Food - grace grits and gardening

Grilled Chicken Burger with Rosemary and Flaxseed

October 25, 2013 By Talya Tate Boerner

(This post was sponsored by Great Day Farms. Opinions are my own.)

Big Green Egg Tailgating: Chicken Burger with Rosemary and Flaxseed

A few years ago, I bought my husband a Big Green Egg for Christmas. I buried it in our messy garage where it remained hidden until Christmas morning. Although he went into the garage several times during December, he never saw it.

Our garage is messier than the Green Egg is big…

Without a doubt, this has been the family’s best Christmas gift. We’ve all benefited from the greatness he grills and smokes.

Chef John at the helm of his Big Green Egg

A couple of weeks ago before our regular lineup of college football games, he grilled chicken burgers. Chicken because we were attempting to be healthy. His recipe was delicious, and I didn’t miss the ground beef at all. Neither did he. (If you are truly tailgating, make smaller patties for sliders…)

Grilled Chicken Burgers

2 pounds ground chicken breast

2 tablespoons fresh rosemary, chopped
1/4 – 1/3 cup parsley, chopped

1 tablespoon ground flaxseed

1 egg
1 Tablespoon fresh squeeze lime juice

1/4 cup italian seasoned bread crumbs

Note about ingredients: Herbs can be adjusted and/or substituted according to spice and flavor preferences.

Method

Combine chicken, rosemary and parsley.

Chicken Burger with Rosemary and Flaxseed

Add lime juice, egg and breadcrumbs.

Shape into patties and grill.

they look pale but they don’t taste pale…

That’s it!

We served ours with a bit of wasabi mayo, purple onion, tomatoes and arugula. I passed on the bun and served roasted green beans on the side. Fairly healthy for a tailgating at home meal!

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.

Sic ’em Bears!

Pig Sooooie!

State Fair of Texas: Fair Food

October 20, 2013 By Talya Tate Boerner

Check out my State Fair of Texas fair food pics… My favorite new food = Pulled Pork Cuban Roll. Disclaimer: I tasted most of these creations, but for a few I grabbed random people and snapped pictures of their food.

Deep Fried Red Velvet Cupcake (with fried chicken on top…)

Fried Thanksgiving Dinner

Pulled Pork Cuban Roll

Blurry Corn Dog

My favorite lemonade!

Fried Chocolate Pie

Texas Fireball

Cinnamon Roll

Pig Toes

Texas Tornado Twisters

Today’s the last day of the State Fair of Texas. There’s still time to overindulge in these deep fried concoctions…

talya

Grace Grits and Gardening
Farm. Food. Garden. Life.

Musical Pairing: Food, Glorious Food! (Oliver)

Steak with Mushroom Ragout

October 19, 2013 By Talya Tate Boerner

THIS steak with mushroom ragout will make your eyes roll back in your head. It’s that good.

My husband proposed to me again. It’s that good.

This recipe is PERFECT for a special dinner, unless of course you are a vegetarian. In that case, I recommend making the mushroom ragout and serving it over rice. It’s that good.

And no, ragout is not spaghetti sauce in a jar…According to Webster, ragout is well-seasoned meat and vegetables served in a thick sauce.

(recipe adapted from Bon Appetit)

Ingredients

3 tablespoons butter
5 shallots, sliced
1 pound mixed & sliced mushrooms (i.e. shiitake, portabella, oyster, crimini, button)
¾ cup Port (if you need help choosing a Port, click HERE)
¾ cup canned beef broth
1 tablespoon vegetable oil
4 ¾ in thick rib-eye steaks or top sirloin, trimmed (I used a 1.5 lb top sirloin)
¼ cup whipping cream
2 tablespoons chopped fresh tarragon (must be fresh!)
Parsley

Method

Melt 1 tablespoon butter with vegetable oil in a heavy skillet over high heat. Generously sprinkle steak with sea salt and freshly ground pepper. When skillet is hot, place steak in butter and cook to desired doneness – about 3 minutes per side for medium-rare. Do not overcook. The meat will continue to cook after removed from heat…Transfer steak to a plate.
Add remaining 2 tablespoons of butter to the same skillet, melt over medium heat. Add shallots and sauté until tender, about 3-5 minutes.
Add mushrooms and stir until beginning to soften, about 4-5 minutes.
Add Port and broth and bring to boil. Boil until liquid begins to evaporate off and becomes syrupy, about 10 minutes.
Add cream and tarragon and stir over medium high heat until sauce thickens, about 2 minutes.
Season with salt and pepper, if needed.
Slice steak into strips, spoon mushrooms over and sprinkle with parsley.

Enjoy!

Grace Grits and Gardening

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Food. Farm. Garden. Life.