Yes I know I am taking it off and relaxing, did some cleaning a little cooking. I still have more cleaning to do yet, does it never end... Then I have Church, shopping and laundry for Sunday... Gads I hate laundry days...
Lunch today is, [a href="vny!://www.bestrecipes.com.au/recipe/Portuguese-Chicken-Burger-L2474.html"]chicken thigh burgers[/a] topped with caramelized red onions (just a fancy way of calling them fried
Do not forget to top them with some raw lettuce and do not forget the Spinach (want to be sneaky and get your kids to eat spinach just add it to these chicken thigh burgers and last but not least the inch thick tomato slices
(I really love tomatoes and think every one else should too) ....
be warned them tomatoes make this a messy item so they will drip. Use a napkin or three to protect good shirts blouses or dresses accordingly.
Now I use some Jalapeño ranch dressing on one side and a dollop of plum sauce with green chilies on the other a side of them I also substituted the Jalapeño Ranch Dip for the mayo in the recipe...
The plum sauce and chilies I buy in china town from a market sorry i don't know the name of it... Stong's market has its own own hot sauce brand. This is a excellent choice for those that love the taste of hot with out the heat.. Perfect to dip in if you want more flavour with out to much heat.
My salad today is my infamous heart burn salad. Start with some 3 to 4 good hand fulls of Arugula (type of lettuce) some small spinach leaves remember to use half the amount than you did for lettuce. 1 cup sliced thin Watercress and 2 cups baby corn (the watercress and baby corn are optional) 2 cups halved salad tomatoes (also called cherry tomatoes) 1 cup thinly sliced radishes use white or red radishes what ever your pleasure is these will add a lovely peppery taste to the salad. add 1 to 1.5 cups of English cucumber thats the long thin one not the short fat ones . I peeled and diced mine before adding some people prefer to keep the skin. again whatever your preference is. Add some red onion if you wish, but there is plenty on the chicken thigh burgers. but sine i love onion I added one more cup of them diced. add some sesame seeds and sunflower seeds.. 6 to 8 of each .
now for the dressing you want something light to let the full flavour of the veggies through...
Try this lemon pepper dressing Stolen from molly it is her dressing recipe
4 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 small cloves of garlic, minced or pressed through a garlic press
1 tsp. finely shredded lemon zest (optional)
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp.dry mustard
Preparation:
Whisk all ingredients together in a small bowl or put them in a jar and shake to blend. Use immediately or store, covered and chilled, up to 1 week (olive oil will solidify in the refrigerator but will melt quite quickly at room temperature again).
Add to the salad and toss just before serving..
The salad will serve 4 people who are very hungry or 6 who are semi hungry. the salad will last for 3 days in a cold fridge after that it will wilt and soften.
