Pumpkin Penne
By Andrea | November 20, 2008
Pumpkin
I love pumpkin and one thing I have resolved to do this year was to be more creative with foods. To experiment more and branch out more. I have been doing that a lot with pumpkin.
Pumpkin doesn’t have to be just regulated to pies and I’m sure all of you are aware of this fact already. I’m new to the party. Pumpkin can be savory? Pumpkin can be spicy? Well smack my bottom, let’s get this party started!
Some of you might be aware of the Blogger Secret Ingredient contest that has been going around. Well this week, Lindsay is hosting and she picked pumpkin. Since my new found love of experimenting with pumpkin, I wanted to create something that I could enter in this week’s contest.
The idea came to me earlier this week and I pondered it a bit before fully deciding what I was going to make and how exactly I was going to make it. Pumpkin Penne was the result!
Andrea’s Pumpkin Penne
- 1 Italian sausage link
- 1 C of pumpkin puree
- 1/3 C of dry white wine
- 1 C of chicken broth
- 1/4 of a medium onion finely chopped
- 1 clove of garlic
- 1/2 TBSP of unsalted butter
- 1/2 TBSP of olive oil
- 2 1/2 C of mini whole wheat penne
- 1/2 tsp of chili powder
- Salt, pepper, garlic powder to taste
- Pinch cayenne pepper, pinch crushed red pepper flakes
- Flat leaf parsley for garnish
- Grated parm for garnish
In a medium sized skillet with high sides, add the 1/2 TBSP of olive oil and heat over medium heat. Cut the casing on the sausage and crumble into the skillet browning and cooking through ( like cooking ground meat). Remove from skillet and set aside. Either drain the grease or keep (there shouldn’t be too much), add in the butter and chopped onions. Sprinkle with a pinch of salt and sauté until soft and transparent. Add the sausage back in and also grate the clove of garlic into the mixture. Stir everything together and then add the wine. Allow to simmer for about two minutes. While that is simmering bring a large pot of water up to boil for the pasta.
To the onions and sausage, add in the pumpkin and stir. Then add in the chicken stock and stir. Add in the seasonings and allow the mixture to simmer as the pasta cooks. The pasta should take about 7 minutes to cook, taste test to your preferred doneness. Once the pasta is cooked, drain and place back into the hot pot to help evaporate remaining water. Add the pasta into the pumpkin sauce and combine. Sprinkle in some chopped parsley for added color. Top with grated parm and serve!
Serves two with plenty of leftovers or can serve four for a dinner.
If the sauce starts to get too thick, add in more chicken stock by the tablespoon until it’s back to a smooth sauce.
Pumpkin Penne
This dish came out perfectly. It was creamy with just a touch of heat from the seasonings. A great way to get more veggies in for the day. The sausage gives it just enough of texture and flavor to keep things interesting.
Certainly you can use spicy sausage here if you prefer; it’s all about your preferences. If you would like to keep it straight veggie, use veggie stock and perhaps some veggie crumbles or starters instead of sausage. I think adding in even more veggies would be a great addition, spinach or zucchini would work well with this dish.
I used a Chardonnay from a box from Target. It’s not too shabby and the box is handy for cooking because it’s easy to measure out what you need. However, opening a bottle for the evening is also a great way to go!
Enjoy guys, and remember, always play with your food!
Review: Leinenkugel’s Fireside Nut Brown
By Andrea | November 19, 2008
Fireside Nut Brown
When it comes to alcoholic beverages, I only like two categories: beer and wine.
With wine, I’ll drink whatever you throw at me. With beer, I’m a little more picky. I like darker beers and I do not dig on wheat beers (of course there are exceptions). I never drink a light beer because I might as well just drink water. And I don’t drink cheap beer. I will try everything at least once, maybe twice, just so I can be certain in my opinion. Really when I break it down, it doesn’t seem too picky. Right?
I am a sucker for seasonal beers and I’m a sucker for flavored beers. I will head straight toward them like a moth to a flame.
My love for trying seasonal items explains why I have this Fireside Nut Brown by Leinenkugel’s in my possession. As I was perusing the beer aisle at my local grocery store (Thank you Ohio for allowing us to buy beer at the grocery store!) my eye fell up on this. I have had some Leinenkugel’s beers in the past and they have been good beers. The description of this beer talked about sitting by a fireside on a cold night and warming up with this beer. You had me at fireside, Leinenkugel’s! I picked up a sixer and was on my way.
Rich dark coloring
The first time I tried this beer I was in love. The flavor doesn’t hit you right away, it’s very subtle and at the end. There is a nice caramel flavor with a punch of roasted nuts. But it’s not a fake nut taste, you know how nut flavored coffees or creamers can have a really nasty fake flavor. This has none of that. It’s a good hearty beer while at the same time not being overwhelming or too pungent. This has the perfect beer flavor, full bodied with a touch of sweetness at the end.
The color of the beer is an amazing dark amber color. I think if you served this at a party in some nice frosted glasses, the recipients would be very impressed. I would be impressed if someone gave this to me!
This easily has become a favorite beer of mine and sadly I only have one left in the fridge. I will be going to the grocery store soon and I have already informed Scott that we need to stock up on some of this. He wisely did not protest.
Guys, if you like beer and you can dig on trying some different flavors, I would highly suggest trying this out. The beer is amazing and is perfect for holiday parties or just kicking it back at home. It has a short seasonal run, only available November through December (Why must you torture me so Leinenkugel’s?!), so pick some up while you can and give it a taste.
TT: Brining is your friend
By Andrea | November 18, 2008
one happy bird
People either love it or hate it. Personally, we over here at OHC HQ love the brine. More specifically, I love the brine and making brine while Scott loves the results of the brine. And, I know you’ve heard it thousands of times so I’m going to just get it out of the way in the beginning, please brine your bird.
Yes, brining does all the glorious things that you’ve heard before. It makes for a really juicy turkey and as someone who grew up eating her fair share of dry turkey (I’m sorry mom, you tried and it’s okay we still had great Thanksgivings!), a nicely roasted juicy turkey is an awesome thing to behold. And inhale. And then nap off.
But that’s not the point I want to get across. What I want to let you in on, is that brining is like a marinade only kicked waaaayyyy up and so much better. Because you can flavor your brine however you want and that flavor will infuse all through whatever is getting brined. I’ve used cider and wine in brines. Yes, the results were awesome. And when I can look over and see Scott desperately trying to get every last bit of meat off a bone, I know it came out well.
I am however still new to the brine. I only started brining my turkey a few years ago. I use a huge white bucket that I bought specifically for brining my turkey. It’s only two of us for Thanksgiving but I still cook a whole bird to make things a little more special and because I like roasting things. I’ve over cooked my turkey and because I used a brine, the turkey still came out edible and not too dry.
When you pull the turkey out of the brine, it immediately starts to fill the kitchen with awesome smells. Brining just bumps up the flavor that much more.
What I have learned along the way:
- Start your brine the day before and put your turkey in it around dinner time. If you are going to start cooking the turkey earlier the next day, put it in the brine earlier. A good 12 hours or so is a good amount of time for a 10-12lb bird.
- You do not have to boil brines. Some call for it, but the goal is to make sure the salt and sugar (if you use it) dissolve. Cold water/liquids work just fine.
- Play around with different flavors in the brine. This year I’m trying a little spicy twist, we’ll see how it turns out!
I do not have a special brine recipe for you at the moment because I’m still tweaking my turkey brine. However, there are a bizillion brine recipes out there to take a peek at and try. And if you are a little nervous about brining a whole turkey, start off small and try some chicken. That takes a shorter brine time and you’ll be able to try first hand what I’m talking about. Then you can move on to bigger things!
Show your turkey some love this year, and brine that bird!
Cranberry and Pecan Stuffed Acorn Squash
By Andrea | November 16, 2008
Roasted Acorn Squash
I’ve been experimenting with winter squashes lately. These are a new item at OHC HQ and one that we are thoroughly enjoying. I didn’t grow up eating winter squash aside from pumpkin, and that was only in pie. Perhaps a cookie, but that’s as far as it went. All the other varieties of squash never crossed the threshold and I’m pretty sure it was the same way over at young Scott’s house as well.
During my experimentations, both of us have decided that we love the winter squashes and currently we have not met a squash we didn’t like. A familiar squash this time of year is the little acorn squash. Perfect as a meal on its own or playing costar as a side dish. And one thing that seems pretty typical is a stuffed acorn squash. Meat of some sort seems to be a common ingredient, sausage taking a top spot.
When I created this dish, it was a veggie day for us so there’s no meat contained in this stuffing. I was looking for something a little sweet and a little savory. Filling, yet light, so as not to weigh you down after eating.
Andrea’s Cranberry and Pecan Stuffed Acorn Squash
- 1 medium-sized acorn squash
- 1-2 C of cooked brown rice
- 1/2 C of dried cranberries
- 1/2 C of crushed pecans
- 1 TBSP of maple syrup
- 1 TBSP of olive oil
- Salt, pepper to taste
- 1 tsp of chili powder
- 1/2 tsp of cinnamon
Preheat the oven to 400 degrees. Cut the acorn squash in half and remove the seeds. On a foil lined cookie sheet place the acorn squash cut side up. Rub each half with 1/2 TBSP of olive oil. Sprinkle with salt and pepper (to taste). Also sprinkle each half with 1/2 tsp of chili powder, 1/4 tsp of cinnamon. Roast for about 1 hour or until fork tender.
While that is roasting, cook the rice according to package directions. I always use chicken stock for cooking rice. In a medium sized mixing bowl, combine rice, cranberries, pecans, and maple syrup. Mix to combine.
When the squash is fully roasted, remove from oven. Place each half on a plate and fill with the rice mixture. Serve immediately.
Cranberry and Pecan Stuffed Acorn Squash
Both of us were really pleased with the way the dish came out. The acorn squash is sweet but it isn’t quite as sweet as a butternut, allowing the maple syrup and cranberries to shine through. The pecans give it some crunch and a little protein boost. The brown rice keeps things filling yet light.
I used a brown jasmine rice but you can use whatever rice you love or happen to have on hand. Another common way of roasting squash, is in a shallow roasting pan with a little water, about an inch or so. Roast at the same temp for the same time or until fork tender. The steam from the water will help keep the squash moist.
If you’re looking for something a little different this holiday season, or perhaps an easy side dish to bring to a party, this is definitely a winner.
Have fun guys, and remember, always play with your food!
Review: Kashi Roasted Garlic and Thyme Crackers
By Andrea | November 12, 2008
Healthy Entertaining
“It’s the holiday season, with the whoop-dee-do and hickory dock and don’t forget to hang up your sock…” is the song that runs through my head constantly during this time of year. Yeah, I’m a sucker for holiday music. Old school only please.
With the holidays comes entertaining and social gatherings where there is food and if you’re lucky, drinks are involved. It’s cocktail parties instead of sit down dinners. Eggnog instead of a cold brew. If you are the host of such a party this year and are looking for a different type of cracker so that you can avoid the same old tired Ritz crackers (sorry Ritz, you had a good run), Kashi has your answer.
They have a new line of entertaining crackers out that I had to try because I am in love with Kashi crackers. And also because the box had that nice little “New!” stamp on it which pulls me in every time. A very quick way to my heart and to ensure my devotion to you is to present me with a plate of cheeses and crackers. Oh sure most girls like chocolates and yeah that’s okay. But cheese and crackers and I will adore you. If you also give me wine then things could turn crazy.
Because of my obsession with cheese and crackers, you can see why I had to try these out. And I have no shame in telling you that they impressed me as soon as I took them out of the box because they were huge and size matters
Wow!
While I may have small hands, they are not abnormally teeny. Just typical chick small. As you can see by the picture, one cracker takes up the whole palm of my hand! That’s a big cracker, holy cow!
What you see is the Roasted Garlic and Thyme flavored variety. Garlic is my lifeforce, so I had to try these first. I had the crackers straight up and in short, they are awesome. Very light and crunchy with a huge amount of flavor to them. The flavor isn’t overwhelming and would pair nicely with just about anything.
These crackers are perfect for entertaining because they are a larger cracker. That may sound weird but they are the perfect size for cocktail and appetizer type foods. You could make these into anything. Small fancied up mini-pizzas? Sure! Chi-chi brie and cranberry sauce appetizers? Certainly! Or you can serve these straight up and allow your guests to top them however they like.
Sometimes when the crackers are smaller, you feel like you’re loading up if you have more than three. Or maybe that’s just me. With the bigger size of these, two is plenty and depending on what you use for toppings, can be a very filling snack or first course.
If you are looking for a different kind of entertaining cracker or just a different cracker to have on hand, give these a try. Plus you can feel better about eating them since they are made with whole grains!
Kashi has three different flavors of these crackers that you can try. I know that I will be picking up more!
Happy healthy entertaining guys!
TT: Chop and Prep Veggies ahead of time (Thanksgiving 2008)
By Andrea | November 11, 2008
Prep ahead
I don’t know about you, but when I’m making a rather large meal or a meal with many parts, what takes me the longest is chopping all the veggies. Depending on how much I need, most of my cooking time is invested in chopping and prepping.
This can be okay if it’s a lazy Sunday and you’re puttering around the kitchen for some edible therapy. But when you’ve got a deadline because you’re hosting a party and there are some hungry people circling around the kitchen island like great whites, that extra 20 minutes can mean the difference between happy people or cranky hungry people. I’d rather deal with happy people. Myself included! It’s no fun making a meal when you are starving and crabby.
So when I’m taking on a large kitchen task, I try to prep ahead as much as I can. This has become especially helpful in preparing Thanksgiving dinner. The day before, I pre-chop any veggie that I’m going to be using, which tends to mostly be onions, celery, and carrots. Staple turkey dinner stuff.
I print out my menu and have that in front of me as I grab my veggies for chopping. Then I figure out how much of what is going where by asking myself questions.
Do I have onions going in three dishes? Okay, how much will I need for each dish?
I make huge piles of each chopped veggie and then I portion that out into baggies that I label for the dish they are going in. For example, my stuffing has all three, onions, celery, and carrots. I measure out what I need and put them in a baggie labeled “stuffing”. I need onions for the gravy, same process, measure it out and it goes in a baggie labeled “gravy”.
I also always make an “extra” bag filled with everything. Sometimes I end up needing more for the stuffing. Or I want to try something different and add carrots to a dish, by having extras I can just pull out what I need. And if I don’t use them, I have them chopped for later in the week.
I do this the day ahead, but you can do this even sooner and freeze the portions. Then pull them out as you go about making each dish. And this doesn’t just apply for Thanksgiving, anytime you are hosting something, a birthday party, a wine tasting, save time by prepping ahead.
By prechopping my veggies, I save myself a ton of time come Thursday when I start putting things together for the big turkey dinner. It’s a huge weight off my shoulders knowing I don’t have to spend 30-45 minutes just chopping up veggies! This year curb the Thanksgiving stress by prepping ahead!
Stovetop Applesauce
By Andrea | November 10, 2008
Ingredients
We had several staples that were always on the dinner table when I was growing up. Bread and butter were one and applesauce sprinkled with a little cinnamon was another. I’m not sure where that tradition started or if it’s a regional SW PA thing but applesauce was always around. And to be perfectly honest, I just thought it was okay. And I was really picky about it too. It had to be creamy, no chunky applesauce because then I would be eating cooked apple which makes me shudder. And the cinnamon had to be sprinkled at home, none of this pre-cinnamoned applesauce business.
Occasionally a neighbor of my grandmother would make homemade apple sauce and we would have that instead of the store bought kind. It was a little sweeter, super creamy, and a very dark brown color. Not off-putting dark brown, but like it had been tended to for a long time. I had no idea how long it would take to make applesauce. Thanks to my mom, who was certain it took 5 weeks and 80 billion hours to cook down all those apples, this is what I thought as well. I pictured someone peeling pounds and pounds of apples and then cooking them for hours until they were nothing but a smooth sauce.
This was until I caught an episode of 30 minute meals something like 8 years ago and saw RR make applesauce on the stove in like 15 minutes. Fifteen minutes?! Really? Well heck I can do that! And guys I have been making applesauce ever since. I play around with flavors and even textures. I know, crazy! This is my basic applesauce recipe that is ready in no time flat and tastes pretty darn good. Lasts a good bit in the fridge as well.
Andrea’s Basic Stovetop Applesauce
- 1/2 Cup of apple cider
- 4 Cups of chopped apples
- 1 tsp of ground cinnamon
In a medium sized sauce pan, combine all ingredients. Cook over medium heat until it reaches a simmer. Allow to simmer for about 5 minutes, and then go in with a masher and mash the apples. Turn heat down to low and allow to cook for around 10 to 15 minutes, stirring occasionally.
Remove from heat and put into a serving dish. Serve warm, cold, or room temp.
Warm applesauce
I like the applesauce to remain a bit chunky so it looks like apple pieces. I know it goes totally against my not liking cooked fruit rule and there’s nothing I can say other than this is different. And yes, I realize how odd that sounds but you’ll just have to take my word for it. If you like a creamier applesauce use an immersion blender or toss it in the food processor for a minute or two.
I use a mixture of tart and sweet apples but you can use your favorite. And we like a lot of cinnamon over here at OHC HQ, but feel free to use less if you are so inclined. Or use different spices like nutmeg and allspice.
ETA: I also peel my apples but this is just a texture preference on my part. You can leave the peels on if you like!
Stovetop applesauce
Have fun guys and remember, always play with your food!
FF: Racing Greyhounds Glasses
By Andrea | November 7, 2008
My set
Whenever I would go and visit Grandma R, at some point I would need a drink. There were two choices of glasses for me: I could either use a plastic, awesomely avocado green 1970s cup (complete with silver stars!) or I could drink out of the greyhound glasses. I usually went greyhound.
To my kid self these were just regular glasses which happened to have greyhounds on them. We had nothing like this at my house and when you’re a kid, if it’s different it’s cool. I knew where the glasses were and could get my own drink. In fact I can still see them sitting in the cabinet over the coffee pot waiting to be used.
For all I know, my grandma could have had other glasses but I never used them. Even as I got older, I always went for the greyhound glasses. Unless I was feeling spunky and then it was avocado green and silver stars all the way.
New purpose
Daily Eats readers will recognize these glasses because I use one almost every day. After every run I have a glass of chocolate Silk. Always, no matter what. These are my running glasses. They are used for nothing else and by no one else. It’s fitting because I am running, racing against myself, racing towards multiple goals. These glasses with the racing greyhounds and flapping flags remind me what it is that I’m running for. Remind me of where I come from. Remind me of my grandma’s house and getting my own drink.
I only have two glasses, black and orange because that was all my grandma had. I alternate between them, one week is black and the next is orange. My mom thinks these might have been jelly jars that you could use as drinking glasses. Scott did some further digging and they seem to be PB glasses from the 1950s and are not an easy thing to find. I’ve always assumed they were an obscure item because other than these two I haven’t seen them anywhere else.
My search on the internets has resulted in an Ebay page selling a complete set of these. I had no idea there was a complete set! And I got a little teary eyed seeing the entire set because how lovely would it be to have a whole set? A whole set of running glasses just for me to use after my runs. That would be awesome.
TT: Plan out Thanksgiving
By Andrea | November 4, 2008
It’s November and November brings Thanksgiving for the folks in the US. I love Thanksgiving and look forward to it all year. Heck, I just love the holidays and making them uber special for Scott and I. I thought for the month of November, TT could focus on Thanksgiving specific topics.
Making Thanksgiving as easy and stress free as possible is what everyone strives for, right? So many people seem frazzled, stressed out, or just flat out cranky around Thanksgiving. And if they are doing the hosting, a little overwhelmed at all they have to do. Why? I believe it’s because they are looking at the whole picture instead of focusing on the smaller aspects of what needs to be done. When all you see is a huge turkey dinner, plus deserts, cocktails, and maybe appetizers while everyone waits for the tada, then it will seem like too much. That’s when the “OMG, how am I ever going to do this?!!! I have to get up at 4am just to get started!” kicks in and people lose their cool.
I’m here to tell you that it doesn’t have to be that way. Thanksgiving can be easy peasy, no matter if you are serving 25 or if it’s just you and your hunny. You can do it and you don’t even have to get up at 4am!
One thing that is invaluable to me, is making a plan and plotting that plan on a calendar. I do an entire month overview and then I break it down even farther when I hit Thanksgiving week. This allows me to see a timeline and gives me a better sense of what my course of action should be.
But first, before even looking at the calendar, I write down my dinner and the basics of what I am serving. For example:
Thanksgiving Day:
- Breakfast: Juice, muffins (bagles?), fresh fruit.
- Nibbles: Small salad, cheese, crackers, nuts, cocktail (?)
- Dinner: Turkey, stuffing, greenbeans, mashed potatoes, sweet potatoes…. full meal
- Dessert: Pumpkin pie
- Special coffee later
This gives me an idea of what I will need to buy at the store, what I can make early, and what needs to be made the day of. Then I can use this as a starting off point as I plan out my month.
Thanksgiving Calendar
I use Google Calendar as my main planner on my computer (click to make bigger). What I like about this program is that I can view the whole month, week, day, or agenda. I can also create different calendars for different topics (like work, and martial arts) and flip between them.
Seeing the whole month gives me a better sense of how much time I have to plan. Right now it’s only 4 weeks until Thanksgiving. Knowing that, and looking at my Thanksgiving Day list, I figure out an order to which things need to happen, like ordering my turkey, doing the Thanksgiving grocery shopping, and any prep work that needs to be done. Once I have that tentatively planned, I move on to more specific timing.
Thanskgiving Week
I start plotting out a more specific timeline the week of Thanksgiving. I ask myself questions about what needs to be done and about what I am cooking. For example, how big is the turkey? Once I know that, I can figure out how long it will take to cook, and then I can figure out when it needs to go in the oven. What can be made ahead and how far in advance can I make it? If I serve muffins, I can make those very early and freeze them.
Schedules are not written in stone and can be changed at any time. This is only my first draft basic plan, I know it will get changed several times leading up to Thanksgiving. And that’s okay, every time I think of something new I have to do, or when I complete something (maybe I’ll make the muffins this weekend), I make a note of it in the calendar.
The week of Thanksgiving, I print out my schedule. And then I print out Wednesday’s schedule and Thursday’s schedule. Hang them on the fridge and use it as a reference as I cruise through the days.
Waiting until the last minute to shop, prep, and cook will leave you frazzled. Don’t let that happen this year, make a plan!
Remember The Milk is a nice to-do list program
Cran-Apple Turkey Burgers
By Andrea | November 2, 2008
About to be grilled
Happy November guys! Pumpkins, colorful leaves, and turkey are all things that come to mind when we think of November. I thought I would kick things off with a Fall recipe.
Growing up, I was not a fan of burgers. It was too much meat in a condensed form and the taste wasn’t appealing to me. Once I was out on my own cooking for the two of us, I realized that it wasn’t burgers as a whole that I disliked, it was the specific burger I was given. The burgers in restaurants were huge and too messy to handle. All the toppings came out the back ending up on the plate instead of accompanying the burger.
My mom’s burgers didn’t have a lot of seasoning to them and didn’t appeal to me. Cooking for Scott and myself, I realized I could make burgers however I wanted. I could make them with tons of seasonings and I didn’t have to make a mammoth burger that you couldn’t even take a bite out of.
Burgers are now one of my very favorite things to make. You can make a burger out of anything and play around with flavors. You can make them any size and serve them on the vessel of your choice. This is what I adore about cooking, making it your own. No rules, it’s all about you and what you want.
I’m still experimenting with apples and finding new ways to incorporate them into meals. I saw a turkey burger in Rachael Ray’s magazine that had some apple slices on it with a cranberry sauce. I thought that was okay but wondered if I could put the apple and cranberries IN the burger instead of just using them as extras on the bun. That’s how this particular burger came to be.
Andrea’s Cran-Apple Turkey Burgers
- 1lb ground dark meat turkey
- 1 granny smith apple chopped, small pieces
- 1/4 red onion chopped
- 1/2 TBSP of dijon mustard
- 1/2 tsp grill seasoning
- 1/4 tsp of poultry seasoning
- 1/4 tsp of smoked paprika
- 1/4 C of dried cranberries
- Salt, pepper, and garlic powder to taste
In a mixing bowl, combine all of the above ingredients. Divide mixture into four equal parts and form into patties. Place patties on a hot grill and grill on each side for 5-7 minutes. Remove from heat and allow to rest for 2 minutes before serving.
You can cook these in a large skillet with about 2 TBSP of olive oil if you don’t want to or cannot grill them. You can also use ground turkey breast if you don’t care for dark meat turkey.
On the grill
Whenever you make burgers out of poultry, they tend to be very delicate until the first side gets cooked. These are burgers of love, you have to handle them with care so they don’t fall apart on you. Ease them onto the grill and do not move them until the first side is cooked. When you flip them, it helps to use two spatulas, one on the bottom and one on top to help keep things in place. They will hold up for you but you have to treat them gently.
Cran-Apple Turkey Burger
I served these burgers topped with cheddar and placed on kaiser roles with some lettuce and dijon mustard. They were moist and so flavorful. The apples were warmed through while still remaining crisp and the cranberries gave nice little bursts of sweetness that paired well with the red onion. This is probably my favorite burger I have made so far. Both of us just loved the way these turned out and even again as leftovers the next day. The apples didn’t get mushy or turn brown. I’ve been dreaming about these burgers ever since!
Enjoy guys, and remember, always play with your food!
« Previous Entries
