Tag: food

Burgers & Fries Get Me Every Time

fries5Here is my confession. This was supposed to be a post about Burger #18. And that’s the burger right there. Sitting on my gluten-free lettuce “bun.” But I have since forgotten about the burger. Sure, it was tasty. But what was in it is beyond me anymore. That’s because, on this night, I was all about the fries.


I picked up a bag of these Alexia Straight Cut Fries because I had a coupon but they quickly, we’re talking two fries in, became my new favorite fry fix. I found that they got and stayed crispier than most store-bought oven-baked fries. And the texture was right on for me.
fries4And they look so pretty next to that burger, right? I think it might have been a “fajita burger” with some sautéed red and green peppers thrown in there, but who can remember when the fries look like that?

fries3I promise that I will give you the real burger #18 soon. (We’re almost to 20!) But for now, do yourself a favor and make these fries. Then, do me a favor and invite me over to help you eat them.

PS. I wasn’t paid or perked to mention these fries. I really just love them and think you should try them.
Don’t forget the ketchup!


What’s Cooking In May Gets Me Every Time

CraftHouse52For this installment of Friday links, I’m giving you all the links that I’ve been saving to cook this May. I haven’t gotten around to all of them, but they are saved and they will happen. (fingers crossed!)

For breakfast:
Gluten-free Chocolate Cake Mix Donuts. Yes. The mix comes from a box and out comes delicious donuts. I KNOW.

CraftHouse53For starters:
Let’s make this perfect guacamole. And this black bean dip. And then let’s let the chips decide the winner.

AroundHere1613fFor friends:
If you’re coming over we can have sandwiches, like spicy pulled chicken sliders with bacon queso guacamole. OR we can have some soup, like an easy spicy chicken tortilla soup.

For a new side:
Some other time, we’ll have something like chicken or burgers and I’ll whip up this quinoa with tomato, basil and mozzarella.

All for me:
If you are coming over, don’t expect to have this thick crust gluten-free pizza. Because if I’m making that, I’m making it all for myself.

aroundhere12But for dessert:
Every good day (meal?) ends with dessert. So, let’s try these gluten-free sopapillas (not pictured) and we’ll dip them in warm chocolate.

AroundHere_Thanksgiving3OK. So, who’s ready for a dinner party? I know I am. You bring the drinks and the fun and I’ll supply the food.

Roasted Garlic Burgers Get Me Every Time

Earlier this year, my fellow Boston Blogger Kate posted an easy recipe for some roasted garlic butter. I jumped at the chance to make it when we had family over soon after, but I ended up roasting a little more garlic than I needed to have enough butter for five adults.
So, naturally, when taking stock of my fridge one night, it seemed logical to combine my ground beef with roasted garlic and create a burger Mr. GMET wouldn’t be able to pass up. (His love of garlic is only second to his love of yours truly.)
The result—a roasted garlic burger that tasted great with ketchup (me), mustard (he) and as leftovers two nights later.
We’re inching our way closer and closer to that 20th burger. Maybe I’ll be able to get one of these bad boys on the grill in a couple weeks. (fingers crossed.)

Burger #17 : Roasted Garlic Burger

for the burgers (makes 4):
1 lb ground beef
salt & pepper (according to your tastes)
3 cloves roasted garlic, diced
1 tbsp diced onion
2 tbsp bread crumbs (mine are GF, of course)
2 tbsp Worcestershire sauce
+ your favorite buns + toppings (cheese, mustard, ketchup, tomato, etc.)

Mix the ground beef with the salt and pepper plus the garlic, onion, Worcestershire + bread crumbs. Don’t over-mix your meat though or it will get a weird texture. Keep it meaty! If it’s falling apart or too juicy, add an extra spoonful of breadcrumbs. Now, throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled (more or less, depending on how well you like ‘em done.) Oh, and be sure not to press down on them, that lets out the juices that keep your burger extra tasty.

Make some onion rings, or toss a salad while the cooking is going down. Then pile on your toppings and enjoy.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

French Macarons Get Me Every Time

Do you ever look for signs of things to come? Say for instance, spring? I think it’s fair to say we all do. My favorite sign of spring for years has been one that comes before trees bud and crocuses come up. It happens usually before all the snow melts and before the winter boots have been put away. It’s the squawk that makes you turn your head to the sky. Geese. That familiar “V” appears in the sky and you know that we’re inching ever closer to spring as the annual migration begins.


I can say, I think we’ve almost made it, you guys. Not only are the geese getting rowdy, but here in Boston, more and more food trucks are coming out of hibernation. And this year, already, I can tell my favorite truck, a new one at that, is Cameo Macaron.

Macaron3I ordered two dozen of these guys and Cameo Macaron founder Kinesha Goldson personally delivered them for National Macaron Day. I gotta say, those colorful tasty little cookies cannot be beat. And since they’re naturally gluten free, I’m going to tell you to go get your own, buyer’s keepers.

Good news, guys. Cameo Macaron is now operating a weekly schedule. Starting today, you’ll be able to spot that pink truck around town. Check the schedule or follow on Twitter to find out where and when. And don’t forget to follow Cameo’s Instagram for some eye candy that will leave you chasing this pink truck across Boston.



Black Pepper Burgers Get Me Every Time


Growing up, I never got the need for freshly ground pepper. At a restaurant, I always just thought it was for show. That the waiter coming over with a larger than life pepper mill meant we were at a nice restaurant or something. To me, a kid, pepper was pepper.


But I get it. And these burgers get lots of it. Get your grinding arm in good shape. Set it to coarse. And go. You’ll need a good amount of pepper. (Note, my favorite pepper mill had just run out of peppercorns so I used some pre-ground too.)


Now wise beyond my years I’m sold. And I’m quite possibly under the impression that every restaurant, no matter how fancy, needs freshly ground pepper. Maybe it can be a new job. The name tag will read “pepper grinder.” Creating new jobs. Helping the economy. One pepper mill at a time.


BURGER #14: Black Pepper Burger

for the burgers (makes 4-5):
1 lb ground beef (or turkey, or whatever makes your heart and belly happy)
1 tsp salt
1 clove diced garlic
1 tbsp tamari (or soy sauce)
3 tbsp freshly ground coarse pepper
+ your favorite buns

for the fixins:
tomato, onion, etc
ketchup, mustard, etc
cheese, if you prefer cheeseburgers.

Mix the first four burger ingredients together to make 4 extra large or 5 regular size burgers. Now, take all that freshly ground pepper and make sure it’s in a sizable bowl, or on a small plate. Carefully place both sides of each burger in the pepper, coating them with a nice crust. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. Top as you see fit and grab a seat. We had these peppery burgers with a salad and it was just the right side. But please, go crazy… fries, onion rings, whatever gets ya goin.

** This year, I’m making (at least) 20 burgers. See ‘em all. **

Spinach & Artichoke Dip Gets Me Every Time


Recently, for a little holiday party, I made this tasty, gluten-free Spinach & Artichoke dip. It’s so tasty, pretty easy to pull together and you can eat assured knowing that everything you put in is pretty natural (I mean, for as natural as mayo can ever seem.)


I followed this recipe pretty closely the first time I made it. But the second time, I thought it could use a little extra crunch. So, I added a can of chopped water chestnuts. That’s it. It looks so good I could dig in again right now.



A Graze Box Gets Me Every Time


Have you jumped on the box trend? You know. The trend where you sign up to have a box of your choice of goodies handpicked and then sent to your door? Snacks. Makeup. Crafts. Dog Treat. Toys. The list goes on and on. I was eyeing a few different boxes and then I came across Graze Box. It was small. Came every two weeks or four weeks. (I chose four.) And it was only $6 a box.


It’s only $6 because the portions are smaller than some of the other boxes out there. But, they’re tasty and I’m trying things I would have never tried before—like dried strawberries, goji berries and vanilla pumpkinseeds.


As tempting as it was to dig in to all of these right away, I didn’t. Instead, I stash them in my desk and snack away when I’m tempted to go grab a bag of chips or M&Ms from the vending machine.


Each box comes with  nutrition info and you can go online to get all the ingredients as well. While getting the detailed info, you can also choose what items you’d like to try or not try. Using the site’s filters, you can filter out sweet, or savory. You can also filter by allergies such as milk or wheat, so that you’re not sent anything that you cannot enjoy.


After trying the different snacks in your graze box, you can rate each individually. The options range from “Trash It” to “Love It” meaning “never send” to “always send.” But don’t think you’re walking away with four snacks of chili & lime pistachios. Because each box is put together with health & nutrition in mind.


Are you ready to jump on the box bandwagon? I’ve got a few “friend codes” for Graze and you can get your first and fifth box free. And you can cancel anytime. Let me know if you’re up for a little Grazing in the comments and I’ll send you the code!

**I wasn’t paid or perked to try out Graze. It’s just something fun and yummy I wanted to share with you!**


Chicken Caesar Burgers Get Me Every Time


It’s Burger 12/20. And I’ve realized this series should be called “How to take any meal you love and make it into a burger.” Because, let’s be honest, Chicken Caesar Burgers? It’s probably not going to be popping up on menus across the country anytime soon. But, it may make a more regular appearance in our home, that’s for sure.


The Mr. and I love chicken caesar salad wraps, but even since I went gluten-free, I’ve steered clear of wraps almost completely. Gluten-free wraps aren’t that great, they’re expensive and they’re not worth the calories they hold. So, this was a logical progression in the burger series—another chicken burger, yes.


I did another Greek yogurt sauce, because I thought it might add tons of flavor but not the heaviness a creamy Caesar dressing would have. And it worked perfectly. (I googled “Greek yogurt creamy caesar dressing” to find a combo I could quickly whip up.)


We served these bad boys up with sweet potato fries (and a heaping helping of ketchup, of course.) And while they’re not an “every week” kind of burger they’re staying in the rotation for now.


for the burgers:
1/2 lb ground chicken
~1 tbsp parmesan cheese
salt & pepper (according to your tastes)
2 tsp parsley (fresh or from the spice cabinet)
1 tbsp finely diced onion
1 tbsp (gluten-free) bread crumbs
+ your favorite buns

for the fixins:
romaine lettuce

for the sauce:
2 tbsps greek yogurt
1 garlic clove, minced
1 tsp lemon juice
tiny drop of brown mustard
salt & pepper (to taste)
~ 1 tbsp parmesan cheese (to taste)
drizzle of olive oil (to consistency)

Mix all those burger ingredients together but don’t over-mix your meat and form patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. While that’s happening, mix up your dressing and pour yourself a drink. Then simply top your burger and enjoy!

** This year, I’m making (at least) 20 burgers. See ‘em all. **


Greek-Style Burgers Get Me Every Time

I cannot get enough chicken burgers, you guys. I know that turkey burgers keep popping up everywhere, but in my heart chicken burgers are where it’s at. This latest Greek-style burger is certainly no exception. (PS! Check out those new countertops. A house update is coming soon, I promise!)


I’m a sucker for cucumber anything so this is the perfect burger for me. Topped with crispy cucumber, it was a quite a hit. Not just for me though. The Mr. loved it too. It was light, summer and the perfect weeknight meal. I think we’ll be making them again sometime soon.GreekBurger5

for the burgers:
ground chicken
diced red peppers
feta cheese
(gluten-free) bread crumbs
+ your favorite buns

for the topping:
sliced cucumber

for the sauce:
greek yogurt
lemon juice
diced cucumber

Mix all those burger ingredients together but don’t over-mix your meat and form patties. Throw em on your grill, in the oven, in a frying pan, etc and watch them carefully, turning about 8 minutes in to get both sides nice and grilled. While that’s happening, dice and slice that cucumber, mix up your dressing and pour yourself a drink. Then simply top your burger and enjoy!


** This year, I’m making (at least) 20 burgers. See ’em all. **

Cilantro Chicken Burgers Get Me Every Time

Although my posts have been slightly sporadic lately, the activity certainly has not slowed down one bit. We’re eating burgers, dancing up a storm and making crafts along the way. This latest burger, the chicken cilantro burger, in the burger series was devoured a couple weeks ago, but I’m going to do my best to describe just how tasty it was.


I found a few recipes online that inspired me to make this refreshing burger. Here are three that served me well: 1, 2, 3. Served with some blue corn tortilla chips and semi-homemade salsa, it was the perfect weeknight meal.


I was just using those recipes as inspiration, and my final mix was ground chicken meat, fresh cilantro, onion, red bell pepper, lime juice, garlic, salt and pepper. I would have thrown in some jalapeño too, but I didn’t have any on hand so I added some crushed red pepper to give them some heat.


I used our typical gluten-free Udi’s buns and topped the burgers with lettuce, some pepper jack cheese and some “easy guac.” Easy guac is some smashed up avocado with lime juice and garlic. Easy peasy guac.


Like I said, these were a great dinner and I could definitely see the Mr. and I making them again soon. They’re perfect for summer months when you’re craving a burger, but want something with a fresher taste.