I’ve been having cravings for “burgers” lately and this recipe looked scrumptious… although not technically a Burger. Also, it really isn’t the same for me since I can’t eat it on the bun (and I don’t like gluten-free buns enough to pay the ridiculous price or suffer through the dryness). Almost followed the original recipe: Fully loaded Cajun Chicken Burgers
First we made my current favorite salad: Cucumber Tomato Feta Salad – it is super easy and tastes fresh and delicious. We use red onions, hot house (or English) cucumbers, grape tomatoes, feta cheese, 1/4c shredded fresh basil leaves (I think we used more like 1/2c). Then mix and pour over: 1Tbsp red wine vinegar, 1tsp sugar, 1Tbsp olive oil, freshly ground black pepper (LOTS), and just a sprinkling of salt. Definitely make ahead so that the flavors can combine and it can marinate a bit. We leave it covered on the counter so that it room temperature since we are eating it in a hour or so.
Cajun seasoning for the chicken: 1Tbsp ground cumin / 1Tbsp Ground coriander / 1Tbsp paprika – I am definitely using this mixture for future Cajun recipes. The prepackaged Cajun seasoning that you buy in the store is SO Salty – I actually threw away an entire package after just one use because it was so awful.
Slightly pounded the chicken breasts to make them easier to cook more evenly
Seared in a skillet with just a touch of oil
Plated: Toasted the hamburger buns under the broiler and then added a slice of provolone cheese on the top half to melt – next a slice of bacon (I know… there could have been more bacon but the chicken was the “star”) – took the cooked chicken breasts and sliced them into substantial pieces and layered a slice of avocado between each piece. These chicken breasts were so huge, we ended up using about 1/2 a breast for each sandwich. Dinner was definitely a hit and there was lots of chicken leftover for other uses and lunches during the week.
We spent time with a British woman on Saturday night and she kept talking about Trifle so my Heart (who is also English) had a craving. AND… proving he is a brilliant man… he brought one of OUR bowls with us to the Kids so that we could easily bring Back any leftovers without being accused of “stealing” one of their bowls! *smile*
My Heart’s Trifle: Layers of store-made Lemon Swiss Roll / traditional Bird’s Custard with a touch of vanilla / Harvey’s Bristol Cream / can of mixed fruit cocktail then topped with whipped cream and chocolate shavings. This needs to be made ahead so that it can sit in the fridge to marinate and is, frankly, even better the next day!