Grilled Sage and Basil - Chicken Salad!
Ingredients:
2 lbs. cooked - boneless chicken breast – diced
For the Salad:
2 Compari tomatoes (or vine ripe tomatoes) – diced
Healthy handful of fresh sage leaves
Healthy handful of fresh basil leaves
6 cloves of garlic – crushed
Tblspn of capers – plus a tblspn of the caper marinade
3 slices of marinated red peppers– plus, 2 tblspns of the marinade
Dashes of sea salt
Dashes of fresh ground black pepper
Juice of ½ lemon
Drizzle of olive oil
Heat a griddle with a drizzle of olive oil and place the crushed garlic to get a little golden color. Add the fresh sage leaves and the basil leaves to crisp up a little.
Place the diced chicken in a bowl add the crisp basil and sage and the golden garlic. Add the slices of marinated peppers, plus a little of the marinade. Add the capers, plus the caper marinade. Drizzle the olive oil and add the lemon juice, plus the salt and pepper to taste.
This is a simple chicken salad which goes great with a good piece of Italian bread.
Enjoy with Love,
Catherine
xo
My kids are the authors of the blog ~ TMP Literary
Go ahead inspire your senses!!! and check it out!!!
Grilled Sage and Basil - Chicken Salad!
Converting VHS Home Movies to DVD Format
I'm in the midst of a huge undertaking for my parents. 3 years ago, my sister suggested converting our old VHS tape collection to DVD as a Christmas gift to our parents. We have quite the collection of nearly 80 tapes covering 7 decades if you include the ones of my dad as a child. Sorry for making you sound so old, Dad, I know you're not close to 70 yet!
Going through the movies opens such a floodgate of memories and deja vu moments. With such a large family, I'm always thinking "wow, my sister looks like my mom, or my niece looks like my sister, or my nephew looks so much like his mom." It's fun to watch videos of myself at Cecelia's age too!
While this has been quite trip down memory lane, it's been tedious at times. Did you see how I mentioned my sister brought this up 3 years ago? In the event that anyone reading wants to embark on such a mission themselves, I wanted to share a few do's and don't's of home movie conversion.
We started out with a converter system similar to this which basically connects a VCR to your computer with that mysterious looking cord, allows you to upload a video to your computer in order to edit, then allows you to reconvert it into a new format which may then be burned onto DVD.
Each of these steps took awhile, some up to 2 hours each! So you can imagine our frustration when we realized that the audio on our lovingly prepared DVD's were more than 2 seconds out of sync with the video. They looked like poorly dubbed, sad versions of their previous selves. We tried a multitude of fixes, but we were pretty stumped.
Finally, with our mother's birthday fast approaching (what's better than a gift you can give twice, eh?) last week I had my sister over to see if we could get it to work, again. The software refused to install on my computer so I desperately started searching for alternatives. Oh why did it take me so long to do? First we explored services which would have cost around $1,500, with a volume discount. Yikes! Then, after exploring Google for a bit more, we found a possible solution.
In under an hour, my sister was back from Best Buy with a brand new DVD recorder. It took about 15 minutes of setup before we could just press record on the DVD recorder, press play on the VCR, and let it take it's course! I completed 11 DVDs in three days (before my VCR broke down, poor machine)! I think that's more than we did in 3 years, which is a little painful to write. The VCR may be broken, but I'm currently plowing through the mini VHS tapes which need to be done through the old camcorder. We should have a pile of movies to show my mom on her birthday this weekend!
After all this work, we need to make sure we don't lose any of these videos. I've been meaning to follow the 3-2-1 back-up rule for my own media files, so I may suggest that. We're already planning to make a second set of DVD's, so we have a set for use and one for storage. Maybe we could designate an external hard drive to store digital files which would make the videos easy to copy if a sibling wants to have some of their own. That may take a bit of time, so for now I'll revel in the fact that we actually seem to have a solution to the converting.
While I'm on the topic of memories, I had an especially nostalgic moment as my daughter discovered a little dress that used to be mine... It's too big for her, and very out of style, but she loves the big twirly skirt just as much as I did. I named it the bell dress because a tiny bell lies in the petticoat to jingle while you twirl. It's all she'll wear for the last two days, much as I remember doing when I was 5. She even napped in this.
I'm so glad my mom saved it!
Easy & Tasty Red Fish Sauce with Spaghetti!!
Ingredients:
6 cloves of garlic – crushed & chopped
2 vine ripe tomatoes – chopped
½ red onion – chopped
1 Jalapeño – chopped (with seeds)
1 bunch scallions – chopped
Healthy handful of fresh basil – chopped
Juice of ½ lemon
2 – 5 oz. cans - solid white tuna – drained and separated
1 – 28 oz. can - crushed tomatoes
Dashes of sea salt to taste
Dashes of fresh ground black pepper
Dashes of red pepper flakes
Dashes of dried oregano
Olive oil for drizzling
Fresh grated Romano cheese
1 box of your favorite spaghetti
Heat a large frying pan with a few drizzles of olive oil. Add the garlic, Jalapeño, red onion, scallions and vine ripe tomatoes. Sauté until the onions are slightly soft. Add the drained and separated tuna and incorporate. Add the crushed tomatoes, seasonings and lemon juice. Continue to simmer on low.
Prepare the spaghetti as directed and set aside.
Drizzle a little olive oil at the bottom of a serving dish and place the drained spaghetti on the dish and toss. Slowly place the sauce on top and toss, adding more sauce each time.
Drizzle a little olive oil on top and finish with grated Romano cheese.
This dish is easy and delicious! A perfect Friday night meal to bring a smile to your day!
Enjoy with Love and Laughter!!
Ciao Bella!
Catherine
xo
~
Please tickle you senses with the latest post at: TMP Literary
Easy & Tasty Red Fish Sauce with Spaghetti!!
Macaroni with Chopped Spinach, Zucchini & Chick Peas!
Ingredients:
6 zucchini – sliced fairly thin
7 cloves of garlic – crushed & chopped
2 vine ripe tomatoes – chopped
1 medium red onion - chopped
1 healthy handful of Italian parsley – chopped
1 – 9oz. box of frozen chopped spinach
1 – 29 oz. can of chick peas – drained
1 – 8 oz. chunk of feta cheese – crumbled
Juice of 1 lemon
Dashes of sea salt
Dashes of fresh ground black pepper
Grated Romano cheese
Olive oil – for drizzling
1 box of your favorite macaroni
Heat a large frying with a drizzle of olive oil and add the zucchini, garlic and onion. Let this sauté until the zucchini start to become transparent. Make room in the middle of the pan and place the frozen spinach and let this melt. Add the tomatoes. Let this continue to sauté until the spinach is completely incorporated. Add the drained chick peas and the lemon juice and toss
Prepare the macaroni as directed on box, drain, add to the pan and toss.
Drizzle olive oil over and grate fresh Romano cheese.
This will be a delicious main course or a great side dish.
Enjoy with Lots and Lots of Love,
Ciao Bella,
Catherine
xo
Macaroni with Chopped Spinach, Zucchini & Chick Peas!
Sliced Pork with Warm Mango Salsa!
Ingredients:
3 lb. boneless pork loin – sliced thin
5 cloves of garlic - crushed & chopped
Juice of 1 lime
Zest of 1 lime
Healthy handful of fresh Italian parsley - chopped
Dashes of sea salt
Dashes of fresh ground black pepper
Dashes of Living the Gourmet Dry Herb Rub
Dashes of sea salt
Dashes of fresh ground black pepper
Drizzle of olive oil
Warm Mango Salsa:
2 mangos – cut up
1 bunch of scallions – chopped
1 medium sweet onion - chopped
Healthy handful of cilantro – chopped
5 cloves of garlic – chopped
1 pint of grape tomatoes – halved
1 Jalapeño – sliced
1 tablespoon of brown sugar
Dashes of ground cumin
Dashes of ground cinnamon
Dashes of salt
Dashes of fresh ground black pepper
Drizzle of olive oil
Slice the pork and combine all of the ingredients in a a large bowl and let sit for ½ hour to an hour in the refrigerator.
Combine all of the ingredients for the salsa in a bowl and let sit while grilling the pork.
Heat a griddle. Place the pork on the hot griddle and let the pork become a beautiful golden color on both sides. Set in a platter.
Heat a frying pan with a drizzle of olive oil. Place the salsa in the pan and toss until the onion is almost clear. Remove from the heat and place in a serving bowl.
This is a great combination of flavors and quick to whip up.
Enjoy with Lots of Love,
Ciao Bella,
Catherine
xo
Sliced Pork with Warm Mango Salsa
What a Macaroni Dish!! I Don’t Know What to Call It, But Really Good!!
Ingredients:
2 lbs. chopped fresh chicken
9 oz. frozen creamed spinach
1 bunch of fresh cilantro – chopped
5 cloves of garlic – crushed & chopped
½ red onion - chopped
2 vine ripe tomatoes – chopped
1 tsp. chicken bouillon – (such as Vegeta) plus ½ cup of water
½ cup of sour cream
½ cup of milk
4 slices of Italian bread rubbed with a garlic clove
Olive oil
Romano cheese for grating
1 box of your favorite macaroni
Heat a griddle. Rub the Italian bread with a sliced garlic clove and drizzle with olive oil and let it become a beautiful golden.
Prepare the macaroni as directed and set aside.
Heat a large frying pan with a drizzle of olive oil and place the chopped chicken meat in the pan to sauté. When the meat is almost cooked add the cilantro, frozen creamed spinach, onion and garlic to sauté with the meat. Add the tomatoes and continue to sauté. Add the ½ cup of chicken broth and toss.
Break up the bread, add it to the pan and toss.
Combine the sour cream with the milk and stir, add to the pan and toss.
Add the macaroni and a drizzle of olive oil and grated Romano cheese and toss.
My kids loved this; I hope that you will too. Imagination is funny!
Enjoy with Love and Laughter,
Ciao Bella,
Catherine
xo
Ground Chicken Macaroni
Review of Joy Bauer's Cookbooks
I am pleased to have had the opportunity to review Joy Bauer’s newly released healthy cook book, Slim & Scrumptious, as well as her yet to be released nutrition book, Joy Bauer’s Food Cures. Thank you!
Chopped Chicken Salad with Apples and Walnuts
Adapted from Joy Bauer’s Food Cures
Original Recipe:
1 -2 chopped romaine lettuce
4-5 oz. Chicken breast, cooked, and chopped
½ cup canned chickpeas
½ medium Fuji or McIntosh apple (with skin) chopped
¼ cup cucumber (with peel)
½ cup chopped tomato
¼ cup chopped avocado
¼ cup chopped celery
2 scallion, finely chopped
1 tablespoon chopped walnuts
1 to 4 tablespoons reduced-calorie raspberry vinaigrette
Adapted Version by Catherine:
1 lb. boneless chicken breast
Sprigs of fresh rosemary
Handful of fresh basil
4 cloves of garlic
1 head romaine lettuce – chopped
½ red onion – sliced
1 red bell pepper – sliced
1- 29 oz. can chickpeas – drained
Dashes of paprika
Dashes of fresh ground black pepper
Dashes of garlic powder
1 vine ripe tomato – sliced
1 cucumber – sliced
1 avocado – sliced
1 celery stalk – chopped
Olive oil
Dressing:
3 tablespoons balsamic vinegar
Juice of ½ lemon
1 large clove garlic – grilled
1 tablespoon honey
1 tablespoon olive oil
Heat a large frying pan with a drizzle of olive oil. Place the rosemary, basil and garlic in the pan and top with the chicken breast. Sauté on both sides to a beautiful golden color and until the chicken is cooked. Set aside when the chicken has finished cooking. When the chicken has cooled slice into long strips.
Drizzle a little olive oil on a heated griddle and place the drained chickpeas on the griddle. Season the chickpeas with the paprika, garlic powder and fresh ground black pepper. Grill until the chickpeas are toasty and slightly golden. Remove from the griddle and set aside.
On the same heated griddle place the slices of red bell pepper and drizzle a little olive oil over the peppers. Grill until slightly charred and remove.
Place the crushed garlic clove on the heated griddle and grill until slightly fragrant for the dressing.
Dressing:
Combine all of the ingredients for the dressing and stir.
Building the Salad:
Place the romaine in a large bowl and top with the celery, onion, cucumber, tomato, avocado, roasted pepper, chickpeas and chicken. Drizzle the dressing over the salad and serve.
This is a hearty and satisfying meal.
Enjoy with Lots of Love,
Catherine
~
Asian Noodle Soup
Adapted from Joy Bauer ~ Slim & Scrumptious
Original Recipe:
6-8 oz. whole wheat thin spaghetti (about ½ standard box)
8 cups low-fat beef broth (or substitute chicken or vegetable broth)
3 tablespoons reduced sodium soy sauce
2 teaspoons grated or finely minced fresh ginger
3 cloves garlic, finely minced
2 cups shelled edamame, fresh or frozen
1 (8to 10 once) package cremini mushrooms, trimmed and sliced
1 large red bell pepper, seeded and thinly sliced
8-12 ounces bok choy, trimmed and cut into 1 inch pieces
4 scallions (white and green parts), thinly sliced
1 tablespoon Asian sesame oil
1 teaspoon hot chili paste, such as Sriracha (or more to taste)
Bean sprouts, for garnish
Adapted Version by Catherine:
1 lb. boneless chicken breast
4 cloves garlic - chopped
1 quart button mushrooms – sliced
1 small heat of Bok Choy – sliced
1 ½ cups of baby sweet peas
1 red bell pepper – chopped
½ sweet onion – sliced
8 cups of water – plus 1 tsp. chicken bouillon
1 tablespoon of Sriracha sauce
3 tablespoons – low sodium soy sauce
1 tablespoon grated fresh ginger
1 tablespoon Asian sesame oil
Healthy handful of fresh cilantro – chopped
Box of your favorite spaghetti or noodles
Olive Oil – for drizzling
Heat a saucepot with a drizzle of olive oil and place the chicken breast to sauté to a golden color on both sides. Add the chopped garlic, sweet onion and bell pepper. Continue to sauté for a few minutes and then add the mushrooms, sweet peas and bok choy.
Combine the chicken bouillon with a cup of water and add to the saucepot. Combine the
Sriracha sauce with a cup of water and add to the saucepot along with the rest of the water. Add the soy sauce, sesame oil and fresh ginger.
Remove the chicken, shred it and place it back in the soup.
Prepare the spaghetti or noodles as directed on the box.
Add the cilantro just before serving.
Place the noodles or spaghetti in a soup bowl and top with the soup.
This soup is very tasty and has a nice “kick” to it.
Enjoy with Lots of Love,
Catherine
Easy & Delish! ~ Apple Crumble!
Ingredients:
Filling:
3 apples – sliced
Zest of 1 lemon
Dash of ground cloves
½ cup of sugar
Topping:
1 cup of flour
½ cup of sugar
½ cup of brown sugar
¾ stick of butter
Preheat Oven 350 degrees:
Combine sliced apples, lemon zest, dash of ground cloves and sugar in a bowl and toss. Place in a deep dish buttered baking dish.
In a smaller bowl combine the flour, sugar, brown sugar and butter. Mix this together with your fingers until it becomes crumbly. Place this mixture on top of the apples.
Bake about 40-45 minutes, until the topping gets a little golden color.
This is a delicious and easy dessert to prepare, and a great compliment to a good cup of coffee!
Enjoy with Lots of Love,
Ciao Bella!!
Catherine
xo
Easy & Delish! ~ Apple Crumble!
Boneless Chicken Breast with Fresh Tomatoes and Sage!!
Ingredients:
For the chicken:
3 lbs. boneless chicken breast – sliced thin
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
Olive oil – for drizzling
For the Sauce:
4 vine ripe tomatoes – cut up
5 cloves of garlic – chopped
Handful of fresh sage
Sprigs of fresh oregano – or dashes of dried
Zest of 1 lemon
Juice of l lemon
Grated Romano cheese
In a bowl combine the chicken slices, paprika, sea salt and fresh ground black pepper. Drizzle olive oil over the chicken and toss.
In a separate bowl combine the chopped tomatoes, lemon zest, chopped garlic, fresh sage and fresh oregano. Set aside while sautéing the chicken.
Heat a large frying pan with a drizzle of olive oil and place the chicken slices and sauté. Set the chicken in a platter and set aside.
When finished sautéing the chicken place the all the ingredients the bowl with the tomatoes in the frying pan and sauté until the tomatoes are soft and the sauce is fragrant. Season the sauce to taste with salt and pepper.
Place the chicken back in the pan with the tomatoes and toss. Place on a serving platter. Drizzle the top with a little olive oil, squeeze the zested lemon over the top and grate fresh Romano cheese.
This dish is easy, quick and delicious for any night of the week.
Enjoy with Lots of Love,
Ciao Bella!
Catherine
xo
Boneless Chicken Breast with Fresh Tomatoes and Sage!!
"Mudroom" Closet
It's all done! This was a lot easier than I thought, especially when the painting help was this cute:
Here is the before again....
And the new after!
Getting most of my shoes and all of everyone else's shoes in here was my number one priority. We always remove our shoes in the house to keep things clean, but were frequently tripping over shoes in our tiny back hall. As you can see in the before, we had a lot of shoes collecting here and the cubby system wasn't cutting it. This new system gives two shelves for Jonathan, one for Cecelia, and three for myself. Unfortunately, the remnants of my shoe obsession in college mean that I still have quite a few pairs of shoes in my own closet. I can keep out-of-season shoes special occasion shoes stored up high, but I'm also working on paring my collection down to the ones I actually wear. Sadly it seems that my opportunities to wear red patent leather stilletos are growing fewer and fewer, so I have a bag of shoes headed to Goodwill and a few saved for my sisters.
That little set of shelves to the right is a cubby for each of us. Purse in mine, big girl diaper bag things for Cecelia, and not much yet for Jonathan!
I love the two drawer-like baskets here, one for things to grab on the way out like sunscreen and cameras and the other as a house "outbox." Borrowed books and Tupperware to return to family, an old pair of glasses to donate at the post office, a birthday card ready to bring to a party this weekend, etc. This is the type of stuff that collects all over my house for months because I never remember to bring it with me. I'm hoping that I'll notice these items when I grab my shoes and bring the things that belong to the people I'm going to see that day.
The basket on the right is still empty, making me feel extra organized.
Up top I have the picnic basket filled with a few outdoor entertaining items, grill tools and cake takers. Coolers, beach towels for summer (will replace as seasons change), and my basket of disposable dishes below.
I installed 7 hooks that we had removed from our bedroom closets to handle the rest. A bag of pool and beach toys, umbrella, reusable bags, and a bag of plastic bags to bring in for recycling. There's also a couple hooks on the side for Jonathan and I to hang our most-used coat in the winter. The rest live on hangers in the front hall closet.
The shelves in here are all Closetmaid laminate organizers from Target. I've had a 9 cube shelf for years that still looks brand new, so I believe in their durability. That one has been moved from the living room to the basement to the back closet and back to the living room and still looks good. I considered putting adjustable white wire shelving in this closet as we have done in the bedrooms, but I'm glad we went this route. We do not need any hanging space here, and we can take all the shelves with us when we leave. I painted the old hanging rod, so when we go to sell the house it will hopefully still look this good.
I've joined a party at Remodelaholic! 
Broccoli Rabe with Tomatoes, Anchovies & Spaghetti!!
Ingredients:
1 bunch of fresh Broccoli Rabe
1 box of your favorite spaghetti
For the Sauce:
2 tomatoes – chopped
6 cloves of garlic – chopped
Dashes of red pepper flakes
2 oz. can of anchovies in oil
Juice of 1 lemon
Fresh Grated Romano cheese
Cut the stems of the broccoli off, about 1 inch.
Place the broccoli in a saucepot of boiling water for about 3-4 minutes. Drain and set aside.
Heat a large frying pan with a few drizzles of olive oil and place the garlic, red pepper flakes and tomatoes in the pan to sauté until the tomatoes are soft and the garlic fragrant. Add the broccoli rabe and continue to sauté for a few more minutes. Add the anchovies and toss. Continue to sauté on low while preparing the spaghetti.
When preparing the spaghetti, add a ½ cup of the water from the spaghetti to the broccoli rabe.
Drain the spaghetti. In a serving plate drizzle olive oil and grate Romano cheese at the bottom of the plate. Add the spaghetti, top with the broccoli rabe. Drizzle a little olive oil over the top, squeeze the juice of 1 lemon over the top and finish with freshly grated Romano cheese.
What a nice Friday night dinner!
Enjoy with Lots and Lots of Love,
Ciao Bella!!
Catherine
xo
Broccoli Rabe with Tomatoes, Anchovies & Spaghetti!!
So it begins.
Once upon a time, I purchased 600 plastic forks.
Two-and-a-half years later, most of them are still there. Ooops.
Today I finally took them down and repackaged them into a pretty crate from Target along with the leftover package of 225 plates and who-knows-how-many cups....
It's my very first step in the overhaul of this disaster:
I'm hoping that by publicly posting this abysmal back hall closet situation, I will be more motivated to finish this project by this weekend. Check for an update soon!
Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!!
Ingredients:
29 oz. can of chick peas – drained
16 oz. package of baby carrots
5 cloves of garlic - chopped
1 bunch of fresh cilantro – chopped
Sprigs of fresh oregano (or dashes of dried if you don’t have fresh) – chopped
Handful of fresh sage (or dashes of dried) – chopped
2 vine ripe tomatoes – quartered
1 grilled Jalapeño - chopped
½ cup of instant potato buds
6 cups of water
1 tablespoon of instant chicken broth – (I used Vegeta)
Dashes of ground curry
Dashes of ground cumin
Dashes of Living the Gourmet Dry Spice Rub
Olive oil – for drizzling
Squeeze of lime juice – for garnish
Heat a griddle with a drizzle of olive oil and place the drained chick peas on the griddle with dashes if the dried curry, dried cumin and the Living the Gourmet Dry Spice Rub.
Place the carrots in a food processor and give a few good chops.
Heat a saucepan with a drizzle of olive oil and add the cilantro, garlic, fresh sage, Jalapeño and fresh oregano. Sauté for a minute or two then add the carrots and stir. When the chick peas are grilled add to the carrots and mash down with a masher.
Combine the potato buds with water and stir into the carrots and chick peas. Combine the instant chicken broth with water and add to the carrots and chick peas. Add the rest of the water and stir.
Continue to simmer a few more minutes. Serve with a squeeze of lemon.
This is delicious!! Serve alone or with rice or noodles.
Enjoy with Love and Laughter,
Ciao Bella,
Catherine
xo
~
VIEW THE VIDEOS TO THIS RECIPE ON YOUTUBE!!!
Kicked Up ~ Chick Pea & Carrot "Kinda" Soup!!!
Ole'! Macaroni & Creamy Cheese Sauce!
Ingredients:
1 box of your favorite macaroni
Sauce:
1 ½ cups of milk
1 tablespoon of butter
2 cups of cheddar cheese – shredded
16 oz. of cottage cheese
4 cloves of garlic
1 bunch of scallions – coarsely chopped
Healthy handful of cilantro
2 grilled Jalapeños – chopped with seeds
2 vine ripe tomatoes – quartered
Dashes of ground cumin
Dashes of garlic pepper
Dashes of red pepper flakes
1 tablespoon of brown sugar
Olive oil for drizzling
Lime juice for garnish
In a food processor place the garlic, scallions, tomatoes, Jalapeños and cilantro and give a few good chops. Heat a saucepan with a drizzle of olive oil and add the chopped veggies from the food processor. Add the seasonings.
Let the veggies sauté, while placing the cottage in the food processor and give a few good chops until the cottage cheese is smooth. Add the cottage cheese to the sautéing veggies along with the milk and butter and continue to simmer on medium - low heat.
Drain and add the macaroni to the sauce, along with the cedar cheese and stir.
Garnish each serving with a drizzle of lime juice.
This dish is very delicious with a burst of flavors!
Enjoy with Lots and Lots of Love!!
Ciao Bella,
Catherine
xo
Ole'! Macaroni & Creamy Cheese Sauce!
Pork Burgers!!! Yeah!!
Ingredients for the Pork Burgers:2 lbs. ground porkHealthy handful of fresh cilantro – chopped5 cloves of garlic – chopped4 oz. of feta cheese – crumbled¼ cup of wine plus 1 tbs. sugar5 sun dried tomatoes – chopped½ cup breadcrumbs 1 eggZest of 1 limeGarnish: 1 bunch of scallions – sliced down the middle3 Portobello mushrooms – slicedFresh Vine Ripe Tomatoes - slicedOlive oil for drizzlingHeat a large frying pan with a drizzle of olive oil and heat a griddle. Drizzle the scallions and mushrooms with olive oil and place on the heated griddle to grill while preparing the burgers.In a large bowl combine all of the ingredients for the pork burgers and mix well. Shape into burgers and carefully place in the heated frying pan. Serve with the scallions and mushrooms.These pork burgers are delicious and so very “gourmet” tasting. Enjoy with Lots of Love and Laughter,Ciao Bella,Catherine xo VIEW VIDEOS TO THIS RECIPE ON YOUTUBE!!!
Pork Burgers!!! Yeah!!
