Buffalo Feta Burger

I’ve made so many burgers at this point; you would think I would run out of ideas.

But I don’t.

I just DON’T.
This one, I will definitely say, is the hallmark of my “coming back”, if you will.
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Since I moved I haven’t felt very comfortable in my tiny ass kitchen. It has been an adjustment, to say the least. When you’re used to a kitchen the size of a football stadium and have to transition to one that’s about as big as a fucking thimble, it takes some time to adjust – Time to cuss a little, time to cry, time to reflect back on the kitchen you’re used to and force your damn self to not be bitter, and a little bit of time to NOT cook.

But, now, I’m good. Seriously.

The kitchen – It isn’t about the size of it. It isn’t about what’s in it. It isn’t about who is in it. Ok, well, maybe that is important.

What’s really, really important is recognizing that you are who you are despite elements or surroundings. No matter how big or small your house or kitchen, no matter how expensive or impressive your kitchen tools are, the heart you put into your food and your cooking is, ultimately, what’s really important. This week I gave up trying to make a recipe that I had been planning for a month because my heart wasn’t in it. I was exhausted and dreaded trying to make something work that just wouldn’t. When I’m not enjoying making something, it just will NOT turn out great. Hell, probably not even good.

So, this morning I woke up and said ‘Fuck it, I’m making a burger’. I had fun.

I did what I do best. 

This burger has some serious attitude. I don’t intentionally throw bacon on burgers a lot, but it’s hard to argue with the fact that everything is better with bacon. In this case, it’s a perfect contrast to the tangy fried pickles. Yes, fried pickles. Not only are they fried, but tossed in buffalo sauce. I threw them in buffalo sauce before I breaded them and then deep fried them. I knew how I imagined this would taste – and I was dead on.

All the flavors married so perfectly – it was meant to be.
I didn’t overly season the beef; just some Moore’s Original Marinade and a little pepper, so put as much or as little as you want. I made my burger a solid medium.

You don’t necessarily have to add more buffalo sauce if the buffalo pickles are enough for you. But, I’m all about slutting my burgers out, as you all know.

Here’s your printable –

Buffalo Feta Burger

Yield: 2 Burgers

Buffalo Feta Burger


  • 1/2 lb. ground round
  • 2 tbsp. Moore's Original Marinade
  • 1 tbsp. cracked black pepper
  • 8 oz. pickle slices
  • Moores's Buffalo Wing Sauce
  • 1 cup all purpose flour
  • 4 cups sunflower oil, for frying
  • 4 oz. feta cheese, crumbled
  • 4 slices bacon, cooked
  • 1 tomato, sliced
  • Flat leaf parsley
  • 2 burger buns, toasted


  • Combine the ground round, marinade and pepper; form into two burgers; refrigerate.
  • Toss pickle slices in buffalo sauce, then dredge in flower.
  • Bring the sunflower oil to 350 degrees in a sauce pan; add pickles and fry until golden, about 2 minutes, then drain on paper towels.
  • Broil, fry or grill burgers.
  • Build burger by adding tomato slices and parsley to bottom bun, burger, bacon fried pickles, feta cheese and more buffalo sauce.

Want some more burger porn? Go here, here and here, or check out my Visual Recipe Index.
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Sheet Pan Thai Peanut Beef

The following post is sponsored by OXO. All opinions are definitely my own (I promise).

THIS is one of the best things I think I’ve made in a while. If you follow me, you know that I moved a couple of months ago and getting back into my rhythm hasn’t happened very quickly, but I think I’m finally there. Y’all also know how I stay on burger kicks, jalapeno kicks, and sometimes random appetizer dip kicks.

However, my sheet pan repertoire is growing.

OXO recently sent me some goodies to try with the premise of making a sheet pan dinner recipe. My first thought was chicken, of course. Or maybe seafood.


As I’ve said before, OXO’s products are very durable, easy to use and definitely make your life in the kitchen a little bit easier.

Using their Non-stick Pro Half Jelly Roll Pan, I made you something you’ll want to put on your regular dinner rotation – Sheet Pan Thai Peanut Beef. This pan has square-rolled edges that add reinforcement for structure, strength and durability.

They also sent me these very handy Silicone Roasting Racks – there’s two to a package, so you can stack them or lay them side by side. They elevate food above fat and liquid for healthier cooking and allows air to circulate around food for faster, more even roasting.
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The Flavor Injector was one of my favorites with this campaign. VERY easy to use, it comes with two different needles for thick and thin marinades, and it’s dishwasher safe.
I don’t think I’ve ever injected flank steak before now, but it rendered very tender, crazy good beef.
Sheet Pan Thai Peanut Beef
Sheet pan dinners are great because after the prep, there’s not much dishwashing to worry about, and they’re easy to put together. You could even place it center table and let everyone pick from it family style.
Sheet Pan Thai Peanut Beef I did make vermicelli to put this on top of, and drizzled extra sauce on top, but that’s optional.

Here’s your printable –

Sheet Pan Thai Peanut Beef

Sheet Pan Thai Peanut Beef


  • 2 1/2 lb flank steak, brought to room temperature
  • 2 tbsp peanut butter (creamy)
  • 1 cup soy sauce
  • 1 cup chicken broth
  • 4 tbsp salted butter, melted
  • 2 tbsp Sriracha
  • 1 tbsp garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp red pepper (not crushed)
  • 1/4 cup roasted peanuts, crushed
  • 1/2 cup scallions
  • 2 tbsp all purpose flour
  • 2 tbsp water
  • 1 lb carrots, washed, tops removed
  • 1 large white onion, quartered
  • 1 pkg vermicelli, cooked


  • Preheat oven to 375.
  • Combine peanut butter through red pepper, whisking until thoroughly combined.
  • Whisk flour and water together.
  • Over medium high heat, bring peanut butter mixture to a slight boil, slowly add flour/water slurry, whisking to combine, until slightly thickened; remove from heat.
  • Place flank steak on top of silicone roasting rack on jelly roll pan, sprinkle with salt and pepper.
  • Arrange carrots and onions around steak.
  • Using flavor injector, fill injector tube with sauce and inject steak.
  • Bake for 35-45 minutes, until steak is done and vegetables roasted.
  • Drizzle with remaining sauce, crushed peanuts and scallions.
  • Serve over vermicelli.

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Buffalo Chicken, White Cheddar and Blue Cheese BLT

I believe it’s probably apparent that I have an affinity for buffalo sauce.

I could literally drink it. If it’s Moore’s.

Have you seen my Buffalo Blue Burger? It’s phenomenal. Oh, and Buffalo Chicken Skillet Pizza is amazing if you haven’t tried that. Let’s not forget my Buffalo Chicken Hand Cut Fries.
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There’s more, but let’s move on to this one. You can go to my visual recipe index and see them all.

I have made something similar to this BLT in the past, but this one is a bit different. The chicken is much better on this one, and I used two different types of cheeses. Of course blue cheese is involved, and I added Cabot’s Farmhouse Reserve White Cheddar. I don’t think you can ever have too much cheese.

I did make this a bit big; kind of a double stacker. You don’t have to – you can do a smaller version.
Yes, I did put Ranch on the first one. It’s completely optional – won’t change the entire flavor of the sandwich. I just like it.

Combining butter and eggs with buffalo sauce to dip the chicken in before dredging it adds a bit of depth to the flavor of the chicken.

THIS is one amazing sandwich.
Here’s your printable-

Buffalo Chicken, White Cheddar and Blue Cheese BLT

Buffalo Chicken, White Cheddar and Blue Cheese BLT


  • 2 cups flour
  • 2 tbsp Italian seasoning
  • 1 tbsp coarse salt
  • 1 tbsp black pepper
  • 1/2 lb. boneless, skinless chicken breasts, sliced horizontally
  • 4 tbsp butter, melted (let it cool a little after you melt it)
  • 2 eggs, whisked
  • Sunflower oil, for frying
  • 1 large Italian baguette, sliced
  • 1/2 lb. bacon, cooked
  • 1 tomato, sliced
  • Lettuce
  • Moore's Buffalo Sauce
  • Blue cheese, crumbled
  • Cabot Farmhouse Reserve White Cheddar
  • Ranch dressing


  • Combine the flour through pepper.
  • Whisk 1 tbsp butter, eggs and 2 tbsp Moore's Buffalo sauce together.
  • Dip chicken in egg mixture, dredge in flour.
  • Bring oil to 350 degrees in a large sauce pan.
  • Fry chicken about 4-8 minutes, depending on thickness.
  • Brush baguette slices with remaining butter and toast.
  • Build sandwich by adding white cheddar to baguette slice, tomato, lettuce, blue cheese, chicken, bacon, ranch dressing and top with baguette slice.
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White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

I made an executive decision.

I decided shit needed to be changed.
imgp4505 As in shit – I mean green bean casserole. You know, the regular ass version.

It’s almost Thanksgiving 2017; let’s shake things up a bit.

As much as I love the traditional green bean casserole, y’all know I have to be different.
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This one has a white cheddar and cayenne base, but I did use cream of chicken soup – you know keeping with tradition and all. I also made my own onion strings and added some Cajun seasoning to the batter instead of using store bought crunchy ones (aka canned).

I just can’t leave well enough alone. It’s something I have definitely come to accept.
White Cheddar Green Bean and Orzo Casserole with Fried Onion Strings The real fried onions actually make a huge difference. SO. GOOD.

Another thing I did was to add orzo, which is a baby pasta that kinda looks like rice; it’s so cute. It just adds another element to the already delicious concoction. This whole dish is so creamy, cheesy and crunchy. All the things a good, fattening, indulgent casserole should be. And, yes, there’s some green beans in there. Damn, I wouldn’t leave those out, but I know you were questioning it…

If your job is to take a casserole to Thanksgiving, don’t you want to stand out in a table full of traditional, maybe plain, turkey day dishes??

Yes, yes – of course you do.

I actually should have added bacon to this, but I didn’t think about it when I was making it…I will next time. You live and you learn.

Maybe you could do that and let me know how that goes? You’ll love the cheese sauce I made for this; it’s SO damn good.
White Cheddar Green Bean Orzo Casserole with Fried Onion Strings

Here’s your printable-

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings

White Cheddar Green Bean Orzo Casserole with Fried Onions Strings


  • 1 cup all purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp cajun seasoning
  • 1 whole yellow onion, sliced thin
  • 2 eggs, whisked
  • 2 cups peanut oil
  • 1 1/2 cups orzo, cooked according to package directions
  • 2 14.5 oz. cans green beans
  • This cheese sauce
  • 1 can cream of chicken soup
  • 1/2 cup whole milk
  • 3/4 cup sour cream
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Combine flour, cornmeal, salt, pepper and cajun seasoning in a large bowl.
  • Dip onion slices in egg, then flour mixture, and repeat one more time.
  • Heat peanut oil to 365 degrees.
  • Fry onion strings in batches, try not to overcrowd, about 30 seconds at a time, drain on paper towels.
  • Make cheese sauce, and while still in pan add soup and milk, whisking.
  • Add sour cream, and continue to whisk until combined.
  • Salt and pepper to taste.
  • Combine orzo, green beans and cheese sauce in a large mixing bowl and pour into a baking dish.
  • Bake for 30 minutes, until bubbly.
  • Top with onion strings and bake for 3 more minutes, remove from oven.


Instead of adding the jalapeno to cheese sauce, I left it out and added cayenne pepper instead, about 1 tsp.


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25 Must Have Soups, Stews and Chilis

It’s definitely that time of year…

Soup time!

Temperatures have dropped, and we all need something warm and filling. There’s nothing more comforting than a hot bowl of soup; but it has to be good! A store-bought can of soup just doesn’t cut it when you can spend minimal time at home putting something together that will more than likely give you multiple meals. As a matter of fact, most soups and stews taste better after they’ve been in the fridge for a day or two.

Below is my Salsa Verde Lime Chicken Chili – You have to make this, it’s amazing any time of the year.

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Whether you like broth-based or creamy, heartier soups, you’ll definitely find something here for your tastebuds. Not only are they typically budget-friendly, these are pretty easy to put together. Most you can choose to put in the Crock-Pot, as opposed to making on the stove, which makes for easier weeknights.

Go here to see the gallery of all 25 and get the recipes.

This was originally published on Community Table/Parade.

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