Mushroom Turkey Burgers

IMG_9531

 

I love burgers. They’re actually a huge downfall for me when we go out to eat. I just want a burger. With bacon. And cheese. And lots of mayo.

For a little silly story about me, I grew up hating hamburgers. I would temper tantrum, I would cry, and I would end up getting chicken nuggets or a hot dog whenever hamburgers were served. They repulsed me. I didn’t want to have anything to do with that weird piece of pressed together meat that I had no idea what was mixed in (yet, I’d eat a hot dog haha.) My first hamburger that I ate willingly without a temper tantrum was after my senior year in high school, when In ‘n Out Burger moved into town. It changed my life. And I began to experiment with burgers from other places and burgers with other meats.

Today, burgers are one of my favorite foods.

Though ground beef is my favorite meat in a burger, this turkey burger was divine. The flavors were great, it was juicy, and I wish I had room to eat a second!

Mushroom Turkey Burgers

Ingredients
1 oz dried mushrooms
4 mushrooms, diced
1 lb ground turkey
2 green onions, chopped
1/4 tsp kosher salt
2 tbsp parsley, chopped
1 tsp spicy mustard
1 tsp steak sauce
4 hamburger buns

Directions

1. In a large bowl mix together the diced mushrooms, turkey, green onions, salt, parsley, mustard, and steak sauce with your hands. Form the meat into four even sized patties.

2. Press the dried mushrooms onto both sides of all four patties.

3. Heat up a cast iron skillet. Spray with cooking spray. Add the patties and cook for 7 minutes per side.

4. Serve you burgers on buns and add any condiments you desire. I had mayonnaise, mustard, lettuce, tomato, and onion.

* serves 4
* I’m sharing this with See Ya In The Gumbo

Spaghetti and Bacon Meatballs

IMG_9528

This month’s Food ‘n Flix movie of the month is a double feature: Cloudy With A Chance of Meatballs and it’s sequel hosted by Culinary Adventures with Camilla. When I first saw this movie, a few years back, I loved it. My boyfriend and I even adopted the way they kiss.

200761_802742300898_6879085_n

Anyway, Cloudy With A Chance of Meatballs was originally a child’s book. I never experienced the children’s book though, so the movie has been my sole experience with the story.

The movie is about Flint Lockwood, an aspiring scientist. His newest creation is a machine that can transform water into food. But, it backfires and it begins raining food, meatballs included. Both the first movie and its sequel, both feature a ton of food (and even food monsters!)

 

Cloudy-with-a-Chance-of-Meatballs-PS3-600x300

I could have been more creative and made something else from the movie, but alas, I chose the meatballs for the movie’s namesake. My boyfriend has the palette of a little boy and loves spaghetti and meatballs. The meatballs I made have hunks of cheese in them, pieces of bacon, and were just all around delicious.

Anyway, you still have time to participate in this month’s movie! Check it out here.

Spaghetti and Bacon Meatballs

Ingredients
4 pieces bacon
1/2 lb ground beef
1/2 tbsp onion powder
1/8 tsp paprika
1/4 cup bread crumbs
2 tsp ground black pepper
3 oz mozzarella, cut into chunks
1 tbsp chicken broth
14 oz marinara sauce
4 oz spaghetti noodles

Directions

1. Preheat oven to 400. Cover a baking sheet with aluminum foil. Place the bacon on the baking sheet. Bake for 8 minutes, until crisp. Set aside and let cool. Cut into pieces.

2. In a large bowl combine the bacon, ground beef, onion powder, paprika, bread crumbs, pepper, mozzarella, and chicken broth together with your hands. Shape the meat into balls (like ping pong balls.) Place on baking sheet and bake at 400 degrees until the meatballs are cooked all the way through (about 10 minutes.)

3. Cook the noodles per the box directions and heat up the marinara.

4. When the meatballs are done, put them in the marinara sauce. Serve on top of spaghetti noodles.

* serves 2

FoodnFlix* Besides Food ‘n Flix, this recipe is being shared with Weekend Cooking

 

 

 

Strawberry Ice Cream

Strawberry Ice CreamSince I moved to the land of no ice cream parlors, I’ve been making an ice cream a week. Starting from the White Chocolate Lemon, I’ve also made Salted Caramel as well as Grape Nut ice creams. It’s fun trying so many different types and techniques for making ice creams.

It couldn’t have come at a better time that the Random Recipes challenge this month involved ice cream. Dom has introduced me to a new challenge as well, one I’ll need to participate in, Bloggers Scream For Ice Cream. So not only was Random Recipes on point with ice cream, I now also have a dedicated ice cream round up I can participate in! SCORE!

I pulled out all my cookbooks that I knew had ice cream or other frozen desserts in them. Random.org chose Ben & Jerry’s Ice Cream & Dessert Book for me. I couldn’t have asked for a better selection.

9780894803123

This cookbook has never done me wrong with ice cream. There’s three ice cream bases at the beginning of the book. The rest of the recipes basically just alter the base, adding whatever ingredients to make a delicious ice cream (with recipes such as Vanilla Fudge Chunk, Banana Peanut Butter, and both Ben’s Chocolate and Jerry’s Chocolate.) The first of the bases is my favorite and the one I used in the ice cream I randomly selected. It does use raw eggs though, so it’s not something everyone would be into.

When I randomly opened the book I happened upon page 54, Strawberry. While not the most exciting of the ice cream flavors in this book, it did create a creamy, fruity, and delicious ice cream!

bsficrr

Strawberry Ice Cream

Ingredients

BASE
2 large eggs
3/4 cup sugar
2 cups heavy cream
1 cup milk

FLAVORING
1 pint fresh strawberries, hulled and sliced
1/3 cup sugar
juice from 1/2 a lemon

Directions

1. Combine the strawberries, sugar for the filling, and lemon juice together in a mixing bowl. Cover and place in the refrigerator for an hour.

2. Whisk the eggs together in a mixing bowl for 2 minutes or until light and fluffy. Whisk in the sugar until blended. Pour in the cream and milk and whisk to blend.

3. Mash the strawberries into a puree and fold into the cream base.

4. Transfer the mixture to an ice cream maker and freeze per manufacturer’s instructions.

* makes about a quart of ice cream
* I’m also sharing this ice cream with Full Plate Thursday

Roasted Pepper Pesto (with no nuts)

IMG_9523

Though pestos traditionally have nuts (and usually pine nuts,) I forgot to buy nuts this week for this pesto. As a result, I had zero nuts in my house. I decided to make the pesto anyway, sans the nuts. This dish was delicious. The sauce was light with a slight kick to it (thanks peppers!)

To roast your peppers, heat your oven up to 500. Cut you peppers in half and seed them. Place on a baking sheet. Bake until the peppers are turning black. Remove them and put them in a ziplock. Let them cool off and then the skins will peel off nice and easy.

This dish was made specifically for the Pasta Please challenge from Tinned Tomatoes, hosted this month by simply.food.

pasta please

Roasted Pepper Pesto Sauce (with no nuts)

Ingredients
1 roasted jalapeno, with the ribs and seeds removed and with the skin removed
2 roasted poblano pepper, with the ribs and seeds removed and with the skin removed
2 garlic clove
1 cup cilantro
2 tbsp olive oil
1/2 cup parmesan cheese
pinch of salt and pepper

Directions

1. Process the peppers, garlic, and cilantro together in a food processor. Add the olive oil slowly and continue to process. Add cheese and pulse a few times until blended. Add salt and pepper to taste and pulse a few more times.

2. Serve over your favorite noodle.

* Besides Pasta Please, I’m sharing this recipe with Wednesday Whatsits & Cast Party Wednesday

Food ‘n Flix: Like Water for Chocolate Roundup

likewater

And again, we end another round of Food ‘n Flix. This month we traveled to Mexico to visit Tita and her family. This movie had very fantastical elements, while still hitting on the very essence of humanity. Tita can infuse her food with her emotions which have profound effects on the eaters of the food throughout the movie. The wedding cake made everyone cry, the quails in rose petals made everyone sexual – Tita could control how people felt by what she made them and how she was feeling as she cooked it.

I hope everyone this month enjoyed our movie pick. If you want to participate next month, Culinary Adventures with Camellia will be hosting Cloudy with a Chance of Meatballs!

Quail-1

 

Speaking of Camilla, she made us our first dish for this month’s movie. Camilla made a beautiful dish full of flowers, the Passion Igniting Quail in Rose Petal Sauce. She didn’t say, but I’m wondering what type of passion this dish ignited!

IMG_4263

Caroline from Caroline Makes also made a version of a poultry in a rose petal sauce, making Chicken in Rose Petal Sauce. Despite the hurdles of not being able to get certain ingredients due to the seasons, Caroline forged ahead! Her version of this dish looks lovely and I’m sure ignited some passion as well!

Mole

The next dish up is my Chicken Breast in Mole. I decided to stick with the chocolate of the title and make Tita’s mole. I loved it.

5

Wendy from A Day in the Life on the Farm was next and shared batch of Mexican Fritters. Though she was tempted to make the amorous rose petal sauce dish, she decided to make something more family friendly!

Cold Mexican Hot Chocolate

Evelyne from Cheap Ethnic Eatz shared a cold glass of Cold Mexican Hot Chocolate. I want to try this hot chocolate recipe, both hot and cold!

Brownie-chocolate-microwave

Joanna from What’s On The List? cooked with Mexican chocolate, making a festive microwave brownie, which she has dubbed Joanna’s Mexican Chocolate Microwave Brownie. I wonder what mood eating this would put me in? But I’m guessing it would make me happy!

2014-07-25-18.57.23-1024x630

Debra from Eliot’s Eats brings us our next dish, Chorizo Stuffed Chiles in Walnut Sauce. Though she was unable to find pomegranates, she made a beautiful version of Chiles en Nogada. What a lovely recipe!

Chiles en Nogada 4

That brings us to our next dish, another version of Chiles en Nogada, this time prepared by Heather at girlifchef. Made with lots of love, these chiles look beautiful.

FnFLikeWaterTeaFresca1

Our last recipe this month comes from Deb from Kahakai Kitchen, sharing Watermelon and Mint Chia Tea Fresca. Taking inspiration from several parts of the movie, this fresca looks so refreshing!

FoodnFlix

And with that, we transition from Mexican dishes to spaghetti – or whatever else inspires you for next month’s film, Cloudy with a Chance of Meatballs!

 

 

Chicken Breast in Mole

MoleThis month at Food ‘n Flix we’re watching Like Water For Chocolate and yours truly is hosting it! There’s still plenty of time to join us. Come get the information about how to participate here. Having both read the book and seen the movie, I thought both were impressive. In the movie there are so many food scenes – for any food blogger to find inspiration.

Tita, a young woman in Mexico, falls in love. However, tradition prevents her from marrying, as her duty in life is to care for her mother. Tita’s love ends up marrying her sister instead, so that he can still be close to her. This creates many tensions in the household, between Tita and her mother, Tita and her sister, and Tita and her love.

Tita is tasked with cooking food for the family. Luckily for the family, this is a strong skill of hers. However, Tita learns that the emotion she has when she cooks the food can make the people who eat the food react. The cake that Tita made for her sister’s wedding made everyone throw up because of her emotions when making it.

Tita helps care for her sister’s infant son, Roberto. At Roberto’s baptism Tita serves mole. When asked for the recipe she answers, “The secret is that when you cook it, you do it with much love.”

Perhaps this is why I never liked mole growing up (or my palate was still immature.) My dad would always order it when we would get Mexican food and tell me to try his chocolate chicken. Being excited I would. And then I would down a bunch of water because I hated the taste. But perhaps the mole was never made with love. I decided to give the recipe a go and I tried to make it with love. I was nervous to taste it due to my prior experiences with mole, but either my tastes have changed or I really did make this sauce with love.

MoleClip

Because the title of the movie is Like Water For Chocolate, I opted to make this chocolate chicken. It was a great dish when made with love.

Chicken Breast in Mole

Ingredients
2 chicken breasts, cut in half
kosher salt, to taste
3 tbsp sesame seeds
3 whole cloves
1/4 cinnamon stick
1/8 tsp caraway seeds
1/8 tsp coriander seeds
1 1/2 dried guajillo chile peppers
1 dried ancho chile pepper
1 1/2 tbsp vegetable oil
1 tbsp dried cranberries
1 tbsp pecan halves
1/2 6-inch corn tortilla, cut into pieces
3/4 oz chocolate chips
1/2 tsp ground cinnamon
drop of almond extract
pinch of sugar

Directions

1. In a large pot place the chicken breasts. Cover with water. Bring to a boil. Cook until the chicken is cooked all the way through. Set aside and save the cooking liquid.

2. Toast the sesame seeds in a dry skillet for 5 minutes or until brown. Pour into a food processor. In the same skillet add the cloves, caraway seeds, coriander, and cinnamon. Toast for 3 minutes. Pour into food processor.

3. Remove the stems and seeds from the dried chile peppers. Heat 1 tbsp vegetable oil into the skillet. Fry the peppers for 2 minutes on each side. Fill a bowl with water and place the chile peppers in the water. Soak for 30 minutes.

4. In the same skillet add the dried cranberries, pecans, and corn tortilla. Cook for about 4 minutes, until the tortillas are brown. Add everything in the skillet, including the vegetable oil, into the food processor.

5. Once the chiles are pliable, add the chiles and 3/4 cup of the liquid the chiles were soaking in into the food processor. Puree until you get a smooth thick sauce.

6. Heat the remaining vegetable oil in a deep skillet over medium heat. Add the chile sauce and fry for 5 minutes. Add 1 cup of the reserved water the chicken cooked in. Bring to a simmer and let simmer for 20 minutes.

7. Add the chocolate chips, cinnamon, and almond extract, stirring frequently until the chocolate melts. Cook for 10 minutes. Add the sugar and salt to taste. Add the chicken and cook for 10 more minutes.

FoodnFlix

* serves 2
* Besides Food ‘n Flix I’m sharing this recipe with See Ya In The Gumbo

 

White Chocolate Lemon Ice Cream

White Chocolate Lemon

I’ve moved! I’m no longer a Northern California girl, though at heart I always will be. I now live in the desert of San Bernardino, CA, east of Los Angeles. I’ve moved into a wonderful house that’s probably double the size of the house I left. Moving was a disaster, but when isn’t it? It’s always stressful, it always could go smoother, but it always ends. And this time it ended 8 1/2 hours away in a beautiful house in the middle of the desert.

I was worried I’d hate it here. But I really don’t. It’s beautiful. It isn’t the ocean. And it isn’t the forests. But it’s the desert. I’m surrounded by cactus, by Joshua trees, and I have quail and roadrunner running through my backyard. It’s beautiful in it’s own deserted way. I start my job a week from today, so until then, I’m just getting my house in order and playing around with my nice kitchen.

Funny enough though, the heat here isn’t as bad as Sacramento, which I just left. The day we moved it hit 108 in Sacramento. It’s been mid-90’s here. That’s a lot more bearable. Today even I didn’t have my AC on until about 1PM and my house was only 75 degrees.

But we still think of heat when we think of the desert, so to celebrate my arrival I decided to join in with We Should Cocoa’s (conceived by Choclette and Chele) challenge this month – chocolate ice creams and toppings hosted at Elizabeth’s Kitchen Diary.

My favorite ice cream of all time is Orange Chocolate. I decided to take a twist on that and use white chocolate and lemon. It is SO satisfying! And because this town is so small and doesn’t have an ice cream parlor, I guess I’ll have to be my own! There will hopefully be more ice cream recipes to come in the future.

We_Should_Cocoa_V3

White Chocolate Lemon Ice Cream

Ingredients
2 cups heavy whipping cream, divided
3/4 cup milk
zest from 2 lemons
9 oz Ghiradelli white chocolate chips
6 egg yolks
1/3 cup sugar
few grains of salt
2 tsp vanilla extract
2 tsp orange extract

Directions

1. In a heavy pot, combine 1 cup of cream, milk, and lemon zest. Stir over medium heat until the mixture begins to simmer. Remove from heat and cover the pot with a lid. Set aside for 20 minutes.

2. In another bowl, pour the chocolate chips. In a small saucepan over medium heat, heat 2/3 cups heavy cream. Stir often until it gets very hot. Pour the hot cream over the chocolate. Whisk the cream with the chocolate until it melts and reaches a smooth consistency.

3. In another bowl whisk together the egg yolks, sugar, salt, and the remaining 1/3 cup of heavy cream.

4. After the zest mixture has sat for 20 minutes, reheat and bring to a simmer. Remove from heat. Slowly add the hot zest mixture to the eggs, making sure to beat the eggs constantly so they don’t cook. Return to the pot and cook the custard until the temperature reaches 174 degrees on a candy thermometer. Remove from heat.

5. Gradually stir half the custard into the melted white chocolate, then return to pot and stir well. Stir in vanilla. Strain the custard through a very fine strainer over a large bowl.

6. Allow to cool. Once cool, cover with a paper towel covered by plastic wrap. Let sit in the fridge for 6 hours to overnight.

7. Once the mixture has chilled, remove from the fridge and stir. Pour into ice cream maker and churn according to the ice cream maker instructions. When there’s 5 minutes left before the ice cream is done, add the orange extract. Place in the freezer to completely freeze until ready to eat.

* Besides We Should Cocoa, this recipe is being shared with Mix It Up Monday

Announcing Food ‘n Flix for July: Like Water For Chocolate

For this month’s Food ‘n Flix theme, we will witness the love story between Pedro and Tita. Filled with love, heart break, familial relationships, and food, I have no doubt that this movie will evoke many food ideas. I read this book awhile back and loved the book. I haven’t seen the movie, but I hope that everyone enjoys it for this month’s movie!

Like-Water-for-Chocolate

Immerse yourself in the lives of Pedro, Tita, and the rest of the characters. Enjoy their Mexican foods, traditions, and of course, chocolate!

HOW TO PARTICIPATE IN FOOD N’ FLIX:

1. Watch the chosen film (Like Water For Chocolate). Using the film as your inspiration, use your culinary skills to create something.

2. Post about it on your blog with a link back to this post and post a link to Food ‘n Flix. You can use the Food ‘n Flix logo if you wish!

3. Your post must be current (during the month of July). The post may be linked to other events. The more the merrier!

4. Have fun with it!

5. Email me at elizabeth@crabtech.net by the deadline and include the following:
a. Your Name
b. Your Blog’s Name an URL
c. The name of your dish and the permalink to the specific post you’re submitting
d. Attach a photo of your dish (or give me permission to pull one from your post)
e. Indicate “Food ‘n Flix” in the subject line of your email

DEADLINE FOR SUBMISSION: July 29, 2014
I will try to have the post up on July 31st!

Cookbook Review: Gordon Ramsay’s Home Cooking

81b43220695d070393a0b4ea253750dc

PROS: All of the recipes I tried from the book were packed with flavor. Also, I don’t know if I was just lucky or if this is true of all the recipes, but nothing was incredibly hard to make. The book is clear and the recipes are easy to follow.

CONS: Gordon Ramsay has given himself a name in the entertainment world as being a dick – he’s so mean on some of his shows. That’s actually my only con and has nothing to do with the book itself.

Continue reading

Egg In A Nest

Moonstruck Eggs

 

This month at Food n’ Flix we watched the movie Moonstruck, hosted by Eliot’s Eats. Starring Cher, this movie is about a woman who has a dilemma. Does she marry the best friend of her late husband or the best friend’s brother?

This classic movie is not brimming with food references, though there’s enough to work with! Olympia Dukakis’s character, Rose Castorini, makes Cher (aka Loretta Castorini) this egg dish in the movie. This dish, which has so many different names depending on who you ask (egg in a nest, egg in a basket, amongst others,) brings me back to college . . .

Back in college, one of my housemates, Josie watched Rachael Ray all the time. In fact, Rachael Ray was on so much many things she said became running inside jokes in our house. One morning I came downstairs and saw Josie watching Rachael and Rachael was talking all about Birds in a Nest. We were totally put off by the name of the recipes (birds in a nest, really? That sounds gross.)  But after watching Rachael cook that egg inside the bread, we were both in love.

Birds in a nest became a big part of our breakfasts in college. They were easy and yummy. Whenever I make them now, all I think about is the good old days of when I started to cook for myself.

moonstruckb

When the birds in a nest came on scene, I knew that was what I had to make. Rose serves the egg/toast combination with a side of red bell peppers. I don’t like red bell peppers very much, so I used tomatoes instead with some salt sprinkled on them and sauteed some. Delicious!

Egg In A Nest

Ingredients
1 piece of sourdough bread
1 egg
1 tbsp unsalted butter
salt and pepper, to taste

Directions

1. Using a round cookie cutter, cut a hole in the bread.

2. Put a skillet over medium-high heat and add the butter, allowing it to melt.

3. Place the bread in the skillet. Crack the egg into the hole in the bread.

4. Cook for about 2 minutes per side. Be careful when you flip the egg – you don’t want yolk everywhere!

FoodnFlix

* Besides Food ‘n Flix, I’m sharing this recipe with Mix It Up Monday