These burgers have been on my mind for awhile. I knew I wasn’t the first person to think of them, and a quick google search reaffirmed this theory. Even racheal ray has a version! Most use peanut butter, and mix the sauce throughout the patty. I like this method of smothering the cooked burger in the sauce because it amplifies the flavor, and keeps the burger juicy inside. It also allows the patty to get nicely browned, an important element in chicken satay. Check back Wednesday to see what we ate on the side.

Lemon on the chain with the V-Cuts. Lemon in the shade with my feet up. Lemon Pepper wings and a freeze cup. Lemon in their face watch ’em freeze up! Looking for lemon pepper wing recipes I realized that Wing Stop is known for them. Never heard of Wing Stop cause they aren’t really in New England. Also, a freeze cup is is just frozen kool-aid in the south, but I went with lemon italian ice. Refer to the bottom of this post if you have no idea what I’m talking about.

This is a classic Persian recipe. I have seen some recipes with jarred sour cherries, but most with fresh. This was the only dish of cherry week that I did nothing to sweeten the cherries, and the tartness was really nice mixed with the toasty rice. The only thing I wish was that the cherry flavor permeated the dish more and not just on cherry bites. As with any Persian rice, the crust, or “tadig”, is the best. The best!

I used to keep it a secret that I watched Gossip Girl. Now that I have been back in the US for awhile, I realized that people watch some really awful television, and that I should be proud of my one guilty pleasure. At least it isn’t some crap reality TV game show. Remember that episode of Seinfeld where Jerry had to take the lie detector test about weather or not he watched Melrose Place? After it was out that he watched the show, he seemed to start to embrace it. Anyway, I wanted to make waffles to watch the finale of Gossip Girl with Steph, because the guy on the show is always talking about waffles for some weird reason. I didn’t want normal breakfast waffles, and I started to think about how people like to eat it with fried chicken. Then I started thinking about using it as a sandwich bread and that’s where this meal came from. Instead of fried chicken, I went with an easy bbq chicken flavored with a store bought sauce, and a simple slaw topping. I loved how it came out!

I love pasta salad!!! Bring a pasta salad anywhere and you will be loved. Serious. This pasta salad uses avocado in the dressing. It was kinda weird, but came out great. Actually, I once said that avocado is a terrible combo with pasta. I mentioned that last year when I did a whole week dedicated to pasta salad! Check it out for this holiday weekend, there is 10 plus pasta salad recipes over there!

These weren’t as crazy amazing(cramazing?) as they look and sound, but they were still very good. They definitely need a few tweaks though to become a perfect recipe. The main issue which I knew might be a problem from the start is that the cheese explodes out of the dough well before the dough is finished cooking. Not really a huge issue because the burnt cheese tastes great, but I have a few different ideas to make these a bit more awesome next time I make them. Until then though, these guys weren’t too shabby at all. They got snatched up pretty fast the night I made them!

This is the last of my meats from the U.S. Wellness Meats sample pack, and I saved the best for last. This recipe blew my mind! Once I thought of mixing indian spices into a BBQ sauce, the raita coleslaw came naturally. To serve it on naan was another obvious choice. The spices blended perfectly and the final outcome made this recipe a keeper for life. I am taking Thursday and Friday off this week, so hopefully this amazing recipe will hold everyone over. See ya next week!

I have been craving fish tacos for awhile, and Cinco de Mayo this wednsday was the perfect opportunity to make them. I wasnt even going to post them cause I have made them before, but at the last minute I had the idea to make this slaw out of cilantro stems for a topping. When you make fish tacos you need a crunch on top. Last time I used radish and cilantro, but this time I realized a slaw of cabbage and cilantro stems bound together by avocado might be the perfect touch.

I was checking out a new market here in Western MA, when I was shocked to see conch in with the rest of the fresh fish. My mom mentioned that my grandmother used to make a salad out of conch, so I decided to grab it and try and make it myself. The issue was that my grandmother hasn’t made it in years. She couldn’t remember or even find the recipe! She told me a few ingredients, and I looked online a bit, to create something that my mom claimed to be “absolutely nothing like my grandmothers version.” This didn’t matter, because it was delicious. I love when 3 out of 4 people have never even tried the main ingredient, but everyone likes the final product.