Homemade Hamburger Buns

No joke, every single person who ate them, raved about them.  They turned up the class factor a notch on our Sloppy Joes.  Actually, it's almost like they were made for them.  You know that feeling...that messy, squishy, sloppy (go figure)...feeling when you're half way through your Sloppy Joe.  Your store bought bun has begun to wither under the juices.  These buns will not do that.

While these buns have a sexy golden crust on the outside that holds up to those juices, the insides are tender and amazing at soaking up some of those same juices.  I'm not saying you're not gonna lose the loose meat out the sides when you take a bite.  I'm not changing the name to "Tidy Joes" or anything...just offering you a fighting chance, is all.  These are going to be a permanent fixture in our house.

Oatmeal w/ Bananas, Poppy Seeds, Cinnamon, & Toasted Almonds (...Let's Get Naked and eat breakfast!)

As far as I can recall, I've always liked oatmeal.  I mean, I've never chosen it over bacon and eggs or pancakes or an omelet or a Greek skillet, but I'm in no way adverse to eating eat.  Especially when it's chock-full of tasty delights.  But for some reason, not a single one of my kids will eat oatmeal.  What the!?  I mean, when I was a kid I at least enjoyed those instant packets that you just ripped open and mixed with hot water from the stove or even in the microwave.  Oh, especially the apple-cinnamon; that was my favorite.  I loved those tart and chewy little dried apples.  Or else real oatmeal (as opposed to fake...no, as opposed to isntant) with warm milk and brown sugar just melting and seeping into the soft cereal.  Oh. Yeah.  But nope.  My children liken it to being a ward of Miss Hannigan if I dare even whisper the suggestion that they eat oatmeal for breakfast.  So I made this version while they were away for their daily learnin'.  Although, I may have to break out another batch over the weekend...along with my mop and broom.  You know, so while they're complaining, they can make this place "shine like the top of the Chrysler Building!"

Oatmeal w/ Bananas, Poppy Seeds, Cinnamon, & Toasted Almonds

from Jamie's Food Revolution

serves 2

1 c. quick-cooking oats ("regular" oats, not instant)

1½ c. (+ more as needed) milk (any type...or water)

sea salt

1 ripe banana, thinly sliced

 1 Tbs. poppy seeds

¼ tsp. ground cinnamon

1-2 Tbs. honey or maple syrup, to taste

small handful of sliced almonds, toasted

Place the oats and milk in a saucepan with a small pinch of sea salt and put on a medium heat.  Bring to a steady simmer for 5-6 minutes, stirring often so it stays a smooth, creamy consistency.  Just before the oatmeal is ready, stir in the rest of the ingredients.  Add more milk if you like it creamy.  I love it creamy.  Save a bit of the stir-ins to use as garnish...then stir them in just before eating.  Makes for a pretty presentation.

So, does this make you want to get naked?  Get naked in the kitchen with Jamie, that is.  This marks our first week of cooking with Jamie Oliver over at IHCC.  I'm definitely looking forward to the next six months!

Also sharing with these link parties:

Chicken Salad w/ Poppyseeds & Yellow Raisins

I've got a quickie for you today.  I have to do necessities and tear myself away from the computer.  I'm pretty sure it'd be frowned upon if I served dinner on dirty dishes...sent the kids to school in dirty, wrinkly clothes...and invited somebody in to stand on this filthy floor I can see from the corner of my eye.  Not to mention I see a tower of recycling that needs to be transported to the outside bin.  Sheesh.  How does it happen so fast!?  That said, this is a fantastic meal to throw together on such days.  As long as you have some cooked chicken hangin' out in the fridge, it goes together in no time....plus, it's tasty and satisfying.  While my favorite way to eat it is in sandwich form...between a good homemade roll or croissant...it's pretty great just scooped onto some crisp lettuce, as well.

Chicken Salad with Poppyseeds and Yellow Raisins

from the kitchen of girlichef

makes ~4 svgs.

~2 c. cooked chicken, shredded or chopped

~¼ c. mayonnaise

good squirt Dijon mustard

~1 Tbs. poppy seeds

~1/3 c. celery, small dice

~½ c.golden raisins

kosher or sea salt

freshly ground black pepper

Combine everything except salt and pepper in a large bowl and work together gently.  Season to taste with the salt and pepper. Adjust mayo and mustard accordingly.  Well, even the other ingredients, add a little more if you want, or even a little less...everybody has their own "ratio" preference.  I like my salad just moist enough to hold together...but not dripping. I like flavorful chicken with bits of crunch and flavor in each bite.

For an awesome meal that is pretty good for you, pile ~½ c. of the chicken salad onto a split Oatmeal Brown Ale Roll or a croissant.

p.s...isn't Chicken Salad great in its endless variations?  For another delicious option, check out my Chicken Salad w/ Cherries, Apples, and Almonds.  Now, go get something done.  Like me.  I'm logging off.  To get things done. Now. 


Okay, bye.  I'm really going...

*I am sharing this post with:

Soft, Pull-Apart Poppy Seed Rolls

On the highest shelf of my laundry room, in my basement, sits a big, somewhat heavy decorative kitchen appliance. I borrowed it from my mom years ago. Or she asked me to hold it. I don't really remember how I became the proud co-owner of that seemingly ancient now off-white appliance. It made the move to our new house with us more than a year and a half ago. It never complains of its fate. It never mysteriously jumps from its perch or complains of boredom. Nope. It is very unassuming. It sits there contently...with the quiet knowledge that one day it will be called upon again. Called upon to do that job it is meant to do.

Cherry Poppy seed Muffins for TFF

I didn't realize how much I'd missed Tyler until I took a moment to breathe. There were a few regular foodie blogger events that went on the back burner while I was moving...time to move them back up to the forefront! Hello Tyler...I'm ready to hit the kitchen with you again. Let's go! I marked a page a while back for Cherry Poppy seed muffins, and decided to dig the cookbook out of the packing peanuts (okay, I didn't actually use packing peanuts, I used newspaper...lots of it) and get to baking! Cherry Poppy seed Muffins by Tyler Florence from Tyler Florence's Real Kitchen p. 89 1/2 c. unsalted butter, melted, plus more for greasing the pan I used pan spray 2 c. AP flour, plus more for dusting the cherries 1 c. sugar, plus more for dusting tops I used raw sugar for the tops 1 Tbs. baking powder 1 tsp. salt 1 c. milk 2 eggs, lightly beaten 1 Tbs. poppy seeds zest of 1 orange, finely grated 1 c. dried cherries Preheat oven to 400 degrees F. Grease a 12 cup muffin tin. In a large bowl, mix the flour, sugar, baking powder and salt together until evenly combined. In another bowl, whisk together the milk and eggs; then add the melted butter, poppy seeds and orange zest. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well. Fold everything together to form a batter. Toss the cherries with some flour to help prevent them from sinking to the bottom of the muffin when baked. Fold them into the batter.

Spoon the batter into the prepared muffin tins, filling them 2/3 full. Dust the top with a little sugar to form a crust as the muffins bake. Bake for 20-25 minutes, until a wooden toothpick comes out clean when inserted into the center muffin. Place muffin tin on a cutting board to cool.

Okay, I liked them. I didn't love them. I always do that with muffins, though...not really sure why. I'm not the biggest muffin fan; usually they are to dense for me. I don't like heavy muffins...these were a tad heavy. I like light, airy muffins. But, the flavors were good and I'd probably make them again. For other people. Be sure to head on over to Tyler Florence Fridays to see what the other foodies and Tyler cooked up this week!