Bun in the Oven

Greetings, readers!

Last week, I hinted that there was a homemade surprise in store for this week’s post. If you couldn’t tell from the title, my husband, Ryan, and I have a homemade BUN IN THE OVEN! Yes, a baby is on its way come late October and we are thrilled! I have waited some time to announce it on the blog, but the news certainly isn’t late. In honor of this occasion, I made…you guessed it…buns to share with you. They are their own versions of tiny bundles of joy.

Ya know, homemade buns really aren’t hard AT ALL. And what is awesome is that you probably already have the ingredients in the pantry. The tricky part, admittedly, is the waiting and timing for them to rise. Funny how it parallels the waiting time of pregnancy and the anticipation of all the life changes a baby will bring.

Don’t worry, we’ll keep cookin’ here at The Cooking Canvas as my tummy rises. But in the meantime, try making these homemade buns to call your own.

Thank you for reading, subscribing (on right), and sharing on Facebook, Pinterest, Twitter, and Instagram. Until next time!

Bun in Oven

Bun in Oven

Bun in Oven

Bun in Oven

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Homemade Buns
Yields 24
Delicious and tender dinner rolls perfect to accompany any meal.
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Ingredients
  1. 1 teaspoon salt
  2. 1/4 cup sugar
  3. 1 1/2 tablespoons butter, softened
  4. 1 cup hot milk
  5. 1 package of active dry yeast
  6. 1/8 cup warm water
  7. 1/2 teaspoon sugar
  8. 1 large egg, beaten
  9. 4 cups all purpose flour
Instructions
  1. Place salt, sugar, and butter in a large bowl.
  2. Add hot milk and stir and allow entire mixture to cool to lukewarm.
  3. In a small cup dissolve yeast in the 1/8 cup warm water and add 1/2 teaspoon sugar. Mix well.
  4. Add beaten egg to milk mixture.
  5. Add yeast mixture to milk and egg mixture.
  6. To wet ingredients add one cup of flour at a time and mix well until dough forms into a round ball.
  7. You may knead dough briefly on a floured surface to unify the dough mass.
  8. Put dough ball into a lightly greased bowl and cover for 1 and 1/2 hours until the dough has doubled in size.
  9. After it has risen, roll dough out on a lightly floured board until 1/2 inch thick
  10. Cut dough into rounds using a biscuit cutter or a drinking glass and fold discs in half to make little half moon shapes
  11. (Dough may be refrigerated or frozen at this point - return rolls to room temperature before continuing)
  12. Let folded buns rise on a cookie sheet for 2 hours more
  13. Brush with melted butter and bake at 425 degrees Fahrenheit for 12 - 15 minutes until golden brown
  14. Serve with a smile!
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Roasted Corn and Bean Salad

I can’t believe it’s already mid-July! The summer is racing by and I realize I must apologize to you, my lovely reader, for being a bit absent last week. I was on a little trip to the Oregon Coast. Let me tell ya, it was GORGEOUS. If you ever have the chance, go! See a completely unique landscape, eat some yummy Tillamook cheese, and see what all the fuss is about. I have included some snapshots to show off.

Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast
Oregon Coast

While away, I made this salad that was fresh, simple, and loaded with summer ingredients. It is not only full of color, but flavor, too. I made it recently for a family supper and there were plenty of leftovers that were enjoyed for lunches and suppers that followed.

Roasted Corn and Bean Salad

Stay tuned for a big announcement next week that is definitely about all things homemade!

As always, thanks for reading. If you’re not subscribed to The Cooking Canvas and wish to receive updates on new recipes, etc., be sure to submit your email address in the box to the right of the page. And, of course, follow me on Facebook , TwitterPinterest, and Instagram!

Roasted Corn & Bean Salad

Fresh and Ready.

Roasted Corn & Bean Salad

The rest of the goods.

Roasted Corn & Bean Salad

Roasted!

Roasted Corn & Bean Salad

All mixed!

Roasted Corn & Bean Salad
A fresh,crowd-pleaser, summer salad!
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Salad Ingredients
  1. 1-12 oz. can of black beans
  2. 1 pint of grape or cherry tomatoes
  3. 1 small red onion - finely chopped
  4. 2 green, red, yellow or orange peppers - chopped
  5. 4-5 ears of roasted corn (roasting directions below)
  6. 2 avocados chopped
  7. 1/2 cup of fresh cilantro chopped
Dressing Ingredients
  1. 3 tablespoons olive oil and 1 more tablespoon for drizzling on corn before roasting
  2. 11/2 tablespoons apple cider vinegar
  3. 1 teaspoon sugar
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon of black pepper
  6. 1 teaspoon lime juice
To roast corn
  1. Boil corn in water until yellow kernals become brighter
  2. Remove corn from boiling water
  3. Drizzle 1 tablespoon of olive oil over ears of corn
  4. Place on a hot gas or charcoal grill
  5. Close cover
  6. Every 5 minutes return to grill and rotate ears of corn until they have a nice speckled variety of kernels
  7. Remove from grill
  8. Allow corn to cool and then cut kernels from ears
  9. Set aside to mix with remaining ingredients
For Dressing
  1. Combine all ingredients and mix well (I do this directly in the serving bowl)
For Salad
  1. Combine all ingredients and mix well with dressing.
  2. Add more salt and pepper to taste.
  3. Serve immediately or place in refrigerator until table time.
Notes
  1. If roasting corn is not possible, simply use two 12 oz. cans of corn.
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Happy Fourth of July!

Happy 4th!
The sparkle starts tomorrow! Yup, the fireworks, the red white and blue and now you have found yourself with only a few things to do. One of them includes getting a festive dish ready to bring to that party, the pool, or prepare for family. Want it to be quick and easy and healthy to boot?! Well, The Cooking Canvas made a Pinterest board just for you. Check it out! All pins are healthy and maybe just a bit of chopping and tossing is required.

Connect to the board by clicking here.

In the meantime, be safe, happy, and homemade and enjoy the celebration!

Red, White, and Blue Brownie Trifle

Red, White, and Blue Brownie Trifle

Is it strange that nearly every year I coordinate an outfit to wear on the 4th of July, right down to the nail polish? Normally, I am not a themey/matchy-match kinda gal, but for the 4th, I love to go all out. What can I say, there’s just something about wearing the red, the white, and the blue! Who’s with me on this?

Our flag’s colors are everywhere…in stores, in fireworks, and, inevitably, in our food. I mean just Google “4th of July desserts” and the variety is overwhelming. Not to complicate things (and I do apologize), but I had to contribute to the selection with this seriously simple, but July 4th-themed and super-fancy-looking brownie trifle dessert. To break it down, you will need: a brownie mix, some red and blue berries of your choice, whipped cream or cool whip, and a super simple berry sauce (no worries, the directions follow). A lot of berry sauces involve heating over the stovetop. This one is made right in the blender or food processor. Easy. Then, you layer them in a glass dish that works for you, which could be a medium-sized bowl, a cube (a 5×5 inch works great), or even cups or glasses if you wish to make little individual ones.

Rave reviews followed the tasting of this dessert for a recent pre-4th celebration. “The berries, brownies, and cream are like sparkling fireworks to the palette” was the articulated reaction as I remember it. You’re welcome, Husband.

However you celebrate the 4th or whatever food you eat, The Cooking Canvas wishes you a happy, healthy holiday.

As always, subscribe to The Cooking Canvas to the right, follow on Pinterest, Facebook, or Twitter, and keep in touch by commenting below.

Red, White, and Blue Brownie Trifle

An 8 x 8 inch pan of brownies. Go ahead, buy the cheap mix, no one will know.

Red, White, and Blue Brownie Trifle

Frozen or fresh berries is fine.

Red, White, and Blue Brownie Trifle

Getting all mixed and sparkly!

Red, White, and Blue Brownie Trifle

Nice and smooth.

Red, White, and Blue Brownie Trifle

Got to get the seeds out.

Red, White, and Blue Brownie Trifle

Use a mesh colander or a sieve.

Red, White, and Blue Brownie Trifle

Pour.

Red, White, and Blue Brownie Trifle

Push.

Red, White, and Blue Brownie Trifle

Whip it!

Red, White, and Blue Brownie Trifle

Time to assemble.

Red, White, and Blue Brownie Trifle

Layer with crumbled brownies first, then whipped cream, then berry sauce, then berries and repeat.

Red, White, and Blue Brownie Trifle

End with whipped cream and top with berries to make it pretty!

Red, White, and Blue Brownie Trifle

Ta da!

 

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Red, White, and Blue Brownie Trifle
The berries, brownies, and cream are like sparkling fireworks to the palette!
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Ingredients
  1. One box of brownie mix (any variety)
  2. 12 oz. of fresh or frozen berries (thaw if frozen) raspberries, strawberries, blackberries are great
  3. 1/2 teaspoon almond or vanilla extract
  4. 1/2 cups sugar
  5. 1/4 teaspoon salt
  6. 2 cups heavy cream or one container of whipped topping
  7. 1/2 cup confectioner's sugar (if using heavy cream, omit if using whipped topping)
  8. 1/2 teaspoon vanilla extract
Instructions
  1. Cook brownies according to package directions. Set aside to cool.
For berry sauce
  1. In a food processor or blender place about three quarters of berries (the rest will remain whole for layering and topping), sugar, and salt and blend until smooth.
  2. Then using a mesh colander or sieve, pour sauce and push through mesh to separate the seeds and remaining liquid.
  3. Set aside.
To make whipped cream
  1. Using a mixer, beat cream, sugar, and vanilla together until whipped cream is stiff enough to make small peaks.
To assemble
  1. First, using a fork crumble brownies into bite-sized pieces.
  2. Then, in a glass dish layer crumbled brownies on the bottom.
  3. Follow with a layer of whipped cream.
  4. Then drizzle the prepared berry sauce.
  5. Finally, layer with whole berries.
  6. Repeat layers until top of the dish is reached and finish with whipped cream, sauce, and berries as desired.
Notes
  1. Dessert can be refrigerated after it is assembled, but should be enjoyed the same day. In order to get layers blended and pretty, a toothpick may be dragged along and inserted in between layers to get stripped effect.
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Summertime Mango Strawberry Muffins

Summertime Mango Strawberry Muffins

Mango, mango, mango…man, do I go mad for mangos. Being in the Midwest, the tropical fruit is such a treat. Not only is the sweet flavor enticing, but the gorgeous sunshine-yellow color makes me happy just to look at. I made a batch of these mango and strawberry-filled muffins to help celebrate the no-school mornings, allowing me to greet the day with joy.

Most everyday cooks find peeling, cutting, and de-coring mangos to be quite the pain. Yes, it can be a sticky albeit golden-drenched mess. Furthermore, determining a ripe mango can cause some stress. The best rule of thumb is to choose one with a variety of color from red to green or yellow to red depending on the variety that isn’t too mushy or too firm. Seriously though, if you have fresh mangos available to you, honestly forgo these muffins and just have one fresh. Just sayin.’

Here is a little picture of the variety that can be found.

Summertime Mango Strawberry Muffins

However, if you come across a deal on a bag of frozen mangos at the store, and are a mango lover like me, these are a must make. Full disclosure, I got three bags on sale at Aldi Grocery. They have a great frozen fruit selection of very high quality. For color, I added some strawberries to these muffins, but mangos could carry these muffins solo without a doubt.

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Summertime Mango Strawberry Muffins

Dry ingredients

Summertime Mango Strawberry Muffins

Up close and personal.

Summertime Mango Strawberry Muffins

The meeting of worlds.

Summertime Mango Strawberry Muffins

Don’t over mix the batter. It’s okay if it’s a bit lumpy.

Summertime Mango Strawberry Muffins

Fresh or frozen works just fine.

Summertime Mango Strawberry Muffins

All happy now.

Summertime Mango Strawberry Muffins

Don’t be shy. Fill them all the way to the top.

Summertime Mango Strawberry Muffins

All lined up.

Summertime Mango Strawberry Muffins

Topping it off!

Summertime Mango Strawberry Muffins

Fresh out of the oven.

Summertime Mango Strawberry Muffins

Oh yeah.

Summertime Mango Strawberry Muffins

The perfect combination.

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Summertime Mango Strawberry Muffins
Why not a have a tropical twist for breakfast? These muffins are a great and healthy treat.
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Muffins
  1. 2 cups all-purpose flour
  2. 1 1/2 cups whole wheat flour
  3. 5 teaspoons of baking powder
  4. 1 teaspoon salt
  5. 4 teaspoons cinnamon
  6. 2/3 cups vegetable shortening
  7. 2 large eggs
  8. 1 1/2 cups milk
  9. 1 1/2 cups mango, chopped (fresh or frozen) if frozen do not thaw
  10. 1 cup strawberries, chopped (fresh or frozen) if frozen do not thaw
Topping
  1. 3 tablespoons rolled oats
  2. 3 tablespoons granulated sugar
  3. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 425 degrees F.
  2. Spray muffin tin(s) generously with non-stick spray. Set aside.
  3. In a large bowl mix flours, baking powder, salt and cinnamon.
  4. In a medium bowl combine shortening and brown sugar. Whisk in eggs, then milk.
  5. Add wet ingredients to dry and mix, by hand, until batter is thick and lumpy.
  6. Fold in fruit.
  7. Spoon batter into muffin tin, filling all the way to the top.
  8. Prepare topping by mixing oats, sugar and cinnamon throughly.
  9. Sprinkle topping over each bundle of batter.
  10. Place muffins in oven for 5 minutes at 425 degrees.
  11. Keeping the muffins in the oven reduce oven temperature to 375 degrees and continue to bake for 12-14 minutes until the tops are golden.
  12. Test level of doneness by inserting a toothpick in the center, it should come out clean.
  13. Once out of the oven, let muffins sit for 10 minutes before removing from pan.
  14. Enjoy!
Notes
  1. These freeze wonderfully.
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Low-Fat Summer Dill Dip

Low-Fat Dill Dip

Greetings, new and regular Cooking Canvas readers,

School’s out for summer! I cannot express how simply good the end of this year feels. Winter was relentless…tough even…resulting in plenty of snow day make-ups for schools. Apparently, in our district, it was the longest school year in the NATION. Thanks, Old Man Winter. Needless to say, students and teachers alike were itching for their summer to begin, and now…it has! As a teacher, I am so lucky to have this precious time for house projects, travel, and family.

There are so many things to love over these next couple of months. One of them is the little vegetable garden in our backyard that has grown in abundance in the last weeks. I have the standard tomatoes, cukes, and peppers, but this year I added the dill to the collection. Not only is it delicious, wispy, and pretty, but also packs a punch of flavor.

My Mom makes a version of this dip every summer and it has become a requested favorite for any summer cookout. Combined with the subtle spicy of green onion and tang of fresh parsley, it makes an ideal, quick, low-fat dip for veggies, chips, salad dressing, a sandwich topping… basically anything that needs a little zing of fresh flavor.

Try it this weekend for Dad’s day!

More fresh recipes coming this summer! Subscribe by entering your email in the box to the right or below. And, of course, follow me on Pinterest, Facebook, or Twitter!

Low-Fat Dill Dip

Our corner garden.

Low-Fat Dill Dip

So pretty.

Low-Fat Dill Dip

Fresh and ready.

Low-Fat Dill Dip

Finely chopped.

Low-Fat Dill Dip

I usually just add the whole small container.

Low-Fat Dill Dip

Ready to mix.

Low-Fat Dill Dip

Easy peasy.

Low-Fat Dill Dip

So dippable.

Low-Fat Dill Dip

Yum!

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Low-Fat Dill Dip
A great, fresh dip for veggies, chips. Even use as a salad dressing or sandwich spread.
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Ingredients
  1. 2/3 cups 0% Fat Plain Greek Yogurt
  2. 2/3 cups low-fat mayonnaise
  3. 1 tsp. seasoned salt
  4. 1 tsp. ground black pepper
  5. 1 heaping tablespoon fresh dill, finely chopped
  6. 1 heaping tablespoon fresh parsley, finely chopped
  7. 1 heaping tablespoon green onion, finely sliced
Instructions
  1. Mix all ingredients together.
  2. Enjoy!
Notes
  1. Refrigerate in between servings.
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Guacamole Tortilla Burgers

Guacamole Tortilla Burgers

Who says you need to have a bun to have a burger? Furthermore, who says you have to have the standard ketchup and mustard to go along with it? This recipe gets rid of the mundane and replaces it with what I call “cheaters” guacamole and a crisp, crunchy tortilla.

 “Cheaters” guacamole gained its name from the fact that I didn’t have a nice fresh tomato or garlic clove on hand to mix with the avocado and onion in the pantry. So, I mixed a can of tomatoes with green chilies with it all instead. I added salt, pepper, and red pepper flakes and…OLE, guacamole without any pomp and circumstance.

 The tortilla part of this burger is made right on the stove top with vegetable oil and salt. It is also a fun way to make homemade chips to go with leftover guacamole. The combination of textures with the smooth guacamole, the spicy cheese (the spicy part optional, of course), the warm, just-grilled burger, and crunch of the tortilla make this bite well worth it.

 Get that grill out, take advantage of avocado season, and make these this weekend!

 More grilled favorites coming this summer. Subscribe by entering your email in the box to the right or below. And, of course, follow me on Pinterest, Facebook, or Twitter!

Guacamole Tortilla Burgers

Such a beautiful green!

Guacamole Tortilla Burgers

The “cheaters” part.

Guacamole Tortilla Burgers

So good with chips or just by itself.

Guacamole Tortilla Burgers

Beef patties ready for the grill.

Guacamole Tortilla Burgers

Tortillas cut for burger-sized portions.

Guacamole Tortilla Burgers

Cooking the “bun.”

Guacamole Tortilla Burgers

The yummy leftovers.

Guacamole Tortilla Burgers

Assembly time!

Guacamole Tortilla Burgers

Oh yeah.

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Guacamole Tortilla Burgers
A great twist to the standard burger with a quick guacamole topping and a crisp crunch of a tortilla.
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Burgers
  1. 2 lbs. of ground beef or already made 1/4-1/2 lbs. beef patties
  2. 2 teaspoon black pepper
  3. 1 teaspoon seasoned salt
  4. 1/2 teaspoon onion flakes
"Cheaters" Guacamole
  1. 2 ripe avocados - diced
  2. 1 - 10 oz. can of diced tomatoes with green chilies - drained
  3. 1 small white onion - diced
  4. 1 teaspoon salt
  5. 1 to 2 teaspoons black pepper
  6. pinch of red pepper flakes (more if more spice is desired)
  7. 1 teaspoon garlic powder
  8. 1 teaspoon lime juice (optional)
Tortillas
  1. 8 medium to small sized white flour tortillas (whole wheat could be used)
  2. 1/4 cup vegetable oil
  3. salt
  4. Optional: Pepper Jack or Monterey Jack cheese slices for burgers
Instructions
  1. Make beef patties into 1/4-1/2 lbs. portions and season with salt, pepper, and onion flakes - set aside in refrigerator.
  2. Combine all ingredients for guacamole and stir together - set aside or in refrigerator.
  3. Using kitchen scissors, cut tortillas into smaller circle portions to fit burgers. Leftover tortillas can be fried separately for homemade chips.
  4. Heat vegetable oil in a large sauté pan.
  5. Once oil is hot, slide 2 - 3 small tortillas into oil, cook each side for about 1 - 2 minutes until they are a golden brown. Be careful as they burn easily.
  6. Transfer tortillas onto a paper towel and sprinkle with salt. Continue until all tortillas are cooked and then fry the remaining portions for leftover guacamole.
  7. Set tortillas aside.
  8. Cook burgers according to desired level of doneness and add cheese at very end of cooking if using in order to allow melting time.
  9. Once the patties are cooked, assemble burgers by placing a generous spoonful of guacamole on top of burger and a small dollop of sour cream if desired.
  10. Place burger and toppings on one tortilla and sandwich it with another tortilla.
  11. Take a bite and Ole!
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Favorite Oatmeal Raisin and Chocolate Chip Cookies

Favorite Oatmeal Raisin Cookies
 

My dad’s favorite cookie, his go-to amongst the variety, is the classic, ultimate comfort cookie: oatmeal raisin. This past week was his birthday, so of course, being the food-equals-love kind of person I am, I whipped up a batch to gift to him. I did, however, make one little change to my recipe. To part of the batter, not all mind you, I added some chocolate chips. It’s not an outrageous concept, but I just wanted to see what would happen. I have to say, they were freaking great! SO great, they’re now not only for my dad, but I’m sharing them with you.

The cinnamony, spicy, vanilla, and almond-infused aroma of these little guys is unmistakable, while their size ideal for that sweet treat that satisfies any craving. I also think part of their successful flavor is the combination of shortening and butter. Whatever it is, try this recipe for someone’s birthday or maybe a batch to just celebrate yourself.

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Favorite Oatmeal Raisin Cookies

The staple ingredient.

Favorite Oatmeal Raisin Cookies

SUGAR!

Favorite Oatmeal Raisin Cookies

It’s amazing that something so fragile holds so much baking power.

Favorite Oatmeal Raisin Cookies

I love the flavors of these two combined.

Favorite Oatmeal Raisin Cookies

Creamed.

Favorite Oatmeal Raisin Cookies

A helping of cinnamon never hurts.

Favorite Oatmeal Raisin Cookies

The other staple ingredient.

Favorite Oatmeal Raisin Cookies

Mixed.

Favorite Oatmeal Raisin Cookies

With more mixing.

Favorite Oatmeal Raisin Cookies

Set out on wax paper.

Favorite Oatmeal Raisin Cookies

Packaged to be chilled.

Favorite Oatmeal Raisin Cookies

Pre-oven.

Favorite Oatmeal Raisin Cookies

Yum!

Favorite Oatmeal Raisin Cookies

Post-oven and just before eating.

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Favorite Oatmeal Chocolate Chip Cookies
Yields 40
A classic cookie with a new version.
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Ingredients
  1. 1/2 cup unsalted butter, softened and at room temperature
  2. 1/2 cup vegetable shortening
  3. 1 cup sugar
  4. 1 cup brown sugar
  5. 2 large eggs
  6. 1 1/2 teaspoons vanilla extract
  7. 1 1/2 teaspoons almond extract
  8. 1 1/2 cups all purpose flour
  9. 1 1/2 cups old fashioned oats
  10. 1/2 teaspoon salt
  11. 1 teaspoon baking powder
  12. 3 teaspoons cinnamon
  13. 1 1/2 cup raisins
  14. 1 cup of orange juice (optional)
  15. 1 cup chocolate chips
Instructions
  1. Place raisins in a bowl with the orange juice and allow to sit and plumpen.
  2. With an electric mixer cream butter, shortening, and sugars together until well blended.
  3. Add eggs, vanilla and almond extract until well combined.
  4. In a separate bowl mix flour, baking powder, salt, and cinnamon.
  5. Slowly add flour mixture to wet sugar mixture. Combine.
  6. Manually stir in oats until the dough is consistent.
  7. Drain raisins from orange juice.
  8. Fold raisins into cookie batter.
  9. Fold chocolate chips into batter.
  10. Place dough in two separate log-shaped bundles on wax paper.
  11. Fold wax paper as if folding a package and place dough in refrigerator for at least 30 minutes. * In a pinch put them in a freezer for half the time.
  12. Once chilling time is up, preheat oven to 375 degrees F.
  13. Place dollops of dough about 2 inches apart on baking sheet.
  14. Bake cookies for 9-10 minutes.
  15. Once removed from oven allow to cool before plating or storing them.
Notes
  1. These store beautifully in a Tupperware or plastic zipper bag.
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Learning Your Manners Matters

Manner Matters

I can confidently say that I am not an uptight, bee-in-my bonnet, only-one-way-to-do-things kind of person. Strangely, however, I find the “right” and “wrong”…the black and white…of table and etiquette manners quite fascinating. Do I follow correct etiquette myself, all the time? Of course not. Do I find it borderline abhorrent to not say please, thank you, and please pass the…at the table? Yes. The do’s and dont’s of social engagement have drastically changed since Miss Emily Post, an early etiquette expert of the 1900’s. Simply put, it can be hard to know the best way to approach splitting a restaurant bill, how to politely refuse seconds, or hosting a get-together.

So, when I came across the Serious Eats column, Manner Matters, written by Molly Watson, the author of Ask a Sensible Midwesterner I subscribed immediately. I love getting the emails, as I learn something new every time. Of course, I also enjoy the readers’ comments below each post, which clearly, indicate that all voices do not come from sensible Midwesterners (imagine that!). This particular column helped to clarify some of the etiquette issues one faces in food-related social situations.

So, for my like-minded cooking, hosting, all-things-food-related readers, I pass along this Manner Matters column. Enjoy!

Greek Chicken Burgers

A yummy Greek twist to a satisfying grilled burger!
 
Greek Chicken Burgers

It hit me on a warm weekend night. I was on a walk with Omie, our dog, at dusk and my nostrils suddenly perked up, which was followed by some degree of salivating. An Omie-like reaction if you will. It was that intoxicating aroma of a grill with something yummy cooking for someone’s dinner. Summer was on its way!

This Greek Chicken Burger recipe will christen the first warm nights of the season while simultaneously tempting your dog-walking neighbors. All you need is some greek salad dressing and onion mixed in, with the ground chicken and feta cheese spread to top it off. Trust me, these take no more effort than a beef patty with cheese. I had a baguette on hand for bread, but any hearty hamburger bun will do.

More summer recipes are on their way. Subscribe to get them all!

Greek Chicken Burgers

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Greek Chicken Burgers
A perfect summer grill!
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Ingredients
  1. 1 lb. of ground chicken
  2. 1 small white onion (chopped)
  3. 2 tablespoons of prepared greek dressing
  4. 1/2 cup of crumbled feta cheese
  5. 1/4 cup of mayonnaise
  6. Salt & Pepper to taste
  7. Bread (Hamburger buns, Ciabatta bread, or French Bread)
  8. Regular burger fixings - Pickels, Tomatoes, Onion, Lettuce (optional)
Instructions
  1. In a medium-sized bowl mix ground chicken, chopped onion, and greek dressing until throughly combined.
  2. Form ground chicken into 4 equal-sized patties.
  3. Place burgers on hot grill (not directly over coals or flame). Cook for approximately 5 minutes on each side.
  4. While burgers are cooking mix feta and mayonnaise in a small bowl.
  5. Add salt and pepper to taste.
  6. Set cheese aside.
  7. Prepare bread and extra fixings as desired.
  8. Once burgers are throughly cooked on grill, place burgers on bread and spread feta mixture over top.
  9. Add extra toppings and serve.
  10. Opa!
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