A different kind of burger

A while back, the Spousal Unit brought home some premade chicken feta burgers from Sam’s Club. They were a processed food so they are generally on the no-no list, but they had minimal ingredients and were kinda tasty (probably all that salt).

I thought I could certainly make something similar at home. So I did.

Ground chicken is.. um.. gross. It’s goopy and sticky. I am going to try to grind my own but in the meantime, I’m just buying it from the grocery store.

This recipe is super simple.

You put all your ingredients in a bowl

You smoosh it all together. I usually wear glove cuz ground chicken is kinda.. well.. ew

Divide into 4 balls of goop

Flatten and cook.

Cut in half so you can see the yumminess

I haven’t yet tried to cook these on the grill yet.. they are kinda soft and squishy. Maybe if you refrigerate them first. These would be really good with some tzatziki sauce. But I didn’t have any so I just topped with a few cucumber slices and called it good.

5 from 1 reviews
Chicken Feta Burgers
A tasty and quick burger made with chicken, feta cheese, spinach, roasted red peppers and Greek inspired seasonings. Serve with tzatziki sauce, olives and cucumber slices on whole wheat buns or in pita pockets
  • 1 lb ground chicken breast
  • 5 oz of fresh baby spinach (that’s about 2 big fistfuls)
  • 4 cloves of garlic
  • ½ of a roasted red pepper
  • 1 tsp dried oregano
  • ½ tsp dried parsley
  • 1 tsp lemon juice
  • ½ cup crumbled feta cheese
  • Salt and pepper to taste
  1. Put the ground chicken in a medium bowl
  2. Chop the spinach and mince the garlic and add to the bowl
  3. If using jarrred peppers, blot dry with a paper towel and dice. Add to the bowl (are you getting the idea here?)
  4. Add the remaining ingredients to the bowl and smoosh together until combined.
  5. Divide into 4 blobs
  6. Heat some olive oil in a skillet over medium high heat.
  7. Shape a blob into a patty about ½ inch thick and add to the skillet. Repeat with the remaining 3 blobs
  8. Cook on medium high for about 7 minutes each side

Sausage Stuffed Sweet Potatoes

In case you hadn’t noticed, I’m on a bit of a pork kick… also, sweet potatoes are in season right now so it’s all about the pig and potatoes. If you follow me on Facebook then you saw all kinds of porky pictures from what I was calling “Pork Sunday”.

I made carnitas and sausage and also rendered some fat… and to round it all out I had a farinata with prosciutto.


We get the Food Network magazine and in one of the more recent issues, they had this Stuffed Sweet Potatoes with Pancetta and Broccoli Rabe recipe. I am not a fan of broccoli rabe. Also, that is not nearly enough food for me.

So I took the general idea and ran with it..

Brown yer pig

Chuck in the Garlic


Put more spinach in than you think you want… srsly

That stuff cooks down like woah

Meanwhile, back in the microwave…

Mix yer cheeses.. or.. don’t. I honestly usually just go for the straight up ricotta

Cube up the guts by running a knife through the flesh

woah.. that caption ought to get me some interesting search engine hits.

If you build it, they will nosh


Sausage Stuffed Sweet Potatoes
Super quick, super easy. Use the microwave to cook your sweet potatoes and you can have this done in 20 minutes tops.
  • 1 lb hot Italian sausage, loose
  • 3 or 4 clove of garlic, minced
  • 8 oz or so of mushrooms, chopped
  • Small container of baby spinach.. what is that like 12 ounces?
  • 4 sweet potatoes
  • ricotta cheese
  • Parmesan cheese, grated
  1. Stab your sweet potatoes all over with a knife and trim off the ends.
  2. Wrap each potato in a paper towel and microwave on high for three minutes. Flip them over and cook again for another three minutes. You may need to do another 3-6 minutes depending on the size of your potatoes and the strength of you microwave. Potatoes are done when a knife goes through to the center with little or no resistance.
  3. While the potatoes are cooking, brown your sausage in a skillet over medium heat.
  4. Toss in the minced garlic.
  5. Add the chopped mushrooms and cook until mushrooms are soft
  6. Stir in the baby spinach and let it cook down.
  7. Mix about ½ cup of ricotta with ¼ cup of grated Parmesan cheese. I like to add a little pepper here too.
  8. When you are ready to eat, slice the potatoes in half and score the flesh with your knife.
  9. Top with sausage filling and ricotta cheese mixture

On the horizon

Red Sky at Night....

Since I’m evidently back into this blogging thing, I’ve take a little time to think about what I want to include here.

Obviously, karate and knitting stuff.. but if you notice the tagline, I’ve also mentioned “Food and Fun”.

I’ve gotten some recipes up and some of them are modifications of free ones I’ve found online or in print (like my newspaper).  Most of these I’ve modified enough that I feel like it’s a new recipe. Most of the time I have changed/added ingredients and modified the cooking method.   (by the way, did you know that recipes have some really funky rules when it come to copyright?)  But some things that I make on a regular basis are really just a tweak here and there.   Morally, I don’t feel right posting them here completely if all I’m changing is the quantity of a spice.  Which does happen often.

With that in mind, I’ll be devising a new category called “Recipe Hacks”.   The “recipe” will include a link to the recipe source and notes on how I’ve modified it to make it suit my kitchen. Sometimes it’s modifying it to use frozen veggies. Sometimes, I just can’t stomach that much cayenne.

The other food thing I’m thinking about is product reviews. There are some things that I’ve stumbled upon that I feel the need to tell the world about because they are full of awesome like these Humbles Chips (which I ordered by the case.. that’s right I totally did that). My only hang up is if I want to limit myself to just products.. or include local restaurants as well.

As far as “fun” goes.. one of the things I want to work on is reminding myself to get the hell out there and have fun.  Tomorrow, I’m going cross country skiing for the first time in something like 9 years.  I took Krista’s advice to heart, specifically:

guard your sleep and your playtime like a starving dog guards a steak.

So, hopefully there will be more and more posts about me having fun.

Two posts in one week and a recipe

I’m looking forward to training tomorrow.  I’ve been trying to eat better so that I have  energy and stamina for class!

Trying to plan recipes for the week,  we found this one.

Pasta with ChickPeas and Garlic Sauce

But of course, I couldn’t leave it alone and made a few revisions. I had a few slices of prosciutto left over and I wanted to use them. So I did.. and I added some peas to offset the badness.

Here is my version of Pasta with Chickpeas.

  • 2 teaspoons olive oil
  • 4 garlic cloves, rough chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can chickpeas, drained (garbanzo beans)
  • 1 (14 ounce) can reduced-sodium fat-free chicken broth
  • 1 1/2 cups uncooked medium pasta shells (about 6 ounce)
  • 1/2 cup halved cherry tomatoes
  • 1 teaspoon dried parsley
  • 1 tablespoon  lemon juice
  • 2 slices of prosciutto, rolled and rough chopped (use scissors: trust me)
  • 1/2 to 3/4 cup of frozen peas
  • 3 tablespoons shredded parmigiano-reggiano cheese


Heat oil in a large skillet  over medium heat.  Add chopped  garlic, saute 1 minute. Add salt, pepper, chickpeas and broth, bring to a boil.  Cover, reduce heat and simmer 15 minutes.

While garlic mixture simmers, cook pasta in boiling water 9 minutes, drain well.

Place chickpea mixture in a food processor and process until smooth. It will be thick. Don’t Panic.

In the same skillet, saute proscuitto until mostly crispy.  Toss in halved tomatoes, lemon juice and parsley.  Saute 1 minute.  Add sauce.   Add either more broth or water to thin to desired consistnecy.  Add frozen peas and heat through.

Add pasta.

Serve topped with cheese.


The Matzoh Ball Cabal

Matzoh Ball: a Jewish dumpling made of matzo meal; usually served in soup

Cabal: a group of conspirators, a secret plot

Yesterday, I felt awful.. just lousy.  So I knew what I needed.  Chicken Matzoh Ball Soup with egg noodles.  Jewish Penicillin. 

I’m not Jewish, but I worked for 3 months in an authentic Jewish Deli and learned to love Matzoh Ball Soup..  and I served several seniors who swore by it’s healing powers.  I agree.  It’s phenomenal.  Case in point: Today I feel great (but I leftovers for lunch, just in case)

I was never privy to the recipe at the deli (trade secret) so I had no idea how to make these wonderful gems at home.  The wonderful deli has since closed, so I’m stuck making my own soup. When Shel called at lunchtime to see how I was, I asked her to pick up a Matzoh Ball Mix so I could make them.

The last time I made matzoh balls, they came out like little hard round stones.  If you’ve never had matzoh, they should be light fluffy dumplings.   After that disaster, I asked a coworker, the quintescential Jewish Mother.. I asked “Carol, how do you make your matzoh balls?  I used a mix and they came out terrible.” 

Her response: “Oh, everyone uses a mix!  I just use the instructions on the back of the box”.  

I have since learned that Carol must be part of the Cabal. 

I hopped on my beloved Google Search yesterday afternoon, in search of the perfect Matzoh.

I found this.  Proof of the Cabal.

Thank the Gods for this Author!  I now know the secret to a perfect Matzoh!  (If you want to know, read the article.  I’m not spilling it!) 

My Matzoh were wonderful, fluffy, tender and amazing.

Thank you Jolie.  With your help, I’ve made the perfect Matzoh!

I can’t wait to tell Carol.


I think I mentioned this before but I started another blog for my wellness training through Karate.  Originally, it was going to be just a Karate blog, but I’m finding that I’m doing more than just Karate to improve my health.  Like eating better.

 I posted a yummy recipe for Falafel Chicken and Homemade Tzatziki Sauce

It’s actually better than I thought it would be.  And good for you!

 A post on our new feeding plan for the dogs will follow as soon as I have time to type it out.