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Cilantro Chicken Burger

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Cilantro Chicken Burger

Avocados and red onions are two of my favorite foods to photograph together. I just love the lime green and vibrant purple they bring to a photo! Avos and Onions…that would be a cute blog name

Cilantro Chicken Burger

This weekend I picked up a package of Gold n’ Plump ground chicken with some nice, juicy chicken burgers in mind. I love supporting Minnesota-based companies, even if that means spending a little extra dough!

Chicken burgers are relatively easy to make. All you need is some ground chicken, spices, and veggies (if you wish). You mix everything together, then roll into balls, and smash down into patties. I am always worried about the grill part, but Blake does a great job!

Cilantro Chicken Burger

His trick is to throw a piece of tin foil down onto the grill and spray with some nonstick cooking spray.That way, you don’t risk your burgers falling apart! Plus- it makes for really easy clean up at the end 

Cilantro Chicken Burger

Along with the chicken burgers, I picked up 2 new products from Trader Joe’s that I haven’t tried yet. Their whole wheat buns and Cilantro and Chive  Yogurt Dip. Obsessed with the dip. It is absolutely delicious with crunchy rice crackers or carrots. So delicious that I decided to spread some on my bun. Best idea ever!

If you like tzatziki sauce…then you will love this!

Cilantro Chicken Burger

Cilantro Chicken Burger

Ingredients (gluten free minus the bun!)

  • 1 pound ground chicken
  • 1/4 cup yellow onion, diced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/3 cup fresh basil, chopped
  • 1 egg
  • 4 whole wheat buns
  • 2 avocado, ripe
  • 1/2 red onion, sliced
  • handful of spring lettuce
  • cilantro and chive yogurt dip

Method

  1. First set aside a large plate with a piece of aluminum foil on top, lightly sprayed with non-stick cooking spray. Then, preheat grill to 350F.
  2. In a medium sized bowl, mix together ground chicken, spices, cilantro and egg. I used my hands to make sure things were thoroughly mixed. Separate into 4 equal parts and roll into a ball. Things may seem a little wet, but this is okay! The egg will help it all stick together.
  3. Place balls of meat onto plate and press down with fingers. My patties were about an inch thick.
  4. Transfer aluminum foil onto grill, and grill each side for about 5 minutes or until cooked all the way through.
  5. Serve on a whole wheat bun with all the fixin’s: avocado, red onion, spring lettuce, and cilantro yogurt dip.
Cilantro Chicken Burger

I had this as my lunch the past 2 days n a big bed of lettuce with some black beans and avo. So sad there are no more left 

What have you been grilling lately?

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PALEO SAUSAGE VEGGIE BOWLS – Organically Addison

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(GLUTEN FREE, GRAIN FREE, DAIRY FREE, PALEO)

I am always looking for meals that are easy, healthy and delicious.  These sausage and veggie bowls fit the bill perfectly.  They require only a handful of healthy ingredients and everything cooks together in one skillet.  The dinner sausages add a nice hearty flavor to the overall dish while the veggies provide a bold flavor punch.  The sweet potatoes add a touch of sweetness and the Ranch tops everything off! #AD #GrillAlFresco

You can make this one of two ways!  Either grill the sausage and veggies together and then assemble, or cook everything together in a skillet.  For the grill, grill the sausage until crispy and warmed throughout.  For the vegetables, add them to a pack of aluminum foil and place directly onto grill.  This will give them a nice smoky flavor.  Grill the veggies about 10-12 minutes or until softened and warmed.  If you’re cooking inside, to begin, add your cooking fat (I used olive oil) to a large skillet over low heat.  While that is heating up, chop your sausages, veggies and sweet potatoes.  Once everything is chopped, add to the skillet.  Continue cooking for about 10-12 minutes or until the sweet potatoes are tender, the veggies are soft and the sausage has a nice sear.  For this recipe, I used Al Fresco dinner sausages which are the perfect healthy protein for a quick and easy weeknight meal.  I love having a package of these in my refrigerator for a busy night.  I just pan fry them and they’re good to go!  The last step in this recipe is topping everything off with Ranch dressing.  As always, feel free to use your favorite condiment in place of the Ranch.  Some mayonnaise and hot sauce would be delicious, as would BBQ sauce!

These sausage and veggie bowls are quick and easy enough for a weeknight but they’re also flavorful enough for any occasion.  My favorite part?  Everything cooks in the same skillet!  This means minimal clean up and maximum flavor.  They are also totally customizable.  Add in your favorite flavor of dinner sausage and your favorite veggies and you have yourself one delicious meal.  I love eating out of a bowl – all the flavors are able to marry together and the toppings (and sauces!) are unlimited.  Make these today for a healthy dinner, a quick lunch, or to serve to a large crowd.  Either way, you can’t go wrong!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Course: Lunch, Dinner

Servings: 4-6

Ingredients:

2 TBL olive oil

4 Al Fresco dinner sausages

2 sweet potatoes

2 cups broccoli

1 large red pepper

2 cups Brussels sprouts

1/2 cup Ranch dressing

Directions:

If grilling, preheat grill to medium.  Brush sausage with olive oil.  Grill sausages about 5-6 minutes, until crispy and warmed through.

Using a foil pack, grill vegetables and sweet potatoes about 10-12 minutes, until softened and cooked through.  Remove from heat and top with Ranch.

If cooking inside, in a large skillet, add olive oil over low heat.

Chop sausages and veggies.  Add to the skillet.

Cook for 10-12 minutes, flipping every 2-3 minutes.  Cook until veggies and sweet potatoes are tender.

Remove from heat.

To serve, add sausage and veggies to a bowl and top with Ranch.

Homemade Fried Cheeseballs – From Gate to Plate

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Fried, cheesy goodness made in the comforts of you home! Why buy them when you can make Homemade Fried Cheeseballs at home?!

Homemade Fried Cheeseballs -- From Gate to Plate

When you go out to eat you are always sure to find cheeseballs on the appetizer menu. I’ve finally taken the time to just make my own instead of spending an outrageous price to buy them. Might I add also… they’re pretty quick to make and even taste better! You can make them “plain” with just salt and pepper or you can spice them up by adding some cajun or garlic as well. The possibilities are endless when you make them yourself!

One day last week I finally made the time to get in the kitchen and actually cook… after I got the chores done of course! Main reason… January has been dubbed #NationalSundaySupperMonth and the bloggers have teamed up with the Famous Idaho Potatoes to bring you “think outside of the box” poutine recipes…. So yes this Fried Cheeseball recipe is only leading you up to my poutine recipe, but that’s only minor details!

Weather has finally started to get cold here in Iowa. We all knew it was coming, but we just weren’t prepared. Winter always makes for harder work. Water tanks freeze up daily, livestock eat more and we unroll a lot more hay so it gives the cows something warm to lay on. Oh, did I mention how it’s just a chore in itself to dress and undress for the weather?!

Winter also means calving season is fast approaching and we’re going on special “cow watch detail”…. my cows are due February 28th, but they can come one to two weeks early or be about one week late. Hopefully the weather warms up some as I don’t want any babies with frost bit ears! No matter how fast you find the little suckers and get them in the barn and help their mother dry them off… when they come out at around 103*F and it’s -20*F outside… it doesn’t take long for the frostbite. Luckily we haven’t had any issues the last few years, but this year I moved up our calving date by two weeks and as I read the projected forecast in the Old Farmers Almanac it looks like it’s going to be a cold one! Ugh. That’s why… comfort food is the best during these cold winter months and that brings us back to these delicious, cheesy fried balls of goodness.

Homemade Fried Cheeseballs -- From Gate to Plate

You can experiment yourself to see whether you like one layer of bread coating or two on your cheeseballs… I personally go for the two layers because that way the cheese doesn’t ooze out into your fryer as quick and you get a nice golden outside layer with a melted center. Perfect if you ask me! It doesn’t take much longer to just add a double coating. 

Homemade Fried Cheeseballs

2016-01-19 18:10:22

Serves 4

Fried, cheesy goodness made in the comforts of you home!

  1. 1 pound mozzarella cheese, cut in 1″ cubes
  2. 3 cups all-purpose flour
  3. 5 eggs
  4. 3/4 cup milk
  5. 5 cups bread crumbs
  6. 3 teaspoons salt, divided
  7. 1 1/2 teaspoons pepper, divided
  8. Oil for frying
  1. Preheat oil to 350*F in a deep pan at least 2 inches deep or in a deep fryer. Prepare a cookie sheet with paper towels or a cooling rack for placing the cooked cheeseballs.
  2. In one medium-large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
  3. In another medium-large bowl combine the eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper.
  4. In the third medium-large bowl combine the bread crumbs and remaining 1 teaspoon salt and 1/2 teaspoon pepper.
  5. Place a few, 10 or so, pieces of cheese in the flour mixture.
  6. Shake off excess flour and place in the egg mixture.
  7. Again, shake off excess and dredge in the bread crumb mixture.
  8. *If you only want one coating you may fry now otherwise repeat the process for a second coating*
  9. Repeat process until all cheese pieces have been used.
  10. Serve immediately!!

From Gate to Plate http://fromgatetoplate.com/

Now you don’t have to go out to enjoy a good cheeseball! 

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Dr. Seuss’ Green Deviled Eggs – From Gate to Plate

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When The Bloggerettes decided we were going to do a Dr. Seuss theme post I was thrown for a loop. I didn’t know what to do, but then I thought… hmm lets go back to my childhood. I can remember when I was in kindergarten (I know you’re wondering how I remember something from so long ago) to celebrate Dr. Seuss’ Birthday our teacher made us Green Eggs & Ham. At first everyone is always turning up their noses at green eggs, but then um come on… it’s only food coloring. Duh! 

Dr Seuss Green Eggs & Ham book

Oh, but I have something that will throw you for a loop. Our hens lay green eggs, maybe their yolks are really green?! Whatcha think?! Haha yeah, I’m just messing around and being not so funny when I’m really trying to be funny. 

I know the traditional Green Eggs & Ham that are in Dr. Seuss’ book are really scrambled, but I took it nontraditional and went with a deviled egg. I love deviled eggs too, but until a few years ago I wouldn’t touch them unless they were made fresh in front of my face so I could eat them. There was just something about them if they weren’t fresh that I didn’t like, but ugh taste buds change so now I like them!

Hunting Eggs

You see that green egg in there with those brown eggs?! I love when my hens lay me some green ones. They’re all different shades; from light green to a dark turquoise. The turquoise colored eggs are my favorite! 🙂 So let me guess… some of you are wondering “What kind of chicken lays green eggs?”

Well… the Easter chicken does of course!

Still don’t know what I’m talking about?

Okay, their official name is Araucana {pronounced air-a-con-a}. These chickens lay the entire rainbow. Seriously, red, pink, yellow, blue, green… ya I’m missing some colors, but you get what I’m saying! I’m kind of disappointed that we don’t have any red or pink laying hens, but maybe I’ll get some. The babies are just super expensive and well… we also have some Banty hens that like to hatch out their own babies every year… multiple times a year! Our hen house is overflowing with chickens as it is so perhaps after some roosters go bye-bye with their… ya you get the picture… then maybe we can add some other rainbow laying hens. 

Chickens in the tree

It’s that time of year when the days are getting longer again and the hens are really starting to lay. It’s an Easter egg hunt every day trying to find their eggs though because they’re Pasture Raised chickens. Basically meaning they’re Free-Range. The chickens get let out of the chicken house early in the morning and then they’re shut back in at night to roost. Otherwise the raccoons and opossums get hungry and make themselves a chicken dinner.

But, back to the Easter egg hunting every day.

The hens lay them on the hay racks in the shed, under our lumber, anywhere they can find a “hiding spot,” they’re trying to lay there. It’s crazy. Silly chickens! As you can tell in the photo above, the hens just do whatever they want. Here they’re perched in the plum tree by the house sun bathing in the snow. 

So when I finally decided that I was going to do Green Deviled Eggs, it was no need to go to the grocery store for eggs. I just open up the fridge and there’s like 20 dozen in there from just the last 4 weeks. Holy eggs that’s a lot right?! 

Anyways… enough about my Pasture Raised, yard hole digging chickens. Back to the food.

Dr. Seuss' Green Deviled Eggs 2

How do you take your deviled eggs? I take mine with a shot of mayo, mustard, pickle juice and salt and pepper. Super simple and delicious! Whenever we go somewhere, we always take deviled eggs and they’re gone in nothing flat! Add some green food coloring and you have yourself a Dr. Seuss party going on!

Dr. Seuss' Green Deviled Eggs 4

Check out those bright yellow yolks. Yup, you know they’re farm raised when you get yolks that color! 

Dr. Seuss’ Green Deviled Eggs

2014-02-23 21:42:51

Serves 12

A twist on the traditional green eggs from the popular Dr. Seuss

  1. 12 eggs, boiled and peeled
  2. 3 tablespoon mayonnaise or miracle whip
  3. 1 1/2 teaspoon prepared mustard
  4. 3/4 teaspoon pickles juice (dill)
  5. To Taste salt
  6. To Taste pepper
  7. Green Food Coloring
  1. Cut each boiled egg in half long-wise and remove the yolk into a bowl and set whites aside on a serving platter.
  2. With a fork smash the yolks until smooth (or use a handheld mixer).
  3. Add the mayonnaise and mustard, creaming until smooth.
  4. Mix in the pickle juice, salt and pepper.
  5. Next, add green food coloring 2 drops at a time until you’ve reached your desired color.
  6. Fill a pastry bag fitted with a star tip with the green egg yolks.
  7. Pipe into the egg whites.
  8. Serve!
  1. **Depending on the consistency of the yolks you may need more or less pickle juice. You do not want them runny.**
  2. **No pastry bag or star tip? No worries. Simply use a spoon and spoon the yolk mixture into the whites**

From Gate to Plate http://fromgatetoplate.com/

The Bloggerettes

Now that you’ve seen my tribute to Dr. Seuss, you should head on over and check out the other Bloggerettes pages to see what they came up with. Then maybe you’ll whip one of these up and grab yourself your favorite Dr. Seuss book that takes you back to your childhood memories.

Truffula Trees by Rick-A-Bam-Boo

Dr. Seuss Graduation Gift by Keep Moving Forward with Me

Dr. Seuss Simple Cupcake by Summer Scraps

Dr. Seuss’s Green Deviled Eggs by From Gate to Plate

Cat in the Hat Layered Jello by We Like to Learn as We Go
Simple Dr. Seuss Cloud Pudding by Keep It Simple, Sweetie

Thanks for stopping by to check out our Dr. Seuss ideas! We hope you come back and visit us again next week! 🙂 Peace out!

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Spicy and Sour Squid – Cloud of Cookmorphosis

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Check out my Vietnamese and Asian-related food archives Recipes

Happy Friday, again, everybody!

I have had a very tough week, I don’t want to make it an excuse for lacking updated post, but this time it’s really is. Earlier this week, my younger cat, Rain, he ran away in front of my eyes. I don’t know how many words I should use to describe how devastated I felt. He disappeared for 24 hours and that was one of the darkest moments in my life, I’m telling you. The moment I was able to hug him in my arms, I knew I will never let him go out of my sight ever again. If you happen to have a cat or dog, please please keep them away from your front door. Otherwise you may end up feel what I felt days ago, and I really do not want you to experience those not so pleasure moment.

water dropwort

That was enough of depression moment. Back to happy time. Lately, I have a weird desire that is to dress up my meal as much as I can. And by dress up I mean transform regular rice into weird, fun or cute shapes. Sometimes, I have to admit I made them way too cute to eat. So today, in stead of making rice into cute & fun animated balls, I only did such simple rice balls: roll them as round as I can and then garnished with toasted sesame seeds and seaweed. I have to say, it’s easier to eat this way but still keeps the purpose of dressing up my meal.

Spicy & Sour Squid

It’s been awhile since the last time I made stir-fried dish at home. I really don’t know why I prefer other cooking methods than this one. I may underestimate the power of stir fry because it’s one of the fastest cooking methods and should be your number one choice if you are super hungry (in my opinion, of course). So to celebrate the come back, I wanted to use an ingredient that I barely used before and that was when water dropwort and squid came to my mind. Water dropwort, what the heck is that, you might think? It looks and tastes like Chinese celery but its stems are smaller and thinner. It’s called Minari in Korean. It grows in damp, bog-like condition. It’s best used in spicy Korean fish soup and stir-fried dish.

Spicy & Sour Squid

By now you may guess today recipe is all about Korean cuisine. If you haven’t known yet, I’m a biggest fan of Korean food. At some point on this blog, I did mention that I even preferred to eat Kimchi over my own country’s most authentic & traditional food: Pho. I’m eating Kimchi with everything and choosing Korean restaurants over any other cuisines every time I went out. Yes, I’m that obsessed.

I hope you’ll find time to make this spicy and sour squid with water dropwort because not only it’s super delicious but also it’s very fast to make. Not to mention the profile level is not your regular stir fried dish (thanks to the miracle of water dropwort). Ok, I’m gonna stop here and I will see you very soon in the next post (which is in two days, I promise).

Spicy & Sour Squid

Spicy and Sour Squid

From: cookmorphosis.comSpicy & Sour Squid

Ingredients:

1 fresh or frozen squid, cut into rings
2 tbsp Korean red pepper powder
2-3 garlic cloves, minced
1 tbsp sugar
2 tbsp vinegar
2 tbsp fish sauce
2 tbsp water
1 tsp sesame oil
1 small bunch of water drop wort, washed
1 small carrot, cut into desired shape
1 small yellow onion, thinly sliced

Steps:

  1. Cut water drop wort into 2 inches sticks.
  2. Bring a pot of water to boil, then cook squid’s rings for 1-2 minutes. Transfer cooked squid into a bowl, set aside.
  3. Combine Korean red pepper powder, garlic, sugar, vinegar, fish sauce, water and sesame oil in a small mixing bowl. Mix well.
  4. Heat a medium nonstick pan over medium high heat. Add vegetable oil, carrot, onion and stir fry for 1-2 minutes. Add cut water dropwort and stir fry for another minute.
  5. Add the pepper powder mixture into the pan. Turn off the heat then add squid’s rings, stir to combine everything.
  6. Serve hot immediately with steamed rice. Enjoy!

T.U

Spicy & Sour Squid

About T.U

T.U, a small female who has a big, enormous, giant dream that is to bring Vietnamese food to a ‘Michelin star’ level.

Sweet Chili Baked Salmon – Cloud of Cookmorphosis

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Check out my Vietnamese and Asian-related food archives Recipes

The pumpkin spice season is officially here. Welcome to “Everything tastes better with pumpkin” season, everyone. Don’t believe me? Look around you, especially Starbucks and cooking related websites & stores. People are going nuts with this spice, I’m telling you. Thou I’m not a big fan of pumpkin, but I promise you I will have at least one blog post that dedicated to it because I want to give my respect to this wonderful season. Fall is my most favorite season of the year. Probably it has something to do with the fact that I was born in this time. Another fact is that I love yellow and orange related colors, and when can you find that many things covered with these colors than this season, right? I’m gonna go wild with buying kitchen stuff that carries the fall’s influences.

Thai Sweet Chili Baked Salmon

Before I’m going deeply into this Thai Sweet Chili Baked Salmon (which has nothing to do with pumpkin spice, by the way), I want to wish you a very peaceful and lovely weekend. Trust me I really mean it because I already had such an up and down week and so far my weekend does not look that exciting and happy either. And of course, I dearly do not want you experience what I’m experiencing right now. Earlier this week, you may have know I had to deal with my dear sweet Rain disappeared for 24 for hours, and it was the darkest moments of my life so far. And then today, I thought I would have such a lovely Saturday so I can brainstorm and work on some beautiful recipe for my Sunday Funday series, once more time, I got caught in a middle of madness. I accidentally found out that some of my photos and written content were stolen by some bloggers and FB group. Holy mackerel, it brought to my most surprise that they not only stole my photos but also deleted my water marks and stamped theirs on like they did the whole thing from scratch. I was so pissed but I managed to keep my coolness when I contacted them. I could not understand how one could easily steals from another without thinking about how hard and serious that person worked on their master piece before upload to share with the whole world.

Thai Sweet Chili Baked Salmon

I mean I do not mind if somebody wants to use my images or my recipes, you know. All you have to do is ask for my permission, or if you feel like do not want to talk, that’s fine too. Just link back to my original post then everything is settle and fine. I’m still waiting on one person for her explanation and apology before I officially take down the copy cat post from her site. She took everything from my post and claimed it was her.

Yeah, that was how my week ended with and I really try the last resort of this Saturday to cheer up my mood in a hope that my Sunday will be really a fun day. I just want to enjoy this long weekend with smile and happiness, you know. Haiza.

Sweet chili baked salmon

Ok, I think it’s enough of moody talk. I don’t want to turn your mood down too. Back to this lip smacking baked salmon, don’t you think? I barely eat cooked salmon because to me, there is no many ways to make it moist and less fishy except eating it raw. And now, I’m so happy that I did try to bake salmon with this Thai sweet chili sauce. It brought the perfect amount of flavor to the salmon as well as keeping it moist during the baking process. Not to mention the unique fatty flavor from scallion oil and the crunchiness from crushed peanut, together they make the salmon taste even better. Sweet chili, scallion oil and crushed peanut make a very combination on the baked salmon. Don’t pass this easy peasy dish, it surely will lighten up your meal by bringing a little Asian flavor to your regular salmon. Do it now and you will love it, for sure.

Thai Sweet Chili Baked Salmon

Thai Sweet Chili Baked Salmon

Sweet Chili Baked Salmon

From: www.cookmorphosis.comThai Sweet Chili Baked Salmon

Ingredients:
1 salmon filet (about 1lb)
1/2 c Thai sweet chili sauce (I used Maeploy brand)
1 tbsp fish sauce
2 tsp lime juice
1 tbsp Sriracha
3 tbsp ketchup
Salt & pepper to tatse
Scallion oil, as needed (recipe here)
Crushed roasted peanut, as needed

Steps:

  1. Preheat oven at 350F
  2. Pat dry salmon filet with paper towel. Line a half sheet pan with heavy duty foil, put salmon on top (skin side down). Drizzle with vegetable oil and dash of salt & pepper to taste
  3. Put in the oven and cook for 10 minutes
  4. In a mean time, make sauce. Combine Thai sweet chili sauce, fish sauce, lime juice, sriracha and ketchup in a small mixing bowl. Stir until everything is combined
  5. After the first 10 minutes passed, baste salmon with a thick layer of sweet chili mixture. Bake for another 10 minutes
  6. Then baste again with another thin layer of the sauce. Bake for another 5 minutes.
  7. Take salmon out. Carefully transfer to serving platter, put scallion oil and crushed roasted peanut on top. Serve hot/warm with steamed rice or by itself. Enjoy!

Thai Sweet Chili Baked Salmon

T.U

About T.U

T.U, a small female who has a big, enormous, giant dream that is to bring Vietnamese food to a ‘Michelin star’ level.

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