Out Like a Lamb

At the farm, the fences have to be strong, have woven wire at the bottom, and be multi-strand in order to keep the sheep from getting out of their pens.

At home, I think we might have to implement the same fencing process. The girls, Tabby and Jenn, have managed to dig and push under our chain-link fence twice in the two months since they have joined our home.

I think their hobby is to break out like a lamb.

Don't they know that outside the fence their chance of getting a home-cooked meal is limited? Of course, there are more squirrels and rabbits to chase, but what about yummy lamb burgers topped with sweet caramelized onions and tangy bleu cheese? Surely, these juicy hunks of lamb would keep them from wanting out?

 Lamb Burgers with Sweet Caramelized Onions

and Bleu Cheese

(adapted from Cooking Light)

1 tablespoon olive oil

1 large onion, sliced thinly

1 teaspoon brown sugar

pinch of red pepper flakes

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1 pound ground lamb

2 tablespoons onion, minced

2 tablespoons parsley, chopped

4 hard rolls

4 tablespoons bleu cheese, crumbled

Heat oil in a large skillet. 
Add onion and sugar to the pan; cook on low for about 10 minutes, stirring frequently.
Add 1/4 teaspoon salt.
Cook about 8 more minutes, or until tender and caramelized, stirring occasionally.
Keep warm.
Preheat broiler.
Combine remaining salt, pepper, ground lamb, minced onion, and parsley in a large bowl.
Divide lamb mixture into 4 patties, about 1/2-inch thick.
Arrange patties on the rack of a broiler pan that has been sprayed with cooking spray.
Broil 3 minutes; flip patties. 
Broil 3 additional minutes until browned on both sides.
Remove from oven and allow to stand for 3 more minutes.
Broil buns, cut sides up for about 2 minutes, until toasted.
Place lamb burgers on the bottom halves of the buns.
Top with caramelized onions and sprinkle with crumbled bleu cheese.
Cover with top halves of the buns. (Serves 4.)

Sausage Fest

There is a sausage fest going on at my house. The wieners now outnumber the humans. Wiener dogs, that is.

After Sissy passed away in December, our house was very quiet. Ace, our remaining dachshund, stopped eating, reverted to some poor bathroom habits, and clung to me when I was home. Sissy's lively personality had been our spark. We were lonely and grieving.

In January, I decided that it might help Ace to find another companion and contacted an area rescue organization, Dakota Dachshund Rescue. I perused the (unfortunately) long list of pups available for adoption and sent a rambling email that described Ace's more stoic personality and the habits of our lifestyle. The reply came quickly with a request that I complete the adoption application and asking if my Hubs and I could attend the monthly Meet and Greet to get to know some of the adoptable dachshunds.

Dakota Dachshund Rescue is a private, all volunteer, non-profit organization. The very small group of volunteers really love wiener dogs. They work together to rescue abandoned, abused, and unwanted dachshunds, including those that need rehoming because their owners just can't keep them anymore.

Without a facility to house the dogs, all dachshunds with Dakota Dachshund Rescue are in foster homes. Once monthly, the organization hosts a Meet and Greet at an area pet store to ease potential adoptions. With our references checked and adoption application approved, Hubs, Ace and I set off to meet some loveable doxies.

Tabby and Jenn seemed to know we were the ones before we were even really in the door. Jenn curled up in Hubs' arms and fell asleep, and Tabby yipped at me every time I walked away to look at another dog. Ace, meanwhile, took it all in stride and lounged at Hubs' feet inside a pen at the back of the store. The mother and daughter doxies had never been apart, and it was required that they be adopted together. It looked like we were going to be a three dog family.

A few personal issues put off the official adoption for a few weeks, and during that time, I think that I drove the Rescue volunteers crazy with my never ending emails. The girls already had me wrapped around their little paws as I purchased new kennels, harnesses, and food dishes to be ready for their arrival. Everyone was anxious for the girls to come home.

The day that I picked up the girls, Jenn jumped into my lap and kissed me incessantly. Their foster mother and I hugged and teared up as I prepared to leave. (My hat goes off to those volunteers. They open their homes and hearts to the pups with the hope that they will one day have to let them go, even if it aches to do so.) In the car during the drive home, Tabby nervously let me know that she needed a pit stop and after a brisk walk on the leashes, curled up in the carrier and went to sleep with her tiny daughter. I cried again.

Arriving home, I had arranged for Ace and Hubs to meet us in the backyard. When I opened the gate and let the girls run in, Ace danced around them with joy. All three pups explored the backyard and sniffed for squirrels together. Just moments later inside the house, all found their spots to settle in and cuddle with Hubs in his chair and watch a little football.

Jenn, age 2; Ace, age 11; Tabby, age 4

The girls have now been with us just shy of two weeks and it is as if they have always been here. Their smart, inquisitive minds learned the ins and outs of the puppy door immediately. Tabby isn't thrilled with Ace's love of playing ball, but has learned that boys will always be boys. Jenn took a few days to really begin eating and even now the little cuddle bug would prefer to be held instead of have a treat, but has no problem letting us know that dinner smells good and she would like a bite. Ace has shared his home, his bed, his toys, his food, and his heart with both girls. Every morning begins with a sweet round of kisses and butt sniffs among the pups. When I try to work from the sofa with my laptop, it is necessary for me to make room for everyone. It is, indeed, a sausage fest.

How do you celebrate the adoption of 2 beautiful, dappled dachshunds? I think Sausage Burgers topped with Garlic Spinach seem appropriate. Three smaller, slider-sized burgers lined up on a plate just like our three bugs in a rug. All sausage is already seasoned, and you may be happy leaving it as is, but I jazzed ours up a little with some additional herbs. The slight sweetness of the Tomato Basil Jam canned from my garden tomatoes really paired will with these burgers, but your favorite ketchup would work, too. The sauteed spinach topping the burgers is a homey and comforting way to add a few more greens to your diet. Tabby and Jenn would agree that Sausage Burgers topped with Garlic Spinach are the perfect sausage fest for coming to their forever home.

Sausage Burgers topped with Garlic Spinach

(adapted from Food and Wine)

1 pound mild Italian sausages, casings removed

1 egg

1/4 cup dried bread crumbs

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

2 teaspoons fennel seeds, toasted and crushed

2 tablespoons olive oil

4 cups baby spinach

2 cloves garlic, minced

kosher salt

fresh ground black pepper

6 slices provolone cheese

6 small hard rolls or ciabatta rolls, split and toasted

Combine sausage, egg, bread crumbs, oregano, garlic powder, basil, and fennel seeds in a large bowl.
Form sausage mixture into 6 patties.
Heat 2 tablespoons of olive oil in a skillet over medium heat. 
Add the garlic and saute until fragrant.
Add the spinach, season with salt and pepper, and stir just until coated.
Cook briefly until wilted.
Meanwhile, heat a grill pan to moderate heat.
Grill burgers until browned on bottom, about 5 minutes.
Flip burgers, and heat until cooked through, about 5 more minutes.
Top each burger with a slice of cheese to melt.
Serve on hard rolls spread with your favorite tomato jam or ketchup and topped with wilted garlic spinach. (Makes 6 burgers.)

In Favor of Butter

There are some people that are shocked at my unashamed use of butter. They question the saturated fat content, bring up the issue of heart disease, and try to lure me to the world of artificial fats. Sorry. I am not going there. I love my butter.

I grew up with margarine. I don't remember real butter ever appearing on my mother's table (not to say that it might not have from time to time; the huge tubs of Country Crock are just ingrained in my brain). I was fine with margarine and even continued to use it when on my own. Then, I finally tried real butter. Nothing compares. Instead of the slabs of fake saltiness spread on my toast, just a little smear of real butter offers a perfect creamy flavor. Its richness sets baked goods apart. Real butter is the real deal for me.

That isn't to say that I just grab sticks of the stuff straight from the fridge and chow down. Ew. Everything in moderation is really the key to a healthy lifestyle. I try to eat a balanced diet of whole grains, lots of fruits and vegetables, and lean proteins. I indulge in ooey gooey treats from time to time, but I do try keep the number of doughnuts and Klondike Bars that I eat to a minimum. Really, I believe it is about moderation and not making any one item of food a villain. All life and all foods (except possibly marshmallow fluff...GAG) are to be enjoyed and savored. I truly do savor butter.

Someone else that absolutely savors butter is Paula Deen. That lady has more than earned the title of Butter Queen of the Food Network. I don't often watch her show, but I can't recall a time that I haven't seen her rolling a stick of butter from its paper wrapping into her mixing bowl. She is absolutely in favor of butter, which is what makes it so funny that when I finally decide to try one of her recipes, IT DOESN'T INCLUDE BUTTER. Truly. I was just as shocked as you.

I had salmon fillets defrosting and remembered that I had seen a couple of different Food Network chefs make Salmon Burgers. I wasn't searching for butter or Paula when I stumbled onto her recipe, but it seemed to hold promise and most importantly, used ingredients that I had on hand. After chopping the salmon and combining it with the peppers, onions, and soy sauce, the aroma from my mixing bowl tempted me to dig in right then. Instead, I formed the patties and fried them up in a little olive oil on my grill pan. Of course, I had to sample one right away without the Sesame Mayonnaise. Delish. Piling the patties on toasted whole wheat buns with the recommended sauce, lettuce, and tomato was flawless. Even a devoted butter lover like me can be incredibly happy when I have Salmon Burger with Sesame Mayonnaise On My Plate.

Salmon Burgers with Sesame Mayonnaise

Salmon Burgers

1/2 cup red bell pepper, diced

1/2 cup yellow bell pepper, diced

3/4 cup panko bread crumbs

2 cloves garlic, minced

2 pounds salmon filets, finely chopped

1 egg, beaten

1 tablespoon soy sauce

1 teaspoon lemon juice

1/2 teaspoon salt

olive oil

8 toasted whole wheat buns

8 lettuce leaves

8 slices tomato

Sesame Mayonnaise

1 cup mayonnaise
2 cloves garlic, minced

1 teaspoon soy sauce

1/2 teaspoon sesame oil

In a medium bowl, combine peppers, panko, garlic, and salmon.
Add beaten egg, soy sauce, lemon juice, and salt, tossing gently to combine. 
Form mixture into 8 patties.
Lightly coat a grill pan with olive oil and heat over medium-high heat.
Grill patties, 5 minutes per side, or until desired degree of doneness. 
Meanwhile, in a small bowl, combine all Sesame Mayonnaise ingredients. 

Spread sauce evenly over toasted buns. 

Top each with a lettuce leaf, tomato slice, and salmon patty. 

Cover with tops of buns.(Serves 8)

Whatever Blows Your Skirt Up

Sometimes, we toss any pretense of healthy meal planning to the wind. This happened recently after viewing an episode of Diners, Drive-Ins, and Dives on the Food Network. We had already had dinner, but watching the burgers being served up on TV set off a craving. Hubby and I jumped in the car and without a grocery store in our small town, rushed down the road to grab ground beef, buns, and ice cream before the store in the next town closed its doors for the night. (Yes, ice cream, too; we had to have homemade chocolate malts, as well.)

Before I go on, I should tell you that I am not really a burger fan. Usually, I have to have my patties grilled up over the charcoal before I am willing to concede that they might be tasty. But, that night, Hubby and I combined the methods from a couple of different stops featured on DDD and fried our floured, super thin patties in a sizzling cast-iron skillet...with*gasp* a bit of oil. Truly, they were the most tender and flavorful burgers ever. The heat of the cast-iron sears the burger in seconds and traps all of the yummy juices inside. It doesn't take long to come away with a browned crust on the outside and a pink, medium-rare on the inside perfect burger.

However, we didn't stop there. One diner on the show had become famous for the "cheese skirts" on their burgers. Gooey cheeseburgers surrounded by a ring of crispy, fried cheese? We were all over that. We pulled the cooked burgers from the cast-iron skillet and slid them into a preheated non-stick skillet. (This is our contribution to the process, as I didn't really like the cheese fried in the oil of the first skillet.) There, we tossed a heaping handful of shredded cheese on top of the patty and made sure that it spilled over the edges before topping it all with the toasted top of the bun and covering the skillet with a tight-fitting lid. The overflowing cheese immediately crisps in the pan and forms a "skirt" around the burger while the lid holds in the heat to steam the cheese directly on the burger into melty goodness.



On the toasted bottom half of the bun, squirt a healthy dose of ketchup (Heinz only for me, please)...or not, if you aren't a fan of the red stuff...and slide that perfect burger surrounded by the crunchy cheese skirt into place. I bite directly into the almost cracker-like cheese skirt first, then chomp into the burger. Hubby, breaks off the cheese skirt and uses it to scoop up any drips of ketchup or burger crumbles that might hit his plate. Either way, crispy cheese is an amazing pairing with a juicy burger. I don't care if it is a heart-attack waiting to happen. Sometimes, I just crave DDD Burgers with Cheese Skirts On My Plate.

DDD Burgers with Cheese Skirts

1 lb. ground beef
flour
salt
pepper
cooking oil
finely shredded cheese, Cheddar is excellent, but the Mexican blend works, too
butter
hamburger buns
ketchup

Divide ground beef into 6 equal portions and form thin patties (about 1/4 inch thick).
Combine flour, salt and pepper on a plate.
Dredge thin patties in the flour mixture.
Meanwhile, heat enough oil to cover the bottom in a cast-iron skillet. (The frying process can be messy, and since our first meal of these burgers, we have used the grill to heat the skillet...and keep the grease outdoors.)
When the oil is sizzling, but not quite smoking, add the patties to the pan.
Cook on each side for just a few minutes to sear the beef and create a browned crust on the burger. We like our burgers medium-rare, and this doesn't take long.
While the burgers are cooking, butter the hamburger buns and toast in a non-stick skillet.
When the burgers are fried to your liking, remove from cast-iron skillet and slide into a preheated non-stick skillet.
Top each burger with a large handful of shredded cheese and allow to topple over the edges.
Place a toasted top of a burger bun on top of the cheese on the burger and cover the skillet with a lid.
Watch closely as the cheese skirt crisps and the cheese topping melts.
Meanwhile, spread ketchup on the toasted bottom of the burger bun.
When the crunchy skirt has formed, use a spatula to place the cheesy burger on the bottom bun and serve. (Serves 6)

This is more of a method than a recipe, and don't be afraid to adjust it to your own preferences. Good food really is about whatever blows your skirt up.