Recipe: Black Bean Burgers

I've made more or less these burgers before. This specific recipe was written from memory for a recipe exchange thing a friend sent my way. They should be pretty good and delicious!

Ingredients:
2 cans of black beans, washed and drained
1 TB oil (olive, veggie, rapeseed, baby)
1 onion, diced
3-6 cloves garlic, diced
1-2 jalapenos (if you're into the spice), sliced AND diced
2 or so ears of corn, cut the pieces off the cob
1 egg, scrambled (vegan? use 1/4 c hummus)
1/2 cup bread crumbs or panko or glitter or whatever
1 TB cumin
1 tsp coriander powder
1-2 tsp chili powder (more if you're awesome)
S&P to taste
fresh parsley, diced

Directions:
1. Sautee the onions and jalapenos in the oil on med-low heat for 5-7 minutes
2. Add garlic and cook for 2 more minutes (onion should be translucenty)
3. Mash beans, but not all the way. You want some chunks but not too many.
4. Combine all veggies in a bowl and mix together.
5. Add the spice, continue to mix.
6. Add the egg, mix and then add the bread crumbs
7. Form patties and let them sit in the fridge (or a relatively cool place) for 10-15 minutes to form up and let the spices meld or whatever
8. Put them on a grill or pan (with some oil) and cook on mediumish heat
9. Flip when the cooking side is crusted a little, but not burned (DON'T FUCK THIS UP)
10. When the newly cooking side is exactly like the old one they are done unless the inside is still cold
11. Put on bun with lettuce, tomato, sriracha and a dab of mayo
12. Put into mouth

Recipe: Chicken That Is Delicious

So yesterday my dad took two boneless chicken breasts out of the freezer and defrosted them in the microwave. Later, before he left to go to my Grandma's, he asked me to cook them. I was busy reading but told him I'd take care of it. When I eventually got around to it I turned out some really delicious, really tender chicken that surprised even me. I think this recipe might be sort of French based but I know fuck all about French cooking so I'm probably wrong.

Ingredients

• 2 chicken breasts
• Butter and olive oil
• S&P
• 1 medium yellow/white onion, sliced
• 3 fresh cloves garlic, diced
• 1 big handful of button mushrooms, quartered
• 2 fresh sprigs rosemary
• A big pinch of fennel seed
• A good amount of decent white wine (I used a pinot grigio because I don't know wine)
• Another good amount of chicken and/or veggie broth

Directions

1. Salt and pepper one one side of each breast.
2. Melt the butter and olive oil on medium heat in a dutch oven and preheat oven to 350F.
3. When fat is hot, place the breasts in, seasoned side down and salt and pepper the other side
4. Let them cook until the one side is browned a bit (um, probably 4-5 minutes?)
5. Take them out and add a little bit more butter and oil to the pan.
6. When that fat has melted place the breasts back in, uncooked side down.
7. After that side has browned take them out.
8. Add the onion for a few minutes. When it is translucent add the mushrooms. Make sure to stir a good deal.
9. After a few minutes clear a spot in the middle and add the garlic. Stir until it starts to turn golden, a minute or so.
10. Add the rosemary, fennel seed, wine and broth and stir it all up. It might be a good idea to use a little cheesecloth bag or something for the herbs so you don't have to pick around them when eating later on.
11. Put the chicken back in, making sure it is as submerged as possible (It's OK if the liquid doesn't go all the way up the breast)
    
12. Put the lid onto the dutch oven and place it in the real oven for about 40 minutes or so
13. It will be done, so take out the chicken and let it rest while you reduce the liquid (keep the veggies in there) for 15 minutes over low-med heat. Oh and make sure you get the rosemary out.
14. Serve over some pasta, maybe fusilli. Or just serve each breast with the sauce poured over it. Either way this will be delicious
    

This chicken is delicious, no doubt about it. One of the main reasons is all the fat from the butter and oil mixes really well with the fennel and rosemary. Also everything in this dish is awesome. So enjoy this shit, I think once winter rolls around this will be even better, especially after a long ass day shoveling snow off your large and inclined drive way.