This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
<data:blog.pageTitle/>

This Page

has moved to a new address:

http://www.burnthismamadown.com

Sorry for the inconvenience…

Redirection provided by Blogger to WordPress Migration Service
----------------------------------------------- Blogger Template Style Name: Minima Designer: Douglas Bowman URL: www.stopdesign.com Date: 26 Feb 2004 ----------------------------------------------- */ body { background:#fff; margin:0; padding:40px 20px; font:x-small Georgia,Serif; text-align:center; color:#333; font-size/* */:/**/small; font-size: /**/small; } a:link { color:#58a; text-decoration:none; } a:visited { color:#969; text-decoration:none; } a:hover { color:#c60; text-decoration:underline; } a img { border-width:0; } /* Header ----------------------------------------------- */ @media all { #header { width:660px; margin:0 auto 10px; border:1px solid #ccc; } } @media handheld { #header { width:90%; } } #blog-title { margin:5px 5px 0; padding:20px 20px .25em; border:1px solid #eee; border-width:1px 1px 0; font-size:200%; line-height:1.2em; font-weight:normal; color:#666; text-transform:uppercase; letter-spacing:.2em; } #blog-title a { color:#666; text-decoration:none; } #blog-title a:hover { color:#c60; } #description { margin:0 5px 5px; padding:0 20px 20px; border:1px solid #eee; border-width:0 1px 1px; max-width:700px; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Content ----------------------------------------------- */ @media all { #content { width:660px; margin:0 auto; padding:0; text-align:left; } #main { width:410px; float:left; } #sidebar { width:220px; float:right; } } @media handheld { #content { width:90%; } #main { width:100%; float:none; } #sidebar { width:100%; float:none; } } /* Headings ----------------------------------------------- */ h2 { margin:1.5em 0 .75em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } /* Posts ----------------------------------------------- */ @media all { .date-header { margin:1.5em 0 .5em; } .post { margin:.5em 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } } @media handheld { .date-header { padding:0 1.5em 0 1.5em; } .post { padding:0 1.5em 0 1.5em; } } .post-title { margin:.25em 0 0; padding:0 0 4px; font-size:140%; font-weight:normal; line-height:1.4em; color:#c60; } .post-title a, .post-title a:visited, .post-title strong { display:block; text-decoration:none; color:#c60; font-weight:normal; } .post-title strong, .post-title a:hover { color:#333; } .post div { margin:0 0 .75em; line-height:1.6em; } p.post-footer { margin:-.25em 0 0; color:#ccc; } .post-footer em, .comment-link { font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .post-footer em { font-style:normal; color:#999; margin-right:.6em; } .comment-link { margin-left:.6em; } .post img { padding:4px; border:1px solid #ddd; } .post blockquote { margin:1em 20px; } .post blockquote p { margin:.75em 0; } /* Comments ----------------------------------------------- */ #comments h4 { margin:1em 0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.2em; color:#999; } #comments h4 strong { font-size:130%; } #comments-block { margin:1em 0 1.5em; line-height:1.6em; } #comments-block dt { margin:.5em 0; } #comments-block dd { margin:.25em 0 0; } #comments-block dd.comment-timestamp { margin:-.25em 0 2em; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } #comments-block dd p { margin:0 0 .75em; } .deleted-comment { font-style:italic; color:gray; } .paging-control-container { float: right; margin: 0px 6px 0px 0px; font-size: 80%; } .unneeded-paging-control { visibility: hidden; } /* Sidebar Content ----------------------------------------------- */ #sidebar ul { margin:0 0 1.5em; padding:0 0 1.5em; border-bottom:1px dotted #ccc; list-style:none; } #sidebar li { margin:0; padding:0 0 .25em 15px; text-indent:-15px; line-height:1.5em; } #sidebar p { color:#666; line-height:1.5em; } /* Profile ----------------------------------------------- */ #profile-container { margin:0 0 1.5em; border-bottom:1px dotted #ccc; padding-bottom:1.5em; } .profile-datablock { margin:.5em 0 .5em; } .profile-img { display:inline; } .profile-img img { float:left; padding:4px; border:1px solid #ddd; margin:0 8px 3px 0; } .profile-data { margin:0; font:bold 78%/1.6em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } .profile-data strong { display:none; } .profile-textblock { margin:0 0 .5em; } .profile-link { margin:0; font:78%/1.4em "Trebuchet MS",Trebuchet,Arial,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Footer ----------------------------------------------- */ #footer { width:660px; clear:both; margin:0 auto; } #footer hr { display:none; } #footer p { margin:0; padding-top:15px; font:78%/1.6em "Trebuchet MS",Trebuchet,Verdana,Sans-serif; text-transform:uppercase; letter-spacing:.1em; } /* Feeds ----------------------------------------------- */ #blogfeeds { } #postfeeds { }

Thursday, June 30, 2011

BBQ Chicken Burgers with Mayo-Free Coleslaw

These burgers were famazing! I love making different types of chicken burgers, they always turn out so flavorful. Definitely make these with coleslaw, the combination of the creamy coleslaw and barbecue chicken can't be beat! These are perfect for your next cookout!



Ingredients:
Burgers
1 lb. ground chicken
¼ cup cornmeal
1 green onion, minced
1 tbsp. fresh cilantro, minced
2 tsp. brown sugar
1 tsp. dry mustard
½ tsp. kosher salt
½ tsp. smoked paprika
¼ tsp. garlic powder
Pinch of cayenne pepper
6 tbsp. barbecue sauce, divided (I like Stubb's Spicy BBQ Sauce)
Burger buns
Sliced red onions
Sliced cheddar cheese

Coleslaw
1 bag coleslaw mix
3 green onions, sliced
1 green pepper, chopped
1 jalapeno, chopped
1/2 cup cilantro, chopped
2/3 cup low fat, plain Greek yogurt
1/3 cup cider vinegar
1 tsp sugar
Juice of 1/2 a lime
Hot sauce, to taste
Salt, to taste

Directions:
Prepare the coleslaw ahead of time (refrigerating overnight will improve the flavor). Combine coleslaw mix, onions, peppers and cilantro. In a small bowl, whisk together yogurt, vinegar, sugar, lime juice, hot sauce, and salt. Slowly pour the dressing over the salad mix, tossing as you go until you reach your desired consistency. Cover and refrigerate for a few hours or overnight.

To prepare the burgers place chicken, cornmeal, onion, cilantro, sugar, mustard, salt, paprika, garlic, cayenne, and 3 tablespoons barbecue sauce in a large bowl. Using wet fingers, gently combine until evenly incorporated. Shape into four equal patties on a plate and place in the freezer while you prepare the grill.
Once grill is heated, place the patties on the grill and cook 3-4 minutes. Flip, and brush the cooked side with some of the remaining 3 tablespoons of barbecue sauce. Cook 3 minutes, flip, and brush the other side with the rest of the hot sauce. Once the burgers are cooked through, top with cheese slices and cook until cheese melted. Serve on toasted burger buns topped with sliced red onion and coleslaw.

Burgers adapted from Annie's Eats.
Coleslaw adapted from Stephen Cooks.

 

Linked to Delightfully Dowling Mangia Mondays and Remodelaholic Recipe Swap Sunday.

Labels: , ,

Friday, June 24, 2011

Grilled Asparagus and Mushrooms with Blue Cheese

We've been grilling vegetables a ton this summer. So easy and delicious. Since I can't say no to blue cheese (or any cheese for that matter), I decided to try this recipe out. It was as good as I knew it would be. The blue cheese added a tangy bite. Next time I might add in sun dried tomatoes to the mix for a little variation in flavor and color. The original recipe called for mustard seeds which I didn't have, so I omitted them.



Ingredients:
1 lb asparagus, trimmed
8 oz cremini mushrooms, halved
3 oz blue cheese, crumbled
3 tablespoons balsamic vinegar
3 tablespoon olive oil
1 tablespoon Dijon mustard
Salt
Freshly ground black pepper

Directions:
Place asparagus and mushrooms in a zip lock bag. Whisk together balsamic vinegar, olive oil, Dijon, salt and pepper in a small bowl. Pour dressing mixture over the vegetables in the zip lock bag. Shake until vegetables are evenly coated.

Prepare grill. Place veggie mixture in a grill basket and grill until asparagus is browned and caramelized. Remove from grill and top with blue cheese.

Adapted from Coconut & Lime.
Linked to Ekat's Kitchen Friday Potluck and Prairie Story Recipe Swap.

Labels: , ,

Thursday, June 23, 2011

Grilled Flank Steak with Pepper Salsa

We are back from the beach, refreshed and slightly tanned, if not a few pounds heavier (Grotto pizza, you are a blessing and a curse). I am happy to get back into cooking grilling everything in sight. Can you grill avocado? Because I want to.

I made this dish before we left and it was sooooo good. The pepper salsa made the dish and was the absolutely perfect accompaniment to the flank steak. This is definitely one of our top all time favorites. I served it with grilled veggies which are pretty much my go-to side dish these days. This time I added sun-dried tomatoes to the mix. I highly recommend grilling those babies, so delicious!


Ingredients:
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar
2 Tbsp olive oil
4 garlic cloves, minced
Freshly ground black pepper
Salt

Steak
1.5-2-pound flank steak, trimmed of fat
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped
1 large jalapeno, finely chopped
6 green onions, thinly sliced
3 garlic cloves, minced
2 tbsp chopped basil (cilantro would also be good)
1/2 teaspoon red chili flakes
2 tbsp sherry vinegar
2 tbsp olive oil
Salt and freshly ground black pepper to taste

Directions:
Prepare the marinade by mixing all marinade ingredients together in a large zip lock bag. Add the trimmed steak to the bag and marinate for 20 minutes on the counter top or longer, even overnight, in the fridge. If you choose to marinate the steak for a longer period of time in the fridge, remove the zip lock bag from the fridge while you prepare the grill and salsa so that it comes to room temperature before grilling.

Prepare the salsa by combining all of the ingredients in a bowl. Refrigerate until ready to use if preparing ahead of time.

Prepare your grill. Remove the flank steak from the zip lock bag and discard the additional marinade. Pat the steak dry with paper towels and sprinkle steak with salt and pepper. When the grill is hot, add the steak and cook both sides to your desired temperature. When the steak is cooked to your liking, transfer it from the grill to a clean plate, cover with foil and allow to rest for 5-10 minutes.

Slice the steak against the grain in 1/4 inch slices. Serve topped with pepper salsa.

Serves 4-6.

Adapted from Simply Recipes.

Linked to Prairie Story Recipe Swap Thursday and Little Brick Ranch Foodie Friday.

Labels: ,

Tuesday, June 14, 2011

Grilled Buffalo Chicken Wraps

As evidenced by all the Buffalo chicken variations I have posted on here, I love Buffalo style chicken. This version is super easy, prepared on the grill, and great for a quick, no-fuss meal. If you like this recipe, also try these fabulous Blue Cheese Chicken Burgers.



Ingredients:
1 pound boneless, skinless chicken breast fillets
1 tablespoon Frank's Red Hot sauce
2 tablespoons melted butter, cooled
1/2 tablespoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
Romaine lettuce, chopped
Tomatoes, chopped
Green onions, for garnish
Blue cheese dressing
Tortillas or other sandwich wraps

Directions:
Combine hot sauce in butter in a medium bowl. Add chicken fillets and toss to coat evenly. Combine spices in a small bowl. Sprinkle over the chicken breasts and toss to coat. Set aside to allow flavors to blend for about 15 minutes.

Prepare grill and cook chicken until done. Allow cooked chicken to rest for 5 minutes before slicing into strips. Assemble wraps with chicken, lettuce, and tomatoes and top with blue cheese dressing and onions.

Adapted from Good Cheap Eats.


Linked to FTLOB Tasty Tuesday and Prairie Story Recipe Swap Thursday.

Labels: , , ,

Friday, June 10, 2011

Strawberry Rhubarb Pie

Mmmmm pie. I love pie. This was a close second to my all-time-favorite Blueberry Pie. I had never really had strawberry rhubarb pie before but I am now a fan! I just wish I had a slice right now.



Ingredients:
1 recipe double-crust pie dough of your choice (I use this recipe
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, stripped of any rough outer fibers and cut in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced or halved depending on their size
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten with 1 teaspoon water (for glaze)

Directions:
Preheat oven to 400 degrees. Roll out half of the pie dough on a well-floured surface to a 12 inch circle. Transfer to a 9 inch pie plate.

Combine rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl. Stir gently until strawberries and rhubarb are evenly coated. Place filling inside the bottom pie crust. Dot with unsalted butter.

Roll out the remaining pie dough to an 11-inch circle and cut slits to vent (or use decorative cutters or a lattice top). Transfer to top the pie filling. Trim the top and bottom dough to leave a 1/2 inch overhang over the lip of the pie plate. Fold rim of dough underneath itself to seal and then crimp the edges.

Transfer the pie to a baking sheet and brush with the egg yolk/water mixture. Bake for 20 minutes at 400, then reduce to 350 and bake an additional 25-30 minutes, until the pie is golden and the juices are bubbly.
Transfer the pie to wire rack to cool for 1-2 hours. When cool, the juices will gel. This pie will keep at room temp for up to three days.

Adapted from Smitten Kitchen.


Linked to Mangoes and Chutney Fat Camp Friday and Home Sweet Farm Delectable Tuesday.

Strawberry-Rhubarb Pie on FoodistaStrawberry-Rhubarb Pie

Labels:

Thursday, June 9, 2011

Spinach and Feta Hummus

My love for hummus knows no bounds. Okay, maybe its bounds are grocery store bought hummus. My love for homemade hummus knows no bounds. That's better. And homemade hummus is a cinch so there is really no reason to buy store bought hummus. Ever.

This version of hummus is a bit different with the inclusion of feta cheese (swoon) and is great with fresh veggies. Chock full of spinach and eaten with veggies, it's healthy too! Win, win!


Ingredients:
2 cans chickpeas, drained and rinsed
3 cups fresh spinach
1/3 cup olive oil
5 tbsp lemon juice
4 tbsp tahini
8 oz crumbled feta cheese
2 tbsp red pepper flakes
2 cloves garlic
1 tsp salt

Directions:
Combine chickpeas, spinach, olive oil, lemon juice and tahini in a food processor. Pulse until combined. Add feta, red pepper flakes, garlic and salt. Pulse until combined. Taste and adjust seasoning as desired, adding additional lemon juice, red pepper flakes and salt as needed.

Serve with pita or veggies. Refrigerate any leftovers.

Adapted from What's Gaby Cooking?

 

Linked to Shine Your Light Mangia Mondays and Fudge Ripple Tuesday Night Supper Club.

Labels: ,

Tuesday, June 7, 2011

Asian BBQ Chicken

This Asian BBQ chicken was super easy and tasted fantastic. It was flavorful and moist and the leftovers were great shredded and eaten as lettuce wraps. I served it with some grilled cabbage on a whim. Recipe adapted from Our Best Bites.

Ingredients:
1/4 cup packed brown sugar
1/4 cup soy sauce
2 tablespoon lime juice (about 1 lime)
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
3-4 garlic cloves, minced
1 teaspoon grated fresh ginger
8 boneless, skinless chicken thighs
Green onions, sliced, for garnish

Directions:
Place all the ingredients except the chicken and green onions in a small bowl. Whisk to combine until the brown sugar is dissolved. Pour marinade into a ziplock bag. Add the chicken to the marinade bag, making sure all pieces are evenly coated. Place the bag in the fridge for a minimum of 4 hours or overnight.

When ready to cook, preheat your grill. Spray grill surface with cooking spray. Discard the marinade and cook chicken for 5-10 minutes on each side until done. Top with sliced green onions.



Linked to Prairie Story Recipe Sway Thursday and EKat's Kitchen Friday Potluck.

Labels: , ,

Monday, June 6, 2011

House Updates

Casey got our basement shower doors installed and I love how they look! The bathroom feels so fresh and simple and clean.

  
I can't believe that it used to look like this:


::shudders:: That is a lime green toilet by the way. Only slightly better than the dark brown fixtures in the upstairs bathroom. I never realized how much I love white until I moved into a house filled with dark brown.


Much better.


We also got the built in shelves in the basement painted which gives us some great storage space. I am going to put some baskets on the shelves to hide items along with books and games.


We're trying to finish up little projects throughout the house before delving into the next big project which will most likely be the dark brown bathroom atrocity upstairs. We are getting closer and closer to being "done" or at least having more rooms in the done column than in the to be renovated column. It's a nice feeling!

Labels: , , ,

Thursday, June 2, 2011

Indian Spiced Chicken with Tomato Chutney

Oh my gosh, this dish was so yummy! I have been cooking a lot of winners recently (well, okay, in full disclosure I have had a couple FAILs too). This dish was simple, and so flavorful. All those warm Indian spices alongside the juicy tomato chutney were just perfect. The result was both spicy and sweet. I want to give this one 5 stars. So good!

 
Ingredients:
Chutney
1 1/2 teaspoons olive oil
1/4 cup chopped shallots
1 Serrano chili, minced
1/4 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup coarsely chopped seeded tomato
2 tablespoons red wine vinegar
1 tablespoon sugar
1 teaspoon mustard seeds (or mustard powder)
1/2 teaspoon salt

Chicken
2 teaspoons olive oil
1/2 teaspoon ground coriander
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray

Directions:
Prepare Chutney: heat 1 1/2 teaspoons olive oil in a small saucepan over medium heat. Add the shallots and Serrano and cook 2 minutes, stirring frequently. Add the ginger and garlic and cook 30 seconds, stirring frequently. Add tomato, vinegar, sugar, mustard, and 1/2 teaspoon salt. Bring to a boil. Cover and reduce heat to simmer for for 10 minutes. Uncover and simmer an additional 5 minutes or until mixture has thickened. Set aside and keep warm until ready to serve.

Prepare grill.


Prepare Chicken: heat 2 teaspoons olive oil in a small saucepan over medium heat. Add coriander, curry, cumin, and black pepper. Cook 1 minute stirring frequently. Brush the spice mixture evenly on both sides of the chicken breasts. Sprinkle evenly with salt.

Coat grill rack with cooking spray. Place chicken on grill rack and grill for 4 minutes on each side or until chicken is done. Allow chicken to rest for 5 minutes before serving topped with chutney.

Servings: 4
Calories: 268

Adapted from: Cooking Light



Linked to Blessed with Grace Tempt My Tummy Tuesday and FTLOB Tasty Tuesday.

Labels: , , , ,

Wednesday, June 1, 2011

Blogger Tips

Since I started blogging in 2008, Blogger has improved its blogging platform immensely. However, I have still needed to tweak my blog to get it to perform as best as my limited knowledge of html/css will allow. Mainly this is done during feverish googling fits. I have collected some great resources along the way and thought I would share them with you.
I wanted a wide template so that I could use large pictures but blogger's design tool only allows up to 1000px. You can manually widen the simple template in html. To do so go to Design > Edit HTML. Do a ctrl+f to find the accents section. Under that section you should find something that says: name='content.width' type='length' value='1000px' you can make your blog wider by changing that number. My blog is 1100px.

I also removed the padding from the columns to give myself more space. I did that by going to Design > Template Designer > Advanced > Add CSS and copying and pasting the following code:

.main-inner .column-center-inner {

padding-top: 0pt;
padding-right: 15px;
padding-bottom: 0pt;
padding-left: 15px;
}

.main-inner .column-left-inner {
padding-top: 0pt;
padding-right: 15px;
padding-bottom: 0pt;
padding-left: 15px;
}

.main-inner .column-right-inner {
padding-top: 0pt;
padding-right: 15px;
padding-bottom: 0pt;
padding-left: 15px;
}

I then changed all of the padding to 0px which removed it all from my blog.

I've done some other tweaks over the years but these are the ones that I have remembered to bookmark. I am by no means an expert but let me know if you have any questions and I will be happy to help!

Labels:

C + C Marriage Factory: June 2011

C + C Marriage Factory