Gourmet Spinach and Burger Salad (+seasoning)

The past few weeks, its been pretty warm here in LA., and I've found myself eating more salads. This salad is one of my all time favorite meals. Its so easy to make, yet interestingly gourmet, and a great alternative to just a plain 'burger and bun.' For the record, I think I also enjoy it so much because it includes three of my favorite ingredients. ;) This recipe makes a single serving.

Gourmet Spinach&Burger Salad

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INGREDIENTS::

+ 2 C spinach

+ 1 turkey burger patty, seasoned (recipe for seasoning is below)

+  1 T slices Jalapenos

+ 2 T crumbled feta or blue cheese

+ 6  rings yellow onion

+ 2 T balsamic salad dressing

DIRECTIONS:

1. Cook burger patty in an iron skillet for about 4 minutes each side, over medium high heat. Set on a plate to rest when done.

2. In pan used to cook burger, melt 1 T butter. When butter is heated place onion slices in pan and allow them to get soft. They are done when the onion is transparent and starts to brown on the edges

3. Bed the spinach in a large bowl. Cut the burger into cubes and place meat on salad.

4. Top with jalapenos, cheese, and salad dressing.

[I also like to add alfalfa sprouts if I have them, for a yummy treat]

enjoy!!

[[ BURGER SEASONING]]

I use this every time I make burgers. It makes a frozen patty taste great, and adds a yummy smokiness to fresh turkey or beef burger.

INGREDIENTS::

+ 2 1/2 T paprika

+ 2 T table salt

+ 2 T garlic powder

+ 1 T porterhouse seasoning

+ 2 t black pepper

+ 1 T white pepper

+ 2 t ground mustard

+ 1 t cayenne pepper

Just rub a bit onto each side of the patty before cooking.

a [warm] touch of fall:: Creamy Pumpkin Pasta (&&a playlist for rainy days)

Fall is without a doubt my favorite time of year. I love the weather, the food, the music, the clothing, the movies, and the fellowships that goes along with it. I love that we already have had a dose of rain here in Los Angeles, and i hope that it stays crisp and cool.
Below the recipe I listed my [rainyday] playlist. I love driving in the rain listening to good music :)

There was no better way to welcome in the first day of fall than by making a dish with pumpkin.
I love pumpkin in desserts, but this is the first time I ever cooked it in a main course dish, and it was fantastic. All the flavors melded together perfectly, and it looks and tastes like fall. I don't have a picture of the completed dish, because I was too hungry to stop and snap a photo of the final product. You'll just have to make it an see for yourself ;)

CREAMY PUMPKIN PASTA:: 

Recipe amended from www.momadvice,com

+ 3 garlic cloves, peeled and minced

+ 2 T olive oil

+ 1 pound chicken breasts; cut into long, thin strips

+ 2/3 C pumpkin

+ 2 C organic, no sodium chicken broth

+ 1/4 C half and half

+ 1/2 C sour cream

+ 1/4 t nutmeg

+ 1 t kosher salt

+ 1/4 t white pepper 

+1 t ground sage

+ 2 t fresh, flat-leaf Italian parsley

+ 1/4 C shredded Romano cheese
+ 1 Pound Penne Pasta 

I.Saute the garlic and olive oil in a large iron skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through; about 6 minutes. Remove garlic and chicken from the skillet, place in a bowl, and set aside.
II. Pour the chicken broth into the pan and deglaze the pan, using the wire whisk, until all the flavors have been brought up.
III. Whisk in the half and half, sour cream, pumpkin, and seasonings until all the elements are blended. Simmer for 10 minutes. 

IV. While the pumpkin mixture is simmering, cook the penne pasta until it is the texture you prefer. Drain the pasta and stir it into the skillet with the pumpkin mixture. After the pasta is evenly coated, stir in chicken and garlic. Allow the pasta to continue to cook until the sauce has thickened. Stir in the parsley.

V. Plate the pasta and grate the cheese over the pasta.

tips&&tricks:

     :: don't even think for a second about substituting black pepper for white pepper. They may have the same name, however they are not related. The white pepper adds a great hotness, that adds to the flavor, but doesn't overwhelm the dish. perfection.

       :: you don't have to use chicken, you can completely leave it out, making it a vegetarian dish, or use any sort of meat of your choice. I wouldn't recommend using a red meat or any type of seafood, however. Stick with white meats like chicken, turkey or even pork, or a type of sausage.

P.S.

[rainy+day] playlist::

Artist | song [s]
Jamestown Story | Ashamed
Barcelona | Pease Don't Go

Owl City | Plant Life / How I Became the Sea

The Band Perry | If I Die Young
John Mayer | Dreaming With A Broken Heart / Half of My Heart / No Such Thing / My Stupid Mouth / Heartbreak Warfare
Mark Ballas | Light On (HurtLoveBox version)

Maroon 5 | Just A Feeling / Won't Go Home Without You / Sunday Morning 

Keane | Somewhere Only We Know

Katy Perry | Not Like the Movies
Kill Paradise | Beautiful Color

Lady Antebellum | Just a Kiss / American Honey
Lifehouse | Beautiful
Lykke Li | Possibility
Bobby Darin | Beyond The Sea
Michael Buble | Save the Last Dance For Me / Feeling Good / Home / L O V E / Everything
Mumford and Sons | Awake My Soul / The Cave / Little Lion Man
Nat King Cole | L-O-V-E

OneRepublic | Apologize
Panic! At The Disco | Sarah Smiles
The Pussycat Dolls | I Hate This Part
Rob Thomas | Ever The Same
The Rocket Summer | Save
The Script | Talk You Down / Before The Worst
Taylor Swift | Enchanted
Trent Reznor & Atticus Ross | Hand Covers Bruise / In Motion
Adele | Set Fire To The Rain
Edward Sharpe & The Magnetic Zero | Home
Greg Laswell | Girls Just Want To Have Fun
Goo Goo Dolls | Better Days / Iris
Ellie Goulding | Lights
Frank Sinatra | Fly Me To The Moon
The Lion King | Can You Feel The Love Tonight? / The Circle of Life
Death Cab For Cutie | Summer Skin
Muse | Guiding Light

{Chile Lime} Salmon

These past few weeks have been c r a z y, which is to blame for me not posting anything in a while! But hey, I'm not complaining! The Lord has been heaping blessings upon my head these past weeks, more than I ever could have thought possible; and definitely much more than I deserve!! In the midst of things I had a chance to make this dish a few days ago for the second time, and it is definitely a winner. Its a great marinade, and super simple to throw together!

I don't have any pictures though, because i had to make it on the run, and gobbled it up before the camera even had time to get out of my bag ;)

I N G R E D I E N T S 

~ 1 pound salmon fillets (tilapia works just as good too..)

~ 1/4 C olive oil

~ 1/4 C fresh squeezed lime juice

~ 2 T chopped fresh cilantro

~ 1 T minced garlic

~ 2 t chili powder

~ 1 t ground cumin

~ 1/2 t salt

D I R E C T I O N S

1. Pat salmon dry with clean paper towels. Place salmon in a 1 gallon recloseable bag.

2. In a small bowl, combine remaining ingredients. Pour over salmon; seal bag. Gently toss to coat salmon. Refrigerated 30 minutes or up to 2 hours. (no longer than 2 hours; the citrus will begin to deteriorate the meat)

3. Line baking sheet with aluminum foil; spray with no-stick cooking spray. Remove salmon from marinade; discard bag. Place salmon, skin side down, on pan.

4. Bake in a preheated oven at 450 degrees, until salmon flakes easily with a fork. (about 10 minutes per inch of thickness)

"The LORD your God is with you, He is mighty to save.
He will take great delight in you, He will quiet you with his love,
He will rejoice over you with singing." 

Zephaniah 3:17

Enjoy

xo

B

Creamy {Horseradish} Chive Bread

In my previous post I mentioned how I made this bread. I really enjoyed it, and its SUPER easy to whip up!

ingredients

~ 1 stick butter, at room temperature

~ 2 T horse radish

~ 2 T chopped chives

~ salt

~ 1 loaf of bread. (i used a loaf of artisan pugliese bread, but plain French bread works too :-)

directions

1. Preheat oven to 375

2. Mash butter, horseradish and chives until smooth Stir in a pinch of salt. Slice bread, but not cutting all the way through the loaf. Spread mix on each piece, generously.

3. Wrap in foil, and bake for 15 minutes. Serve warm.

enjoy

xo

B

{Lemon Feta} Stuffed Chicken Breasts&&Asparagus with a {Dijon Vinaigrette}

Okay, so I love good food, that doesn't take all day to prepare. These are perfect spring/summer recipes, and I made the chicken, asparagus, baked bread and cookies.....in under an hour and a half; start to finish! I really liked the flavors and the way they melded. I served this meal with a creamy horseradish chive bread, which was yummy, but i think I will just serve it with plain garlic cheese bread next time, and save the chive bread for steaks or bbq meals. I am so stoked to start cooking for summer. :-) 

p.s. Its asparagus season from February-Juneish, so i'm sure I will post lots of different ways to use this yummy vegetable :-) 

Happy Cooking!

{Lemon Feta Stuffed Chicken Breasts}

ingredients

~ 4 skinless, boneless chicken breasts

~ 1 t finely shredded lemon peel

~ 3/4 C crumbled feta cheese

~ 1 T olive oil

directions

1. Cut a pocket in each breast, through the chicken, but not through opposite sides. In a small bowl, combine 1/2 C feta, with lemon peel. Spoon mixture into each pocket, sprinkle chicken with salt and pepper.

2. In a Large skillet, heat olive oil over medium heat. Add chicken. cook for 18-20 minutes, or until there is no more pink. turning once. sprinkle with remaining cheese. 

{Asparagus with Dijon Vinaigrette}

ingredients

~ 1 lb asparagus

~ 2 t dijon mustard

~ 2 T red wine vinegar

~ 2 T olive oil

~ coarse salt

directions

1. Cut asparagus into 2 1/2 inch strips. 

2. Whisk together mustard, vinegar and 1 T olive oil

3. Heat 1 T olive oil in large skillet over medium heat. Add asparagus and season with salt. Reduce heat to medium-low. Cook, stirring frequently, until asparagus is tender. About 10-12 minutes. 

4. Remove from heat, and place asparagus in bowl. Drizzle with vinaigrette, toss and serve.

xo

B