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

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

Blueberry waffles

You can make so many variations of pancakes and waffles.  Here is some blueberry waffles I made the other day.  My boys love waffles.  They also like different types of waffles, one likes chocolate chips in there, one likes blueberries, one likes plain......... I don't want to make several batches.

Here is what I do.  I make my mix, add to the waffle maker then add my mix ins right on top!  makes it easy to make different kinds of waffles.  Don't forget to hit it with some pray before you close the lid so it doesn't stick.  It will stick otherwise.

Waffle Recipe HERE  (I use my pancake recipe!)

Sometimes I thin the mix out a little bit more so the waffle gets a little bit more crispy.

I use setting between 5 and 6 on my waffle maker (warning pro) (I love it!)

PALEO:  use my banana pancake mix HERE
VEGETARIAN
DAIRY FREE: use water instead of milk
NUT FREE

Cheese burger sliders

Everybody makes cheese burgers!  It's so American ..... how can you not, right?!  Well, I haven't cooked much lately, there has been a lot going on.  My husband has been traveling for work, I have been working a lot at the gym, which just leaves my boys at home and they are content to have cereal or quesadillas.

Well, I was working this night too!  But I was starving, my one son was headed from soccer and my other son was at work still and soon to be home.  I didn't want to stop and get food, I wanted a homemade meal.  So, as I was driving the 8 min from my gym to my house I had to think quick.  I am lucky enough to have a supermarket right on the way home.  I made a last minute decision to stop and get a few things for dinner......and..... I decided on the burgers ......but smaller.  Sliders!

 BAM!!!!

The best part is these are fast and easy to make and then eat!  =]

As I walked in the door my youngest son (my pickiest eater) was just finishing a bowl of cereal (see told ya, totally content) and says to me (before I even say anything), I just had one bowl, what are you making!  haha  He wanted food too I guess.

Cheese burgers I say, go turn the grill on.  So he does.  As I prep everything (literally as fast as I could, I was basically fixing dinner for time!)  Done!  post my score.  haha  (CrossFitters get me)

Anyway, my son actually cooked everything, I just prepped.  Everything turned out great.

Make some skinny sliced sweet potato buns

The sweet potatoes held together well as you can see!  No mess, it was so good.

All of dinner!  Sweet potato buns and chips, some watermelon, and little burger sliders.

PLUS..........

LEFTOVERS...........

This is what you can get (even on this fancy paper china) when you have leftovers!  Love leftovers.  I grew up on leftovers.  I grilled up some delicious wheat bread, added my leftover patties, avocado, tomato and lettuce!  So good.

Recipe:

1/2-1 lb meat

A1 sauce (yep)

seasoned salt

sweet potato (I use the white ones, I like them better)

-or- buns (I used little rolls for my boys)

condiments:

(really any that you like best)

lettuce

bacon (duh)

tomatoes

pickles

avocados

1. turn on BBQ'er =]

2. Make small patties and add a small amount of A1 sauce and a pinch of seasoned salt to each side of pattie.  And slice your sweet potato into small discs.  Drizzle with olive oil and a little garlic salt.

3. BBQ them!  While they cook (have someone watching them)  and add sweet potatoes too.

4. When done assemble and eat!

TIP: I was in a hurry so I put my sweet potato slices in the microwave for 45 seconds, flipped them all over and did it again.  I did it 3 times.  It was perfect for me and then they cook up much faster on the grill.

PALEO:  You can take off A1 if it bothers you and don't add cheese.

VEGETARIAN:  don't use meat, use meat substitute or use all veggies!

VEGAN:  no meat, use all veggies, I would add mushrooms for sure and even egg plant (skinned)

GLUTEN FREE

DAIRY FREE: no cheese or use diary free friendly cheese

NUT FREE

Eggs w/ quinoa

What do you do with all those leftovers?  Put them in eggs!  We put a lot of leftovers in eggs and make many types of omelets (if that is what you want to call it) or maybe more of a scramble.  haha  You can put anything in eggs.

So we made our Coconut Chicken Salads and we don't always have chicken leftovers but I do some of the other toppings like quinoa.  I will eat it in other dishes but I will also eat the quinoa in eggs!

2 eggs
splash of milk (any kind)
1/4c quinoa
1 links of leftover chicken sausage
1 slice bacon
topped w/ avocado and some peach jalapeno jam

The jam is homemade so I'll have to make that post at another time!

PALEO
GLUTEN FREE
NUT FREE
DAIRY FREE
VEGETARIAN:  use meat substitute or no meat (a splash of liquid smoke would be great here)

Coconut Chicken Salads

I do love this meal!  As does my whole family, even my very picky son.  I love this dish and it is so fresh and easy.

I got this from my sister in law and then put my spin on it.  Why wouldn't I?  haha =]

There are a few steps so don't be overwhelmed by the photos!  I know you guys LOVE photos!

Making quinoa in advance would be better here for this dish.

(this is the finished product.  You just want to make it plain and keep in the fridge)

Here are some of the toppings I add to my salads.

Yum!

We need protein!

Look at that goodness!

What you need for the chicken.

Not the best pic, sorry.  But here is the dressing mix.  My homemade ranch and then add a BBQ sauce.

The final product!  Yum!

 The picture is so clear you can see the water spots on the plate!  haha  Oh dear.  Guess I better get better cleaning detergent.  (don't look)

Are you ready to make this?  Alright, let's go........

Recipe:

Green salad mix of your choice.

Toppings:

avocados

tomatoes

black beans

corn

cilantro

Quinoa:

pre-make the day before in a rice cooker.  Follow directions.

cilantro

coconut oil

onion

Chicken:

4-6 chicken breasts

coconut oil

coconut sugar

maple syrup

Dressing:

ranch dip

BBQ sauce

1.  Pre-cook quinoa the day before or even use leftovers.  =]

2.  Pre cut all veggies for toppings.  Of course use what you like.

3. Cook quinoa.  See below.

4. Cook chicken.  Simply turn on pan (I prefer a stainless steel pan over teflon) to high heat and add about 1/3c coconut oil.  Then add chicken.  Add a good amount of salt and pepper (this is the only real seasoning your chicken will get).  Let cook till brown.  When almost done add 1/3c coconut sugar and 1/4c maple syrup.  Let come to a boil for several min, then turn heat off and cover with a lid until ready to serve.  If your find you syrup burning turn heat down.

5.  Prepare salads.  

Cooking Quinoa:

1.  heat pan to medium heat and add 2 Tbsp coconut oil.  Then add half of diced onion and season with salt and pepper.  Let cook till soft then add pre-cooked quinoa and another pinch or two of salt and pepper, let cook for about 7 min.  It will pop!  =]  Then add cilantro and cook for another min or so.  

Dressing:

1.  Use Ranch dip mix or use your own ranch.  I use almost equal parts.  I start with a 1/2c of ranch dressing and then add about 1/4c or little more of any BBQ sauce of your choice.  Mix well and adjust ranch and BBQ until you enjoy the flavor of your dressing.  

TIP:  I have also made this dish with salmon and it is just as fabulous.  If you enjoy fish try it.  

PALEO:  don't use black beans or corn, and use paleo friendly ranch and BBQ sauce

VEGETARIAN:  don't use chicken, instead I would use firm tofu and mushrooms and still cook in the same coconut oil, sugar and syrup.  Pecans would be good in this as well.

NUT FREE

GLUTEN FREE

VEGAN:  don't use meat or dressing.  I also would use some firm tofu and mushrooms here with pecans in place of the meat.