Christy's Pick for Dinner

Clean Eating's Mushroom-Garlic Bison (or Elk) Burger with Goat Cheese

This was an amazing melt-in-your mouth burger that we enjoyed having for dinner tonight. Since we have Elk in our freezer that is the protein I used, but I'm sure it would be delicious with Bison also. (Another favorite lean meats of ours.)

How you make it is you take garlic (lots of it), 1 slice of whole wheat bread, mushrooms, red onion, salt, pepper and mince it all together in the food processor. Mix it in with the meat. Make your hamburger patties and cook them up. I put the goat cheese on top of the burger while it was cooking so the cheese got soft. Then on top of the burger and cheese you put a poached egg. You want the yolk somewhat soft so it breaks, but not too much so it's impossible to eat. On the bottom bun (whole wheat) I put spinach and a thick slice of tomato. (The recipe called for arugula, but I would use whatever greens you have in your fridge.)

The burger was so juicy and flavorful! The meat was tender and tasty with the garlic and mushrooms, and the goat cheese added just enough bite and flavor that no fatty condiments are needed. You did not miss having mayo, ranch or whatever condiments you normally put on your burger.

We will definitely cook this burger again! It had 367 calories, 11g fat and 37g protein. Because it was packed with protein you do not need any sides.

(The recipe was taken from the magazine Clean Eating March 2012)

BEST Dive in Everett!

Looking for an amazing sandwich? Barney's Pastrami Dip on Evergreen Way has got it! While his menu only has a few items the thing to have is his pastrami sandwich. A 1/2 lb special recipe beef pastrami served on a large hoagy roll with original mustard blend and dill pickles. Oh my word! It's delicious! The owner Mr. Barney has been there for 18 years and is a very kind and generous man. The only not positive thing to say is it is a dive so you wont be going there for the atmosphere. But the sandwich will bring you back again! and again!

What's for Dinner!

Grilled Portobello Mushroom Eggplant Parmesan Rounds was what's for dinner last night. It was so delicious my husband and one year old daughter ate it right up. I got the recipe out of a magazine and have it in my personal favorite recipe book. Here is the recipe:

Small eggplant, sliced thinly about 2 cups
3 TB olive oil
4 portobello mushroom caps, stems removed
4 ounces mozzarella cheese
1/2 ounce grated Parmesan & Romano cheese
1/2 cup marinara sauce (I used homemade sauce I had in the freezer, but a jar would be fine too)
4 slices tomato
salt and pepper to taste
Garnish: basil leaves

1. Preheat oven to 425. Salt sliced eggplant and let rest while oven is heating. Rinse and pat eggplant slices dry. Brush with 1TB olive oil and arrange on baking sheet. Roast for 15 minutes, flipping once.

2. Prepare mushroom caps. Wipe clean, then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan, gill side down. Grill caps for about 2-3 minutes on each side on high heat.

3. To assemble rounds, mix together the mozzarella and Parmesan in a bowl. Set aside. Flip the mushroom caps over and spoon a tablespoon of marinara sauce onto gill side of each cap, then layer eggplant and a pinch of cheese mixture on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce. then one slice of tomato if desired. Top each round with the remaining cheese. Broil in oven for about five minutes. Serves 4

deliziosa!