Avocado Stuffed Burgers

These are a few of my favorite thiiiiings!!  Avocadoes…stuffed inside a big beefy burger?!  How is this madness even possible?!  And yet…I have tasted it…and it is good!  SO GOOD!

Now…I know it is fall.  (I can no longer deny it!).  But there are still beautiful avocadoes in the stores, at least where I am!  And in my opinion…burgers are NOT just a summer food, especially for paleo eaters!  They are simple, they are satisfying…and they can be made just as easily inside.  So don’t you give up on burgers just because of the chill in the air!

 

Now if I am being honest, I was a little apprehensive when I made these.  It is just such a different idea.  Then to top it off, I was making them while my “little” brother was here.  (I say “little” because he has been bigger than me since I was in like…5th grade).  That being said…I was even more nervous because I wasn’t just trying this out on Mr. Rodgers!  A funny thing about growing up is that when your family visits…you want them to see how good you are at being domestic.  😉  However, as Jesse and I both took our first bite…we looked at each other with glee and dove in to the rest!  It was creamy, tangy, and had that great satisfying burger essence that everyone loves.

 

This recipe is every so slightly adapted from the wonderful Caveman Feast app, thanks to Abel James!

 

Here’s what you need:

  • 2 lb Ground Beef (Preferably grass-fed)
  • Salt and Pepper
  • Pinch of Mrs. Dash (I am kinda addicted to this stuff)
  • 1 lemon (or lime!) with zest
  • 1 C Sundried Tomatoes, chopped (removed from oil)
  • Bacon fat (optional to drizzle over the top at the end)

 

And here’s how you do it:

  1. Put your beef in a bowl, and season with salt, pepper, lemon zest, and Mrs. Dash.  Combine.
  2. Form beef mixture into an even number of very thin patties…you will be using two per burger!
  3. Mash your avocadoes in a bowl with the sundried tomatoes, juice of 1/2 the lemon, and salt and pepper.  Taste and adjust salt and pepper as needed.
  4. Spoon avocado mixture onto half of the burger patties so that you still have an edge that you can seal.  Top with another patty, and seal the edges together with your fingers all the way around.
  5. Grill burgers about 6 minutes per side.  I did this inside with a grill pan and it worked great!!  This is where you have the option to drizzle bacon fat over them…which I totally would have done if I had any bacon fat on me!

 

 

Doesn’t that sounds soooooo good?!

 

Peectures:

Avocado Burger 1

Season your beef…

Avocado Burger 4

And form into an even number of very thin patties!!

Avocado Burger 2

Mix together avocado filling ingredients to make yourself a nice tangy guac!

Avocado Burger 3

Mix mix mix!

Avocado Burger 5

Place avocado mixture in middle of half your burgers, leaving edges to seal…

Avocado Burger 6

And drape the other patties on top, sealing the edges well with your fingers.

Avocado Burger 7

Then grill about 6 minutes per side!  Obviously, I made these super easily inside on a grill pan!

Avocado Burger 8

And they turned out beautifully!

Avocado Burger 9

See that avocado trying to ooze out there?!  Sooo delicious!

Avocado Burger 10

Serve how you desire!  We had it on a nice big romaine leaf with the extra filling on the side.

Avocado Burger 11

Deeeeeeeeeeelicious.

 

I hope you enjoy!  What do you like stuffing in burgers?

 

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Grain Free Fish Taco Bowls

Yum!  If any of you know anything about Mr. Rodgers, you probably know that he loves anything “taco.” However, our options are limited, seeing as his new, stricter rules cut out any grain!  Now he always loves what I make, but because he’s just so wonderful I love trying to surprise him with new dishes that capture at least parts of his old favorites…without the items on his “no-no” list.

That is what this was.  And it was totally worth it!  I am so excited for a new way to enjoy our favorite flavors.  We used to eat fish tacos once every other week or so, because it made us feel like we were eating a “fancy” or “special” taco.  Now…we can do that again, without guilt or the added pounds for the Mister!  Want to know a secret?  He has lost 40 pounds so far, and is still going!  I am so incredibly proud of him!  And thrilled with all the new recipes we are discovering in the process.

Anyways…back to these AMAZING bowls of flavor!

Adapted from pinchofyum.com

 

Here’s what you need:

  • 1 Recipe Cauliflower Rice
  • 2 Tbsp Grassfed Butter or Coconut Oil
  • 1 lb Fresh Cod (Or white fish of choice)
  • 2 Cloves Garlic, minced
  • 1 Red Onion, Diced
  • 1 Red Pepper, Diced
  • 1 Can Black Beans
  • 1 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1/2 tsp Cayenne Powder (to taste, if you don’t like it spicy then just use a pinch)
  • Salt and Pepper
  • 1 Recipe Avocado Salsa for topping
  • Fresh Mango for topping (so good!)

 

And here’s how you do it:

  1. Mix together all the spices and spread generously over your fish filet.
  2. In a large cast iron skillet, melt the butter/oil over medium high heat.
  3. Add your fish now, cooking each side a few minutes until it is white through and flakes easily.  It will be tastiest if you can get at least a little bit of a sear on both sides!  We like ours crisp and a little blackened, as you’ll see in the picture!
  4. Remove the fish and add the peppers and onions.  Cook until tender crisp, making sure to stir and scrape up those blackened bits of goodness stuck to the bottom of the pan.  Add the beans and garlic and stir, cooking until everything is warm through.
  5. In a bowl, add a big spoonful of cauliflower rice.  Next, layer on the bean/veggie mix, then the fish (I shredded mine), then salsa, then mango…and whatever else your heart desires!  Enjoy!

 
Fish Taco 2

Prep all your veggies and things!

Fish Taco 3

Get your fish ready…

Fish Taco 4

Mix together your seasonings…

Fish Taco 5

And generously season your fish.  Melt your butter and add fish.  Sear each side and cook until it flakes easily.

Fish Taco 6

Remove from pan and set aside.

Fish Taco 7

Add onions and peppers to same pan and cook until tender crisp, stirring so you scrape up all the yummy blackened stuff on the bottom of the pan.

Fish Taco 11

Add your black beans and garlic, cook until heated through, and dump into a bowl.

Fish Taco 8

Shred your fish.  Yummy!

Fish Taco 9

Prepare your spread!

Fish Taco 10

You an do this buffet style and have everyone create their own, or fix the bowls up yourself!

Fish Taco 14

Add the rice first, then the veggie mix…

Fish Taco 16

Then the fish…

Fish Taco 15

The salsa…

Fish Taco 17

And the mango!

Fish Taco 18

So ridiculously yummy, with layers of flavor!!!  I hope you enjoy this like we did!

 

 

Avocado Salsa Featuring Persian Lime Olive Oil

I must tell you a story.  A few Mondays ago (Mondays are our day off, so always turn into a date day extravaganza!), we decided to go visit one of our favorite towns called Clayton!  Clayton is about 20 minutes away, and is right on the Saint Lawrence river, which is home to the Thousand Islands.  Yes, the Thousand Islands is a place, not just a dressing!  We stroll by the Inn where the dressing was first served all the time!

So like I said, we love Clayton!  However, it is pretty small, and there is only so much to do…so we drove there with only a little bit of concern that we would not be able to find anything new to do, and that we would end up just wandering around aimlessly.  But, our cares must have wafted up to Heaven and been heard, because we had a blast at a new place we didn’t even know was there!  If you are a foodie like me (as I am assuming you are if you are reading this blog,) you will appreciate our little mini-adventure.  Right next to the River Rat Cheese Store we always stop by (SO MANY AWESOME CHEESES!), we noticed a new store front called The 1000 Islands Cruet.  So we decided to wander in.

Quickly we were greeted by a jolly gentleman who obviously loved his business.  What was that business?!  VINEGAR AND OLIVE OIL!  Most of you probably guessed that by the “Cruet” in the title…but I had no idea what a cruet was so I thought I’d mention it for the newbs like myself.  😉  Before long we had little paper cups and bits of bread and were trying all sorts of samples…mixing this with that, nerding out about what we would use it for, and hearing endless fun facts from the owner and his wife.  It was truly really fun!  And the different flavors they had were amazing!  We were mixing things like orange infused olive oil with chocolate balsamic vinegar!  I wish I could remember more, because the possibilities were endless and so tasty!

And so, to end our adventure we decided to choose one oil to bring home that we knew we would use often.  Our final decision?  Persian Lime Olive Oil.

So.  Good.  And incredibly useful!

I wanted to share with you the first thing I used this incredible oil for!  I’ve had to step up my game before it is all out, Mr. Rodgers is loving it on his salads and I can hardly keep up!  So here is my first creation:  Avocado Salsa!  Easy enough!

This recipe came out of necessity, as I was halfway through preparing my salsa for my fish taco bowls (coming soon) and I realized I had no lime juice.  Then…LIGHTBULB. <—Please read that in Gru’s voice.  I remembered this bottle of magicalness that I had hiding on my lazy susan.

 

Here’s what you need:

  • 1 Avocado, Diced
  • 1 Large or 2 Small Tomatoes, Diced
  • About 1/4 C Red Onion, Minced (Depending on taste, you can use more or less)
  • Good squeeze of cilantro paste, or a handful of fresh
  • 1-2 Tbsp Persian Lime Infused Olive Oil…just enough to coat everything with a limey flavor
  • Optional: A dash of red wine vinegar for an extra twang

 

And here’s how you do it:

  1. Dice all your veggies and toss together in a bowl.  Gently combine so your avocado doesn’t break down.
  2. Add oil, paste, and vinegar if you are using it.  Stir gently.  Taste, add salt or pepper if needed, and adjust any flavors as you desire.  Keep chilled until ready to serve.

 

And that’s it!  I will soon post the beautiful dish I used this salsa with, but until then, enjoy this just as it is!  Goes great on top of meat, with chips, as a dressing for a salad…whatever your mind can think up!

 

What would you use Persian Lime infused Olive Oil for?

Lime Oil 2

Lime Oil

Fish Taco 1

Fish Taco 12

Delicioso!  Enjoy!

 

 

High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!

 

And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…

 

Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)

 

And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

Photo-22 Photo-23

 

 

Protein Packed Super Salad!

Yum!  I have noticed something about myself.  I cannot make a small salad.  Or a boring one haha!  They all end up huge, colorful, and ridiculously tasty!!  I get so inspired when I make them, that I wanted to share some of that inspiration with you!

We have to eat on the go pretty often…I have to have meals ready in the fridge so we can get up and go in the mornings and not see home until midnight or so.  The easiest and healthiest meal for this lifestyle is definitely salads!  However, making them filling and satisfying is tricky, and so important because let’s just be honest here…if you aren’t full, you’ll binge.  The best way I have found to do this is to CRAM as much protein in there that I can!  It fills the tummy, satisfies the need for your molars to really chew on something, and gives you that meaty taste so you felt like you just ate a MEAL.  So!  Here’s my newest creation!

 

Here’s what you need (For a very large salad!):

  • 3 Lg Chicken Breasts, Cut in half long ways
  • 3 Eggs, Boiled
  • 1 Package Turkey Bacon, Cooked
  • 1 Lg Romaine Heart
  • 2-3 Handfuls Baby Spinach
  • 2-3 Handfuls Spring Mix
  • 1 Tomato, Chopped
  • 1 Avocado, Sliced
  • 1 Bell Pepper, Julienned
  • 1/4 Head Purple Cabbage, Sliced
  • 1/4 Red Onion, Sliced
  • Handful Broccoli Sprouts
  • 2 Carrots, Sliced
  • 1/2 Head Broccoli, Cut into florets
  • Salt, Pepper, and Favorite Poultry Seasonings
  • Dressing of choice.  I make mine out of olive oil, Dijon, lemon, and apple cider vinegar…maybe a little sour cream if I want it creamy or sriracha if I want an extra hit!

 

And here’s how you do it:

  1. Carefully halve your chicken breasts length wise and season generously.  I used salt, pepper, rosemary, Mrs. Dash, garlic and onion.  Place on a medium heat grill or grill pan and cook until done; 10 -15 minutes total, turning part way through.
  2. Get your eggs boiling and your bacon cooking!
  3. Rinse and prepare all your veggies accordingly and toss in a large bowl. (You can keep your avocados for the top if you want!)
  4. Cut chicken into bite sized pieces, slice eggs, and crumble bacon and put on top of the salad.
  5. Serve and dress!!  So healthy, filling, and tasty!!!

Pretty easy, right?!  Let’s see some pictures 🙂

Photo (1)

Slice your chicken breasts in half and season generously.

Photo (2)

Place on a medium heat grill and cook until done, about 10-15 minutes, turning at least once.

Photo (3)

Get your eggs boiling and your bacon cooking.

Photo (5)

Rinse and prepare all your veggies and put in a large bowl.  Cut your chicken into bite sized pieces, slice your eggs, crumble your bacon, and add it to the salad.

Photo (6)

Look at all that protein!!  Yay!  SO yummy!  You can attack it as is…

Photo (7)

…or toss it all together and devour that way!

Photo (8)

So many veggies, flavors, colors, proteins…YAAAAAAAAAAY!!

Enjoy!

Chefs of Honor: Beefy Boys Cooking Co.

Disclaimer: This may be the awesomest food post ever.

First off, I just have to say, I love my brothers, the ones by blood, and the “adopted” ones that are just always at my parents’ house that I see just as much as I do my “real” brothers.  They all make me smile, and root me on like no one else can.

I have evidence of that last statement, too!  Earlier this week, I got a text message from my “big-little brother” Jesse.  Some of you may remember his unforgettable appearance in my tribute to my Grandma, Chocolate Gravy and Biscuits.  Here it is (the text message that is):

photo (2)

This already had me beaming.  An out of the blue text message from a brother always does.  But an out of the blue text message from a brother about my blog…and wanting to be on my blog (even if it is slightly a joke…look at the title haha!) had me absolutely thrilled.  Plus, the pictures made it look pretty tasty to me too!!  See?

IMG_3518

Yummy!!  They even thought to garnish it!

IMG_8543

Haha.

So, intrigued, I asked for a recipe.  And this is what I got:

As if that wasn’t awesome enough, before I had a chance to respond through my fits of laughter, I got another one, featuring my brother-from-another-mother Christian to give me the last few tips I need to make (and eat) these Beefy Canoe Wagon Sliders.

Well.  I’m convinced, how about you?  Haha.  I would eat Beefy Canoe Wagon Sliders any day!!

Jesse later informed me that all you need for the marinade is this:

  • Olive Oil
  • Bragg’s Amino Acids (Or Soy Sauce)
  • Pepper
  • Half of a Lemon Juice

Sounds easy, delicious, and healthy!!  Let me know if you try it!!