Building the perfect grilled *veggie* burger- step-by-step, photos

You might think you need meat to make a meal, but this right here is the perfect veggie *burger* that even die-hard meat eaters find delicious and filling.

When using fresh vegetables at the peak of flavor a dash of salt and pepper is all they ask for to bring out their amazing goodness.

Made with the simplest of ingredients you can't ask for much more in a meal. They were enough to satisfy us on their own but add some potato salad or even oven baked regular or sweet potato fries for a complete meal if you need more.

Although I prefer a multi-grain bun we were out so instead of making an extra trip to the store we made do with what we had. Spread a thin layer of mayo on the top- Hellmann's or Best, of course.

We used my fabulous wonderful Cuisinart Griddler to make these babies- Thanks, mama!- just spray or brush a light coat of evoo and add sliced portabella mushrooms (can use whole caps but these were on sale and you use less so your $ spreads farther and there are enough other goodies on your burger that it worked out fabulously).

We also grilled the yellow squash and holy macaroni- sweet and delish- we literally had to slap away fingers (mostly mine) from grabbing and eating this right off the griddler. Sprinkle with salt and pepper.

A slice of delicious provolone gets slapped on the still hot squash (we prefer and used Sargento, but any that is on sale will work).

Top with organic baby spinach and thinly sliced red onion - sooooo good. We can buy the marked down spinach in the BOX (not the bag) at our Kroger as they don't wait til the stuff is nasty to knock down the price, and it lasts all week, sometimes 10 days. The trick is getting the box, the bags just don't have the staying power.

Top with a perfectly ripe juicy red tomato slice and sprinkle with a bit more salt and pepper.

Top that baby and dig in. Life doesn't get much better than this- a delicious bella burger that is made extra special with the addition of some sweet grilled squash. You definitely need both hands to eat this and then it still wants to be sliding out on you so have plenty of napkins and open really wide.

Read more...

Oven Baked Roux

If you're like my you simply lack the patience to make a good roux. While I could buy some, it is so easy to make in the oven that I prefer to make up a large batch and freeze some for later.

Basically it is equal parts oil (vegetable or canola) and flour. We made 6 cups of each.
Whisk it together really well in a heavy oven proof pot- some people swear by cast iron but we used the Emeril set I won in a recipe contest for Kyra.

Bake in a 400 degree oven, whisking every 15 minutes until it is that nice caramel-ly color that makes a great roux.

Simple, I know, and while it takes longer than stove top you avoid the constant stirring and it comes out perfect every time.

Read more...

Easiest ever freezer pickles

2 cups sugar
2 cups water
1 cup vinegar
1 teaspoon salt

5 cups cucumbers, sliced thin, skins on
1 small onion, sliced thin

In a small heavy saucepan bring sugar, water, vinegar and salt to a boil. Turn off and cool down.

Mix cukes and onions and place in small freezer containers, about 3/4 full.
Cover with cooled liquid then put lid on.
Freeze until needed.
These are awesome, easy and wonderful eaten with just the slightest bit of ice crystals.

Read more...

Creamy eggplant ziti bake

We had some eggplant that needed to get used up so I went searching for recipes and nothing sounded particularly appealing. You know how that goes, this part of one recipe looks good, that part of another. So by taking this and that and adding some that was just me, here's what I came up with and boy is it ever good.

1/4 c butter
2 large eggplant*, diced
4 oz diced mushrooms
1/2 bag (frozen) 3 color pepper and onion blend, diced (use about 1/2 each fresh vegs if you prefer)
2 cups chicken stock
1 can diced tomatoes, juice and all
2 cups heavy cream
1 cup Parmesan cheese
3 to 4 cups spaghetti sauce
2 cups grated mozzarella
Layer thinly sliced provolone

In a largish heavy pot saute eggplant in butter for a few minutes then add the mushrooms and pepper blend, cook about 5 minutes or til vegs are softened. Add the tomatoes and stock and cook over med-low til liquid is mostly cooked down. Add cream and cook down until thick and eggplant is tender 15-20 minutes. Stir in Parmesan cheese.

Meanwhile cook and drain ziti or other medium noodle according to package directions.

Remove sauce from heat and add the noodles to it. Put in enough spaghetti sauce so that it's pretty saucy, I like the whole 4 cups.

Spray a 9"x13" casserole with cooking spray and put the mixture in, spreading evenly. Top with mozzarella and then add the layer of provolone.

Bake 25 to 30 minutes or until cooked through and cheese is melted and nicely browned.

Let stand 5-10 minutes before serving.

.

Read more...

Fun Bento Slider puzzle

Read more...

Eggplant Parmesan Recipe- Baked, not fried.

2 large eggplant*, peeled and sliced 1/4 inch thick
4 eggs, whisked together
2 cups Italian style breadcrumbs mixed with 1/4 cup grated Parmesan
Spaghetti sauce, homemade or store bought, about 4 cups
1 lb mozzarella cheese, grated mixed with 1/2 cup grated Parmesan
EVOO spray

Preheat oven to 450 degrees. Spray 2 large cookie sheets with EVOO.
Dip eggplant into egg then dredge in breadcrumbs and place in single layer on cookie sheets.
Bake 10 minutes, flip and bake an additional 10 minutes. Turn oven down to 375 degrees.
Put small layer of spaghetti sauce on bottom of 9"x13" casserole.
Layer in the following order- eggplant, sauce, cheese making sure to end in cheese.
Bake 25 to 35 minutes or until heated through and cheese is melted and bubbly.
Let set 5-10 minutes before serving.

.

Read more...

Baked french toast

1 loaf French bread, cut diagonally 1" thick -stale/day old or oven dried works best

6 eggs
1 cup milk

1 cup half and half

2 teaspoons vanilla extract

1 teaspoon ground cinnamon or more to taste- I sprinkle til it looks good and cinnamon-y it is a fave spice of mine

3/4 cup butter

1 1/3 cups brown sugar

3 tablespoons pure maple syrup

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees

The bread should be soaked through... whip up a little more milk and egg mixture if it is too dry.

Cover with foil and bake 25 minutes.

While casserole is baking prepare the sauce-
in a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Uncover, pour the sauce on top and bake uncovered for 15 minutes.

Read more...