Super Bowl burgers

That right there is a burger I could not fit into my mouth. And, it also is entirely homemade. Yep, even the bun. Well, okay, I didn't grow the tomatoes or lettuce, but you know what I mean.

We decided to go simple with our Super Bowl burgers, and that really just applied to the toppings. It is simply topped with mustard, red leaf lettuce and a few slices of Roma tomatoes.

The burger patty was made with ground sirloin, so we went a little fancy there. Seasoned with Montreal Steak seasoning, and topped with a good helping of cheddar cheese, the patties were delicious, very flavorful.

We would have grilled them up, but, if I remember right, the barbeque was out of gas.

The homemade buns were my brilliant idea. (Can you sense the sarcasm?)





I have been doing pretty well at baking bread, using the Artisan Bread in Five Minutes a Day recipes. So, I thought to try my hand at baking buns. I had the right idea on the size. But, what makes a hamburger bun super is not only the subtle flavor, so as not to take away from the burger ingredients, but the softness which allows a good bite without having all the ingredients slide right out the back of the burger.

Um, yeah, that's what happened with these buns. They were really good as artisan loaves that you would rip apart and dip into olive oil and seasoning, or just slather with butter. They were *not* good for burger buns. They just weren't soft enough. On the outside! The inside was wonderfully soft. But, the crust was too hard for us to actually bite through with any ease. So, all my ingredients squeezed right out the back when I bit down into my delicious and yummy looking burger.

That top bun is huge! If I would have just cut off the top crust, it probably would have worked just fine.

So, I still need to find a good recipe for burger buns. But, I'm not too worried about it. We enjoyed the food, felt good about it since it was all homemade, no preservatives, and we enjoyed the game. We had no real interest in the outcome. We just wanted to see a good game. And, if I remember right, it was a pretty good game.

Mexican Bowl

We do enjoy Mexican food, and have enjoyed this dish on many nights. For lack of a better name, we called it "corn bowl". That is not fitting at all since there is so much more than corn in it! But, alas, I could not come up with anything better than "Mexican Bowl". It is kind of like the burrito bowls at Chipotle, but I think it could be the base or insides of tacos, tostadas, fajitas and burritos, too, if your heart so desired.

It's very simple, and a lot of it is raw.

1/2 cup corn (we used uncooked, fresh white corn cut from the cob)
3/4 cup black beans*
1 Roma tomato, chopped
1/4 green bell pepper, chopped
1/2 avocado, sliced
1/4 cup plain yogurt, optional
garlic salt, optional
onion salt, optional
hot sauce, optional
shredded cheese, optional

Put all veggies in the bowl, layering as you go. If using the optional ingredients, top with yogurt, then sprinkle the garlic and onion salt lightly over the yogurt, to taste. Add hot sauce to taste, and top with desired amount of shredded cheese.

*Note the black beans are canned although not heated. We have tried to eat black beans that we purchased dried and from the bulk section. We soaked them for a really long time, I think 24 hours, maybe 36 hours. Although they were still slightly hard, which made them slightly crunchy, we ate them and thought they were okay. Unfortunately, we both were sick to our stomachs the next day. Until I become more educated about beans, I am going to stick with canned for now. I noticed after that unpleasant experience that most of the raw food blogs I read do not use beans often. Maybe there's a reason, huh?

Using the veggie ingredients only would yield a 100% raw dish, although I'm not sure it would be very tasty. I have come to find that seasonings are quite important to eating mostly raw. They definitely help add flavor and interest to the dishes. So I strongly suggest adding your favorite seasonings. Also, the black beans provide good amounts of dietary fiber and protein. And, the yogurt has beneficial bacteria. All good stuff!

Enjoy!

Shrimp tacos, avocado cilantro salsa, avocado tomato salad

Simplicity can be truly awesome. Case in point: shrimp tacos. For the shrimp lover (like me), shrimp tacos are heaven! This taco is all about the shrimp. There is nothing in the taco but shrimp and a yummy avocado cilantro salsa. Absolutely one of my favorite summertime meals! (It may only be April, but it's getting warm in Phoenix!)

The side salad is also very simple: a roma tomato and half an avocado drizzled with lemon juice. It is refreshing and light, and the lemon juice actually made the tomato flavor more apparent, and the avocado brighter.

The shrimp sauce ingredients include olive oil, chili powder and paprika. The shrimp were just coated in this sauce, allowed to sit for about 5 minutes, and then fried in a pan. (My husband just really warms the shrimp since we buy the already cooked and peeled shrimp.) The avocado cilantro salsa ingredients include one half avocado, half a bunch of cilantro, garlic, onion salt, garlic salt, lemon juice and about 2 tablespoons water, all combined in a food processor. Add more lemon juice or water to get your desired consistency.

Easy, simple and extremely flavorful! Enjoy!