Return of the Dragon(fruit) and Treasured Times

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It’s been a very busy season of going back to school and adjusting to this new normal. The kids have been going to school in person 1-2 days a week, and the rest of the days are at home online learning. I’ve been like a teacher’s assistant guiding the lessons, an IT help desk navigating Tech issues, and a secretary keeping track of a schedule of zoom/google classroom meetings, in addition to all the other things Mommy’s do at home. Despite the craziness, I’m thankful to be able to be home with the kids in this season of life. I am thankful that I can be the one to help them and care for them through these inconsistent times and constant changes. I love hearing the little moments of laughter from them, and seeing the cute things they invent, and feeling their snuggly arms around me. These are treasured times! The mornings are hectic, but there are afternoons of slowness where we all settle down. Usually during their snack time, I let the kids watch some tv. I get some mommy time where I...
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Chicken Patties with Secret Veggies

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Anybody else have kids who are picky eaters? Wishing that they would eat more veggies? This has been my hope at every single dinner. I try and try and someday I know they will eat more vegetables. My mother-in-law came up with a chicken patty with hidden carrots and onions for my nephew to eat since he’d never eat veggies. I’ve made my own version and paired them with some lovely light brioche buns. The bun recipe is from “My Clever Carrot.” I’ve provided the link below. I added “Everything But the Bagel” seasoning from Trader Joe’s on the top of the brioche bun dough before baking them.

The chicken patties taste delicious by themselves or with your choice of sauce. I like to eat mine with Chick-fil-A sauce. My husband likes to eat them with horseradish. Enjoy!

Chicken Patties with Secret Veggies

Ingredients 
1 medium sized Carrot, peeled
4 Shallots, peeled
4 tablespoons Canola Oil
1 lb ground chicken
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
Dash of white pepper (optional)
2 teaspoons oil to grease the pan


Directions:
Cut carrot into small rounds, and quarter the shallots. 
Put the carrot pieces and shallot pieces and 4 tablespoons of oil into a blender. 
Purée until relatively smooth. (It’s ok to have tiny pieces of carrot still showing. The finer that you purée the mixture, the less that you will see the veggies in the patty.)
Pour puréed mixture into medium sized bowl.
Add ground chicken to puree mixture and mix well.



Heat two teaspoons of oil in a nonstick pan over low/medium flame.
Scoop 1/3 cup of the patty mix and place carefully into pan. Repeat 4 times.
Press each cup of patty mix down slightly in the pan with a spoon so that the patty is flatter.
Cook over medium low heat for 5-7 minutes. 
When the edges of the chicken patty start to turn white, flip the patty carefully over with a spatula.
Cook for an additional 5-7 minutes.
Repeat scooping and cooking process with remaining patty mixture in the bowl.
Makes about 6 patties.
Cut the brioche buns, and insert patties inside. Serve with your favorite sauce.









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