Burgers on the Brain

I have burgers on the brain 

and not much else for that matter

I went for a jog the other day and instead of thinking healthy thoughts of how good the exercise is for me, or how pretty the day was or how glad I was that the weather is no longer 8,000 degrees I went through the steps of cooking my burger to practice for the big day.

That big day is a week from today and I will be cooking my burger every night until I leave

Practice makes perfect right?!

 They posted the recipes and pictures of all the finalists and their burgers here

they made it look amazing, didn't they?!

Another big day is also on the horizon,

two beautiful friends that I love dearly are getting married and Louis and I hosted an engagement party to celebrate. It was an awesome night and I hope the happy couple enjoyed being surrounded by the friends that love them. Since I will be cooking nothing but my burger for the next week I thought I'd take this time to share with you what I served for their party

 Every party needs a cake and I wanted a fun way to be able to display what I baked so I made a cake tower to put everything on. I covered three cardboard cake plates with silver grease proof wrap and then attached ribbon to the edges of each one

 I covered two cans, one regular sized and one large with scrapbook paper that matched the rest of the decorations I was using

And I hot glued it all together

I was really happy with how it came out

The groom loves coconut so the cake at the top was a chocolate cake with coconut icing

The mini cupcakes were lemon and almond

Come back tomorrow and I'll tell you what's in the shot glasses!

Baking For Bastrop

The Austin Bakes for Bastrop Bake Sale is tomorrow! There with be seven different locations around Austin to get some delicious treats all while helping out the Central Texas Wildfire Fund

here they are:

Central Austin: Foreign & Domestic
306 E. 53rd Street, 78751

Austin Bakes for Bastrop will be set up in the restaurant parking lot.

Central Austin: The Flying Saucer at The Triangle
815 W. 47th Street, 78751

Austin Bakes for Bastrop will be at the Triangle Park. Special thanks to The Flying Saucer’s 4th annual Outdoor Beer Festival for sharing their park space!

Downtown Austin: Whole Foods Market Lamar
525 North Lamar Boulevard, 78703

Austin Bakes for Bastrop will be on the northwest side of the storefront, in the outdoor dining area.

Northwest Austin: Whole Foods Market Gateway
9607 Research Boulevard, #300, 78759

Austin Bakes for Bastrop will be outside the storefront.

Round Rock: Old Settler’s Park
3300 E. Palm Valley Boulevard, 78665

Austin Bakes for Bastrop will be in the city parking lot near the Dell Diamond.

South Congress: Hotel San Jose
1511 South Congress Ave., 78704

Austin Bakes for Bastrop will be on the grassy area at the entrance of the Hotel parking lot along South Congress Avenue.

Sunset Valley: Community Renaissance Market
6800 Westgate Boulevard, 78745

Austin Bakes for Bastrop will be immediately inside the market entrance, alongside booths for the Healthy, Wealthy and Wise Metaphysical Faire.

I know that bake sales instantly bring to mind cookies, cupcakes, bars and muffins. 

I also know that I never just go with the easiest option. 

Last bake sale fundraiser I was involved in I made cheese bread and savory crackers.

This time I went really wild

I made dog bones!

with my little helper, of course!

this truly made for a fun afternoon!

My little baker is quite good for being so young!

And the official taste tester, Roux waiting ever so patiently

(yes, everything revolves around food with me, even my dog's name)

She approves

nom nom nom

Sometimes when I'm eating something I really love I close my eyes too!

Austin Bakes for Bastrop

I am joining some amazing local foodies and bloggers to raise money for The Central Texas Wildfire Fund

"The Central Texas Wildfire Fund was created to help donors assist the people and organizations affected by the fires over Labor Day weekend across Central Texas, including Bastrop, Leander, Steiner Ranch and more."

 

Saturday October 1 from 10am to 2 pm there will be seven locations to buy some delicious goodies and help out families in need

Sounds like a win win situation, right?!

B is my favorite letter

It seems to be a winning month for me, and I could really get used to this!

I am very excited to say that I have won one cooking contest and am now a finalist for another

My Blueberry Citrus Quinoa Salad won me first place in the Blueberry blogger recipe contest!

 $1,000 was the first place prize and I know exactly where I will be spending my loot

In Chicago!!

I am a finalist for the Build A Better Burger Contest and for me to say that I am excited has got to be the understatement of the century. 

I am about to jump out of my skin people!

I have tried to get into this burger bash for three years and I am so excited to have been chosen to compete for a win!

This will be my first time at BBB, first time in Chicago and a week of adult time with no children......I feel like a winner already!

My "alternative category" burger Peppered Pineapple Al Pastor Burger might just be the winning one

I think you know what's for dinner for the next two weeks at my house

Practice makes perfect, right?!

Please let me know any and all Chicago recommendations that you have.....anything I need to see, do or more importantly eat while I'm there??

Chili Two Ways

It actually rained yesterday!

Yes, water fell from the sky in Austin 

My kids and dog look confused to hear the thunder and my son came to find me and ask me what that sound was

Due to the extreme heat this summer I actually was doubting fall would ever get here

Now I'm pushing for it- I lit my pumpkin candle the other day, I wore my new favorite sweatshirt that I got for the cooler months coming up (I started sweating after thirty minutes, but at least I got to wear it) and I've been craving warm fall dishes

I made a delicious chili and to go with it I made these Hatch Chili Scones form my dear friend Emme

They were a delicious dunker to go with the spicy chili, you should go make some for yourself!

After the scones were gone I still had some chili leftover and I used it as a topper for some delicious Hasselback potatoes

Hasselback Potatoes are one of those things I've seen everywhere and just never got around to making until now. They are super simple and completely delicious. They were great topped with chili, and would also be divine paired with a grilled juicy pork chop. 

I even made an extra one, chopped it up the next morning and sauteed it with some breakfast sausage for an amazing hash!

To make some for yourself, heat your oven to 425

Scrub your potatoes clean and cut slits almost to the bottom without cutting completely through across the whole potato

I drizzled mine with olive oil and then sprinkled them liberally with salt, pepper, garlic powder and smoked paprika but you can use whatever spices you'd like. I think I will use Herbs de Provence the next time I make these

Bake for 40 minutes or until the skin is crisp and the flesh is tender

Here's what I'm cooking this week:

Monday: Thai Coconut Soup- tofu, peppers, tomatoes and mushrooms in a Thai coconut broth

Whole Wheat Sticky Buns

Wednesday: Roasted Vegetable Enchilada Casserole and Refried Beans

Friday: Spaghetti and Meat Sauce with Garlic Bread

Roasted Lemongrass Chicken wih Pineapple Fried Rice

Remember how I said I was trying to use up odds and ends that had collected in my freezer?
Well I realized I had chopped lemongrass,  pineapple chunks, 2 containers of cooked rice and a container of homemade chicken stock lurking in there which was perfect for this delicious Thai inspired chicken and rice dinner.

I love exotic flavors so for me the remaining ingredients were standard pantry staples. I am lucky that my husband and kids are as adventurous with their food as I am, and we all really loved these dishes!

Roasted Lemongrass Chicken 
adapted from epicurious

1/8 cup plus 1 tablespoon canola oil or vegetable oil

3 tablespoons fish sauce

2 tablespoons sugar, divided

2 tablespoons chopped shallot

2 tablespoons oyster sauce

3 Tablespoons pureed lemongrass stalks (I found this in a tube in the produce section)

1 Tablespoon chili-garlic sauce

1 garlic clove, chopped

1/2 teaspoon ground black pepper

1 3-pound chicken, quartered

 

1/2 cup water

3 tablespoons fresh lime juice

Whisk 1/8 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate overnight. 

Preheat oven to 350°F. 

Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

Pineapple Fried Rice
adapted from here

Cooked rice (enough for 4 people)

Fresh  pineapple (cut into bite sized chunks)

4 eggs, lightly beaten

1 fresh chilli, deseeded and sliced thinly

1 handful of roasted cashew nuts
1 large shallot, sliced thinly

2 cloves garlic, peeled and minced finely

 

Sauce
2 tbsp fish sauce
4 tbsp chicken stock (have more on hand in case your rice gets too dry)

1 tsp sesame oil

1/2 tsp turmeric powder

salt and pepper to taste

Heat some vegetable oil in a wok. Scramble the egg and set aside.

Add a little more oil in wok. Fry garlic, chilli and shallots over low flame till fragrant. Add in rice, followed by the sauce. Fry and toss all the time over high heat. Add in scrambled egg, pineapple chunks and cashew nuts. Keep frying and tossing. Do a taste test - need more salt and/or pepper? Add them now.

When all ingredients are properly and thoroughly mixed, dish up the rice onto a serving plate.

Using up Odds and Ends

I don't know why, but I really thought that when school started life would slow down a little.

OK, you can stop laughing at me now.

I really expected that once summer was over, starting a regular schedule would help with the hectic pace of life. Well, I was wrong.

Aside from school, playdates, swim lessons and day to day life to keep up with, August is a big recipe contest month and I have been busy creating recipes to try to win two really big prizes. So my time in the kitchen lately has been all about burgers and sandwiches. 

After creating, cooking, tasting, tweaking and sending in 12 recipes I had a fridge full of odds and ends. If you're making that many different burgers and sandwiches you end up with small amounts of random ingredients and I am not one to waste good food so I have been trying out a few recipes I've had saved to use it all up in a delicious way.

What do you do with a small hunk of blue cheese, two tomatoes and a couple slices of bacon?

you make Paula Deen's Blue Cheese and Bacon Broiled Tomatoes

Instead of slicing them in half I did 4 thick slices from each tomato

I didn't have the buttery crackers so I used panko instead, and I used half the amount of butter it called for mixed with a little olive oil and they were so good!

To go with the gorgeous broiled tomatoes I made a green salad and this Spinach and Feta Clafoutis from Closet Cooking. If you've never visited this blog before, please do, it is one of my favorites!

Here's what I'll be cooking this week:

Monday: Green Chile and Lime Chicken and Rice Soup

Wednesday:  Spinach and Artichoke Manicotti

Sticky Nutty Whole Wheat Biscuits

Friday: I'll be hosting my bunco group, so check back to see what yummy snacks I serve!

Mounds Bars

I made these for bunco the other night

I needed something easy to make and relatively quick

I cut the squares and arranged them on my platter and left the rest covered and put away and rushed out the door

I saved some of them so I could go back the next day and get a good picture of them

you know; a drool-worhty picture of the side angle showing the rich dense brownie layer and gooey coconut almond topping

well, I'd love to show you that right now but they're all gone

Sorry, but they really were that good

You'll just have to make them yourself so you can see it in person

Mounds Bars

adapted from here

1 box brownie mix

Water, vegetable oil and eggs called for on brownie mix box (for cake-like brownies) 

3 cups sweetened flaked coconut

1/2 cup toasted coconut

1/2 cup granola

1 teaspoon almond extract

1 14oz can sweetened condensed milk

1/2 cup chocolate chips

1 teaspoon vegetable oil

Pre-heat oven to 350. Spray a 9x13 pan with non stick cooking spray. Follow directions on the brownie mix box to prepare cake-like brownies and bake for 5 minutes less than the directions call for. In a medium mixing bowl combine both coconuts, granola, almond extract and condensed milk. Mix together until all ingredients are coated and spread on top of the brownies. Bake for 10-15 minutes and allow to cool completely. One the brownies are cool, mix the chocolate chips and oil in a small bowl and microwave until melted, stirring about every 30 seconds. Drizzle chocolate over the brownie bars. I found it a lot easier to slice the bars after placing them in the fridge for 20-30 minutes first.

here's what I'll be making this week:

Monday: Chili with  Corn and Hatch Chile Scones from my friend Emme at The Kid Can Cook

                  

Wednesday:   Shrimp Creole with Steamed Rice and Roasted Garlic Asparagus

                         Caramel Apple Muffins

Friday:  Creamy Chicken Marsala Pasta served with garlic bread

Homemade Burger Buns

 I've got a bun in the oven

the brioche kind

light and airy, slightly sweet and making the house smell divine

why haven't those candle people figured out how to make a "baking bread" candle?

They really need to

when you are making bread form scratch, it's not hard but it does require a good amount of time

but the end result is SO worth it!

 I like big buns and I can not lie.........

sorry, I just couldn't help myself

because these are a light brioche they are not as eggy and rich as typical brioche but they are absolutely delicious

Light Brioche Buns

recipe from The New York Times

• 3 tablespoons warm milk (105-115 degrees F)
• 1 cup warm water (105-115 degrees F)
• 2 teaspoons active dry yeast
• 2 1/2 tablespoons sugar
• 1 large egg
• 3 cups bread flour
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 2 1/2 tablespoons unsalted butter, at room temperature
• 1 egg, lightly beaten
• 1 tablespoon water
• 1 teaspoon sesame seeds

Combine milk, 1 cup water, yeast, and sugar in a glass measuring cup, stirring well. Let sit for about 5 minutes, or until the top is foamy. In a small bowl, lightly beat one egg.
In the large work bowl of a mixer, stir together both flours and salt. Cut in butter until crumbs form. Add the egg and yeast mixture to the flour. Mix together with the dough hook attachment on low. Once combined, increase the speed to medium until the dough is smooth and elastic, about 6-8 minutes (or 8-10 minutes if you are kneading by hand). The finished dough may be slightly sticky (do not add additional flour).
Transfer the dough to a clean work area and into a ball. Place the down in a greased bowl, flipping once to coat entirely. Cover bowl with plastic wrap and let rise in a warm, draft-free location until doubled in size, 1-2 hours.
Remove dough from the bowl and place on a clean work area. Punch the dough down, then let rest for about 5 minutes. Divide the dough equally into 10 sections and shape each into a ball. Line a baking sheet with parchment paper. Transfer the dough balls to the baking sheet, spacing them out 2-3 inches. Cover with plastic wrap coated with cooking spray. Let rise for an additional 1-2 hours until doubled in size.
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees F.
In a small bowl, beat together 1 egg with 1 tablespoon water. Brush the egg wash on top of each bun. Sprinkle the buns with sesame seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Cheesy Corndog Mini Muffins

Pinterest is my newest obsession that has kept me up in the wee hours browsing and pinning clothes I will never own, crafts I will never get around to making and places I will never visit. If you think Facebook is a time sucker, Pinterest is by far worse.........and I highly recommend it!
I am in LOVE.
Of course, it should come as no surprise that I have a folder (or two) of food, cakes and recipes saved on my page. That's where I got the idea for these

Who doesn't love a corndog?!
I certainly do and if my kids had any say in it they would eat them every day. So when I saw the link to this recipe I figured I could change it up to use things I already had around and make this super cute snack "mini" for the little ones.
And I added cheese
Because what kid doesn't want everything topped with cheese

Cheesy Corndog Mini Muffins
1 box Jiffy cornbread mix
14 Turkey 'lil smokies, cut into 4
1 egg
1/3 cup milk
1/2 cup shredded cheese


Pre heat oven to 400 degrees. Spray a mini muffin tin with non-stick cooking spray. In a mixing bowl stir together cornbread mix, hot dog rounds, egg and milk until combined. Set batter aside for 10 minutes. Fill the batter evenly into each muffin cup and top with shredded cheese. Bake for 15 minutes.


Here's what I'm cooking this week:
Monday: Shredded Chicken Caesar Sandwiches on homemade buns with Cucumber Tomato Salad
Peach Oatmeal Muffins


Wednesday: Chicken and Andouille Gumbo with Rice


Friday: we will have family in town so we will be eating out

Chicken Salad

Pioneer Woman
we all know her (and if you don't you should), we all love her and it's very obvious why
here is another reason to add to the list of why she is so fabulous
her chicken salad recipe
 chicken salad is one of those dishes that everyone claims to have the best recipe of
nuts, fruit, different flavored dressings......there are a million ways to make it unique
My husband's grandmother makes awesome chicken salad sandwiches every holiday that are so delicious we always look forward to having them and now after trying this one I have two favorites.
Please check it out, you won't be dissapointed!!
I tried this at a playdate a while ago and fell in love. The grapes give it an unexpected sweetness and the dressing with lemon and yogurt (I use fat free greek yogurt) makes it a delicious lighter lunch in the summer when it's so hot outside you are convinced that your shoes will melt walking to get to your car