blog beginning & a yummy dinner

I've been wanting to start a blog for quite a while and semi-started one before I got married in July 2011.  It's 2013. WOAH. Time flies. I mean, I know it's only been a year and a half since we got married but it certainly seems like ... well, it seems like it was forever ago but at the same time yesterday. That makes sense....right? No. Ok.

Anywho. I've wanted to start a blog since then. Always felt like I wouldn't know what to say... wouldn't know how to say it... wouldn't have enough to say... wouldn't have any readers... etc, etc. Those still all ring true but who cares... I'll start and hope I have enough to say and maybe at least one person will read my blog... even if it's just my mom... or my best friend. Gotta start somewhere, right?

Tonight we had some absolutely deliciously moist Chicken Burgers from over at Cassie Craves. I've wanted to make these ever since I pinned them quite a while ago but the few times I've put them on our menu for the week, we ended up not making them for various reasons. So tonight, they've made it onto the grill pan.

How great do those look? And that Rosemary Garlic Mayo is so yum! And they are incredibly easy.

Rosemary Garlic Mayo
1c mayonnaise
1/4 c rosemary, chopped
1 clove garlic, minced

Mix half of that mayo in with 1lb ground chicken along with 1/4 tsp ground pepper & 1/2 tsp salt. Form into 4 patties. Cook on grill pan. Melt provolone on your burgers. Almost done!

Now make those buns crispy. Add a thin layer of that delicious mayo onto your buns (hamburger buns that is... although, it'll probably end up on your buns anyway) and grill them face down for a bit until they are nice and golden. Pop your burger and bun together, add a slice of tomato and some more mayo and chow. done. You will be one happy kid. Deliciousness.

Chicken Burgers with Rosemary Garlic Mayo & a salad with leftover mustard vinaigrette from Christmas. mmmm... so good.

And this salad and vinaigrette. Delicious, as well. Just some romaine, chopped green apples, raisins, feta cheese & candied pecans. Ate about half of those candied pecans off the top of the salad while I was waiting for the burgers to finish. The vinaigrette is really what makes this baby though.

I made the vinaigrette originally for Christmas then again the following week and ate the leftovers today. We kinda like it. Pulled it from my dear friend, allrecipes.com from Roquefort Pear Salad. I used regular mustard both times because that's what I had on hand though.

Oh deliciousness. 

That's all for now. All = a lot. Sorry bout that.

Kem