Swedish Pancakes

Hello Twenty-Somethings! This is Whitney here to tell you that Bethany and I are back in full force.  Where the H-E-double-hockey-sticks have we been, you ask?  Well, that's a great story and it is all my fault we've been gone for so long.  It's a lengthy tale but, if you're up for it, I am sure it is to inspire even the most disheartened twenty-something.  How am I sure? Because I was that crushed and reduced 24 year-old, grasping at the hope of something better just to hang on.

I am going to be honest with you all and not because I am a fan of airing my dirty laundry but in the hopes that a twenty-something like me will read this and know that they are not alone in how they feel.  We are all misunderstood, we all worry about money, we all question our relationships, we are all jealous of our peers, we all make our lives appear better than they are, we all fall short, we all make the worst of decisions, and we all hope that one day we are meant for something great.

This story starts when the Twenty-Something's Table started-- January 1st, 2013.  I had driven to Minneapolis from my current home, St. Cloud, Minnesota, early that holiday weekend only to end up a with a broken timing belt, no heat, and no car.  More than an hour from home I turned to my friends for support.  Being the lovely people that they are, Bethany and Ryan took me in for a few extra days.

While my car was breaking into pieces and I was facing a huge financial burden to make the repairs, I was also dealing with a failing relationship. My boyfriend of several years was fading and as we faced future endeavors we no longer saw eye-to-eye. On new years day I ended my relationship and made the decision to go back to school for my masters.

Over the next few months I spent many hours and reflective moments questioning the decisions I made.  I was alone but ready to take on the challenges that were to come.  Little did I know those challenges would come fast and steady for the next nine months.  Demands at work, roommate struggles, and a long Minnesota winter took a heavy toll on me.

After quitting my job and moving to the Twin Cities I realized that my finances would not yet support my dream of obtaining my masters. Bethany's mom, Stephanie, had selflessly opened her life and her home to me.  I was unemployed, not going to school, and completely lost.  I spent many nights with Bethany, smiling through tears, trying to piece my life back together.  It was no longer a question of what I wanted to do with my life but rather how I was going to get there.

With the help and trust of a complete strangers, I found a job serving.  For months I coasted along, applying for jobs and working myself to the point of exhaustion.  I was constantly filling everyone in on my job applications and searches, asking for advice and well wishes. Nothing was happening until one morning this fall Stephanie said she had found a posting for my dream job.  As she told me how she had come across it by chance and read me the job description we both began to cry.  As a lover of geography and travel, it truly was my dream job-- study abroad enrollment advisor.  With confidence she told me, "This is where you are meant to be."

She was right.  Through some miracle, I managed to land the job.

Like dominoes, the pieces of my life seemed to fall into place.  After almost a year of messes, mistakes, and challenges I finally find myself at home.  While my foundation of loving and supportive family and friends never changed, I now have more blessings than I know what to do with.
                                     

Again, why tell the world about these extremely personal struggles with identity, love, career, and so much more?

I believe Dawes says it the best.  "And she thinks, 'Most people don't talk about how lucky they are.  Most people don't know what it takes for me to get through the day.  Most people don't talk about the love in their hearts.' But she doesn't know, most people feel that same way." 

I spent months believing that it couldn't get any worse.  But, in truth, it could have.  My family has been through every up and down with me.  My friends stand by my side.  We all have our health.  I don't talk enough about how lucky I am.  

I am so thankful everyday for my parents, my sister, my niece, brother-in-law, Stephanie Haugan, Bethany and Ryan, and so many friends who continue to amaze me.

I know that few people read the "fluff" around our recipes and photos but I hope this lengthy story of being lost in a sea of twenty-something problems finds its way to someone who relates.

Now how about a recipe for good measure?  That is what this blog is about after all... 

Swedish Pancakes have been a tradition in my family for years.  These pancakes have surrounded my Saturday mornings for 25 years and I hope that you love them as much as I do.  

Swedish Pancakes

4 eggs
2 cups milk
1 1/2 cups flour
2 Tbls melted butter
1/2 tsp salt
4 Tbls sugar

Beat the eggs and add half of the milk.  Combine flour, salt, and sugar and add to the egg mixture.  Beat until smooth.  Add the rest of the milk and mix in the melted butter just before frying  Lightly grease the griddle.  Pour desired amount of batter on to a medium to medium hot griddle, keeping in mind that smaller pancakes will be easier to flip. Once the pancakes begin to bubble flip and cook for 2 more minutes.  Note:  Your first pancakes will "season the pan" and will be lighter in color and a bit unattractive-- don't let this discourage as the next rounds from the batter will result in golden colored and delicious pancakes!

Topping Suggestions

Butter and Maple Syrup
Goat Cheese and Strawberry Jam
Cinnamon Sugar
Peanut Butter
Berries and Powdered Sugar
Nutella and Bananas
Marshmallows, Graham Cracker Crumbs, and Chocolate Chips
Caramelized Nuts and Chocolate Syrup
Crumbled Bacon and Brown Sugar
Ricotta and Lemon Zest
Applesauce
Shredded Coconut, Whipped Cream, and Pineapple

I hope that you and yours can enjoy this delicious tradition sometime soon.

As always, much love and cooking-

Whitney

Yeeeehaw, it's Cowboy Cookie time!

We're not horsing around with this cookie recipe, it will really spur your taste buds, and rope you in.  But seriously, they are really good.

Cowboy Cookie
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups rolled oats
1 cup semi-sweet chocolate chips

 Pre-heat oven to 350 degrees, grease baking sheet, in a separate bowl combine the flour, powder, soda, and salt; set aside. In a mixing bowl combine the white sugar, brown sugar and eggs, mix until fluffed and smooth. Slowly add the dry mixture to the mixing bowl, then slowly add the oats and chocolate chips. Bake for 8-10 minutes, let cool, and then eat! Yum, yum!

I love baking, I do. I have probably mentioned it before, but it really makes me happy. Sometimes I wish I worked part time at a bakery so I could come home smelling like sugar and sweets! I also love baking because I think its a great way to bless your friends and family. Who could say no to a box of warm fresh cookies? 

...and of course I always have my cookies with a tall glass of milk.

Happy baking!

-Bethany 

Spaghetti Squash

Hi beautiful friends!  Today I bring you one of my favorite little meals! It's easy, super tasty, and great for fall. I have been cooking really simple meals lately. Mostly because the weather is getting so cold and I don't have any energy to make anything time consuming. Whitney and I have been talking about our blog a lot lately and we are so excited for some things we have planned! We wanted to excuse our little absence and to be completely honest--we're tired. We both work full time and part time jobs and we don't have the as much time as we'd like to blog.

Spaghetti Squash

1 Spaghetti squash
1 Tbls olive oil

Preheat the oven to 375 degrees and cut the spaghetti squash in half. Then gut it.  Much like a pumpkin, you have to get all the seeds out.  After you get the squash clean, brush 1 tablespoon of olive oil on the top of the squash.  Bake on a baking sheet for 30 minutes. 

After the squash is done in the oven, you simply take a fork and start scraping the squash out of it's shell into a bowl.

Fresh Tomato Sauce

3 medium tomatoes, chopped
1/2 cup of fresh basil
2 cloves garlic, minced
1/2 cup yellow onion, chopped
3 Tbls olive oil
Salt, pepper, and oregano to taste

In a sauce pan heat 2 tablespoons of olive oil, add chopped tomatoes, let simmer. Then add the chopped basil, garlic, onions and oregano, salt and pepper.  Simmer and sauté for about five minutes.

Happy Fall cooking!

-Bethany

Spiced & Spiked Cider

It's Friday! And what a happy Friday it is!  Bethany and I have a quick little recipe that is sure to make your Friday even better... spiced and spiked cider!  This quick and easy drink tastes like the perfect Minnesota fall.

Our model for today's post is the beautiful Mary Frances.  Mary traveled from LA a few weeks ago to visit Bethany and she was lucky enough to enjoy some of the fall goodness here in Minneapolis!  Mary and Bethany have been best friends ever since photography school and we are so blessed to share her charm with you on the blog today!

Spiced & Spiked Cider

1 bottle hard apple cider
1.5 oz cinnamon whiskey (we recommend Fireball)
Mulling spices and apple for garnish (optional)

Combine cider and whiskey in a tall glass, over ice if preferred.  Add mulling spices and garnish. Enjoy!

You can also try variations on the drink by mixing it up with pear cider and a smooth, straight whiskey or perhaps a little orange schnapps. Just remember to take it slow with these! They are potent like a spell from Hocus Pocus.

Happy fall and much love from the great state of Minnesota!
Whitney

Bethany's Favorite {Peach Pie}

A long while ago Whitney and I were talking and she said, "There are two types of people; you're either sweet or savory." As long as I can remember Whitney has been savory and I have been sweet.

I don't think we have ever talked much on the blog about the history that Whitney and I share, and what makes us work so well together. With over ten solid years of friendship we have learned quite a lot about each other.

This is Whitney at 14.

This is Whitney today.

I know that Whitney has a kind heart, a deep love for travel, more passion than anyone I know, and an odd craving for eating lemons. Whitney is determined, smart, organized and well put together with a perfectly balanced kick of spontaneous and crazy ideas. She believes in knowledge and educating yourself on current issues, she dreams of a world were everyone is equal and given a chance to shine and be who they are. She is a mover and a shaker.

  This is me at 14.

 


This is me today.

I am a non planner, I don't like structure, and I suck at math. However, I have a huge heart and I genuinely love people; I am consistently looking for the good in everyone. I take inspiration as it comes to me, and my best idea's are usually thrown together last minute. I have a very clear vision of how I want things to look and I try my hardest to execute my work they way I see it in my mind. I work hard, and I believe in constant self improvement. I also strongly believe that you have the power to impact others lives by showing love and helping the people around you grow by being a good friend. I am a lover of people.

Together we are savory and sweet, Whitney pushes me to plan, and think ahead and I help her discover beauty in everyone and take every moment as a new adventure.

So what does all this have to do with peach pie you ask?? Well it is my favorite thing to make. I love eating it and I'm pretty damn sure I could eat a whole pie by myself. I am a sweet tooth and I would rather eat this pie than dinner. Any day. As for Whitney? She could care less if there's pie in the room, just give her a beer and a burger and she'll love you forever. 

Peach Pie:

1 package pastry for 9 inch double crust
1 egg, beaten
5 cup's sliced and peeled peaches
2 tablespoon's lemon juice
1/2 cup flour
1 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat oven to 450 degrees. Place one crust at the bottom of pan. (I am terrible at making crust so I use store bought crust, if you can make it you should!) Add a thin layer of egg to the top of the crust to avoid a soggy bottom crust. Place cut and peeled peaches in a large bowl, sprinkle with lemon juice and mix gently. In a second bowl mix together the flour, sugar, cinnamon, nutmeg, and salt. Pour over the peaches and mix gently. Then pour the peaches into the crusted pie plate. Dot the top with butter, then add the second crust and dot the crust and add a thin layer of egg to the top crust as well. Bake for 10 minutes at 450 degrees and then reduce heat to 350 degrees and bake for  and additional 30-35 minutes, wait until crust is golden brown! Let cool and then throw a party and eat some pie!

I like to do cute things to my pie crust, so I went with the lattice top! Its super easy and fun! Use the second crust and just cut from left to right in about one inch strips with a pizza cutter. I had a little pie tool that made my edges. Then take all the edges and start the crimped edge using your thumb and forefinger in one hand and push together with thumb on your other hand, making a crimped edge! I used my remaining crust for my heart cut outs, just using a cookie cutter I own!!

Yum, Yum, Yum!!!!!
Happy baking friends!

-Bethany 

Refrigerator Pickles

Motivation.  Just typing that word makes me tired.  A few nights ago Bethany showed me some pictures for an upcoming post and we cringed about how little we had done on the blog lately. I have been working 50 hour weeks and Bethany and Ryan have been busy shooting weddings.

Don't get me wrong, I love blogging and I love cooking, but when I have been on my feet for 10 hours with a smile and a good attitude I don't feel like firing up the stove or opening my computer.  To be honest, all I feel like after work is an ice cold beer and a warm shower, sometimes at the same time (also known as a Shower Beer... give it a try, it will change your life).

I spent this last Saturday prepping a meal, one that I actually didn't have the fortune to enjoy but it completely changed my recent attitude towards the kitchen.  It had been a week since I had really cooked anything and I could feel the pride and warmth that comes from preparing a meal for friends come rushing back.

What does this have to do with making refrigerator pickles? Absolutely nothing. I just hope that it is a little motivator to those who find themselves stuck in a rut and avoiding their kitchen.  Finish your shower beer and get back in there, you won't regret it.

Refrigerator Pickles

1 bunch of fresh dill
5 medium or 8 small cucumbers, quartered into spears
4 cloves of garlic, crushed
3 cups of water
6 Tbsp distilled white vinegar
3 Tbsp kosher salt
1/2 yellow onion, sliced (optional)

Divide crushed garlic, dill, onion, and spears of cucumber among 4 airtight containers.  Combine salt, vinegar, and water.  Pour brine over spears, top with a little extra dill, seal, and refrigerate for 2 days.  Keep refrigerated and enjoy!

This recipe is perfect for twenty-somethings who don't have canning supplies or a lot of time.  The jars of pickles make for great host gifts or additions to the last few barbecues of the fall.  Did I mention that they are insanely inexpensive? It costs about $1 a jar to make especially if you get your ingredients from the local farmer's market.

Much love and cooking,

Whitney

Herb Pork Tenderloin & Franklin Lake

Dale's Pork Tenderloin

2 to 2.5 lb Pork Tenderloin- fat trimmed off
1/2 cup minced fresh cilantro
1/2 cup minced fresh parsley
1/4 cup Virgin Olive Oil
6 cloves minced garlic
2 tsp ground cumin
2 Tbls Lemon Juice
2 tsp paprika
2 tsp salt
2 tsp ground black pepper

In a food processor, combine cilantro, parsley, olive oil, garlic, cumin, lemon juice, paprika, salt, & pepper.

Place pork tenderloin on a sheet of saran wrap, rub mixture over top and sides of tenderloin. Seal & place in frig for 6-8 hours or overnight.

Prepare charcoal, and grill tenderloin for 20 minutes or until temp reads 160 degrees. Let rest for 10 minutes before slicing.

For as long as I can remember my grandmother's old log cabin on Franklin Lake has been a place of rest, escape, and great food.  My grandpa and grandma bought their home in the 1970's.  Although it was a bit run down, with a little elbow grease and a lot of insulation, my family winterized and improved the house.  I am not exactly sure what the property cost them then but my grandfather's saying lives on, "I bought a $50,000 shack with a million dollar sunset."  Over the years, this house has seen tragedy and triumph.  From the loss of my grandparents and cousin, to the additions of spouses and grandchildren, this home has stood as representation of our ever changing family. While our family and this home have changed, two things remain as brilliant as ever-- the sunsets and the meals we share as a family.  

At the heart of our home and our family has always been the kitchen.  From my sister and I licking the cookie beaters on the counter as kids to learning how to make gravy with my grandmother as an adult, the small kitchen of this home is the center from which my favorite memories were created.  As our lives and home change I know that I can always return to our kitchen and our table to be surrounded by good food, good friends, and the best family.  

A few weekends ago, I was fortunate enough to share this home with Bethany and Ryan.  As we all sat around, eating my dad's famous pork tenderloin and drinking beer, I made a mental note to remember that moment. Luckily, Bethany is always ready with her camera and I won't have to rely on mental notes because she so beautifully captured everything that this house represents.   

Food can represent so much all at once-- food is a moment in time, your heritage, family traditions, new adventures, a blessing, hard work, and your place in the world.  When I am at Franklin Lake our meals are all of this and more.  As twenty-somethings we have to appreciate not only the table and life we are working so hard to create but also the table, kitchen, and home from which we grew. 

With love and good cooking-
Whitney

Bacon & Egg {Burger} & Avocado Dressed Wedge {Salad}

Egg- Good, Bacon- GREAT, Cheddar Cheese- Delish, Chipotle Mayo- Amazing, Beef- The Best.

These ingredients in many ways are like Tina Fey, Amy Poehler, Maya Rudolph, Kristen Wiig, and Saturday night... they are all amazing on their own but bring them all together and BAM! World changed. This burger is the perfect blend of rich flavors and eggy goodness. Bethany highly recommends eating this burger while watching SNL. That my friend, sounds like a good night! 

We had a lot of fun with this burger; we bounced ideas back and forth until we came up with a really tasty product. It is also a very quick and easy burger to throw together with items you usually have on hand in your kitchen.  Whitney's friend had recommended doing a burger with bacon crumbles in the beef patty and Bethany loves anything with egg.  It was a combo made in heaven-- gooey egg and crispy bacon in every bite. We paired the burger with a twist on the trendy wedge salad and voila! Dinner!  

Bacon & Egg Burger

1 lb ground beef
1/2 lb thick cut bacon
Salt and pepper to taste
4 slices cheddar cheese
4 large eggs
1/4 mayonnaise
2 Tbls chipotle or hot sauce
4 hamburger buns

In a small bowl, combine and blend mayonnaise and chipotle sauce with a spoon.  Refrigerate until the burgers are ready to serve.

Over medium heat, fry bacon until crispy.  Place bacon on a paper towel covered plate to cool and dry. Reserve one tablespoon of grease for frying the eggs.  Crumble the bacon with the ground beef in a large bowl.  Mix pepper in with bacon and beef using a wooden spoon. Form four patties and refrigerate for at least a half an hour.

Fry 4 eggs in the reserved bacon grease, breaking the yolks and flipping half way through to create desired preparedness.

Over a medium-high flame, grill the burgers for about 4-5 minutes on each side.  With about 2 minutes left, top each burger with a slice of cheddar cheese and arrange buns to be toasted.

Remove burgers and buns from grill.  Assemble burgers with egg and chipotle mayo.  Serve immediately.

Avocado Dressed Wedge Salad

1 head iceberg lettuce
1/2 pint cherry tomatoes
1 avocado
1/4 cup mayo
1/8 cup sour cream
1/4 cup cilantro leaves or roughly chopped
1 clove of garlic, minced
1 Tbls lime juice
2 Tbls olive oil
2 green onions, white and light green chopped
1/3 cup chopped almonds
Salt and pepper to taste

Combine the avocado, mayo, sour cream, cilantro, garlic, lime juice, olive oil, and onions in a food processor.  Blend until smooth and creamy. Take the head of lettuce and cut it into four quarters or eight wedges depending on the desired amount of salad and the size of the head.  Take one wedge and drizzle the dressing on top and add the tomatoes and chopped almonds. Serve immediately.

Yields 4-8 servings

Grocery List

ground beef

bacon

cheddar cheese

sour cream

eggs

mayonnaise

chipotle or hot sauce

hamburger buns

chopped almonds

head iceberg lettuce

cherry tomatoes

avocado

cilantro 

garlic

lime juice

green onions

Estimated grocery bill...  $31.35

Keep in mind...

You will have leftover cheddar cheese, sour cream, eggs, mayo, chipotle, buns, almonds, lettuce, tomatoes, cilantro, garlic, lime juice, and onions... and that is a lot!! You will also most likely have a lot of this on hand like we did.  The leftover avocado dressing will be great during the week! 

Average cost per plate... $4.95

Try this meal with... an India Pale Ale. 

We both love IPAs so much! We had Hop Wrangler by Peace Tree Brewing Company out of Iowa and while we were surprised at the high carbonation we were so happy with the refreshing hoppy and grassy taste the beer brought to this savory meal!  

Thank you all so much for joining us for Burger and Salad Week! We hope that you and yours have bonded over the grill and some delicious burgers.

As always, keep cooking and loving,
Beth & Whit

Black Bean, Sweet Potato, Quinoa {Burger} & Peach Caprese {Salad}

Because I like to spend money on good meat I try to eat veggie a few nights a week.  I also have cooked for quite a few veggie friends and family and it is always hard to find hit recipes on a regular basis. I end up repeating my go-to meals too often.  I have tried making several different kinds of veggie burgers and this one definitely takes the cake.

This burger is full of flavor, stays together, and is super healthy! My cousin Jill originally shared the recipe with me from Beyond Rice and Tofu and Bethany and I altered it to accommodate what was in the fridge and our own personal tastes.  This recipe makes a huge amount of mix and burgers which is great if you are having quests or you need to have lunch or dinner on the fly during the week.  We paired the bold flavor of the burgers with the sweet and refreshing taste of grilled peaches, basil, mozzarella, and balsamic dressing.  The bright colors and taste of both the burger and salad will light up any backyard picnic or party.  Your friends and pocket book will rave about this meal for weeks to come!

If you haven't considered going veggie you will after this meal! I want to keep raving about it but Bethany took the pictures to prove it!

Black Bean, Sweet Potato, Quinoa Burger

1/2 of a 15 oz can of black beans, drained, rinsed, and mashed
4 cloves of garlic, minced
2 large sweet potatoes or 2 cups, cooked and mashed, no skins
1 1/2 cups quinoa, cooked and cooled
1/2 cup mushrooms, finely chopped
1/2 cup yellow onion, chopped
3/4 cup bread crumbs
2 Tbls ketchup
2 tsp Sriracha sauce or hot sauce
1/2 tsp salt
1-2 Tbls olive oil
1/2 cup cilantro, chopped and divided
1/4 cup mayonnaise

Combine all ingredients except for the oil, mayonnaise, and a reserved 1/4 cup of cilantro in a large bowl.  Form patties about the size of your palm and a 1/2 inch thick.  Pan fry the patties in olive oil over medium heat until they warm throughout and each side of the burger is lightly browned.  If you have a grill pan you can cook to burgers over a medium flame on the grill, but do not grill directly as they are too delicate to withhold the grates and heat of a grill.  Top burgers with mayo and fresh cilantro.  Serve immediately.

Yields 8-10 burgers.

Notes

This veggie burger stays together because of the sweet potato and not egg which makes the mix good for about a week in the refrigerator and a great vegan option.

Try the burgers with barbecue or hot sauce for added flavor.

Top a lettuce salad with a few spoonfuls of the veggie mixture and a simple vinaigrette for a quick lunch.

Peach Caprese Salad

4 ripe peaches, sliced
1- 8oz package fresh mozzarella, sliced
1/4-1/2 cup fresh basil leaves
Balsamic vinegar or dressing to taste

Over a medium flame, grill peach slices until they are darkened and caramelized, about 3 minutes each side.

Using a toothpick, stack grilled peach slices, basil, and mozzarella.  Drizzle with desired amount of balsamic and serve immediately.

Yields 4 servings.

Grocery List 

black beans

garlic

sweet potatoes

quinoa

mushrooms

yellow onion

bread crumbs

ketchup

Sriracha sauce or hot sauce 

cilantro

mayonnaise 

peaches

mozzarella

basil

balsamic dressing

Estimated grocery bill... $36.25

Keep in mind...

You will have leftover black beans, quinoa, mushrooms, onion, bread crumbs, ketchup, Sriracha, cilantro, and mayo.  You will most likely have garlic, bread crumbs, ketchup, hot sauces, and balsamic. Growing your own basil in the summer is a great idea as well.  The most important thing to keep in mind is that the burger mixture will last you all week or feed a huge crowd.  

Average cost per plate... $4.40

Try this meal with a... glass of sauvignon blanc. 

Beth and I shared a bottle of Bogle sauv blanc the afternoon we made this meal and it was perfect! The peppery and sharp taste of the wine was refreshing in the summer heat and it went great with all the flavors of the salad and burger. The wine also went great with the laziness that soon ensued after a day of cooking burger after burger. 

Thanks again to Jill for getting me started on the best veggie burger ever!

Burgers forever!

Whit

Cabernet Onion & Bleu Cheese {Burger} & Mustard Green Bean {Salad}

After graduating from college I slowly found myself talking more and more about cooking.  Whether I was asking for advice from my family or telling my friends stories of ruined meals, I was constantly talking about food.  I count myself lucky to have had coworkers that were willing to entertain me with their own experiences in the kitchen and answer my never ending cooking questions.  What did they have for dinner last night?  What could I do with my leftover tortillas?  How do I roast a chicken?

After two years at my job in St. Cloud, Minnesota I moved to the Twin Cities with great work experience, wonderful memories, and a gamut of recipes from my beloved coworkers.  This red wine onion burger is one of my favorites from that collection.

Bethany and I added sauted mushrooms, bleu cheese mayo, and a fresh and colorful green bean salad to round out this juicy and flavorful burger!

Cabernet Onion & Bleu Cheese Burger

1 small red onion, sliced
1 clove of garlic, minced
1/4 cup cabernet wine
1 Tbls olive oil
1 lb ground beef
Salt and pepper to taste
1/4 cup bleu cheese crumbles
1/4 cup mayonnaise
1 pint baby bella mushrooms, sliced
2 Tbls butter
4 hamburger buns

In a medium skillet, combine onion,  garlic, wine, and olive oil and cook over medium-high heat.  Stir constantly until the wine has cooked into the onions and the alcohol has evaporated; onions will be soft and a deep purple color.  Remove from heat and cool to room temperature.  Use a food processor to finely chop the onion mixture.

In a large bowl combine ground beef, chopped onions, and pepper.  Mix with a wooden spoon until evenly combined.  Form patties with your hands, cover with plastic wrap, and refrigerate for a half hour.

Combine mayo and bleu cheese crumbles to taste to make a thick spread. Refrigerate until the burgers are ready to serve.

Over medium heat saute mushrooms with butter until the mushrooms have become darker in color and soft in texture.

While the mushrooms are cooking, prepare the grill.  Over a medium-high flame grill the burgers, cooking for 4-5 minutes on each side. In the last two minutes of cook time, arrange the buns to be toasted on the side of the grill.  Assemble burgers with toasted buns, patties, mushrooms, and bleu cheese mayo.  Serve immediately.

Green Bean Mustard Salad

1 1/2 lbs mixed waxed & green beans
1/2 pint cherry tomatoes, halved
1 Tbls dijon mustard
2 Tbls lemon juice
3 Tbls olive oil
Salt and pepper to taste
1/4 cup sliced almonds

Bring a large pot of water to boil and add beans.  Cook until tender, 6-8 minutes.  Remove from heat and place beans in an ice bath to cool.

Whisk together mustard, lemon juice, and olive oil.  Toss the dressing with cooled beans and tomatoes in a large bowl.  Cool in the refrigerator for at least a half hour and for up to two days.  Serve with sliced almonds.

Grocery List

red onion

garlic

baby bella mushrooms

waxed & green beans

cherry tomatoes

lemon juice

mayonnaise

hamburger buns

dijon mustard

sliced almonds

bleu cheese crumbles

ground beef

cabernet wine

Estimated grocery bill... $31.50

Keep in mind...

You will have leftover tomatoes, buns, mustard, almonds, bleu cheese, and most importantly red wine! You might also have several of the ingredients on hand.  This meal yields 4 burgers and lots of leftover salad.

Average cost per plate... $5.75

Try this meal with... glass of cabernet! 

The balance of the sweet and caramelized onions in the burger is perfectly complimented by a glass of red wine.  Besides, you might as well save money by using the rest of the wine you didn't cook with.  This meal is perfect for a cool, summer night on your deck or porch.  

Thank you to Lindsey for this outstanding burger and to the coworkers who continue to share recipes with me! 

Grill on peeps, 

Whit

Avocado Jucy Lucy {Burger} & Blueberry Corn {Salad}

Here in Minnesota we have created a famous little burger called The Jucy Lucy (often spelled correctly/incorrectly as the Juicy Lucy) and it is the most delicious burger around. A Jucy Lucy is made with two burger patties and a large chunk of cheddar cheese sandwiched in-between.  Why put the cheese on top when you can melt it to perfection in the middle?

Beware of the molten hot, cheesy river that will flow out of your burger on your first bite; the professionals will warn you to let your burger cool for a few minutes. If you are ever in Minneapolis, do yourself a solid and bike on down to Matt's Bar on the corner of Cedar and 35th. Matt's is the king of dive bars and the home of the best Jucy Lucy in the Twin Cities (although some may disagree, but you can trust us, we have a food blog). It will not disappoint. 

Whitney and I are so thrilled to bring you our own version of a Juicy Lucy, this "little" burger is jam packed full of flavor. Our rendition will bring you endless smiles, a full tummy, and if you make this for your friends they will be so blown away by your grilling skills and Jucy Lucy knowledge. 

Blueberry Corn Salad

1 pint of blueberries 

1 1/2 cups corn (from cooked cobs is best but frozen or canned work well)

1 cucumber, sliced and quartered

1/4 cup cilantro, chopped

1 small jalapeno, seeded and finely chopped

1 Tbls honey 

2 Tbls olive oil

2 Tbls lime juice

1/2 tsp ground cumin

Combine blueberries, corn, cucumber, cilantro, and jalapeno in a large bowl.  In a small bowl, whisk together honey, olive oil, lime juice, and cumin.  Pour dressing over the corn and blueberry mixture.  Refrigerate for a 1/2 hour and lightly stir again before serving.  

Avocado Jucy Lucy

2 lbs ground beef

Salt and pepper to taste

4- 1 inch cubes of cheddar cheese 

1 avocado 

1/4 cup sun dried tomatoes

1/8 cup cilantro, chopped

1/2 a lime, juiced

Salt to taste

4 hamburger buns 

Pepper and season your beef as preferred.  Divide the beef into 8 portions, 4 of the portions being slightly smaller than the others.  Form a patty with each of the larger burger portions, making a large indent in the middle of each patty.  Place a cube of cheese in each patty, top with the smaller patties, and seal shut by pinching the beef together.  Refrigerate patties for at least a half an hour.  

In a large bowl combine, avocado, sun dried tomatoes, cilantro, lime juice, and salt.  Mash and mix well.  

Remove burgers from refrigerator and lightly salt each patty.  Over a medium-high flame, cook each burger for 4-5 minutes on each side, taking special care to not cut or scrape the patty.  In the last two minutes of cooking, toast the buns.  Top each bun with a jucy lucy and the avocado mixture. Serve immediately and enjoy!

Yields 4 burgers. 

Grocery List

2 lbs ground beef

cheddar cheese 

avocado 

sun dried tomatoes

cilantro

lime

blueberries 

corn 

cucumber

jalapeno

honey 

hamburger buns 

ground cumin

Estimated grocery bill... $27.50

Keep in mind... 

these burgers are bigger than your average patty because they have to hold in all that cheesy goodness. You might also have honey and cumin on hand which will lower your grocery bill.  You will also have leftover cheese, buns, and sun dried tomatoes.

Average cost per plate... $5.95

Try this meal with a... glass of red sangria. 

The delicious fruit and full bodied taste of red wine is perfect for the cheesy goodness of the jucy lucy.  The fact that it cold and refreshing is also a bonus. 

Happy Jucy Lucy Time!

Beth