Summertime, Summertime…and Guacamole-Wait, Did you say Giveaway??!!!! #GuacSquad12

You know those girls that take for-ev-er to get ready?! Those ones that make their grand entrance walking down the stairs while all her guests await. The guests that are checking their watches thinking they could be somewhere else?

Well you aren’t that guest, cuz this was worth the wait! So stay right here! Cuz I might be late to the party (due to some unforeseen circumstances and hospital visits) but you are not late to the giveaway!

Between now and July 20th, I will be sharing 3, yes 3, mouthwatering recipes all leading up to my guacamole reveal. Guacamole reveal??? Yes! Read below and stay tuned!!!

It’s summertime! And that means ripe avocados and lots and lots of guacamole. Do you adore guacamole? If so, then #GuacSquad12 – a multi-day, multi-blogger event – is for you. Follow the conversation on social media with our event hashtag and visit the participating bloggers for some amazing twists on guac.

A dozen bloggers have come together to share fourteen different guacamole recipes during the month of July. Whether you’re a guacamole purist – think avocado, cilantro and lime – or you get a little more creative – think of some fabulous fold-ins such as pineapple or olives – the #GuacSquad12’s creations will make your mouth water.

Here’s are the GuacSquad Bloggers…

listed alphabetically by blog name

 

Here’s the blog tour schedule…

Join Us On Twitter…

Join us for a live Twitter chat on Saturday, July 16th at

7am Pacific/10am Eastern. We’ll be talking guac for an hour!

Here are Our Sponsors*…

and how you can find them around the internet

Casabella

on the web, on Twitter, on Facebook, on Instagram, on Pinterest

Gourmet Garden Herbs & Spices

on the web, on Twitter, on Facebook, on Pinterest, on Instagram, on Google+

Melissa’s Produce

on the web, on Twitter, on Facebook, on Pinterest, on Instagram

 

Here are Our Prizes…

We are giving away a dozen – yes, twelve! – Guac-Lock™s from Casabella.

And we have an amazing prize package from Gourmet Garden Herbs & Spices that includes their entire collection of stir in pastes and their lightly dried herbs.

 

 

The Giveaway…

Our generous sponsors have contributed prizes for this event. The giveaway runs from July 8th through July 25th when we will select thirteen winners who will be notified by email. The first twelve winners will receive the Guac-Lock™ by Casabella; the thirteenth winner will receive a generous prize package from Gourmet Garden Herbs & Spices. No purchase necessary. Winners will have 48 hours to reply with contact information or new winner will be chosen. Good luck!

 

a Rafflecopter giveaway

 

*Disclosure: Bloggers received complimentary products from sponsors for the creation of this event. This is a sponsored post that contains affiliate links.

Although this post is sponsored, all opinions are our own.*

Sweet Chicken Sausage Breakfast Biscuits – Healthy Solutions Spice Blends 2016 Recipe Challenge Entry

Breakfast!!! Something my finicky shark 9 year old says on a regular basis. Only he shouts “Bek-fast!” No idea why. He’s quirky like that.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

But breakfast is my favorite meal of the day. Savory or sweet I love it all. I must admit that breakfast was not the first meal I thought of when entering the 2016 Blogger Recipe Challenge for Healthy Solutions Spice Blends™. I actually made some really tasty cheesy meatloaf balls for my 11 year old. He loved them. So much they disappeared. I’m sure I’ll make a larger meatloaf version and share it with you later. But in keeping with all things healthy…

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you 5 year old Nicolas for picking mommy flowers this morning!

…for now let’s focus on these Sweet Chicken Sausage Breakfast Biscuits. Drool 😋

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

The seasoning blend I used to create an original Famished Fish recipe, with the help of Healthy Solutions Spice Blends™, was their Encrusted Haddock blend. This seasoning has dehydrated onion and garlic, a mix of spices of what I think is oregano and maybe tarragon, cranberry and black pepper. Nothing artificial and no MSGs. Delicious stuff here. Delicious stuff.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I started with fluffy buttermilk style biscuits with the special herb blend and softened dried cranberries. The soft biscuits are paired with lean homemade chicken sausage patties with a touch of sweet brown sugar and savory seasoning. Topped with a gently fried egg, spring greens and tangy feta cheese, this breakfast sandwich is pleasing to the tastebuds, simple to make and perfect for a weekend brunch.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

I love that I was able to put this entire meal together in under 30 minutes-aside from the rest time of the dough of course, yet no one would be the wiser. They would think you slaved in the kitchen all morning.

Sweet Chicken Sausage Breakfast Biscuits | Famished Fish, Finicky Shark

Thank you Healthy Solutions Spice Blends™ for the truly unique seasoning that I built this Low Salt/Low Sugar breakfast around. I hope you get to make this in your kitchen soon. Always “Blending Healthy with Great Taste”.

That's some serious egg right there!

 

Be sure to visit my YouTube channel and check out the recipe prep below.

Sweet Chicken Sausage Breakfast Biscuits

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Number of servings: 8

Per Serving 439 calories

Fat 20 g

Carbs 42 g

Protein 23 g

8


Sweet Chicken Sausage Breakfast Biscuits

Ingredients

    For the Herbed Cranberry Buttermilk Biscuits

  • 2 and 1/3 cups flour, divided
  • 2 Tb baking powder
  • 1 tsp salt
  • 2 tsp Healthy Solutions Encrusted Haddock Seasoning Blend
  • 5 Tb shortening
  • 1 Tb honey
  • 2 Tb buttermilk powder
  • 1 cup low fat milk
  • 1/3 cup dried cranberries soaked in 3 Tb hot water
  • For the Sweet Chicken Sausage Patties

  • 1 lb ground chicken or turkey
  • 1 Tb Healthy Solutions Encrusted Haddock Seasoning Blend
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper
  • 2 Tb brown sugar
  • For the Sandwiches

  • 8 Eggs
  • 2 cups baby spring greens
  • 4 Tb crumbled feta cheese

Instructions

  1. Preheat oven to 425F.
  2. In a large bowl, whish together 2 cups flour, buttermilk powder, baking powder, salt and spice blend. Cut in the shortening with a pastry cutter until mixture resembles large peas. Add the honey and milk and mix just until combined. Cover with a paper towel and set aside to rest for 30 minutes.
  3. Meanwhile, in a large bowl combine the ground chicken and remaining ingredients and mix well. Form mixture into 8 patties about 1/2 inch thick. Set aside.
  4. Heat a griddle to 350F. Spray with nonstick cook spray. Brown chicken patties for 4 minutes on one side. Flip and brown 4 minutes more. Cover with foil to steam and cook through another 3-5 minutes until no longer pink. Set aside.
  5. Meanwhile, dust a cutting board with 1/3 cup flour. Turn dough out onto floured surface. Add soaked and DRAINED cranberries. Gently fold cranberries into dough. Knead about 8 times, turning one quarter turn and folding over each time, pressing with heels of hands, until smooth.
  6. Roll dough out to a rectangle about 3/4 inch thick. Cut with 3 1/4 inch biscuit rounds into 8-9 biscuits. Reroll as needed. Transfer biscuits to a baking sheet. Bake at 425F for 10-14 minutes until lightly browned. Remove from oven to cool.
  7. Wipe grill clean. Spray with nonstick cook spray. Crack 8 eggs on griddle. Sprinkle with salt and pepper and cook 3 minutes on one side. Flip over carefully and cook until desired doneness.
  8. To serve, split open biscuit, top with 1/4 cup baby greens, one sausage patty, one egg and 1/2 tablespoon crumbled feta cheese. Top with other biscuit half and serve.

This post was sponsored by Healthy Solutions Spice Blends™. I received free product from the sponsor for participating in their 2016 Blogger Recipe Challenge. 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.

Chai Curry Chicken Kabobs and Garden Cilantro Rice – #HotSummerEats

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

I’ve been grilling it up indoors for #HotSummerEats. I must admit, I get a little envious when my husband barbecues on the outdoor grill for the family. The cool calmness of babysitting food over a wild flame is the epitome of summer.
But lo I am tied to my indoor griddle as our backyard grill must be put to rest.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
But I like it! I feel like I have power over the food. “I rotate you this way and you cook that way.” It’s still soothing.
And I had a lot of fun photographing this meal too! The bright summery colors and hearty bounty were extremely photogenic.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And I thank Intensity Academy for their unique Chai Curry Chup! When I opened the bottle and sampled a taste it immediately reminded me of spice and salt covered fruit on a hot day. These kabobs were meant to be basted in the sweet and spicy sauce.
Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark
And Gourmet Garden’s wonderful line of herbs and spices were perfect for mixing in the heart brown rice accompaniment!
This event has given us the opportunity to share our summer favorites and giveaway some goodies, so after you print out the recipe, don’t forget to enter the giveaway here, and check out the other bloggers as well!
Happy grilling!

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

 Some prep images.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

A beautiful bounty.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Easy squeeze convenience.

 

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

Basting on some beautiful Chai Curry Chup.

 

Chai Chup Chicken Kabobs and Garden Cilantro Rice | Famished Fish, Finicky Shark

*Brown rice derived from Back to her Roots right here.

Chai Chup Chicken Kabobs and Garden Cilantro Rice

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 4

Per Serving 908 calories

Fat 30 g

Carbs 137 g

Protein 31 g

4


Chai Chup Chicken Kabobs and Garden Cilantro Rice

Ingredients

    For the Chicken and Fruit Kabobs

  • 1.25 lb chicken tenderloins
  • 1 mango, peeled, pitted and cubed
  • 1/2 large papaya, seeded, scooped and cubed
  • 1 whole pineapple, peeled, cored and cubed
  • 1/2 cup Chai Curry Chub, plus more for brushing
  • For the Garden Cilantro Rice

  • 1 Tb butter
  • 1 1/2 cups brown rice
  • 2 3/4 cup water
  • 1 tsp chicken bouillon
  • juice and zest of 1 lemon
  • 2 Tb Gourmet Garden cilantro paste
  • 1 tsp Gourmet Garden garlic paste
  • 1 Tb Gourmet Garden lightly dried cilantro

Instructions

  1. For the rice, melt the butter in a medium pot over medium heat. Stir in the brown rice, lemon juice, lemon zest, water and chicken bouillon. Bring to a simmer, cover and reduce heat to low. Simmer, covered for 30-35 minutes until liquid is absorbed. Remove from heat and let rest 5 minutes.
  2. Stir in the cilantro and garlic pastes. Garnish with light dried cilantro and lemon slices if desired.
  3. For the chicken, cut the tenderloins into 16 equal pieces. Place the chicken in a shallow dish and cover with 1/2 cup Chai Curry Chup.
  4. While the chicken is marinating, prepare the fruit, removing peels, seeds or cores as needed and cubing into bite sized pieces.
  5. Skewer the chicken and fruit on each of 8 skewers, alternating the chicken and fruit. Skewer the remaining fruit on each of 4 skewers.
  6. Prepare an indoor or outdoor grill with non stick spray. Grill over medium low to sear the chicken, then cover with foil to cook through, 10-15 minutes total. Use additional Chai Curry Chup to baste the chicken and fruit, rotating the skewers as needed to cook evenly.
  7. Keep covered until ready to serve.

Notes

Serve with Cilantro Rice. Makes 4 Servings, 2 chicken and fruit and 1 fruit skewer per person.

This post was sponsored by Intensity Academy and Gourmet Garden. I received one bottle of Chai Curry Chup and a variety of Gourmet Garden products from the sponsors for participating in #HotSummerEats. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product.

 Loading InLinkz ...

Grilled Asparagus and Brussels over Greens with Tuna and Egg

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Okay seriously, I love food! So why can’t I just take my love of food and learn to really love food!?! It’s like I need to be challenged to get my tooshie moving and my mind creating and my body craving.

I’ve had baby #4-enough is enough! I need to burn this baby fat!! If my finicky shark can learn to love green veggies-even beg for them-then I can learn to crave all things healthy. Don’t get me wrong, I LOVE veggies!! But I also crave evil food like carbs and starches and gooey sugary goodness. Wait, back on track…

Can you believe Jesse actually enjoyed the sautéed kale at dinner last night!? And of course he also enjoyed the grilled asparagus I made for dinner tonight.

I think the fact that I love a challenge and love writing encouraged me to write myself a great meal plan for this week.

Egg White Kale Scramble Wraps, Chicken and Wild Rice Thai Lettuce Wraps, Pork Cauliflower Fried Rice, and Sausage and White Bean Fennel Stew are just a few ideas in my head for the week!

My dinner was so beautiful and tasty healthy that I just had to share. Even if I did only snap a photo with my iPhone 6 instead of my Canon DSLR!

Grilled Asparagus and Brussels over Greens with Tuna and Egg
Ingredients:
2 cups green leaf lettuce
1 cup asparagus
1 cup brussels sprouts
1 3.5 oz can chunk light tuna, drained
1 egg, hard boiled
1 Tb olive oil
1 tsp Mrs Dash
Dash hot sauce
Squeeze lemon

Directions:
On a griddle, drizzle the olive oil. Heat over medium.

Trim the ends of the asparagus and stems of the brussels sprouts. Cut the brussels in half along the stem.

Grill the vegetables about 5 minutes, turning frequently and seasoning with Mrs Dash.

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Chop the lead lettuce and place in a large bowl. Cut the asparagus into bite sized pieces. Top the raw greens with the grilled greens, tuna and egg, sliced.
Finish with dash hot sauce and squeeze of lemon.

Enjoy eating green and staying healthy!!

Grilled Asparagus and Brussels over Greens with Tuna and Egg | Famished Fish, Finicky Shark

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends 2015 Recipe Challenge Entry

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

I love a challenge, especially when it comes to food. So I took the Healthy Solutions Spice Blends Blogger Recipe Challenge. Boy was it fun! I got to pick through the many selections of spice blends from their website. I chose Lemon Pepper Scallops seasoning that can be used on seafood, chicken and vegetables.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

What a treat, as at first I was going to make a seafood dish, then I decided to make something that my whole family would enjoy, including my finicky shark. So I opted for a gluten free, autism friendly meal that included his favorite vegetable-asparagus and protein rich chicken breast and egg yolk hollandaise. The whole family loved this meal!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

The grits cakes were raved about and the lemon pepper hollandaise paired well with everything. My husband loved the spice blend so much that I actually ordered more, because he told me to “put it on everything”. This is definitely a “make again” meal with my family and I hope you try this out in your kitchen too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For this delectable meal, you’ll want to make the grits in the morning, perhaps while making breakfast for the family. When you come home, the grits will be well chilled and you can have dinner done from start to finish in just 30 minutes! You can easily substitute polenta too!

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Lemon Pepper Chicken and Asparagus Hollandaise with Grits Cakes

Ingredients:
-Grits cakes-
1 1/2 cups lowfat milk
1/2 cup plus 2 Tb grits
1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
1 Tb Lite House salad herbs or dried chives
1/2 cup cheddar cheese, shredded
1/2 tsp salt
1 3/4 cup seasoned Panko bread crumbs (use a gluten free version for the finicky portion)
canola oil for frying
-Chicken and Asparagus-
1.25 lbs chicken breast
1 1/2 Tb lemon pepper seasoning
Cooking spray
1 lb fresh asparagus
dash salt
-Hollandaise-
3 egg yolks
1 tsp lemon pepper seasoning
Dash salt
1 Tb lemon juice
10 Tb unsalted butter

 

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

 

To prepare meal…

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Slice the chicken breasts on the bias, about 1/2″ thick.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Trim the woody ends of the asparagus.
Turn the grits out onto a cutting surface and slice into 12 servings.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

*Remember to sanitize your cutting surfaces between each ingredient.

Heat canola oil in a skillet over medium high heat.
Heat a griddle over medium heat.
Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles.
Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning
Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray.
Cook chicken about 5-7 minutes per side, until no longer pink.

Remove chicken to a plate and keep warm under foil until ready to serve.

On the same griddle, add the asparagus. Sprinkle with dash salt.
Cook until desired tenderness, about 3-7 minutes, turning occasionally.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice.
Blend on low speed about 30 seconds.
With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency.
Taste. Add additional lemon juice or salt to taste, if desired.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes | Famished Fish, Finicky Shark

Your family will think you slaved all day, but you know it only took about 45 minutes. Healthy Solutions Spice Blends low sodium and all natural seasoning is the secret! Enjoy!

This post was sponsored by Healthy Solutions Spice Blends. I received free product from the sponsor for participating in their Blogger Recipe Challenge. 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.

Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Prep Time: 4 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 45 minutes

Number of servings: 6

Per Serving 979 calories

Fat 86 g

Carbs 23 g

Protein 31 g

6


Lemon Pepper Chicken and Asparagus Hollandaise over Grits Cakes – Healthy Solutions Spice Blends Recipe Challenge Entry

Weight Watchers PointsPlus®:

*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 Grits cakes

  • 1 1/2 cups lowfat milk
  • 1/2 cup plus 2 Tb grits
  • 1 tsp garlic paste, or 2 cloves garlic mashed with the side of a knife
  • 1 Tb Lite House salad herbs or dried chives
  • 1/2 cup cheddar cheese, shredded
  • 1/2 tsp salt
  • 1 3/4 cup seasoned Panko bread crumbs
  • canola oil for frying
  • For the Chicken and Asparagus

  • 1.25 lbs chicken breast
  • 1 1/2 Tb lemon pepper seasoning
  • cooking spray
  • 1 lb fresh asparagus
  • dash salt
  • For the Hollandaise

  • 3 egg yolks
  • 1 tsp lemon pepper seasoning
  • dash salt
  • 1 Tb lemon juice
  • 10 Tb unsalted butter

Instructions

  1. In a medium saucepan set over medium heat, warm milk and herbs to a simmer and slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes. Spray a plastic container, preferable the size of a loaf pan, with cooking spray. Stir shredded cheddar cheese into the grits and pour into greased container. Cover and refrigerate until ready for use, at least 4 hours and no longer than 48 hours.
  2. To prepare meal, slice the chicken breasts on the bias, about 1/2″ thickTrim the woody ends of the asparagus. Turn the grits out onto a cutting surface and slice into 12 servings. *Remember to sanitize your cutting surfaces between each ingredient.
  3. Heat canola oil in a skillet over medium high heat.
  4. Heat a griddle over medium heat.
  5. Press each piece of grits cake carefully into seasoned panko bread crumbs and set on a platter until oil is ready. *Oil is ready when a bit of Panko is dropped in the oil and it sizzles. Using a flat turner, carefully place each grits cake into the hot oil. Cook about 4 minutes on each side or until golden, turning carefully halfway through. Transfer to drain on paper towels or a brown paper bag.
  6. Meanwhile season the chicken with 1 1/2 Tb Lemon Pepper Scallops Seasoning.
  7. Transfer the chicken to the preheated griddle that has been lightly sprayed with cooking spray. Cook chicken about 5-7 minutes per side, until no longer pink. Remove chicken to a plate and keep warm under foil until ready to serve.
  8. On the same griddle, add the asparagus. Sprinkle with dash salt. Cook until desired tenderness, about 3-7 minutes, turning occasionally.
  9. For the hollandaise, separate the egg yolk from the whites using an egg separator. Set aside. (Save the egg whites for breakfast!)
  10. In a small saucepan, warm the butter just until it begins to bubble on the edges. Remove from heat.
  11. In a blender, combine the egg yolks, 1 tsp Lemon Pepper Scallops Seasoning, dash salt and lemon juice. Blend on low speed about 30 seconds. With the motor running, carefully stream in the butter in the top of the blender until the hollandaise has reached thick consistency. Taste. Add additional lemon juice or salt to taste, if desired.
  12. To serve, plate 2 grits cakes on a plate and top with 1/6 of the chicken pieces and 1/6 of the asparagus spears. Drizzle with 2 Tb lemon pepper hollandaise.

Grilled Hash Cake Rueben Sandwiches

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

St. Patrick’s Day is just two days away. If you find the pot of gold, please let me know.

No really. My family and I spent the morning searching for gold in our house. My baby girl’s tiny gold bracelet that is. I looked at her tiny wrist and noticed it was missing, as she just had it on yesterday. I’m crossing my fingers that I find it in our dryer’s lint trap. Gold is so expensive nowadays. I need a leprechaun to send some luck my way!

Well since I can’t find the pot of gold, at least I can find the pot of flavor.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

You ever make something so totally amazing you think you hit the flavor jack pot? That is my take on these Grilled Hashcake Rueben Sandwiches. Buttered sourdough bread sandwiches melting cheddar cheese, dilled corned beef hash and potato cakes, and crisp coleslaw dripping with homemade Russian dressing.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Yeah, that’s my kinds of St. Patrick’s Day lunch! And you don’t even have to slow cook the corned beef or boil the potatoes. The most prep work you’ll spend on these sandwiches is 20 minutes-tops. The secret? I cheated with a can of corned beef hash. My dad worked a lot when we were kids and corned beef hash was one of his “go-to” foods to feed my brother and me. I actually love the stuff! Especially camping! My boys even enjoyed the hashcake patties a la carte. I myself scarfed down this juicy – almost burger like – delight in a heartbeat!

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

This recipe makes 12 decent sized half sandwiches, or 6 very full sized large sandwiches. Choose your hunger level and let’s get cooking!

Grilled Hash Cake Rueben Sandwiches

Ingredients:
-For the Russian Coleslaw
3/4 cup olive oil mayonnaise
1/3 cup ketchup
1 tsp Wasabi powder
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp pepper
1 Tb A1 steak sauce
2 Tb cider vinegar
1 Tb sugar
2 Tb finely diced white onion
1 14 oz package coleslaw mix
-For the Hash Cakes
1 15 oz can corned beef hash
1 cup flour
2 eggs
1 tsp dill weed
1 tsp pepper
1/2 tsp salt
2 Tb whole grain mustard
cooking spray
12 slices sourdough bread
12 Tb butter with canola oil spread
6 oz cheddar cheese, grated

Directions:
In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold in the coleslaw mix and set aside.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve. Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Grilled Hash Cake Rueben Sandwiches | Famished Fish, Finicky Shark

Enjoy your St. Patrick’s Day celebration!

Grilled Hash Cake Rueben Sandwiches

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 12

Per Serving 687 calories

Fat 33 g

Carbs 71 g

Protein 27 g

12


Grilled Hash Cake Rueben Sandwiches

Weight Watchers PointsPlus®: 18

*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 Russian Coleslaw

  • 3/4 cup olive oil mayonnaise
  • 1/3 cup ketchup
  • 1 tsp Wasabi powder
  • 1/2 tsp celery seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tb A1 steak sauce
  • 2 Tb cider vinegar
  • 1 Tb sugar
  • 2 Tb finely diced white onion
  • 1 14 oz package coleslaw mix
  • For the Hash Cakes

  • 1 15 oz can corned beef hash
  • 1 cup flour
  • 2 eggs
  • 1 tsp dill weed
  • 1 tsp pepper
  • 1/2 tsp salt
  • 2 Tb whole grain mustard
  • cooking spray
  • 12 slices sourdough bread
  • 12 Tb butter with canola oil spread
  • 6 oz cheddar cheese, grated

Instructions

  1. In a medium bowl combine the Russian coleslaw ingredients, except the coleslaw mix. Mix well with a wire whisk. Fold in the coleslaw mix and set aside.
  2. In a separate bowl, combine the can of corned beef hash with flour, eggs, mustard and seasonings. Mix well with a fork. Heat a nonstick griddle over medium heat. Spray it lightly with cooking spray. Using a large scoop, scoop the hash mixture onto the griddle. Spray the tops of the scoops with more cooking spray and press with the back of a nonstick turner to make a patty.
  3. Cook about 3 minutes until lightly golden. Flip over carefully and cook about 2-3 minutes more. Repeat for remaining hash mixture, making 12 patties. Set aside on plate. Cover with a clean towel to keep warm, if desired.
  4. Cut each slice of sourdough bread in half. Spread 1/2 Tb of butter on one side of each slice of bread. Place buttered side down on heated griddle. Sprinkle 1 Tb of cheese on each bread slice. Cook about 2-3 minutes, until desired golden color is achieved on bread bottom. Place one hash cake on one bread slice, followed by a large scoop of Russian coleslaw.
  5. Fold over the other bread half to create a sandwich. Transfer to a cutting board and slice in half once more to serve.

Notes

Serve immediately with pickles, if desired. Refrigerate unassembled leftovers separately.

Seared Tri Tip Bites with Smoky Date Sauce #TripleSBites

Seared Tri Tip Bites with Smoky Date Sauce | Famished Fish, Finicky Shark

 

 

Directions:

Seared Tri Tip Bites with Smoky Date Sauce | Famished Fish, Finicky Shark

 

Don’t forget your toothpicks for spearing!

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Pirate Jonny’s, Not Ketchup and Gourmet Garden. I received two bottles of sauce and fresh packaged herbs and pastes from the sponsors for participating in #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.

 Loading InLinkz ...

 

Seared Tri Tip Bites with Smoky Date Sauce

Prep Time: 35 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 225 calories

Fat 13 g

Carbs 2 g

Protein 24 g

12


Seared Tri Tip Bites with Smoky Date Sauce

Weight Watchers PointsPlus®: 6

*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

  • 3 lbs sirloin tri tip
  • 2 Tb canola oil
  • 1 Tb apple cider vinegar
  • 2 Tb Syrenas Seduction – Hot Sweet Jamaican Jerk Hot Sauce
  • 1 tsp Gourmet Garden chunky garlic paste
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup Smoky Date Not Ketchup Sauce

Instructions

  1. Cut and trim the tri tip into 1 inch bites.
  2. Combine the marinade ingredients in a large bowl and add to tri tip. Toss well and set aside in a cool place for 30 minutes.
  3. Preheat a large Grill/Griddle over medium heat and spray with cooking spray.
  4. Sear beef on all sides until cooked to desired doneness, about 6-10 minutes.
  5. Smother with Not Ketchup and garnish with Gourmet Garden’s lightly dried red pepper flakes.

Dressed in Vinaigrette – Asparagus and Arugula Salad with Candied Bacon and Gorgonzola #TripleSBites

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Oh my gosh I’m so excited! Today is the first day of #TripleSBites! I’ve been waiting for this event for a long time, because I’ve been anxious to share all of my recipes I’ve concocted with inspiration from various sponsor ingredients.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Camilla from Culinary Adventures with Cam put this event togetherfor 20 bloggers to showcase romantic eats, and we will be sharing spicy, saucy, and sexy bites.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

My first recipe I’d like to share with you during this event is this Dress Me In Vinaigrette-Asparagus and Arugula Salad with Candied Bacon and Gorgonzola. This salad, featuring lemon rubbed arugula, fresh grilled asparagus, sweet candied bacon and tangy Gorgonzola will have your taste buds singing. It’s dressed in vinaigrette by Robin of Out of the Weeds Beet Vinaigrette Dressing. Feel free to use your own vinaigrette if you’d like. This beet vinaigrette dressing tastes like little beets were crammed into a bottle and married with shallots. The dressing is amazingly fresh and full of healthy ingredients. The salad is a masterpiece on its own, but if you’d like to top it off, you really must “dress it in vinaigrette”.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark
Ingredients:
6 cups arugula, washed and rinsed
1 lb asparagus, trimmed of hard stems and washed
1 lemon
12 oz bacon
3/4 cup brown sugar
1 tsp cinnamon
1/3 cup vinaigrette

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Directions:
Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater (I used my V Etched Grater by Kitchen IQ, KitchenIQ 50194 Spice Grater, Red
) to grate a fresh cinnamon stick over the brown sugar.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Coat the bacon in the brown sugar and cinnamon mixture on both sides (I had help from my sous chef) and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

Pour some wine and dig a fork in.

 

Dressed in Vinaigrette Asparagus and Arugula Salad | Famished Fish, Finicky Shark

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Out of the Weeds and Kitchen IQ. I received one dressing bottle and a spice grater from the sponsors for participating in #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.

 Loading InLinkz ...

 

Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Number of servings: 4

Per Serving 582 calories

Fat 39 g

Carbs 49 g

Protein 13 g

4


Asparagus and Arugula Salad with Candied Bacon and Gorgonzola

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

  • 6 cups arugula, washed and rinsed
  • 1 lb asparagus, trimmed of hard stems and washed
  • 1 lemon
  • 12 oz bacon
  • 3/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/3 cup vinaigrette

Instructions

  1. Begin by squeezing the lemon over the arugula -this cuts the bitterness- toss well and set aside.
  2. Preheat the oven to 375F. Mix together brown sugar and powdered cinnamon. Tip: Use a spice grater to grate a fresh cinnamon stick over the brown sugar. Coat the bacon in the brown sugar and cinnamon mixture on both sides and place the slices on a rack or a baking sheet. Bake for 20 to 30 minutes until desired crispiness.
  3. Heat a griddle over medium heat and spray lightly with cooking spray. Trim and wash the asparagus and sprinkle lightly with salt and pepper. Place them on the griddle and grill, turning occasionally for about five minutes, just until crisp tender.
  4. Arrange the lemon marinated arugula, candied bacon and asparagus on the plate and top with crumbled Gorgonzola cheese. Drizzle with the vinaigrette of your choice and serve.

It’s Time for the Kick Off – “Date”Worthy Beef and Cheddar Sliders

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

It’s Game Day! Who are you rooting for? The Patriots or the Seahawks?

I’m rooting for food. We aren’t much of sports fans over in the Famished Fish household, but we do enjoy the commercials! And the game day snacks.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

These “Date”Worthy Beef and Cheddar Sliders were created for #TripleSBites using sponsor ingredients. They are romantically smoky and saucily spicy and zangy. Perfect for serving at your SuperBowl party or on date night in with your honey.

I used Not Ketchup’s Smoky Date Sauce in the ground chuck patties and Pirate Jonny’s Sirena’s Seduction Hot Sauce in the mayonnaise. Topped with creamy avocado and thick cheddar cheese slices, these burgers will vanish in a flash.

 

See, I would have saved these to make for game day today, but we scarfed them down last night so I could create these for you all.

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

And this Kick Off isn’t just for SuperBowl. We are kicking off a GIVEAWAY tomorrow! (Update: The giveaway has ended.) So keep following along for daily recipes from my fellow bloggers and many chances to enter the Rafflecopter giveaway from our sponsors. And remember, click the arrows, because there is a giveaway from each of our sponsors!

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

 

Ingredients:
1 lb ground beef chuck
3 Tb Not Ketchup Smoky Date sauce
1 tsp cajun seasoning
1/2 tsp salt
1/2 tsp pepper
4 oz cheddar cheese, sliced into 16 thin 2″ squares
1/4 cup olive oil mayonnaise
4 tsp Pirate Jonny’s Serena’s Seduction hot sauce
1 very ripe avocado
8 hot dog buns

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Directions:
Combine the ground chuck, Not Ketchup, Cajun seasoning, salt and pepper. Mix well.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Press into a 10″ square. Cut into 16 squares.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Cook on a preheated griddle over medium heat, that has been lightly sprayed with cooking spray. Cook for about 4 minutes per side, until no longer pink. Place the cheese slices on the meat to melt slightly. Remove from heat.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Combine the mayonnaise and hot sauce. Cut the rounded edge of the hot dog buns off and then cut each in half. Cut through the entire bun to open.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

Smear avocado on the top bun and spicy mayonnaise on the bottom bun. Place the beef patties on the bottom bun and close over. Secure with a toothpick, if desired. Serve immediately.

 

Date-worthy Beef and Cheddar Sliders | Famished Fish, Finicky Shark

 

 

 

#TripleSBites #Giveaway | Famished Fish, Finicky Shark

This post was sponsored by Not Ketchup and Pirate Jonny’s. I received one sauce bottle from each sponsor 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.

 

“Date”Worthy Beef and Cheddar Sliders

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Number of servings: 8

Per Serving 328 calories

Fat 15 g

Carbs 28 g

Protein 21 g

8


“Date”Worthy Beef and Cheddar Sliders

Weight Watchers PointsPlus®:

*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 ground beef chuck
  • 3 Tb Not Ketchup Smoky Date sauce
  • 1 tsp cajun seasoning
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 oz cheddar cheese, sliced into 16 thin 2″ squares
  • 1/4 cup olive oil mayonnaise
  • 4 tsp Pirate Jonny’s Serena’s Seduction hot sauce
  • 1 very ripe avocado
  • 8 hot dog buns

Instructions

  1. Combine the ground chuck, Not Ketchup, Cajun seasoning, salt and pepper in a large bowl. Mix well.
  2. Turn out onto parchment paper and press into a 10″ square. Cut into 16 squares.
  3. Cook on a preheated griddle over medium heat, that has been lightly sprayed with cooking spray. Cook for about 4 minutes per side, until no longer pink. Place the cheese slices on the meat to melt slightly. Remove from heat.
  4. Combine the mayonnaise and hot sauce. Cut the rounded edge of the hot dog buns off and then cut each in half. Cut through the entire bun to open.
  5. Smear avocado on the top bun and spicy mayonnaise on the bottom bun. Place the beef patties on the bottom bun and close over. Secure with a toothpick, if desired. Serve immediately.

 

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.