Cilantro reminds me of Chipotle

The other night, I made cilantro and lime shrimp burritos. While the burritos were delicious, I was left with about as much cilantro as I started with. Who knew bundles of the herb would seem so infinite? However, I am not a food waster. In fact, I was the daughter that would not only clear my plate before I left the dinner table, but the plates of my sisters, too. No, "not eating food" isn't really in my vocabulary; this cilantro was destined to be used.

With my Southern friends being such an inspiration in my daily life, barbecue anything has sounded good lately... like, really good...

With no further ado, in a happy marriage of southern inspiration and green-in-your-teeth goodness, I present to you:
Barbecue turkey burgers.

Or, as this photo highlights, what remained of Nick's burger.

To make two burgers, you'll need:
1/2 pound ground turkey (I used 99% fat free)
1/4 cup BBQ sauce (varies depending on sauce's heat or sweetness)
1/4 cup chopped cilantro
1/4 cup chopped red onion
Salt and pepper to taste
2 slices of cheese (colby jack and cheddar are our favorites)
A few slices of red onion
Whole wheat buns

-Combine the first five ingredients (come on, don't be afraid to get your hands dirty.)
-Separate mix into two patties
-Cook patties on a hot, well-oiled pan
*Cooking times will vary depending on thickness of the patties, but four minutes each side should do it.
-While the patties are cooking, add in a few red onion slices to the pan to soften them up.
-When the meat is just about finished cooking, place a slice of cheese on each patty and let it melt down.
-Spread a thin amount of barbecue sauce on one side of each bun. Put your patties and red onion slices on top of the other sides, close them shut and eat up!

We also made some easy baked fries to go along with our burgers. For that you'll need:
1 potato
Olive oil
Salt (or garlic salt)
Grated parmesan (optional)
Cooking spray (I used PAM)

-With a damp paper towel, gently remove the dirt on the potato.
-Cut the potato into thin, even-sized wedges.
*Cutting food into equal sizes helps ensure that the cooking time is consistent throughout
-Line a baking pan with aluminum foil and spray the foil with cooking spray.
-Lay the potato wedges on the foil and drizzle olive oil on top.
-Rub the potatoes around in the oil and sprinkle generously with salt, pepper and parmesan if you choose to use it.
-Bake at 425 for about approximately 40 minutes.

Now, what else can I make with my barbecue sauce...

Crunchwrap Supremer

I can't tell you the last time I ate fast-food. I've watched one too many documentaries about what might be in the deep fryers and ovens of America's beloved fast-food chains, to forever defer me from my nearest drive-thru. That, and I have this "thing" about knowing exactly what is in my food. The nutrition charts many chain-restaurants provide show only the disturbing amount of calories in their meals, not ingredients.

But lets be honest, there are no fries that have quite that addicting taste like McDonald's do. And when it comes to totally non-traditional, yet strangely satisfying Mexican food, Taco Bell really hits the spot.

Which leads me to my fast-food vice-- the Crunchwrap Supreme. For some reason, I think the crunchy and soft meal is completely wonderful. But since my health kick began and I became more creative in the kitchen, I knew that if I wanted a Crunchwrap, I'd have to make it myself.



And boy, did I.

Ingredients:
1 extra large tortilla (used wheat)
1 tostada shell (substituted with three crushed chips)
1/2 small chicken breast
1/4 cup salsa
1/2 lime juice
1/4 cup tomato
1/4 cup lettuce
2 tbs. sour cream (used fat-free)
2-3 tbs. grated cheese (used 2% milk, reduced fat cheese)

-In a skillet on medium heat, cook chicken for two minutes. Add salsa and lime juice and cover with lid.
-When chicken is finished cooking, shred with two forks on a cutting board.
-Lay out tortilla and spread sour cream in the center-- the width of the tostada.
-Place diced tomatoes and chopped lettuce on top of that.
-Place tostada shell (or chips) on top of veggies.
-Put chicken and then cheese on top of shell.
-Fold over tortilla six times. Each flap should over lap the next.
-Place crunchwrap on a skillet on medium-high heat. Press down firmly with spatula to add weight. Flip when the first side is golden to your liking.

For a vegetarian option, substitute the chicken for black beans.
Ingredients:
1 can black beans
1 clove garlic
1/2 lime juice
3 tbs. salsa
Pinch of salt

Blend all ingredients together using a mixer (I use my blender) then heat in a pot over medium heat.

Enjoy! I served it with blue corn tortilla chips and roasted red pepper salsa, yum.

Squash me

I didn't want to turn this into a cooking blog, but I can't resist. We just got a table to eat our meals at. As nice as the oriental/homeless feel the floor was, the table adds an element of cleanliness and just plain goodness. Tonight I made acorn squash stuffed with cous cous and a chocolate fudge and peanut butter pie (guess which dish I chose to make and which one Nick requested). I really like to cook. So much so that, if given a time machine, I can't say I wouldn't re-consider college and scope out a culinary institute instead. But, I'm not above selling cookies out of of the trunk of my car, either.