A Burger Recipe, A Book Review and A Bodacious Weekly Menu

The Burger:

I was inspired to make this Hickory Burger after reading Daisy Jones and the Six.  There was mention of a Hickory Burger in the novel.  I had never heard of a Hickory Burger but evidently there is a restaurant in LA called Apple Pan that is famous for them. 

What makes it a "Hickory Burger"?  It's the sauce and I will be sharing that easy peasy sauce recipe with you at the bottom of this post.  I learned this over at Foodie Goes Healthy and adapted the recipe just slightly because we were only having 3 burgers.

The Book:

Daisy Jones and the Six is set in the sixties and seventies and goes through the life of six band members and Daisy Jones who ends up working with them as a vocalist.

It is told in an oral history type of way.  You don't hear the interviewers questions but you are given all of the band members responses, takes and memories of events that took place during their time together.  

I had to keep reminding myself that this was not a real band.  The story is told in a very realistic light and deals with all the successes, failures, triumphs, losses, joys and sadness of each of the members of the band but especially of Daisy Jones and Billy Dunne who were magical when they sang together.

However, their very similar personalities caused much rift among them.  Both wanted to be in charge and thought that their way was the absolute best way.  Trying to make a point that she was in charge right from the get go, Daisy orders dinner for both of them when they go to a restaurant without consulting with Billy first.  Billy nonchalantly says...."I was going to order the Hickory Burger anyway".

This novel is being turned into a 13 week mini series by Netflix.  I cannot wait for it to come out.  There is an interesting little twist at the end of the novel but you won't get any spoilers out of me. 

I will be sharing this post over at Foodies Read.  Stop by and see what the others are reading and cooking this month.   

The Bodacious Weekly Menu:

Tomorrow we take Quinnie Lou to the airport for her trip home to CA.  It was wonderful having her for these 10 days.  She and the Teen had a lot of fun together.

Saturday we are hosting our Cozumel After Dive Party.  We went to Cozumel with our diver group right before the Pandemic hit.  We have all be quarantining until the last couple of weeks when our numbers fell enough for us to start having outdoor gatherings of up to 50 people.  We are not having 50 people, probably only 20 so social distancing should be pretty easy to achieve.  

Sunday, Frank is having a CPL class.  It, too, was originally scheduled for earlier but was canceled due to COVID.  I will be preparing breakfast and lunch for the students and we will probably have leftovers for dinner.

On Thursday we are going over to Aunt Irene's.  She has a doctor appointment that we will take her to and then Amy is coming after work to join us for dinner and cards.  Not sure what we will pick up for dinner.  We'll see what Aunt Irene has a hankering for.

So here is what we are cooking up around here this week. What's on your menu?

Saturday- Cozumel Pot Luck 

Mixed Grill Fajitas with all the Trimmings

Sides and Desserts from other guests

Drinks by Frank

Sunday-CPL Class

Breakfast

French Breakfast Puffs

Fresh Fruit Tray

Coffee/Juice/Tea

Lunch

Yogurt and Cilantro Marinated Chicken

Potato Salad 

Cole Slaw

Frozen S'More Treats

Dinner-Leftovers or Carry out

Meatless Monday

Summertime Quiche (moved from last week)

Taco Tuesday

Polish Tacos

Wednesday

Garlic Oatmeal Soup

Fresh Bread

Thursday

Dinner with Aunt Irene

Fish Friday

Tomato Poached Cod

Instant Pot Risotto

The Blueprint for the Sauce:

Print

Hickory Burger

Yield:

Author: Wendy Klik

Prep time: 3 MCook time: 15 MTotal time: 18 M

What makes a Hickory Burger a Hickory Burger? Well, at the Apple Pan Restaurant in LA it is the sauce.

Ingredients:

• 4 hamburger patties, seasoned and grilled to your liking
• 4 slices cheese
• 4 Ciabatta rolls
• Butter
• 1/4 c. Ketchup
• 1/4 c. chile sauce
• 1/2 t. hickory liquid smoke

Instructions:

1. Season and cook your burgers to your desired temperature, placing a slice of cheese on each 30 seconds before removing them from the grill.
2. While the burgers are cooking, cut the Ciabatta Rolls in half and butter the cut side.  Place cut side down on the grill next to the burgers.
3. Meanwhile, combine the ketchup, chili sauce and hickory smoke.  
4. Place one cooked cheeseburger onto each roll.  Top with the Hickory Sauce and serve.

Notes:

Recipe from Foodie Goes Healthy

Calories

590.34

Fat (grams)

27.45

Sat. Fat (grams)

12.29

Carbs (grams)

49.06

Fiber (grams)

3.00

Net carbs

46.06

Sugar (grams)

10.32

Protein (grams)

35.42

Sodium (milligrams)

965.78

Cholesterol (grams)

107.41

https://adayinthelifeonthefarm.blogspot.com/2020/07/a-burger-recipe-book-review-and.html

Property of A Day in the Life on the Farm

#Hamburgers, #Hickory, #sauce,

Entrees, Beef, Hamburgers

American

Created using The Recipes Generator

Sour Cream Rhubarb Muffins with Pecan Streusel #MuffinMonday

Tender, delicious muffins filled with rhubarb and topped with a pecan streusel.

It's time for Muffin Monday.........

Enjoying Up North and the Weekly Menu

We headed up north on Thursday.  First stop was at an outlet shopping mall called Birch Run, the girls did some shopping, the Teen got another ear piercing, and we had lunch before continuing our travels.

When we arrived and checked into our rooms we walked into downtown Traverse City, shopped some more and had dinner.  Back at the room, the girls went to the pool and I crashed for the night.

Yesterday we went to the Sleeping Bear Dunes.  We were able to climb the first section and then we were exhausted.  I do have photos however they are on Frank's camera and he didn't bring the memory card so I will share those when we get home.  Drove the Pierce Stocking Scenic Drive and then went into Glen Arbor for lunch. 

Back at the resort we went down to the beach.  We rented a jetski and a paddleboard and played for a while.  Amy and Doug arrived and visited with us for a while before leaving to meet up with her dad and aunt for dinner.  

The girls then walked back into town while Frank and I relaxed with a glass of wine.  When they were ready we picked them up for dinner but they decided they wanted to go to the Mall first.  After the mall we headed back to downtown TC for dinner at Bubba's Burgers.  It was pretty good. Back to the room the girls headed to the hot tub, I grabbed my book, Frank grabbed is pad and I was asleep before they got back to the room again.

This morning I decided to work on my Weekly menu as they all get ready for the day.  Heading into Fish Town for lunch today and then we have Spence's Graduation Party later this afternoon.  Looking forward to seeing everyone.  

Tomorrow morning we had back home,  We hope to stop for lunch in Houghton Lake and meet up with our friends, Bob and Cathy, for a visit.

The Teen has her second segment of driving school next week.  We are having a family gathering for the Dubruls to see Quinn before she leaves on Friday.  She will be going home with my niece Steph and her daughter, Sterling after the gathering.  Steph will take her to see her Great Aunt Patty and then we have been invited to dinner on Wednesday to bring her back home.  

So here is the menu for this week....as always I love vacations but I am always happy to return home....

Saturday

Spence's Grad Party

Sunday

Grilled Hot Dogs

Baked Beans 

Meatless Monday

Summertime Quiche

Tuesday-Family Gathering

BBQ Ribs

Rotisserie Chicken

Potato Salad

Tuna Mac Salad

Broccoli Slaw

Baked Beans

Corn Bread

Wednesday

Dinner at Steph's

Thursday 

Leftovers

Fish Friday

Fish and Chips

Leftover Salads

 

Suffragist Carrot Salad ala All Stirred Up #LitHappens

This easy and delicious vegetable side starts with parboiled carrots instead of raw.  It was inspired by a unique cookbook that I received an early e-copy of for review purposes.  All opinions are strictly my own.

Coyote Ugly Breakfast Pizza #FoodnFlix

Now I know many of us enjoy cold pizza for breakfast but how many of us make a fresh pizza just for breakfast?  Well not just for breakfast, it can be served for brunch or brinner too.

Sourdough pizza crust topped with a sour cream sauce, crisp bacon, shredded Monterey Jack cheese and topped with a sunny side up egg.  Can you say DELICIOUS!!!!

Crockpot Cheesy Potatoes #MultiCookerMonday

Who says you can't enjoy Cheesy Potatoes in the summertime?  One of my favorite ways to enjoy casseroles without turning on the oven is to turn to my slow cooker.

It's time for Multi-Cooker Monday........

Grilled Meatball Skewers #OurFamilyTable

Quick and easy, these grilled meatball skewers are sure to become a family favorite.  Precooked, packaged meatballs alternated with summer squash, brushed with your favorite bbq sauce and grilled until warmed and glazed.

We are sharing grilling recipes today with the From Our Dinner Table Group.......

Family comes and Family goes and I need to feed them....

My Angel Face is going home today after spending the week while Grampy was gone.  Grampy came home late Thursday night so they were able to spend the last day of Little Miss's visit together.

I'm glad Grampy is home to spend some pool time with her.....Grammy is waterlogged LOL.

Tomorrow we have a graduation party to attend for the Teen's brother who lives across the street.  I am making Potato Salad for a Crowd and will be sharing that recipe with you soon.

Monday our great niece, Quinn, arrives from California for a 10 day visit.  She and Marissa are great friends and we are looking forward to having this time with her.  Her flight arrives late afternoon so we will eat out by the airport.

Thursday morning we are heading up nort for a long weekend.  We are celebrating our grandnephew, Spence's, graduation from High School. 

So it is  a very short weekly menu but it is the weekly menu none the less.  Hope you have a fantastic week.......

Saturday
Grilled Meatball Skewers
Steamed Rice
Carrot Salad

Sunday-Graduation Party
Potato Salad for a Crowd

Monday-Pick up Quinn
Out for Dinner

Taco Tuesday
Grilled Chicken Fajita Tacos

Wednesday
Grilled Cheese Panini with Egg

Thursday-Sunday 
Up North

Tuesday

Zucchini and Summer Squash Soup #SoupSaturdaySwappers

This delicious soup is creamy and silky without any addition of cream.  It is the perfect summer soup using of the extra bounty from your garden. Completely vegan, it can be served warm, chilled or at room temperature.

We are sharing Summer Soups today over at Soup Saturday Swappers.........

American Bay Scallops with French Rousillon Blanc #Winophiles

Delicious tender bay scallops cooked up in a white wine herb sauce and served over pasta tossed with asparagus and tomatoes.  Paired with a French Rousillon Blanc for a perfect blending of cultures.

The French Winophiles are exploring the White Wines of Rousillon this month.....

Grilled Mahi-Mahi with Wild Rice Blueberry Pilaf #FishFridayFoodies

White, tender Mahi Mahi, grilled to perfection and served over a Wild Rice Blueberry Pilaf.  A perfect meal to enjoy on the deck on a hot summers night.

We are cooking our fish and seafood outdoors today for Fish Friday Foodie......

Strawberry Rhubarb Bundt Cake #BundtBakers

Tender cake laced with strawberries and rhubarb makes the perfect summertime treat for your Independence Day celebration.

We are Letting Freedom Ring with the Bundt Bakers this month......

Boston Cooler #IceCreamSocial

A Detroit classic, Vernor's Ginger Soda blended with vanilla ice cream for a refreshing summertime treat.

The Festive Foodies are having an Ice Cream Social.......

Angel Biscuits #BreadBakers

These light, airy and delicious biscuits got their name because they easily split in half and resemble Angel Wings.  I didn't see it myself but perhaps that was because I was too busy gobbling them down.

We are baking biscuits with yeast today in our Bread Bakers group.....................

Peach Glazed Chicken Wings #BakingBloggers

These amazing wings are so very easy to make and absolutely delicious.  I found a hot pepper peach jam at my grocers, making it a three ingredient dish.  Can't ask for more than that.....

Welcome to the Baking Bloggers.......

Walleye: It's a Michigan Thing #OurFamilyTable

There is nothing better, in my humble opinion, than freshly caught walleye also known as pickerel.  This fish is very popular in Michigan and our neighboring country of Canada.  A simple preparaation of dredging in seasoned flour, eggs and cracker crumbs before frying guarantees a super, seasonal and local favorite.

Walleye (pickerel) is a regional favorite and that is what we are sharing today with the From Our Dinner Table Group......

Smoked Pot Roast with a Negru de Purcari from Moldova #WinePW

I received product to sample for the purposes of this blog post and twitter chat.  All opinions are strictly my own.  I received no monetary compensation for this post.

Pot Roast first slow smoked right on the grate and then placed into a cast iron dutch oven along with vegetables and seasoned braising liquid until fall off the bone tender.  Who says you can't enjoy Pot Roast in the Summertime?

I paired this marvelous dinner with a Negru de Purcari from Moldova......

Red Beans and Rice in the Instant Pot #EattheWorld

These red beans and rice made in the Instant Pot make this comforting Soul Food dish without having to worry about soaking the beans first.

We are celebrating Soul Food this month in our Eat the World challenge......

Mid July Weekly Menu

It's hard to believe that it is already July 10th.  This has been such a crazy year with having the Teen home from school and being quarantined for the first half of 2020.  The year is more than half over and the craziness continues.  I think we have adjusted to the circumstances and have found our new normal.

Watermelon, Blueberry and Mint Salad #ImprovCookingChallenge

This delicious, refreshing salad is perfect at your next picnic or backyard gathering.

It's time for this month's Improv Cooking Challenge.......

Rhubarb Thumbprints #SummerDessertWeek

Tender sweet cookies filled with a tangy rhubarb filling.  These are sure to be a big hit and they help to use up some of that rhubarb that is overflowing in your garden. Win/Win.

We are still celebrating Summer Dessert Week.......

Blueberry Pie #SummerDessertWeek

Not quite as good as my grandmother's, who made the very best blueberry pie in the world, but a pretty close second.

We are having a week long celebration of Summer Desserts......

Weekly Menu including the Holiday Weekend.....

We will soon be celebrating Independence Day.  2020 has been a terrible year thus far for the USA.  We could have used some parades and patriotic gatherings.  They will be few and far between and those gatherings that are being held are spurring more strife and division amongst our Nation.  If this is what making America great again looks like.....please time travel me back to when some people thought it wasn't great and needed to change.

We are living in a time when our Governing Bodies are either supporting "peaceful protests" where our police officers are targeted for murder or "Armed Militant Protestors" have been described as "fine upstanding citizens" who just felt the need to storm a state capitol armed to the teeth and scream profanities and hurl accusations at the officers assigned to keep the peace.

Only 7% of police officers would recommend this job in today's world.  What are we going to do when there are no police officers?  We are going to call in the military and all of our rights as we have come to know them will be gone. It is a scary scary time with such great division between our political parties that there is no longer any middle ground.

As for me, I am holding out much hope that our country is strong enough to survive this and that one day soon we will all again unite to be one, undivided country who puts our fellow man's needs first, respects one another and values the diversity and differences that make the country so strong and proud.  We need to come together in the middle and let those on the far left and far right slink away into the darkness.

However you choose to celebrate this holiday, I pray for your health and safety.  If you are here in Michigan, where we expect severe temps all weekend, stay hydrated and cool.  I think we'll be spending a quiet weekend in the pool.  Sunday we are going to see Aunt Irene, she said she is hungry for tacos so we'll be taking the fixings over to have dinner with her.

My Weekly Menu from last week was a complete bust because we had a lot of leftovers from the Teen's birthday party to use up.  I did make some fun Leftover Hamburger Tacos for Tuesday but didn't make the puffy taco shells.

So this week's menu contains many of the items I had bought for last week's menu.  Please stop by each day as I share photos and recipes.  Until we meet again stay safe and have a Happy July 4th.

Saturday

Peach Glazed Chicken Wings

Macaroni Salad

Cole Slaw

Sunday (Aunt Irene's)

Tacos

Mexican Rice

Refried Beans

Strawberry Rhubarb Bundt Cake

Meatless Monday

Zuchinni Soup

Caprese Pannini

Taco Tuesday

Mexican Shrimp Casserole

Wednesday (Brinner)

Grilled Breakfast Pizza

Thursday

Grinders

Zucchini Chips

Fish Friday

Bay Scallop Scampi over pasta

Tossed Greens Salad

Char Sui Pork #CooktheBooks

This tender pork tenderloin is first marinated in Char Siu Sauce, roasted and basted with more sauce making a delicious and easy dinner recipe.

I was inspired to share this with you after reading Kitchen Chinese........

Blueberry Mojito #SummerCocktails

This is the perfect summer refresher, fruity but more bitter than sweet, which is a wonderful way to quench the thirst in the heat.

We are sharing Summer Cocktails today with the Festive Foodies Group.......