Monday, December 6, 2010

KK's party pumpkin dip

This is a huge hit at our family Thanksgiving and Christmas gatherings, and I give all the credit to KK :) Pumpkin dip is a great, easy party dish that you can put together at the last minute. 

1 can pumpkin pie filling
1 small tub of cool whip
1 package cream cheese softened
1/2 cup powdered sugar
1/4 tsp each nutmeg, cinnamon, and ginger

Put all the ingredients in a mixing bowl and mix on low with a hand mixer until everything is integrated.  Put in a nice dish and serve with ginger snaps or graham crackers.  If you are really feeling like Betty Crocker, you can make your own gingerbread people. 

Taco Soup - warms you from the inside!

Oh the weather outside is frightful...but the some soup would be delightful.  Okay, I just made that one up, but it's totally true! Taco soup is one of our favorites because it's easy and tasty and it freezes pretty well if you make too much.  Also, it only takes one pot!

1 lb ground turkey or ground beef
1 can black beans drained
2 cans diced tomatoes drained
2 package of taco seasoning
1 46 ounce can of V8 juice
1 can white shoepeg corn drained

Brown the meat with a little bit of oil in the bottom of your soup pot.  Drain the excess liquid.  Open all your cans and dump everything in the soup pot including the taco seasoning.  Bring to a boil.  Reduce the heat and simmer for 30 minutes.  Salt to taste.  I serve this with corn bread or tortilla chips depending on how much time I have. 

Friday, December 3, 2010

Wow-Your-Friends-at-the-Holiday-Brunch quiche

It's that time of year where we get invited to countless Christmas brunches, parties, and shindigs. And every time, we go through the, WHAT DO I BRING TO THIS THING dilemma.  Take this easy quiche recipe and morph it into a fabulous take along.

Ingredients:
1 package of Pilsbury pie crusts; thawed - the kind in the tins in the freezer section; there are 2 per package
4 large  eggs
1/2 mayonnaise or sour cream
1/2 whole milk
1 cup cheese - get creative with it! Gruyere and cheddar are good choices, but swiss or parmesan can also be brought into the mix
1  cup cooked bacon or chopped ham
1 cup cooked veggies - I like asparagus or spinach, but you can do onions, broccoli, or red peppers too; DRAIN THEM WELL

Preheat your oven to 350 degrees.  Pre bake both pie shells for about 15 minutes to keep them from being gooey.  While the pie crusts bake, place all four eggs, mayonnaise or sour cream, milk, and cheese into the blender.  Blitz until just blended. Remove the pie crusts from the oven and raise the temp to 400.  Evenly divide bacon/ham and veggies evenly between the two pie shells and then evenly divide the egg mixture over the veggies.  Gently wrap the edges of your quiches with a strip of foil to keep the crust edges from burning and place into a 400 degree oven.  Bake them for 25-30 minutes or until the middles are set.  Cool for about 15 minutes and serve!

Thursday, October 28, 2010

Roasted pork and lentil salad

This is another recipe I took from Real Simple magazine; I modified it only slightly, of course.  Lentils are a great way to get fiber into your diet, plus they are tasty :)

2 lb pork tenderloin roast
1 cup lentils, rinsed
1 honeycrisp apple cut into 1/2" pieces
1 celery stalk, thinly sliced
1/4 cup chopped fresh parsley
2 tbs fresh lemon juice
2 tbs salted butter
2 tbs olive oil
2 tbs balsamic vinegar
2 tbs brown sugar
kosher salt
black pepper


Heat the oven to 400 degrees. Bring 4 cups of water to a boil.  Add the lentils and 1 tbs of salt and reduce to a simmer.  Cook for 20-30, stirring occasionally, until the lentils are tender.  While the lentils cook, heat butter in a dutch oven or heavy, oven proof skillet. Pat the pork roast dry and season it with salt and pepper. Place the pork roast in the skillet, fatty side down, and cook on medium high heat for 6 minutes (leave it alone; it won't burn). Turn the roast over, and cook for another 6 minutes. Cover it and place it in the oven for 20-25 minutes to finish cooking through.  If you have a meat thermometer, the approved internal temperature for pork is 140 degrees, but I like to go to about 150.  Mix up the balsamic vinegar and brown sugar in a little bowl.  Baste the meat with it twice in the last five minutes of cooking.
Once the lentils are tender, rinse them with cold water and drain.  Place them in a medium bowl with the chopped apple, celery, parsley, lemon juice, olive oil, and 1/4 tsp each of salt and pepper.  Toss until mixed. 
Slice the pork and serve with the lentil salad. Sweet tea also makes a fabulous accoutrement ;)

Tuesday, October 26, 2010

Poached Tilapia and Jasmine Rice

I took this recipe from REAL SIMPLE magazine and completely changed it up; it turned into a really flavorful way to cook tilapia, which doesn't have too much flavor of it's own.  I highly recommend using an electric skillet for this, but if you don't have one, it's okay. 

16 oz of coconut water - NOT coconut cream or coconut milk
4 6 oz tilapia fillets
1 lemon, thinly sliced
8 sprigs fresh thyme
dash of kosher salt
pinch of black pepper
Jasmine rice

Combine all ingredient except for jasmine rice in an electric skillet, or a large skillet on the stove if you don't have an electric skillet.  Bring to a boil and then reduce to a simmer.  Simmer until fish is tender.  While the fish is cooking, cook the jasmine rice according to the package directions. Serve with a green salad!

Warm Barley Salad

Hi! I apologize for the LONG space in between posts.  But I am back!

We recently discovered barley! (I know.  It's been around awhile.) I love rice and potatoes, but Dustin gets bored, so I have to keep finding new side dishes. This warm barley salad is a fabulous substitute for plain old rice or potatoes.  Plus, it's healthy :) This application (to steal a term from Alton Brown) is very similar to risotto.  I typically serve this with chicken that I roast in the oven while the barley salad cooks.

1 cup uncooked quick cook barley
1/2 cup chopped white onion
1/2 cup chopped carrot
8 oz asparagus cut into 1" pieces or fresh green beans
32 oz of heated Kitchen Basics chicken stock or beef stock or vegetable stock (it depends on what you decide to serve this with)
1/4 cup shredded parmesan cheese
1/4 tsp dried thyme
1/4 tsp pepper

In an 11" or 12" skillet, saute the onion and carrot in olive oil over medium heat until slightly tender.  Stir in the barley and one cup of chicken stock cook until the liquid is absorbed.  Stir in the asparagus or green beans.  Cook until barley is tender and liquid is absorbed by adding one cup of broth at a time and stirring frequently.  Once the barley is tender and liquid is absorbed, remove from heat and stir in the cheese, thyme, and pepper. Salt to taste. 

Tuesday, August 10, 2010

Tempura asparagus fries

If you hate asparagus but love tempura, I think you should try these! I could eat asparagus anyway but boiled, so I may be biased.  You can also use this batter to coat pretty much any vegetable you like, so feel free to try other things and share your preferences. 

Tempura batter - it's finicky stuff so pay attention to what you are doing
3/4 cup of AP flour
1/4 corn starch
1/2 tsp baking soda
1 cup COLD water
1 egg separated - save both parts; you'll be using them
1 lb asparagus washed and patted dry - I recommend the fatter stalked variety.  The thin stalks got a little soggy on us

Mix together the flour, corn starch, and baking soda. Then stir in the cold water and egg yolk.  In a separate bowl, beat the egg white until it's frothy and add to the batter.  Salt to taste, but go easy because you'll want to sprinkle the fries with salt when you're done too.
In a deep skillet, pour in about two inches of oil and get it very hot. If it's not hot when the asparagus goes in, they will just get greasy and not crispy.  Dust your asparagus in flour before dipping them in batter.  Fry them a few at a time until they are golden brown.  Drain them on a paper towel.  Dust with salt and enjoy!
If you fry more than you can eat in one sitting, you can reheat them in the oven later.  They are a little less than crispy, but still pretty tasty.

Mexican Chicken Stew

This is a great recipe to make for large parties or to share.  You can also freeze it for about a month without the beans getting too mushy.  It's fairly inexpensive and it goes in the crock pot! I'm giving you the regular size recipe, but you can double, triple, whatever as needed.  You can also add an extra can of tomatoes if you like yours with more broth and less chunk.

1lb boneless, skinless chicken breasts
1 can pinto beans drained
1 can black beans drained
1 can white shoepeg corn drained
1 can rotel tomatoes
1 can diced tomatoes
1 cup chicken broth

Dice and cook the chicken in a skillet and drain.  Put all the other ingredients into your crockpot.  Add the chicken and simmer on low for 4-6 hours.  I serve this over brown rice, but you can serve it with cornbread or tortilla chips too.  Add some sour cream and a sprinkle of cheese if you like!

Monday, June 21, 2010

Muffin cup omelets - super easy!

The Only Wyndi and I were chatting the other day about easy, make-ahead breakfast recipes and she mentioned this one to me. So, I tried it out and we LOVE IT! It makes between 8-12 individual muffin cup omelets.  Once they are baked you can store them in a gladware in your fridge and reheat them in the microwave for a fast, healthy breakfast.

8 ounces of turkey bacon - Dr.Eric recommend Trader Joe's brand because they are free of nitrites and nitrates; you can use whatever kind you like
1 egg per strip of bacon - Again Trader Joe's brand has about 8-9 slices per package
spalsh of half and half or whole milk - you can use skim or 2% but your eggs won't be as fluffy
about 1/2up of shredded cheese

Preheat your oven to 350  degrees. Take your muffin pan and spray the sides and bottom with cooking spray. There is some fat in the bacon, but not enough to keep the sides from sticking.  Then, wrap your turkey bacon around the insides like little muffin cups.  The bottoms will not be covered with bacon.  Just the sides.  Crack all your eggs in one bowl; then add all the other ingredients and whip until blended.  If you have a stick blender, you can use the whisk attachment on it (I do!).  Then just pour the mixture evenly between the cups.  The cups will be full, so move them to the over carefully.  Bake them for 22-25 minutes or until the eggs are done.  Remove them from the oven and let them cool completely before moving them to your refrigeration container.  To reheat - place them on a plate and cover them.  Heat in the microwave for about 45 seconds. 

The first time I made these I only put cheese in them. This time, I added diced tomatoes. You can add any veggies you like, but remember that veggies add water which means you should cut back on the milk that you add or your eggs will be runny.  I suggest making them once with just cheese to see how they bake, and then start experimenting with other veggies.

Friday, June 18, 2010

crockpot french dip sandwiches with gravy dip

I love love love McAllister's Deli's french dip sandwiches because they serve it with "comeback" gravy. And I do. Come back that is.  But eating out gets expensive, so I found a recipe and tweaked it a tad.  I have to say, it was pretty amazing.  And, it's a crockpot meal so it has the added bonus of being  quick and easy.  It makes about 4 sandwiches.

1 1/2 lbs of boneless round steak
1 envelope of onion soup mix (we couldn't find any without msg, but I am on the hunt.)
12 ounces of beef stock (KITCHEN BASICS brand!)
8 ounces of shredded cheese - I used mozzarella but you can use any kind you like
1 loaf of bakery French bread

Combine the beef stock and the onion soup mix in the crock pot and then add the meat.  Cook it on low for 8 hours.  Remove the meat and gently pull it apart with a fork. DO NOT THROW AWAY THE JUICE IN THE CROCK POT! You need that for the gravy.  Cut the French bread into four sections and then open them up.  Layer meat and top with cheese.  Wrap them individually in foil and pop them in a 375 degree oven for 15 minutes.  While the cheese on the sandwiches is melting, dump the juice into a sauce pan and bring it to a boil.  In a small cup mix about 2 tbs of corn starch with enough water to make it liquid. Add it to the boiling pot and reduce the heat to a simmer.  Whisk it while it simmers until it thickens. If two tbs of corn starch isn't enough, mix up some more and add. Just be a little careful; the gravy can get too thick.  Season the gravy to taste.

I served this with sliced cucumbers and hummus and potato chips (not terribly healthy, I know, but I LOVE to dip the potato chips in the gravy!)

Thursday, June 17, 2010

Honey Nut Banana Bread

I won't say that this is a very healthy recipe because I did used bleached, enriched flour(that's all I had), but it doesn't have any sugar in it, so that counts for something! This is not as sweet as regular banana bread, but it is so good.

3 very ripe bananas
1 cup of honey
1/2 cup of butter softened
2 eggs
1/4 cup whole milk (you can use what you have, but whole milk is amazing in baked goods)
2 1/2 cups of self rising flour
1 tsp vanilla
chopped walnuts  - I used 1/4 cup because I don't love walnuts, but you could use up to 1 cup if you like

Preheat your oven to 325 degrees and grease only the bottom of a 9" loaf pan.  I used metal, but you can use glass; you'll just have to watch that it doesn't brown too quickly.  If you use a glass pan, I would recommend putting it on the lowest rack of your oven to avoid it cooking too quickly on the top. 
Using a mixer, mix the butter and the honey until blended a somewhat smooth.  Add the eggs and mix them completely in.  Try to keep the speed low.  This is a quick bread and doesn't have to be beaten like cake batter.  Add the milk, the vanilla, and the bananas and beat until somewhat smooth.  If you are using a stand mixer, remove the bowl.  If you are using a hand mixer, PUT IT DOWN! Get out a wooden spoon and stir in the flour until it is moistened.  Stir it 10 good times and WALK AWAY! Pour the batter into the loaf pan, smooth it out, and place it in the oven.  Bake it for 55 minutes and then check the middle for doneness.  If it is a little gooey in the middle, you can take it out if you like yours a little underdone or give it another five minutes.  It should be a little springy when you touch the top, like a muffin.  Cool it in the pan for about 30 minutes and then you can remove it, slice it, and slather it with butter. 

Tuesday, June 15, 2010

Easiest BBQ chicken ever

Okay so again, use chicken thighs for this recipe.  I am discovering that chicken thighs are so much tastier and far cheaper than chicken breasts.  This bbq chicken is to die for.  I served it with hoecakes and baked beans. I love this meal for a busy week night because you can load the crock pot before work and then you only need about 15 minutes to finish getting dinner ready once you get home.

BBQ chicken
Put frozen - yes, frozen - chicken thighs in the crock pot and cover with one bottle of bbq sauce.  Add about 1/2 to 3/4 cup of water.  Turn the crock pot on low and let them cook for at least 6 hours.  I let mine go 8 hrs and the meat just feel off the bone.  When you take them out, coat them in a little sauce if you like.

Hoecakes
1 cup of self rising flour
1 cup self rising cornbread mix
2 eggs
1 tbs sugar
3/4 cup milk
1/4 cup of vegetable oil
1/3 cup plus 1 tbs of water 

butter or oil for frying

Mix all the ingredients in a bowl, except for the oil or butter you will use for frying.  Heat your oil in your pan over medium high heat until it's shimmery.  Using an ice cream scoop, spoon the batter about 2 tbs at a time into the pan to make little corn pancakes.  Fry until golden brown on one side and then flip and fry the other side.  Paula Deen suggests that you eat these with molasses, but I just like to put butter on mine. 

Thursday, June 10, 2010

Turkey burgers with goat cheese and curry

DO NOT BE AFRAID OF THE CURRY! I have heard a lot of people say how much they hate curry, but trust me on this one. When used properly, it is so amazing! These turkey burgers were to die for, I promise. 

One lb of ground turkey - preferably all white meat. I don't love the texture of the mixed.
5 oz of goat cheese - NOT FETA (there is a difference)
1/2 cup of Italian style bread crumbs
1 egg
1 1/2 tbs of mild yellow curry powder

Dump everything in a bowl large enough to get it all mixed well.  USE YOUR HANDS.  That is the only way you will get it all mixed well.  Once it is mixed, form medium sized patties. I think I got 5 out of this recipe, but you could make them a little bigger if you only need 4.

Heat enough olive oil in your pan to cover the bottom of the pan over medium high heat.  It will seem like too much, but this will help get a nice golden brown crust on the patties.  Wait until the oil is shimmery and then put the turkey patties in the oil.  LEAVE THEM ALONE for a full 5 minutes. Your patience will be rewarded :) If you feel like they are burning, adjust the heat.  Gently check the browning.  If they aren't brown enough, give them another minute or two.  Flip and LEAVE THEM ALONE again. 

I served this with roasted brussel sprouts and couscous( from a box) . 

Roasted Sprouts:
1 bag of fresh sprouts - you can find them in the produce section.  Do not use frozen(ick)
olive oil
salt
pepper

Cut the bottoms off the sprouts; then cut the sprouts in half.  Lay them out on a baking sheet and coat with olive oil.  Season and pop a 325 degree oven for 25 minutes. 

Tuesday, June 8, 2010

Crispy skinned chicken thighs with butternut squash risotto

Dustin and I really try to eat at home most nights of the week, mostly because we like things we can make better than what we can find in typical restaurants.  So, I've had to get a little more creative lately with our dinner since we've gotten a little bored with the standard boneless skinless chicken.

Chicken thighs are a newly acquired taste for me.  I used to be a strictly white meat kind of girl when it comes to chicken.  However, the price tag on the chicken thighs prompted me to try them.  Glad I did! They are actually tastier, not to mention far cheaper, than boneless skinless chicken.  I recently bought a 10 pack of chicken thighs for $3.29 at Publix!

Okay, here's what I came up with:
Preheat your oven to 350 degrees and have a roasting pan handy.

Do NOT RINSE THE CHICKEN, just pat them dry so that you will get a nice golden brown color on the skin.  Season the back sides, not the skin sides, with rosemary, salt (I like KOSHER SALT; Alton Brown does too), and ground pepper.  Of course, you can season yours with whatever you like.  Heat about 3 tbs of olive in a skillet  over medium high heat until it is shimmery.  Lay the chicken in the skillet skin side down and set the timer for 6 minutes.  DO NOT TOUCH THE CHICKEN IN THOSE 6 MINUTES.  If you feel like they are burning, lower the heat slightly.  Otherwise, leave them alone. After 6 minutes, gently check the color.  If you haven't achieved a nice golden brown, lay them down for another minute or two.  Turn the chicken over and cook on the back for about 6 more minutes.  Remove the chicken from the oil and place them on the roasting pan and into the oven for about 25 minutes.  The internal temperature on your chicken should be about 165 degrees when it is done.  I highly suggest that you invest in a meat thermometer with a removable probe (no more undercooked chicken for me).

While your chicken is cooking, boil about 2 cups of chopped butternut squash in one box of Kitchen Basics chicken stock until it's soft.  Drain a little the chicken grease out of the skillet, but reserve enough to start the risotto, probably about 2 tbs of grease.  SEE MY PREVIOUS POSTED RISOTTO RECIPE for instructions.  This time, once your risotto has taken all the stock it will take, add the butternut squash and mix it in to the risotto; you may want to mash it a little as you stir just to make sure the chucks aren't too big.  Then, finish it with mascarpone cheese instead of parmesan cheese. It will be very creamy.  The sweetness of the butternut squash and the mascarpone cheese blend nicely. 
I served this with broccoli, but you can use whatever green vegetable you like! 

This easily makes enough food for 6 people. 

Thursday, June 3, 2010

Spinach and Mushroom Risotto

This is one of my all time favorite things to make because once you master the basic risotto, you can make it as plain or as complex as you like.

Start with ARBORIO RICE.  You can not use regular rice for risotto.  Most grocery stores carry arborio rice in the same section as the regular rice.  Believe it or not, Whole Foods is the best place to get arborio rice because they offer a couple of different varieties that are actually cheaper than at Publix or Kroger.

You will also need a good chicken stock.  I always use Kitchen Basics.  You can read and comprehend all of the ingredients and there is no MSG.  It comes in an all yellow container that looks sort of generic, but this is the best chicken stock you can buy without having to make it yourself.

Next, you will need white wine.  I have taken to buying the 4 pack singles because you can store them in the fridge for later use without feeling the need to drink an entire bottle for one batch of risotto.  Any white wine is fine, so long as it isn't too sweet.

And a little patience - cooking risotto low and slow is the key to perfectly cooked rice 

That's it.  Those are the basic ingredients!

Here goes!

1/2 white onion finely chopped 
1-2 cloves of garlic finely chopped
olive oil 
1/2 cup white wine 
3-4 cups of gently simmering chicken broth 
1 cup arborio rice
fresh baby spinach
sliced baby portabella mushrooms 
2 - 3 tbs butter
1 1/2 cups shredded parmesan cheese - DO NOT USE THE GRATED JUNK IN A CAN.  Get it from the deli/cheese dept. 

Sautee the onion and garlic in a straight sided frying pan (I use an 11" uncoated french skillet by All-Clad) until the onions are translucent.  Turn the heat down to medium low and add in the rice.  Gently cook the rice until it begins to look translucent as well.  This takes close to two minutes. Adjust the heat down if the rice grains begin to brown.  Add 1/2 cup of white wine and stir until it is mostly absorbed.  Once the white wine has been absorbed, add the chicken stock about 1/2 cup at a time letting each add absorb before adding more.  KEEP STIRRING!  It takes time for the rice to cook, so don't let the heat get too high or the stock will absorb too quickly without cooking the rice. Keep adding until the stock is going.  The rice will take on a thick soupy quality.  Taste it frequently to guage how cooked the rice is getting.  

In a separate pan, while the rice is cooking, melt the butter and brown the mushrooms.  Once the mushrooms are browned, add the spinach and gently wilt it just to cook off some of the water.  Drain and set aside.  DO NOT RINSE IT.  You'll lose the buttery goodness.  

Once the risotto has taken all the stock it will take, add the cooked spinach and mushrooms and parmesan cheese.  Mix it all in over low heat until the cheese is melted.  Season to taste and serve.  

If you like mascarpone cheese instead of parmesan, you can use that for a creamier, less robust flavor.  You can also skip the cheese all together.  Sundried tomatoes and asparagus are also great add ins.  You can even dice and cook chicken to add in the mix.  Find flavors that you like and play around with it.

Monday, May 3, 2010

Goat cheese and spinach orzo

Goat cheese and spinach orzo is something new that we made up as we went last Saturday.  It turned out REALLY yummy.  If you like risotto, you'll probably like this as well. 

8 oz of uncooked orzo (about half a 1 lb box)
32 oz box of Kitchen Basics chicken stock (this is THE best stock - no MSG)
10 oz frozen chopped spinach
1 can stewed tomatoes
4 oz roll of goat cheese (not feta)

Pour the chicken stock into a straight sided skillet or saute pan.  Bring it to a boil.  Once it is boiling, add the orzo and return to a boil, stirring occasionally. Cook about 6 minutes or until the orzo is al dente.  While the orzo is cooking, microwave the frozen spinach until it is hot.  Drain.  Drain the stewed tomatoes and chop lightly.  Once the orzo is cooked to al dente, drain the excess chicken broth (there probably will not be much stock left after cooking).  Add the spinach and tomatoes and goat cheese and cook over low heat until the tomatoes are warm and the goat cheese is melted.  Serve immediately. 

You can eat this with any kind of meat that you like.  I think chicken or salmon would be GREAT!  We served ours with white wine and garlic sauteed shrimp. 

Kamma B.'s cream cheese pound cake

My friend, Kamma B., passed me this recipe via Facebook last week.  And since it is the great poundcake ever, I am posting it for your eating pleasure! Note: be sure you use SWAN'S DOWN CAKE FLOUR like the recipe says.  You can find it at Publix in a red box.  Some of the boxes have yellow cake on the front, some have chocolate cake on the front, but they are all the same.  I also recommend using either a silicone Bundt pan or a springform Bundt pan for easier removal after baking. 
Here goes:

1. 6 room temperature whole eggs
2. 3 sticks of room temperature SALTED butter (trust me; use the salted butter)
3. 1 package of room temperature cream cheese (I recommend the regular, not light)
4. 3 cups of white sugar (using turbinado or demerara sugar will not give you the right texture)
5. 3 cups of swan's down cake flour (no need to sift)
6. 1 tsp of vanilla extract (in you're an Ina fan, use the GOOD vanilla)

DO NOT, under any circumstances, preheat your oven! Place the butter, cream cheese and sugar in the mixer and mix until it's creamy at medium speed.  Add the eggs one at a time, making sure each egg is blended before adding the next.  Once all the eggs are mixed in, add the cake flour about 1/2 cup at a time.  Add the vanilla last.  Pour into your pan and place in the oven.  Set the oven for 325 degrees and bake for about an hour and 25 minutes.  Kamma B. likes hers a little underbaked, and I have to agree.  But you can bake yours all the way if you like :)

Once it's ready to eat, you should try topping it with homemade whipped cream and fresh strawberries.  Or you may like to mix Nutella and honey and microwave (careful: Nutella burns).  Or you may like to put butter on it and put it in the toaster oven/broiler until the butter melts (my favorite)

Thursday, April 29, 2010

Flip Burger Boutique

Flip Burger Boutique on Howell Mill Rd. in Atlanta is by far the best burger I have had in a long time.  Their menu is small but not limited.  There are several selections of beef burgers, including the A5 made of Japanese Kobe beef, and then the other side of the menu is made up of what I like to call "other" burgers, including a shrimp poboy, an osso bucco burger, and a turkey burger.  The sides are unique but identifiable - I had the asparagus fries (don't knock 'em til ya try 'em) and Dustin had gumbo.  My favorite part of the meal, though the turkey burger and asparagus fries were phenomenal, was the Nutella and burnt marshmallow milkshake.  Of course they have other novel milkshakes - the Arnold Palmer (made of lemon shaved ice and sweet tea) and the Pineapple Right Side Up Cake, to name a couple - but why would you forgo chocolate ice cream, hazelnut spread, and blowtorched marshmallows?
The only drawbacks are that the parking lot is small and the dining areas (inside and out) are fairly small.  But, if you go early on a Saturday or Sunday afternoon, you should be able to get a table.  It is well worth the wait if you have one, though. 
Check them out @ Flip Burger Boutique
They also have a location in Birmingham, AL