Sunday December 20th.

Scott and I visited the NW for an early Christmas and got into a conversation about Texas Food! It is interesting to learn what people think of when they think of our new state! Frankly I don't think I've eaten more meat since arriving in TX.....but it got me thinking about BBQ. So the Sunday after I got back I decided to make big juicy burgers for the Sunday staff meal.

The menu ended up being pretty fun! I made coffee-rubbed cheeseburgers with Texas BBQ sauce, coleslaw, and maple baked beans!



Coffee rub:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
8 all-beef patties
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger
8 slices red onion
8 slices tomato

Texas BBQ Sauce

1 tablespoon butter
1 garlic clove, minced
1 cup ketchup
1/3 cup (packed) golden brown sugar
1/3 cup Worcestershire sauce
1/4 cup fresh lemon juice
1 chipotle chile from canned chipotle chiles in adobo,* minced with seeds
1/4 teaspoon ground cayenne

Melt butter in medium saucepan over medium heat. Add garlic; stir 30 seconds. Stir in ketchup and all remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 1 1/3 cups, stirring occasionally, about 15 minutes. Season with salt and pepper. do ahead Can be made 1 week ahead. Cool slightly, cover, and chill.

Sunday November 29th.

Chicken and Fennel Salad Sandwiches with a raspberry & rhubarb sauce, grapes, and brownies



I cheated a bit on this one....I cooked the chicken in the crock pot, shredded it and added the rest of the ingredients!

1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
3 cups finely chopped fennel bulb

I made the raspberry rhubarb sauce by combining raspberry preserves and food processed rhubarb! Any jam would go great with this sandwich! It is just nice to have a little bit of sweetness to balance the fennel! YUM!