Greetings from Colorado and happy weekend to all you lovely Simply Irresistible readers! I'm so thrilled that Lara and I decided to swap blogs for Foodie Friday, and I'm really excited to share a couple culinary discoveries with all of you! Just to give you a quick background on me, I write a blog called In the Pink and Green, which basically chronicles my travels and adventures with my hubby and our puppy as we move around the country, as well as my attempts to try and balance my desire to be healthy, fit, and eco-friendly with my need to shop, collect beauty products (Sephora is my weakness), follow celebrity gossip, and consume sugar in massive quantities. Speaking of food, I love to cook and bake and talk about food quite a bit on my blog, however I rarely come up with my own recipes. I prefer to peruse the web (foodgawker is an obsession of mine) as well as my collection of cookbooks for interesting-looking dishes and then let y'all know which ones are actually worth trying. So now that you've got the dish on me, let's get cooking!
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| Oh yeah, that's my boxer-lab mix puppy Lola...she likes to relax why I cook...you can read more about her here. |
I found the recipe for the burgers over at Heat Oven to 350, and was intrigued by the avocado mayo. (I have a
As for the burgers, I stuck everything in our full size food processor, and while I did use chicken breast, I think that using ground chicken or turkey breast would work just as well and save you from having to cut up the breasts. Oh, and I substituted a whole wheat hot dog bun for the tortillas...why you ask? Because when I planned to make this recipe I remembered I had some leftover tortillas from when we made tacos not too long ago, so I didn't bother to buy any at the store. Cut to actually making the burgers, I pull out the tortillas from the back of the fridge and they are starting to mold. so. disgusting. (Sorry if that's TMI, but I'm hoping that I'm not only one that buys stuff and then forgets how much time has passed...oh I am and you guys are totally grossed out? Cool.)
My hubby and I cooked the burgers on the grill and I thought they came out super tasty, although I think adding an egg to the burger mixture might help make them a little more moist. Also, the recipe makes about 8-9 patties, so they're perfect for leftovers or lunches or re-purposing into something like an omelet. I served the burgers with whole wheat buns, avocado mayo, red onion, and a tomato from our garden (and by garden I mean the single pot of tomato plants on our apartment patio...same diff), and accompanied by some sweet corn, this dinner just screams summer!
For dessert, I stumbled across what might my new favorite recipe because it's SO. SO. GOOD. One of my husband's favorite desserts is Strawberry Shortcake, and while it's a perfectly summer dish, I was just really in the mood for something chocolate-y, plus sometimes I feel like shortcakes can be a little bland. But if marriage has taught me anything about compromise, I knew there must be a way to make us both happy. Enter this recipe. (Again thank you foodgawker!) Sweet summer strawberries, fluffy homemade whipped cream, and dense, chocolate-y shortcakes, a new spin on a classic that I actually like a lot better than the original. I followed the recipe, and I used Hershey's Special Dark cocoa powder, which gave the shortbreads a very dark, almost black, color.
The one error I did make, which didn't seem to affect the recipe, was I put in a hot cup of coffee instead of a cold one, and while I was concerned it was going to melt the butter and mess up the shortcakes, the recipe seemed to come out fine.
I also didn't add the lemon juice to the strawberries, as sometimes I think even a slight bit of citrus in certain desserts can be overpowering, but that's just personal preference. The recipe makes about 8 shortcakes, however, I would double or even triple the amount of strawberries and whipped cream you prepare if you're going to serve it to a group. Also, don't over beat the whipping cream as it can quickly go from light and fluffy to thick and clumpy...it doesn't taste bad, I just let my Kitchen-Aid go for a little too long and it got a little overbeaten the first night we had this dessert. We had leftover shortcakes, so we enjoyed those last night and my second batch of whipped cream came out much better. (I did have to go to the store and get more strawberries though!) This dish is light and summery, while at the same time being rich and satisfying, and I think it could easily be made at any point throughout the year, especially if you're looking for a great dessert to wow company.
So there you have it, a perfect meal to soak up what's left of summer. Make it this weekend, you'll be happy you did! Thanks again for Lara for letting me share this with you, and I hope you'll check out my blog at In the Pink and Green! xoxo
Ps: I promise there will lots of pictures of my adorably awkward, cute, crazy dog Lola :)
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