Good Food for a Good Day

 
Update these burger buns are Amazing.... We had them with burgers then breakfast sandwiches the next morning. 

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Ever want to try to make your own bun for hamburgers, hot dog or just sandwiches. Well in my searching I ran across this Recipe.

Quick Easy Hamburger Buns By the Feathered Nester. and wow they are good. 

We love a good smash burger but get sick of buns that smell molded. Most grocery store bread small molded to me. Give these a try they are simple and quick to make.

I use them for burgers, hot ham and cheese as well. you can play with the shape and make hot dog bun and even slider buns. 

Try this recipe you will thank me for the heads up. 

I am also going to make a Cherry Jamboree Dessert  from i am baker. 

You can top the with any flavor you like from lemon curd to peaches. You can change up the crust by adding pecans or chopped walnuts... This recipe is amazing for that hot summer night dessert. 

Can You Smell That...

 I just took two small sourdough Focaccia breads from the over... Wow they smell good garlic and rosemary... There is nothing better than the smell of fresh bread coming out of the oven. 

Earlier I made A Farrow Anti Pasta and Farrow Mushroom veggie burgers... they will be for our meatless Monday. I found the recipe at the Ugly Vegan Kitchen, check them our for more recipes. Their Pineapple Upside Down Cake Muesli looks amazing I will be trying that the next few days I love over night oats.

I made 7 burgers, I will freeze these in 2 per meals. Save one for a lunch I will pre-freeze, then use my seal a meal to keep them fresh for longer. I did adjust the recipe for our taste, you can do the same if you go to the Ugly Vegan site and read thru the recipe.

Mushroom Farro Burger 

2 Tbsp olive oil (plus more to drizzle)

1 cup chopped onions

3 garlic cloves, chopped

3 cups mushrooms chopped into bite-size pieces

2 cups cooked farro, divided

16 ounce can of white beans, drained and rinsed

⅓ cup chopped fresh parsley

3 Tbsp fresh tarragon leaves

1 tsp dijon mustard

½ tsp garlic powder

1. First, you’ll sauté the aromatics for the mushroom farro burgers. In a large skillet, add 2 Tbsp olive oil, onion, garlic and a dash of salt. Sauté over medium heat for 3 minutes.

2. Add the mushrooms. Sauté for 10-15 minutes over medium, stirring constantly. You want to “sweat out” as much water as possible from the mushrooms.

3. Add 1 cup farro, 1 cup white beans, ½ of the mushroom, ¼ cup parsley, 2 Tbsp fresh tarragon, dijon, and garlic powder to a blender. Blend until it’s mostly smooth (it doesn’t want to be a “smoothie”, so some bits and pieces are good!). Spoon the contents of the blender into a large mixing bowl.

4. Add the remaining whole cooked farro, white beans, mushrooms, parsley and tarragon to the large mixing bowl. Add the flax seed meal. Combine with a wooden spoon or spatula. Allow it to sit in the fridge for ~15 minutes (this will allow the flax seed meal to congeal a bit). If it still feels too wet to you, add more flax seed meal, and then, wait a bit.

5. For this recipe, I made 4 large mushroom farro burgers out of the mixture, and thus, the times below are for making 4. If you make more than 4 burgers (6-8), they will take less time to cook on each side. In addition, everyone has a different version of how “charred” they like their burger. Adjust accordingly for size and desired level of “char”.

TO GRILL: Line a gas grill with a large piece of non-stick aluminum foil. Shape 4 large burgers out of the burger mixture, and brush with olive oil. I used a gas grill at 450º F, and grilled for 7 minutes on each side.

TO PAN FRY: Add 1-2 Tbsp olive oil to a large skillet, and warm over medium heat. Shape 4 burgers out of the burger mixture. Fry over medium-low heat and allow to cook for ~7 minutes on each side.

TO BAKE: Preheat the oven to 450º F. Line a large cookie sheet with non-stick aluminum foil. Shape 4 burgers out of the burger mix, and brush them with olive oil. Place the burgers on the non-stick aluminum foil. When the oven reaches 450º F, bake for 7 minutes, then remove the cookie sheet, flip each burger, and return it to the oven. Bake for another 7 minutes.

6. Allow to cool for ~3 minutes before serving. The mushroom farro burgers will set-up even more.

Hope you have an amazing day!!

New lease on life

 OK my better half got a great cardio visit, which mean he can do for himself again... Well I still do a lot but since he is semi retired, he has four days to help himself with some of his wants. I still own my kitchen, and keep my house picked up... but he needs to give a care and not live like he has a maid... We do not... LOL  I do remind him to pick up his mess, rinse his dishes and wipe up after he cooks. Not a big demand just make my life a bit easier. 

I do admit I was babying him the last few weeks afraid of what the Cardio doctor would say, but now it is life back to normal. In a few weeks he will fully retire and I will ask for even more help... That is when we will become a team at the household level. I do take care of the back yard and my gardens... Maintain our RV and the upkeep on my auto so he can help me in the house. They say team work makes the dream work. 

Happy Mothers Day

 Another years to reflect on the children we raised.. Their accomplishments their heart aches their antics... The happy moments that will live in forever. The family your created. God bless children they do add moments of joy to our lives. 

Hope your mothers day is fill with happy memories.

 

Let the fun begin

 It is carnitas day at my house I have prepped, seared and spice up on big ole pan of carnitas. I am so excited. With the Blackstone and the roaster it makes quick work of the process and saves kitchen clean up as well as does not heat up the house since these have to cook 5 to 7 hours at 300 degrees

       

I cut 2 pork shoulder butt roast into 2 inch cubes rub the meat with 1 TBSP salt , I saved the bone seared it as well and add while cooking for the flavor.  Then sear on all sides to add the the flavor. 

I then add the aromatics, this is about 15 LBS so I added three oranges, three small limes, 4 cup chicken stock, 1.5 TBSP cumin, 1 tsp white pepper, 1 TBSP dried oragano, 6 bay leaves,  Placed in roaster at 300 I will check at 3 hours add more fluid if needed. then just keep an eye on it when it is fork tender they are ready. remove from roaster.. Let cool a bit then shred what you need for your meal add some juice to the shredded meat and broil for a few min turning once to crisp up the edges. 



And with carnitas you will need some fresh Pico... 

    

Instead of fresh limes I use Tajin in my Pico it dose not break down the tomatoes and turn them to mush over night.

Next will be refried beans. I do can beans and use them to make the process easier. I make sure I wash and, soak and rinse my beans well, I do not add salt until I use them so I can spice them to what ever meal we are using them for.

Then there is the Mexican street corn side dish it is amazing

We like it warm, so the cream is cream and not liquid.. 

Creamy Mexican Street Corn 

4 cups corn kernels (1 bag each fire roasted, and sweet corn)
2 TBSP butter 
1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup crumbled Cotija cheese
3 tbsp finely chopped cilantro
1 tablespoon ancho chili powder
1 tablespoon fresh lime juice


Micro wave the frozen corn. Add butter and mix until it is all coated.
    Combine mayonnaise, and sour cream, crumbled Cotija cheese, chopped cilantro, chili powder and fresh lime juice mix well . Add sauce to warm corn 
    Stir gently but thoroughly; you want every kernel happy and coated. 

add cheese and chili powder to top and serve warm or cold. 

And lets not forget the Tortilla's We love the La La Brand. 

OK, it is dinner time you all have a beautiful night!

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May I Win The Pest War

 Finally found away to get organic milky spores shipped to Arizona.. applied them this morning and watered them in well... I am praying this will slow down the damage from the Japanese Beetle Moles They have a ferocious appetite for roots. If this products does as it say I will be able to garden... 

This pest is a vicious cycle... and as well as the moles I have to deal with the gophers that feed on the moles... I am praying no moles no gophers.... The gophers are doing double duty... first they eat the moles then the devastate the plant the mole was feeding on. So I made the investment and will have to treat several more times in the next two years bit I will finally get a garden... Yea me.

This product will ship from Walmart, and they say it works.

Have a good day.

Veggie Store For The Win

 

When apricots are on sale for 1.29 a pound you walk very briskly to get 5 pounds and make my favorite Jam.... Apricot Pineapple. So yes this is what I will be doing today. 

Recipe

8 cups apricots washed and cut in half
2 20 oz can of crushed Pineapple in juice drained.
1 orange just the meat remove all skin and pith
3 1/2 C sugar


add peeled apricots to pan Juice and all, cook them stiring over medium high heat until very soft. Remove from heat and mash the apricots well. I use an immersion blender to but do not over blend you do want chunks. Add pineapple, and orange segments. mix well. Place back on heat and add the sugar stir well as sugar melts and bring to a gentle boil continue to stir and cook until it coats the back of the spoon. When you when you run your finger over the back of the spoon the liquid should not come back together.   

ladle hot jam into sterile jars to 1/4 inch head space, hot water bath for 15 minutes(pints (16 oz), pint and a half (12 oz) and 1/2 pint jars (8 oz). Let rest in water bath caner 5 minutes after you turn off the heat.

Note: I crush the apricots in my hands to remove the seeds. This help with chopping and help create a bit of juice for cooking.

Enjoy