Thursday, May 26, 2016

Recipe of the Week: Aussie Burger

With Memorial Day just around the corner (and Father's Day in a few weeks), it's time to roll out a few grilling recipes.  Over the next 6 weeks, I'll be showcasing some amazing burgers, ribs and new/old grilling favorites.

April 2016 marked 19 years since I left Melbourne, Australia.  From 1994 to 1997 I called the land down under home.  I met some remarkable people, explored some of the most amazing places, and ate some interesting food (witchetty grubs aside).

I am not sure where or how the Australian's got the idea for their classic burger, but the combination, albeit strange is pretty tasty.  Yes, this burger has not only pineapple rings and beet(root), but an over easy egg!  You'll need a bib to eat it.

Enjoy, Mates!

The Aussie Burger


2 pounds ground beef (80/20)
1 tsp. crushed red pepper flakes
1 clove garlic, finely chopped
salt and pepper
1 tablespoon Worcestershire sauce
2 tbsp butter
2 1/4 inch thick sweet yellow onion
4 tablespoons olive oil, divided
1 can pineapple rings (4 slices)
4 slices aged white cheddar
4 eggs
hamburger buns, toasted
romaine lettuce leaves
1 can sliced picked beets (2 slices per burger)
1 beefsteak tomato, sliced
Fry sauce (optional)


In a bowl, combine the beef, red pepper flakes, garlic, salt and pepper and Worcestershire sauce. Form beef into (4) 1 inch thick patties; transfer to a plate.

Heat butter in a non-stick skillet over medium heat.  Add onion slices and cook, flipping occasionally, until browned (but not falling apart), about 8-10 minutes.  Remove skillet from heat; set onions aside.

Prepare a gas grill to medium high heat. Brush pineapple with 2 tablespoons oil and place on grill, flipping once until lightly browned.  Transfer to a plate; set aside.

Grill burgers, flipping once, until cooked to desired doneness, about 5 minutes a side for medium rare.  During the last minute of cooking, top burgers with 1 slice of cheese; let melt. Transfer burgers to a plate.

Heat the last of the remaining oil in a non-stick skillet over medium-high heat.  Add two eggs at a time and cook covered until whites are set and yolks are still runny, about 4 minutes. Repeat with remaining eggs.

To assemble: On the bottom half of each bun, add fry sauce (if desired), lettuce, beets, tomato, onion slices and pineapple. Top with burger patty.  Top each patty with an egg and then add top half of bun.

Sandra and I in Sydney (1995)

Tuesday, May 24, 2016

21/52: The Preakness Stakes

We headed back down to Emerald Downs on Saturday to see the second leg of the triple crown, the Preakness Stakes held in Baltimore, MD.  It was another wet weekend....our second in a row.  I bought a new fascinator and surprisingly saw many women in hats despite the lower turn out.  I ran into an old high school friend, Veronica that I have not seen in 29 years and it was fun to see her and meet her husband.  We had a great day!  Brian won the Preakness Trifecta and I got lucky with a $2 Exacta Box at Emerald Downs.  We made enough for drinks and pizza at Peel and Press.

Friday I got off the train in Tacoma and we had drinks and dinner at Katie Downs.  We don't get the chance to go to Katie Downs often so it was a real treat and a beautiful evening.

How was your weekend?


Sunday, May 22, 2016

Menu Plan Monday: May 23-26, 2016

Happy Monday!

It's week #3 of our low/no carb menu.  So far, it's been a great process and increased activity/exercise has helped.  One of the great things about eating whole foods low in carbs is the elimination of (refined) sugar and the ease of cooking and cleaning up.  Any others!?

Check out Laura's link up for more planning and organizing ideas!


Monday: Grilled Steak and Steamed Artichokes
Tuesday: SW Chicken Salad
Wednesday: Creamy Pork Chops and Green Beans
Thursday: Train to Seattle to start the long weekend!

Carbs this week - 
Monday is carb free!
The SW Chicken salad has beans, corn and some crushed tortilla chips
Wednesday is carb free!

Friday, May 20, 2016

Old Photo Friday: The Harmony Hills Gang

WHO: The Lee Boys (L-R), Kerry, Ken and Brian (all the way to the right, unknown)
WHERE: Newark, DE - Harmony Hills area (the neighborhood they grew up with)
WHEN: 1967-68 (Brian looks to be about 7 or 8)

This is the start of a neighborhood gang if I've ever seen one.  The snow is almost melted so perhaps organizing a game to play?  Looks like they are changing shoes so perhaps there was some ice skating on a pond.


Thursday, May 19, 2016

Recipe of the Week: Savory Pumpkin Hummus

Today is national hummus day (and no, I don't make this stuff up).  I've posted hummus recipes before, but there is a new one that caught my eye recently and I wanted to share it.

For those of you who don't know, I have a YouTube channel!  I started making and posting videos a while ago, but last July I started a project called Document Your Life and I put together a monthly synopsis of our blog, only in video format.  It's a lot of fun and a great hobby for me because I really enjoy taking pictures and telling stories.  Feel free to check out our channel.

Along the way, I've been introduced to other vloggers and one in particular that I really like is Libby Withnall.  She lives in Australia just outside of Sydney and watching her vlogs reminds me of when I lived in Australia...the culture, the food and some of the places that I remember visiting.  She's a vegetarian/vegan and she's been making this hummus for many months and I've been curious to try it out.  This is not her exact recipe, but I did find several and I think this one is fairly close.


Savory Pumpkin Hummus


2 tablespoons lemon juice
2 tablespoons tahini
2 cloves garlic
3/4 tsp salt
2 (15 oz) cans garbanzo beans, drained
2 tsp olive oil
1 (15 oz) can pumpkin puree (or use fresh pumpkin roasted in the oven for 30 minutes until tender)
1 tsp ground cumin
1/2 tsp cayenne pepper


Pulse the lemon juice, tahini, garlic and salt together in a food processor until smooth.  Add beans and olive oil and pulse until smooth.

Add the pumpkin, cumin and cayenne; process until well blended.  Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Serve with  pita chips, vegetables or use as a spread on a sandwich.