See my life is all about balance. Yesterday I posted what could be one of the most fattening recipes I’ve ever made. Today? Spinach burgers.
You can now see the inner workings of my eating habits.
I saw this recipe on one of my favorite food blogs: the domestic mama and the village cook. It’s a fabulous blog with a wide range of recipes & foods which I like. This caught my eye, because I absolutely love spinach, and it looked quick. I made a few changes, but nothing major.
First, I have to be upfront. Nathan hated these. He took one bite and said he couldn’t eat it. Apparently he doesn’t like cooked spinach. I had NO idea. I never make spinach as a side dish, so it had never really come up until Wednesday when I made these for dinner. You definitely have to LOVE spinach to enjoy these.
Spinach Burgers {modified from the domestic mama and the village cook}
Ingredients:
- 1 box frozen spinach, slightly thawed
- 1/2 cup bread crumbs
- 1/2 cup shredded cheddar cheese
- 1 tbs red pepper flakes
- 2 egg whites
- 1 whole egg
- 1 tsp salt
- 1 tbs basil
Directions:
- In a small saucepan, cook the spinach until it is soft. Not completely done though.
- Meanwhile, in a bowl mix the egg, egg whites, bread crumbs, cheddar cheese, salt, basil, and red pepper flakes.
- Drain the spinach very well. Add to the bowl mixture.
- Mix the ingredients thoroughly.
- Heat a non-stick skillet on medium-high. Spray with olive oil.
- Shape the spinach mixture into burger patties.
- Cook the patties until brown on each side. About 5 minutes a side.
- Serve on a whole wheat bun with veggies!
Grade: B
Comments: These were definitely good. Like I said earlier, Nathan hated it, but his opinion is null & void due to his apparent dislike of spinach. I’d probably make them again for me as a lunch food. It was definitely not enough for a dinner meal. Also, I’d add more. The original recipe called for garlic salt and onion, but I am currently avoiding both of those items. I think that they would have added a lot of flavor to the dish.
So.
Paula Deen.
After Martha Stewart, Paula is my favorite cook. First, she seems like she is probably super fun. Secondly, I know where to turn when I decide to throw caution to the wind and eat rich foods.
I don’t like most “Southern” foods. However, I always find myself lusting after recipes from Paula Deen. For some reason, I can forgive her for the 1,000 sticks of butter and 10 cups of heavy cream it seems most recipes need.
Last year, I read her autobiography, It Ain’t All About the Cookin’. Even if you can’t stomach the idea of eating something so fattening and rich, you need to read this book. It is easily my favorite autobiography of all time. She is so honest and raw. It is incredible to see her journey from young girl to single mom to megastar cook. Plus, each chapter has a recipe at the end!
Here’s the thing about Paula Deen recipes. You just have to eat them as they are. Lightening up one of her recipes is pointless. The flavor comes from the butter, cream, chocolate, etc etc. You just go with it. I wouldn’t make one of her desserts every week, but a few times a year I find myself digging through her cake recipes. This was one of those times.
Mississippi Mud Cake {Paula Deen – It Ain’t All About the Cookin’}
Ingredients:
For the cake:
- 2 cups sugar
- 1/2 tsp salt
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 1/2 cup vegetable oil
- 1/2 cup cocoa
- 2 eggs
- 1 tsp baking soda
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 bag miniature marshmallows
For the icing:
- 1 stick unsalted butter, softened
- 3 tbs cocoa
- 6 tbs milk
- 1 lb box of confectioners’ sugar
- 1 tsp vanilla extract
Directions:
- Preheat the oven to 350 degrees. Grease and flour a 13 x 9 baking pan.
- Combine the sugar, salt, and flour in a large mixing bowl.
- Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.
- Beat together the eggs, baking soda, buttermilk, and vanilla.
- Add the egg mixture to the chocolate mixture. Mix well.
- Pour into the prepared pan. Cook for 25 minutes.
- While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat.
- Bring the mixture to a boil, then remove from the heat.
- Stir in the confectioners’ sugar. Slowly mix in the vanilla.
- Taking the cake from the oven and let it cook for a few minutes.
- Cover the cake with marshmallows.
- Pour the warm icing over the cake and marshmallows.
- Cool the cake before serving.
Grade: A+
Comments: O. M. G. I wanted to eat the entire thing after I had my first bite. It was every bit as delicious as a Paula Deen dessert should be. Rich, flavorful, and just melts in your mouth. Pouring the warm icing over the marshmallows melts them into this gooey layer. The icing tastes something between cake icing and donut icing. I’d make this 100 times over if I didn’t think it would lead to me gaining 200 lbs. This is definitely a must try recipe. You will love it. I promise.
