As you know if you follow along even a little bit is that my family loves a good burger and sometimes it’s hard to change them up a little bit but if you are looking for something a different this just might be it! This was a great change of pace for us and dinner we all enjoyed.
INGREDIENTS
- 1 cup finely crushed corn chips
- 1 envelope taco seasoning
- 1 Tablespoon dried minced onion
- 1 large egg, lightly beaten
- 1 1/2 pounds ground beef
- 6 slices of cheddar cheese
- sandwich buns
- lettuce leaves
- tomato slices
- salsa
DIRECTIONS
In a large bowl, combine the corn chips, taco seasoning, onion, and egg. Crumble the beef over the mixture and mix well. Shape into six patties. Grill covered over medium heat or broil four inches from the heat for 7 – 8 minutes on each side or until thermometer reads 160 degrees and juices run clear. Top each burger with a cheese slice, heat just until the cheese begins to melt. Serve on buns with lettuce, tomato, and salsa if desired.
Enjoy!
On February 26, The Great Food Truck Race, came to Portsmouth N.H. Living just ten minutes away I knew I had to go no matter what the weather was going to be! My friend, Leanne, and I went around lunchtime hoping to find the four remaining trucks in the race. We did find all four of them. Three of them were close to each other in downtown Portsmouth but one truck, The Creole Queens from New Orleans was parked further out in the McKinnon’s Parking lot.
The four trucks left are the Creole Queens, Magical Mystery Hero’s from Ohio, Big Stuff from Colorado and Lia’s Lumpia from San Diego.
The first truck we found was the Magical Mystery Hero’s truck. They were selling Sriracha Lime Chicken Tacos and Holiday Peppermint Pancake Stack. All of the trucks were challenged to use peppermint in one of their dishes. The line at this truck was very long. Due to the weather being incredibly cold and windy we decided to go to the Big Stuff food truck as we could see the line was not as long.
At the Big Stuff truck, Leanne got the Sloppy Stuff which was tater tots covered in pork green chili for $15.00. Leanne really enjoyed the dish and was nice enough to share a taste with me. This was a hearty warm comforting dish which was perfect on this cold day.
I ordered the Tyler Florence Special. The special was Peppermint Fritters with chocolate sauce and a much needed hot chocolate. $15.00. The fritters were very good and the peppermint came through. The hot chocolate was ok, but much appreciated as it kept my hands warm for a bit!
After a brisk walk and stopping in a few stores for some shopping and to warm up a bit we found Lia’s Lumpia truck. They had the largest line. One of the items they were selling was Lobster Mac and Cheese for $20.00. We heard from people there it was delicious. It was funny as everyone we met in line was doing the same as we were and… going truck to truck.
The last truck we found was the Creole Queens, but they were in the McKinnon’s parking lot further away from the downtown area where the three other trucks were. Although we did find them we did not order anything. They did have a few customers but I did not see many people ordering, many people hanging around talking.
We knew that one team was going home later that day but we did not wait to find out as it was just too cold. I’ll be watching to see who goes home but I have a pretty good idea. The winner of The Great Food Truck Race goes home with fifty thousand dollars.
Best of luck to the remaining trucks!
The picture does not do this dinner justice. This was delicious and with it being gluten-free, Robby could enjoy it as well. I loved the flavor in the rice, garlic, butter, wine, and cheese. Who would not love that combination! This is going to be in our dinner rotation from now on. It does take a little bit of time, but it’s time well spent.
INGREDIENTS
- 1 lb. chicken tenders
- salt and pepper
- 1/2 teaspoon garlic powder
- 2 Tablespoons olive oil
- 1 stick of butter- I used Earth’s Balance
- 2 Tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups dry white rice
- 3 cups chicken broth
- 1/2 cup grated Parmesan
DIRECTIONS
Season chicken with salt, pepper and garlic powder. Heat olive oil over medium heat in a large non-stick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from the skillet. Cover chicken and set aside.
Add butter, garlic, pepper flakes and 1/2 teaspoon of salt into the skillet and sauté garlic for three minutes, don’t let the garlic get too brown.
Increase the skillet temperature to medium-high heat then add the white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and stir for about 5 minutes or until mixture is reduced by half.
Add rice to the skillet then stir and cook for 3-4 minutes. It will absorb the butter mixture. Add the chicken broth and remaining 1 teaspoon of salt. Bring the mixture to a low boil then reduce heat to medium-low, cover the skillet and cook for 20 minutes or until rice is tender. Stir once or twice in the first 15 minutes.
Sprinkle the Parmesan over the rice and arrange the chicken tenders into the pan. Cover for 5 minutes to heat the chicken through. Remove from heat and serve warm.
Enjoy!
I found this recipe at www.southyourmouth.com
If you are looking for something different to serve your guests, these sliders might just be it. The sausage is sweet with the maple, then you get the tang from the slaw. I used a Granny Smith apple in the slaw but you can use any apple you like. I also added 1 Tablespoon of pure maple syrup to the pork sausage mixture just to add a little more of that maple flavor. This recipe makes 1 1/2 dozen sliders.
INGREDIENTS
- 2 cups coleslaw mix
- 1 cup shredded peeled apple-I used Granny Smith
- 1 cup crumbled blue cheese
- 1/4 cup finely chopped red onion
- 3 Tablespoons olive oil
- 2 Tablespoons cider vinegar
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
FOR THE SLIDER
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped red onion
- 2 Tablespoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds maple pork sausage
- 18 slider buns, split and lightly toasted if desired
- 1 Tablespoon pure maple syrup, optional
DIRECTIONS
In a large bowl combine the coleslaw mix, apple, blue cheese, and red onion. In a small bowl whisk the oil, vinegar, maple syrup, mustard, salt, and pepper. Pour over the coleslaw mix, toss to coat. Chill until serving.
In a large bowl combine the walnuts, onion, thyme, salt, and pepper. Crumble sausage over the mixture and mix well. Add the maple syrup if desired. Shape into 18 patties.
In a large skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until internal temperature reads 160 degrees.
Top each bottom roll with a sausage patty add two tablespoons of the coleslaw on top and add the top bun.
Enjoy!
On a trip to Brattleboro, Vermont early in the summer we found a very unique restaurant and brewery called “Whetstone Station”. Whetstone Station is located on the Connecticut River right on N.H./ Vermont border. In fact, the state line goes right through the restaurant. You can drink beer in both states at the same time. We in fact did just that!
Whetstone Station has a beer garden where they have 60 craft beers. Although we were not there for the beer, but for lunch, we sat in the dining room area of the restaurant. With beers in hand, Jim and I both decided on getting hamburgers for our lunch.
I had the French Onion Au Gratin burger. This is served with Vermont cheddar cheese, caramelized onions, French onion dip spread, onion, lettuce, and tomato. (13.99) If you like onions you will enjoy this creation. I enjoyed this burger. The burgers also come with fries, but both Jim and I upgraded the regular fries to the Station Fries. Station Fries are hand-cut potatoes tossed with chive oil and Parmesan cheese. I loved the fries…so crisp and full of flavor.
Jim had the John Wayne burger (13.99). The John Wayne burger has a lot going on. The burger has Vermont cheddar cheese, maple smoked bacon, beer BBQ sauce, onion rings, lettuce, tomato, and onion. Although Jim liked this burger it was overdone for him… definitely well done.
Whetstone Station is a great place to dine with gorgeous views of the Connecticut River, but they also have a food truck called the “Rollin’ Stone”. Not only did we eat at the restaurant, but the campground we were staying in was having a BBQ fest the following day. The “Rollin Stone” was serving not only beer but the most amazing poutine we have ever had. We ordered a small order to share as we were having other BBQ items as well. We devoured the first order and decided we needed another order…they really were that good. I should mention the people that own Whetstone, also owns the campground.
Let me tell you a bit more about that tasty poutine. It’s called “Midnight Poutine” (6.99). it starts with the hand-cut fries with beer-battered cheese curds smothered in gravy. That right, there is a bit of heaven.
If you find yourself in Brattleboro, you can find Whetstone Station Restaurant at 36 bridge Street. The restaurant opens daily at 1130 am. For more information go to their website as they have their full menu and beer information on it as well as more information as to how the state line goes through the restaurant. Give them a like on Facebook and don’t forget to keep an eye out for the ‘Rollin Stone’ food truck!
Enjoy!
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