Homemade Charcoal Chimney Starter, Burgers Topped with Cheddar and Coleslaw

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Raleigh Burger - Coleslaw Cheddar on a Kaiser Roll

Raleigh Burger – Coleslaw Cheddar on a Kaiser Roll

There used to be a wonderful coffee-shop in Santa Monica called Nick’s. One day, I went in there and ordered something called a Nick Burger. It had coleslaw and swiss cheese on it. It was so juicy you had to eat it over the plate. It became my favorite burger, and tonight, I decided to recreate it, with a little zip.

I’ve been becoming very brave of late with my Weber. First I started out with Match Light coals because they were pre-soaked, and easy to get started. Then, I graduated to using charcoal fluid and regular coals. Then today, I realized I had run out of fluid, and the corner store was closed. I knew that there are specially made charcoal chimney starters, and I thought I could make one from scratch. It wasn’t difficult at all making a homemade charcoal chimney starter. No more relying on charcoal fluid for me!

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The Coleslaw Recipe Collection

Recipes in this PostCabbage

I love cabbage, all year round, but in the summer time, when it’s hot and you want something cool, coleslaw always comes to mind.

Everyone has their favorite, whether it’s a recipe passed down from their grandmother, some kind of science experiment, or even KFC (which really is good coleslaw).

I have a few recipes on this site for coleslaw, and I found one at Miss in the Kitchen that I really want to try. So, without further ado, here is my Coleslaw Collection – well so far, that is.

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White Chocolate Rum Raisin Cookies for the Field Trip

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White Chocolate Rum Raisin Cookies on a platter

White Chocolate Rum Raisin Cookies, I ate the broken one!

Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We have to bring a bag lunch, and I decided to bring cookies for the kids.

I really like this recipe because it is so versatile, you can change the add-ins and have a completely different cookie every time. The add-ins for these White Chocolate Rum Raisin Cookies are the rum, raisins, white chocolate and walnuts.

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Cookies for Spane – May Crowning Day

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Spane's Religious Education Class Picture taken 2011

Spane's class picture, 2011

May 12, 2010 was Spane’s last day in Catechism for the year. It was also the May Crowning at our parish.

Maria had asked me weeks ago if we were going to have anything special for the children, like we did for Christmas. Last week when I saw Sandra, and she mentioned that she was going to BUY cookies for a gathering after class. I told her to not buy cookies, that I would happily make cookies and bring them. Since I knew it would be the May Crowning, I thought that flowers would be appropriate.
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Perfect Lemonade

Rose Lemonade

It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer.

Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well.

One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular.

So here is my recipe for the Perfect Lemonade:

: Rose Lemonade

Ingredients

  • 2 lemon cubes (or juice of 2 lemons)
  • 1/2 cup organic sugar
  • 1 teaspoon Rose Syrup

Instructions

  1. Mix all the ingredients together, chill, and serve in tall glasses. You could float rose petals on top as a garnish.

Variations

You can use the juice of one lime to make a lemon lime version.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Simple Syrup

Recipes in this Postsimple syrup

I am including this recipe because it makes life in kitchen a lot simpler. Simple syrup is just a mixture of water and sugar, that you can keep in the refrigerator to use to sweeten beverages, and other liquids where you do not want to have to deal with sugar crystals.

Making it is very simple. I use a 1:1 ratio, sugar to water. After boiling it, I keep it in the refrigerator, and can sweeten any number of things. I keep mine in an old pint sour cream container with “Simple Syrup” written on top. When I need more, I just make more.

Recipe: Simple Syruo

Ingredients

  • 1 cup pure cane sugar
  • 1 cup water

Instructions

  1. Put the water and sugar into a heavy bottomed pot, and heat it. When the pot gets ready to start to boil, stir until the sugar is dissolved. You will know when the mixture is completely clear. Don’t let it boil too long, or you will have candy!
  2. Remove from the heat, and cool before storing.

Quick notes

I prefer the raw cane sugar to the pure white sugar, so mine has a little color. Do not try to use brown sugar or powdered sugar.

Preparation time: 1 minute(s)

Cooking time: 3 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.