Tag Archives: recipe

BLT Chicken Burgers

blt chicken burgersMmmmmmmmmm. It’s summer! Summer means burgers (to me at least, and I think my husband is pretty okay with that!)

I was messing around the other night and developed a new recipe that I wanted to share with you all. Before I start, please don’t hate me, but I’m one of those ‘eye it’ people. I’m not very precise on measurements, especially since I am in a metric country! Also, sorry, but I don’t have a photo of my burgers, mostly because we were really hungry.

This recipe came about because I am a huge fan of BLT, Jeremy is a huge fan of anything with bacon, and we don’t have bacon here. We do, however, still have a bag of the salad topping bacon bits that we have been using sparingly for the last six months. Also, I am not sure where the prices currently are in America, but here meat is about more than three times as expensive as chicken. So, I recently discovered that I could grind chicken in my food processor (they won’t do it at the butcher, but by cutting the chicken into smaller pieces and putting them in with the blade attachment of the food processor, you can easily grind your own.) With that revelation, I knew that I had to try to make a chicken burger, so I did. And it was beautiful.

BLT Chicken Burgers

Ingredients: (again, these are not super precise)

1 kilo ground chicken (2.2 pounds)
2-3 tablespoons McCormick Grill Mates Molasses Bacon spice (I might add a bit more of this next time, because it wasn’t overly strong.)
about 2 cups crushed crackers/breadcrumbs
2 eggs
1 1/2 cups bacon bits
1/2 a large onion, chopped

I took all of the above ingredients and mixed them thoroughly (mostly using my hands.) Then, I shaped the chicken into burgers, mine were quite big because I had anticipated them shrinking some as they cooked, but they didn’t. I had 7 huge burgers, but if I did it again, I would probably decrease the size quite a bit and get more like 12 from this much chicken. Once I had shaped the burgers, I stuck them in the oven on 240° C/450 °F for about 10 minutes to start the cooking process. Then, I removed them from the oven and fried them on the stove top in a small amount of oil. Cook until the outsides are browned.

pin this!
pin this!

Then, of course, to make it a true BLT Chicken Burger you should pair with onions, lettuce, and fresh tomatoes on a bun with ketchup, mayonnaise, and mustard . . . the perfect combination for summer!!

The best side dishes for this meal: sunchips and cucumber salad.

Afiyet olsun!!

28 Days of LOVEliness: His Something Sweet

So, my sweet husband posted for me yesterday so that I wouldn’t have a missed day. I love him. 🙂 The picture he posted was of my choice of sweet last week when he took me out for my birthday dinner.

Well, tonight I decided to bake something for Jeremy for Valentine’s Day, and I wanted something that he’d be able to take with him when he is traveling this weekend. So, I found a set of silicone mini muffin cups and a recipe that I have to say turned out pretty good!! Sorry I don’t have pictures of the muffins, but they did turn out quite nice and cute!!

I’m sharing the recipe with you here (in case you need a last minute gift for probably just about ANY guy!) but I found the original recipe HERE at Food.com.

Enjoy! Let me know what sweet treats your whipping up this week in the comments below!

IMG_5066Maple Bacon Muffins

Time: about 30/40 minutes
Servings: around 35 mini muffins
Oven Temp: set to 400° F or 200° C 

2 cups flour
a handful or two of crumbled bacon (the recipe calls for 8 slices, but we use the pre-cooked, pre-crumbled salad bacon)
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup milk (I used soy!)
1/2 cup oil
2/3 cup maple syrup (we don’t have maple syrup in Turkey, but I generally make syrup for pancakes by boiling together 1 c. white sugar, 1 c. brown sugar, and 1 c. water – and that worked great!!)

Now, here’s the tricky part. Mix together the dry ingredients (above the line) in one bowl. Mix the wet ingredients (below the line) in a second bowl. Mix the dry and the wet ingredients until the mixture is just moistened. Spoon into muffin cups (about 2/3 of the way full.) Because I was using the mini muffin cups, I set the timer for 10 minutes with 24 in, and then added 5 – so 15 minutes total. The second batch was only about 10 or so, so they only needed around 11 minutes. Just start with 10 minutes and keep an eye on them. A toothpick should come out clean when they are done.

Then . . . be careful, because the mini muffins are far too easy to just pop in your mouth, and before you know it 2 . . . or 6 are gone!!

Let me know what you think about this recipe!! It was definitely a hit for the both of us (I had to have one . . . or two to make sure they were worth giving!!)

Happy Valentine’s Eve!!

CC8: Peppermint Mocha!

So, Jeremy is allergic to milk. Starbucks has been kind in introducing soy drinks into their menu, but they are pretty expensive. Generally, however, Jeremy sticks with plain coffee because it is safer. Well, I’ve been wanting to experiment with some different coffee specialty drinks recently (I was a barista for 6 months!) This morning I think that I found a good combination.

Dairy-free Peppermint Mocha:

First, brew your normal coffee. (I’m sure that this would be great with espresso, but we don’t have that, so normal coffee it is!)

On the stove, heat up some soymilk (I did a about a cup and a half for two servings.) I added in three squares of a dark chocolate candy bar and stirred until it was completely melted. Next, add one crushed candy cane. I also added two splendas to the milk concoction just to be sure it would be sweet enough! Once the milk mixture is completely melted together, pour it into a mug (it should fill up half of your mug.) Pour your coffee on top, add half a candy cane, stir and enjoy!

It was simple and delicious!