Bacon-Apple Chicken Burgers

bacon apple chicken burgerI’ve returned from my hiatus! Husband and I took a couple of weeks to travel and so I took some time away from blogging (and cooking for that matter). Now I’m back and ready for ever more creative culinary adventures! We’re attempting to cut out some of the gluten and dairy from our diet (though not entirely…because we also love those things) and so you may notice that reflected in the upcoming posts. The original Bacon-Apple Chicken Burger recipe from The Paleo Mom is ridiculously good. I tweaked it when I made it to just make two burgers. Although it does take a little prep work, the first words out of Husband’s mouth after his first bite were, “this is delicious”, so I consider it worth the work. We served this with a mixed greens salad topped with almonds, sunflower seeds and strawberries and they were wonderful together.

Ingredients (Maple-Cranberry Sauce)

  • 2 cups fresh or frozen cranberries
  • 1/2 cup Grade B maple syrup
  • 1/4 cup water
  1. Combine cranberries, maple syrup and water in a small saucepan.  Bring to a boil over high heat and then reduce heat to maintain a simmer.
  2. Simmer uncovered for 8-10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
  3. Transfer to a serving bowl and refrigerate until ready to eat (or at least 1 hour).

Ingredients (Bacon-Apple Chicken Burgers)

  • 2-2 1/2 pounds ground chicken or ground turkey
  • 8 oz bacon (if using 2 1/2 pounds ground turkey, you can use 10oz of bacon)
  • 1 large apple (good cooking varieties are Granny Smith, Fuji, and Rome Beauty)
  • 1 medium onion
  • 2 tsp fresh rosemary, finely chopped


  1. Place bacon in a cold frying pan and then turn on the heat to medium-high.  Cook, flipping once or twice, until bacon is crispy.
  2. Meanwhile, very finely dice onion and apple (you could also grate the apple if dicing is too much work).  Chop the rosemary.
  3. When the bacon is crispy, remove it from the pan and add the onion to the bacon fat in the pan.  Saute 5 minutes over medium-high heat, stirring occasionally, until onion is starting to soften.  Add the apple and rosemary and continue sauteing until onion is browned and both onion and apple are soft (about 5-8 more minutes, depending on how finely diced your onion and apple are).
  4. Once bacon has cooled enough to handle, chop into small pieces (think bacon bit size).
  5. Combine ground chicken, bacon, apple and onion mix, and salt in a bowl.  Mix well with your hands.  Form into patties.  If your pan cooled down, heat it back up over medium  heat (if it’s still hot, just turn the element down to medium).  You may want to add a tablespoon of cooking fat (more bacon grease would be great, but you can use whatever cooking fat you have on hand).  Add the patties to the pan (you might want to cook in batches).
  6. Cook patties, flipping once half way, until full cooked (internal temperature should be 160F and I definitely recommend checking with a meat thermometer).  This will take 15-25 minute total, depending on the size of your patties.
  7. Serve with chilled maple-cranberry sauce!



Blackberry Cobbler

blackberry cobbler

My mom and I are both in experimental cooking mode, so I was excited when she decided to bust out some gluten free blackberry cobbler tonight. She got the original recipe from, but tweaked it and wound up with a spectacularly tasty treat. My mom recently made some vanilla sugar (which I got a jar of for Christmas- yay!), and therefore used it in place of the regular sugar called for in the original recipe. It’s so easy to make at home, I highly suggest it. Check out the Aged Vanilla Sugar recipe from Beanilla. The cobbler recipe below has both GF and regular options depending on what you’re looking for. It’s super cold here in North Carolina right now (it feels colder than back home in Colorado!), so this nice warm dessert felt like the perfect thing eat in front of a roaring fire…which we totally did.



  • 4 cups assorted berries, fresh or frozen (we used mostly blackberry w/ some raspberries)
  • 1 cup vanilla sugar
  • 3 Tbsp tapioca
  • 1/4 tsp cinnamon
  • 3/4 cup water
  • 1 Tbsp lemon juice
  • 4 Tbsp butter


  • 1 cup of all purpose flour OR your favorite gluten-free flour blend
  • 2 Tbsp vanilla sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp butter
  • 1/2 cup milk
  • 1/4 oats


1. Preheat oven to 350 degrees. Melt 4 Tbsp butter and use to grease a 9-inch square baking pan (yes, there will be some butter sitting in the bottom of your pan), spoon the fruit into it, and set aside.
2. Whisk together the 1 cup of vanilla sugar, the tapioca, and the cinnamon in a saucepan. Add the water and the lemon juice, and bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour it over the berries in the baking pan, and set aside.
3. In a mixing bowl, combine the flour, 2 Tbsp vanilla sugar, the oats, the baking powder, and the salt. Cut in the butter or margarine until the mixture consists of coarse crumbs. Pour in the milk and stir with a fork until the dough clings together.
4. Drop chunks of the dough by heaping tablespoonfuls onto the fruit mixture, until all the dough has been used.

5. Bake for about 30 minutes, or until the topping is golden brown. Cool slightly, and serve either warm or cool, plain or with vanilla ice cream on top.

Paleo Blueberry Muffins

GF Blueberry MuffinsThese almond flour muffins are easy and tasty- my favorite combination when cooking. I found the recipe on Robin’s Sweet Confessions, a great Paleo resource. I made these in an attempt to have something healthy sitting around for breakfast- when you have a little one, it’s often helpful to have food around that only requires one hand to consume. And really…who doesn’t love muffins?


  • 2 1/2 cups almond meal (almond flour)
  • 3 large eggs, fresh
  • 1/2 cups Cooper’s pure raw honey
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1 cup blueberries, fresh

1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except blueberries, until full combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.