Happy National Cheeseburger Day !

Happy National Cheeseburger Day ! Our favorite cheeseburger that we’ve made so far is the Spicy 50/50 Burgers. Hope everybody enjoyed a delicious cheeseburger today !

Take care everybody !

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Aw Sh*t, here we go again !

For the last two years, we’ve had to deal with Hurricane Matthew and Hurricane Irma. Luckily we escaped without any serious damage and us and the pets ended up being just fine. After enduring all the headaches and stress sh*ts from Irma last year, we were really hoping to not have to go through that crap again. No such luck there ! Originally we weren’t in the path of Florence but it looks like we’re going to get at least tropical storm weather from her. We live in Georgia, about an hour from Savannah. We plan on staying put so today we put the finishing touches on our hurricane supplies which included a couple bottles of rum and coke to go with it. Nobody should have to go through a hurricane sober !

Take care everybody, especially those whose lives are being affected by Florence !

Chickpea & Potato Curry

Ingredients

  • 1 Tbsp. canola oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp. minced fresh gingerroot
  • 2 tsp. ground coriander
  • 1 tsp. garam masala
  • 1 tsp. chili powder
  • ½ tsp. salt (we used kosher salt)
  • ½ tsp. ground cumin
  • ¼ tsp. ground turmeric
  • 1 can (15 oz.) crushed tomatoes (we used an entire 28 oz. can of Hunt’s crushed tomatoes)
  • 2 can (15 oz. each) chickpeas, rinsed and drained
  • 1 large baking potato, peeled and cut into ¾-in. cubes
  • 2 ½ cups vegetable stock
  • 1 Tbsp. lime juice
  • Chopped fresh cilantro
  • Hot cooked rice (we used brown rice)
  • Sliced red onion, optional
  • Lime wedges, optional

Directions

  1. Take a large skillet and pour the oil in, setting the heat to medium-high. Add the onion in, stirring constantly for 2-4 minutes or until it’s tender. Toss in the garlic, ginger, and dry seasonings, continuing to stir for an additional minute before adding in the tomatoes, stirring just long enough to combine. Place the skillet mixture in a 3- or 4-qt. slow cooker.
  2. Add the chickpeas, potato and stock into the slow cooker, stirring to combine. Put the lid on the slow cooker and let it cook on LOW for 6-8 hours or until the potato’s tender and the flavors taste like they’ve blended (we cooked ours for 8 hours).
  3. Stir in the lime juice and sprinkle the cilantro on afterwards. Serve the curry over rice, topping it with the red onion slices and lime wedges on the side (if you’re using them).

This is a tasty, filling dish to enjoy ! The dish tastes good on it’s own but it’s even better with the red onion slices. The onion slices bring a crunchy texture that’d be missing otherwise and adds a nice sharpness to the dish.

This recipe came from Taste of Home.

We weren’t paid in any form to promote Hunt’s or Taste of Home.

Take care everybody !