Blue Bacon Turkey Burgers and Infused Oven Fries

Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark              

So tonight’s dinner was a hit.
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
I’m really enjoying this #TripleSBites event. Or at least getting started. I’ve got at least 9 more recipes to show case these #sponsors goodies!
 Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This is another one of those, “brainstorm dinner on the traffic drive home from work” dinners. It also helped that I received yet another sponsor’s ingredient today from Acala Farms, some heavenly infused Cottonseed Oil. This cottonseed oil is very versatile, with a high smoking point for fryng, baking, or even just drizzling over a salad or roasted vegetables. You can purchase it here, if you’d like.
I decided to make some juicy Blue Bacon Chicken Burgers with Infused Oven Fries. I used my olive oil mayo trick on the burgers, to give them that extra umph. And of course Voodoo Chef Red gave it the WOW. The French Fries, well the Chile Cumin Oil was perfect for those! They turned out incredibly roasted, soft inside and flavorful outside. I only added salt and pepper but the oil gave it so much more flavor that no regular oil could deliver.

Now to the recipe.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Ingredients:
19 ounce package ground turkey breast
2 Tb olive oil mayonnaise
1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
5 Tb Gorgonzola cheese
1/2 cup chopped cooked bacon, preferably candied bacon
4 large Kaiser rolls
Optional:
1 avocado, sliced
1/4 cup olive oil mayonnaise
1 1/3 cups arugula
4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
Salt & Pepper to taste
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
For the burgers, combine the turkey breast and remaining ingredients.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
This post was sponsored by Voodoo Chef and Acala Farms. I received one spice jar and two bottles of oil for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Blue Bacon Chicken Burgers and Infused Oven Fries

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 970 calories

Fat 44 g

Carbs 96 g

Protein 48 g

4

Blue Bacon Chicken Burgers and Infused Oven Fries

Weight Watchers PointsPlus®: 25

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Burgers

  • 19 ounce package ground turkey breast
  • 2 Tb olive oil mayonnaise
  • 1/2 Tb Voodoo Chef Red seasoning (or any other seasoning salt)
  • 5 Tb Gorgonzola cheese
  • 1/2 cup chopped cooked bacon, preferably candied bacon
  • 4 large Kaiser rolls
  • For the Garnish

  • 1 avocado, sliced
  • 1/4 cup olive oil mayonnaise
  • 1 1/3 cups arugula
  • For the Infused Oven Fries

  • 4 large russet potatoes, sweet potatoes or variety, peeled and rinsed
  • 1 oz Acala Farms Chile Cumin Cottonseed Oil (or canola oil and desired spice)
  • Salt & Pepper to taste

Instructions

  1. Preheat the oven to 450F. Line a baking sheet with parchment paper or a silicone baking mat. Cut the potatoes into long half inch strips. Drizzle some oil onto the baking sheet. Spread out the potatoes and drizzle the remaining oil over them.
  2. Sprinkle generously with salt and pepper and toss lightly. Bake for 15 minutes. Flip the french fries over carefully with a turner and bake for another 10 minutes, or until golden all around. Sprinkle with additional salt if desired.
  3. For the burgers, combine the turkey breast and remaining ingredients.
  4. Mix well. Divide the turkey mixture into four patties and grill over medium heat on a griddle sprayed with cooking spray.
  5. Cook about 8 eight minutes on each side, until no longer pink and the juices run clear.
  6. Toast the Kaiser rolls lightly and spread generously with additional olive oil mayonnaise.
  7. Top with sliced avocados and arugula and a turkey breast patty. Serve with infused oven fries.

#TripleSBites Spicy, Saucy and Sexy #Sponsors — Thank you!!!

#TripleSBites #Sponsor Thank you | Famished Fish, Finicky Shark

 

I’ve been playing around with some new ingredients lately for an upcoming foodie blogger event #TripleSBites. We had 11 sponsors who were kind enough to provide us products for testing tasting and sharing.
You can find a list of all of our sponsors below. Just click on their name and you’ll find a link to their own page.
I have had so much fun with this project. I feel like one of those professional chefs on those cooking shows where they have a new recipe in their head, and then at the last minute there’s an ingredient thrown at them, and they have to think of something extra special for that recipe-and the BAM!-they have this explosively creative recipe.
Thank you SPONSORS for this opportunity to share your products!
Blue Bacon Turkey Burgers | Famished Fish, Finicky Shark
#Triple S bites is an event beginning on Monday, February 2 through Monday, February 9 where we will showcase 20 bloggers and all of their creative genius of spicy, saucy, and sexy bites for Valentines and beyond. Anytime you want to woo your honey, please come back and look up #TripleSBites. You know that # symbol is here just for our readers – to look up these romantic bites when in need.
So strap on your seatbelt and get ready to plow through some intense, spicy, savory, and sweet recipes from these bloggers below. Click on their name and it will go right to their page!
 
Oh and keep following this event, because we are going to offer a rafflecopter giveaway courtesy of our sponsors, that is sure to please.
But while you’re waiting I’ll be enticing you with a couple of teasers. Check them out these Korean BBQ Meatball Sandwiches, Sausage and Pepper and Stroganoff and new Blue Bacon Turkey Burgers with Infused Oven Fries.

Sugar and Spice and Little Girls are Nice

We all know I adore my baby girl. Can you believe she is almost 4 months?! (Why?! [crying])

Sugar and Spice | Famished Fish, Finicky Shark

Okay well if you didn’t know, now you do.

 And dressing her is so much fun! And dressing her for less is best!  And under $10??!! I think so! Especially how fast they grow.

Sugar and Spice | Famished Fish, Finicky Shark

I don’t know about you, but when I really love an outfit on my kid, I get them in a couple sizes, so when they outgrow one, they have another.

Check this out —-> zulily Sale – Girls Dresses $10 & Under Through Friday 1/30
 **This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links

Girls Dresses Under $10 – Sale Ends 1/30
Starts: 1/26/15
Ends: 1/30/15
To shop all dresses in this event, click here >> Girls Dresses Under $10 – Sale Ends 1/30

And after that, if you need a little Sugar and Spice, make these

Whole Wheat Buñuelos with Candied Piloncillo Glaze and Sundaes

Whole Wheat Bunuelos with Candied Piloncillo Glaze | Famished Fish, Finicky Shark

Italian Sausage and Pepper Stroganoff

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

A month ago I received a blogger’s favorite Christmas present, a box full of sponsor goodies. These goodies, to be exact, were fresh herbs squeezed into tiny squeeze tubes that are stored in the refrigerator. In addition I received tiny little resealable containers of lightly dried herbs. And hot and cold insulated food packs to boot! These goodies were provided by Gourmet Garden for a special blogger event coming in February called #TripleSBites.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

My foodie mind went crazy with fresh new recipe creations. The chub of Italian sausage and fresh buttered egg noodles that I had purchased screamed the need for fresh herbs.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

And so that led to the creation of this Italian Sausage and Pepper Stroganoff.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Mild Italian sausage and sweet bell peppers are mixed with creamy mushroom soup and fat free Greek yogurt to make a savory meal that your taste buds will devour.

Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Creamy sauce ladled on top of garlicky buttery egg noodles, sprinkled with parsley and red pepper flakes, this meal will be comfort in your belly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
 Ingredients:
1 lb medium egg noodles, uncooked
1 lb ground mild italian sausage
1/2 large green bell pepper, finely diced
1/4 large yellow onion, finely diced
1/2 tsp garlic salt
1/2 tsp pepper
1 family size can cream of mushroom soup
1 cup fat free plain Greek yogurt
1 1/4 cup pasta cooking liquid, divided
1/2 cup lowfat milk
4 Tb butter
2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
2 tsp Gourmet Garden garlic paste, or minced garlic
additional parsley and red pepper flakes for garnish (optional)
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Directions:
Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
Stir until combined and heated through.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Top with additional lightly dried parsley and red pepper flakes.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark
Refrigerate leftovers in an airtight container up to four days.
Italian Sausage and Pepper Stroganoff | Famished Fish, Finicky Shark

Italian Sausage and Pepper Stroganoff

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 601 calories

Fat 31 g

Carbs 59 g

Protein 22 g

8

Italian Sausage and Pepper Stroganoff

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb medium egg noodles, uncooked
  • 1 lb ground mild italian sausage
  • 1/2 large green bell pepper, finely diced
  • 1/4 large yellow onion, finely diced
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 1 family size can cream of mushroom soup
  • 1 cup fat free plain Greek yogurt
  • 1 1/4 cup pasta cooking liquid, divided
  • 1/2 cup lowfat milk
  • 4 Tb butter
  • 2 tsp Gourmet Garden lightly dried parsley, or fresh parsley
  • 2 tsp Gourmet Garden garlic paste, or minced garlic
  • additional parsley and red pepper flakes for garnish (optional)

Instructions

  1. Cook the egg noodles according to package directions. Drain the noodles reserving 1 1/4 cup pasta cooking liquid, and return the noodles to the pot.
  2. In a large skillet combine the Italian sausage, diced onion, garlic salt and pepper, and sauté over medium heat.
  3. Cook for a few minutes until the onion is nearly translucent, then add the diced bell pepper. Cook until the sausage is browned and the vegetables are tender. Stir in the cream of mushroom soup and Greek yogurt, half cup milk and one cup of reserved pasta cooking liquid.
  4. Stir until combined and heated through.
  5. To the drained egg noodles, add 1/4 cup of the reserved pasta cooking liquid, 4 tablespoons butter, 2 teaspoons lightly dried parsley and 2 teaspoons puréed garlic to the egg noodles and toss lightly.
  6. To serve spoon 2 cups of egg noodles onto plate and top with sausage stroganoff mixture.
  7. Top with additional lightly dried parsley and red pepper flakes.

Notes

Refrigerate leftovers in an airtight container up to four days.

 

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

“The Panaderia” and French Toast Casserole with Chia Seeds

 French Toast Casserole with Chia Seeds | Famished Fish, Finicky Shark

French Toast Casserole with Chia Seeds

Prep Time: 2 hours, 15 minutes

Cook Time: 45 minutes

Total Time: 3 hours

Number of servings: 8

Per Serving 326 calories

Fat 11 g

Carbs 44 g

Protein 12 g

8

French Toast Casserole with Chia Seeds

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 loaf french bread
  • 1 1/2 cups milk
  • 1/2 cup egg nog
  • 1/4 cup nonfat Greek yogurt
  • 5 eggs
  • 1/2 cup brown sugar, divided
  • 3 Tb chia seeds
  • 2 Tb butter
  • 1 tsp cardamom
  • 1/2 tsp cinnamon

Instructions

  1. Spray a 4 quart casserole dish with cooking spray. Slice the french bread into 1 inch slices.
  2. Combine the chia seeds, butter and 1/4 cup brown sugar. Spread half of the mixture on the bottom of the sprayed dish.
  3. Place one layer of bread in the bottom over the chia seed mixture and spread the other half of the chia seed mixture over the bread slices.
  4. Top with a second layer of bread.
  5. In a large bowl whisk together the milk, eggnog, greek yogurt, remaining brown sugar, eggs. and spices. Pour over the bread layers, cover and refrigerate at least 2 hours or overnight.
  6. When ready to bake, preheat the oven to 350F. Cover and bake for 35 minutes. Remove the foil or lid and bake 10 minutes more.
  7. Dust with powdered sugar and drizzle with warm maple syrup. Refrigerate leftovers up to one week.

Sweet Potato and Lentil Curry with Ham

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Okay, so you know those days when it’s cold and you feel fat, and you know the last thing you need is a plate of cookies and milk or a huge plate of nacho fries? No. Just me?
Well today my body was craving healthy comfort. I know, what’s that right!?

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I decided to pull out my pressure cooker and make a pot of lentil stew. This particular lentil stew I created consists of sweet potatoes and carrots, savory onions and garlic, robust curry and herby cilantro with cubes of honey ham. Served with soft and fluffy rice this stew just screams comfort food. And it’s healthy to boot!

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
I must have nailed it because my picky husband who claims to have hated lentils, literally piled his bowl with three large helpings after coming back from getting our van a smog check. He was either very hungry, or it was that good. I think the latter-one, because he told me and two, because we’d already had crepes for breakfast. And it was raining. Yep-comfort food.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Ingredients:
2 cups long grain rice, rinsed
2 Tb salted butter
2 cups dried lentils, rinsed and picked through
1 large sweet potato, peeled and cubed
1 cup honey ham, cubed
3 large carrots, peeled and roughly chopped
1/2 large onion, diced
5 cloves galric, minced
1 Tb curry powder
1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
2 tsp salt
1 tsp pepper
Juice of one lemon

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
 Directions:

Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.

In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice.
Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

Add the cubed sweet potato and ham. Sauté 2 minutes more to combine.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Stir in the lentils and 7 cups water.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark
Cover the pressure cooker and lock the lid.
Bring to a boil, then reduce heat to low, following your pressure cooker’s manufacturer directions.
Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.

Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro and enjoy.

Sweet Potato Lentil Curry with Ham | Famished Fish, Finicky Shark

You can also make this in a slow cooker! Sauté everything except rice in a large pot, then transfer it all to a slow cooker, add the water and cook on low for 6-8 hours.

I can’t believe my pressure cooker has been hiding away this whole time! This curry is definitely on our “make again” menu.

This is also a perfect autism recipe. It is GFCF and full of protein and power packed vitamins!

Serves 8

Check out Pressure Cooker How To’s here.

Sweet Potato and Lentil Curry with Ham

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 8

Per Serving 443 calories

Fat 5 g

Carbs 79 g

Protein 22 g

8

Sweet Potato and Lentil Curry with Ham

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 cups long grain rice, rinsed
  • 2 Tb salted butter
  • 2 cups dried lentils, rinsed and picked through
  • 1 large sweet potato, peeled and cubed
  • 1 cup honey ham, cubed
  • 3 large carrots, peeled and roughly chopped
  • 1/2 large onion, diced
  • 5 cloves galric, minced
  • 1 Tb curry powder
  • 1 Tb fresh cilantro, chopped or Gourmet Garden cilantro paste
  • 2 tsp salt
  • 1 tsp pepper
  • Juice of one lemon

Instructions

  1. Cook the 2 cups rice, adding the salted butter and 4 cups water according to your rice cooker directions. Or bring to a boil on the stovetop, reduce heat and cover. Cook for 25 minutes or until water is absorbed.
  2. In a pressure cooker set over medium heat, add the canola oil and sauté the onions and garlic for 3 minutes. Stir in the chopped carrots. Season with salt and pepper. Stir in the curry powder, cilantro and lemon juice. Add the diced sweet potato. Sauté 2 minutes more to combine.
  3. Stir in the lentils and 7 cups water. Cover the pressure cooker and lock the lid.
  4. Bring to a boil, then reduce heat to low, following your pressure cooker's manufacturer directions.
  5. Simmer for 20 minutes, then quick release the steam by opening the pressure valve. When the steam has escaped, carefully open away from your face and body. Cool for 10 minutes. Curry will thicken slightly.
  6. Serve ladled into bowls. Scoop steamed rice into center of curry. Garnish with additional chopped cilantro, if desired.

 

Slow Cooker Pork Posole

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I remember the first time I had posole. My mother-in-law had made a huge pot of it with trays of shaved cabbage and tiny white onions on the table beside it for garnishing our heaping hot bowls.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I’m not kidding when I say heaping- my suegra will pull out the big bowls and the big spoons for meals like this. Often times traditional Mexican posole has pieces of pork feet and odds and ends that give it a rich fatty flavor. But honestly my husband and I just pick out all the good pork meat. That really is the best part. My kids also love to dig to the bottom of the pot for the rich hominy. I mean what kid doesn’t like any type of corn really?

Slowcooker Pork Posole | Famished Fish, Finicky Shark

One evening after enjoying a really good pot of posole at my in-laws I asked my father-in-law what exactly was in the soup to make it so full of flavor. He told me often times a little bit of vinegar and orange juice will soften the meat, and combined with the chile, it provides a smooth mellow broth.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I also noticed that this technique cuts slow cooking time in half. The pork was tender in only four hours on the low setting. I made a huge pot of this the day after New Year’s when the new year called for comfort, health, and a budget friendly meal with leftovers lasting a week.

Slowcooker Pork Posole | Famished Fish, Finicky Shark

I made half of it in the crockpot and transferred it to a huge stockpot to serve 20 people. I have adjusted this recipe to serve 10 people and make the entire thing in the crockpot. With just a short browning period on the stovetop and the chile made in the blender, you’ll have a huge pot of posole in just about six hours.

This a perfect autism recipe. It is PACKED with protein, GFCF and full of healthy grains. Kids love it!

Slowcooker Pork Posole | Famished Fish, Finicky Shark

Please let me know what you think!

This recipe serves 10

 

Slowcooker Pork Posole

Prep Time: 30 minutes

Cook Time: 5 hours, 30 minutes

Total Time: 6 hours

Number of servings: 10

Per Serving 418 calories

Fat 23 g

Carbs 29 g

Protein 23 g

10

Slowcooker Pork Posole

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 1/2 lbs pork shoulder or butt, cut in large chunks, fat removed
  • 12 cups water, divided
  • 1/4 large yellow onion
  • 3 cloves garlic
  • 1 Tb apple cider vinegar
  • 1/2 orange, juiced
  • 2 bay leaves
  • 1 Tb salt
  • 1/2 tsp garlic powder
  • 1/2 tsp allspice
  • 1/2 tsp pepper
  • 1/2 tsp menudo seasoning
  • 1 Tb canola oil
  • 52 oz white hominy, drained
  • 2 tsp additional salt to taste
  • For the Red Chile

  • 6 ancho or guajilla chiles
  • 2 small tomatoes
  • 3 cloves garlic
  • 4 cloves allspice
  • 3 peppercorns
  • 1/2 tsp menudo seasoning
  • 1 tsp salt
  • 1 1/2 cups water
  • For the Garnish

  • half head cabbage, shredded thinly
  • 1/2 white onion, minced or diced finely
  • 1 lemon, sliced
  • Hot sauce

Instructions

  1. In a small bowl combine the salt, garlic powder, allspice, pepper and menudo seasoning. Rub onto the pork pieces. In a large skillet set over medium heat, brown the pork pieces in the canola oil, about 5 minutes.
  2. Transfer the browned pork, garlic cloves and onion to a slow cooker. Add the vinegar. Squeeze the orange juice over the pork and drop the orange half in the pot. Add two bay leaves and pour the 6 cups water over the top. Cover and cook on low heat for 4-6 hours until pork is tender.
  3. An hour before the pork is done, place the guajilla chiles and tomatoes in a sauce pan. Cover with water. Place lid on pan at a tilt, bring to a boil, then reduce heat and simmer until chiles are tender, about 20 minutes. Remove the lid and drain, reserving 1 1/2 cups of the cooking liquid. Add more water if the liquid evaporated too much.
  4. In a blender, combine the remaining chile ingredients, except the reserved water. Add the chiles and tomatoes and enough cooking water to blend. Vent the blender lid to prevent steam burns. Pulse the chile ingredients until smooth, adding the remaining water halfway through and blending completely.
  5. Drain the hominy and spoon into the slow cooker with the pork soup. Using a wire strainer, pour the chile through the strainer into the soup, pushing the chile with the back of a spoon to get all the chile sauce out. Add the remaining water, up to 6 cups. Stir the soup. Season to taste. Cover the slow cooker and cook another 30 minutes until heated through.
  6. Remove bay leaves and serve ladled into bowls. Garnish with shredded cabbage and minced onions. Squeeze lemon slices and add a dash of hot sauce, if desired.

Triple Layer Mint Chocolate Cookie Bars

IMG_1099.JPG

I have decided someone needs to schedule an intervention for me. I have an addiction. It contains a unique ratio of a chocolate crunchy cookie and a creamy mint center. It is a mint Oreo. I could practically polish off an entire bag of these in one sitting – especially if they are cold.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

It’s no surprise that when I decided to make the cookie for this month’s Fill the Cookie Jar, I decided to make something out of my craving. Something of mint and chocolate. I scanned Pinterest for some recipes and came across a mint and chocolate gooey bar and inspiration struck.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

I decided to make a mint Oreo crust and spike it with a little bit of liquor. Then I added a chocolate chip cookie middle, but instead of stirring in the chips, I sprinkled them on top. And to polish it off, I drizzled crème de menthe liquor icing on top.

Triple Layer Mint Chocolate Cookie Bars (3)

These cookie bars are seriously addicting. And of course they’re super delicious served cold. I was too nervous to cut these while they were warm (don’t get me wrong, I wanted to dig in), so I chilled them overnight and they sliced very easily the next day.

 Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Triple Layer Mint Chocolate Cookie Bars
Ingredients:
Mint Oreo Layer:
2 cups mint Oreo cookie crumbs
6 Tb butter, melted
1 Tb creme de menthe liquor or 1 tsp mint extract

Cookie Layer:
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 Tb creme de cacao liquor or 1 tsp vanilla

Mint Chocolate Layer:
1 10 oz bag Nestle dark chocolate and mint morsels

Crème de Menthe Glaze:
1 cup powdered sugar
2 1/2 Tb creme de menthe liquor OR 1 tsp mint extract, 2 Tb milk, and 3 drops green food coloring

Directions:
Preheat oven to 350 F.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a stand mixer combine the butter, shortening, and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

In a separate bowl whisk together the flour, baking soda and salt. Beat this into the butter and sugar mixture.
Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
Sprinkle the chocolate and mint chips on top of the cookie batter layer.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark
Cool completely at room temperature or chill in refrigerator two hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Triple Layer Mint Chocolate Cookie Bars | Famished Fish, Finicky Shark

Store in an airtight container in the refrigerator up to two weeks.

*Inspired by this recipe on Back to the Cutting Board found on Pinterest.

Triple Layer Mint Chocolate Cookie Bars

Prep Time: 2 hours, 20 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 50 minutes

Number of servings: 48

Per Serving 122 calories

Fat 6 g

Carbs 16 g

Protein 1 g

48

Triple Layer Mint Chocolate Cookie Bars

Weight Watchers PointsPlus®: 3

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Mint Oreo Layer

  • 2 cups mint Oreo cookie crumbs
  • 6 Tb butter, melted
  • 1 Tb creme de menthe liquor or 1 tsp mint extract
  • For the Cookie Layer

  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup butter
  • 1/2 cup shortening
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tb creme de cacao liquor or 1 tsp vanilla
  • Mint Chocolate Layer

  • 1 - 10 oz bag Nestle dark chocolate and mint morsels
  • For the Crème de Menthe Glaze

  • 1 cup powdered sugar
  • 2 1/2 Tb creme de menthe liquor or 1 tsp mint extract plus 2 Tb milk and 3 drops green food coloring

Instructions

  1. Preheat oven to 350 F.
  2. Begin by processing the Oreo cookies in a food processor until they are fine crumbs. Process in the melted butter. Press this mixture into a foil lined 10″ x 15″ baking sheet. The foil will make these easier to cut later.
  3. In a stand mixer combine the butter shortening and sugars and cream together until light and fluffy. Add the eggs and crème de cacao liquor or vanilla and mix well. In a separate bowl whisk together the flour baking soda and salt. Beat this into the butter and sugar mixture.
  4. Carefully spoon the mixture onto the Oreo crust being careful not to disturb the Oreo crust. Using a rubber spatula or greased fingers press the cookie batter onto the Oreo crust.
  5. Sprinkle the chocolate and mint chips on top of the cookie batter layer.
  6. Bake for 25 to 30 minutes until golden brown on top and cookie bar is puffed.
  7. Cool slightly before drizzling with icing. For the icing whisk together 1 cup sifted powdered sugar and 2 1/2 tablespoons crème de menthe liquor or 1 teaspoon mint extract plus 2 tablespoons milk and optional green food coloring. Mix until smooth. Drizzle over top of cookie bars.
  8. Cool completely at room temperature or chill in refrigerator 2 hours or overnight before cutting into bars. To easily cut the cookies into bars, lift out by foil and transfer to cutting board, and using a sharp knife cut straight down to make 48 or 56 squares.

Notes

Store in an airtight container in the refrigerator up to two weeks.

 

Cheddar Broccoli Cauliflower Quiche

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

The first thing I thought of when I saw the final photo above was “PacMan”. I should have caught that on my final edit. Or maybe I was on tech and video overload from Christmas gifts for the boys and my subconscious made me do it. Or maybe I just wanted to hurry and eat a slice! And share with my finicky shark.

Finicky Shark. That’s what my Jesse bear was when I started this blog a year and a half ago. But now, not so much. My boy can eat! Maybe it’s because we’ve gone through roller coasters of meds for his ADHD and autism. Maybe he realized his body needs to grow. Though I’m pretty sure once he gets back on his meds after this Christmas break, he may decide to eat less again. But-he still loves food.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

And he and I, well, we love breakfast. And eggs. And cheese. And broccoli. So I made a crust-less quiche with some leftover broccoli and cauliflower casserole I had made on Christmas Eve. Of course,I adapted this recipe for when you don’t have leftover casserole in your refrigerator.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Christmas Eve at my dad’s house is typically served potluck style. Jesse loved my pumpkin quiche last fall. And he ate about 10 of the mini frozen quiches that my Oma brought that night. He told me these were better-even without the crust. Less flour and more protein is always better for my family.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

So yea, I had to make us a quiche. Well mostly him. But mommy too. And hey, daddy and big brother liked it too! Not little brother. He won’t eat green. Kind of like our friend Tim. But that’s another story.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

Now to the quiche…

Cheddar Broccoli Cauliflower Quiche

Ingredients:
5 eggs
1 cup milk
1/2 cup flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup broccoli, cooked
3/4 cup cauliflower, cooked
1/2 onion, diced
3 cloves garlic, pressed
1 tsp canola oil
5 oz Neufchâtel cream cheese
1 1/2 tsp mustard
1/3 cup olive oil mayonnaise
1 tsp salt
3/4 tsp pepper
3/4 tsp tarragon
8 oz cheddar cheese, shredded

Directions:
Preheat oven to 375F.

In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.

In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture. (You can quickly steam the broccoli and cauliflower in a pan with one inch of water, and steam for 10 minutes.)

Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.

Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.

Cheddar Broccoli Cauliflower Quiche } Famished Fish, Finicky Shark

What is your favorite quiche add in?

Cheddar Broccoli Cauliflower Quiche

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 316 calories

Fat 23 g

Carbs 12 g

Protein 15 g

8

Cheddar Broccoli Cauliflower Quiche

Weight Watchers PointsPlus®: 8

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 5 eggs
  • 1 cup milk
  • 1/2 cup flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup broccoli, cooked
  • 3/4 cup cauliflower, cooked
  • 1/2 onion, diced
  • 3 cloves garlic, pressed
  • 1 tsp canola oil
  • 5 oz Neufchâtel cream cheese
  • 1 1/2 tsp mustard
  • 1/3 cup olive oil mayonnaise
  • 1 tsp salt
  • 3/4 tsp pepper
  • 3/4 tsp tarragon
  • 8 oz cheddar cheese, shredded

Instructions

  1. Preheat oven to 375F.
  2. In a small saucepan set over medium heat, cook the onion and garlic in the canola oil until soft and onions are translucent. Stir in the cream cheese to soften.
  3. In a large bowl or stand mixer, beat the cooked broccoli and cauliflower with the cream cheese mixture.
  4. Add the mustard, mayonnaise and seasonings. Whisk the flour with the baking powder and baking soda and add to the vegetable mixture.
  5. Beat in the milk, eggs and cheese. Combine well. Pour mixture into a 9″ spring-form pan that has been lightly greased with cooking spray.
  6. Bake for 45 minutes or until a knife inserted in the center comes out clean. Cool slightly and serve warm. Refrigerate leftovers in a covered container.

 

Korean BBQ Meatball Sandwiches

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

This past week I’ve been doing a countdown of popular favorites from my blog throughout 2014, along with other fellow bloggers found at Fantastical Sharing of Recipes and The Secret Recipe Club.

I totally bypassed day 6, which was targeted towards readers’ favorites. Rather than post those over again, please see them here on Breakfasts, Crockpot Dishes, Main Dishes, Snacks and Appetizers, and Desserts.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Well today is day 7 and I get to “pick my poison”. My poison is one of my original “readers’ favorites” – recreated.

I recreated my original Korean BBQ Beef Sandwiches into a delicious Korean BBQ Meatball Sandwich, featuring lean ground turkey and Gourmet Garden’s lightly dried herbs and pastes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I found it extremely difficult not to inhale this sandwich. It was that good. The freshness of herbs and crunchy vegetables in this saucy sandwich make it extra tasty.

Notes of ginger, lemon grass, and chili pepper by Gourmet Garden’s line of fresh pastes are laced into every meatball and mixed into sweet Korean BBQ sauce.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

And all with the touch of one hand. Gourmet Garden products are so convenient and easy to use, no chopping or measuring is required. You can even cook with a baby on one arm and your spices in the other! I mixed and scooped these meatballs with only one hand!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

I think this sandwich is soon to be another reader favorite. And so easy to make too!

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Korean BBQ Meatball Sandwiches

Ingredients:

Meatballs:
20 oz ground turkey
2 Tb fish sauce
1 Tb soy sauce
1 tsp gourmet garden ginger
1 tsp gourmet garden lemon grass paste
1/2 tsp gourmet garden chili pepper
1 tsp sesame oil
Dash salt and pepper

Vegetable Topping:
3 medium carrots, scrubbed and sliced into strips
1/2 large onion, sliced
1/2 green bell pepper, sliced into strips
1 Tb canola oil
1 tsp gourmet garden ginger
2 Tb gourmet garden lightly dried cilantro
1Tb sesame seeds
Dash salt and pepper

Korean BBQ Glaze:
1 cup soy sauce
3/4 cup brown sugar, packed
1 Tb rice vinegar or white wine vinegar
1 tsp sesame oil
4 cloves garlic, pressed
1 tsp gourmet garden ginger
1/2 tsp gourmet garden red chili sauce
1/2 tsp black pepper
1 Tb cornstarch
1 Tb water

6 whole wheat hot dog buns or rolls

 

Makes 42 meatballs, 7 per sandwich

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Directions:

Preheat the oven to 375F.

Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

Korean BBQ Meatball Sandwiches | Famished Fish, Finicky Shark

Serve with fresh fruit, such as oranges. Delicious!

 

Korean BBQ Meatball Sandwiches

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 6

Per Serving 464 calories

Fat 14 g

Carbs 60 g

Protein 27 g

6

Korean BBQ Meatball Sandwiches

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Meatballs

  • 20 oz ground turkey
  • 2 Tb fish sauce
  • 1 Tb soy sauce
  • 1 tsp gourmet garden ginger
  • 1 tsp gourmet garden lemon grass paste
  • 1/2 tsp gourmet garden chili pepper
  • 1 tsp sesame oil
  • Dash salt and pepper
  • For the Vegetable Topping

  • 3 medium carrots, scrubbed and sliced into strips
  • 1/2 large onion, sliced
  • 1/2 green bell pepper, sliced into strips
  • 1 Tb canola oil
  • 1 tsp gourmet garden ginger
  • 2 Tb gourmet garden lightly dried cilantro
  • 1Tb sesame seeds
  • Dash salt and pepper
  • For the Korean BBQ Glaze

  • 1 cup soy sauce
  • 3/4 cup brown sugar, packed
  • 1 Tb rice vinegar or white wine vinegar
  • 1 tsp sesame oil
  • 4 cloves garlic, pressed
  • 1 tsp gourmet garden ginger
  • 1/2 tsp gourmet garden red chili sauce
  • 1/2 tsp black pepper
  • 1 Tb cornstarch
  • 1 Tb water
  • 6 whole wheat hot dog buns or rolls

Instructions

  1. Preheat the oven to 375F.
  2. Begin by combing the ground turkey, fish sauce, soy sauce, and Gourmet Garden pastes in a large bowl. Mix in a dash of salt and pepper and the sesame oil.
  3. Using a small round scoop, transfer rounds of meatballs onto a baking sheet lined with aluminum foil, making 42 meatballs. Roll the scoops in smooth balls. Bake for about 18-20 minutes until done.
  4. While the meatballs are baking, sauté the carrots in the canola oil for about 3 minutes over medium heat. Season with a bit of salt and pepper and stir in the ginger. Add the onions and cook 5 minutes more, Stir in the bell peppers and cook another 2 minutes. Season again with salt and pepper to taste and remove from heat.
  5. Combine all the BBQ glaze ingredients except the cornstarch and water, in a medium saucepan. Cook and stir over medium heat until thickened and bubbly. Mix the cornstarch and water in a small dish and whisk into the glaze. Add the cooked meatballs to the glaze and heat through until bubbling about 3 minutes.
  6. Remove from heat and serve 7 meatballs on each of 6 toasted wheat rolls. Top with vegetables and sprinkle with Gourmet Garden Lightly Dried Cilantro and sesame seeds.

This post was sponsored by Gourmet Garden. I received several bottles of their products for participating in an upcoming event #TripleSBites. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.