Tag: food

Buffalo Turkey Burgers Get Me Every Time


After Burger #6, I knew I needed a winner for number 7. And. This. Is. It. The Buffalo Turkey Burger. It’s topped with blue cheese. It’s topped with broccoli slaw. It’s the perfect way to get this Burger Project back on track.


You guys already know of my love of Buffalo sauce. And this burger is the perfect vessel for that hard-to-resist Buffalo flavor.


I paired the burger with some fresh celery and carrots, to add to the whole Buffalo-wing-in-a-burger experience.


Basically, for the recipe, I added Buffalo sauce and little red cayenne pepper to some ground turkey. If you’re looking for a more thorough recipe, there’s a great one over on Skinny Taste, which just so happens to be one of my favorite food blogs.


Tilapia Burgers Get Me Every Time


Today, because it’s Friday. Because it’s Lent. Because I left you hanging all week. Today, I thought I’d share this tasty non-traditional burger I whipped up last week. Burger number 5 of 20 is a Tilapia (Fish Cake) Burger with chipotle ranch dressing. And, it’s gluten-free!


I started off with this recipe from Martha Stewart, but quickly realized it would need some tweaking. For instance, saltine crackers aren’t gluten free. I’m not a fan of horseradish. And I didn’t need to make tons of small fish cakes, just two big ones.


The tweaking paid off. These were the perfect Friday night meal for us. And Mr. Gets Me Every Time said he would eat these again—even before the Chicken Parm Burgers. Coming from a man who loves Italian food and isn’t really into seafood, this came as a pleasant surprise to me. We had a salad with these tasty burgers and it was a great Friday night in.


Here’s my version of the recipe:

3 tilapia filets
olive oil
5 tbsp (gluten-free) breadcrumbs
1 tsp lemon juice
1 heaping spoonful of mayonnaise
A few shakes of parsley
Pinches of: salt, pepper, crushed red pepper

Chipotle peppers in adobo sauce
Hidden Valley Ranch dressing

Most of the directions are the same as Martha’s.

Pre-heat oven to 400. Coat filets with olive oil (I used my Misto) and sprinkle each side with salt and pepper. Bake fish for about 10 – 15 minutes, until roasted through.

While your tilapia cools, cut up one of those peppers then mix with a few tablespoons of ranch dressing.

Once the fish is cool, heat up about two tbsps of olive oil in a pan. Meanwhile, flake your fish with a fork into a bowl along with 4 tbsp breadcrumbs, the red pepper, parsley, lemon juice egg and mayo. Mix it all together carefully, then split into half and form two patties.

Spread remaining breadcrumbs on flat surface and coat fish cakes with crumbs. Cook each patty over medium heat until the breadcrumbs are golden before serving on your favorite buns (ours our Udi’s Gluten Free Buns.)


Blue Cheese Burgers Get Me Every Time


We’ve got a burger. We’ve got fries. We’ve got blue cheese and caramelized onions. We’ve got really bad pictures! So, please excuse me as I quickly hurry us through this delicious burger, number 4 of 20.



This is my first attempt at a “stuffed” burger and it went pretty well. The Mr. and I both love blue cheese, so this was bound to happen. If you’re not a blue cheese fan, you could always sub something like a sharp cheddar. The trick in stuffing the burger was making sure all the cheese was sealed up in the ground meat so it didn’t come oozing out. Overall, this was successful and a trick we’ll definitely be using again.


No recipe from me on this one, I scoured the internet, read a few and then riffed on it to make my own. Check out these recipes from Cookstr, Relish and Fine Cooking. We added a bit of low-sodium Dale’s to the ground meat to give the beef a little more flavor. Totally optional, of course.

All the recipes say the same thing, the caramelized onions take a while, but are worth it—I couldn’t agree more. We passed the time by watching a rerun of The Big Bang Theory and smelling the french fries cook up in the oven (they’re the Alexia brand, very tasty.) Go make yourself a batch, squeeze some ketchup on the plate and enjoy.

A Tiny Kitchen Gets Me Every Time


When I tell people I have a tiny kitchen, they don’t always get it. But, here you have it folks, my tiny, tiny kitchen. As a “blogger” there’s a lot of pressure to show the amazing life one lives. But, it’s not all roses and sunshine. Some of us have stinky feet, bad hair days and small (but not that cute) apartments. It’s true. Now, while the kitchen may be tiny, which I resented in the beginning, I’ve grown to love it’s efficiencies—I can literally get something out of the fridge and pop it right in the oven with a mere pivot.


Speaking of the fridge, here it is in all it’s apartment-sized glory. Postcards and photos make it the bright spot of this most compact kitchen.


Since drawer space is at a premium, we’ve taken to bringing our most often used items out in the open. Above the sink hangs tongs, measuring spoons, a corkscrew and a can opener (not pictured) along with several hand-me-down mugs. The way I see it, it’s better to have these hanging out in the open than the cat food piled up in a corner (that’s in the bottom drawer, don’t ya know?)


Just below these kitchen is the sink, as I mentioned, and the strainer… you know, for the dishes. The dishes that are all washed by hand. Oh yes. Scroll back up to the top friends, this high-efficiency kitchen doesn’t have a dishwasher other than yours truly & Mr. Gets Me Every Time himself. So, one of the newest additions to our tiny, tiny kitchen is Fresh Infusions Lime Basil Dish Soap. It smells fantastic. And it (duh) cleans the dishes. Bonus—the bottle is not bad looking either.


Across from the sink (in the windowsill) sit all the other things that would be stuck in otherwise used drawers. And the plant! All this (and not much more) lives in our cozy kitchen. And while it’s far from the kitchen of my dreams, thank you Pinterest, it does the job. Do you have any small kitchen tips? We can use all the help we can get.


Palmolive Fresh Infusions did not pay me to mention their new soap in today’s post. I do love them though. Influenster gave me these soaps complimentary to test out in my tiny, tiny kitchen. 


Taco Superlatives Get Me Every Time

When I first embarked on my Taco Project over the summer, I had no intention of writing my wrap-up post in December. But, there’s nothing like thinking about eating tacos and drinking a cold summery drink to convince me that winter won’t be that bad. So, without further ado, here’s the promised wrap-up of my 20-Taco Summer Project.

Most Disappointing

Sorry, Chicken Chorizo Taco. You just didn’t do it for us. The bar was set so high. We were going to be lifelong friends. Maybe we’ll try again next summer? Works for me.

Most Gourmet

Oh, Cilantro Pesto Steak Tacos, you had me at “hello.” Thanks to an abundance of cilantro, these guys were born. It was a happy accident really. This one comes highly recommended. Enough said. Go get your food processor out and make some pesto.

Best Disguise

Is it a taco? Or is it a spicy barbecue dish? Who knows? Actually, I know. It was a taco. A Slow-Cooker Pork taco. And the flavors of the pickled jalapeño and side of refried beans perfectly mirrored the flavors of a summer cookout. Ahhh, summer.

Best Dressed

These Chipotle Lime Shrimp Tacos had just the right bite and all the right fixins. The marinade on the shrimp offered up just the right amount of spice and citrusy flavor.

Most Loved

I really cannot express to you guys how good these Crispy Chicken Tacos are. Good enough to be made multiple times. Good enough to be made at least once a week.

Closing Remarks

I mentioned it more than once during the whole 20-Taco expedition, all tacos seem to taste better with avocado. It’s just a given here at this point. Avocado, guacamole. Whichever, doesn’t matter.

Second, three quarters of the way through this journey, you may have noticed that it was all corn tortillas, all the time. Now, you may just think it’s because I bought one of those huge bags. I wish you were right. Truth is, I found out that I needed to go off the gluten. No big deal though. Onward and upward, right?

Lastly, there a lot of tacos that walked the thin line between “taco” and “wrap” that I wanted to try but haven’t yet. Italian tacos featuring sausage and peppers. Buffalo Chicken Tacos featuring blue cheese and celery.  But, are they really tacos? Who’s to say? Not me.

While I won’t be publishing another taco series, I’m so happy I explored all the possibilities, finding some new favorites along the way. I’ve got a few ideas planned for 2013’s food project. I’ll be starting earlier in the year, so look forward to something yummy in January.

Slow Cooker Beef Tacos Get Me Every Time

The end is here. It’s taco 20/20!

As I mentioned yesterday, we recently returned from being away from home—and from the kitchen. So, as soon as we got back from our trip, I knew I wanted a home cooked meal that was easy, satisfying and had some spice. Don’t get me wrong, we ate like kings while away, but I just needed, what else but some tacos.

The last time I used chipotle peppers in adobo sauce in a taco, it was spicy, even by my measure. So this time, I balanced out the recipe by adding some extra cocoa powder to the slow cooker.

If you do a quick search, there are tons of recipes to follow. (You dont need another one from me.) I just did my thing though. A little of that, a little of this.

Shell: Store-bought corn tortillas
Filling: Chipotle beef, see above
Toppings: Lettuce, diced tomato, Colby jack cheese, & semi-homemade salsa

Results: the balance of chipotle to cocoa to salsa was right on. Overall, this was a perfect end to the taco project. Watch out for the full recap next week.

Crispy Avocado Tacos Get Me Every Time

Ever since I made those crispy chicken tacos a few weeks ago, I haven’t been able to stop talking or thinking of them. And as avocado season (is there such a thing?) comes to a close, I knew I wanted to make an avocado-filled taco. Voila. Crispy avocado tacos that are ready in. No time at all. Perfect for a taco Tuesday.

If you’re new to this whole crispy taco thing go ahead and catch up. If you’re not and you still haven’t made these, please tell me what your waiting for.

Shell: Store-bought corn tortillas, crispified by The Pioneer Woman’s method
Filling: Avocado
Toppings: Lettuce, diced tomato, jalapeño jack cheese, Alex’s Ugly Sauce & semi-homemade salsa

Results: If you don’t now by now, avocados are one of my favorite foods. They pretty much quantify a food group in our home these days. These were just as tasty and filling as the chicken ones made a few weeks ago. Taco #19 gets two thumbs up.

Only one left?! (Not ever, there are plenty of tacos to be had, no worries.) any suggestions for the final taco?

Steak Fajita Tacos Get Me Every Time

As we near the end of my official taco season, I find I’m wanting to fit key ingredients into these last few. And today, that’s steak. So, I went with a familiar combination, making all the regular fixings for fajitas and calling it a taco.

Cheating? Maybe. But no one has questioned me yet, so I’m just going to do my thing. Hopefully I don’t need to go too in depth on why steak fajitas are delicious. If you need me to, we need to talk and you need to go to your nearest Mexican restaurant right away. Andale!

Shell: Store-bought corn tortillas
Filling: Steak along with sautéed bell peppers, onions and garlic
Toppings: Lettuce, diced tomato, Colby Jack cheese & semi-homemade salsa

Results: One of my favorite things about going to a great Mexican restaurant is that Mr. Gets Me Every Time almost always orders fajitas. Then, they bring them out all smokin’ hot and sizzlin’. You just can’t beat that. Well, these tacos are about as close as I can get to that at home. I’ll take it.

Terrific Turkey Chili Tacos Get Me Every Time

Welcome back, taco-loving friends. Today, if you like tacos and you also like chili, have I got a taco for you. Make these Terrific Turkey Chili Tacos (taco #17/20) and satisfy both cravings tonight.

Per usual, if you have chili on hand from Sunday or whenever it is you make your chili, perfect. I’m finding taco Tuesday is a great way to use up leftovers during the week. But, if you don’t have any leftover chili around, this is a great recipe to start with—it’s loaded with veggies.

On most tacos, you guys know I load up the toppings. But, there’s so much great stuff packed into this chili that I kept it pretty simple. Lettuce, cheese and loads of hot sauce kicked this taco into high gear.

Adapted From:
Store-bought “hard taco” shells
Filling: Terrific Turkey Chili
Toppings: Jalapeno cheddar cheese, chopped romaine & about half a bottle of Trader Joe’s chili pepper sauce

Modifications: Remember last week when I said leftover chicken was the way to go. Well, leftover chili also seems to be the way to go.

Results: Remember when I mentioned if you love tacos and you love chili, you really can’t go wrong. Well, I’m standing behind that. I’m also standing behind the ridiculous amount of hot sauce I poured all over these. De-lic-ious.

Crispy Chicken Tacos Get Me Every Time

Stop right there. I know what you’re already thinking. And no. These are not tacos made with fried chicken. Which is precisely why the name of this post isn’t “Fried Chicken Tacos Get Me Every Time.” I thought that might be misleading And it’s not the chicken that’s fried or crispy. It’s the entire taco. But “Chicken Crispy Tacos” just didn’t sound as good. Now that we’ve got that out of the way, shall we?

The recipe for these is the Pioneer Woman’s My Brother’s Chicken Tacos. It’s a recipe I bookmarked at the beginning of this project but had been a little intimidated to try. I mean, frying an entire taco? But for you, dear readers, fry try I did. And boy am I glad I did. Because now, I can tell you, that’s there is absolutely no reason not to make these. Tonight.

Now, being the busy bee that I am, I naturally adapt the PW’s recipe to use leftover chicken which cuts down on kitchen time for a quick weeknight meal. (It’s crockpot season, people. Make enough chicken/pork/beef for the week on Sunday in that dusty slow cooker of yours.)

As a side note, if I was going to title this post anything other than “Crispy Chicken Tacos,” (other than “Fried Chicken Tacos” or “Chicken Tacos that are Crispy and Fried Get Me Every Time”) it would obviously be “How to One-Up The Pioneer Woman.” And the way you do that is by adding some fresh cilantro to these babies.

Adapted From: The Pioneer Woman
Store-bought corn tortillas (that turn into crispy corn tortillas when you fry them)
Filling: Leftover chicken with Alex’s Ugly Sauce
Toppings: Cilantro, Colby Jack cheese, tomatoes, chopped romaine & this Trader Joe’s chili pepper sauce

Modifications: Weeknight meals should not mean cooking for more than 30 minutes, hence, leftover chicken.

Results: The Pioneer Woman was right, y’all. These are delicious (duh.) and they’re not too greasy at all. I will definitely be making these for dinner again soon tonight. After all, it is Taco Tuesday—maybe you should make them too.