Apollo Burger

Tonight we stopped by a burger joint on Route 66 in our new hometown, Victorville,CA.  They have an extensive burger menu with everything from the Classic to the Narcissist

My burger of choice tonight. Sloppy Joy.

Go there hungry and bring a cloth napkin.LOL

They don’t have a website but here is their Facebook page.

ENJOY!

Part of menu

Part of menu

Sloppy Joy

Sloppy Joy

I think I can... I think I can...

I think I can… I think I can…

She thinks she can.

She thinks she can.

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Zombielicious

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This past April I joined my co-author, and sister, Kerrie Adams in Iowa to visit family roots. We all know Iowa is famous for its corn and corn-fed beef but they also serve up some mean Zombilicious food.

We had occasion to visit such a place in Des Moines,Iowa-on the east side, namely  the “Zombie Burger + Drink Lab“.

The zombie themed restaurant and menu was great fun. It was a college crowd with an appetite for goreMet bashed burgers and shakes.. The place was nicely decorated zombie themed murals and mannequins.  It was divided into two halves one having tables and a full bar with some unique beers and drinks.

The menu was not just burgers but that was the main fair all having themed names and not your ordinary ingredients.

I had a #10 a “Walking Ched”. Breaded and deep-fried mac-n-cheese “buns.  These were deep-fried mac-n-cheese “patties ” serving as the bun for a great burger with caramelized red onions cheddar cheeses and mac-n-cheese on top. TO DIE FOR!!! Kerrie had “The Broomstick” It was a burger stuffed with deep-fried chili topped with american cheese, red onions and pickle.  It didn’t take very long to consume being so delicious.

Again burgers were not the only fair.. there were soylent greens (salads),brain freezes(shakes),New Jersey Rippers (deep-fried hot dogs),appetizers and soups/sides.

We both had different unique shakes.  Kerrie went for a vanilla ice cream, cherry kool aid powder blended with a twinkie.. YUMMY!  I had vanilla ice cream blended with Cinnamon Toast Crunch. It was superb!! Great Brain Freezes!

There was a wide array of local breweries and mixed drinks, properly titled, to try.

Next time your in Des Moines Iowa’s east side drop in to enjoy the atmosphere and food.

 

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large menu

 

Get a load of some of those names.

 

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one of our hosts.

 

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The Walking Ched

 

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The Walking Ched as served.

 

 

 

The Broomstick with some garlic and bleu cheese fries and the menu cover.

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Again go to Des Moines Iowa’s east side and enjoy a night out at ……………  Zombie Burger+Drink Lab

Family recipe — U.P. Pasty

Growing up in and around the Upper Peninsula of Michigan one knows the taste and beauty of  a good pasty. This recipe is one passed to us from my mother Elaine’s sister Ruth. I as a kid enjoyed many a pasty. It a good day when we make them…(not nearly enough):-(

CRUST

  1.  3 cups flour
  2.  1 1/2 tsp. salt
  3.  2/3 cup shortening
  4.  2/3 cup ICE water

Mix flour, salt, and water together and then cut in shortening.

FILLING:

  1.  1 1/4    ground beef
  2.  1/2 lb. ground pork
  3.  4           red potatoes
  4.   1          onion
  5.   1/2     rutabaga  minced finely)
  6.   3         carrots
  7.               salt for each pasty
  8.               pepper
  9.    1 pat  butter per pasty

PREPERATION:

Separate dough into 5 portions.  Roll out each portion into a flat circle. Fill half the circles with raw ingredients and add a tbs. of butter. Close by folding into a half circle. Pinch edges closed with a fork using water to stick the edge together.

Bake at 400 degrees for 15 minutes, turn down to 375 and bake an additional 45-50 minutes.

Enjoy with your favorite condiment…PSST ketchup!!!

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Asparagus soup… low carb!

20140222-220039.jpg20140222-220024.jpgI got this great soup idea from my fun and inspiring co worker Aviva Feldman!  I am  trying to do the low carb thing, but I love pea soup…not allowed!  She told me about this recipe she makes that turns out very pea soupish!  It is really delicious and my whole family loved it.  So here is what you do…cut up a red onion and saute it in butter in a large pot.  Add a few pounds of cut up asparagus, I used three pounds.  Cover it with broth… I used chicken broth, my friend Aviva used vegetable broth. Cook it till it is really mooshy…Then use your immersible blender and blend away to your desired consistency.  I made mine into a green mush with the occasional asparagus chunk.  At this point you can add other things if you like, like other veggies or chunks of meat.  Really a delicious soup, it will be  on my “frequently made” list.

Crustless Quiche with Chard

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Wonder what to do with Swiss Chard besides chopping it up and cooking it like spinach? (By the way, you can eat the stems of chard.) You can find it year round …and we also get a lot of it during Farmer’s Market season.  Try it in a crustless quiche. I’ve made this recipe many times and it’s absolutely fantastic. Many of our volunteers have made it as well and raved about it. Plus, it’s super easy.  CRUSTLESS QUICHE WITH SWISS CHARD (recipe from food.com) Ingredients: 1 teaspoon olive oil 1/2 sweet onion, chopped 1/2 bunch Swiss chard (washed, dried and roughly chopped) 2 1/2 cups shredded cheese (any combination – cheddar, swiss, pepperjack, colby jack, etc. – be creative!) 4 eggs 1 cup skim milk (or whatever milk you have in the fridge) salt pepper Directions: Preheat oven to 375 degrees. Add onion and chard to the oil in a pan and saute until stems are tender (do not overcook). Add salt & pepper to taste. Whisk eggs in a large bowl. Add milk and cheese. Fold in the onion/chard mixture. Add salt and pepper to taste.  Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Deeeelicious! Enjoy!
This recipe is from my friend Faith who is an amazing cook.  Thanks Faith!

Zucchini pasta low-carb

I have seen the idea of using shredded zucchini as a replacement for pasta. So I dug through my cabinets and found a mandoline, and proceeded to shred my zucchini. I use three large zucchini,  shredded them, and added them to 2 tablespoons of butter in my frypan. I seasoned them with garlic salt, pepper,  and basil. When they were semi firm I turned off the heat and then served them with marinara sauce and meatballs. I found them to be a completely acceptable substitute for pasta, and much healthier!

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Easy low carb ice cream recipe

I’m once again I’m on the low carb warpath and I’ve been craving ice cream. I have seen several recipes for homemade low-carb ice cream without using an ice cream maker. I took what I liked from each recipe and here’s how I did it:

Pour one cup of half-and-half into a quart size freezer bag.

Add 1 tablespoon of Splenda or your favorite non-sugar sweetener.

Add 1/4 teaspoon vanilla extract or whatever other kind of flavoring you would like. I added a little dash of almond extract.

Place the quart size bag into a gallon size freezer bag which you have filled with 3 cups of ice and 6 tablespoons of salt. Shake vigorously for four minutes or until desired texture is achieved. Wear gloves because it gets really really cold!

I think it’s best if you eat it right away. You can freeze it but I have heard that it becomes kind of hard and in order to eat it later you might want to microwave it for 10 or 20 seconds.

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Stuffed Strawberries

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1lb. Large Strawberries
8 oz. Cream Cheese, softened
4 TBS Powdered Sugar
1 tsp Vanilla Extract
Graham Cracker Crumbs

1 – Rinse strawberries. Remove top of strawberries and clean out center with a paring knife. Prep and set aside.

2 – In a mixing bowl beat cream cheese, powdered sugar, and vanilla until creamy. Add mixture to piping bag or Ziploc with corner snipped off. Fill strawberries with mixture then dip the top in graham cracker crumbs. Refrigerate until you serve.

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