Posted at 9:41 am , on July 22, 2016
I love burgers, all kinds of burgers, even burgers that take on a different identity. Occasionally I come across a menu that serves a burger with a fried egg on top. I’m not sure an ordinary burger with a fried egg is that appealing to me but I did start to consider the possibilities. The burger that kept coming to mind was an enchilada burger with a fried egg dripping yolk over the sides with melting cheese and a ground beef patty drenched in chile. I’m partial to red chile enchiladas, but Joe prefers green so I made one of each. There’s no way to pick these up and take a bite without something good dripping from you chin so it’s best to eat with a knife and fork. I promise, these burgers taste delicious and are by no means ordinary!
Posted at 10:08 am , on July 8, 2016
Ever since I made my first Tres Leches Cake I’ve dreamed of a coffee infused version. I’m a big fan of coffee flavored desserts and this tops my list. The three milks that are soaked into the cake have been infused with Espresso beans to give it that coffee taste. Unless you’ve had it you just can’t imagine how cool and moist this cake is. It’s a little slice of heaven with a cloud of whipped cream over top. Enough said . . . Enjoy!
Posted at 9:16 am , on July 1, 2016
Today marks 5 years of An Inspired Cook! I never thought this venture would be so rewarding, but it has truly been a lifesaver for me. I love that my favorite recipes will forever have a place for my kids and family to go to for inspiration and bring back memories of our time together around the kitchen table. I look back on the past 5 years as a labor of love, one that I have enjoyed so much more than I would have ever imagined. I’ve been on an Asian food kick lately, partly because it’s so easy to make especially on these hot summer days when it’s just too darn hot to turn on the oven. These potstickers are so good I made extra to put in the freezer. I found that making fresh potstickers take only a few minutes to prepare and frozen take about 2 to 3 minutes more. What could be better than that! I packaged 18 dumplings per freezer bag and thought we’d have enough for several weeks. Turns out they are more popular than I thought and are just about gone. I guess it’s time to make some more!