Hey there! I love the new dynamic templates on blogger that make my posts look so fetching, but the search function only works for the pages that are loaded. In other words, you'd have to load all 142 posts to get back to my guacamole recipe. So for now, I'm going old school. My co-workers need some recipes and they'll never find them using the pretty interface. So sad.
So for my lululemon cooks, here's the link to my chili
recipe which can easily be made vegetarian using vegetable broth instead of chicken broth and then obviously not adding the rotisserie chicken. Anna, Christina and I also discussed my sloppy joes with a little red wine
and then got super hungry on the job.
For our homecoming tailgate I made my "famous" queso
which stayed on ice all day due to low numbers of Theta girls actually making it out to the golf course for the tailgate. Blame the "Breakfast Club"since most were home napping by half-time. Their loss was my fellow lemons gain as Greg hauled in our vintage crock pot and the queso station bubbled along Monday afternoon in our break room.
I'd like to say they all enjoyed the salted-caramel brownies that remained after the tailgate, but those went to the neighbors as we gathered around the Wede's firepit and deluxe new patio heater to watch some awesome college football games Saturday night. That's a good day! Perfect weather, Homecoming win and more football under the stars in a cushy seat. Love it. You too can make salted-caramel brownies starting with my Ghirardelli brownies
recipe and pouring the batter into your sprayed pan. Grab some yummy caramel sauce (maybe 1/4 C) and drizzle it over the batter. Use a table knife and swirl the caramel sauce into the batter to distribute more or less evenly. Then get out your sea salt mill from Costco and very lightly grind some salt over the batter (maybe 1/4 tsp). Proceed as usual. The brownies will be a little sticky, but delicious.
|salted-caramel brownies (double batch)|
Had a fun day at work today starting with a staff meeting discussing "holiday"! I'm sure "holiday" will be a tough time for posting, but a crazy busy time for working. Today was full of fun guests and stories shared about travels, college kids, tennis, cooking and yoga (not necessarily in that order). Old friends and new acquaintances made the time fly by. The fall weather here was stellar today. Breezy, clear blue skies with wispy clouds and warm sun. Greg was working from home so we took a nice long walk and then made a yummy team dinner. No time to waste at the grocery, so we made dinner from what we had on hand and of course that's usually how some of the best things happen in the kitchen. I defrosted some frozen ground turkey and gathered up Frank's Red Hot buffalo sauce, feta crumbles, caramelized onions and salt and pepper to make buffalo turkey burgers. Well, kind of: Greg loves just about everything except sea anemone (he's not wrong there, or at least I imagine since I'd never come near one as a food), liver (amen) and blue cheese (tragic). Feta's a good switch. These are super easy. If you don't happen to have leftover caramelized onions, saute up half a large onion or just dice it and use it fresh. They'd be great with ground chicken too! I served fresh sweet potato "chips" (sweet potato thinly sliced and tossed with 1 T olive oil, 1/2 tsp salt and 1/4 tsp pepper spread in a single layer on a baking sheet and baked at 425 degrees for 10-12 minutes, turning once until tender) and a crisp salad.
Buffalo Turkey Burgers
one-pound ground turkey
1/2-3/4 C caramelized onions or one half large onion, diced
1/3 C feta crumbles
2 T Frank's Red Hot Buffalo sauce
1/2 tsp salt
1/4-1/2 tsp freshly ground pepper
Smoosh all ingredients together in a large bowl with your hands until well-blended. Form into patties. If you have the time, refrigerate for 15 minutes while you preheat your grill. Grill until firm and cooked through, about 15-20 minutes over medium heat.
|Sara, I miss you and your publishing skills as much as you miss my turkey burgers!|
|sorry vegetarian friends, ground turkey warning|
|ready for dinner|
These look delicious!ReplyDelete