Monthly Archives: August 2011

Spelunking makes me hungry!

So our friends Jennie and Alex came over for dinner Saturday night.  Jennie and Alex have a tendency to have ‘accidental crunk nights’ where they stay out too late and hate life a little the next day – which Wes & I as an old, married couple – LOVE!

We had them over for dinner on Saturday, b/c we peeps on the South Side have to stick together and hang out! 🙂

Needless to say, they had not consumed much food that fateful Saturday and me, being the Hangover-Whisperer that I am, made BURGERS!  (I know, I am a freaking genius).  I have to say, I make burgers quite a bit, but these were really the best ones I have created in a while.

While Jennie and I enjoyed wine and Spinach Dip – recipe to follow – Alex & Wes went exploring in our backyard via a drainage duct/storm water drainage pipe that runs under the interstate (85 South).  It was “dry! isn’t that great?”  – a direct quote from my husband, so they got their flashlights, headlamps, boots, and went Spelunking under the highway!  *Invite open to all males coming to our house for dinner, brunch, or other parties*

They got back and Alex (and all parties in the house) were hungry – so we fired up the grill (CHARCOAL PEOPLE – propane is for amateurs) and made burgers, beer brats, and grilled sweet potato slices.

These burgers were GREAT –

-1 lb ground round (85% lean with 15% fat) PLUS 1/3 lb ground turkey – this mix was KEY

-1 egg

-1 cup oatmeal

-1/2 cup fresh basil, oregano, and sage chopped

-2 minced cloves of garlic

-1/4 c of balsamic vinegar

-S&P to taste

Mixed that up and made burgers – cooked over charcoal and served with fresh tomato, lettuce, pickles, and condiments – YUM

Sweet Potatoes are peeled and sliced sweet potatoes tossed in olive oil, cumin, granulated garlic, crushed red pepper, ginger, paprika, and S&P and then grilled until lightly browned/grilled on each side

Spinach Dip – 1pkg softened cream cheese, 1/4 cup sour cream, 1 c frozen spinach drained and squeezed out water, 1/4 c mozzarella cheese, 1 minced garlic clove, S&P – mix together and bake until hot @ 350 degrees

We also had Johnsonville Beer Brats and Sauerkraut – YUM

Thanks Jennie & Alex for coming over –

Next Day was Pinot Grigio Sunday @ CB’s!