Food: Thai Chicken Burgers

I apologize for the lack of recipe posting the past few weeks. I've been doing a lot of traveling and a lot of working outside...so generally when I have had some time to spend on the computer I've been too exhausted to do so. I know I have some catching up to do.

The night I decided to make this recipe, I came in from working in the yard to discover the power was out. So between being exhausted from a full day outside, an ice cold shower in the dark, and being worried each time I opened the refrigerator, I wasn't quite sure if I even wanted to make dinner anymore. And when I continued on my way to mixing together these "burgers," I wasn't quite sure how they'd turn out seeing as I measured and mixed together the items by the light of two candles. I was definitely thinking I might have to make a late night pizza run.

But, I ended up having luck on my side. The entire meal could be prepared and cooked without power. The chicken patties turned out better than perfect (nicely spiced with a crisp, outer shell). And the power came back on right before we were ready to eat - so we could actually see what we were eating.

A simple salad to throw together to go alongside this tasty sandwich involves mixing together a bag of broccoli slaw, ~1/2 c bean sprouts, roasted peanuts, and shitake mushrooms and tossing the mixture with the peanut-lime dressing I usually reserve for soba noodles.

This is definitely a "burger" recipe that is being added to my summer grilling rotation.

Thai Chicken Burgers

MM Original

INGREDIENTS

• 1 lb ground chicken
• 2 t hot curry powder
• 1/3 c coconut milk
• 1/2+ c panko bread crumbs
• 1/4 c fresh cilantro, finelt chopped
• 1 T Thai Red Chile Paste
• 2 T natural peanut butter
• 1/4 t kosher salt
• Vegetable Oil (Use a neutral flavored oil like Smart Balance)

TOPPINGS

• Round pear slices
• Sesame topped egg buns

DIRECTIONS
Combine all ingredients (except the oil) in a large mixing bowl, using your hands to ensure a consistent mixture throughout. The mixture should not be sticky, so keep adding panko until you get a nice "hamburger" style texture.

Form mixture into 5-6 uniform patties. Brush oil on both sides.

Grill on Direct, Medium-High heat for 8-10 minutes until cooked through, turning once during cooking process. Feel free to brush a little more oil on the patty as it cooks.

Top with a sliced pear and serve on a fresh, sesame egg bun.

Food: Soba Noodles

Now that we've seen some 80 degree temps here in Detroit (OK...so not 80 degrees consistently, just scattered here and there like the tree pollen all over my driveway), I've started thinking about summer foods. For example, burgers (or rather anything) on the grill, fresh seafood, salads... So today I've decided to share with you one of my favorite, one-dish, "salad" recipes for the warm weather - Peanut Soba Noodles.

This is one of my standard summer staples. It's fresh, super easy and quick, tastes of wonderful Asian flavors, has hearty and good-for-you Soba (Japanese buckwheat) noodles, and is scattered with veggies galore. Just thinking about crunchy and slightly spicy, thinly sliced radishes, sweet and crisp sugar snap peas, and cilantro (yes, those of you who think this tastes like soap can leave it out but you really don't know what you're missing) is enough to get my mouth watering. It also has one super special ingredient that I'm sure you won't mind using on a sandwich or some crackers later - gooey but super tasty natural peanut butter (yes, the stuff that you have to stir and put in the fridge afterwards).

I know you're going to enjoy this one because not only is it fast, tasty, and fresh, it's one of those things that after you make it once you don't really follow a recipe any more...you just begin to throw in whatever strikes your fancy - shredded carrots, golden raisins, green onion, diced apple, water chestnuts, bok choy, etc. - you get the picture. It also keeps very well in a container to throw in your lunch box - in case you want to take some to work for your lunch (eating them with chopsticks, of course). But pack a napkin and a Tide pen just in case you're a little sloppy with the noodles :)

I think I'll have a second helping.

Asian Peanut Soba Noodles

MM

INGREDIENTS

• 8 oz of soba noodles (or one package), cooked per instructions, drained, and rinsed well (use your fingers to help you get each individual noodle rinsed)
• 3 T fresh peanut butter
• Juice and zest from 1 lime
• 1 T low sodium soy sauce
• 1 T rice vinegar
• 1/2 T sriracha (you can always add more on top once you serve it)
• 1 T honey
• 1/4 c fresh, chopped cilantro
• 4 radishes, thinly sliced
• 1 handful of sugar snap peas
• 1/4 c roasted peanuts

DIRECTIONS

• In a bowl, whisk together the peanut butter, soy, lime, vinegar, sriracha, and honey
• Toss together with the cooked/drained/rinsed soba noodles, cilantro, radishes, sugar snap peas, and peanuts
• Serve in bowls and slurp up with chop sticks (or twirl around a fork like you're eating pasta)!