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I'm a runner with a baking habit.  I'm constantly on the lookout for awesome desserts, freezer friendly recipes to pack in the lunchbox, and quick dinner ideas.

Sunday, February 26, 2017

Tuna Burgers


Eat canned tuna they said.  It's delicious they said.  It's healthy they said.  It's packed with protein they said.  It's so cheap they said.  It's full of iron and potassium they said.  It's low fat they said.  It's such a mild flavor they said.





Here's what they aren't telling you: canned tuna is nasty.   I spent much of my early adult years trying to like canned tuna, trying to buy in to the hype.  One million batches of barely eaten tuna salad later, I turned my back on the whole affair and banned canned tuna from my life.

Some years ago I made a trip to NYC with friends.  On our last day, we wandered through the streets of Manhattan looking for something to eat.  We settled on the Heartland Brewery and ordered a round of backporch lemonade.  I spied an ahi tuna burger on the menu "sashimi grade tuna, sesame oil, light wasabi sauce and ginger slaw".  It was heaven and set me on the course to find something similar at home.  I don't have the bravery or the skills to serve raw fish at home, so I knew I was looking at a cooked version.  Many trials later, I stumbled on a weight watchers inspired recipe with canned tuna and decided to try it in spite of my misgivings.  I ended up with something that is of course no competition to the Heartland, but is perfectly lovely and oh so practical.

These are good fresh off the stove for dinner and reheat very well in the microwave for a brown bag lunch that will be the envy of your coworkers.  In other words, it's everything that the Birchwood Pie Project is about.




Ingredients:
Yield: 3 burgers
Recipe from Beth's Journey
  • Two 5-oz cans of tuna in water
  •  3 green onions
  • 1 carrot
  • ½ cup panko
  • 2 eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
Method:
 Start with the unpleasant part.  Open the tuna cans and drain out as much liquid as possible

Grate the carrot

Chop the onions

Mix the panko, carrot, onions, soy sauce, and rice vinegar in a bowl.

Add the tuna

Add the eggs

Give everything a good mix.

Get hands on and shape the mixture into patties

Heat a lightly oiled skillet on medium until it sizzles

Cook the burgers four minutes per side

Add your desired sides and toppings.  Sweet potato fries and wasabi mayo are my go-to's.

Chomp 'em up.

Sunday, January 29, 2017

Baked Chicken Chimichangas



The story goes like this: one day this recipe turned up in my Pinterest feed, and I pinned it like I've pinned a thousand other recipes.  Some time later, when planning date night, the recipe caught my eye, so I decided to make this.  I had all the ingredients ready to go, and headed home to cook.  On the way I got a call from my special someone that we had been invited out for dinner.  So I loaded everything into the fridge and went out for a night on the town.  The next night, I pondered what to have for dinner and remembered that I had everything waiting at home ready to go.  So I mixed this up and was duly impressed by how quickly and easily it came together.   I didn't want to cook up six chimis all by my lonesome, so I just made one for my feast.  The next night, I took the leftover filling over to the home of my beloved and we baked up the rest of it.  A few days later we had the chance to invite some friends over for dinner at the last minute, so we whipped up a double batch.  The week after that, we needed a quick weeknight dinner, so I prepared it up to the point of baking the night before and then threw it in the oven when we got home.  And since then it's never been far from our normal dinner rotation.

A meal is not made of chimichangas alone.  I like to serve these with cilantro lime rice and guac.

Ingredients:
Yield: 6-7 chimichangas
Recipe from The Girl who Ate Everything
  • 2 chicken breasts or 2 cups of chicken meat
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • ½ oregano
  • 1 cup cheese plus extra for topping
  • 2-3 green onions
  • 6 tortillas, 8”
  • 2 tablespoons melted butter
  • Optional: lime and cilantro (which I usually have on hand for the rice and guac that I serve this with)
  • More salsa and sour cream for topping
Method:

Slice the green onions.  Use two in the mix and save a third for topping (the recipe as written calls for two onions, but since I never remember to set aside any for topping, I always end up going back for a third).

Add cumin

Add salsa

Season two chicken breasts with salt, pepper, and cumin.

Cook them up in a skillet.

If you have a lime on hand, drizzle a little over the cooked chicken.

Chop the chicken into small pieces and add to the salsa and onions.


Mix in the cheese.

Melt a little butter and drizzle into a 9'x13" pan.

Use your tortillas to help spread out the butter.

Add ⅓ cup of the filling to each tortilla.

Keep going.

Brush a little extra butter over the tops of the chimis.  You don't need a ton, just enough to get a light coating.

Bake them at 350° F for 20 minutes.

Top them with a little cheese and bake for a few more minutes until melted.

Top with green onions.

Serve them with salsa, guac, sour cream...and whatever else your heart desires.

And eat them up.

Saturday, December 31, 2016

Eggnog Fudge


Drumroll please...it's time to unveil a seasonal treat.

It's no secret that I love eggnog.  As a child, I knew that the Christmas season meant Santa, presents, and eggnog.  I remember pouring it out of the carton into glasses and grinding a dusting of nutmeg over the top.

My lifetime observations about eggnog:
  • It is the most delicious, incredible treat.
  • The calorie count is irrelevant under the 80/20 rule.  The one carton of eggnog that I consume during the month of December is a tiny fraction of the 20% of my food intake that brings 80% of my food pleasure.
  • Homemade eggnog is overrated.  The stuff in the carton is plenty good, and pasteurized too.
  • Adding alcohol to eggnog is overrated.  As much as I love booze, eggnog is so good it doesn't need any enhancement apart from nutmeg.
  • Freshly ground nutmeg is overrated, but highly nostalgic.  My parents bought whole nutmegs and had a dedicated nutmeg grinder.  I own a nutmeg grater and have a lifetime supply of nutmegs, yet at some point I switched over to ground nutmeg from a can.  Life is still good.
  • Nothing will ever beat a plain glass of eggnog, but there is much joy in adding eggnog to treats.  Eggnog cookies, eggnog cheesecake, and most of all, eggnog fudge FTW.

Ingredients
Recipe from Brown Eyed Baker
  • 2 cups sugar
  • ½ cup butter
  • ¾ cup eggnog
  • 10½ ounces white chocolate
  • nutmeg
  • 7 oz marshmallow fluff
  • 1 teaspoon rum extract
Method:




Line an 8"x8" pan with parchment paper.

Combine the butter, sugar, and eggnog over medium heat.

Stir occasionally until the butter is melted.

Stir constantly until it comes to a boil.

Get out your thermometer.  234°F is the magic number.  What do you do if you don't have a fancy digital thermometer?  Well, since this is the first year I've owned one, I can tell you from previous experience that letting it boil for about 8 minutes while stirring constantly will get you there.

Now you need to work fast.  Take the pot off the heat and add the white chocolate.

Whisk until smooth.

Now add the fluff and stir fast to get it all in.


Just a word of warning, fluff is a messy business.

Now you can return to a calmer mood and add the rum extract.

And a little sprinkle of nutmeg.

Pour the fudge into the pan.  Refrigerate for a few hours.

When the fudge is fully hardened (I usually let it sit overnight), remove the paper.

Cut it up into squares.

And enjoy your treat.