Avacado Bacon Burkey Turgers

Going on more than three months into this here pandemic and not being able to have my favorite fast food burgers, I have discovered I no longer crave the bad for the heart/cholesterol/weight fried, salty vice. Crave, as in wanting it and eating it every day. Seriously, six days out of seven. If a burger could be had once or twice a month, that would be okay with me.

Not having the local fast food chain's Avocado Bacon Burger doesn't mean one can't be made at home where it has to be slightly more healthy than the one purchased. Just eliminating their fantastic fries and spicy mustard already makes my burger more healthy.

Modifications Made:

The local joint makes their burger on buttered and grilled Texas toast, with American cheese, a quarter pound 100% beef patty (so they say), using the thinest bacon and avocado slices known to mankind, topped with a creamy pepper sauce, tomatoes, and onions.

This table made their burger on a standard run of the mill unbuttered or un-grilled hamburger bun, with Swiss instead of American, third pound turkey patty instead of beef quarter, thick pepper bacon and slightly smashed avocado, mustard instead of creamy pepper sauce, and lettuce instead of tomatoes and onions.

Scaled for Likability: Good

They were not my beloved Avocado Bacon Burger from the local food joint but they were just as ridiculously messy to eat and plenty tasty.

Use of Texas toast as it turns out is key to the burger along with the creamy pepper sauce. Gonna have to do some research into the sauce as I am sure it mayo based. The mustard was good but the creamy pepper would accent the cheese better. Provolone would have been just as good as either Swiss or American but not Cheddar or Havarti. If Cheddar was used, the mustard would be kept. The best addition was the lettuce as it gave the whole burger a nice crunch layer. Iceberg lettuce leaves were used but butter, arugula, or shredded iceberg would have been better. Swapping turkey for beef was undetectable with all the flavor layers.

Lots of room for improvement. Since there is no end of this pandemic in sight, there will be lots of time to master the Avocado Bacon Burkey Turgers (Turkey Burgers).

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 almost tender. Green be

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 and did not contain enough onion, garlic,

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 potatoes. Cover and reduc

Eating Waffles

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