Triple Cheese Burger: Muenster, American and Pepper Jack

There's a great burger waiting around virtually every corner and summertime is the perfect time for burger recipes worth the effort and here is one for the books.  The awesome part about this Triple Cheese burger is that it's completely meatless and is rocking two whole portobellos with a Beyond Meat® Burger sandwiched in between three slices of cheese, all bringing different elements of deliciousness to the table.  

I am rather fond of the Beyond Meat Beyond Burger™ for many reasons.  I like the option of meatless and less meat days and this burger fits the bill for a great fill in.  I won't say substitute, because this meat option stands on its own, full of flavor and fantastic texture. They are composed of pea proteins and a welcome smokiness, they even give the appearance of a burger cooked medium well. They are a bit expensive for a crowd, so using all mushrooms would rock too.  I've swapped it in on my pickiest girl, Genesis, and it went over very well. She didn't comment, one way or the other, but she ate it and afterwards said that she enjoyed it.  Although the results were not the same the second time around, I announced it before I served it and the girls were like "Mom, we're not Vegans". I expressed to them that I wasn't trying to turn them into Vegans, as much as I was trying to show them that there are plant based meat alternatives and that we can have plant based meal days as well as an omnivorous diet respectively, Bettertarians, consciously making adjustments towards better choices, decisions and health. 

Executing this recipe is breeze and you can dress it up or down any way you choose.  I used some gourmet greens I had on hand from another recipe, but you can use iceberg, bringing fresh crunch.  The portobellos are to me, best cooked on a grill pan, easily allowing excess moisture to escape.  The Beyond burger will take approximately the same time, so all you'll need to decide is what three cheeses you want to use, or not, of course it's up to you.  

This is certainly an indulgent burger, but not guilt ridden. It's easily 1/2 to 3/4  fewer calories and fat, than a full on triple meat and cheese burger, you're welcome.  Make your next meal POP with some delicious and nutritious alternatives to your meaty meals, you may be surprised at how great they taste. Now if you really want to get the crowd going, throw in some BACON! That usually wins over the last leary souls, afraid to think outside the box, the fast food box, that is.  

Recipe:

Portobello mushrooms, large, trimmed wiped clean

Liquid Aminos, optional

Beyond Meat™ Burgers, they come in packs of 2 and 4

3 types cheese, I chose one mild, melty and stretchy, one traditional and one with spicy kick 

Burger Fixins (lettuce, tomato, pickles, onions, mayo, ketchup and mustard), as desired

Hamburger Buns

SPST (Salt and Pepper to Suit Taste)

Olive oil for drizzling

Directions:

Marinate the Portobellos(2) in 2 tsp. Liquid Aminos for 15 minutes, then drain and pat dry.

Brush mushrooms and Beyond burger with olive oil and place on hot grill or grill pan.

Start the mushrooms on the flat side.

Once mushrooms start to release their water, It's time to flip, about 5 minutes.

SPST, both burgers and shrooms.

While the proteins cook, prep the rest of the burger.

Lightly grill or toast the buns, drizzled with olive or a smear of plant butter, optional

Add cheeses during the last 2 minutes. 

Assemble burgers and make some memories! 

Atlantic City Sliders, North Myrtle Beach, South Carolina: A Review

Aside from fun in the sun, a good tan, some much needed relaxation and copious amounts of libations, a trip to the beach  is its own reward.  We normally vacation in North Myrtle Beach every year, sans this year for me and my bestie. Nothing could make that any better, unless you're talking about dropping by Atlantic City Sliders and copping a flight of mini burgers, fries and an ice cold beverage.

 Atlantic City Sliders has a simple and comprehensive menu containing something for all tastes.  My Bestie and I went with a varied selection of sliders, including cheeseburger, bacon cheeseburger, steak and cheese, hamburger and barbeque, plus chicken sliders and cheese balls to go.  Each and every slider was as good as the next , fresh, hot and juicy, with pillowy, soft bread and complimentary sides of pickles, house made slaw and an atmosphere that will call you back for another round.  

The décor is an exciting and nostalgic collection of pop culture favorites, 50's diner setting, complete with neon, checkerboard and license plates, photos, records, you name it. It is situated directly beside the liquor store by the Food Lion, so it's right on track with two very important stops.  The staff was amiable and diverse, immediately creating an I've been here before vibe!  The owner was on site and right there, in on the grill action.  He was  pleasant and interesting, he even came out into the dining room and chatted with my bestie and me for a bit. He was intrigued by our obvious chemistry (or hysterical laughter ) and  he was amazed at how well we interacted.  He wondered how we managed to still to smile, as some of the couples he's seen, are together but distant, stone faces and grumps.  Part of it is that we are outgoing and bubbly, a dynamic duo, with years and years of experience, when it comes to friendship. We met in college with no pretense or expectations, then blossomed into soul mates.  The rest is living history, love and understanding.  Our dads actually share the same name and we are from a similar demographic.  Things just worked out and we are incredibly supportive of one another.  He is my biggest literary and culinary fan and I am his friend to the end, confidant and homie.

The prices are reasonable and encourage extra ordering. 

 The fries were hot and crispy, fluffy and flaky on the inside. 

 I was delighted that the barbeque was made on site as well. I am a bit skeptical usually, because all barbeque sandwiches are not created equal, but these sliders proved their worth, with the right amount of zing and zang, subtle smoked porkiness, especially accompanied by a dab of the house made slaw. The steak and cheese sliders provided an ample ratio of meat/peppers and onions/cheese, melty and seasoned.

  The classic cheeseburger held its own with properly cooked beef, not over cooked and cardboardy, like some dine and dash burger joints.

 The breaded chicken sliders were simple and delicious, nice and crispy on the outside, supple in the middle, not limp and sogged out in places. 

The cheeseballs were good too.  They had a crunchy outer coating and a molten center.

 We tried to order as many items as possible, amassing a critique for our fellow vacationers and my readers alike.  Atlantic City Sliders was new to us, but it felt like home, and we wondered how we had made it through so many vacations without it, up until then.  We can't wait to go back, for the atmosphere, the food and the owner, he has top notch passion, and it shows in the sliders!  

Atlantic City Sliders

1000 Hwy 17 N

 North Myrtle Beach, SC, 29582  

Quit Wishin', Go Fishin' and Kick Some Bass

 

This past weekend, we wrapped up a fabulous week long stay at the beautiful Occoneechee State Park.  This relaxing and scenic area, is also host to Buggs Island Lake, Virginia's largest, that extends into North Carolina!  This area  is one of the most popular fishing hubs, with prize winning fish coming from these vast and diverse waters. The above picture is taken from the 'back yard' of the cabin in which we stayed.  We felt completely secure, as the cabins are all private and the only human to human contact is on the initial check-in.  

Our crew was able to do a good amount of fishing and bringing in a decent haul, considering the fact that it rained, hard and steady, for days, literally everyday.  This is the first time we've encountered such consistent rains in one visit.  There was local flooding by nearby towns' streets, creeks and underpasses, but we were unaffected. 

 Our first fish of the season was actually a gift, from a couple that was on their last day and donated their bait as well.  The fish was a beautiful white bass pictured below.  The size was perfect for an impromtu Catch of the Day meal, with my on hand ingredients of fresh lemon, green onions, garlic and some staples; olive oil, butter and truffle oil.  With a hot oven, I open roasted the bass, which I personally dressed, at 400 degrees for 15 minutes, then baked at 350*F for an additional 15 minutes, until it flaked with a fork and had some good carmelization on the exterior, about 30 minutes  total. I like to go a little long on our fish, because we prefer the meat a bit more firm than the suggested temperature for doneness would have it.  

I served the fish with a simple packaged Cheddar Broccoli Rice blend and a fresh green salad.  If you haven't gotten a chance to do so, having a Catch of the Day meal is the way to go. It's an amazing way to start off a little R&R, at your favorite camping, fishing or refuge destination. It's good to get a little messy sometimes, live a little!  Get out there and kick some BASS!  

Mulberry Molten Cakes w/Lemon Curd and Blueberries

Summer has a flavor and it's bright, tangy, fresh, creamy and AH-mazing.This recipe is inspired by a delicious classic, Lemon Meringue Pie and anything with a molten center, hot or cold.  I used a combination of homemade and store bought ingredients, along with some fresh picked and homegrown  delights like the Mulberries, scratch made Lemon Curd and mint from my herb garden.  The cakes are a simple store bought boxed variety of French Vanilla, with the freshly picked mulberries nestled in the bottom of each one.  

The mulberries have a fleeting existence, subject to the elements of wind and nature, the birds, who quickly make light work of the sweet ripened berries, that will fall at the slightest touch when ready to enjoy.  My youngest Bronwyn assisted in gathering the berries from our backyard, which are a part of the breadfruit and fig family and grown in China for its leaves, which are the only variety of leaf a Silkworm will eat! Mulberries provide an array of noteworthy vitamins, minerals and antioxidants. These gems contain  Vitamin C and K, iron, potassium, fiber, polyphenols and anthocyanins giving their brilliant dark red color, plus rutin and myracetin, which are both excellent compounds for reducing cancer risks. 

The sweet tang of the curd is a first time for me, inspired by a Lemon Curd recipe from a popular site.  The icing is of the whipped variety, a specialty item from the grocer, favored for its icing consistency, but without the sickly sweet taste of some traditional icings.  The whipped icing helps to keep this recipe 'light', in taste and mouthfeel.   

The family received the recipe well, as did I.  They are easy enough to make for a special dinner dessert or as a great bring-along to your next cookout, when the opportunity permits.  

Complementary Beverages: National Independent Beer Run Day

In moderation, a nice IPA can be just what you need to beat the heat.  This spectacular brew featured above, goes will with fun in the sun and food, especially grub on the grill.   A dear friend of mine picked this up for me to see if I would approve.  He was applauded for a job well done.  It complimented our seafood fare perfectly too.  It is filled with citrusy notes with great body, fragrant and potent, a couple will do nicely.  There are even hint of grapefruit, very bright and complex, yet smooth.  I got these before we went on vacation, I still have one left.  This is all I've caught since fishing season kicked off, a good catch though might I add. I'll keep trying. Remember, the 3rd of July is National Independent Beer Run Day, so keep the craft beer brewers and small batch businesses in mind and celebrate responsibly!