Thursday, October 28, 2010

Shiitake Mushroom Burgers


Are you looking for something new to do with your burgers? This recipe is simple and just glams up the traditional burger a little. I'm sure you'll love it!



1 oz. dried mushrooms, such as shiitake
1 1/2 lbs. ground chuck
1 T. extra virgin olive oil
1 T. dried tarragon
1 t. Kosher salt
1/2 t. black pepper
1/2 t. granulated garlic
1/2 t. Worchestershire sauce

In a medium bowl cover mushrooms with boiling water and allow them to soak until softened, about 45 minutes.
Drain the mushrooms and squeeze out the excess water.

Blot the mushrooms with paper towels, cut out the tough stems and discard.

In a food processor, process the mushrooms until finely chopped and place them in a medium bowl.

Add the remaining ingredients and gently mix with your hands.

Shape into 4 patties, about 3/4 inches thick.

Grill(I like to use my countertop grill), place on buns, top with your favorite toppings.
That's it. Easy !!!


If you like this blog, please look for my other blogs:Thyme for Herbs and Bits, Tales, and Yarns

Wednesday, October 20, 2010

Sour Cream Apple Squares





Have you had your fill of apples yet? In my house, the answer is NEVER!

Warning: The following recipe is neither low fat or low in sugar, but I couldn't resist passing it on to you. Use it for a special time. You're gonna love it!

2 c. flour
2 c. firmly packed brown sugar
1/2 c. butter or margarine, softened
1 c. chopped nuts (I like walnuts)
1-2 t. cinnamon
1 t. baking soda
1/2 t. salt
8 oz. container sour cream
1 t. vanilla
1 egg
2 c. finely chopped, peeled apple

Heat oven to 350 degrees. In a large bowl, combine flour, brown sugar, and margarine. Beat at low speed until crumbly. Stir in nuts.
Press 2 & 3/4 cups of crumb mixture in bottom of ungreased 9x13 inch pan.

To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla, and egg; mix well. Stir in apples.
Spoon evenly over crumb mixture in pan.

Bake for 30-40 minutes, or until toothpick inserted in center comes out clean. Cool 30 minutes. Cut into squares. Serve warm or cool; if desired, serve with whipped cream or ice cream. Store in refrigerator.
Serves 12.

If you like this blog, please look for my other blogs:Thyme for Herbs--Bits, Tales, and Yarns

Tuesday, October 19, 2010

The Proper Way to Set a Table

We have become a very casual society, and in some ways that is good. We're more laid back than we were 30 years ago. But we may have gone too far, eating on the run, or at fast food restaurants with our plastic utensils wrapped in paper napkins more often than we care to admit.
The holidays will fast be approaching. Whether you have a small drop leaf table set for an intimate dinner for two or a large dining table ready for 12 guests, the last thing you need to worry about is the table setting. You'll be needed as the calm host on the day of your big event, so you'll want to feel secure in your tablescape, having it set well in advance of the meal.
Here's a cute video I found on You Tube. It's only 1 minute long but it tells the whole story. Don't blink!

I hope this will help you to plan ahead, relieving some of the stress of the next few months.

If you like this blog, please look for my other blogs:Thyme for Herbs--Bits, Tales, and Yarns