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I know, I know! Sheesh! Enough already…

~ Gary Bechard ~ Leave a comment

I know that I promised, oh say, three weeks ago, that I would rescue my older posts from the other blog site (which will remain nameless) and post them here to give an historical perspective of from what this blog came. This being “the fruit of its loins” so to speak. Let me tell you, the rescue mission was a harrowing adventure fraught with danger and intrigue.  Well, maybe not so much, but it was difficult to find time to rescue the posts from an unforgiving venue.

The first posts I did were something called “Burger Week” where I wanted to showcase different types of burgers. This post was the first one from that time and is a burger that I thoroughly enjoy to this day. I am sorry I do not have a picture of this one but it was and is tasty and not beef, if you can believe it.

Burgermania and Burger week…

I promised to put some recipes out on the site this week and I will deliver. I have declared this “Burger Week” in the run up to the Fourth of July. The burgers will cover all except the vegetarian ones (I am still trying to perfect my black bean burger) and will feature stuff that swims, runs and flies (sort of flies domestic turkeys are not too good at it). Today’s offering is my “Thanksgiving in July” burger and was done a few years ago after my daughter decided that she could not handle red meat. I have tested it with several groups of skeptics (mostly my son’s red meat eating friends) and they declared it a winner. If you try this, I hope you enjoy it.

Thanksgiving in July Burger
(makes 3 – 4 servings)

1lb – Ground turkey breast
1 tsp – Poultry seasoning
1tsp – Dried sage (can also use 4 to 5 leave fresh sage chopped fine)
¾ tsp – Coarse ground sea salt
¾ tsp – Coarse ground black pepper
½ cup – “Craisins” (sundried sweet cranberries)
¼ cup – Extra virgin olive oil
¼ cup – Vegetable stock
Stove Top Stuffing (prepared according to the directions on the box)

In a large bowl combine turkey, poultry seasoning, sage, salt, pepper, olive oil and vegetable stock and mix thoroughly. After this is complete add the “Craisins” and mix until they are evenly distributed through the mixture. Take and make into 3 to 4 patties (depending on who you have eating). Because turkey can have a tendency to dry out quickly, these should be grilled on a relatively low temperature (300 to 350 degrees) until done.

Serve the burgers on a toasted bun with a thin layer of Stove Stop Stuffing on top.

Enjoy!

The Well Fed Cyclist

For the weekend…

~ Gary Bechard ~ Leave a comment

I guess, as Captain Obvious would say, it is best to begin at the beginning. This weekend I have committed to start posting those blog posts that were lost to oblivion (well maybe NOT oblivion but pretty close) or may not have had the traction they deserved. I am going to try to post new and old together to create an historical perspective of how this site has grown over the past few years.  Be on the lookout for my “On the Edge” series of recipes which were designed for those on the threshold of pre-diabetes.  Oh, and maybe not too terribly healthy but very American, the week I devoted to different types of burgers.

As always, Enjoy!

The Well Fed Cyclist

You were always on my mind (and other chicken musings)

~ Gary Bechard ~ Leave a comment

Welcome to my first, or second, official post on my new domain.  I always wanted to be master of my domain and now (and for a very reasonable price I might add) I am.

I was thinking this morning of chicken and other assorted random things but the chicken thoughts were kind of sticking so I know that I will have to do something with them. New readers may not know that I have been known to go off on a chicken rant, and other assorted ones, every so often, mainly in my head but sometimes out loud and this morning while eating my daily bagel and having some yogurt it was no different. I was thinking that I have done a whole Greek chicken on the grill, pounded as for chicken and greens, cubed and done with olives and capers, with rustic tomato sauce, etc., etc. so I was thinking that I would try a Greek chicken (it’s what happens when you are eating Greek yogurt) but in a different way with a sauce. I am admittedly not terribly fond of sauces because most tend to cover the flavors of the food on which you are using them but I believe there is a way to do a sauce that would compliment the flavors in the main course as opposed to covering them. This evening’s attempt will be to do a Greek yogurt sauce sort of like a Taziki but with a twist, which I have not figured out yet, to go over spinach and feta stuffed chicken breasts.   I have yet to figure out the sides to be served with the entree but I am hoping to come up with something interesting.

On a side note, I will attempt moving all of the previous posts (from a hosting site that will remain nameless) and I am hoping to be able to archive them on this site for your reading enjoyment. We will see how that goes.