Burgers Across America: Bourbon Bacon Burger #DennysDiners

MomStart is proud to be an Official Denny’s Diner.

Ever since I was a kid, burgers have always been my favorite thing to order at a restaurant. It’s not that I don’t love other foods – I just enjoy burgers so much that I can’t resist when I see a great one on a menu to try! I’m starting to think that I should rename my Instagram account Hamburgram.

So when I was at Denny’s last month, I naturally had to order the Bourbon Bacon Burger when I spotted it on the menu. This burger features sautéed onions and a sweet Bourbon sauce, and had all of my Facebook friends drooling!

Bourbon Bacon Burger

I asked for a box as we were getting ready to leave, but I ended up eating the whole thing even though I thought I was full…so they did something right here! I wish we had a Denny’s closer to where I live so I could try all their other burgers!

Asparagus Slaw Recipe

Asparagus Salad

I like coleslaw, but it’s never occurred to me to make it with something other than cabbage. That’s why I’m loving this asparagus slaw idea from Cornelia Guest Events:

Asparagus Slaw

Recipe by Cornelia Guest of Cornelia Guest Events

Ingredients:

3 carrots, grated

1 1⁄2 pounds asparagus, grated

1⁄3 cup chopped fresh mint

1⁄3 cup sliced red onion

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon coarse sea salt

Directions:

Combine all ingredients and serve. Serves 6. Total time: 55 minutes

Fluffy Pistachio and Dried Cranberry Cinnamon Rolls Recipe

Mother’s day is right around the corner, so why not treat mom with these delicious homemade cinnamon rolls?

Fluffy Pistachio and Dried Cranberry Cinnamon Rolls

Recipe by Jenny Engel and Heather Goldberg of Spork Foods

Ingredients:

1 package fresh pizza dough (refrigerated)

Filling Ingredients:

*1/2 cup Setton Farms Pistachio Kernels, roughly chopped

*1/4 cup dried cranberries, roughly chopped

*2 tablespoons brown rice syrup

1/2 teaspoon ground cinnamon

Dash nutmeg, freshly grated

Dash sea salt

2 tablespoons melted non-dairy butter, divided

Frosting Ingredients:

1/3 cup organic powdered sugar

1 teaspoon soy creamer

1/2 teaspoon maple syrup

1/2 teaspoon vanilla extract

Dash sea salt

*For a shortcut, substitute 6 finely chopped Setton Farms’ Pistachio Chewy Bites.

Directions:

Roll dough out into a large rectangle shape on a floured cutting board.

In a mixing bowl, combine pistachios, cranberries, brown rice syrup cinnamon, nutmeg and sea salt. Set aside. Brush dough with melted non-dairy butter and sprinkle with pistachio, cranberry filling mixture. Roll into a coil. Cut into 1 1/2 inch rounds and place rounds in an 8 x 8 square baking dish.

When rolls are in dish, brush with more melted non-dairy butter. Cover and let rise until rolls are almost doubled in size, about 30 minutes.

Preheat the oven to 350° and bake for 30 minutes or until golden brown.

To make frosting, whisk powdered sugar, almond milk, maple syrup, vanilla extract, and sea salt together until mixture is smooth. Drizzle over cinnamon rolls when they have cooled.

Yields about 10 cinnamon rolls

(C) Spork Foods, 2015

Recipe: Sweet & Spicy Pulled Pork Tacos with Grilled Pineapple Salsa

Pulled Pork Tacos

Samples provided.

Last weekend, Jai and I tried Tony Roma’s Sweet & Spicy Pulled Pork for the first time. It was ready in just a few minutes in the microwave, and was great served over rice with a cold beer as we watched UFC Fight Night – an appropriate snack for sports, right? It really brought the heat, so I know it would be great with tacos. I love pineapple salsa so I’ll have to try this sometime:

Sweet & Spicy Pulled Pork Tacos with Grilled Pineapple Salsa

Recipe courtesy Tony Roma’s Pitmaster Team

Ingredients

  • 1 pkg. (16 oz.) of Tony Roma’s Sweet & Spicy Pulled Pork
  • 12 corn tortillas
  • 4 slices peeled fresh pineapple, cut about 1/4 inch thick
  • 1 small poblano pepper, halved and seeded
  • 1/2 red onion, cut into thin slices
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 cup iceberg lettuce, shredded
  • 1 ½ cup cheddar cheese, shredded
  • 1 tbsp. chopped fresh cilantro
  • 1 juicy lime
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper, to taste

 

Instructions:

  1. Preheat grill to medium-high (about 450°-500°F) and lightly oil the grate.
  2. Grill pineapple, peppers and onions for 4-5 minutes per side until lightly charred and tender.
  3. Remove from grill and allow to cool slightly, about 5 minutes.
  4. Dice the grilled pineapple, peppers and onions and place in a medium bowl.
  5. Add chopped jalapeno and cilantro and season with a big squeeze of fresh lime juice and a drizzling of olive oil.
  6. Season salsa with salt and pepper, to taste. Set aside.
  7. Heat Tony Roma’s Pulled Pork as per package instructions.
  8. Place desired amount of heated meat in each tortilla.
  9. Top with grilled pineapple salsa, lettuce and cheese.

 

Serves 6

BBQ Pulled Chicken Quiche Recipe

Chicken Quiche

Samples provided.

Tony Roma’s is back with another delicious recipe – this time, it’s a unique BBQ quiche! I love it!

BBQ Pulled Chicken Quiche

Recipe courtesy Tony Roma’s Pitmaster Team

Ingredients:

 

Instructions:

  • Preheat oven to 375° F.
  • Fit pie shell into a 9-inch pie plate. Place on a baking sheet.
  • To make the quiche custard, combine eggs, milk, and heavy cream in a large bowl. Whisk until completely mixture slightly thickens.
  • In a separate bowl, combine chicken, chopped onions and diced broccoli. Mix well and season with salt and pepper, to taste.
  • Place about 1/2 cup (8 oz.) of chicken on the bottom layer of the pie shell.
  • Pour custard mixture over the chicken and then sprinkle shredded mozzarella cheese generously on top.
  • Bake for 45 minutes or until quiche is set, but still slightly jiggles in the center. Let cool to room temperature before slicing.

Serves 6

Recipe: Fresh from the Garden Grilled Vegetable Skewers

Veggie Skewers

Samples provided.

As the weather warms up, it’s a perfect time to start thinking about backyard barbecues! One of the things I love about grilling is how easy it is, and that’s why I’m now a fan of Tony Roma’s, too! Jai and I tried the Hickory Boneless Ribs used in this recipe last night, and they heated up in the microwave in just minutes, giving us tender, delicious ribs. Yum!! I love the idea of putting them on skewers with veggies:

Garden Grilled Vegetable Skewers

Recipe courtesy Tony Roma’s Pitmaster Team

Ingredients:

  • 6 wooden skewers 10 inches in length, pre-soaked in cold water for 1 hour
  • 1 pkg. (16 oz.) of Tony Roma’s Sweet Hickory Boneless Ribs
  • 1 large white onion
  • 1 large red bell pepper
  • 2 zucchini
  • 12 crimini mushrooms
  • 3 tbsp. olive oil

 

Instructions:

  1. Preheat grill to medium high (about 450-500 F°) and lightly oil the grate.
  2. Cut the ribs, onion, pepper, zucchini and mushrooms into uniform slices, about 1 ½ inches thick.
  3. Thread onto pre-soaked wooden skewers, alternating vegetables and meat.Drizzle with layer of olive oil.
  4. Grill for 12-15 minutes, until the vegetables and meat are lightly charred and tender.
  5. Remove from grill and serve immediately.

 

Makes 6 skewers

Sweet Spring Sunset Cocktail Recipe

Sweet Spring Sunset Cocktail

Here’s a nice drink from Pinnacle Vodka to sip on while you watch the sun set:

Sweet Spring Sunset

Recipe courtesy Pinnacle Vodka

Ingredients:

1 Part Pinnacle® Cucumber Vodka
1 Part Sour Mix
Splash Cranberry Juice

Directions:
Pour all ingredients over ice stir in a highball glass garnished with a lemon wedge or cherry.​​

Chewy Shredded Wheat Crunch Granola Squares Recipe

Chewy Crunch Granola Squares

Here’s a nice lunchbox snack you can make using Post Shredded Wheat Crunch:

Chewy Shredded Wheat Crunch Granola Squares

Recipe courtesy Post.

Ingredients:

¼ cup each butter or margarine and vegetable oil
1/3 cup packed brown sugar
¼ cup light corn syrup
2 Tbsp. honey
½ tsp. salt
3 cups Post Shredded Wheat Crunch Cereal
1 cup dried cranberries
¾ cup each toasted almonds and old-fashioned oats
¼ cup toasted sesame seeds

Directions:

Preheat oven to 325°F. Lightly grease 13 x 9-inch pan; line with parchment paper with 2 ends extending over edge of pan. Place butter, oil, sugar, corn syrup, honey and salt in medium saucepan. Bring to boil over medium-high heat, stirring frequently; reduce heat and simmer 5 minutes. Meanwhile combine remaining ingredients in large bowl. Drizzle liquid mixture over top, stirring constantly until well cooked. Transfer to prepared pan; pat down evenly. Bake for 15 minutes. Cool in pan 20 minutes. Holding both ends of parchment paper, life from pan and place on rack to cool completely before cutting into squares.

Make ahead: Squares can be stored in airtight container at room temperature for up to 1 week.

Prep Time: 5 minutes
Total Time: 15 minutes
Makes: 24 servings

Pinnacle Main Stage Cocktail Recipe

Pinnacle Main Stage

In honor of music festival season, our friends at Pinnacle Vodka have created a cocktail recipe that will steal the spotlight:

Pinnacle Main Stage Cocktail

Recipe courtesy Pinnacle Vodka

Ingredients:

1 part Pinnacle® Original Vodka
1 part Lemonade
Muddled Raspberries

Directions:

Shake with ice. Serve in a martini glass. Garnish with raspberries and lemon.