Chipotle Corn Buffalo Burgers

I don’t know about you, but to me, there is nothing like a great burger! This recipe is one that I have made with Turkey, Chicken, and Beef. I wanted to use a nice lean meat, but one that still had flavor, so why not Bison. I know some people are nervous to use buffalo meat, but it is not gamey at all, and is lean and low in calorie. The chipotles add a nice kick, while the cilantro and corn add a nice freshness to the burger. The avocado spread adds the perfect amount of creaminess to finish it off just right.

1lb Bison

4 Cloves Garlic, grated

1 Bunch Cilantro, chopped

¾ Cup Corn, smashed

2 Chipotle Peppers in Adobo, Chopped

2 Teaspoons Adobo Sauce

¼ Cup Bread Crumbs

Salt & Pepper to taste

Boston lettuce

Tomato

Red Onion

8 Slices Pepper Jack Cheese

Combine all ingredients in a bowl and combine; be careful to not over mix or the meat can become tough. Separate into 4 even burgers and grill or cook in a pan with cooking spray on medium (for a burger cooked medium, it should take about 5-6 minutes per side)

 

Avocado Spread

1 Avocado, mashed

2 Tablespoons Fresh Cilantro, chopped

Salt to Taste

'Killer Brownies"

So it’s the start of a New Year which means I should probably cut back on sweets, eat more fruits and vegetables and forgo that glass of wine….. But instead I am starting to train for my third marathon and thought why not try to make some “Killer Brownies”. Now when I am talking Killer Brownies, I mean the most ooey gooey rich chocolaty treat one could imagine. My friend Laura from Dayton frequently brings these “Killer Brownies” (From a grocery store in her hometown called Dorothy Lane Market) to our weekly girl’s night, and let me tell you, after that first bite, I was hooked! The brownie is perfectly dense with chunks of chocolate and walnuts throughout and the most a wonderful gooey layer of caramel in the middle.  Now the recipe I am going to share does not do these brownies justice, but let me tell you they are still dangerous to have around! I fully intend on making these until I can perfect the recipe, even it means adding a few extra miles to run off the calories.

2 boxes Pillsbury Devil’s Food Cake Mix

1 med can of evaporated milk

3 sticks butter (melted)

2 14 oz. bags of craft caramels

2 cups chopped pecans or walnuts

2 cups of semi-sweet choc. chips

Unwrap the caramels and melt them over low heat with 2/3 cup of evaporated milk, make sure to take your time as you don’t want the caramel to burn

Mix cake mix with butter and 2/3 C evaporated milk and sad the nuts. The mixture is going to be very thick so press half of it into a greased 13 x 9 inch

Bake at 350 for 8 – 9 minutes; the batter will be slightly set

Remove from oven and sprinkle chocolate chips over top. Then pour caramel evenly over chocolate chips, covering the bottom brownie layer. Drop the remaining brownie mixture on top in pieces, covering the caramel.

Bake for an additional 18 – 20 minutes and let cool completely, and then place in refrigerator for at least an hour to let the caramel set. Cut into small squares and sprinkle with powdered sugar

This makes a large batch and they are very rich, but don’t worry people will eat them up, and if there are by chance a few left, they freeze very well.