Wild Boar Pacific Rim Sliders #SundaySupper

There are different kinds of 'food' hunters. Wild game, forager, and shopper. What you're into, where you live and possibly how you live might help define which kind of  hunter you are. Or maybe you fall under more than one category.

Sir Sportsalot doesn't hunt wild game. He just get's wild watching a game (hence the name "Sir Sportsalot"). I've never gone foraging, although I'd love to. It does intimidate me a little though.... being able to identify what you're picking...knowing the difference between what you can and can not eat...that sort of thing. So that puts me in the category of a shopping hunter. Hunting for that one, hard to find, ingredient. Driving to specialty stores, exploring markets in ethnic neighborhoods, just to try something new, exciting and authentic.

Well, I didn't really have to go far for this wild boar. I just happened to stumble upon it locally and it sorta ended up in my cart with very little struggle. Easy prey if you ask me. Much easier (and safer) than actually hunting a wild boar. And it comes so nicely packaged, too.

Wild Boar Pacific Rim Sliders

Printable Version

Sliders
4 oz mushrooms, chopped
2 green onions, chopped
2 teaspoons fresh, grated ginger
1 lb ground wild boar
1/4 cup teriyaki sauce
1/4 cup plain bread crumbs
12 slider buns

Topping
2 teaspoons oil
2 cups fresh bean sprouts
4 green onions, sliced diagonally
2 tablespoons teriyaki sauce

Wasabi Aoli
1/3 cup mayonnaise
1 tablespoon wasabi sauce
1/2 teaspoon teriyaki sauce

Preheat the oven to 400'F

In a food processor, combine the mushrooms, onions and ginger and process until finely chopped

In a medium sized bowl, combine the wild boar, chopped mushroom mixture, teriyaki sauce and bread crumbs. Mix until just combined.

Press the mixture evenly into an ungreased 11 x 7 rectangle baking dish.

Bake for 30 minutes. Allow to cool slightly.

While the meat is baking, let's get everything else ready:

Heat the 2 teaspoons of oil in a medium pan over medium heat. Add the bean spouts and green onions. Allow to cook until just beginning to wilt and the bean sprouts are barely opaque. Stir frequently. Add a tablespoon or 2 of water if needed to prevent sticking. Add 2 tablespoons of teriyaki sauce and continue heating until the sauce is slightly reduced, about a minute or two, stirring frequently. Remove from heat.

In a small bowl, combine the mayonnaise, wasabi sauce and teriyaki sauce. Mix until thoroughly combined and chill until everything else is ready to serve.

Once the meat is cooked and slightly cooled, carefully drain off the excess grease and gently remove onto a cutting board. Slice into 12 even squares

Spread the Wasabi Aoli onto your slider buns, place a patty on there and then top with your sauteed bean sprouts.

The wild boar flavor is wonderful. Slightly sweeter than your typical pork. I love each component from this slider separately, but when they're combined....wow!! So fun, so delicious and simple to make. And now I can say I've eaten wild boar!

Now tell me....what's your favorite food to 'hunt' for?

Here are some recipes for ingredients that are hunter or foraged for...enjoy :)

Spread it on Thick

• Homemade Mascarpone from That Skinny Chick Can Bake
• Sugar Plum Fairy Jam from What Smells So Good?
• Porcini Compound Butter from Nosh My Way

Nibbles and Sides

• Baked Rice with Mushrooms from Basic N Delicious
• Brie Blackberry Bites from Family Foodie
• Foie Gras Bites from Jane's Adventures in Dinner
• Miso Risotto from Crazy Foodie Stunts

The Main Event

• Bourbon Butter Venison Bites from The Life and Loves of Grumpy's Honeybunch
• Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
• Korean-style Tripe from kimchi MOM
• Lapin au Cidre - Cider Braised Rabbit from Food Lust People Love
• Maple Bison Blueberry Burgers from Noshing With The Nolands
• Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
• Spicy Sausage Pasta Skillet from Nik Snacks
• Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
• Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
• Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats

• Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
• German Fruit and Nut Bars from Magnolia Days
• Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
• Lemon Blueberry Scones from Killer Bunnies, Inc
• Raspberry Muffins from Cindy's Recipes and Writings
• Pumpkin Spice Puppy Chow from Pies and Plots
• Ultimate Chewy Brownies from The Perfect Brownie
• Vanilla Poached Tamarillos from Manu's Menu
• Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
• Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sloppy Jose

Nope...it's not a type-o. I didn't make a sloppy joe.

What you're looking at is Joe's south of the border cousin, Jose.

Not only is this baby packed with amazing flavor, but it takes a fraction of the time and effort typically used to make homemade sloppy joes. 

Sloppy Jose
Printable Version

1 lb Mexican chorizo, casing removed
1/2 lb ground turkey
1 small onion, diced (I actually used 1/4 of a sweet vidalia onion)
1/2 cup beef broth

Mexican Chorizo. Let's think about this for a minute. The chorizo I'm talking about is not dried. It's not hard like the Spanish version. It's a "fresh" chorizo. When you remove the casings, you are left with a minced meat that is reddish in color and packed to the hilt in flavor. Not long ago, I made my own. A beef version so that my youngest child would eat it (she's not a pork fan). It's not difficult if you have access to the various chilies that go in it. If you're interested....check out my Beef Chorizo. Anyway...the point is, you want minced, crumbly, flavorful meat. Not chunks of sausage.

So, get some chorizo and cut the casings away and squish the meat out into a well oiled hot skillet. Add the turkey and onion and cook, stirring occasionally, until cooked. Add 1/2 cup beef broth and simmer until desired consistency.

Serve on a roll and enjoy with a side of nachos.

That's it. No extensive lists of ingredients. Minimal preparation. Fabulous results.

This recipe is being shared with:

Lay's New Dip Creations aren't just for chips

About a month ago, I was the lucky recipient of a few samples of Tostitos and Lays Dip Creations. I received them through the Tastemakers program with Foodbuzz. I'm not obligated to write anything in particular or anything at all, but when you play with an ingredient that's fun, you want to share it with your friends, right?

So what exactly did I get? Well.....

2 Seasoning Mix packets each of Freshly Made Guacamole, Garden Onion, Country Ranch. All made with 100% natural ingredients.

So far I've played with the Freshly Made Guacamole and the Garden Onion. Based on the picture up top, what do you think I did with the Garden Onion? Did I add it to the patty? Did I coat the fries? Well, you're just going to have a wait and see.....cuz.....

I started off with the guacamole mix. Since the packet is just seasonings....and not actual avocado, I decided to marinate some chicken with a bit of oil and vinegar (or lime juice) and let it hang out in the fridge for at least 30 minutes or a few hours, soaking in all those lovely, fresh spices. I then grilled the chicken (yes...all by myself....which is always an adventure).

(I apologize for the horrible picture. I don't know what my issue was that day...probably frazzled from dealing with the bbq)

Then I proceeded to make the most yummy quesadillas ever!!

(and another horrible pic)

But seriously...with some sauteed onions and bell peppers...a few slices of avocado and lots of cheese....not to mention the wonderfully tender and succulent chicken....this was one mighty tasty quesadilla.

Just a note....if you're taking the time to fire up the grill to cook the meat, do yourself a favor and grill the quesadillo as well. It adds such a wonderful flavor!

Of course I did use the other packet to make actual guacamole.

Quick and easy with wonderful results! All you need are the avocados. The Dip Creations does the rest. Not too spicy for those who like it mild. If you want heat....add your own :)...I'm sure the avocado won't mind.

Please, don't buy the pre-made guacamole in the deli section of your grocery store. It rarely tastes anything at all like guacamole (seriously). If you don't like guacamole, it could be because you've only had that processed, flavorless, weird stuff that comes in a plastic container. Even the texture is funky. If you ever see it at a party.....run away....fast. Don't let your lips or chips come in contact with the stuff. Grocery store brand, pre-made guacamole is that bad!

Promise me....if you're not going to make it from scratch....at least buy a packet of Lay's Dip Creations Freshly Made Guacamole mix, a few avocados, and smash them all together. Stick it in the fridge for an hour and enjoy. It's that simple

Now...what did I do with Garden Onion packet.....

Did I add it to the burger patty?

Nope

Did I add it to the fries?

Nope.....

I added it to the bun! I made a small batch of No-Knead Olive Oil dough and tossed in the whole packet.

I was originally going to make focaccia. Add some grilled onions on top before baking. But I forgot. Or subconsciously changed my mind. I had some Italian Sausage that needed to be used so I thought I'd remove the casings and make them into burgers.

So...I needed the buns.

This recipe is adapted from Artisan Bread in Five Minutes a Day

2 1/2 cups lukewarm water
2 1/4 tsp yeast
2 1/4 tsp salt
1 1/2 tsp sugar
2 TB extra virgin olive oil
1 packet Lay's Dip Creations Garden Onion Seasoning Mix
3 1/4 cups unbleached bread flour

In a non-airtight container, with a lid, combine the water, yeast, salt, sugar, olive oil and Garden Onion packet. Add the flour and stir until combined. Do not knead. Cover lightly with a lid and let sit on the counter for 2 hours

I love seeing all that speckled flavor running through the dough.

Once the 2 hours are up,  you can either refrigerate the dough or continue on to make the burger buns. I find that it is a bit easier to work with if the dough is allowed to chill-out in the fridge first. It's not as 'sticky'.

Either way, you're going to work the dough into a ball by holding it in your hands and stretching the dough around to the bottom as your rotate it. Then divide the ball into 6 equal portions (about 3 oz each). Shape each portion into a ball as your did before, adding a small amount of flour if needed. Place them on a parchment paper lined cookie sheet and just barely flatten them a bit.

 

Cover with plastic wrap and a let rise for 40 minutes. (if you didn't refrigerate the dough, they only need 20 minutes to rise).

Preheat the oven to 350' (if you're using a baking stone...the preheat time is 30 minutes before baking. If no baking stone is used, you only need about 5 minutes to preheat).

Just before baking, brush the tops with melted butter. Bake for 20 minutes or until richly browned and firm.

As you can see, my buns didn't brown. I even let them bake a bit longer. The buttoms browned just fine but the tops decided to be a bit stubborn. I didn't stress over it much. Maybe my burgers can be considered "White Burgers"....turkey meat and pale buns. With a big ole slab of mozzarella cheese melted over that Italian Sausage patty....and some grilled onions in there....

Yes....it was a great burger....from patty to bun. I loved the addition of Lay's Seasoning Mix to the dough and plan on doing that again.

Thank you Lay's for this opportunity to play with your Dip Creations.

No, I have not forgotten about the Country Ranch. But you see....ranch dressing is my favorite. And I'm just going to use the 2 seasoning mix packets that I have to make just that....Country Ranch Dressing. To dip my fries in. To pour over my salad. Even to dip my pizza in. I am a true blue ranch dressing kinda gal.

HBin5 Tabbouleh Bread, Kibbeh Burgers and a Winner!

Let's get the exciting news out first! I mean...it's not like it's a good news or bad news kind of thing....it's all good, but I wanna mix things up (I usually announce the winner at the end of a post)...Let me tell ya who won the $30 Willow House Giveaway....

Joanna from Go Ahead and Snicker!!!

Let's give Joanna a big round of applause! Woooo hooooo!!! (whistles, cheers, hurrays)

Send me an email or contact Michele from Willow House directly :) Congrats girlfriend!!!

I also want to thank Michele for allowing me to host such a fun giveaway!

And now for the other half...the food half of this post. I've been a little slow in the bread area of my cooking / baking. I haven't had the time or....energy to really dig into the past couple of assignments. Not that Healthy Bread in 5 Minutes a Day takes much time or energy but between the Pom Wonderful Dinner Party, Cupcake Camp LA and Thanksgiving, all within 3 weeks of each other....I had my hands full. Not that I didn't enjoy every minute of everything I was doing and created some great memories and awesome experiences. But, it just didn't leave much room for venturing into new bread. I mean, I did make some bread for the dinner party and in between...just nothing from the new assignments.

Btw...just in case you're new on the block....HBin5 is an online bread baking braid (group) that I participate in, hosted by Michelle over at Big Black Dogs. If you'd like to check it out and see what it's all about, (and please do, I highly recommend it. We still have a year to go in our baking adventures and you're all invited to join in, anytime) click ------>HERE<-----------

Oh boy...I just realized that this particular bread....Tabbouleh Bread with Parsly, Garlic and Bulgur is from a month ago and I totally missed the assignment from the 15th (not sure if I'll get to that or just begin on the Dec. 1st assignment next)....but either way...better late than never. I have to say, this bread was worth the wait. So glad it was late rather than never. I love the aroma....garlic, onions, and parsley, along with the earthiness of bulgur wheat...YUM! I have to say I was surprised that it didn't brown more. But, hey...with all those flavors, you don't sweat the little things, right?

 This dough made beautiful buns regardless.

I want to take a quick moment to say how useful Facebook can be. You see, this was my first experience with bulgur wheat and I really didn't need that much for the dough (I've got lots left over). I asked my friends on Facebook what I could make with bulgur (besides tabbouleh) and I got a whole slew of wonderful ideas! One of them being to make Kibbeh. Kibbeh? (I asked)....What's Kibbeh? After a shared recipe and a little research, I found that it is a Lebanese dish similar (though not exactly) to meatloaf...only more interesting.  Problem is, I'm not a meatloaf fan (I know, I know...so very unamerican of me). Or a fan of large masses of ground meat in any form. That's when I decided to make the meat recipe into burgers (though I did find out I'm not the first person to think of this). The results were wonderful! Flavorful! Delicious!

I'm not claiming that this recipe is authentic. It seems that Kibbeh recipes vary as much as meatloaf recipes do (with a few common threads)....I did adjust my version a bit to suit my families tastes. (I have to admit that I didn't tell anyone what they were eating until afterward....I hate preconceived taste bud notions). 

Kibbeh Burger
Printable Version

1 lb ground meat (I used 1/2 lb beef and 1/2 lb lamb)
1 cup soaked, drained, bulgur wheat
1/2 cup water
2 cups coarsely chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon allspice
1/4 cup lightly toasted pine nuts
1/4 cup chopped parsley
Cheese of your choice (I used a mediterranean cheese called halloumi)
burger buns

In a food processor, process the onions until finely chopped. Add the meat and 1/2 cup water, salt, pepper, cumin and allspice. Process until smooth. Add the bulgur wheat, parsley and pine nuts....mix briefly. Form into 6 patties and cook as you normally would any other burger.

Meanwhile, I mixed a little mayonnaise with some garlic, green onion and lemon juice to spread on my Tabbouleh Burger Buns, after they were toasted a bit of course

A little cheese, lettuce and tomatoes and you have a filling, tasty, if slightly different, kind of burger.

You see that cheese there? Like I mentioned earlier...it's called halloumi. Its a very mild, almost crumbly, a little dense, kinda soft, not so hard cheese made from a mixture of goats milk and sheeps milk (man....it's all over the cheese spectrum). It's suppose to be great for grilling and frying since it holds up to heat really well. Halloumi can be found in Middle Eastern markets in case you'd like to check it out. I like it...and am thinking it would be great for breading and deep frying instead of mozzarella cheese.

And don't go too far away. I have a couple more giveaways up my sleeve coming your way real soon.

This is my entry into Hearth and Soul Blog Hop this week. I hope you take a moment to hop around and see what everyone's been up to.

Texican Burger

I'm not sure what makes this "Texas". I was going to call it a tex-mex burger but that just seems...I dunno....over used? Texican came to mind and it stuck. I guess the Texas part can be in the size. You could make it bigger if you want, but contrary to popular belief, my mouth isn't really that big.

What makes it Mexican? I was hoping you'd ask. The seasoning. The spread. And the cheese.

Cheese?

Yes cheese. You can't see it yet...but I promise you....the cheese is there. (hmm...reminds me of that book..."Who moved my cheese?").

Nope, it's not pepper jack. But it's similar. And I am drawing a blank. I can not remember the exact name or brand. I found it at the mexican market. It's quesadilla cheese with jalapenos in it. It melts wonderfully and is really flavorful...with a little bite to it. Well, if you don't know what I'm talking about or you can't get it, just use pepper jack cheese.

I shredded some cheese and formed 4 little cheese balls with it

Take some ground sirloin (cuz it was on sale and super cheap!) and form a patty, placing one cheese ball in the center

Fold the edges up and around and moosh together in the center. Sprinkle the patties with salt, pepper and cumin

I'm not a grill master so I can't give you details, but grill for about 5 minutes on each side. Do NOT smash them with a spatula. Be careful that you don't over cook them and end up with cheese oozing out like a mini lava flow. But don't undercook them either...unless you're into that raw meat thing.

While those rest for a few minutes, in a mini food processor, mix together about 1/2 cup or so of mayonnaise, and a green onion or two and a handful of cilantro

Spread on a couple of wonderful Nature's Pride Premium Harvest Country White Bakery Buns, toasted of course

These were the last of the batch that I had received. I have to say...I loved them all!! I received them as part of the Foodbuzz Tastemaker Program and have had such a wonderful time experimenting with fun recipes to use on these buns and rolls.

Nature's Pride Premium Harvest 100% Whole Wheat Bakery Buns
Nature's Pride Premium Harvest Country White Deli Rolls


Ok, back to your regularly scheduled program....


Garnish your burger with lettuce, tomato, red onion and avocado. 


Now you can smash it a little and cut it in half to make it more manageable..

And expose all that gooey cheese!

Chickpea Patty Burger - It's all Real Food!

I was stuck.

No way out.

It was just me and my pantry.

There was a brief sense of panic as the lunch hour loomed ahead and no thawed meat could be had in the immediate future. (I refuse to thaw meat in my microwave...just sayin'). I had "burger" on the brain and no means to satisfy the craving.

Until I change my train of thought. I wiped the slate clean and looked at the situation from a different angle. Lets go with a vegetarian burger, I thought. Only I didn't have all those ingredients either. Ok...simplify, simplify.

Let's go even more basic.

Quick internet search led me to a Rachael Ray recipe. As much as I have watched her...and I do like her. She has some great tips. I don't know if I've actually made any of her recipes. I may have...and I just can't remember. But this one....Vegetarian Chickpea Burgers happened to be very basic. Very do-able...and I had all of the ingredients.

A win, win situation if you ask me.

I made 1...thats ONE change. Huge flavor difference though.

I have something else to tell you about also....

As part of the Foodbuzz Tastemaker program, I received Nature's Pride Premium Harvest Hamburger Buns and Deli Rolls. They're the new addition to their line-up of 100% natural breads. I actually received 3 varieties. This first variety is their 100% Whole Wheat Bakery Buns (aka...hamburger buns). After going over the ingredients in the buns, I discovered that the addition of "sugar" is the 6th ingredient. Which according to my youngest child, is a good thing. She tries to eat foods that have sugar as the 5th ingredient or later. Believe it or not...it's a little challenging to find bread that falls under her guidelines.

These buns are "Heart Healthy" and low in sodium. And they look fantastic! I mean...they have a deep rich "wheat" look....and an earthy grainy top

It makes you feel all good and healthy just looking at them. And the flavor? Well...I'm not real hip on strong grain flavors. Most often they over power the rest of the ingredients.... wether its in a sandwich or a simple slice of cinnamon toast. Well, let me tell you....that does not happen with these burger buns. They are mild and light. Perfect as a vehicle for lots of other good stuff while maintaining a high standard of healthy ingredients.

And that my friends...is my honest opinion.

Soo...let's get to the....non-burgers that made me want more.

Chickpea Southwestern Burger
Printable Version

1 - 15 oz can of chickpeas (a.k.a. garbanzo beans), drained and rinsed
1 - 4 oz can of diced green chilies
1 - handful of cilantro (Rachael said to use parsley)
2/3 cups of panko bread crumbs
Salt and Pepper to taste
1 egg, lightly beaten

In a food processor, combine chickpeas, chilies and cilantro.
Transfer the mixture to a medium sized bowl. Add the bread crumbs and salt and pepper to taste.
Mix in the egg.
Form 4 patties that are about 1/2" thick.

Heat a pan over medium-low heat. Add enough oil to coat the bottom of the pan. Cook the patties for about 4 minutes...flip and continue cooking for another 3 - 4 minutes. If you're going to add cheese, do so during the last minute of cooking.

Now...I also sauteed some mushrooms, onion and bell pepper

I also made up some "mock" aioli...I mixed about 1 cup of mayonnaise with 1 minced garlic, and used that as my burger spread....added some baby arugula.....

and OOOOOOh eeeeeeeeeeem geeeeeee....

Ok, hint: erase "burger" from your brain because this will taste NOTHING like a burger.

Next....open your taste buds to fresh, clean flavors.

Think...hummus with a southwestern flair, in patty version.

And enjoy!!!

Don't let "green" freak you out. I mean....you eat green sauce. You eat avocados and guacamole. Get over it and eat a great tasting, green patty on your next burger.

This is my entry this week into Two for Tuesdays Real Food. I'm linkin' up over at Heathers....Girlichef.

You could make this dish more "real" if you'd like by soaking and cooking the beans yourself (but beans are so basic and have so little in the "additive" area....that canned works for me in a pinch). And you could make the buns yourself. But when you get 'em for free....what the heck! Eat 'em and Enjoy 'em.

Sammies and Buns

Have you ever wanted to make bread that's good enough to replace the sandwich bread you buy at the store?

I would love to be able to do that. To make something just as tasty yet so much better for you than that stuff.

It took me a couple of tries but this one is the closest I've gotten so far.

Now, it's no Roman Meal (Sir Sportsalot's favorite) but I think it's pretty darned good. And so do the girls. hmmm....I don't think the sports-man even tried it (his loss).

This is one of those infamous no-knead breads from the HBin5 bread braid club where we're baking our way through "Healthy Bread in Five Minutes a Day". A fabulous cookbook!! I can't tell you how much I've learned in just a few short weeks.

To see what everyone else has going on, visit Michelle's blog at BigBlackDogs. She has a wonderful place with incredible recipes and mouth watering pictures. I'm sure you'll enjoy yourself. :)

So, I tried making sandwich bread, using the master recipe and thought I'd make the Hearty Whole Wheat Sandwich Loaf.

I pulled off 2 lbs of dough and let it rise in the bread pan as instructed

Let it bake as instructed and it looked beautiful

Until you turned it around

I mean...I know I live in California but does EVERYthing have to have a fault?? Good lord!!

And then from the underneath...something just wasn't right

It was just soggy. And it was dense (kinda like Sir Sportsalot but different)

and it was too....i dunno....wheaty? I just can't do it. I can't do the intense whole wheat thing.

So I went on a mission. I searched for White Whole Wheat Flour. Sounds like an oxymoron (man...sir sportsalot is popping up everywhere isn't he?) You see, I read about this flour in the book. It's just as healthy only it's more mild in flavor and lighter in color.

MUST TRY!!!

My local market didn't have any so I made a special trip to a health food store and picked up a bag.

Aaaaaand....it just so happened that our HBin5 mission was to make a Soft Whole Wheat Sandwich Bread. The differences between the two recipes (besides the flour) is the fact that the soft bread has eggs, honey and oil in it....and ooooooh man....lookie at the difference....

Even the fault was smaller (still haven't figured out why that happens. Any answers out there besides geographical location?)

And I'm totally loving the color!!

It even looks like a real loaf of bread! I was so pleased with it. The texture, the flavor....everything.

The sandwich at the top was the first thing I made with my new lovely loaf of healthy, yummy....good-for-you sandwich bread. I wanted the flavors to be pure so I could get a true measure of the flavor. It doesn't get any more simple than tomatoes and avocado. Especially since it insisted on having a (no matter how minor it was) "fault"....I stuck with a "California" theme.

Of course I had some more dough and there was more to our mission than just a loaf of sandwich bread. We also got to make hamburger buns or hot dog buns. Since my youngest doesn't like hot dogs, I stuck with the hamburger buns

These were even easier than the bread almost....just a little more fun

Form your dough into balls and flatten them a bit.

Cover and let rise for about 40 minutes.... then brush with an egg wash and bake for about 20 minutes

Let cool and then slice em and make your favorite burger. I decided to stick with "healthy" and make turkey burgers with homemade ranch dressing, cheese, avocado, tomatoes, onions and a baby spring lettuce variety. With a side of home baked potato wedges.

Oooooh....total hit!!

I have one more mission completed that I need to share with you....Apple Strudel. How did it turn out? Stay tuned and you'll find out. 

Same bat channel, same bat time....