Bun-less Burgers

So I pretty much have given up all grains so eating a hamburger is a different experience all together. I usually would go bun less out at restaurants and just have the patty on a bed of salad or wrapped in large lettuce leaves. The difference now is I did not want to miss out on the taste of the mayo, mustard and ketchup goodness that I would get from eating my burgers at home on a G-free bun. So I decided why not just make a dressing for my salad with those flavors.

Makes enough dressing for four dinner size salads:
two tsp of Dijon mustard
two tbsp of Mayo or Vegenaise
five basil leaves
1/2 cup of white balsamic vinegar
pinch of kosher salt
two good pinches of pepper(I use garlic pepper)
two good pinches of Creole seasoning
1/2 tbsp of EVOO
zest and juice of half of a lemon

Add all ingredients in a mini prep food processor or blender and mix until smooth.


















Go ahead and grill or cook your burgers. We got yum, yum burgers on special from Whole Foods. I usually stock up on their pre-made flavored burgers when they go on special and freeze them. They have all kinds usually some made with lamb, salmon, chicken and of course beef and bison. They mix in all kinds of different things like different cheeses and different spices into the patties.

I chopped up a beautiful Heirloom tomato and avocado to top off the burger. I am a huge Sour Kraut fan to and I will top mine with a couple of huge spoon fulls or chop up some of my Moms home made dill pickles. She made them spicy this year really great!

So I add the dressing to my greens, which is usually pea shoots and some kind of lettuce, toss and plate a generous helping to each plate. Then top with the burger and then the tomatoes and avocado. YUM!!!! I do not miss the bun at all.

Stuffed Tomatoes with Chicken Salad

          Tomatoes are in season and I like to try to use them in everything I possibly can. I have been craving very southern flavors lately. So I got some beauties in my CSA box and what else to do with them then to make stuffed tomatoes with Southern done right Chicken Salad, YUM!

          I used three chicken legs salt and peppered them with some Cajun seasoning under the skin and squeezed a lemon over the chicken and rubbed them down. Placed them in a oven set at 450 for about 30 minutes. Check the temp and once the juices run clear and the temp hits 165 with a meat thermometer they are ready. Be careful not to hit the bone or the bottom of the pan with the meat thermometer.

I usually based them with their juices or some broth and finish the chicken under the broiler for about five minutes to get the skin crispy so it is easier to pull off.

So pull off every inch of chicken from the bone. I usually just let it cool a little bit and use a fork to pull it off. Then I will chop up the chicken and throw it in a dish.

Add about a half of a green bell pepper chopped, 1/2 cup of corn( I use frozen and thaw in some warm water), half of a smallish purple onion chopped, 2 tablespoons of fresh chopped Italian flat leaf parsley, one heaping tablespoon of Vegenaise or organic mayonnaise, two teaspoons of Dijon mustard, salt and pepper some creole seasoning, zest of a quarter of a lemon and its' juice. Mix and let it mingle in the refrigerator if you like for a couple of hours or make the day before.

Grab some huge slicer or nice heirloom quality tomatoes and cut the top out and pull out. Then with a spoon scoop out seeds and water. You make have to cut out some of the ribs with a knife to make plenty of room for the salad. Then fill with chicken salad and sprinkle with some cheese or parsley.

I like to serve it on a bed of lettuce and avocado that is tossed in lemon juice, olive oil and some salt and pepper. Yum! Enjoy:) This would make a great entre' for a luncheon or ayou could use smaller tomatoes and would make a fun party appetizer.

Makes about enough to stuff six large tomatoes.

Cashmere usually begs at the table for scraps this time sitting patiently, this is a rarity;)