Tuesday, October 12, 2010

Asian Inspired Chicken Burgers

While we're on the topic of pineapples, here's a yummy recipe I gave my own twist.  A few of the Asian inspired recipes I came across called for ground beef.   The main inspiration for this recipe came from thenest.com, but I saved it to a Word document, and do not know its origins. I decided to make this a lower fat dish and started by subbing ground chicken in place of the beef.  I also swapped the onions for Alexia brand onion rings, which I baked.  It was a bit of a brisk day, so I decided to forgo using the outdoor grill and used my oven and grill pan instead.  The result was a yummy, lower fat, deliciously seasoned burger. The kids will love this one, even if they dissect it like mine did (eating the chicken, pineapple and rings separately - with no bun).

Asian Inspired Chicken Burgers (Serves 4)
1 pound ground chicken

3 Tbsp teriyaki sauce
1 Tbsp ginger (powdered/grated - I used Penzey Spices brand)
2 tsp minced garlic
4 slices of pineapple, four 1/2-inch-thick rings
4 Alexia Foods Onion Rings (in your freezer section) (Left over rings can be served on the side)
4 whole grain hamburger buns (lightly toasted)
1-2 TBSP olive oil to coat pan for pineapples
Cooking spray (about 4 sprays)
Salt and pepper to taste

Mix ground chicken, teriyaki sauce,garlic and cooking spray.  Make 4 individual patties. Turn on broiler.  In an oven safe dish, add olive oil to coat, then add pineapples.  Keep pineapples in the oven for about 10-15 minutes, checking in five minute intervals. I flipped the pineapples over every time I checked on them.  You want them to be golden & soft - not charred. While the pineapples are beginning to cook,  place burgers in grill pan.  Cook throughly.  Follow the directions on the onion rings, which take about 10 minutes to bake.When burgers, pineapples and onion rings are done, add to lightly toasted buns. Enjoy!

PS- Can you tell I have a thing for pineapples?

Sunday, October 10, 2010

Pineapples, PLEASE!

Pineapples are most certainly my favorite fruit. I like them in entrees, desserts and drinks(usually accompanied by a cute drink umbrella and some rum).  I had been asking my mother in law, Mimi, for a carrot cake recipe for awhile.  She is an amazing baker and I knew she would have a knock out recipe.  She did not disappoint. I couldn't be any happier than when I discovered there were pineapples in this recipe. Instead of making the recipe into an actual round cake or pan loaf, I decided making muffins would be the way to go.  Why you ask? My reasoning is simple: portion control.  Muffins are portioned. A slice of cake can be as big as you want it to be, BUT it is still ONE slice, right?

Before I share the recipe, I wanted to address my previous post about changes to this blog. I am still trying to hunt down the perfect, simple template.  I just feel as though my blog is a bit busy and I would like the fringe and frou frou to be less distracting.  I have been working on my photography skills as well.  Let's just say, it's coming along, but not nearly as quickly as I'd planned. It's a lot of practice and reading. One day at a time, right? So, without further ado, here's an amazing carrot cake recipe, featuring pineapple.

Mimi's Carrot Cake
3 whole eggs
2 cups of sugar
1 1/4 cup of  vegetable oil (I used olive)
2 cups of grated carrots
1 TSP salt
1 TSP baking soda
2 TSPS cinnamon
1 small can of crushed pineapple (include the juice)
1 cup pecans - chopped (I used walnuts)
1 TSP of vanilla

Beat the eggs and add the sugar, oil and beat until smooth.  Sift the flour and dry ingredients. Add pineapple,carrots, pecans and vanilla. Bake 1 hour at 350 in loaf pan.  (I made 18 cupcakes and they were done is less than 15 minutes. Use caution and just monitor the cake if you make a loaf or round). Top with cream cheese icing or whipped cream after cake has cooled.

Monday, October 4, 2010

Changes, They Are A Comin'!

Hello, readers! Thank you so much for taking the time to vote for me in foodbuzz.com Project Food Blog. I didn't advance, but I am ever greatful for all the support I received. I took some time to review the other entrants' blogs and I was blown away. These bloggers are dedicated to the blog, the recipes and photography. I am completely inspired by and in awe of their beautiful creations!

As for changes, the design of my blog will be undergoing some 'upgrades'. I am also working harder on learning how to photograph food. I always had the attitude of, "How hard could it be to photograph food? It's not like it moves....".Wrong. So wrong. I have always openly admitted that photography is my weak point, so I am working on tightening the bolts. I have a great recipe, courtesy of my mother in law, for carrot cake, that I plan on posting this week. The secret ingredient is pineapple, which gives the cake major zing.

Thanks again for your support, keep it coming, and I will keep posting!!!