Wednesday, June 14, 2017

Garlic-Parmesan Crunch Burgers #SaucyMama #WFC #Giveaway

I am happy to announce that I've been chosen to participate in Saucy Mama's 2017 recipe contest! This is a big deal, folks. You may remember that I participated with my Saucy Orange Habanero Burger, a couple of years ago. Life gets in the way, so I skipped last year, but I couldn't pass it up this time...I'd really love a chance to win a Golden Ticket into the World Food Championships. How fun would that be?! Not only that, but the chosen participants received a box of Saucy Mama condiments to experiment with. A good deal any way you look at it!

I chose well, don't you think? Keep reading to see how you can win a box of 3 Saucy Mama condiments for yourself!

My mission, once I received the goods, was to create something delicious with bacon or burgers. It had to be easy to make, delicious, and inventive. Let's take a look at what I came up with....

A burger needs a good bun....

Part of the "crunch" comes from the easy topping I put on the buns. Sure, you can make your own's not hard...but it's even easier to add a little "everything bagel" seasoning and some Parmesan cheese to a few store bought buns....

And speaking of crunch, who doesn't love some good honey-mustard pretzels? Since I was all out of pretzels, I subbed chow mein noodles baked with a bit of honey and some of Saucy Mama's Smokey Garlic Mustard....a handful on top of the burger is so good! 


Garlic-Parmesan Crunch Burgers


1 egg yolk
1 tablespoon Saucy Mama Smokey Garlic Mustard
¼ cup finely grated Parmesan cheese
½ teaspoon freshly ground black pepper
1 ½ lbs. 80/20 ground chuck
½ cup Saucy Mama Parmesan Garlic Marinade
4 (1 oz.) slices sharp cheddar cheese
4 Kaiser rolls with Everything Bagel/Parmesan topping /split and toasted*
½ cup Garlic-Parmesan Aioli*
2 cups baby arugula
1 cup Honey and Garlic-Mustard Chow Mein noodles*
Sliced tomatoes and/or pickle slices

Whisk together the egg yolk, garlic mustard, Parmesan cheese, and black pepper. Add the egg mixture to the ground chuck and mix by hand until just combined. Form the meat into 4 patties, slightly larger than the rolls to allow for shrinkage.
Heat a skillet (preferably cast iron) over medium-high heat until very hot. Reduce heat to medium. Fry the burger patties for about 5 minutes before flipping. Brush the flipped burgers generously with the Parmesan Garlic Marinade. Flip the burgers again after about 5 minutes, brush with more marinade and top each one with a slice of cheddar cheese. Continue to cook until cheese has melted. Remove from heat and tent with foil to keep warm.

For each burger, spread the bottom half of a toasted Kaiser roll with 1-2 tablespoons Garlic-Parmesan Aioli (recipe follows). Top with a handful of arugula, the burger patty, sliced tomatoes and/or pickle slices, and about ¼ cup Honey and Garlic- Mustard Chow Mein noodles (recipe follows). Place the top half of the bun over the noodles and serve immediately.

*Topping for Kaiser rolls:

Preheat oven to 350 degrees F. In a small saucepan, bring ½ cup water to boil. Stir 2 teaspoons cornstarch into ¼ cup warm water. Stir the cornstarch mixture into the boiling water and cook until the mixture coats the back of a spoon. Remove from heat and cool to room temperature.
Lightly brush the top of each Kaiser roll with the cornstarch mixture. Sprinkle each roll with about a teaspoon of everything bagel seasoning, and about a teaspoon of shredded Parmesan cheese. Bake the rolls for 4 minutes. To make your own seasoning, combine 1 T toasted sesame seeds, 1 T poppy seeds, 1 T minced dried onion, 1 T minced dried garlic, and ½ teaspoon coarse salt. Store in covered container.

*Garlic-Parmesan Aioli

½ cup mayonnaise
¼ cup finely grated Parmesan cheese
1 tablespoon Saucy Mama Smokey Garlic Mustard
½ teaspoon freshly ground black pepper
Combine all ingredients and chill until needed.

*Honey and Garlic Mustard Chow Mein Noodles

Preheat oven to 300 degrees F. In a large bowl, combine 2 tablespoons melted butter, 1 tablespoon Saucy Mama Smokey Garlic Mustard, and 2 teaspoons honey. Fold in 1 (5 oz.) can chow mein noodles (about 2 ½ cups). Spread the noodles on a parchment lined sheet pan and bake for 15-20 minutes, stirring every 5 minutes. Remove from oven and cool. Noodles will crisp when cooled. Store in an airtight container.

My husband preferred his without the noodles...his loss...

How can you win a package of three tasty Saucy Mama condiments? Simply enter your information into the Rafflecopter! Brownie points for letting me know you are Saucy!*

*Open to US residents only.

a Rafflecopter giveaway

Sunday, January 24, 2016

Cranberry-Lemon Crumb Muffins

If you're like me, you've likely stashed a few leftover holiday provisions in the freezer. Extra butter, nuts, cranberries.... Now, after a brief vacation from baking, I can finally look at it all again! The first thing I pulled back out were those cranberries. After all, cranberries are the perfect winter fruit, no? So colorful and tart, they brighten up most everything.

The husband and I are trying to cut back on the sweets...our typical January resolution. But, cut back on sweets all together? So, I make things like muffins. I can freeze muffins and take one out at a time. Cranberries make for perfect muffins. Plus, I had buttermilk and lemons in the fridge. They were meant to be....

Cranberry-Lemon Crumb Muffins


  • 3/4 cup sugar, divided
  • 2 teaspoons grated lemon peel
  • 2 1/4 cups all purpose flour, divided
  • 2 tablespoons cold butter, cubed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, warmed to room temperature
  • 6 tablespoons melted butter
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups fresh or frozen cranberries


  1. Preheat oven to 400 degrees F.; line a 12- cup muffin pan with paper cups.
  2. In a small bowl, blend together the sugar and the lemon peel. Set aside 1/2 cup.
  3. In another bowl, combine 1/4 cup lemon-sugar and 1/4 cup flour. With a fork, cut in 2 tablespoons of cold butter until the mixture is crumbly.
  4. In a large bowl, whisk together 2 cups flour, the remaining 1/2 cup lemon-sugar, baking powder, and salt.
  5. In a separate bowl, whisk together the buttermilk, butter, egg, and vanilla.
  6. Add the buttermilk mixture to the flour. Stir until just combined. Fold in the cranberries.
  7. Use a cookie scoop or spoon to divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins with the reserved crumb mixture. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.
Tags: muffins, cranberries, lemon, crumb, crumb muffins

Who can resist a buttery crumb topping?

Perfect with that cup of coffee.....

Truth be told, they didn't make it into the freezer...but I did share a few with friends.....

Saturday, December 5, 2015

Rosemary-Dijon Stacked Potatoes

Sometimes the best things are the least complicated. Take, for example, these stunning potato stacks...a few minutes of prep, a few ingredients, and you've got an awesome side for an elegant holiday meal....or a simple burger. 

I haven't been posting much lately, or entering very many contests. I've been very occupied with my impending status change to  A week overdue! Luckily, these are so easy to make (and so good!) that we've had them several times already. So, with no further ado, I present:

Rosemary-Dijon Stacked Potatoes
Printable Recipe


2 Tablespoons unsalted butter, melted
1 cup heavy cream
2 Tablespoons Dijon mustard (I used Maille Dijon Mustard with Horseradish)
1 Tablespoon chopped, fresh rosemary, plus more for garnish
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 pounds yukon gold potatoes, thinly sliced (1/8 - 1/16 inch)*


Preheat oven to 400 degrees F.; brush the wells of a 12-cup muffin tin with the melted butter.
Whisk together the cream, mustard, rosemary, salt and pepper. Set aside.

Press the potato slices into the buttered wells of the muffin tin. Pour 2 tablespoons of the cream mixture over the tops of each potato stack.

Wrap foil over the top of the muffin tin and bake for 25 minutes. Remove the foil and continue to bake for an additional 20 minutes.

Allow the potatoes to cool for 5 minutes before carefully removing from the muffin tin.
Sprinkle with additional salt and pepper to taste and garnish with additional rosemary, if desired.

*Scrub the potatoes clean--no need to peel. Use a mandoline or a food processor to thinly slice the potatoes quickly.

What is your favorite holiday side?