The Hubster and I have been busy people of late! Death Defying Diet has been quiet for a few weeks due to both of our day-jobs becoming very time-consuming as well as preparing to find a new place to live. Currently, we are working out of a teeny tiny kitchen that barely holds two people in it. I call our kitchen our walk-in closet because it is that small. Thankfully, it is workable for two people who enjoy cooking as much as we do, and we have created many a splendid recipe in the experimental space. However, we are both looking forward to moving onto a place where we will feel even more inspired due to better space to operate, as well as a place to call our very own.
Since we’re in house-hunting mode, you may find that recipes are sporadic over the next few weeks/months as we devote our time, energy, and resources towards finding an awesome, new place to live. Wish us luck! We’re packing up quite a bit here, and we may be cooking with bare essentials, which will make elaborate dishes difficult without certain products – like our immersion blender.
Without further ado, I leave you with a recipe that the Hubster concocted one day without me in the kitchen. I was out with friends, and came home to this delectable surprise! Humongous chicken burger patties (or chicken steak patties) flavored with buffalo sauce and garlic, and made moist through the addition of portabella mushrooms. I couldn’t wait to dive into it as soon as I walked into our apartment and caught a whiff of the aroma whafting through the air. I wasn’t disappointed; this was yummy.
Try it; you won’t be disappointed. I definitely wasn’t. If the Hubster wants to surprise me with more secret recipes, I won’t complain.
Until next time! xxoo
- 2 lbs. Ground Chicken
- 4 Portabella Mushroom Caps + Stems (about 1 lb)
- 2 large Eggs from pastured, free-range chickens
- 1 cup crumbled banana chips
- 2/3 cup Frank's Red Hot Sauce
- 1 1/2 TBSP Worchestershire Sauce
- 5 Cloves Garlic, minced
- Preheat Oven 450° F.
- Clean and de-gill mushroom caps. De-stem, then dice up the caps and stems.
- Mix all ingredients in a mixer.
- Line baking pans with parchment paper.
- Take an 8-oz. ball of your chicken mix, plop it onto the parchment paper, and flatten it out into a thin burger shape about half an inch thick.
- Place burgers in the oven, cook for 7-10 minutes on each side.
- Serve with spinach salad and enjoy the savory flavor!
Top with honey-dijon mustard dressing and serve over a bed of greens for deliciousness!
© Julie Marie Pierpont and Death Defying Diet 2013-Present