The Newest Creature from Dr. Fraziersteins lab: Zucchini Boats

Dr. Frazierstein has been in the laboratory again. It's alive!! Alive!! Here is a vegetarian recipe that's very tasty and super easy to prepare: 

Zucchini Boats

Maybe they should have been called "Zucchini Canoes," but "boats" is what stuck, so there you are. 

View the recipe with lots of great pictures here: 

Zucchini Boats

Introducing: The Lancon Burger! (link updated)

A meal on a whim produced a burger legacy that has spanned decades: 

The Lancon Burger

Catch the full story along with the recipe here: 

The Lancon Burger

Happy Eating!

We Doan Need No Stinkin' Condiments!

Here is a burger to delight vegetarians and carnivores alike. This is not my recipe, let me be clear on that. This is my interpretation of a recipe from the Art Institute. It is (or was) served in the restaurant there. The restaurant is open to the public at a certain time of day. I don't know the current schedule but I'll find out and post it here. There are a lot of good menu items served there, and it helps the students when the public dines there.

I did not sign a non-disclosure agreement regarding recipes, so I'm hoping they won't mind if I post this on my blog. If they do mind, I guess I'll be hearing from the legal department, lol.

This burger is made using Portabello Mushrooms. Portabello, Portobello, Portabella...however you wanna spella', it's a damn good burger.

Portabello Burger

This one is very simple. You need: sauteed red onion, roasted red bell peppers, avocado, mozzarella cheese (muenster is good, too) and portabello mushrooms. That is it. That is all. Fin.

1. Clean the mushrooms (snap the step out of each if there is a stem to be snapped). Brush the mushrooms with olive oil, or spray them with your handy-dandy cooking oil spray. Grill them, broil them, or simply toss them in a skillet and cook for 8-10 minutes.
2.  Put them on paper towels, gill side down and let them drain while you prepare the other goodies.
3.  Roast a red pepper in the oven on broil.  (You can also buy these pre-roasted and stored in olive oil--Marzetti's is a good brand.) Let cool and peel off skin. Slice lengthwise into 1/4" pieces. 
4. Slice onion into 1/4" half slices. Saute in 1 tablespoon of unsalted butter or olive oil until soft. It's cool if you get some browning on the onions, just don't overdo it.  
5. Lightly toast your buns, if you like toasted buns. If not, then don't do it. Cover and set aside. 
6. Flip mushrooms onto a pan, gill side up. Season with salt and pepper. Cover each mushroom with a slice of mozzarella cheese. Place in oven for a few minutes to melt the cheese. 
7. While the cheese is melting, peel and slice your avocado. 
8. Build your burger: Mushroom with cheese on the bottom of bun, add a generous helping of sauteed red onion, then your roasted red bell pepper. Top with slices of avocado. 
9. Now chow down! You doan need no stinkin' condiments on this burger! 

You can find the complete ingredient list & recipe here: 

Portabella Mushroom Burger

Here's what it looks like before you close it up.

If you don't want "purdy" avocado slices, or if the avocado isn't cooperating with you; just scoop it out and mash it, then use it that way instead.

Damn Good Burger! I'll take 2, please?

 Look at it, so quiet and unassuming. It's just waiting to surprise you with the flavorful ingredients hiding inside.

Oh, one final note: I don't peel my mushrooms. Whatever for? You can if you want to. It's a personal preference. Also, this burger is good when made using whole wheat buns, but we couldn't find any in town.

Whole wheat or white, I absolutely recommend using buns with NO high-fructose corn syrup! Luckily, these particular buns don't carry HFCS disease. WOO-HOO!!

I think I covered all you need to know in order to make this burger. If anything isn't clear, feel free to write me for clarification. 

Happy Eating!! :)

It Was a Lovely Supper Indeed.....

.....with a version of Cobb Salad....or you can simply call it a Chef's Salad. Whatever you call it...make sure you call me when it's ready!! :)

This yummy salad was made with: Iceberg & Leaf Lettuce, baby Bok Choy, seedless cucumbers, red cabbage, baby tomatoes, and carrots for the base. Then it was topped with: pepper bacon, boiled eggs, real cheddar cheese and Black Forest Ham. Also added after the picture was taken: red onion, avocado, black olives and green olives--(the green olives were stuffed with jalapenos and garlic).

I made a quick dressing with: 2 garlic cloves, mayo, apple cider vinegar, milk, oregano, basil, red pepper flakes, 2 cucumbers, salt, pepper, sugar, dill weed and a bit of green bell pepper. All whirled in the blender until well combined.

It was damn good...I don't know what you'd call it, maybe it was a bastardized version of Green Goddess-- (but I think G.G. has sour cream in it? Can't remember)--but whatever. It was good. Isn't that all that matters? If I can remember the measurements of everything I threw in there, I will surely share that, too. I might have to make it again and measure a little more carefully first, though, lol. :)

I would pay a good chunk of change for this salad in a restaurant, if I knew that this is the salad I'd be paying for. Hell yeah!

Happy Eating!!! :)

Shrimp Gumbo, Baby! OWOOOOOO!!!!!!

We enjoy making many different versions of gumbo in the kitchen and this is one of them:

Shrimp Gumbo #568!!

This wasn't my project but I can testify that it is a recipe that's fast and easy to prepare. We even had fresh okra for this version. Yum, yum and YUM!!