Buffalo Turkey Burger Recipe

During one of my many romps across the Internet universe in search of delicious food options, I came upon this great website that has some pretty decent and easy recipes specifically geared to be healthy for the Type 2 Diabetic: JoyBauer.com.

The first recipe I tried was actually the Almond Hot Cocoa recipe, which was rich and delicious and uses almond milk, vanilla, pinch of salt, dark chocolate chips and sugar (I used Stevia). It's a great go-to recipe when I feel like something hot, rich, chocolaty and sweet, but without the dairy and sugar.

The second recipe I tried was the Buffalo Chicken Burgers and everyone loved it. I have since tweaked the recipe a bit and added an avocado topping. We have had these burgers many times now. If you like buffalo wings, I think you will like these burgers. The link above is to the original recipe. Here is my version:

BUFFALO CHICKEN (OR TURKEY) BURGERS

Ingredients for Patties:

1 pound lean ground chicken or turkey

1 Tblsp. Olive Oil

1 small onion, very finely diced

1/4 cup celery, very finely diced

1/2 cup Frank's Red Hot Sauce

10-12 drops Sriracha (we love Sriracha)

4-6 ounces crumbled Goat Cheese

(bleu cheese works too, we like the milder flavor of the goat cheese too)

1/2 tsp. cumin

1/2 tsp. chili powder

salt and pepper, to taste

Ingredients for Avocado Topping:

1 ripe avocado

2 Tablespoons Greek Yogurt

8-10 drops Sriracha

salt and pepper, to taste

Whole Grain Hamburger Buns, Lettuce, Tomato

Patty Preparation:

Since I do not like crunchy onions and celery in the my burger patties, I sautéed the vegetables in olive oil until soft before adding to the ground turkey. Combine meat, veggies, Frank's, Sriracha, cheese, cumin, chili powder, and salt & pepper. Form into patties and cook on hot skillet, grill pan, or outdoor grill, approximately 5 minutes per side (or until cooked through), depending on size of patties.

Avocado Topping:

Mix together the ripe avocado, yogurt, Srirachia, and Salt & Pepper until creamy.

Assemble the burgers, adding Frank's Red Hot Sauce as a topping at the end if you like.

Quick, easy & delicious!

Breakfast of Champions

It has been a fun Seattle Seahawks season thus far. They have a great team and they are winning games and getting respect from, well, everyone. Since Portland has no pro Football or Baseball Teams, we have to look elsewhere for our favorites. For some reason, Sammy loves the Eagles and now that Chip Kelly is in Philly, well, let's just say we are all rooting for their success. I am not a huge Football fan, however, I do enjoy the more local Seahawks and even though Michael and I went to ASU and only one person in our family is actually a Duck, we love the Ducks. I do go south as well, to San Francisco, for my favorite baseball team and, yes, I still love Barry Bonds (and Martha Stewart, and Paula Deen...but I digress).

I started my day today by turning the kitchen TV on to the Seahawks game and whipping up a delicious Sunday breakfast brunch. Usually Michael takes care of Sunday breakfast and he has two specialities. The first including a quick run to Kenny & Zuke's for bagels, lox and cream cheese. Michael has also perfected steak and eggs, which is simply grilled filet mignon and scrambled eggs (he adds cream and cheese), and quite delicious. I have been wanting to make sweet potato hash for a while, so today I took over the Sunday breakfast duties and made: Sweet Potato Hash with a Sunny Side Up Egg, Grilled Filet Mignon and Homemade Chimichurri Sauce. Since it all turned out so deliciously, I thought I would document my recipes here.

SWEET POTATO HASH

2 sweet potatoes

2 yukon gold yellow potatoes

3-4 strips bacon, diced

1 small yellow onion, diced

1/2 red bell pepper, diced

1-2 cloves of garlic, minced

hungarian smoked paprika to taste

1 Tablespoon chili powder

Salt and Pepper, to taste

finely chopped scallion for garnish

Peel and cut the potatoes into large chunks and boil until almost cooked through. Drain, cool and dice. Meanwhile, in a frying pan, cook bacon on medium heat until fat is rendered and bacon is cooked. Add onion and bell pepper and cook for approximately 3 minutes, then add garlic and cook for an additional minute. Add in diced potatoes, paprika, chili powder, and salt & pepper. Cook for an additional 5 minutes on medium to get a nice fry on the potatoes, then turn down to low. In another pan, cook eggs sunny side up. Serve with egg on hash and garnish with green onions.

CHIMICHURRI

1 cup finely packed flat leaf parsley leaves, trim off thick stems

3-4 garlic cloves

1/2 cup finely packed cilantro

1/2 chopped jalapeño

2 teaspoons dried Oregano (or 2 T fresh)

1 teaspoon dried Basil (or 1 T fresh)

1/2 cup olive oil

1 Tablespoon Vinegar

1 Tablespoon Lime Juice

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Combine all ingredients in a food processor or blender and process until fine.

Completely delicious and really good served on steak.

Enjoy!

In Pursuit of the Perfect Hard Cider

On a blustery Autumn afternoon in Portland, we commenced our 2nd year of hard cider making. "We" being me and Danny. Well, let's back track a couple weeks.

(The Leaning Apple Tree, Before The Fall)

On a rainy Saturday morning in mid September, I went out back to do some weeding and was saddened to find one of our (two) apple trees lying on the ground. I had had my concerns. The tree was absolutely brimming with beautiful apples and it was also leaning (somewhat significantly) to one side. When the pruners were here in August, they were reluctant to try and stake the tree as they didn't want to disturb the apples. So there I stood, realizing I was not going to be weeding, I was going to be harvesting apples that day. I was also worried about the tree. It didn't look broken, but more uprooted. As it turned out, mole tunnels had contributed to the fateful apple tree fall of 2013. The tree was replanted and properly staked this past week and they think it will survive to live a long prosperous life. I guess we shall see.

Michael and I did, indeed, harvest a lot of apples that day. We placed them gently on the new Apple Loft/Cider Room floor to sweeten up a bit. In the meantime, I ordered Michael a brand new old fashioned cider press as an early birthday present from Happy Valley Ranch in Paola, KS.

And now, back to present.

(Michael's Happy Valley Ranch Cider Press)

In preparation for having our main floor hardwood floors refinished next week, we need the cider room for storing furniture, etc... Therefore, all the apples needed to leave the cider room floor. Although we will want three different varieties for our hard apple cider, and we have not harvested our second tree or sourced the third variety of apples, we decided to do a first pressing of the fallen tree apples and get them fermenting. Handy Danny put together Michael's press for us and it looks beautiful.

Once the press was together, I realized we might as well get the party started...

First step in our cider press process: Gather the apples for washing:

Second step: Wash the apples and remove any blemishes:

(Michael's Press, before the very first crushing)

Third step: Crush the apples in the grinder

Fourth step: Press/juice the apples

By the time Michael got home, Danny was a pro. He gave Michael a lesson.

Fifth step: putting the cider in fermenters and prepping for fermentation (includes checking levels with a hydrometer, adding sugar when necessary, adding pectic enzyme, yeast nutrient, and Camden tablets--to kill off any "bad" things that might have gotten in during pressing)

We ended up with two fermenters each holding about 5.3 gallons of raw cider.

Here are Michael's notes from late last night:

Cider

2 batches 5.3 gal each
Closest to fridge hydro read

1.042

Away from fridge

1.042
Added 1 cup of sugar to each to bring specific gravity to 1.045
Added 26 drops of pectic enzyme to each
Added 1.25 tsp of yeast nutrient to each
Added 5.3 Camden tablets crushed to each

Completed at 12:30 am Saturday Sept 28

(Michael cleaning the press)

Tomorrow we will add the actual yeast to the cider and the fermentation process will begin. We will need to do this whole process at least one more time once we have harvested our 2nd apple tree and sourced our 3rd variety. After fermentation and before our first racking, we will combine the cider varieties for a better tasting final product. Last year Michael successfully bottled approximately 8 gallons of hard cider. People seemed to like it and it is definitely all gone. I think the preferred cider was the slightly fizzy variety (vs. the flat). This year we were planning for 15 gallons, all fizzy, and I want to try and perfect the Caramel Apple Hard Cider this year. Since one tree provided us with over 10 gallons of cider, we may end up with a lot of cider to experiment with!

I am not sure Bernie is thrilled with the whole cider making "thing." He spent most of the night sequestered and barking. He was one confused puppy. Jumping, hyper puppies with lots of shedding fur, and cider, do not go well together. Some day maybe he will sit quietly in the cider room during the process, yesterday was not that day.