Hye Thyme Cafe: July 2017

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)

Thursday, July 27, 2017

Buffalo Chicken Burgers

Buffalo Chicken Burger : Hye Thyme Cafe

I was recently having a craving for something Buffalo, so I decided to make burgers for a change. Don't be alarmed by how soft the mixture is, it's all good! A little mayo helps make sure the chicken doesn't dry out while grilling, and it works as a binder along with the fresh bread crumbs. When it comes to the crumbs, I always keep a stash in the freezer for just such an occasion. Whenever I have odds and ends of any type of bread, I pulse it in the food processor and add it to the stash. It doesn't matter what kind of bread it is.

If you absolutely must ... feel free to add some bleu cheese crumbles to the top, or try stuffing your burger with it. As for me, I'll pass on the stinky stuff! I do, however, like Ranch dressing with my buffalo, and it usually comes along with celery in some form, so I dressed not only shredded lettuce but also the celery tops/greens with some sliced celery in Ranch as a topper. Dressing the lettuce and celery rather than pouring the Ranch over the top holds everything together and prevents dripping.

1 lb ground chicken
4 buns
1/3 c Frank's Red Hot Buffalo Sauce
2 T mayo
1 clove garlic, minced
1/2 c fresh bread crumbs
Butter for grilling your buns
1 stalk celery - leaves included
Small onion, sliced into thin rings
Ranch dressing

  1. In a large bowl, mix together the Buffalo Sauce, mayo, garlic, and bread crumbs and let sit for 10-15" to allow the crumbs to soak up the moisture.
  2. While that's going on, let your chicken sit out so it's not super cold when hitting the grill.
  3. Mix the chicken into the Bufflo mixture, divide into four parts and shape into patties.
  4. Grill until cooked through - time will vary depending on how large/small your patties are to accommodate the size of your buns. If you press a burger with a finger and it's still soft, give it another  minute; will be firm when done.
  5. Shred some lettuce and toss with the sliced celery and leaves, then toss with Ranch dressing to coat.
  6. Butter your buns and grill until nicely browned.
  7. Spread a little Ranch on the bottom half of your toasted bun, top with a burger and top with sliced onion and a pile of the dressed lettuce and celery.
Buffalo Chicken Burger : Hye Thyme Cafe

Buffalo Chicken Burger : Hye Thyme Cafe

Wednesday, July 5, 2017

Peanut Butter Oatmeal Butterfinger Cookies

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

I recently encountered Butterfinger Baking Bits for the first time and couldn't resist the temptation, so I had to buy a bag. I decided to make a batch of cookies to bring to the office and was admonished by someone in HR because she has to pass through the kitchen to get to her office and said that every time she did, she ate another cookie. 😉

I decided to make them Peanut Butter Cookies, and because Butterfingers are already "peanut-buttery," I figured I'd up the ante and include more peanut butter. I also upped the chocolate by incorporating some chocolate chips. I like to run a knife through them to break them down somewhat so some of the chips remain intact, while some of the chocolate melts into the cookies. As for the oats, some folks like to bake with old fashioned, some with quick cooking, some use old fashioned but first pulse them in the food processor - personally, depending on the cookie, I like the texture achieved by using both old fashioned and quick-cooking oats. If going for a super soft cookie, I'll go with the quick - for crispy, stick with the old fashioned. When looking for somewhere in between, I use both.

1 c butter, softened
1 c light brown sugar
1 c peanut butter
2 eggs
2 t vanilla
1 c flour
1/2 t salt
1 t baking powder
1/2 t baking soda
1 c old-fashioned oats
1 c quick-cooking oats
10 oz package Butterfinger Baking Bits
1/2 c chocolate chips, chopped
  1. Cream together the butter and sugar, then add the eggs and vanilla until combined.
  2. Whisk together the flour, salt, baking powder, and baking soda, then add to the butter mixture, a little at a time until combined.
  3. Mix in the oats, baking bits, and chocolate chips last.
  4. Scoop by rounded tablespoon onto parchment-lined trays and pat into rounds with the back of your spoon or a fingertip.
  5. Bake at 350 for 15" until the edges are browned and the centers are set.
  6. Let cool on trays for a few minutes before moving to cooling racks to cool completely.
Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme CafePeanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

Peanut Butter Oatmeal Butterfinger Cookies: Hye Thyme Cafe

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