Chicken Shawarma...a pocket full of love.

So as I previously mentioned, I spent part of my childhood growing up in Saudi Arabia.  Some of my earliest memories are of walking the streets of Khobar with my family, having an ancient Arab man, with skin like leather, wanting to touch wisps of my flaxen blond hair.  And the toothless shriveled woman relentlessly insisting that my parents buy a beautiful beaded necklace for each of their 5 daughters.  And the smells...even twenty plus years later, (please, don't do the math!) I can remember the musty, spice infused air.

When we moved bask to the USA my family continued to embrace the Arab culture and cuisine.  It was part of our family...our roots.  Even though I was a very finicky eater growing up, there was something about Arabic food that I loved.  I remember asking my mom to make sambuseks and baklava for special occasions.  Such exquisite memories...I feel kind bad to digress and show this hilarious video, buuuut it just fit too well with the Arab food theme I'm going for.

Hope you get a laugh from the video and enjoy the recipe for Chicken Shawarmas, which is, BY FAR, my most favorite meal ever. 

Chicken Shawarma

Ingredients

1 T ground coriander
1 T ground cumin
1 T ground cardamom
1 T chili powder
1 T. grill seasoning, Montreal recommended
1 tsp. smoked paprika
juice of 1 lemon
1 large clove of garlic, minced
2 T olive oil
4 boneless, skinless chicken breast

1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 cup chopped tomatoes (yes I use the canned...so sue me!)

pita bread
hummus
tzatziki sauce, recipe as follows


Preparation

   Preheat outdoor or indoor grill to high.

In bowl, combined all of the spices.  Take a moment and just breath that aroma in.  It is intoxicating!  Add lemon juice, garlic and olive oil.  Stir until paste like.  You can add a little bit of water if necessary.

Take you mixture and slather all over the chicken until it is well coated.

Transfer chicken to the grill and cook on each side 6-7 minutes, 

until it is cooked through.

Remove chicken from grill and let the chicken rest before thinly slicing.

For bell pepper mixture, heat a large skillet pan over medium-high heat.  Spray with non-stick cooking spray or use a little olive oil.  Once pan is heated up, add peppers and onions.  Season with a little salt and pepper.  Cook, stirring frequently, for about 5 minutes.

Once veggies begin to wilt, add tomatoes and cook another 3-4 minutes.

Place pita bread on grill to warm them and give them a nice light char.  To assemble, place chicken on pita, top with pepper and onion mixture, and then add hummus and tzatziki sauce.

  Oh my, eat well my friends!!

**On a side note, I have also made kabobs out out this recipe and works out great too.  Just omit cooking the veggies and skewer them along with chicken.  Dee-lish!!

Tzatziki Sauce

6 oz Greek style yogurt
1/2 seedless cucumber, peeled and finely chopped
1 tsp dill
1 T mayo
1-2 T lemon juice, depending on how much *zing* you want
salt and pepper to taste

Mix it all up and serve with anything.  Makes a great low fat, high protein veggie dip.

Checkered tablecloth is on it's way!!

It's Spring time!  Time for grilling, BBQs, and frolicking in the sun...oh wait, I live in WA.  That won't happen for another 3 months.  Well, even though the weather in WA doesn't seem to want to cooperate with me, I'm going to lure the sun out with the idea of a big family picnic.  Imagine tables lined with red checked table cloths, filled with tantalizing BBQ beef, crisp veggies, chips, dip and an assortment of salads, ranging from the infamous Jell-o salad to a refreshing spinach and strawberry salad.  Kids running through the sprinklers with squeals of laughter.  Ahh, I have seen the light!  Spring is on it's way to WA whether it likes it or not!  Here's a great recipe to get us started on the path to fun in the sun!

BBQ Beef

3 lbs beef or pork roast
1 cup ketchup
1 cup BBQ sauce
1 medium onion, chopped
1/4 cup cider vinegar
1/4 cup dark molasses
2 T Worcestershire sauce
2 cloves minced garlic
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp crushed red pepper flakes

Cut the roast in half and place in slow cooker.  Combine all of the above ingredients in a bowl.  Pour over the roast.  Cover and cook on low for 8-10 hours.  Remove roast from the sauce, cool slightly.  Trim off fat (no one wants wiggly meat!) Shred meat with two forks.  Pour sauce into separate bowl.  Add shredded meat back into slow cooker.  Slowly coat with sauce until it's as "wet" as you like it.  Cover and cook on high for another 15-30 minutes.  Serve it up on a heavy duty bun with a serving of cool and creamy coleslaw and a side of Spring time lovin'!

Eat well my friends!!

Food Stories

I love how food tells a story. I believe that's what recipes are...food stories. The sloppy PB and J I made my 2 year old the other day told the story of how absurdly busy the day had been, while the stuffed pork loin I attempted to make last night was the story of culinary inspiration and stepping outside of my cooking comfort zone. Whatever the food is, it always has a story behind it. This past weekend I was able to reflect on my own food heritage as I poured through some old cookbooks. I found my first Disney cookbook, with the page for "Sleeping Beauty's Spinning Wheels" still dog-eared. I pulled out my favorite cookbook devoted only to chocolate (can we say chocoholic?), and then I pulled out the smallest cookbook I have. While it's worn edges tell the story of frequent use and the fact that it automatically falls open to one recipe shows that I have utilized this book for one recipe and one recipe only.

This recipe, or food story, has been past down for generations, as it is a treasured pioneer recipe. I love the fact that the pioneer dishes had to be simple, yet substantial. I can just imagine these rockin' pioneer women making these beauties up after an strenuous day of walking, running, pulling, chasing, etc.  The last thing they probably wanted to do after setting up camp was to make dinner, but they did it, and they did it with love. I'm sure the chorus of appreciation was sung numerous times for those strong pioneer women. Those gals knew how to cook!

Now don't get freaked out by the name of the recipe. No porcupines were harmed in making this dish! I've made a few changes to the original recipe to reduce some calories and fat. Serve it up with a big green salad and you have a great balanced meal!

Porcupine Meatballs


Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup chicken broth or water
• 1 tsp. salt
• 1/4 tsp. sugar

Meatballs:

• 2 lbs lean ground meat (you can use turkey)
• 2 T flour
• 1 tsp. crushed rosemary
• 1 tsp. chopped onion
• 1/2 cup uncooked rice
• 1 1/2 tsp. salt
• 1 egg, slightly beaten

Combine all ingredients for sauce in large pot.  Cover and place over low heat to simmer.
Combine all ingredients for meatballs and form into balls about the size of walnuts.  Spray non-stick spray into pan and brown meatballs evenly.  As they brown, drop them into sauce...try not to splatter sauce everywhere.  I'm totally not speaking from experience.
Cover tightly and simmer away for about 40 minutes.

*If you are using ground turkey, be VERY careful when browning.  They tend to fall apart more easily.  Still tastes good though :)

So now friends, go make you own food stories and eat well in the process!!

Deep fried what?!!

 

  Pickles!  Okay I know what you are thinking, that is gross.  Maybe it is, I don't know, but when I had these the other day I HAD to find a recipe for them.  Try 'em out and see what you think!

Deep Fried Pickles

adapted from Jennifer Clement of Maggie's Pickle Cafe

Ingredients

• 12 dill pickle spears, chilled
• Egg wash, recipe follows
• Breading, recipe follows
• Canola oil, for frying
• Ranch dressing for dippin'

Directions

Using very cold dill pickle spears, dip pickle into egg wash and then coat with breading.  Chill for at least 30 minutes.
In a deep fryer, heat oil to 375 degrees F. Alternatively, heat oil in a large, heavy pot suitable for deep-frying. Carefully add chilled pickle spears, in batches, to the hot oil and fry for about 3 1/2 minutes or until golden. Remove to a paper towel-lined plate to drain. Serve with Ranch dressing.

 

Egg Wash:

1 cups milk

1 eggs

Pinch lemon pepper

Pinch dill weed

Pickle juice

Breading:

1 cup cornmeal

1/4 cup Panko bread crumbs

3/4 cup all-purpose flour

1/4 cup lemon pepper

1/4 cup dill weed

2 teaspoons paprika

1 teaspoons garlic salt

Pinch cayenne pepper, or more to taste

For egg wash: In a baking dish, whisk all ingredients together, except pickle juice. Add pickle juice, to taste, and whisk to combine.

For breading: Combine all ingredients in a baking dish.

Eat funky well my friends!

Ode to camping

Some people may think that camping is nature's way of promoting the hotel industry, but I love to camp.  It's actually one of those things that my husband and I feel for each other doing.  Our courtship consisted of rock climbing adventures, mountain biking accidents and good ol' camping fun.  One time, a few weeks before we got married, we were sitting around the camp fire and "nature called".  I quietly muttered under my breath, "Dude, I hate peeing in the wilderness."  I went and did my thing and came sat back down next to my honey.  All of the sudden, he got icy cold with me.  We're talking wouldn't even hold my hand!  What had I done?  Was this the end of the dynamic duo?  After about 20 grueling minutes of intense silence I finally asked what on earth his problem was.  He looked me dead in the eyes and said, "I thought you liked camping and all this outdoor stuff.  You just said you hated being in the wilderness!!"   Oh the look of sheer joy and relief that washed across that poor man's face when I told him what I had really said was PRICELESS!  "Peeing Chad...not being!  Geez, man!"  Ah good times.  Here's to more stupendous camping memories to come!!

Smore's Bars

3/4 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla
18 whole graham crackers, crushed, about 3 cups
1/2 cup all-purpose flour
1/2 teaspoon salt
8 milk chocolate bars, approximately 1 1/2 ounces each
3 cups miniature marshmallows

Heat oven to 350°. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Stir in crushed graham crackers, flour, and salt. Reserve 1 cup of the graham cracker mixture and press remaining mixture over the bottom of a greased 13x9x2-inch baking pan. Arrange chocolate bars, in a single layer, over graham cracker crust mixture in the pan. Sprinkle with marshmallows. Crumbled reserved graham cracker mixture over the marshmallows. Bake for 20 to 25 minutes or until golden brown. Cool completely and cut into bars. 


It's not the best camping weather here in WA just yet, but it's right around the corner...I can feel it!  Hopefully I can bribe the weather gods with these treats!  Eat well my friends!

Don't call it sushi...it's KIMBAP!!

So as I mentioned earlier, when I was pregnant with my first crazy kiddo I was a Korean food fanatic. Something about the garlicky and spicy flavor combinations appeased my overwhelming desire to go....I'm just gonna stop there. We all know what pregnant people want to do most of the day. This is a food blog and I shall refrain from digressing. Moving on...When I was about 8 month pregnant and inhaling everything in sight, my husband and I were invited over for dinner by a group of crazy Korean bachelors.  They thought my hubby was a bit of an oddity being a young white dude and speaking perfectly good Korean. Needless to say, they thought they'd test him out to see how good he REALLY was.   They made us a delicious traditional Korean meal and had, I'm assuming (it was all in Korean), a great conversation with Chad.  I just sat back, ate and listened.  When I saw that they had made kimbap (pronounce khee-bahp) I told them that I LOVED sushi.
"No, no. This is not sushi! This, is Kimbap!"
Well, they told me.  They were a great group of guys and gave us a wonderful lil' baby gift that we still have hanging above our son's doorway...and he is 8!  So, here's to you boys of the Korean bachelor pad.  My recipe for KIMBAP!

Truly, it's not much of a recipe as it is a procedure.  You can really put whatever the heck you want in it. 

Some things that are traditionally found are:

cucumber
carrots
avocado
fried egg
kimchi
pickled radish (takuan)
imitation crab meat
Spam

The list could go on forever.  You could even do BBQ beef and coleslaw or chicken, spinach and bacon!!

Some items that you most definitely will need are:

• Kim (roasted seaweed) - you can find this at any Asian market or I have even seen it at WalMart...if you are desperate.
• 4 cups cooked rice, short grain.  Make sure the temp is warm.  Not hot, not cold...warm.
• sesame oil
• toasted sesame seeds, ok this is optional...but if sure makes it taste and look good!
• bamboo rolling mat

First off, you will need to prep all of your fixings.  Try to cut everything about the same length and size.  I'm just nutty like that.  I also like to season my rice by mixing in a little of the sesame oil into it.  Remember, a little goes a long way!

Next, take your kim and put it on your bamboo mat.  Give about 3/4 of the kim a layer of rice (about 1 cup) leaving a 1/2 in border. 

 Then, at the bottom of you sheet you will want to put your fixings next to and on top of each other.  

Get them all comfy and cozy with each other.

Now, just roll with it baby.  You will want to try to tuck and roll to keep everything in. 

Right before you get to the end of the roll, wet the edge with a tiny bit of water and finish rolling.  Give it a few slight squeezes.  There is nothing too tricky this.  It may take a few attempts, but once you get the hang of it, it's a piece-o-cake.

To finish these little beauties up, gently slice through the rolls, wiping your knife every so often to prevent it from sticking.  Sprinkle with some toasted sesame seeds and KIMBAP!

Your finished product is a super healthy and fun snack.  You can dip them in soy sauce or just eat them plain.  Even my kiddos dig these lil' circles of deliciousness.  Get creative and experiment!  Let me know if you try them out, how it worked, and what you put in them.  Eat well my friends!!

Sunday morning

Ah the day of blissful rest!  After an insanely fun week with the fam and some well needed (and deserved!!) vacation time, I have been thoroughly wiped out.  Whoever said they needed a vacation from their vacation, hit the nail on the head.  Whew!  What a crazy week.

This morning when I got up I thought, "I really want to make a nice breakfast for our last day of vacation, but I'm so freakin' exhausted!!"  Good thing I had some of my handy dandy Oatmeal Mix ready to go.  Taken from the Make-A-Mix Cookery book (can we say OLD SCHOOL?!),  this mix has an abundance of uses.  My all time favorite is the oatmeal muffins.  With it's sweet nutty flavor and moist texture it's sure to be a hit with the troops.  The wonderful thing is, you can make this mix ahead of time and just use it when you need it.  Sure beats buying the muffin mixes at the store.  Hope you enjoy!!


Oatmeal Mix

3 cups flour
3-1/2 tsp baking powder
1-1/2 tsp salt
1/2 cup sugar
1 cup brown sugar
1-1/2 cup butter flavored shortening (I use butter.  You just have to make sure you use it up a little quicker.)
3 cups rolled oats

In a large bowl, sift together flour, baking powder, salt and sugar.  Stir in brown sugar.  Mix well.  With pastry blender, cut in shortening until evenly distributed.  Stir in oats and mix well.  Makes about 9 cups.

Keep on reading cause here are 3 delicious recipes that you can make using this mix...

Oatmeal Muffins

1 egg
2/3 cup milk
3 cups Oatmeal Mix

 
Preheat oven to 400.  Spray muffin tins with cooking spray.  Put Oatmeal Mix in a large bowl.  Combine egg and milk in smaller bowl.  Add all at once to Oatmeal Mix.  Stir until just moistened.  Yes, your batter will be lumpy.  Don't freak!  Fill muffin tins 2/3 full and bake 15-20 minutes.  Deeee-lish!!

Oat Pancakes

1-1/2 cups Oatmeal Mix
1 cup water
1 egg, slightly beaten

Combine all your ingredients and let sit for 5 minutes.  Cook on your hot griddle for 3-4 minutes each side.  Serve it up with your favorite topping like this yummy buttermilk syrup or my son refuses to put anything on them.  They are that good!!

Oatmeal Cookies

1/4 cup milk
1 tsp vanilla
1 egg
3 cups Oatmeal Mix
1/2 tsp cinnamon
1 cup chocolate chips

Preheat oven to 350. Mix wet ingredients together.  Add Oatmeal Mix and cinnamon and stir until blended.  Stir in chocolate chips.  Bake 10-15 minutes, until edges are browned.  Makes about 24 cookies...that is, if you don't eat all the dough like I usually do!!

Well, hope you try out this really easy and versatile mix.  It will make you home smell like heaven on a lazy Sunday morning!!  Eat well my friends.

Hospital food?

The other day my husband came home raving about a salad he had in, of all places, the hospital cafeteria. I thought all they served there was watered down chicken noodle soup, bologna on white bread and maybe a carrot and raisin salad to "add some color". Apparently this place has some high class tastes and is serving up a delicious Thai inspired salad with sliced bell peppers, red onion, cilantro, cucumbers and mouth watering dressing.

Chad, my dear husband, busted out the knives and mixing bowls and started to experiment. *SLICE,SLICE, SLICE...CHOP,CHOP, CHOP* I just sat back and listened as the man took over dinner. What he produced was a very colorful and vibrant salad that had a wonderfully refreshing and clean taste. I'd say that's super sexy, but my mom might be reading.

Originally, we used an Asian style dressing to top this salad, but after a little experimenting and tweaking, I think I've come up with a really fantastic Thai peanut dressing that pairs nicely with the salad. Throw in some grilled chicken and BAM! you have a healthy, balanced meal!

Thai Peanut Salad

1 bag coleslaw mix cabbage (not the one with the dressing in it.  Just the cabbage and carrots. You could also slice up your own cabbage and julienne all those lil' carrots, but come on...smarter not harder!)

1 bunch cilantro, ends trimmed

1 yellow bell pepper, cut into matchstick slices

1 red bell pepper, cut into matchstick slices

1 small red onion, sliced thin

1/2 seedless cucumber, sliced and cut into halves

3 grilled chicken breast, sliced (please, by all means, make sure you season you chicken before grilling!)

chopped, dry roasted peanuts (optional)

Put the cabbage on the bottom a serving bowl and top with cilantro.  Add the remainder of your veggies and chicken.  Make it look pretty people!  Toss with an Asian style dressing or the following Thai peanut dressing.  Top with the chopped peanuts.

Thai Peanut Dressing

6 T creamy peanut butter

1/4 cup chicken broth

3 T rice vinegar

3 T soy sauce

1 1/2 T sugar

1 T sesame oil

1 T fresh, minced ginger

1/2 tsp minced garlic

1 tsp lime juice

Throw everything in the blender and just go for it.  Blend until smooth.

Make sure you don't overdress.  A little goes a LONG way!!

Eat well my friends!!

A conquering we will go!

 While driving home from doing some errands this evening, I had my charming lil' kiddos screaming singing in the back of the car and I just happened to pass an IHOP.  I had a strange overwhelming urge to pull on over and say, "This is it kids.  Dinner is served!"  I was NOT in the mood to cook this evening.  Needless to say, I resisted...I fought back, and conquered dinner tonight.  I did, however, use IHOP as my culinary inspiration.  Fancy, I know.



German Pancakes


6 eggs or 1 1/2 cup egg subsitute
1 cup milk
1 cup flour (I have used whole wheat on these and actually like it.  Comes out really dense.)
1 tsp. vanilla
1 tsp. cinnamon


Preheat oven to 400 degrees.  Place all ingredients in a blender and process until smooth. Lightly spray a 13x9 pan with non stick cooking spray (you could use 2 Tbsp melted butter, but don't.  It's just more fat and calories.)  Pour batter into pan and cook uncovered for 20 mins.


While your pancakes are baking you can whip up this scrumptious syrup.

Buttermilk syrup

1 1/2 cup sugar (you could even cut the sugar to 1 cup.)
3/4 cup buttermilk (easy sub for buttermilk: 1 cup milk + 1 Tbsp vinegar OR lemon juice= 1 cup "buttermilk")
1/2 cup butter
2 Tbsp. corn syrup
1 tsp. baking soda
2 tsp. vanilla

Told ya I was fancy.  Paper plate and all!

Combine first 5 ingredients in saucepan.  Bring to boil.  Boil 7 minutes.  Remove from heat and add vanilla.




Dinner was easy, kids were happy and I saved 20 buck-a-roos.  Sorry IHOP...I win!

Intimidated? I think not!

I have discovered that some people are intimidated by thought of  cooking an ethnic meal.  I was!!  I remember the first time I tried to make falafels for my family.  They ended up more like something you would take with you skeet shooting than a crispy little patty of love.   PULL!
Intimidated or not, it's fun to step out of your comfort food zone.  You can learn so much about one's culture by experiencing their native cuisine, or at least the flavors.   When it comes to preparing foods that you may not be familiar with, S.O.S....Start out simple.  Here is a delicious, but simple Indian stew recipe that will tantalize your tastebuds.  It also provides a great source of protein.  Perfect post workout!

Indian Chicken Stew

2 lbs chicken breast, cut into 1 inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 tsp. curry powder....don't be intimidated!!
2 tsp. ground ginger
1 tsp. salt
1/4 tsp black pepper
1/4 tsp cayenne pepper (opt.)
2 15-oz. cans garbanzo beans, drained and rinsed
2 15-oz. cans diced tomatoes, undrained
1 cup chicken stock or broth
1 bay leaf
2 Tbsp.  lime juice
1  9-oz. package fresh spinach
   Hot cooked rice

Lightly coat your crockpot bowl with some non stick spray.  Add chicken, onion, and garlic.  Add all your spices and toss to coat.  Gently stir in drained beans, tomatoes, broth and bay leaf.  Cover and cook on high for 4-5 hours or low for 8-10.

After the stew is done cooking, hit it with the lime juice and stir in spinach leaves.  Let the heat from the stew wilt the spinach for about 2-3 minutes.  Make sure you remove your bay leaf and serve it up with rice.

Who's intimidated now?!  The wonderful spices create an inviting flavor.  The lime brings a amazing brightness to the stew, that in all honesty, will make your body thank you for treating it with such kindness.
Hope you enjoy!!

Presenting...a delish-ush bowl of mush!!

Who doesn't have a favorite comfort food.  Something that, no matter how unappealing to another individual, can simply be love in a bowl to you.  Now, I'm not attempting to get all mushy on you...well, actually I kind of am.  See one of my absolute most cherished comfort food is California Pilaf.  Served up with a big bowl of salad my entire childhood, I don't think I truly comprehended the attachment I had to this recipe until I moved to WA.  After a being served up a plate of homesickness and a side of personal pity, I scavenged my recipe box for this tattered scrap of paper. The result was a delicious bowl of mushy goodness that warmed my soul and provided a taste of home.  I really couldn't care less if Tom Collichio would crucify me for my blob of starch.  It's good to me and who knows, maybe some of you actually will like it.  I've made a few changes to my mom's original recipe.  No offense Mom!!

California Pilaf

2 lbs ground turkey or lean hamburger
2 1/2 cups water
2- 8 oz cans tomato sauce
1 green bell pepper, chopped
2 gloves garlic, chopped
1 med onion, umm... you guessed it, chopped 
2 1/2 tsp. salt
1/4 tsp. pepper
2/3 cup olives, sliced
1 1/3 cup uncooked brown rice

Saute your onions and then add your meat.  Brown it up an then add all your ingredients to a crock pot.  Cook on low for 6 hours or high for 3.

Yah, it's that easy.  I think sauteing the onions before putting them in helps ensure that they are cooked all the way through before your rice gets too soft.  You can also get creative and substitute salsa for some of the tomato sauce or throw in some green chilies.  It all ends up morphing into something wonderful.  Serve it up with some love and enjoy.
Now, what's YOUR comfort food?

Burger bust!

 Since Norma's burgers were such a let down for me, I went in search of one of my favorite hamburger recipes.  I'll admit, I am a sucker for anything with ginger in it so when I stumbled across the Hawaiian turkey burger on Our Best Bites, I was hooked.  I love this website because you can tell that all these recipes have been through the gauntlet.  These ladies have tried them out on their families and I say, if they can do it, so can I.  I've made a few modifications to their recipe that suit my palate.
And yes, I did say they were turkey, so yes, that does imply that they are a little better for you, but don't go eating two or three of them.  You may want to, trust me, but just savor what you have and try to soak in some sun while enjoying these babies.


Aloha Burgers

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 1/2 tsp. finely chopped ginger root

1 small can pineapple slices; reserve juice

1 T.soy sauce

 Teriyaki sauce 

Light mayo  (I like to make a Wasabi mayo by putting 1 tsp prepared wasabi in with a 1/2 cup of mayo.)

Whole wheat hamburger buns or extra lettuce to wrap it in.

This is easy...roll up your sleeves and mix together turkey, bread crumbs, bell pepper, green onion, ginger, soy sauce, and about a 1/4 cup of the pineapple juice.  I use less, but that's just me.  Make sure everything is good and incorporated and then shape your 4 beautiful patties.  Apologize now to your beauties cause it's time to slam 'em on the grill.  Baste burgers with the teriyaki sauce the last 2 mins of grilling and don't forget to grill your pineapple.  Trust me on this.  It makes ALL the difference.  Is anyone else salivating?
Oh my gosh, do those not look like a steamy lil' piece of heaven...wait, I'm sure heaven isn't real steamy.  Regardless, get your buns together and pile on the toppings of your choosing.  Red onions go great with these flavors!  I personally am not a big hamburger bun fan (big bun fan, yes...hee hee).  It just seems to get in the way of my meat and me, so I opt for wrapping mine in lettuce. 

So even though Norma's was not my favorite joint around, I'm glad I ate there so I could at least bust out some real burgers.  Hope y'all enjoy!!

Yerbanana Pro Shake

Oh I love my sister Michelle...

Yerbanana Pro

2 scoops vanilla protein

1/2 frozen banana

scoop of yerba mate tea

1 T non fat hazelnut creamer powder
1 T coconut oil

water

ice

Blend until smooth.

White Chicken Chili/Soup (if ya wanna get technical!)

Quick, fast and simply satisfying...

1 box chicken broth
2 4oz. cans green chiles
2 cans Great Northern beans, rinsed and drained
2 12.5oz. cans chunk chicken breast (Costco)
1 medium onion, chopped
3 tsp. chopped garlic
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/2 tsp. salt
about 10-12 turns of freshly ground pepper

juice of 1 lime
1/2 c. chopped cilantro

Throw everything, except the lime juice and cilantro, in a pot and simmer for about 20 minutes. Get your onions cooked through the way you like 'em. Remove from heat and add lime juice and cilantro. Serve it up with anything you want. Avocado, more cilantro, sour cream, cheese, whatever you or your posse want to put in!