What's for Dinner? Veggie Bean Burgers!

Ok, I'm back again.  I know I have been slack at my blog posts...I will try and do better! Cooking, and definitely blogging, have not been on the top of my list of to-dos lately...two kids under 2 1/2 definitely keep a person busy! Most of our meals these days consist of a quick protein, like grilled chicken or fish, and a steamed veggie.  So, there is no need to blog that kind of "recipe". But I did get an itch to make something the other day, so I emailed my good friend, Molly, to send me this recipe I had been thinking about.  She made these delicious veggie bean burgers on our vacation a while back to Charleston, with a great group of friends.  They were so good but for some reason I forgot about them until the other day.  I made these and they were fantastic!  I adapted the recipe just a little bit...they will make a lot, but trust me...you'll be happy to have extras in the freezer.  Enjoy!

Veggie Bean Burgers
Makes 10 burgers

• 2 TBSP olive oil
• 1/2 large red onion, finely diced
• 1/4 cup sliced black olive, diced
• 1/2 large red bell pepper, finely diced
• 1 container sliced mushrooms, finely diced
• 2 TBSP minced pickled jalapeno
• 5 cloves garlic, minced
• 1/4 cup finely diced canned artichoke
• 1 15-oz can seasoned black beans, drained
• 1 15-oz can chickpeas, drained
• 1 15-oz can cannelini beans, drained
• 2 cups rolled oats
• 1 1/2 teaspoons Hungarian paprika
• 1 1/2 teaspoons chili powder
• 2 1/2 teaspoons dried oregano
• 3 TBSP minced fresh parsley leaves
• 1 1/2 teaspoons red chili flakes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons celery salt
• 1/2 teaspoon ground sage
• 5 TBSP seasoned panko bread crumbs
• 2 large eggs

 

In a medium saute pan over medium heat, add 1 TBSP olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. 

In a medium mixing bowl, add all beans and coarsely mash with potato masher or fork.  Add veggies to beans and mix thoroughly. Add all dry ingredients along with the eggs. Thoroughly mix all ingredients and form into 10 patties. Individually wrap 6 (or however many you want to freeze) in plastic wrap and place in freezer for a later date. Cover the remaining patties and refrigerate for 30 minutes.
 
In same saute pan add remaining TBSP olive oil, and cook patties 2 to 3 minutes per side. Serve on toasted buns with cheese, avocado, guacamole, tomato slices or whatever toppings you like!

Thaw frozen patties in fridge overnight and fry up in the pan when ready to eat!

What's for Dinner? Buffalo Chicken Sliders!

I'm a fan of just about anything that involves Buffalo chicken.  However, if you get a sandwich at a restaurant, it usually involves a big deep-fried breast and the sauce is mixed with a ton of butter.  I came across this recipe for making Buffalo chicken in the crockpot...and it's actually healthy...SCORE!  It really couldn't be any easier to make and the result is fantastic.  Now, this makes a lot, so I suggest you freeze about half of it for a later craving.  Other things you could do with it: make a Buffalo chicken pizza, top a salad with it, Buffalo chicken dip for the Super Bowl, Buffalo chicken cheese balls.  Give this a try...it won't disappoint!

Crockpot Buffalo Chicken (Sliders)
Serves...lots!

• 3 lbs frozen chicken breasts
• 1 bottle Frank's Red Hot Buffalo Wing Sauce
• 1 packet Hidden Valley Ranch mix (if you find this tangy, use half a packet at first)

In a Crockpot, add chicken, wing sauce and ranch packet.  Cook on either low or high (6 or 8 hours it doesn't really matter).  It will not take the whole time, but you can leave it in if you like.  Before you are ready to eat, shred chicken with two forks and mix well with the sauce.  Let sit in the Crockpot for a little while longer.  Serve and enjoy!

To make sliders, get good crusty rolls (I like to use Ciabatta) and slice them in half.  Toaster oven them until they get toasty!  Add Buffalo chicken to the bottom.  Add a sprinkle of blue cheese crumbles and top with a slice of provolone or mozzarella.  Re-toast in the oven to melt the cheese.  Add any veggies you like (i.e. tomatoes, lettuce, slaw, onion, etc.).  Top with ranch or blue cheese dressing.  Enjoy!

What's for Lunch? Bacony Egg Salad!

I love it when my food cravings coincide with items I have in my fridge! I had a dozen hard-boiled eggs I needed to use, and when I came home from my workout today I was seriously craving egg salad (very weird, I know...guess I needed a protein fix!).  I remembered an egg salad that my friends Kelly and Molly made when we went out to visit them in Denver that was awesome.  The key ingredient was bacon--because bacon makes everything taste better, of course!  It is really easy to make and really tasty.  Put it on some great crusty bread with some garden-fresh tomatoes, and you have a delicious lunch.  Enjoy!

Bacony Egg Salad
Serves 4-6

• 4 slices thick-cut bacon, cut into small pieces
• 12 eggs, hard-boiled, peeled and coarsely chopped
• 3 green onions, finely chopped
• 1 TBSP white wine vinegar
• 3 TBSP mayonnaise (I use light, olive oil mayonnaise)
• 1-2 TBSP dijon mustard
• pinch salt
• a few grinds of black pepper

In a hot skillet, cook bacon pieces until crispy.  Remove from pan with slotted spoon and let drain on paper towels. Set aside.

In a bowl, combine eggs, bacon, onions, vinegar, mayo, mustard, salt and pepper. Carefully fold ingredients together...try not to mash up eggs too much.  Serve open face on baguette slices or on crusty bread as a sandwich and enjoy!

Download PDF of Recipe