**July 9 Update: Voted into Foodbuzz’s Daily Top 9.**
I’m really considering buying Taylor Swift’s new perfume, Wonderstruck.
Is it acceptable for a 33 year old to buy perfume from a 22 year old?
Sometimes I actually act my age. I made grown-up burgers! Delicious & grown-up!
Pesto Chicken Burgers
Recipe adapted from Everyday Food
1 pound ground chicken
2 large tomatoes, cut into thick slices
red onion slices, if desired
fresh mozzarella, sliced
buns or thick bread, such as focaccia (I used an Asiago bread.)
salt & pepper, to taste
pesto (I used pre-made, but you can certainly make your own.)
Heat a grill or grill-pan to medium-high.
Season ground chicken with salt and pepper. Form into 4 patties.
Lightly brush grill pan with olive oil. Cook chicken patties for 4 minutes, covered. Flip patties and top with mozzarella cheese, continuing to cook.
In the meantime, slice tomatoes and red onion. Brush tomatoes with oil oil. Season tomatoes with salt and pepper. Add tomatoes and onion to the grill and cook, flipping once.
Cook until chicken burgers are opaque throughout and tomatoes are slightly charred.
Assemble burgers with bread/buns, chicken burgers, pesto, tomatoes, and onion.
I absolutely love soup all year round. It’s delicious comfort food.
I also absolutely am horrible at photographing soup. It’s so hard!! Argh.
I love cooking, baking, writing, eating, and blogging. I dislike photography. There, I admitted it.
I do love my iPhone and Instagram though. I got my iPhone 4 last month and am really digging the camera apps. So maybe I’m sloooooowly getting into photography.
I couldn’t invest in a DSLR camera at this point though. I’m too afraid that I’d shell out all that dough and not use the dang thing.
Also, how do you let this delicious soup get cold while you style it?!?! I’m more interesting in EATING the food than taking pictures of it. I should probably eat, then style/photograph after I’m full. But that just makes too much sense for me to do, ha!
What was my point? My point is….this soup rocks!! Don’t let the pitiful pictures throw you.
P.S. If you want to know how to rock out soup/stew photography, check out Nancy at Spice Foodie’s awesome tutorial! I wish she could take all my pictures!
Pumpkin Curry Soup
Recipe from my friend Sarah via her friend Lauren!
2 tablespoons butter
1 cup onion , chopped
2 cloves garlic , minced
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth
1 (15 ounce) can pumpkin
1 1/2 cups evaporated milk
In a large pot, add the butter, onion and garlic. Cook until onions are soft.
Stir in the curry, salt, and pepper and cook for one minute.
Add in the chicken broth and pumpkin. Bring soup to a simmer and cook uncovered for 20 minutes.
Stir in evaporated milk just before serving.
The last two weeks of my life have been consumed, CONSUMED, by playing Temple Run on my iPhone.
I blame Jessica. It started off okay. It took me awhile to get the hang of it. I was super pumped when I got 85k. But that was just child’s play!!
I finally broke 1 million last week. And I thought, okay, I’m done with this game. Then, I got 1.9 million!
I had to break 2 million. Challenge accepted!
I finally, finally did it today!!!
3,359,656!!! YES!! Now, it hurts to bend my index finger after all this game play. So, I’m retiring Temple Run.
If you’ve scored higher than me, please don’t tell me. I don’t think my heart couldn’t take it!
In order to get a 3+ million score, you’ll need to play on a full stomach.
Beef & Tomato Stew
Recipe from Everyday Food Jan/Feb 2012
1 tablespoon EVOO
1 large yellow onion, diced
3 medium carrots, sliced
3 celery stalks, sliced
2 pounds beef stew meat
1 28 ounce can crushed tomatoes
1 cup chicken broth
3 garlic cloves
1 teaspoon Kosher salt
1 teaspoon pepper
4 cups cooked brown rice
Greek yogurt & parsley for topping, if desired
In a large skillet, heat your EVOO over medium heat. Add onion, carrots, and celery to skillet. Stir vegetables frequently and cook for about 10 minutes.
Transfer mixture to your crock-pot. Add beef, tomatoes, chicken brother, garlic, salt & pepper to your crock pot.
Cover and cook on high for 6 hours. Stir occasionally.
Serve stew over a bed of rice. Top with a dollop of Greek yogurt and some parley. You can also add some hot sauce for a bit of a kick!
I love how the carrots just fall apart in your mouth in this stew! And the variation of rice versus potatoes works too. It’s easy, winter food!!
What’s your favorite game to play on your cell phone??
One of my New Year’s Resolutions is to make more savory, “real food” for my blog. Because if I keep up with the sweets, none of my clothes are going to fit. Has this happened to other new bloggers??!? Uh oh.
But today is a new day!!
Spaghetti with Sausage & Mushroom Sauce
Recipe slightly adapted from Food Network magazine–Nov ’11
Kosher salt, to taste & to season the pasta water
box of whole wheat spaghetti
3 teaspoons EVOO
3/4 pound spicy ground Italian sausage
8 ounces of sliced mixed mushrooms (I used a combination of white button, baby bella & Shiitake mushrooms.)
black pepper, to taste
3 tablespoons tomato paste
1 teaspoon chopped rosemary
1/4 cup heavy cream
shredded parmesan cheese, for topping
Bring a pot of salted water to boil. Add the spaghetti. Cook per the instructions on the box. Reserve 1 cup of the pasta water. Drain pasta.
In a large non-stick skillet, heat 1 teaspoon of EVOO. Add the Italian sausage and cook until browned over medium heat. Transfer sausage to a bowl and set it aside.
To the skillet, add 2 teaspoons of EVOO. Over medium-high heat, add the mushrooms. Season with salt and pepper and cook for 3-4 minutes. Add in tomato paste and rosemary. Stir for 1 minute.
Return the cooked sausage to the skillet. Add the cream and reserved pasta water, stir. Bring to a gentle simmer and cook for 8-10 minutes. Season with salt and pepper.
Combine spaghetti and sausage & mushroom sauce.
Top with parmesan cheese, if desired.
It was a great variation on typical spaghetti and meat sauce. The spiciness of the sausage gave it a good kick.
I had no intentions of cooking tonight. I was going to eat the last of my mac & cheese. I had it for breakfast instead. Oops!
I also had a box of panko sitting out. I have plans to make something else with it. But then the maple pecan chicken recipe on the back of the box caught my eye.
Maple Pecan Chicken
Recipe from Progresso
1/4 cup Dark Amber maple syrup (This is the same syrup I used to make ribs.)
2 tbl mayo
3/4 tsp sea salt
3/4 cup panko
1/2 cup pecans, finely chopped
4 chicken breasts, boneless, skinless (or you can use chicken tenderloins)
Preheat oven to 400.
Mix maple syrup, mayo and salt into a small dish.
Mix panko and pecans into a separate small dish.
Dip the chicken into the syrup mixture. Then dip chicken into the crumb mixture.
Place dipped chicken onto a greased cookie sheet. Spray the top of chicken with cooking spray as well.
Bake for 10 minutes. Turn the chicken over. Bake for 10 more minutes.
The chicken smells so good while baking too!!! The syrup and pecans cooking….YUM!!! I really enjoyed this chicken too. Often when I bake chicken, it turns out dry. Not with this recipe…..moist & delicious! Eat up!!