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Spicy Pork and Chorizo Burgers with Garlic Aioli

6 Jun

I found this recipe on another wordpress blog and was on an immediate mission to make it. I am surprised I made it because this is how I felt after work:

I adapted it out of laziness and forgetfulness. It turned out pretty great! I found the garlic aioli on


  • 1/2 pound chorizo sausage, casings removed, cut into 1″ pieces
  • 1  pound ground pork
  • 3 cloves garlic, minced or grated
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • pinch of dried oregano & thyme
  • salt, black pepper
  • 7 burger buns
  • 7 slices pepper jack cheese, quartered
  • avocado slices to top burger with if so desired


Preheat the grill.

Place chorizo in food processor and pulse until finely chopped and crumbly. Mine did not turn out crumbly but more of a paste texture.

In a large bowl, combine the chorizo with the pork, garlic, Worcestershire sauce and spices. Mix gently but thoroughly and form into patties.

They look quite sexy, if I do say so myself.

Place burgers on the grill and cook for about 10 minutes, 5 minutes on each side. During the last couple minutes, top each with a quarter slice of pepper jack cheese.

My coworker, Matt is the grill master. We also had some tasty grilled corn to go with the burgers.

Slap the garlic aioli on the bun and slices of avocado, or anything else you find delicious. then DIG IN!

Garlic aioli


  • 3/4 cup mayonnaise (used light mayo)
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper


Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

The finished product of all this is:

I apologize for the sloppy presentation. Corn and I have issues, and it just went everywhere. It was AWESOME nonetheless.


Egg White and Avocado Salad

9 May

I generally recipe hunt every day, and over the past few days I’ve had a desire for egg salad. I adapted my recipe from Martha Stewart Egg White and Avocado Salad. I had to tweak it a bit since I don’t like fruit in salads, and I forgot to buy celery. It turned out really well, and I am sure I will be making it more often!


4 hard boiled eggs, whites only, chopped

1/2 cup chopped cucumber

1/3 cup red onion

1 avocado cubed

1 tablespoon chopped cilantro

Pinch of cayenne pepper

2 tablespoons miracle whip

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons fresh squeezed lemon juice (I just squeezed out some of a lemon)



Place all ingredients in a large bowl. Gently toss until well combined.

Gotta love a good closeup. You could probably use the same general recipe for tuna salad and chicken salad as well.

Open-Faced Blackened Catfish Sandwich (9 WW points)

13 Jul

This recipe is from Cooking Light. I have been trying to eat healthier since I started Weight Watchers about 6 weeks ago. Since my last post I have been trying new recipes (mostly healthy) and have not posted because I have forgotten. Any recipe (except baking) that I can add the points to, I will.

This recipe is delicious. I blackened the catfish a bit too much but it’s honestly my first time making fish. Weird, I know. The coleslaw is sweet and tangy, om nom nom.

1 3/4 teaspoons paprika

1 teaspoon dried oregano

3/4 teaspoon ground red pepper

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 (6-ounce) catfish fillets

2 teaspoons olive oil

1/3 cup plain fat-free Greek yogurt

3 tablespoons fresh lime juice1 tablespoon honey

2 cups packaged cabbage-carrot coleslaw

1 cup chopped fresh cilantro

4 (1-ounce) slices sourdough bread, toasted

Combine first 5 ingredients in a small bowl. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes on each side or until desired degree of doneness.

Combine yogurt, juice, and honey in a medium bowl. Add cabbage and cilantro; toss well to coat. Top each bread slice with about 1/2 cup slaw and 1 fillet. Top each fillet with remaining slaw.

Assembly time…

Eggplant and Mozzarella Melt

31 Mar

I found this recipe on Martha Stewart’s Everyday Food website. I love her and all things involving her. Her recipe is below. I did use Panko Japanese bread crumbs because they are my faves. I also used a tomato and basil spaghetti sauce.  Enjoy!


2 large eggs

Coarse salt and ground pepper

3/4 cup plain dried breadcrumbs

Olive oil for baking sheet

1 medium eggplant (about 1 pound) sliced into 1/2-inch-thick rounds

1 loaf (8 ounces) soft Italian bread

2 cups store-bought tomato sauce

8 ounces part-skim mozzarella cheese thinly sliced


Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

My love of tomato sauce is obscene.

Add the yummy, crunchy eggplant slices.

My roommate and I ate a good amount of this cheese, glad I bought 16 oz.

Hello melty goodness!

Oh yea, it’s delicious. Pictured with my roasted red potatoes.

Had to get one more picture it. It was DELICIOUS! I will be making this again!

Hash Brown Quiche

16 Feb

Yesterday as we know was Valentines Day and while my boyfriend was training for his fight, my friend/coworker Rebecca decided to be my date for the night. I found this Paula Deen recipes on and thought I would give it a try.



  • 3 cups, shredded frozen hash browns, thawed and drained
  • 4 tablespoons (1/2 stick) butter, melted
  • 3 large eggs, beaten
  • 1 cup half-and-half
  • 3/4 cup diced cooked ham
  • 1/2 cup diced green onions
  • 1 cup shredded Cheddar
  • Salt and freshly ground black pepper


Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Three eggs instead of four, realized this after I took the picture and had started cooking *shrugs*

Favorite brand of has browns. Make sure that you really squeeze out as much water as you can or you will have to bake the crust a few minutes longer.

Before the oven.

A close up of the rest of the ingredients. Combine while you wait for the crust to brown in the oven.

Fresh out the oven. Time for the filling.

It looks like a giant omelet to me. After about 30-32 minutes, it looks like this:

Now I sliced it because shoving my face into the middle of it seemed rude, especially in front of company.

That’s better!

This won’t make it very long…

Rebecca diving in. It was quite delicious and simple. A recipe to make again (very soon).