mkFirst of all- you guys are so awesome-thanks for all the love on my egg and spinach cups. I have had a lot of questions regarding freezing them-here’s what I do: cook them, allow to cool, freeze them and allow them to thaw before reheating for 50 seconds. Taa-daaa!
Now- I haven’t been sleeping much lately…and that’s why and how I “dreamed” up the spinach cups, malt cookies, truffles and a few other “unannounced” things.
I really should just wake up and cook in the middle of the night.
Because I got an awesome idea last night. Gotta go to the store for more spinach. And, for my spinach haters, don’t fret-I have special non-green stuff, too.
For today, I have these though.
I was in one of those moods, you know where nothing sounds enticing for dinner.
I pulled out some chicken breasts. They sat there, looking at me like pink blobs. So, I said, “That’s it- you are going into the processor!”
No, my breasts don’t really talk to me.
Chop em up first:
…and pulse until you get a nice “dough”
Then mix in your fixins’
Wait! Toss in some sauce:
Better. Whew! That was close.
shape into patties and dip into bread crumbs.
Cook in a bit of oil until golden brown.
Set on paper towels…I served mine on toasted garlic buns with melted mozzarella and fresh basil and a splash of sauce.
[print_this]
Chicken Parmesan burgers
3 chicken breasts or 1 lb ground chicken
grind breasts in food processor until well ground.
Place in a bowl and add:
2 tbs Parmesan
2 tbs shredded mozzarella
2 tbs fresh chopped basil
2 cloves minced garlic
salt, pepper
2 tbs marinara sauce
1 egg
mix well and shape into patties. Dip in bread crumbs and fry until golden brown, about 4 min per side.
[/print_this]
Now, for a splash of the life in-between.
Wanna see what goes on while I hang laundry?
Tortoise rodeo.
lizard hunting.
He sucks at it, for the record. Sorry, Spike.
But…that’s good for the lizards.
