Author Archives: Dillon

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About Dillon

Foodie. Gardener. DIYer. Social Worker. Baby Snuggler. Pet Wrangler. Lover of cheesecake and all things homemade
Mar5

Community Garden Work Days!

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The Royal Oak – Huntington Woods TimeBank is moving from planning to action!  Join just for an open house on Saturday April 6th from 2-4 p.m. at Wendy’s house (contact me for details).  Frantz will be showing everyone how to collect a soil sample and you can grab information on how to get involved and reap the benefits of home-grown food and canning classes!  Workdays will be held on site every Saturday in April (13th, 20th, 27th) with times to be announced.

Feb6

Community Gardening Building Part 1

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13711669-vegetables-in-the-garden

On Sunday I had my first community garden meeting for the Royal Oak Huntington Wood TimeBank.  It was very exciting!  17 of us met on the planned site, which is an additional side lot owned by a TimeBank member.  We discussed the short term and long term goals of the endeavor.

It looks like we’re heading in the direction of a large communal plot (rather than individual plots that are leased out to members) with several raised beds used for both food production for members and education.  The garden will have a sustainable and organic (with a little o) foundation and will act as a visual and physical place in the community to show what the TimeBank can do.

We’re still looking at zoning ordinances, though we have general approval from the city, and liability issues – but it’s moving forward.  If you’re in the Royal Oak or Huntington Woods areas and are interested in participating we are holding our second meeting this coming Sunday at 2PM.  Message me for details.

Feb1

BBQ Chicken Burgers

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I’m interrupting your apparent subscription to youtube to bring you a delicious dinner plan.  My absence has a few reasons behind it.  I’ve started my last semester of graduate school (yay!) and have been caught up with a nasty cold and overall fatigue that doesn’t seem to be letting up.  The only good thing about it all is the 9-10 hours of sleep a night I’ve been getting.  I’m sure I’ll have some more things to say once seed starting begins.

I haven’t been cooking a lot lately so I’m really geeked about tonight’s dinner.  We’ve been eating a lot of pita pizzas, which are amazing and simple, or roasted chicken, but I really needed to shake it up.

BBQ Chicken Burger

Barbecue Chicken Burgers

Ingredients (Makes 4 burgers)

  • 1 sweet onion
  • 1 lb. ground chicken
  • 1/4 cup finely grated mozzarella, extra set aside for condiment
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 tsp smoked paprika
  • 1 tsp minced dried onions
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 cup BBQ sauce (love our Local Folks Food Sweet BBQ Sauce), extra set aside for condiment
  • Olive oil – plenty
  • 4 Buns, buttered and toasted

Directions

  1. Heat a splash of olive oil in a large pan, add Julienne sweet onion and toss.  Cook on low until caramelized.  Set aside.
  2. Toast buns (we use the onion pan for the everything).
  3. In a large bowl combine chicken, shredded cheese, bread crumbs, egg, BBQ sauce, and spices until well mixed.
  4. Heat another splash of olive oil in the large pan, add the burgers (don’t crowd them) and cook for 4 minutes.  Flip and cook for another 4 minutes.  Add cheese to the top (optional) and put a lid on the pan to finish cooking.  Even if you like medium well burgers, heat until at least 165(F) because this is poultry.
  5. Plate on toasted buns, top with caramelized onion and extra BBQ sauce.

I served these with two sides, roasted green beans (tossed in olive oil and salted) and roasted mixed potatoes.  Both and be placed in the oven before you start the burgers at 375(F) and should be done on time.  We jokingly call our mixed potatoes “oven fries” but they never turn out crispy because we always overcrowd the pan.  Delicious none the less.  We slice up yukon and sweet potatoes, soak in a little cold water to wash away some starch, dry them, toss in olive oil with some salt, pepper, and paprika.