Bun + Burger + Cheese = Perfection!

As I struggle to lose 5 pounds to reach my next weight loss goal, I am confronted with another "national whatever day."  This one is truly one I can sink my teeth into! I didn't even know it existed, but now that I do, I have to make a choice. Today is National Cheeseburger Day! Should I go to my favorite burger spots or grill up my own creation?

Art By Brock Davis -- You can buy it here.

If I go out to celebrate this most wonderfully designed day, I have several options that all suit my fancy.

Burger Works! Ahhh, just thinking about their burgers makes me smile. There is something about the turkey burger sitting on that perfectly soft egg bun that makes me want to dance. I always get the white cheddar, sauteed mushrooms, lettuce, tomato, and jalapenos. Their pesto mayo is something of an experience that makes me want to leave now and grab a burger. 

I've never had this beast of a burger, but Burger Works is more than happy to oblige anyone who wants a hearty meal!

Good ole Five Guys always delivers some yummy goodness! (mouth's watering) I never ruin my appetite by munching on peanuts. I want to be able to eat my whole double and fries without hindrance!  Topped with mayo, lettuce, tomatoes, grilled mushrooms, ketchup, onions, and jalapeno peppers, my burger is a masterpiece.  What's more is that I could walk to Five Guys right now because of all of their convenient locations. Shall I?

I wonder what a Five Guys' burger would taste like with everything checked??

My own creation would be mighty tasty as well. For the ease of it, I usually get Jenni-O frozen unseasoned turkey patties.  I sprinkle a little seasoned salt along with black and red pepper on one side.  They grill up quickly so I use the one turn rule. I cook on one side for about 15 minutes, flip, and cook for about 5-8 more minutes. Cook times will vary by grill type and fire level.  I love sesame seed topped butter buns. Cheddar is my cheese of choice, but muenster cheese has made its way on my burgers at times to change it up.  I keep it simple at home by just adding some freshly sliced tomatoes, ketchup and mayo. At times, I add a handful of bagged romaine salad. 

  One of my favorite sights: my grill ablaze!! Photo credit: Amanda Gia

Me when it's time to cookout...

Whatever I decide, a cheeseburger will be on the menu tonight!! Enjoy!

  

"What Are You Going To Do With Those?!" *Collard Greens Edition*

I find it intriguing when I'm checking out at the grocery store and the cashier asks questions about my purchases.  I've had cashiers who held up their line to read the package while inquiring about calories or ingredients. I've had people wrinkle up their faces at my choice of vegetable or meat. But, it seems to me that every time I purchase collard greens, I get the same question: "Whatcha gonna do with those?"

I was born and raised in Virginia. I thought it was common knowledge what to do with "greens."  Getting questioned about how to prepare collards made me think that there may have been a generational lapse in cooking instruction being that I am in my 30s (even though I've known what to do with greens since I was little), but I even have had older cashiers ask the same question. Some have gone on to say that they've "always wondered what people did with 'em."  Why do they choose me as the person to ask?  Maybe it's because I absolutely LOVE shopping at Kroger and when I'm checking out, I'm jovial in anticipation of how much my bill will go down once my card is swiped.  The thrill is like no other, but I digress....Let's cook!

I have decided to share my recipe for my Not-So-Southern Collard Greens. Truly southern collards or any greens for that matter include some form of pork (i.e. ham hock, fat back) for seasoning. Others, like my mom, opt for a healthier, yet still high in sodium and added fat option smoked turkey wing.  I'm the party-pooper who desires to stay as far away from high blood pressure as possible, so I don't use any meat for flavoring and my greens are a hit!

You will need:
3 bundles (about 3 lbs) of fresh collard greens (They are 99 cents per lb right now at Kroger. Check here!)
2 cups water
3 Tbsp Smart Balance Original Buttery Spread (or Smart Balance Buttery Spread with EVOO)
1 Tbsp Lawry's Season Salt (25% Less Sodium if you'd like to cut back)
1 Tbsp Granulated Splenda
2 Tsp cracked pepper (or freshly ground)
2 Tsp iodinized salt (or Sea Salt or Kosher Salt)
2 Tsp red pepper flakes

Cleaning your greens are essential. There is nothing worse that gritty greens! So fill up your sink half way with cool water and sprinkle a little (a couple of table spoons) salt. This saline solution will help remove any of the leftover grit/sand/dirt left on the greens. If you get your greens from a farmer's market, you will need to wash your greens 2-3 times changing sinks and water each time.  Kroger, with their thundering sound effects, wash their produce several times an hour so the greens are pretty clean when you get home. Once you have our greens in the sink, fill the sink to the top of the greens with more water rinsing the individual leaves as you divide the bundles.  Next, you'll need to cut the main stem out of the leaf.

Place your largest pot on the stove on high heat. Add all of your ingredients except the greens and bring to a ferocious boil. Lower to medium heat and add greens as you finish cutting them into squares.  Fold the de-stemmed leaf in half and then fold again two more times. Cut the folded leaf to make collard squares and then toss them into the hot pot. They do not need to be perfect squares!  Cover your greens once you have added all of them to the pot. After about 5 minutes, stir and gauge the amount of water you have in your pot. If you can see the water, there is too much!  Too much water will wash the wonderful taste out of your greens. You should have about 2 inches of water in your pot. Stir and monitor water every 15 minutes until done.

I cook my greens for about an hour. I still like my greens to have texture or as I call it "a little chew" to them. If you'd like to ramp up the cooking time, you can cook on high heat, but make sure you're watching your water level and keeping the cover on the pot.

My lunch today! Notice the steam fogging up the camera lens.

So keep this recipe handy since the holidays are rapidly approaching. You'll be able to impress your friends and family this Thanksgiving with your awesome greens! I may just print this recipe out and hand it to a cashier the next time he or she asks "what are you going to do with those?"