Category: Main Dish

Indian Pork Burgers with Cucumber Yogurt and Tomato Salad

My niece, Jodi, lives in Austin and my daughter Fallon and I always jump at the chance to go visit her. She introduces us to the best restaurants there and the latest in food trends. Our favorite new discovery so far, is Indian food. We are positively addicted and are fans for life, no doubt! This recipe is a recipe that I discovered from the food delivery company called Martha and Marley Spoon. It has all the right flavors for bringing our Austin Indian food addiction home.

1 large red onion
1 pint grape tomatoes
1 large cucumber or 9 oz. Persian cucumbers
a handful of fresh cilantro or 3/4 oz
1 1/2 pounds ground pork
2 tsp garam masala (a spice blend common in India )
1 lime
4 potato buns
1 individual size container of greek yogurt or about a cup
2 tsp. course salt
1 tsp. sugar
fresh ground pepper
3 T. olive oil + 1 tsp., divided

Prep your ingredients to get started. Halve, peel, and finely chop 2/3 of the red onion. Thinly slice the rest of it. Halve the tomatoes; thinly slice half of the cucumbers and fine chop the rest. Chop the cilantro stems finely and give the leaves a rough chop.

Next is the burger part. Combine the ground pork, cilantro stems, fine chopped onion, garam masala, 2 tsp. salt, 1 tsp. sugar, and several grinds of pepper in a large bowl. Gently mix with your hands and form into four (4-inch) patties. (overmixing meat for burgers can make them tough. Just sayin’.)

Time for the salad. Squeeze lime juice into a medium bowl. Add the tomatoes, sliced cucumber, sliced onion, chopped cilantro, and 3 T. olive oil. Season to taste with salt and pepper. Toss to combine the salad and then preheat your broiler to prepare for the burgers.

Broil the burgers and cook until well browned, 3-4 minutes per side. (These can totally be grilled outside or in a grill pan over medium-high. Grill until well browned and cooked through, 6-7 minutes per side. Flip them only once during the cooking process.)

Split the potato buns in half and add face down on the the grill or face up under the broiler and toast until golden, about 1 minute. Watch closely!

Now for the yogurt sauce. In a medium bowl, combine yogurt, chopped cucumber, and 1 tsp. olive oil. Season with salt and pepper to taste.

Serve the burgers topped with the yogurt sauce and tomato salad on the side. Yum!

Chicken and Dumplings

This recipe was shared with me by my sweet sister-in-law, Laurel. One evening she brought these over along with a pan of caramel brownies. For the life of me, I cannot remember what I was ailing from, but I do remember this yummy meal! Easily doubled, this can be made to comfort your own family and those of a friend in need.

3 or 4 chicken breasts
1 (32 oz.) Chicken Broth
1 can cream of chicken soup
1 (10 count) can Pillsbury layers biscuits
salt and pepper to taste
flour

Cook the chicken breasts in 4 cups water. Add more to cover the chicken if you need to. Boil until cooked. 45 minutes should be good, but be sure and check for doneness beforehand too. No need for dried out chicken here!

Pour the broth into a medium to large size pot and stir the cream of chicken soup into the boiling broth. Add salt and pepper to taste.

Pull the biscuits apart into three layers and dip each layer into flour coating both sides. Tear the floured layers into three pieces and drop into the gently boiling, seasoned broth. Try not to stir the biscuits too much. Just push them down with a spoon into the broth as they float to the top.

Cook for ten minutes after the last dumplings have been added. Shred your chicken breasts and add to the dumplings and turn the stove to low until you are ready to serve.
Taste for salt and pepper adjustments.

Crunchy Homemade Corn Dogs


Corn dogs are a favorite around Lamesa, TX. After all, we are home to some of the best made-from-scratch “super” dogs you will ever eat. That being said, I am a country girl and having a version to make at home in my pajamas, instead of having to get dressed and go into town to a restaurant, fits the bill for most days… er, some days. This version is no “super” dog, but it ain’t half bad! Treat your kids to these doggies as an after school snack and see if they don’t bring smiles.

1/4 cup cornstarch
1 (16 oz.) package hot dog weenies
12 wooden skewers or lollipop sticks
1 1/2 cups self-rising cornmeal mix
1/2 cup all-purpose flour
5 T. sugar
3/4 t. salt
1 3/4 cups buttermilk
Vegetable oil for frying

Put the wooden skewers or lollipop sticks into one end of each hot dog, making sure that the skewer goes several inches in, making it stable.

In a large bowl, combine cornmeal mix, flour, sugar, and salt. Add the buttermilk and whisk until it’s smooth.

In a large Dutch oven or electric skillet, pour oil to a depth of 4 inches and heat it to 360 degrees.

Place the cornstarch in a shallow dish and then coat each hot dog, tapping off the excess. Next, dip the hot dogs completely in the cornmeal batter, letting the excess drip off. Then carefully place your battered hot dogs into the hot oil. Fry for 2 to 3 minutes or until they are golden brown. Drain on paper towels and serve immediately with mustard and ketchup.

Makes 12 corn dogs.
Adapted from Paula Deen’s Comfort Food Magazine 2012

*I was unable to find self-rising cornmeal at our grocery store, so I made my own. I mixed up 3/4 cup yellow cornmeal, 3 T. all-purpose flour, 1 T. baking powder, and 1/2 tsp. salt.
This makes one cup, so for the corndog recipe, you will need to double it.