all ingredients into a pot and let boil.

After it boils for about 8 min or so it will look like this.  Color gets richer bronze and thicker.

This is how it looks when it is done!

You want the caramel to coat the spoon.  This lasts about 2 or so weeks in the fridge.  After a longer time it will start to crystalize in the fridge.  It warms up nice too!

Recipe:

1/4c butter

1/2c pure maple syrup

- Bring top 2 items to a boil (heat should be about med heat)

3/4c coconut milk (mostly the cream from the top)

pinch of salt

Add coconut milk and continue to boil for about 5-6 min.  Till mixture has reduced by about half and is thick enough to coat a spoon.  

After mixture is done, turn heat off, let cool for a few min then add 1/2-1 tsp vanilla.  (I use homemade and haven't posted it yet but I will!)

TIP * you want to use whole coconut milk and use all the heavy cream at the top and then some of the liquid if needed.  low fat coconut milk is fine too but you need to let the sauce reduce a bit longer about 8-9 min instead.

PALEO: Use paleo friendly butter

DAIRY FREE: use dairy free friendly butter

VEGAN: use dairy free friendly butter

VEGETARIAN

NUT FREE

GLUTEN FREE

Almond Cookies

I can't even express the love I have for these cookies!  I want them all the time.  This is what the pre mix looks like!  Can you guess the ingredients?  See the chocolate shavings stuff in the upper left corner?  That is this.  I recommend getting some.  It's great in so many recipes.

After mixing you get this........

Looks like a cookie dough!  Then you bake it and you get these glorious items........

And these.......

And then you get this........

I made these cookies one night.  My picky son had his friends all over and asked if they could have a cookie.  I said yes, but save me one.  They did just that.  =]  At least I know these are a hit with a bunch of teenagers!

Recipe:

Put all ingredients into one bowl and mix w/ a fork!

2c almond flour

1/2 tsp salt

1/2 tsp baking soda

5 TBSP melted coconut oil

1/4c honey

1 tsp vanilla

1 tsp either coconut or almond extract

1-2 TBSP water (always start w/ 1)

1/2c coconut flakes (fine)

2 TBSP decadent blend (or you can omit)

1/2c enjoy life chunky chips  (I prefer the chunky but only had the minis when I made these!)

Bake at 350 degrees for about 10-12 min.  As soon as these cookies are golden, you are golden to take them out!  Let cool on pan for 2 min at least then move to mouth ....... I mean cooling rack!  =]

Eat!  Enjoy!  Indulge!

Get creative with these.  Make them chocolate w/ some cacao powder, or whatever!  Just thought of another variation, but you will have to wait for that!  =]

Go get cooking!

PALEO

VEGAN

VEGETARIAN

DIARY FREE

GLUTEN FREE

Black Bean Salad

Dang, I've been making this salad forever!  Seriously forever.  It is so simple, easy to modify to your own liking, inexpensive, great to take to gatherings, need I go on.........

I kind of forgot about this salad, I haven't made it in over a year I bet.  Sometimes I only get through part of my cookbook, maybe one day I will have my own!  Or even better, several!  haha, wishful thinking.  =]

With this being called a Black Bean Salad ...... obviously the start of this salad is......... black beans.  I really love black beans but really several other types of beans would work well in this salad too.   Like, black eyed peas (is that technically a bean? hmmmmmm), navy bean, or even a kidney would work here too.  OMG, I do have a delish kidney bean salad too!  I will break that out soon.

The base of this salad here is 1 -15 oz can black beans drained, 1- 15 oz can of pineapple tidbits drained (I do like the tidbits best here, perfect size really).  On the bottom there you can see some quinoa, about 1- 1 1/2c pre cooked quinoa.

Next you gotta spend some time cutting your veggies!  You can use what you like.  These are the main veggies I use in this salad.  I always use, avocado, lime, tomato, red pepper, cucumber, green onion, cilantro (a must, and if you don't like cilantro, I'm sorry!  =]  Jk, there are other options for a substitution, no not parsley, don't add that).

See this handy pastry knife.  Get one, they are a kitchen must have!  Scoops up the veggies nicely to add to the bowl.

Ahhhhh, it's coming together!  Seasonings added on top!

final product!  Seriously a summer must have salad.

Recipe:

1 - 15 oz can rinsed and drained black beans

1 - 15 oz can of drained pineapple tidbits (it might be slightly larger in size)

1 red pepper (or any color you like)

about 1/2 c cut up green onions

2 celery stalks

1 small cucumber or about a little more than a 1c.

1/2c cilantro

1-2 tomatoes

1-2 avocados

1/2 - 1 jalapeño diced very small

1 - 1/2c precooked quinoa 

2-3 tsp apple cider vinegar ( I recommend apple but white would work too)

1 1/2 tsp cumin

1 1/2 tsp salt

3/4 tsp pepper

1- 2 limes zested and juiced

Adjust seasoning as needed to your liking.  After I mix it all up I will taste test and add more seasoning.  

1. dice all veggies about the same size.  As you can see from my photos, I like them all about the same size.  Easier to eat!

2. add all ingredients to bowl and mix well.

3. add seasoning last and adjust as needed.

4. eat immediately!  (I mean only if you want, otherwise cover and store and in fridge)

VEGETARIAN

GLUTEN FREE

NUT FREE

DAIRY FREE

VEGAN

PALEO: substitute beans for meat or more veggies.  I would add mushrooms, different varieties of mushrooms, bacon, more cucumber, zucchini.  Get creative.  

Get cooking!

Lemon Blueberry Cake

I really am not sure what to call this...... blueberry cake, or lemon blueberry blonde brownies..... that is too long of a name.  So I guess it's lemon blueberry cake.  It could even be a breakfast bar and it doubles as a dessert!

I was at the gym teaching and I was speaking to one of my members about non dairy, nut free, gluten free desserts.  She has a little neighbor friend who is allergic to nuts, diary and gluten...... poor thing.  It really does make things difficult when someone in your family has food allergies.  Anyway...... she had asked me to help her with some recipes so I sent her over my blonde brownies and she made them for her little neighbor and it was a hit.  So then we got talking about a new recipe and......BAM.... here is how the Lemon Blueberry cake was created!  I literally went home right after classes and made a test batch of these bad boys!  Then I made more and made more.  haha, I didn't eat them all I gave most away.  However I can eat a whole pan for sure!  =]

I didn't get a lot of pictures of this cake happening because it was too fast!  But here is the results and it is super delish!  Also it stems from my Blonde Brownie Recipe!  Yep!

So  you need to go to my Blond Brownie Recipe here

Receipt:

Then you add:
only 1 tsp vanilla + 1/4c juice of lemon
1 lemon zested
I would use white beans (unseasoned) instead of pinto

Omit:
cinnamon and nutmeg

After you blend in blender, spray pan, pour in mixture, then sprinkle on top 1c blueberries.  Then pop in oven!  Bake at 350 degrees for about 22-24 min.  You can top with the glaze or leave plain.  I did the glaze, duh! =]
Pour glaze on while cake is warm!

I did enjoy this cold!  So store if fridge if desired.

GLUTEN FREE
DIARY FREE
NUT FREE
VEGAN: without glaze
VEGETARIAN

Greek Chicken

This recipe I got from my father in law.  He has some pretty amazing recipes but most are not healthy.  So I try to make them as healthy as I can.

This is one that isn't bad.  One of the best marinades there is and my whole family LOVES it!  I make this and make sure I have plenty of leftovers because it is so good.

It is best if you let this marinade for 2 days but 1 is great.  I have even gone as little as 6 hours.

The most tender chicken around!

I served mine over some of my coconut quinoa I have also served this over my zucchini orzo (but I haven't posted it yet).  Salads are good too.  Or tacos!  haha or just plain.

I will double this......

Recipe:

1/4c olive oil

1/4c white wine vinegar

1/4c lemon juice

1/2c marin

2 garlic cloves chopped

1 small onion, sliced thin

1 bay leaf

1/4 tsp dried thyme

1/4 tsp dried marjoram

1/2 tsp dried oregano

4 pepper corns or some pepper

8 juniper berries crushed

1/2c fresh cilantro

1 tbsp salt

1. combine all ingredients into a bowl or large tupperware with a lid.  Place chicken in marinade (I like to cut my chicken into cutlets).  Cover bowl and refrigerate.

2. Cook on BBQ'er (I have tried in a pan on stove top not the best).  Cook on Medium low heat, Only turn chicken once (not over and over again)

TIPS

I have also marinaded salmon with this and it is amazing!  The salmon I have only marinaded for several hours before cooking.

PALEO: if the liquids don't bother you then marinade it up!

NUT FREE

DAIRY FREE

GLUTEN FREE

Oatmeal Monster Cookies!

I haven't made these in forever but when I do I remember who much I love these!  They are so good and full of goodness.  These cookies are great because it makes a ton so you can take and share with other people.  You can also use all your tiny bits of baking items left in this recipe.  Like little bits of coconut, or any kind of chips you have, or nuts.

I didn't do a good job at taking photos of this recipe.

This is all you need to see anyway!  haha

See how amazing these look?  They are so good.  I promise.

Recipe:

3 eggs

1c brown sugar

3/4c honey

1 tsp salt

2 tsp vanilla

1 - 12 oz creamy peanut butter (or about 1 1/2c)

1/2c butter soft

2 tsp baking soda

4 1/2 c quick oats

1 scoop (1/4c) ground flax

1/2c flour (wheat) (or use your flour of choice!)

add ins:

1c raisins

1c chocolate chips (or more)

1/2 c white chips (or yogurt chips)

1/2c coconut flakes

1/2c pecan pieces

optional:

2 scoops vanilla protein

2-3 tbsp water

TIPS:

1. you can substitute brown sugar for 3/4c coconut sugar + 1/4c honey

2. you can change eggs for flax eggs

3. you can add any add ins you'd like!  I change them all the time.  If you use raisins, add them in boiling water for about 2 min, drain, chop up a little, then add.

1. in mixer add eggs, honey, sugar, butter, and cream for a few minutes till mixed and creamy.

2. then add peanut butter, vanilla, and salt.  Mix well again.

3. then add remaining ingredients.  and mix well.  

4. add your add ins.  You can change it up how you'd like.  If your mix seems dry you can add a little water, 1 tbsp at a time.  Otherwise it will look like any other cookie mix.

5. bake at 350 degrees for about 10-12 min max!  Do not over bake these they will dry out.  Your cookie should slightly be turning golden, then take out, let sit on cookie sheet for about 2-3 min before you move to cooling rack.  This is a must!

6. you can store cookies in freezer, or unused cookie mix in freezer too.  

7. I sometimes make these pretty big and other times I make them smaller about golf ball size.

PALEO: i haven't made these completely paleo yet but I am sure it's possible.  =}  You could use almond butter instead, you could also use cassava flour, change the brown sugar as mentioned in tips, and paleo friendly add ins.  

VEGETARIAN

VEGAN:  use flax eggs, and vegan friendly add ins.

DAIRY FREE