ZUCCHINI, ORANGE, AND SPICE MUFFINS

Here is a recipe that I actually found in a cookbook titled Top 100 Finger Foods, by Annabel Karmel. Now I know you're thinking finger foods hmmmm? Well, in fact this recipe book is geared towards well little kids (i.e. meaning older babies, and toddlers). I recently purchased this book so I could make some kid friendly meals for my little girl who is nearly one year old (how fast time flies...) To make the long story short, I baked these mini muffins and of course mommy took the first bite, and my eyes lit up. I just knew my little girl would love them, and I knew that my husband would also love them just as much. My little girl was all smiles after trying these. Hey, kids don't lie! They definitely know what they like and don't like. I never thought I would be posting a recipe from a finger foods recipe book but here I am doing it now for you all. Enjoy these with either a cold glass of milk or for us adults enjoy these with a warm cup of coffee.

Adapted from the "Zucchini, Orange, and Spice Muffins" recipe in the Top 100 Finger Foods cookbook. Written by: Annabel Karmel

Makes 24 mini muffins or 12 regular muffins or 1 square (9") baking pan

Preheat the oven to 350 degrees F.

Baking time: 12-14 minutes for mini muffins, 22-25 minutes for other

Ingredients:
  • 1 cup + 2 tbsp whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp pumpkin pie spice or (substitute: 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ground cloves)
  • 1 medium orange, finely grated zest
  • 7 tbsps orange juice
  • 3 tbsp butter, melted or extra virgin olive oil
  • 1 egg, beaten
  • 1/4 cup light brown sugar, packed
  • 1 small zucchini, finely grated

1. Preheat the oven to 350 F and line the muffin pans or the square baking pan with paper cups or parchment paper. Set aside for now.

2. In a bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spices. In another bowl, combine the orange zest, orange juice, butter or oil, egg, and brown sugar. Pour the wet mixture into the bowl with the dry mixture. Stir to combine. Gently, fold in the grated zucchini.

3. Spoon the batter into the prepared muffin pans or baking pan. Place it into the oven to bake for 12-14 minutes for mini muffins, or 22-25 minutes for regular muffins. Bake until firm to the touch. Let it cool before eating, especially if you're giving these to your little ones.

Cook's Tip: Store these in an airtight container for up to 3 days. The fresh zucchini will spoil the muffins if kept any longer.




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MATT'S SPIRITED AWAY! E&J VSOP SUPERIOR RESERVE BRANDY

So dear reader, expecting a wine?  Nope!  Expecting a beer?  Nooooooooooope.

How 'bout a lovely brandy?  Well YOU got it!

I'm proud to introduce my newest realm of bloggosphereing: spirits, with Matt's Spirited Away!  Admittedly, I am not as experienced in this part of the boozy world as wines and beers, but I am gung ho to try!  I've been drinking and enjoying scotches for years, and have dabbled in vodkas, brandies, and cognacs.  So!  I thought, why not apply my amateurish, semi-humourous reviewing alleged skills to this wonderful genre?

On a side note, I have cast aside my general rule of $20 and under for this particular category of reviews, because frankly, if I stuck to spirits that are priced at $20 and below?  I'd end up drinking some pretty lousy shi...shifty stuff.  Ya.

So, while I was walking through my local Lickbo, I was in need of a spirit which I usually just down a shot of here and there, and was tired of my usual - as good as it is, I thought why not try something else.  I picked up this bottle on sight alone, not knowing how it'd be, but damn, did I get lucky (if only I could pick lotto numbers as well).

First, as always, some back story.  Labelled, "E&J" I wondered if it was made by the same folks of Ernest and Julio Gallo of wine fame...and indeed it is, somewhat to my surprise.  Modern day brandy itself began to appear all the way back in the 12th century (John McCain would recall no doubt...ZING!).  Made of grapes still, this particular spirit was casked (barrelled and "mellowed" as the bottle says) in white American oak wood.  It is a "VSOP" grade brandy, with "VSOP" meaning "Very Superior Old Pale," meaning according to Wiki (if it applies to this label) that it was aged for at least five years, and is the second highest grade of brandy made.

Very nice!  Let's get Spirited Away!

This brandy comes bottled and topped with a screw-top cap with a bottom of cork - something very common in many liquors, and adds the convenience of a screw-top with the tradition of cork - a very nice mix.

The colour of this brandy was a medium yellow-orange, an amber colour, which was very rich and inviting.  I love the colour of most brandies/scotches/cognacs...they're all inviting!  They invited, and I accepted!

Its scent and nose was just smashing.  Oh baby.  The alcohol was noticeable of course (@ 40%), but was otherwise warm, rich, smelling of sweet vanilla and caramel.  It was, I noted, "vivacious!"  Well damn!  Taste the damn stuff!

Okay, I will!  And did!  And WOO!  The taste was sweetish, still forward with vanilla, rich, flavourful, with some kick, of course.  It enveloped the senses and just fills the mouth wonderfully.

It was drier on the finish, as the vanilla subsided, but the caramel lingered.  This is so very drinkable, velvety, and lovely.

Well!  What else can I say!  It was and is a triumph!  Wonderful!  Yum!  "VSOP" must actually mean "veritably superb..." uh...yeah.

Pick up a bottle, put up your feet, put on some jazz, and melt away!

***1/2 out of 4

Purchased at a Liquor Control Board of Ontario (LCBO) store for C$24.75 (US$26.12).

From LCBO.com:

E&J GALLO VSOP BRANDY, 750 mL bottle
LCBO #396234
Spirits, Brandy, Traditional (?)
40% Alcohol/Vol. (80 proof)
Made in: United States of America
By: E. & J. Gallo Winery




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CREAMY-HOISIN-MUSTARD SALMON BAKE

It seems like I've done quite a bit of fish recipes lately on Food Tastes Yummy but I just couldn't resist doing another one. Salmon is one of my hands down favourite fishes to eat. It is high in nutritional content (I won't go into details folks, I say google it!), and it has a great natural flavour that honestly, you can just salt and pepper the thing and it would taste great seared in a pan. But once in a while, I like to whip up something more special with this fish and make a dish that people will remember. Hoisin in a Chinese BBQ sauce that is sweet and sticky, pair that up with tangy and slightly spicy yellow mustard and you got a match made in heaven! (on fish that is). I topped the fish with cottage cheese and baked it. You'll just have to take my word for it......Delicious!

Serves 4

Preheat the oven to 400 degrees F

Baking time: 20-25 minutes

Ingredients:
  • 4 small salmon fillets
  • coarse salt and freshly ground black pepper
  • 1 generous tbsp each: hoisin sauce and yellow mustard
  • 5 dashes of tabasco (optional)
  • 1 tbsp rice wine vinegar
  • 2 tsp liquid honey
  • 4 rounded tbsps cottage cheese (2% recommended)

1. Preheat the oven to 400 F and line a baking sheet with foil and then parchment paper. This will ensure that there is really no clean up at the end of cooking. Place the salmon fillets on top of the prepared baking pan and set aside for now.

2. In a bowl, combine the hoisin sauce, yellow mustard, tabasco, rice wine vinegar, and honey. Whisk it until the sauce comes together. Take the cottage cheese and spoon one dollop onto each fish fillet, making sure to spread the cheese evenly.

3. Pour the hoisin-mustard sauce on top of the fish fillets, and place it into the oven to bake for a good 20-25 minutes. The sauce should be slightly sticky on top and the fish should be cooked through but still moist. Plate it up along side a nice hearty salad and either rice or oven fries. I recommend spooning some of the remaining sauce left on the baking sheet on top of the salmon served.


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TANDOORI PORK TENDERLOIN WITH CUCUMBER & MINT RAITA

Being a huge spice lover I just had to make tandoori pork at some point for the blog. I love the depth of flavour in the spicey marinade and I love the simplicity of the whole cooking method for this dish. When I was pregnant with my daughter the one thing I craved every lunch hour at work was anything that tasted like curry. Tandoori chicken was one of those things that I indulged in quite a bit. I have a funny feeling my little girl is going to be a big spice fan someday. I paired the spicy pork with a cooling cucumber and mint raita. The yogurt will really help calm down all of the spices. Serve it along side some plain rice and there you have dinner! If you want to keep it authentic serve it with basmati rice. So without further adieu, here is my recipe for tandoori pork! I hope you enjoy it as much as I do.

Serves 4

Preheat the oven to 425 degrees F

Baking time: around 40-45 minutes

Ingredients:
  • 1 pork tenderloin (medium size)
  • 1/2 cup plain yogurt (2-3%)
  • coarse salt and freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp each: chili powder, ground coriander, turmeric, ground cumin
  • 1 tbsp each: ginger and garlic, paste
  • 1/2 tsp dried oregano and ground cinnamon
  • 2 good tbsps tomato paste

Raita Ingredients: yields around 1 cup (make double if needed)
  • 1/2 cup plain yogurt (2-3%)
  • 1 tbsp extra virgin olive oil (optional)
  • 1/4 cup cucumber, grated and juice lightly squeezed out
  • 2 tbsp fresh mint, chopped
  • coarse salt and freshly cracked black pepper
  • 1-2 tbsp fresh lemon juice

1. Preheat the oven to 425 F and line a baking sheet with parchment paper or foil. In a large bowl, combine the tandoori ingredients listed above. Take the pork and using tongs, place it into the tandoori marinade and swish it around in there. Really get the pork covered in the sauce. Then put the pork, along with the sauce, onto the prepared baking sheet, and place it into the oven to bake.

2. Let the pork tenderloin bake at 425 F for a good 15 minutes to get a good start, then lower the temperature to 400 F and let it bake for another 25-30 minutes. Don't let the pork overcook, so I would recommend checking it at the 35-40 minute cooking mark, by doing the finger poke test. It should be firm to the touch, but the meat should still have some bounce.

3. Cucumber-mint raita: In a bowl, combine the yogurt, oil, grated cucumber, mint, salt, pepper, and fresh lemon juice. Give it a good stir to combine. If you are omitting the oil but you find the raita a bit thick, then add a tablespoon of milk instead to thin it out. Cover and place it into the fridge until you're ready to serve.

4. Once the pork has finished cooking, let the meat rest for a few minutes before slicing. Serve it warm along side either rice or naan bread, and of course the cucumber-mint raita.




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KOREAN PORK BELLY & KIMCHI LETTUCE WRAPS

When people think of Korean food they tend to think of the usual Korean BBQ beef or bibimbap (a rice and veggie dish). Although those are two of many staples that I grew up eating, there are far more simpler and easy going dishes in the vast Korean cuisine that is worth exploring. Here is one of those easy-to-make-and-eat dishes that my mom (umma) used to make for me growing up. She still occasionally brings out this timely favourite on lazy "don't want to cook" days. The fatty pork belly with the spicy briny kimchi is perfect together. The lettuce merely wraps the two like a taco and makes it even easier to eat, and of course freshens the palate. If you're into Korean food or are an adventurous eater than give my old childhood favourite a try!

Serves 2

Ingredients:
  • 1 pkg of Pork Belly, thinly sliced
  • red leaf lettuce, whole leaves (or use another type of lettuce like my pic)
  • kimchi, cut into smaller bites (use as much as you want)
  • cucumber, thin slices (optional)
  • Ssamjang (Seasoned Korean Bean paste)

1. Preheat a large skillet on medium high heat. Take the pork belly slices and cook them in the hot skillet, until desired doneness. Turn the heat down to medium if you find the pork cooking too fast for you. This should take anywhere from 8-12 minutes. Take the cooked pork belly out of the skillet, and place it on a towel paper lined plate so the grease can be absorbed.

2. Cut the pork into bite size pieces. Take the washed lettuce and place them on a plate and start to layer your lettuce wraps. Place the pork first, then a few pieces of kimchi, a cucumber slice, and a tiny dollop (about 1/8 tsp) of ssamjang. Wrap the lettuce around all the ingredients and eat right away. Best served right after the pork has finished cooking.



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Here is a baked tilapia recipe that I think is quite different from other baked fish recipes I've seen. I happen to be a huge fan of baked fish. I just think baking fish has so many benefits...1) it's easy, no pots and pans 2) the fish keeps it's shape 3) whatever marinade or topping you place on the fish will stay!. For this particular recipe I really wanted to use my leftover container of sour cream and with this curry kick I've been on lately, I decided to put in ground cumin and ground ginger. The result, well let's just say I had my hubby asking for seconds. I had to give myself a pat on the back for this one, I thought it was quite clever. The sesame broccoli matches well with the fish and makes this a well-balanced meal. Serve it along side either rice, quinoa, couscous or even a nice warm baguette.

Serves 4

Preheat the oven to 400 degrees F

Baking time: 20-23 minutes

Ingredients:
  • 4 tilapia fillets
  • 1/2 cup sour cream (can use half-fat, but not no fat)
  • coarse salt and freshly cracked black pepper
  • 1/2 tsp seasoning blend
  • 1 tsp lemon zest
  • juice of half a lemon
  • 1 tsp each: ground ginger, ground cumin, yellow mustard
  • 1 tbsp butter

Broccoli side ingredients:
  • 2 large heads of broccoli, florets only
  • 1 red bell pepper, cut into large pieces
  • 2 tsp sesame oil
  • 1 tbsp vegetable or olive oil
  • coarse salt and freshly cracked black pepper
  • good pinch of vegetable blend seasoning mix

1. Preheat the oven to 400 F and line two baking sheets with parchment paper. Take the tilapia fillets and place them onto one of the prepared baking pans. In a bowl, mix together the sour cream, salt, pepper, seasoning blend, lemon zest, lemon juice, ground ginger, ground cumin, and yellow mustard. Spoon the sour cream mixture onto each tilapia fillet evenly. Dab each tilapia fillet with a portion of the butter. I like to add a dash more pepper on top of each fish before baking.

2. Place the broccoli florets and the red bell pepper pieces onto the other prepared baking sheet. Drizzle the sesame oil and the veggie or olive oil on top. Sprinkle a good pinch of salt, pepper and vegetable seasoning. Using your clean hands, toss the ingredients together to coat it all evenly.

3. Place both baking sheets into the oven and bake for a good 20-23 minutes. The fish should be cooked through and the broccoli should be tender-crisp in texture. Serve immediately with rice, bread, couscous or quinoa.


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If there is one thing I love to do in the kitchen it's re-creating classic dishes, and changing them up to make them my own. On this particular night, it was the classic favourite fish and chips. Now don't get me wrong, I absolutely love the taste of the deep fried fatty goodness of fish and chips, but knowing just how bad for you it is I had to figure out a way to make a more healthy-for-you recipe. I decided on baking the fish with a lemony paprika marinade and making baked sweet potato fries instead. You can just see the picture and know it'll be tasty! Trout is a wonderful fish to work with because it has a natural flavour that most white fish don't have. Let's face it, most white fish are bland. If you're going to cook healthy I say use ingredients that really stand out and pack a real punch of flavour. This one is going to be a sure winner with your family.

Serves 2

Preheat the oven to 425 degrees F

Baking time for fries: 30-35 minutes
Baking time for trout: 15 minutes

Ingredients:
  • 2 rainbow trout fillets
  • 3 tbsp extra virgin olive oil
  • coarse salt and freshly cracked black pepper
  • juice of half a lemon
  • 2 garlic cloves, grated
  • 1/2 tsp sesame oil
  • 1/2 tsp each: paprika, sugar
  • 1/4 tsp dried oregano
  • lemon slices, thin (4-5 slices each fillet)
  • 2 medium sweet potatoes, washed and cut into thin frites
  • 1/2 tsp vegetable seasoning or paprika

1. Preheat the oven to 425 degrees F. Line both a large baking sheet and a small casserole dish with parchment paper. Place the two fillets of trout onto the casserole dish.

2. In a small bowl, mix together 1 tablespoon of oil, salt, pepper, lemon juice, garlic, sesame oil, paprika, sugar, and dried oregano. Spoon the mixture over the fish fillets. Take the thin lemon slices and arrange them right on top of each fillet. Set the fish aside for now.

3. Take the thin sweet potato frites and place them onto the prepared baking sheet. Arrange the frites so that they're not sticking to each other. This will allow for even cooking and help to crisp up the fries. Drizzle the remainder 2 tablespoons of olive oil and sprinkle the seasoning of your choice, along with salt and pepper. Toss the frites to coat evenly. Place it into the oven to bake for a good 30-35 minutes, making sure to carefully flip over the frites halfway. The fries should be lightly crispy but not too limp.

4. When there is 15 minutes left of baking the frites, place the trout into the oven and bake. Both the trout and the frites should be ready at the same time. Plate the fish and chips and enjoy!




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MATT'S WINE NOT! MIKE WEIR CHARDONNAY 2008 ONTARIO WHITE WINE

OK fellow winos and aficionados alike, I have made a solemn vow in writing this particular column: to cram in as many lame, cheesy, cliché golf jokes, references and puns that I possibly can (likely to the chagrin of you, dear reader).  In fact, I'm going to put so many in that you'll likely want to "club" me (there's one!).  Yes!  This is my aim (well not to be clubbed), but being the "duffer" that I am, I'm going to try my darnedest!  Shall we?  Yes, lets take a "swing" at it!  FORE-ward we go!

Now, I have been a skeptic of celebrity branded wines in the past, but one I had with Dan Akroyd's name on it proved to be "above par" and a true "Tiger" of the vine, so I cast my doubt aside, "wedged" my courage, and "scored" a bottle with the name of probably the most famous golfer Canada has ever produced, Mike Weir.

For those of you who do not know, Mr. Weir donned the Green Jacket after winning his first (and likely only!) Masters tournament in 2003...and he has a clothing line available at Sears (I think).  His website notes that his fondness for wine is long drawn out, as he even has grapes growing at his home, and founded his brand of wines in 2005 in Canada's famed wine producing Niagara Region.  This particular wine is a "VQA" wine, meaning it's part of the association in Ontario and BC that guarantees the quality and what not of the wine, which is generally a good sign!

But, let's not get "sand trapped" in details, let's talk about the wine - but, will his wine be as good as his golf?  (If we're talking about his golf as of late - let's hope the answer is "no"!)

On to the first hole!  Well, actually this wine has only one hole, and it's covered with a screw-top cap.  (Oh and this one lingered in the fridge for 35 minutes before teeing off.)  Upon the approach, one notes a very pale light yellow hue, like light straw, so pale, it's almost translucent.

Driving down the fairway of scent, one picks up a medium trending towards full, fruity nose, and one can definitely pick-up acidity, not unlike one's expression after driving one's ball into Rae's Creek!  It's certainly fresh and inviting: citrusy and brighter than a morning's round at St. Andrews. 

Heading onto the green of taste, one can pick-up a big "drive" of bite and zing, especially after just opening (I tried this immediately after open, so if you were to let this breathe a bit, its bite may decrease kinda, but what do I know - not much!).  Perhaps a little sweet but mostly quite dry, the citrus in this wine picks up after another swing, and I noted almost a lemony taste (which is doubtlessly wrong if you were to ask a wine expert).  This one definitely has flavours of "wood" also, as it's very oaken and full...not sure if it's a 3 wood or 5 though...this ain't no wimpy Chardonnay; it's a Golden Bear of taste!

The putting of aftertaste (okay I admit that was horrible) is quite drier than previously, with a little sourness and dry grapefruit. 

So!  This Mike Weir (I keep wanting to type "Weird" instinctively) Chardonnay was definitely no bogey.  It's got a powerful bite at the start and is very full flavoured and bold.  I think it may be better to pair with some say, fish or something in a cream sauce, or even turkey.  Next time you're out, cart yourself over to an LCBO (or wherever) and stick a bottle of this in your bag (PS never golf and drink: save that for the 19th hole!).  And on a nice note: the profits from his wines go to his charitable foundation...I'll tip my golf visor to that.

*** out of 4

Purchased at a Liquor Control Board of Ontario (LCBO) store for C$14.95 (although I saved a buck...) (US$15.54).

From LCBO.com:

MIKE WEIR WINE CHARDONNAY (V), 750 mL bottle
  • LCBO/Vintages #00000026
  • Wine, White Wine
  • 13% Alcohol/Vol.
  • Sugar Content: D
  • Made in: Ontario, Canada
  • By: Mike Weir Wine
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SWEDISH MEATBALLS

Whenever I think of meatballs I either think of meatballs in spaghetti or Swedish meatballs (of course made quite popular here in North America by Ikea). When I was a little girl I remember going with my parents and my little sister to Ikea, standing in line and my daddy asking "what would you like to have for lunch?" my answer pretty much always was "Swedish meatballs of course!". Ahhh what fond memories I have going to a furniture store for lunch. You may laugh but for me it was something to look forward too, since it was a family day out. Fast forward many years later, and although I still have a soft spot for Ikea's meatballs I learned to make my own. Here is my favourite version of Swedish meatballs. Enjoy!

Serves 4

Ingredients:
  • 1 lb lean ground beef or pork
  • 1 small onion, grated (along with it's juices)
  • 2 slices of white bread
  • 1/4 cup milk
  • 1 egg, beaten
  • handful of fresh parsley, chopped
  • coarse salt and freshly cracked black pepper
  • 1/4 tsp ground nutmeg
  • 1 tbsp olive oil or butter

Sauce Ingredients:
  • 3 tbsp butter
  • 2 tbsp all-purpose flour
  • half a quart of beef stock (or more if needed)
  • coarse salt and freshly cracked black pepper
  • 1/2 cup sour cream (can use half fat)
  • 1 tbsp raspberry or cranberry jelly (optional)

1. In a large mixing bowl, add in the ground beef or pork and grated small onion. In a separate bowl, take the 2 slices of bread and break it up with your fingers. Pour in a 1/4 cup of milk to soak for a couple minutes. Once the bread has absorbed the milk, go ahead and add it into the ground meat mixture.

2. Add in the egg, parsley, salt, pepper, and nutmeg. Using your clean hands, gently mix all of the ingredients until just combined. Do not overmix, otherwise you will have tough meatballs. Form the meatballs using a tablespoon, and place them on to a foil lined baking sheet and set aside.

3. Preheat a large non-stick skillet on medium high heat, drizzle the oil and place the meatballs to sear on all sides. Lower the heat to medium if you find the meatballs cooking too fast. Cook for 2 minutes and flip them over gently. Make sure not to overcook the meatballs. Once seared, place the meatballs back on the large baking sheet (removing the foil).

4. Lower the heat to medium, and add in the 3 tablespoons of butter. Let it melt slightly and then add in the flour. Using a whisk, combine the two ingredients and let the flour cook until it is a light brown colour (about 2 minutes or so). Pour in the beef stock and keep whisking until the sauce starts to thicken. Add more stock if you find the sauce too thick for you. Season with salt and pepper.

5. Turn the heat down to low, and then add the meatballs back into the sauce and let it cook through. Turn the heat off and place the meatballs on a serving dish. Stir in the sour cream and jelly, and then pour the sauce over the meatballs. Sprinkle a bit more parsley on top and serve it immediately.


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Here we are in the summer season and for a lot of us backyard grilling is a must! Unfortunately, for my family we don't own a BBQ or a backyard, but I still manage to figure out ways so we can eat like we own one. Here is a simple but all so satisfying burger recipe that will have all of your family licking their lips. Just to note here: a little blue cheese goes a long way, so I recommend using a little. If you happen to love the flavour than please do add more! So next time you have a family BBQ, whether you're doing yours indoors or out, try this recipe and impress all of your friends and family members.

Makes 4 burgers

Ingredients:
  • 1 lb lean ground beef
  • coarse salt and freshly cracked black pepper
  • 1 tsp garlic powder
  • 2 garlic cloves, grated finely
  • 1 small onion, grated (along with the onion juices)
  • 1 tbsp BBQ sauce
  • 2 tbsp extra virgin olive oil
  • 1 pkg mushrooms, sliced
  • pinch of fresh or dried thyme
  • 1 small red onion, sliced thin
  • 1 small pkg of Danish blue cheese, crumbled
  • 1 pkg plain Naan bread, cut in half and toasted

1. In a large mixing bowl, add in the ground beef, salt, pepper, garlic powder, grated garlic, grated onion, and BBQ sauce. Using your clean hands, mix the ground beef mixture together until just combined. Note: do not overmix the meat mixture, otherwise your burgers will become tough when cooked.

2. Form the burger patties, dividing the mixture evenly into four portions. Place them onto a large plate and set aside. If you plan on grilling the burgers later, then cover and place it into the fridge to keep fresh. Preheat your indoor or outdoor grill (or grill pan) and drizzle one tablespoon of oil to prevent sticking. Cook the burgers until you get your desired doneness.

3. In the last few minutes of cooking, top each burger with about one rounded tablespoon of blue cheese crumbles (or more if you wish). Cover the burgers so the cheese with slightly melt.

4. While the burgers cook, preheat a non-stick skillet on medium high heat, and drizzle the remaining one tablespoon of oil. Add in the mushroom slices, thyme, and onion slices, and season to taste. Saute for a good 5-8 minutes.

5. To assemble the burgers: Lightly toast the nann bread on the grill, then top one slice of naan with the burger on the bottom, then pile on the mushroom and onion mixture. Top with the other naan bread and eat to your hearts content! I recommend serving these with either a simple salad or veggie sticks.




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