Spiked Cheeseburgers


It was a happy, happy day last week, because for the first time since this long, hard, relentless winter started one billion years ago, it was actually warm enough to crank up the old grill and cook some cheeseburgers.  The Southern husband was happy.  The teenager was happy.  The dog was deliriously happy, because she is convinced that if she waits long enough, one day someone is going to grill her a cheeseburger instead of just dumping another cup of kibble into her dish.  A dog can dream... Anyway.  This momentous occasion seemed to call for something other than your normal wonderful cheeseburger.  Something adventurous.  Something celebratory.  Something involving a little, well, alcohol.  Take another look at that picture up top...see that scrumptious sauce oozing down the burger?  Let's just say that is special sauce.  Very special.  As in, contains just the right hit of vodka in it. Still with me?  Here's what happens:  you mix up some ketchup, some mayo, a little Read More & Get the Recipe

Chicken Basil Parmesan Burgers


[Tweet "Who says burgers are just for beef? Make room for some chicken basil parmesan burgers!"] I'm continuing on with my public service announcements regarding using up those fresh herbs growing all around us before they disappear in the first frost (it's coming! you know it is!), and so please consider this the basil edition. I actually have a ton of recipes in my arsenal for dealing with all this basil outside my back door. These include Tomato Mozzarella Basil Salad, Pasta Caprese, and maybe my all-time favorite, Pasta with Brie and Tomatoes. But there is always so, so, so much basil that I am always on the look-out for the next great basil-using recipe, and when I ran into this recipe for chicken parmesan burgers in Bon Appetit I knew it had my name on it. First of all, it involves basil both in the sauce and as a topping for the burger. Second, the teenager is always thrilled to hear that anything with the word "parmesan" is on the dinner menu. And I always love Read More & Get the Recipe

Meatloaf Burgers with Grilled Corn


Oh, I have so much to say about this fabulous, not-your-usual-hamburger recipe. First of all, the burger itself is made of a scrumptious meatloaf mix, including fabulous stuff like chopped Vidalia onion, Worcestershire sauce, garlic and mustard, just to name a few. Second, the burger is topped with both bacon (yes!!!) and a fruit-nut cheese that you will have to stop yourself from completely devouring on crackers before the burgers are even ready. Think of this as a very, very special bacon cheeseburger.OK, let's start with the cheese. (and by the way, the whole devouring on a cracker thing? Guilty. My best advice is, make extra.) First, toss some cream cheese in a bowl. I used the whipped variety, but you can use the regular version too, just make sure you leave it out to soften first. Add some shredded cheddar. (Cheese on cheese. Mmmmmmmm....) Some chopped pecans (or really, any other kind of chopped nut you have around. Clean out those pantry shelves.) Dried Read More & Get the Recipe



Last weekend I strayed a little out of my usual photographic territory. No cookies, no babies, no puppies...I photographed a car show. And despite pretty much not having any idea what I was doing, the pictures came out...not so bad. And so I did what I always do when I take a few not so bad pictures. I start trying to figure out how I can possibly relate them to something I have made for dinner, just so I can throw them up here on the blog. Now, when it comes to babies and puppies, this is not so hard. Anything that features the word dumpling is fair game for me to toss an adorable baby picture out there. And as for puppies, well, I figure that just about everything in life can be related to a puppy in one way or the other. But cars? Hmm. I really had to scratch my head over that one. And then it came to me.Road food! And what better road food than one of my favorite burger concoctions: The Crunchburger!! Which is basically your good old American cheeseburger, but Read More & Get the Recipe

Sheriff Stubb’s Gorgonzola Burgers


Oh yes, it is really and truly grilling season, and you know what that means...time to break out the barbecue sauce! In our house, our favorite sauce (after much taste-testing of many sauces) is something called Stubb's. It comes in all kinds of flavors, and our preference at the moment is for the Hickory Bourbon variety. I had it out to make my dangerous BBQ Casserole a little while back, and the southern husband must have found a website on the jar while he was holding it lovingly in his arms, because the next day there was a print-out on my desk for a recipe entitled Sheriff Stubb's Gorgonzola Burgers. Well technically it was half a recipe, because he only printed out one page. Maybe he thought if I had the general idea I could just wing it. But it's the thought that counts, and he happily ran back and printed the rest of it when I said I just might make these if I actually had the whole recipe. Now, the reason these are called Sheriff Stubb's burgers is (I think) because of Read More & Get the Recipe

Mini Sloppy Joes


Okay, so I love absolutely anything in mini-form. Mini M&Ms. Mini Snickers bars. Actually, mini-bars of any kind. And I also love sloppy joes, except for the fact that they are so, well, sloppy. It's distracting when the bite that you thought was headed for your mouth actually ends up on the plate. Or your lap. Or the floor (although the dog lives for moments like that.) So I was so happy with these little guys. First of all, you get three of them on your plate. Three sloppy joes instead of one, it just makes my heart sing. Second, there is the whole mini thing. You can finish each one off in 2 or 3 bites, and pretty much the whole thing stays together. And I also loved the little avocado slice on top. It made the sloppy joe almost elegant! I wanted to show you guys a picture that would demonstrate the actual mini size of these babies, and so I scoured the house for a comparable object that would show the approximate size.... The recipe is below, but you can also use your Read More & Get the Recipe