SortaCrunchy

the life low(er) carb

smoked pork shoulder and sweet potato hash browns

There is no one more unlikely than me to write this post. No one.

My entire life I have looooooooooooooved bread and all things bread-y. When low-carb diets first came on the scene, I thought people were losing their ever-loving minds. Give up pizza and pasta and pancakes? Eat a hamburger without the bun? Why? WHY? I just could not imagine being able to enjoy life in any way without my beloved bread.

As I lived into my thirties, however, I began to be troubled by some concerns. First of all, I never could shake the baby weight I gained with AJ. But beyond that, I began to take seriously the blood sugar problems I've had all my life when my dad was diagnosed with diabetes. Type 2 diabetes has plagued my father's side of the family for years, and when he was officially diagnosed, it was a bit of a wake-up call for me.

For various reasons, the first few years after we moved here when Kyle started his new business were tough. We sorta ate our way through some depression and toward the end of 2010, we knew we needed to change some things. One of Kyle's close friends is a chiropractor, and he put us on the Ideal Protein diet. Kyle started it first because I was still living under the belief that a life without bread was a life not worth living, but eventually, I decided to try it, too.

The structure of the Ideal Protein diet was just what we needed. We had some products to help us not have to think too much about meal choices, and we learned how to prepare lots of vegetables. LOTS AND LOTS of vegetables. The first week or so was very hard. Not only were we not eating breads, but also no fruits, dairy, and other things that I found myself craving.

The most amazing thing happened, and it wasn't just weight loss. For the first time in a long time, I wasn't dozing off to sleep on the couch after dinner. I didn't want to just lay around all afternoon. I woke up with more energy and found I just FELT so much better during the day. I had no idea how bad the food I was eating was making me feel until I eliminated it from my daily diet. And when I did have a sandwich with bread or a big plate of pasta, I noticed immediately how bloated and lethargic I felt. Eventually, my mind understood how bad those foods made me feel and the thought of eating them lost their appeal. Many of my food cravings were gone!

When each of us had reached our weight loss goals (I lost fifteen pounds!), we eased off of the Ideal Protein program and into a plan that was more sustainable for the long-term. That's where we are now. Instead of focusing on carbs, we mostly focus on foods with low glycemic index. This is especially important to me because I know that with my family history, blood sugar is something I'll have to be mindful of the rest of my life.

We now eat dairy in a variety of ways - raw whole milk, cottage cheese, and Greek yogurt are staples in our fridge. We eat a LOT of fruits and vegetables - both raw and cooked. We eat all kinds of meat - mostly grilled or smoked. Eggs, tuna, beans, and lentils are daily go-tos. For the sake of convenience, Kyle and I both have protein shakes for breakfast, and I usually do one for lunch, too. I know not everyone feels comfortable with something so processed and clearly not "real food," but it works for me for now.

We do some whole grains, but it's far less often. We both love oatmeal and occasionlly we'll have brown rice with dinner. Getting the girls to transition to whole grains has been harder. They called regular (not whole grain) spaghetti "real spaghetti" and they still love white bread. They do, however, eat a lot more vegetables than they used to, and fruit is a favorite for all of us.

As regular readers know, Kyle does most of the evening meal preparation in our family. I'll see if I can pin him down for some recipes. We were tremendously helped by the Grain-Free Meal Plans service from Cara at Health, Hope, and Happiness. Although her goal is to help families who are using following GAPS and SCD (specific carbohydrate diet) plans to promote health and healing for their children, we found that the emphasis on grain-free helped us transition into meal plans that would work for us. She does all of the work of preparing recipes and meal plans. We make her grain-free tortillas regularly and everyone loves them! Definitely worth the investment!

I have to be honest and say I got off-track quite a bit during the holidays. Now that I'm focusing on being open to healthy living, I've found my motivation again and it feels good to be back to the way of eating that truly makes me feel GOOD.

I still indulge a bit every now and again:

like when I had a Greek pizza at a girls' night out/baby shower for my friend Toni last Friday night. It was delicious! But it was a treat. I wouldn't last long on a way of eating that didn't allow me to enjoy celebrations and fellowship with friends. The great thing about learning how to eat what makes me feel my best is that I can splurge now and then and get right back on track.

So that's what healthy eating looks like for us. For now.

What's the biggest change in diet you have ever made?

* * * * *

Speaking of food, January's featured sponsor A Simply Good Life has some ideas about how food plays a role in frugal, mindful, eco-friendly living. Check out her food category here!

Ten Things Everyone Should Know About Artificial Food Coloring

I've known Rebecca for over six years. Her daughter is the same age as Dacey and it's been a treat to watch our girls grow up together across the miles.

I mentioned recently that Rebecca has launched a new blog sharing her family's plight to eliminate food coloring: Die, Food Dye! Today she is here to share ten things all of us should know about food dye:

My discovery of our child's sensitivity to synthetic food coloring this summer inspired me to start blogging about our challenges.  I've learned so much more in the last four months than in my daughter's whole life, it seems.  Makes me wish I had a do-over at times, but the knowledge we've gained through difficult times makes me grateful for the ride.  This rough path led me to the realization that I too have a sensitivity to food dyes.

After 40 years of awareness campaigns, you'd think that food coloring sensitivity wouldn't be such a mystery.  But sometimes, I think, science is stranger than fiction, and it can be overwhelming to the average consumer.  For instance, I've learned that not all dyes affect people the same way, and that different combinations of dyes can have varying affects.  Even though the effects of synthetic coloring aren't universal, I've learned enough through my research to solidify my belief that artificial dyes are unhealthy for all humans.

Just for starters, some food for thought -

1)  Food coloring is made from petroleum, contaminants, and propylene glycol (a.k.a. antifreeze).  A little perspective ... Yellow #5 (Tartrazine) is made from crude oil runoff and contains a known carcinogen called benzene.  Benzene has been banned from our gasoline in the US.  And the same Blue 2 dye that colors our jeans also colors our foods.  Now times are tough, but I doubt any of us would eat gasoline or jeans willingly.

2)  Artificial food coloring has been linked to bed-wetting, eczema, mood swings, hyperactivity, sleep disturbances, increased risky behavior, ear infections, headaches, hypersensitivity, obesity, asthma, diabetes, cancer, ADD/ADHD, chromosomal damage, hives, and possibly hypoglycemia.  Some scientists believe it could play a role in Alzheimer's Disease and Parkinson's Disease.

3) If a food label includes "artificial color,” “artificial color added” or “color added” this means that natural pigments were used.  Synthetic dyes must be listed on a product, by name (for example Red 40, Yellow 6, Blue 1, Green 3).

EXCEPT:

4)  There are some times when we consume petroleum dyes without ever knowing it:

In stores:  Oranges are sprayed with Citrus Red dye to appear more nutritious, and no label is required.  Salmon are given red-colored feed to make their flesh appear brighter (and therefore fresher).  Supermarket beef is injected with red dye to hide its otherwise gray hue.

At parties: You knew food coloring was in soda, cake, juices, and candy - but did you know that it's also in those goody bag temporary tattoos, face paints, finger paints, and play dough?

In school cafeterias: Kids consume petroleum food dyes in jelly, yogurt, condiments, meats, juices, fruit cocktail, stuffing, macaroni and cheese, mashed potatoes, chips, pickles, sugar-free and regular pudding, cake, popsicles, ice cream, and flavored milk.

At restaurants:  Kids' menu items contain plenty of dyes: Lemonade, sugar-free lemonade, caramel dip, chips, pickles, rice, sauces, condiments, cookies, frozen yogurt, ice cream, "fruit" punch, and juice. Be wary of water taps that do double duty with highly dyed soda.  We always bring dye-free, sugar-free drink mix packets.

5)  Synthetic dyes are not vegan due to continual animal testing.  I found this out after getting the one and only spray tan of my life.  If you have a special occasion coming up and want a more natural glow, do an online search for "organic spray tans."

6)  Petroleum dyes are in white liquids and foods, such as coffee creamer and marshmallows.

7)  Medicines such as pain killers, fever reducers, and allergy treatments (Benadryl) may contain synthetic dyes.  Ask for dye-free versions of prescriptions from your doctor or pharmacist.  You can check to see if your medications have dyes here.  Check your vitamin labels for dyes, too.

8)  Products with the label "made with organic ingredients" may still contain synthetic dyes.  Buying 100% certified organic products is an easy way to avoid food coloring.

9)  "Caramel coloring" isn't natural.  It's sugar that has been highly processed with ammonia and sulfites.  It has been shown to produce two carcinogenic chemicals in the body (related to lung, liver, and thyroid cancer, and leukemia).  It's used in soda, tea, beer, liquor, baked goods, sauces and dips, dressings, gravies, and candy.  I found it in NUMEROUS "healthy" products at two well-known "natural" grocery chains.

10)  The largest American food manufacturers are already selling dye-free versions of their popular products in other countries.  Yes, they do have the means to change their production methods ... it's just cheaper to use chemicals.  And our government hasn't been as proactive in encouraging a switch.

Food dye sensitivity won't show up on traditional allergy tests.  However, testing your family's tolerance to food coloring is free and easier than ever.  Try an elimination diet for one or two weeks:  Make a "food mood" log including foods and drinks consumed, plus notes on behavior.  Compare your notes with your child's school behavior chart before and during that period (especially if your child eats school lunch or is given food rewards by a teacher).  Look for patterns, such as great Mondays followed by steadily worse days.

If food dye sensitivity is confirmed, diet adjustments can be made relatively painlessly.  Lots of food manufacturers offer dye-free alternatives now.  You can buy natural food coloring online and at your local health food store.  And for those of you who love to experiment in the kitchen, it's not hard to find instructions online for homemade dyes using berries, veggies, and spices.  No matter if you have a food coloring sensitivity or not, remember to "vote with your dollars" ... the only way we can make healthy food offerings the new "norm" is to shop with our values.

For more ideas on adjusting to life without food coloring, visit my blog at www.DieFoodDye.com.  Follow @DieFoodDye on Twitter, and interact with other dye-sensitive folks on the DFD Facebook fan page.

SortaCrunchy Kitchen: grilled shrimp salad

Okay, so this is not the best picture ever. I am still learning to wield the iPhone camera. If I hadn't been in such a big hurry to dig into this, I would have taken the time to set it up and capture it with my Big Girl Camera. If this photo were scratch-n-sniff, you would totally forgive me for forgoing good photography so I could just inhale this yumminess.

Yesterday was our "star" anniversay - we celebrated 13 years on the 13th. In the past few years, we've made such drastic changes to our diet that we've lost our desire to eat out - especially in our small town where even having limited options would be an improvement. So in typical us fashion, we stayed in and Kyle planned and prepared a nice meal for us.

He's always one for experimenting with food, whereas I get a little nervous without a recipe. When it comes to cooking, he is way better at creating than I am! It's funny - sort of the opposite about how we are about everything else in life.

We've been eating low-carb for the past six months and both of us have rediscovered how much we love cottage cheese. Kyle had the pretty great idea to use it as base to make a shrimp salad. Served in halved, grilled bell peppers alongside grilled steaks and with french vanilla pudding and raspberry parfaits for dessert, it was a perfect summertime side dish!

Grilled Shrimp Salad served in Grilled Bell Peppers (serves 4)

One pound extra large shrimp (16 to 20 count), peeled and deveined
seasoning (he used Emerill's Original Essence)
skewers for grilling

1 1/2 cups of cottage cheese, divided
2 Roma tomatoes
salt and pepper to taste

Bell peppers (one half per serving of shrimp salad)

Cut bell peppers in half. Clean out seeds and membranes completely. Set aside. Chop Roma tomatoes and set aside.

Season the raw shrimp, removing tails if necessary. Place them on skewers and grill 2-3 minutes per side or until shrimp turn opaque. Remove to plate and allow to cool.

Grill bell pepper halves on grill until they are tender and have nice grill marks along the edges. Remove to plate to cool.

In blender, blend 1 cup of cottage cheese until smooth. Mix blended cottage cheese with 1/2 cup whole cottage cheese and chopped tomatoes in a bowl. Chop shrimp into bite-sized pieces and stir into salad. Spoon into grilled bell pepper halves; season with salt and pepper to taste.

Enjoy!

Our Favorite Meal: Bierocks

It's deliciously fall here now.  How about where you are?

Autumn invites turning on the oven with reckless abandon, gleeful whirling in a warm kitchen while the late afternoon sky looks on in golden approval.  I've been reaching for comfort food these days, and I want to share you with my family's number one favorite meal: bierocks.

I had never had bierocks until I met my husband and was introduced to his mother's incredible, well-practiced, much-loved version of them.  Bierocks are simply a meat-filled pastry such as one might find in a variety of cultures.  It's my understanding that bierocks are popular in German communities,  and though I had never had them growing up (in my non-German family of origin), a lot of my friends who grew up in and around the Texas Hill Country - a part of the state heavily influenced by German settlers - know exactly what they are.

So here is the recipe I have kind of a mish-mashed from many sources.  It's not a traditionalist's bierock for two important reasons:

1) We don't typically include cabbage in ours.  Cabbage is definitely a pivotal aspect of the traditional bierock, but my husband and father-in-law don't like cabbage and so my mother-in-law has always left it out.  I do like cabbage and have tried it a few times in ours, and it's always received with wailing and lament from my husband and children.

2) I put cheese in ours.  Everything is better with cheese, ja?

So then, this is how we do bierocks:

DOUGH:

2 1/4 tsp dry yeast
1 cup warm milk
1/4 c. sugar (I use turbinado sugar, but white sugar is fine, too)
1/4 cup coconut oil (or vegetable oil, or whatever you have on hand)
1 tsp. sea salt (again, whatever you have on hand)
2 eggs, beaten
4+ cups bread flour

FILLING

1/2 to 1 cup chopped onion
1 lb. ground meat (beef, turkey, pork)
1 TB olive oil
salt and pepper to taste
* If desired, 1/2 small head of cabbage, finely shredded

Shredded cheese (we like mozzarella, but cheddar is nice, too)

To prepare dough:

1. Dissolve both the sugar and yeast in the warm milk.  Turbinado sugar takes a bit longer to dissolve than refined sugar.  Set aside for a few minutes until it gets a little foamy.
2. In a large mixing bowl, combine oil, salt, and eggs.  (If you are using coconut oil, it's a good idea to let the eggs come to room temp first so the coconut oil doesn't flake out when mixed with cold eggs.) Pour in yeast mixture and beat with mixer.
3. Add one cup of flour and beat for one minute.  Beat in 1/2 c. of flour at a time until the dough begins to pull away from the side of the bowl.
4. If you have a stand mixer with a dough hook, you could switch to that now and continue to knead on low speed, adding flour until the dough is smooth and elastic.

I don't have a stand mixer, so I turn off the mixer and add in dough 1/2 cup at a time, kneading as I go until the dough is smooth and feels "full."  I usually knead for about 7 minutes or so and generally wind up using nearly all of 4 full cups of bread flour.

5. Place in an oiled bowl, cover, and allow to rise in a warm place for about an hour.

To prepare filling:

Heat oil and brown the onions and meat.  When meat is finished cooking, season with salt and pepper.  If you are adding cabbage, add in cabbage to meat mixture and cook until it is wilted.

To assemble bierocks:

1. Punch down dough and divide in half.  Preheat oven to 375 degrees.
2. Take one half of the dough and roll out on to a well-floured surface.  Roll dough in a rectangle shape.  (I'm no good at specifics.  Maybe aim for an 8x11 rectangle?)
3. Using a pizza cutter, cut dough into nine squares.
4. Spoon 1/8-1/4 cup of filling onto each square.  Sprinkle with cheese if desired.
5. Bring opposite corners of each square together and pinch to seal. This dough is very stretchy and very forgiving.  The main idea is that you want to enclose all of the filling with the dough, so pinch and poke and create a sturdy seam on the bottom.
6. Place seam side down on a greased baking sheet.
7. Repeat process for other half of dough and remaining filling.
8. Now, most every recipe suggests covering the assembled bierocks and allowing them to rise for an additional 20 minutes.  I am going to be honest and tell you I never have time for this.  Mine go straight to the oven, but feel free to get that second rise in if you would like to.

Bake bierocks for about 15 minutes until lightly golden.  Watch them carefully near the end because they will brown up and scorch on the bottom very easily!  I sometimes cook mine on an upper rack in the oven to prevent bottom scorching.

Finally, when bierocks come out of the oven, slather on melted butter with a pastry brush.

We like to dip ours in yellow mustard.  Add a fresh green salad and you have a complete, yummy, hearty meal.

Wunderbar!

What are you cooking up on these early autumn evenings?  Feel free to share links in the comments below!

SortaCrunchy Kitchen: Pico de Gallo

I've mentioned before and I'll say it again - my husband is a mighty fine man of the kitchen.

Well, technically, he does his best work outside on the grill (seriously, his hamburgers . . . Lord, have mercy), but he quite adept with pots, pans, knives, and whisks as well.  He can often be found in the kitchen on the weekends - it's a nice hobby for him and a wonderful respite for me.

Throughout the summer, we've gotten bag after bag full of tomatoes and other fresh veggies from our gardening friends and neighbors.  A few weeks ago, Kyle determined he was going to make Pico de Gallo and spent a few hours reading through recipes and tips and tricks (who knew pico could be so complicated?) and has come up with a version that is so delightful, we have been ladling it on anything that will sit still long enough to be smothered: chips and tortillas, sure, but also scrambled eggs, cheese pizza, and even hot dogs.  Loco, si?

The Road to Real Food: Pastured Eggs and Raw Milk

 

Trite but true.  Watching Food, Inc. did me in.

I told you a few months ago about our approaches to food  . . . How we tried to focus on whole foods and cooking from scratch and buying organic when we could.

And then I watched Food Inc., and read Michael Pollan and really started to get the real food movement.  It occurred to me as I was watching Food Inc., that here I sit, in the middle of Oklahoma - Oklahoma, y'all! - surrounded by farming and agriculture and a collective tendency to honor all things local.  The horrifying images of and the brutal life lived in CAFOs stood out in stark contrast to the pastoral scenes of cattle grazing grass that I pass by when I drive one mile past our city limits.  I realized how absurd it was for me to be a willing participant in the broken food system in our country when I am literally surrounded by other choices.

What is Kefir? Cara Explains . . .

 

We began buying raw milk a few months ago, and it has inspired me to learn more about kefir.

What is it?  How do you make it?  Why would you want to?

SortaCrunchy contributor Cara has a great explanation (and a giveaway!) up at Health, Home, and Happiness.  Join me over there to find out more about kefir!

His Favorite Chocolate Cake

 

My man has simple tastes.  Luckily for me, he doesn't request Giada's Chocolate-Strawberry Panini or Nigella's Caramel Croissant Pudding when I ask him what he might like for me to make for him for Father's Day.

Just a simple chocolate cake will do.  

His mother's is the best either of us have ever come across, and I am happy to share the recipe with you.

Behold, the Twenty Minute Cake:

1 cup butter
4 Tblsp. dry cocoa
1 cup water
In microwave melt butter for 20 or 30 seconds, then add cocoa and water. Heat together in microwave until it begins to boil.

2 cups sugar
2 cups flour
Add sugar and flour and beat well with mixer.

1/2 cup buttermilk
1 tsp. baking soda
2 beaten eggs
1 tsp. Mexican vanilla
Add last four ingredients and stir well with mixer.

Pour into sprayed baking pan. (9 x 13)    Bake 20 minutes at 425 degrees. (some ovens, only 400 degrees)    While cake is baking, make the frosting below:

FROSTING

1/2 cup butter
3 to 4 Tblsp. cocoa
1 tsp. Mexican vanilla
1/2 box powdered sugar

Melt margarine in microwave and add rest of ingredients. Beat well.  Spread on cake just as soon as it's out of the oven. Cover with foil immediately.   (The original frosting recipe is double this, but it is just too much frosting for us.)

OR

This is another favorite that she likes to use on the cake sometimes instead of frosting:

CHOCOLATE GLAZE

2 Tblsp. butter (melted)
2 Tblsp. cocoa
1 tsp. vanilla
1 cup powdered sugar
1/4 cup or less heavy cream

Commence with celebrating!

Oh, and speaking of food . . . the winner of the Real Food on a Real Budget giveaway is Erin (comment #118) who said:

I would love to get this book! Eating good, organic food is sometimes expensive (especially in California) but I'd love some baby steps on how to eat healthier on a budget! :)

If you didn't win but would like to purchase a book, I encourage you to go see Stephanie to purchase a copy (the e-book is on sale right for $18.97!)

Summer Essential: Healthy Snacks To Go (review and giveaway!)

When Dacey was two or so, she went through an extreme picky-eater stage.  In my desperation to get her to eat something - anything! - I started buying Clif Kids bars.  She loved them and they seemed sorta nutritious, but oh my goodness was that expensive.  I always thought there had to be a way to make those bars at home for much less money (and with much more control over the ingredients!) but I never followed through on exactly how to go about doing that.

Imagine my supreme delight when I received a copy of the newest release from Katie of Kitchen Stewardship - Healthy Snacks To Go..  Granola Bars, Popeye Bars, and Larabars were the first recipes that caught my eye.  Y'all - she has fourteen different variations of the Larabars in this book!  And all of them are so, so easy.  The most exotic ingredient you will find is coconut oil (we've talked about the before, remember?), and if even I can find that in a small town Oklahoma health food store, then I have to think it's not all that exotic anymore.

But the bars are just a sampling of what you'll find in Katie's book.  There are fruit rolls, smoothie inspirations, cracker recipes, and a special section with ideas for side dishes or lunchbox inclusions and more!. 

In a time when recipes are abundant online, why would you pay a little extra money to purchase an e-book like this?  Here's why:

• There are so many great recipes included, all in one handy little book.  No digging through sites, reading through comments for variations, and printing out page after page of feedback and adjustments.  Katie has thoroughly vetted, worked through, and perfected each recipe she shares.
• Links aplenty!  Not only does Katie share her own super easy, super YUM recipes, she also provides links to some of the best snack recipes from other talented food bloggers.  There are also lots of links to explain processes and philosophies you might not be familiar with if you aren't into all things Real Food.
• As with all things Kitchen Stewardship, these recipes are totally approachable.  If you are into soaking grains, she provides instructions for that.  But if you aren't - no worries!  Each recipe could be made with ease by real food enthusiasts or more mainstream cooks alike.
• Special dietary needs?  Katie has carefully labeled each recipe with icons indicating if a recipe is sugar-free, gluten-free, casein-free, grain-free, nut-free, raw food, no added sweetener, soaked option, or special indulgence.  We don't have particular dietary restrictions here, but I can only imagine if you do that it can be quite the task to figure out if a recipe will work for your family or not.  Katie has worked out a system where you can know in a glance if a recipe will work for you!
• The book is FULL of FAQs and tips and hints and helpful ideas!  Katie has thought of every possible question you might run into on a recipe and answered it for you in advance.  And each page also includes Katie's gentle sense of humor so it reads like a trusted friend sharing her best recipes with you.

For families preparing to hit the road for vacation and explore the outdoors throughout the summer and go on picnics with family and friends, this book is an essential.  I just cannot say enough good things about it.  For the same amount of money you would spend on a few boxes of granola bars, you have a resource for your home that will ensure that you always have a healthy snack or side dish on hand - throughout the summer and all year long!

Because Katie is incredibly generous and extremely awesome, she is offering two - TWO! - free copies of Healthy Snacks To Go as a gift to SortaCrunchy readers.  Here's how to enter to win one of the copies (choose any ONE or ALL of these entry options!):

• Check out the table of contents here and leave a comment telling me the recipe that interests you most
• Browse Katie's recipe collection at Kitchen Stewardship or her Monday Missions and leave a comment telling me your favorite
• Follow Katie on Twitter and leave a comment telling me you did
• Like Kitchen Stewardship on Facebook and leave a comment telling me you did
• Join over 3,000 readers and subscribe to Kitchen Stewardship and leave a comment telling me you did

Giveaway is open to readers worldwide and runs from today (June 7th) through Sunday, June 13th.  Winners will be announced Monday, June 14th.  Happy snacking!

(All links to Healthy Snacks To Go are affiliate links which means I receive a small portion of the proceeds from each book you order through me.  I will say with all honesty, however, that I would be this enthusiastic about the book even if I were not an affiliate!  It's really, REALLY great!)

Remember this? Sizzlin' Summer Recipes: Best. Burgers. Ever.

Back in May 2008, Dacey was newly out of diapers, AJ wasn't crawling yet, and we were still Texans.  Some things haven't changed in those two years though, and tonight we will (of course) be grilling burgers for dinner.  I thought I would take a moment to re-run this post from May 15, 2008, to share our favorite way to fix up some hamburgers.  Please note - we haven't found a great source of ground brisket here, so now we just use plain old ground beef.  Kyle's standard mix-in is now Head Country Hot BBQ Sauce and grape jelly.

Happy Memorial Day and happy eating!

Alright, ya'll.  My gorgeously named sweet friend Megan of Fried Okra opened up her recipe files and commenced with revving up our taste buds with her top ten sizzlin' spring and summer recipes.  (That creamy linguine with zucchini?  Yum-O!)  She has invited us to share our best o' the best, and I am only happy to oblige.

Spring and summer offers us the perfect time to fire up that backyard grill, and that is a double blessing for this mama in that 1) grilling keeps the heat outside where it belongs and 2) my man is all-too-happy to work his grilling wonders on that shiny monument to manly cooking.  He really is quite the grill master, and his repertoire ranges from perfectly cooked steaks to deliciously grilled bananas and all manner of fare in between.

One of his specialties that we eat pretty much year 'round are hamburgers.  Of course, this is a staple in backyard cuisine, but we were unsatisfied with just your average ground beef patty seasoned with a little salt and pepper.  Rather than inventing new and unique ways to dress the grilled burger, my husband went a'hunting for a new and unique way to create the perfect patty. 

A little digging led him to two schools of thought: be creative in the meats used in the patty or be creative in the seasonings you add in.  It's no surprise that, as Texans, we take a more-is-more approach to dining, so we decided to combine the two schools of thought.  The result - best burger ever!

Here's what we do:

1) Start with a pound of ground beef.  Now, pick another kind of meat to add to the mix.  We originally were going to add a pound of ground veal to ours, but our small town grocer doesn't keep ground veal in stock (go figure), so the butcher suggested we might try ground brisket.  The result was pure burger perfection for us, but you might play around a little to find the taste, texture, and flavor combination you like best.  Ground bison, perhaps?

2) So work your two pounds of meat together and prepare to add your seasonings.  Sure, you could go with basic salt and pepper, but why stop there?  I'll tell you our favorite way to season - add equal parts barbecue sauce and brown mustard.  Add just a bit at a time, you don't want to overwhelm the meat and end up with raw hamburger mush.  We've also used equal parts soy sauce and lime juice with great success.  We've been known to add grape jelly in after we salt and pepper (you won't believe how smashing the result is), and once we even added in some leftover bean and bacon soup.  Now, if you do find your meat mixture is getting too moist, you'll want to crumble a piece of bread (plain old white bread works fine) to sop up some of the juiciness.  You want moist burgers, but too much moisture and those burgers will fall apart on our grill. 

Pop those beauties on the grill, and you've got yourself some sizzlin' summer perfection!

You may find with such flavorful burger patties, you can dress them as minimally as you like so you can really appreciate the taste of the meat.  We usually just have potato salad or chips on the side.  Can't go wrong with a big pitcher of Texas sweet tea, but if you use our recipe, keep your toothbrush handy for efficient cavity prevention.

Make sure you head back to Megan's place to drool over all her recipes and see what everyone else has to offer up today!

(burger photo by (nutmeg) )