Cookie Dough Truffles

Posted on February 9, 2010 by Annie

Finally, the post so many have been waiting for!  I first made these truffles over a year ago for the truffle tray at my holiday party.  I think most flavors of truffles are bound to be a hit, but these were the clear favorite.  Now I’m not completely in love with real cookie dough as so many people seem to be.  Sure, it tastes good, but I much prefer the finished product any day.  I’m sure part of that has to do with the presence of raw eggs in cookie dough.  These are the perfect solution for me because they taste exactly like raw cookie dough, but contain no raw eggs so they are completely safe to eat.  The recipe makes a lot of truffles, but it’s okay because I have found that friends are more than happy to take a bag or box of them home.  I think these would be a wonderful treat for any time of the year, but they are also very suitable as a sweet treat for your Valentine :)

Cookie Dough Truffles
Printer-Friendly Version

Ingredients:
8 tbsp. unsalted butter, at room temperature
¾ cup light brown sugar, packed
2¼ cup all-purpose flour
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
½ cup mini semisweet chocolate chips
1½ lb. semisweet (or bittersweet) chocolate, coarsely chopped
Mini chocolate chips (for garnish)

Directions:
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up enough to form balls.

Shape the chilled cookie dough mixture into 1-1½ inch balls.  Place on a baking sheet lined with wax paper.  Cover loosely, transfer the pan to the freezer and chill for 1-2 hours.

When ready to dip the truffles, melt the chopped chocolate in a heatproof bowl set over a pot of simmering water.  Dip each chilled truffle, one at a time, coating in chocolate and shaking gently to remove the excess.  (If at any point during dipping, the cookie dough balls become too soft, return to the freezer to chill for 30 minutes.)  Transfer to a wax-paper lined surface.  If using mini chocolate chips for garnish, sprinkle on top quickly after dipping each truffle before the chocolate sets.  Once all the truffles have been dipped, store them in the refrigerator until ready to serve.

Source: adapted from My Kitchen Cafe, originally from Taste of Home

Filed under: Chocolate, Dessert | 44 Comments »

Red Velvet Whoopie Pies

Posted on February 8, 2010 by Annie

I know there are lots of cynics out there who dislike Valentine’s Day because it is a so-called “Hallmark holiday”.  That may very well be, but I think it’s always a nice thing to celebrate and spend a little extra time with your sweetie.  Plus, I’m a hopeless romantic.  My favorite colors are red and pink, so let’s face it – this holiday was made for me.  Because this is my blog and I LOVE Valentine’s Day (pun intended), I will be featuring Valentine-inspired or related recipes this week.  And, if there is one that I must urge you to try, this is the one.

What’s not to love?  For starters, it’s a sandwich cookie – but not just any sandwich cookie.  A super cute, heart-shaped red one that tastes just like delicious red velvet cake but in a smaller, more portable form.  Yay!  Honestly, I found these pretty much irresistible and had to give most of them away because I kept finding reasons to eat them for breakfast ;)  You could make them regular round whoopie pies, but the heart shape is so fun and really very easy.  I took some photos during the process to show what I did.  One tip I have for sandwich cookies in general is to pipe the filling rather than spread it on with a knife.  It makes for a much cleaner looking finished product not to mention it makes less of a mess in the kitchen.  Go make these right now (and send one my way)!

Red Velvet Whoopie Pies
Printer-Friendly Version
For the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

Ingredients:

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F.


Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets.  Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip.  Pipe the batter onto the parchment paper using the heart tracings as a guide.  Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.


Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.  (You can make this as easy or as difficult as you would like.  I’m kind of anal about it, so it takes me a while :) )


Flip one cookie of each pair over so that the flat side is facing up.


Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  To store, refrigerate in an airtight container.

Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008; frosting frosting adapted from Confections of a Foodie Bride

Filed under: Cookies, Dessert | 64 Comments »

Finally, a Kitchen Tour!

Posted on February 6, 2010 by Annie

Those who have been reading for a while may remember that we moved into a new house about four months ago.  We’ve been slowly getting settled in, and I am happy to say it feels very much like home.  I know a lot of readers wanted to see the kitchen so, here you go!  I’m posting a couple of pictures here, but you can head over to CafeMom to read a little feature about my blog, family, and kitchen to see more!


Our new kitchen is about twice the size of the old one, with about 10,000 times more counter space (maybe a slight exaggeration…)


The gigantic island – my love!  For someone who cooks and bakes as much as me, I don’t think it would be an exaggeration to say this has been life-changing :)


I used some canvas prints of my favorite food shots to brighten up the wall I face while I’m cooking.  I still have one more full blank wall though…


I love sharing delicious food with you all.  Thanks for reading!

Filed under: Uncategorized | 47 Comments »

Ham and Cheese Pretzel Bites

Posted on February 5, 2010 by Annie

I know a lot of people have been looking forward to getting this recipe, and I can see why – it’s a winning combination!  These are little rolls of soft, flavorful pretzel dough filled with ham and cheddar cheese.  They are easy to make and were a big hit at the party (I think I made about 4 dozen, and there were maybe 4 left).  For the sake of not having less to do at the last minute, I made these the day before and just reheated them in the oven right before the party.  I think they tasted just as good, but definitely did not look as nice the second day so if you’re concerned about the appearance, I’d make them more of a last-minute task.  Of course, they disappeared so quickly, I may be the only one worried about how they looked :)  I didn’t really measure the amount of filling ingredients I used, just however much seemed like enough but not too much.  I didn’t serve a dip with these little bites, but I think they would be great with a spicy mustard or a nacho cheese a la food court pretzels!

Ham and Cheese Pretzel Bites
Printer-Friendly Version

Ingredients:
For the dough:
1½ tsp. instant yeast
2 tbsp. light brown sugar
¼ cup warm water
1 cup warm milk
2½-3 cups all-purpose flour

For the filling:
½ cup small diced ham
½ cup shredded sharp cheddar cheese

To finish:
6 cups water
4 tsp. baking soda
4 tbsp. unsalted butter, melted
Kosher salt (or pretzel salt), for topping

Directions:
To make the dough, combine the yeast, brown sugar, water, milk, and 2½ cups of flour in the bowl of a stand mixer fitted with the paddle attachment.  Mix until a dough has formed.  Switch to the dough hook and knead on low speed until a soft, elastic dough forms.  Add the remaining flour a 1-2 tablespoons at a time until the dough is tacky but not sticky.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover with plastic wrap and let rise in a warm place, until the dough has doubled in size and bubbles on the surface, about 1½ to 2 hours.

Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Stretch or roll one piece of the dough into a 12 x 4-inch rectangle.  Sprinkle some of the diced ham and the shredded cheese over one third of the dough closest to an edge, lengthwise.  Roll up tightly, filling edge first, so that the filling is tightly sealed inside.  Slice the log into 12 pieces and transfer to a baking sheet lined with parchment paper or a silicone baking mat.  Repeat with the remaining 3 portions of dough, and the remaining filling.

Preheat the oven to 400˚ F.  Bring the 6 cups of water to a boil in a large pot.  Add the baking soda and reduce the heat to a gentle simmer.  Boil the pretzels in batches, cooking for about 2o seconds and turning once. They should be slightly puffed.  Use a slotted spoon or skimmer to transfer them back to the baking sheet.

Bake until puffed and golden brown, about 15 minutes.  Brush the warm pretzel bites with the melted butter and sprinkle with kosher salt.

Source: adapted from Pennies on a Platter, originally from Gourmet, October 2009

Filed under: Appetizer, Snacks | 19 Comments »

Chicken Enchilada Roll-Ups

Posted on February 4, 2010 by Annie

These are a wonderful appetizer or snack for so many reasons.  For one, they have a filling flavored like chicken enchiladas – ’nuff said.  Additionally, they are incredibly quick and easy to make, and are served cold or at room temperature.  This is important when throwing a party because you don’t want to plan a menu including tons of foods that need to be served warm or prepped at the last minute.  And as an added bonus, the end pieces don’t look quite nice enough to serve to guests, meaning you have a little pre-party snack :)  I think they would really look best with a green or red-colored tortilla for more of a contrast with the filling, but the colorful selection available at my store were all flavors that didn’t exactly “go” so I chose salsa-flavored tortillas.  Not the prettiest, but probably the best tasting.  Enjoy!

Chicken Enchilada Dip Roll-Ups
Printer Friendly Version

Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Directions:
Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

Source: adapted from Sing for Your Supper, originally from Come On Over Cookbook1 from Gooseberry Patch

Filed under: Appetizer, Snacks | 17 Comments »

Spicy Mac and Cheese

Posted on February 3, 2010 by Annie

A few months ago I was contacted by the Wisconsin Milk Marketing Board about participating in the launch of their Macaroni & Cheese blog in celebration of National Cheese Lover’s Day.   Hello!?  Of course I was interested!  How could I resist such an offer?  I have always loved cheese, and most of my favorite foods are very cheesy.  And, one of those foods just happens to be macaroni and cheese.  Many food bloggers have been involved to compile 30 days worth of mac and cheese, and each has developed a recipe featuring a different cheese.

I was happy when I learned that my featured cheese would be Colby jack, because it is our standard in the house for snacking and such.  I knew immediately that I wanted to attempt a spicy variation of mac and cheese, and Colby jack fit well into that plan.  I typically prefer to use more than one type of cheese in the cheese sauce for the sake of variety and more depth of flavor.  This time around I decided to use mostly Colby jack, with some pepper jack for spice and sharp cheddar as well.  To add to the spiciness of the dish, I sautéed a mixture of finely chopped jalapeno pepper, roasted red pepper, and onion, and mixed this into the sauce before baking.  Finally, I mixed some cayenne pepper into both the cheese sauce itself and the bread crumb topping for an added kick.


I was absolutely thrilled with how this turned out.  In fact, I think it’s my new favorite mac and cheese.  I’ll always love a traditional version as well, but I think the added spice of this one just makes it more appealing to me.  The cheese sauce was creamy and the vegetables added great flavor, but thanks to fine chopping and sautéing there were not noticeable chunks affecting the texture of the dish.  Overall I would call this mild-moderately spicy, which is what I was going for.  Our whole family loved it.  It was also delicious reheated as leftovers later!  The amount of spice can be easily adapted to suit your preference by adding more or less jalapeno and cayenne pepper.

Check out the Macaroni and Cheese Blog for the rest of the 30 days of mac and cheese entries.  I can’t wait to see all the wonderful variations – and of course, try many of them!

Spicy Mac and Cheese
Printer-Friendly Version

Ingredients:
4 cups pasta shapes (I like cavatappi)
1/3 cup onion, finely chopped
1/3 cup roasted red pepper (jarred or home roasted), finely chopped
1-2 jalapeno peppers, seeded and finely minced
6½ tbsp. butter, divided
4 tbsp. all-purpose flour
2½ cups milk
¼ tsp. cayenne pepper
¼ tsp. onion powder
¼ tsp. garlic powder
½ tsp. salt
¼ tsp. ground black pepper
8 oz. colby jack cheese, shredded
4 oz. pepper jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
4 oz. baguette or crusty Italian bread, torn into large chunks

Directions:
Bring a large pot of water to boil.  When the water boils, cook the pasta according to the package directions.  In the meantime, melt ½ tablespoon of butter in a small skillet over medium-high heat.  Add the onion, red pepper and jalapeno to the skillet and cook, stirring occasionally until fragrant and tender, about 5-7 minutes.  Remove from heat and set aside.

In a medium saucepan, melt 4 tablespoons of butter over medium-high heat.  Once the butter is completely melted, whisk in the flour.  Cook the mixture, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.  (Be careful not to burn!)  Whisk in the milk until well blended.  Cook the mixture, whisking or stirring frequently, until it begins to bubble and thicken, about 5 minutes.  Reduce the heat to medium-low.  Whisk in the spices.  Add the cheeses to the mixture and whisk until completely melted and well incorporated.  Remove the mixture from the heat.

Preheat the oven to 375° F.  Grease a 2-quart casserole dish.  Return the drained pasta to the large pot.  Add in the cooked vegetables and the cheese sauce, and mix until well blended.  Transfer the mixture to the prepared casserole dish.

Use a food processor to pulse the bread into coarse crumbs.  Transfer the crumbs to a small bowl.  Melt the remaining 2 tablespoons of butter and toss with the bread crumbs.  (I also mixed in a dash of cayenne pepper.)  Sprinkle the crumb mixture in an even layer on top of the pasta.  Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown.  Let stand 5-10 minutes before serving.

Source: Annie’s Eats original

Full Disclosure: I received compensation from the Wisconsin Milk Marketing Board for my groceries and the time spent on this project.

Filed under: Main Dish, Side Dish | 23 Comments »

Spicy Sausage Dip

Posted on February 2, 2010 by Annie

This seemed such a perfect “man food” when I first saw it, and I knew it would be a hit at our party.  I did not anticipate that I would be unable to keep my own paws off of it.  Truly, this stuff is addictive!    With only four ingredients, it is one of the easiest recipes I can think of.  You can definitely control the level of heat with your choice of ingredients.  If you want it really spicy, get “hot” sausage, “hot” diced tomatoes with green chiles, and use a lot of hot sauce.  You could also mix in some cayenne pepper and/or jalapeno for an added kick.  Make it for your Super Bowl party, it’s sure to be a crowd pleaser!

Spicy Sausage Dip
Printer-Friendly Version

Ingredients:
1 (16 oz.) package spicy/zesty sausage
1 (15 oz.) can diced tomatoes with green chiles, undrained
2 (8 oz.) packages cream cheese
Hot sauce, to taste

Directions:
In a large skillet over medium-high heat, cook the crumbled sausage until browned.  Drain off any excess fat.  Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce.  Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended.  Taste and adjust seasonings as necessary.  Serve warm.

Source: My Baking Addiction

Filed under: Appetizer, Snacks | 27 Comments »

Pizza Bites

Posted on February 1, 2010 by Annie

Say hello to one of the most brilliant snack foods of all time – the pizza bite.  So many foods become even more fun when they are made mini, and I think this proves that pizza is no exception.  The first time I ever made these, they were a big hit and devoured in no time.  I’ve been looking for a reason to make them again ever since, and they seemed to fit perfectly with the girls’ night/guys’ night theme.  They are sure to be a hit at just about any gathering, but seem really ideal for the Super Bowl coming up!

They are incredibly easy to make.  Start out with a chunk of pizza dough, and just wrap it around your choice of topping – or in this case, filling.  (Of course you can use any pizza dough you like, but if you haven’t already, I urge you to try this one – it’s my favorite!)  I like to fill them with a cube of mozzarella cheese and a couple slices of pepperoni.  I normally don’t really eat pepperoni, but I really like it in these.  It reminds me a lot of these cheese and pepperoni-filled breadsticks one of the bars served in college – amazing!  As for dipping sauces, I go with this classic pizza sauce.  Ranch dressing would be good too, if that’s your thing.  Really though, these are so good on their own I don’t think a dipping sauce is necessary.  I have found that a half recipe of the pizza dough (enough for one pizza) is just the right amount for one pan of these bites (about 20-24 bites).  If you want them to be identical in size, you can use a kitchen scale to make sure you use the same amount of dough for each.  I just rip a small hunk of dough off and try to stay consistent with the size.

Pizza Bites
Printer-Friendly Version

Ingredients:
½ batch pizza dough (enough for 1 pizza)
4 oz. mozzarella cheese, cubed (about 20-24 pieces)
Sliced pepperoni

For topping:
Olive oil
Italian seasoning
Grated Parmesan cheese

Directions:
Preheat the oven to 400˚ F.  Lightly grease a 9-inch pie plate or cake pan.  Divide the pizza dough into 20-24 roughly equal sized pieces.  Take one of the dough pieces, top with a cube of cheese and a slice or two of pepperoni.  Pull the edges of the dough around the fillings and pinch closed.  Place seam-side down in the baking dish.  Repeat with the remaining dough pieces.

Lightly brush the tops of the dough balls with olive oil.  Sprinkle with Italian seasoning and grated Parmesan cheese.  Bake for 20 minutes, or until the tops are golden brown.  Serve warm, with dipping sauce as desired.

Source: inspired by Chaos in the Kitchen

Filed under: Appetizer, Snacks | 72 Comments »

Chewy Peanut Butter Cookies

Posted on January 29, 2010 by Annie

Who can resist a good peanut butter cookie?  I can’t, that’s for sure.  They make me feel like a kid again.  (This is increasingly important, because I am celebrating another birthday this weekend – eek!)  This particular recipe is fantastic.  In fact, it will be my new standard for peanut butter cookies.  The peanut butter flavor is great, but the really wonderful thing about these is the texture.  They are thick, soft, and chewy – just perfect!

I was disappointed when I saw shortening on the ingredient list for these cookies, because I typically try to avoid using shortening in my cooking and baking.  Normally I would just substitute an equal amount of butter for the shortening and never think a thing about it.  However, thanks to an article I read in Cook’s Illustrated, I learned that shortening and butter have some different properties that affect the way they behave in baked goods.  I really wanted to keep the thick, chewy texture I was expecting from these cookies, so instead of subbing butter for all of the shortening, I did so only for half.  It worked like a charm and I was thrilled with the way these turned out.  The honey probably also plays a role in this magnificent texture, but I don’t know enough of that science to explain it.  A cookie (or two) with a cold glass of milk was a great way to unwind after a long day.  Obviously, I lead a wild and crazy life.

Chewy Peanut Butter Cookies
Printer-Friendly Version

Ingredients:
3 cups all-purpose flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup vegetable shortening
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies

Directions:
In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey.  Mix in the eggs one at a time, beating well after each addition.  With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.

Preheat the oven to 350˚ F.  Roll the dough into 1½-inch balls, and roll each dough ball in sugar.   Place the dough balls on an ungreased baking sheet, a couple inches apart.  Bake for 10-12 minutes, or until slightly puffed and golden.  Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: adapted from What’s Cooking in the Orange Kitchen, originally from Taste of Home

Filed under: Cookies, Dessert | 43 Comments »

Salmon Burgers with Cilantro Mayo

Posted on January 28, 2010 by Annie

In my never-ending search for meals quick enough for a weeknight, but different enough not to bore our taste buds, I stumbled across this lovely recipe.  Of course I have seen salmon burgers plenty of times before, though I’m not sure I had ever tasted one.  I like salmon and I like burgers so this sounded great to me.

Some fish can be quite delicate and I was a bit concerned that these patties would fall apart during the transfer or cooking process, but I was pleasantly surprised.  They held their shape perfectly and cooked through very well without falling apart.  I threw together a cilantro mayo and along with the fresh lettuce, tomato and onion on top, this burger was dressed just right.  The flavor was well balanced so that you could taste the salmon but it wasn’t too fishy.  Next time I may try mixing a few chopped green onions into the burger mixture to add another dimension of flavor.  We’ll certainly be having these again!

Salmon Burgers with Cilantro Mayo
Printer-Friendly Version

Ingredients:
½ cup red bell pepper, diced
6 tbsp. panko bread crumbs
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1-2 tbsp. vegetable or canola oil

For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of cayenne pepper
Squeeze of lemon juice

For serving:
Burger buns
Green lettuce
Sliced red onion
Sliced tomatoes

Directions:
In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon.  In a small bowl combine the egg white, soy sauce, lemon juice and salt.  Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated.  Form the mixture into four equal patties.

To make the cilantro may, combine all the ingredients in the bowl of a food processor.  Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil.  Heat over medium-high heat until hot.  Cook the patties about 5 minutes per side, until cooked through.

Place the burgers on the buns, spreading one side of the bun with the cilantro mayo.  Top as desired with lettuce, onion and tomato.

Source: burgers adapted from Paula Deen via Food Network

Filed under: Healthy, Main Dish, Seafood | 27 Comments »

Next Page »