Southwestern Chicken Burger
February 8, 2011
Burgers are good…really good. They are the kind of quick dinner that never seems like a cop out. I can spend 30 minutes cooking dinner and everyone is thrilled. We like to eat all kinds of burgers, experimenting with different types of meat: beef, pork, chicken, or turkey, and many different flavor combinations. When cooking up burgers with chicken or turkey, I mix in egg, bread crumbs, and herbs, all which help keep the burgers moist. This burger recipe is one of our favorites.
Southwestern Chicken Burgers are super moist and flavorful. The mild taste of the ground chicken allows the garlic, cilantro, green onion, and spices to do their magic. This burger is packed with flavor and is sure to delight even the most die-hard beef burger fans. Layer the toasted buns with spicy, smokey chipotle mayonnaise and Caramelized Onion Relish. If you don’t have a grill, these burgers would be equally tasty cooked up in a skillet with a little olive oil.
Meyer Lemon Curd
February 6, 2011
Oh la la, lovely lemon curd. Lemons have always been a favorite. Growing up on the San Francisco Peninsula, we had a Meyer lemon tree. I would sneak outside to pick the lemons and eat them whole, despite my mother’s warnings that I was ruining my teeth. Now I am a bit (not much, but a bit) more sophisticated and like my lemons seeped in vodka or cooked up with butter and eggs (much healthier, I am sure).
Deep in winter when the trees are dripping with lemons, one fabulous way capture the fresh tang of lemons is lemon curd. This lemon curd is intense, lemony, creamy goodness. Meyer lemons work best here because of their balance of sweet and tart. You can use Eureka lemons (standard supermarket variety) as well, just increase the sugar.
Caramelized Onion Relish
January 16, 2011
I love my pantry. This may be an unusual favorite room of the house, but for me it is a place of comfort and a source of pride. Come visit my home and I’ll be sure to show you my special place. Though it is not often in perfect order, my pantry is my sanctuary. In our small home, this is the place where I can escape (briefly, until someone finds me) the commotion and demands of the other members of the family. Inside its walls I store my stacks of cookbooks, the baskets of garlic, squash, and potatoes harvested from last summer’s garden, and of course my canned goods. My pantry shelves are full of all the grains, beans, seeds, and more required to make almost anything I can dream of.
My Pantry Shelf 