Garlic Chicken Burgers

Having had a tasty burger two nights ago but not wanting to waste the remaining fabulous potato buns, I quickly scoured the web and landed on a Garlic Chicken Burger. Nothing fancy, just a plain everyday pantry staple burger kicked up a notch in flavorings. Figured if pork turned out well then why not chicken?

Modifications Made (Garlic Aioli): Never have been a fan of mayo. In fact I can list the handful of recipes requiring mayo: tuna fish sandwiches, mom's macaroni salad, potato salad (which I can't name the last time it was made), and that's about it. In all my years I have only ever eaten two mayos: Kraft Mayo and Miracle Whip. Yes, I know they are not the same in theory but they are the same category to me: the not mustard category. In case you are wondering, ketchup lands there too in the non mustard category. As I was a saying, I have never been a fan of mayo so when the recipe called for light mayo for the Garlic Aioli, I used what was on hand: full fat mayo. To help offset the mayo taste, I did add extra garlic and lemon juice.

Modifications Made (Patty): Parsley. This is not an ingredient I understand. It offers little to no flavor and wilts easily in the fridge. Don't buy it fresh or dried, ever, therefore it was omitted from the recipe.

Scaled for Likability: Great
Ensuring a juicy burger I have discovered requires the usage of two items: a very hot seasoned cast iron skillet and a meat thermometer. The cast iron skillet sears in the juiciness where as the thermometer allows prevents over cooked patties. Learn to trust the thermometer and your burger will always be juicy.

After having made the Apple Pork Burgers, I was finding it hard to believe any other burger would top the full flavor, juicy pork patty. Boy was I wrong. Both burgers were full of flavors and hand dripping in juice but were different in complexity. The Apple Pork Burger was laborious with all its prep work where as this Garlic Chicken Burger was plain simple. Being skeptical of the garlic sauce as it was mayo, I did not add the sauce to the entire burger at first. The first bite (mayo free) was wow. The second bite (mayo included) was WOW! Addition of Garlic Aioli sauce sent the burger over the top and when served again, I would make extra sauce to include some into the patty itself before cooking. I do believe this burger is perfect in flavorings that it could be served with any bun, tomato, lettuce combination and still turn out fabulous.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese ...

Eating Waffles

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