#SundaySupper: Hamburgers and Hotdogs

4th of JulyWhen we found out how big the Fourth of July is here we knew that we’d be hard pressed to leave our home via vehicle that weekend. We also knew that we’d be able to see multiple firework shows from our balcony. With that in mind we were on the hunt for patio furniture. And we cut it close. Father’s Day weekend we drove all over town stopping at different furniture stores doing price checks. We did not purchase anything. We then re-measured the patio because I was quite skeptical that what we were thinking would actually fit. I’m glad I did because we would have definitely over purchased seating! The following weekend we went to Home Depot in the hopes that what we wanted would be in stock or delivered in time for the following weekend. Luck was on our side and we managed to fit all items in the back of the van. We then spent a couple of nights that week assembling chairs after the boys went to bed. Mission accomplished, we watched fireworks under Old Glory while the boys dozed off to sleep in our laps. It was the only thing that went right that weekend as I had come down with a 30 hour stomach bug – there wasn’t any company, grilling, sangria, or rice krispie treats.

IMG_9435The following week, we finally broke out the grill! And just in time, too, for today’s themed Sunday Supper of Hamburgers and Hotdogs. July is National Hotdog month, but the tastemakers at Sunday Supper Movement broadened the recipes to include the hotdog’s best friend, hamburger. Be sure to scroll past my recipe to see more great ideas for your next summer grilling bash. This event is hosted by Christie of A Kitchen Hoor’s Adventures.

I am not afraid to admit that I love a good hotdog. I enjoy mine topped with mostly yellow mustard and just a little bit of ketchup.  but, if it’s really good (aka Boar’s Head all-beef) I don’t require anything to dip it in either. I’ve never tried any fancy toppings, so I am sharing a fun hamburger with you instead.

A miso glazed chicken burger. This chicken burger is full of flavor and incredibly moist. Stuart labeled it our best executed burger yet! Instead of 4, I divided the meat into 5 patties, taking that 5th one and turning it into meatballs for the boys. The original recipe served these burgers with a cabbage apple slaw. Unbeknownst to me, my husband took our last apple to work that day! I ended up just “winging it” and created a dressing from the glaze for the coleslaw. The apple would have provided an extra crunch and freshness, but we had no complaints. There’s celery in the patty (which I thought was quite strange) that helps provide some of that texture anyway.

Miso Glazed Chicken Burgers

Ingredients:

  • 1 lb ground chicken
  • 1 rib celery, finely diced
  • 1/3 C finely diced onion
  • 1/2 C panko breadcrumbs
  • 1 egg white
  • 1 tbsp sesame oil
  • 1 tsp Kosher salt
  • 1 tsp pepper
  • 1/4 C miso paste
  • 5 tbsp apple cider vinegar, divided use
  • 1 1/2 tbsp brown sugar, divided use
  • 2 C coleslaw or shredded cabbage
  • 4-5 sesame seed hamburger buns

Steps:

  1. In a large bowl mix the chicken, celery, onion, panko, egg white, sesame oil, S+P with your hands until combined. Divide into 4-5 patties. Cover and put in refrigerator at least 30 minutes to firm up.
  2. In a small bowl combine the miso, 4 tbsp vinegar, and 1 tbsp brown sugar.
  3. In another large bowl, combine 1/3 of the miso glaze from Step 2 with the remaining vinegar and brown sugar. Add the slaw and toss to coat. Set aside.
  4. Grill burgers 6 minutes on each side. Brush the burgers with the remaining glaze from Step 2. Cook another 2 minutes, flip, brush with more glaze, and cook 2 more minutes, or until an internal temperature of 165 degrees F is reached.
  5. Place burgers on a sesame seed bun and top with the dressed cabbage.

*This recipe is modified from Cheryl at http://www.countryliving.com/food-drinks/recipes/a3885/miso-glaze-chicken-burgers-cabbage-apple-slaw-recipe-clv0612/*

Miso Glazed Chicken Burgers for #SundaySupper from Sew You Think You Can Cook

All American Burgers & Dogs

Cluck Burgers

Worldly Burgers & Dogs

Where’s the Beef Burgers

Where’s the Bun Burger

Dessert Burger

How to

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Asian Cuisine

Last week my mom was in town to help out with the little man so I could have a less stressful doctor’s appointment during which I had the absolute pleasure of drinking a 10 oz bottle full of sugar for my glucose test. (I passed! Which is good, because there has been a lot of baking happening in my kitchen this month.)

I know my mom likes to keep a lighter diet than I typically cook so it’s always welcome to have my hand forced into healthier options. We had the chipotle lime shrimp and strawberry salsa for Mexican Monday and this CPK remake for a salad night, which we topped with rotisserie chicken (not pictured).

For those who might not know, CPK = California Pizza Kitchen. One of my favorite restaurants that I must return to when I go home to visit. While I am keen to have their spinach and artichoke dip as my entree I have to share the appetizer with the rest of the table, so I order a half size of one of their {quite large} amazing salads. Their Thai Crunch is one of my favorites so I was very happy to have found this Copy Cat recipe. Now all I need is to figure out their recipe for “spin dip!”

This Copy Cat salad fits in beautifully with today’s Sunday Supper theme of Asian Cuisine. (Although, I’m sure it’s far from authentic Thai.) For an impressive variety of Asian eats scroll past my recipe. A big thank you to Amy of kimchi MOM for hosting today’s cultural menu.

Copy Cat: CPK’s Thai Salad

Ingredients for the salad:

  • 1 romaine heart, thinly sliced
  • approximately 2 C shredded red cabbage
  • 3 carrots, shredded
  • 1/2 C frozen shelled edamame, thawed
  • 1 yellow bell pepper, diced
  • 3-4 scallions, sliced
  • handful fresh cilantro, chopped
  • other optional salad mix-ins: avocado, peanuts, cucumber, cooked chicken

Ingredients for the dressing:

  • 4 tbsp peanut butter
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp real maple syrup
  • 1/2 tsp dried ginger (I used Gourmet Garden lightly dried ginger)
  • 4 tbsp canola oil
  • 3-4 tbsp water

Steps:

  1. Toss all salad ingredients in a large bowl.
  2. Put peanut butter, vinegar, lime juice, soy sauce, syrup, and ginger in a blender. Blend until combined. Add in the oil and blend until combined. Add 3 tbsp water and blend until combined. Add the last tbsp water if a thinner consistency is desired.
  3. Divide salad onto serving plates and individually dress each salad as desired.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/06/thai-crunch-salad/*

Copy Cat CPK Asian Salad for #SundaySupper from Sew You Think You Can Cook

Small Bites

Soupy Goodness

Big Plates

On the Lighter Side

Cheers!

Oodles of Noodles

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pineapple Beef Lettuce Cups

“Quick! The little man is sleeping! Go write something!”

At least that’s what the little voice in my head is telling me right now.

But it’s not telling me anything else!

Hello, writer’s block, we meet again.

How do you jump the hurdle and share a wonderful story? Help!

At least I have this great recipe to share with you, though. It’s Stir Fry Day Friday, everyone! And today’s edition is getting all dressed up in a bright lettuce cup suit. (I’d actually suggest some added bling by very finely dicing some more fresh pineapple as garnish and an extra drizzle of Sriracha to the lettuce cup!)

This recipe only serves two. In fact, it might be better off as a lunch or even an appetizer. However, you could always serve the stir fry over rice to “beef” it up for dinner.

Pineapple Beef Lettuce Cups

Ingredients:

  • 1 C cubed fresh pineapple
  • 1/4 C soy sauce
  • 1/4 C molasses
  • 2 tbsp apple cider vinegar
  • 1-2 tbsp Sriracha
  • 1 tbsp ketchup
  • 2 tsp minced garlic (I used Gourmet Garden stir-in chunky garlic paste)
  • 1 tsp grated fresh ginger (I used 1 tsp Gourmet Garden stir-in ginger paste)
  • 1 lb stir-fry beef strips
  • 1 tbsp vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1/2 sweet onion, thinly sliced
  • 1 carrot, thinly sliced
  • 8 leaves Bibb lettuce
  • sesame seeds, for garnish

Steps:

  1. Place pineapple, soy sauce, molasses, vinegar, Sriracha, ketchup, garlic, and ginger in a blender. Blend until combined. Pour into a bowl and add the beef. Place in the fridge and marinate for 1-6 hours.
  2. Remove beef from the marinade. Heat the oil in a large, non-stick skillet (or wok) over medium-high heat. Stir-fry the beef for 3-5 minutes; do this in batches if needed so as not to over crowd the pan. Remove from skillet and cover to keep warm.
  3. In the same skillet or wok saute the thinly sliced veggies until tender, season with S+P. Remove and cover to keep warm.
  4. Assemble the wraps by dividing the beef and veggies among each leaf of lettuce. Garnish with sesame seeds and more Sriracha, if desired.

*This recipe is adapted from Liz at http://www.floatingkitchen.net/spicy-pineapple-beef-lettuce-wraps/*

Pineapple Beef Lettuce Cups | Sew You Think You Can Cook

And he’s awake. Until next time!

Mongolian Beef

There used to be the best Chinese take-out place back home called Beijing but they closed up shop within the last five years and my parents haven’t been able to find anything as good.

And neither have I. I would always order the Mongolian Beef. And when Beijing wasn’t available to me after I left home I haven’t been able to find a Mongolian Beef recipe even close – in fact, I’ve not even enjoyed it when I’ve tried other restaurants’ versions! As a result my Chinese take-out order has changed to either Sesame Chicken or Orange Chicken.

I’ve been saving Mongolian Beef recipes on foodgawker for quite some time and with our Stir-Fry-Day Friday menu plan (which hasn’t been as successful as Mexican Monday I hate to admit) I knew it was time to give it a shot.

The Mongolian Beef from Beijing had broccoli in it so I added some broccoli. But I didn’t stop there. I had a little bit of sliced red bell pepper in the fridge and some green beans so I added those in too. Hey, the point of Stir-Fry-Day Friday was to add more veggies into our life!

Another advantage, or so I thought, of doing Stir-Fry-Day Friday was to have veggies and meat that the little man could eat. But I was wary of giving him soy sauce because of the high sodium content, even though we use low-sodium. Soy is also a high allergen, although not one in our family tree.

IMG_3350I finally let him try the Mongolian Beef and he loved it! He wouldn’t eat the bell pepper (which is funny because that was one of the first foods he ate) and the green beans were still pretty crunchy because I like the texture. He loved the beef and even surprised us by grabbing some broccoli on his own.

Mongolian Beef

Ingredients:

  • 1/2 C soy sauce
  • 1/2 C brown sugar
  • 3 garlic cloves, minced (I used 3 tsp Gourmet Garden garlic paste)
  • 2 tsp fresh grated ginger (I used 1 tsp Gourmet Garden lightly dried ginger)
  • 1/2 C plus 2 tsp vegetable oil, divided use
  • 1 lb flank steak, cut into strips across the grain
  • 1/4 C cornstarch
  • optional veggies: frozen broccoli, red bell pepper, fresh green beans

Steps:

  1. In a small saucepan heat soy sauce, brown sugar, garlic, ginger, 2 tsp vegetable oil, and 1/2 C water for 5-10 minutes or until thickened.
  2. In a large bowl, toss steak in cornstarch.
  3. In a large skillet or wok heat 1/2 C vegetable oil over medium-high heat. Add beef and stir fry until browned and cooked through, 2 minutes. Remove to a paper towel lined plate and discard the oil.
  4. If using, saute veggies in the same skillet. Return the beef to the pan along with the sauce from Step 1. Cook until sauce is thickened and coats the beef and veggies. Serve with white rice.

*This recipe is adapted from Chungah at http://damndelicious.net/2013/10/05/pf-changs-mongolian-beef-copycat-recipe/*

Mongolian Beef | Sew You Think You Can Cook

Disclaimer: I received Gourmet Garden product for participating in #HotSummerEats. I have received no additional compensation for this post and the opinions expressed here are my own and the recipe shared in the review of this product was not sponsored.

Pineapple Fried Rice

The next time you make rice as a side dish to your dinner, I encourage you to make extra. 3 C worth of extra rice to be exact. Or just make this dish from scratch, just plan for extra time to cook the rice. For 3 cups of cooked rice, you’ll need approximately 1 cup of uncooked rice (and two cups of liquid).

Today’s Stir Fry Day Friday is a perfect side dish to accompany fish or chicken. I served it alongside my Brown Sugar Honey Mustard Glazed Salmon.

This fried rice isn’t your typical Chinese take out or Hibachi staple. This rice gets a kick from the ginger and a tropical sweetness from the fresh pineapple.

Pineapple Fried Rice

Ingredients:

  • 2 tbsp canola oil
  • 1 1/2 tsp grated ginger
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 3 scallions, chopped
  • 1 carrot, diced
  • 1/2 bell pepper, diced
  • 1/4 C peas
  • 1 1/4 C pineapple, cubed
  • 3 C cooked rice
  • 2 1/2 tbsp soy sauce
  • 1/2 tsp white pepper

Steps:

  1. In a wok or large skillet heat oil over medium-high heat. Stir fry the ginger and garlic until fragrant, 30 seconds. Add in the onions and white parts of the scallions. Cook until tender.
  2. Add the carrots, bell pepper, and peas. Cook for 2 minutes. Add the pineapple and cook another minute. Add the rice, soy sauce, and white pepper. Reduce heat to medium and cook two minutes. Add additional salt if desired. Garnish with green parts of the scallions.

*This recipe is adapted from Manali at http://www.cookwithmanali.com/pineapple-fried-rice/*

Pineapple Fried Rice | Sew You Think You Can Cook

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Slow Cooker Hoisin Chicken

As I sit here, trying desperately to come up with a Next Food Network Star style story behind the dish I find myself coming face-to-face with writer’s block.

I don’t have any personal connection behind this dish. And it has all of the usual selling points: Slow Cooker, Chinese food, Barbecue, chicken. Easy, fast, delicious. Wait? Chinese food and barbecue in the same dish? Absolutely!

Hoisin sauce is used in China in a similar manner that Americans use ketchup or barbecue sauce, and by shredding the chicken you get the same versatility you get with pulled pork barbecue. You can turn this slow cooker meal into lettuce wraps like the original recipe, serve it atop steamed brown rice like I did, or even make it into a sandwich.

Slow Cooker Hoisin Chicken

Ingredients:

  • 1 onion, sliced
  • 1/2 bell pepper, sliced
  • 2 boneless, skinless chicken breasts
  • 1 jar (8.5 oz) hoisin sauce
  • 2 tbsp soy sauce
  • 3 tbsp water
  • 2 tbsp grated fresh ginger
  • 1/2 tbsp minced garlic
  • 2 scallions, chopped

Steps:

  1. Place sliced onions and peppers in bottom of slow cooker. Season chicken with S+P and place on top of vegetables.
  2. In a small bowl whisk together hoisin, soy, water, ginger, and garlic. Pour over chicken.
  3. Cook on low 5-7 hours.
  4. Shred chicken and return to sauce.
  5. Serve with steamed rice. Garnish with scallions.

*This recipe is adapted from Rebecca at http://whoneedsacape.com/2014/05/crock-pot-chicken-lettuce-wraps/ *

Hoisin Chicken

Disclaimer: This post contains affiliate links.

#10DaysofTailgate & SRC: Asian Inspired Turkey Burgers

newsrcbannerTailgate Logo

I am very excited about today’s Secret Recipe Club Reveal Day! Why? Because it’s also part of #10DaysofTailgate. #10DaysofTailgate is a virtual tailgating party that lasts 10 days and is hosted by Camilla of Culinary Adventures with Camilla and in the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned Nicole’s blog I am a Honey Bee. Nic’s blog is a great blend of food posts, travel posts, and family posts. She has a 9-mo daughter and I love her monthly updates. Like me, her favorite channel is Food Network. She admitted to having sewn over her finger with her sewing machine in high school – OUCH! I managed to slice mine with my fabric rotary cutter. I guess that makes us sewing-injury buddies.

Funnily enough, my first Tuesday Tattles post was inspired by her baby favorites! It either threw her off of my scent as her “secret blogger” or it gave it away. But I promise – I had that post in the works before she was assigned to me! I’ve been following Nicole’s blog since before I joined the Secret Recipe Club. Nicole was actually assigned my blog in May – here’s her take on my Copy Cat Almond Joys.

So what did I make from I am a Honey Bee? The idea of Tatchos was tempting, her pizza pot pie pulled a tug at this Chicago girl’s strings, and these bang bang shrimp are on my to-make list. But, I went with her Tangy Burgers. Fish sauce is one of those ingredients that I’ve always been afraid to use and too cheap to buy and I keep setting recipes aside because I didn’t have fish sauce. Thank you, Nicole, for forcing me to get over this strange fear.

Asian Inspired Turkey Burgers

Ingredients:

  • 2 tbsp soy sauce
  • 3 tbsp fish sauce
  • 3 cloves garlic, minced
  • 1/2″ piece fresh ginger, grated
  • 1 tbsp Dijon mustard
  • 1/8 tsp black pepper
  • 1 lb ground turkey
  • sauteed mushrooms (optional)
  • gruyere cheese (optional)

Steps:

  1. In a large bowl, whisk together soy sauce, fish sauce, garlic, ginger, mustard, and pepper. Add turkey and mix with your hands until liquid is combined. Let marinate in refrigerator for 20 minutes.
  2. Divide turkey into 4 burger patties.
  3. Grill burgers 5 minutes on each side, until cooked through. If using cheese, top burgers during the last minute of cooking time.
  4. Assemble burgers with mayonnaise and sauteed mushrooms, if desired.

*This recipe is adapted from Nicole at http://iamahoneybee.com/2010/05/07/tangy-turkey-burgers/ *

Asian Inspired Turkey Burgers

To see the other bloggers who participated in the Secret Recipe Club this month click here:

But don’t stop your recipe stumbling there! There’s a giveaway to enter and more tailgating recipes to check out too:

Starters
  Dips
  Mains
Bacon Cheeseburger Egg Rolls by Things I Make (for Dinner)
Chicken Parmesan Sliders by Debbi Does Dinner Healthy
Cherry Chipotle Meatloaf Sandwiches by The Not So Cheesy Kitchen
Cherry Chipotle Meatballs by From Gate to Plate
Sides
SRC Surprise Recipe by A Day in the Life on the Farm
 Sweets
Cinnamon Puppy Chow by The Pajama Chef
Almond Chocolate Chip Cookies by Love and Confections