If you’ve ever been craving Chick-Fil-A but you didn’t want to get in the car, pay $$, and eat ingredients that may be a bit fattening, then this is your solution! Here is my imitation spicy chicken burger. Also, at the end is a regular, non-spicy, chicken burger too. Serves 4
Cook bacon on a griddle. At the same time, grill up the chicken. Once the bacon has cooked, let drain on paper towels until assembly time. When the chicken has nearly finished cooking, lay the cheese on top and cover with a lid to melt. Now toast your buns while the cheese is melting. Once the cheese has melted, top with hot sauce. OK, assembly time. Spread a little mustard on your buns (or mayo and ketchup in my case) or whatever condiments you will be using. Then add your chicken, bacon, lettuce, and avocado. Top with the other half of your bun and squish down enough to eat.
And just in-case you are like me and prefer a chicken burger without the cheese and spice, here is what mine looks like (before squishing down):
I’ve left off the mustard, jalapeno cheese, and hot sauce. I added in mayo and ketchup. Enjoy!
Melt butter in a stock pot, saute onion, whisk in flour to make a roux. Whisk in milk so no lumps form. Add in stock and carrots. Add in spices (parsley, basil, cayenne pepper, garlic, black pepper). Bring to a boil, then let simmer, covered, for 20 minutes. Purée with an immersion blender. Serve topped with sour cream and shaved carrot or cheese.
If you like my carrot soup, you’ll love my other recipes!
Years ago, my husband and I went to a great restaurant that served Thai and Chinese food. This is my take on one of their dishes.
2 Tbs Olive Oil
2 oz. Curry Paste
1 lb Beef, thinly sliced
2 tsp Palm Sugar
2 Garlic Cloves, minced
1/8 tsp Pepper
1 tsp Lime Juice
1/4 tsp Fish Sauce, to taste
1 Head of Cabbage, steamed
2 c Jasmine Rice
Cook rice according to directions on package. Steam cabbage and set aside. Heat oil in a high sided skillet (or wok). Add curry paste and stir fry it a bit. Add your beef and stir fry it as well. Add in sugar, garlic, pepper, lime juice, and fish sauce. Stir to combine and remove the meat when everything is heated through. Turn off the heat to the pan. Put your steamed cabbage in the pan and swirl it around, tossing to coat it in the curry spices. To serve, place meat over a bed of steamed cabbage and jasmine rice. Enjoy!
If you liked my Pad Prik, you’ll love my other recipes!
I just came up with this recipe tonight and we loved it! The bit of crushed red pepper flakes gives a great kick and contrast to the asparagus.
2 C pasta
2 C asparagus
3 C diced tomato
1 C diced ham
1 1/2 Tbs dried parsley flakes
1/8 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1/4 C parmesan cheese
Cook pasta according to directions on box.
Cut asparagus into nice 1 1/2-2″ lengths
Dice tomatoes and ham
Cook asparagus in olive oil until tender
Toss in tomatoes and ham and heat through
Stir in parsley, salt, oregano, basil, and red pepper flakes